4 Pizza Dough Recipes

Posted on September 23, 2014
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Pizza Dough

Good pizza starts and ends with a great crust. No matter what style is your pizzeria’s specialty, these pizza dough recipes will have you on your way to tasty pies and repeat customers.

Basic Pizza Dough Recipe

It’s back to basics with this pizza dough recipe that’s ready to tackle any pizza.

Baker’s Percents:

Flour: 100% (strong bread flour 12 to 12.8% protein)
Salt: 1.74%
Sugar: 2%
Olive Oil: 3%
Instant Dry Yeast: 0.5%
Water: 58% (70 °F)

Instructions:

Add water, salt, flour and remaining dry ingredients to the mixing bowl. Mix on low until no flour is in the bowl. Add oil and mix on low for another minute. Mix dough on medium until it is smooth and satiny-looking. Immediately separate dough into individual balls, coat with olive oil and set in refrigerator to proof.

New York Style Pizza Dough Recipe

Frank Sinatra’s favorite kind of pizza dough.

Baker’s Percents:

Flour: 100% (13.5 to 14% or more protein)
Salt: 1.75%
Olive Oil: 1%
Compressed Yeast: 0.5 to 0.75%
Water: 58 to 65% (adjust water temperature so finished dough should be between 80 and 85 °F)

Instructions:

Add water, salt, sugar, flour and yeast to the bowl in that order. Do not let yeast touch the salt. Salt will kill the yeast. Mix on low speed for 2 minutes. Mix on medium until all of the flour has been picked up. Add oil and mix on low for 2 minutes. Increase mixer speed to medium until dough is smooth and satiny in appearance (should take 8 to 10 minutes). Final dough temperature should be between 80 and 85 °F. If the dough is too warm, decrease water temperature for next batch. If it is too cool, a little more mixing should bring the temperature up. Immediately portion the dough into individual balls, brush with oil and place in cooler to proof overnight.

Chicago Style Deep-Dish Pizza Dough Recipe

With such a deep history, Chicago needs an even deeper pizza.

Baker’s Percents:

Flour: 100% (typical bread flour with 10.8 to 12% protein)
Salt: 1.75%
Sugar: 2%
Olive Oil: 3 to 5%
Compressed Yeast: 1.5%
Water: 60 to 65% (adjust water temperature so finished dough should be between 80 and 85 °F)

Instructions:

Add water, salt, sugar, flour and yeast to mixing bowl in that order. Mix on low for 2 minutes. Mix on medium until all of the flour is picked up by the dough. Add olive oil and mix on low for another 2 minutes. Increase speed to medium and mix until dough is smooth and satiny in appearance (usually takes 8 to 10 minutes). Verify that dough temperature is between 80 and 85 °F. If it is too cool, a little more mixing should bring the temperature up. If it is too warm, decrease water temperature for next batch. Separate into individual dough balls and place in cooler to proof overnight.

Pizza Margherita Dough Recipe

The granddaddy of modern pizza has an equally unique pizza dough recipe.

Baker’s Percents:

Flour: 100%
Salt: 0.03%
Brewer’s Yeast: .002%
Water: 56%

Instructions:

Pour water into mixing bowl. Dissolve the salt in the water. Add 10% of the flour to the bowl. Add the yeast. Turn the mixer on low and add the rest of the flour while the dough is mixing. Work the dough in the mixer for approximately 20 minutes (The dough should be soft and elastic). Make dough balls that weigh between 6.4 and 8.8 ounces and proof.
John Garcia John Garcia (26 Posts)

Amateur cook, expert eater. Originally from Granby, Colorado, I'm a mountain boy who enjoys the simple things in life...like cheeseburgers and pet cats. I'm also a blogger for Food Service Warehouse who enjoys writing about food just as much as eating it.



1 Reply to "4 Pizza Dough Recipes"

  • Pizza Guy
    November 5, 2014 (1:06 pm)
    Reply

    Regarding the Pizza Margherita Dough Recipe, the Baker’s Percents are wrong on the salt and yeast. The salt should be 3% (not 0.03%), and the yeast 0.2% (not 0.02%).


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