Need your best Pizza dough recipe.

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08-16-2009, 05:34 PM
Loyal Rogue

Need your best Pizza dough recipe.

Like it says... I've tried several recipes and still haven't found the one I'm looking for yet.
I've tried bread flour, AP flour, WW flour, extra yeast, rapid yeast, blooming the yeast first, slow ferment, honey, sugar, agave nectar, tap water, bottled water, spring water, soda water, yada yada yada... some fair recipes, some crap recipes, but still looking for the Holy Grail.

I want a light, airy, crispy dough that also retains a nice chewy hint that can be used for both uber-thin crust or regular NY style pies.
I know we got some foodies here so what's your favorite, can't fail recipe?
08-16-2009, 07:28 PM
gerbick

Lemme go find it... might take a day or three since I've not been able to locate my recipe box in ages (the last year at least) but I had a pizza dough recipe made with honey.
08-16-2009, 08:14 PM
WannaBe_80z

I will be waiting for that recipe now as well. Honey sounds interesting.
08-16-2009, 08:28 PM
robbmcaulay

I'll get the guys at work to write down their recipe next time I'm in. I know they use brown sugar in the mix.

A good tip for getting that kinda sandy, takeaway texture is to use semolina flour on your pizza stone or paddle. Also keeps the base from burning so fast.
08-16-2009, 09:45 PM
Frets

it's not the dough it's the other ingredients and preparation that make it happen.

Let your dough proof for at least 20 minutes before cooking.
08-17-2009, 01:52 AM
hanratty21

Quote:

Originally Posted by Loyal Rogue

I've tried tap water, bottled water, spring water, soda water, yada yada yada...

NYC area tap water. Shhh...
08-17-2009, 08:56 AM
WannaBe_80z

Quote:

Originally Posted by hanratty21

sewer rat urine shhhh...
08-17-2009, 10:01 AM
robbmcaulay

I think that was his point. If you can make it with that you can make it with anything.
08-17-2009, 10:04 AM
TallGuyLittleCar

actually new york city tap water has been considered the correct ingredient for many bagels, pizza dough and other breads.
08-17-2009, 10:22 AM
WannaBe_80z

We've all heard it.
08-17-2009, 10:24 AM
TallGuyLittleCar

but have you tasted it!
08-17-2009, 10:45 AM
WannaBe_80z

I have been to NYC quite a few times and yes the pizza is delicious. But I still have to say this place up in the mountains near Okemo that does brick oven pizza is the best I've ever had.
08-17-2009, 01:43 PM
gerbick

Oh man... not the "my pizza is better than your city's pizza" debate. Almost as asinine and violent as the healthcare debates going on now.

I can't wait to see some graphs and links to Fox News or Huffington Post now... pizza, politics... I know what p-word I'd rather be talking about.
08-17-2009, 01:54 PM
silverx2

ponies?
08-17-2009, 02:10 PM
WannaBe_80z

still waiting for that honey dough recipe so I can call that my new favorite pizza.

It does have to do with the whole process to be fair. The dough is just the foundation.
08-17-2009, 02:13 PM
Loyal Rogue

Quote:

Originally Posted by silverx2

ponies?

On pizza?

Never tried it, but I'm game... so long as I find a good dough recipe first.

Last night I tried 1/3 AP flour, 2/3 bread flour, rapid rise yeast, salt, raw sugar, honey, olive oil, filtered water, and Ms.Dash Italian blend for a little extra flavor.
Mix, proof 30min, knead, proof 30min, roll, bake@450 for 13min.
Nice and tasty very crispy, thin crust, but it didn't get the large, chewy bubbles in the dough even though I purposefully didn't dock it or spread any oil/sauce/topping on the outer inch/inch and a half.
Still looking.
08-17-2009, 02:18 PM
Loyal Rogue

Quote:

Originally Posted by WannaBe_80z

It does have to do with the whole process to be fair. The dough is just the foundation.

I've already got the rest of the process nailed. I just need the perfect dough to complete the puzzle of pizza perfection.
08-17-2009, 03:02 PM
gerbick

Quote:

Originally Posted by Loyal Rogue

Ms. Dash Italian blend

You deserve a smack for this. Ms. ****ing Dash?

If you're going to throw some flavor into the dough, use natural products/herbs/ingredients. Ms. Dash though? C'mon dawg. That's like peeing in lemonade just because it's also yellow.
08-17-2009, 03:07 PM
WannaBe_80z

Quote:

Originally Posted by gerbick

http://www.xzibitcentral.com/images/xzibit16.JPG
C'mon dawg. That's like peeing in lemonade just because it's also yellow.

Sorry that's all I heard. Pimp my Pizza!
08-17-2009, 03:41 PM
silverx2

Quote:

Originally Posted by gerbick

You deserve a smack for this. Ms. ****ing Dash?

If you're going to throw some flavor into the dough, use natural products/herbs/ingredients. Ms. Dash though? C'mon dawg. That's like peeing in lemonade just because it's also yellow.

Yo dawg, i heard you like pizza in your car, so i put a pizza maker in your car!
08-17-2009, 04:32 PM
Loyal Rogue

LOL
I knew SOMEBODY would have to make a comment.

Yes, I use commercial, dried herbs.
The wife only buys Mrs. Dash because it's all natural dried herbs and spices with no salt or MSG (she's allergic).

In my defense, I keep a decent fresh herb garden... right now we're growing mexican oregano, italian oregano, sweet globe basil, thai basil, purple basil, rosemary, thyme, mint, lavender, tarragon, sage, chives, parsley, cilantro, and habanero peppers.
For the sauce and topping I only use the fresh herbs, but in breads & doughs I'll use dried herbs. (I do dry my own rosemary for bread, but anything else I have no problem with buying.)
08-17-2009, 04:36 PM
silverx2

Clearly your not a real man then LR. Real men do everything 110% When i make pizza, i make my own god damned flour from ****ing scratch, starting with the seeds that i cultivate from plants i planted in another life!

I bet they don't use Mrs. Dash at the renaissance fair.
08-17-2009, 04:37 PM
gerbick

But Ms. Dash?

I understand the no salt/no MSG - but dude. Ms. Dash.

I can't get behind that.
08-17-2009, 06:53 PM
Loyal Rogue

I'm printing "Property of a giant hamburger-eating food snob" on the back of your T-shirt.

:p

Quote:

Originally Posted by silverx2

I bet they don't use Mrs. Dash at the renaissance fair.

You'd be surprised (or maybe not) at what they use in Ren-faire food... or in Fair food in general...
I once worked at a food concession at a Ren-Faire up north and the refrigerated truck went on the fritz.
Every smelled a box-truck full of spoiling chicken? Mmmmmmmm.
So anyway, the owner was nonplussed.
Threw the chicken in garbage cans full of vinegar water to soak before cooking to "kill" any bacteria... yeah... stay away from the chicken... there ain't enough Mrs. Dash in the world to cover up that funk.