23/02/2019
Never Fail Pizza Dough
So many people ask me how I make my Pizza Dough. So I thought I would share the recipe.
Ingredients:
4 Cups Flour ( I only use Italian Tipo 00 for my dough )
2 Tsp yeast.
1/12 Cups of room temperature water
2 Tbsp Kosher Salt
2 Tbsp Sugar
2 Tbsp Olive Oil ( more for oiling the bowl )
Making the dough will depend on the humidity in your home. Low humidity means you may use less than the 4 cups. Vice Versa for high humidity.
In a measuring cup add the 1 1/2 cups of room temperature water. Or bring to room temperature. Then add the yeast, salt, sugar and olive oil. Stir and let sit until the yeast starts to activate. Gets foamy on the top. Takes around 10 minutes.
Add 3 1/2 cups of the flour to a large bowl, or bowl of your stand mixer with dough attachment.
Add the wet ingredients to the flour. Work the dough by hand or with your mixer until it forms a ball. Give the dough a feel. If its really sticky, add the extra flour 1 Tbsp at a time until the dough does not feel sticky to the touch. You may not use the entire 4 cups. Should feel nice and silky and not stick to your fingers. Mix for 5 minutes by hand or with mixer. On a lightly floured surface, transfer the dough and knead it for 3 or 4 minutes. (punch the dough in the middle, bring the top end back over and punch it again, repeat). When done form into a ball.
Add 1 tbsp of olive oil to a bowl and add the dough ball. Spin the ball around to coat with the oil. Cover with plastic wrap or kitchen towel and refrigerate. This dough is best if made the day before and left to rise in the fridge until needed. 3 or 4 hours will also do. When ready remove the dough from the fridge and punch it down and reform the ball. Place on counter and bring back to room temperature before rolling. This should make enough for 2 or 3 pizza crusts depending on the size of your pizza pans.
When ready put the dough on floured surface. Cut into 2 or 3 balls. lightly flour the top of the dough and roll out to the size you need. I usually roll the dough onto my rolling pin and than unroll into the pan. I always grease my pans with olive oil. Edges should not be too thick, so work with your fingers to redistribute the dough.....dress as you like.
A hot oven is a necessity to bake pizza. 400 or 425. Or if your lucky enough a backyard wood over pizza oven. 15-20 minutes should do. When the cheese is bubbling, lift a corner of the pizza to check the doneness of the crust. Should be golden brown.....remove from oven, and slide off the pan to counter and slice.
My tricks. I use a silicone baking mat to roll the dough. Any type of stone counter top will also work. For the cheese I use Buffalo Mozzarella or a Mozzarella with at least 52% humidity.
The names 00 and 0 Flour refer to specifically Italian milled flour that is used for pasta making. ... It is similar to unbleached all purpose/plain flour, which is a mix of hard and soft wheat, and though while finer, it creates a dough that is silkier and maintains a chewiness when the dough is baked.
Buon appetito.
