Reopening an old can of worms - pizza!

I know there's been numerous threads about pizza in the past and for sommeeeee reason the CS guys haven't yet put out a pizza class (hint)

What are people's favourite dough recipes? Sauce recipes? Topping combos? Hacks?

As a reference point - grant uploaded his recipe in an earlier thread

100% antimo caputo

6% wheat gluten flour.

75% water

6% salt

0.25% yeast

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fisher23

This is what I use: https://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

500 gr Molino Caputo Tipo 00 flour

325 gr water (65% hydration)

10 gr salt

3 gr dry active yeast

Bake on a pizza stone in the upper 1/3 of the oven preheated at 475 - 500° F

Carter_elkins_199333

Making pizza today, I'm glad I saw this.

Carter_elkins_199333

How many pizzas?

FrankM_3301

I think I posted the recipe above, which I believe was credited to Grant, in the earlier thread. It is the formula I use regularly. 800 grams of flour will get me 6 pizzas. Make the dough, let rise in container, covered with plastic, for 24 hours at room temp. Dough will be quite sticky. Portion and shape into balls at 3 - 4 hours in advance. Use lots of flour.

Tips: Use a stone or steel. Preheat oven at full blast, with convection, for at least 1 hour...more is better. Go easy on the toppings. A light coating of sauce....minimal toppings. Ideally they should cook in 3 - 4 minutes. My oven does not get past 500 F, so I am looking at longer cook times.

fisher23

I cut it out into four

Rob_Ransome_176184

Forgot to mention... I have a 900f oven too

FrankM_3301

jealous

Amos_Schorr_168815

I'll be honest, I've tested a lot of different pizza dough recipes. I've seen that what's far more important to the final product than the ingredients is how you cook it. Using a pizza stone or baking steel with imperfect ingredients, it will still probably turn out better than a better dough just cooked in a pan, even if it's cast iron. And that's because the single largest determinant of crust texture for pizza is heat. You want to be able to get as much heat on the pizza from all directions as quickly as possible. This is why a preheated stone/steel is so important.

Carter_elkins_199333

This recipe worked perfectly!