Basic Pizza Dough
Basic Pizza Dough

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, basic pizza dough. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Basic Pizza Dough is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Basic Pizza Dough is something which I’ve loved my entire life.

This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level.

To begin with this particular recipe, we must prepare a few components. You can cook basic pizza dough using 8 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Basic Pizza Dough:
  1. Get 500 grams Bread (strong) flour
  2. Make ready 100 grams Cake flour
  3. Take 10 grams Dry yeast
  4. Get 1 tbsp Sugar
  5. Prepare 1/2 tsp Salt
  6. Make ready 1 tbsp Skim milk powder
  7. Make ready 2 tbsp Olive oil
  8. Take 300 ml Lukewarm water (less than 50 °C)

Making pizza dough from scratch is no doubt a labor of love—but that doesn't mean it can't be fast and easy too. Place the dough on a lightly floured surface. Lift the dough onto the prepared pan and press the dough to the edge of the pan. The difference between Pizza and Bread dough is Pizza dough is made with a higher protein flour other than that they both use the same ingredients, yeast, flour, salt and water.

Instructions to make Basic Pizza Dough:
  1. Measure out the flour, dry yeast, sugar, salt and skim milk powder, and combine in a bowl.
  2. Make a well in the middle of the flour, and add 90% of the lukewarm water. The water should not be hot to the touch, or the yeast will die.
  3. Mix the contents of the bowl. If you cover your hands with plastic gloves the dough won't stick to them. If the dough is too stiff, add the rest of the lukewarm water. It can be on the stiff side.
  4. Mix in the olive oil. Knead the dough until it cleanly comes off the sides of the bowl (about 5 minutes).
  5. Knead the dough on a work surface. I use a thick (3 mm) vinyl sheet as a kneading surface. Fold the dough towards you as you knead.
  6. Knead, or bash the dough on the work surface (it's great for releasing stress). Get rid of your stress for 20 minutes.
  7. When the dough is silky smooth and bouncy, the kneading is done. Leave to rise (1st rising) in a 37°C oven for about 1 hour.
  8. When the dough has about doubled in volume, the 1st rising is done. The rising time will vary depending on the season (temperature, humidity). It should double approximately in volume.
  9. Poke the dough with your index finger, to make sure the hole doesn't fill back up. Apparently this is called the "finger test". If the hole fills up, let the dough rise a bit more.
  10. Cut the dough into 4 portions with a pastry scraper (or a knife). Round off each portion of dough, so that they have a smooth, taut surface (rather like steamed buns).
  11. Roll the dough balls on a work surface to make their surfaces really smooth.
  12. (This is a key point) Rest the dough in the refrigerator. Wrap each ball of dough in plastic wrap, and rest for at least 2 hours (or up to half a day).
  13. Even in the refrigerator, the dough will rise in residual heat. Press down lightly to deflate the dough, and round off the dough again using bread flour (not listed) to dust your work surface.
  14. Press each dough ball out with the fat part of your palm into a circle. Since the dough has rested in the refrigerator, it will be very easy to flatten.
  15. You can flatten it to about 7-8 mm in thickness just using your hands, but use a rolling pin to make it about 5 mm thick. Make sure to keep the dough circular.
  16. Cover the dough circle with one of the pieces of plastic wrap you used to wrap the balls. Stroke with your hands to shape and smooth out the dough.
  17. Poke several holes in the dough with a fork to finish. Stab it repeatedly, but gently! The basic pizza crust is done.

Let the dough rise before freezing, then divide the dough into your desired pizza portions, place in airtight freezer bags and freeze. Combine sugar, water and yeast in a measuring cup or small bowl. Combine flour and salt in a large bowl and make a well in the center. Get the full instructions here: How To Freeze Pizza Dough. In a large bowl, dissolve yeast in warm water.

So that’s going to wrap this up with this special food basic pizza dough recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!