Pizza crust recipe?
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stevo137
Super Member
We use this one from the bread machine recipe and it makes a nice thin crust pizza.
Or on days when you don't want to do all of the work you can pick up a Home Run Inn cheese pizza add sliced mushrooms and cook in the original Tombstone Or Nemco pizza oven. ;-)"
Or on days when you don't want to do all of the work you can pick up a Home Run Inn cheese pizza add sliced mushrooms and cook in the original Tombstone Or Nemco pizza oven. ;-)"
Last edited:
xero-D-hero
Super Member
OooohhhhKaaaayyyy just remember you asked for this,LOL. 
My Pizza dough:
3 to 3 1/2 cups high gluten flour (12% protein or higher)
3/4 to 1 cup water (warm)
1 tbsp. oil (olive oil or vegetable oil)
1 1/4 to 1 1/2 tsp. active dry yeast
1 1/4 to 1 1/2 tsp. sugar
1 tsp. salt
With this recipe,mix most of the water,yeast,sugar,and salt till they fully disolve,then add the flour till you start to get a decent dough ball formed,you dont want the dough too dry or too moist,you want the dough just moist enough to keep the dough ball together and not much more.
Then I retard the dough for a full day in the fridge (24 hrs.),this is supposedly very important to get a nice crispy thin crust with the right flavor.
The next day allow the refridgerated dough to warm up to room temps before sheeting (rolling out) the dough.
The next big detail is adding a tiny bit more flour to the mix while sheeting the dough,this happens on it's own while you roll out the dough on a flat surface dusted with more flour,so you see you'll be adding just a tiny bit more flour as you sheet the dough this way,believe it or not,this step is key.
The only other real detail is to be sure to dock the dough,you can use a fork or a true dough docker to prick some holes into the crust to prevent air bubbles.
Oil or dust the surface you use for cooking the pie on,here the choice is yours.
If using a stone,dusting with flour or cornmeal is better,pizza pans can go either way.
As for pre-cooking the crusts,again,that choice is yours.
You can get two smaller pies with this recipe,or one larger with a little extra left over.
(If inclined one can make pepperoni and/or cheese rolls/sticks w/the leftover dough or such)
It still will take some practice and patience to get good at making this,but the more you do it,the easier it gets.
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FYI: The recipe I use for thin/crispy crust calls for virtually no rise time.
Instead some extended time in the fridge is used to avoid rising,that is called "retarding" the dough.
This gives the dough a very "yeasty" flavor.
But most deep dish/pan pizza doughs will need at least one rise/punch down to work well,usually that rise/punch down routine is done twice for best results.
In my experience,if the dough resists stretching,the flour's gluten content is'nt high enough (13 to 14%) for the recipe being used.
That or the ingredient mix is a bit too dry or such.
The higher the flour's gluten content is,the more liquid it will tend to absorb.
So thin crusts with high gluten content flour will need more liquid in them than a thicker crust with lower gluten content in the flour.
-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Mine always have meat toppings on 'em,and typically the cheese can incl. any/all > mozzarella/provelone/romano.
And they always get spicy italian sausage & pepperoni as SOP.
Also I'll often add a nice bit of some smoked ham and/or some crispy bacon pieces or such,pretty basic really.
The dough is the hardest thing for me to get "right" most times.
Next hardest is the sauce.
IMO those to make or break any pizza,home-made or take-out.
And yeah,high oven temps are key too,500° (or more) is best,which is often as hot as one's oven can go.
Now for the visual vvvv aspect vvvv .
Honestly not a whole lot different than Steveo137's bread maker recipe,but often the devil is in the details.
FWIW ~ HTH
Bret P.
My Pizza dough:
3 to 3 1/2 cups high gluten flour (12% protein or higher)
3/4 to 1 cup water (warm)
1 tbsp. oil (olive oil or vegetable oil)
1 1/4 to 1 1/2 tsp. active dry yeast
1 1/4 to 1 1/2 tsp. sugar
1 tsp. salt
With this recipe,mix most of the water,yeast,sugar,and salt till they fully disolve,then add the flour till you start to get a decent dough ball formed,you dont want the dough too dry or too moist,you want the dough just moist enough to keep the dough ball together and not much more.
Then I retard the dough for a full day in the fridge (24 hrs.),this is supposedly very important to get a nice crispy thin crust with the right flavor.
The next day allow the refridgerated dough to warm up to room temps before sheeting (rolling out) the dough.
The next big detail is adding a tiny bit more flour to the mix while sheeting the dough,this happens on it's own while you roll out the dough on a flat surface dusted with more flour,so you see you'll be adding just a tiny bit more flour as you sheet the dough this way,believe it or not,this step is key.
The only other real detail is to be sure to dock the dough,you can use a fork or a true dough docker to prick some holes into the crust to prevent air bubbles.
Oil or dust the surface you use for cooking the pie on,here the choice is yours.
If using a stone,dusting with flour or cornmeal is better,pizza pans can go either way.
As for pre-cooking the crusts,again,that choice is yours.
You can get two smaller pies with this recipe,or one larger with a little extra left over.
(If inclined one can make pepperoni and/or cheese rolls/sticks w/the leftover dough or such)
It still will take some practice and patience to get good at making this,but the more you do it,the easier it gets.
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
FYI: The recipe I use for thin/crispy crust calls for virtually no rise time.
Instead some extended time in the fridge is used to avoid rising,that is called "retarding" the dough.
This gives the dough a very "yeasty" flavor.
But most deep dish/pan pizza doughs will need at least one rise/punch down to work well,usually that rise/punch down routine is done twice for best results.
In my experience,if the dough resists stretching,the flour's gluten content is'nt high enough (13 to 14%) for the recipe being used.
That or the ingredient mix is a bit too dry or such.
The higher the flour's gluten content is,the more liquid it will tend to absorb.
So thin crusts with high gluten content flour will need more liquid in them than a thicker crust with lower gluten content in the flour.
-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Mine always have meat toppings on 'em,and typically the cheese can incl. any/all > mozzarella/provelone/romano.
And they always get spicy italian sausage & pepperoni as SOP.
Also I'll often add a nice bit of some smoked ham and/or some crispy bacon pieces or such,pretty basic really.
The dough is the hardest thing for me to get "right" most times.
Next hardest is the sauce.
IMO those to make or break any pizza,home-made or take-out.
And yeah,high oven temps are key too,500° (or more) is best,which is often as hot as one's oven can go.
Now for the visual vvvv aspect vvvv .
Honestly not a whole lot different than Steveo137's bread maker recipe,but often the devil is in the details.
FWIW ~ HTH
Bret P.
GSS61
Super Member
Jeff Varazano became famous in the mid 2000's for his website that thoroughly details how to produce legit Naples style pizza at home... he now has a successful chain of artisan pizzerias in the Atlanta area
http://www.varasanos.com/pizzarecipe.htm
http://www.varasanos.com/
http://www.varasanos.com/pizzarecipe.htm
http://www.varasanos.com/
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IPADave
Turning a whiter shade of pale.
@xero-D-hero Nice looking pie!
-Dave
-Dave
xero-D-hero
Super Member
jimfet said:
SteveO137 said:
IPADave said:
Thanks guys.prisoners said:
That was the only way to get a really good thin crust pizza when I was living down in ATX.
And growing up wedged between Chicago & Milwaukee I was practically raised eating great thin crust pizza.
So after moving down there a few calls to friends in the 'za biz,and some additional research built my understanding of making that sorta pizza crust.
Now that I'm back up north (SE. Wisc) it's just waaayyy easier to go back to buying 'em at the local pizza places,LOL.
Necessity is indeed often the mother of invention,,,as well as learning new skills...
But sometimes laziness can trump all if a handy shortcut is available as an option.
FWIW
Bret P.
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C6Bill
Super Member
James Hart
Webguy :: Bassist
4 cups Bread Flour (I use King Arthur brand)
1.5 tbs sugar (I usually use 1 TBS of Malt Syrup... I keep a jar on hand for Bagels)
2 tsp salt
2 tsp Yeast (I keep Saf-Instant on hand, comes in 1 pound sacks)
3 tbs oil
1.5 cup warm filtered water
Put the water in a measuring cup, microwave until on the hot side of warm... google temp vs yeast, I judge it by my finger. Add malt syrup (or sugar), oil, and yeast. Mix completely and let sit a few minutes until foamy.
Put flour and salt in a big bowl, add wet, combine, kneed. I use a dough wisk and kneed by hand, it is a 15-20 minute task minimum.
Split into 3 balls, form into balls (check youtube for the technique). Place in oiled air tight containers and refrigerate. The secret I've found to great texture and flavor is slow rising in the fridge... 3 to 5 days is best. I bought round 'stacking dough tins' with a couple lids from https://www.webstaurantstore.com/ (they sell the yeast too)
Also as said here, high temp is crucial... I set my over to 525 (highest it goes), let it preheat for 15-20 longer than the buzzer telling me it got there.
We like a thicker crust... but it stretches out thin too
Off topic, but here are my Bagels
1.5 tbs sugar (I usually use 1 TBS of Malt Syrup... I keep a jar on hand for Bagels)
2 tsp salt
2 tsp Yeast (I keep Saf-Instant on hand, comes in 1 pound sacks)
3 tbs oil
1.5 cup warm filtered water
Put the water in a measuring cup, microwave until on the hot side of warm... google temp vs yeast, I judge it by my finger. Add malt syrup (or sugar), oil, and yeast. Mix completely and let sit a few minutes until foamy.
Put flour and salt in a big bowl, add wet, combine, kneed. I use a dough wisk and kneed by hand, it is a 15-20 minute task minimum.
Split into 3 balls, form into balls (check youtube for the technique). Place in oiled air tight containers and refrigerate. The secret I've found to great texture and flavor is slow rising in the fridge... 3 to 5 days is best. I bought round 'stacking dough tins' with a couple lids from https://www.webstaurantstore.com/ (they sell the yeast too)
Also as said here, high temp is crucial... I set my over to 525 (highest it goes), let it preheat for 15-20 longer than the buzzer telling me it got there.
We like a thicker crust... but it stretches out thin too
Off topic, but here are my Bagels
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whoaru99
Epic Member
OooohhhhKaaaayyyy just remember you asked for this,LOL.
Indeed I did. Now have a dough ball in the fridge. This one may not get the full 24 hours of fridge time, but it'll get ~18.
whoaru99
Epic Member
James Hart
Webguy :: Bassist
12oz warm water (filtered tap water nuked for 45 seconds) + 1.5 tsp yeast + heaping tbs of Malt Syrup. Mixed completely and left to foam for 5-10 minutes. Added to 2 tsp salt and 4 cups King Arthur Bread flour mixed in a large bowl.
Kneed about 15 minutes, chop into 6 hunks... roll each into a log about 12 inches long, wet one end and overlap the ends an inch or 2. Work together so that it is about the same thickness all the way around. Place on corn meal dusted plate/tray/whatever (I use pizza dough tins), cover and put in fridge for 12-18 hours
preheat oven to 450 for at least 30 minutes, pull rings from fridge, boil each for 30 seconds, holding them submerged (I use a regular large sauce pan 1/2 full with filtered water and do them one at a time). Once all are boiled and sitting on cooling rack, dip both sides in topping of choice, place on parchment lined glass or heavy baking sheet for 15 minutes (thin dark cookie sheets cause bottoms to be too dark, Glass needs an extra minute or 2 total bake time).
give them 15ish minutes to cool... or don't if you can handle them burning hot
and enjoy with the family...
whoaru99
Epic Member
@xero-D-hero
Test cook of a bit of the dough turned out really nice. It's what I was looking for. After 5 min on a heated stone at 525, it was crispy on the outside with a bit of chew remaining in the middle.
Thanks!
Test cook of a bit of the dough turned out really nice. It's what I was looking for. After 5 min on a heated stone at 525, it was crispy on the outside with a bit of chew remaining in the middle.
Thanks!
Blue Shadow
Waiting for Vintage Gear from this century
Way too many different recipes for all different kinds of dough on this forum. https://www.pizzamaking.com/forum/index.php
I've tried a few. does pizza ever come out bad? Think I'll try the xero recipe next.
I've tried a few. does pizza ever come out bad? Think I'll try the xero recipe next.
