Pizza & Pizza Dough Information

Pa_BBQ

I want to start making some Pizza's on my Kamado Joe and know this is the best place to come for information. I did a quick search but unless I missed something nothing current. 
I do have a Kitchen Aid mixer available to use. 
Looking for some resources for dough and pizza recipes. 

HendersonTRKing

Have you mastered the Three Cheese Blend?

MO_Eggin

There are a number of good recipes on this forum, and the pizza making forum (https://www.pizzamaking.com/forum/index.php) is a great, if not overwhelming, resource.  Your first step should be figuring out what type of pie crust you desire (deep dish, NY, thin, neopolitan, etc.).  Good luck.

Photo Egg

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Lots of info in these past posts.

https://eggheadforum.com/search?Search=pizza+dough

Pa_BBQ

MO_Eggin said:

There are a number of good recipes on this forum, and the pizza making forum (https://www.pizzamaking.com/forum/index.php) is a great, if not overwhelming, resource.  Your first step should be figuring out what type of pie crust you desire (deep dish, NY, thin, neopolitan, etc.).  Good luck.

Thanks, exactly what I was looking for. 

Stormbringer

This is my go-to pizza dough recipe, a derivative of Ken Forkish's approach:

https://thecooksdigest.co.uk/2018/06/29/new-and-improved-pizza-dough-recipe/

ColtsFan

I make this and use Caputo 00 flour

https://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

TEXASBGE2018

Stormbringer said:

This is my go-to pizza dough recipe, a derivative of Ken Forkish's approach:

https://thecooksdigest.co.uk/2018/06/29/new-and-improved-pizza-dough-recipe/

This is also my go to thanks to @Stormbringer It’s awesome. I’ve had great results every time. Super easy too. 

fishlessman

most of the dough recipes now go by weights, you are going to need a scale.  keep things simple for a while,  you will destroy several pizzas on the first few cooks until you get a working setup and some technique down

ChokeOnSmoke

I studied this guys stuff, he's totally obsessed with the perfect pizza.  Great read and place to learn:
http://www.varasanos.com/PizzaRecipe.htm

NDG

ChokeOnSmoke said:

I studied this guys stuff, he's totally obsessed with the perfect pizza.  Great read and place to learn:
http://www.varasanos.com/PizzaRecipe.htm

+1 on jeff varasano
+1 on www.pizzmakingforum.com

THE KEY is making dough that matches your exact baking temperature (mostly stone if cooking on BGE).  To learn & get better, takes lots of fails and trial/error . . I suggest buying an infared thermometer so you can record the temperature of the stone every cook - are match it with your flour type & hydration level.  It will be a journey!

To over simplify my journey . . . I first thought 00 flour was the best b/c best pizza minds say so, but after many many document attempts, realized my favorite results came from baking lower temp (stone around 710-740F) which meant I needed a hybrid of 00 (high temp dough) mixed with Bread Flour (better at lower temp - adds chew, etc).  Works for me because I like a blend of NEO Style (soft tender floppy) and NY Style (slight chew, foldable, etc) so this flour blend at 62% hydration is perfect for me!