Pizza Dough Recipe

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Just watching fair city, why is Paul in prison? 😂 Is it because he stole the pizza dough recipe from a book? 😂😂

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Eggo waffles? Cereal? Na 😂 Imported San Marzano tomatoes?, handmade fresh mozzarella? Imported long fermented flour? fresh basil? Yes! Got this recipe from a YouTuber I recently found. (7th floor Pizza) from New Zealand.. and it was 🔥. Recipe: 100% Caputo Americana (w360-380) 500g flour, .5g Ady, 325g water, 12.5g salt. (65% hydration) Hand mixed without the salt. After 10 minutes of hydration, then I added the salt and needed for another 5 minutes. Rounded smooth and then sat in a container at room temperature for 10 hours. After the 10 hours I balled up and right into the fridge for 48-72 hours. Take out 4 hours before baking. (Roughly three 270g dough balls) La Fede hand crushed San Marzano tomatoes, homemade fresh mozzarella, locatelli pecorino Romano, fresh basil. Cooked in Gozney Roccbox 800f low flame. These might be the nicest looking pizzas I've ever made. My 2 boys said it was the best crust they've ever had. Enjoy! submitted by /u/skylinetechreviews80 to r/Pizza [link] [comments]

Spent a few years switching recipes and getting inconsistent results. Then I realised there’s basically one base dough and you can pull it in completely different directions just by adjusting hydration /adding sugar, and baking technique. submitted by /u/Beautiful-Molasses55 to r/Breadit [link] [comments]

submitted by /u/Regenate2 to r/ididnthaveeggs [link] [comments]

I often get questions about my recipe and process for making pizza. I am making this post for future reference, so that in the future I can just post a link to it. §1. Equipment • Here’s what you need: A kitchen scale with at least 0.1 accuracy (meaning it can measure 0.1g). • A baking steel or pizza oven such as an Ooni or Gozney. • A wooden or perforated metal pizza peel to launch the pizza, a cooling rack, and a pizza cutter. • An infrared thermometer. • A kitchen scale with at least 0.1 accuracy (meaning it can measure 0.1g). • A dough calculator app. I use the Ooni app. There are plenty others. Optional: A stand or spiral mixer. §2. Ingredients For the dough: high-gluten, unbleached, unbromated flour; yeast (fresh, active dry, or instant) or sourdough starter; finely ground salt, olive oil, water. For the sauce: a can of crushed tomatoes, fresh basil, salt, and pepper. §3. Making the Dough 1 First, figure out what size pizza you want to make. That will determine the size of dough balls you want. For 16” pizzas, I typically use 450g dough balls. For 18” Pizzas, I typically use 625g dough balls, and 700g for 20” pizzas. Give or take 10g on any of those. 2 If you don’t already know, learn to use baker’s percentages. Here’s my standard dough recipe for making pizza at home: 95% Bread Flour 5% Whole Wheat Flour 64% Water 3.1% Salt 1.5% Oil .5% Yeast for cold fermentation .05% Yeast for room temp fermentationHere’s a concrete recipe for 3 450g dough balls: 760g Bread Flour 40g Whole Wheat Flour 512g Water 25g Salt 14g Oil 4g Yeast (Cold Ferment) or 0.4g Yeast (room temp ferment)Combine flour, 90% of the water, and yeast. Let rest for at least 30 minutes, then add salt, and gradually add the rest of the water. Finally, and the oil. For room temp ferment, let it bulk ferment at room temp for 20 hours, and then divide and shape into balls 4 hours before baking. For cold ferment, let it bulk ferment at room temp for 2 hours, and then divide and ball, and put them into the fridge until ready to use. §4. Making the Sauce Season the crushed tomatoes with fresh basil, salt, and pepper to taste. It’s that simple. §5. Additional Toppings Make sure you have any additional toppings prepped before baking. For easy to find cupping pepperoni, you can get a stick of Boar’s Head or Margherita pepperoni and cut them yourself. §6. Stretching the Dough Press out the dough in a bowl of flour, and then stretch over your knuckles. Look up videos if you need help stretching your dough. The key thing to getting a round pizza is letting gravity do the work. If you’re using a baking steel, pre-heat it as hot as possible, for as long as possible (minimum 1 hour). For propane pizza ovens, preheat the stone to 700ºF, and turn the heat all the way down just before launching. submitted by /u/TurrettiniPizza to r/Pizza [link] [comments]

Using Kenjis NYC dough recipe, dough balls spent 72 hours in the fridge before todays shape and bake ready for quick assembly tomorrow night. 4th time doing this - works super well. 250c home oven, pizza steel and then 3mins 20s seems to be the sweet spot. EDIT [1] Regarding staleness: Once cooled down completely I wrap them individually - had no staleness at all doing that :) EDIT [2] Not that I should have to mention this as it's pretty clear from the photos and the fact I didn't mention it in the captain - but there is no cheese on the pizza at this point! EDIT [3] FAQ/Comment: "Why bother?" - So that I can churn out the pizzas quicker with just having to top and finish them in the oven, and then get to the party fun sooner. Simple as that! If I'm not stretching, shaping dough - I find that's a real time saver on the day. EDIT [4] How they turned out >> https://www.reddit.com/r/Pizza/comments/1na8he5/yesterday_i_posted_about_my_parbaked_pizzas_for/ submitted by /u/terrybutcher to r/Pizza [link] [comments]

Tried out a new recipe took loosely from Tom Straker from Gozney. It is a 2 hour Autolyse, followed by 48 hours cold fermentation. Took out of the fridge 2 hours prior to cooking. Cooked in Gozney Roccbox at 900f for minute. The best ingredients only. Measurements below: For the dough: (Makes 4 x 70z / 200g balls) 17.50z/ 500g 00/300g water (60%) 2g instant yeast 0.40z / 12g salt. Link to video: https://youtu.be/usGtMUGH33s?si-jZqUhvgXfG1YqH5tOutrageous taste, might be in my top three overall. Enjoy! submitted by /u/skylinetechreviews80 to r/Pizza [link] [comments]