In reply to Buzzy

Buzzy said:

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What is the dough recipe?

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Used this dough recipe

https://www.google.com/amp/s/www.foodnetwork.com/recipes/michael-symon/grilled-white-pizza-8847584.amp

In reply to FIDO*98* Would at least try.

In reply to MichaelJ

MichaelJ said:

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Buzzy said:

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What is the dough recipe?

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Used this dough recipe

https://www.google.com/amp/s/www.foodnetwork.com/recipes/michael-symon/grilled-white-pizza-8847584.amp

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The recipe uses plenty of yeast, which makes me wonder if the lack of rise after thawing and baking it is because you froze the dough. I've never used frozen dough containing yeast, so I can't comment.

In reply to FIDO*98*

FIDO*98* said:

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Vegan Pizza

Whole wheat dough, fido pizza sauce, Follow Your Heart vegan mozz, oregano dusted baked tofu, kalamata olives, roasted red peppers, caramilized onion.

Sorry to ruin your Pizza thread

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Dough recipe please?

In reply to Buck Compton Looks delicious!! Thanks for sharing.

Pepperoni, peppers, onions

Actually left it in for two minutes longer than normal, so crust was crunchier than usual, but still good.

In reply to Buck Compton
I salute your fine china, sir.

You're making pizza, you're not supposed to add to the dishes you need to wash at the end.

How many cups of flour did you use for that dough?

In reply to Buzzy

Buzzy said:

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I salute your fine china, sir.

You're making pizza, you're not supposed to add to the dishes you need to wash at the end.

How many cups of flour did you use for that dough?

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About 3 1/2 cups flour to about 1 1/3 cups water (maybe a little more).

I measure out the slightly warm water and add the yeast (about 2 tsp) and a bit of agave (or sugar or honey, whatever you want) and stir it in, then wait 10 minutes and add a pinch of salt and add flour until it was the consistency I remember. This was all from memory, so I'll probably dial in some weights for the ingredients next time.

I worked the dough 2-3 times (once out of the bowl to knead it, again to fold it and make it into a ball, again into the pan) after letting it rise in between each one, so it probably absorbed more flour during that process as well.

In reply to Buck Compton
Is that pan just a normal-sized baking pan?

In reply to fav13andac1)c
We've all been there where a little error obliterates our plans for a gorgeous pizza.

How did it taste? I don't care how it ends up looking, if it tastes great, it's a success.

Pepperoni and peppers

Double pepperoni

Double pepperoni and hot sausage

Prosciutto and peppers

All four pizzas were made from one batch of dough I made last Wednesday after returning from vacation, because the first thing to do upon returning home is make pizza dough, right?

Had some stuffed shells filling left over so I used it as a topping. Delicious.

In reply to Buzzy Nice!

Double Dave's cheesesteak Stromboli copycat. Didn't have white American so I used provolone and mozz. Definitely better with the white American, but still turned out great

In reply to FIDO*98* Looks solid - were you just copying the concept or have a more specific recipe in hand?

I have had decent luck with mimicking the concept but have not been able to nail the exterior crust / seasoning (salt / cornmeal?).

In reply to sanitariex Ive been seeing a lot on OONI lately. What dough recipe are you using? Through them?

This OONI sponsored video I found looked interesting and delicious!

In reply to lazuras_dc I sort of combined a few. I've always tended to follow this guide:

https://www.crustkingdom.com/pizza-dough-hydration/

I looked at a few of the Ooni recipes and more or less built from scratch my own. Did more of a no knead with stretch and folds over a couple hours. Portioned it and formed dough balls, then to the fridge for a few days. Going to try doing a biga this weekend.

In reply to sanitariex

sanitariex said:

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I sort of combined a few. I've always tended to follow this guide:

https://www.crustkingdom.com/pizza-dough-hydration/

I looked at a few of the Ooni recipes and more or less built from scratch my own. Did more of a no knead with stretch and folds over a couple hours. Portioned it and formed dough balls, then to the fridge for a few days. Going to try doing a biga this weekend.

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Biga is always fun.

Lunch today

In reply to sanitariex Those look almost New-Haven style. Looks awesome!

Food board I need some help. My sister in law & family recently moved back to Houston and bought a house near us that had a very nice pizza oven installed in their outdoor kitchen. They haven't used it a ton this fall but the few times they have they've used pre-made dough (and came out very tasty).

They are hosting Christmas day for family and friends and we are doing pizza rather than a traditional holiday meal. Probably 20 people.

Pizza making was always a big part of our family tradition. Going back to my folks' poor, married college days we always had pizza on Sunday nights, almost always made by my dad. Probably 45 Sundays a year. When I got married my siblings gave me a stone, peel. We don't have it often but I enjoy the family tradition.

I make my dad's old recipe which is a super simple flour, water, salt & oil (no yeast). I don't love it. My folks don't even make it anymore, now my mom makes a leaven ed dough in the bread maker.

My wife and SIL want to do a trial run tonight. I'd like to try something new and could use a better recipe other than just whatever I Google on the internet. I'm even open to buying chunks of pre-made dough given the quantity that will need to be made.

Appreciate any input.

What type of pizza oven is it? Assuming it's fire?

Yes fire. Let me ping him and ask.

You could try this one.

https://www.seriouseats.com/basic-pizza-dough-for-high-temperature-outdoor-pizza-ovens-5211302

Or this one for a New Haven style

https://www.pizzamaking.com/forum/index.php?topic=63518.0

Keep in mind, I haven't tried these as I don't have a wood-fired oven. But I do trust these sources.

I realize you said tonight, but it is kind of difficult to make good pizza in a day.

Or here's a basic one I just put together through PizzApp.

2 dough balls at 250 grams each.

307 grams bread flour (100%)
184 grams water (60%)
9.2 grams salt (3%)
0.53 grams yeast

Rise for at least 8 hours at room temp.

Forno Venetzia Pronto Copper Outdoor Wood Burning Pizza Oven