Share Your Best Pizza Dough...

No cooking here. Weather has been bad to use the oven, but have now moved house and can embark on building a new permanent oven .
 
FrenchTart, your dough worked amazing in the electric oven. Currently I'm borrowing my relatives Uuni but I'm still getting used to it (Perfect excuse with the recent weather) but I'm having issues lighting it, I don't suppose you have any suggestions.
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Bought an Uuni 3 this week so had my first go at making Pizzas.

This was my first time making dough of any kind. My dough definitely needs work but I've got plenty of time to perfect it. And I need to work on shaping the pizzas! I made 6 in total but didn't get a picture of all of them.

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Looks good :)

I just whipped out my electric pizza oven for the first time in ages. I'd forgotten how much better it is than using a regular oven. So much quicker to pre-heat too.
 
Didn't get a picture sorry but I've modded my pizza oven with a deflector and much better reflector setup. Still haven't installed an extra or more powerful heating element but the results do seem improved by the minimal modding I've done so far.

Currently rocking 63% hydration dough using (sadly) extra strong bread flour (14g protein iirc) and a 4 day cold ferment. Think I'll slightly up the hydration for the next batch.
 
I whipped up a dough last night and it burst the clingfilm it was wrapped in overnight :( Cue one dried-out piece of dough in the fridge this morning...
 
Pizzas are looking good.

I've just stripped out my house and have tons of beautifully seasoned pine over 50 years old.

Will be using it in pizza oven once I get it rebuilt!
 
Right so my friend has just got a pizza oven for his garden and were gonna have a bit of a pizza and beer sesh in a couple week.

Naturally I want to rock up with something pre prepped to whack in and amaze everyone so does anyone have any solid, goto, dough recipes that will be nice and thin and crispy when cooked? I'm a complete novice at this so am I best rolling the dough and constructing my pizza there or can I preprep it at mine in the morning and then cook it later on ?
 
Just been redoing my kitchen recently and discovered hwen my oven turned up it had a pizza setting. Which enables me to get the oven to 300c :D

Had a few goes last week or so, just simple recipe to get going, first batch made a giant pizza which ended with a slightly runny topping, but second batch turned out perfect for a couple of calzones. One Chipotle Pulled Chicken one and one Italian Meat. Took about 13 minutes to do on a preheated pizza stone. Think these will be a weekly thing going forward as so easy to make.

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Looks good - even too hot ? with a meagre max 250C I have recently been turning it down towards end of ~10min cook time of a thin crust pizza using a stone,
otherwise it singes on top when the base is marginal, thats the fan I guess. I don't know whether brick pizza ovens have more radiant/infra-red heat.

had forgotten about calzone (best place Le Collier Antibes)did you manage to get the middle piping ? with cheese not being mozzarella it is difficult to tell.

EDIT Lol : apparently for thin crust "Verace Pizza Napoletana" accrediation need > 485C, I need to get a second oven.
 
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Seemed to work just fine, piping hot throughout, base was cooked spot on with the top having some nice bubbles. I can't remember if the setting uses fan for circulation.

Didn't have any mozzarella so chucked a few lumps of cheddar in, but not really required, but it was too hot to eat for a few minutes.
 
whilst checking out utube for Kamado pizza examples, saw this interesting utube on deep pan pizzas
https://www.youtube.com/watch?v=DECEr1b5dW4 ~3'
maybe the technique is standard, but they laminate the rolled pizza dough with melted butter before rolling up/folding and resting again, never seen that before, and wonder if it works for thin crust, could get an interesting airy, puff-pastry type base ?
 
so, do you have particular religious convictions about the tomatoe base you use ?
I typically use Cirio/Heinz plum tomatoes, pre-cooked down with some celery+onion, bit of sugar/fish-sauce

I would like to try some San Marzano, buy they seem to be exhorbitantly expensive (like 10x) on amazon
This Guardian article reviewed some tins
 
I must admit I use sieved tomatoes rather than chopped, but the base recipe is pretty much identical to yours. Celery, onion, a bit of garlic and sugar & fish sauce. Oh, and a tablespoon of dried oregano!
 
I didn't know that this thread existed until now. Will post a pic or three the next time I fire up the Roccbox :)

Here's a recent effort though. Polish smoked sheep cheese and cranberry sauce on a Neapolitan base.

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Went to a Jamie's Pizza making class a few weeks back.

Recipe for the dough for 1 pizza
200g strong flour mixed with 1 tsp of salt
3g fresh yeast with 120ml of warm water
extra virgin olive oil
semolina, for dusting

Kneed for 10 mins, clingfilm then leave to raise for 15 minutes.

The tomato sauce was the best bit though. Simple but so nice when done in a pestle & mortar.
1 clove of garlic
1⁄2 a bunch of fresh basil (15g)
1 pinch of dried oregano
100ml passata
extra virgin olive oil

Bit of homemade chilli and garlic oil to go with it (caus it is a Jamie Oliver recipe after all).
 
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