Pizza dough recipe

Gamecockeggman · October 2015

So I'm going to make pizza tonight for dinner, but just realized that all I have is all purpose flour. Is this a critical mistake?

bgebrent · October 2015

You can use AP flour no problem. Keep you temp lower, 450-500. Have fun!

ChefB85 · October 2015

U can use all purpose flour but in the future use bread flour. It is wonderful for making Neapolitan pizza

Gamecockeggman · October 2015

Thanks guys! Usually use bread flout but we are slumming today

Gamecockeggman · October 2015

First one is on, I will post once done. Not happy with the dough at all but to late to turn back

Gamecockeggman · October 2015

Crust sucked, I shouldn't have attempted it without the bread flour. I also used the rapid yeast for the first time.

Carolina Q · October 2015

It wasn't the flour. I like to use dough that has been balled and in the fridge for at least a day, preferably 2-3 days. Except pan pizza or Chicago deep dish. Different flours, different methods for different pizza types.

Tinyfish · October 2015

Turned out great.

4Runner · October 2015

I think it looks good. I like the look of the crust. How did it taste?

Gamecockeggman · October 2015

It tasted great, no complaints. The crust didn't rise much so it was more like a thin crust.

4Runner · October 2015

Love me a thin crust!

NPHuskerFL · October 2015

Absolutely nothing wrong using APF (prefer unbleached but, both are acceptable). @bgebrent why only 450℉-500℉ w/ APF? I often roll 650℉-750℉ using APF or bread flour. Neither one has issues at that temp unless sugar is being used in the dough recipe. Flour, water, salt & yeast....KISS theory works. As @Carolina Q said (I agree) Dough balls that are balled and cold fermented 3-5 days (retard proofing) in the refrigerator will be more elastic and more flavorful. Different dough recipes for different dough...there isn't just one dough recipe that works on all pizzas. Play around with it and find what works best for you.

bgebrent · October 2015

@NPHuskerFL, I like my crust thin and with AP only it seemed the crust would burn more at higher temps compared to 00 and bread flour.

NPHuskerFL · October 2015

@bgebrent assuming you have a good air gap PS-Stone have you tried parchment to see if that helped? I haven't tried OO. Most of the time I use bread flour but, have done just as many with APF. I do both thin crust and thicker.

Pizza dough recipe

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