Anyone have something better than this? I'd like to improve and know this is very simple. Thanks.

•1 1/2 c. warm water
•2 T. sugar
•2 1/4 t. active dry yeast (one 1/4 oz. packet)
•3 3/4 c. flour
•1 T. Kosher salt
•3 T. extra virgin olive oil

1 packet (1/4 oz.) active dry rapid-rise yeast
3 cups bread flour
1 1/4 cups lukewarm water (105 to 115° F)
1 1/2 tsp. honey
1 tsp. salt
1 Tbsp. olive oil

Crisco (for greasing pans)


Mix 1/2 of flour with yeast, salt, water with honey dissolved in it, and olive oil. Beat with electric mixer for 3 minutes. Mix in remaining flour (dough should only be slightly sticky). Knead 5 minutes on a floured surface until smooth.

Place dough in lightly oiled bowl and cover with plastic wrap. Let rise for 10 minutes in a warm place. Punch dough down and divide in half. Punch down dough thoroughly and spread/stretch dough portion by hand and roller on a greased pizza pan. Move dough crust to pizza peel spread with coarse cornmeal or to pizza screen. Add sauce, cheese, and toppings and bake in preheated 500° F oven directly on the pizza stone for 8-10 minutes or until crust is golden brown. Cool 2-3 minutes on a wire rack before cutting and serving.

This recipe makes 2-13" crusts.
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Most dough recipes are quite simple. You can improve the flavor of just about any dough recipe with a refrigerated rise overnight.

However if you are in a pinch, this is the quickest dough recipe I've come across that actually has decent flavor and structure.

Thank you. What if I don't have bread flour? Will AP work?

Sure

Bookmark this one

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Bookmark this one

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Thanks. Looks impressive, but way over my head!

I'm a huge fan of neopolitan style pizza. The two biggest factors in improving pizza making for me were overnight dough rising in the fridge and a hotter oven. The slow rise is amazing and highly recommended. They flavor is so much better. As for the oven, there are several ways to get a little more heat out of your home oven (pizza stone, steel baking sheet, hacking the cooking cycle) but an order of magnitude improvement comes from something hotter. I bought a wood burning oven but have also used my green egg fitted with a stone and heat sink with good results. There are also some cheaper electric pizza cookers that claim 600+. My best results are when my oven floor is 600-650 degrees.

Suggest getting American Pie by Peter Reinhardt and experiment with his recipes. My go-to is his Neo-Neopolitan (I have made over 100 pies using it):

http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/92-classic-pizza-dough-neo-neapolitan-style.html

[This message has been edited by Gigemags87 (edited 2/2/2014 2:25p).]

[This message has been edited by Gigemags87 (edited 2/2/2014 2:25p).]

Thanks to all. I used AustinAgChef's recipe:

1.5 Cups Whole Wheat Flour
2 Cups AP Flour
1 Tbspn Olive Oil
1 Tbspn Honey
1/2 tspn (may have been 1/2 tbspn, forgot) salt
1.25 cups warm water
1 packet yeast

It's proofing now. Will report back later.