Do you guys have the perfect recipe for pizza dough ?

[Anonymous No.11543364]

I'm looking for the secrets of the pizza dough. Ingredients proportions ? Hydratation of the dough ? What kind of flour ? Add any sugar or oil ? Thanks

[Anonymous No.11543416]

>>11543364
What kind? There's multiple types of crusts ranging from cracker like to breadlike to almost a pastry piecrust(chicago tomato pie).

[Anonymous No.11543422]

>>11543416
Anon, don't be autistic. It's clear OP is talking about a normal pizza crust, not your faggy hipster shit.

[Anonymous No.11543428]

500g flour
300ml water (I prefer slightly less)
5g fresh yeast
2 tsp salt

knead with machine for 20 minutes, let rise for two hours, separate into portions, let individua portions rise in the fridge for another 6 hours.

[Anonymous No.11543436]

>>11543428
>separate into portions
divide into portions (ca 6), fuck

[Anonymous No.11543442]

>>11543364
>secrets of the pizza dough
1. High hydration
-51% +
2. Low yeast / long slow fermentation
-1% yeast
-24 hour initial ferment in fridge
-24 hour dough ball ferment in fridge after initial ferment

Those two factors were the most important to master to get a pizza dough right for your kitchen/flour/oven combo.

[Anonymous No.11543498]

>>11543416
kind of pizza where the crust is honeycombed

>>11543422
haha he was right to ask

>>11543428
So it's 60% hydratation for your recipe. I knead with hand, hope i'll get results

>>11543442
51% is high hydratation ? For bread it's medium I guess, high is above 70%
Thanks for the low yeast tip. I have made sourdough, but I'll keep it only for bread maybe, because it use special kind of flour, maybe not good for pizza because I read that pizza need not complete floor.

I'll try pizza on the wood oven sometimes, but other times on electric oven with pizza stone. So maybe your recipe is good for both

[Anonymous No.11543997]

>>11543498
>I knead with hand
the recipe where I got that from said explicitly you can pretty much forget about hand kneading. But I guess you can try of course. I use my bread machine when I make that dough. It is really fluffy, light and delicous though.

[Anonymous No.11544024]

>>11543442
This. I’ve been making my pizza dough for years and have come to the same conclusion. If you’re going to make dough like this you need to invest in a good pizza stone too.

[Anonymous No.11544058]

Long ferment up to a couple of days and and extreme heat from both the bottom and top.

I usually fry (without oil) the laid out pizza on the stove then I put it directly under the preheated grill element in the oven. Keep the oven door open so the heating element is turned on all the time.

[Anonymous No.11544069]

>>11543997
Kneating is important for the springyness of the dough to create air pockets within, else you end up with a very dense crust.

[Anonymous No.11544100]

>>11543442
Two 24 hour fermentation periods? Have you tried just 24 hours? If so, can you really tell the difference?

[Anonymous No.11544224]

>>11544100
>Have you tried just 24 hours?
Yes. Much better results in my home oven after giving the individual pizza dough portions another 24 hours to ferment before rolling them out on day 3 for cooking.

[Anonymous No.11544234]

>>11543422
different recipes yield different textures. Even what one considers "normal" another may hold a different idea as to what their normal is.

[Anonymous No.11544239]

>>11544024
also, a scale of some sort. when it comes to breads, the recipes tend to press the fact that it is necessary to get exact weights and measurements, and using things such as "cups" and "tea/table spoons" can throw the result a bit off.

[Anonymous No.11544243]

>>11544069
>kneating
please do us a favor and kill yourself.

[Anonymous No.11544244]

>>11544234
says who?

[Anonymous No.11544291]

>>11544244
normal pizza crust at pizza hut is oily and almost seems deep fried

normal pizza crust at papa johns is doughy and looks baked rather than fried.

normal pizza crust at sbarros is thin and huge, similar to a new york slice.

[Anonymous No.11544295]

>>11544291
>fast food pizza
opinion disregarded

[Anonymous No.11544298]

>>11544291
>normal pizza crust at pizza hut...
....isn't.

[Anonymous No.11544312]

>>11544295
True, but they do have a point that there are people out there that confuse shitty chain pizza dough with "normal", so they may be looking for a recipe to a specific shitty chain pizza dough, rather than a real "normal" pizza dough.

[Anonymous No.11544364]

If you want to try something different, try a scone base.

Blend in butter into plain flour until it resembles fine breadcrumbs. Add just enough milk for it to form a smooth dough.

You get a very rich slightly crumbly base

[Anonymous No.11544386]

>>11544364
>scone base
Fuck off bong! Having said that, the scone dough is similar to the pastry pie crust used for Chicago style tomato pie.

[Anonymous No.11544412]

>>11544386

It's a bit similar but it doesn't rise and uses milk over water so you get a denser, more brittle crust.

[Anonymous No.11544418]

>>11543364
This gives a thin crust with some irregular airy bubbles.
>1.75 cups "00" flour
>.5 tsp salt
>.25 cups 100% hydration sourdough starter
>.75 cups lukewarm water
>1 tsp EVOO
Combine and knead for 8 minutes. Let rise at room temp for 4-6 hours. Form into tight ball and place in a well oiled bowl covered with plastic wrap and let ferment in the refrigerator 24-72 hours (longer, the better).

[Anonymous No.11544428]

>>11543364
Try this recipe from America’s test kitchen. The cut off page says knead on a floured surface, form into a ball, place into an oiled non reactive bowl and cover for 1.5-2 hrs then press to deflate and it’s ready to use.
If making by hand omit step 2
Combine salt+half the flour (I shake it in a ziplock for uniformity) add the remaining flour until a cohesive mass forms, turn onto floured surface and knead for 7-8 mins using as little flour as possible. Form the dough ball place into oiled bowl cover with plastic wrap I guess wait the 1.5 hrs again. It was good

[Anonymous No.11545087]

>>11544224
So then are you using all the portions on the 2nd day? If not how long will they last? If I let it ferment for 3 days I can start to detect an alcohol aroma.

[Anonymous No.11545095]

>>11544295
i make my own, was just using chain restaurants as an example.

>>11544298
not everyone cooks and really cares that pizza hut pizza crust isn't your average "normal" pizza crust.

>>11544312
thank you.

[Anonymous No.11545096]

>>11545095
lmao nah

[Anonymous No.11545207]

Make sure the flour you're using is 00.

[Anonymous No.11545230]

>>11545087
>using..2nd
Nope. I either use it the next day, or freeze it.
>how long will they last?
Yeast, flour type, humidity, temp, recipe, blah, blah, blah, 4 days easy in the fridge, couple of months in the freezer.

I don't recall ever getting an alcohol smell from anything I let ferment in the fridge, but I'd try it regardless, should be fine.

You've really got to experiment with your setup / flour and shit to get it where you want it, but if you put in the effort, it'll be better than any pizza delivery / syscotrasharaunt shit in your area.

[Anonymous No.11545241]

>>11545207
>Make sure the flour you're using is 00.
Nope.

Standard AP or bread flour is better for the average low temp home oven. 00 is better for high temp applications.

[Anonymous No.11546210]

I'm the OP, thanks for evyrone answers. I have found a video on youtube that seems to give good results considering all of explanations given by the guys who's making it :
https://www.youtube.com/watch?v=Cq90lUQUCUo

>>11545241
so tipo 0 maybe for electric oven, and 00 for wood oven ?

[Anonymous No.11546230]

Heston's pizza dough is my jam. 1/2

[Anonymous No.11546232]

>>11546230
1/2

[Anonymous No.11546234]

>>11546232
2/2

[Anonymous No.11546248]

>>11546232
really really nice recipe. thanks

[Anonymous No.11547363]

>>11546210
>00 for wood oven
What I've been told is that 00 is meant for high temperature wood fired ovens and won't brown properly at lower temps without sugar added, which I refuse to do, while AP and bread flour cook too fast at higher temps but fine at lower temps.

[Anonymous No.11547368]

>>11543364
2 cups flour
1 tablespoon yeast
1/4 teaspoon salt
1 tablespoon sugar
2/3 cup lukewarm water ( plus an additional 2 tbsp)

Mix 1 cup of flour with all other ingredients.
Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.
Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
Spread out onto greased pizza pan and top with your favorite toppings.
Bake at 375 degrees for approximately 15 minutes

[Anonymous No.11547381]

>>11547368
>2 cups
Stopped reading there.

That's some frozen-cafeteria-tier pizza there. Trash.