For all its implied intricacy, homemade pizza dough is actually a curiously simple thing to make. And making your own homemade pizza dough can be so much fun for all the family and gets all involved in the kitchen. Making pizza dough at home is not just easy to do, it is also economically savvy as your dough will go a long way. And just why would you go to the trouble of making homemade pizza if you could not add your own style to the dish. Everybody loves pizza and homemade pizza dough can taste as yummy as you want to make it. Pizza is so versatile and at home you are able to make it in so many different ways.
There are a few things that you do need to know however before you start to make your own pizza dough at home. Every dough recipe is diverse, so if you are using a recipe, it is best to truly follow that recipe to get it right until you become really experienced at dough making. This means then that when a recipe calls for the dough to be allowed to rest for a period of time, then do just that instead of using your dough straight away, even when it looks like nothing is going on. The truth is that lots is happening, and you really need to follow these following 5 essential tips for making pizza dough at home.
Having just committed to making your dough exactly at the recipe tells you to, you may now start to be thinking how to recognize all of the difference types of flour that you can use. It is convenient to distinguish between the difference types of flour to aid you in your choice of recipe. Different types of flour give you different textures and you will in the end want to get you the exact sort of crust you desire.
As bread flour has a higher gluten content, it gives the end pizza a crunchier outside while keeping a soft and chewy central core. You should find that all-purpose flour is more likely to give you a much laxer crust. Sometimes recipes will require you to use 00 flour, which is very finely ground. This is most likely when you are wanting a more professional finish and it is brilliant for use in wood-fired ovens.
However, in the majority of cases you will be working with ordinary bread flour, whether that is brown or white. Using unbleached white flour is most common in pizza dough recipes as bleaching flour gets rid of some of the protein in it, impacting on the quantity of water that the flour can absorb. Different sorts of flour all have diverse assets which are also contingent on whether they have been made from either winter or summer wheat. It is also the addition of yeast that will provide dough with some of its flavor as it ferments if you allow your dough to rise correctly.
Know Your Simple Pizza Dough Components
All really wonderful pizza dough will have just the same few simple ingredients mixed together to create the perfect dough: yeast, flour, oil, water, salt, and sometimes sugar.
- Yeast: The best results for beginners usually happen when a pizza dough is made using instant yeast that you can purchase in individual packets from most stores. This type of yeast is great since its formula is usually made to strengthen the dough and if you are not used to making pizza dough, instant yeast makes working with yeast easy as it only takes a couple of teaspoons to create your dough.
- Oil: A few drops of oil of any kind will usually give a pleasing flavor to the pizza dough as it cooks through. You should also brush the pizza dough with some oil prior to throwing on your chosen toppings, as this can go a long way in stopping the cooked pizza crust from going soggy.
- Salt: Salt is often added as it adds essential flavor and helps to maintain the structure of the dough when you put it in the oven.
- Water: Most pizza dough recipes will suggest that you use different quantities of water in your dough. On average about a cup is the textbook amount to get it right. Ensure that you use lukewarm water as if it is too hot then it will kill the yeast.
- Sugar: It is usually recommended that you add a tablespoon of sugar to your pizza dough mix as it will feed your yeast which helps to tenderize your pizza dough, particularly when teamed up with a splash of oil.
Keep Pizza Dough at Room Temperature
Most pizza dough recipes involve mixing the ingredients to form a dough, shaping it into a ball, then letting it rest in the fridge for a certain amount of time. They may also instruct you to let the dough come to room temperature before you start working with it and this step really is important.
Colder dough can be more problematic to roll out and stretch and will tend to tear if it is not warm. Waiting also gives extra fermentation time this will allow for all of the flavors of the dough to develop fully. Your final pizza will without question taste so much better when permit all your dough balls to sit at room temperature until they are ready. As soon as your dough starts to rise, many people directly begin to make their pizza up, nevertheless the most well-made pizza is always created from room temperate dough. A good instruction to keep in mind is to make your pizza dough today for cooking tomorrow.
When you have accidentally made far too much dough, which is really easy to do, you are able to freeze the dough that you cannot use up. Simply split it up into balls of dough which will be just right for individual pizzas. All homemade pizza dough can be kept in your freezer for around three months, but when you are ready to thaw it, so it is ready to use, place it in your fridge overnight and then afterwards allow it to reach room temperature before using it.
To Stretch or Roll
When it comes to shaping up your ball of homemade pizza dough, it is important to not just try to flatten it, but you essentially need to be stretching it to make it perfect. The minute you are prepared to make your pizza, then you need to take the air from the dough before you shape it into its traditional shape. This is the tough bit as throwing dough around is not easy, so use a rolling pin to help you out.
Lightly flour any surface that you are going to be working on. Squash the ball so that you can roll it before rotating it which you must continually do as you keep rolling. It ought to only take a couple of rotation and roll attempts to accomplish the desired size of pizza. If you overwork the pizza dough too much, then all of the air will be removed from the dough which is not what you want. It should not matter for your first few attempts if you cannot get your pizza perfectly round, that is the joy of homemade pizza.
Top it Off in Style
The possible combinations of toppings when you are making homemade pizza are endless, then the mistake many people make is to pile up as much as they can on their freshly made dough. Evade overdoing it with the garnishes, as making a fruitful pizza at home depends on the weight of what you are adding and moisture content of your toppings which can all contribute to a soggy base once cooked. Create your pizza as simply as possible by preparing a small number of toppings and adding them on top of a light sauce.
Remember to preheat your oven to ensure that your pizza dough can rise evenly. If you are looking for a crispy crust, then you will need your oven to get as hot as possible by preheating it for 10 minutes beforehand. If you top your pizza dough with too much and overloaded it with too many elements, then the flavor will suffer and the crust will get mushy. When you do add your favorite topping to your pizza dough base, choose just a few ingredients, because uncomplicatedness is the best after all that work you have put into making your dough.
Ultimately, making pizza dough at home perhaps will not be the most laid-back cookery task at first, but then again do not be put off because once you have given it a try you will realize just how much fun it is to make. All you have to do is practice with your family and understand that, in the beginning, you perhaps will not get flawless results.
Homemade Pizza – BBC Food