BEST PIZZA DOUGH | 8 Dough Recipe | For Wood-Fired, Propane Pizza Ovens, or Conventional Ovens
BEST PIZZA DOUGH🍕 Over 3 years deep into making pizza at home, I’ve fallen in love with the process and never crave to-go. With a little planning ahead, you can make the best homemade pizza of your life!
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Yield: 8 Fermented 9.5oz Dough Balls
Total Time: 24-72hrs
Pizza Style: Pizza Classica
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INGREDIENTS
27oz (765g) room temp water
2tsp active dry yeast
45oz (1275g) bread flour
1/3c olive oil
4tsp salt
4tsp sugar or honey
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MODIFIED TO 4 DOUGHS
14oz (395g) room temp water
1tsp active dry yeast
23oz (650g) bread flour
2.5Tbsp olive oil
2tsp salt
2tsp sugar or honey
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INSTRUCTIONS
STEP 1: Add yeast to room temp water (if doing 8 doughs) or barely warm water (if doing 4 doughs- approx. 98°F) in a large bowl, and set aside. Get another large bowl and weigh out the flour.
STEP 2: Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing). If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway thru kneading to avoid killing the yeast. Knead/mix until reasonably together, not perfect.
STEP 3: Place into airtight container with enough room for dough to double in size. It’s okay if it doesn’t double in size while fermenting in the fridge. Cover top of dough with plastic wrap to prevent “elephant skin”. Immediately move to fridge to bulk ferment for a min of 12hrs and max of 36hrs.
STEP 4: After bulk fermentation, cut into 9.5-10oz dough balls (comfortable 12” medium pizzas) and place into airtight containers. If making pizza that night, allow dough balls to sit at room temp for at least 2hrs before stretching. Dough balls can continue to individually ferment in fridge for up to 1 week.
STEP 5: Enjoy!
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Pizza oven: @halo.pg Versa 16
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FOLLOW UP
Would it be helpful to show how you can bake this pizza in a conventional oven?
Would you like a tutorial on how to shape out and toss your dough into the air?
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Save this to make great pizza at home 🫶
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#pizza #pizzalovers #foodie #pizzarecipe #pizzapizzapizza #yummy #pizzalover
Пікірлер: 52
I made for 8 people today. The dough was perfect!! After so many failures..thank you !!! Delicious
That looks so good! I've got to try this.
@thebkydpalate
5 ай бұрын
It’s worth the wait. Let me know if you try it! Would love to hear how it turns out for you.
I love how he added a recipe for only 4 dough balls since my husband and I are empty-nesters and don't feed a big family anymore.
@thebkydpalate
3 ай бұрын
Absolutely!
Wow great job!!!!
@thebkydpalate
4 ай бұрын
Thank you!!
I made it ! so far so good .. party is Sat
Looks very, very good. I will try this for sure. I ALWAYS struggle with my dough sticking to the counter or peel. Hopefully this recipe is my fix!
@thebkydpalate
3 ай бұрын
I used to as well! The key is a 3 parts flour, 1 part cornmeal mixture that goes all over the dough. Gotta keep it dry!
Can I have the link to the container you ferment in and the smaller containers for the individual balls? Thanks
Have you tried using larger containers for the final rise? I find allowing the dough to keep a roughly circular shape allows for a much cleaner "circle" at the end
@thebkydpalate
4 ай бұрын
The reason I don't use larger containers is because I make a looot of pizza dough and need the space. I've been able to make this size of container work great with the flexibility of my dough
Looks great !! Oven version please ?
@thebkydpalate
5 ай бұрын
HALO Versa 16! Great oven.
What temperature was your oven at? Thanks
I had like a 1 second crisis when you called the dough a caterpillar. Then it all made sense
@thebkydpalate
5 ай бұрын
Lol did it for my mom cause she loves those random analogies. Glad you enjoyed the video!
Found in comments 😊
Does this recipe create a crust that is crispy...or soft?
This dough looks amazing! I'll give it a try. Although the amount of salt is way too much in my opinion.
@thebkydpalate
4 ай бұрын
The amount of salt I add not only adds flavor, but preserves the dough in the fermentation process. Not too salty at all in the end!
Fresh yeast vs dry/instant yeast ? Are both ok or you prefer instant yeast ? Also 00 flour or bread flour ?? Because of i just bought a pizza stone loll gotta try this
@thebkydpalate
3 ай бұрын
Any yeast is fine! Instant yeast just doesn't need to be hydrated before mixing with all the other ingredients. I like using bread flour bc it's cheaper, more accessible, and does just as well as 00 in my opinion. But you're welcome to use 00 flour!
also, how long do you usually mix the dough for? Mix on low mixer setting?
@thebkydpalate
Ай бұрын
I do about 3 minutes on medium speed once everything is in the bowl!
Can you freeze the dough? At what point? Thank you!
@thebkydpalate
3 ай бұрын
Yes! 24hrs after portioning into dough balls. Freeze for up to 2-3 weeks
pepperoni looks awesome...what is the brand?
@thebkydpalate
4 ай бұрын
Bridgford!
@CJ-dv5lj
4 ай бұрын
K. Kink no bbkbkkknk ok k kknkkk
@CJ-dv5lj
4 ай бұрын
Nononnn
When does the sugar go in?
@thebkydpalate
3 ай бұрын
After the first few scoops of flour!
Can I use a food processor instead of a mixer?
@mason.credible638
4 ай бұрын
A mixer is best. If you don't have one, hand mixing in a large bowl with spatula is another option.
@thebkydpalate
3 ай бұрын
I don't recommend using a food processor, either mixer or by hand is best!
Please show us how to make it in a conventional oven. I appreciate.
@thebkydpalate
4 ай бұрын
I'll have a video on youtube soon! For now, I have a few videos on my Instagram showing how to do this
Hey, I can’t see the pizza sauce recipe anywhere
@thebkydpalate
4 ай бұрын
It’s on my Instagram, I’ll get it posted here! Here’s the link for now: instagram.com/reel/C1zmAG1OIGM/?igsh=N2Q3emdpamJ6cDU5
@IzzyEatz
4 ай бұрын
@@thebkydpalate thank you
do you like this better than starting with a poolish?
@thebkydpalate
Ай бұрын
It's a much simpler method, yes.
Can I recipe 🙏
@thebkydpalate
Ай бұрын
In the description!
You forgot the sugar
No one let's it rise anymore, I guess that idea passed away.
@thebkydpalate
3 ай бұрын
Are you referring to same-day dough?
Why you don't measure ingredients in grams? 'Yes, I am American, but all the great recipes are with the metric system.
@thebkydpalate
Ай бұрын
I find that measuring by ounces are the perfect precision medium between measuring by cups and measuring by grams (for this recipe). It doesn't need to be as precise as grams, but it needs to be more precise than cups. That's my opinion!