Care to share your pizza dough recipes?

Braggart

Always looking to add to my recipe data base.   Care to share yours?

My personal favorite pizza dough recipe is courtesy of Tom Lehmann (the Dough Doctor) from the pizza making forum (pizzamaking.com).  This dough works well for me on the egg, pizza stone well heated to 550-600F.   Cooks fairly quickly, depending on your toppings.   Does not need fancy flours, but bread flour yields best results.  

Warning...the honey in the recipe will burn at hotter temps.

 I have tried various "instant" or short fermentation recipes, but we like the "yeasty" taste of a fermented dough like this.   Best when allowed to bloom for 36-48 hrs IMO.    Definitely our go-to dough.   Makes 3 full size pies once you get the hang of tossing and stretching,   Recommend NOT to use a rolling pin, as it eliminates the bubbles in the outer crust (the money shot!). 

Here it is...

Fermented Pizza Dough

5 cups Bread Flour

1.5 Tbsp Honey

2 Tsp Salt

1.5 Tsp Quick Rise Instant Yeast

3 Tbsp EVOO

1.75 cups Warm Water

Add the yeast to the warm water, let bloom for 5 minutes. 

In an upright mixer, add the salt, honey and EVOO to the flour, blend together. 

Add the water/yeast mixture to the flour. 

Mix on slow for 4 minutes. 

Let dough ball rest for 5 minutes. 

Mix on medium for 3 minutes. 

Dough will be supple and barely tacky. 

Put in an oiled container with a lid.   (We use a jumbo Tupperware container)

Dough ball will expand to at least 3x it's size. 

Refrigerate for at least 12 hours...minimum. 

Dough will improve in flavour if left for 1-2, even 3 days. 

When ready to use, remove from lidded container and split into 3. 

Re-ball each of the three pieces. 

Coat each ball lightly with olive oil, place in separate lidded Tupperware or closed plastic bag in a warm place. 

Allow to rise for 2-4 hours, will double in size. 

When ready to use, stretch dough into 12 inch rounds. 

Cooks best at 450-600F,  7 to 9 minutes. 

Makes three 12" pizzas. 

Enjoy!
B

theyolksonyou

@stemc33 I think you're partial to a certain member's recipe...

SGH

theyolksonyou said:

@stemc33 I think you're partial to a certain member's recipe...

Brother Yolk, the last time that certain members recipe came up, the big man in the mask started blasting him. I just pass quietly on all the pizza dough questions now. 

LincolnPark_Egghead

I've had great results using the recipe from Roberta's that was featured in the New York Times

153 grams 00 flour
153 grams all purpose flour
200 grams warm tap water
8 grams of sea salt
2 grams active dry yeast
4 grams EVOO

Combine flour and salt
Combine wet ingredients and yeast
Knead wet and dry ingredients, let it rest for 15 mins.
Split into 2 equally sized pieces. 
Form a ball with each piece and then store at room temp with a wet cloth/paper towel over the dough for 3-4 hours or upto 24 hours in the fridge.

I usually cook with around a 550 degree stone and a 650 dome. 

Tinyfish

This is for high heat. I use a wood pizza oven.