Looking for Recipe for 'Perfect' Pizza Dough

Amongst other things when utilities are no more..... we plan to make pizza and cook them on our Big Green Egg outdoors.

I have a good recipe for "Roman Style' thin crust pizza, but am looking for a dough recipe that yields a crust that is a bit thicker......such as the one that Papa Johns uses.

Do any of you have any such recipes to share?

tks

cub

Here's a free e-book with five different types of dough recipes:
http://www.scribd.com/doc/51202351/Five-Pizza-Dough-Recipe-Favorites

I usually just use a bread dough recipe, with a tiny bit of olive oil added, and use cornmeal on the pan.

Summerthyme

Thank you, Summertyme!

I use: 3cups flour, 1 cup water ( you may need to adjust that if its humid ) a good pinch of salt, and 2 tablespoon of olive oil.

Oma,

that sounds like the basic recipe that I have seen....sounds good, ....how long do you let it rise......and how much difference does regular yeast vs. pizza yeast make?

I have a couple that I can give you, and they are used 2 different ways. here is the first one.
I use Pillsburys Best Bread Flour for this recipe, but you can use what ever bread flour you can get hold of.
1 1/4 cups warm water
2 3/4 to 3 cups flour
1 Tlbs salt I use sea salt, but you can use what ever you like.
2 Tlbs veg or olive oil
1 package of dry yeast.1/4 tsp sugar
Warm bowl that you will be using to mix dough in then add the 1 1/14 cups warm water, add sugar, mix, add yeast stir and let proof for a few minutes. When proofed, add salt, oil, and 2 cups flour and mix. Flour counter, and pour out dough mix, knead and add flour as needed , kneading dough until all flour is added. continue kneading for 10 minutes. grease a bowl lightly and put dough in to rise until double in size, about 2 hours. When ready, press out, or roll out to size. Makes (1) 16 inch pizza. this dough freezes well, just make it up knead it, then freeze it, do not let it rise. When you want to use it, just take out of the freezer, and allow it to thaw and rise.

This second recipe is done a different way, you make this dough and allow it to rise in the refrigerator, it takes about 2 to 3 days before you can use this, but it really is worth the wait. This is from a professional pizza shop back in the Northeast. The reason it is done in the cooler is that it allows the flavors to develop in the dough. If you like take out pizza, you will really love this dough! The trick to making it is to keep the dough cool during the process. so if you use a mixer, be careful that you dont put too much heat in the dough, remember your trying to keep everything cool.
1/2 cup warm water
1/2 tsp yeast
1 1/4 -3 tsp sugar this will vary depending how sweet you like the crust of your pizza, it also helps in the browning. I use about 2 tsp.
1 1/4 salt, again I use sea salt, it makes a difference to me, you can use whatever you have or prefer.
1 1/4 -3 tsp olive oil. Here is the thing about oil in pizza dough. the more you use it changes the crust. less is crunchy, more is chewy. You can leave it out altogether. I use the minimum. but do use the olive oil.
3-3 1/2 cups all purpose flour. do not use self rising! The best of all would be high gluten all trumps flour,or any other HI GLUTEN flour. if you have a restaurant supply place near you by all means it is worth it to get some!
3/4 cup cold water
Warm the mixing bowl, then add the 1/2 cup warm water, and the 1/2 tsp yeast and mix. add sugar, and wait to see if it proofs. Add salt, oil,cold water, and 2 cups of flour and mix. Flour counter and pour onto counter continue adding flour and kneading until all remaining flour is incorporated into dough. knead for 10 minutes.VERY lightly grease bowl. (I put it into a zip lock gallon sized bag and take all the air out of it. I lightly use cooking spray inside the bag so the dough wont stick.)Then put the dough in a bowl with a cover in the refrigerator. Check on the dough every day and see it's progress, it should be growing very very slowly, do not be alarmed if it does not double in size. come the third day it is ready to use. This dough can stay in the refrigerator up to 9 days, I have tried it. and it still tastes great!.
When you cook a pizza it really helps to use a stone, if you dont have one go to a lowes or home depot and get a flooring tile, I use 2 together. get the unglazed ones. heat your over at 500 for at least on hour before you want the pizza. when you go to roll the pizza or push it out, use rice flour on the counter, not regular flour. Rice flour gives you the extra CRUNCH on the bottom. you can get it in and Asian grocery, or should be able to get it at any market now. but get RICE flour for the counter when you roll your pizza out.
Try these recipes, either one I know you will love, I use them in my earthen oven and they are great!