Need pizza dough recipese, where should I look?

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Gibberish gibb/erish :marseyautism:

4mo ago #5699410

!besties I need pizza dough recipes, the one I've been using was not "fluffy" as advertised.

9 Context

ResneedingSyndrome CQ/QT Qui bibit sanctus est Gibberish 4mo ago #5701864

For "fluffy", specifically you want:

More hydration
Longer rise time
Handling it carefully while stretching (don't use a rolling pin like an r-slur)
Not stretching too thin

3 Context

Eleganza hot/thick/tight I only have Reddit. Please don't take reddit from me. I'm so sorry. Please don't hurt me like this Gibberish 4mo ago #5699459

https://www.seriouseats.com/basic-new-york-style-pizza-dough i love the ratio of ingredients on this one but i don't do it in the food processor because the comments are a food processor grave yard. i throw it in my mixer because it's too sticky to do by hand without wanting to rope. i do one light initial knead and let it rest and then 2nd one til it becomes elastic, 5 minutes or so. then 3 day rise in the fridge in an oiled container

you will prob never achieve the windowpane test if you don't let it rest for 15 minutes at least but tbh you probably will never get windowpane status on this one period unless you use the processor. i've been assured by people online that the windowpane test isn't actually a good measure of anything for this type of dough pre-rise anyway

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Gibberish gibb/erish :marseyautism:

Eleganza 4mo ago #5699887

Thanks, just tossed this in the fridge, no way in heck was I letting that near my food processor, poor thing can barely handle the pizza sauce I make in it.

2 Context

Gibberish gibb/erish :marseyautism:

Eleganza 4mo ago #5738532

Tried a couple batches. It worked well, much better than what I was doing before.

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ResneedingSyndrome CQ/QT Qui bibit sanctus est 4mo ago #5699529 Edited 4mo ago

I make pizza all the time, here's my recipe:

1 cup bread flour
0.25 tsp active dry yeast
0.25 tsp salt
1/3 cup 1 tbsp water

Serves 1, about 440 calories. Adjust the water as necessary so your dough is soft but not too sticky. Knead for 5 minutes, then let rise in a covered container for at least 3 hours at room temperature, or 1-2 days in the fridge. (Actually you could bake it right away without rising if you want it to, it'll just get better the longer it ferments as long as it's not too much for the amount of yeast.) A small amount of greasing the container will help stop the dough sticking on removal. If desired, you can decrease the yeast for a longer fermenting time (generally more flavorful). Bake at 550 F for 13 minutes, or whatever the highest temperature your oven goes and adjust the time appropriately. I often multiply this recipe by 3, then divide it into 3 portions after kneading to eat over today and the next two days.

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H dude/lol :marseytroublemaker:

4mo ago #5699471

Go back a decade and a half ago and walk into a Borders book store. Head to the cookbook section and choose :marseyvalentine: from dozens of options. Buy the book and a coffee :marseymug: if you want.