All purpose Pizza Dough recipe plus Turkish flatbread with filling

https://www.youtube.com/watch?v=dkQ06t23gao

Dough Formula

900 g Bread Flour

100 g whole wheat flour

15 g salt

5 g instant yeast

650 g water (65% hydration)

After mixing and folding the dough, you can bulk‑ferment it:

• Either at room temperature for a few hours

• Or in the refrigerator overnight for more flavor

1.      Mix dough

2.      Bulk ferment until doubled (room temp or overnight cold)

3.      Divide into dough balls

4.      Cold‑proof the dough balls overnight

5.      Use them the next day for all five pizza styles

Pizza Styles

Neapolitan Pizza

·         Dough ball: 250 g

·         Pan: None (hand‑stretched)

·         Notes: High heat 700–750°F, light sauce, fresh mozzarella, basil.

Detroit Style Pizza

·         Dough ball: 550–600 g

·         Pan: Blue‑steel Detroit pan

·         Notes: Cheese before sauce, brick + cheddar blend, caramelized cheese edge.

South Shore Bar Pizza

·         Dough ball: 200 g

·         Pan: 10‑inch round pan

·         Notes: Toppings to the edge, thin crisp crust, cheddar + mozzarella.

New York Style Pizza

·         Dough ball: 300 g

·         Pan: None (large hand‑stretch)

·         Notes: Low‑moisture mozzarella, crisp yet foldable slice.

Lahmacun (Turkish Pizza)

·         Dough ball: 150 g

·         Pan: None (rolled thin)

·         Notes: Spiced lamb mixture, baked hot, served rolled with herbs and lemon.

Key Notes:

• Spiced lamb mixture pressed directly into dough

• Bake at 600–650°F

• Serve rolled with herbs, onions, lemon

Turkish Filling (from the video)

• Red pepper

• Onion

• Garlic

• Fresh parsley

• Tomato paste

• Turkish spice mix

• Salt

• Ground lamb (blended in last)

Technique:

• Blend vegetables + paste + spices first

• Add lamb and blend again until smooth

• Spread thinly and press into dough

Pro Home Cooks- Neapolitan pizza making

Source: A master class in neapolitan pizza making (full breakdown) – Pro Home Cooks

YouTube Source: One Guy Changed My Pizza Game Forever

Poolish: START THE NIGHT BEFORE

Ingredients:

• 200 grams of water
• 5 grams of honey
• 5 grams of yeast
• 200 grams of 00 or AP flour

Instructions:

1. In a large container add the water, honey, and yeast. Mix to dissolve the yeast.
2. Next, add in the flour and mix until there are no dry spots. Let it sit for 15 minutes, uncovered.
3. Seal it and let it sit at room temperature for 1 hour.
4. Place in the fridge overnight or anywhere from 16 – 24 hours but nothing more otherwise it will become acidic.

Pizza Dough:

Ingredients:

• Poolish, recipe above
• 300 grams of Manitoba flour or bread flour
• 200 grams of 00 or AP flour
• 300 grams of water
• I think this dough was too wet to slip off a peel, so would cut this back next time.
• 20 grams of salt

Instructions:

1. In a large bowl add all of the poolish, bread flour, and 00 flour.
2. In a measuring cup add in water and salt. Mix to dissolve salt.
3. Integrate the flour into the polish while adding the water little by little.
4. You should have a very wet dough once all of the water has been added.
5. Now, dump out the dough onto a clean surface and start working it. Click the video to see how Vito does it.
6. After, you have worked the dough you should be left with a more cohesive yet shaggy dough. Cover it with a little bit of oil and let it sit for 15 minutes.
7. Now, gently detach the dough from the counter and shape into a tight bowl.
8. Cover with olive and a damp towel. Let it sit for 1 hour.
9. Now, that the dough is ready. Cut into 250 – 280 gram pieces. Gently shape into a ball. Click here to see how Vito does it!
10. Place the dough balls onto a baking tray, keeping them four fingers apart.
11. Cover with plastic wrap and let sit for 1 – 2 hours.
12. Now, you are ready to make some pizza.

Pizza Sauce:

Ingredients:

• 1 can of whole peeled tomatoes
• Handful of salt
• Chopped basil
• 1 teaspoon of olive oil

Instructions:

1. In a large bowl, combine all the ingredients.
2. Crush the tomatoes by hand and make sure to leave some chunks of tomatoes. Set aside.

Making the Pizza:

Ingredients:

• Pizza Dough, recipe above
• Pizza sauce, recipe above
• Fresh mozzarella, cut into equal sized cubes
• Parmesan Cheese
• Fresh Basil
• Extra Virgin Olive Oil

Instructions:

1. Dust your dough ball with some flour and using a small spatula, gently lift out the dough into a bowl of flour. Wrap the rest of the dough balls so they don’t dry out and put them away.
2. Dredge the dough ball in some flour then transfer to your work surface. Take the dough ball that is now coated in flour and press out the dough. See how Vito does it here.
3. Then spoon the sauce right in the center and gently swirl it out. Grate some parmesan on top, followed by mozzarella, basil, and olive oil.
4. Using a pizza peel, transfer the pizza to your oven and bake until the crust is golden and the cheese is melted.
5. To finish off the pizza, grate some more parmesan over top, top with torn basil, and a drizzle of olive oil.

Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

Original recipe by J. KENJI LÓPEZ-ALT
Adjustments by me in italics.

"The Spicy Spring from Prince Street Pizza, with its thick, olive oil–infused crust; spicy tomato sauce; mozzarella and Pecorino Romano cheese; and crisp-edged pepperoni, is an insanely good pizza with only one real problem: It doesn't exist anywhere else. No longer. Here's how to make that pizza anywhere in the world."

[This really was excellent. Like a souped up DiCarlo's!]
[Best way to do this is to do two quick half recipes!]

Ingredients

·   

  "HALF" RECIPE (this is enough for one 13x9 pan's worth): 
       250 g 00 flour (did this with stone ground WW and increased water to 200 g, worked very well, except a bit spongy. Will add some gluten next time and see...)
       1 teaspoon salt
       1 teaspoon (scant) yeast
       1 or 2 tablespoons EVOO
       150 - 175 g water
       Use Food processor method and it is really easy to make two batches in no time!

• Other Option: use 300 g sourdough starter (100% hydration) and 100 g 00 flour and rest of ingredients.

·         For the Sauce:

·         2 4 tablespoons (30ml) extra-virgin olive oil

·         9 medium cloves garlic, roughly chopped

·         1 tablespoon (about 4g) dried oregano ( or less, maybe 1 teaspoon, for Karen)
·         1 - 2 teaspoons (about 3g) dried red pepper flakes, less or more to taste

·         1 (28-ounce; 800g) can whole peeled tomatoes

·         1 large can Cento whole Tomatoes (Costco  has them for under $4)
      Optional: Garlic powder to make it more "Detroit Style"

·         1 teaspoon (about 4g) sugar

·         Kosher salt

·         To Assemble and Bake:

·         1 pound (450g) sliced deli-style mozzarella cheese (whole milk mozzarella or provolone, even better!)
·         12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch slices (I use Ezzo's cut 2 mm thick in the Cuisinart.)

·         4 ounces (115g) ground Pecorino Romano cheese

Directions

To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below. [I did it this way. Painless!]

To Make the Dough in a Stand Mixer: See original recipe at link at top.

To Make the Dough Using the No-Knead Method: Ditto.

To make the pizzas: Pour remaining 1/4 cup 2 tablespoons olive oil into a 13- by 18-inch rimmed baking sheet (OR 2 13x9 heavy duty metal cake pans, like AllClad.) and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Open can of tomatoes and start transferring the tomatoes and squishing them by hand and leaving the excess tomato juice behind. You can use a potato masher to finish breaking up tomatoes into fine chunks. Stir in sugar. [If I wanted sweet pizza, I'd add pineapple. Which is an abomination.] Bring to a bare simmer and allow to cook for about 15 30 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly. (Using the big can from Cento will make enough to freeze for future pies...)

Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F. (I also put the pizza dough with JUST the sliced cheese in second oven on Bread Proof setting for a  half hour before adding the rest of toppings.)

To Assemble and Bake: Spread slices of mozzarella (I prefer provolone.) cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp. [The foil tip was very helpful, as I had to bake closer to 18 - 20 minutes to get bottom crisp.]

Remove pizza from oven. Sprinkle with remaining half of Romano cheese,(and more shredded cheese, whole milk mozzarella if you can get it, or provolone.We are in Pittsburgh, after all.) use a pizza wheel to cut it into slices, and serve immediately.

Adding a link to King Arthur Flour Detroit Style Pizza Recipe.

Ohio Valley style - DiCarlo's Pizza recipe

Ohio Valley style - DiCarlo's Pizza recipe:

Dough

Bread flour 1# (get your kitchen scale and weigh it) (454 g)

Water 1.25c (295 g)

Active dry yeast 1/4 tsp

Salt 2 tsp

Sugar 3/4 TBSP

My first attempt I will use warm water with the sugar and a little flour in it for a slurry, add the yeast, then let it bubble up over 1/2 hour of so.  Then add this to the remaining ingredients and combine until it forms what I hope to be a nice dough ball.  Then I will put it in the fridge to slow rise for a day or two until I decide to make the pizza.  That day I will take it out and let it come to room temp before stretching to the dimensions of the pan.

Sauce

96 oz crushed tomatoes w basil

2 cloves garlic

1/2c finely diced onion

1/2c finely diced green bell pepper

1/4c EVOO

This is a bit different proportion wise from the one on the pizzamaking.com site, but I wanted a little more robust sauce.  What Italian uses 2 garlic cloves in a sauce made from 450oz sauce?  None I know of. 

So, I sweated the garlic, peppers and onions in olive oil for 10min or so until the onions were translucent, then added the tomatoes, brought it up to temp then simmered on low for 4 hours.  I plan to can what extra I have (10# pressure for 20 min). 

Cheese

Krogers sells a generic "Pizza Cheese that is probably 75% mozzarella and 25% provolone and romano.  This is actually a pretty good cheese.  To get that weird granular quality rather than the long strings of cheese I froze the 32oz (2#) of the cheese and then put it in the cuisinart food processor and pulsed it until I got the consistency I was looking for. Then I let the cheese come to room temperature.

Pepperoni

Went with Hormel.  Use whatever one you like best.

Baking

Here's where there is a departure between what I had ever done before and what I leaned at pizzamaking.com.

Put your large rectangular baking stone into the oven and preheat to 525 degrees.  Yep.  You heard that right.  For 1 hour prior to baking!  This gets the stone super hot and ready to crisp the bottom of the pizza.  1 used an 11x17 well broken in aluminum baking pan that I bought some time ago at Sam's Club in their industrial food section.  I rubbed it down with a paper towel soaked with olive oil then stretched the dough to fit the pan.  You could roll it out then slide it into the pan as well.  I made sure the crust edge went up the side of the pan and went flush with the top of edge of the baking sheet.  Then I spread the sauce out onto the dough.  Slide the baking sheet onto the baking stone.  I have it in the upper third of the oven.  You may want it higher or lower.  I found 20min browned the crust edges and got the sauce pretty hot.  Remmeber I am living at 2000ft so if your altitude is different you will need to adjust your baking time.  Take the pizza out of the oven and spread your granular cheese over top of it.  Then spread out your pepperoni.  I thought I might have to cover it to get that melty cheese thing going but as it turns out that was unnecessary - I turned out just fine on its own.

The result?  It's not perfect yet.  The sauce ended up maybe a little too robust, but for me that was fine.  One could easily adjust down some of the ingredients.  I like a little garlic salt on mine afterward.  Please try the recipe and let me know what you think.  I am just starting out here so any and all help and adjustments to the recipe are welcome.

THE PANS

If you want to locate those 16 x 16 pans, they can be procured from
The Twin Team
Twin Supply Inc
866-630-4747
www.twinsupply.com

Ask for 16 x 16 x1 Tapered design BLACK steel, reinforced heavy gauge steel wire.
$32.00 per pan, plus shipping and handling
This item is not on their web site, please call and order on the phone"



'via Blog this'

Whole Wheat Pizza Dough

2 & 1/2 teaspoons active dry yeast
2 cups skim milk -- tepid
2 whole eggs
1/4 cup olive oil
1/2 cup canola oil (or all olive oil)
1 teaspoon salt
1/4 cup wheat gluten -- (up to 1/3 cup)
5 cups whole wheat flour -- (up to 5 1/2 cups)

Mix yeast and milk then add all other ingredients except last 2 1/2 cups flour with KitchenAid mixer approx. 10 minutes. (Alternatively, a strong bread machine can do all of this.)

Mix in remaining flour with dough hook and knead until smooth.
Allow to double twice and punch down.

Stretch (or roll out and stretch) into baking sheets, cast iron pans or pizza pans coated with olive oil.

Allow to rise in pan for thickness and fluffiness.

Bake at 375 - 400 for 8 - 10 minutes, then remove and toppings of your choice, such as Mario Batali's Pizza Sauce. Alternatively, get oven really hot (450 or more) and cook with toppings until done.

Finish baking until crust when lifted up is golden brown.

Adapted from the Frugal Gourmet Focaccia  recipe from "Three Ancient Cuisines."