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Author Topic: Standard Thick Crust Recipe - Basic Pizza  (Read 2057 times)

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Offline Hydestone

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Standard Thick Crust Recipe - Basic Pizza
« on: March 27, 2020, 09:38:27 PM »
Hi All:

I've been making flatbread for years and would like to get into some thick crust.  Any suggestions for a tried and true standard thick crust recipe and process?

Thanks!

Offline Chicago Bob

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #1 on: March 27, 2020, 10:00:01 PM »
Hi All:

I've been making flatbread for years and would like to get into some thick crust.  Any suggestions for a tried and true standard thick crust recipe and process?

Thanks!
forum has pizza hut pan recipes that I can vouch for.   ;) 8) :pizza:
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Offline The Dough Doctor

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #2 on: March 28, 2020, 02:34:45 PM »
I don't have any "recipes" but here is a good formula for one;
Strong bread type flour (12 ro 12.8% protein content) 100%
Salt: 1.75%
Sugar: 2%
Shortening (Butter flavored Crisco, butter, margarine, non-deodorized lard, etc.) 4%
IDY: 0.4%
Water: (65F) 64%
Target finished dough temperature: 75 to 80F.
Mix to a smooth dough consistency, take directly to the bench for scaling and balling, wipe dough balls with salad oil, place in individual plastic bread type bags, twist open end into a pony tail and tuck it under the dough ball as you place it in the fridge. Cold ferment for 24 to 48-hours, remove from fridge and allow to warm to 60F INTERNAL ball temperature, roll bag down around the dough ball and invert over a floured surface, flour both sides of the dough ball and using a rolling pin or pastry pin open to a diameter slightly larger than your pan. Prepare the pan by applying oil to the inside of the pan, you want to have a well oiled pan. Place the opened dough into the pan and set aside for about 20-minutes, then using your hands/fingers finish stretching the dough to completely fill the pan, drape with a plastic sheet and allow to final proof for about 45-minutes (time will be variable depending upon the thickness you want in the finished crust). Dress the skin to within 1/2-inch of the edge and bake or using your fingers, pull the dough up on the edge of the pan just before dressing. Bake at 450 to 500F on a grid type oven shelf. You may need to rotate and change shelf position after about 12-minutes of baking. Remove from pan immediately after baking.
Note: A dark colored pan or a well seasoned pan is by far the best pan to use, a 1.5 to 2-inch edge height is desirable.
Tom Lehmann/The Dough Doctor

Offline Hydestone

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #3 on: March 28, 2020, 09:15:32 PM »
Awesome, thanks Tom. Iíll give this a shot!

Offline Hydestone

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #4 on: March 28, 2020, 09:43:03 PM »
I just mixed this formula...using the percentages indicated above. I must have miscalculated something, Iíve got batter in my mixer. This is what I used.

2,000 g flour (Mt Marcy flour - Champlain Valley)
35 g salt
40 g sugar
80 g butter
8 g IDY
1280 g water

Would love to salvage!  Thoughts on ratios above?

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Offline Hydestone

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #5 on: March 28, 2020, 09:55:11 PM »
This is the consistency.
« Last Edit: March 29, 2020, 10:43:00 AM by Pete-zza »

Offline The Dough Doctor

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #6 on: March 28, 2020, 10:40:40 PM »
Just a guess here but I'm guessing that the flour was mis-scaled, maybe only 1000-grams or the tare of the container wasn't accounted for. Try to get a weight on what you have, it might give a clue.
Tom Lehmann/The Dough Doctor

Offline Chicago Bob

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #7 on: March 28, 2020, 10:46:09 PM »
This is the consistency.
. Unfortunately it is now too late to turn back.
This could be turned into an emergency dough though . add flour in the mixer until it comes nice & sorta smooth maybe 3-4 minutes five.... Ball it ,rest on counter for a few hours... shake and bake!  🤗

Or make some garlic knots with it.   ;)
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Offline Hydestone

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #8 on: March 28, 2020, 10:56:24 PM »
It took another 816 g of flour before it cleared the bowl. Hand kneaded it, put in a plastic Cambro container, and tossed in fridge.

Will weigh in the morning...weight was too much for scale and exhausted after a long day ;-)

Thanks guys

Offline Chicago Bob

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #9 on: March 28, 2020, 11:28:37 PM »
Sounds like you may have originally used the same weight of water as flour.... things happen.... It'll make a pizza.   8)
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Offline Hydestone

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #10 on: March 29, 2020, 12:11:07 AM »

Offline Hydestone

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #11 on: March 29, 2020, 01:29:55 PM »
Ok, so I ended up with a lot of dough, so I lopped off a chunk and made some breadsticks to go with our soup.

Planning to make the pizzas for dinner tonight.

How thick do you roll out the dough before putting it in the pan?

Offline Chicago Bob

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #12 on: March 29, 2020, 01:42:08 PM »
why not check the Pizza Hut pan thread?
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Offline The Dough Doctor

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #13 on: March 29, 2020, 05:23:20 PM »
Between 3/8 and 1/2-inch thick depending upon how thick you want the final crust to be. I suggest starting at something around 1/4-inch thick and then make another one a little bit thicker until you find what you like.
Tom Lehmann/The Dough Doctor

Offline Hydestone

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #14 on: March 29, 2020, 05:27:55 PM »
Thanks. Iíll search for that thread and check it out.

Iíll start with the 1/4 as Tom suggests...might be more like 3/8Ē.

Iím in another time crunch, so Iím going to proof on oven at 110.  At what thickness would you recommend I stop proofing and prepare for baking?

Are these 20-25 minutes lies?

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Offline The Dough Doctor

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #15 on: March 29, 2020, 08:04:21 PM »
Be sure to cover the deep dish pans with foil or they will dry out for sure at 110F! I can only say that IF your dough is between 80 and 85F when it is panned and set on the oven it will most likely take between 30 and 45-minutes using the dough formula I provided. We used it for over 30-years so I know how it performs, and other dough formula?
Tom Lehmann/The Dough Doctor

Offline Hydestone

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #16 on: March 29, 2020, 08:27:05 PM »
I made 3 pizzas. 1st was plain cheese in rectangular pan.  While that one cooked, I let the other 2 proof next to the wood stove. I cooked those on the pizza steel.

The kids response was that ďtastes great and looks like the kind of pizza that you buy.Ē  My wife said it was the best pizza we made since weíve been in this house (9 years).

Thanks for the formula...still not sure what I did to mess it up. But it turned out great!

This was my first time making thick pizza in a deep pan.  Iím not used to letting the pizza rise, like when making bread.  Iíve got a couple extra pieces of dough sitting in the refrigerator and am looking forward to cooking them up!

Offline Chicago Bob

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #17 on: March 29, 2020, 08:53:06 PM »
Did you oil bottom of pans?

Any pics?
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Offline Hydestone

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #18 on: March 29, 2020, 09:09:57 PM »
Yes, not a ton. Drizzled some canola oil over the bottom and wiped it up the sides. Maybe 1-2 TBSP in large rectangular and 1 in the rounds.

Offline Hydestone

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Re: Standard Thick Crust Recipe - Basic Pizza
« Reply #19 on: March 29, 2020, 09:13:38 PM »
First 2...didnít get any pictures of 3rd.

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