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Ultimate Pizza

Have you found the best pizza dough in the world? If so, tell us about it.

How about the sauce? Do you have some in the pantry or freezer all ready to go at a moments notice?

Now comes the best part...toppings. Do you like to keep it simple or just go all the way in coming up with new combinations?

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  1. My dough consists of:

    Flour (100%): 750.97 g | 26.49 oz | 1.66 lbs

    Water (63%): 473.11 g | 16.69 oz | 1.04 lbs

    IDY (.35%): 2.63 g | 0.09 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp

    Salt (3.42%): 25.68 g | 0.91 oz | 0.06 lbs | 5.35 tsp | 1.78 tbsp

    Total (166.77%): 1252.4 g | 44.18 oz | 2.76 lbs | TF = N/A

    Single Ball: 313.1 g | 11.04 oz | 0.69 lbs

    This recipe works best with my oven. I can get it up to 650-675 degrees (note the high percentage of hydration) and cook a pie in about 4 mins.

    I use KA Bread Flour, SAF IDY, Diamond Crystal salt, and filtered water.

    This recipe requires at least a 48hr fermentation (I've left it as long as 15 days, still with great results).

    The sauce:

    I don't usually have sauce ready to go, but I do can a lot of san marzanos during the summer and fall months. I just simply crush them by hand, add a little salt and a couple leaves of basil, maybe a pinch of marjorum, then hit it with the stick blender...done in minutes.

    The toppings:

    Depends on my mood. I go from simple to simply loaded LOL.

    Examples below, LOL

     
     
     
    3 Replies
    1. re: Novelli

      Novelli, thanks so much for the pictures & recipe....I tried licking the screen, but it just wasn't the same...that recipe is going to my files as we speak.

      1. re: Novelli

        Do you think this formula would work if I just rounded up to 751 grams of flour?

        1. re: kengk

          Sure, It shouldn't be a problem.

          The baker's percentages provided are based on a single ball of dough. Usually I'll triple the recipe to make a larger batch, to have extra dough on hand for pizzas, calzones, garlic knots, etc. I just make 3 individual balls and put them in individual containers.

          This particular recipe took me almost a year of experimenting to perfect. Again, this was created specifically for my oven setup (gas oven w/ broiler preheating for up to 1 hour), so results may vary.
          But hopefully, this will help create a starting point to where you can tweak it to your liking and oven specifications.

          In case you were wondering about the toppings.

          Pizza #1 - simple margherita - tomato sauce, buffalo mozzarella, fresh basil
          Pizza #2 - Prosciutto di Parma, hot capacolla, sopressata picante, used both smoked and fresh buffalo mozzarella, and a dusting of pecorino and peperoncico.
          Pizza #3 - hot Calabresi sausage, fresh peperoncino, and aged Polly-O mozzarella.

      2. Favourite pizza dough at the moment is peter reinhart's neopolitan pizza dough. Last summer i made his dough and made a margherita pizza with a fresh tomato sauce, fresh mozza, basil from the garden, and a light drizzle of evo. For the fresh tomato sauce i steamed some tomatoes from the garden, removed the skins, and crushed them through a sieve. Then i added some fresh oregano and basil leaves, salt and pepper. Delish

        4 Replies
        1. re: bonniebee

          I just make a double batch of my standard French bread dough and use half for pizza. 2 ounces of water to every 3 ounces of flour, about a1 1/2 tsp salt and 1 tsp instant yeast, per pound of flour. This pizza used 18 ounces of flour.

           
          1. re: kengk

            kengk, that sure sounds easy...trouble is, I get myself in real trouble with the real easy recipes...when things are that general, the author assumes you know what you are doing. I am new at all this dough making stuff, so I can truthfully say, I do not know what I am doing.

            Now are we talking about A/P flour or Bread flour? Just wanting to get this right?

            1. re: cstout

              It is not easy, nor hard. The thing with making a dough is the process, the ingredients are more or less standard. There are tomes devoted to the subject by folks better able to express themselves than I am. I have nothing original to say on the matter. My only point is that a "standard" lean dough of about 67 % hydration makes an excellent pizza crust.

          2. re: bonniebee

            bonniebee, I was just looking through Peter's "Bread Baker's Apprentice" & was wondering if the Chow folks would come up with something to top his pizza dough recipe, (pardon the pun). So I created a post & here you pop up, is that an omen or what? Your combinations sound wonderful...fresh ingredients is key...dreaming of summer & wishing for the garden.

          3. My husband made a mozzarella, pepperoni, sausage and mushroom pizza using his own dough and simple tomato sauce made from canned plum tomatoes. A friend said it was the best pizza she had ever eaten. His trick is browning the mushrooms well, sauteeing the crumbled sausage and not combining the ingredients until they go on the pizza--and using a light hand with all the ingredients.

            1 Reply
            1. re: escondido123

              escondido123...you tell friend & hubby I second the motion about the best pizza..I can taste it now!!!! He has some excellent tips...tell him "thank you".