Recipe My (forever) pizza dough recipe

[Puggles]

Do you wrap them in plastic wrap or how are they stored? And thank you.

I either use individual bowls for each ball and cover them with plastic wrap, or I use this dough storage container thingy.

 

[karadekoolaid]

That's fascinating, Puggles.
When I make pizza, I let the dough rise for about 2 hours, roll it out, then pizzzaz.
I'm not a purist, so I just use regular flour, and I've never had anything like a "pro" pizza, although they always taste good.
With regular flour - would you leave it to slow-rise in the fridge for 24 hours?

 

[badjak]

I'm very much in line with Puggles

Little addition: using semolina on the peel makes it (much) easier to slide the pizza on the stone.

 

[JAS_OH1]

I'm very much in line with Puggles

Little addition: using semolina on the peel makes it (much) easier to slide the pizza on the stone.

Sounds like a good idea--if I had a peel!

 

[Puggles]

That's fascinating, Puggles.
When I make pizza, I let the dough rise for about 2 hours, roll it out, then pizzzaz.
I'm not a purist, so I just use regular flour, and I've never had anything like a "pro" pizza, although they always taste good.
With regular flour - would you leave it to slow-rise in the fridge for 24 hours?

With the recipe I follow for my dough, the dough ferments for 48 hours before I use the fist dough ball.

 

[Puggles]

I'm very much in line with Puggles

Little addition: using semolina on the peel makes it (much) easier to slide the pizza on the stone.

I have a special mixture of dusting flour I make for my peel. It's equal parts AP flour, semolina and cornmeal.

 

[JAS_OH1]

Ok pizza is in the oven on my screen pan. We like a thinner ( but not too thin) crust.

I'll update with the after photos.

 

[Puggles]

Ok pizza is in the oven on my screen pan. We like a thinner ( but not too thin) crust.
View attachment 119047I'll update with the after photos.

How did you get the dough so circular? That looks great!

 

[JAS_OH1]

How did you get the dough so circular? That looks great!

I pressed and stretched, rested a bit when it sprang back, and stretched shaped more, etc.

It turned out really good, but slightly overcooked by about 2 minutes. I can't wait to try this with mature starter. I know it's going to taste even better!

 

[JAS_OH1]

On a related note, I had found a bunch of different recipes from different authors on the internet with things to do with starter discard and found one for biscuits. Something in my head told me that these were not going to be light, fluffy biscuits my grandmother taught me to make, and I was right. They weren't horrible (something similar to Pillsbury canned biscuits) but they weren't like the airy, flaky biscuits I am accustomed to.

 

[CookieMonster]

this is my 'same day' crust - turned out a bit blonde. I preheat the oven&stone to 500'F but reduce to 450'F when the pizza goes in . . . this time I reduced to 425'F - hmmmm,

 

[JAS_OH1]

I have found the pizza dough recipe that I've been searching for for almost 30 years.

Unfortunately, this recipe is impossible without a sourdough starter.

Ingredients
500g flour (I did 300 bread and 200 AP)
325g filtered water
20-30g of your sourdough starter (depending if you want a stronger taste or not)
10g of diastatic malt powder (for extra awesomeness)
Barely a gram of yeast
14g salt.

Method
I started by heating the water to approximately 90 degrees, added the starter to start dissolving it, and added the yeast on top. Give it a good mix.
Add 375g of the combined flour with the water and form a shaggy dough, panic because you now have Frankenstein's fingers, cover, and let autolyze for 30 minutes. (you are still going to have some flour remaining, this is intentional)
I do all the kneading by hand. After 30 minutes, add the salt and knead the dough for about 5 minutes, incorporating the remaining (125g) flour (it will work its way in there, you may think it won't work, but it will). Cover, then let it rest for 5 minutes. We are going 5 minutes on, and 5 minutes off, for a total of approximately 20 minutes of kneading.
You may have to actually sprinkle some flour on during one of the kneading steps.
After kneading is finished, cover and let ferment at room temp for 2 hours.
After 2 hours, divide the dough into 3 equal pieces and fold each ball into itself several times to help form a ball.
Store in the fridge for a good 48 hours before use, so it gets a nice ferment going.

View attachment 115956
View attachment 115957
View attachment 115958

I did it. Best pizza dough I ever made!

 

[Barriehie]

Thank you! Problem is I am not a prime member so I will have to pay shipping, which I hate, unless I can find some other stuff I want to buy to make my order $35 to avoid that.

I would look at King Author Flour is where I got mine.

 

[JAS_OH1]

I would look at King Author Flour is where I got mine.

Thanks! I bought it back in October from Amazon (@medtran bought it for me and I paid her back--thanks MT). It truly makes all the difference!

 

[Puggles]

this is my 'same day' crust - turned out a bit blonde. I preheat the oven&stone to 500'F but reduce to 450'F when the pizza goes in . . . this time I reduced to 425'F - hmmmm,

View attachment 119083

You can use a bit of diastatic malt powder in the dough to help with browning, also you can brush some olive oil on the crust before you pop it in the oven to get some extra browning.