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nchiker OP t1_je9lqiz wrote

Dough Recipe. Makes two pizzas.

Bread Flour: 16 1/2 oz. (just over 3 cups)

Water: 10.3 oz. (about 1 1/8 cups)

Sugar: 2 tbsp

Kosher or Sea Salt: 1 tsp

Yeast: 1 1/2 tsp

Vegetable or olive Oil: 1 tbs

Dusting flour: For all the dusting, I use half bread flour, half semolina flour. You can use what you want.

Directions:

• In mixing bowl, mix together flour, sugar, yeast.

• While mixing with flat paddle, slowly poor water into dry mixture. Your dough will get sloppy. When it does, just give it a couple minutes to recoup and continue with small amounts of water till it's all incorporated.

• Let stand for 10 minutes+ (allows yeast to interact with water)

• Add kosher salt and olive oil. Hand knead until combined.

• Roll into a ball.

• Place in oiled bowl. Cover with plastic wrap and let sit for 12-24 hours. If 24 hours, first 12 in the fridge.

An hour before preparing the pizza, put dough onto floured surface. Cut into two pieces. Working with one piece, pull the sides up and in until the bottom side resembles a dough ball. Flip over so that the clean looking side is on top and place onto floured cookie sheet. Lightly flour top. Do the same with the other piece, and cover the cookie sheet with plastic wrap. Let rise for about an hour before flattening out and preparing your pizzas.

If using pizza steel:

• Place pizza steel on rungs second from the top.

• Preheat oven to highest temperature (550° for mine) with convection/"quick cook" engaged. Let steel sit for 1 hour in oven after it's preheated.

• 10 minutes before putting pizza in, turn off oven, and turn on the oven broiler (makes steel even hotter.)

• Once pizza is prepared, launch it into the steel with a pizza peel. Let cook for 4 minutes flat, take out and bask in the glory of your better-than-delivery pizza!

​

Edit: Several have asked for my sauce recipe. Here you go! Through the ingredients in a blender, blend until uniform but still with texture. DO NOT purée.

1 can diced tomatoes (14.5 oz.)

1 small can tomato paste (4 oz.)

1 Tbs Canola or olive Oil

2 tsp sugar

3/4 tsp dried oregano (or 2 tsp fresh oregano)

1/3 tsp garlic powder

1/4 tsp salt

1/4 tsp dried basil (or 2 basil leaves)

Crushed red pepper to taste.

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stinkerbell85 t1_jeai7an wrote

What kind of yeast?

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nchiker OP t1_jeaib8s wrote

Instant dry yeast.

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Halvinz t1_jecllmq wrote

1 1/2 table spoon of "instant dry yeast"!!!

I usually just use 0.35 "grams" (a little bit more than the third of the gram) of "fresh yeast" for a single 300 gram dough.

You got the result, and I frankly don't know how with that much "instant" yeast.

Edit: I read the measurements as table spoon where it should be tea spoon. Still that's 6.5 grams of Instant yeast. That's 18x more than what I use.

Do you live in a cooler region?

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Nyalli262 t1_jedwep8 wrote

I always use the whole packet, which is 7 grams, and I've never had any issues. Why are you gatekeeping goddamn yeast?

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Halvinz t1_jeep12g wrote

The least amount of yeast, the better. Instant yeast turbo charges the whole fermentation. Fresh yeast provides a better natural fermentation and always easier on your digestive system. That's how pizzaioli normally do it, and for a reason. And that's why they also employ Poolish and Biga techniques -- again, resorting to natural fermentation. Now that said, 7 grams is not a massive amount that would raise eyebrows, but it can be reduced considerably.

Environment temp is important to the whole process, hence the question about what region/temp the OP did his/her prepping. Temp is actually a variable in several formulas. The same formula that might work in one place might fizzle in another (trust me, I've seen it happen. That's why when I do it in a new place for the first time, I create 6 to 8 batches with various measurements to see which one works in that environment).

Finally, I don't think you know what condescension means. Not sure if you are just being too defensive or sensitive, but my questions were meant to genuinely discover more about several factors which normally leads to certain end results. Cheers.

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Nyalli262 t1_jeepuao wrote

Alright, smartypants 👍

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Halvinz t1_jefwwzt wrote

As long as you learned something today. Best of lucks.

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nchiker OP t1_jecmbhk wrote

TEAspoons! Not tablespoons :)

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Halvinz t1_jecn6b3 wrote

I caught myself before your comment.

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Nyalli262 t1_jedwgjk wrote

And yet you were still somehow able to be condescending even in the edit smh

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bobbybarista t1_jebghw8 wrote

As someone who also makes a lot of pizza at home I can’t enough endorse switching to grams over oz as it makes doing dough hydration calculations so much easier. Also type 00 flour which you can get on Amazon really helps with the gluten development

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nchiker OP t1_jebhy34 wrote

As a freedom loving American, I resent and reject this comment. This pizza tastes like liberty, and I’d like to keep it that way!

In all seriousness, I’ve tried OO flour and it’s not as forgiving as bread flour. At least the one that I got broke much more easily when stretching. May be the specific one I got, but the bread flour has worked pretty well.

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bobbybarista t1_jebk5du wrote

I fridge my dough for a few days to ferment and find it’s super important to let it get back to room temp so it relaxes before stretching. Also doing some quick math, your dough hydration is like 62% so bumping it up to make a wetter dough might also help in the not tearing department.

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nchiker OP t1_jebkwo6 wrote

Yes it would, but I like the 62% and have never had a problem with tearing except when I tried the OO flour. And yes, if you read the recipe it has the dough coming out of the fridge in more than enough time to get up to temp.

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dmadmin t1_jeax38d wrote

this looks amazing, do you have a video for making this? or similar one to yours on youtube?

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nchiker OP t1_jeaxrvl wrote

Thanks! I don't. Probably should make one up and throw it on youtube as much as I get asked that. I don't know of anyone that follows my exact process, watched several videos and read a bunch of articles/recipes years ago when putting the recipe together and incorporated something from each of them as it stood out.

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themza912 t1_jebk3ni wrote

Why would you possibly need an hour post preheat for the steel to come to steady state temp? I feel like it would be the same temp as the oven by the time the oven is preheated, at most maybe 10 mins more

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nchiker OP t1_jebkius wrote

You got me. But this is the suggestion given for pizza steel in ever recipe I’ve seen and there’s a definite difference when I try cooking my pizza after a shorter post preheat time.

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Sunbertsgilny t1_jec3ms1 wrote

Does this mean you cook the pizza on broil or do you turn it back on to bake after broiling the stone?

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apocolipse t1_jea6euf wrote

Sauce recipe???
I always like to make my own with Roasted Tomatoes (adds a nice layer of roasty sweetness). You can get them in a can pre-roasted or roast yourself in the oven, but:
1 can roasted tomatoes
1 Tbsp olive oil (extra virgin or regulra)
1 small garlic clove
1/2 tsp dry oregano
1/2 tsp kosher salt

Can also swap fresh oregano, and add fresh basil if you want. No need to cook the sauce before hand, it'll cook enough on the pizza (and tomatoes were already roasted, so...) Just toss it in a blender and get it to desired consistency.

Also, another technique for dough: Instead of 12-24hrs in bowl, you can do 1-2 hours, and then cut/ball onto prep tray and let the balls rest and rise in the fridge for 12-24-48 hours (different times lead to interestingly different crust profiles, fun to experiment, yours looks awesome btw! perfect bubbles and slight charring)
Also, type 00 flour is best for pizza dough... idk why, but literally every pizza place uses it. Caputo tipo 00 from Italy is pretty popular but theres plenty of other brands, and i you see "Pizza flour" thats all it is. It's much more finely ground than all purpose flour, which is better for pizza and pasta.
And finally Cheese!! Fresh mozzarella only!! Make your own if you want with almost expired milk, that's always fun!

(edit: My dough recipe: 1L water, 10g yeast, 55g sea salt, 1700g tipo 00 flour, 20g olive oil, same procedure as yours, salt + oil last as salt will shock the yeast if you mix the salt in water before yeast goes in. Also going by weight means no need to sift flour :P. This recipe is for a lot, i usually 1/3rd it and get about 6 dough balls)

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Yetimandel t1_jebhcai wrote

So for 2 pizzas you use:
468g flour
292g water (62%)
5g salt
10g olive oil
10g sugar
~7g yeast (12-24h)

I would use for 2 pizzas:
333g flour
217g water (65%)
4g salt
~5g olive oil (cover dough)
No sugar
<1g yeast (48-96h)

I assume you mean 550°F = 288°C for 4min, I use 450°C = 842°F for 90s.
With your temperature I would have expected the pizza to need a bit more than 4min.
Your recipe is more New York style while mine is Naples style. Both are great imo.

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simpson409 t1_jec7cqx wrote

Isn't that a lot of sugar in the dough? I know yeast acts faster if you give it sugar, but this seems excessive.

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nchiker OP t1_jec7w2v wrote

Keep in mind this recipe is for two pizzas. You can definitely use less, but I’d suggest giving this a try first. It has a very slight sweet taste to the dough, but it’s nowhere near being “sweet”. Give it a try.

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sparkdude402 t1_jecqt1f wrote

In other words.... Go to a pizza parlor and buy a pizza take it out of the box put it on the plate snap a photo put it on Reddit take all the credit 👌

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nchiker OP t1_jectns1 wrote

I’ll take that as a compliment 😎

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Dr-Fusselpulli t1_jeamc6q wrote

550° of what? Celsius? Fahrenheit? Celvin? Angle? Alcohol proof?
I need to know because this Pizza looks fantastic.

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nchiker OP t1_jeaogbw wrote

Freedom temperature units! 🇺🇸

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keanuismyQB t1_jearkkr wrote

I got a good chuckle out of the fact that in your quest to be pedantic you misspelled the only even remotely plausible alternative unit to Fahrenheit for a culinary 550 degree measurement.

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TheLadyEve t1_jebz1v1 wrote

Uh...you know it's Kelvin, right? And just Kelvin, you don't note degrees Kelvin.

Also, are you dense?

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