Pizza Pizzas

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I used Alton's recipe and the dough turned out just perfect. I do recommend adjusting the salt and sugar per Alton's note at the end of the recipe. I did not have 18-24 hours time to keep the dough in the fridge. Instead, I kept it for about 4 hours, and the dough was still great (maybe a little harder to work with and a little less rise. I also chose to cook the dough at 450 degrees - this is probably a matter of taste and oven nuance. For home Pizza Dough, I plan to use this recipe over and over again.

Thank you Alton!

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I made a few alterations, but it was still delicious! I didn't have the time to leave it overnight in the fridge, so I just let it rise for an hour and proceeded according to the recipe. Also, I used one cup of white whole wheat flour instead of white. I made it in the bread maker on the dough setting, but I ran it through the kneeding cycle twice until I got the window pane effect. The dough was tasty, chewy and beautiful, I did put down some cornmeal to keep it from sticking to my pan. I will make this again and again. Thank you, Alton, for rescuing me from my thick, bready pizzas of the past!

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Well not really, but it was the last straw. I made a double batch per the recipe and the mixer started smoking and quit half way through the kneading process. Sent it (the mixer back to KA and they completely rebuilt the 10 year old for $160. Turn around time was 1 week here in Ohio.

So, I tried another double batch about as soon as I could unpack my rejuvenated mixer. What I found is that it needed about another 1/2 - 3/4C of water to bring it to the right consistency. With no time to wait until tomorrow, I held out enough for a super thin 9" pie for lunch. I let the reserved bit proof for about 2 hours and low and behold it stretched just like you might see at the local parlor! I'll bet I can learn to toss this stuff, but I'll reserve judgment on that until it has time to rest!

I'll say that 2 hours away from the mixer it made a very nice crust, super crispy on cornmeal, from a 500? oven with a baking stone. About 5 minutes or so baking time and the center was bubbly and toasted looking. A hotter over would be great to start to get the wood or coal oven char started but then that's another project!

The crust turned out light and crispy with pretty good flavor using King Aurthur Bread flour... not the machine type though. About the only thing I'll change next time is to cut the salt by about half. It would probably be OK if you didn't add other salty toppings,but I love my Margherita pepperoni!

Overall I think Alton deserves an A for this one (A+ if the salt modification works, I've been trying to figure pizza dough out for a long time. I want to open a small wood fired oven shop in a couple years when I retire, this has definitely helped refine my research.

Thanks AB!

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Been making pizza for 50 years and this is by far the best crust my friends and family have ever had. It's so crip and chewey and beats the pizza from New Haven by a longshot. I love to do this on the grill for parties. Just cook up one side on the grill, flip them over and let sit. Let the guests put on all their own fixings and it's time to PARTY!
Thanks Alton

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This recipe was awesome! I have struggled with making anything with yeast in it for years, and Alton finally helped me have some success. The trick is to definately knead the heck out of the dough and get the yeast that is called for (I found it at Sam's club. I used my pampered chef baking stone because I have yet to find the quarry tile anywhere. At 500 degrees, the first pizza I put in the oven burned on the bottom, so I turned it down to 475 and had much more success. I am excited to have a pizza night every week and make this dough recipe. We tried asparagus on top and it was delicious!

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AB,
I have been all over Marietta looking for Bread Machine Flour and can't find the one you used on the show or any other kind that states for Bread Machines. Please post an on-line store or local store or where I can purchase Bread Machine Flour.
Thanks for all your great tips and recipes.

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I've been making pizza at home on my pizza stone for years, but I always thought my crust could stand some improvement. When I saw this Good Eats episode I knew I had to give it a try, and two days later wow! Crispy and dark on the outside, light and chewy on the inside. Bravo!

I went with 2 tsp kosher salt and a little over 20 mins in the mixer. My dough needed about 45 mins resting out of the fridge, and then a 5 minute break part way through stretching. It seemed much stiffer than my previous recipe, but it baked up much lighter and less "bready."

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I really wish i had a stand mixer .. and those stones ... and the peel .... they turned out alright anyway though.

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My dough was ever so slightly tough. I did use regular bread flour as I couldn't find bread machine flour, otherwise I followed it right on. Does anyone know why it may have been ever so slightly tough? I really want to give it 5 stars!!

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Good Crust but cut the salt to 1tsp.......or less...