For years I have held off on making my own pizza dough. I tried a couple of times, but I didn’t like the taste and time it took to make the dough. So I would use pre made dough from Whole Food or Trader Joe’s.
Over the past few months I have gone back to trying to make my own pizza dough, using Woodstone’s pizza dough recipe which is the same company that makes my pizza oven. I like this recipe because of the taste, clean and supportive for toppings.
Yield: Makes 6 ea. 7-oz. dough balls
1/2 tsp. dry instant yeast
1 tsp. sugar
2 tsp. salt
2 cup water, 65 degrees
1 cup semolina flour, Bob’s Red Mill is great
4 1/2 -5 cups all-purpose flour, we prefer King Arthur for this dough
Writing this post I discovered this dough tip page that gives you great information to modify the recipe.
Three Styles of Crust
- Crispy Crust (thin or thicker crust): Lower gluten (as low as 7.5% is available), a wetter dough (without being sticky), protein content can be the same or lower (for less chewy dough), and oven temperatures between 550-600 degrees.
- Lower temperature for thicker crust (needs to cook longer, 5-7 minutes)
- Higher temperature for thin crust (quicker bake, 3-4 minutes)
- Minimal toppings and sauce: the more “stuff” you have on the pizza the longer it will take to cook and the less crispy it will be.
- Cracker Crisp Crust: low protein (10.5-11.5) low gluten flour, longer mixing time (12 minutes) better developed dough.
- Thick and Chewy Crust: Gluten in the range of 12-13% and a bit dryer dough, higher protein as well as a lower oven temperature (525-550 degrees) and longer cooking times (6-9 minutes). Use a larger dough ball if using our dough. This is a good style if you like more toppings and sauce on your pizza.