As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Carrot Chickpea Quinoa Salad in poblano yogurt sauce. This site uses Akismet to reduce spam. Learn how your comment data is processed. The reason some pizza dough recipes call for sugar is typically to speed the activation of the yeast, and in this dough we slow that reaction down by chilling it and letting it rest overnight.
Adding sugar here wouldn't be helpful, and would likely cause the dough to overproof, which would then mean it wouldn't spring up in the oven. I am wondering how you avoid the problem with the dough springing back and not adequately relaxing when shaping with use of Bread Flour.
Terrific flavor. Next step is to try using some King Arthur pizza dough flavoring. Biggest problem when trying to stretch dough by hand is getting all those little holes in the crust as it gets thinner. Hard to patch. And sauce will leak through the holes onto the paddle or the stone or steel, making a mess. There are a couple of things that could help if holes are forming. One: if the dough is springing back when you stretch it, let it rest for 15 minutes to let the gluten relax and try again.
You shouldn't have to fight it too much. If it doesn't stretch with you, leave it alone and come back to it. Two: further developing the gluten to prevent those small holes from forming. That means mixing it for longer. You can stir by hand longer, do additional stretch and folding over during the initial rise, or transfer to a stand mixer or food processor for the mixing if you have one.
There are lots of variables that could contribute. I love stone ground wheat flours especially if you have a great local miller! But they might require a little additional mixing because there will be some bits of bran that can inhibit gluten formation in places contributing to the small holes. The search is over! This is THE perfect pizza dough! The development of toughness is a result of moisture migration from the hot, moist toppings into the dry, crispy crust portion of the pizza.
The idea here is to hold the pizza off of the bottom of the box, thus allowing channels for the moisture to escape from the bottom of the pizza. We have found over the years that pizzas made from a slightly lower protein flour in the 12 percent protein content range works will be just as crispy as pizzas made with a higher protein flour, but they will not become as tough and chewy over time.
Another cause of a tough and chewy crust is the development of a gum line in the pizza. The pizza can be baked so it looks great, and it will even have a good crisp to it, but when you take a close look at the inside of the pizza you might see a gray line just below the sauce. This is a gum line. The gum line represents a portion of the crust that has not been fully baked.
As a result it has a greater moisture content than the rest of the crumb portion of the crust. After baking, moisture quickly moves out of this gum line and into the lower moisture areas think crispy areas where it does its dastardly deed of creating toughness and chewiness. If this is the cause of your problem, you will need to take steps to correct the gum line. The recipe scales very easily, as long as you have a container that can accommodate the mass of dough.
We have big eaters around here, so I typically assume 1 dough recipe will feed 2 people with some leftovers for the next day. This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor. Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 30 minutes to rest.
Sprinkle yeast over remaining warm water and set aside to hydrate. Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough.
Lightly wet your hand, reach under the dough, and pull about a fourth of it over the top. Repeat until the center of the dough is covered. Then, using your thumb and fingers as pincers, squeeze and pinch off big chunks of dough. Pinch through the dough five to six times, rotating the bowl as needed.
Fold the dough over itself a few times. Repeat pinching and folding until the yeast, extra water and salt are fully incorporated and a shaggy dough is formed.
Cover the bowl and lest rest about an hour. Fold the dough one time to develop the gluten. Lightly wet your hand, reach underneath the dough and pull about a quarter of the dough up just until you feel resistance, then fold it over the center. Rotate the bowl and repeat this folding four to five times, or until the dough has tightened into a ball. Take the entire ball of dough and invert it into a clean, lightly greased bowl, so the seam is down and the top is smooth.
Cover and let rise until doubled in volume, 5- 6 hours. Turn the dough out onto a floured work surface and cut in half. Working with one piece of dough at a time, shape into a ball as follows. Stretch out a quarter of the dough just until you feel resistance, then fold it back over the center. Repeat stretching and folding the remaining three edges until the center is covered and a loose ball is formed.
Turn the ball over so the seam is down and place it on an un-floured area. Cup your hands around the dough and gently pull it towards you, dragging the bottom along the counter to create a bit of tension.
Rotate the ball 90 degrees and drag it a few inches towards you again. Repeat rotating and gently dragging until the top of the dough tightens up and the ball is round. Transfer to a greased plate and repeat with remaining dough. Lightly oil the tops, cover and let rest at room temperature for about an hour. Preheat oven at this time. If not using right away, cover tightly with plastic wrap and refrigerate until ready for up to 2 days. Let oven heat up for at least 45 minutes.
Generously flour a pizza peel and set aside. Alternatively, lightly grease a cast iron pan with olive oil and set aside. Place one dough ball on a floured surface and flatten the middle into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to gently shape the dough into a inch circle.
Lay on prepared pizza peel and adjust shape into a circle, being careful not to squish the outer edge. Alternatively, shape the dough to the size of your prepared cast iron pan, then place it inside.
Add sauce and toppings to pizza dough, leaving the 1-inch perimeter empty. Slide pizza onto the hot steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until cheese is melted and crust is golden and blistered. If using the cast iron pan, bake for 20 minutes and broil for the last few minutes to get spots of char. Repeat with remaining pizza dough and toppings. Keywords: artisan pizza dough. I literally never comment on recipes but this was too good not to.
My only difference was I was out of AP flour so had to substitute bread flour but was still perfect. Also i preheated a big cast iron skillet to and baked about 7 minutes. Hello, Did you happen to notice that when increasing recipe size the only measurements that increase are the metric?
Thank you for this recipe, I use it every week and love it! Sorry for the inconvenience there. This is the holy grail pizza dough recipe I have been looking for. I know it will get easier as I get used to making this more often. I used King Arthur organic bread flour. I also discovered that freezing this raw dough after the final rise and then thawing overnight in the fridge works just as well with no quality reduction.
It really does get easier once you get used to working with it. Freezing is a great idea!! This is an amazing pizza dough recipe , letting the flour mixture rest and adding the yeast bloom later made such an amazing crust came out beautiful light fluffy and airy and so very easy , The hardest part of this recipe is the long rise Still going to try though! This is my current favourite recipe for making pizza! It was as bubbly and billowy as promised… so worth the wait.
Also looked like I pulled it out of a wood oven post-broiling! Thank you so much for posting this and for the detailed instructions, Indi!!! I made it! My family loves it. Have you ever used this dough for calzones? Would i need to make any modifications? This is the first at home pizza recipe that I felt compared to my favorite pizza places, thank you so much!!!! I bought a pizza stone to try this recipe.
The flavor and texture is amazing. I let it sit over night and it was so good. I did have trouble manipulating the dough. It would be great if you did a video showing how you shape it! It is a tricky dough to work with, but so worth it! It also just takes practice, so keep using that new stone!
This looks amazing!!!!! Just made it today. I want the video also……….. Light, air bubbles…….. Please make the video. I didnt understand the one fold and then the pinching chunks??. Made my day!! It was so good my husband said ……. Thank you. How long will the spare stay in the fridge? Indi, I made the dough for the second time today. Any idea what I did wrong?? Do you think it rose enough?
This was an amazing recipe! One of my favorite pizza dough recipes yet. Whichever method you choose to knead, both bring incredible results when done correctly. The most important thing to remember when making your pizza dough is not to worry too much about making mistakes. If this is your first time making pizza dough then you can use this as a learning experience for when you try it again. Kneading dough is something that not a lot of people get right the first time and finding the balance between the flour and the water especially is a huge part of the pizza dough making process.
In conclusion, always make sure to monitor the dough carefully as you knead whether it is by hand or machine. This way you can really get to grips with the texture and consistency of the dough. However, as mentioned earlier in the article, it is so important to have that sticky consistency as the gluten begins to form.
Use this information as your basic research and when it comes to rectifying your dough, remember to apply it the next time you try to make a pizza dough or even a loaf of bread. Your email address will not be published.
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Is homemade pizza better than store bought? Why is my pizza dough tough? How to fix tough pizza dough So how do you actually fix tough pizza dough? Author Recent Posts. Our founder, Ben, is a year old professional living in the South Florida Area.
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