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Posted: 9/24/2016 5:00:52 PM EDT
[#1]
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Posted: 9/24/2016 5:01:50 PM EDT
[#2]
No yeast in recipe #2?
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Posted: 9/24/2016 5:03:45 PM EDT
[#3]
number 1 is the one I do, except I use organic flour, salt and a bit of white pepper instead of oregano in the mix. Makes it taste more like a high end pizza.
Quote HistoryQuoted:
No yeast in recipe #2? Nope, got beer. FerFAL |
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Posted: 9/24/2016 5:03:58 PM EDT
[#4]
I use Bobby Flay's recipe for the ingredients, and my own technique for making the dough:
3.5 - 4 cups of King Arthur unbleached bread flour (bread flour for a crispier crust, all purpose flour for a chewier crust) 1 teaspoon sugar 1 envelope Fleischmann's RapidRise Instant Yeast 2 teaspoons kosher salt 2 tablespoons olive oil 1.5 cups water (110 degrees) I place all ingredients in my stand mixer and combine with a dough hook until it all just comes together, then I cover the bowl with a tea towel and let it hydrate for 30 minutes. Then I knead it with the dough hook on the stand mixer for 15 minutes. After that, the bowl gets covered with a piece of plastic wrap and it goes into the refrigerator for a three day cold rise fermentation. After three days I remove it from the refrigerator and divide it in two equal parts - one half goes into a ziplock bag and into the freezer for later use, the other half goes on the counter top covered for a few hours before it gets rolled out (13") for pizza night. |
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Posted: 9/24/2016 5:04:46 PM EDT
[#5]
Quote HistoryQuoted: No yeast in recipe #2? |
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Posted: 9/24/2016 5:05:14 PM EDT
[#6]
Tag. If any huh altitude recipes for those over 6,000 feet come in Id love to see it.
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Posted: 9/24/2016 5:08:22 PM EDT
[#7]
Quote HistoryQuoted: I use Bobby Flay's recipe for the ingredients, and my own technique for making the dough: 3.5 - 4 cups of King Arthur unbleached bread flour (bread flour for a crispier crust, all purpose flour for a chewier crust) 1 teaspoon sugar 1 envelope Fleischmann's RapidRise Instant Yeast 2 teaspoons kosher salt 2 tablespoons olive oil 1.5 cups water (110 degrees) I place all ingredients in my stand mixer and combine with a dough hook until it all just comes together, then I cover the bowl with a tea towel and let it hydrate for 30 minutes. Then I knead it with the dough hook on the stand mixer for 15 minutes. After that, the bowl gets covered with a piece of plastic wrap and it goes into the refrigerator for a three day cold rise fermentation. After three days I remove it from the refrigerator and divide it in two equal parts - one half goes into a ziplock bag and into the freezer for later use, the other half goes on the counter top covered for a few hours before it gets rolled out (13") for pizza night. Sweet thanks for sharing over here in this thread. It was your post on your pizza in another thread that prompted this thread. I was just getting ready to try - and fail - to post your recipe here. You definitely gave me an "Ah Hah" moment when I realized there was more to this than I thought! |
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Posted: 9/24/2016 5:09:46 PM EDT
[#8]
Quote HistoryQuoted: Tag. If any huh altitude recipes for those over 6,000 feet come in Id love to see it. |
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Posted: 9/24/2016 5:11:11 PM EDT
[#9]
This thread is relevant to my interests as I am planning on grilling this one tomorrow: http://origin3-www.foodnetwork.com/recipes/pizza-dough-recipe2.html
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Posted: 9/24/2016 5:13:04 PM EDT
[#10]
I just use flour tortillas and cook them in a cast iron under a broiler. Saw the trick on serious eats YouTube. Works great for crisp crust pizza.
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Posted: 9/24/2016 5:16:48 PM EDT
[#11]
Quote HistoryQuoted: This thread is relevant to my interests as I am planning on grilling this one tomorrow: http://origin3-www.foodnetwork.com/recipes/pizza-dough-recipe2.html In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. |
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Posted: 9/24/2016 5:22:11 PM EDT
[#12]
Quoted:
So I was looking at another pizza thread and wanted to ask for some advice. I've been on a hell of a homemade pizza binge the last two months. One thing is for SURE, it is definitely the DOUGH that makes the difference in my opinion. So I wanna hear what you do and give 'em a try. Following recipes allow me to make: (1) 10"x16" baking sheet pizza and (2) 10" pie tin pizzas. My initial dough was what I would call a "traditional" style (to me) H20 and bread yeast based dough. Nice and light but lacking something. 1 3/4 cups - All Purpose Flour 1 1/2 cups - Hot Water1 1/2 TSP - Olive Oil 1 TSP - Sugar 3/4 tsp - Kosher Sea Salt 1 packet - Yeast Personal Taste - Oregano Flakes ETA - Cover with plastic wrap/towel for 1 hour in warm area and let rise/sit. I then remembered a recipe I liked for homemade "artisan" style beer and baking soda bread (switched to Peanut oil for this one) and tried that. Even with cheep ass beer it is awesome and really need to experiment with craft beer. Wow! The texture difference was much different than any other pizza I had tried. This is my go to dough. 1 3/4 cups - All Purpose Flour 12 oz - Beer 1 1/2 TSP - Peanut Oil 2 1/2 TSP - Sugar 3/4 tsp - Kosher Sea Salt 1 1/2 TSP - Baking Soda Personal Taste - Oregano Flakes ETA - Cover with plastic wrap/towel for 1 hour in warm area and let rise/sit. I use a french bread recipe in a bread machine. Pull it out before it bakes and roll it out on the counter. It makes good crisp pizza crust. |
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Posted: 9/24/2016 5:24:20 PM EDT
[#13]
Tagscribed... I like corn meal in mine...
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Posted: 9/24/2016 5:25:03 PM EDT
[#14]
Quote HistoryQuoted: I use a french bread recipe in a bread machine. Pull it out before it bakes and roll it out on the counter. It makes good crisp pizza crust. Quote HistoryQuoted: Quoted: So I was looking at another pizza thread and wanted to ask for some advice. I've been on a hell of a homemade pizza binge the last two months. One thing is for SURE, it is definitely the DOUGH that makes the difference in my opinion. So I wanna hear what you do and give 'em a try. Following recipes allow me to make: (1) 10"x16" baking sheet pizza and (2) 10" pie tin pizzas. My initial dough was what I would call a "traditional" style (to me) H20 and bread yeast based dough. Nice and light but lacking something. 1 3/4 cups - All Purpose Flour 1 1/2 cups - Hot Water1 1/2 TSP - Olive Oil 1 TSP - Sugar 3/4 tsp - Kosher Sea Salt 1 packet - Yeast Personal Taste - Oregano Flakes ETA - Cover with plastic wrap/towel for 1 hour in warm area and let rise/sit. I then remembered a recipe I liked for homemade "artisan" style beer and baking soda bread (switched to Peanut oil for this one) and tried that. Even with cheep ass beer it is awesome and really need to experiment with craft beer. Wow! The texture difference was much different than any other pizza I had tried. This is my go to dough. 1 3/4 cups - All Purpose Flour 12 oz - Beer 1 1/2 TSP - Peanut Oil 2 1/2 TSP - Sugar 3/4 tsp - Kosher Sea Salt 1 1/2 TSP - Baking Soda Personal Taste - Oregano Flakes ETA - Cover with plastic wrap/towel for 1 hour in warm area and let rise/sit. I use a french bread recipe in a bread machine. Pull it out before it bakes and roll it out on the counter. It makes good crisp pizza crust. |
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Posted: 9/24/2016 5:25:48 PM EDT
[#15]
Quote HistoryQuoted: Tagscribed... I like corn meal in mine... Expand upon that please! An earlier guy mentioned that too. |
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Posted: 9/24/2016 5:26:05 PM EDT
[#16]
Going to check in on this one.
We use this recipe. 1 package yeast. about a cup of water, warm. tsp sugar, one egg. Tsp salt. Flour. Boom the yeast in the water. add sugar. Let sit for about ten minutes. add a tablespoon of olive oil, one egg. Add flour and mix. We just eye ball the flour until it looks right. Let it sit on the counter covered until it doubles in size. Portion it out and sometimes we put it in cast iron skillets or other times use a pizza stone. |
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Posted: 9/24/2016 5:29:51 PM EDT
[#17]
Italian 00 flour
Proofed dry yeast. Garlic salt Water (Enough to form a smooth dough) knead until your hands get tired, or ~10 minutes in a mixer. You want a very elastic, smooth dough. Divide into pieces, roll into smooth balls by tucking the edges in. Bag it up and let it rest at least over night. For sauce, I make garlic olive oil, mix in plain tomato sauce, toss in basil leaves and let it simmer until it thickens a little. Use a high quality (ie not grated shit you bought in a bag at Walmart) fresh mozzarella (Better if you can make your own, but I don't have time to do that often anymore) and a equally quality Parmesan chees (That you actually have to grate yourself from a block) on top of that. Don't load a shit load of toppings on it, put a reasonable amount. Cook as hot as you can. You'll wind up with a Neapolitan style pizza that is very good, and easy to make. The crust recipe is pretty flexible, I've done everything from cracker thin crusts to Chicago style with it. Pizza is better when it's simple with fresh ingredients. |
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Posted: 9/24/2016 5:41:48 PM EDT
[#18]
Quote HistoryQuoted:
Expand upon that please! An earlier guy mentioned that too. Quote HistoryQuoted:
Quoted:
Tagscribed... I like corn meal in mine... Expand upon that please! An earlier guy mentioned that too. I dont know about corn meal IN the dough, but we used it like flour at dominoes to keep the dough from sticking to the make table while we edge pressed it, and from sticking to our hands when we slapped it out. That is the granular dust on your dominos pizza crust. |
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Posted: 9/24/2016 5:43:39 PM EDT
[#19]
If you're pressed for time, by an Italian or French bread frozen dough from the grocery store.
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Posted: 9/24/2016 5:45:26 PM EDT
[#20]
substitute some flour for cornmeal, Then when im making the pie, I use cornmeal and flour mix to roll it out on. MMMM
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Posted: 9/24/2016 5:53:22 PM EDT
[#21]
Quoted: So I was looking at another pizza thread and wanted to ask for some advice. I've been on a hell of a homemade pizza binge the last two months. One thing is for SURE, it is definitely the DOUGH that makes the difference in my opinion. So I wanna hear what you do and give 'em a try. Following recipes allow me to make: (1) 10"x16" baking sheet pizza and (2) 10" pie tin pizzas. ETA - I do not roll out the dough with a pin. I simply cut the dough into 1/2 and then 1/4s (for pie tins) and then just hand press it out. My initial dough was what I would call a "traditional" style (to me) H20 and bread yeast based dough. Nice and light but lacking something. 1 3/4 cups - All Purpose Flour 1 1/2 cups - Hot Water1 1/2 TSP - Olive Oil 1 TSP - Sugar 3/4 tsp - Kosher Sea Salt 1 packet - Yeast Personal Taste - Oregano Flakes ETA - Cover with plastic wrap/towel for 1 hour in warm area and let rise/sit. |
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Posted: 9/24/2016 6:16:58 PM EDT
[#22]
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Posted: 9/24/2016 6:35:41 PM EDT
[#23]
500g high gluten bread flour
16g sea salt 1g dry yeast 350g water Mix thoroughly Cover with wet towel and let rest on counter for 24hrs Punch down and re knead Cut in half and fridge for 48hrs Bring out and let come to almost room temp and make your pies. You're welcome |
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Posted: 9/24/2016 6:41:54 PM EDT
[#24]
OST
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Posted: 9/24/2016 6:47:31 PM EDT
[#25]
Quote HistoryQuoted:
I use Bobby Flay's recipe for the ingredients, and my own technique for making the dough: 3.5 - 4 cups of King Arthur unbleached bread flour (bread flour for a crispier crust, all purpose flour for a chewier crust) 1 teaspoon sugar 1 envelope Fleischmann's RapidRise Instant Yeast 2 teaspoons kosher salt 2 tablespoons olive oil 1.5 cups water (110 degrees) I place all ingredients in my stand mixer and combine with a dough hook until it all just comes together, then I cover the bowl with a tea towel and let it hydrate for 30 minutes. Then I knead it with the dough hook on the stand mixer for 15 minutes. After that, the bowl gets covered with a piece of plastic wrap and it goes into the refrigerator for a three day cold rise fermentation. After three days I remove it from the refrigerator and divide it in two equal parts - one half goes into a ziplock bag and into the freezer for later use, the other half goes on the counter top covered for a few hours before it gets rolled out (13") for pizza night. This is almost exactly how I do it. Difference being, I use a blend of semolina and King Arthur unbleached flour, and I form my dough balls prior to refrigeration. |
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Posted: 9/24/2016 7:07:38 PM EDT
[#26]
Quote HistoryQuoted:
I use Bobby Flay's recipe for the ingredients, and my own technique for making the dough: 3.5 - 4 cups of King Arthur unbleached bread flour (bread flour for a crispier crust, all purpose flour for a chewier crust) 1 teaspoon sugar 1 envelope Fleischmann's RapidRise Instant Yeast 2 teaspoons kosher salt 2 tablespoons olive oil 1.5 cups water (110 degrees) I place all ingredients in my stand mixer and combine with a dough hook until it all just comes together, then I cover the bowl with a tea towel and let it hydrate for 30 minutes. Then I knead it with the dough hook on the stand mixer for 15 minutes. After that, the bowl gets covered with a piece of plastic wrap and it goes into the refrigerator for a three day cold rise fermentation. After three days I remove it from the refrigerator and divide it in two equal parts - one half goes into a ziplock bag and into the freezer for later use, the other half goes on the counter top covered for a few hours before it gets rolled out (13") for pizza night. Pretty much the same as I use for regular pizza. I also use this recipe for 8" individual pan pizzas cooked in a #5 cast iron skillet. http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html I get 4 8" pizzas out of that recipe. Top a 8" crust w 1/3cu sauce, 1cu cheese. |
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Posted: 9/24/2016 7:13:17 PM EDT
[#27]
one thing not mentioned is the water that you use
i have heard that the pie from new york city is as good as it is because of the water they use when they make the dough (saw one shop in the south west actually brings in water from nyc for their pie) i am guessing that the nyc water is soft.....so that may help your end result the ny dialect (bronx?) call it ah-beets, btw |
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Posted: 9/24/2016 7:37:47 PM EDT
[#28]
Quote HistoryQuoted: one thing not mentioned is the water that you use i have heard that the pie from new york city is as good as it is because of the water they use when they make the dough (saw one shop in the south west actually brings in water from nyc for their pie) i am guessing that the nyc water is soft.....so that may help your end result the ny dialect (bronx?) call it ah-beets, btw |
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Posted: 9/24/2016 8:49:17 PM EDT
[#29]
Quote HistoryQuoted:
Interesting. Perhaps I need to pull out some of my distilled water I use for engine rebuilds to test out? Quote HistoryQuoted:
Quoted:
one thing not mentioned is the water that you use i have heard that the pie from new york city is as good as it is because of the water they use when they make the dough (saw one shop in the south west actually brings in water from nyc for their pie) i am guessing that the nyc water is soft.....so that may help your end result the ny dialect (bronx?) call it ah-beets, btw It's not that it's soft, it's the mineral content...lots of natural aquifers, lots of mountain runoff, etc. Think the limestone water at Jack Daniels....it's a unique resource, and the water in the aquifers from the Catskills and such that feed the NYC aqueduct and the surrounding areas are similarly unique in their mineral content. Distilled water would be the opposite of what you want 
Look for mineral water bottled somewhere in the NE...there's several that bottle water from the Catskills region. |
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Posted: 9/24/2016 8:57:06 PM EDT
[#30]
2 cups natural or greek yogurt
2 cups self rising flour pinch of salt |
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Posted: 9/24/2016 9:11:17 PM EDT
[#31]
I have been trying this, type OO pizza flour. Just add water/yeasr.
Its got a really nice pizzaria crust texture. https://www.delallo.com/shop/delallo-pizza-dough-kit.html But I am tryin to use my new kettlepizza too It works with your weber 22" grill, using hardwood to get the temp way up, and a ceramic stone. But the bottom is getting too charred/burnt. Definitely a learning curve there. The bag makes two 8-10 pies. |
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Posted: 9/24/2016 9:27:18 PM EDT
[#32]
Maybe a bit off topic, but how are you guys baking your pizza? I got on a kick a couple of years ago trying to bake pizza, and I had two problems.
One, I couldn't get the dough off the peel without it flopping apart. I tried cornmeal without success, then I tried parchment paper and that was a little better but ot ideal. Two, the dough was always undercooked under the ingredients. Maybe try par-baking it? |
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Posted: 9/24/2016 9:42:51 PM EDT
[#33]
Quote HistoryQuoted:
Maybe a bit off topic, but how are you guys baking your pizza? I got on a kick a couple of years ago trying to bake pizza, and I had two problems. One, I couldn't get the dough off the peel without it flopping apart. I tried cornmeal without success, then I tried parchment paper and that was a little better but ot ideal. Two, the dough was always undercooked under the ingredients. Maybe try par-baking it? My wife uses a pizza stone in our electric oven. She has made great pizzas baked all the way through. She does one with ground elk and sautéed onions that is amazing.
Don't have a recipe or temp setting. Pizza stone came from bed bath and beyond. ETA: perhaps you need to roll your dough thinner for problem number 2. |
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Posted: 9/24/2016 9:52:36 PM EDT
[#34]
Quote HistoryQuoted:
Maybe a bit off topic, but how are you guys baking your pizza? I got on a kick a couple of years ago trying to bake pizza, and I had two problems. One, I couldn't get the dough off the peel without it flopping apart. I tried cornmeal without success, then I tried parchment paper and that was a little better but ot ideal. Two, the dough was always undercooked under the ingredients. Maybe try par-baking it? Use semolina flour instead of corn meal, and cook at 500 degrees (or 550 if your oven will go that high) I usually start with a pizza on an upper rack, then move it to the bottom for the last few minutes. |
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Posted: 9/24/2016 9:59:36 PM EDT
[#35]
A frozen pizza cooked on a stone on the grill is surprisingly good. |
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Posted: 9/24/2016 10:06:06 PM EDT
[#36]
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Posted: 9/24/2016 10:55:47 PM EDT
[#37]
Alton Brown's new one
AB pizza dough King Arthur Flour has tons of recipes and I really like their Italian style which is their version of 00 and this thin crust, dough is very easy to handle and makes a crisp crust especially on the grill. Kin Arthur Thin |
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Posted: 9/24/2016 11:17:07 PM EDT
[#38]
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Posted: 9/24/2016 11:24:51 PM EDT
[#39]
Quote HistoryMaybe it was the brand of flour, but I never pursued it after that.
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Posted: 9/24/2016 11:37:56 PM EDT
[#40]
1 cup water (warmed)
1 tsp olive oil 1 tbs honey 1 tsp salt 1/3 packet yeast (or so) Keep heated for about 10 min to get the yeast all activated and going like gangbusters And 1 3/4 cup bread flour Add flavorings - garlic, Italian seasoning (marjoram, basil, etc) Permit about 1 hour to rise Flatten. Toppings. |
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Posted: 9/24/2016 11:38:46 PM EDT
[#41]
Tacconelli's Pizzeria is one of my favorite pizza restaurants, where they recommend you call ahead and order/reserve your pizza dough ahead of time before you ever go there to dine... it's just that good!
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Posted: 9/24/2016 11:42:02 PM EDT
[#42]
Quote HistoryQuoted:
2 cups natural or greek yogurt 2 cups self rising flour pinch of salt Greek yogurt without all of the starch. |
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Posted: 9/25/2016 2:55:06 AM EDT
[#43]
I just use Alton Browns, or something pulled off the internet.
The most helpful thing you can do to develop flavor in the dough IMO is to make it a day or two before hand and let it rise and ferment some in the refrigerator. I always make the dough on day 1, the sauce on day 2, and the pizza on day 3. Both the dough and the sauce benefit from aging some, and its a lot less hassle. |
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Posted: 9/25/2016 3:39:54 AM EDT
[#44]
Your basic pizza dough is fine. On thing I like to do is go heavy on the oil. The oil is from sundries tomatoes. Also, the yeast and flour has to be good Yeast  Flour  |
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Posted: 9/25/2016 3:42:42 AM EDT
[#45]
Also, If you are doing it at home, try some of this on top. One of my favorites, with onions and olives.  |
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Posted: 9/25/2016 4:01:01 AM EDT
[#46]
Quote HistoryQuoted: Maybe a bit off topic, but how are you guys baking your pizza? I got on a kick a couple of years ago trying to bake pizza, and I had two problems. One, I couldn't get the dough off the peel without it flopping apart. I tried cornmeal without success, then I tried parchment paper and that was a little better but ot ideal. Two, the dough was always undercooked under the ingredients. Maybe try par-baking it? I bought one of these, and had it built into the bbq pit.  |
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Posted: 9/25/2016 12:29:26 PM EDT
[#47]
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Posted: 9/25/2016 12:59:43 PM EDT
[#48]
...
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Posted: 9/25/2016 1:01:46 PM EDT
[#49]
I use croissant dough.
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Posted: 9/25/2016 1:06:06 PM EDT
[#50]
Quote HistoryQuoted:
Maybe a bit off topic, but how are you guys baking your pizza? I got on a kick a couple of years ago trying to bake pizza, and I had two problems. One, I couldn't get the dough off the peel without it flopping apart. I tried cornmeal without success, then I tried parchment paper and that was a little better but ot ideal. Two, the dough was always undercooked under the ingredients. Maybe try par-baking it? Are you putting suace and toppings on the pie and letting it sit on the board for a while before you try to pick it up with the peel? If so, don't do that. Don't put on your toppings until its ready to go in the oven. I found right off that was a big problem the first time I tried my pizza kettle. Its not like cookiing a pie in the oven using a baking sheet. That you can let sit for a while. And I will be buying some semolina soon too. I suspected the corn meal is one of my problems. As far as the dough being cooked, the pizza kettle can get really hot. Over 700F, maybe 800-900 if you use oak chunks. It cooks crazy fast. When I did in the oven, I would go as hot as my electric oven goes, about 450F |
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