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Pizza dough
Grader07
Posts: 264
Does anyone have a good pizza dough recipe that makes a thin or crispy crust and wouldnt mind sharing? Thanks!
Comments
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Tell us more about your setup, pre-heat time, cook temp, etc..In general, fewer toppings and using a dry mozz aids in crisp crust.~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Do you have access to italian flours?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Preheated to 500 for 15 minutes or so. Its about 4 inches into the dome. I usually try and keep it around 500 for 15 minutes or so for cook time. Usually i use king author bread flour and olive oil
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skip the oil, it softens the dough and increases the risk of burning it____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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This is where I've settled after some trial and error and I'm pretty happy with it.Figure 200g of flour per pizza.60/40 "OO" flour/Semolina flour60% (of weight of flour) water (by weight)Salt to taste (about 8g/pizza)Optional - about 1/2 Tbsp EVOO per pizzaStart your yeast (1 "packet") with 105* water and a good scoop of flour for about 20 min.Mix well and knead for 8-10 minutes, dusting with flour (I use AP for dusting) as needed until smooth and pliable.Put in oiled bowl covered with plastic wrap until about doubled (about 2.5 hours at 76*)Punch down and divide and shape into balls. Rest covered with flour until ready to form pies - another hour or so. They will rise again.NOLA
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Okpaqman said:skip the oil, it softens the dough and increases the risk of burning it -
Try this: 500g 00 flour, 350g water, 10g sea salt, .5g instant dried yeast. Bulk fermentation 1.5 hours, divide into dough balls, 2nd fermentation 4 hours. Make pizza. Be gentle. It’s tender.
I don’t do pies on the egg anymore but 15 minutes doesn’t seem long enough to saturate the stone. Also this recipe is 70% hydration, I typically do 60-63%~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
This is my go to pizza dough, long fermentation method.
https://thecooksdigest.co.uk/2018/06/29/new-and-improved-pizza-dough-recipe/
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Here is what we like - 20 minute pizza dough.Michael
Large BGE
Reno, NV
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