Give me your best pizza dough recipe
- Thread starter Tenacious E
- Start date
Just use tortillas. Personal pizzas cooked on cast iron in a grill. The perfect thin crust pizza.
We’ve done that. Even better going that route is to fry them so they are basically flat taco salad shells, drain them, and to make a “Mexican pizza” in the oven with a refried bean base and your favorite cheese to melt. When done in the oven, Top with your favorite taco/fajita stuff. Well shit, maybe I will just do that today…
Good suggestion, but time is not a factor. Son is in college, daughter isn’t going out tonight, wife and I aren’t going out tonight, and looking looking to do a fun build your pizza night.Not what you want to hear, but I just use pre-made crusts from the deli.
When you go this route to you pre-bake the tortilla so it is crispy? Or do you put oil in there so it basically fries in the skillet?
The Dough
- 3/4 cup warm water
- 2 1/4 tsp active dry yeast
- 1 tsp organic sugar
- 1 tsp salt
- 2 tbsp olive oil
- 2 cups all-purpose flour
- Stir together warm water, yeast, and sugar. Let activate for 10 minutes – it should become foamy. If it's not foamy, then the yeast is may be too old or your water was too hot.
- Stir in oil and salt.
- Mix in 1/2 cup flour at a time.
- Knead (using your hands or a dough hook in a stand mixer) until it forms a cohesive ball. It will still be a little sticky but you should be able to pick it up as one piece. If it's far too sticky, add 1-2 more tablespoons of flour at a time until it comes together.
- Continue to knead for 5 minutes.
- Place the ball of dough into a large greased bowl. Cover with a towel and let rise in a warm location for 1 hour or until doubled in size. I let my dough rise in the oven with JUST the oven light on.
- Pre-heat oven to 450 degrees Fahrenheit (make sure to remove the dough from the oven if you let it rise in there.)
- Punch the dough down and knead a couple of times until it becomes smooth and more firm. At this point, you can store the dough in the freezer or fridge until later…or make a pizza!
I make a lot of homemade pizza and there isn’t a huge different between making the crust from scratch or the packages. Plus it’s a lot faster, although it’s difficult to get the crust super thin at home.
The biggest difference is the sauce and oven to make a good pizza. The hotter the oven the better!
When I do make myself I use:
The biggest difference is the sauce and oven to make a good pizza. The hotter the oven the better!
When I do make myself I use:
- 2-2 ⅓ cups all-purpose flour
- 1 packet instant yeast
- 1 ½ teaspoons sugar
- ¾ salt
- ⅛-¼ teaspoon garlic powder
- 2 Tablespoons olive oil
- ¾ cup warm water
One of my favorite gifs.
Pizza Dough Recipe | Street Pizza | Gordon Ramsay Restaurants
Mozzarella & Rosemary Pizza Recipe | Gordon Ramsay Recipes
My go to recipe. Works perfect on the Ooni thing as well.
Use a high quality, high gluten, bread flour. Not all purpose flour.
I use Joe’s recipe. Comes out pretty good. Haven’t tried the store bought but if there isn’t much difference, I will go that way because making at home is pain in the ass.
I have a gas oven and a solid pizza steel, both of which help.
100% All Trumps
57% Water
2.7% Salt
1.5% Sugar
0.5% Fresh Yeast
I have a gas oven and a solid pizza steel, both of which help.
100% All Trumps
57% Water
2.7% Salt
1.5% Sugar
0.5% Fresh Yeast
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www.pizzamaking.com
Many people are saying 100% All Trumps is the best there’s ever been. Can’t get better than 100%, but we may come out with 110% All Trumps.
I'm not a salt person, you can get more than your fill with the sauce/cheese/toppings imo, this will make a decent crust in a sheet pan
- 2 tsp instant dry yeast
- ¼ tsp brown sugar
- ¾ cup warm water ((110°F to 115°F))
- 1 Tbsp olive oil
- 1 Tbsp powdered milk
- ~2 ½ cups flour
