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Basic
Pizza Dough Recipe
Makes 1, medium-sized pizza
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 This recipe makes wonderful, basic pizza dough as a
foundation for so many
sauces and toppings. Plus, I have included
step-by-step instructions on how to make it.
Enjoy your homemade
pizza dough and be creative with the toppings. |
STEP ONE: PREPARE THE INGREDIENTS & DOUGH
| BASIC PIZZA DOUGH
RECIPE:
(To print) 30 minutes to prep, 1-2 hours to
rise and 10-15 minutes to shape. Gather all ingredients and equipment
beforehand. Preheat your oven to 450 degrees, and baking time (for a
medium size) is 20-25 minutes. Check out my
information on how much sauce and toppings you need.
Ingredients:
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1-1/4 cup of warm water, around
105-115 degrees Fahrenheit |
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1 pkg. active dry yeast |
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Pinch of sugar (optional) |
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1 teaspoon salt |
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2-3 tablespoons olive oil (try garlic
or basil flavored vegetable oil, instead; it's wonderful) |
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3-4 cups all-purpose flour (use 1/2
all-purpose and 1/2 whole wheat, if desired. |
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Coarse corn meal and/or all-purpose
flour (optional) |
Equipment:
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Measuring cup |
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Small mixing bowl |
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Large mixing bowl |
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Wooden spoon |
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Plastic wrap |
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Large towel, optional |
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Dough scraper, optional |
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Rolling pin, optional |
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Baking / pizza stone, optional |
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Baker's peel, optional |
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Pizza wheel, optional |
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 The dough can be made in a
bread machine.
Select the dough or manual cycle. When it is complete, go to the next step. |
1. First,
proof the yeast: Pour the warm water (should feel lukewarm on
the wrist) into a large bowl (you will be adding flour to it in about 10 - 15
minutes.). Then, add the pinch of sugar, if using (sugar helps get the process
going). Sprinkle the yeast into the water and let
dissolve;
no need to stir. In 5-10 minutes, the mixture should be foamy and aromatic. If
not, wait another few minutes. If still no change, start all over again with a
new package of yeast. Inactive yeast needs to be tossed.
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You can still make a great pizza without having to make the
dough from scratch. Stop in your local pizza shop and ask them to sell you a
pound or two of dough. Supermarkets carry pizza dough as well. You can also
buy frozen dough and pizza shells from there. Now you can't expect the same
flavor as pizza made from scratch, but the taste will be good. P.S. And, I
won't tell !! |
2.
Mix the ingredients: A blend of all purpose flour and bread flour is
recommended. Bread flour produces a dough which is too elastic. If you are
making your dough by hand, use all-purpose flour only. The dough will be easier
to handle.
A combination of shortening and olive oil is
recommended. Shortening adds crispness and the olive oil adds flavor. Milk adds
taste and assists with browning and conservation.
Add 1 tablespoon of olive oil to the yeast
mixture, then gradually add about half of the flour--mixed with the salt--with
the wooden spoon. Stir until incorporate. Continue adding flour. If the mixture
becomes to difficult to stir, use your hands. When the dough begins to pull away
from the sides of the bowl, turn onto a clean, lightly floured surface (a large
wooden board or smooth counter top).
| To spice up
your dough, use flavored oils instead of regular called for in the recipe.
My favorites are garlic or basil. |
3.
Knead the dough: Knead dough for about 8 - 10 minutes. Lightly
flour a kneading surface. When first turned out onto it, the dough will be
rather sticky. Lightly flour the board or countertop and your hands. Also,
sprinkle some flour on top of the dough. Fold the dough toward you, then push it
away with the heels of your hands. Give the dough a 90 degree turn, fold it, and
push it away as before. Add flour to your hands and/or the kneading surface only
as needed to ward off stickiness. As the kneading process continues, the dough
will become smooth and elastic, with a slight sheen, and should remain slightly
sticky to the touch. It's time to stop.
STEP TWO: LET THE DOUGH RISE, SHAPE IT &
PREHEAT THE OVEN
1.
Let
the dough rise: A warm environment
hastens the rising
process. When in a time crunch, turn on the oven for barely a minute (it
should feel warm but not register on the thermometer), put the towel-wrapped
bowl of dough inside and close the door. Don't forget to turn the oven off!
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Purchase a
peel and a pizza & baking stone. The peel is
used to move your pizza in and out of the oven. The pizza &
baking stone cooks your pizza like a brick oven would. The
pizza tastes fantastic when cooked on a stone! |
Coat the inside of the large mixing bowl with
olive oil. Place the well-kneaded dough into the bowl, then turn it over so that
the dough is completely coated with oil. Cover the top of the bowl with plastic
wrap that is sprayed on the side that will touch the dough. You may cover the
bowl with a large towel for extra insulation, if desired. Let rise in a warm,
draft-free spot until it has
doubled in size,
about 1 - 2 hours.
2.
Deflate the dough: Gather the sides of the dough into the center, then
turn it over onto a lightly floured counter top or work board. Divide the dough
into the number of pizzas to be made and knead each piece till smooth. Let the
dough rest 5-10 minutes, then form into thick rounds.
3. Prepare the pan,
etc.: I like to liberally sprinkle some semolina or cornmeal on the
pan or cookie sheet, and place the formed pizza dough on top. It prevents
sticking as the cornmeal, acts like little "ball bearings". It also adds
interest. Semolina adds crispness without drying the crust. On the bottom of
pizza and bread, it adds a subtle crunch and an appealing buttery taste.
Cornmeal has a similar effect, and stone ground has more taste.
If using a baking stone, preheat it at least 30
to 45 minutes before using. The heat from the baking stone thoroughly cooks the
bottom of the pizza which makes it crispier.
4.
Shape it: Pizza d
made in different shapes and thicknesses. The most
common way for American pizza, is to roll it in a 10 - 12
inch round that is 1/2-inch thick in the middle.
The edges should be slightly thicker than the middle
in order to form a rim around the edge of the pan.
Here are the options:
| I like to use a lightly
floured wooden board to roll my dough on. Secure it in place on the
countertop with a damp, thin kitchen towel underneath. |
| If the
dough resists being shaped, cover it as is and let rest for 5 - 10 minutes.
Then, try again. |
1.
Roll or shape by
hand: Pizza dough can be rolled on a
lightly floured countertop or on a pizza peel sprinkled with cornmeal, with a
sturdy, flour dusted rolling pin. Keep using flour, as needed so the dough won't
stick.
The dough may not roll easily. Dough does not
like to be shaped or pushed; the
gluten strands,
in the dough, acts like rubber bands and resists being stretched. Never force
it. The only remedy is to take rests in between rolling periods and let the
dough will relax. Place a kitchen towel over the dough while it does.
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You can easily make a calzone instead
of a pizza. It is kind of an "inside out pizza". Roll the dough
out to a thin circle. Drizzle olive oil on top of the dough near one edge.
Place the toppings along the same end of the dough. Fold the calzone and
pinch the ends with a fork. You can use ricotta cheese, cooked egg plant,
fresh spinach or zucchini. Put in garlic, tomatoes, and spices. Place on a
pizza stone or cookie sheet dusted with corn meal. Slit the top of the
calzone in several places or stick with a fork to let the gases escape. |
2. Spin It:
Don't expect to spin your dough completely out on the first try: have a rolling
pin standing by to resort to rolling if necessary: Pick up the dough, and
holding it over your fists, allow it to stretch slowly downward a couple of
inches. Now, hold up the dough with your fingertips, about a foot in front of
your face, with your arms bent at a 90 degree angle. Toss the dough into the air
about two feet high by snapping your wrists and rotating your hands clockwise in
a quick movement. If you've ever spun a basketball on your finger, the concept
is very similar. The dough will stretch from spinning. If you poke a hole, don't
worry, just pull it back and pad the dough together with your hand.
| You can
freeze pizza dough,
well-wrapped, for about 1-2 months. I sometimes make a double
batch and freeze half. It is easier, and quicker, making pizza when you
don't have to make the dough from scratch.
I freeze mine already shaped and use it immediately from
the freezer. Some like to freeze their pizza with all of the trimmings, but
I don't feel it tastes as fresh. If you do, leave off any fresh vegetables
because they do not freeze well. You can also put it in the freezer just as
a dough ball or thick disk.
The dough will not be as spongy as fresh dough, but it
will be ok. I thaw the dough out several hours before I use it. (I have kept
pizza dough in the fridge for four days with out any problems.) |
3. Shape by Hand:
or by pushing it into the pan with your fingertips from the center out.
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I have rolled pizza
dough into a rectangle, and used a small jelly roll pan to bake the pizza
in. |
Into the Pan, etc.:
After rolling, the shaped pizza dough is then placed
in the pan or cookie sheet to assemble and bake. Use a
spatula and slide the dough onto either one.
If you have a peel, dust it with cornmeal and
assemble the pizza right on it. Then
use the peel to place the pizza in a baking pan or on a cookie sheet or
pre-heated
pizza & baking
stone. (You can also assemble the pizza first and then slide a peel
underneath the pizza.) If the pizza is "sticky" and won't slide easily, use some
dental floss to slide under the dough! Make sure you use enough flour or
cornmeal under the dough next time!
After the dough is placed in the pan, it is
fitted to the edges from the center out. Sometimes the dough needs a little
coaxing so it touches the edges of the pan; purists stretch the dough either on
their knuckles, or by pushing at the dough with their fingers and thereby
stretching it accordingly. Then, form a rim in the dough. Work quickly. If the
dough resists, cover it and let it rest a few minutes and try again. Extra dough
can be frozen.
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A pizza crust can be thick
or thin. For regular pizza, the dough is rolled about a 1/2- inch in the
center and slightly thicker at the edges. Whether you’ll end up with a thick and chewy crust or a light
and risen one depends on how thick you roll it out and how high you let it
rise. Here's how to
make a:
Thick and chewy
crust: A thick, chewy crust can be made either with fresh or
chilled dough. The dough can even be made
softer. Stretch or press the dough to 1/2 inch thick and let it
rise just slightly. Use the middle rack of the oven to bake a pizza on,
because the temperature will be cooler than being baked on the customary
lower rack. Lower the over temperature for pizza by 50 degrees F;
high heat will cause more of a crispiness. Use a pizza pan to cook your
pizza in; do not use a baking stone or perforated pan. This way you will
insulate the dough from the heat of the oven.
Soft crust:
Look for recipes which include some olive oil --
about 2 to 4 tablespoons per 3 cups to 3-1/4 cups flour -- the greater the
quantity, the softer the texture will be. Follow directions for a "thick
and chewy crust", above.
Thin, crispy crust:
Roll the crust thin - about 1/8 to a 1/4-inch thick. -- and get it
into the oven within minutes, before it has a chance to rise. Use a
dark pizza pan that absorbs the heat well so it becomes sizzling hot in
the oven. Some pizza pans are full of tiny holes so the dough is exposed
to direct heat, which enhances crispiness. Or, try a pizza stone and heat
it on the lowest rack of your oven for 20 minutes before baking. Because
it's porous, it absorbs moisture from the dough, leaving the crust crisp.
A sprinkling of cornmeal keeps the dough from sticking (greasing with
vegetable oil makes a softer crust). |
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Pizza will
often stick to a baking stone, creating a mess. To avoid it, I first place
my pizza on a piece of foil or in a pan, and then put either right on top of
the stone to bake. |
5.
Preheat the Oven:
Position the oven shelf to the bottom and preheat it until really hot (about 1/2
hour). If using a baking stone, put it in a cold oven, on its floor or lowest
rack, and preheat it at least 30 to 45 minutes before using.
STEP
THREE: ASSEMBLING THE PIZZA
Check out my
information
on how much sauce and toppings you need.
Making your own sauce takes time, which I never seem to have. So I like to use
Rao's Marinara Sauce. It's a jarred sauce from the grocery store--it's
expensive, but well worth the cost. It doesn't need any additional
ingredients. But, use any sauce that is your favorite.
| I have also used
pesto instead of tomato sauce--it's outrageous ! Mix goat cheese
with shredded mozzarella and parmesan cheese. Drop globs on all over
the crust. Top with shredded, cooked chicken. |
1. Pour about a tablespoon of
olive oil onto the pizza; do not add any more: Lightly drizzle or spray olive oil over the surface of
the pizza. Brush the oil around the pizza evenly -- use a pastry brush or your
fingers work fine. Do not oil one inch from the edge. When you finish the
pizza will look like a target made of dough and oil. This allows the toppings to
cook on top of the pizza.
2. Put
on the sauce: Now place 1/2 of a ladle full of
tomato sauce in the center of the pizza. Using the back of it, spread the sauce
evenly over the olive oil. Again, do not sauce the edge. Now you are ready
to add toppings. A few of our favorites are detailed below. You must work
fairly fast as the pizza is now in a "wet" stage and the possibility of it
sticking to the countertop, board or baker's peel increases with increasing time
sitting there.
3. Put on the cheese and
toppings: Evenly sprinkle a mixture of 1 to 2 cups of shredded
mozzarella and parmesan cheese on top of the sauce. Then, put on the toppings.
STEP FOUR: BAKING THE PIZZA
Make sure the oven is well-preheated. Place the
pizza on the middle of the shelf or on the preheated baking stone. Bake as
specified by the recipe. It's done when the crust is golden brown and the cheese
is bubbling. If it starts to burn on top before the rest is done, loosely cover
with foil shaped like a tent.
How to clean a baking / pizza stone: I
have had my stone for a number of years and have found it to be practically
maintenance free. With repeated use it will turn almost black and continues
to work well!
I always let my stone cool down before cleaning it. For every day cleaning,
I just wipe the stone, with a slightly damp cloth. This will remove all of
the corn meal or flour that has stuck to the stone. If I
have something baked on the stone, like cheese or a piece of dough, I will
gently scrape all the residue I can get off with a metal spatula.
If I am unable to get it clean, I heat the stone in the
oven which will burn off anything that has stuck to it. To do, place in a
cold oven and then turn on the heat to 500 degrees. Bake for an hour or
more. Turn off the oven and let the stone cool in it. Gently scrape it or
wipe down with a cloth. |
The pizza is removed from the oven. It is cooled slightly in its pan on a wire cake rack before slicing.
A pizza wheel or kitchen shears do the job.
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Remove a hot
pizza from a baking stone but don't have an oven peel? Just slide
a heavy duty baking sheet under the pizza and then slide it out from the
stone |
If baked on a baking stone,
the trick to moving the pizza from it is with a peel. It requires
a quick jerky motion to get the pizza to slide. Make sure you use enough corn
meal or flour so your pizza will slide! As with anything else, practice,
practice, practice. Place on a cutting board
or serving platter. Let cool slightly before cutting.
Let the baking stone cool in the oven and then
clean it.
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