"Randy's American" Dough Recipe

(Originally posted here, this is slightly edited.)

As you'll find out soon enough, I am a pizza nut. I post pizza pictures often on Facebook, and frequently get asked about my recipe. The dough recipe I use most frequently is "Randy's American" recipe, as found here (link) on the pizzamaking.com forum. It's similar to Papa Johns in flavor and color. He's had several versions posted on the site - many of the recipes there are always evolving, which is why I have linked to this version. I'll post the sauce recipe I use soon.




Anyway, here it is. Randy's American Recipe (circa December 2006):
22 oz Hi-Gluten Flour or Bread Flour
13.6 oz Water (by weight) warm 110deg.
2 tbsp + 2 tsp raw sugar
1 tbsp + 1 tsp honey
1 tbsp + 1 tsp olive oil
2 1/4 tsp salt
1 1/4 tsp instant yeast


Start with the Paddle Attachment for your stand mixer until the dough comes together. Scrape that off and switch to the dough hook (spiral if you have it, otherwise use the C-hook).

Put flour, yeast and salt in mixer bowl then run on stir.


Mix sugar, honey, oil and water then add to bowl on stir, stop after 2 minutes

Rest 5 min

Run 7 min on speed 2
Rest 5 min
Run 7  min on speed 2
Turn out on floured board and shape.
Place in an oiled bowl then cover before going in the cooler for one or two nights. Take dough out of cooler three hours in advance of shaping.
Bake at 500 on (preheated) stone or screen, 8-10 minutes (longer is better if the cheese isn't burning).  Makes 2 14" pizzas (or in my case, a 15" and breadsticks!).

I can't stress enough how much the slow rise in the fridge is. One night is essential, two nights would be better. The flavor of the dough is noticeably better after two nights.


Enjoy the full picture set below!
Kal