Toddzilla’s Bar Pizza Recipe (2024)

FAQs

What are the ratios for pizza dough? ›

In addition to making your crust lighter, increasing the hydration produces a higher yield (more dough).

A 12-inch pizza requires about 255 grams or 285 grams of dough. Additionally, it is helpful to have some idea of the dimensions of your pizza pan. A 12-inch pizza will fit nicely in a 13 x 9-inch baking pan, while a 14-inch pizza will fit in a 15 x 10-inch pan.

A hydration level of 60-70% is typically recommended for wood-fired pizza dough, often associated with Neapolitan-style pizzas. The higher hydration helps achieve a soft, airy, and slightly charred crust when exposed to the intense heat of a wood-fired oven.

The best flour for making chewy pizza dough is high-gluten flour. This pizza dough is made with high gluten, a protein-rich flour often milled from hard wheat varieties like red winter and red spring. You may also prepare it by adding essential gluten wheat to all-purpose flour.

According to Ruhlman, baking bread is as simple as four ingredients (flour, water, salt and yeast) and two numbers: 5 and 3. That's the ratio of flour to water that will create a basic bread dough.

Did you know the protein and sugars in milk actually help strengthen pizza dough while baking and create a beautiful, golden-brown crust? Try it for yourself!

This is relevant to pizza because varying the level of dough hydration directly affects the qualities of a finished crust. Too little hydration and the crust will be dense and dry, while too much water will result in a dough that is sticky, too fluid to shape and difficult to slide into the oven.

Pizza dough dried out

The pizza will be very difficult to stretch and will form a strange chewy crust as it cooks. The best thing to do is to wet the dough slightly and reball it. This should make the dough nice and moist again.

A one pound (454g) ball of dough will make a single large pizza or two smaller thin crust pizzas.

How many people should a 12 inch pizza feed? ›

How Many People Does a Medium 12″ Pizza Feed? Medium pizzas contain around six slices of pizza, feeding two adults or three children. You can't go wrong with ordering a medium pizza or two for pizza night with your significant other or family.

Bring the sauce to a boil, and then cook for 10 minutes on low heat. Lightly flour a rolling pin, and the surface on which you are opening the dough. Use the rolling pin to stretch the dough out to desired shape. * Bake pizza at 350 degrees; usually cooks in about 20 minutes.

You guessed correctly; olive oil is the best oil for pizza dough, so earn yourself a gold star for the day! Now that you know the reason that you use oil in making pizza dough, and what the best oil is to use, you need a New York Style Brick Oven to bake your pizza to perfection!

The 55 Rule

This rule tells us that the sum of room temperature, flour temperature (equal to room temperature) and water temperature should be 55. Let's take a practical example: if the room temperature is 20°C, then the water to be used should be 15°C (because 20 + 20+ 15 = 55).

So if you see a recipe that calls for 00 flour and you don't have any, you can use all-purpose flour. But you may have to adjust the amount of water in the recipe, since 00 pizzeria dough has an absorption level of around 55 percent, while all-purpose flour might be 61 to 65 percent.

The key to really good pizza dough is to use as little yeast as possible (about 1% - 1.5% of the weight of the flour) and to let the dough ferment in the fridge for at least 24 hours, preferably 48, and even as much as 72.

With different yeast options available at supermarkets or bakeries, this may get a little confusing. As a rule of thumb, use: 1.4% of the weight of flour you are using (for example, 14g yeast per 1kg of flour) fast-acting yeast. 1% for dried yeast.

So, the question remains: what's the ideal quantity of salt to use when it comes to pizza dough? For Neapolitan-style pizza, Lewis recommends around 2.5 to 3% salt. For example, if you have 8 cups (1 kilogram) of flour, 2.5% of that will be 25 grams of salt.

Oil limits friction in the bowl and controls the temperature. How much you use depends heavily on the style of crust. A typical range is 3 to 7%. Lean formulas range from 1-4% compared to flour weight.