Homemade pizza

Step 2 The dough formula

PizzaMaker.com has a great Pizza Dough Calculator
After reading the pizza forums a while I decided to use these stats for my dough.

Stats:
1 dough ball for a 12 inch pizza with 0.1 thickness

Flour 100%
Wheat gluten 3.3% - 1T =7.5 oz
Water 63%
Salt 1.5%
Oil 1%
Instant yeast 0.25%

One thing I learned is that you need a high gluten flour for a good crust. I couldn't find any so I add vital wheat gluten to the dough. I thought it would be hard to find wheat gluten, but I found it in my grocery store. Health food stores will carry it too.
Also, instant dry yeast is recommended because it doesn't need to be started like active dry yeast. It can go straight into the dough. You can use active dry yeast but you may have to dissolve it in warm water first to get it going.
I had a hard time finding instant dry yeast but I finally found it at Smart and Final. One pound for $2. I have a ton of it, enough for 1000 pizzas. If your in my neighborhood, I'd be more than happy to share some.

Comments

[dyermaker8]

In the spirit of keeping it simple,. Just use "bread flour" instead of "all purpose flour". Most grocery stores carry 3 types of flour. Self-rising, All Purpose, and Bread flour. Bread flour = "high gluten flour" and thus would not need the addition of vital gluten.

[target022]

That's totally true, but I wanted to increase the gluten even more. Bread flour is about 12% gluten and I wanted to recreate King Arthur brand Sir Lancelot flour. It has about 14% gluten. Also, where I'm at, there's a big price jump from all purpose to bread flour. It was cheaper for me to buy the gluten.