I’ve worked in a few pizza places over the years, was part owner in one for awhile. But I never made the dough myself, and the one I was part owner of we used frozen dough balls.
Does anyone have a converted receipe that I can use a 4qt bowl on my Kitchenaid? Looking for a NY style crust, kinda thin. I can toss dough and put a raised on it, looking for a slightly chewy dough with a bit of crispiness on the outside.
There are some good recipes on PMQ home page under “recipes”,
I recommend adjusting one of those recipes to a formula that requires 1/4 ounce of instant yeast, that’s what comes in one of those inexpensive packets from the grocer, all brands the same. you will beed to weigh out the other ingredients…
depending on the recipe, that will give you about a 60 ounce finish dough ball, and I recommend kneading that by hand.
It’s more fun and manageable, but it’s OK to use a Kitchen Aid as well.
hope that helps,
Otis
I have a home made pizza dough recipe that is shown in the RECIPE BANK. I’ve used this one for many years now when teaching how to make pizza at home for local farm families. It even got written up in our loical newspaper a few years ago. It is designed to be mixed by hand, stirred not kneaded, but you could use a little Kitchen Aid mixer to stir it together. The main key to making a good pizza at home is in allowing the dough to ferment. My procedure does not call for overnight fermentation in the fridge due to the fact that we use it during our half day seminars at the different homes, but you could just as easily put the dough into a suitable container and allow it to ferment overnight for use on the following day. If you get tired of making pizza out of the dough you can also make a pretty mean French bread from it too by just shaping the dough into a piece about 1.5 inch in diameter and as long as your longest cookie sheet. Very lightly grease the sheet and place the formed dough onto the sheet pan, then “tent” with a piece of aluminum foil and allow the dough to rise for about 45 minutes, make 4 or 5 diagional cuts across the top of the loaf, spray with water and place into a 450F oven and bake until lightly browned.
Tom Lehmann/The Dough Doctor