Pizza dough recipes....

dougcrann

...several folks have told me about a King Arthur Blue Bag pizza dough recipe...wife has had 0 luck finding it. 

Would any of you fine folks care to share your pizza dough recipes?

DMW

Here's what I use:
http://www.oregonlive.com/mix/index.ssf/bread-recipes/overnight_straight_pizza_dough.html

I have reduced the water to 625g vs the 700g in the recipe.

jtcBoynton

Lots of variations. You may get more on point replies if you let us know what type of pizza you are looking to make.  Neapolitan style pizza dough and Chicago deep dish style pizza dough are quite different.  

bigbadben

I am a fan of flour, water, salt and yeast (or SD starter). 
If you are really into pizza, i mean really excited by it, check out ken forkish's new pizza book. This guy is a master of bread and pizza. 

dougcrann

jtcBoynton said:

Lots of variations. You may get more on point replies if you let us know what type of pizza you are looking to make.  Neapolitan style pizza dough and Chicago deep dish style pizza dough are quite different.  

Originally from Jersey...loved the Pizza from back there....

CincyTiki

For East Coast style, we like this one.  Lots of great information on this website too.
https://www.fornobravo.com/pizzaquest/2011/03/23/ny-style-pizza-dough/

Birnando

I keep it simple; Double00 flour, olive oil, salt, water and yeast.
Made one tonight, turned out great.
Here it is about a minute before I took it of the egg

RedSkip

@Birnando That looks great, care to share the recipe? 

Birnando

Sure, the dough was made to the recipe above. The sauce was made of: 

• 1 can of chopped tomatoes
• A couple tablespoons of tomato pureé
• 2 cloves of garlic
• A few fresh basil leaves, finely chopped
• 1 tsp of Oregano (Cilantro?)
• 1 tsp marjoram
• ½ tsp salt
• 1 tsp brown sugar.

I cooked that lightly before putting it on the pizza, to remove bitterness from the pureé.
For topping I used some pepperoni from a local butcher shop.

Today I went with a generous chunk of Mozarella and about the same amount of Jarlsberg cheese.

That was it:)

SPRIGS

Here is the one I use but with 00 flour.

YIELD:

makes enough dough for three 12-inch pies

ACTIVE TIME:

30 minutes

TOTAL TIME:

24 hours

SPECIAL EQUIPMENT:

food processor

Ingredients

22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting

.5 ounces (about 1 1/2 tablespoons) sugar

.35 ounces kosher salt (about 1 tablespoon)

.35 ounces (about 2 teaspoons) instant yeast

1.125 ounces Extra Virgin olive oil (about 3 tablespoons)

15 ounces lukewarm water

Procedures

1

Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

2

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

dougcrann

@SPRIGS....windowpane test? 

matoch

dougcrann said:

@SPRIGS....windowpane test? 

You take a small piece of dough and stretch it. If it's ready it will stretch and become somewhat transparent. If it's not ready it will break apart before that happens.

Randy1

Randy's Perfect pizza dough

Step one - Poolish
2 cups high gluten flour ( I like diamond from Ben E Keith)
2 1/2 cups bottled water
1/4 teaspoon dry yeast 
mix together ( it should be the consistency of pancake batter) 
cover let sit at room temp covered with saran wrap for 17-24 hours
Step 2
In the bowl of a mixer fitted with dough hook 
Add poolish
1 3/4 cup of bottled water 
6 1/2 cups high gluten flour
2 teaspoons dry yeast 
2 1/2 teaspoons salt
2 teaspoons sugar
2 tablespoon olive oil -ADD OLIVE OIL WHEN DOUGH IS 1/2 MIXED
WHEN DOUGH BALLS UP TURN TO A FLAT SURFACE AND KNEAD UNTIL SMOOTH 5 MIN OR SO. 
DIVIDE INTO EQUAL PARTS AND FORM INTO DISCS. PLACE IN A  SEALED TUPPERWARE CONTAINER (PUT A LITTLE COOKING SPRAY IN FIRST) AND LET RISE IN REFRIGERATOR FOR AT LEAST 48HR.I THINK 4-5 DAYS IS THE BEST. I HAVE USED DOUGH THAT IS A WEEK EVEN TWO WEEKS OLD IN THE REFRIGERATOR.IF YOU LET IT GO THAT LONG REFORM IT INTO A ORIGINAL SIZE DISK. LET DOUGH COME TO ROOM TEMP AND FORM INTO YOUR FAVORITE KIND OF PIE!

THIS CRUST WAS THE CULMINATION OF SEVERAL RECIPES I COMBINED OVER SEVERAL YEARS.THIS CRUST HAS A COMPLEXITY TO IT THAT IS ABSENT IN SAME DAY  DOUGH RECIPES. IT HAS A CRISP OUTSIDE WITH A LITTLE CHEW TO IT.WHEN I MADE IT FOR THE FIRST TIME I STOPPED LOOKING FOR MORE RECIPES.
I AM SURE IT WILL HAVE ITS CRITICS, BUT IT IS THE BEST I HAVE EVER DONE.


IT HAS BEEN A LONG TIME SINCE I POSTED BUT I WANTED TO SHARE THIS.

NPHuskerFL

Here's my recipe

eggseh

This is the best, easiest recipe I've found yet: http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

westernbbq

eggseh said:

This is the best, easiest recipe I've found yet: http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

Thanks for sharing eggseh.  I will try it this week!

Carolina Q

If you're interested in Chicago deep dish, read through the post linked below. From a bag of flour to finished pie in under two hours. Completely different kind of dough. The realdeepdish.com recipe/method makes a pie similar to Lou Malnati's. You need a cake pan, not a pizza stone. Be sure to watch his video on how to make the dough (4 minutes...done!).

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

Stormbringer

I put an indepth pizza dough recipe in this thread, using minimal knead technique:

http://eggheadforum.com/discussion/1193408/morrocan-lamb-sausage-pizza-including-making-the-dough

jlsm

I've made many. My favorite is the recipe cited by @SPRIGS. I divide the dough into four pieces. King Arthur has an interesting blog post about a crust based on a no-knead recipe that seems interesting but I haven't tried.