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Any suggestions for improving my pizza dough and bun recipe? I add all of the dry ingredients to a kitchenaid bowl and loosely combine it with water before putting in the kitchenaid mixer (knead hook) to let it do it's magic and then give it a 30-60sec hand knead inside the bowl to finish it off before letting it rise for 2-3 hours (sometimes overnight in fridge for pizza) with a layer of neutral oil instead of flour around it and plastic wrap covering the bowl.
When making buns i'll separate each batch into x9 100-110g portions (make them hockey puck shape after rounding'em) spread them out on a large pan for gaps between them over parchment paper with a short rest and brushing melted butter (with a little olive oil and salt) before putting in the preheated 176c/350f oven for 20 minutes (finished with a broil for light browning). For pizza I just pre-heat a pizza steel at 287c/550f and make the pizza on parchment paper (keep it under pizza when transferring to the oven) and start checking under the pizza constantly after 3-4 minutes and broil it for 2-3 minutes when it's 65-75% done.
Ingredients:- 525g All Purpose Flour
- 325ml Warm Water
- 7-14g Instant Yeast
- 7-8g Table Salt
- 20-25g White Sugar
- 20-25g Olive Oil
This post was edited by Metalkon on Dec 7 2025 12:14am