Which prepared dough ball do you like for pizza?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Flour. Salt. Yeast. Water enough to make the dough rather wet. Stir (no need to knead), then cover with plastic wrap and leave alone for 4ish hours. Done. (If you make a lot, divide and put half in freezer.)

That’s the worst recipe I’ve ever seen, you’re doing nothing whatsoever to activate the gluten into long strands, and without longstrands of gluten there’s nothing to trap the air into pockets which is what creates fluffiness, so it’ll rise but then it’ll just deflate. You need to knead it for a half an hour (in a stand mixer obviously).

DP and I don't find we need to mix it that long with a dough hook. It's more about the ratio of salt to yeast, since the former activates the latter.

DH got me an Ooni for Christmas, and we use their standard recipe. I agree it's very easy, and freezes beautifully, but I also know that many people are daunted by making pizza dough.

I still think Wegman's is the best.

The activation of yeast creates air, but if the gluten isn’t well-developed there’s nowhere for the air to go but out. Just because dough looks puffy doesn’t mean it will hold its shape at 500° F.

[Anonymous]

I like the TJ's but it ages quickly (can't leave it in the fridge for a week), and you definitely need to let t come to room temperature before trying to stretch it. I hand stretch, and blind bake it, as a PP suggested, using a pizza stone.

When I make my own, I use the Roberta's recipe from the NY Times.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Flour. Salt. Yeast. Water enough to make the dough rather wet. Stir (no need to knead), then cover with plastic wrap and leave alone for 4ish hours. Done. (If you make a lot, divide and put half in freezer.)

That’s the worst recipe I’ve ever seen, you’re doing nothing whatsoever to activate the gluten into long strands, and without longstrands of gluten there’s nothing to trap the air into pockets which is what creates fluffiness, so it’ll rise but then it’ll just deflate. You need to knead it for a half an hour (in a stand mixer obviously).

DP and I don't find we need to mix it that long with a dough hook. It's more about the ratio of salt to yeast, since the former activates the latter.

DH got me an Ooni for Christmas, and we use their standard recipe. I agree it's very easy, and freezes beautifully, but I also know that many people are daunted by making pizza dough.

I still think Wegman's is the best.

The activation of yeast creates air, but if the gluten isn’t well-developed there’s nowhere for the air to go but out. Just because dough looks puffy doesn’t mean it will hold its shape at 500° F.

But the gluten develops while the dough rises, too, not just from kneading. The recipe I use calls for only 10 or so minutes of kneading, and ~2.5 hours of rising. It holds its shape well at 450C, which is over 800F.

We've also cooked it at lower temperatures, around 550F, and it holds up well then, too.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Flour. Salt. Yeast. Water enough to make the dough rather wet. Stir (no need to knead), then cover with plastic wrap and leave alone for 4ish hours. Done. (If you make a lot, divide and put half in freezer.)

That’s the worst recipe I’ve ever seen, you’re doing nothing whatsoever to activate the gluten into long strands, and without longstrands of gluten there’s nothing to trap the air into pockets which is what creates fluffiness, so it’ll rise but then it’ll just deflate. You need to knead it for a half an hour (in a stand mixer obviously).

DP and I don't find we need to mix it that long with a dough hook. It's more about the ratio of salt to yeast, since the former activates the latter.

DH got me an Ooni for Christmas, and we use their standard recipe. I agree it's very easy, and freezes beautifully, but I also know that many people are daunted by making pizza dough.

I still think Wegman's is the best.

The activation of yeast creates air, but if the gluten isn’t well-developed there’s nowhere for the air to go but out. Just because dough looks puffy doesn’t mean it will hold its shape at 500° F.

But the gluten develops while the dough rises, too, not just from kneading. The recipe I use calls for only 10 or so minutes of kneading, and ~2.5 hours of rising. It holds its shape well at 450C, which is over 800F.

We've also cooked it at lower temperatures, around 550F, and it holds up well then, too.

Ten minutes of kneading is good. The PP who said "don't knead, just stir" is nuts.

[Anonymous]

For all you "don't roll out the pizza dough" folks, what am I missing? How do you get the dough ball into a nice pizza crust (I've always rolled it)?

[Anonymous]

Aldi! OMG, they are good. I only saw them a couple of months ago and only made them twice, but their dough is awesome.

[Anonymous]

I strongly dislike the Trader Joe’s one! In fact it’s pretty bad. Unless they’ve changed the formula in the past few years? Whole Foods has the best dough I’ve tried, but I prefer local Italian markets if you have one.