Anybody got a good pizza dough recipe?
- Thread starter Doomer
- Start date
I always thought Dominoes was pretty good but if there's better, I'm all ears (and taste buds).
btw: I know how to google. i'm looking for first hand experience on this one, not random recipies that no one has ever tried.
domino's dough was good to me when McDonald's burgers were... when I was a kid and didn't know better.
pizza dough recipe can be basic and real good.
you need high gluten flour, instant dry yeast, water, and olive oil.
That is all I currently use. You have some flexibility in all the ratios of these 4 ingredients.
Most important thing is no secret ingredient other than the type of flour as I listed, but the technique. Don't overknead the dough in your mixer, but do it just enough to develop the gluten. Forget about doughs that have to 'double'. You're using too much yeast for pizza dough in such case.
www.pizzamaking.com Spend a few hours there and a few hours in the kitchen... you'll be able to make NY style pizza.
pizza dough recipe can be basic and real good.
you need high gluten flour, instant dry yeast, water, and olive oil.
That is all I currently use. You have some flexibility in all the ratios of these 4 ingredients.
Most important thing is no secret ingredient other than the type of flour as I listed, but the technique. Don't overknead the dough in your mixer, but do it just enough to develop the gluten. Forget about doughs that have to 'double'. You're using too much yeast for pizza dough in such case.
www.pizzamaking.com Spend a few hours there and a few hours in the kitchen... you'll be able to make NY style pizza.
when you're changing ratios what makes what do what? like if you use more oil, will it be a flatter crispier dough? will more yeast make it more bread like?
oil will make it more crumbly... i don't think you want to go this route with a pizza unless perhaps a chicago pan style thick pizza. the oil molecules will get in between the gluten and make for like a... think KFC biscuit... how do you make flaky tender biscuits, you cut into the flour cold cubes of butter.
More yeast won't make it more breadlike. More kneading will make for more breadlike.. think whitebread, with small fine holes. Lowering water will also do similar.
More yeast will only serve to eat away all the sugars in the dough and add alcohol into your dough. Not what you want. about 2 cups of flour only needs like 1/3 of a tsp. of yeast in a pizza dough. Rise at least 24hrs in the fridge. 'Rise' is misleading. The dough will mature, but the dough will NOT double at all. It only grows 15pct. if at all. Pizza shops want doughs that don't grow either.... they'd make the dough at night and come in the next day with all their dough balls stuck together.
Notice a artisan chibata or baguette that is properly made, it has large holes 'voids'. This is because of very 'slack' dough... high water content. It's also not kneaded as thoroughly as American crap tastless sandwich bread.
i see bread flour in there. i don't recommend this recipe. You should use high gluten flour. Just like for bagels. YOu need a high protein flour to make NY style dough.
King Arthur Sir Lancelot high gluten flour
You can get big bags for pretty cheap if you look around locally.
You can get big bags for pretty cheap if you look around locally.
mugs
Lifer
- Apr 29, 2003
- 48,920
- 46
- 91
The recipe makes little difference, it's the way it's cooked that makes a good crust
If you want a thin and crispy crust, you want to use a pan with reasonable sized holes. I have one that I got from Amazon that's perfect, I'll look it up for you. If you want NY style crust, you need to use a stone that's been preheated.
I've never used high-gluten or high-protein flour or anything like that, all-purpose flour works just fine for me. My pizzas taste darn good too.
Edit: Here's the pan. I have that one and an identical black one that I got as a gift, both work equally well.
Basic dough recipe:
4 cups flour
2 tsp yeast
1.5 tsp salt
2 tbsp oil
2 tbsp sugar
I like garlic, so I usually spread some garlic powder on the crust before I put the sauce on... for some reason that tastes better than if you put it on top of the cheese or in the dough or what have you
If you want a thin and crispy crust, you want to use a pan with reasonable sized holes. I have one that I got from Amazon that's perfect, I'll look it up for you. If you want NY style crust, you need to use a stone that's been preheated.
I've never used high-gluten or high-protein flour or anything like that, all-purpose flour works just fine for me. My pizzas taste darn good too.
Edit: Here's the pan. I have that one and an identical black one that I got as a gift, both work equally well.
Basic dough recipe:
4 cups flour
2 tsp yeast
1.5 tsp salt
2 tbsp oil
2 tbsp sugar
I like garlic, so I usually spread some garlic powder on the crust before I put the sauce on... for some reason that tastes better than if you put it on top of the cheese or in the dough or what have you
Yes, that is one maker of hi protein flour.
I always use a stone. Yes, you can 'make' a pizza with a lower protein flour just like you can sub. margarine for butter, but you cannot say it can match on avg, the chewiness that H.G. flour gives to a bread, a bagel, to a NY pizza.
General Mills sells a H.G. flour... i believe it's called 'all trumps'... i've seen 25LB bags of these being delivered to nyc pizzerias.
and as mentioned, the KingArthur's stuff is good as well. Hard to find anything more than A.P. or Bread from these guys in your typical chain supermarket, let alone mom/pop grocery.
Pillsbury has one too I think.
some people like to make dough themselves and make pizza every other week. Dough is like .20cents for ea. 16" pizza if you make it yourself.
http://pics.bbzzdd.com/users/abcabc/IMG_5915.JPG
italian sausage, white mushrooms, sliced onions, fresh garlic, etc.
this is just a quick old pic of one of mine, was made for no special occasion. It's 16", hand stretched.
i use two types of mozzarella on this one, low moisture whole milk pollyo from 7lb solid loaf cut into slivers.
then a final bake with slivers of 'fresh' mozzarrella on top. usually what i do with fresh mozzarella is make about 5-6 'pools' of it on the pie and final bake it until the fresh mozz begins to melt and barely brown. didn't do it in pools really on this pic but this pic was handy.
cheese first, then sauce, toppings, bake, then top with fresh mozz, then final bake.
this pizza when sliced, droops at the tip when you fold the slice and hold it.
that's a characteristic of NY pizza.
Other home pizzas are too hard all the way through and can't droop.
don't have any pics of the underside but use a baking stone and fire the oven 550degrees or more, the pie will be done in about 8-11min, and it wil have charring on the bottom (I'm talking spots of black) and have a crisp crackle on the bottom, but the inner is chewy... a two dimension texture dough (as opposed to thin crust, its crackle all the way through, 1 dimension.) Baking a pizza pan only, I find, only browns the pizza a too consistent shade.
Using a stone gives you that rustic black char spotted look like NY pizza.
my pic is not a 'thin crust' pizza... it's NY style. I've also found with many many dough recipes for the home (been into this since the early 90's), a 'thin' crust recipe can hide a lot of dough weaknesses that would reveal itself if you tried to use it to make a slightly thicker, slightly more bready quality, chew type of pizza slice...
In otherwords I almost believe those people who make a dough recipe and settle on selling it as a thincrust recipe is because they don't know how to make a regular pizza dough recipe.
Look at Cooksillustrated. They are pretty highly regarded. Their NY Cheesecake recipe is insanely good, but their strength is not 'ethnic' foods and they've released pizza recipes b4 in the magazine in the past, but they suck.
There is another style of NY pizza, no oil is supposed to be used in the dough... and it's not H.G flour but '00' flour... but your oven needs to be 800+ degrees... pizza is done in about 3 min. ovens aren't usually gas but coal or wood fire... pies aren't usually 21-22" like generic NYC pizzas, more like 14" or so, 16".... tomatoes, fresh mozz, fresh basil leaves, olive oil drizzled on top... usually the best and truest Margarita pizzas are done this way, I believe.
http://pics.bbzzdd.com/users/abcabc/IMG_5915.JPG
italian sausage, white mushrooms, sliced onions, fresh garlic, etc.
this is just a quick old pic of one of mine, was made for no special occasion. It's 16", hand stretched.
i use two types of mozzarella on this one, low moisture whole milk pollyo from 7lb solid loaf cut into slivers.
then a final bake with slivers of 'fresh' mozzarrella on top. usually what i do with fresh mozzarella is make about 5-6 'pools' of it on the pie and final bake it until the fresh mozz begins to melt and barely brown. didn't do it in pools really on this pic but this pic was handy.
cheese first, then sauce, toppings, bake, then top with fresh mozz, then final bake.
this pizza when sliced, droops at the tip when you fold the slice and hold it.
that's a characteristic of NY pizza.
Other home pizzas are too hard all the way through and can't droop.
don't have any pics of the underside but use a baking stone and fire the oven 550degrees or more, the pie will be done in about 8-11min, and it wil have charring on the bottom (I'm talking spots of black) and have a crisp crackle on the bottom, but the inner is chewy... a two dimension texture dough (as opposed to thin crust, its crackle all the way through, 1 dimension.) Baking a pizza pan only, I find, only browns the pizza a too consistent shade.
Using a stone gives you that rustic black char spotted look like NY pizza.
my pic is not a 'thin crust' pizza... it's NY style. I've also found with many many dough recipes for the home (been into this since the early 90's), a 'thin' crust recipe can hide a lot of dough weaknesses that would reveal itself if you tried to use it to make a slightly thicker, slightly more bready quality, chew type of pizza slice...
In otherwords I almost believe those people who make a dough recipe and settle on selling it as a thincrust recipe is because they don't know how to make a regular pizza dough recipe.
Look at Cooksillustrated. They are pretty highly regarded. Their NY Cheesecake recipe is insanely good, but their strength is not 'ethnic' foods and they've released pizza recipes b4 in the magazine in the past, but they suck.
There is another style of NY pizza, no oil is supposed to be used in the dough... and it's not H.G flour but '00' flour... but your oven needs to be 800+ degrees... pizza is done in about 3 min. ovens aren't usually gas but coal or wood fire... pies aren't usually 21-22" like generic NYC pizzas, more like 14" or so, 16".... tomatoes, fresh mozz, fresh basil leaves, olive oil drizzled on top... usually the best and truest Margarita pizzas are done this way, I believe.
So I can't tell from your post... do you still recommend using a high gluten flour like that for a thin pizza crust? We bake pizza with regular bread flour. We end up with something really thin and cook it on a stone in the oven. One thing I notice with this pizza is a very distinct flavor. I'd call it a home-baked bread flavor, and I don't mean that in a good way. It has a very yeasty, floury flavor that store-bought bread doesn't seem to have. We've also noticed this when making pita bread. I'd like to avoid that "home-baked" flavor, and get something a little more coherent and generic, something more like store-bought bread.
HG flour for thin crust. not sure, never tried it but there's no harm. actually, I can recommend using it. a HG flour dough is soooo stretchable you can make it so thing w/o tearing it you can SEE THROUGH IT. that's how present and developed the gluten network is. It'd be so easy to stretch it to a THIN pizza shell.
And do NOT use a rolling pin. If you can't hand stretch it (dough fights back too much, it tears before you get it thin enough) I think you got a dough recipe that's wrong or a technique that's to be tweaked.
When I read a dough recipe and they then mention 'with rolling pin start to' I almost drop all interest in making their dough.
Even with a good dough, a rolling pin is going to force out some air from your dough, you never want that. hand stretching minimizes that.
Regarding your current issue of yeast taste. That's the alcohol. It's not evaporating off your dough. why, probably there's too much alcohol to evaporate.
why is there too much alocohol? probably you overfermented your dough.
How is this done? your spoon of yeast was too much.
Your dough temp was too high.... and your yeast got too busy eating up all that sugar and farting out CO2 (rise) and leaving a dump (alcohol).
My pizza dough is risen all in the fridge. Excuse me i rather use the term matured than risen. it doesn't rise. it's a 'commerical' dough and technique.
a slowww rise gives your dough a better chance at developing flavor as well. my dough is supposed to last 72hrs in the fridge... before the sugar in the flour runs out...
some people use a dough'starter'... instead of a scoop of yeast when they make dough.
i will experiment with that in the future... this gives your dough the best of the best flavor.
when you make pita, you also have that taste? then this does away with my other thought of your thincrust. i was going to recommend you try to bake the crust 2 min. on the stone w/o any toppings, take it out, top it, then put it back in. sometimes toppings block alcohol from evaporating off the top. but sounds like you got so much alcohol, as your pita even retains it. it could be from underkneading as well but likely it's how you rise it and the amt of yeast you put. as i mentioned, my 2 cups flour uses only about 1/3 tsp of yeast. with only 1/3 tsp of yeast you won't be baking anything in 6, 8 12 hrs. it has to run 18-24hrs+ ... but you get a more flavorful dough, and you don't have the 'typical 2tsps of yeast' taking a dump all over the place in your dough.
oh and forget about 'warm' water... for the fridge maturing process, i'm using cool water as well. final dough temp after mixing is under 80degrees F. I even make them at 70degrees. No prob.
GagHalfrunt
Lifer
- Apr 19, 2001
- 25,284
- 1,997
- 126
A little bit more than that. I figured out it costs me 35-40 cents to make a 16 inch crust. It freezes well too, I've always got a couple in the freezer for emergencies. Pizza dough is fairly versatile, a good pizza dough will also make a nice calzone or stromboli too. High gluten flour is really hard to find. Only specialty stores will sell real pizza dough flour, in supermarkets the best you're going to find is bread flour. Bread flour is higher in gluten than plain flour, so always buy that in place of the usual "all-purpose" flour. Bread flour works almost as well as real pizza flour, just make sure that you knead it well. The big key is how you cook it. You NEED a decent pizza stone or at the very least an aerated pan. The crust will never cook properly on an ordinary cookie sheet no matter what type of flour you use.
DrPizza
Administrator Elite Member Goat Whisperer
I agree with the high gluten flour. All-purpose flour makes crappy pizza dough.
But, as far as making great crust, there's more to it than you'd think. (There's more to it than just mixing the ingredients)
The temperature of the water, how long you mix it, the exact amount of water that you use (down to the drop), amount of time it's allowed to sit before you stretch it for your crust, how you stretch it for your crust, humidity, and temperature all affect the flavor and texture of the dough.
Yes, I have a recipe; but you'd need to be able to deal with a *large* quantity of dough, since the first ingredient is 50 pounds of flour. (one bag). Unfortunately, the rest of the recipe would only be a description of approximately how much water and other ingredients to use; it varies slightly from batch to batch. (well, yeast is always the same) Having made many many batches of dough that size, I can assure you that the amount of water does indeed vary between batches; it may not be as noticeable when working with only a pound of flour. With 50 pounds, it varies by a cup or two.
For what it's worth, unless I'm mistaken, there are extra "ingredients" in Dominos, pizza huts, and other commercial dough mixes which are there simply to keep the batches more consistent.
But, as far as making great crust, there's more to it than you'd think. (There's more to it than just mixing the ingredients)
The temperature of the water, how long you mix it, the exact amount of water that you use (down to the drop), amount of time it's allowed to sit before you stretch it for your crust, how you stretch it for your crust, humidity, and temperature all affect the flavor and texture of the dough.
Yes, I have a recipe; but you'd need to be able to deal with a *large* quantity of dough, since the first ingredient is 50 pounds of flour. (one bag). Unfortunately, the rest of the recipe would only be a description of approximately how much water and other ingredients to use; it varies slightly from batch to batch. (well, yeast is always the same) Having made many many batches of dough that size, I can assure you that the amount of water does indeed vary between batches; it may not be as noticeable when working with only a pound of flour. With 50 pounds, it varies by a cup or two.
For what it's worth, unless I'm mistaken, there are extra "ingredients" in Dominos, pizza huts, and other commercial dough mixes which are there simply to keep the batches more consistent.
and i hate the recipes that state ap flour, but say it's because that's what you'll most easily find.
if i want to make something taste 'right' just tell me what i truly need. i'll find it if i want to make it right bad enough, rather than wondering why it doesn't taste right.
if i want to make something taste 'right' just tell me what i truly need. i'll find it if i want to make it right bad enough, rather than wondering why it doesn't taste right.
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