Pizza Dough

i just made pizza recently

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=492771&catid=1



and the best one of the two pizza doughs was the one i got out of my instruction booklet that came with my kitchen aid mixer

mine came with a free pasta roller



i hade to mail in a proof of purchase card but it was free and can make some really good pasta


HTH


i will type up the dough sometime... i guess when there is a need :laugh:

Seek and ye shall find,
just go to the cookbook section of the forum and there are several recipes for the making
add a personal twist and incorporate whatever herbs and spices during the mixing stage and then you can call it "GOURMET"

actually pretty simple stuff, flour, yeast, sugar, water,elbow grease, time = momma mia!

I like this recipe.

http://www.pizzamaking.com/newyorkstyle.php

Not that I don’t think the Kitchen Aid is a good mixer (I do have one), but a good wooden spoon, med. sized bowl and your fists will do just as well…and it is easier to clean up, at least in my mind.
Here is a recipe that I have used for 30 years! It’s good and is a never fail…

MOM'S PIZZA DOUGH
Dad’s Kitchen
(This is enough dough for two 13 to 15” thin crusts and freezes well too)

1 pk. Dry yeast
1 C. warm (100 F.) water
1 t. sugar
1 t. salt
2 T. olive oil
2-1/2 C. flour (all purpose / un bleached)
1/2 C. (give or take) additional flour for the knead

1)) Dissolve the yeast in the water and let stand for about 5 minutes.

2)) Add all the remaining ingredients and mix well with a spoon.

3)) In the bowl…Add small amounts of the “kneading” flour, punching in with your fist until the dough cleanly pulls away from the sides of the bowl. This will take, more or less, about ½ C.

4)) Using you hands spread / stretch the dough to the desired shape

Try this....no mixer involved

No-Knead Pizza Dough

3 cups bread flour
½ tsp salt
½ tsp instant yeast
1 cup luke warm water
3 Tbs olive oil

Mix the dry ingredients together, add the water, then the olive oil. Shape into a ball and put into a bowl sprayed with olive oil. Cover with plastic wrap and let rise for 2 hours minimum. Roll out on a floured board and let rise for another ½ hour. Then spray the top of the dough with olive oil to prevent the toppings from seeping into the dough. Add toppings and bake in BGE for 12 minutes at 425 high up in the dome. Use platesetter, then woo ring, grid on top then the pizza stone.

Here's one I came up with ...

1 cup warm water
¼ cup olive oil
2 tablespoons honey or turbinado sugar
1 teaspoon rapid rise yeast
3 ½ cups bread flour
½ teaspoon salt
2 teaspoons dried oregano
2 teaspoons garlic powder

Full writeup on the cook, including instructions for making the dough in a stand mixer, located at: http://www.fearlesskitchen.com/2008/07/recipe-pizza-al.html

This came out really well. I was really happy with the crust.

Enjoy!

-John

I started making my pizza dough with my KA stand mixer, then went to my Cuisenart food processor the the bread setting. I was on vacation last week, and made pizza's a few times, but didn't have either available. I think I'm a convert to hand mixing. It's easier and just as quick, the cleanup is much easier, and I find I have better control over the dough.

A few things to consider.

1) If you are looking for a thin crust at high temps you want little to no additives such as evoo, sugars, etc.

2) Thicker crusts should be cooked at lower temps and can/should have some of the additives above to help with texture, color & flavor. A greating browning additive is powdered milk.

3) Higher temps give you oven spring

4) The longer the rise time, the more fermentation the dough will have which creates more flavor.

5) Shorter rise times are fine, use more yeast and feed it. (ie sugar, honey, powdered milk, etc.)

6) Don't (Don't Don't Don't) use a rolling pin to make your crust, unless you want a 'cracker' crust. This will have little oven spring, and will be crispy/crunchy, like a cracker.

7) Don't overwork your dough when your forming your crust. It will break down the dough and make it tough. Just enough to get it the way you want.

8) Your dough should be wet enough to be sticky, but dry enough not to stick! :blink: Make a few batches, you'll understand.

9) The best tool you can have for repeatable results is a good digital kitchen scale. My recipe produces 1057g of dough, almost every time.

Here's my recipe for a ny style high temp dough. It's silky, smooth and stretches nicely. This is enough for 3 - 350 g balls or 15"-16" pizzas.

650 g bread flour or hi gluten flour--Aprx 4 cups
405 g cool water

---

Aprx 1 3/4 Cups
3 g IDY (Instant Dry Yeast)

---

1/2 pkg
3 g Evoo (This helps me keep the hydration hi without the dough sticking as much)---Aprx tsp
3 g Salt

---

3 pinches

I combine the flour & yeast in a large bowl and then add the water. Knead until consistent, and then let rest a min of 20 minutes. After rest add the evoo and knead, then add the salt & knead. Seperate into 3 350 g balls. At this time you can either put them in sealed, oiled containers in the fridge for 24 - 48 hours, or vacuum pack and freeze for future use.

When I make specialty pizza's in my 14" cast iron skillet (on my gas grill) I'll add 3-4g of powdered milk (when making the dough) to brown the crust nicely, and liberally oil the pan.

Good luck, experiment and enjoy!