Problems with dough on first Pizza

Try Lahey's no knead dough. 

If u want to make your own pizza dough then you need time and forearm muscles! It takes a lot of kneading to make the gluten that allows the pizza dough stretch without ripping. If u want to do it, this is how.

Use the right flour! You need high protein bread flour. Look for the kind that says better for bread machines.

Use good yeast. You want instant yeast. That's he kind you can add right to the dry ingredients without proofing. Keep it in the fridge or freezer. Yeast is a living organism, and if it dies, your dough will not rise.

Mix mix your dough per the recipe, reserving about 1/2c of flour from the total. Slowly mix and knead until it just doesn't stick to the board. Try not to work in too much flour. Now let the dough rest for 10-15 min for the liquid to absorb. Cover with a clean towel.

Now the fun. You have to knead the dough until the "baker's window" forms. To check for this, pull off a small ball of dough and flatten it out. Act like you're making a tiny little pizza. Stretch it out. If you can stretch it thin enough to see light through it, like a little window, without it tearing, you're done. If the dough tears first, you have more work to do. In my stand mixer this takes 15min. By hand it could take 30.

You have 2 options from here.

Option 1: let rise in a warm (not hot) dry place covered with plastic wrap so it doesn't dry out until it doubles. This will take 1-2 hrs. Knock out the air, form into balls depending on how big you want the individual pizzas, and set on the table covered again. Let rise a second time for another 30-60 min. Rock and roll!

Option 2: place in an oiled bowl in the fridge and let rise overnight. Take out, punch down, portion. And let rise a second time for 2hrs. The dough needs to warm up, which is why this second rise is longer. Keep covered so it doesn't dry out. Rock and roll!

Real dough by hand is a big undertaking. I don't think I'd do it without a mixer, but that's me. If I were you I'd either get a mixer or buy fresh dough from a local pizzeria. It's just not worth the time for me to knead, but that's just me.

Hope this helps and have fun! Homemade pizza on the grill is better than. Any other, and it is a blast to make with your kids/grandkids.

I also like to use cornmeal to help the dough slide onto the stone. I also like the roasted flavor of the cornmeal with the pizza, but that's just my preference. You could just make on parchment too, but it find that just ignites on my grill!

I have used the no knead (and no mixer ) dough recipe from Artisan Bread in Five.  A copy is attached.  Only catch is that you should make it up at least a day before you want to use it, though this always makes better pizza dough if it has a chance to age a bit.

+1 on the bread machine.

Flour Water Salt Yeast. ...great book.

hmmm. I just made pizza this past weekend. I used the yeast that you mix with H2O and it worked great. No extensive kneading. I did use a mixer for a few minuets, then hand knead a few minutes then placed in a greased bowl and let it set at room temp for two hours, then punched it down. Repeated this three times over the coarse of the day...awesome crust! Follow this and remember to let the coals burn off til no smoke before you place it on the egg. I need to make mine smaller. I seem to make it too big and the peel cannot lift it up. Sauce and topping everywhere but the pizza. lol

I have a Zojirushi bread machine we've used to make pizza dough for nearly a year now.  I wouldn't recommend anything else.  I'm still waiting to do my first pizza on the egg, but when I do I'll be using my 'Rushi dough, fo sho.

Earlier in this thread I promoted using a bread machine. I must retract that statement. Although it works and it's easy, it's by far from the best. I wish I could find the article or YouTube video that explains the fermentation/breakdown process involved in making dough. It might have been something that @Carolina Q‌ posted. I'm thinking it's one of the Tony Gemignani's videos though. By letting it set overnight, it becomes much stretchier and it's easier to make thin pizzas. I couldn't believe how much stretchier my dough became by just letting it stay in the refrigerator overnight.

Basically, I think it all depends on what kind of pizza you want when deciding on the method of preparing your dough. I definitely want to try the How to Make Authentic Chicago Deep Dish Pizza in Two Hours or Less posted by @Carolina Q‌ (see link below), but I think thin pizza is better when it sits overnight.

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

Did you use instant yeast that you just throw in with your dry ingredients, or did you use real yeast which you have to mix with water and let sit for about 15 min? Did you throw real yeast in with the dry ingredients before blooming in water?