new pizza oven…please help me with the dough

i did make a killer pizza sauce though…canned tomatoes (tomatoes only) in the blender with S/P, dried herbs, garlic and a bit of tomato paste. Very good on the pie

the jim lahey no knead dough is good. the dough always kicked my arse with pizza though.

I have posted this before. This is the recipe that came with my stand mixer. Been using it for a couple of decades with no problems:

Add one cup of warm water to the mixing bowl (105-120 degrees). Add two and a quarter teaspoons of yeast.

After 30 seconds or so, add two cups of flour (I use whole wheat) and a tablespoon of olive oil. Mix it for a minute of so with the dough hook and add a teaspoon of salt during the process.

Slowly add additional flour, a couple of tablespoons at a time while the dough is mixing until you get a ball that holds together and cleans the sides of the mixing bowl.

Get another bowl, put some olive oil in the bottom and dip your fingers in the oil to work the dough free of the hook and mixing bowl and into the new bowl. Turn the dough ball a couple of times in the olive oil, cover it, and give it an hour to rise.

After that you are good to go.

follow the dough guy on social media.

LINK

Do you have instagram? Search Neapolitan dough if so. I’ve had more success poaching recipes from the home pizza chefs on instagram than any book or online recipe. They’re constantly tweaking and testing and you can see the techniques that yields the final product

Lahey’s no knead dough is great if you have a few days before it’s needed. There is a learning curve involved with working/shaping the high hydration doughs but they taste great.

I recently started playing around with slightly lower hydration (68%) and using a combination of levain/small amount of instant yeast.

The lower hydration doughs are much easier to work.

So much available online.

When I first started about 4 years ago I somehow found Vito Iacopelli and learned Neapolitan style first. I have since learned several styles and love making pizza. Hope you have as good of time going through the process as I did. There will be moments of frustration but stay with it and you will be making really good pizza of your own. Also, learn to make your own sauce as well. Good luck

When I had my GMG smoker with the pizza oven attachment we always used to just buy the Trader Joe's premade dough and make the pizzas from that. It's a great option if you're struggling with that component.

I've used the following recipe many times and it's enough dough to make 2 pizzas about 15 inches round.

1 Package yeast
1 tsp. honey
1 cup warm water
3 cups all purpose flour
1 tsp. salt
1 tsp. olive oil

Dissolve the yeast and honey in 1/2 cup warm water and let it start working for a few minutes.

In a large bowl, combine flour, salt, oil, yeast mixture and remaining water.

Mix ingredients until a ball forms then knead for 2-3 minutes until it is smooth and firm.

Cover and let rise for 2 hours in a warm place.

Split the dough in half to make 2 pizza crusts. I use a rolling pin to roll the dough into the size I want with the dough on a floured surface so it doesn't stick.

I use a wooden peel lightly dusted with corn meal to place the dough on to finish making the pizza. When done, it goes in a 450 degree oven using the peel to slide the pizza on to a preheated pizza stone to bake. Then it's up to you how long to bake it to your desired finish.



Edited to add this: Last night I told the wife I would make pizza for dinner tonight and have my dough ready to put together at 4 p.m.

The good thing is, you can refrigerate the dough to use later. Just wrap it in Saran wrap to keep it from drying out and remove it from the fridge to warm up a bit before rolling it out.

thanks again everyone
gonna give this a few more tries before I go to Trader Joe’s