Author Topic: Help with Pizza dough  (Read 790 times)

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Offline mikkyo

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  • Location: USA
  • I Love Pizza!
Help with Pizza dough
« on: May 18, 2013, 10:11:39 AM »
Hi, I just finished testing my brand new Breville Pizza Oven.

My first test was done on last Wednesday with dough from NewYork Pizza (got home too late to make the dough) for toppings i used only Mozzarella cheese and some red sauce. The results were better than expected[ it was only a 10" thin crust and it took about 5min to cook. The edge crust bubbled really nice, was crispy and chewy the bottom was perfectly cooked.
The second test was last night. My wife made the dough recipe from the Breville Recipe book (came with the oven) and the dough was good but not as chewy.
I know that the dough can be a science to master but I would like some advice for a proven pizza dough recipe.

Any help will be appreciated.

Gassho,

Mikkyo


Offline Jet_deck

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  • Location: Between Houston and Mexico
Re: Help with Pizza dough
« Reply #1 on: May 18, 2013, 12:14:10 PM »
I know that the dough can be a science to master but I would like some advice for a proven pizza dough recipe.

Any help will be appreciated.


Your at the right place to find 'proven pizza dough recipes', pull up a chair and start reading.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline The Dough Doctor

  • Tom Lehmann
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Re: Help with Pizza dough
« Reply #2 on: May 20, 2013, 08:33:34 AM »
M;
Can you provide us with the formula/recipe and procedure your wife used and also tell us something about the flour she used.
Tom Lehmann/The Dough Doctor