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S/O what's your favorite pizza dough recipe?
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Trixie_Belle
Posts: 163
My family loves BGE pizza. I've been purchasing Trader Joe's dough. I prefer making my own. Please share your dough recipes! FWIW, my husband prefers a thin crust. Thank you!
BGE novice...A Southern Belle living in Seattle.
Comments
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I like the NY style pizza dough on the serious eats website. http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html
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Been using this one and love it. Try and get the 00 flour.
Not necessarily a thin crust but, who knows, maybe if you roll or toss it flat enough it will work out.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
My favorite is this recipe from the New York Times, which is for the dough used at Roberta's in Brooklyn. Here's the link: http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough
I've made this several times. It stretches thin, is very tasty and it's pretty quick and easy. I've made it with all all-purpose flour instead of half 00; it's still great.
Good luck!
Large BGE, Adjustable Rig, CyberQ, Ash Kicker, SmokeWare SS Chimney Top -
I have been using this 00 pizza flower I get at my Egg dealer and plan on using it for the pizza throw down going one. It makes enough for 3 12" pies or split it into fourths to get a really thin crust. When split into thirds it is plenty thin for me. It $10 a bag. Amazon sells 00 pizza flower too.
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
This has been my favorite. I just use % for what I make. I have two dough balls in the fridge for this evening to make two 15 inch pies.http://doughgenerator.allsimbaseball9.com/recipe.php?recipe_id=18
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I'll let you know AFTER the throwdown!
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Ladeback69 said:I have been using this 00 pizza flower I get at my Egg dealer and plan on using it for the pizza throw down going one. It makes enough for 3 12" pies or split it into fourths to get a really thin crust. When split into thirds it is plenty thin for me. It $10 a bag. Amazon sells 00 pizza flower too.
How many grams/ounces in the bag?
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I'll second the serious eats recipe. SOunds weird to use a food processor, but it really works.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html
Best when rested in the fridge a couple of days. I have frozen and then thawed and aged in the fridge with excellent results.
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I get mine from my local Pizza shop, Allessios.New Albany, Ohio
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My current recipe for high temp (700+) pizzas. With each attempt I try to go a little higher. This ratio of water to flour will not result in a burnt bottom.
This will make one 12" pie:
1.25 cups flour
1/2 cup water
3/4 teaspoon salt
1 teaspoon instant yeast
Combine 75% flour, water, salt & yeast.
Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter).
Cover and let sit for 20 minutes.
Now mix on low for 5 minutes.
Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power.
Let rest 20 minutes.
Hand kneed into a ball and chill overnight or up to 6 days.
Take out of fridge at least 90 minutes before use.
Packerland, Wisconsin -
By WeightChokeOnSmoke said:My current recipe for high temp (700+) pizzas. With each attempt I try to go a little higher. This ratio of water to flour will not result in a burnt bottom.
This will make one 12" pie:
1.25 cups flour
1/2 cup water
3/4 teaspoon salt
1 teaspoon instant yeast
Combine 75% flour, water, salt & yeast.
Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter).
Cover and let sit for 20 minutes.
Now mix on low for 5 minutes.
Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power.
Let rest 20 minutes.
Hand kneed into a ball and chill overnight or up to 6 days.
Take out of fridge at least 90 minutes before use.
500gr Molino Caputo Tipo 00 flour
325gr water (65% hydration)
10gr salt
3gr active dry yeast
My method is similar to yours. I get my dough just mixed then I let it sit for 10 minutes. then mix for 5 minutes on 4 (Kitchenaid) then on 2 for 2 minutes. -
When using the Kitchenaid, do you use the dough hook or the paddle?hondabbq said:
By WeightChokeOnSmoke said:My current recipe for high temp (700+) pizzas. With each attempt I try to go a little higher. This ratio of water to flour will not result in a burnt bottom.
This will make one 12" pie:
1.25 cups flour
1/2 cup water
3/4 teaspoon salt
1 teaspoon instant yeast
Combine 75% flour, water, salt & yeast.
Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter).
Cover and let sit for 20 minutes.
Now mix on low for 5 minutes.
Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power.
Let rest 20 minutes.
Hand kneed into a ball and chill overnight or up to 6 days.
Take out of fridge at least 90 minutes before use.
500gr Molino Caputo Tipo 00 flour
325gr water (65% hydration)
10gr salt
3gr active dry yeast
My method is similar to yours. I get my dough just mixed then I let it sit for 10 minutes. then mix for 5 minutes on 4 (Kitchenaid) then on 2 for 2 minutes.BGE novice...A Southern Belle living in Seattle. -
Hook.
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@ChokeOnSmoke - I like the water/flour ratio. Have you thought about cutting back on the yeast? Mine rises too much so I have been cutting back. I'm due another batch this weekend.ChokeOnSmoke said:My current recipe for high temp (700+) pizzas. With each attempt I try to go a little higher. This ratio of water to flour will not result in a burnt bottom.
This will make one 12" pie:
1.25 cups flour
1/2 cup water
3/4 teaspoon salt
1 teaspoon instant yeast
Combine 75% flour, water, salt & yeast.
Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter).
Cover and let sit for 20 minutes.
Now mix on low for 5 minutes.
Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power.
Let rest 20 minutes.
Hand kneed into a ball and chill overnight or up to 6 days.
Take out of fridge at least 90 minutes before use.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I like this one. Easy to mix. Only thing I do different is knead it before it goes into the frig
http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html
SE PA
XL, Lg, Mini max and OKJ offset -
Ladeback69 said:I have been using this 00 pizza flower I get at my Egg dealer and plan on using it for the pizza throw down going one. It makes enough for 3 12" pies or split it into fourths to get a really thin crust. When split into thirds it is plenty thin for me. It $10 a bag. Amazon sells 00 pizza flower too.
I buy that same flour at my local Italian Centre (I'm in Edmonton, AB), for $45 for a 55 pound bag.
You can also order it from Forno Bravo (see link below) and though still a bit over-priced, I suspect MUCH cheaper than your dealer..
http://www.fornobravo.com/store/Tipo-00-Pizza-Flour/
... -
Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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I have a super secret recipe which I don't share with anyone not even my family. Sorry....Greensboro North Carolina
When in doubt Accelerate.... -
I use the same recipe as posted above on the Serious Eats site, but I do it by weight...easier/more consistent.
500 grams 00 flour
325 grams water
4 teaspoons kosher salt
2 teaspoons instant yeast
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@4Runner I haven't noticed the too much rising issue. You getting a lot of rise during cooking or while it rests in the fridge (or both?). Let me know how your next one turns out..4Runner said:
@ChokeOnSmoke - I like the water/flour ratio. Have you thought about cutting back on the yeast? Mine rises too much so I have been cutting back. I'm due another batch this weekend.ChokeOnSmoke said:My current recipe for high temp (700+) pizzas. With each attempt I try to go a little higher. This ratio of water to flour will not result in a burnt bottom.
This will make one 12" pie:
1.25 cups flour
1/2 cup water
3/4 teaspoon salt
1 teaspoon instant yeast
Combine 75% flour, water, salt & yeast.
Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter).
Cover and let sit for 20 minutes.
Now mix on low for 5 minutes.
Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power.
Let rest 20 minutes.
Hand kneed into a ball and chill overnight or up to 6 days.
Take out of fridge at least 90 minutes before use.Packerland, Wisconsin -
This:
http://www.oregonlive.com/mix/index.ssf/bread-recipes/overnight_straight_pizza_dough.html
I have dropped the hydration to 65% (650g).
Go order this book (source of the recipe):
http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@ChokeOnSmoke - yes, on the rest. Mine looks like what Jeff shows on his website as over risen dough and never do this. LolChokeOnSmoke said:
@4Runner I haven't noticed the too much rising issue. You getting a lot of rise during cooking or while it rests in the fridge (or both?). Let me know how your next one turns out..4Runner said:
@ChokeOnSmoke - I like the water/flour ratio. Have you thought about cutting back on the yeast? Mine rises too much so I have been cutting back. I'm due another batch this weekend.ChokeOnSmoke said:My current recipe for high temp (700+) pizzas. With each attempt I try to go a little higher. This ratio of water to flour will not result in a burnt bottom.
This will make one 12" pie:
1.25 cups flour
1/2 cup water
3/4 teaspoon salt
1 teaspoon instant yeast
Combine 75% flour, water, salt & yeast.
Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter).
Cover and let sit for 20 minutes.
Now mix on low for 5 minutes.
Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power.
Let rest 20 minutes.
Hand kneed into a ball and chill overnight or up to 6 days.
Take out of fridge at least 90 minutes before use.
https://www.flickr.com/photos/28219765@N06/2629733099/
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
At 65% is wet. According to Jeff V. http://www.varasanos.com/PizzaRecipe.htmDMW said:This:
http://www.oregonlive.com/mix/index.ssf/bread-recipes/overnight_straight_pizza_dough.html
I have dropped the hydration to 65% (650g).
Go order this book (source of the recipe):
http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Just to add something....you really do NOT need to knead/mix this by hand or machine machine - just combine and let biology work it's magic. I have tried it a few different ways, and end result is indistinguishable either way. I have hand kneaded for at least 10 minutes, I have machine mixed (I have a Braun with dough hook etc), and when all said and done, I throw all the ingredients together, mix by hand until just combined, and let it sit. Don't waste your time setting up the mixer and cleaning up....
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Agreed. Not needed but it sure is nice.SmallBBQr said:Just to add something....you really do NOT need to knead/mix this by hand or machine machine - just combine and let biology work it's magic. I have tried it a few different ways, and end result is indistinguishable either way. I have hand kneaded for at least 10 minutes, I have machine mixed (I have a Braun with dough hook etc), and when all said and done, I throw all the ingredients together, mix by hand until just combined, and let it sit. Don't waste your time setting up the mixer and cleaning up....Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
@4Runner Interesting. Maybe I'm not paying enough attention when I get it into the fridge for the rest. How much are you cutting the yeast amount down?4Runner said:
@ChokeOnSmoke - yes, on the rest. Mine looks like what Jeff shows on his website as over risen dough and never do this. LolChokeOnSmoke said:
@4Runner I haven't noticed the too much rising issue. You getting a lot of rise during cooking or while it rests in the fridge (or both?). Let me know how your next one turns out..4Runner said:
@ChokeOnSmoke - I like the water/flour ratio. Have you thought about cutting back on the yeast? Mine rises too much so I have been cutting back. I'm due another batch this weekend.ChokeOnSmoke said:My current recipe for high temp (700+) pizzas. With each attempt I try to go a little higher. This ratio of water to flour will not result in a burnt bottom.
This will make one 12" pie:
1.25 cups flour
1/2 cup water
3/4 teaspoon salt
1 teaspoon instant yeast
Combine 75% flour, water, salt & yeast.
Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter).
Cover and let sit for 20 minutes.
Now mix on low for 5 minutes.
Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power.
Let rest 20 minutes.
Hand kneed into a ball and chill overnight or up to 6 days.
Take out of fridge at least 90 minutes before use.
https://www.flickr.com/photos/28219765@N06/2629733099/
I'm going to look into this more.Packerland, Wisconsin -
I have a pizza oven and I cook at 900 degrees with lots of convection, doubt it would work on an egg but I do a naturally leavened pizza at 68% hydration, 250g balls. PizzaMaking.com is a great resource and their pizza calculator tool is fantastic. Here it is: http://www.pizzamaking.com/dough-calculator.html"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
I just bought a 5 lb bag for $15 which is a better price yesterday. I really like it.SmallBBQr said:Ladeback69 said:I have been using this 00 pizza flower I get at my Egg dealer and plan on using it for the pizza throw down going one. It makes enough for 3 12" pies or split it into fourths to get a really thin crust. When split into thirds it is plenty thin for me. It $10 a bag. Amazon sells 00 pizza flower too.
I buy that same flour at my local Italian Centre (I'm in Edmonton, AB), for $45 for a 55 pound bag.
You can also order it from Forno Bravo (see link below) and though still a bit over-priced, I suspect MUCH cheaper than your dealer..
http://www.fornobravo.com/store/Tipo-00-Pizza-Flour/
...XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
I pay around 45 bucks for a 55lb bag of Caputo 00. You can find General Mills New 00 Mill for around half of that. If you can't find any 00 around you, try Penn Macaroni company for mail order.
"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin
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