I just order dough improver from King Arthur because I’m having a tough time rolling out dough because of a wonky shoulder issue. It gets great reviews especially for thin crust pizza I hope it helps
They have a thin crust pizza recipe that I’m going to try (I’ve pre ordered Ali’s pizza book & own her bread book ❤️🔥) My first pizza dough success was with one that use baking powder KA has a recipe for that type too. It’s not terribly authentic but if you’re in a rush it’s a good place to start. My poor start with pizza dough was a whole wheat version I finally found a recipe with ap flour one that I love I’m amazed at the difference when using a different brand of flour with that recipe it makes a difference . I’m excited to see what Ali does with flours besides AP can’t wait for the new cookbook.
I've never used dough improver, so I'll be so curious as to how it works out for you. And yes, all flours behave differently and absorb water differently, which makes writing a precise recipe difficult at times. I will look up both of those KAF recipes. Thanks so much for ordering my book :)
Yes! Sometimes, you will find that the pizza slides off the parchment after it has been topped — this happens because when the parchment is sitting on the peel with the parcooked dough, the heat of the dough creates some steaminess between the peel and the parchment that causes the parchment to slightly adhere to the wetness... this keeps the parchment in place when you shimmy your pizza on to the steel. It is totally fine to not use the parchment for the final bake — using it for the initial launch helps with the transfer and will help keep your steel partly clean.
If you definitely want to use the parchment for the final bake, I would slide the parchment paper off the peel (with the dough on top) and top the pizza on your countertop. Then slide the peel back underneath when you are ready to transfer pizza back to the oven.
Can't wait to try this over the weekend. Also going to give it a whirl in my Ooni when the weather clears up (I suspect great results there too). Thanks Alexandra!
Also, found out about and ordered the book from this post! Can't wait to read it!
Adding olive oil was the secret to making the perfectly thin crispy crust I've been looking for. I believe this recipe is fairly forgiving because a couple of times I forgot to parake the crust and another time I forgot to roll it with a rolling pin and just shaped it with my hands. It's a little sticky to roll out so I've used rice flour on the countertop. I've also baked it at a lower temperature, 475 for about 15 min. In all cases, the crust is perfectly crispy and very flavorful. Thank you Ali for helping me make the pizza of my dreams! Lol
Not crazy at all! That's actually something I recommend when someone doesn't have a steel or stone. I would use a sheet pan you don't care too much about, however, because it will likely warp at the high heat. Good luck! And thank you :)
I don't think you should... I've never had it catch fire unless I've used it under the broiler. If it makes you nervous though, you can use the parchment for the parbake only. Once the dough is set, the transfer to the oven is easy, and while continuing to use parchment for the final bake will keep your steel very clean, using it for the parbake will help with that effort as well :) Thank you re book 💕
Ali, do you leave the steel in your oven all the time? And if so, do you set other pans on it when not making pizza? I leave my stone in all the time, and haven’t had any problems baking other things on top.
My favorite sauce starts with your tomato sauce that comes with your monkey bread. I include bacon or pancetta at the start and then added a tablespoon of harissa for some heat.
I just order dough improver from King Arthur because I’m having a tough time rolling out dough because of a wonky shoulder issue. It gets great reviews especially for thin crust pizza I hope it helps
They have a thin crust pizza recipe that I’m going to try (I’ve pre ordered Ali’s pizza book & own her bread book ❤️🔥) My first pizza dough success was with one that use baking powder KA has a recipe for that type too. It’s not terribly authentic but if you’re in a rush it’s a good place to start. My poor start with pizza dough was a whole wheat version I finally found a recipe with ap flour one that I love I’m amazed at the difference when using a different brand of flour with that recipe it makes a difference . I’m excited to see what Ali does with flours besides AP can’t wait for the new cookbook.
I've never used dough improver, so I'll be so curious as to how it works out for you. And yes, all flours behave differently and absorb water differently, which makes writing a precise recipe difficult at times. I will look up both of those KAF recipes. Thanks so much for ordering my book :)
When you slide your dough back onto the steel after dressing it, is it still "dough, parchment, and all," i.e. a repeat of step 5?
Yes! Sometimes, you will find that the pizza slides off the parchment after it has been topped — this happens because when the parchment is sitting on the peel with the parcooked dough, the heat of the dough creates some steaminess between the peel and the parchment that causes the parchment to slightly adhere to the wetness... this keeps the parchment in place when you shimmy your pizza on to the steel. It is totally fine to not use the parchment for the final bake — using it for the initial launch helps with the transfer and will help keep your steel partly clean.
If you definitely want to use the parchment for the final bake, I would slide the parchment paper off the peel (with the dough on top) and top the pizza on your countertop. Then slide the peel back underneath when you are ready to transfer pizza back to the oven.
Let me know if this make sense.
Can't wait to try this over the weekend. Also going to give it a whirl in my Ooni when the weather clears up (I suspect great results there too). Thanks Alexandra!
Also, found out about and ordered the book from this post! Can't wait to read it!
Oh wonderful :) Thanks so much, Ben! It will turn out fantastic in the Ooni. Hope you love your homemade tie dye!
Adding olive oil was the secret to making the perfectly thin crispy crust I've been looking for. I believe this recipe is fairly forgiving because a couple of times I forgot to parake the crust and another time I forgot to roll it with a rolling pin and just shaped it with my hands. It's a little sticky to roll out so I've used rice flour on the countertop. I've also baked it at a lower temperature, 475 for about 15 min. In all cases, the crust is perfectly crispy and very flavorful. Thank you Ali for helping me make the pizza of my dreams! Lol
So happy to read this, Mary Ann! Thanks for writing. I love using rice flour for rolling/stretching, too.
I learned about using rice flour from you!!
Oh yay! I'm glad 🤣
Hi Ali, I don’t have a steel or a pizza stone. How crazy would it be to use a baking sheet? Thanks! Pizza book on order!
Not crazy at all! That's actually something I recommend when someone doesn't have a steel or stone. I would use a sheet pan you don't care too much about, however, because it will likely warp at the high heat. Good luck! And thank you :)
Eager to try this. I noticed your parchment got quite dark. Mine has nearly caught fire at 500 degrees. Should I worry? Thanks. Pizza Book on order❣️
I don't think you should... I've never had it catch fire unless I've used it under the broiler. If it makes you nervous though, you can use the parchment for the parbake only. Once the dough is set, the transfer to the oven is easy, and while continuing to use parchment for the final bake will keep your steel very clean, using it for the parbake will help with that effort as well :) Thank you re book 💕
Ali, do you leave the steel in your oven all the time? And if so, do you set other pans on it when not making pizza? I leave my stone in all the time, and haven’t had any problems baking other things on top.
I do! And yes, I set sheet pans and other pans on it all the time.
My favorite sauce starts with your tomato sauce that comes with your monkey bread. I include bacon or pancetta at the start and then added a tablespoon of harissa for some heat.
I love your love for this sauce, Frank! I need to make it with your harissa addition. Love the idea so much.