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Making Pizza Dough
MattBTI
Posts: 417
I am going to make a batch of pizza dough tonight. All of the dough recipes that I have used in the past are not well suited for the high cooking temps i'd like to achieve on the egg. Crust burns before toppings are melted. I am going to try a neapolitan dough. Will make pizzas on Tuesday. Here's the link for the recipe I will try, unless some of you have a more tried and trued recipe. I plan to cook at 700F +
http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html
http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html
Pratt, KS
Comments
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This is very close to the dough I make. It brings joy. I cut mine down into small portions and find that it freezes well after the rise. I prefer a thin dense crust, but you will need to expirement with the dough size to dial it in (quantity) to your desired taste / style. Have fun with it....Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
The dough may help, but your setup is a more likely reason that the dough is burning before the top is done.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
That's close to my recipe also. From my experience 700 degrees is way too hot for such a delicate dough. Especially if you go heavy on the toppings. 550 degrees for 8-10 minutes works great for me.Large Egg, PGS A40 gasser.
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1voyager said:That's close to my recipe also. From my experience 700 degrees is way too hot for such a delicate dough. Especially if you go heavy on the toppings. 550 degrees for 8-10 minutes works great for me.Pratt, KS
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Cool the stone with water before putting the pizza on.Green egg, dead animal and alcohol. The "Boro".. TN
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I've had great results from this dough recipe (from America's Test Kitchen)
http://www.madeinmykitchen.com/2014/12/atk-new-york-style-thin-crust-pizza.html?m=1
Stick the dough in the fridge for 2-4 days and it rises really well. I cook at 300-350c / 570-560f with a raised pizza stone method (firebricks on grill, stone on top of that).
I wouldnt advise putting water on the pizza stone - cold water on a hot stone could shatter the stone. And I can't see it actually cooling it - the water would evaporate. -
I've had good luck egging pizzas with this recipe.
http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714
I cook. I eat. I repeat. Thornville, Ohio -
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Mikee has a good recipe, so I've heard.
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theyolksonyou said:Mikee has a good recipe, so I've heard.
And it has been posted. That recipe was for a thin but chewy dough. It is easily stretched and will then hold its round shape.
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It's really not that hard. Caputo OO blue bag and flour salt water yeast book.
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This is the recipe that we use. I mix it using the dough cycle on my 1 pound Zojirushi bread machine.
1 cup water
1 teaspoon kosher salt
3 cups Caputo 00 flour
2 1/2 teaspoons yeast
METHOD
1. Following the order listed, place ingredients in bread pan.
Insert bread pan into breadmaker; close lid.
2. Press MENU and select DOUGH.
3. Press START.
Refrigerate for at least one day in a ziploc bag sprayed with a little bit of Pam. When you are ready to make your pizza, take the dough out of the fridge, divide it into 10 ounce balls and let it sit out for at least an hour on the counter.
We like a very thin crust and this will make three 12 inch pizzas. If you don't want to make that many, freeze each remaining dough ball in a bag.
Large BGE
Greenville, SC -
@Dredger, I followed your method, however we have a ton of flour to use up, so rather than buying more I used 2 cups all purpose and 1 cup whole grain. It was a little on the dry side after mixing so i added a splash of water (less than 1 fluid oz). I used an aspect of the method i originally posted via link, and let the dough rise at room temp for 11 hours. Into the greased ziplok this morning until Thursday.
Thanks for the method. I used a KitchenAid rather than your bread machine.Pratt, KS -
Here is the best and easiest recipe I can find. 650 degrees on the stone seems to be the sweet spot.
http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html
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@MattBTI, you're welcome. The reason I use the bread machine versus my stand mixer is that the bread machine takes care of the first rise. Please let me know how it turns out for you.Large BGE
Greenville, SC -
i've had great luck using caputo 00, (red bag) and baking at about 725 degrees, indirect with bge stone raised above grid. bake time about 8-9 minutes. crispy crust, not burned but nice brown. best i've ever had. stone is preheated, pizza slid on when up to temp.
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Try to find/create a recipe that is based on weight. You'll have more reproducible results.
______________________________________________I love lamp.. -
nolaegghead said:Try to find/create a recipe that is based on weight. You'll have more reproducible results.Pratt, KS
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MattBTI said:nolaegghead said:Try to find/create a recipe that is based on weight. You'll have more reproducible results.
Jeff Varasano is super helpful. Read it, practice it, know it. And then be a pizza rock star....
Congrats on wedding, add a proofing box to the registry as it'll come in handy -
KA has a useful conversion table (cups to oz or grams) if anyone's interested...
http://www.kingarthurflour.com/learn/ingredient-weight-chart.html
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Dredger said:@MattBTI, you're welcome. The reason I use the bread machine versus my stand mixer is that the bread machine takes care of the first rise. Please let me know how it turns out for you.
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Enjoy the Eclipse.
Thanks @northGAcock. Hopefully the weather will co-operate and keep the clouds to a minimum. I hope it cools down for you guys. We are back to regular August weather and it's been brutal, but not as bad as your area.
Large BGE
Greenville, SC -
Hibby said:I've had good luck egging pizzas with this recipe.
http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714 -
hondabbq said:
also, how big are the pies from this - since it says 4-5 dough balls
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