Pizza Dough

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mr x
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Re: The Official What's Cooking Thread [Food Porn]

Post by mr x » Sat Jan 25, 2014 3:30 pm

I think we have a pizza dough thread here somewhere....

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NASH
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Re: The Official What's Cooking Thread [Food Porn]

Post by NASH » Sat Jan 25, 2014 3:37 pm

Try here: http://www.brewnosers.org/forums/viewtopic.php?t=1470" onclick="window.open(this.href);return false;

Transmitted from the Hop-phone.

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Re: The Official What's Cooking Thread [Food Porn]

Post by jeffsmith » Sat Jan 25, 2014 3:40 pm

The recipe I use is something like:

4 cups flour
1 tsp salt
¼ cup olive oil
1 ¼ to 1 ½ cups water
1 tbsp sugar
1 ½ tsp yeast

Rehydrate yeast in 1 cup water and sugar. Add what's needed of remaining to dough after combining all ingredients. I usually use the stand mixer to make mine and let it run until the dough cleans the sides of the bowl. Then let it run another 5 minutes to knead the dough.

Let it double in size, punch down, and then double again. Great same day dough.

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Re: The Official What's Cooking Thread [Food Porn]

Post by NASH » Sat Jan 25, 2014 4:12 pm

Jeff, post that in the pizza dough thread!

Transmitted from the Hop-phone.

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Re: Pizza Dough

Post by RubberToe » Sat Jan 25, 2014 5:38 pm

Here's one I've been using. It's good for when you want to eat a pizza within the hour and you didn't make your dough earlier. I don't use "one envelope" of dry yeast but about a teaspoon of quick rise yeast. I do it by hand, no processor.

Thin crust pizza dough.

1 envelope of dry yeast
1/4 teaspoon of sugar
3/4 cup of lukewarm water
1 3/4 cups of unbleached plain flour
1/2 teaspoon of salt

Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.
Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.
Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.

^^^ I let the ball sit for a half hour or so as I get the rest of the pizza ingredient ready or fire up the kamado.

Quick and easy and makes for a pretty good crust.
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GAM
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Re: Pizza Dough

Post by GAM » Sat Jan 25, 2014 5:56 pm

Google Bread Bible Pizza Dough. Proof it in the fridge 8-12 hours.

Sandy

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Keith
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Re: Pizza Dough

Post by Keith » Sat Feb 07, 2015 11:14 pm

RubberToe wrote:Here's one I've been using. It's good for when you want to eat a pizza within the hour and you didn't make your dough earlier. I don't use "one envelope" of dry yeast but about a teaspoon of quick rise yeast. I do it by hand, no processor.

Thin crust pizza dough.

1 envelope of dry yeast
1/4 teaspoon of sugar
3/4 cup of lukewarm water
1 3/4 cups of unbleached plain flour
1/2 teaspoon of salt

Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.
Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.
Love this recipe. However like substituting water with a malt forward beer.
Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.

^^^ I let the ball sit for a half hour or so as I get the rest of the pizza ingredient ready or fire up the kamado.

Quick and easy and makes for a pretty good crust.
Brewer, Owner & Operator @ Ol' Biddy's Brew House
:cheers2:

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CorneliusAlphonse
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Re: Pizza Dough

Post by CorneliusAlphonse » Sun Jun 19, 2016 4:27 am

this thread once again saves the day! dough turned out, pics to follow if the pie does too.
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere

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Re: Pizza Dough

Post by B-boy » Mon Jul 25, 2016 4:00 pm

Has anyone gone out and picked up a baking steel? or had one cut somewhere around town. My stone cracked last week (not the first one to go) and I think its time to make the switch. I'm hoping to get one cut to fit my oven. I figure metals r us is my first stop. any other suggestions?

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Keith
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Re: Pizza Dough

Post by Keith » Mon Jul 25, 2016 4:04 pm

Just made the quick rise dough again that Rob posted. Used robust porter in the dough this time around. Looking forward to a few pies tonight
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Re: Pizza Dough

Post by MitchK » Mon Jul 25, 2016 7:34 pm

B-boy wrote:Has anyone gone out and picked up a baking steel? or had one cut somewhere around town. My stone cracked last week (not the first one to go) and I think its time to make the switch. I'm hoping to get one cut to fit my oven. I figure metals r us is my first stop. any other suggestions?
One piece of advice I received and would pass on - Make sure you leave a couple inches on all sides so air can circulate around the stone/steel.

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Keith
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Re: Pizza Dough

Post by Keith » Mon Jul 25, 2016 8:16 pm

20160725_183304.jpg
First time using a pizza stone. This is such a easy way to bake a pie.
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