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  • Pizza Dough

    So... I am trying to perfect my pizza dough in an effort to find a crust like we loved in Italy years ago. I am admittedly not there yet. I've cooked many pizzas on the Weber but I've always used store-bought dough. I mixed up two formulations last night but one was not worth continuing on with a cook. I need to try a couple others.

    Our sauce is there...basically roasted tomatoes crushed...but the dough from a recipe by Alton Brown is not bad but not great. My quest continues.





    too puffy:





    a little better:





    the best of the bunch:



    ~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain


  • #2
    I have made this one a few times. No expert but it works well in my little wood fired oven.

    http://www.101cookbooks.com/archives/001199.html

    PBC Drum Smoker
    Bradley Digital 4 Rack
    THE BIG EASY INFRARED TURKEY FRYER
    Miss Piggy Smoker
    Sedona SD-9000 food dehydrator

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    • #3
      Originally posted by devo View Post
      I have made this one a few times. No expert but it works well in my little wood fired oven.

      http://www.101cookbooks.com/archives/001199.html
      Thanks bro. I'll add it to the list of the formulations I need to try.
      ~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain

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      • #4
        Also you might like to try this one.
        If you want to make great pizza crust, then search for Craftsy's Food and Cooking Classes. Look for free mini-classes on the left, (Make great pizza at home.) You have to sign up but you won't get spammed. You can watch the lessons over and over again for free. I tried it and it comes out looking and tasting like an expensive artesian pizza. The only e-mail I've ever got from them was a welcome to the class.

        PBC Drum Smoker
        Bradley Digital 4 Rack
        THE BIG EASY INFRARED TURKEY FRYER
        Miss Piggy Smoker
        Sedona SD-9000 food dehydrator

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        • #5
          Think this is the link

          http://www.craftsy.com/class/perfect...51319~ffwat9yq

          PBC Drum Smoker
          Bradley Digital 4 Rack
          THE BIG EASY INFRARED TURKEY FRYER
          Miss Piggy Smoker
          Sedona SD-9000 food dehydrator

          Comment


          • #6
            Originally posted by devo View Post
            Again, I appreciate it. I enrolled.
            ~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain

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            • #7
              Pizza dough is much like smoking a brisket... it takes quite some time to perfect it.. but you can get there.. time and formulations are on your side now!

              I like to age my dough for at least two days in the frig.

              here is my recipe

              2.25 cups high gluten flour
              1.5 teaspoon yeast
              2 pinch sugar
              2 pinch salt
              7/8 cup of warm water


              Mix dry ingredients in mixer. add water and mix for 10 minutes. form ball oil skin and put in frig for 48 hours.

              here is working the dough..

              http://www.smoked-meat.com/forum/sho...ighlight=dough

              it is fun. I find it best if you cook around 475*

              If you want to read a bunch about pizza start here.
              http://www.pizzamaking.com/forum/index.php

              It has helped me a bunch.
              Brian

              Certified Sausage & Pepper Head
              Yoder YS640
              Weber Genesis
              Weber 18.5" Kettle
              Weber Performer
              Misfit # 1899

              sigpic

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              • #8
                Pizza Dough

                Originally posted by barkonbutts View Post
                ...I like to age my dough for at least two days in the frig.

                here is my recipe

                2.25 cups high gluten flour
                1.5 teaspoon yeast
                2 pinch sugar
                2 pinch salt
                7/8 cup of warm water


                Mix dry ingredients in mixer. add water and mix for 10 minutes. form ball oil skin and put in frig for 48 hours.

                here is working the dough..

                http://www.smoked-meat.com/forum/sho...ighlight=dough
                Great stuff! Love the Tee Shirt! Brisket I got. Pizza dough. Not so much. Thanks!
                Last edited by Bama BBQ; 12-14-2014, 08:32 PM.
                ~ May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead. ~ Dwain

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                • #9
                  I worked at Domino's and many family pizza houses and one thing that every place had in common was the dough was formed in to balls and proofed. At one place we would take a pan put about an 1/8 inch deep in cooking oil place a dough ball in the middle and let it sit in a cool place over night. The next day the dough was proofed and ready to use. With just a regular dough ball if you don't proof your crust will be flat. After you proof your crumb count will be higher and the bite factor will be better. And also don't slap throw spin or anything crazy to the dough when stretching when you do it makes elements of the dough crystalize and you lose the fluffiness that you want. I really didn't make the dough but from the proofing to the door I've done it all when it comes to pizza.
                  sigpic
                  Weber 22.5 kettle
                  Smokin in the Smokies
                  Here's to swimmin with bowlegged women.
                  Jerry

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                  • #10
                    One more thing use a fine corn meal instead of flour when working and stretching dough.
                    sigpic
                    Weber 22.5 kettle
                    Smokin in the Smokies
                    Here's to swimmin with bowlegged women.
                    Jerry

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                    • #11
                      No expert at pizza dough either, but Brian and Jerry pretty much covered what I've found to make the biggest difference - if you can slow proof it in the fridge, that seems to make the biggest difference.

                      Then, if you want thin pizza dough, you have to roll it thin. The additional proofing is what allows the gluten to to form to a point where you can roll/work it until you can almost see through it with out the dough tearing.

                      Awesome looking pie.

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