Pizza dough recipe

[ClintHTX]

Any of y'all have any dough recipes you would like to share. I'm going to make pizza tonight for the first time and searched for recipes. Most of them are basically the same to me. Is there anything else to them other than the basic ingredients?

[SmokinIllini]

The secret ingredient for truly awesome pizza dough is time. The flavors achieved with a 48-72 hour dough are on another plane entirely. As you are down to hours and this is your first time, I suggest picking one and going with it. Flour, water, salt, yeast. Those are the basics. Some may add a bit of oil or sugar.

[jsperk]

This is my favorite recipe. I make it every week. I change to what size dough ball I want and add 2% oil. For thickeness factor I use 0.105. http://doughgenerator.allsimbaseball9.com/recipe.php?recipe_id=18.

http://www.pizzamaking.com/dough-calculator.html

[Moose]

Different kinds of flour will yield different kinds of textures, for example, there's a big difference between pizza dough made with all purpose flour vs bread flour. Also, the quality of the yeast makes a BIG difference.

A good starting point for pizza dough would be to look at Zippylip's two dough recipes:

http://www.bbq-brethren.com/forum/showthread.php?t=103444

[ClintHTX]

Thanks guys. I made some up at 10 or so and it is sitting in a bowl rising. It'll get a few hours in before I cook it. Bought some fresh mozzarella and sliced pepperonis from the deli. We will see how it goes!

[LYU370]

Pizza Making Forum (http://www.pizzamaking.com/forum/index.php) has a wealth of information.

[cricky101]

Here are a couple no-knead recipes/methods I've used that have made good pizzas.

http://www.kingarthurflour.com/recipes/artisan-no-knead-pizza-crust-recipe

This is another recipe/method my wife really likes for a thicker-crust pan pizza. She calls it Pizza Hut-style pizza. http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

The pan pizza recipe calls for cast iron skillets, but I've had better luck with cheap, round cake pans; Since the pan isn't pre-heated before it's baked, the thinner pans resulted in a crispier crust.

[mattmountz94]

I never make my own dough. I asked my favorite pizza place if they would sell me some and luckily they do. Saves me time and is good

[Shagdog]

Different kinds of flour will yield different kinds of textures, for example, there's a big difference between pizza dough made with all purpose flour vs bread flour. Also, the quality of the yeast makes a BIG difference.

A good starting point for pizza dough would be to look at Zippylip's two dough recipes:

http://www.bbq-brethren.com/forum/showthread.php?t=103444


I use these all the time, both are great :thumb:

[Daggs]

The secret ingredient for truly awesome pizza dough is time. The flavors achieved with a 48-72 hour dough are on another plane entirely. As you are down to hours and this is your first time, I suggest picking one and going with it. Flour, water, salt, yeast. Those are the basics. Some may add a bit of oil or sugar.

This could not be any more true! That being said this is where I ad what I have been told my whole life...
"Good things come to those who wait"
"Patients is a virtue" ok...
"This too shall pass"


This is a real good read and I like this volume but I think 2-3 is more realistic then 4.
http://www.101cookbooks.com/archives/001199.html

[daninnewjersey]

I never make my own dough. I asked my favorite pizza place if they would sell me some and luckily they do. Saves me time and is good

I was about to say the same thing. Pizza place by me will sell all I want for $1 each.