Pizza Dough recipes

[quadrafire]

Any of you Pizza Guru's have a secret dough recipe you'd like to share. I have been using the same basic dough recipe for years, it's decent, but I'm not bonkers about it. Lately I have been making it and letting it rise in the fridge for 24-48 hrs. Seems to be better that way.
"Toss" out some ideas if you have some

here's my basic dough

6 cups all purpose flour
2 tsp yeast
2 cups warm water
2 TBL olive oil
2 tsp salt (sometimes garlic salt)
Mix it in my kitchen aid and let rise in a oiled large bowl, covered for 2-3 hrs, punch down and cut into desired size balls and roll out. We like thin crust, so I can get 4, 14 inch pies out of this.

Like I said, rising in the fridge for a day or so gives it a little better flavor i believe (may be my imagination)

I'm either cooking them on my BGE, or in the oven at 525 on aluminum mesh screen for a nice crispy crust. I sometimes use a stone in the oven but it hasn't produced the best results for me

[quadrafire]

I also have nice easy no cook sauce recipe I'll post up later when I get home. Super easy and my 15 yr old daughter says it's the best sauce she has had 

[Fl0und3rz]

I use this recipe from America's test kitchen.  It is the best I have tried and pretty fool proof.  The sauce recipe at the link, also no cook, is pretty good, too.

http://www.food.com/recipe/americas-test-kitchen-thin-crust-pizza-472204

Dough:
3 cups bread flour, plus more for work surface
2 teaspoons sugar
1/2 teaspoon fast rising yeast
1 1/3 cups ice water
1 tablespoon vegetable oil, plus more for work surface
1 1/2 teaspoons salt

1 - In food processor fitted with metal blade, process flour, sugar and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.

2 - Add oil and salt to dough and process until dough forms a satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough and knead briefly on lightly oiled countertop until smooth, about 1 minutes. Shape dough into tight ball and place in large lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.  Longer gives better flavor.

4 - One hour before baking pizza, adjust rack in oven to second highest position, about 4-5 inches below broiler. Set pizza stone on rack and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3" apart. Cover loosely with plastic wrap coated with non-stick spray; let stand for 1 hour.

5 - Coat 1 ball of dough generously with flour and place on well floured countertop. Using fingers gently flatten into 8" disk, leaving 1" of outer edge slightly thicker than center. Using hands, gently stretch dough disk into 12" round, working along edges and giving disk quarter turns as you stretch. Transfer dough to a well floured peel and stretch into 13" round. Using back of spoon or ladle, spread 1/2 c tomato sauce in a thin layer over the surface of dough, leaving 1/4" border around edge. Sprinkle 1/4 c Parmesan evenly over sauce, followed by 1 c mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10-12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat this with second ball of dough.

[vandeman17]

Here is the one I use. As simple as it gets and a healthier option. I sometimes add a few spices to it but its still really good as is.

1 cup Greek yogurt
1–1 ½ cups self-rising flour

Mix ingredients in a bowl until it starts to come together, then knead it on a well-floured surface for about 8–10 minutes. Add in a little bit of flour at a time if the dough is too sticky. Form it into the pizza shape and size you want.

Brush with olive oil, add toppings, and put straight into a 450°F oven for 10–12 minutes.

[Kittman]

Bread machine recipe I use for making dough for calzones:

10-1/2 ounces 80 degree water
4 Tablespoons vegetable oil
4 cups flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons bread machine yeast

My machine takes 1-1/2 hours to process.  Dough is ready to portion, a quick beat once down/rise helps for a light crisper dough.

[quadrafire]

Flound3rz I think that is where my no cook sauce recipe is from. Good stuff

Thanks all for the hints. Vande I would never have thought of yogurt in dough, sounds interesting 

[vandeman17]

Flound3rz I think that is where my no cook sauce recipe is from. Good stuff

Thanks all for the hints. Vande I would never have thought of yogurt in dough, sounds interesting 

Give it a whirl. I sometimes use vanilla greek yogurt and it gives it a little extra flavor. 

[fuzznuts]

Ive been using the test kitchen recipe with good results but I might have to give the yogurt dough a try!

[vandeman17]

I like to cook mine on a pizza pan for most the time then take it off and put straight on rack to crisp up bottom at the end

[JJB11B]

tag

[docsven]

One thing I did last month was make deep dish Chicago style in a 12" cast iron skillet with any pizza dough you want. The cast iron makes it nice and crispy, and you can pile the toppings deep, cook at 400 for about 20-25 min. Hint, layer the cheese and toppings twice, finish with the cheese.

[Fl0und3rz]

I might have to try that.

[quadrafire]

One thing I did last month was make deep dish Chicago style in a 12" cast iron skillet with any pizza dough you want. The cast iron makes it nice and crispy, and you can pile the toppings deep, cook at 400 for about 20-25 min. Hint, layer the cheese and toppings twice, finish with the cheese.

That's what I'm going to try this weekend. Deep dish never crossed my mind as I was always trying to get the thin crust just right

[quadrafire]

Do you preheat the cast iron before adding the dough?

I do with cornbread

[GETOUTSIDE]

Oh man this thread is right up my alley, I've been just watching the pizza oven thread and haven't spoke up. I love to hear people making their own dough from scratch, it's no easy task in my mind and have respect for that. I have even picked up a new technique from you guys. The deep dish in cast iron sound awesome! I too will have to give that try this weekend. 

But for any of you pizza lovers who just do not want to make pizza dough but want to make your own pizzas at home, I have another option. Our family owns a pizza bakery, not a little corner shop, a 42,000 sq ft. manufacturing facility where we have been operating for 25 years right here in Spokane. Most of our customers are food service distributors such as FSA, Sysco and URM to name a few. We make a wide variety of products, from dough balls, par baked skins, partially topped pizzas to bread sticks (cheese filled ones too)and even gluten free. We are generally a back of the house brand serving corner bars, schools, theme parks, resorts and the list goes on and on. And when the dollar is right for them we export containers to Australia.

So what I am getting at, if you that are near a Cash and Carry store such as URM or Smart Foodservice, can purchase our ready made dough balls and many of our other varieties of products. If you have Rosauers or Super 1 nearby, you will see our retail packed dough balls in the deli area starting August 1. QFC also has those balls as well. I don't mean to try and sell to y'all, just want to throw out that other option I actually do not like making my own dough most of the time; messy, time consuming and frankly I'm a way better mechanic and salesman than a baker. Our dough, thaw it, roll it/toss it, top it, bake it, eat it; pretty darn easy. Just an idea for ya. If you want to see if there is a store close to you with Rizzuto Foods brand products, the websites below will tell you, or contact me on here if you want.
Sorry for the little thread jack! Back to your pizzas 
www.rizzutofoods.com
http://www.urmstores.com/html/cash_carry/cash_and_carry.htm
https://www.smartfoodservice.com/locations/