Ultimate Pizza Dough

Ultimate Pizza Dough

Ultimate Pizza Dough

I love pizza.  However, I have never been able to recreate pizzeria style pizzas.  Then I stumbled upon High Gluten Flour.  I know what you are thinking, Rex is bucking the trend of gluten free. It is true, gluten can be your friend.  Especially when you are making pizza dough.  I am not talking about bread flour, I am talking about super flour with a gluten content of 12% or more.  I picked up this super flour at Restaurant Depot.  You can buy similar stuff online at Amazon and other retailers.

I used to think that my old dough was good, but this new dough is amazing.  The only real difference was the flour.  High gluten flour allows you to have perfect dough that forms into perfect pizzas without ripping or tearing.  Plus, it gives you the most amazing bite ever.  I love this stuff.  Dana actually said that we are no longer allowed to order pizza.  Now that is quite the endorsement from the former New Yorker!

The recipe is simple.  Basic ingredients, but with the higher gluten content you get 100 times better pizza.

I then made a simple blender pizza sauce and it was on.

Ultimate Pizza Dough

You can make this recipe by hand, but it is easier with a stand mixer with a dough hook.

Making dough

Add all of the pizza ingredients minus the olive oil to the bowl of a stand mixer. Mix on low speed until ingredients come together.

Add the olive oil and continue mixing for a few seconds longer.

Once the dough starts to form a ball, turn the mixer to medium and knead the dough for a full 15 minutes.

Dough Balls

Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for at least 24 hours and up to 5 days.

Cold Dough

I then baked the pizzas using the kettle pizza attachment for my Weber charcoal kettle.  You can cook them in the oven at 425 for 15-20 minutes or until the edges and cheese are browned.

The kettle pizza allows you to make coal/wood fired pizzas on you basic Weber kettle.  Quite possibly one of the best attachments for Weber out there.

Kettle Pizza

I would totally recommend one, as it makes one of the best pizzas out there.   I have been using the kettle pizza for a year now and I have totally got the pizza making process down.  The only modification that I have made is adding a charcoal basket full of coal and wood to the pizza stone level of the kettle pizza.

Charcoal Basket

This adds more heat to the pizza level allowing the cheese to cook as fast as the crust.  With this one modification I have perfected my pizzas and can cook a pizza every 3-4 minutes.

Perfect Pizza

Check out this thing in action.  http://www.kettlepizza.com

Ultimate Pizza Dough
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
The ultimate Pizza dough
Course: Pizza
Servings: 4
Author: rex
Ingredients
  • cups 16 ounces high-gluten flour
  • 9 ounces warm water
  • 1 tablespoon classico olive oil
  • 1 teaspoon instant yeast
  • 1 teaspoon honey
  • ¾ teaspoon salt
Instructions
  1. You can make this recipe by hand, but it is easier with a stand mixer with a dough hook.
  2. Add all of the pizza ingredients minus the olive oil to the bowl of a stand mixer. Mix on low speed until ingredients come together.
  3. Add the olive oil and continue mixing for a few seconds longer.
  4. Once the dough starts to form a ball, turn the mixer to medium and knead the dough for a full 15 minutes.
  5. Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for at least 24 hours and up to 5 days.
  6. I then baked the pizzas using the kettle pizza attachment for my Weber charcoal kettle. You can cook them in the oven at 425 for 15-20 minutes or until the edges and cheese are browned.

 

Share this Recipe: Facebooktwittergoogle_plusredditpinterestmail

4 thoughts on “Ultimate Pizza Dough

  1. You don't need to oil in the dough for a VPN pizza. Try this: 500g of high gluten flour (10 – 12%) , 300g of water, 10g of salt, and about 10 -12 g of dried yeast. Mix and let rest for 2 hours. Cut and shape into 200g balls and let rise again, and use between 2 – 6 hours of second rise. No oil required.

Leave a Comment