If you’ve spent a lot of time around here, you’ve probably picked up that I’m a fan of pizza. Grilled or baked, home-made or take away (these are my Austin faves Homemade Slice and Swedish hill) —I love them all. Don’t tell anyone, but I also like the fine peppers on Domino’s crust! But I am one thing very it’s accurate when I make it at home, it has to be good. Enter, my easy homemade dough recipe. I’ve done the same thing over the last 10 years, with a couple of small updates along the way.
The basic recipe is learned Chef John Ash, Located in Santa Rosa, California. In the first year of marriage Adam surprised me by sending me home for a week’s “Culinary Bootcamp” CIA In the Napa Valley. Not only the experience on the bucket list; Ash was my weekly chef, and one day in class, he showed us how to make pizza dough he made with his signature grilling technique. They’ve been some of the best pizzas I’ve ever had and I’ve been making them ever since.
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So what makes the best homemade pizza dough recipe?
For me, the perfect pizza crust is inflated with these wonderful little air bubbles, the outside is scorched and crisp and the inside is chewy. This dough does that pizza type.
The key is its simplicity: yeast, warm water, sugar, salt, flour and olive oil; there is a beauty in the basics of these ingredients. With a little knowledge, they become much more than the sum of their parts. The only major change I’ve made to Ash’s original chef recipes is the flour ratios. Her pizza dough recipe required all purpose and corn flour, but only after she was my source of inspiration Gjelina I started playing with the cookbook (which is my pizza bible), flour and different relationships. When I tried this (half bread flour, half 00 flour), the moment was the main aha. I knew I had found it.
Until about a year ago listen About 00 people were “serious” about flour flour at the hands of people, but they remained skeptical about whether it could really make a difference … that is, until I used it myself. I could immediately to feel the difference in the moisture and elasticity of the dough, and I tasted it too. Simply put, 00 flour is a fine-grained Italian flour. (In Europe, flours are classified according to how the flour is crushed, so it is “fine” at the end of the 00 spectrum.) There are many different brands available, but this is what I use.
One of the main differences between “00” flour and general purpose flour is how gluten behaves. Since most of the “00” flour in the US is made from hard wheat, it tends to give our crust that external crust and when we combine it with bread flour like I do here, we get the internal quality we are looking for. . So in my experience, the best flour for pizza dough is to combine “00” flour and bread flour.
You can replace all-purpose flour if you can’t get it. Since I made my pizza dough in the first nine years, I promise it will come out well.
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How many pizzas does this recipe make?
This easy homemade pizza dough recipe is enough for five 7-inch pizzas, four 9-inch pizzas, or three 10- and 12-inch pizzas, depending on whether you stretch them. When you are ready with your large ball of dough, shape it into a thick trunk shape and then use it to divide the knife covered with olive oil into pieces. If you don’t plan on using them all at once, toss your extra dough with olive oil, toss into a bowl, and toss in a quarter-sized freezer bag with as much air as possible out of the bag. You can freeze this dough for 2 months, and let it thaw in the fridge overnight.
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How to stretch Pizza dough
The other major change I made in my technique is to go from taking out the pizza dough (with a felt-tip pen) to stretching it with my hands. I did this for a couple of reasons: on the one hand, rounding the dough gives a pizza that is flat on the edges when stretched with your hands, allowing you to form a delicious, chewy crust on the edges. To do another thing, my rolling technique would sometimes result in weird looking pizzas. There’s nothing wrong with the rural look, but I prefer the way the stretch allows me to create more rounded pizzas.
So how do you stretch pizza dough? Instead of reinventing the (Pizza) wheel, I let the experts be my guide. Here’s how Gjelina The cookbook describes the process:
“With your fingertips, touch the air through the dough and press your fingers in half and spread the dough out to form a small disk. Keep your fingers and palms pressed in the middle of the dough while rotating it with your other hand, keeping the dough out of the middle but around the perimeter around the perimeter. Continue to work your hand by stretching the dough as wide as you can with your fingers as you rotate the dough … You have finished the dough when it is 10 to 12 inches in diameter and thin enough to read. a newspaper through which “.
Did you get that? I found it very helpful to see Mario Batali this video while I practiced several times. Don’t be afraid to use a lot of flour, and remember, this technique requires patience.
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