re: Pizza Dough

I use whole San Marzano tomatoes with the DOP stamp, crush them by hand and give them a little puree with an immersion blender.

Pizza isn't soggy due to the sauce unless you use too much of it.

Would a food processor work? Might try this once. I do like extra sauce.

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Not to hijack the thread but when I did mine on the egg they kept burning on the bottom. I had to add a lot of flour to the paddle so it wouldn’t stick. Tips?

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Parchment paper for about 3 minutes, remove paper then let it go another 3-4 minutes. My cook time per pizza is about 6-8 minutes @ 500 degrees.

It really depends on what you are going for, 00 is a Neapolitan flour. If you really want to get into it, if you want a NY pizza find a high protein flour. 14% is about what you want, King Arthur makes one that you can get in small sizes called High Gluten I believe on Amazon, it’s higher protein than their bread flour.

Here is my percentages for my current NY Pizza Dough:
This is based on percentages of flour used, you weigh everything to make your dough, this is geared for a home oven with a steel hitting 620 degree temps. Always weigh your ingredients, different flours can really impact your hydration percentage if you base everything off cups and tsps.

100% Flour
62% Water
3% Salt
2% Sugar
0.5% Yeast

This is weighed recipe for a 14" pizza, I have a google spreadsheet to calculate all kinds of shite for me, you can multiply it for more pizzas.
Flour - 210.0g
Water - 130.2g
Salt - 6.3g
Sugar - 4.2g
Instant Yeast - 1.1g

Mix the flour and water first, let it rest for 20 minutes.

Mix in the rest of the dry ingredients 1 at a time starting with yeast, let rest for another 20 minutes.

Knead for 5 minutes. Rest for a few minutes and then form a tight ball. Rise for 1-3 hours to 2x/3x in size. Form your tight dough balls based on the number of pizzas you made with this recipe. Put in a round oiled containers to rise for about 3 days in a fridge. Let it rest out of the fridge for about an hour before stretching your dough.

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wouldn't crushed tomatoes need to be cooked a while to decrease the water content? hate soggy pizza.

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No, a lot of high end NY and New Haven places use crushed tomatoes without cooking the sauce, some do cook the sauce. Stanislaus makes 7/11 and Tomato Magic crushed style that a lot of places use. Red Pack is also popular restaurant crushed. I tend to use whole peeled Alta Cucina from Stanislaus for my NY pizza though and just take out the peeled tomatoes. Traditional New Haven and NY pizza use American tomatoes, not San Marzano.

I added a little salt, a bit more sugar, and a lot more oregano for my NY sauce. Its all eye ball with the giant can of alta Cucinos. I freeze most of it in small containers. Bianco Dinapoli Whole Peeled is my small can option.


With pizza, its all about trial and error and finding what style you like best. I like NY and New Haven, so I chase that very crispy airy crust.


This is the place to go if you want to learn from the best:
Pizza Making Forum
LINK

I make tavern style thin crust with this recipe:

2 1/4 cup of flour

1 1/2 teaspoon sugar

1 1/4 teaspoon salt

1/4 teaspoon yeast

2/3 cup cold water

Mix together, make a ball, coat in oil, let it rise for an hour, cut in half and let it rise over night in the fridge. Next day roll out super thin crust and let it sit for 10 hours to over night in cool area. The crust will get hard and make a great tavern style cracker crust.

500grams OO flour
2-3 grams instant or dry active yeast
10 grams salt
500grams room temperature water

Mix with a whisk until smooth like pancake batter.

Add to that:

600 grams high gluten bread flour (King Arthur bread flour works well)

Mix well until no dry spots remain then knead for a few minutes until it’s a smooth ball.

Cover and let proof 6 hours on counter.

Cut in 2 balls for 16” pizzas or 4 for 12” pizzas.

Roll into a nice ball, cover and let proof for 90 minutes (or put in refrigerator for overnight)

Stretch add toppings and bake. Good easy recipe. I like it.

And I also like Raos Marinara sauce as pizza sauce.

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I agree

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The next step after that, that isn’t talked about much is adding the 20 minute autolyse at the beginning after you mix just your flour and water before you add the rest of the ingredients.

Cento Fully Prepared Pizza sauce is the sauce I was trying to remember along with the Trader Joe’s and the other I mentioned. I think it was also at rouses. My boss brought it to me bc she knows I make pizza. She shops at rouses and langensteins and Costco. It’s in a yellow can

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Use a sourdough levain instead of yeast after the Autolyse.

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I need to keep that on hand more. Cheese is where I am suffering the most, easy access to get mozz is tough around here.

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I like this one a lot and it’s about $1.50 a can at Calandros.

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That’s Sclafani, they have good crushed tomatoes as well.