Anyone have a link to a legit Italian pizza dough recipe?

So for the Publix pre-made dough, is my pellet smoker running at 475˚ to 500˚ hot enough for that dough? Or does it need the hotter temps? I'd imagine the masses use it at oven temps below 500˚.

Publix does have 0-0 pizza flour, so that will be a starting point when the time comes when I decide to try and roll my own...

Tony.

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71 TRUCK

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quote:
Originally posted by benny6:
So for the Publix pre-made dough, is my pellet smoker running at 475˚ to 500˚ hot enough for that dough? Or does it need the hotter temps? I'd imagine the masses use it at oven temps below 500˚.

Publix does have 0-0 pizza flour, so that will be a starting point when the time comes when I decide to try and roll my own...

Tony.

In the past when I used Publix pizza dough I set my home oven to 500 degrees and let it heat up for 15 minutes after the oven beeps to let me know it is to temperature.
I place the pizza on a stone and will check the bottom several times to make sure it is crisping up nicely while cooking.

Unless I was using things like mushrooms that have a lot of water in them the crust crisped up fine. I learned when using anything as a topping that has a lot of water in it I will sauteed it first to remove some of the water.

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arcwelder

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We've made our own dough in a few different ways, but if I may make a suggestion:

"Par bake" your pizza dough. I don't know if that is the correct term. What we've done, and it's great, is make the dough, and bake the dough in its pizza shape for ~10 mins or whatever it takes, then freeze that.

When you want, you take that out of the freezer, top it, bake, boom. Crispy and reliable, less time to pizza.

Arc.
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Most pellet stoves want you to open the lid when powering down.

If you use a stone, cool it down FIRST, or it will crack. I found out the hard way.

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Most pellet stoves want you to open the lid when powering down.

If you use a stone, cool it down FIRST, or it will crack. I found out the hard way.

I broke three or four of them in my Egg (and one in the oven). Went to a pizza steel and never looked back.

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