Recipe Pizza dough made using a bread machine.

JamesStrange said:
Made another one yesterday, fermented in the fridge for 24 hours and topped with marinara sauce, pesto, mozzarella, fresh buffalo mozzarella, and olive oil.
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Great looking pizza! Like you I prefer a long fermentation dough...I think it gives a much better flavour. I've recently started doing a biga which I rest for 24 hours at room temperature, before adding the rest of the water and salt and then fermenting in the fridge for 48-72 hours.

Termyn8or said:
(never stretch the dough, PRESS it into the pan)
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Proper pizzas don't use pans.
And whilst you do start by pressing it out in the middle, they definitely do need stretching once you have your basic shape.
 
MrsDangermouse said:
Proper pizzas don't use pans.
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Well, it depends on the style. Detroit pizza must be baked in a pan. NY Sicilian...NY Grandma pizza...those are baked in a pan...and let's not forget pan pizza...it's right there in the name. :)

And these are definitely proper pizzas!
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I forgot to include Chicago deep dish:
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TastyReuben said:
Well, it depends on the style. Detroit pizza must be baked in a pan. NY Sicilian...NY Grandma pizza...those are baked in a pan...and let's not forget pan pizza...it's right there in the name. :)

And these are definitely proper pizzas!
I forgot to include Chicago deep dish:
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I should have been more precise....I meant proper Italian pizzas don't use pans :okay:

But I was more reacting to the instruction to "never stretch the dough"... which I thought was terrible advice - especially given the OP's photos show he is making Neapolitan style pizzas.
 
I've fiddle with
bread aka hard flour (KA)
bread aka hard flour (KA) + 00
bread aka hard flour (KA) + semonlina
bread aka hard flour (KA) + 00 + semolina

various proportions....
settled on (per crust) 165g bread flour + 115g semolina + 148g water
(yeast & salt per usual...)

I prefer to use no oil - I think it makes a crispier crust
 
CookieMonster said:
I prefer to use no oil - I think it makes a crispier crust
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I agree - there's usually no need for oil in the dough.

My current recipe uses just 4 ingredients: 00 flour, yeast, 57% water and 3% salt. It makes 2 x 225g dough balls, which each make a 10-12" pizza - depending on your stretching skills!

Step 1: Biga:
  • 563g 00 Flour
  • 253g water
  • 2g yeast
  • Mix well, cover and leave at room temperature for around 24 hours
Step 2: Dough
  • The Biga
  • 68g Water
  • 17g Salt
  • Dissolve the salt in the water and gradually mix into the Biga - a mixer is useful for this otherwise it'll be hard work.
Step 3: Fermentation
  • Put in a bowl, cover and leave in the fridge for a couple of days
Step 4: On the day of cooking
  • Remove from the fridge about 6 hours before you want to cook
  • Divide and shape into tight balls
  • Cover and leave to rest at room temperature until you're ready to cook
 
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