Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pizza series - the pizza dough. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Pizza Series - The Pizza Dough is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Pizza Series - The Pizza Dough is something that I have loved my whole life.
Another difference with Roman-style pizza is the dough. It's made with more water, and it's placed to rise at both ambient temperature and in the refrigerator. The result is a less dense, more.
To get started with this recipe, we must first prepare a few ingredients. You can have pizza series - the pizza dough using 6 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Pizza Series - The Pizza Dough:
- Make ready 2 1/4 teaspoon yeast (1 packet)
- Prepare 1 1/3 cup water
- Prepare 3 1/2 cups all purpose flour
- Take 2 tablespoons olive oil
- Get 3/4 teaspoon salt
- Make ready 1 tablespoon icing sugar
Transfer the crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread pizza sauce over the crust and top with desired toppings. Canned pizza dough is delicious, but canned pizza crust has a different texture than regular balls of pizza dough. In my experience buying Whole Foods canned pizza dough for recipes like this pear and goat cheese pizza , or getting classic Pilsbury pizza dough in the can, it is a bit more like puff pastry.
Instructions to make Pizza Series - The Pizza Dough:
- Measure out your ingredients exactly
- Add the instant dry yeast to the flour
- Add salt and icing sugar
- Pour in the olive oil
- Start adding water a little at a time
- Use a wooden spoon or spatula to start bringing the dough together
- Once dough has come together turn it onto a flat surface and start kneading
- Knead until your dough is smooth and elastic around 7 minutes
- Form your dough into a round ball. Poke with finger and if it slowly bounces back your dough is ready
- Place dough in oiled bowl, turn over to coat all sides. Cover tightly with cling film and allow to rest in a warm place for 1-2 hours or until doubled in size
- After proofing punch the dough down to release air
- Place dough on lightly floured surface knead a few minutes
- Divide dough in two and roll into balls. Let them rest in two separate bowls for 20 minutes
- Cover both or one of the dough with cling film and refrigerate if not using immediately
True to Italian tradition, Neapolitan pizza dough is made up of very few ingredients, water, salt, yeast and all-important flour. The taste and crunch make all the difference, so watch as we pair it back and respect the simplicity of this fine dough. In order to get the pizzas in the oven in quick succession (and taste them side by side while warm), I mixed the doughs with long lead times in advance and staggered shorter rises. Olive oil, for the pizza crust. Flour, for dusting the pizza peel.
So that is going to wrap this up with this special food pizza series - the pizza dough recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
