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Pizza Crust Dough Made Easy

There is something ethereal about making a pizza from scratch, from the feeling of the dough as you knead it, to the satisfaction of putting whatever you want on it, the heavenly smell as it bakes in the oven but the best reward of all is savoring it to the last crumb.  Pizza is a treat loved by most and homemade is worth the time.

dough ready for some awesome toppings

The foundation of any great pizza is the crust, I must say, I am still questing for the best homemade pizza dough, this recipe is getting really close.  Close enough to share with pride.  While you could use all purpose flour, I like bread flour better.  I think I still will try 00 flour when I can find some but that is another story.

  • 1 packet dry yeast (2 ¼ tsp.)
  • 1 cup warm water 100-110° F.
  • 1 tsp. honey
  • 2 ½ cups of flour (I used bread flour)
  • ½ tsp. salt
  • 1 Tbls. olive oil

Dissolve honey in water and add yeast, let proof for 10 – 15 minutes it should be bubbly as the yeast gets active and starts to eat the sugar in the honey.

this is way over the top, i fold on the counter top

Mean while add 2 cups of flour and salt to a mixing bowl, whisk quickly together.  Make the flour/salt mixture look like a volcano in the bowl.  Add water/yeast to the middle of the flour and slowly fold flour into the liquid with a spatula until it comes together.  Place on a lightly floured counter and knead the dough for 8-10 minutes by pushing the dough away from you with the ball of your hand then fold over and turn 45 degrees and repeating until dough is elastic.  Add a little more flour if dough is to sticky, a small pinch at a time, do not use more than the reserved ½ cup.  When it feels springy and is nice and smooth, form the dough into a ball.

push out, turn 45 degrees, fold and push out

Put a little olive oil in a clean mixing bowl, toss the dough ball into bowl and coat it all over with the oil.  Cover and let rise until it is doubled in size.  Do this in a warm, draft free area.  This should take one hour but could be as much as two if it is cool.  I like to pre heat my oven about half way through to warm up the kitchen, it aids in the rise.

home made pizza

its best when made with love <3

Once it is risen punch down gently and cut into however many portions you are going to use (will make two 12-14 inch pizzas or four personal sized ones) now you can stretch them out anyway you like, for thinner pizzas use a rolling pin, I like mine a bit thicker with a nice crust around the edges so I slowly push out from the middle with my fingers, trying to make it thin everywhere but the edges.  If a hole is created, pinch together use a drop of water if need be to help it stick.  If you like doughy fluffy pizza, you can let the dough round rise for 15-20 minutes before you top and place in the oven.

homemade pizza

having it not perfect adds to the delight

Top as you like and cook in a pre heated oven at 450°, cook until the crust is golden and the cheese is how you like it!

Cook’s notes:  Use a standup mixer with a dough hook if you prefer not to hand knead, mix for about 5-8 minutes to get the glutens developed.

Best way to bake a pizza is on a pizza stone.

The more you make, better you get.  Practice make perfect really is the key here.

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