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re: I need a good pizza dough recipe ...
Posted on 5/30/18 at 11:49 am to unclebuck504
Posted on 5/30/18 at 11:49 am to unclebuck504
Kind of surprised we made it this far into a pizza dough thread without getting the Jim Lahey no-knead recipe.
Lahey No Knead
This is what I use, and it's bulletproof. I see Kenji has a recipe in this thread, but he's a big fan of Lahey as well (the link is to a Serious Eats post w/video of him making dough with Lahey). Super easy, and the longer you let it rise the better it gets.
Lahey No Knead
This is what I use, and it's bulletproof. I see Kenji has a recipe in this thread, but he's a big fan of Lahey as well (the link is to a Serious Eats post w/video of him making dough with Lahey). Super easy, and the longer you let it rise the better it gets.
1
Posted on 5/31/18 at 6:03 am to NEMizzou
That is the exact formula I posted. Lahey, Baking Steel, Varasano use pretty much the same formulas.
Posted on 5/31/18 at 9:45 am to hungryone
If I weren't too lazy to upload a pic, I'd be showing you the breakfast pizza I made this AM using the dough recipe I posted. Pesto, thin ham, a little fresh mozz in chunks, and two eggs. It was damn tasty.
Posted on 5/31/18 at 12:19 pm to unclebuck504
If you don’t feel like making your own, pro tip:
You can buy the dough that Whole Foods uses in their pizzas by simply asking for a ball of pizza dough at the pizza counter. It’s like $2.
You can buy the dough that Whole Foods uses in their pizzas by simply asking for a ball of pizza dough at the pizza counter. It’s like $2.
Posted on 5/31/18 at 12:42 pm to Sev09
I had my first try at a home made pizza last night and the bottom burned badly within 3-4 minutes. I had a pizza stone on my gas grill and had the temp at 675. Guess I should have cut the flame before putting the pizza on. I will try again today but will use my kitchen oven at 450-500.
Posted on 5/31/18 at 1:25 pm to Zappas Stache
quote:
I need a good pizza dough recipe ...
I had my first try at a home made pizza last night and the bottom burned badly within 3-4 minutes. I had a pizza stone on my gas grill and had the temp at 675. Guess I should have cut the flame before putting the pizza on. I will try again today but will use my kitchen oven at 450-500.
I've done that. I usually make mine in my oven at 550 using a stone. If you put the stone on the grill you can crank the heat on the outside burners but you have to reduce the heat on the burners that are directly under the stone.
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