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pizza dough ?

Tried my first thin crust pizzas Friday night and was fairly pleased with the results.  But I have a question - do you guys pre bake just the crust for any length of time and then put your toppings on?  I only did them at around 500 (raised indirect with stone placed on the swing rack) and pre baked just the crust for around 5 minutes.  Put the toppings on and finished for about another 5 minutes.  I am just using bread flour but will be ordering some Caputo "00" flour as i can't find anyplace around here that sells it.  Also, using 6 in 1 crushed tomatos as my sauce base.  I just wasn't getting the big bubbles on the outside rim of my crust like I have seen some of you guys post.  Not sure if it was the flour, how I did it, etc...  I actually flipped the crust after the prebake then put my toppings on the side that was on the stone for the first 5 minutes.  Was just nervous it wasn't going to get all the way done without burning.  Probably not how it is supposed to be done so I am looking for your temp and timing.

 

Just curious if you pre bake and if so, at what temp and for how long?  I think I will give them another shot tomorrow night.  Thanks guys.

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Comments

  • nolaeggheadnolaegghead Posts: 14,017
    I used to when I did pizzas on the grate on a charcoal grill, but not with a stone or steel.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Mama RoneckMama Roneck Posts: 356
    I've never prebaked a crust. I put the pizza together on a well floured peel (or use cornmeal or semolina) then on to the preheated stone for 10-12 minutes at 500-550 or 600-650 if I'm using dough made with 00.
    Mamaroneck
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  • BizGreenEggBizGreenEgg Posts: 106
    No need to pre bake. And bread flour should be fine. Knead the dough well to develop good gluten structure. Also I believe you want a fairly wet dough to have more rise and larger bubbles. It will be sticky and hard to work with but i have had good results with wet dough. Zippy lip has a good recipe on the forum. also bake as high in the dome as possible. 
    Large BGE & mini stepchild & a KJ Jr.
    The damp PNW 
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  • SkiddymarkerSkiddymarker Posts: 6,824
    I agree with @BizGreenEgg wetter dough is better. IMO, using the KitchenAid - I let it run for 10 minutes or more. Can't knead enough. Let rise an away you go. 
    Takes a few times, but I've found about a 400º stone works best for my topping amount. I never prebake. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • OMG EggsOMG Eggs Posts: 118
    I've played around with dough more than I'd like to admit.  IMO, unless you're Cooking at 800+, stick with the bread flour.  If you do use 00, I highly recommend oil and sugar in the dough to help with rise and color of the final pizza.  00 on a Lower temp cook will generally end up bad.
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  • nolaeggheadnolaegghead Posts: 14,017
    Tipo 00 does not brown well...it goes from white to black at some point.  But the black is so good.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • paqmanpaqman Posts: 1,643
    Look at this post:


    http://eggheadforum.com/discussion/1141565/finally-the-pizza-dough-recipe-i-was-looking-for

    The Caputo 00 flour does make a difference.  I have tested a few other brands of 00 flour and consistently had better results with the Caputo...

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