S/O what's your favorite pizza dough recipe?

Skiddymarker · June 2015

SmallBBQr said:

Just to add something....you really do NOT need to knead/mix this by hand or machine machine - just combine and let biology work it's magic. I have tried it a few different ways, and end result is indistinguishable either way. I have hand kneaded for at least 10 minutes, I have machine mixed (I have a Braun with dough hook etc), and when all said and done, I throw all the ingredients together, mix by hand until just combined, and let it sit. Don't waste your time setting up the mixer and cleaning up....

Daughter borrowed our KA600 to finish some cake orders. I tried making hand mixed pizza dough. 300g flour/200g water/5ml yeast/5ml salt.
Could not tell the difference and the dough was set to start its rise in an oiled bowl in less than 10 minutes. unless making numerous pies, the cement mixer is not needed.

@SmallBBQr - ever tried Roger's Silver Star from Costco? Not as good as 00 but it makes a good crust and is <$15 for a 20Kg bag. SWMBO really likes it for cookies.

SmallBBQr · June 2015

Hehe....Skiddymarker - I love that handle!

Nope...I have not tried it....but I'll take a look for sure. Thanks for the heads up. For deeper dish and lower temp cooks, I mix in some AP sometimes too so I'll pick some up.

pescadorzih · June 2015

ringkingpin said:

I pay around 45 bucks for a 55lb bag of Caputo 00. You can find General Mills New 00 Mill for around half of that. If you can't find any 00 around you, try Penn Macaroni company for mail order.

That's economical for sure, but where do you store that much flour and I would be concerned with it going bad before finally using it.

I know, group buy on flour!

4Runner · June 2015

ChokeOnSmoke said:

4Runner said:

ChokeOnSmoke said:

4Runner said:

ChokeOnSmoke said:

My current recipe for high temp (700+) pizzas. With each attempt I try to go a little higher. This ratio of water to flour will not result in a burnt bottom.

This will make one 12" pie:
1.25 cups flour
1/2 cup water
3/4 teaspoon salt
1 teaspoon instant yeast

Combine 75% flour, water, salt & yeast.
Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter).
Cover and let sit for 20 minutes.
Now mix on low for 5 minutes.
Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power.
Let rest 20 minutes.
Hand kneed into a ball and chill overnight or up to 6 days.
Take out of fridge at least 90 minutes before use.

@ChokeOnSmoke - I like the water/flour ratio. Have you thought about cutting back on the yeast? Mine rises too much so I have been cutting back. I'm due another batch this weekend.

@4Runner I haven't noticed the too much rising issue. You getting a lot of rise during cooking or while it rests in the fridge (or both?). Let me know how your next one turns out..

@ChokeOnSmoke - yes, on the rest. Mine looks like what Jeff shows on his website as over risen dough and never do this. Lol

https://www.flickr.com/photos/28219765@N06/2629733099/

@4Runner Interesting. Maybe I'm not paying enough attention when I get it into the fridge for the rest. How much are you cutting the yeast amount down?
I'm going to look into this more.

@ChokeOnSmoke - I'm down to 1/2 of your amount...meaning that is my next try.

4Runner · June 2015

ringkingpin said:

I have a pizza oven and I cook at 900 degrees with lots of convection, doubt it would work on an egg but I do a naturally leavened pizza at 68% hydration, 250g balls. PizzaMaking.com is a great resource and their pizza calculator tool is fantastic. Here it is: http://www.pizzamaking.com/dough-calculator.html

Thanks @ringkingpin

NPHuskerFL · June 2015

Yeast (fresh or instant), salt, water, flour.

ChokeOnSmoke · June 2015

4Runner said:

ChokeOnSmoke said:

4Runner said:

ChokeOnSmoke said:

4Runner said:

ChokeOnSmoke said:

My current recipe for high temp (700+) pizzas. With each attempt I try to go a little higher. This ratio of water to flour will not result in a burnt bottom.

This will make one 12" pie:
1.25 cups flour
1/2 cup water
3/4 teaspoon salt
1 teaspoon instant yeast

Combine 75% flour, water, salt & yeast.
Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter).
Cover and let sit for 20 minutes.
Now mix on low for 5 minutes.
Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power.
Let rest 20 minutes.
Hand kneed into a ball and chill overnight or up to 6 days.
Take out of fridge at least 90 minutes before use.

@ChokeOnSmoke - I like the water/flour ratio. Have you thought about cutting back on the yeast? Mine rises too much so I have been cutting back. I'm due another batch this weekend.

@4Runner I haven't noticed the too much rising issue. You getting a lot of rise during cooking or while it rests in the fridge (or both?). Let me know how your next one turns out..

@ChokeOnSmoke - yes, on the rest. Mine looks like what Jeff shows on his website as over risen dough and never do this. Lol

https://www.flickr.com/photos/28219765@N06/2629733099/

@4Runner Interesting. Maybe I'm not paying enough attention when I get it into the fridge for the rest. How much are you cutting the yeast amount down?
I'm going to look into this more.

@ChokeOnSmoke - I'm down to 1/2 of your amount...meaning that is my next try.

@4Runner You're right. I recalculated and went with 1/8 teaspoon yeast with my pizza tonight. Other than the smaller amount of yeast, I used my same recipe but didn't refrigerate at all as I forgot to plan ahead. I make the dough at noon today and made my pizza at 7:00pm. It was great!! The rise was really good and the end product tasty. I've always read that 2-6 days improves the flavor of the dough, but in a pinch, the 7 hour dough was excellent.

4Runner · June 2015

ChokeOnSmoke said:

4Runner said:

ChokeOnSmoke said:

4Runner said:

ChokeOnSmoke said:

4Runner said:

ChokeOnSmoke said:

My current recipe for high temp (700+) pizzas. With each attempt I try to go a little higher. This ratio of water to flour will not result in a burnt bottom.

This will make one 12" pie:
1.25 cups flour
1/2 cup water
3/4 teaspoon salt
1 teaspoon instant yeast

Combine 75% flour, water, salt & yeast.
Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter).
Cover and let sit for 20 minutes.
Now mix on low for 5 minutes.
Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power.
Let rest 20 minutes.
Hand kneed into a ball and chill overnight or up to 6 days.
Take out of fridge at least 90 minutes before use.

@ChokeOnSmoke - I like the water/flour ratio. Have you thought about cutting back on the yeast? Mine rises too much so I have been cutting back. I'm due another batch this weekend.

@4Runner I haven't noticed the too much rising issue. You getting a lot of rise during cooking or while it rests in the fridge (or both?). Let me know how your next one turns out..

@ChokeOnSmoke - yes, on the rest. Mine looks like what Jeff shows on his website as over risen dough and never do this. Lol

https://www.flickr.com/photos/28219765@N06/2629733099/

@4Runner Interesting. Maybe I'm not paying enough attention when I get it into the fridge for the rest. How much are you cutting the yeast amount down?
I'm going to look into this more.

@ChokeOnSmoke - I'm down to 1/2 of your amount...meaning that is my next try.

@4Runner You're right. I recalculated and went with 1/8 teaspoon yeast with my pizza tonight. Other than the smaller amount of yeast, I used my same recipe but didn't refrigerate at all as I forgot to plan ahead. I make the dough at noon today and made my pizza at 7:00pm. It was great!! The rise was really good and the end product tasty. I've always read that 2-6 days improves the flavor of the dough, but in a pinch, the 7 hour dough was excellent.

@ChokeOnSmoke - okay. That makes sense based on what Jeff is posting and on his YouTube channel. So, since I'm times 4, I would only use 1/2 a teaspoon. I was hoping to try 2 teaspoons since I went from 4 to 3 and then my next try was 2. Given your results tonight, I still would be too high. My biggest problem is the dough doesn't want to stretch easily. How was yours?

ChokeOnSmoke · June 2015

@4Runner My dough tonight stretched easily. Is it springing back on you when your trying to form it? If so, are you letting the dough warm up long enough? I usually shoot for 90 minutes but I've read up to 2 hours or more is better.

4Runner · June 2015

ChokeOnSmoke said:

@4Runner My dough tonight stretched easily. Is it springing back on you when your trying to form it? If so, are you letting the dough warm up long enough? I usually shoot for 90 minutes but I've read up to 2 hours or more is better.

@ChokeOnSmoke - yes, springs back.

hondabbq · June 2015

Not every dough is right for every cook. Certain doughs require higher temps and some the opposite. This can be based on composition of ingredients, the ingredients themselves, temp of the cook required.

S/O what's your favorite pizza dough recipe?

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