Pizza Pizzas

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In my book, Alton Brown is king.
I read the recipe, I watched the episode, and I followed every bit word for word. The only thing I did differently was doubling the original recipe.
I didn't make any adjustments to the amount of salt or sugar, and the pizza turned out BEAUTIFUL. Crispy on the outside, doughy on the inside.
The only problem I had was with putting my pizza stone directly on the bottom of the oven. Unfortunately, after a mere 5 minutes in the oven, the bottom of my first pizza was scorched. Set the fire alarms off and everything.
So, I took the stone out of the oven, scratched off the burned bits, put a rack on the lowest setting, put the stone on the rack, and tried again. This time, the pizza came out perfect. Luckily, I had planned on making two pizzas, so I already had the second one put together.
I know that Alton knows what he is talking about, so I assume I must have a cheap stone.

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i luv pizza, still having hard time making it @ home

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This is a great recipe the first day and gets better if you refrigerate it. Very successful!
I appreciate the episode that featured this recipe. Alton says to keep your pizzas small in order to move it successfully from peel to oven.
I reviewed this recipe on my blog. You are welcome to join me. ldsmomtomany . blogspot . com remove spaces.
Notes-
Be sure to use Kosher salt
Be sure to triple or quadruple the recipe
Be sure to search - Good Eats S3E9P1: Flat Is Beautiful on youtube. Watch the full episode. It will help you.

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This was great. No need to make any modifications, although I did follow the salt/sugar reduction suggestion. One question: Should I have known this made only two, personal-size pizzas? Or should it have made bigger pizzas, and I did something wrong? Because this was not enough to feed 4.

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This is a terrible recipe. Nevermind the corrections on the salt and sugar content. I am a fairly accomplished baker, but this recipe (without letting it rise before going in the fridge makes a dense overly chewing dough that will not relax, no matter how much it is rested. It had a good taste because of the time in the cool box, but the texture never makes unless you let it rise first.

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Pretty good recipe. Comes out light and fluffy and delicious!

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No pizza peels/stones needed. Made >20 pizzas. Serving size to 3 individual size pizzas.
Use BREAD MACHINE & knead setting. At most, 2x the recipe.
Shape dough into balls by tucking edges underneath while rotating.
Shape crust using heel of palm to flatten into a 6” disc.
Lift in air & stretch by holding the edges, stretching slightly, & rotating after each stretch.
When too big, use rolling pin to roll out on flour sprinkled counter, rotate & repeat until crust is very thin.
PARBAKE CRUSTS- much easier to move crusts & toppings w/o a pizza peel. A must to make a large quantity of pizzas, quickly.
When preheating oven, place oven’s roasting sheet UPSIDE DOWN in CENTER SLOT of oven. Makes it easier to slide crusts in & out.
Place crust on SILPAT SHEET sprinkled with cornmeal. Use couple LARGE SPATULAS, move silpat & crust onto hot roasting sheet. I needed someone to help me open the oven door for this step.
Bake until golden brown & a bit crispy at edges.
Wipe off silpat each time.

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I always use this recipe when I make pizza, which is often, and I love it.
Im going to be having a party soon, and will be making around 20 pizzas, and Im wondering if I can make this pizza dough in bulk by just multiplying? I hope so! (I will be using a large industrial sized mixer
Alton is King!

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That being said, the key to Alton's pizza recipe is not about the ratio of flour and water, or salt/sugar. You can adjust the latter two by your taste. I reduced it by half for my own taste. Type of yeast doesn't matter either, I use proved active dry yeast and it works very well. The key to making Alton pizza is:
1. long cold rising
2. knead the dough! I prefer using my two hands to knead because I can better feel the dough and tell whether it feels "right" (stickiness, firmness, and especially springyness. I knead it for 40 minutes. Tiring yes, but don't we need exercise??
3. Distribute the bubbles by folding the dough. I do it once during the rise, and another time after I take it out and divide. Your end product will be soft all around rather than having flat crunchy parts.
4. Hot oven. It's essential to have your oven as hot as it can get, because without at least 500 degrees, the browning won't happen quickly enough before the bread starts to get dry.

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While I agree with the below reviewer that Peter Reinhard's pizza book (American Pie: My Search for the Perfect Pizza is awesome. I think that this recipe is even superior to Peter's recipes. In fact, this one is currently my favorite, betting out even the recipe I got from a pizza place in Milan, Italy. Maybe the below reviewer had problems with the yeast? After all, the yeast is suppose to eat up the sugar (thus reducing how sweet it is and transform the texture of the dough.

As for the salt, AB corrects this in another version of the recipe. Different Kosher salts have different sizes of salt crystals, affecting the measuring. He recommends using 2 tsp salt, if you are having problems. This is also what I do and it turns out great with a very nice level of saltiness (which actually tastes like the pizza dough recipe I got in Milan.