Pizza Dough Recipe
Homemade pizza dough is the cornerstone of creating delicious, artisanal pizzas right in your own kitchen. Made from a simple combination of flour, water, yeast, salt, and a splash of olive oil, this dough transforms into a soft and elastic base that is perfect for holding your favorite toppings. The process begins by activating the yeast, which helps the dough rise and develop a light, airy texture. After kneading and allowing the dough to rise, you’ll have a beautiful, golden crust that boasts a crispy exterior and a chewy interior. Whether you prefer a thin crust or a thicker, pan-style base, homemade pizza dough is incredibly versatile and customizable. It’s not only a fun and rewarding cooking project, but it also allows you to create pizzas that are tailored to your taste, making every meal a unique culinary experience.
Ingredients
- 28 oz bread flour (795 gm)
- 17.3 oz water (room temp)(495 gm)
- 1 teaspoon instant dry yeast
- 3.5 teaspoon salt
- 3 teaspoon olive oil
Directions
- combine flour, yeast, salt, and water in a mixing bowl
- mixer for appx 3 minutes with the dough hook
- then add olive oil and mix till the oil is completely absorbed.
- Let rest for 2 minutes then remove to work surface and kneed till smooth.
- Separate into 4 equal parts coat in olive oil and place in zip lock bags place in refrigerator and let ferment for at least 1 day. 2 to 3 is optimum.
Tips:
Kneading dough is a crucial step in the bread-making process, helping to develop gluten and create a soft, elastic texture. Here are some helpful tips for kneading dough effectively:
- Use the Right Surface: Knead on a clean, floured surface to prevent sticking. A wooden or marble countertop works great for this purpose.
- Don’t Overdo It: Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. You can test the dough by gently stretching it; if it doesn’t tear easily, it’s ready.
- Use Your Body Weight: Instead of just your hands, use your body weight to push down and fold the dough. This technique helps incorporate air and develop gluten more efficiently.
- Keep Your Hands Floured: Flour your hands and the surface frequently to prevent sticking, but don’t add too much flour to the dough itself, as this can make it dry.
- Be Patient: If the dough feels too sticky, avoid adding too much extra flour. Instead, continue kneading; it will become more manageable as the gluten develops.
By following these tips, you’ll achieve perfectly kneaded dough that sets the foundation for delicious homemade bread and pizza!
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