Pizza dough

[Anonymous No.18813328]

teach me how to make a good pizza dough /ck/ I'm really struggling with this one
>first attempt followed a recipe from a youtube video and despite following the exact ratios I had to double the flour so my dough stops being a mushy goo
>second attempt the pizzas crust was too thick and almost like a small loaf of bread so I fucked up the kneading too
please guide me to good sources or give me your secret master chef recipes and tips on how to make a good pizza dough /ck/
pizza topping and other pizza discussions also welcome

[Anonymous No.18813353]

>>18813328
https://www.foodnetwork.com/recipes/wolfgang-pucks-recipe-for-pizza-dough-1908603

Follow this recipe, it’s pretty good and easy.
4 balls for 8”, I Personally do 3 balls for close to 12”

The most important part I’ve found is not fucking up your proofing, you need a thermometer and to temp that hot water before throwing in the yeast, it’s easy to kill your yeast.

Also I always tend to add more olive oil to the balls when rolling them out. Not sure why my dough has a tendency of being too dry/snap backs instead of laying flat. But a dab of oil when rolling out leaves it moist and flat, cooks really well.

I have some dough rising right now I’m going to make some pizza around noon today

[Anonymous No.18813450]

https://www.youtube.com/watch?v=OjsCEJ8CWlg

[Anonymous No.18813512]

>>18813353
What if I use corn flour?

[Anonymous No.18813526]

>>18813328
Take a basic lean bread recipe. 5/3 flour to water. For 20oz of flour, use 2tsp salt, 1/2tsp yeast, and 1oz olive oil(don't buy it at the grocery store, grocery store oil is adulterated and rancid, regardless of what the bottle says).

Literally just mix this all together into a dough ball, then need it until the dough is smooth and you can stretch part of it thin enough light passes through.

Then portion it into however many pizzas you are making, and ball it.
https://www.youtube.com/watch?v=oZxNbL5XB7w

Then shove each dough ball in an oiled, sealed container that's big enough to allow it to expand, then shove those containers in the fridge for 48 hours.

Come back, let them warm up enough to work with, and then stretch them out. The dough should be quite thin, 1/3 an inch, with a bit more on the edges.

[Anonymous No.18813529]

>>18813512
>corn flour
No gluten to feed the yeast, you want high gluten content flour, I use bread flour sometimes.
Yeast eating gluten and shitting it back out is what causes the dough to rise

I have no clue how any of the gluten free shitty crusts work

[Anonymous No.18813540]

>>18813529
Oh okay.

[Anonymous No.18813557]

https://www.food.com/recipe/cuisinart-food-processor-pizza-dough-352152

I use this recipe and add different seasonings to the dough. My pizza doughs have been fantastic since I started using my food processor to make them.

[Anonymous No.18813599]

>>18813328
Use yellow corn meal on your pizza peel to slide your raw pizza around.
Everyone says use flour, and it works fine, but corn meal gives extra texture and taste, it’s great when charred a bit. Stole this from a local restaurant chain.

You want truly great pizza at home?
Smoke it.
Throw a pizza steel/stone in your pitboss pellet grill, preheat it HOT and cook it in there. Pizza steel in the oven works fine, but the smoked cheese and crust from the pitboss makes pizza exponentially better. And you don’t heat the kitchen up with 550degree oven.

Don’t have a pellet grill yet? Fucking buy one, it’s 2023 and they are everywhere.
That or you can buy a wood fired pizza oven pretty cheap now.

I make a ton of homemade pizza so a buddy gifted me a pellet pizza grill for Christmas.
I have this one, and it works well. It’s literally just a stainless steel box with a stone in it so any similar wood fired grills on Amazon would work. But it’s worth the money if you make pizza a lot. I make it probably once a week

https://www.amazon.com/GYBER-HENSON-Portable-Outdoor-Pizza/dp/B09WLHFJB2/

[Anonymous No.18813606]

>>18813328
Vito's method is foolproof.

https://www.youtube.com/watch?v=NWl_Nq7OTUI

[Anonymous No.18813623]

>>18813529
Yeast eats sugar, not gluten
But the gluten is what allows the stretch to happen, so without the gluten the rise will be poor

[Anonymous No.18813735]

>>18813328
>despite following the exact ratios I had to double the flour
Don't do that.

[Anonymous No.18813912]

>>18813328
>double the flour so my dough stops being a mushy goo
this was your mistake. the dough would have stopped being a mushy goo once the gluten developed.

[Anonymous No.18813915]

>>18813529
>No gluten to feed the yeast
lol /ck/ really doesn't cook.

[Anonymous No.18813920]

>>18813915
Oh hey Alton Brown

[Anonymous No.18813932]

>>18813912
I was kneading the dough for like 5 minutes though and it was still mushy

[Anonymous No.18813934]

>>18813932
What video did you use

[Anonymous No.18813940]

>>18813934
https://www.youtube.com/watch?v=Eim2GpHNQDg

[Anonymous No.18813950]

>>18813932
kneading high hydration dough by hand is a waste of time. it will form a strong gluten network by itself over a period of several hours (google autolysis). all you had to do was wait - you could have simply tossed it in the refrigerator overnight - but your impatience and inexperience got the best of you. I made some ciabatta this weekend that was 100% hydration - 400g of flour, 400g of water, and it tightened up nicely and was trivial to work with after simply resting a few hours.

[Anonymous No.18813965]

>>18813932
5 minutes by hand is approximately nothing. I knead my pasta dough for around 10 minutes and pasta dough builds gluten very quickly. for a pizza dough you're looking at 30-60 minutes of hand kneading depending on exactly how wet your dough is, what type of flour you are using, and what additions you're using.
>>18813940
yeah he used a mixer with a dough hook. if you don't have a machine to do the kneading then you're better off just letting the gluten build up naturally through autolysis. wet dough responds very slowly to kneading, you could easily spend an hour by hand to get the level of gluten development he got in just a few minutes on the machine, or you could just give it a few folds every hour for a few hours and get the same result with a lot less work.

[Anonymous No.18813966]

>>18813950
I probably fucked up when I thought I could prepare this the same day I was going to make a pizza
next time I'll start a day ahead and prepare the dough to let it prove and rest as much as it needs without my hungry ass making hasty judgment calls
I didn't know you're supposed to let the dough rest by itself though so that's new to me

[Anonymous No.18813974]

>>18813965
NTA but how much would you mix the dough with a hand mixer with kneading utensil?

[Anonymous No.18813976]

>>18813328
>I had to double the flour so my dough stops being a mushy goo
Did you use the same kind of flour that they used, with the same protein content?

[Anonymous No.18813977]

>>18813966
if you're going to the trouble of making your own pizza dough then you should let it rest in the refrigerator overnight at least. this gives the dough time for autolysis to build a really strong gluten network, and it also gives the yeast and bacteria in the dough the time they need to add lots of flavor. I used to work for pizza hut back in the 70's, and we rested our dough for 2 days in the walk-in refrigerator (in giant 55-gal drums). pretty sure they don't do that anymore, but then nobody takes pride in their work anymore.

[Anonymous No.18813979]

>>18813529
>No gluten to feed the yeast
Yeast does not eat gluten, but the simple sugars present in the dough (the starch of the flour or the added sugar)

[Anonymous No.18813980]

>>18813974
none. they don't have the strength to do it. that kneading tool they come with is a checkbox item, it's not actually useful. even stand mixers have problems kneading dough, that's the reason the kitchenaid is so popular among breadmakers, it's one of the few stand mixers that can actually knead bread without burning out the motor. (the others are the ankarsrum and the hobart)

[Anonymous No.18813986]

>>18813965
>5 minutes by hand is approximately nothing.
>for a pizza dough you're looking at 30-60 minutes of hand kneading

/ck/ really is a nest of people who don't cook at all.

STOP giving advice on something you don't know, retard.

[Anonymous No.18813989]

Can you freeze your pizza dough and use it later?

[Anonymous No.18813998]

>>18813974
I wouldn't bother. >>18813980 is right. If you're making pizza dough or any other high hydration dough then you should be relying on autolysis and a few folds every 30-60 mins to build gluten, not kneading.
Here's a good video from King Arthur Flour on techniques for working with high hydration doughs, he's mostly talking about bread dough but pizza dough works the same way.
https://www.youtube.com/watch?v=WQvym-wMEFA

[Anonymous No.18814073]

>>18813989
Yes. But first give it some time to rise. If it's the ball stage, 1-2 hours.

[Anonymous No.18814077]

>>18813328
100g flour
70g water
1g salt
1g yeast

[Anonymous No.18814143]

>>18813328
Experts (who also have made pizza in home ovens) have advised to use a high hydration dough to compensate for the longer cooking time that dough requires when cooking in a home ovens compared to the much higher heat of restaurant pizza ovens.

So use a hydration of no less than 68%. 70% hydration probably is best, and any higher than that and you'll have a bad time actually trying to work and shape your dough and all that.

[Anonymous No.18814178]

>>18813989
Yes.

>>18814073
Why would you want it to rise before putting it in the freezer like it's the oven? There's absolutely no point to that. It's better to freeze an unrisen dough. Not only does it take up less room in the freezer but any air bubbles will collapse in the freezer anyway due to negative thermal expansion. When you freeze anything you should have it sealed in an airtight bag and press out any air that you can.

[Anonymous No.18814208]

>>18814178
>But then yeast will be less effective. is better to leave it in fridge for 1-2 days instead

[Anonymous No.18814248]

>>18814208
In theory the yeast will be less effective, but in practice freezing the dough makes no noticeable difference to the effectiveness of the yeast. Salt content has a more noticeable effect on the yeast than freezing.

>1-2 days fridge
lmao what? what even... people who are freezing pizza dough are not doing so with the intention of leaving it in the freezer for only 1 or 2 days my dude.

[Anonymous No.18814290]

>>18814143
i've made really good pizza in a home oven using hydration percentages down to 47-48% up to 85-90%. hydration has nothing to do with it.
the problem most people have with home pizza is they don't really preheat their oven and they don't cook it long enough. the oven needs to be heated long enough that the walls are radiating heat at it.

[Anonymous No.18814317]

>>18814248
Fridge, not freezer
Pizza places does this with excess dough in italy

[Anonymous No.18814444]

I've had good luck with my pizza's recently. I use this recipe...

3 cups of flour (2 white 1 wheat or all white)
3 tsp yeast (standard red star stuff you can get in most grocery stores.
Optional: a tbsp or two of sugar
1-2 cups of HOT HOT, but not boiling, water

First: You'll need a baking stone in the oven.

Methodology, flour and yeast in bowl, mix / fluff (you could also just sift). Add one cup of water mix throughout with your hand until fully absorbed. Start adding small amounts of water and repeat the mixing until you get large clumps that are not sticky to the touch. Knead until all flour in incorporated and the dough is slightly sticky. Leave it alone for 20 minutes. Come back and turn dough into ball (the one you see all the pro chefs do on youtube). Then cover in a dusting of flour and bag the bowl or put a lid on it.

Now you wait at least one hour, but preferably an afternoon or so before rolling it out and putting toppings on it.

To cook it; turn the oven on 30-60 minutes before the pizza goes in and turn it on high. Like 500 F. Top pizza, put in for 5 minutes, turn and check on cheese / crust, cook for another 4-5 minutes and take out.

[Anonymous No.18814503]

>>18814444
>pineapple on pizza
opinion and recipe discarded

[Anonymous No.18814511]

>>18814503
Quads say you are wrong.

[Anonymous No.18814514]

>>18814511
>quads wasted on pineapple pizza
truly the darkest timeline

[Anonymous No.18814822]

>>18813965
>30-60 minutes

[Anonymous No.18814956]

>>18813328
>pizza
>instead making american goy slop
lol

[Anonymous No.18815132]

>>18814290
A 48% hydro cooked in a home oven is gonna become a biscuit and a 90% is a blob without a very strong flour. You're full of shit or cannot judge a pizza, post pics

[Anonymous No.18815762]

do you guys make oven tray pizzas or regular circle pizzas?

[Anonymous No.18815945]

>>18813328
Pirate a copy of flour water salt yeast
Use canmed glen muir tomatoes, puree to desired consistency, add a pinch or salt and a pinch of red pepper flakes
buy a pizza peel and a pizza stone
If you can't trick your oven to get up to at least 650°f then dont even bother

[Anonymous No.18816010]

>>18815945
your post started out based with the first line then went to complete shit with the second line and remained that way.

Glen Muir canned tomatoes taste like shit. They're commonly canned with tomato juice and treated with calcium chloride. High quality canned tomato brands don't do either of those things.

You do not need a pizza peel and stone topkek. Pizza stones actually suck compared to pizza steels.

475ºF is totally fine for baking a pizza and most ovens go up to 550ºF.

[Anonymous No.18816265]

>>18814444
checked
based pineapple chad
>>18814503
>t. weak genes, can't eat pineapple

[Anonymous No.18816303]

>>18813328
>teach me how to make a good pizza dough
For an 18" crust :
1 US cup of water
Yeast (1 tbsp or so)
Olive oil (1/4 cup or less)
Salt (1 tbsp or less)
Flour

Mix all this together. You'll need enough flour to get the dough just sticky, but not to much. The other measurements are up to taste, really. I always eyeball it.
Kneed - you should have learned this from your mother. Or at school. Watch a YT if you dunno how.
Cover with olive oil, let it rest. A long slow rest at low temp (cook room for 6 hours) will give you a better dough the a short fast rest a higher temp.

Then you will grease your pan and spread out the dough. Or flour a counter top and roll out your dough.

If you want to get fancy, make a pre-ferment : 1 cup flour, 1 cup water, yeast. You mix all this up the night before and let the yeast have fun over night. Add in the oil, salt and rest of the flour the next morning and let it rise all day.

A wetter (aka stickier) dough will make a better crust but will be harder to kneed if you are doing it by hand.

[Anonymous No.18816323]

>>18816303
wetter doughs knead themselves if left alone long enough. that's the key to no knead doughs - high hydration.

[Anonymous No.18816328]

>>18815945
The Flour Water Salt Yeast guy also has a Pizza Book that's more detailed and up-to-date.

[Anonymous No.18816640]

>>18814503
Now that I'm 31 it all of a sudden doesn't taste weird to me by now. My palate has changed since I was in my 20s for sure.

[Anonymous No.18817134]

>>18816265
I love pineapples though and I even buy it regularly in summer despite the skinning being a hassle in summer but it still doesn't belong on pizza

[Anonymous No.18818131]

>>18817134
But arent pineapples and tomatoes fruit? And aren't they both from south america? Makes sense to me.

[Anonymous No.18818183]

>>18817134
Who arbitrarily decided the serf and peasant food that is Pizza shall not have a tinge of sweet?

[Anonymous No.18818357]

>>18818183
me, it tastes off putting and I don't like it therefore whoever puts it on their pizza is retarded
>>18818131
that's like saying "bro why does it matter what type of cheese you put on your pizza as long as it's cheese it'll work"

[Anonymous No.18818365]

>>18818357
>me, it tastes off putting and I don't like it therefore whoever puts it on their pizza is retarded
May I direct you to another thread >>18815797
Whats your score?

[Anonymous No.18818371]

>>18813353
you only need 110f water to start the yeast if you're going for a 1 hour quick dough
A proper overnight dough you can just use room temp water

[Anonymous No.18818376]

>>18818365
>snails
>oysters (never had them)
>raw fish (unless it's sushi)
>coffee
>coconut
>raisins
I don't see your point but if you think I'm a picky eater you're retarded because I literally said I eat raw pineapples every summer as a fruit snack so I don't have any problems with pineapple itself

[Anonymous No.18818409]

>>18813328
everybody kneads the shit out of their dough but they're doing it wrong so they're just adding extra work for shittier dough

Just mix the ingredients until combined then let sit for 10-15 min and come back and do a few cross folds every 10-15 min afterward for 4-6 time and even the stickiest dough's will be manageable and have much better
>https://youtu.be/6JQm2n4aVZctexture/crumb

picrel is my pizza dough recipe + i oil the bowl that its proofing in so it doesn't stick and i can do the cross folds

#1.mix salt into flour
#2.make dent in flour and add yeast and water, let sit a few min to hydrate yeast
#3.stir until it starts to come together then add oil
#4 stir until combined and the flour is pulling off the sides
#5. Let it rest 15min (covered)
#6. cross fold a few times every 15min for 5 to 7 times (also add some oil to the bowl at this point)
#let it proof on the counter (covered) for 4 up to 12 hours (you'll need a very large bowl with a lid that snaps on tightly )

[Anonymous No.18818441]

>>18813526
>(don't buy it at the grocery store, grocery store oil is adulterated and rancid, regardless of what the bottle says)
this nonsense needs to stop, all memes aside America actually has some of the strictest food labeling laws in the world and Cali has even stricter laws on top of that so if you just read the product you'll be fine

you need to look for 3 thing
>100% olive oil
>extra virgin first cold press
>country of origin i.e.100% California grown

those leftist yuppyfags would sue the living shit our of a company if they sold rancid half canola oil BS as real olive oil

[Anonymous No.18818450]

>>18813599
>$300 for a single-use appliance
I’ll just ring up dominos, thanks anyway

[Anonymous No.18818476]

>>18818450
>single use
by that logic your oven is single use
once you start grilling you'll want to grill everything

[Anonymous No.18818486]

>>18818441
This is actually the olive oil I use, its at Kroger and there is no way its fake.
Its pretty good, gotta make sure you buy the 100% california one, because they also sell a cheaper import one right next to it on the shelf.

[Anonymous No.18818497]

>>18813965
>30-60 minutes of hand kneading
fuck you! i make 100% hydration bread with very open crumb and its basically no knead because yo just come back and fold it over a few time to build a crazy gluten structure

[Anonymous No.18818505]

>>18818450
>$300 for a single-use appliance
Its $199 with a $35 off coupon right now, making it less than the price of 2 brand new video games.
Both my expresso maker and my compressor ice cream maker cost $300+ though, if we want to talk about single use appliances.

/ck/ isnt really the board for poorfags

[Anonymous No.18818539]

>>18818505
>/ck/ isnt really the board for poorfags
bitch im broke AF and /ck/ helped me go from surviving off ramen and BS to eating actual meals ad spending about the same money
I make two bigass 14" pepperoni pizza for $11 total and they're way better quality then anything i could buy

[Anonymous No.18818608]

>>18818450
>dominos
Get out retard

[Anonymous No.18818642]

>>18818608
and go where huh?

[Anonymous No.18818711]

>>18818505
>/ck/ isnt really the board for poorfags
You can make a really good pizza for less than 10 bucks but this board's problem is that it's infested with engineers and programmers who use their salaries to compensate for a lack of personality and think that buying a 500$ coffee grinder and minmaxing their sousvide recipes is actually a substitute for a hobby

[Anonymous No.18818753]

>>18818450
A cheaper option is a pizza steel, you can get a good one for under or around $100. Makes cooking time a lot quicker too, and can be used for other foods.
My crusts used to look like this guy's >>18818539 and felt too crunchy and wasn't rising enough, but now they look more like this.
I'm new and still learning. It looks deformed because it got bunched up when I moved it onto the steel. Problem was I made it way too thin in the middle, and left the crust too thick. And the ingredients were too heavy so it wouldn't slide properly.

[Anonymous No.18818898]

>>18818450
>not building your own oven with bricks and clay
its not that hard anon

[Anonymous No.18818921]

>>18818711
Being poor and having to scrounge for food doesnt give you personality anon.

[Anonymous No.18818991]

>>18818753
You'll get there in a couple of tries when using the peel. You can also try the double bake way, only using the sauce first.

[Anonymous No.18819000]

>>18818991
Right, if the same problem happens again I'll definitely start it with just the sauce.

[Anonymous No.18819011]

>>18818753
Shake your pizza as you build it.
Put ample corn meal or wheat on the peel, put your crust on it
Shake it so it slides freely
Put your sauce on
Shake it so it slides freely
Put toppings on, shake it so it slides freely

If at any point it doesnt slide freely, lift up the crust and use a paper towel under it to remove moisture, and then shake it some more.

It should slide like its on ice skates while sitting on your pizza peel.
Make sure you take the sliding into account when topping the pizza, because its going to get launched. Less cheese and toppings you drop the better

[Anonymous No.18819031]

>>18819011
thanks. I did two pizzas and the first one slid off just fine, but I thought the pizza was too small. So for the next dough I stretched it way thinner than I should have, but left the crust untouched, which is why it couldn't slide evenly let alone with all the toppings weighing down the center

[Anonymous No.18819080]

>>18819031
I usually make my pizzas pretty thin and dont raise a crust on the outside so I get sticking and bunching up badly if I dont watch it. The shaky method works wonders.

[Anonymous No.18819087]

>>18818921
>T. Seething owner of multiple single use appliances

[Anonymous No.18819135]

>>18819087
Lets be honest here
The only people who "seethe" about "single use" appliances are those who cant afford it.

They cant afford the appliances themselves.
They cant afford to own a house with a back yard
They cant afford to own a house with a large kitchen with storage and counterspace.

You like coffee, but you will sit here and pretend that you wouldnt buy high end appliances for said coffee if it were feasible?
You love to cook, but pretend you wouldnt sousvide quality ingredients if you could afford it?

Its the actual definition of cope, fox and the grapes in motion.
You sit back and watch people perpetually lap you in your chosen hobby, and all you can muster is saying they "have no personality" for doing things you strive to do.

lel

[Anonymous No.18819152]

>>18813328
pizza dough

[Anonymous No.18819467]

>>18818753
ye my pizza has improved a lot since then, i picked up a 14" inch stone from walmart for $15 and trying different rack heights made a huge difference , the lower the rack the more time the crust has to cook and raising it makes the cheese cook quicker

getting it off the peel comes down to working FAST and using a little corn meal or semolina

[Anonymous No.18819821]

>>18818898
whud you use for mortar?

[Anonymous No.18819930]

>>18819821
in the base (were you see wood and stuff) just regular mortar and a concrete slab, I was worried at first but it hasn't cracked or anything, but on top of that (right bellow the door and upwards) is all bricks and clay (I just asked the brick-makers for some material, might be different in other countries but its the same stuff they made the bricks with, it already had some hay or something), it might need something else because as you can see at the top it has a crack, I just filled it with more clay, I might cover it with tile later this year

[Anonymous No.18820711]

>>18813328
A 500+ watt stand mixer will make kneading 1000x easier.

[Anonymous No.18820722]

>>18818357
>that's like saying "bro why does it matter what type of cheese you put on your pizza as long as it's cheese it'll work"
No?

[Anonymous No.18821674]

can I proof my pizza dough in my instant pot?

[Anonymous No.18822289]

>>18821674
sure but only in the using it as a container sense
all that shit you read about "find a warm spot to proof" is bullshit and should only be done when you need to rush dough out in under a hour (which with be bland and dense dough regardless) slow and cool is ideal
i'll post some pics if i can get win10 to stop being a faggot and detect my phone (i miss linux)

[Anonymous No.18822334]

salt and flour...mix it

[Anonymous No.18822337]

post pics of your retarded pizzas, anons

[Anonymous No.18822338]

make dent and add active dry yeast

[Anonymous No.18822342]

add water and let sit a few min to hydrate the yeast

[Anonymous No.18822348]

stir until it starts to come together then add you olive oil

[Anonymous No.18822358]

>>18822342
is that hot water or just regular water?
also pls can you post measurements so I can replicate your recipe too

[Anonymous No.18822360]

knead just until it comes together then let rest in a oiled bowl until it relaxes (10 to 60 min depending on temp, it was 55f in my house so it took 2 hours to get to next pic)

[Anonymous No.18822383]

>>18822358
so i use room temp water because i want a slower proof and it seems to help make it less sticky but it really slow things down to a 4 hour minimum (more like 8 hour)
i'll cobble together a recipe but its gonna take a few minutes because i use busted measuring cups that are warped from the dishwasher and clearly not their original shape

most important thing is yeast amount
half tsp for a 12hour rise
1 tsp for a 4 to 6 hour rise
2 tsp for a 1 hour rush rise

[Anonymous No.18822388]

two(oddly long because of the temp and low hydration) hours later

[Anonymous No.18822394]

pick it up and stretch it out till just before tearing roll/fold it into a loaf then let rest (maybe come back 30 min later and do it again)

[Anonymous No.18822404]

4 hours later it should be puffy
At this point you'll want to blop it out on the counter and divide it into the number of pizzas yu want and fold each back into a ball and let rest for another hour or 2 to "heal"

[Anonymous No.18822499]

>>18822358
so its basically picrel >>18818409 except i use canning salt (because i have 50lbs of it) table salt can vary +/- 50% in strength so it can really screw with your baking, also somehow i messed up the oil in that pic i use 2 Tbsp olive oil, 1.5 in the mix and .5 the oil the bowl to keep from sticking

once you get it down there is only about 5 min of actual work (+10min for clean up)

i have no final pics because my absolute unit of a hunting dog was standing on the neighbors cat FUCKING STANDING ON IT, it was fine but wft???

[Anonymous No.18822677]

Use King Arthur All Purpose or Bread Flour. It kicks the shit out of the other stuff at the grocery store. Get a kitchen scale so you can measure it by weight and control the hydration. 58-62% is what you want. Get a stone or a steel and preheat it for at least 45 minutes. You don't need a mixer. Just stir it together and let it rest for an hour and then do some light kneading to make it smooth. Put it in an oiled container in the refrigerator for at least 24 hours.

Use a dough calculator and make the balls by Thickness Factor. .1 TF is fairly thick, like a chain pizza. .065 is where it is pretty thin.

https://pizzadoughcalculator.vercel.app/calculator

[Anonymous No.18822731]

>>18822677
>Use King Arthur ... Bread Flour.
>measure it by weight and control the hydration.
>58-62% is what you want.
I agree with this advice, OP. start with these.

I also want to add my personal recommendation for a perforated pizza pan. I much prefer it to a stone (I haven't used a steel). I literally threw out my stone when we moved and just use a cheap perforated pan. I don't need to preheat it and the results are preferable to me. I bake at 550F, so I don't need to have my oven that hot for an extra 45 minutes initially plus extra time between pizzas to recharge the stone/steel. I've used several kinds and some are better than others: a dark coating, with more larger holes is preferable like in picrel.

[Anonymous No.18822733]

>>18822677
Solid advice/10

[Anonymous No.18822741]

>>18822677
>tfw live in a shithole so don't have access to a good flour
>only shitty flour mixed in with saw dust

[Anonymous No.18823415]

>>18822404
thanks anon that seems easy enough

[Anonymous No.18823682]

>>18823415
it really is but the first few times it seems like a whole ordeal until it becomes second nature

[Anonymous No.18824986]

>no discussion of topping

[Anonymous No.18825286]

>>18822741
what's crappy about it? not enough gluten, or milled too coarse?

[Anonymous No.18825298]

>>18825286
I wasn't joking when I said the flour industry is notorious here for mixing in saw dust with flour to profit even more

[Anonymous No.18825364]

>>18825298
that's fucked up, anon. does no one bake anything there?

[Anonymous No.18825374]

>>18825364
I genuinely think most people never had a piece of actual bread in their lives that doesn't turn into a brick after half a day
people do bake but much like me we just bake with the sawdust mixed flour and hope for the best

[Anonymous No.18825444]

>>18825374
what are the tricks for baking with sawdust flour? more water, and lots of autolyse? less oil maybe?

[Anonymous No.18825471]

>>18825444
lots of autolyse does the trick usually and I follow the regular ratio for everything else
my baking is shitty though and I don't know if it's the flour or just I'm retarded

[Anonymous No.18825555]

>>18825374
What country?

[Anonymous No.18825601]

>>18825471
>my baking is shitty though
how does it come out badly? it sounds like you have already have ideas about working around it but I've worked with some retarded hippie flours before and besides autolyse and laying off the oil, extra water works for me. the extra fiber makes it heavier and less extensible/apt to retain gas bubbles, so the result is a lame dense, spongy crumb without upping the water. idk how comparable sawdust is to hippie coarse ground whole wheat/spelt shit but maybe give it a shot. oil also hinders gluten formation iirc, so I just leave it out.

[Anonymous No.18826073]

>>18824986
Because that's the easy and subjective part.

[Anonymous No.18827356]

Does anyone have a good Neapolitan dough recipe for high temp ovens?

[Anonymous No.18827566]

>>18827356
00 flour and by high heat you better be well north of 550f
you can always go fullretard and break the lock off the self cleaning feature but there is a 100% chance that you open the door with your face right in front of it and get 3rd degree burns plus as you gasp you'll suck in 900 degree air and it will collapse your lungs to the size of almonds and you suffocate while in excruciating pain from the burns

[Anonymous No.18827580]

>first attempt followed a recipe from a youtube video and despite following the exact ratios I had to double the flour so my dough stops being a mushy goo
You have to get good. Handle it with wet hands. Use a dough scraper. Watch some videos of people handling high hydration doughs and try to copy what they're doing. It's not easy but it's worth it.

[Anonymous No.18828325]

>>18824986
Canned crushed tomatoes or whole peeled tomatoes blended chunky with your hands, a food processor or a food mill. Sicilian oregano. Low moisture whole milk mozzarella.