How To Make Pizza Dough At Home – Hi, I’m Monica… Click here to read more about me and my blog! Search Recipes Homepage Get my free e-book! Join my free newsletter and I’ll send it to you

This easy-to-use device is the most accurate way to measure dry ingredients, especially flour. I use mine every time I bake.

How To Make Pizza Dough At Home

These easy sheets fit perfectly on a standard half sheet pan. Making pizza dough on parchment paper makes it much easier to move pizzas in and out of the oven.

Artisan Fire Pizza Dough Recipe

This large stone is suitable for baking 2 medium pizzas at the same time. It can be used in the oven or on the grill.

This heavy duty pan can be used for pizza if you don’t have a stone. I use these fancy pans every day in my kitchen.

I have been using this great, durable peel for years. It holds up for oven and grill use.

The glass shaker has adjustable hole openings in the top – perfect for dusting surfaces with flour when making bread and pie crust. It also works well for powdered sugar, grated Parmesan, and crushed red pepper.

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No Knead Pizza Dough | Make authentic Italian pizza at home A simple recipe ahead for a Neapolitan-style pizza with great texture and flavor; no yeast proof, just 4 ingredients

Use the easy, proof-free, gluten-free dough to make authentic Neapolitan-style pizza at home. The dough will be stored in the refrigerator for up to 5 days.

* “00 flour” is an Italian flour that produces the most authentic Neapolitan style flavor and texture. Bread flour is a good 2nd choice. All-purpose flour works well too, if that’s what you have on hand. Monica’s favorite is a 50-50 mix of “00” and all-purpose flour.

TO TOUGH MIX: Add flour, yeast, and salt to a 3 quart (or larger) bowl and whisk to combine. Stir in water and oil and combine until moist with no dry flour remaining. The dough should be very wet and sticky (but not soupy); if it’s dry, add more water 1 tablespoon at a time.

Restaurant Style Pizza Dough

Cover the bowl with plastic wrap. Leave on the counter at room temperature for 4 to 12 hours (8 hours or more is better, if you have time). Dough jumps and expands. It’s good if it starts to fall apart. You don’t have to move it or push it down – just leave it alone.

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Move the covered bowl to the refrigerator for at least 3 hours and up to 5 days before using dough. If possible, refrigeration at least overnight will improve the taste and texture, 2 or 3 days is even better. It can be refrigerated for up to 5 days. It can also be divided into smaller portions, wrapped, and frozen at this point for up to 1 month.

FOR HOME USE: Remove from refrigerator 1-2 hours before use. Use a knife or your fingers to cut and remove the dough you want to use. With floured hands, stretch the dough and tuck the edges under to form a ball; place on a floured surface, lightly dust tops with flour, cover with plastic wrap or a dish towel, and leave to rest for 1-2 hours.

Pre-HEAT Baking Stone. If using a baking stone, place it on the bottom rack of a cool oven. Preheat the oven to 525 degrees F for at least 45 minutes. (If your oven doesn’t heat up that high, set it as high as you can).

Easy Pizza Dough Dinner Rolls With Garlic Herb Butter

After resting for 1-2 hours, place the dough ball on a flat, floured surface; press and stretch it until it is the size you want, approx. 1/4 to 1/8″ thick. If dough is too elastic (it springs back when you try to roll or stretch it), cover and let rest for another 10-15 minutes before trying you to stretch and shape again. Don’t worry about the dough being a perfect circle; an uneven shape is easier and has a rustic appeal.

FOR STONE BAKE: Make dough on top of a piece of parchment paper cut to fit on a stone (pizza can be baked on top of the paper), add toppings, and use a pizza peel to transfer to the oven . Bake in a preheated 525 degree oven for 8-10 minutes.

FOR METAL DOUBLE PAN: Preheat oven to 450 degrees. Do not form dough on parchment paper. Cover the pan generously with olive oil (1 tablespoon of oil for 1 medium pizza which uses 1/4 of the dough recipe), then place the formed dough on top of the oiled pan, reshape the dough , if necessary, directly on top of the pan. Dough in a high shape with sauce, cheese, and toppings. Bake for 12-15 minutes, until browned and crisp to your liking.

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This pizza dough recipe is as easy as it gets, but it results in an amazing crust with a flavor and texture that is close to the pizza I enjoyed in Italy. I have tried many recipes and methods before settling on this one and I have several useful tips to share so that you, too, can make great pizza at home.

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Last year, my sister Nelda and I explored Naples and Italy’s Amalfi Coast on a small, intimate, culinary tour with Delectable Destinations. (You can read the details of our trip in my previous post.) We found pizzerias around almost every corner as we walked the streets of Naples. Their “one size” pizzas were huge but so amazingly delicious. Quality pizza toppings, of course, make a big difference, but it’s really the crust that sets a good pizza apart from the rest. We were in pizza heaven.

The highlight of our Italian pizza experience was when we got to make our own at the Osteria Realewinery and restaurant in a charming little town on the Amalfi coast. We created pizzas from their wonderful dough and chose from several pizza toppings. I was especially envious of their dough proof drawer and wood fired stone pizza oven where we cooked our pizzas to perfection. I returned from our trip even more determined to try to replicate that amazing pizza crust at home.

I have a long history with making pizza. Nelda and I worked in the pizza kitchen of an Italian restaurant when we were teenagers. I’ve been making pizza at home ever since. Over the years, I’ve experimented and fiddled with many recipes and finally settled on the one I’m sharing in this post. Similar to the method I learned making pizza in Italy, I make my dough at least a day ahead so that flavor and texture can develop overnight. In addition to what I’ve learned over the years and while traveling in Italy, my recipe is inspired by Kenji at Serious Eats, Roberta’s Pizza Dough from the New York Times, and Zoe & Jeff’s recipe from the magazine Fine Cooking.

Most Italian pizzerias use 100% “00” flour for their pizza dough (and most baked goods and pasta, for that matter). It is a higher protein flour with fine ground that can be expensive in the US. (Read more about “00” flour from TheKitchn.com and Kenji at SeriousEats.com.) I make pizza at least once a week, so ordering “00” flour is mostly from Amazon is cheaper and makes sense to me. You can find single 2-lb bags at Whole Foods and some grocery stores. I was surprised to see it recently at WalMart, but I don’t know if it is widely available in their stores.

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Bread Machine Pizza Dough

After experimenting a bit with these 3 flowers, both individually and together, here are my recommendations in order of preference:

Remember, any of the 3 flours make a great pizza dough. So, if you only have AP flour on hand, don’t let that stop you from making pizza. It will work well. That’s what I used years ago. However, if you want to go all out and make the best trash, splurge on “00” flour. Bread flour is a close second choice for me.

Step 2. Sift or measure the flour and put it in a large bowl. If you have a kitchen scale, weighing the flour is easier and the best way to get a consistent measurement. Add the salt and the meat and stir to combine (I use a dough whisk).

Step 3. With a dough hook or wooden spoon, add water and oil and mix until moist with no dry flour remaining. The dough should be very wet and sticky, but not soft; if it’s dry, add more water 1 tablespoon at a time.

Quick & Easy Pizza Dough Recipe (video)

Step 4 Cover bowl with plastic wrap or lid. Leave on the counter at room temperature for 4 to 12 hours (8 hours or more is better, if you have time). Dough will bubble and expand. It’s good if it starts to fall apart. You don’t have to move it or push it down – just leave it alone.

My Danish dough kneader (I use this dough and love it — it’s not essential but a handy tool if you often make gluten-free dough); all metal paste water (this one is dishwasher safe); kitchen scale

Step 5. Move the covered bowl to the refrigerator for at least 3 hours and up to 5 days before using the dough. If possible, refrigeration at least overnight will improve the flavor and texture, 2 or 3 days

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