Pizza book

[Davydd]

National chain restaurants have armies of food scientists who can figure out how to get it down to a strict list of instructions and carefully regimented ingredients that will be as consistent as humanly possible, and even then you have to have people with some kind of actual capability of following those instructions.

...and still don't care for Pizza Hut.

[Timpanogos Slim]

...and still don't care for Pizza Hut.

Don't they only use frozen preformed dough nowadays?

I'm not sure if there are any national chains that make dough in house anymore, come to think of it. It's clear to me, from the variability of the product, that Marco's at least stretches it in-house. Because some of their people never learned how to stretch the dough properly.

[Smokedham]

I sincerely thank all of you who generously gave me your valuable advice.  I will use all the tips you taught me، thanks.

[Smokedham]

Definitely not 3-5 and 8-10. 

 I’d suggest making a Lehmann dough at 61% hydration

Okay, where can I find lehmann dough recipe, sir?

[jsaras]

Okay, where can I find lehmann dough recipe, sir?

https://www.pizzamaking.com/lehmann-nystyle.php

This thread has all the practical things laid out:  https://www.pizzamaking.com/forum/index.php?topic=2223.0

[Smokedham]

https://www.pizzamaking.com/lehmann-nystyle.php

This thread has all the practical things laid out:  https://www.pizzamaking.com/forum/index.php?topic=2223.0

Fantastic, thank you Jsaras.

[Timpanogos Slim]

I just want to say that i have Elements, the Bible, Everybody Loves Pizza, and something else i forget the name of that was mentioned here by someone (and was cheap used). Elements and gemignani's bible were gifts from my dad.

I mainly wanted them because i can get myopic about sauces and toppings. The commentary is nice and the dough recipes are perhaps useful as starting points.

[Davydd]

It's all about the dough for me and difficult to master especially when using different types of ovens. Toppings? I know what's good and what I like and it depends if I want to go to all the trouble to get them or the cost for just an everyday dinner pizza. The sauce? I use so little I don't think it affects my pizzas much but I suspect it does and that is another frontier to master. The other thing I experiment with are the seasonings -- what to use and the right combination and amount.

So, I want a book primarily for dough information and secondly techniques which maybe videos are better.

[Smokedham]

I just want to say that i have Elements, the Bible, Everybody Loves Pizza, and something else i forget the name of that was mentioned here by someone (and was cheap used). Elements and gemignani's bible were gifts from my dad.

I mainly wanted them because i can get myopic about sauces and toppings. The commentary is nice and the dough recipes are perhaps useful as starting points.

Thank you Timpanogos, I use your valuable tips

[Smokedham]

It's all about the dough for me and difficult to master especially when using different types of ovens.

It's exactly the same for me, when it comes to learning how to make pizza, the dough is the key.

[ptix]

 When I 1st started making pizza in my home oven, I used Jim Lahey's no knead pizza dough recipe and produced excellent results.  Then I got the Ooni Pro and without researching Neapolitan pizza, used the same recipe and launched all the toppings off my dough and into the oven (due to the higher hydration).  I eventually got the right info on this forum and now Neapolitan is one of my favorite foods.  I use some books as reference such as The Pizza Bible, Pizza Camp, Bonci's Pizza, Pizza Alba Pezzone, Coccia's Neapolitan Pizza, and Casucci's The Perfect Pizza Dough.