I'm in the mood for homemade pizza, but I need to learn how to make the dough. Preferably thin-crust.

Anyone have a good legit recipe for pizza dough? I've got the kitchen aid mixer ready.

Tony.

Not sure that my recipe has such heritage, but I have heard 000 sifted flour is key to withstanding the high heat necessary to make a great crust. Well, that, AND very high heat.

It's not easy to find, but it does exist. Please note I don't know where my wife got ours, so I'm not saying I've had that brand. Just demonstrating that it's a thing. Because a google search will turn up a hundred 00 for every one 000,

This works pretty well for us:

https://eu.ooni.com/blogs/recipes/classic-pizza-dough.

If you want to go for long proofing times there is an phone app called PizzApp which works out the proportions depending on your timescales.

For 3.50 per I just grab one from the pizza guy up on the corner when making a pie or calzones.

You're in Florida now. Just do the like the rest of us and run down to Publix and buy one of their bakery pre-made ones.

Another option is to swing by GFS and buy a single frozen dough ball.

quote:

Originally posted by Excam_Man:
Another option is to swing by GFS and buy a single frozen dough ball.

GFS?

Thanks for the Publix suggestion. I'll check it out.

quote:

Originally posted by benny6:

quote:

Originally posted by Excam_Man:
Another option is to swing by GFS and buy a single frozen dough ball.

GFS?

Thanks for the Publix suggestion. I'll check it out.

GSF may be Gordon Food Service.

Million and one recipes to make good dough.
I used to make it all the time before I went low carb.
Here's one and I have used a lot of his recipes:

quote:

Originally posted by benny6:

quote:

Originally posted by Excam_Man:
Another option is to swing by GFS and buy a single frozen dough ball.

GFS?

Thanks for the Publix suggestion. I'll check it out.

It's good enough, they have a couple of types, it's in the bakery section, should be a small fridge where they keep the dough

I use this recipe. It has worked well for me.

https://www.foodnetwork.com/re...accia-recipe-1949756

As mentioned, I use 0-0 high protein flour.

When it gets to the point you’re supposed to stretch it out to fit a sheet pan, that’s where you stop her recipe.

Don’t oil it or poke your fingers through it. Just stretch the dough to the desired size and let rise again until it’s nice and thick.

Sauce and top, bake on a stone or pan.


1 3/4 cups warm water

1 package active dry yeast (2.25 tsp)

1 tablespoon sugar

5 cups all-purpose flour, plus additional for kneading

1 tablespoon kosher salt

1/2 cup extra-virgin olive oil


Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Stretch to your desired size, let it rise again until thick and fluffy. Top and bake at 450° or hotter if you can. Best to bake on a stone.

I used to buy Publix pizza dough for years.
It's in a little refrigerator in the bakery section if you are not sure where to find it.

At one point they were doing either a dough ball or an already rolled out version folded up and placed in a bag.

Since I got my bread machine a few years ago I started making my own. I use King Arthur "00" Pizza flour. We get it from BJs wholesale club but not all of them have it. They just opened a BJs near our house but we have to travel 45 minutes to another one to get it, they also sell it on Amazon or you can buy it directly from them.

So far I have had good luck with it. I usually make a double recipe and do the dough a day ahead of time in my bread machine then refrigerate it over night.
I will take it out of the refrigerator about an hour before I want to use it.

This a link to their page for the pizza flour.
About half way down the page their are some recipes you might like. I have made the Neapolitan style crust recipe several time and We like it.

https://shop.kingarthurbaking....items/00-pizza-flour

This is from a family cooking school I volunteer at. The chef/author spent time in Florence, Italy at a cooking school and has experimented with many different types and combinations of flour.

NEAPOLITAN PIZZA DOUGH
(makes 4 – 10” to 12” pizza crusts)

Ingredients:
1½ cups water
1 tsp active dry yeast
1 TBSP honey
4 cups 00 ground flour - if you do not have 00 ground flour, you can get pretty close by using 3 cups of all purpose flour and 1 cup of cake flour
1 TBSP kosher salt
--- --- corn meal for the pizza peel

Method:

Fill a 2-cup measuring cup with 1½ cups of water. The water should be warm, 95 to 100°F. Dissolve the yeast and the honey in the water and stir to incorporate. Let the mixture proof 5 to 10 minutes, or until foamy.

While the yeast mixture is proofing, add the flour to a stand-up mixer bowl and place the dough hook on the mixer. With the mixer on slow speed, add the salt to the flour and mix to combine for 1 minute. As the mixer is turning, slowly add the water and yeast mixture. Knead the dough for 30 minutes on low speed. After 30 minutes, remove the dough from the bowl and form into a ball.

Place in a lightly oiled bowl, turning to coat the ball of dough. Cover and let rise in the bowl for a minimum of 4 hours. The longer and slower the rise of the dough, the better it will taste. Often I make the dough the day before and let it rise in the refrigerator for 24 hours with plastic wrap tucked around the dough to keep it from drying out.

After 4 hours, remove the dough from the bowl. Punch the dough down and divide the dough into 4 equal parts. Shape the divided dough into balls. Place on a sheet tray, cover and let rise an additional 2 hours.

Pre-heat the oven to 500°F with a pizza stone in the oven. If you have a gas-fired oven, place the pizza stone on the floor of the oven. If you have an electric oven, place the pizza stone on the lowest rack position. I leave mine at the bottom of my oven all the time. This will also help hold the heat in the oven.

Now the fun starts. To form the crust, place the dough onto a lightly floured work surface. Flatten the ball of dough from the center out with your fingertips. Grab the dough near the edge and rotate the round and stretch the dough as you rotate. If you are feeling a little adventurous, you can try to toss the pizza dough in the air. This takes some practice, but it’s quite impressive as your guests watch.

Stretch the dough into a 10” to 12” round. For a thinner crust it can be stretched to 14”. Take your pizza peel out and sprinkle with some corn meal. The corn meal is used to keep the pizza dough from sticking to the peel and makes it easier to slide onto the stone.

If you don’t have a peel, you can remove the stone from the oven, sprinkle on some corn meal, and make the pizza directly on your stone. Just be careful handling the stone when it’s hot!
Use this recipe as the foundation for any of your favorite pizza.

Thank you, everyone! I'll give some recipes a shot as well as try out the Publix option.

I used to have a couple of pizza stones but my wife gave them away when we moved. I might start out making some personal size pizzas first.

I'll be cooking on my pellet smoker.

Tony.

I watch this guy now and again and it's always entertaining and informative

https://basicswithbabish.co/ba...episodes/pizza-dough

I'm a fan of Vito's recipe...
https://www.youtube.com/watch?v=G-jPoROGHGE&t=565s

quote:

Originally posted by benny6:
GFS?

Gordon Food Service

They also have the diced Primo Gusto mozzarella and mozzarella/provolone mixed cheese in a 5 lb bags.

Good dough needs GOOD water. It's all about the water.
Contact Roma Foods in NJ they sell Pizzaria's throughout NY NY PA and CT 90% of these pizza joints buy the dough premixed, portioned and frozen, they nearly put it in a rising drawer and spin it out on a floured surface. Bon Appetite!

quote:

Originally posted by Beancooker:
I use this recipe. It has worked well for me.

<snip>

1 3/4 cups warm water

1 package active dry yeast (2.25 tsp)

1 tablespoon sugar

5 cups all-purpose flour, plus additional for kneading

1 tablespoon kosher salt

1/2 cup extra-virgin olive oil


Combine the <continues>

This is practically identical to the recipe we use each Friday for two pizzas. It's worked well but I've noticed that the first one cooked tastes a little better than the second, probably because it's been sitting around in the bowl or (more usually) on the pan for a little longer and had a bit more time to rise before it starts to bake.

Oh, look at the time. Time to turn on the oven and get started!

I've had pretty good luck with a recipe that Exx1976 posted a few years ago:

Ingredients:
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)


Instructions:
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.