Molly's Pizza Dough!!

Carolina Q

UPDATE

My first try with this recipe (above) was very successful. Made dough, refrigerated overnight, baked the next day. Loved it!

After a second day in the fridge, I tried ball #2. Different toppings, but same process. Same oven, same temp (550°), same broiler, same timing. Considerably different result.

The toppings were an improvement. San Marzano tomatoes, mozz, shiitake mushrooms, fresh spinach, prosciutto, scallions, a drizzle of evoo and a dusting of parm-regg after the bake.

But the crust was nowhere near as good! It had much less oven spring and the texture was somehow different. I have no idea why, but I wanted to mention it since a couple of you said you planned to make it.

It looked good anyway...








But wait, there's MORE!

So today, #3 for lunch. A marg, at 650° this time. Love my old oven! Three days, three pies, three different results. Still not much oven spring on this one, and it's still not "right", the edge crust wasn't as crispy or puffy as I'd like, but it was somehow the best of the three. Food milled whole San Marzanos, mozz, fresh basil and a drizzle of evoo. Same size dough ball, but I made the pie smaller, about 8-9", so a little thicker crust. Thicker is better.




Wonder if I can stand to find out what FOUR days does to this dough!

Photo Egg

3rd day pie looks perfect...

Carolina Q

Thanks! I did find myself wishing I had cut it into more slices.

Photo Egg

Can't help but wonder how the 2nd day pizza would have turned out if cooked at the higher temp like day 3???

WeberWho

@Carolina Q I was going through some of my bookmarks. Is this still your favorite? Looking to do some pizza this weekend. Sister-in-law asked if I could cook pizza for her birthday. Any other recommendations for dough or stick with this one?

Carolina Q

haha, I tend to jump around a bit. My latest favorite is Jim Lahey's no knead recipe... http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html I like the fact that I can mix the dough n the morning and use it 8 hours later!

Here's a thread on it...
http://eggheadforum.com/discussion/comment/2243821

And a few other pies with the same dough...



Don't tell anyone I said this, but just between you and me, I may have to try it in my egg. I would prefer the crust to be a little more crisp on the bottom and at 550° in my oven, even with a steel, it's not getting there, whether with 00 or AP flour. I could crank the oven up another 150° or so, but it's pretty old and I'll probably be buying a new one before long anyway so I'm trying to wean myself off of the 650-725° pizza cooks. But first, I need a steel that fits the egg.

GoooDawgs

@Carolina Q I've tried Jim Laheys recipe the last couple times after your recommendation and think it's great.   I had a few questions though: 

1) I always have to add a little more water than he calls for to get it to mix.  Do you have to as well?

2) With the yeast,  it doesn't say to dissolve in the water first, so is that just implied?   Or doesn't matter?

3) I've been mixing all this in a big bowl and then covering with cling wrap all day.  Would it be better to pour it our on a tray to spread it out, therefore speeding up the proofing time?

Thanks!

Carolina Q

@GoooDawgs,

1) No, recipe as written.

2) Put all dry ingredients in bowl. I use SAF Instant Yeast, not ADY. Mix with whisk to combine. Then add water and mix well with wooden spoon and bare hands if necessary.

3) Turn on oven for just a couple of minutes, then turn off. Cover bowl with cling wrap and place in oven. I have restarted oven after a couple of hours (for another couple of minutes), but usually not. Do NOT forget to turn off the oven!!

WeberWho

Thanks for the recipe @Clay Q

So you use your oven when proofing? Is that a must for the 8 hours?

Carolina Q

WeberWho said:

Thanks for the recipe @Clay Q

So you use your oven when proofing? Is that a must for the 8 hours?

Clay Q?

No. I leave it in there for the duration, but it's not necessary. It's a draft free place and warm is better than not warm for dough rising. Just turn it on for a couple of minutes, then turn it off.

WeberWho

Carolina Q said:

WeberWho said:

Thanks for the recipe @Clay Q

So you use your oven when proofing? Is that a must for the 8 hours?

Clay Q?

No. I leave it in there for the duration, but it's not necessary. It's a draft free place and warm is better than not warm for dough rising. Just turn it on for a couple of minutes, then turn it off.

Sorry about that @Carolina Q  I don't know where that came from. Maybe the last time I saw Molly was with Clay Q. Maybe his reuben sandwiches stuck in my head?  

Thanks for the explanation. That makes way more sense now. I was thinking it had to go in the oven to proof. That was a head scratcher. Got it. Thanks Carolina Q

Photo Egg

WeberWho said:

Carolina Q said:

WeberWho said:

Thanks for the recipe @Clay Q

So you use your oven when proofing? Is that a must for the 8 hours?

Clay Q?

Sorry about that @Carolina Q  I don't know where that came from. Maybe the last time I saw Molly was with Clay Q. Maybe his reuben sandwiches stuck in my head?  

Thanks for the explanation. That makes way more sense now. I was thinking it had to go in the oven to proof. That was a head scratcher. Got it. Thanks Carolina Q

That was a great Reuben sandwich!