Looking for the perfect pizza dough

[eissa]

I make pizzas occasionally, and sometimes the dough comes out just perfect, and other times no so much. It's the simplest of things to make, but I have yet to master it, and it drives me nuts! If anyone has the perfect, no-fail pizza dough recipe, please share. Thanks!

[Stinky The Clown]

1. Frozen dough from the grocery store

It is a 95% product, meaning you can do better, but the effort is likely not worth it for all but the most singularly special occasion.

[bif]

2. I just bought a bag of Trader Joe's

I used to make my own, but I found it's not really worth it. Trader Joe's is 99 cents I believe. I'm making a salmon pizza, and the dough works out well every time. Plus their pizza sauce is good as well. I've gotten lazy in my old age!

[Laura PourMeADrink]

3. I haven't either. I would love to make a thin crust that's crispy and doughy too

I have made it many many times...but not always a success. seems there are
multiple recipes though. some call for sugar, some honey. some say wait until
the yeast bubbles up. some have you sprinkle the yeast right in the flour.

I have learned one thing though...it is better to go more wet and add flour if it sticks. The dough
is bouncy and pliable. But, unfortunately, even though I have mastered that part - doesn't equate
to perfect pizza.

[bitchkitty]

4. I have heard that a pizza stone does wonders. n/t

[MrMickeysMom]

5. I just tried this stuff in the dairy section that I think is great...

I've also made my own pizza dough, so if this turns you off, tell me, and I'll share it...

The stuff in the store is in the dairy section and you pop it open like biscuits. It easily is spread on a pizza 9 by 13 sheet, and wahlah pizza dough!

[eridani]

6. I've had good luck with the KitchenAid recipe, but it isn't thin crust n/t

[msanthrope]

7. You can't make pizza dough the same day. It has to be in the fridge

for a day in order to cold rise. That's how good pizza joints do it--it proofs in the fridge. If you let it get too warm it just gets poofy when you cook it.

Really good recipes are always for vast amounts--this is the best cut down recipe I've ever found. Makes two 13 inch crusts, but I usually pull them much thinner.

Use a food processor fitted with the dough blade--

16 1/2 oz bread flour. I do not use extra for kneading or pulling, but you could. This is about 3 cups.
1 1/2 tsp of sugar
1/2 tsp instant or rapid-rise yeast--measure generously from a packet if you have to.
10 1/2 oz of ice water. Scant if humid.

1 Tbsp olive oil.
1 1/2 tsps. regular salt.

Put the flour, sugar and yeast in the processor and pulse. Then let it run, and flow in the water and process until it is a sticky ball. Let rest there for 10-15 mins. Then process in the salt and oil for a minute. When it's shiny and cohesive, dump it out onto a board, give it about 30 seconds of hand kneading, shape it into 2 balls, and then put them in an oiled bowl, covered, in the fridge until the next day.

Next day, take out your dough and let it rest for 20-40 mins. Take one dough ball, tent your fingers, and begin stretching from the center. Oil your pizza pan lightly and dust with cornmeal. Stretch your dough, and then let it rest for 10 mins. Don't rush it. then restretch, top and cook.

[Aerows]

12. That looks awesome. n/t

[Lucinda]

8. I use a focaccia recipe that I didn't let rise a second time and found that it makes the

perfect thin crust dough, for us anyway. Do you prefer thin crust or thicker?


Pizza Dough - Thin Crust

Ingredients:
3/4 oz Rapid Rise Yeast
1 1/3 to 1 1/2 c lukewarm water*
3 tab olive oil
5 cups unbleached bread flour (AP is ok too...but I usually use bread flour)
2 teaspoons salt (kosher or sea salt)

Prep:
(I prep in my mixer ~ can be done by hand)
Cream the yeast with apx 4 tbsp of the water
Add remaining water
Stir in the oil
Sift flour and salt together
Combine wet and dry and mix to form a soft dough
Turn onto floured board (or use dough hook in mixer)
Knead 8-10 minutes until dough is smooth and elastic
Place in lightly oiled bowl, cover with plastic wrap and let rise 1 1/2 hours
Cut into 6 chunks and refrigerate in plastic zip bags.

To use:
Take from fridge
Pat with olive oil and let sit at room temp for about half an hour - then roll out, top, and bake 8-10 minutes in a preheated 500 degree oven.


* I will also occasionally add a bit more water after the flour goes in if I need it. It is NOT a wet dough though. Mountain air does weird things when baking.

[eissa]

9. THIS is exactly what I make!

The only difference was that I never refrigerated it, and both you and msanthrope say that you need to. I guess that's what I've been doing wrong.

I don't mind the freezer dough -- I've never tried it, but I kind of prefer to make it fresh and use it right away. I will try the placing the dough in the refrigerator and see if that makes the difference.

[Lucinda]

10. I have made it right away with no trouble

but it is better afterwards. I also bake mine at really high heat.

[Aerows]

13. That looks great, too.

Lord, I'm on good recipe overload .

This forum just rocks!

[Aerows]

14. Now you are just making us all drool all over ourselves

Dear god, Lucinda, that sounds awesome.

[Lucinda]

15. It's crazy easy to make, and the dough will keep several days in the fridge

This makes 6 good sized "personal pizzas" - One will go for two meals for me. One for Bill.

[Aerows]

11. Me too!

Heavens, I need a good dough recipe, and it appears!