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Homemade pizza crust - anyone have a good recipe?
Posted on 3/9/21 at 10:26 am
Posted on 3/9/21 at 10:26 am
TIA
8
Posted on 3/9/21 at 10:29 am to The Mick
What type of crust are you looking to make, what will you be cooking on/in?
Posted on 3/9/21 at 10:33 am to wickowick
basic thin'ish crust, will be in thermador oven (convection or not)
Posted on 3/9/21 at 10:40 am to The Mick
Posted on 3/9/21 at 10:42 am to The Mick
This is what I use, but I don't know how crusts differ from one cooking style to another. This is for high heat cooking in a pizza oven.
3.5 cups of 00 flour
~1 tsp of yeast (depending upon how thick you want it)
1 tsp of sugar
2-3 tsp of salt
2 tbsp of olive oil
1.5 cups of hot water
Mix dry ingredients in mixing bowl on low power
Gradually pour oil into dry ingredients while mixing
Gradually pour water into dry ingredients while mixing
Mix until formed into dough (a few minutes on my mixer)
Pull out dough and place into a glass bowl with a bit of olive oil to coat the bowl and dough.
Cover top of bowl with plastic wrap and let it proof for an hour.
Pull the dough out and place on a floured surface. Cut dough into 2-3 equal pieces and reform into a ball.
Cover dough with a cloth for another 30 minutes or so.
ETA: this is a pizza I cooked this past weekend
3.5 cups of 00 flour
~1 tsp of yeast (depending upon how thick you want it)
1 tsp of sugar
2-3 tsp of salt
2 tbsp of olive oil
1.5 cups of hot water
Mix dry ingredients in mixing bowl on low power
Gradually pour oil into dry ingredients while mixing
Gradually pour water into dry ingredients while mixing
Mix until formed into dough (a few minutes on my mixer)
Pull out dough and place into a glass bowl with a bit of olive oil to coat the bowl and dough.
Cover top of bowl with plastic wrap and let it proof for an hour.
Pull the dough out and place on a floured surface. Cut dough into 2-3 equal pieces and reform into a ball.
Cover dough with a cloth for another 30 minutes or so.
ETA: this is a pizza I cooked this past weekend
This post was edited on 3/9/21 at 10:45 am
Posted on 3/9/21 at 11:08 am to Epic Cajun
what temp is your oven?
Posted on 3/9/21 at 11:15 am to The Mick
I've made this one several times, both with 00 flour and AP flour, and it's been great every time. I honestly couldn't tell a huge difference between 00 flour and AP, and AP is a lot easier to find. I did use unbleached AP flour.
Pizza Dough
Most recipes you find are going to be some variation of this one.
Pizza Dough
Most recipes you find are going to be some variation of this one.
Posted on 3/9/21 at 11:26 am to mrbeastful
quote:Yes, I've been using this for years. Actually, I'm about to make a huge batch to freeze. I'm looking to make 24 balls for the freezer.
I use this recipe.
I found it on here a few years ago.
Posted on 3/9/21 at 11:57 am to The Mick
My infrared thermometer only goes up to 600 degrees and it's hotter than that. I'm assuming it's around 700 or so, maybe more.
Posted on 3/9/21 at 12:08 pm to The Mick
500 g ap flour
350 g water
16 g salt
1 g yeast
Mix until shaggy. Give it a couple of stretch and folds during the first hour. Rest overnight, covered. Divide into 3 the next morning. Refrigerate until 2-3 hrs before you want to use. Keeps 3 days fridge. Can be frozen after dividing.
Good Jim Lahey no knead pizza to read plenty about using your home ovens broiler to achieve excellent pizza. That plus a baking steel, and I get wood fired oven worthy pies out of my gas oven.
350 g water
16 g salt
1 g yeast
Mix until shaggy. Give it a couple of stretch and folds during the first hour. Rest overnight, covered. Divide into 3 the next morning. Refrigerate until 2-3 hrs before you want to use. Keeps 3 days fridge. Can be frozen after dividing.
Good Jim Lahey no knead pizza to read plenty about using your home ovens broiler to achieve excellent pizza. That plus a baking steel, and I get wood fired oven worthy pies out of my gas oven.
Posted on 3/10/21 at 10:45 am to The Mick
I use this recipe:
Google Reginelli's phone number, call the closest one to me, pick up a couple of pizza doughs.
Same can also be done at Trader Joe's.
Google Reginelli's phone number, call the closest one to me, pick up a couple of pizza doughs.
Same can also be done at Trader Joe's.
Posted on 3/10/21 at 12:31 pm to The Mick
Google Chris Bianco’s dough recipe. Also has YouTube videos
Posted on 3/10/21 at 2:51 pm to Epic Cajun
quote:Ok thanks, Im gonna try your recipe and see what happens...
My infrared thermometer only goes up to 600 degrees and it's hotter than that. I'm assuming it's around 700 or so, maybe more.
Posted on 3/10/21 at 2:52 pm to GynoSandberg
quote:Will do, that pic looks tasty
Google Chris Bianco’s dough recipe. Also has YouTube videos
Posted on 3/10/21 at 4:13 pm to The Mick
I know you mentioned thin. Without having a baking steel or a special oven, I think this King Arthur Cast Iron Pan Pizza recipe products probably the best pizza you can make in a traditional home oven. (Although yours seems to get hotter than the average which tops at 550)
Whole Milk mozzarella (not pre-shredded)
Pepperoni cut from a stick (so you cut those little curled up pieces)
uncooked sauce from a can of good crushed tomato
Whole Milk mozzarella (not pre-shredded)
Pepperoni cut from a stick (so you cut those little curled up pieces)
uncooked sauce from a can of good crushed tomato
This post was edited on 3/10/21 at 4:15 pm
Posted on 3/10/21 at 9:28 pm to The Mick
My homemade pizza
Posted on 4/6/21 at 7:28 pm to Epic Cajun
Just tried your recipe for first time. Let’s just say it’s nothing short of disastrous. 
When I flattened it out it was so flimsy I couldn’t pick up the crust/dough with toppings on it.
update: Like a dumb frick, I didnt realize I needed a stone or pizza steel but will buy for next time. I was able to get two of the 3 into the oven and the crust tasted great so I'm encouraged. I put them on a baking pan and once they firmed up a bit, put them straight on the rack.
Thanks bro
When I flattened it out it was so flimsy I couldn’t pick up the crust/dough with toppings on it.
update: Like a dumb frick, I didnt realize I needed a stone or pizza steel but will buy for next time. I was able to get two of the 3 into the oven and the crust tasted great so I'm encouraged. I put them on a baking pan and once they firmed up a bit, put them straight on the rack.
Thanks bro
This post was edited on 4/7/21 at 7:25 am
Posted on 4/7/21 at 7:26 am to RockyMtnTigerWDE
quote:That looks awesome
RockyMtnTigerWDE
Posted on 4/7/21 at 8:03 am to The Mick
quote:
update: Like a dumb frick, I didnt realize I needed a stone or pizza steel but will buy for next time.
Yeah, I maybe forgot to mention that when I put my pizza together I'm putting it together on my peel that I flour first. I roll it out on a cutting board, then transfer to a floured pizza peel, so that I can easily transfer it to the pizza oven. There's no way to pick up an uncooked pizza that is put together without making a complete mess
Posted on 4/7/21 at 9:55 am to Epic Cajun
quote:Confirmed.
There's no way to pick up an uncooked pizza that is put together without making a complete mess
Crust really did taste great, thank you
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