What pizza dough recipe would you recommend?

skycatcher

Not sure if this is the right section to post this in but looking for a great pizza base recipe. Have used Paul Hollywood's one in the past but I've never been thrilled by it!

Mnoee

I use: 460g plain flour and 40g vital wheat gluten (or 500g bread flour), 2 tbsp olive oil, 1.5 tsp yeast, 1/2 tsp sugar, 1tsp salt and warm water.

That will make 4 massive pizzas, but we tend to do two massive pizzas and a few rolls (the rolls are proved twice).  

I use a stand mixer with a dough hook. I let it prove once, if it's a cool day then it goes into a warmed but off oven in a large bowl with a wet cloth over the top. I prefer to use a tray to make perfectly round pizzas and usually do a stuffed crust. 

I have pizza stones that I warm to as hot as my oven will go for about 40 minutes, then turn down to 180 to cook the pizzas for 13 minutes for a soft crust and cooked base. 

It was my new years resolution to make pizza from scratch instead of buying it this year, so I've successfully used that recipe 32 times this year alone!

PLRFD

I honestly wouldn’t bother if I had to put the oven on full for 40 minutes before anything but the stone goes in it.

Mnoee

PLRFD said:

I honestly wouldn’t bother if I had to put the oven on full for 40 minutes before anything but the stone goes in it.

Still cheaper than a Domino's! 

p00hsticks

Mnoee said:

PLRFD said:

I honestly wouldn’t bother if I had to put the oven on full for 40 minutes before anything but the stone goes in it.

Still cheaper than a Domino's! 

Everything is cheaper than a Dominos! Whenever we get a flyer of theirs though the door I can't believe their prices.

We're not a great fan of pizza but will occasionally pick up a store one if they're reduced or on special offer. Sainsburys occasionally do an offer of 2 pizzas and 2 sides for £10 which we can easily get three meals out of, and even stretch to five with added salad and dips - 1/2 pizza and salad x4 and crispy breaded mushrooms with dip.

Mnoee

p00hsticks said:

Mnoee said:

PLRFD said:

I honestly wouldn’t bother if I had to put the oven on full for 40 minutes before anything but the stone goes in it.

Still cheaper than a Domino's! 

Everything is cheaper than a Dominos! Whenever we get a flyer of theirs though the door I can't believe their prices.

We're not a great fan of pizza but will occasionally pick up a store one if they're reduced or on special offer. Sainsburys occasionally do an offer of 2 pizzas and 2 sides for £10 which we can easily get three meals out of, and even stretch to five with added salad and dips - 1/2 pizza and salad x4 and crispy breaded mushrooms with dip.

The ingredients for two pizzas and two rolls is £3.50, with our normal toppings. At a high estimate, the oven use would add £1 (3kW for 1hr at 33.3p/kWh). The rolls are served with homemade soup for lunch the next day for four very hearty meals for about a fiver. You could easily split a pizza of this size... They're bigger than our plates! But hey, it's a Friday night treat for us. I'm never going back to the rubbish from a supermarket. 

pumpkin89

I highly recommend this one:
https://www.bbc.co.uk/food/recipes/quick_cheats_pizza_88026

It's not authentic but it is super quick (as you don't have to knead or prove the dough) and everyone we've served it to has asked for the recipe.

Note - because it uses self-raising flour, it will tend towards a thick / deep pan-style base.  If you like yours thin and crispy, you need to roll it out incredibly thin to start with.

DullGreyGuy

We use a slow recipe to get 4 balls for 12" pizzas 

600g of OO bread flour
2 teaspoons/12g of salt
9g of instant yeast
Approx 390ml of water
Olive oil for brushing

mix dry ingredients and then add in the water and mix until no obvious dry flour remains in the bowl. Cover with clingfilm and leave to prove and hydrolyse for 8-12 hours at normal room temp. Divide and shape into 4 balls on a floured surface and wrap individually and put in the fridge for at least 48hours or up to 4 days.

Take ball out of fridge and allow to return to room temp for 2 hours. Shape and lightly brush with oil. 

We tend to use a pizza stone in an outside oven so tend to use semolina flour on the peel which adds a touch more crunch to the base.

zcrat41

That pizza looks delicious!!! 

I'd be keen to find one that you can do in a bread maker if anyone has a good one.