First homemade dough pizzas

Wolfpack · January 21

My first try at homemade pizza dough- I used : http://www.101cookbooks.com/archives/001199.html I took NOLA's advice and bought some caputo 00 flour. Forgot to take pics until half way through cooking. I cooked them at 550-600. Learned a couple things- cook slightly longer than you may want for crisper crust. Leave a little more edge as it shrinks as you shimmy off the peel and as it is cooking the cheese/toppings will spill over. Our favorite was a pesto sauce version. Can't wait to try again with a few corrections but overall turned out great.

Browninggold · January 21

Looks good for first try...like a pro

halo42 · February 23

I agree, looks great.

We use Antimo Caputo's tipo "00" flour and follow these directions with great results

http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

SmokinDAWG82 · February 23

Looks great, nice job!

vettes2 · March 3

I use PANKO bread crumbs and lightly press them into the dough, then flip it over. Some use corn meal, but the PANKO crumbs actually add to the flavor and crunch. Your toppings will not fall off

as the dough will slide well.

Aviator · March 3

@ Wolf, Get some parchment paper and load your rig onto it. Take it to the bake and after its a tad done, you can slide it (the paper) right off. Please give it a try. It works.

I too use Caputo and do it on a KA. Comes out super and we will never "tolerate" a lesser Pizza.

r270ba · March 4

@wolfpack that is the same exact recipe I use...bit of a labor of love but it is the best.

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First homemade dough pizzas

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