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Quick HIGH TEMP Pizza Dough

John Setzler

By John Setzler,
in Pizza and Pasta

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John Setzler

John Setzler 14,830

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PizzaCrust.jpg

I have been experimenting again with another high temperature compatible pizza crust and got a great result with this one.  I cooked this pizza in my Blackstone oven at 1000°F for 90 seconds to perfection!

This recipe makes one medium to large pizza...

  • 260 grams flour (I used King Arthur Pizza Blend)
  • 156 grams lukewarm water
  • 5.2 grams salt\
  • 5.2 grams sugar
  • 2 tsp active dry yeast

I also added about a teaspoon each of onion powder and granulated garlic.  This is optional but it brings a great flavor to this crust.  

Dissolve the yeast and sugar in the lukewarm water and let sit for 10-15 minutes.  Add the flour and the salt and mix completely by hand for just a few minutes until there is no dry dough left.  Place the dough in a covered container on the counter.  Every 15 minutes for the first hour, stretch and fold the dough over itself a few times.  After the first hour, form a dough ball and let rise for another 60 to 90 minutes.  

Form your pizza crust either by hand or roll it out with a rolling pin to make it as thin as possible.  Add a light layer of sauce and toppings and cook!

Here's the video of this cook along with a demo of the Blackstone pizza oven:

 

 

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Cagno

Cagno 45

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John, is the sugar used to boost the yeast? Typical pizza dough for super hot doesn't include sugar. Thank you for your patience.
Hope not to appear rude but I'm from Italy and I'm not able to speak a perfect English....

Inviato dal mio SM-G925F utilizzando Tapatalk

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John Setzler

John Setzler 14,830

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19 minutes ago, Cagno said:

John, is the sugar used to boost the yeast? Typical pizza dough for super hot doesn't include sugar. Thank you for your patience.
Hope not to appear rude but I'm from Italy and I'm not able to speak a perfect English....

Inviato dal mio SM-G925F utilizzando Tapatalk
 

No.. I am still trying to find the correct balance with sugar on these recipes to allow the crust to brown slightly without scorching the dough.  I still have not hit that balance yet.

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