F&D pizza makers, I need a good dough recipe

Rotolo’s pizza dough

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2 1/4 cups flour
1 tbsp baking powder
1 tsp salt
1/4 cup butter at room temperature
1 cup milk
Semolina flour for dusting

METHOD:

Mix dry ingredients in bowl, then add wet ingredients. Mix well for, 5 to 6 minutes, until dough forms a ball. Remove dough from bowl, divide into three portions, roll into a 10-inch pizza crust.

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This one is a large scale recipe. You can reduce it by 1/3 and still get quite a few dough balls.

3L aqua panna (warmed)
15g dry active yeast
5.7kg 00 flour caputo
155g kosher salt
28g sugar
130g olive oil

We would place 3 bottles of room temp Aqua Panna on the oven while scaling the rest of the recipe to warm them up a bit.

Dissolve the yeast in warm water in a standing mixer bowl. Let stand 5-10 minutes until foamy.

With the mixer on slow speed, using the paddle attachment, add about 1/3 or so of the Caputo 00 flour and mix to form a smooth batter type consistency.

Add remaining the flour and the salt and switch to a dough hook. Use a med speed to kneed the dough for 8-10 minutes (speed 2 on commercial mixer and 4 on a kitchen aid).

Dump out dough onto a clean surface and form it into a large ball. Add it back into the lightly oiled stand mixer bowl and cover with plastic wrap until slightly increased in size. The dough shouldn’t double in size as there is very little yeast compared to bread recipes.

Remove dough from bowl and portion into 12oz dough balls. Place on floured sheet pan, cover well with plastic wrap and a towel to make a tight seal, and refrigerate for 24 hours. Remove dough balls from fridge 1.5 hours prior to making pizza. This allows the dough to reach room temperature, making it more workable.

A quicker method is to skip the 2nd overnight proof in the fridge and just proof the dough the 2nd time at room temp. Take care not to over proof the dough. They should increase no more than double in size. If it appears the dough would be ready too soon, it can simply be put in fridge to retard the yeast.

The longer (refrigerated) second proofing yields a more favorable crust that tastes less “yeasty” & is definitely worth the extra preparation day.

We would produce enough to age the dough for three days before it would be used. This produced a crispy favorable this crust pizza.

You can also freeze this dough. Just slack it in the fridge for 48 hours prior to intended day of use.

Notice the use of Italian bottled water in this recipe. We found that the pH and mineral content are perfect in this recipe.

Is there any place in BR where I can buy dough already made for pizza?

Whole Foods - around 24 oz. ball of dough for $2.99 - this makes 2 12" pizzas - the dough makes a great crust - you get it where they make the house pizzas

Trader Joe's - you can buy a ball of dough for around $1, and the cheese and sauce in the refrigerated section - makes a good thin crust pizza - good flavor

txbd, I've used the WF dough for pizza, calzones, and focaccia so I don't think there would be any issues - the dough has a great flavor and rises like old time pizza dough - before thin and crispy got popular -

edited to add: I had to look up "Detroit style za" since I had no idea what this was, but yeah, the dough would work fine - good luck

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You can make much better dough yourself and it really isn’t that difficult.

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What's your go-to recipe? The one you posted?

This is a whole new side of Rocky I didn't expect Thanks for the tips

Can you post the actual measurements of each ingredient?

Is this a Neapolitan style pizza?

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RockyMtnTigerWDE

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Pizza dough without yeast.... Good luck with that

Anybody got the Rotolos marinara recipe?