/ck/ - Food & Cooking

[Anonymous No.17000908]

What is the secret to a god-tier pizza dough? The kind that is thin and crisp but also with a sweet taste that crunches in your mouth while still soothing the tongue?

I am willing to try any suggestions

[Anonymous No.17000923]

>>17000908
You need to really understand your yeast and gluten development. You want a really soft and stretchy dough. You also want to brush the top with some olive oil so it gets a nice crispy outer texture.

[Anonymous No.17000930]

>>17000908
Let it rise for 24 hrs

[Anonymous No.17000948]

>>17000930
this, also really hot fucking oven

[Anonymous No.17000993]

>>17000930
Even longer is better. 4-6 days in the fridge is what i usually go for

[Anonymous No.17001036]

>>17000908
It's not possible with a home oven

[Anonymous No.17001070]

>>17001036
Pizza stone + 550 degree oven + broiler is all you need for decent home made pizza.

[Anonymous No.17001108]

Anyone who thinks you need special tools or ovens to make pizza is the kind of retard that uses weights to measure.
I always make 2 dough worth at a time and the 2nd I eat 5+ days later has never been noticeably different tasting.

1 1/2 C water, warm 1m in microwave
1 TBSP yeast
1 TBSP sugar
Leave for 10 minutes, it should bubble.

Add
~4 TBSP oil.
Basil/Oregano/Garlic Salt

Stir in 1C flour.
Stir in another 1C flour
Stir in third C flour
Gradually add a bit more flour until you can work dough in your hands without it sticking. It should be less than 4C total.
Knead by folding edges into itself until it's not sticky and not floury.
Drizzle tiny bit of oil on it and roll it around in bowl then cover with towel for a few hours.

Preheat oven to 480F
Cut dough in half, refrigerate unused.
Put dough in 14" pizza baking sheet, spread to edges. May want to poke with fork to avoid large air pockets forming but it's not a huge deal.
Sauce with small can of pizza sauce or even tomato paste.
Add toppings.
Grate pizza mozzarella on and spread.

Bake for 15 minutes.
Remove to papertowels and slice.

[Anonymous No.17001123]

>>17001108
>tomato paste
>480 degrees
>baking sheet
Absolutely disgusting.

[Anonymous No.17001125]

>>17000908
high hydration flour

[Anonymous No.17001136]

>>17001123
Guarantee I can make better pizza in a frying pan than whatever shit you do.

[Anonymous No.17001145]

I've made pizza twice a week for over three years now and my pizza game is wicked. It is a little greasy, but that is down to how I like to shape and prepare the dough. I'd like to get that better, but I wouldn't be able to get it out of the container if the container wasn't greased.

The secret for me is about dough with the correct texture for handling. You need to be able to get a decent shape/stretch and keep the air in the crust/rim. I like to get the main body of the pizza about as half as thin as a cracker, almost like you could see through it, but soft and with a slightly springy chewy texture and a few brown patches where it is just about to burn on the base. The crust is more substantial with some scorching, but generally has a wide open texture and is puffy and somewhat glassy. The biggest killer is being unable to correctly open and shape the dough.

I like an extremely wet dough like almost 100% hydration sourdough, but you've still got to be able to open and shape it without turning it into a tough and dense lump.

The other things ... I mean, the cooking temperature is variable depending on the hydration of the dough. Lower hydration doughs benefit from lower temperatures and longer cooking times. High hydration want short cooking times and extreme heat.

OP I make a dough which is half flour and half water/starter mix with a dash of olive oil and salt. The process starts with the kneading and general formation of the gluten, the shaping of the dough balls, the proving, the opening and stretching etc. All that has to be right and the oven has to be right too otherwise it misses what makes it special.

When I started to make pizza I was never happy and I am still never happy but I 100% know that I make an excellent pizza now and I know the process compared to when I started is just ridiculous. My understanding of forming and handling dough now is just way different. I'm one of those people who can knead a 100% hydration dough and have clean hands.

[Anonymous No.17001146]

>>17001108
>the kind of retard that uses weights to measure
Well, this is going to be a stupid post.
>5+ days later has never been noticeably different tasting
>Basil/Oregano/Garlic Salt
>tomato paste
>Remove to papertowels
Yup. Nice dough hydration, enjoy your cracker.

[Anonymous No.17001157]

>>17001136
Is that what passes for pizza these days?

[Anonymous No.17001165]

>>17001136
What the fuck is that, dude.

[Anonymous No.17001171]

>>17001157
>>17001165
pretty sure they're frying both sides of it, which sounds really interesting to me

[Anonymous No.17001206]

>>17001145
>>17001108
good stuff anons, will try

[Anonymous No.17001239]

>>17001171
He's entering this thread like he's some sort of pizza big shot and proceeds to upload that image as if it helps his case in any way.

[Anonymous No.17001256]

>>17001206
There is a bit more to it. I have an oven that will go up to 550F and a home made 4/5" thick pizza steel. I do all the usual kneading and folding throughout most of a day with my high hydration sourdough and I proof for up to 48 hours in the fridge. I open and shape the dough cold and transfer it from the counter to the steel using parchment paper.

[Anonymous No.17001292]

>>17000908
for thin and crisp pizzas don't use much water. around 50% hydration.
these kind of doughs are easiest to make in a food processor. it's kind of a pain to roll them out - the dough needs to really warm up and relax. for sauce on these kind of pizzas, it does need to be thick - you don't want any excess water around.

[Anonymous No.17001519]

>>17000908
Who gives a fuck. Just order from Papa John's and get on with your life

[Anonymous No.17001539]

>>17000908
google "Chris Bianco pizza dough recipe"