Anyone know a simple pizza dough recipe?

Anyone know a simple pizza dough recipe?

CRIME Shirt $21.68

Black Rifle Cuck Company, Conservative Humor Shirt $21.68

CRIME Shirt $21.68

  1. 2 weeks ago
    Anonymous

    look up charlie anderson on yt

  2. 2 weeks ago
    Anonymous

    1Kg of good flour
    500ml of water
    10g of dry yeast
    40g of sugar
    20g of salt
    50g of fat (lard, olive oil, regular oil, whatever)

    Water quantities may vary depending on the flour, but this recipe works every time.

    • 2 weeks ago
      Anonymous

      What's a kg?

      • 2 weeks ago
        Anonymous

        2.2lbs.

        • 2 weeks ago
          Anonymous

          What's a ml?

          • 2 weeks ago
            Anonymous

            a measurement of liquid, how are you this dumb?

            • 2 weeks ago
              Anonymous

              Oh ok cool. What's a g?

              • 2 weeks ago
                Anonymous

                An ml

              • 2 weeks ago
                Anonymous

                What's a ml?

                What's a kg?

      • 2 weeks ago
        Anonymous

        What's a ml?

        An ml

        I just use my frickin eyes and brain (small/male) usually. All you need are raw materials.

    • 2 weeks ago
      Anonymous

      >50% hydration
      Ngmi

      500g flour
      285ml water
      10g salt
      2tbps olive oil
      3-7g of yeast

      Ngmi either with that hydration

      100% flour
      70% water
      1% yeast
      2% salt
      12% olive oil.

      you're welcome.

      70% is way too much

      https://i.imgur.com/ePctVNM.jpeg

      Anyone know a simple pizza dough recipe?

      Flour
      63-65% water
      2% salt
      2% sugar
      1% yeasty
      2.5% fat (I use shortening)

      • 2 weeks ago
        Anonymous

        >2% sugar
        You don't need this actually

        • 2 weeks ago
          Anonymous

          I am aware of this, but the regional dough is a little sweeter than what's considered standard. Ppl here like a sweeter dough and we always get sweet sauce so they all go together.

          • 2 weeks ago
            Anonymous

            Ah alright then. If you're adding it for flavor that's a different matter.

        • 2 weeks ago
          Anonymous

          you don't need it to start the yeast but sugar effects how the crust browns and the density

          • 2 weeks ago
            Anonymous

            yeah this.
            so ive been in search of 'the perfect' dough recipe for years, but i live in "MEMEREGION" and i want the specific dough recipe for my region, i dont want other places' recipes, i want to make the same thing at home that i'd get from the fricking overpriced pizza joint.
            so i stumbled upon a wild niche book one day and it had basically all the recipes from here as its a 'meme food' city, we have a worldwide dish that is named after us... anywho, it was a book made by a former restauranteur here in the region and he let loose all the recipes, that's why i put as much sugar in as i do, we specifically like a sweeter crust up here. the one other thing that i use is shortening instead of olive oil, guessing cuz its cheaper, but its fricking spot on.

            NOW

            with that said, i used to put in less sugar but one day i was talking with a guy who owned a pizza shop outside of my kiddos school and i was asking him about my dough recipe, he said it was basically spot on. i said i was having issues with color, i wanted it to brown up a lil more, so he suggested i add in an xtra tbsp of sugar and that actually was the trick that finally worked. ... well that and a good stone. I prob have pics 10 years old of pizzas ive made, ive been at it for so long now..... but always om search of that 'perfect' pizza...

            Salt - 18g
            Sugar - 12g
            Yeast - 9g
            Water at 96 - 100°F - 450g
            Flour - 670g
            Mix dry in water and wait for 10 mins (covered)
            Mix dough on medium, usually setting 2 for stand mixers, for 5 to 7 mins
            Let rise for 90 - 120 mins (covered)
            Deflate and either make pizza or refrigerate/freeze for later

            I am a kitchen professional, literally used to make bread for a living
            Please watch out for stuff like this, this is Culinaly after all
            This is terrible, never follow a recipe like this, holy shit dude

            every dough recipe is simple
            flour
            water
            salt
            yeast

            but you either hit on a great rcipe or you stumblw and learn over time
            likely takes time anyway
            unless you bought a fancy expensive pizza oven

            300 grams flour
            185 ml water
            30 ml olive oil
            pinch of salt
            1 packet of instant dried yeast (7g)

            the yeast might be a bit much whatever, it still turns out alright

            if youre not using 1) percentages of flour and 2) grams to measure just stop.

            • 2 weeks ago
              Anonymous

              >if youre not using 1) percentages of flour and 2) grams to measure just stop.
              What?

              I regularly make bread with like 4.2g of yeast and it turns out fine. I've even gone as low as 1.4g a few times.

              >It works on my machine!
              Great, we're not giving your computer to the client etc.

            • 2 weeks ago
              Anonymous

              >if youre not using 1) percentages of flour and 2) grams to measure just stop.
              >using percentages in a recipe
              >using grams to measure a volume of liquid
              grow up

      • 2 weeks ago
        Anonymous

        I forgot to specifically mention bread flour. Frick 00 flour that's for nigs who try hard . just get 12% or higher gluten

        • 2 weeks ago
          Anonymous

          00 flour is actually on the lower end of protein around 11% so its closer to AP flour, its just a different type of wheat

          • 2 weeks ago
            Anonymous

            Right but the bags around here say specifically "00 pizza flour" on them, you don't need that.

            • 2 weeks ago
              Anonymous

              true that is a ripoff and if you don't have a 900 degree oven it won't come out right anyways

              • 2 weeks ago
                Anonymous

                >recipe: 1 gram of baking powder
                >leaves 90% of it stuck to the bowl
                yea bro weighing it really matters

              • 2 weeks ago
                Anonymous

                Why would 90% be left in the bowl after mixing, how moronic are you that you can't even mix things correctly?

              • 2 weeks ago
                Anonymous

                ingredients that only require small amount like baking soda, cream of tartar, salt etc. can easily get push to the edge and glued down only to be left behind when you don't scrape out the bowl but you'll gay out over weighing everything to the milligram

              • 2 weeks ago
                Anonymous

                Yet when I make pizza dough I use .2g of yeast and every single time it rises, maybe you should work on mixing better.

              • 2 weeks ago
                Anonymous

                almost every recipe uses way too much yeast
                my dough comes out the same every time and i use volume to measure

              • 2 weeks ago
                Anonymous

                you need very little yeast if you are gonna take the time to cold ferment
                yeah too much yeast in most recipes, those peeps are ignorant and insecure

              • 2 weeks ago
                Anonymous

                You do not have a kitchen scale that weighs in .1 gram increments.

              • 2 weeks ago
                Anonymous

                I'm pretty sure I do.

              • 2 weeks ago
                Anonymous

                .5g increments

              • 2 weeks ago
                Anonymous

                >readability of 0.01g
                Seems to work fine

      • 2 weeks ago
        Anonymous

        >70% is way too much

        70% hydration is a little high for pizza and is going to make shaping the dough a pain in the ass.
        Most NY style pizzas are closer to 60-65%

        >70% hydration is a little high for pizza
        nope it's perfect.

    • 2 weeks ago
      Anonymous

      Salt - 18g
      Sugar - 12g
      Yeast - 9g
      Water at 96 - 100°F - 450g
      Flour - 670g
      Mix dry in water and wait for 10 mins (covered)
      Mix dough on medium, usually setting 2 for stand mixers, for 5 to 7 mins
      Let rise for 90 - 120 mins (covered)
      Deflate and either make pizza or refrigerate/freeze for later

      I am a kitchen professional, literally used to make bread for a living
      Please watch out for stuff like this, this is Culinaly after all
      This is terrible, never follow a recipe like this, holy shit dude

      • 2 weeks ago
        Anonymous

        I assume all the ingredients scale equally if you want to make a smaller batch?

        • 2 weeks ago
          Anonymous

          I rly dont recommend doing that but yes, if you want to, just 50% everything but the yeast, min amount of yeast in any bread mix is going to be abt 6g
          Below that and you risk getting no yeast reaction

          • 2 weeks ago
            Anonymous

            I regularly make bread with like 4.2g of yeast and it turns out fine. I've even gone as low as 1.4g a few times.

          • 2 weeks ago
            Anonymous

            I regularly make 36h rt pizza dough with .2g of yeast, it has never not risen.

    • 2 weeks ago
      Anonymous

      https://i.imgur.com/Wd8ysED.jpeg

      [...]
      [...]
      I just use my frickin eyes and brain (small/male) usually. All you need are raw materials.

      https://i.imgur.com/zKj4MeB.jpeg

      [...]
      [...]

      based af

      • 2 weeks ago
        Anonymous

        meant to quote

        What's a kg?

  3. 2 weeks ago
    Anonymous

    This is what I use but it's for Neapolitan pizza with high temp ovens.

    • 2 weeks ago
      Anonymous

      >This is what I use
      thanks
      >but it's for Neapolitan pizza with high temp ovens.
      FOR NOTHING

      • 2 weeks ago
        Anonymous

        I have a pizza oven, don't you?

  4. 2 weeks ago
    Anonymous

    Yes, thanks for asking.

  5. 2 weeks ago
    Anonymous

    500g flour
    285ml water
    10g salt
    2tbps olive oil
    3-7g of yeast

  6. 2 weeks ago
    Anonymous

    I prefer a flatbread crust
    no need for yeast and sugar

    • 2 weeks ago
      Anonymous

      I never use sugar in my dough but yeast fermentation adds a lot of flavor, even if you don't need it to rise.

      • 2 weeks ago
        Anonymous

        I am losing my fricking mind I thought you said "yeast feminization"

  7. 2 weeks ago
    Birmeee

    Just buy papa johns!

    It's the best.

    What's your favorite type of pizza?

    • 2 weeks ago
      Anonymous

      An edible one. So not papa johns.

      • 2 weeks ago
        Birmeee

        My name's John. And I'm your Daddy.

        Eat me.

  8. 2 weeks ago
    Anonymous
    • 2 weeks ago
      Anonymous

      overnight dough is disgusting. it turns sour. tried it once and was extremely disappointed.

      • 2 weeks ago
        Anonymous

        That's what happens when the yeast eats up all the sugar

      • 2 weeks ago
        Anonymous

        >tried it once and was extremely disappointed.
        were talking pizza dough here friend not heterosexual sex

        • 2 weeks ago
          Anonymous

          you know that feeling when someone tells you somethings really worth spending a shitload of time doing and then you try it and its terrible?

          • 2 weeks ago
            Anonymous

            Documenting your life?

      • 2 weeks ago
        Anonymous

        Every time you make bread of any kind you gotta make sure the fermentation time is as short as possible no matter what. Overnight is a meme, proof then shape then rise again is the meme, just rise it once. This is how you get the best, freshest flavor. And don't put any salt in there either, just slows down the yeast and makes it all taste like ass anyway.

        • 2 weeks ago
          Anonymous

          Worst bread making advice I've ever heard on this board

          • 2 weeks ago
            Anonymous

            You're right. I forgot to include that he needs to use high temperatures, ideally like 100F, anything lower than that and he's just fricking around and going to wind up with rancid dough again

        • 2 weeks ago
          Anonymous

          oh also double the yeast, that's where the flavor comes from

        • 2 weeks ago
          Anonymous

          Any whole milk mozz, low moisture or not, will be at least as good as what you get on chain pizzas. You can buy low moisture whole milk mozz fairly easily nowadays. Wal Mart and Target both sell it.

          https://www.walmart.com/ip/Great-Value-Whole-Milk-Low-Moisture-Mozzarella-Cheese-16-oz-Packet/478749445

          https://www.target.com/p/mozzarella-cheese-16oz-good-gather-8482/-/A-54474467

          6 hour room temp rise is the low end for srs NY style.

  9. 2 weeks ago
    Anonymous

    The one on the yeast packet is perfect.

  10. 2 weeks ago
    Anonymous

    Just eyeball it like I do

  11. 2 weeks ago
    Anonymous

    100% flour
    70% water
    1% yeast
    2% salt
    12% olive oil.

    you're welcome.

    • 2 weeks ago
      Anonymous

      70% hydration is a little high for pizza and is going to make shaping the dough a pain in the ass.
      Most NY style pizzas are closer to 60-65%

      • 2 weeks ago
        Anonymous

        >70% is way too much
        [...]
        >70% hydration is a little high for pizza
        nope it's perfect.

        63% is the magic number if you are using high gluten because that's the absorption rate of high-gluten flour, past which it gets sticky. 70 is good but you need to know what you are doing and how to handle wetter dough and be willing to do stretch and folds and all that stuff.

        If I use fat it's never anything but olivoil and I like my salt at at 2.5. To me it makes the crust more palatable when that's all that's left.

        • 2 weeks ago
          Anonymous

          weird i fully agree with this post in it's entirety

  12. 2 weeks ago
    Anonymous

    Frick you.

  13. 2 weeks ago
    Anonymous

    https://www.bbcgoodfood.com/recipes/pizza-margherita-4-easy-steps

    I always use this one, can normally roll it out pretty thin and make 2 large pizzas. I use different recipes for the sauce though

    I also just kneed in the bowl, and I add the water gradually as otherwise the dough becomes sticky

  14. 2 weeks ago
    Anonymous

    Made my first pizzas. Not a great result, but could have been worse.

    • 2 weeks ago
      Anonymous

      https://i.imgur.com/P85LmCM.jpeg

      I'm honestly seen much worse. Hotdogs aside this is one of the less shitty first pizza posts yet on this board

  15. 2 weeks ago
    Anonymous
  16. 2 weeks ago
    Anonymous
  17. 2 weeks ago
    Anonymous

    3 cups of flour
    1 cup water
    1 ts salt
    1 tbsp brown sugar
    1 tbsp oil (you could use olive oil but sneed oil works better, i use corn oil as it seems to crisp and brown up the crust better whereas olive oil seem to come out blond and softer )

    • 2 weeks ago
      Anonymous

      >Cups
      Frick off

      • 2 weeks ago
        Anonymous

        >ree you must weight your ingredients to the exact microgram
        >proceed to leave a shit ton of you ingredients stuck to the bowl
        you can't control the humidity which will change the weight of the flour and the amount of water it can absorb so weighing is bullshit and you're a pretentious gay

        • 2 weeks ago
          Anonymous

          Volumetric measurement for baking is moronic, just like (you)

    • 2 weeks ago
      Anonymous

      I will try this. Eventually. I need to buy some flower. Do you need to let it sit over night or is it ready to go once you make it?

      • 2 weeks ago
        Anonymous

        you can do it either way
        i usually just mix/knead it then divide it into 2 balls before letting it rest for about a hour then stretching it out to 16" inches but that's very thin crust
        if you're going to let it sit over night i would halve the yeast down to 3 grams/0.75tsp

        • 2 weeks ago
          Anonymous

          >the yeast
          But your recipe didn't mention yeast...

          • 2 weeks ago
            Anonymous

            whoops
            1.5 tsp

  18. 2 weeks ago
    Anonymous

    Yup, got you bro

    www.dominos.com

  19. 2 weeks ago
    Anonymous

    1 ½ cups self-rising flour, plus more for kneading
    1 cup plain Greek yogurt

    Mix flour and Greek yogurt together in a bowl to form a dough; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, about 8 to 10 minutes.

    • 2 weeks ago
      Anonymous

      I would slap you across the face if I were to see you for this blasphemy

      • 2 weeks ago
        Anonymous

        Come at me bruv, I'm in the west country. I'll knock you in the gobber, mate.

  20. 2 weeks ago
    Anonymous

    Just get some Jiffy brand pizza dough. It's like .75

  21. 2 weeks ago
    Anonymous

    300 grams flour
    185 ml water
    30 ml olive oil
    pinch of salt
    1 packet of instant dried yeast (7g)

    the yeast might be a bit much whatever, it still turns out alright

  22. 2 weeks ago
    Anonymous

    >Anyone know a simple pizza dough recipe?
    >1 1/2 cups self-rising flour
    >1 cup plain Greek yogurt
    >Spare flour for kneeding
    Mix together, turn out and kneed for 10 or so minutes. No need to let it rest or raise. It can't get easier.

  23. 2 weeks ago
    Anonymous

    every dough recipe is simple
    flour
    water
    salt
    yeast

    but you either hit on a great rcipe or you stumblw and learn over time
    likely takes time anyway
    unless you bought a fancy expensive pizza oven

    • 2 weeks ago
      Anonymous

      Like all other breads it gets involved when you stray from basic technique. There’s only four fricking ingredients, so you then start obsessing over the order the things get mixed together, the fermentation time, the dough handling. And they actually matter, too.

      A good oven actually makes up for weak technique. It can cover a lot of shortcomings. The recipe itself isn’t mysterious. Get some bread flour, do 60% water, 2% salt and .5% yeast. The rest is what you do with it.

  24. 2 weeks ago
    Anonymous

    Can I substitute sugar for xylitol instead?

    • 2 weeks ago
      Anonymous

      No

    • 2 weeks ago
      Anonymous

      no
      sugar is a lot more than just a sweetener, it has many chemical reactions during fermentation and while baking

  25. 2 weeks ago
    Anonymous

    >500grams of flour
    >300ml water
    >8grams of yeast
    >salt to taste
    Makes 4 smaller pizzas or 2 big ones.

    • 2 weeks ago
      Anonymous

      This. Dead right. Mix, work lightly, throw in fridge for 3-4 days. There are other little additions that you could make based on preferences, but this is simple and will work. I'd suggest 5-7g salt.

      • 2 weeks ago
        Anonymous

        >There are other little additions that you could make based on preferences
        You understand completely, anon.

  26. 2 weeks ago
    Anonymous

    >Anyone know a simple pizza dough recipe?
    Yes, yes I do.
    But you ain't going to get a pizza looking like that. You need a clay oven for that shit.

  27. 2 weeks ago
    Anonymous

    >150 grams of flour
    >150 grams of water
    >2 teaspoons of sugar
    >5 grams of yeast
    Mix, cover with film and let it rest outside of the fridge overnight
    >400 grams of flour
    >250 grams of water
    >7 grams of salt
    >3 grams of yeast
    Mix, then mix the paste you prepared last night
    Let it rest around 20 minutes then mix inside the bowl using oil to avoid the dough to stick too much to your hand, rest another 20 minutes before mixing again then cover and let it rise for an.hour
    Sprinkle flour on top and on the table then knead by moving it and bending it using the baker thingy (I use the tip of a silicone spatula that broke) keep sprinkling flour otherwise it will stick to the table, you don't want a fully formed dough but something that will keep it's shape after flattening and stretching to the sides
    Cover and let it rest another hour
    Sprinkle some more flour and deflate
    Cut into 3 doughs
    Very carefully while sprinkling flour shape them into 3 bawls using the bottom side as the top side
    I generally let the ball rest another 40 minutes and I freeze the other two then I use my knuckles to stretch it

  28. 2 weeks ago
    Anonymous

    For me, the bigger question is the cheese
    Can't ever seem to get a good store-bought cheese that rivals the stuff you get from the pizza chains

    • 2 weeks ago
      Anonymous

      i thought grating my own cheese would make a difference, but it made no difference and took way to long to justify grating it over buying when its just as expensive

      • 2 weeks ago
        Anonymous

        the difference is a lack of saw dust

        • 2 weeks ago
          Anonymous

          cant really taste it though

Your email address will not be published. Required fields are marked *