Pizza recipe for making the besto pizza??

Ingredients
2 1/2
to 3 cups Gold Medal™ all-purpose flour or Better for Bread™ bread flour
1
tablespoon sugar
1
teaspoon salt
1
package regular or quick active dry yeast (2 1/4 teaspoons)
3
tablespoons olive or vegetable oil
1
cup very warm water (120°F to 130°F)

1
In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
2
For Thin Crusts: Heat oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on one of the cookie sheets. Partially bake 7 to 8 minutes or until crusts just begin to brown. Add desired toppings; bake 8 to 10 minutes or until cheese is melted. For Thick Crusts: Grease two 8-inch square pans, or two 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of one of the pans. Cover loosely with clean kitchen towel; let dough rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven racks to lowest positions. Heat oven to 375°F. Partially bake 20 to 22 minutes or until crust just begins to brown. Add desired toppings; bake about 20 minutes or until cheese is melted.

The recipes that come out of test kitchens for consumer brands like Gold Medal™ all-purpose flour tend to be very middle-of-the-road in terms of quality, but at least they test the hell out of them to make sure almost anyone can follow them and get adequately edible results.

do they test by eating?

if they eat it and no one dies, they pronounce it good

I've got a good friend who swears by Joe Beddia's Pizza Camp. He now has the problem eating restaurant pizza that I have with eating steakhouse steak.

We've been making some serious pizza using the same dough as sourdough bread (using the Tartine method), and putting the oven up as high as it'll go.

I've got multiple sourdough starters going and can bake serious sourdough loaves (using Tartine primarily), but every time I try to make pizza dough it's a massive failure. I've tried many solutions without success (no knead; knead; long cold fermentation). Problems usually breakdown into the following:

1. Dough is so delicate that it is impossible to transfer from peel to steel in oven. Using flour and cornmeal on the peel does not improve the situation.

2. Dough ends up very dense with almost zero rise, meaning the finished product is like eating a 2x4 with sauce and cheese.

My sourdough loaves always have super texture/structure, so I am not sure what the issue is.

can we take a gander at the pizza dough recipe?

If you're not into making sauce, I find that Victoria's White Linen Marinara makes a very good pizza sauce.

we've been using a no-yeast recipe, will try to find and post

PBKR, I was going to suggest just using your sourdough, but I guess I mentioned that in the post above. :) Have you tried it though?

I've used both the sourdough and instant yeast (separately) and had similar issues.

bookmark'd

Different kind of pizza, but still damn fine is Detroit style. I make it with normal mozz (can't get brick cheese here), and sauce the whole top, not just a stripe.
https://joythebaker.com/2017/09/zingermans-detroit-style-pizza/

Highly recommend. Even better re-heated, so much so that I usually make one early in the day we want to eat it, let it cool, and reheat in a hot pan in the oven, gloriously crispy crust.

Oh I've got nothing then, except that for delicate dough we've just been using parchment paper to transfer it from the counter/peel to the oven (on a pizza stone or pan). And back (leaving it on the parchment paper while cooking).

Maybe this would be helpful, or at least mildly entertaining :)

https://www.youtube.com/watch?v=Yan892RXh5A

You definitely don't want a -breadlike- crust - maybe instant yeast is the problem

Update: I've been having much more success on sourdough pizza crust just doing what Tartine recommends, which is the Country White recipe and then baking a half hour after the divide and first shaping. I am getting a decent texture and rise and not having my previous problems transferring the dough to the oven. I may have to get an Ooni as I think the crust would have more explosive rise and blistering with higher heat than my oven can get.

This reminds me that I should feed the sourdough starter today, and get a dough started for tomorrow.

I have not yet ventured into pizzacrustland, as I'm reasonably happy with just using dough from the local pizza joint.

Anyone have feedback on 00 flour vs AP for sourdough pizza crust?

This isn't sourdough, but I kind of prefer it to the sourdough recipes I've been trying - it's even better than the Tartine book recipe, in my opinion. Needs to be begun about three days before you want to eat pizza, but needs minimal actual work. It's wonderful...

https://www.kamadoguru.com/topic/34061-ken-forkish-48-72-hour-biga-pizza-dough/

Also, Forkish;s book, The Elements Of Pizza, is a masterpiece.

We don't have AP flour in the UK, but if you can't get 00 I'd always recommend bread {high protein) flour instead

Yeah I can get 00 flour no prob, but I don't have much experience working with it. Soooooooo soft.

I used the Ken Forkish Salt Four Water Yeast to get started with sourdough

Do u see what I did there

isn’t AP the same as “plain” flour?

I think so...

Yeah in US terms. Is 00 the same as "hard" flour?

Didn't someone post a flour translator somewhere

00 means it’s extremely finely ground iirc and is usually mid-range in terms of protein i.e. 11% or so.

Yeah, afiak, 00 is the "size" of the particles left behind, meaning more of the bran is sifted out.

The flour from Barton Springs Mill in TX is very nice and you can get most of their flours in berries, whole wheat, and 00 versions. It's a bit pricey though.

Like cake flour??