Pizza Dough

tangma27

What are you guy's favorite pizza dough recipes?

Thin crust and thick crust recipes welcome but I must say I do love dem thin crusts yes I do.

tangma27

I found this in the forum from Grant.

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I did a lot of work on pizza dough at MC and MCAH and my favorite was a classic adapted from Jim Lahey. Here is the recipe that I developed which is by far my favorite, it did not make it into the book because it is not that modern(but its the best).

100% high protein(Antimo Caputo) 400g

6% wheat gluten flour                     24g

75% water                                   300g

2% salt      8g

.25% yeast      1g

Mix all well and let rest covered for 24 hours at room temp. Knead for about 12 folds. Scale into 175g-225g doughs, form into smooth balls and bench for 4 hours. You'll notice great blistering. You can let them bench in the fridge for another 24 hours and the flavor is even better. Form in two or three stages while stretching then let rest for about 20 minutes before topping and baking. This pizza dough should be cook in less than 3 minutes. Preferably around 2. Don't add more than about 200g of toppings(includes sauce and all).

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