I buy pizza dough in the store usually and use it for pizza as well as bread-the bread is amazing!
They don't always have it and I have tried making it at home, the cook's illustrated recipe sounds right because it has the slow rise but it still doesn't seem to click
the dough I buy only has flour water and salt-any ideas on how to recreate it? Thanks
The CI doesn't use enough yeast. i use 3/4 cup warm H2O 1 tbl yeast, pinch sugar, let it form bubbles. Add to 2 cups bread flour and 1 tsp salt and kneed well. It needs to rise for 2-21/2 hours or overnight in the frig. I make it every week for either pizza or fochicca.
Another thread mentioned Lidia's recipe-it sounds just about right-I will try this and treb's as well and post back
(I am assuming table salt is best for this rather than kosher but that is all I have on hand)
L'Impasto per la Pizza
serves: Four 12-inch pizza doughs
1 teaspoon active dry yeast
1 cup warm water
3 cups all-purpose flour, and more as needed
1½ teaspoons salt
Sprinkle the yeast over the warm water in a medium bowl and let stand until dissolved. Toss the flour and salt together and stir into the dissolved yeast, using a wooden spoon or your fingers, until you have a stiff dough. Turn the dough onto a floured board and knead 5-10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turn the dough to coat all sides with oil, and cover with a damp cloth. Set the bowl in a warm, draft-free spot until it doubles in volume, about 1 1/2 hours.
Punch down the dough and, if necessary, divide into the number of portions called for in the recipe. Place the dough balls on a lightly oiled baking sheet and cover with a piece of plastic wrap pressed directly against the dough. Refrigerate until the dough is roughly doubled in bulk. This can take from 12 to 24 hours. Punch down the dough and continue with the recipe.
Really, all you need for pizza dough, which is the same for any basic lean bread dough, is to have an understanding of approximately how much yeast and salt you need in relationship to how much flour. The water takes care of itself; you use enough to make a soft dough. Olive oil is optional. I personally don't put any oil in my dough.
I'm sure, without looking, that all of the decent pizza dough recipes linked to here are pretty much the same.
Once you gain experience and realize that it is really very basic, your confidence will guide you.
I use this Bittman recipe -- essentially the same one that tcamp posted -- for making it in a FP, which is incredibly easy: http://www.nytimes.com/2012/04/18/din...
See also this article from Bittman on tips for making pizza dough: http://www.nytimes.com/2012/04/18/din...
I use this recipe to make a conventional pizza -- i.e., topped with red sauce, cheese, and other toppings -- rather than the more innovative toppings that he suggests.
scaled a bit, then simplified, this is more or less the great John Thorne's recipe:
6.75 oz of water
12 oz of AP flour
1/2 tsp kosher salt
3/4 tsp yeast
this is the only recipe to use. forget this no knead non sense. all that junk does is stick to everything. that pioneer woman website is designed for (or by) children. too many pictures. don't even look at it.
knead as you would any dough.
ferment over night in the fridge in a covered bowl. the dry dough needs a really slow rise for the yeast to do its magic.
stretch into a pizza. this part is a dream, so easy to work with this dough. you can actually work with it in your hands, it just like the guys at your pizza shop!
dress as you see fit, then bake at top of oven on tiles at max temp until it looks done.
then eat the thing. then write JT a nice letter saying how his dough changed your life.