Best Pizza Dough Recipe/Source

HofstraJet · July 2015

Want to start making pizza on the egg but have no idea where to start with dough. Tried searching forums but too many dough references to sift through.

So what's your favorite dough recipe or source?

Trixie_Belle · July 2015

My family likes a thin crust. I've been using a recipe/method from King Arthur Flour. Many here on this forum recommend using 00 flour. I have yet to try it. I've been using King Arthur bread flour. The family seems to like it. Good luck!

avibug · July 2015

I really like the pizza dough recipe from the book Flour Water Salt Yeast.
Another good recipe is here: http://www.fornobravo.com/pizza/pizza_dough.html

I use the Caputo 00 flour, but it can be hard to find.

For sauce, I like this recipe, but cut down the water or it makes the crust soggy: http://www.yummly.com/recipe/external/New-York_style-Pizza-Sauce-My-Recipes

SmokeyPitt · July 2015

I have used this recipe a couple of times and it has worked well for me.
http://www.food.com/recipe/olive-oil-pizza-dough-no-kneading-needed-349696

It is adapted from the "bread in 5 recipe". This is another version of the same thing but it also lists the weight if you would prefer to weigh the ingredients.

http://www.kingarthurflour.com/blog/2012/01/08/no-knead-thin-crust-pizza-it-doesnt-get-any-easier-than-this/

I use the parchment paper method outlined in the 2nd link to form it. I think this is kind of cheating and one day I will learn to do it right

...but it worked well for me.

Trixie_Belle · July 2015

avibug said:

I really like the pizza dough recipe from the book Flour Water Salt Yeast.
Another good recipe is here: http://www.fornobravo.com/pizza/pizza_dough.html
I use the Caputo 00 flour, but it can be hard to find.
For sauce, I like this recipe, but cut down the water or it makes the crust soggy: http://www.yummly.com/recipe/external/New-York_style-Pizza-Sauce-My-Recipes

I have the Flour Water Salt Yeast book. Haven't yet made the pizza dough. Thanks for the heads up.

bccomstock · July 2015

I've done the Serious Eats NY Style Pizza several times and had good results..

http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

Got the recommendation for them from someone here..

marysvilleegger · July 2015

Call around to your local pizza joints and see if they sell their dough... I found a good one around Cbus called Deweys. It's like 3 bucks for a ball that makes a 13" pie and if you buy a couple they throw one in for free in case you screw one up.

NDG · July 2015

@marysvilleegger . . YES deweys dough (I go to the one in grandview) is always a safe play! I had excellent results using it with my egg . . but recently I got "pizza fever" and started spending tons of time on the www.pizzamaking.com forum (then I got a sourdough culture from italy for my dough and got a blackstone pizza oven) but Deweys dough is excellent for BGE temps!

PS cant believe your a MICH fan in Columbus - whaaat daaaa?

marysvilleegger · July 2015

@NDG .....it's been a couple tough years for me lately but I feel the tide turning....gonna be a good year for me! I can feel it

WeberWho · July 2015

I followed @Zippylip dough recipe last weekend. Great dough and write up

http://eggheadforum.com/discussion/987401/x/p1#

EggcitedinNJ · July 2015

Like @Bccomstock I've had good success with the serious eats dough and sauce. The site also has a nice recipe for thin crust pizza modeled after the Star Tavern in NJ. Hmmmm, I see some pizza dough making in my future. Like this weekend.

okie · July 2015

I used this recipe which uses a 50/50 00 flour and regular flour, and it was fantastic, cooked at 650-700F for about 3-5 minutes in my large BGE. You can buy 00 flour on-linehttp://www.amazon.com/Antimo-Caputo-Chefs-Flour-Pound/dp/B00BR0K62E/ref=sr_1_5?ie=UTF8&qid=1437079302&sr=8-5&keywords=caputo+flour and some stores carry it (Whole Foods, but it is pricey).

Dough: http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

3 minutes to mix, rest, 3 minutes to knead, 24 hours in the fridge.

Carolina Q · July 2015

What kind of pizza do you want? NY, Chicago deep dish, pan, napoletana, other? Recipes, flours, temps, containers/stones are all different.

NY, http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

CDD, http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1

Pan, http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html?ref=title

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

Being from north Jersey, I'm guessing a Chicago pie is out. LOL

OmahaOne · July 2015

If you're a member of Sam's Club you can buy pizza dough at the Deli counter(where they sell pizza and hot dogs. You can get 20 balls for around $18.00.

SmokeyPitt · July 2015

OmahaOne said:

If you're a member of Sam's Club you can buy pizza dough at the Deli counter(where they sell pizza and hot dogs. You can get 20 balls for around $18.00.

@OmahaOne how are the dough balls from Sam's? That is a pretty great price. It would be nice to just take a few out of the freezer when you need them.

<edit> I found a recent post and it sounds like people like it.
http://eggheadforum.com/discussion/1179725/sams-club-pizza-crust

WeberWho · July 2015

@Carolina Q When the napoletana recipe calls for water it doesn't mention temp. What temp do you use for water? Lukewarm? I've used the recipe in the past and can't recall water temp. Thanks

Dyal_SC · July 2015

Best ones I've done were with the mellow mushroom copycat recipe. The dough recipe is provided:

http://eggheadforum.com/discussion/1182872/pizza-pizza-pix

Carolina Q · July 2015

WeberWho? said:

@Carolina Q When the napoletana recipe calls for water it doesn't mention temp. What temp do you use for water? Lukewarm? I've used the recipe in the past and can't recall water temp. Thanks

If a recipe doesn't specify, I just use room temp tap water. Maybe warmer is better? Dunno.

WeberWho · July 2015

Carolina Q said:

WeberWho? said:

@Carolina Q When the napoletana recipe calls for water it doesn't mention temp. What temp do you use for water? Lukewarm? I've used the recipe in the past and can't recall water temp. Thanks

If a recipe doesn't specify, I just use room temp tap water. Maybe warmer is better? Dunno.

I wasn't sure if warmer water would disturb the other ingredients. Just wanted to double check. Thanks!

Mithrandir · July 2015

http://m.ricardocuisine.com/recette-detaillee.php?id=612

this one is the best ! Very easy to do with a kitchenaid and Perfect for the egg

Begger · July 2015

Find a pizziaria which makes a pie you like and see if they'll SELL you some dough.
That's gonna get you going.

I did several pizza cooks with no-two having same dough. I tried 3 different sources before the following happened.

BUT, I dug my bread machine out and made the most wonderful dough using the recipe for 2lb. of dough.
4C general purpose flour
1 3/8C water
SALT
OIL (I use OLIVE oil)
and
Yeast

Machine runs for 90 minutes. I monitor first 10 minutes and add a LITTLE flour or water to make a 'sticky' dough.
When done, it spends OVER NITE in the fridge in a sealed container.
Next day?
Pizza Heaven. Simple is good.

I'm thinking of making up a couple FROZEN pre-measured and see how that works out.

chrisc133 · July 2015

Publix and Whole Foods also sell good premade dough balls.

Best Pizza Dough Recipe/Source

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