re: Homemade Pizza Dough Tips (and recipe)

If you are in BR or NOLA, restaurant Depot carries it for around $6 a can. You can get a temporary pass buy just signing in at their door

Do you mix all ingredients together and let them rest before kneading, or just the flour and water for the autolyse phase? Thanks!

Thanks so much for the clarification. I had read online from different sources about only mixing the water and flour for autolyse, but when I read your information it sounds like you were throwing everything together and mixing it, resting that mixture for 30 min or so, and then kneading.

Do you knead by hand or with a mixer? I have a KitchenAid mixer with the dough hook that I have use for my pizza dough. Works well.

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I like to add freshly grated parmesan reggiano, and some provolone.

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I grate Parmigiano Reggiano on after it comes out of the oven and sprinkle with chopped fresh basil.

LordSaintly

Give it a try. Self-rising flour has baking powder and salt in it. I am sure the baking powder won’t hurt you but it may kill the yeast. The worst that can happen is that you get a salty, metallic tasting pizza. Give it a shot and see what happens..

Grillades , just wanted to let you know that I tried your technique of mixing everything and letting it sit for 30 minutes before kneading. I made a homemade pizza tonight and the dough was incredible. Much better than what I’ve been doing before and the only thing that was different was letting it sit and autolyse for 30 minutes.

Appreciate you!

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Also, I know it can be hard to get quality ingredients if anyone needs better quality meats, cheeses or Stanislaus tomatoes, I would be happy to help. I am currently running Ezzo pepperoni and Fontanini, sausage

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You're a good man.

ETA: What cheese are you running?

Looking at my Amazon account, I've had my copy of Peter Reinhart's American Pie for over twelve years. Not only is it a good read, it's also got a recipe for onion marmalade that makes a really good exotic pizza.

Thank you for this thread. I think you've sold me on going to a steel in my bottom oven as the pizza stone I've been using (a round one) lets ingredients get away if my slide into the oven is less than perfect.

And finally, about the tomatoes. I've bought the San Marzano's. They are impressive. BUT. (Patting myself on my back) I have a local source for good old Romas for canning, and I can my own. Not only is the freshness better, there is less liquid, and a lot more tomato in each glass Ball Jar. I can pints and quarts and use then according to meal plans. I don't add herbs or spices to the tomatoes. That's what my garden is for and this year I may bet the potted up basil right to keep it going through winter on my passive solar porch.

Right now, I have a frozen dough thawing out in the sun.

Final question (for now), when you contact your metal fabricator, how thick do you want your sheet to be? Is there a general stainless steel or are there different grades available?