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Suggest a better descriptionMix in the bowl of a stand mixer until fully incorporated. Mix on medium for 5 minutes. Let rest for 10 minutes, then mix again on medium for 5 minutes. The finished dough should pull away from the sides, but not the bottom of the mixing bowl. If the dough clings to the bowl's sides, sprinkle a teaspoon of flour, and continue mixing. Repeat as needed until the sides of the bowl are clean.
Transfer to a well floured surface and cut into 4 200g chunks. Stretch and roll each piece into a smooth, even ball. It is important to stretch the dough's surface layers in order to develop a network of gluten that traps air inside the ball, which results in a lighter, more blistered crust.
Coat the balls lightly in oil, cover in cling film and refrigerate overnight. Let rest at room temp 2 hours before using.
If you are not using all four pieces of dough right away, you can freeze the sections individually. They will keep for up to three months when frozen.
Remove the pizza dough from the refrigerator. Cover it and let it warm up to room temperature for an hour. If the dough was frozen, first defrost it in the refrigerator overnight. Covering the dough keeps the surface from drying out and forming a crust.
2. While the dough is warming, set the oven temperature as high as it will go (260 °C / 500 °F is a minimum), and prepare a baking surface. In dozens of experiments involving more than 100 pizzas, we explored a wide range of materials and methods for cooking pizza at home. Our goal was to find the cooking surface that best transfers heat to raw pizza dough. Every surface will cool to some degree when the pizza goes in, but the dip in temperature should be as shallow and brief as possible. Our conclusion: a dark steel plate just ? in thick is the best option.steel on white
3. Stretch and flatten the dough on a floured work surface by using your fingers to press the middle of the dough flat, and then work the dough outward. Leave a narrow ridge along the perimeter of the dough.
4. Dust a pizza peel or baking sheet with a light, even dusting of flour. Tap the side of the peel on the countertop to knock off any excess flour. If the cooked pizza crust tastes like burnt flour, the peel was overfloured. If the pizza crust sticks, you probably used too little flour.
5. Drape the dough over the back of your hand, and then rotate it slowly. The weight of the dough should gently stretch it to a circular shape and even thickness, 30–-35 cm diameter. Small blisters and bubbles should form in the dough. These are good!
6. Place the dough onto a pizza peel. Jerk the peel sharply back and forth; this prevents the dough from sticking to the peel.
7. Spread the sauce evenly over the dough, but leave the outermost 2.5 cm / 1 in of the perimeter dry.
8. Sprinkle grated cheese evenly over the sauce.
9. To avoid losing heat from the oven, slide the pizza from the peel onto the baking steel as quickly as possible.
10. Cook the pizza until the crust turns brown and blisters, 10 minutes. Some of the larger bubbles should look almost burnt. A well-cooked pizza has scorched blisters on the bottom of the crust—although, pizza can also be delicious without a blistered crust. If you don’t see any blisters, your cooking surface is not hot enough. This is another reason why we recommend using our baking steel.
11. Remove the pizza from the oven by using the pizza peel or baking sheet, and slide it onto a cooling rack. This keeps the crust crisp.
12. Season the pie with fresh basil, chili flakes, salt, and olive oil. Don’t forget to season the very edge of the crust, and give it a little drizzle of oil, too. Serve the pizza immediately.
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Serving Size: 1 Serving (1249g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 88 | ||
Calories from Fat: 5 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 27mg | 1 % | |
Potassium 220.7mg | 6 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 18.5g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
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