Pizza Dough Recipes?

[Two Wheeler]

Anyone have any tried and true pizza dough recipes and tips?

I'd love to get a nice kamado grill this summer, but for this weekend I was just planning to crank up the oven as hot as I can get it.

[robcoombs]

I do. I'll send you the link here as soon as I find it.

[robcoombs]

Here we go

http://www.kamadoguru.com/topic/5762-man-cave-thin-crust-pizza-dough/

This makes a double batch. Freezes well if you only want to use one. I've used it both in the oven and on the grill with good results. If you do get into grilling that site is a great resource. Similar to the club site but for every different type of grilling and smoking.

[Roger]

Here we go

http://www.kamadoguru.com/topic/5762-man-cave-thin-crust-pizza-dough/

This makes a double batch. Freezes well if you only want to use one. I've used it both in the oven and on the grill with good results. If you do get into grilling that site is a great resource. Similar to the club site but for every different type of grilling and smoking.

I agree that's a great kamado BBQ forum.

[Two Wheeler]

That looks awesome! I'll let you know how it goes. good to know about the forum too

[Scott]

Best tip I was given was to mix up the dough and put it in the fridge for two or three days, it makes a huge difference. We often mix in some spent grain as well, turns out really well. I can't remember the spent grain recipe without looking it up at home, but this is one I've made about a thousand times
2 C warm water
3 TBSP honey
1 TBSP yeast
let that sit until the yeast starts to bubble
mix in
4 TBSP olive oil
pinch of salt
about 4.5 C flour (I use half white half whole wheat.)

[Jake]

Agree with Scott on length of time for the dough. A lot of recipes online suggest 60 or 90 mins to rise. I've done pizza dough both taking the 60-90 minute rise time approach and making it the night before (20-24 hours before) and the one that sits for a long time is much better ... i've never tried more than a day before but have read that 2 or 3 days is good.  If you give it lots of time the gluten breaks down better I think I had read, and it's way easier to stretch and get a thin crust.

[Two Wheeler]

Made the recipe Rob posted, let the dough sit for 2 hours before making. I made the mistake of making them too thick, but they turned out quite tasty! Cranked the convection oven up to 525 for it.

[robcoombs]

Made the recipe Rob posted, let the dough sit for 2 hours before making. I made the mistake of making them too thick, but they turned out quite tasty! Cranked the convection oven up to 525 for it.

Looks good!

[mikegraham]

best thing for pizza dough is let it sit in the fridge for 2 to 3 days. i worked in a few pizza places b4 and thats what we always did and it was 100% better