My Favorite Pizza Dough...

[Dean in Eureka, CA]

http://www.youtube.com/watch?v=p849C_9uiPY

[donn-donna]

We could almost smell that yummy looking pizza and loved the accents too. Glad you two got a relaxing weekend after working so hard at the IRG 3.

[Ageless]

OMG! That will stop up an artery!

[Prem]

Ageless. You owe me a pizza.

Let's go camping.

Prem

[cmac]

Dean:
That looks FANTASTIC!!!!

By th way, were didya get the caution dutch oven cook sign?

I'm goin to have to do that pizza sometime - darling wife loves pizza.

Thank you for the vid.

John

[The Teardrop Nanny]

The
Dutch Oven cooking sign came from an IDOS Convention that was up in Oregon. About 3-4 years we went to a regional gathering where there were vendors that had specialty goods, and the sign was one of them The sign is metal, but..... I have xeroxed them off and put in plastic and hang out around our cook-offs.

TDN

[Juneaudave]

Now THATS a pizza!!! I'd probably want to pop an extra lipitor along with a tums after inhaling a slice!!!

[The Teardrop Nanny]

Carnivore delight, alright. I did a pizza too with a cornmeal crust, organic veggie toppings that sane weekend,,,,hmmm....that one will be edited and processed pretty soon. Dean's pizza are always TOP heavy with lots of cheese and even more meat. But the dough is some of the best! TDN

[CAJUN LADY]

Deano, what dough recipe do you use?

[The Teardrop Nanny]

Becca,
The dough recipe is on the youtube video...see the link in the first post Dean made on this thread. If you like scratch dough, and who doesn't?... you'll particularly like this one. I'm a big carb fan and I love this dough...must be the beer in it that feeds my yeast carvings.
Anyway, enjoy the dough.
TDN

[CAJUN LADY]

Thanks Nanny!

[Gary and Cheri]

Dean's Favorite Pizza Dough

Dough Ingredients...
4 ½ cups chilled unbleached high-gluten flour
1 ¾ teaspoons salt
1 teaspoon instant yeast
¼ cup olive oil
1 ¼ cup ice water
½ cup chilled IRG Private Label Dark Porter Ale*

Make dough day before making pizza.
Stir flour, salt and instant yeast together in a 4-quart bowl.
Stir in oil, water and beer with fork, and then knead by hand until consistent.
Lightly coat the inside of two zip-lock bags with olive oil spray.
Divide dough into two equal parts and place into zip-lock bags.
Place zip-lock bags in ice chest.

Pizza ingredients...
Semolina flour (For Dusting)
Olive oil (For brushing)

Preparing the pizza dough...
Remove one bag of pizza dough from cooler two hours before making pizza.

Making the pizza...
Remove dough from zip-lock bag and place onto 16" x 16" sheet of parchment paper.
Flatten dough ball out and roll into pizza skin, dusting dough with semolina flour to keep from sticking to rolling pin.
Trim pizza skin to desired diameter.
Dock pizza skin with dough docker or fork.
Place another 16" x 16" sheet of parchment paper over docked pizza skin.
Place pizza peel under bottom sheet of parchment paper and place pizza pan or cutting board over top sheet of parchment paper and invert.
Carefully peel top sheet of parchment paper off of pizza skin.
Redock the pizza skin and trim remaining bottom parchment paper into a larger diameter than pizza skin, using scissors.
Slide pizza peel under parchment paper and pizza skin and place into cold dutch oven
Pizza skin should have approximately ½" lip around wall of the D.O.
Brush lip of pizza skin with olive oil.

Baking the pizza... (Using a 14" oven)
Bake pizza for 25 minutes with 20 briquettes under oven and 40-42 briquettes on top of lid.
Rotate oven and lid ¼ turn at 12 ½ minutes.
Carefully lift edge of parchment paper and quickly slide pizza peal underneath to retrieve pizza form the dutch oven.

[The Teardrop Nanny]

Thanks, GaryJ, for posting the recipe here.

TDN