Pizza Dough

danbr7777

Ingredients

3 cups of bread flour or high gluten flour.
1 1/2 tsp Active Dry Yeast
1 cup of warm water (around 105 degrees)
1 1/2 Tbsp of Kosher salt
1 tsp of sugar
1/2 tsp of Garlic Powder (to taste)
1/2 tsp of Onion Powder (to taste)
3 Tbsp of Olive Oil

Instructions

Pour warm water, yeast, sugar and a small amount of flour in a bowl and mix the ingredients together. Let it stand for 8-10 minutes to let the yeast activate.

Pour flour, salt and 1 Tbsp of Olive Oil in an electric mixer (using Dough Hook) and lightly mixed it up. Add Yeast water and mix for 7-10 minutes until dough is coming off the sides but still slightly sticking to the bottom.

Shape the dough into a ball and place it on a slightly floured table and let rest for 2-3 minutes

Pour remaining 2 Tbsp into the bowl and mix it around the bowl to coat it with oil and place the dough in the bowl. Turn the dough until the oil lightly coats it. Cover the bowl with plastic wrap and set it in warm, dark location. (I put it in the oven to get it out of the way)


Let the dough rise for 2 hours.


After the 2 hours, take large dough ball and cut in 1/2 to create 2 pizza dough balls. (these pizza dough balls will be roughly 12 ounces each)

Cover the dough with a light moist cloth and let rise for 1 hour.

The pizza dough is now ready to use.

I have pizza making instructions and a sauce recipe here:

http://hubpages.com/hub/How-to-Create-a-Great-Wood-Fire-Pizza

Give it a try.

Notes

Number of Servings:

Time to Prepare: 3 -4 hours

SamFerrise

Dough made from Caputo Tipo 00 flour is the best for pizza in a wood fired oven.  You only need flour, salt, sugar, yeast, oil and water.  If you like a flavored crust make some magic dust.  1 part garlic powder, 1 part salt, 1 part black pepper.  Hit the hot crust with some melted butter, hit it with the dust, then sprinkle some good parmiggiano cheese.

Mighty_Quinn

Leave out the oil and sugar if your running really high temps, they will burn. Real authentic Neapolitan dough for use in wood ovens that cook at 800+ is just flour, yeast, water and salt.

NewEnglandEgger

Another suggestion for making dough...measure by weight, not by volume.  Ensures a more precise recipe, which helps with dough.

SamFerrise

I have an EGG not a Pizza oven.  My dough works great with plenty of raves.

Little Steven

I can't get Caputo 00 flour in Canada but I can get other 00 ground flour. Would they be ok?

SamFerrise

Only if you use American bottled water, eh?

Duganboy

I can't get Caputo 00 flour in Canada but I can get other 00 ground flour. Would they be ok?

www.brickovenbaker.com    They have this flour.