[jim]

I tried to make pizza dough as discribed in kalache post -- not a piece left --- but
The dough did not brown or was  dry not pull apart bready, checked some more recipies on the net and they pretty much seem to have same stuff in them --
any help?

[Jaybird]

Ya have to make it on an Egg Jim!

[VisionQuest220]

Are you using a pizza stone in your offset or some other method?

[jim]

Jay -- you know my history with the egg --- I am cooking this in my oven at home -- if I can get this to work may build a oven box to mount on top of my fire box as a oven.
I also have talked to several people and they said more sugar and equal salt.
I will master the pizza dough ---
jim

[VisionQuest220]

Jim, I've done a few pizzas in the home oven over the years but I never had any good results without something like a pizza stone.  I know you can also use ceramic tiles but that hard, hot surface makes a big difference.

[jim]

15" pizza stone -- oven at 400 deg -- crust good but not great --- may need to look on the egg page for tried and true pizza dough results ---
jim

[desertdog]

Two great websites I've used to sharpen my dough making skills:


http://www.pizzamaking.com/forum/index.php

http://www.correllconcepts.com/Encyclopizza/_home_encyclopizza.htm

[bearbonez]

 Safeway is our only source for high gluten flour and is $6 and some change for a tiny bag. THat being said I have been using the jiffy box dough. It ain't like what you find in the NY or NJ, but I am happy with it. After stretching, i place on a pizza stone (ceramic tile) dusted with cornmeal. The crust has come out crispy on the bottom, and chewy (thin crust).Have had success on the grill and in the oven.
 I may look into getting some high gluten flour online sometime and make from scratch. This is the key ingredient to making good pizza dough. You need that gluten to make an elastic dough. Especially if looking for stretching thin like NY pizza. Finding the proper yeast at higher elevations is also important. For those in the valley or low elevation areas, dry active yeast works fine.
 The only other ingredient that really counts is water. Now getting NYC tap water is getting nutz, but any bottled mineral water is just fine. Keep away from the tap if your town has lots chlorine and flouride. These chemicals are not very good for yeast and can kill a good amount of it, giving you a half arrsed rise, during proofing.

 

[bearbonez]

 I looked on food network for a recipe that fit what I knew to make a good NY pizza crust...(yeah I definately like NY style best) and found this one.

     
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Master Pizza Dough
Recipe Courtesy Peter Bastulli
Show:     East Meets West With Ming Tsai
Episode:     Cooking with Chef Peter Bastulli
7 1/2 cups High Gluten Flour (ConAgra Hy-Jump or Dakotana)
3 tablespoons sugar
1-ounce vegetable shortening
1/4 teaspoon salt
3 cups water (lukewarm to slightly warm)
1 1/2 tablespoons active, dry, granulated, yeast
Pinch sugar

Place flour, sugar shortening and salt, in a bowl of a mixer. Place water in a separate bowl, add yeast and sugar, let stand for 5 to 6 minutes or until yeast rises to the top of the water. With kneading hook on the mixer, start mixer and add water. Mix for 10 to 12 minutes. Remove from bowl and place on floured sheet pan. Knead slightly adding flour if needed and form a large dough ball. Refrigerate for 45 minutes before using in various recipes.

SPECIAL NOTES: Flour MUST be high gluten. Yeast MUST be granulated (Red Star Granulated Active Dry is preferred). If the room temperature is hotter than normal, and more humid than normal, you may want to adjust your yeast water to accommodate