Looking for a homemade pizza dough recipe that's better than what a quick google search will give me. Have family coming into town this weekend so I'd like to try to keep the dough process a quick one as I don't have days to let it sit.

TIA!

My goto is the serious eats new York style dough. Needs to sit for a few days but makes a great pie

I've been OBSESSED with pizza over the last few months, and I've really liked this NY style. It produces a ver extensible dough, and it only requires a minimum of 12 hours of fermentation, not days.

https://www.pizzamaking.com/lehmann-nystyle.php

It's just going to give you percentages, but below is a chart I used to get started to determine what size pizza and hydration I wanted. Reply 108. https://www.pizzamaking.com/forum/index.php?topic=576.100

You can also find apps to mess with the hydration level.(PizzApp is what I use)

For your purposes, I would start with 63% hydration. I also like to add an equal amount of sugar in addition to the salt. Preheat pizza stone at 550 degrees for an hour at the bottom of your oven, convection if you have it, and cook until well browned.

Don't ridicule me but I use this super easy 2 ingredient pizza dough. And this youtube video is hilarious to watch.

I've been making sourdough pizza dough.

Here's mine that I used to use before kid diagnosed with celiac (sad day!).

Ingredients
- 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

Instructions
- Combine water, sugar and yeast in small bowl. Let sit 5 minutes. Mix flour and salt together in the bowl of a heavy duty mixer fitted with dough hook. Add oil to yeast mixture. Pour yeast mixture into flour mixture and knead on low speed for 10 minutes. (If mixing by hand, knead dough for same amount of time.) Place dough in a lightly oiled bowl, turning to coat. cover with plastic wrap and let rise in a warm place for 1 hour.

- Punch dough down and divide in half. Shape into 2 balls. lightly brush dough balls with olive oil and cover completely with plastic wrap. Let rise another 45 minutes.

I follow the method in Adam ragusea's NY style pizza video.



Add yeast to lukewarm water
wait 5 minutes to confirm yeast alive
add salt, sugar, oil and stir to combine
Add bread flour, mix with dough hook on medium for 8-10 minutes.
Split into equal portions, put each into an oiled, covered container and allow to rise. If in a hurry, around 2 hours at room temp. Or you can stash in the fridge immediately and they'll be ready overnight, and good for a week.

I get my amounts from this webpage. Use the American recipe. If you want to do everything by weight, for water just use grams. For oil, multiply by 0.9 to convert from ml to grams.

https://www.pizzacreator.net/

Looks fantastic. @fav13
Are you doing that in an oven or wood fired setup? Steel.stone? Temp?

I'd suggest the neo neopolitan from Peter Reinhardt's American Pie. I've made 100+ pizzas using it and it works both in the indoor and wood fired ovens. It's more forgiving than most.

https://www.bakepedia.com/peter-reinharts-neo-neopolitan-pizza-dough/

3 cups of flour, bread flour or all-purpose both work
1/2 teaspoon active dry yeast
1/2 teaspoon sugar
pinch of salt
1 tablespoon olive oil or cooking oil
1.2 cups of lukewarm water

Mix all ingredients together using stand mixer or by hand. If stand mixer, mix using dough hook for 8 minutes. If by hand, mix until all ingredients incorporated into a shaggy dough, with no flour left. Let rest for 10 minutes. Then fold over into dough ball.

Lightly coat dough ball with olive oil or cooking oil, then cover bowl with plastic wrap or place in a gallon freezer bag. Leave alone to rise for 2 hours or until doubled in size.

Once it is doubled in size, you can shape it immediately to make pizza, or put it in the fridge for later. If you put it in the fridge to cold ferment, remember to take it out at least two hours before cooking time to let it return to room temperature.

Total prep and rising time is 2 hours 15 minutes.

For best results, bake in oven at 500 degrees for 15 minutes.

lazuras_dc said:

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Don't ridicule me but I use this super easy 2 ingredient pizza dough. And this youtube video is hilarious to watch.

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If you're going to make a two-ingredient pizza dough using self-rising flour, just pour a beer in the self-rising flour and make beer pizza dough.

chilidogfood said:

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Looks fantastic. @fav13
Are you doing that in an oven or wood fired setup? Steel.stone? Temp?

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Thanks! Preheating a ceramic stone to 550 on convection for an hour at the bottom of an electric oven. Cooks take 6-7 minutes. I would like to get a steel in the future but I haven't settled on one. The bottoms look nice though and I have no complaints.

Here are my two keys from years of the perfect pizza crust quest:

1) Flour. Bread flour is better than all purpose, but if you really want to up the game, get "00 flour."
2) And the second key is cooking temperature. You really need to be cooking your pizza dough at at least 700 degrees, which is hotter than your average oven can get.

Bluecat_Aggie94 said:

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Here are my two keys from years of the perfect pizza crust quest:

1) Flour. Bread flour is better than all purpose, but if you really want to up the game, get "00 flour."
2) And the second key is cooking temperature. You really need to be cooking your pizza dough at at least 700 degrees, which is hotter than your average oven can get.

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I used to be a big believer in 'get your oven to the highest temp possible' approach with pizza until I noticed it often leads to burning the cheese or other toppings.

Bread flour is fine, but I enjoy the challenge of making something terrific with all-purpose flour using a garden-variety home oven; then anyone should be able to replicate my results.

I've went through 10 kilos of 00 Caputo and while it is solid, you have to let it cold ferment for a day or two because it tastes bland otherwise.

Bluecat_Aggie94 said:

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Here are my two keys from years of the perfect pizza crust quest:

1) Flour. Bread flour is better than all purpose, but if you really want to up the game, get "00 flour."
2) And the second key is cooking temperature. You really need to be cooking your pizza dough at at least 700 degrees, which is hotter than your average oven can get.

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I used to buy into this, but now I'm of the opinion that you can make amazing pizza directly in your conventional home oven. I will agree that Neapolitan style with 00 flour is intended for a high temp gas or wood fire oven, and if you're after the soft, quick cooked, leopard spotted crust, 700 degrees and up will give you the best result. But there are plenty of amazing pizza places out there that don't surpass 600 in their commercial deck ovens. NY style is perfectly doable at home with nothing more than a ceramic stone and a conventional oven. Flour is really important, but it's not about the fineness of the milling, but more along the lines of protein content. The highest protein flour easily accessible to me is King Arthur Bread Flour at 12.7%, so this is what I use. I've thought about getting something like All Trumps or KA's sir Lancelot but I haven't taken the plunge.

Take tonight's pizza:

Plain cheese:



Tomato:



These were both made at 550 on a preheated pizza stone and were crispy, chewy, and foldable.

fav13andac1)c said:

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Bluecat_Aggie94 said:

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Here are my two keys from years of the perfect pizza crust quest:

1) Flour. Bread flour is better than all purpose, but if you really want to up the game, get "00 flour."
2) And the second key is cooking temperature. You really need to be cooking your pizza dough at at least 700 degrees, which is hotter than your average oven can get.

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I used to buy into this, but now I'm of the opinion that you can make amazing pizza directly in your conventional home oven. I will agree that Neapolitan style with 00 flour is intended for a high temp gas or wood fire oven, and if you're after the soft, quick cooked, leopard spotted crust, 700 degrees and up will give you the best result. But there are plenty of amazing pizza places out there that don't surpass 600 in their commercial deck ovens. NY style is perfectly doable at home with nothing more than a ceramic stone and a conventional oven. Flour is really important, but it's not about the fineness of the milling, but more along the lines of protein content. The highest protein flour easily accessible to me is King Arthur Bread Flour at 12.7%, so this is what I use. I've thought about getting something like All Trumps or KA's sir Lancelot but I haven't taken the plunge.

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I'm a fan of KA the company, love the way they're set up and their help line, but not much of a fan of their product. It may seem like a minor thing, but I don't like the way the dough feels when I make it using their flour, feels too wet all the time.

Looking the tomato style you made, you could try sauteeing some onions, topping it with bread crumbs, and making sfincione, the Sicilian-style street pizza.

Buzzy said:

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I'm a fan of KA the company, love the way they're set up and their help line, but not much of a fan of their product. It may seem like a minor thing, but I don't like the way the dough feels when I make it using their flour, feels too wet all the time.

Looking the tomato style you made, you could try sauteeing some onions, topping it with bread crumbs, and making sfincione, the Sicilian-style street pizza.

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Interesting! Which brands do you prefer?

And dang what a great idea!! I'll definitely have to try that. Thanks!

fav13andac1)c said:

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Buzzy said:

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I'm a fan of KA the company, love the way they're set up and their help line, but not much of a fan of their product. It may seem like a minor thing, but I don't like the way the dough feels when I make it using their flour, feels too wet all the time.

Looking the tomato style you made, you could try sauteeing some onions, topping it with bread crumbs, and making sfincione, the Sicilian-style street pizza.

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Interesting! Which brands do you prefer?

And dang what a great idea!! I'll definitely have to try that. Thanks!

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I'm boring, I use Gold Medal all-purpose flour or their Better for Bread flour, either work.

I like the challenge of taking something ordinary you can find in any grocery store and making something that tastes terrific out of it.