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Need Pizza Dough Recipe


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#21 texas blues

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Posted 03 October 2018 - 03:26 PM

Pookie.

 

You're in NYC.

 

I've heard tell that no matter the recipe.

 

Just like beer styles.

 

Its all about the water.

 

Example.

 

When I lived in the big dry ditch of LV.

 

The water was almost undrinkable straight out of the tap.

 

Full of crap and over chlorinated.

 

The faucet screens would clog up after 3 months.

 

While drinkable.

 

My water here north of DFW is not much better.

 

I've met some pretty good chefly's from NYC.

 

Et.al. from parts unknown.

 

They're all in agreement about the water factor.

 

There is just something about the water where you are.

 

What say you?

 

 



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#22 The Hot Pepper

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Posted 03 October 2018 - 03:29 PM

water is only an ingredient, we have plenty of crap pizza here to prove it is not magic, but yes the pizza and bagels fare better w/our water.

 

you can now lease a machine that replicates it! https://www.newyorkwatermaker.com/

 



#23 texas blues

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Posted 03 October 2018 - 05:02 PM

water is only an ingredient, we have plenty of crap pizza here to prove it is not magic, but yes the pizza and bagels fare better w/our water.

 

you can now lease a machine that replicates it! https://www.newyorkwatermaker.com/

 

 

Nice.

 

A santeria alien bohunk gypsy magic water machine.

 

I'll take stuff stupid people buy for a $1,000 Alex.

 

 

 

Back on topic.

 

You live in Brooklyn.

 

I live in Texas.

 

And you want my advise.

 

On thin crust pizza dough.

 

You live in Brooklyn.

 

Why you no talk to neighbors?

 

You live in like the Central Intelligence Agency of Pizza HQ!

 

 

Texans don't know shit about pizza.

 

We think its magic too.

 

And only know how to order.



#24 The Hot Pepper

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Posted 03 October 2018 - 05:08 PM

The idea of regional food only being good in that region is kind of a thing of the past. I can get some awesome BBQ up here, and you can get some awesome pizza down there. But you might have to go to Austin. :lol:



#25 The Hot Pepper

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Posted 03 October 2018 - 06:08 PM

My Italian store has this Tipo 00 (left) specifically for pizza which is higher in gluten for chew. Gonna grab that next time.

IMG_20181003_145752.jpg



#26 SmokenFire

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Posted 03 October 2018 - 07:02 PM

Here's one:

Tony Gemignani's Authentic Neopolitan Pizza Dough Ingredients:   Caputo "oo" "Pizzeria" Flour in the Blue Bag 780g Ice Cold Water 450ml 80 degree water 20ml Dry Yeast 6g Salt 20g      
Instructions:
Mix yeast into warm water. Put flour in a large bowl and make a well in the center. Pour cold water and yeast/water mixture into the bowl/flour and begin to mix using a spoon/etc. Mix for 5 minutes, then feel dough. If dough is dry add a little more water, if too wet (real sticky) add a little more flour. Mix for 2 more minutes then "turn out" the dough onto a work surface and begin to incorporate the salt. Continue kneading for 5 minutes until dough feels smooth. Form into a large ball and cover dough with plastic or moist towel and let sit for 10 minutes before "balling". Cut into 3 or 4 pieces and form into balls. Let sit, covered with plastic etc. for 8 hours at room temp before using or better yet, put balls in oiled plastic bags or sealed containers and refrigerate overnight. On day you want to use the balls, remove from refrigerator at least 3 hours before spreading, dressing and baking.
"official" ball size is 280g to 300g for "authentic" Vera Nepolitana pizza.

 

I have a wood fired oven, but I haven't mastered how to use it yet. In the meantime, I have been turning out pretty good pies on my Green Mountain Pellet Grill with the pizza oven insert.

 

This is a recipe I have used many times with great success.  Equally good in a hot (500) oven, a big ass grill or a small brick pizza oven.  


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

#27 The Hot Pepper

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Posted 03 October 2018 - 08:12 PM

That's the one I am trying but with the 00 brand I posted, since this recipe calls for 00 only and not a blend like the Roberta's.



#28 Essegi

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Posted 04 October 2018 - 02:00 AM

My Italian store has this Tipo 00 (left) specifically for pizza which is higher in gluten for chew. Gonna grab that next time.

attachicon.gif IMG_20181003_145752.jpg

The green one specific for pizza? W260, good for a standard pizza! Probably i'd go with a 60-65% hydration.
And, for example, is a bit weak for pizza in teglia.

If you are out of pizza flour a small trick is to add some manitoba (i'd say a quarter to half of the total) to strengthen it since usually standards 00 are too weak.

#29 sinensis

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Posted 04 October 2018 - 02:38 AM

the one all the way on the right (caputo 00, 'chefs flour', red bag) is the one i use.

seems to be the gold standard on pizza forums i read


Edited by sinensis, 04 October 2018 - 08:44 AM.


#30 Essegi

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Posted 04 October 2018 - 03:47 AM

the one all the way on the right (caputo 00, 'chefs flour', red bag) is the one i use.
seems to be the golden standard on pizza forums i read

Ha ha correct! When i read (left) i thought he has just the one on left, not that all those left, so i commented just the green.
In that case it was a mystery how he could have taken a shot of all those. :rofl:


Edited by Essegi, 04 October 2018 - 03:48 AM.


#31 FreeportBum

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Posted 04 October 2018 - 09:35 AM

My favorite recipe uses sourdough starter, not sure if you have one or not. I really like the flavor that I get from using it. 



#32 D3monic

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Posted 04 October 2018 - 09:48 AM

Anything 1010 and bum uses are solid in my book. #goals

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#33 nmlarson

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Posted 06 October 2018 - 08:07 PM

Is it pizza yet?

Always listen to experts. They'll tell you what can't be done and why. Then do it.        Robert Heinlein


#34 sinensis

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Posted 06 October 2018 - 09:17 PM

The Secret to good Dough is TIME, its like chemistry, you cant rush it. First the dough needs to hydrate so that takes several hours at least then the amalgamation of the contents.

For a great dough many professionals leave the dough for 72hours, and their usually around 80% hydration. When you leave it it naturally starts to combine and become "doughee", very little kneading is required because time has already done the job.

 

This guy has been in the fridge for over three days, will be baking him tonight.

KpUz0kq.jpg

 

is that ice on the bottom left (7 to 9 o-clock)?



#35 dragonsfire

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Posted 07 October 2018 - 08:59 AM

No, just condensation. Kept in the fridge.



#36 Foxtrot_01

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Posted 03 July 2019 - 02:38 PM

Here ya go!  From "the bread bible" by Rose Levy Beranbaum.  ALL of her recipes are precise, and successful.  This pizza dough recipe is the best, and one of the easiest and most flavorful, recipes I've come across.  It has been successful in my convection oven using a stone intended for use in a Big Green Egg.  Obviously, the stone needs heated for a good amount of time.  The Alsatian Onion pizza is one of my favs.  Her recipes are spot-on. 

 

attachicon.gif 20181002_174014.jpgattachicon.gif 20181002_171859.jpgattachicon.gif 20181002_171923.jpgattachicon.gif 20181002_172018.jpgattachicon.gif 20181002_172057.jpgattachicon.gif 20181002_172138.jpgattachicon.gif 20181002_172226.jpgattachicon.gif 20181002_172359.jpg

 

 

 

on step 6, I am curious about the whole pizza pan, I thought you would use a pizza pan when you didnt have a pizza stone, I have been making my own dough and pizza for a couple years and by no means I am an expert but I always slide the pizza on to the stone, no pizza pan. I am just curious as to why the extra layer, wouldnt it defeat the purpose of having an already hot pizza stone and dropping a cool pizza pan on top as opposed as the dough directly to the pizza stone?



#37 nmlarson

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Posted 05 July 2019 - 08:01 AM

on step 6, I am curious about the whole pizza pan, I thought you would use a pizza pan when you didnt have a pizza stone, I have been making my own dough and pizza for a couple years and by no means I am an expert but I always slide the pizza on to the stone, no pizza pan. I am just curious as to why the extra layer, wouldnt it defeat the purpose of having an already hot pizza stone and dropping a cool pizza pan on top as opposed as the dough directly to the pizza stone?

 

Like you, I generally try to use the pizza stone when I can.  My pizza stone stays in my convection oven 24/7 and  I use it to maintain a more even heat level.  In the introduction to the recipe on page 189, the author addressed searching for a recipe for pizza with a "crisp crust without the grittiness of cornmeal."  She doesn't address your specific question, but I will tell you, this particular dough is fairly fragile once proofed.  The hydration ratio is high and the proofed dough would be difficult to move off the pan (without major distortion to shape and thickness) onto the stone.

 

If you read on, she recommends, in the recipe for Pizza Margherita on page 192, if you prefer your crust a bit crispier and browned, after placing the toppings and while returning it to the oven, use a pancake turner or metal pizza peel and slide it off of the pan directly on to the stone for it's final bake.  I generally do this and it's worth the small extra effort.

 

Give it a try and let us know your thoughts.


Always listen to experts. They'll tell you what can't be done and why. Then do it.        Robert Heinlein


#38 Dalia

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Posted 16 July 2019 - 06:27 AM

 

 

 

 

 

Back on topic.

 

You live in Brooklyn.

 

I live in Texas.

 

 

Texans don't know shit about pizza.

 

We think its magic too.

 

And only know how to order.

 

 

The idea of regional food only being good in that region is kind of a thing of the past. I can get some awesome BBQ up here, and you can get some awesome pizza down there. But you might have to go to Austin. :lol:

 

 

Off-topic side note, but hands down best pizza in the DFW metro area is Cane Rosso. Worth a trip for sure! 


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