What is the actual best pizza dough recipie for someone with a regular ass home oven that comes out not like crap?
>>7281019
ring dominos pizza and ask for the red dog.
They will know.
>>7281033
going to need you to explain this
>>7281019
Mine is 19 oz flour (AP) , 11 oz water, 1 tble sp oil, 1/2 tsp yeast, 2 t sp salt, and I add in a bread machine. the water is warm ad flour and yeast last, add a 1/2 t sp garllic powder and italian seasonings if desired to the warm water. set machine for dough, 90-120 minutes it's ready , makes 2 pizzas
![76b5768ce67a77dac803cad272d6a751e6c5565c[1].jpg](https://i.imgur.com/FZ3kXgg.jpg "76b5768ce67a77dac803cad272d6a751e6c5565c[1].jpg")
>>7281019
>>7281019
Pretty much any standard pizza dough recipe. Just get yourself some kind of pizza stone to stick in the bottom of the oven and bake at the highest temperature your oven will run at.
>>7281019
Honestly, the most important thing is hydration and following the percentages that are generally recommended.
As in:
Flour = 100%
Water (Hydration) = 58 - 70%, depending on preference and style. 60% is a good value to aim for
Yeast = 0.5%
Sugar = 1%
Salt = 2%
Olive Oil = 2%
Which means if I'm making a dough I roughly do this:
400g AP flour
240ml water
half a packet of dry yeast
teaspoon of sugar
tablespoon of salt
tablespoon of olive oil
As long as I'm roughly sticking to that it's going to result in a dough I'm happy with.
