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What’s your best pizza dough recipe?
Posted on 4/7/22 at 6:50 am
Posted on 4/7/22 at 6:50 am
Pizza night at home tomorrow so I want to make some dough to ferment in the fridge overnight. They will be baked in a regular home oven on a stone.
As far as technique I have had good luck with pizza stone on the next to upper rack in a hot oven and then put the broiler on
As far as technique I have had good luck with pizza stone on the next to upper rack in a hot oven and then put the broiler on
7
Posted on 4/7/22 at 7:18 am to tewino
See the Elements of Pizza cook book. Several different dough recipes.
I prefer the standard 24 to 48 hr recipe
I prefer the standard 24 to 48 hr recipe
Posted on 4/7/22 at 7:33 am to tewino
Just depends what style you’re looking to do make. A Chicago style tavern pie is low hydration around 50-55% more like a cracker. A pretty basic wood fired pizza is usually around 67%. More of your traditional Neapolitan styles will reach 70%.
At home pizza dough you’re baking on a stone needs to be extracted and handled so I’d suggest something in the 65% range.
Make the day before, let it room temp bill ferment for a few hours and stretch it to build gluten chains every 30-40 minutes. I prefer to portion day and then refrigerate anywhere between 24-48 hrs.
At home pizza dough you’re baking on a stone needs to be extracted and handled so I’d suggest something in the 65% range.
Make the day before, let it room temp bill ferment for a few hours and stretch it to build gluten chains every 30-40 minutes. I prefer to portion day and then refrigerate anywhere between 24-48 hrs.
Posted on 4/7/22 at 7:34 am to tewino
Go to Publix, pick up a bag of fresh dough at the deli.
Posted on 4/7/22 at 8:26 am to tewino
Check out Ooni App. They have a calculator for all measurements and fermentation time depending on how much time you have, fridge temp, house temp, # of pizzas, and other factors.
This post was edited on 4/7/22 at 8:29 am
Posted on 4/7/22 at 11:22 am to tewino
Depends on if I have 00 flour in hand.
For AP flour:
550 g Water
900 g AP flour
80 g olive oil
20 g salt
1 to 1.5 tsp active dry yeast
Mix until combined, rest 15 minutes, knead in mixer for 7 minutes in mixer. Separate into 6 balls, forming a round smooth ball. Place into proofing tray and refrigerate for 24-72 hours. Remove from refrigerator about 3 hours before cooking pizza.
For 00 flour:
I mix and use the same day with a 6-8 hour rise.
275 g water
TBSP honey
425 g 00 flour
TBSP olive oil
1/2 tsp active dry yeast
Mix and lest rest 15 minutes, then knead for 7 minutes. Maybe twice. Rest dough for 20-30 minutes. Separate into 3 dough balls. Shape and then let rise in proofing tray at room temperature for 6-8 hours until time to cook pizza.
I cook pizza in a steel in a 550 F oven. Takes about 4-5 minutes.
For AP flour:
550 g Water
900 g AP flour
80 g olive oil
20 g salt
1 to 1.5 tsp active dry yeast
Mix until combined, rest 15 minutes, knead in mixer for 7 minutes in mixer. Separate into 6 balls, forming a round smooth ball. Place into proofing tray and refrigerate for 24-72 hours. Remove from refrigerator about 3 hours before cooking pizza.
For 00 flour:
I mix and use the same day with a 6-8 hour rise.
275 g water
TBSP honey
425 g 00 flour
TBSP olive oil
1/2 tsp active dry yeast
Mix and lest rest 15 minutes, then knead for 7 minutes. Maybe twice. Rest dough for 20-30 minutes. Separate into 3 dough balls. Shape and then let rise in proofing tray at room temperature for 6-8 hours until time to cook pizza.
I cook pizza in a steel in a 550 F oven. Takes about 4-5 minutes.
Posted on 4/7/22 at 11:27 am to DeltaHog
quote:
DeltaHog
Thank you for the excellent reply. I think this will be a New York style pizza considering it’s in the oven.
Posted on 4/7/22 at 11:28 am to ChEgrad
Yes I do have 00 flower. I will try your recipe
Posted on 4/7/22 at 8:14 pm to ChEgrad
quote:
Separate into 3 dough balls. Shape and then let rise in proofing tray at room temperature for 6-8 hours until time to cook pizza.
So you shape it into the flat round circle and then let that rise for 6-8? Then you just toss your toppings on top and bake?
Posted on 4/9/22 at 5:42 pm to TigerFanatic99
quote:
So you shape it into the flat round circle and then let that rise for 6-8? Then you just toss your toppings on top and bake?
No, you make a ball with the “skin” stretched smoothly over it. Look up some videos on Neapolitan pizza dough and you will see them shaping the balls. After those rise and it is time to bake, then you shape by hand to form the pizza. Takes some practice, but keep at it and you will get the hang of it. Your first pizzas may be a bit ugly.
Posted on 4/9/22 at 7:49 pm to tewino
Look up Zoé Bakes, really simple, really delish pizza dough. King Arthur recipe, if I remember correctly
Posted on 4/12/22 at 12:10 am to tewino
How did the pizza turn out?
Posted on 4/12/22 at 12:16 pm to ChEgrad
quote:
How did the pizza turn out?
Unfortunately life throws curveballs sometimes so pizza night got postponed. I think I will try the same day recipe with OO flour when we reschedule
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