Let’s hear some pizza oven dough recipes

[carpsniperg2]

Getting the pizza oven setup and ready to use this weekend.

I’m sure a few of you have a good dough recipe perfected. So figured I would ask and see what y’all have to say.

Semolina or 00 for the bottom of the crust to get it off the peel?

Any other tips?

Thanks in advance.

[Alchase]

Please don't take this as criticism, but I got burned on the "Bread Machine" popularity in the 90s, spent hundreds of dollars on high end bread machine as a Christmas gift. It was a hit 
We used it maybe 5 times, and it sat on the counter, then in the cupboard, then to Goodwill.
The idea of a pizza oven sounds great to me.
 
Do you guys that do have a Pizza Oven, actually use it enough to warrant the cost?
Or it it like most accessorize equipment that becomes a cloths hanger after the initial excitement wares off?

[Alan K]

My wife got an Ooni, we use it every other week or so for us, and at most get together at our place.  More in the summer.  So, maybe 30-35ish times a year? Depends how much you and your family like pizza, and how much work you want to put into it. 

She uses a dough recipe I think out of this book... I recognize it from my house anyways.   

https://www.amazon.com/Mastering-Pizza-Practice-Handmade-Focaccia/dp/0399579222/ref=zg_m_bs_g_4206_m_sccl_5/137-4070663-3634857?psc=1

The one she does gets better the longer you wait to bake it. The best are 72 hr wait, which obviously takes a little planning

[gallion_t]

Id watch this video:

I'd also look at allthingsbbq on YouTube for his pizza dough recipe. they're all really simple, 4 ingredient doughs. Just gotta have fresh yeast and be patient.

[carpsniperg2]

Thank you.

My kiddos love going to like mod pizza and building pizza and watching them cook them. So we got one it to give it a go. It will be some fun times in the kitchen helping to make dough and do toppings and family time cooking.

The one I got was 150.00 so not crazy money for some fun and cheaper to make at home.

[vandeman17]

My favorite pizza dough is actually really simple as far as base ingredients. Self rising flour and plain greek yogurt. From there, you can season as you want to make it cheesy, spicy or whatever you want.

[wadu1]

Thank you.

My kiddos love going to like mod pizza and building pizza and watching them cook them. So we got one it to give it a go. It will be some fun times in the kitchen helping to make dough and do toppings and family time cooking.

The one I got was 150.00 so not crazy money for some fun and cheaper to make at home.

That's what it's all about, having the kids involved. And not to mention extra family time, that's another +.

[Shrimper]

I make a lot of pizza.  Trial and error over the years has landed me on this formula for pizza dough.

20 ounces "5 cups" of all-purpose flour
1 teaspoon salt
1 1/2 Cups warm water "110 degree"
About a tablespoon of dry baker’s yeast

Measure out flour and salt, mix dry ingredients.   I do this in my Kitchen aid mixer on low with the mixer blade.
"Bloom” yeast in warm water until yeast is dissolved and frothy.
Add liquid into dry ingredients.  I do this on low speed in my kitchen aid mixer until just incorporated then put on dough hook and let knead on 3 for 3-5 minutes.

This will make two large pizzas with thick crusts or usually about 6 individual sizes.  I get the best results by partially baking the dough without toppings first then finishing with toppings in the pizza oven, although this step is not necessary in my regular oven at 375.

This recipe is versatile; I make rolls, piroshky’s, calzone, bread etc. and it all comes out great.  Just need to adjust the rise time for each different item.

Good luck and let us know how it turns out.

[Pnwrider]

I’ll second the let the dough rest advice. Much easier to work with 72 hour dough.

[merkaba93]

@carpsniperg2

56% hydration for wood oven

Measure 560 grams 90-95 degree water and put into 12 quart dough tub. Add 30 grams sea salt to the water then put 1/4 teaspoon instant yeast into the water and rest for a minute then swish to dissolve.
Add 1000 grams OO flour into the dough tub and mix until combined. Mix using the pincher method and folding. Let rest 20 min and do one fold. Add a bit of olive oil to the dough and tub. Cover and wait 2 hours.
Remove dough and cut dough into 6 pieces.
Shape into rounds.
Put dough balls on floured baking sheet, flour tops and cover with plastic wrap. Rest at room temp for 6 hours (or 4 hours then refrigerate to hold for up to the next evening (let them come to room temp if using this technique)).

Shape dough. Use fingers to punch down middle leaving the outer rim alone. Pick up and use knuckles along the rim to stretch the dough. Flour wooden peel (with semolina) and add dough. Top.

Cook at about 900 degrees.

[carpsniperg2]

Got some pizzas made up tonight turned out amazing.

Did 2 types of dough. One Neapolitan and one just following the yeast packet pizza dough that uses sugar. I’m not a super crunchy pizza crust guy so did them thicker and they were soft and tender.

Wind was blowing so oven was running about 650/700 which seemed to work.
This one has the manual spin pizza stone that was great. So didn’t have to use the peel to turn the pizza.

I appreciate all the info.

[Blacklab]

Basic dough proofing 24hrs room temp. Or basic dough refrigerator 48-72 hrs.  00 or plain flour Also you can bake with those ovens, sear steaks.