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Pizza dough

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Grader07
Grader07 Posts: 264
in EggHead Forum
Does anyone have a good pizza dough recipe that makes a thin or crispy crust and wouldnt mind sharing?  Thanks!
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  • ColtsFan
    ColtsFan Posts: 6,336
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    Tell us more about your setup, pre-heat time, cook temp, etc..
    In general, fewer toppings and using a dry mozz aids in crisp crust.
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • paqman
    paqman Posts: 4,670
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    Do you have access to italian flours?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Grader07
    Grader07 Posts: 264
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    Preheated to 500 for 15 minutes or so.  Its about 4 inches into the dome.  I usually try and keep it around 500 for 15 minutes or so for cook time.  Usually i use king author bread flour and olive oil
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  • paqman
    paqman Posts: 4,670
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    skip the oil, it softens the dough and increases the risk of burning it

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • buzd504
    buzd504 Posts: 3,824
    edited August 2020
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    This is where I've settled after some trial and error and I'm pretty happy with it.

    Figure 200g of flour per pizza.

    60/40 "OO" flour/Semolina flour

    60% (of weight of flour) water (by weight)

    Salt to taste (about 8g/pizza)

    Optional - about 1/2 Tbsp EVOO per pizza

    Start your yeast (1 "packet") with 105* water and a good scoop of flour for about 20 min.

    Mix well and knead for 8-10 minutes, dusting with flour (I use AP for dusting) as needed until smooth and pliable.

    Put in oiled bowl covered with plastic wrap until about doubled (about 2.5 hours at 76*)

    Punch down and divide and shape into balls.  Rest covered with flour until ready to form pies - another hour or so.  They will rise again.
    NOLA
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  • Grader07
    Grader07 Posts: 264
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    paqman said:
    skip the oil, it softens the dough and increases the risk of burning it
    Ok
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  • ColtsFan
    ColtsFan Posts: 6,336
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    Try this: 500g 00 flour, 350g water, 10g sea salt, .5g instant dried yeast. Bulk fermentation 1.5 hours, divide into dough balls, 2nd fermentation 4 hours. Make pizza. Be gentle. It’s tender.
    I don’t do pies on the egg anymore but 15 minutes doesn’t seem long enough to saturate the stone. Also this recipe is 70% hydration, I typically do 60-63%
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Stormbringer
    Stormbringer Posts: 2,069
    edited August 2020
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    This is my go to pizza dough, long fermentation method.

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

    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • JNDATHP
    JNDATHP Posts: 461
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    Here is what we like - 20 minute pizza dough. 

    Michael
    Large BGE
    Reno, NV
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