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

Yes, for the most part.

This is the ngredients in oz

21.4 oz 00 flour
12.84 - 14.55 oz water (60-68%) depends on if I want a higher hydration or not.
2 tsp salt
1/4 tsp of yeast
1 TBSP of olive oil
A dash of honey with yeast

Sometimes I will add a half cup of honey for a sweeter tasting dough. It’s noticeable but not overpowering.

I use a kitchen aide w/ J hook over the by hand method. I put yeast in 110 degree water with a squeeze of honey. I add some flour to wet ingredients and slowly add more. I add the salt and oil with last of flour and let mix for another 5-6 minutes, rest 5-10 min, then mix another 5-8 min. Form ball and let it rise in bowl. (1-1/2 hr). Punch and fold separate into 4 equal balls and place in tray with lid. I let it rise for 6-8 hours and use it that day or I will put in fridge and let it ferment 34-72 hrs. Let them sit for 2-3 hours after removing from fridge and make pizzas. The dough will rise in the fridge but it needs to rise fully to room temp.

This is not my original of course just research and then play with the hydration and fermenting. Adding the honey was an idea based on dough made by Beau Jo’s Mountain Pies in Colorado. I will brush butter on the crust if I add honey.

You can do that recipe by hand and the higher hydration the more difficult it becomes to handle but I will add olive oil to my hands and it seems to work. This recipe let’s you stretch it pretty thin if you want to.

I don’t have a pizza oven yet so I have two high quality stones and set one low and the other high. Preheat for an hour at 500. (Trick: use parchment paper on top of peel and make your pizza. Slides right off and then remove from under pizza in about 1 minute or so.)

Cook it for about 3-5 minutes depending on coloration on bottom. Move to top stone and quickly turn from bake to broil at high or 550. Let it finish cooking cheese, ingredients, and brown the crust. Pull and cut. Total cook time between 5-7 minutes. If you cook more than the four you need to let stones heat up again for about 15-20 min about every four pizzas.
I don’t precook dough and then add ingredients. I just put it all together and it cook out just fine. Crunchy bottom and crust thats airy chewy inside.

Photo of dough rising and one while cooking, and completed. This was my first time doing it and I like the char but have improved my cooking since that first one and I get some char but not as much as the one shown.


>





Hope that is helpful. It’s not perfect but it really does beat the local especially making my own sauce and fresher and better ingredients using home oven.

Tip for sauce. Use high quality tomatoes and for sweeter sauce use fresh basil( more sweet and minty), savory use fresh oregano.(more aromatic, slightly bitter pungent tasting sauce).