Tag: pizza dough recipe

My favorite Pizza Dough Recipe

This pizza dough recipe is an absolute game-changer! While I’ve shared a version of it before, this updated recipe includes a few tweaks—or as I like to call them, upgrades—to make it even better. Optional ingredients are marked below for those who want a straightforward, authentic dough. Versatile and reliable, this dough works perfectly for calzones, Stromboli’s, and, of course, pizza. Many of which you can explore in my previous recipes, listed below.

Use the Right Flour

The type of flour you use to make pizza dough significantly impacts its texture, flavor, and overall quality. “00” flour, a finely milled Italian flour, is ideal for pizza because it has a high gluten content and a fine texture, resulting in a soft, elastic dough that’s easy to stretch. It also helps achieve a thin, crispy crust when baked at high temperatures, like in a pizza oven. Bread flour is another excellent choice due to its high protein content. It develops more gluten for a chewy, structured crust. While all-purpose flour is versatile, it has a lower protein content than “00” or bread flour. Because of this, it can make the dough less elastic and lead to a softer, less crispy crust. Choosing “00” or bread flour elevates your pizza, offering professional-quality results at home.

Make sure the Yeast Activates

Yeast is an essential ingredient in making pizza dough because it acts as the leavening agent. This allows the dough to rise and develop its characteristic light, airy texture. When yeast activates in warm water with sugar or other carbohydrates, it produces carbon dioxide gas, creating bubbles that expand the dough as it ferments. This rising process not only improves the dough’s elasticity and structure but also enhances its flavor through fermentation. The longer the dough ferments, the more complex and tangy the flavor becomes. This is due to the breakdown of sugars and starches. Typically a good fermentation takes 12 to 24 hours for the best results. Properly activating yeast ensures your dough rises effectively and delivers the perfect balance of texture and taste.

My Pizza & Appetizer Recipes

Pizza Sauce, Ham & Cheese Calzone, Stromboli Supreme, Original Margherita Pizza, Nacho Pizza, Bacon Cheeseburger Pizza, Italian Cheese Bread. Garlic Parmesan Bread Twists & Knots, Buffalo Chicken Wings, Ranch Chicken Wings, Honey Chipotle Chicken Wings, Wasabi Chicken Wings.

Pizza Dough Ingredients:

Combine the following and let it stand 10 min. to activate the Yeast.
You’ll know it’s activated if it doubles in size.

Yeast Starter:

• 1 tsp Dry Yeast – Essential for activating and making the dough rise.
• 1 tsp Granulated Sugar – Feeds the yeast, ensuring proper fermentation.
• 1/4 cup Hot Water (110°F) – Activates the yeast without killing it.

Main Dough Mix (Combine in Separate Bowl):

• 3 cups Bread Flour, “00” Flour, or All-Purpose Flour – Provides structure; Bread/”00″ flour delivers better elasticity and chew.
• 1 tsp Granulated Sugar – Adds slight sweetness and promotes browning.
• 1 1/2 tsp Salt – Enhances flavor and strengthens the gluten network.
• 1/2 tsp Garlic Powder – Adds a subtle, savory flavor to the dough.
• 1/2 tsp Onion Powder (Optional) – Optional for extra depth of flavor.
• 1 cup Warm Water – Binds ingredients and hydrates the dough.
• 1 tsp Olive Oil or Soy Oil – Keeps the dough soft and pliable.
• 1 tsp Honey – Sweetens slightly and aids in browning during baking.

Combine the yeast starter with the dry ingredients and liquids, kneading into a smooth, elastic dough. Let it rest and rise for the best results!

FYI – I can cut this dough into 3rds, 1/3 for bread sticks and 2/3 for a pizza pie. The larger portion can flatten into a 14-inch pizza. I can roughly get about 8 bread sticks out of the leftover third.

Tips for Best Results: Making Dough and Baking Pizza

1. Use High-Quality Flour: Opt for “00” flour for a silky, elastic dough that’s easy to stretch, or bread flour for a chewy crust with a good rise. All-purpose flour works in a pinch but won’t yield the same results.
2. Proper Yeast Activation: Ensure your water is 105-110°F when mixing with yeast. Too hot can kill the yeast, while too cold will prevent activation. Add a pinch of sugar to help it bloom faster.
3. Don’t Rush the Fermentation: Allow the dough to rise for at least 1-2 hours or, for the best flavor, refrigerate it for 12-24 hours. This slow fermentation enhances the texture and develops a richer flavor profile.
4. Knead to Perfection: Knead the dough for 8-10 minutes until smooth and elastic. This develops gluten, giving the dough its structure and chew.
5. Preheat Your Oven and Use a Pizza Stone: Heat the oven to its highest temperature (usually 475-500°F) and preheat a pizza stone for 30 minutes to mimic the effects of a wood-fired oven.
6. Don’t Overload Toppings: A heavy layer of toppings can prevent the crust from cooking evenly. Keep it balanced with thin layers of sauce, cheese, and toppings.
7. Brush the Crust: For a golden and flavorful crust, brush the edges with olive oil or an egg wash before baking. Add a sprinkle of garlic powder, Parmesan, or herbs for extra flavor.
8. Monitor Cooking Time: Bake the pizza for 7-10 minutes or until the crust is golden brown, and the cheese is bubbling. Rotate the pizza halfway through for even cooking.
9. Cool Before Cutting: Let the pizza rest for 2-3 minutes after baking to allow the cheese and toppings to set, making it easier to slice without a mess.
10. Experiment with Techniques: Try different hydration levels in the dough or par-bake your crust for a crisper base. Adjust based on your preferences and equipment!

Recommendations

Pizza Ovens, Oven Pizza Stone, Mixing Stand Mixer, Pizza Pans