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Author Topic: Pizza dough  (Read 1510 times)

Offline quadrafire

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Pizza dough
« on: February 14, 2018, 05:36:24 PM »
I make quite a bit of pizza but always looking for just a little better crust. Wife likes THIN crust as do I. I'm planning a late Valentines meal for my wife and daughter.
Post up your favorite dough recipes

Online h20hunter

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Re: Pizza dough
« Reply #1 on: February 14, 2018, 05:42:18 PM »
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Offline quadrafire

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Re: Pizza dough
« Reply #2 on: February 14, 2018, 05:52:00 PM »
Late as in tomorrow. I know dough takes time.

Offline Angry Perch

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Re: Pizza dough
« Reply #3 on: February 14, 2018, 06:01:43 PM »
I use a dough that is meant to take 3 plus days, and I get paper thing crust.

4 1/2 cups bread flour
1 3/4 teaspoon salt
1 tsp yeast
1/4 cup olive oil
1 3/4 cup cold water

Mix dry ingredients, then add wet.
I do it in the kitchen Aid with a dough hook for 10 minutes or so. It should be a soft, slightly sticky dough. Coat with olive oil, put in a Ziploc bag in the fridge for a few days. You can use it sooner, but the longer the better. Take out of the fridge a few hours before cooking.

Offline Fl0und3rz

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Re: Pizza dough
« Reply #4 on: February 14, 2018, 06:15:21 PM »

Offline vandeman17

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Re: Pizza dough
« Reply #5 on: February 14, 2018, 06:32:21 PM »
Self rising flour and Greek yogurt. Add in a little garlic and dry Italian herbs
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Offline quadrafire

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Re: Pizza dough
« Reply #6 on: February 14, 2018, 06:39:13 PM »
Self rising flour and Greek yogurt. Add in a little garlic and dry Italian herbs
Sounds interesting. Ratios?

Offline donsk16

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Re: Pizza dough
« Reply #7 on: February 15, 2018, 08:36:44 AM »
I use a dough that is meant to take 3 plus days, and I get paper thing crust.

4 1/2 cups bread flour
1 3/4 teaspoon salt
1 tsp yeast
1/4 cup olive oil
1 3/4 cup cold water

Mix dry ingredients, then add wet.
I do it in the kitchen Aid with a dough hook for 10 minutes or so. It should be a soft, slightly sticky dough. Coat with olive oil, put in a Ziploc bag in the fridge for a few days. You can use it sooner, but the longer the better. Take out of the fridge a few hours before cooking.

Similar to the above here as well....I recommend purchasing caputo 00 flour though instead of bread flour - the fine grind and elasticity do make a noticeable difference.

Offline vandeman17

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Re: Pizza dough
« Reply #8 on: February 15, 2018, 09:14:43 AM »
Self rising flour and Greek yogurt. Add in a little garlic and dry Italian herbs
Sounds interesting. Ratios?

1 cup greek yogurt and about 1.5 cups flour. Its simple and tastes great. Gets a nice crisp bottom too
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Offline Timberstalker

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Re: Pizza dough
« Reply #9 on: February 15, 2018, 09:29:29 AM »
Self rising flour and Greek yogurt. Add in a little garlic and dry Italian herbs
Sounds interesting. Ratios?

1 cup greek yogurt and about 1.5 cups flour. Its simple and tastes great. Gets a nice crisp bottom too

How long do you let it set/rise?
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Offline vandeman17

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Re: Pizza dough
« Reply #10 on: February 15, 2018, 09:31:31 AM »
Self rising flour and Greek yogurt. Add in a little garlic and dry Italian herbs
Sounds interesting. Ratios?

1 cup greek yogurt and about 1.5 cups flour. Its simple and tastes great. Gets a nice crisp bottom too

How long do you let it set/rise?

I don't let it set. Just knead it with some regular flour for like 5-10 minutes, toss it out on pizza sheet and have at it
" I have hunted almost every day of my life, the rest have been wasted"

Offline Timberstalker

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Re: Pizza dough
« Reply #11 on: February 15, 2018, 09:33:46 AM »
 :tup:
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Offline vandeman17

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Re: Pizza dough
« Reply #12 on: February 15, 2018, 09:44:19 AM »
:tup:

I always have greek yogurt in my fridge so if I am struggling for ideas of something to make, this one is pretty easy. I am not a great baker so simplicity rules  :chuckle:
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Offline chiwawadan

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Re: Pizza dough
« Reply #13 on: February 23, 2018, 09:07:45 AM »
I use a dough that is meant to take 3 plus days, and I get paper thing crust.

4 1/2 cups bread flour
1 3/4 teaspoon salt
1 tsp yeast
1/4 cup olive oil
1 3/4 cup cold water

Mix dry ingredients, then add wet.
I do it in the kitchen Aid with a dough hook for 10 minutes or so. It should be a soft, slightly sticky dough. Coat with olive oil, put in a Ziploc bag in the fridge for a few days. You can use it sooner, but the longer the better. Take out of the fridge a few hours before cooking.

Similar to the above here as well....I recommend purchasing caputo 00 flour though instead of bread flour - the fine grind and elasticity do make a noticeable difference.


**EDITED - I noticed my below recipe is a halved version of the above, so I've tried to make that clear**
I do two different types of dough. This is VERY similar to the "better" multi-day kind I do (except I use a full packet of yeast or 2 1/4 tsp and a tsp sugar for the yeast to munch). I recommend omitting any extra spices like italian seasoning, garlic powder, onion powder, etc... It's tempting to want to doctor up dough but I've always found the basic to end up better.

The other dough I do is one that can be used right away... or within maybe 30minutes. It's essentially the same recipe as above (with yeast change recommended) except you use warm water and activate your yeast prior to adding the dry ingredients.

BELOW IS A HALF BATCH. SO TAKE ABOVE RECIPE AND HALF IT...I don't measure my flour, I just mix in until it gets to a sticky, but formed dough ball.
1tsp sugar
1 packet (2 1/4 tsp) yeast
1 cup warm but not scalding water

Wait 5 minutes or until the bubbling/foaming covers the water. Then mix all those dry ingredients in slowly, with a kitchenaid or by hand (recommend dough hook with kitchenaid). Let it rise for 30minutes, then use it! I'll make this version, or the longer rise cold-water version and freeze it in a bag with olive oil for later.

 If no bread flour, white flour works (just not as well), or you can also add vital wheat gluten to white flour if you don't want to get bread flour. I'll stock up on wheat gluten and white flour at WinCo and ends up cheaper than bread flour. But, I'm stingy.

Anyway, that's the impatient man's pizza dough. It works great for me, but does miss that extra complexity of a longer, slower rise time.
« Last Edit: February 23, 2018, 09:17:55 AM by chiwawadan »

Offline Calvin Rayborn

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Re: Pizza dough
« Reply #14 on: March 17, 2018, 09:58:45 PM »
Boboli...OH YEAH!  :tup:

 

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