Author Topic: RG's Pizza Dough Recipe  (Read 1292 times)

RG

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RG's Pizza Dough Recipe
« on: April 12, 2015, 11:16:37 AM »
Let me preface this by saying that I am NOT in the same league as our resident Pizza Chef, Greg!!

This is a dough that I've used for years, comes out really nice and is a real easy dough to make. You'll notice that I measure everything in grams as it's more accurate than ounces. Almost everything I bake I measure in grams. The lone exception to this is cookies. Kind of hard to mess up a cookie, lol.

I use a Kitchenaid mixer with a dough hook attachment. The KA has been one of the best things I've ever owned, I use it for ALL of my baking. Doughs, breads, cookies. I even use it with the paddle attachment to shred cooked chicken for use on nachos or in enchiladas or burritos. Absoulte great tool to have in the kitchen. If you don't have one, you can knead this dough the old fashioned way and still get a nice dough.

Jason's Pizza Dough

500 grams King Arthur Bread Flour
500 grams Caputo 00 Flour
630 Grams warm water
20 grams salt
6 grams Active Dry Yeast
2 Tablespoons Sugar
2 Tablespoons Olive Oil

Combine both flours by sifting into a large bowl. Take 600 grams of the flour and put into your kitchen aid mixing bowl.
Take the warm water and mix in the sugar and yeast and let the yeast activate, it will bubble. Takes about 30 minutes.
Dump yeasty water (sounds yummy no?) into kitchen aid bowl
Put on dough hook and run on speed 1-2 until it is mixed thoroughly
Let sit for 30 minutes to autolyze
Add remaining flour and salt to bowl
Turn mixer back on speed 2 and as dough starts to form a ball, slowly add the oil, more may be needed so that it wipes the edges clean and no longer sticks.
Once dough is made, use oiled hands to remove from mixer bowl and form dough into a ball by folding dough inward until a smooth ball is made then put into a greased bowl and cover. Let it sit for about an hour until it doubles in size, punch it down and then portion into smaller balls.
200-250 gram balls for personal pizzas or make into 4 equal balls for 4 thicker dough medium pizzas or 2 balls for 2 thicker dough large pizzas.
Dough can be frozen in airtight plastic containers. If you are using same day, oil a cookie sheet/baking tray and put dough balls on tray and cover with cooking spray coated plastic wrap. They will still proof in the fridge, you want to let them sit out at room temp to warm and soften. When they double again they are ready to slap out into a pizza on a floured surface.

The dough tastes best when you can make it up, make into desired dough ball sizes and let proof 1-2 days in fridge. The taste develops as it proofs. My personal preference is to make the dough, proof it overnight and then take out of the fridge 2 hours before I need it to let it warm to room temp and then slap it out into a crust while it's warm and pliable. This dough is an absolute joy to work with. It is tender on the inside and has a nice crumb and chew.

If you don't have Caputo 00 Flour, you can use 1000g of King Arthur Bread Flour only and still get a very nice dough. I ONLY use KA Flour period. It costs a little more but it's worth every penny. White Lilly, Martha White, store brands......they suck in comparison. Trust me on this.

It's a lot of work (not really, just takes time) but it's worth it!

Enjoy!!

gregbooras

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Re: RG's Pizza Dough Recipe
« Reply #1 on: April 12, 2015, 02:43:06 PM »
Hey Jason,

I have seen the things you grill/smoke and bake and everything looks great. The only thing I (do different) in anything that I bake is to use spring water. I know many folks just use tap water and it works fine, but it can cause issues with the yeast and rise of the dough.

Greg


coachB

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Re: RG's Pizza Dough Recipe
« Reply #2 on: January 28, 2016, 11:40:39 AM »
Hey Jason

Why the 50/50 flour mix?  I use KA Bread (up until now) and while it is better than other flours I still am not crazy about the results.  Taste is fine but texture is not what I like.  Airiness of the crust is negligent and seems tough like real crusty Italian bread.  I am having the Caputo 00 blue bag sent in with the hope that it would alleviate the problem.  You have the Caputo but still go 50/50.  Why?

I cook in a 525 electric oven on a 1" stone.  I am awaiting delivery of an oven accessory that claims to bring oven temps to 750+.  It is called The Pizza Dome.  If it performs as claimed I should be able to do Neopolitan and NY pies.  I have the San Marzanos, Ezzo pepperoni, and mozzarella from PennMac (Savoy and Saputo) to duplicate the Grande East Coast Blend which is no longer available. 

I am originally from New Haven CT and I grew up with so many truly great neighborhood pizza joints readily available it was ridiculous (you can always trust a place that calls their pies "apizza--ah-beetz).  While my pies have been better than what I have found locally available in Myrtle Beach they are still not to my satisfaction.  If all of the above doesn't work I'll give it up and settle for the shrimp and oysters down here.  I hate fried chicken.

Again, why the 50/50?
Bill from Myrtle Beach SC

RG

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Re: RG's Pizza Dough Recipe
« Reply #3 on: February 04, 2016, 08:20:58 PM »
Hey Jason

Why the 50/50 flour mix?  I use KA Bread (up until now) and while it is better than other flours I still am not crazy about the results.  Taste is fine but texture is not what I like.  Airiness of the crust is negligent and seems tough like real crusty Italian bread.  I am having the Caputo 00 blue bag sent in with the hope that it would alleviate the problem.  You have the Caputo but still go 50/50.  Why?

I cook in a 525 electric oven on a 1" stone.  I am awaiting delivery of an oven accessory that claims to bring oven temps to 750+.  It is called The Pizza Dome.  If it performs as claimed I should be able to do Neopolitan and NY pies.  I have the San Marzanos, Ezzo pepperoni, and mozzarella from PennMac (Savoy and Saputo) to duplicate the Grande East Coast Blend which is no longer available. 

I am originally from New Haven CT and I grew up with so many truly great neighborhood pizza joints readily available it was ridiculous (you can always trust a place that calls their pies "apizza--ah-beetz).  While my pies have been better than what I have found locally available in Myrtle Beach they are still not to my satisfaction.  If all of the above doesn't work I'll give it up and settle for the shrimp and oysters down here.  I hate fried chicken.

Again, why the 50/50?

I've done all Caputo but I like the mixture of the 2, it gives you an airy crust with a little chew. It's more than just the flour though, it's the preparation. The right proof time, etc.. The method I listed above works wonders if followed. The partial mix and autolyse is crucial as is the overnight refrigerated proof and then the warm proof (dough rising to room temp) before slapping it out. This dough when made the way I laid out is BEAUTIFUL to work with, soft as a baby's bottom!   
Jason from Conyers GA