Hello everyone, welcome to my blog. Let me ask you a question: Do you know someone who will not like pizza? I definitely do not. But how many people actually make their pizza dough at home? Not much, I’m afraid. Most people think it’s hard to make homemade pizza dough properly, but it could not be further from the truth. Let me show you how I do mine. You will be amazed at how easy it really is.
Note: I use this pizza dough in both of mine Pizza Prosciutto and Jelpanos and White chicken pizza Recipes.
What flour to use for homemade pizza dough?
Personally, I have the best experience with 00 type flour, Which is a very finely ground white wheat flour with a high protein content. You can also use “Strong flour” or “flour for any purpose” And I used too “Bread flour” With great results. Since my pizza dough recipe works with yeast, do not use puffed flour. Whole grain flours can also be used for a slightly healthier version of your pizza crust.
in simple words, You can use several types of flour to make a great pizza dough, just make sure you choose a thin type with a high protein content of 12% or more. The type of flour has more of an effect on the texture of the crust than on the taste. So whatever type of flour you choose, the pizza will still taste great. A 00 membrane will be lighter with a puffy tip full of air pockets, while a membrane made of wholemeal bread flour will be on the heavier, thicker and denser side.
Is it possible to freeze homemade pizza dough?
Simple answer: Yes! Pizza dough freezes just beautifully. You can divide the remaining dough into individual balls, cover with cling film or put in a freezer bag and go out with them to the freezer. Frozen homemade pizza dough stays good for at least 3 months. When making a pizza from frozen dough, let it thaw and reach room temperature first.
Ingredients for my pizza dough recipe
800 g (6.5 cups) Type 00 flour
500 ml (2 cups) Water (60-70% hydration)
3 teaspoons Salt
1 tsp Garlic powder
2-3 tbsp Olive oil
How to make homemade pizza dough
Watch the video or scroll down for step-by-step instructions:
We’ll start by bringing the yeast back to life. I use dry yeast today, but it is also possible with instant or fresh yeast. Simply mix it with a glass of water and a teaspoon of sugar and let it sit for about 5 minutes or until it starts to bloom. You can also run the yeast without adding sugar! To make this happen, use less water and bring in a tablespoon or two of flour. It will take longer this way, but it works.
Note: The total amount of water includes the amount you used to activate the yeast, so be sure to measure this.
Meanwhile, prepare the flour. Usually, I use type 00, but also flour for any purpose or bread works great. Sift the flour through a colander and add to the bowl. I work with 800 grams which is worth 6 and a half cups. This amount is just right for making 3 or even 4 large pizzas.
Add 3 teaspoons of salt and a teaspoon of garlic powder. Garlic powder is an optional ingredient, but I think it makes the pizza crust taste better. Now prey all together properly.
Once the yeast and water mixture starts to bubble or bloom, the yeast is ready then add them to the bowl. The last ingredient in the pizza dough I use is olive oil, add about 3 tablespoons. Now turn on the mixer and let it work for about 10 minutes. You can also knead the dough by hand, I just like to save myself some work.
We need to talk about the amount of water that goes into the dough For a little. Inhale 60-70% moisture. Closer to 60% if you are making pizza dough for the first time. Moist dough translates into a lighter pizza crust, but is harder to work with because it is more sticky.
In our case this means 500 ml or about 2 glasses of water in total, including the water we used to activate the yeast. It’s about 63% hydration and it’s a ratio I like to work with. But please, this is not rocket science, do not worry if you used a tablespoon or two of extra flour.
Note: The ratio of water and flour is Calculated by weight, No volume! Use kitchen weight to make sure you are using the right amount.
Once the pizza dough does not stick to the sides of the bowl anymore, It’s ready and we can turn off the mixer.
Dust the table with flour and remove the dough from the bowl. Use your hands to create a beautiful ball, place it in a closed container and let swell at room temperature for about two hours or until it doubles in volume. Alternatively, you can go for slow fermentation in the refrigerator, up to 3 days.
advice: If you decide to let the dough ferment slowly in the refrigerator, give it some time to return to room temperature before working with it.
Once the pizza dough has risen, it’s time to create our pizza crust. Dust the table again with flour and remove the dough from the container. Also put some flour on the dough and create an oval shape out of it. As I mentioned, this amount of dough is enough for 3 pizzas, so let’s divide what we have into 3 smaller pieces.
Store the dough you are not working with in a closed container again, otherwise it will dry out. And now, let me tell you how to create a beautiful round pizza crust. Start by pushing the edges away from the center with your knuckles or fingers. Use your palms to flatten the dough even further and continue to push the edges further away from the center. To get a thin crust, use a roller but try not to run over the edge, we want it thick and puffy.
Note: A bit difficult to describe the process of creating the pizza crust, please watch the video you can find above.
I highly recommend buying one of these round pizza pans, This makes it much easier to create a nice crust. Spread a little olive oil on the pan and transfer the pizza dough over it. Use your hands to make a few final touches and we are ready for extras.
But that’s another story for another blog post. Looking for some inspiration? try me Prosciutto and Gelfano Pizza Or the delicious white chicken pizza. Thanks for reading and please come back again to see my new recipes.
advice: I once heard of the Hungarian bite? It looks almost like pizza, but it’s something else entirely, try it 🙂
An easy recipe for homemade pizza dough
Everyone loves pizza, but quite a few people are afraid to make it at home because they think it is difficult to make a good homemade pizza dough. Let me show you how I do mine! It’s very simple and anyone can do it.
- 800 P Type 00 flour
- 500 ml Water (60-70% hydration)
- 3 teaspoons Salt
- 1 teaspoon Garlic powder
- 2-3 Spoons Olive oil
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Activate the yeast. Mix a regular packet of dry yeast with water and 1-2 teaspoons of sugar and let it sit for 5-10 minutes.
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Sift 800 grams or 6.5 cups of type 00 flour and add to the bowl. Flour for any purpose or bread also works, but I prefer type 00 for making my homemade pizza dough.
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Stir in 3 teaspoons of salt and a teaspoon of garlic powder. After whipping, add 2-3 tablespoons of olive oil
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The yeast should be ready now, then pour in the water and yeast mixture. Add the rest of the water. Aim for 60-70% hydration and note that it is calculated by weight. I used 800 grams of flour so I needed 500 grams (ml) of water which is about 2 cups.
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Turn on the mixer and let it work for about 10 minutes or until the dough no longer sticks to the side of the mixing bowl. You can also knead the dough by hand.
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Dust your desktop with flour and form the dough into a beautiful ball. Cover a large container or bowl with a lid or foil and let the dough rise.
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The dough will double in volume within about two hours at room temperature and this is about the minimum time that should be given to it. For best results, let the dough rise slowly in the refrigerator, up to 3 days.
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Form a pizza crust and add your favorite toppings.
