It's my turn to give up

travisstrick

I have searched for and can't find a pizza dough recipe that was floating around here a week or so ago. I guess I'd like some recipes. Any of you had any good luck?

misu

this?

http://www.finecooking.com/recipes/pizza-dough.aspx

or this

http://www.bonappetit.com/recipes/2012/03/tomato-and-stracciatella-pizzas?printable=true

or this

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

I save them all

nolaegghead

This is the one I've been using, and I like so much I'm gonna keep on using.  But it's for tipo 00 flour.  I've seen at least two other people post the same recipe, scaled up.  This dough handles high temp cooking, but works fine on medium.  Doesn't brown...goes from white to startin' to burn.  A little EVOO will give you browning.  I don't mind it the way it is.

Basic Vera Pizza Napoletana Dough Recipe

Ingredients By Volume

• • •

500gr Molino Caputo Tipo 00 flour 325 gr water (65% hydration)
10 gr salt
3 gr dry active yeast

4 cups Molino Caputo Tipo 00 flour 1 1⁄2 cups, plus 2-3 Tbs water
2 tsp salt
1/2 tsp dry active yeast

•
•
•
•
By Weight •

We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and bread dough are different. Being exact counts, and nothing works better than a digital scale.

Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then, mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes.

Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces.

To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.

Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.

If you don’t need your pizza balls for a few hours, you should refrigerate them, and bring them back out of the refrigerator an hour or so before you want to use them.

Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop more flavor, and a fully developed dough browns better in your oven.

Using Caputo Tipo 00 Pizzeria Flour. Copyright 2011. v1.1

WickedIsland

O Travis... Have not tripped this yet but it is the one I will use when I get to Pizza... I thought it was an interesting read and put me closer to pulling the trigger on a food processor http://slice.seriouseats.com/archives/2010/10/the-pizza-lab-how-to-make-great-new-york-style-pizza.html?ref=title

bigphil

@Travis is this it ?

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

WickedIsland

Oops, sorry... someone already posted the NY link

travisstrick

@bigphil you got it. Thats the one. Thanks man.

bigphil

@Travis your more than welcome and thanks for all the info you share am glad i could help 

Brownie

What a quitter! 
 I have that one bookmarked too but I was too late to the party to share! It sounds like a winner.

seabird20

I make pizza on the grill too. Here's what I use. It is in a couple of parts because I use a modified ciabatta at 70% hydration. This was for the gas grill, but it is also the one I use for my egg. The dough is a bit wetter than perhaps one would want, but I find it easy to work. This is not for tipo 00 flour, though. I used KAF bread flour in this version.

It does cook very fast indeed. So beware. Nice combination of slighly charred and lightly browned....

http://seabirdskitchen.blogspot.com/2008/08/pizza.html

http://seabirdskitchen.blogspot.com/2009/05/mystery-pizza-ingredients.html

http://seabirdskitchen.blogspot.com/2009/05/pizza-dough.html

http://seabirdskitchen.blogspot.com/2008/07/enough-of-bread-already.html