I was trying to find his pizza dough recipe and I realized he hasn’t posted since July.

We just tried this one. It's pretty good.
3 cups self rising flour and 2 cups plain greek yogurt. Mix and add flour as needed until a nice plyable ball is formed. Nothing else. Grease pan build pizza and bake until crust starts to brown.

July of 2017, actually.

Some kind of falling-out, as I understand it. Unfortunate, as I really appreciated his contributions, but it happens. I, myself, have walked away from forums in which I've invested a lot, too.

quote:

Originally posted by reloader-1:
July of 2017, actually.

Wow, didn’t realize that.

quote:

Originally posted by Copefree:
I was trying to find his pizza dough recipe and I realized he hasn’t posted since July.

Have you tried emailing him?

His pizza dough recipe is good... Miss reading his posts in the lounge and the reloading section.



Exx1976’s pizza dough recipe:

18.5 oz (525 grams) 00 bread flour
10.6 oz (300 grams) tepid water
Heavy 1/2 tsp instant yeast
2 Tablespoons sugar (gives the crust the nice golden brown color)
2 heavy pinches kosher salt
1/2 to 1 Tablespoon olive oil (right after the dough comes together)

Directions
Add water, yeast, and sugar together in the mixing bowl.

Mix it, then let it sit for 5-10 minutes.

Pour in flour, and salt.

Mixer should have dough hook attachment on it.
When the dough starts coming together, add the olive oil.

Knead for 10-12 minutes in mixer

Ball it and bench proof for about an hour then portion, and proof it in the fridge overnight.

If you proof in the fridge as recommended, I use Ziploc bags, individually packaged.

Be sure to let the dough come to room temp before trying to work with it.

Preheat the oven to 500, with the stone in there for 45 minutes. Have the stone in the top 1/3rd of the oven.

Then before you put the pizza in, flip the broiler on for a few minutes to get the top of the stone good and hot.

Bake pizza for 6 or 7 minutes.