My go to pizza dough recipe..

[Frenchy19]

Found this simple recipe on the NY Times website, and not only is it simple, it is also very good! I always weigh my ingredients when baking, and 00 flour makes this incredible!

[RonB]

I visit the KA site too.

[Strat50]

Thanks for the correction. Drape is a more accurate term than flow. I use the King Arthur site quite a bit when I have certain baking questions. Great folks there, with a lot of good info and ideas. I do stretch and fold for the majority of my bread/ pizza bakes, especially when I mill my own flour.

[RonB]

Strat50 Do you really mean "flow through" you fingers. That would seem to be a wet mess. I hope you meant "drape" through you fingers. ;-) Most pizza dough recipes are between 60% and 75% hydration, That means divide the total weight of the water by the total weight of the flours.
A newer technique for handling the dough calls for a series of stretch and folds instead of kneading. It's much easier than kneading - especially for someone who doesn't bake regularly. Here's a link to how to do it:

https://www.youtube.com/watch?v=1timJlCT3PM

And more pizza dough recipes than you will need here:

http://search.kingarthurflour.com/search?p=Q&asug=&af=type%3Arecipes&w=pizza+dough

Ron

[Strat50]

At the restaurant, we make our dough a day ahead to insure proper texture and ease of handling. The above recipe is a good starting point. However adding herbal flavor is better done by adding fresh herbs and your garlic(no salt, trust me..lol) to butter or olive oil and brushing the crust pre or post bake.

The key to making great pizza crust has less to do with the flour( although you can use different flour(s) for the texture you prefer), then having a "slack" dough. The way to achieve this slack dough thing, is to mix you dough, then portion, then let rise. Do not handle it yet. When risen, leave the dough to "fall." For making bread, this would be a disaster, but for pizza, it makes the best dough. It rolls, or hand tosses easily: but, moreover, cooks evenly. Once the dough has "fallen," its ready to use.

OK, here's an insider tip for making killer pizza crust. Add (using the above recipe as a guide) ¼ teaspoon baking powder to the mix. What this small addition will do is to add oven spring to the crust. When the yeast did its thing, it left many bubbles in the crust. The addition of a small bit of baking powder will refill these bubbles with CO2 as the pizza cooks.

The key is: slack dough. It should flow through your fingers when handling.

[JeffJ]

I once saw a recipe for a cauliflower based pizza dough, Fine Swine. My wife has been encouraging me to make it.

[Fine Swine]

My daughter made pizza dough with no flour. She used cauliflower instead. I am sure you can look that one up. Her pizza was actually pretty good.

[JeffJ]

troymeister , do you know how to convert this recipe to make it gluten-free?

Eliminate the flour ;-)

[BigBear]

troymeister , do you know how to convert this recipe to make it gluten-free?

[Jay in Ames]

This is similar to what I do. Love the addition of garlic and italian seasoning, makes the dough really good, and singularly pizza like! Makes great breadsticks, too, coat with garlic butter and parmesan cheese, and a little italian seasoning, dipped in marinara sauce.

[JeffJ]

Thanks for the info Strat50. I'll be making this dough tonight for my Saturday pizza.

[Strat50]

Absolutely! In fact, you'll have better pizza. When I make sourdough, either for bread or pizza, it takes 3-4 days to develop the texture and flavor I like.

[JeffJ]

I noticed this recipe in the recipes channel last week. I am making pizza on Saturday and am strongly considering this recipe.

Can it be made a couple of days in advance and refrigerated? A couple of other recipes I've used recommend doing it that way as it allows the dough to develop fuller flavor as they yeast has more time to ferment.

[Breadhead]

Thunder77 ...

00 Flour (Caputo or San Felice are two common brands) is an italian flour that's finely milled. It's low in protein content and performs well in high temperature ovens (e.g. coal fired, wood fired ovens). I usually don't cook 00 under 700F. 00 Flour is almost always used in Traditional Neapolitan style pizzas. Pizzas made with 00 have a softer texture.

http://www.amazon.com/Antimo-Caputo-Pizzeria-Flour-Repack/dp/B006XL9W7W/ref=sr_1_1_a_it?ie=UTF8&qid=1459952898&sr=8-1&keywords=caputo+00+flour

[Thunder77]

Breadhead, what type of flour is that?