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Any one who has worked in a famed pizza joint like Pepe's or Regina's etc. have a dough recipe?

Looking for an awesome recipe to try to duplicate our favorite local iconic pizza pies. Anyone?

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  1. We've never worked for a pizza place, but we make pizzas all the time on our wood-fired oven. Here's my husband's recipe: 500 grams tipo 00 flour; 350 g. water, 10 g. yeast; 10 g. salt. Place the ingredients in the bowl of a stand mixer. Blend by hand, then switch to the dough hook, mixing 2-3 minutes on the #2 or 3 setting until the dough forms a ball on the hook. Tip dough onto a floured surface, sprinkle with flour and work by hand a few minutes more. Set aside at room temperature and let rise 3 hours. This recipe makes enough dough for 4 medium pizzas.

    5 Replies
    1. re: lisaonthecape

      Do you have a local source for the 00 flour by chance? Also, ever cook it in a conventional oven at around 500 degrees?

      1. re: lisaonthecape

        Also, do you actually weigh out the water to 350 grams? Or can I convert to fluid ounces?

        Edit: I just picked this off of Antico Forno's website for the perfect pizza dough recipe by weight vs. volume, and although it's quite similar to yours, there's 2 glaring differences. One, is it hydrates a bit more than yours. Two, it uses far less yeast (or perhaps they use "instant" or "active " years and you do not?. Far less. Can you clarify the yeast type and measure for me?

        500 grams Caputo Tipo 00 pizza flour
        325 grams water (65% hydration)
        10 grams salt
        3 grams active dry yeast

        1. re: CapeCodGuy

          My husband, Matt, started with the recipe on the Forno Bravo website (where we purchased the oven) and tweaked it a bit over time, especially after visiting friends in Piemonte who have a huge oven. We buy the Caputo tipo 00 from Forno Bravo, although I believe that King Arthur now carries a tipo 00 flour, which we plan to try this spring. (We previously tried other King Arthur flour with an added dough relaxer but didn't like the results.) We get the yeast at Cape Cod Natural Foods. Matt swears by weighing everything, including the water, as he finds that even a small difference in water is noticeable.

          The slow proof method described by Lenox 637 sounds promising, but we usually don't plan that far in advance. The slow proof would allow for some reduction in the amount of the yeast.

          As for the conventional oven: no, we haven't tried that method since we got the pizza oven. You just can't get a conventional oven hot enough, even with a pizza stone. The surface of the pizza oven, where the pizza sits, is about 600 F, and the surface of the dome easily reaches 900 F. Another option might be grilled pizza, which some swear by, but we haven't tried that method.

          1. re: CapeCodGuy

            I never worked in a pizza joint.
            I don't want to put words in lisa's keyboard, but to answer the 350g of H2O:
            The beauty of the metric system is than 1ml of water = 1g. So 350g is equivalent to 350ml. You can then do a ml to fluid oz conversion (1ml=0.033184 fl oz)
            350ml=11.8349oz (sorry, my ml to oz converter goes to 4 decimal places)
            You can round to 11.8oz...or divide by 8oz/cup == 1.475cups water. Maybe live life on the edge and use 1.5C water.

            1. re: porker

              Thanks all! No secret recipes, but I did learn something new!!!

        2. I have worked at numerous pizzerias and make pizza at home weekly. "lisaonthecape" has the right recipe but what i do is use ice water and then put the dough, covered, in the refrigerator for 24 hrs. This slows down the proofing and creates a much more flavorful crust.

          12 Replies
          1. re: Lenox637

            Cold filtered water, dough cycle of bread machine, 3 day reatarded rise in the fridge. Beautiful and flavorable dough that shapes easily. Lately, I've been using a 2-1 ratio of KA bread flour and KA ap flour.

            1. re: grampart

              Care to elaborate? That's not enough info to make dough. Yeast? Hydration %? Flour measure? What if I want to use a stand mixer as I don't have a bread machine?

              1. re: CapeCodGuy

                528.99 g flour, 333.26g water (67% hydration), 10.58 g kosher salt, 7.93 g oil, 7.93 g turbinado sugar, 1.59 g IDY. Don't know about stand mixers. I use the bread machine.

                1. re: grampart

                  Thanks. Just curious, what brand of scale do you use that's accurate to 1/100th of a gram?

                  1. re: CapeCodGuy

                    I use a MyWeigh, but it doesn't measure that accurately. These figures are obtained by using the Lehman Pizza Dough Calculation Tool found at Pizzamaking.com. The last time I listed my recipe, i rounded off the numbers and some nitpicker pointed out that my hydration percentage was off by a few tenths. Btw, this recipe makes enough dough for 2 fairly thin 14" pies with a built in compensation for 2% bowl residue loss.

                    1. re: grampart

                      lol...and then I nitpicked the exact calculation! Can't win either way I guess grampart! :-)

                      1. re: grampart

                        Indeed, your bowl loss at 2% will be significantly higher than inaccuracies due to your scale, which are only in the 0.4-0.5% range!

                        1. re: Science Chick

                          Since I use the dough cycle on my bread machine for all my pies, the 2% has proven to be pretty accurate. Those paddles provide places for the dough to stick and, due to the "bowl loss" allowance, I don't bother trying to recover it.

                          1. re: grampart

                            I wasn't worried about the bowl loss.....just making the point that 1/100th gram accuracy is completely unnecessary for this type of thing. The losses on the bowl won't affect the final product, since the ratio of the ingredients is already set and and bowl losses will be equal across the mix.

                            Regardless.....keep on making awesome dough! Any hints for making it whole wheat?

                            1. re: Science Chick

                              That degree of accuracy doesn't concern me in the least. As I said upthread, those are the numbers that come up when I use the Lehman dough calculator. For example, here's the specs for 2 14" pies except with a 65% hydration. See pics.

                               
                               
                              1. re: grampart

                                Look like a great ref! Do you have a link for it?
                                :)

                                1. re: Science Chick

                                  Go to pizzamaking.com Click on dough tools. Click on Lehman Calculator.

            2. The best pizza dough is made with bread flour, not all purpose. We have one good pizza place in my hometown. I asked them once what kind of flour they use. They said 100% bread (high gluten) flour. I don't know if the OO flours are considered high in gluten or not.

              4 Replies
              1. re: Enigma3

                I've made pizza dough with OO, bread flour, AP flour, and different blends of all. What is "best" is totally subjective and relative to the dough prep, oven temp, toppings, and personal taste. Basing your opinion on the "one good pizza place" in your hometown doesn't make your statement a universal truth. Probably should have begun with, "In my opinion................"

                1. re: Enigma3

                  Having worked at apizza places in my hometown of New Haven years ago.....
                  The best apizza dough is/was made with Hard Wheat High Gluten Flour.................

                  and we always weighed the water and/or ice

                  1. re: bagelman01

                    So bagleman...you remember any "secret" recipe or Flour brands?

                    1. re: CapeCodGuy

                      The flour came in 50 lb bags with the name of the wholesaler (from Long Island, NY) on them. We used Fleischmann's cake yeast, never packets and a little sugar to feed the yeast and water/ice. The dough was mixed in large hobart bowl mixers, then covered in the bowl and allowed to rise 2 hours, then punched down and repeated twice more. Then the dough was scaled off (cut by weight) and balls formed and placed on paper covered sheet pans on racks in the walkin cooler untile needed fro apizza.

                      It is 40+ years ago, so I don't remember the amounts in the recipe. In winter we used all water, then the warmner the temperature the more ice in the mix. The dough can hold two days in the walk in without loss of quality. I never liked it if it was frozen, but customers would buy 1lb balls and take them home and freeze until they wanted to make apizza at home without the bother of making the dougn.

                      The mixing was always done with a dough hook, not a paddle. When the dough pulled away from the bowl and formed a ball on the hook, you knew the mixing was complete. I still make dough that way at home, but have a kichenaid, not a hobart

                2. For a quasi-NY/Neapolitan style pie, I've had good consistency lately using about a 63% hydration dough (by weight is the only way to go) and a 50/50 mix of 00 Caputo and KA-AP with about 10 grams of vital wheat gluten added (or just use bread flour or Sir Lancelot). For two 260g dough balls (for 2 14" pies), I add 1/4 tsp. IDY (too small of an amt to weigh with my cheap scale) and 1 tsp kosher salt. I use a no-knead method and let time and refrigeration do the work; mix it up quickly, let sit out for a couple hours and then into the frig overnight. The next day I scale and form the balls, then they go back in for another day, so 48 hours +/- total rising time. 72 might be even better, but I haven't done that. Take it out an hour or so before forming the pizzas. Making the dough is obviously important, but handling it properly is the key to a great pizza and I'm still learning that art. Also we recently got a pizza steel, which seems to work much better, and hotter, than a stone in a 550 degree oven after being heated for an hour. Highly recommend www.pizzamaking.com and http://doughgenerator.allsimbaseball9...