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How to make Pizza Dough
The above picture looks like fresh homemade Mozzarella cheese, doesn't it? Yummy though it sounds (Love that stuff!), its sadly not. But what I have is something which when baked with assorted topping can make everyone's taste buds go into excited frenzy! Yup - Its Pizza dough. Easy, homemade, Italian Yeast Pizza dough. Crafted and molded right by your hands. Its not only satisfactory but something about making stuff on your own for your family adds a special touch to the pizza - and guess what? Its tastes additionally delicious. If you said - Yeah! Right, trust me - make it and tell me :) There are zillion versions of making pizza dough, but for today lets go into making this easy to follow recipe for “Pizza Dough" taken from Peter Reinhart's famous cookbook It yields a beautifully tasty, thin, crispy, delicate yet chewy pizza crust matching the ones which your local pizzaioli makes and rotates so flamboyantly in the air. Will post the more easier ones later. Lets go into this recipe now shall we?
recipe courtesy “the bread baker's apprentice”
- 4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
- 1 3/4 Tsp Salt
- 1 Tsp Instant yeast (fast rising/Rapid rise yeast)
- 1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
- 1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
- 1 Tb sugar
- Semolina/durum flour or cornmeal for dusting
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Ok whats the temp for the oven and how long do you bake it.
I will like to know how much dried or regular yeast,I sould use to make (20 )twenty 12″ inches pizzas for a school party. thanks for your help. jacancila
I Did not see any instruction after covering the dough with plastic wrap and alowing it to restt for 2 hours.
What must we do after that… ??
Use it for making Pizza. This is just the making of the dough…Use this dough to flatten it and top it with whatever you like and bake in the oven.
Hi DK, I’ve been going over & over this recipe for last 6 months & haven’t been able to make as I haven’t found instant yeast yet. Active dry yeast is more readily available around these parts. I tried substituting using your chart instant yeast to active yeast, but the quantity is coming negligible. can you plz suggest the right qty & also if any step needs to be altered if i’m using active yeast
hi dk
do i need to keep the dough covered for three days coz its written thee days. can you tell me pls
Hi DK, What changes need to be made if I am going to make it without the overnight resting part. Say I want to make it in the next 5-6 hours. Will using warm water for the yeast and not putting in the fridge alone work?
I usually follow this recipe only but I have another recipe for a quick version..will post it soon
helloo..
i’ve making pizza using eggs.. y didnt u??
at times my pizza was nice at times it was hardened. ive many times to make it soft..
pls reply me can this be ade in m/v mode cos i don’t have convention mode
If you want to bake using Microwave pls refer to these articles 1) How to Bake in Microwave 2) How to Bake in Microwave Convection Oven
can this be made in m/v mode
I’ve used cool water to make pizza dough , but never really went for ice-cold. I can see an advantage in helping the dough freeze faster, creating less air in its ziplock in the freezer, and so lessening the chance of dry spots forming. Thanks!
(1)Yeast is an organism…I am assuming it does not have sodium (I may be wrong). (2)Refer this for BP substitutes : http://chefinyou.com/2009/07/substitutes-in-baking-101/ (3) Depends on where you are located! In the US its available even in the local groceries (4) I do not own/use M/W for my baking hence I dont have an idea. But hopefully this post might be able to give you an idea http://chefinyou.com/2010/05/baking-in-microwave-convection-oven/ (Doesn’t ur m/w come with a manual?)
i made this using half wholewheat and half all-purpose..tasted real good..bt it took longer to rise and had to use a little more liquid than otherwise..i love homemade pizza!
half whole wheat and half all purpose flour?
You can of course try…I havent personally tried it out yet
so some places I have read abt warm water to be used, can you please tell me why is cold water used here?
thanks in advance
Renuka
If you working on developing the yeast immediately you have to use warm water. In this case, we are letting it rest overnight and letting the yeast take a slow action on the dough. Hence the cold water
Very detailed explanation. Thanks so much for that. I use whole grain spelt flour, so it doesn’t rise as much, but it makes for a very healthy crust.
Thnx Dear Chef ,
I was finding the recipe of how to make pizza base . Now I can make it in mah kitchen . Thnx a lot …
Bread bakers apprentice is an awesome book! Love this dough!
Dk Dear,I hope you will invite me when the pizza is ready.Looking forward to the virtual treat
We had home made pizza last week and it was yum. The recipe I followed is a little different. I will try this recipe too!
Love it and thank you for sharing the recipe and informations. You’re tops! Btw, can you teach me how to fling the pizza dough like they did in a pizzeria or tossing pharatha?
That looks good for a party – a bit of pre-planning and some kneading. That is a nice recipe.
wowoow.. thnx a lot.have bookmarked..
thanks a lot nice
Nothing tastes like homemade Pizza dough, great post. I was baking too last weekend. Pizza dough looks yum.
Thanks for this. I haven’t made pizza in a long while and your post is inspiring me to give it a whirl for the next weekend. I’ll definitely try your dough recipe.
Sounds easy!
very useful recipe…thank u