Pizza dough recipe needed

ronbeaux

OK. I searched the archives and found a post from way way back, along with many others. All the ones I found used a machine, which I don't have. Do I have to rush out and buy one or can a good pizza dough be made without it? As my wife already thinks I'm loosing it, a new gadget in the house will not help. I've been using the ready made pizza crusts that come, looks like, already flashed in an oven and call for 450 degrees. Don't get me wrong, they are good, but I know there is better and that's what I want.[p]Can you'all help?

GenesGrill

ronbeaux,
Ron...Naked Whiz has a recipe on his website...can't remember if it uses a machine or not.....they also carry a premade pizza dough at a lot of grocery stores in the section where canned biscuits.....

ronbeaux

GenesGrill,
I always check the Whiz first, and yes it uses a machine, in fact, a bread machine. All I can find here is pre-made crusts. I know the Grandma's out there didn't have no multi attachment, sausage stuffing, multi speed, computer chip over ride ahh ahh ahh type machine when they were young, so it can be done without one.

uncbbq

ronbeaux,
There is indeed much better to be had, but it is not easy to have the very best pizza dough. The best explanation I have seen is in The Bread Baker's Apprentice by Peter Reinhart. One of the main keys is letting the kneaded dough rest overnight in the fridge, and then taking it out, letting it rest at room temp for a couple of hours before making your pizza. You can make 5 or 6 dough balls with the recipe; they will keep 3 or 4 days in the fridge. If you lightly coat them with oil, they will freeze for 3 or 4 months in separate freezer bags. I was skeptical about all this resting, but it did make for a killer crust. If you want a bigger pie, then just cut into fewer pieces.[p]4 1/2 c. flour (unbleached, high gluten)
1 3/4 tsp. salt
1 tsp. instant yeast
1/4 c. olive oil
1 3/4 c. ice cold water
Mix all ingredients and knead 6-7 minutes, until smooth. It will be somewhat sticky. Cut into 6 equal pieces (for 12" pizzas), form into balls with flour to facilitate handling, and place on greased sheet pan or in freezer bags as above, depending on how soon you're going to cook.[p]Take out 1-2 hours before making pizza and let rest, then form into pies and fill and bake. If the dough ball is frozen, take out the night before you're going to bake and let thaw in fridge.[p]Complicated for sure, but it is a fabulous dough. Email me if you have any questions.

ronbeaux

uncbbq,
Thanks! That's what I'm looking for. I now have an excuse to mess up the kitchen. [p]Would that olive oil be EVOO or regular, I have both?[p]Never mind I'll e-mail you.

icemncmth

ronbeaux,[p]try this one...[p]Brick Oven Pizza
INTRO
The overnight starter gives this pizza an unbeatable chewy/crispy crust.
INGREDIENTS
Poolish (Starter)
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup water
1/8 teaspoon instant yeast[p]Dough
3/4 cup water
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon + 1 teaspoon Pizza Dough Flavor (optional, but delicious)
1 teaspoon instant yeast
1 1/4 teaspoons salt
1 teaspoon sugar
1 tablespoon olive oil[p]Toppings
tomato sauce, meats and/or vegetables, and cheeses of your choice
INSTRUCTIONS
Poolish: In a mixing bowl or the pan of your bread machine, stir together the flour, water and yeast. Set aside, covered, to rest overnight or all day.[p]Dough: Add the flour and water to the poolish, mix well, and allow to rest for 20 minutes. Add the remaining dough ingredients, mixing and kneading to form a smooth dough. Allow the dough to rise, covered, for 45 minutes; gently fold the edges to the middle, turn it over, and let it rise an additional 45 minutes.[p]Divide the dough in half. Shape each half into a 9-inch round, place on a piece of parchment cut to fit, cover, and let rest while you heat your oven to 500°F.[p]After about 30 minutes, use a giant spatula or pizza peel to transfer the pizza to your hot oven stone; or place it on a pan on the lowest rack of your oven. Bake for 4 minutes, then remove from the oven, and top with your favorite toppings. Return the pizzas to the lowest rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly. Yield: 2 pizzas.
NUTRITION
Serving size 1/6 of a pizza, crust only, 50g: 124 cal, 1g fat, 4g protein, 24g complex carbohydrates, 1g dietary fiber, 223 mg sodium, 48mg potassium, 2mg iron, 1mg calcium, 33 mg phosphorus

uncbbq

ronbeaux,
You'll have to play with the address a little bit. I've modified it to fool the rover spambots, but it's obvious to a person.

ronbeaux

uncbbq,
Should have e-mail now.

Unknown

As long as you don't mind kneading by hand, just about any recipe can be made without a bread machine (although it's certainly easier to let the machine do the work).[p]We don't have an Egg (yet), but I do a pretty mean pizza in our regular (convection) oven. It took probably 10 years to get it down, but we have not gone out for pizza in 8 years (partly because we're originally from NY and we can't find pizza we like in Texas). We do like a very thin crust. For 1 pizza, up to 16" diameter:[p]Pizza Dough (modified from Todd English of Olives from fresh yeast to dry yeast)[p]1 3/4 cup all purpose flour
1/8 cup whole wheat flour
1 tsp kosher salt
1 tsp sugar
2 tsp active dry yeast (slightly less than a packet)
1 tsp olive oil (extra virgin, regular, whatever. Since it's cooked, you don't need to use the really expensive EVOO)
2/3-3/4 cup water[p]Mix it all, knead it until smooth, let it rise for about an hour (I just use the dough cycle on the bread machine. If you do this by hand, start with 1 1/4 cup of ap flour and the 1/8 cup of whole wheat and add the extra ap flour as you knead)[p]If using the oven, preheat to 475-500 degrees.[p]roll/stretch to desired shape (I use a 16" pizza screen, remember, we like it very thin. Todd's recipe would have this make a 12-14" pizza)[p]My interpretation of an "Oliver Pizza" (Todd's recipe):[p]drizzle dough with a teaspoon or two of olive oil. Brush it around or smear with your fingers (my favorite)[p]Top with (in order)[p]minced garlic (1 tsp to 1 Tbsp, depending on your love of garlic)[p]1/2 tsp kosher salt[p]freshly ground pepper (just grind over the dough, maybe 1/4 tsp)[p]1/2 can of Muir Glen tomato sauce (blue label, not the no-salt one)[p]12 large fresh basil leaves [p]8 oz. sliced or shredded mozzarella (we love Il Villagio gourmet mozzarella)[p]1 Tbsp freshly grated parmeggiano reggiano cheese (the good stuff)[p]a light sprinkle of garlic salt (I guess we like garlic :-) )[p]Bake until done - bubbly cheese that starts to brown.[p]
I can only imagine how good this would be on the Egg! For now, I settle for my oven and a baking stone. [p]Our other favorite pizza is pesto, feta cheese, chopped marinated artichoke hearts, sliced black or calamata olives, and strips of roasted red pepper with a light dusting of parm.[p]Michelle

ronbeaux

mkc,
I'm not even going to be able to sleep tonight! This is how I used to feel the night before a fishing trip!
Thanks!

Chef Arnoldi

make my recipe & you wan't regret it:
http://www.biggreenegg.net/index.php?option=com_recipes&Itemid=104&func=detail&id=204

Unknown

uncbbq,[p]As a professional baker I would STRONGLY recommend using uncbbq's recipe (actually called a "formula" in the baking world).[p]This "formula" will give you an intense flavor that you will never get from most pizza dough recipes. We use a similar method in our bakery but use a sourdough/levain pre-ferment but follow the rest of the formula exactly. Lots of reasons for that deal.[p]Peter Reinhart is a hero in the artisan baking community and any/all of his books are well worth buying and using.[p]Just my $.02[p]Jim

Lucky Duck

Jim Bennett,
Boy oh boy... Do you have a recipe or the book title? I have a 130 year old Mother sour dough that I'd like to do a pizza dough with. This mother was given to me by a large SF french bakery bringing it over from Paris. I'm sorry to say that I have never done a sour dough... long three day bread, but have done overnights and refreshed w/ flour and a bread yeast the next day. I call it sour dough freedom bread as I'm angered at the french. Is that to contraversial for the forum? Oh well, I won't give my eggs up in any case.[p]The dough I use is a slightly modified Neopolitan recipe using cake flour and it turns out great... Unless I screw up and not watch what I'm doing. [p]Phil, D' Excited and Grateful Duck

Unknown

Lucky Duck,[p]Head over to www.sourdo.com - Dr. Ed Wood's web site where he has cultures from all over the world as well as some of the best books on using sourdough cultures.[p]But here's the basics - you'll need a decent scale which you can get here: http://www.oldwillknottscales.com/ - you don't need to anything over $35.00 for baking breads but ingredients must be weighed if you want to get professional results.[p]At any rate take 4 oz. of unbleached white flour and 5 oz. of water and stir until it's well mixed and add 1 tablespoon of sourdough culture. If this culture has had commercial yeast added to it at any time - it's ruined. Commercial yeast is far more powerful than wild yeasts (or what Americans incorrectly call sourdough but that's another post for another day).[p]BTW - an "ounce" of water weighs an "ounce" so you don't have to weigh the water if you have a decent measuring cup(s)[p]So you've added the sourdough culture and 12 hours later throw out 90% of the mixture and add the same amount of water & flour that you that morning. You don't add any more of your original "mother culture"[p]The next morning - repeat, i.e. throw out 90% and mix 4 oz. flour and 5 oz. water. Repeat that process at night.[p]Do this for 3 days because what you're doing is building up the strength of the culture. By the end of Day 3 the culture should be doubling in size within 5 or 6 hours, should have lots and lots of bubbles and have a good strong "sourdough" aroma.[p]Now follow the recipe posted upthread which comes from Peter Reinhart's book and follow it exactly but do NOT add any yeast. Instead of yeast add 1/4 cup of your culture that you've been working on for 3-4 days.[p]And back to Dr. Wood's web site (www.sourdo.com) he has cultures from every continent around the world. He has a special deal on 2 cultures for about the price of one which come from Naples, Italy (where pizza originated) and one of the cultures is from 19th Century bakery. Both cultures are excellent and we use them in our Italian artisan offerings. [p]HTH