Basic Pizza DoughPublished on 21 Jan 2014
I make pizza fairly often and as such I feel that I have perfected my dough recipe –having said that I never know the exact measurements as I eyeball it nearly all the time.
As such, the pizza dough I make has that right amount of elasticity –that we know and love in pizza– with a hint of sweetness, so I add honey.
|Yield||Enough dough for three 30-cm pizzas|
|Prep Time||10 minutes + 1-2 hours proofing|
|3 cup||all-purpose or bread flour||–|
|~1 tablespoon||kosher salt||–|
|1⅓ cups||warm water||40-45°C (104-113°F)|
|1 tablespoon||dry inactive yeast||–|
|1/4 cup||olive oil||–|
- If you have a stand mixer with dough hook: great. Otherwise mix, with another method, the salt and flour
- Dissolve the yeast and sugar in the warm water. Let stand until the yeast is activated (~10 minutes).
- Make a well in your flour-salt combination pour in the yeast mixture, olive oil and honey.
- Mix together until the dough has formed into a ball and is slightly sticky to the touch.
- Remove, shape into a neat ball and lightly oil it.
- Loosely cover the dough in a bowl with a dampish cloth and let rise until doubled in volume (1-2 hours depending on the environment).
- When risen, ideally divide, and knead. When kneading use a consistent folding motion to best align the gluten protein strands to achieve optimum elasticity.
- Shape each smaller ball into a pizza shape for baking.
I have an alternative method for making dough that speeds things up: doing it a food processor. Not only does it minimize mess, but the food processor does all the kneading for you.
- Using a food processor (with the regular blade), combine the flour and salt.
- Like above, dissolve the yeast and sugar in the warm water and wait ~10 minutes until the yeast is activated.
- Stir the honey and olive oil into the yeast solution.
- While the food processor is on and going, pour the liquid through the feeding tube of the food processor.
- Stop when the dough comes together into a sort-of ball
- Remove, roll into a neater ball and place in a loosely covered container to rise, until it has approximately doubled in size.
- When risen, divide and shape into pizza crusts(s) for baking.
My preferred method to bake pizzas is to parbake the crust in a deep cast-iron pan, top, then finish under a broiler.
Things You Need
|cast iron pan||–|
|semolina or cornmeal||for dusting|
- Preheat and oven to its hottest temperature, this is around 500°F for most conventional ovens.
- Place your cast iron pan in the oven to preheat along with the oven.
- With your formed pizza at the ready, dust the preheat pan with semolina or cornmeal and place the pizza on top.
- Bake for 10-15 minutes until the crust is lightly browned.
- Top par-baked crust(s) with whatever you like.
- Switch your oven to broil. Return topped pizza to oven and finish baking until the edges of the crust are golden brown.