Share Your Best Pizza Dough...

rickjames · 11 Jun 2015 at 12:13

I use the Pizza Pilgrims frying pan pizza recipe, works well http://pizzapilgrims.co.uk/frying-pan-pizza-recipe/

Jonny69 · 15 Jun 2015 at 13:58

FrenchTart said:
It depends on the flour - for pizza you want a decent 00 flour which will have as high (or higher) protein content than your average strong white bread flour, which in turn means more gluten formation.

I don't agree. I haven't had good results using 00 flour with any kind of bread.

FrenchTart · 15 Jun 2015 at 14:02

Well, pizza geeks/snobs would disagree

I'm not saying you can't get good results with other kinds of flour of course.

It could be that the particular brand of 00 you tried wasn't good.

There's a bit of talk about flour, and specifically 00 flour, here: http://slice.seriouseats.com/archives/2011/06/the-pizza-lab-on-flour-foams-and-dough.html

But there's much more detail and analysis on sites such as The Fresh Loaf.

Sunbed · 15 Jun 2015 at 16:22

FrenchTart said:
It is sacrilege but if it works for you that's all that matters

You mean it is sacrilege to pop the bubbles or to not pop them?

I'll have to try your pizza dough recipe sometime soon because I've never had success in the past.

FrenchTart · 15 Jun 2015 at 16:36

Sunbed said:
You mean it is sacrilege to pop the bubbles or to not pop them?

I'll have to try your pizza dough recipe sometime soon because I've never had success in the past.

I meant more that part where you cook the base separately before adding toppings

If you're getting too big bubbles I'd suggest maybe about 60 minutes before you plan to cook give the dough another quick knead. This will mean that when it re-rises the gas bubbles will be smaller, hopefully meaning you don't need to pop any.

edit: You've reminded me that I need to re-upload all my recipe/cooking images to alternative hosting though. I forgot that they were all hosted on my old dedi.

rexehuk · 2 Jul 2015 at 10:28

There is a really good site for this... explaining different doughs.

http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html

I am currently in the process of finishing a pizza oven that costs only ~£50 and takes 20 minutes to build... and can be taken down after.

Pics I'm sure will make it's way on here saturday when it's fired up.

FrenchTart · 2 Jul 2015 at 10:30

Serious Eats does have some good articles.

Very interested to hear about the pizza oven. Is there a guide online that you're following?

arknor · 2 Jul 2015 at 11:27

Jonny69 said:
I don't agree. I haven't had good results using 00 flour with any kind of bread.

more protein = more stretch good for pizza dough

dominoes etc probably use a mix of 00 and semolina

FrenchTart · 2 Jul 2015 at 11:34

00 flour refers to how finely it is ground. You can get high and low protein versions of it

Tyrone1Wils · 2 Jul 2015 at 12:04

rexehuk said:
There is a really good site for this... explaining different doughs.

http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html

I am currently in the process of finishing a pizza oven that costs only ~£50 and takes 20 minutes to build... and can be taken down after.

Pics I'm sure will make it's way on here saturday when it's fired up.

Interested in the pizza oven too!
Love a DIY project

arknor · 2 Jul 2015 at 13:55

FrenchTart said:
00 flour refers to how finely it is ground. You can get high and low protein versions of it

yea but most versions are for making pasta and won't be low

rexehuk · 2 Jul 2015 at 18:50

FrenchTart said:
Serious Eats does have some good articles.

Very interested to hear about the pizza oven. Is there a guide online that you're following?

Sure, it's this one here with a few mods.

http://www.gardenfork.tv/brick-pizza-oven-video-and-plans-gf-tv

So far I'm using

1 x Wooden Pallet
2 x Concrete Backer Board (exact measurement of pallet no cutting) - £20
120 Clay Class B - £20 (Found on The tree of gums)
6 x 90 degree rails - £30 from Selco

My design is modified on his, I have bricks with holes in so my floor is actually double his thickness as I've laid them on the side.

For the dough, I've got a huge order of Shipton Mill in http://www.shipton-mill.com/

Currently doing 5 day cold no knead with 00, but have a load of organic white flour and semolina so will do a few 00+semolina / White+Semolina in 15% mixtures.

rexehuk · 4 Jul 2015 at 21:13

Thought I'd share this for anyone interested... Pizza oven built today, missing bit of the roof but functioned perfect. Next time ill build the final part of roof and drop it down a bit.

Some pictures of the build and pizzas.

Build

Fired with kindling / seasoned hard wood and then cooking with kiln dried hard wood as well as maintaining fire.

Pizzas
This dough is the best I've done to date... it was like being back in Rome. For the tomato I did as they do in italy, plum out of tin, through a siev and straight onto pizza, no seasoning needed (and not going back!). I will however get some san marzano next time to see if there is a noticeable difference.

First one

Second

Third

I'm not going back to oven home pizzas now... nothing compares to this. 250c oven and pizza stone just don't cut it! Next time we're going to do a new york dough.

FrenchTart · 28 Jul 2015 at 21:59

I missed this previously. That looks awesome

What hydration ratio do you go for with your dough? I'm a fan of 65%.

rexehuk · 29 Jul 2015 at 19:35

FrenchTart said:
I missed this previously. That looks awesome

What hydration ratio do you go for with your dough? I'm a fan of 65%.

Indeed, was 65% and the dough there was Neapolitan 5 day cold ferment.

Had another round since then with friends over and came out better but only did 2 days so less flavour... more consistent with rolling pin, the ones in those pics were hand stretched which is really difficult!

Going to do another 5 day and then try NY dough with olive oil

I'll make a build thread if anyone is interested, just incase others want to give it a go.

FrenchTart · 11 Aug 2015 at 09:38

Woot, my new pizza oven just arrived:

http://www.amazon.it/gp/product/B002VA4CDI

I'm going to make up a batch of dough tonight to cold-ferment and whilst that's sitting around apply a few of the mods that should massively improve the oven compared to stock.

Kimi · 11 Aug 2015 at 09:54

That pizza oven is fantastic. I was looking to build a permanent one in my new house when i move. I think ill do one like that instead. Have you cooked anything else in there?

FrenchTart · 11 Aug 2015 at 10:38

Kimi said:
That pizza oven is fantastic. I was looking to build a permanent one in my new house when i move. I think ill do one like that instead. Have you cooked anything else in there?

It's literally just arrived today so I've not cooked anything yet. I'll be posting with my results once I manage to give it a go though

edit: Lol, you were clearly talking to rexehuk

Glaucus · 11 Aug 2015 at 10:42

That looks good. Still low temp, but still almost twice as hot as a normal oven. Be interested in the results. As it's compact and convenient.

FrenchTart · 11 Aug 2015 at 10:44

Once you've modded it you can reach much higher temps. I probably won't do absolutely everything initially but disabling the thermostat and adding an extra heat reflector are relatively simple mods I'll be applying. Eventually I'll look into adding a motor to rotate the stone and an extra heating element to the top.

Share Your Best Pizza Dough...

Man of Honour