I am new to the forum, but I have been making pizza at home for a few years. I am trying to perfect my recipe, but I am sort of struggling, any help would be fantastic.
I worked at a Pizza shop for a couple years a while back, and in my opinion they had the best pizza I have ever eaten. I am in the military and I have traveled to just about every state in the US and some overseas, and I have yet to try pizza that even comes close to this specific place in Arizona. Unfortunately I was too young to realize that I should have paid attention to the recipe, plus the owner kept it pretty secret, always making the dough when we were busy with other tasks. I have been trying for years to duplicate the recipe and I am close but still need a few tips.
The biggest issue I am having is trying to achieve an airy inside that is light and full of bubbles with a slightly crispy crust. My crust always has many very small bubbles and a very crispy crust. Chewy on the inside is one other item I am shooting for.
So far Here is my recipe. (This is just for one large pizza)
2 cups King Arthur High Gluten flour 14%
1 table spoon Olive oil
1 Cup water
3 1/2 tablespoons sugar
2 tablespoons salt
2 tablespoons Red Star Active Dry Yeast
2 table spoons Vital Wheat Gluten
I put all the dry ingredients into a bowl minus the sugar and yeast. With the sugar and yeast I put them into a bowl with 1/2 cup of warm water and let them sit for about 15 minutes. I then put the olive oil in another bowl adding the water, yeast, and sugar mixture. I then mix the flour mixture in a little at a time, stir and let sit for a couple minutes, I do this about 3 times until all the flour is mixed. Then I need by hand for about 15-20 minutes. I let it rest on the counter top for about 10 minutes then put it in the fridge for about 24 hours.
This recipe makes good pizza, but it is average compared to what I would like to achieve. One other issue I am having is the dough ball likes to rip sometimes when I am stretching it out, but I usually set it out for about an hour before stretching it.
I remember when I worked at the pizza shop, his dough was so resilient, and smooth, we used to take it out of the mixer cut it into pieces, make dough balls, put it on trays, cover it with bags, and the next day you could take it right out of the walk in fridge and stretch it, dress it up, and cook it, it turned out perfect every time.
Any help I could get on how to make the perfect restaurant quality dough would be greatly appreciated. Or just perfecting my recipe would work as well.