Easy pizza dough recipe, step by step process, with all skills and tricks!.

Easy pizza dough recipe, step by step process, with all skills and tricks!.

 A homemade pizza dough recipe with all the skills and tricks! Such a simple method will produce incredible results! Soft and chewy inside and beautiful crispy golden brown appearance.





Make a 6-step finishing image of the pizza dough in the stand mixer.

How to cook pizza in the oven:

1. Place a pizza stone in 475 – 500 degree oven and preheat for 30 – 45 minutes

How to cook pizza branches on the barbecue?

Homemade pizza dough recipe

Making pizza from beginning to end is very satisfactory. This homemade shell made of simple pizza dough has changed the rules of the game! It's been my preferred recipe for many years.

It needs the most basic staple food ingredients, but it has become one of the best foods ever!

In fact, the electric mixer does most of the work. But if you don't have it, you can definitely take the old-fashioned route and rub it with your hands.

The possibility of pizza dough in the world. What would you use to surpass it? You can look at some ideas at the end of this post (absolutely try spinach Articock pizza, that's great!)

Pizza dough recipe ingredients:

White flour: non-bleached full-purpose flour or bread flour is very effective for this recipe.

Yeast: active dry yeast or instant yeast can be used here. The mixing method is slightly different, because the active dry yeast needs to be sampled first, while the instant yeast does not need it.

Salt: I use salt, but Jewish salt or sea salt is also very useful. You just need to increase the amount by about a quarter of a tablespoon, because the particles are larger because they are different in size.

Sugar: you only need a small amount of money here. It helps yeast and adds a light background flavor.

Olive oil: only standard refined olive oil is used in this recipe. There is no need for anything fancy here.

Whole-purpose flour 🆚 Bread and flour

Want to know which of the two kinds of flour is used? I've used both. they both provide good results.

Universal flour softens the shell slightly.

Bread flour provides a slightly brittle shell and a slightly higher increase because it has more protein.

Why do you use non-bleached flour? It tastes better than bleaching (and it may be healthier than bleaching).

How to make pizza dough?

The following is a breakdown of the steps to make homemade pizza dough:

1. Use 1/3 of water and sugar to prove yeast.

2. Mix the remaining water, olive oil, salt and most of the flour.

3. Add more flour and knead.

4. Continue to knead into soft dough, don't be too thick.

5. Let's rise in an oily bowl until the volume doubles.

6. Press the group below and divide it into two parts.

7. Shape into pizza, top and baking!

How to stretch the pizza?

Method 1:

Divide the dough into two parts to form a sphere.

The flour surface is flattened and indented near the edge of the crust, forming a slightly thick edge.

Lift the dough and make fists and hanging doughs with knuckles.

Stretch the dough and rotate it to the desired width (for this recipe, you can mold it to about 11 to 14 inches, depending on your favorite crust thickness).

Method 2:

Alternatively, you can stretch and shape the pizza dough on powdery parchment or on well-flooded pizza.

2. Stretch and shape the pizza dough. Put it on parchment, trim the edge (or baking off parchment for about 5 minutes to avoid scorching).

3. It has sauce and the desired ingredients.

4. Transfer the pizza on the parchment to the preheated pizza stone and bake it in a preheated oven for 11-14 minutes until the crust is golden and cooked.

What if I don't have pizza stones?

Pizza crust can also be roasted on a heavy aluminum pizza plate or aluminum baking board (no warping is necessary to withstand high temperature).

These do not require preheating, but remember that on this cooking container, the shell will not have many brittle bottoms.

Another option is to use pizza steel or cast iron pizza pot. Those you need to preheat in the oven like a stone (to avoid using parchment).

I like baking pizza! You can make baked pizza with this pizza dough:

You can cook on the pizza stone on the grill (and then start with the ingredients on the pizza). Like this.

Or make a single pizza - cook dough halfway on the right side of the barbecue, rotate and add ingredients (from the grill, then return), and then continue to cook. How to say?

Can you freeze the pizza dough?

Yes. The following are the steps to freeze:

Pizza dough should be frozen after the first rise.

Wrap each piece of parchment into a sealed frozen bag (I like to label the bag with the current date).

Freeze for up to 3 months.

Freeze (freeze) in the refrigerator overnight.

Bring room temperature to the countertop and bake according to instructions.

It can be used without a crane. Prote flour?

Unfortunately, this recipe can't be matched with nothing. The flour mixture is used together. The ratios and methods will vary, such as this, or the one without eggs.

Make it the best reminder.

Set aside enough dough time to rub it to promote the formation of chewy skin-resistant sheaths. Protein formation.

Don't skip the price increase. They are crucial to the overall texture and flavor of the crust.

If time allows the night to rise in the refrigerator, the shell will produce more flavors and taste the best in this way.

To reduce bubbles, you can press the fingertips along the top of the shape of the shell, or randomly pierce the top with a fork.

Season with a dough in the shape of an oil brush and create a slight barrier to help reduce sauce soaking.

To add flavor, you can season the crust with garlic powder, Italian seasonings and a little salt (although it's unnecessary if you use good sauce and ingredients).

Use parchment for easy transfer, but pay attention to it. If it starts to turn brown, take it out of the oven. It can be challenging to exchange pizza for a large pizza with many ingredients, and parchment makes things much easier.

Other ways to eat pizza recipes

Of course, the first use of this recipe is pizza, but this recipe is enough to make two pizzas, so you can make one pizza and keep the second part to make part of it:

Calzones

Bread stick (conventional sugar or cinnamon candy)

Garlic knot

Cheese stick

Stromboli

Pizza roll

Make delicious pizza from this pizza fight.

Such a simple method will produce incredible results! Pizza peel, soft and chewy interior, crisp appearance, golden yellow.

Make about two (1 pound) pizza doughs, or enough to make two 11-14-inch pizzas (depending on the thickness of your skin).

Supply: 10 dough, with 2 pizzas

Get ready

25 minutes

Cooke

Ten minutes

Rise

One hour and forty minutes

Get ready to participate: 2 hours and 15 minutes

Ingredients

2 1/4 spoon active dry yeast or instant yeast (see note*)

2 tablespoons of granular sugar

1 1/2 cup of warm water, activated dry yeast heats to 110-115 degrees, and improvisational yeast heats 120-130 degrees.

3 Tbsp olive oil with more brushes

1 1/4 tablespoons of salt

Three half cups (17.5 ounces) of unbleached full-purpose flour or bread flour, and then do more as needed (spoon and horizontal measurement)

Instructions

Stir the activated dry yeast, sugar and 1/2 cup of water in the bowl of the stall mixer. Rest for 5-10 minutes until the bubble begins. If instant yeast is used, please treat comments as a method.

Add the remaining 1 cup of warm water, 3 cups of olive oil, salt and 3 cups of flour. Set the mixer with the paddle attachment and stir the mixture until mixed.

Switch to the hook attachment and knead into the remaining 1/2 cup of flour. Continue to knead and add more flour 1 or 2 Tbsp at a time as needed, until the dough is not too tacky.

Rub it at medium and low speeds for about 6-8 minutes until the dough is soft and pulled away from the edge of the bowl. The branches should be a little sticky.

Transfer the dough to a large oil bowl (preferably with olive oil or olive oil cooking spray), and transfer the dough to the opposite side with oil on the other side.

Cover the bowl with plastic film and rest in a warm place until the volume doubles, about one and a half hours. If time permits, it's best 24 hours in the refrigerator. If you use the refrigerator method, you need to let the dough enter room temperature for about an hour the next day before it can take shape.

The proximal end of the pizza stone raised in the oven preheats to 475 degrees 30-45 minutes.

After the rise, press the following group and divide it into two parts (please freeze the second part later if necessary).

If you immediately put each serving in two oil bowls, cover it and rest for 15 minutes.

Stretch the dough into a circle of about 11-14 inches according to the thickness or thickness you like.

Transfer to a piece of parchment large enough. ***

Use olive oil to brush the top of the case (about 1 Tbsp per block). On this point, please rest the hairy crust for 10 minutes if you want. Sprinkle bread with sauce (I use about 2/3 cups), sprinkle cheese (I use about 2 cups of Mozarella), and then finish it with the desired ingredients.

Transfer parchment to preheated pizza stone and baking until the crust is golden and cooked, about 11-14 minutes.

Slice and supply warm pizza. If used, repeat it with a second dough.

Notes

*If instant yeast is used:

It doesn't need to be verified first.

Use water heated to 120 to 130 degrees.

Just mix 3 cups of flour, sugar, yeast and salt in a bowl of the bracket mixer with oar accessories.

Mix water and oil. Then switch to the hook attachment and mix it according to the instructions in step 3.

** Dough can be frozen to:

Wrapped in parchment.

Transfer to a sealed refrigerator bag.

Freeze for up to 3 months. Freeze in the refrigerator overnight.

Rest about an hour at room temperature before forming.

Parchment should be trimmed to adapt to the shell, or partially removed from baking so that it won't burn. At this point, you can also randomly press the fingertips of the shape of the dough or wear it randomly with a fork.