Pizza Boy trying to perfect pizza dough at home
Hi Pizza Dough Enthusiasts!?
I work at a local pizza shop, not a chain, and after mastering the assembly of the pizzas. I decided to try making some of the specialty pizzas at home, instead of paying the specialty price, but I'm having issues with the dough/crust. the dough is very firm, not as in over toasted, just near to impossible to chew, making the pizza less enjoyable. Iv read some othe posts talking about similar issues, but what they suggested was using a stone, and raising the heat as high has possible 500, 750, claming pizza shops heat theirs to 900-1000 degrees. well at the pizza place I work at we use pizza pans and heat to 425, taking about 15 mins to finish a pizza.
The recipe I used: Note: I used all purpose flower, and I might have used extra virgin olive oil or somr variation of oil not sure right now
* 3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
* 1 teaspoon sugar
* 1 envelope instant dry yeast
* 2 teaspoons kosher salt
* 1 1/2 cups water, 110 degrees Fy
* 2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
I asked around at the pizza shop to compare recipes and they use the same basic ingrediants, to what ratio I do not know, Im still knew. I had one batch that came out superior, but not perfect and I think with that batch I used hot tap water instead of just normal tap water. that batch of dough seemed way softer than the dough we have in the shop, the shop has dough that holds its basic form instead of pulling into a string when you try to pick it up.
Id like to mention that I am a college student, which directly corilates to the amount of "Dough" I have. "Haven't heard that one before in the 'Bread Forum' geez" so any suggestions or recipes please keep in mind a low budget.
I now have new pans to test out, similar or the same as the shop has. they use crisco on the pans, not sure if that has a huge difference I was just spreading butter on the cookie pans I was using.
My intention are to have an high quality easy dough, just something that isnt rock hard. I hope to be able to create a somewhat resturant looking pizza at home. I know how to top it, and I dont really want to experiment with different alterations a whole lot, but some good dough advice or recipes would be greatly appreciated. just imagine all of the new friends that would want to hang out knowing I make the best pizza around.
Thank you in advance,