Basic Pizza Dough Recipe
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Difficulty: Easy |
Total Time:
1 hr
|
Active Time:
|
Makes:
2 (10 inch) pizzas (aout 1 pound 6 ounces)
With a toothsome texture and a nice hint of salt, this dough complements an assortment of flavors. It’s a multi-purpose dough that’s great for pizza, focaccia, calzones, or even cut into strips, topped with crushed aniseseed, and baked for a snack.
Game plan: To make this ahead of time, prepare the dough as instructed, then cover it and place it in the refrigerator. Pull it out up to one day later to bake it (making sure it comes to room temperature first).
INGREDIENTS
- 3/4 cup tepid water (about 105°F to 115°F)
- 1/4 cup tepid whole milk (about 105°F to 115°F)
- 1/2 ounce active dry yeast (2 [1/4-ounce] packets)
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
INSTRUCTIONS
- Combine water and milk in the bowl of a stand mixer fitted with a dough hook and sprinkle yeast on top. Set aside to rest until mixture bubbles, about 5 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
- Combine flour and salt in a large bowl and whisk to aerate and break up any lumps. When yeast is ready, add flour and mix over lowest speed until dough just starts to come together and looks shredded, about 2 minutes.
- Increase speed to medium and continue to mix until dough is elastic and smooth, about 5 to 7 minutes.
- Gather dough into a ball, place in a large, oiled mixing bowl, and turn to coat. Cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 40 minutes. Once the dough has risen, punch it down, then shape and bake it as desired.
make your dough with 1 cup semolina and 2 cups bread flour - it's worth it!
PS once again, unless you're in a real rush, that's 4 times as much yeast as is necessary (it's twice the amount usually given for standard bread recipes in this amount). Over yeasted breads tend to dry out fast, not a big problem with pizza crust.
A somewhat softer dough (less flour) really works better for pizza. Bread flour will make a better tasting and livelier crust; I like to add some rye flour too. Better with water than milk, which is best left to dinner rolls and sandwich bread. Rising isn't that big a deal; unless you're really in a hurry, a reasonable room temperature is fine. And rolling, while not as entertaining, makes a crisper and more consistent crust than the whole stretching and tossing routine.
Try using conventional oven for that.
Just switch on your oven at the lowest temperature (mine is 170). Let it heat for about 5 minutes at that temperature. Then switch off.
After about 2-3 minutes, your oven is ready to be used as a warm place for let pizza dough rise.
This should stay warm for another 30 minutes.
How easy is that!
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I use my microwave--passively!!--- to "proof" the dough. Place 2 cups hot water in a 4 cup measure, boil it in the 'wave on high till it's warm & steamy inside. Then place the oiled bowl with dough inside, close the door, and wait for the magic. My microwave holds the temp at about 80 deg F and the dough has risen in 20-45 minutes.
i think yo are all wrong
I followed the recipe as written. I thought the dough was really easy to work with. The linked pizza recipe calls for a 400 F oven for 40-50 minutes. My pizza was done in 20 (the cheese would have been carbon if I had cooked it any further).
I'm assuming this can be modified to make 2 twelve inch rounds?
I replaced the milk with soy creamer and omitted the honey, the yeasts really loved it. Also, I replaced 2 cups of AP flour with bread flour to give the dough a little more gluten content. Dough turned out really well.
I disagree with the above recipe in that you have to use Full Strength Flour if you are going to make a pizza that resembles a really good pizza like the type that was very common during the 1950's or before, which would now be considered a gourmet pizza. A thermometer should be used when measured the water; fresh yeast would result in a better product, in my opinion, and of the of course the water temperature would be different. A pinch of sugar should be added to the water/ yeast mixture in order to activate the yeast. Checking to see if the dough is ready before proofing it was not mentioned as well as a few other important points which I will not go into due to the fact that I just wanted to touch on a few items here.
it looks good everytime i make that chef boyarde pizza from scratch out of that box it never ever turns out i think that i must make it way to thick any secrets on how to make that any thinner