Best Pizza Dough Recipe
I have tried MANY different pizza dough recipes from thin crust, to Chicago style deep dish (excellent), but still haven't come across a recipe that gives me that New York thin perfection crust. Any suggestions?
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"Deep dish" isn't pizza it's a casserole. Even in Chicago, its birthplace, it is typically scorned and considered an embarrassment to the city.
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If you don't find what you're looking for, a search for "pizza dough" choosing "hot line" brings up many conversations. I'd also use Google and add Serious Eats to see what comes up. I'll bet Kenji or someone else has a NY style crust on that site.
Worth giving a try; pizza dough ingredients are so cheap.
I'd go for the 2012 recipe. No doubt he has refined the recipe over time.
J. Kenji Lopez-Alt is arguably writing the most well-researched food recipes in American English in our time. As a MIT-trained biologist, he employs scientific methodology far better than anyone else writing for the North American food audience than anyone else.
The only two other sources whom I would consider to be even remotely within his league are Sunset magazine and the New York Times food department.
Sunset is well known for their recipe testing methodology, they've been publishing for something like 120+ years. This is a West Coast periodical, not so it may be unfamiliar with many people outside of the western USA, but they are undeniably solid.
One thing for sure about Kenji is that he has no qualms in questioning the status quo and his research often ends up highlighting best practices and methodology rather than some fancy gimmicky ingredient (example: reverse sear for meats).
Even though I never follow any recipe word-for-word, there are almost always one or two concepts in a Food Lab recipe that are great takeaway points.
One thing that the Food Lab analyses do that most other publications do not do (including NY Times and Sunset) is to recap what happens when you use other ingredients/techniques and their results.
99.99% of recipe authors do not divulge their mistakes.
Someone recently brought up that the second edition of his book states that rice increases 1.6x the water of the dry rice. Worse, the book doesn't even describe exactly what rice this is. It is a sweeping, all-encompassing statement with zero follow up.
I thought that was sketchy so I carefully monitored my last batch of rice (Japanese brown rice). Two cups (310 g) was measured and soaked with water for a total of 900 grams.
I cooked the rice in my electric rice cooker and it was 700 grams after the cooking cycle was done. I left the rice in the cooker overnight and measured it the next morning. Some had evaporated, but it was still 650 grams. That's almost 2.5x the weight of the dry rice.
DO NOT READ MCGEE AS A DEFINITIVE SOURCE.
It is sloppily written and has been since the original edition published in the mid-Eighties. The book should be considered as an inspiration for future research, not as a definitive answer.
ATK/Cook's Country/Cook's Magazine does this too, but often in less detail.
And yes also to Sunset magazine for reliability (saw occasionally even while growing up on the east coast).