Pizza Crust recipe

[Slowhand]

yes, I know I can google it, but what's missing from google search results is the "selling" of the recipe...that, and I've tried several - all with underwhelming results.

I'd like to tinker and find a recipe for a grilled pizza crust, and one for a pizza baked on a stone in the oven.

whacha got?

 

[petr]

I failed miserably at the pizza crust thing. I took it on the chin, went to Sam's Club and bought a case of pizza dough balls for 18 bucks.

Shameful I know. The bright side is I focused on the toppings and went nuts there.

 

[Edcculus]

I really like the one in Peter Reinhart's book. Don't know it off hand, I'll look it up when I get home and let you know.

 

[Kouros]

Read this:

http://www.varasanos.com/PizzaRecipe.htm

 

[Kouros]

Peter Reinhart's Napoletana Pizza Dough Recipe:

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.

5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

 

[Kouros]

I'm from NYC but for the record the two best pies I ever had were in New Haven, CT at Frank Pepe's and Sally's. The way pizza should be: thin, charred crust with minimal toppings. The clam pie was one of the top foods I have ever eaten in any restaurant in the world:

 

[Meister]

I make pizza every other week. Here is a simply recipe/ratio.

3c. Flour- bread flour is best
1c. Liquid- beer(not dark beer), buttermilk, or water (boring)
1/2c. sugar
1tsp. salt
1 pack rapidrise yeast

You can add garlic powder, Italian seasoning, etc. to the mix as you like. Just mix in a bowl and adjust as needed until you have a dough that is a little sticky to the touch. Cover the bowl with a wet towel and sit in a warm spot. I use this recipe at the firehouse often( just multiplied out for a dozen guys) This will make two pies.

 

[duotone]

I make pizza every other week. Here is a simply recipe/ratio.

3c. Flour- bread flour is best
1c. Liquid- beer(not dark beer), buttermilk, or water (boring)
1/2c. sugar
1tsp. salt
1 pack rapidrise yeast

You can add garlic powder, Italian seasoning, etc. to the mix as you like. Just mix in a bowl and adjust as needed until you have a dough that is a little sticky to the touch. Cover the bowl with a wet towel and sit in a warm spot. I use this recipe at the firehouse often( just multiplied out for a dozen guys) This will make two pies.

Never tried making it with beer, but this has made me feel the urge to try!

The best pizza I made at home was when I added sourdough, it came out great.

The only time I make a pizza with bread flour is when I run out of Type "00" flour.

Kouros thanks for the link & recipe! Will give that link a proper read tomorrow, it looks great.

 

[duotone]

Sourdough starter, step by step, on video

http://foodwishes.blogspot.com/search?q=sourdough - Starts about a quarter way down.

 

[holiday]

I always think how you handle the dough and knowing when its ready is more important than an actual recipe, obviously you need the right salt quantity and consistency, wetter the better I think. You want it only just kneaded enough, then best to leave the dough overnight in the fridge. Bring it out of the fridge to come up to room temp, 10 seconds in the microwave helps if you short on time. I like to flatten the dough gently out onto silicon paper as thin as possible with my fingers, so not to overwork the dough or it becomes tough when baked. A small amount of topping is also key to keeping it crisp, then into a hot as possible oven on a hot as possible tray or ideally pizza stone.

 

[duotone]

Found another video that might give you some more info/advice.

[YOUTUBE]z69uuI23Zf0[/YOUTUBE]

 

[mikromicke]

I like this one: http://www.fabulousfoods.com/recipes/article/46/28295

 

[bob.e]

Hope this helps

Christopher's New York Traditional Pizzeria Dough & Sauce
This recipe was created in Venice, Italy, and has been served by
The Mini Italia New York Pizzeria since 1956.

Pizzeria Dough Ingredients

1 cup lukewarm water
2 tablespoons milk
2 teaspoons brown sugar
1 teaspoon salt
1 tablespoon shortening
1 tablespoon corn meal
1 tablespoon extra virgin olive oil
1 package yeast
3 cups all-purpose flour or unbleached white flour

Pizzeria Sauce Ingredients

2 cans (14.5 oz.) Roma or Furmano's Whole Peeled Tomatoes
1 can (14.5 oz.) Roma or Furmano's Pizza Sauce
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/2 teaspoon California Garlic salt
1/4 teaspoon Cayenne black pepper

In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute. Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes. Add the remaining flour and mix it with your hands. Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes. Form the dough into a ball and place it on the table around a warm place Let it rest about 45 minutes to 1 hour. Push down the dough and make a 12" to 14" circle with your hands or the pin roller, if you prefer. Rub the olive oil on the baking sheet and place the pizza dough on it, let it rest for another 45 minutes.

Brush the olive oil in the area of the pizza dough on the center, but not brush on the outer ring of the dough. Spread the pizza sauce, mozzarella cheese and your favorite toppings on the dough. Preheat an oven to 375 degrees, place the pizza into the oven on the lowest rack, immediately reduce 350 degrees and bake about 8 to 10 minutes.

Submitted By: Christopher Richardson

 

[BobS]

I use the technique in Varasano's post (attached above). I use 60-65% hydration, with regular or Caputo 00 flour.

I try to make my dough a day ahead and let the flavors develop in the refrigerator.

 

[duotone]

I use the technique in Varasano's post (attached above). I use 60-65% hydration, with regular or Caputo 00 flour.

I try to make my dough a day ahead and let the flavors develop in the refrigerator.

Good, expect some questions in the near future!

 

[duotone]

Made some dough on Friday night and cooked it just now, as a tester to use up some flours I had hiding at the back of my cupboard.

It didnt turn out very good, as I used 33% wholewheat flour, 33% self-raising flour & 33% Type 00 flour and I used way too much, and as it was so thick it didnt cook properly all the way through, it was slightly soggy in the middle.

I did however get a slightly bubbled up edges and also used the technique in Kouros' post of handling the dough when fairly wet. I had NEVER put my dough in the oven when it has been this wet & am more confident now I had this practice in doing it.

Looking forward to trying this again next weekend when I have proper bread flour.

 

[høvel]

FWIW I'm not that "into" food that a lot of you guys in this forum are, but I do enjoy good food and was on a similar quest this summer.
This was the best recipe I managed to find. All the extra steps do make a huge difference, but even if you don't have time for that it's still a great recipe.
I didn't use a pizza stone, I just put it in the oven with semolina flour on the pan as described in the link I provided.

 

[BentonClay]

Prepare the crust on baking parchment then slide into the gas BBQ on a stone preheated to 450 degrees. Heavenly!

 

[duotone]

Found some useful tips on Alton Browns clips

http://www.youtube.com/watch?v=-BhVPgllLW8 - part 1 of 2
http://www.youtube.com/watch?v=H_-o0q3a2w4&NR=1 - part 2 of 2

Jeff Varasanos write-up seems very in depth but I cant see a proper ratio that he uses, his excel spreadsheet didnt help either. Can anyone let me know his most successful list of ingredients?

Went shopping today & am going to make some dough tomorrow, will try his technique of half caputo flour & half bread flour.

Will let you know how I get on.

 

[mikey]

Here you go:

Alton Brown Pizza
http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4/index.html

Thanks,
Mike