Spent a few years switching recipes and getting inconsistent results. Then I realised there’s basically one base dough and you can pull it in completely different directions just by adjusting hydration /adding sugar, and baking technique.
by Beautiful-Molasses55
27 Comments
Lovely
Care to share that recipe???
recipe pls!
Nice!
The best pizza dough recipe I’ve found was on the side of the Robin Hood pizza flour bag. Beats all the internet ones.
Yours looks great! Bet it has the best crunch
Mine only started looking like this when I got an oven capable of 500 Celsius
How many grams are your dough balls?
I use a recipe once maybe, then change it to how it works better 🤣. Unless you use exact brands, exact weights, exact calibrated equipment, and have exactly the same tastes as the author, it can always be customized to adjust.
So, care to share the famous recipe?
Beautiful!
👌
Im guessing this is a clickbait post since op won’t share anything other than the pics
That looks pretty!
Care to share your non internet recipe 😉
Wowza. Worth all the work and experimenting, I bet.
Das amore!
The method:
– Flour: Caputo Pizzeria or bread flour 11%+
– Water: 65–72% (higher hydration = more fluffy crust)
– Honey: 1%
– Olive oil: 2%
– Salt: 2.5%
– Yeast: 0.1% (I’m using instant dry yeast; if you’re using fresh yeast, you’ll need three times as much; active dry yeast Not recommended, as they need to be activated in warm water)
– Young sourdough starter: a little bit (optional)
Process:
Mix 80% of the water with flour, honey, and yeast until no dry flour remains. Rest 30 minutes (autolyse)
Dissolve salt in the remaining water and add it slowly, little by little. The dough will feel sticky and fall apart — that’s ok. Try to bring it together into one piece and leave it for another 30 minutes. It will come together on its own. Then knead for about 5 minutes until smooth.
Leave to relax for about an hour. During this time do one lamination or two stretch-and-folds to build gluten strength.
The dough should reach room temperature — 22–24°C (72–75°F) — and you’ll start seeing air bubbles at the bottom.
That means the yeast is active. You don’t want it to rise in volume at this stage. Refrigerate for 24 hours.
Take it out and shape into balls. If it rose in the fridge, gently deflate it. Wait until the balls double in volume.
Meanwhile, preheat your baking steel about 6 inches (15 cm) from the broiler. For 1-2 hours. Shape your pizza. If the dough feels sticky, pop it in the freezer for 10 minutes.
Baking: for a crispy crust — convection first, then switch to broiler. For a Neapolitan-style — straight under the broiler until golden brown.
I don’t like measuring either!
This makes people upset for some reason
I’m here to tell y’all about these things called COOKBOOKS, they are better than the Internet by a country mile. With time, you learn who to trust on the Web, but the path to that knowledge leads through cookbooks.
Congrats 😠
Happy for you 😡
I NEED IT!
I know this is r/breadit, but can you please talk about some of the toppings, they look amazing?!
My pizza game took a quantum leap forward when I got a good sourdough starter
Really nice crust. Cold ferment?
Base dough: flour, water, salt, yeast.
Adjust percentages and/or add enrichments to taste or desired outcome.
Wow gorgeous
Wow! They all look amazing
God damn they’re all so fucking god.
Slide 5 depicts what I’d do if I was barely starting out making pizza LOL
NGL, the crust is the *only* thing that looks good here to me. Too topping-heavy for my tastes. Less is more, especially if you have good ingredients…