So some joked with me the other day in the members section I should start a Homemade Pizza thread. So I figured why not. I make a lot of pizza. I have been making it at home for almost 7 years now. I have used a ton of recipes. Some are good and some where really bad. It has taken a long time for me to get it to where I can consistently make the dough, sauce, form a proper pizza and get good results. These days I mostly make 2 versions. One is a oven temp pizza which I cook at 550 degrees on a pizza steel. The other is a Neapolitan pizza which I cook in a pizza oven at 850+. I use different doughs for these 2 versions. I also sometimes make deep dish and other variations but these are my go to.
I hope this thread can be a place to share recipes, techniques, resources and ideas. I will start by posting my dough recipe for NYC style oven pizza. This pizza has a thin bottom with a decent crust that is still foldable as a slice but cooks up firm enough to pick up off the plate without it collapsing. I weight all my ingredients when baking. It allows you to keep the moisture ratios consistent as you scale a recipe up or down.
NYC Pizza Dough Recipe 1 Pizza
Combine yeast, flour, water and malt powder. Mix by hand or in a stand mixer until combined. Then add the sea salt and olive oil and knead the dough for 3-5 minutes. Cover with a damp towel and let it sit at room temp for 20 minutes. After 20 minutes form the dough into a ball and store it in an air tight container with enough room for it to rise. It will almost double in size. Cold proof it for 24-48 hours in the fridge. You can go as long as 72 but your rise is going to suffer. The longer cold proofs are what make for better crust. It will have a better crumb and better flavor. Take it out 1 hour before you are going to use it to let it get to around 60 degrees before attempting to form the pizza.
The malt powder and the olive oil are the cheats in this recipe. They are there to compensate for the lower temp vs a neapolitan pizza oven at 850+. You can use high protein bread flour but there are better flours out there. Moloino Caputo 00 Americana Pizza Flour is a good choice. You can get it on Amazon. The other great flour is All Trumps non-bromated flour. https://www.megansdesserts.com/store/all-trumps-high-gluten-flour-by-general-mills-7lbs-details.html
I hope this thread can be a place to share recipes, techniques, resources and ideas. I will start by posting my dough recipe for NYC style oven pizza. This pizza has a thin bottom with a decent crust that is still foldable as a slice but cooks up firm enough to pick up off the plate without it collapsing. I weight all my ingredients when baking. It allows you to keep the moisture ratios consistent as you scale a recipe up or down.
NYC Pizza Dough Recipe 1 Pizza
- 2.25 grams of yeast
- 147.5 grams of water
- 227 grams of high protein flour
- 4.5 grams of malt powder
- 2.5 grams olive oil
- 4.5 grams fine sea salt
Combine yeast, flour, water and malt powder. Mix by hand or in a stand mixer until combined. Then add the sea salt and olive oil and knead the dough for 3-5 minutes. Cover with a damp towel and let it sit at room temp for 20 minutes. After 20 minutes form the dough into a ball and store it in an air tight container with enough room for it to rise. It will almost double in size. Cold proof it for 24-48 hours in the fridge. You can go as long as 72 but your rise is going to suffer. The longer cold proofs are what make for better crust. It will have a better crumb and better flavor. Take it out 1 hour before you are going to use it to let it get to around 60 degrees before attempting to form the pizza.
The malt powder and the olive oil are the cheats in this recipe. They are there to compensate for the lower temp vs a neapolitan pizza oven at 850+. You can use high protein bread flour but there are better flours out there. Moloino Caputo 00 Americana Pizza Flour is a good choice. You can get it on Amazon. The other great flour is All Trumps non-bromated flour. https://www.megansdesserts.com/store/all-trumps-high-gluten-flour-by-general-mills-7lbs-details.html