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Pizza Dough
Posted on 5/15/26 at 8:15 am
Posted on 5/15/26 at 8:15 am
What is your go to recipe? I use the dough guys calculator and it is great. Dough Guy
15
Posted on 5/15/26 at 8:36 am to SATNIGHTS
What??? No pre-ferment?
Posted on 5/15/26 at 8:37 am to SATNIGHTS
I have never made a good pizza crust despite dozens of tries. It may be beyond my capabilities
Posted on 5/15/26 at 9:23 am to SATNIGHTS
This is what I do. Tweaked a little from a recipe I found online
PIZZA DOUGH
4 pizza doughs
378g warm ~98ºF temperature water
1 tsp active dry yeast
638g bread flour
2.5 Tbsp olive oil
2 tsp salt
2 tsp honey
8 pizza doughs
765g room temperature water
2 tsp active dry yeast
1275g bread flour
? cup olive oil
4 tsp salt (36g)
4 tsp honey
INSTRUCTIONS
STEP 1:
Add yeast to room temp water (if doing 8 doughs) or barely warm water (if doing 4 doughs-approx. 98ºF) in a large bowl, and set aside. Get another large bowl and weigh out the flour.
STEP 2:
Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing). Add the honey. If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway through kneading to avoid killing the yeast. Knead/mix until reasonably together, not perfect.
STEP 3:
Place into a greased airtight container with enough room for dough to double in size. It's okay if it doesn't double in size while fermenting in the fridge. Cover top of dough with plastic wrap to prevent "elephant skin". Cover so the container is airtight.
Immediately move to the fridge to bulk ferment for a min of 12 hrs and max of 36 hrs.
STEP 4:
After bulk fermentation, cut into 9.5-10 oz dough balls (comfortable 12" medium pizzas) and place into airtight containers. If making pizza that night, allow dough balls to sit at room temp for at least 2 hrs before stretching. Dough balls can continue to individually ferment in the fridge for up to 1 week.
PIZZA DOUGH
4 pizza doughs
378g warm ~98ºF temperature water
1 tsp active dry yeast
638g bread flour
2.5 Tbsp olive oil
2 tsp salt
2 tsp honey
8 pizza doughs
765g room temperature water
2 tsp active dry yeast
1275g bread flour
? cup olive oil
4 tsp salt (36g)
4 tsp honey
INSTRUCTIONS
STEP 1:
Add yeast to room temp water (if doing 8 doughs) or barely warm water (if doing 4 doughs-approx. 98ºF) in a large bowl, and set aside. Get another large bowl and weigh out the flour.
STEP 2:
Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing). Add the honey. If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway through kneading to avoid killing the yeast. Knead/mix until reasonably together, not perfect.
STEP 3:
Place into a greased airtight container with enough room for dough to double in size. It's okay if it doesn't double in size while fermenting in the fridge. Cover top of dough with plastic wrap to prevent "elephant skin". Cover so the container is airtight.
Immediately move to the fridge to bulk ferment for a min of 12 hrs and max of 36 hrs.
STEP 4:
After bulk fermentation, cut into 9.5-10 oz dough balls (comfortable 12" medium pizzas) and place into airtight containers. If making pizza that night, allow dough balls to sit at room temp for at least 2 hrs before stretching. Dough balls can continue to individually ferment in the fridge for up to 1 week.
Posted on 5/15/26 at 9:40 am to cgrand
quote:
I have never made a good pizza crust despite dozens of tries. It may be beyond my capabilities
Yep. Pizza dough and brisket have defeated me.
Posted on 5/15/26 at 9:47 am to SATNIGHTS
I've posted it before, but i use the dough recipe from Ken Forkish in the book Flour Water Salt Yeast.
Same day, is great, the overnight is even better. I may make some tonight, actually and make pizzas tomorrow.
And here is a link to his overnight dough. LINK
Same day, is great, the overnight is even better. I may make some tonight, actually and make pizzas tomorrow.
And here is a link to his overnight dough. LINK
Posted on 5/15/26 at 9:53 am to SATNIGHTS
After buying multiple books, Forkish, Vietri, etc, and not really liking the results, I started following davespizzaoven on Instagram and have finally gotten dough results I like. He also has a youtube channel.
Daves Pizza Oven
Daves Pizza Oven
Posted on 5/15/26 at 10:09 am to SATNIGHTS
3 cups flour
3/4tsp sugar
~more than 1/4tsp yeast
1 3/4tsp salt
1 1/8 - 1 1/4cups water
Mix
Let sit for 18-24 hrs
Divide and let proof for 45min to an hr
Makes 2 ~12” pizzas
3/4tsp sugar
~more than 1/4tsp yeast
1 3/4tsp salt
1 1/8 - 1 1/4cups water
Mix
Let sit for 18-24 hrs
Divide and let proof for 45min to an hr
Makes 2 ~12” pizzas
Posted on 5/15/26 at 2:12 pm to SATNIGHTS
Check Brian Lagerstrom on YouTube. Changed my pizza game. That and getting a 3/8” steel.
Posted on 5/15/26 at 6:39 pm to mylsuhat
Me, I 'm not gonna do all that.
Pizza isn:t worth that effort. I could ne wrong tho
Pizza isn:t worth that effort. I could ne wrong tho
Posted on 5/15/26 at 6:43 pm to ThroughThickAndThin
quote:
Pizza isn:t worth that effort. I could ne wrong tho
It's worth the effort for 4+ pies.
A huge family pizza party is so much fun.
Posted on 5/15/26 at 7:15 pm to SATNIGHTS
I use Andrew Janjigian’s outdoor oven dough recipe. Tastes great.
My problem has been shaping the dough. Read a tip to warm it up to mid 70s, and I used the light in the oven to get it there. Was like a miracle how much easier it was to shape compared to when it was just a few degrees cooler.
My problem has been shaping the dough. Read a tip to warm it up to mid 70s, and I used the light in the oven to get it there. Was like a miracle how much easier it was to shape compared to when it was just a few degrees cooler.
Posted on 5/15/26 at 7:38 pm to SATNIGHTS
What style of pizza do you want to make?
Posted on 5/16/26 at 9:30 am to GynoSandberg
quote:
What style of pizza do you want to make?
This is a great question.
While reading everyone’s dough recipes, I was wondering what kind of crust each one makes.
I’m looking for the best Neapolitan style thin crust.
Posted on 5/16/26 at 11:30 am to GynoSandberg
I am making a NY style pie.
Posted on 5/18/26 at 7:47 am to SATNIGHTS
This poolish recipe has never failed me.
The Perect Pizza Dough by Vito Iacopelli
The Perect Pizza Dough by Vito Iacopelli
quote:
Servings: 8 Pizza's
Ingredients
POOLISH:
300ml Lukewarm Water
5g Dry Yeast
5g Honey
300g 00 Flour
DOUGH:
700ml Lukewarm Water
40g Salt
1,250g 00 Flour
Steps
POOLISH:
-Mix together all ingredients
-Cover and set at room temperature for 1-hour
-After rest place overnight in fridge
DOUGH:
-NOTE: Remove Poolish from frig 30-45 min to bring to room temperature. In a large bowl, add the Poolish, flour and all of the salt. IMPORANT: Add water a little at a time. DO NOT add all at once. Flour needs to absorb water little by little before adding more.
-Using a Kitchenaid stand mixer with dough hook, mix for 8-10 minutes; or hand knead for 10+ mins---dough will be sticky but together.
-Remove bowl and keeping top on top always, using bench scraper work dough with hands kinda like a big ball, with fingers underneath lifting dough off board, repeat.
-Coat a little olive oil in mixing bowl then gently place dough in bowl; allow to rest/rise for 1-hour with cover.
-Remove dough onto work board; coat your hands with olive oil and pat on top of the dough. Use a clean towel to cover dough after cutting each piece.
-Weigh dough on scale; 250 - 310 gr per ball. Keeping top always on top, fold dough under itself, turn and repeat. Shape dough on counter, small circles, pulling dough ball toward you several times to seal bottom side. Keep your hands oiled so dough remains soft and pliable. This method makes nice round balls.
-Coat a sheet pan with flour and place dough balls about 2-3 fingers apart; little oil on top dough balls and cover with plastic wrap.
-Rest at room temp for 2-hours. Store in frig up to 5-days.
Notes
I ALWAYS use my Kitchen Aid Stand Mixer vs. hand-kneading. My dough comes out perfect every time.
Posted on 5/18/26 at 12:47 pm to SATNIGHTS
I made pizza Saturday thanks to this thread reminding me. Used the FWSY recipe for same day pizza dough i posted earlier. Made 5 pizzas. 2 for the kids, Pepperoni and bacon, and sausage and bacon. Made 3 others.
Each pizza, i drizzle some olive oil on the dough, then use Mandina's red gravy as the pizza sauce.
Wife's Pizza - Fresh mozz, goat cheese, pepperoni, italian sausage, red and green bellpeppers
Specialty pizza #1 - Fresh mozz, Italian coppa, caramelized onions, bellpeppers, italian sausage, parmesan, basil
Specialty pizza #2 - Fresh Mozz, Italian Speck, caramelized onions, homemade pickled jalapenos and habaneros, parmesan, basil
They were all fantastic, but the 2 specialties i made were incredible. The speck pizza was out of this world delicious. I just need to remember what i did next time i make pizza. I usually forget the toppings i use because i only make pizza once every couple of months.
Each pizza, i drizzle some olive oil on the dough, then use Mandina's red gravy as the pizza sauce.
Wife's Pizza - Fresh mozz, goat cheese, pepperoni, italian sausage, red and green bellpeppers
Specialty pizza #1 - Fresh mozz, Italian coppa, caramelized onions, bellpeppers, italian sausage, parmesan, basil
Specialty pizza #2 - Fresh Mozz, Italian Speck, caramelized onions, homemade pickled jalapenos and habaneros, parmesan, basil
They were all fantastic, but the 2 specialties i made were incredible. The speck pizza was out of this world delicious. I just need to remember what i did next time i make pizza. I usually forget the toppings i use because i only make pizza once every couple of months.
This post was edited on 5/18/26 at 1:11 pm
Posted on 5/18/26 at 7:03 pm to SATNIGHTS
New Haven Style
Makes 2 14-16 inch pizza doughs
360 grams of bread flour
9 grams of salt
1.5 grams of yeast
228 grams of water
Makes 2 14-16 inch pizza doughs
360 grams of bread flour
9 grams of salt
1.5 grams of yeast
228 grams of water
This post was edited on 5/18/26 at 7:04 pm
Posted on 5/20/26 at 6:41 pm to SATNIGHTS
This all day long
Posted on 5/21/26 at 6:17 am to SATNIGHTS
For the lazies…..
Rotolos sells pizza dough. $3/pizza.
Rotolos sells pizza dough. $3/pizza.
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