Pizza dough you can sink your teeth into

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browneyesvictim

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Aug 16, 2016
2,643
1,116
Creswell OR
Most pizza dough is just plain boring and tasteless. Not this stuff! WOW!

I will first start by tributing and giving thanks to RAY (AKA Noboundries) where this Pizza dough making got started. Here is his thread and recipe:

http://www.smokingmeatforums.com/t/261586/wsm-gourmet-pizza-because-i-dont-know-what-else-to-call-it

The exception as noted is that it is made with 00 Tipo Flour and I omitted the gluten. Fermentation for the first round of dough was 4 days as  suggested, but the second batch went 7 days.

Fermenting dough



First round classic pizza- Special made sauce, homemade Italian sausage, mushroom, olive, and Mozzarella.


550' convection oven preheated with baking stone. Cooking right on parchment paper.




Next up was a Calzone for the Mrs. Same ingredients, no sauce inside! Served on the side.



Second round- 1 pizza and 1 Calzone! No olives this time, but fresh loads of peperoni.




Unfortunately this could not be done as a "Camp" pizza. But next batch will be on the Mini on the Dutch oven lid to prove out the concept.

Enjoy!

Erik
 
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Fantastic looking pies and calzones!  Glad you liked the pizza dough!   
points1.png
 

Thanks for the honorable mention too. 

Now, I'm hungry! 
 
Great looking pies and calzone! Tipo Fino is the bomb. If you want to make the softer Neopolitan style crust, look for the Caputo flour in the blue bag.
 
Thanks for the points guys. T'was the best I have ever made for sure, and will be making more  again.

I was expecting it to be more sourdough tasting, but it wasn't. But it does have a really good deep French bread kind of taste and feel to it. Excellent "chew" type crust.

In the past I have cooked them right on the baking stone instead of parchment paper and it seems I was able to get a crispier bottom crust. I must admit the parchment made it super easy to transfer on and off the stone though. It wasn't a deal breaker because of the type of dough it is- ie. not thin and crispy

I do like the Neapolitan style too. I've got some basil planted growing right now that's going crazy these last few days of nice weather! I see some margherita pizzas/flatbreads in the very near future.:-)
 
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