RRP's Papa Murphy Pizza Dough Recipe Experiment

QDude

Ron posted a message a few days ago about using leftover dough for bread.  The recipe was a revised version of the Papa Murphy's pizza crust using King Arthur's bread flour.

I thought that I would try two variations of the recipe, one using the King Arthur flour and the other using the expensive Italian flour, Antimo Caputo 00.  I always wondered if the extra expense for the Italian flour was worthwhile. The results were interesting.

The King Arthur bread flour made a very good thin crust pizza which was almost crispy.  It rolled out very easy.  My guests for dinner judged that it was very good and it would be difficult for the other flour to beat it.  This pie came off the XL first.

The 00 flour produced an even better result though.  It also rolled out very easy.  The difference though was that the crust of this flour was almost "airy" or fluffier.

Both pizzas were great but the expensive flour made a somewhat better crust in my opinion. 

The Cen-Tex Smoker

QDude said:

Ron posted a message a few days ago about using leftover dough for bread.  The recipe was a revised version of the Papa Murphy's pizza crust using King Arthur's bread flour.

I thought that I would try two variations of the recipe, one using the King Arthur flour and the other using the expensive Italian flour, Antimo Caputo 00.  I always wondered if the extra expense for the Italian flour was worthwhile. The results were interesting.

The King Arthur bread flour made a very good thin crust pizza which was almost crispy.  It rolled out very easy.  My guests for dinner judged that it was very good and it would be difficult for the other flour to beat it.  This pie came off the XL first.

The 00 flour produced an even better result though.  It also rolled out very easy.  The difference though was that the crust of this flour was almost "airy" or fluffier.

Both pizzas were great but the expensive flour made a somewhat better crust in my opinion. 

If you liked that, you will love it if you hand stretch instead of rolling it. You are killing all the benefits of 00 flour when you roll it. It's not even a fair fight when you hand stretch (or toss it but I can't do that yet). There is a marked difference between AP (All Purpose) and 00 flour when you handle them the right way- I hesitate to say "right way" because there is nothing wrong with rolling if that's what you like to do. I should really say the "traditional way". Anyhow- the traditional way allows the true character of the flour to shine- that is light, airy, crisp, and chewy.

I'll never go back!

TheShaytoon

I actually mix about 1/3 of the OO flour with the KArthur bread flour when making pizza crust.

I always do the stretch and toss method, and the results are incredible. The OO adds more crisp, while the KA lets is be "chewy". 

I used to only use the OO, but the crust would be too crisp, almost more of a flatbread pizza.  

Try it, it's like the best of both worlds....

350g of King Arthur

150g of OO

1 tablespoon yeast

18g of salt

350g of water

Mix...let sit for at least 6 hours at room temp...form the dough into a ball, flour a wooden surface; stretch and pull into a "pie".  

I make mine in the OVEN, usually at 550 for 6 minutes.  after 4 minutes, turn off the bottom and crank the broiler on...

NPHuskerFL

@TheShaytoon‌...thanks for the share. I'll try this next. Already have 6 frozen dough balls for next pizza cook. But, will be trying it for sure. How does that recipe do on high temp 650F-750F? Don't see sugar etc so I would think it world be eggrific!

TheShaytoon

I stopped adding the sugar and the oil that most recipes call for a long time ago...so I don't know.  

@NPHuskerFL I do have a questions for you dough (see what I did there?); how do you defrost your frozen dough? Everyway I try to do it, it takes it hours, and even then the texture does not come out right...

NPHuskerFL

TheShaytoon said:

I stopped adding the sugar and the oil that most recipes call for a long time ago...so I don't know.  

@NPHuskerFL I do have a questions for you dough (see what I did there?); how do you defrost your frozen dough? Everyway I try to do it, it takes it hours, and even then the texture does not come out right...

.
First off > when I make the dough I scale & divide into my dough balls and if I'm freezing them to use another day I coat each one with EVOO and cellophane wrap each ball individually and then place into freezer bag. To defrost I pull from freezer and place into refrigerator to dft (takes 2-3days). When I want to use it I pull and let dough prove. Then make pies as normal. Hope that helps.

TheShaytoon

@NPHuskerFL Yeah that does help...

I think it is just as easy to make the dough in the morning while the coffee is being brewed...and just let it sit while at the office or the lake.  

If you use a scale, you can measure the ingredients, mix it up with a wooden spoon, and cover it in less than 5 minutes.  

And it is already at room temperature when you are ready to cook it!

Thanks for the response!

Ozzie_Isaac

Gem

Legume

Did Husker start his own forum?

JohnInCarolina

Legume said:

Did Husker start his own forum?

Nah I think he just accidentally cut all of his own fingers off.  

Ozzie_Isaac

Legume said:

Did Husker start his own forum?

He peaced out.  I still talk to him every now and again, but he mostly sticks to instagram and stuff.

Legume

Ozzie_Isaac said:

Legume said:

Did Husker start his own forum?

He peaced out.  I still talk to him every now and again, but he mostly sticks to instagram and stuff.

that’s boring, I’m going with John’s answer

RRP

Good thing I’m headed to bed since I’m seeing my name mentioned way too often in a slew of VERY old threads!

Perhaps I p*ssed off people or maybe I even helped some eggers along the way….I just have other issues to deal with tonight rather than to read through them! 

So here is my blanket apology, if needed…sorry…I tried…

The Cen-Tex Smoker

RRP said:

Good thing I’m headed to bed since I’m seeing my name mentioned way too often in a slew of VERY old threads!

Perhaps I p*ssed off people or maybe I even helped some eggers along the way….I just have other issues to deal with tonight rather than to read through them! 

So here is my blanket apology, if needed…sorry…I tried…

No apology necessary! You were killing it in 2012 and you still are. The papa Murphy bumps are hilarious. This place is nuts.