So I've been making more and more pizza's at home. One place I haven't invested a lot of time is making my own dough. So I decided to start researching a good dough recipe. After finding a pizza making forum, I realized that everyone on that forum is nuts much like everyone on this forum! Debating moisture content, cold fermentation vs. room temperature fermentation, Italian 00 flour vs. bread flour, and different types of yeast I found a lot of similarities with this! LOL. Both are hobbies for many and both have a great industry that was born from this passion. It made me laugh!

You forgot water quality. The difference in water is actually important. That is one reason you can't get a good bagel outside of NYC. Or replicate dough for pizza following a Chicago Deep Dish recipe in Pittsburgh.

I told my daughters just an hour ago we should make pizza tonight, but we didn't know where to get dough or how to make it.

Local grocery store stopped selling decent premade dough.

Impossible to buy great pizza near my home.

That sucks. Our local grocery store sells some very good pre-made dough. My wife makes some very good home made pizza with it. She also makes some fantastic sausage bread with it as well.

Our favorite concoction is spicy Italian sausage, asparagus, and a custom pesto/Alfredo sauce. We normally buy premade dough at the grocery store. I make my own sometimes and it is just as good. For me, the crust is just the handle for the meat and cheese. :) Spend more time getting your sauce right. Use fresh mozzarella. Use a quality pepperoni and pre-cook it so it gets nice and crispy. :)

I just use the recipe in the Kitchen Aid recipe book, used it just last night. It always works for me. Pizza dough is real easy to make if you have a machine/mixer with a dough hook.
•1 (1/4 ounce) package active dry yeast
•1 cup warm water
•1/2 teaspoon salt
•2 teaspoons olive oil
•2 1/2-3 1/2 cups all-purpose flour
1. Dissolve yeast in warm water in warmed bowl. 2. Add salt, olive oil, and 2 1/2 cup flour. 3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute. 4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes. 5. Place in greased bowl, turning to grease top. 6. Cover, let rise in warm place until doubled in bulk (about 1 hour). 7. Punch dough down. 8. Brush 14 inch pizza pan with oil. 9. Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 450°F for 15 to 20 minutes.

bit of a home made pizza nut myself..  00 flour and the dough needs a day to rest...IMHO....scratch sauce made in advance and fresh home made/ organic toppings...super hot stone (weber grill and natural charcoal)  and NY style large and thin...Mmmmmm, scratch make pies beat a cardboard box any day.

I've always like the pre-made stuff at Trader Joe's. But I want to be able to make something similar so I don't have to keep 2 in the freezer at all times. There has been many of times that I will make 4 pizza's in a night and now I've started experimenting with a dessert pizza. I would love to make a batch of 5-10 dough balls at a time. The trick is baking. Yeast, water content, and type of flour are all very important to make a great dough. And currently I suck at making it....

We use a lot of ingredients from Trader Joe's but my favorite is a Sun Dried Tomato Sausage. We make BBQ chicken, pesto chicken, Hawaiian, and all of the other usuals. I'm also working on a replica Godfather's dessert pizza!

My recent attempts include a recipe that is similar. My problem is that the dough isn't airy enough. I've tried 00 flour and bread flour for a higher protein more strecthy yield. But for whatever reason the dough comes out firm.

Once I master the dough, then I will be on to creating my own sauce.

The trick for me is to use parchment paper. Transferring onto a stone is a snap. As soon as the dough gets solid enough to slide the peel under it, I pull the paper for a crispier crust. Grilling is tough because the stone temperature can get too high which leads to a burnt crust. I tried using two stones a few times on a grill and because there was no room for the heat go around the stones, it torched the bottom of the pizza.

My dream would be to build a wood fired pizza oven!

Delete

don't know why that would make you laugh, it is true about anything. People that spend hours on a regular basis on a forum discussing something in particular do so because they are passionate about it and they will always go into the minutia. Go to a car forum and you will get the same, go to a clothing forum and you will get the same go to a TV show forum.......


not really, I know some want to believe it but for the most part the water does not play a big role in either pizza or bagels in most places in NA, you can google research on this


ROFLMAO



Any Bagel connoisseur knows there are two distinct style of bagels
Montreal style and NY style

and some will use that as a good excuse to be moot on the subject of which are better

[Link: eater.com]



while many others will pick MOntreal bagels as the best

[Link: washingtonian.com]

[Link: canada.com]


And I feel that is the reason there are places in NYC
[Link: mileenddeli.com]

that import Montreal bagels for their restaurants

or that make their own Montreal style bagels

[Link: bandbempire.com]

or that try and make a hybrid and bring the best of both worlds
http://www.blackseedbagels.com/


But even if there can be a debate on which are the best bagels, there is obviously no question on if there are good bagels outside of NY.

When I had an older Mercedes, I joined the Mercedes owners forum... Same thing... there were the know-it-alls and guys who would resort to personal attacks, and the power-trippers.

I need a real pizza, I'm going to Italy, regardless of the fact that pizza isn't really form there...

It's just better...

I used to have a 69 280sl roadster. Was 95% restored and met a few guys that were die hard fans of MB. Met a few crazies as well. Sold the car awhile back and regret it every time I think about it.

We had pizza last night, take out from one of the better local places. I might have to get into the making of my own.

The problem is that you're dealing with consumer dough, where you have to set these things up as pairs. What you want is 70 volt dough, where it's not a big deal to add on one more pizza...................


I discovered when I was about 12 and was invited to make a peanut butter and jelly sandwich over at a friend's house that for me, bread is the handle for a great glob of toppings. For them, peanut butter and jelly was like a delicate spice that shouldn't be too thick to see through.... Bread is just a handle, folks.


Usual?
Similar to bread being the handle, barbecue chicken is not a pizza ingredient. I draw the line at Hawaiian, but so do you, really: Wanna make it really Hawaiian? Use SPAM as your meat! Otherwise you're just making up an excuse to put pineapple on a food from New York or Chicago. (And who wants a Chicago pizza that makes you windy?)