We've been using the crust recipe that my daughter found on the BGE sight HERE. After the first try, she cut the dough recipe in half as we prefer thin and crispy. We've used it in the deep dish baking stone as well as flat on the pizza stone. Its a very simple recipe that works for deep dish and thin crust that's nice and crunchy. (For thin crust, she skips the second rest and reduces the cooking time.)
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I'm no help, local grocery store sells pizza balls for $2.50 that are quite passable.
Get 2 x 16-18" za's out of one ball.
I see the benefits of making your own dough but right now I'm sticking with store dough balls.Comment
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shify beat me to it.
Steve B What’s your end game? Try different styles of pizza. I also agree with at least an overnight proof or up to 3 days. As I’ve mentioned before, I love American Pie by Reinhart. It covers several styles of dough. I’ve cooked my way through it a bunch. Salt matters. Weigh your ingredients.
start simple and build on your comfort level and skill set. We all can’t be Richard Chrz out of the gate!
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Haha. Richard Chrz is a few notches above most of us in the baking department. No doubt.
My goal is to make a great pizza that both my wife and I love. Problem is we have different tastes. So really I’m just looking for a happy medium. -
SheilaAnn I’m definitely NY style and she’s usually thin, meaning very thin, crust. Although the ones I’ve been making so far have been coming out a little thicker than NY, and she seems to like that a lot. So this has me a bit of, what the heck kind should I be going for. 🤷🏼😁
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You can definitely knock down the yeast content. A lot of recipes just call for a "packet" when that much is unnecessary. I owned a Deep Dish Pizza place for a little while - the BEST way to get more flavor out of your dough recipe would be to ferment the dough.
Make the dough, let it rise once - knock it down. Cover and put in the fridge for 48-96 hours, seriously. I personally think 72-96 is the sweet spot but I have tested 2 days to 6 days with good results.Attached FilesComment
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Just saw this thread today.
Scott B, in regards to your original post...
I recommend NOT using 00 flour as it requires high (850f+) unless you will have such an oven.
The crust won't brown very well.
You can add sugar and/or DMP (Diastatic Malt Powder) to help with browning if you do use 00.
Use All-Purpose or Bread flour (Bread flour preferred.
As others recommended, get a couple scales and weigh everything. You will get more consistent results.
And for your question and too much yeast, you need to use Baker's percentages to determine that, and the amount of yeast depends on the type of pizza and if you a do cold ferment of the dough (and for length of time).
This is my recipe for a 14" NY style pizza.
May look a little weird as I copied it from my spreadsheet.
The RED column is the one I use. That column gets updated if I change the quantity I want to make in a cell above (not shown).
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Hey. Who’s Scott? 😂😂
Thanks for the reply and the chart.
I have a dough ball in the fridge right now for tomorrow night. I weighed the flour and water, but not the yeast, used 1/2 teaspoon this time, and salt and sugar. Also I’m using bread flour this time as well. Made the dough Thursday afternoon and let it sit on the counter overnight. Than placed in the fridge Friday morning. I will be getting a smaller, more accurate scale for the smaller ingredient amounts. Looking forward to how this
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For the "but I want pizza tonight, not 3 days from now" crowd... make a larger batch, divide and shape, let it ferment (or let it ferment, then divide and ball it up) and then freeze the individual balls. Take out of the freezer in the AM and let it defrost in the fridge then let it warm on the counter for an hour or so before dinner.
Also if you use a sourdough starter to leaven the dough I'd ferment for 24 hours or so. Depends on your starter, but the dough gets a bit acidic for my taste with a 72 hour ferment when using starter.Comment
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As usual. You guys are spot on with your recommendations and wisdom.
Made my dough Thursday afternoon, using only 1/2 teaspoon of yeast instead of the 2-1/4 that my OP recipe calls for. And yes I just ordered a new scale that I will be able to measure the smaller weights, says it measures in .01 grams.
Let it sit on the counter overnight and deflated it Friday morning before placing it in the fridge until this, Sunday, afternoon. Cut it into 2 pieces and made balls out of them like in the video RichardCullip posted. Thanks Richard. They than sat on my counter, covered, until I made the pies.
Well, although a little hard to tell from my pie because of all the toppings, the crust tasted a thousand times better. It wasn’t just a bland floury crust. It had flavor. Very similar to what I’m used to getting from an actual pizza shop.
No pics of my wife’s pizza, but here’s one of mine. Remembered to take one after devouring the first slice. 😁Comment
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Looks yummy.Comment
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My Pizza game is tight thanks to the total economic shut down in 2020….I had to learn how to make it myself. My advice is as follows to get it Next Level:
1. Buy a Baking Steel. A 1/4” thick 14x14 plate of high carbon steel and use it.
2. Buy Pizza Screens (14”) and use them.
3. Buy a good digital scale that weighs in grams
4. Buy 2 wire baker’s cooling racks
5. Buy a good stand mixer with a dough hook
6. Buy really good WHOLE MILK Mozzarella (Galbani or Polly-O are very good)
7. Buy really good canned tomatoes (“Crushed”..not “puree”, not “sauce”, not “whole”…”Crushed”). I like Hunts Canned crushed tomatoes…And I’ve tried them all.
8. Buy really good pepperoni. Believe it or not…Good old Hormel Pepperoni is pretty damn good.
9. Go to school…Reddit has a REALLY good Pizza forum (reddit: r/Pizza). People who know their stuff with great tips and recipes (dough, sauce, techniques).
10. Start making pies. Use the Top Rack with a steel preheated at 500 (or as high as your oven will go without being in “Broiler” mode). Pre-heat for AT LEAST 45 minutes before cooking on it. USE A PIZZA SCREEN (spray it with Pam before you lay the dough on it to prevent sticking).Attached FilesComment
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Steve, I haven’t made pizza in years. Recently watched Chef’s Table Pizza and got inspired by the episode on Roman Pizza which I’d never made. Way easier bc you can cook it in your oven, much bigger so you don’t need to make multiple pies if feeding more than two, high hydration so it’s considerably lighter than Neapolitan pizza, and it’s SUPER crunchy. This is what I did and it came out great.
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My favorite is J Kenji Lopez-Alt’s New York style pizza from Serious Eats. The cold fermentation in the fridge makes for great flavor. I usually let it ferment in the fridge for 2 or 3 days. The dough is super easy to make in the food processor. The sauce is really tasty too!
I personally prefer a stone to a baking steel. I always have burned the bottom of the pizza with a baking steel.Attached FilesComment
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That looks like a really high hydration dough. Do you know what the % is? My “go-to” dough is 65% hydration on 638g of KABF. Divide into 2 dough balls and Cold ferment for 48 hrs.Comment
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JCBBQ 78%. Yikes! How do you get that off of a peel? Even with a ton of semolina on the peel, it must stick like glue.Comment
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I always use Parchment Paper for pizzas. The edges of the paper burn but it doesn't matter.Comment
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