how do i make good pizza dough

>>21444098 (OP)
Use water

>>21444098 (OP)
Pick any recipe with a proof time longer then 30 minutes.

Also kneed the dough properly. If you don’t want to put in the work, buy a stand mixer. They’re worth it.

>>21444098 (OP)
Never had New Zealand style pizza, how is it?

>>21444140
Really good with sweet kiwi. Pretty nasty if the kiwis are sour.

>>21444098 (OP)
Like, just make the dough? What the fuck do you want? Flour, water, yeast, pinch of salt.
Not too dry.
Knead for AT LEAST ten minutes until it's homogeneous.
Let it sit for at least half an hour in a bowl covered with a wet towel.
IT'S LITERALLY FUCKING BREAD

>>21444494
it's shit

>>21444140
No one does that here.

>>21444098 (OP)
Practice making just the pizza dough.
Make it with sourdough starter.
My pizza dough is exactly the same as my bread, just a smaller batch.
And my bread taste excellent—even plain—so its going to make for an excellent pizza.
Focaccia style pizza is the secret hack.
Its super easy, minimalistic, no overcomplicated nonsense.
No kneading, no trying to shape wet sticky dough with your hands, or trying to shape it on the counter making a mess.
Just plop the high hydration blob in the pan when its been proofed a bit.
And it makes for a superior crust (my opinion).
tldr.
Make Focaccia style bread in a cast iron.
If you can do that then you got good pizza dough.
Just put cheese and sauch on it and wa la.

>>21444781
i dont have cast iron or even carbon steel

>>21444820
What do you have?
You can probably use a baking pan, use parchment paper if you think it will stick (it never sticks on a cast iron).

>>21444820
cast iron can be a cheap and effective alternative to a pizza stone, also cast iron can be used for tons of other purposes unlike a pizza stone

>>21444494
>homogeneous
sounds gay

>>21444098 (OP)
stand mixer.

The recipe is not that important. There's only so much you can do with dough ingredients. What IS important is letting it rise for a long time. No matter how good your dough is, it won't be great on the same day you make it. It'll be edible, tasty even, but if you really want good pizza dough, you gotta give it at LEAST 24 hours in the fridge, preferably more.

>>21444957
>>21444957
At least with Sourdough, this is highly debatable.
>superiority of room temp fermentation over cold fermentation:
https://www.pizzamaking.com/forum/index.php/topic,41039.0.html

You can make a perfect sourdough pizza in 4-7 hours (room temp ferment)—unless you are in the Arctic or something.

Room Temp Ferment > Cold Retard Ferment

>>21444994
>You can make a perfect sourdough pizza in 4-7 hours
I have a small hunch that the OP doesn't have a sourdough starter already.

>>21445010
Yeast-based ferments even faster than sourdough.
Whether cold fermenting a yeast dough makes it taste better I'm sure thats debatable too; but I somehow doubt its worth the long time constraint.

>>21445020
>Whether cold fermenting a yeast dough makes it taste better I'm sure thats debatable too
It's really not. Have you ever made pizza before?

>>21444878
>>21444895
only shitty non sticks since i live with my mother, i'm getting a stainless steel pan and probably carbon steel next
>baking pan
what the fuck dude
i use the reverse of a baking sheet, preheated, not great
i'm talking about dough, though
>>21444895
ideally i'd have a pizza steel but they're like fucking $50 and i can't find them used where i live

>>21445028
Your dough won't mean shit if you don't have the proper equipment. My advice would be to get a cast iron skillet and make this. It's utterly foolproof and makes restaurant-quality pizza, and the only equipment you need is the skillet.

https://www.seriouseats.com/foolproof-pan-pizza-recipe

>>21445042
you clearly have no clue what youre talking about show your pizza or gtfo my thread

>>21445049
You bet. You lack the equipment to make the kind of pizza I make now, but I'll show you one I made with the very recipe I just linked you.

>>21445060
i dont know if youre american or trolling but that's fucking dogshit

>>21445060

>>21445064
Says the guy asking "how do i make good pizza dough" LOL.

>>21445069
i can make _good_ pizza dough i want to know how to make _great_ pizza dough this is neither it's oily fried dogshit
you're not beating the american allegations

>>21445075
>i can make _good_ pizza dough
And then do what with it? Cook it on your mommy's cookie sheet? Fucking broke ass nigga lmao.

>>21445064
You are clueless, it looks great.

>>21445060
>>21445042
Very similar to my Sourdough Focaccia Pizza.
Except I dont even have to ball the dough.
Stretch and folds and coil folds are enough.
Once mixed it never leaves the bowl until its plopped into the cast iron.
Removes an unnecessary step and cleanup (handling the dough, using counter, dusting with un-fermented flour).
The end-product still looks yummy though!

>>21445084
>>21445075
Yeah I'd tone down the oil a bit. I dont use any other than seasoning the cast iron so it doesnt dry out.
I also bake at 375F so its relatively soft and chewy but still firm and doesnt sag. I dont like burnt crispy crust that makes a mess.

>>21445066
Looks good, but I hate the cupped pepperonis where there is a pool of grease in them. Not necessarily yours, just reminds of that bs.

>>21445091
>>21445084
>>21445079
what does the pan have to do with the dough
do you not see the difference between baked and fried pizza? i dont want to deep fry it like a fucking mutt

>>21445187
Focaccia style is a very high hydration blob dough, it needs something with sides like a pan to contain its shape.
Don't use oil and it comes out baked, not fried.
I use the same cast iron to bake regular sourdough bread, it doesnt fry it.

>>21445199
>Focaccia style is a very high hydration blob dough, it needs something with sides like a pan to contain its shape.
It could work though, I never tried it. You'd want a large surface area tray.

>>21445187
You don't have a pizza steel. You don't have a pizza pan. What exactly are you planning to do with this elusive "good dough?"

>>21445060
>how do i make a disgusting piece of shit excuse of a meal
>I GOT YOU BRO!

>>21445215
Why are you so mad that I pointed out that you lack the equipment to make pizza? Don't like being reminded of how fucking poor you are?

>>21445199
holy fuck and how do i make that focaccia dough you retard
>>21445209
there is no such thing as a pizza pan
pizza is not made in a pan, if it's made in a pan it's a pan pizza it's different

>>21445253
It's either made in a pan or directly on a surface such as a pizza steel, which you don't have. Are you fucking retarded or something?

>>21445069
You have a more limited taste palate than a child
It’s ticking insane how you only eat brown and yellow shit

>>21445253
Fuck you
No Focaccia Pizza for you

>>21445321
Why are you so mad that I pointed out that you lack the equipment to make pizza? Don't like being reminded of how fucking poor you are?

Making the dough itself is fine.
I struggle on the shaping. If I make a classic NY I can't get it even, it's always too thin in some sections and too thick in others, and it's hard to not rip it. If I make a detroit pizza it gets too gassy after proofing leading to massive bubbles so I'll get sections with literally zero structure that crater and taste like shit.
Also there's too many sauce recipes and I've so far liked none of them.

>>21445418
for the sauce just get non fried crushed tomato.. and put it on a pan for at least an hour, lowest heat possible, you are trying to dry it then add some salt and olive oil

For the shape, try to make it as thin as possible outside to inside, you gotta add some flour and then spread it.. flip the thing and repeat

>>21444098 (OP)
Use high-quality flour.

>>21446192
does it actually matter? i made a really good dough once with regular flour
>>21445304
pizza is made in an oven

>>21446323
Why'd you even make this thread then? Seems like you've got it all figured out you stupid faggot.

>>21444749
>>21444749
I do that and I live in America. It's delicious, I also like using bananas.

>>21446405
because i cant recreate it dumbass?

how do I stop my pizza from condensating on the plate and getting soggy? I keep moving them around every other bite but it's a lot of work

>>21446517
I'm a dumbass? You're the one who can't even make pizza dough LMAO.

>>21446806
use some sort of paper, that works fine...

>>21444895
>cast iron can be a cheap and effective alternative to a pizza stone
isnt part of the function of a pizza stone is to wick moisture out of the dough, which cast iron would never do?

>>21446806
>>21447064
My cast iron Focaccia pizza is never soggy—the bottom is dry as a whistle, firm and doesnt sag, yet soft and fluffy on the inside.

>>21447089
just because you put some sauce and cheese on a piece of bread doesnt make it pizza. what you made is the troon of pizza.

>>21447093
In essence thats exactly what a pizza is, pizzalet.
But lets hear your definition of a pizza which excludes a Focaccia style pizza, you wannabe pizza-gatekeeper.

>>21447100
This dude has got to be trolling. He says he wants to make pizza but has no equipment to do so, then shits on the only anons actually giving him advice.

>>21447100
>But lets hear your definition of a pizza which excludes a Focaccia style pizza
if you invited someone over and gave them it, they would be sad and disappointed. if you gave it to an Italian they would look at you with disgust. you just make cheesy bread.

>>21447111
you realize there are multiple people arguing against you

>but has no equipment to do so
i'm in the middle of rebuilding my halo versa 16 pizza oven

>>21447141
>spent $400 on an oven without even knowing how to make dough
Lmao'ing at your life right now.

>>21447158
my wife makes the dough, i maintain the equipment.

>spent $400
>Lmao'ing at your life
are you poor? go look up how much those Finex grill presses go for.

>>21447161
>my wife makes the dough
Then why are you asking us and not her?

>>21447161
Ask your wife to make a thread then. Maybe she's more polite than your faggot ass. No one is going to help you.

>>21447164
how retarded are you? see:
>>21447141
>you realize there are multiple people arguing against you
i brought up pizza stones wicking moisture and how a piece of cast iron isnt going to do the same thing

>>21447165
stay poor anon

>>21447167
I have a more expensive pizza oven than that. The difference is I actually know how to use it unlike your stupid ass.

>>21447178
i'm sure you do anon. and again, i dont make pizza, my wife does, its just my job to fix broken equipment.

>>21447180
Again, ask your wife to make a thread then. I'm sure she's more polite than you.

>>21447141
>if you invited someone over and gave them it, they would be sad and disappointed.

Frendo you are in delusion land.
>I have imagined scenarios where every person who tries your pizza doesnt like it.
>I also imagined Italians not liking it.
>Therefore your pizza is not a pizza.

>>21445418
Are you over-kneading? How long do you lewt the dugh sit in the fridge? Try kneading less and letting the dough sit in the fridge and rise on the counter for longer. Practice also helps. Watch some videos and copy the technique.
https://www.youtube.com/watch?v=9f9-xTcKzZo

>>21446806
Use a wood pizza peel and let it sit a few minutes before slicing and putting on your plate.

>>21447195
I'd be a little disappointed if I was expecting normal pizza and got focaccia pizza. I wouldn't be rude about it or say anything, though.

>>21447195
>I have imagined scenarios
it was all real in your mind. ywnbaw

>>21447203
I forgot the text. I'm getting influenced and I need help to not drop 700 dollars plus accessories.

>>21447202
>I'd be a little disappointed if I was expecting normal pizza and got focaccia pizza. I wouldn't be rude about it or say anything, though.
Until you tasted it and realized its better than regular pizza.
But you should be happy you are getting free food, let alone pizza, let alone sourdough Focaccia pizza.
Its sourdough—you yeasty normies dont know what you're missing.

>>21447208
are you making neapolitian or just NY style? if the latter then the halo versa 16 is better as it has a rotating pizza stone and is $300 less.

>>21447202
For the traditional NY dough and stretching I think the main problem other than just lack of experience might be not letting it get up to room temp, it long rises in the fridge for 2-3 days but it's in a glass container. My house runs cold outside of summer so even when it's on the counter it's still pretty cold after hours even.
For the detroit I think I need to dimple it harder to release some more gas.

Getting practice in is kind of a bitch since the NY dough uses high gluten, which I have to mail order and isn't exactly cheap, and unless I'm cranking shit out specifically to practice, 3 days between attempts is a long enough time to forget the feel of things.

>>21447206
Good. ywnbam

>>21444994
OP can't make regular pizza dough, giving sourdough advice is lost on him. Other anon is right, for OP's skill level a slow cold fermentation in the fridge is the best. Gives it more time to develop character without letting it eat too fast through its food.

>>21447223
>not letting it get up to room temp
That's probably it. Set your oven to any temperature for only one minute, then turn it off. You'll have a warm but not hot environment for the dough.
As for the flour, you can try bread dough, which is cheaper and more available. The end texture isn't quite as good, though.

>>21447218
Ideally both. A rotating stone sounds like a meme gimmick.

>>21445222
Bro it's just a cast iron skillet. I'm happy you learned to make a cast iron pizza but you can pick up a serviceable one from the thrift store for less than the ingredients for the pizza itself.

>>21447240
the wife likes it a lot, she says it makes things a lot easier

>>21444133
kneeding is a meme
you don't need to kneed a long time, only enough to mix the ingredients. the gluten forms over time on its own without kneeding