Tuesday, November 10, 2009

Technique Tuesday: Perfect Pizza Dough

Below is a picture of my homemade deep dish sausage and mushroom pizza. It is hands-down my husband's favorite meal, and it is really not all that difficult to make. Homemade pizza dough is easier than you think to make...it requires very few ingredients and only a few little techniques. You can use it for deep dish or thin crust, grilled pizza or individual pizzas. It is really versatile and delicious; you will impress your friends and family for sure! Just follow the quick tips below, and you will be making delicious pizza dough in no time at all.
1. Pick the right yeast
You will need active dry yeast for this recipe. You can usually buy it in packs of three. Store it in a cool dry place and be mindful of expiration dates.

2. Use the right flour
Bread flour is best for pizza dough because it has more gluten than all purpose. It also has small amounts of barley flour that helps activate the yeast. The result of using bread flour will be a chewier, more delicious pizza dough.

3. Be patient
The yeast has to do its job, so do let it rest for at least four hours before you roll it out. If you cut this process short, you will not end up with airy pizza dough.

4. Choose the right tools
When you are mixing your pizza dough, make sure to use a dough hook. I have a Cuisinart stand mixer that came with the dough hook attachment. You will end up with a sticky mess if you use the standard whisk-like stand mixer attachment.

5. Don't forget the cornmeal
Sprinkling cornmeal on the bottom of your pan will give you a delicious crispy crust. It will also give you the flavor of pizzaria pizza.

Your new favorite pizza dough recipe :)

Ingredients:
2 1/3 cups bread flour
1/2 tsp. active dry yeast
1/4 tsp. kosher salt
1 cup water
1 tbsp. olive oil
3 tbsp. corn meal

Assembly:
Combine water and yeast in your mixer. Let stand until the yeast dissolves. Add the remaining ingredients except for olive oil and corn meal. Mix on low using a dough hook until dough forms a ball. Raise speed to medium and mix for 2 minutes, until dough is elastic. Place dough in a bowl and coat with olive oil. Allow dough to rise at least 4 hours (I usually put mine uncovered in the oven). Sprinkle the bottom of your pan with corn meal and roll out dough. Place the dough in the pan and spread it out with your fingers. Add your toppings and sauce then bake!

My sauce recipe and pizza making hints are coming soon!

2 comments:

Anonymous said...

I cannot wait to try this. What kind of pan do you use?

LaMama

Author said...

Just a pie pan usually :)