The greatest pizza dough I’ve ever had was prepared using this recipe. This recipe guarantees you’ll always get pizza dough that’s light and chewy.
Do you feel ready for the next level of pizza dough? A Couple Cooks has spent the last decade perfecting their handmade pizza recipe. We’ve been to Italy on many occasions and conducted extensive interviews with chefs there in addition to doing extensive research. As a result, we’re happy to provide you with our top-secret pizza dough recipe. You can make delicious pizza with nothing more than your hands and an appetite for it. What follows is a complete and comprehensive guide on making pizza dough, from start to finish.
Wheat flour is ideal for making pizza.
I’m looking for the greatest pizza dough recipe possible to create at home. The use of premium flour. We discovered that using the same flour that pizza parlours use yields the best results. What’s the best flour to use while making pizza dough? Italian flour with a fine grind known as “Tipo 00.” You may find it at more and more supermarkets around the United States, or you can place an online purchase.
A Tipo 00 roast produces the ideal balance of chewiness and airiness, although it is not required. All-purpose flour may be used as a suitable alternative. The pizza dough is still excellent, with the perfect balance of crispiness and chewiness.
Preparing Pizza Crust
Homemade pizza dough may be created in a short amount of time. The stretching is the only difficult part. Please remember to include proofreading time to your pizza party calculations. Some important details for preparing pizza dough are as follows:
You may either use a stand mixer or your hands to knead the dough.
To make pizza dough, you really don’t need any fancy tools. Hand kneading is an option! We like hand kneading since it’s so satisfying to work with our hands and the end result is delicious. A KitchenAid or other stand mixer, on the other hand, eliminates the need for any human involvement whatsoever and produces excellent results. Both recipes call for 8 minutes of kneading.
Take 45 minutes to let the dough double in size.
The majority of the time spent creating pizza dough is spent waiting for it to rise, or “proof,” after being kneaded for just 8 minutes. The proofing time for this dish is 45 minutes. Get started on the recipe approximately an hour before you want to eat the pizza. It’s something you can prepare ahead of time and store in the fridge, so keep reading!
Optionally, refrigerate the dough for up to three days before baking.
Here at A Cozy Kitchen, we’ve spoken with some of America’s best pizza cooks, and they’ve all given us the same answer. Ideally, pizza dough should be prepared two or three days in advance and stored in the refrigerator before being baked. By doing so, the dough is fermented organically, resulting in a rich, nutty taste. Of course, there are times when you won’t be able to plan ahead by a few days. Not doing so won’t diminish the fantastic flavour of the dough. (Promise.)
Roll the dough up to your knuckles and stretch it.
Is it necessary to do the same action with homemade pizza dough as at your favourite pizzeria? No. Gently shape the dough into a circle and stretch it by draping it over your knuckles. The dough should be let to rest for a minute if it shows signs of resistance when stretched. Upon resumption, the gluten will have softened and the object may be stretched.
Learning how to stretch is best accomplished via observation, since it is a very hands-on procedure. To learn how to properly stretch pizza dough, watch this video! It’s important to remember to resist the temptation to pull or rip the dough. When the dough becomes resistant to further stretching, it’s time to let the gluten in the dough relax.
Is pizza dough OK for freezing?
Yes! Pizza dough balls that won’t be used on the day of preparation may be frozen for later use. Once it has risen, transfer it to a freezer-safe bag and squeeze off the air. The maximum recommended freezing time is three months.
Intricate Pizza Crust Recipes
This recipe for pizza dough makes a crust that is crispy on the surface and chewy on the inside, and it’s easy to make at home. It works well with a traditional, handmade pizza. On the other hand, if you’re trying to shake things up, try these alternative pizza dough recipes:
- Thin crust: We found a recipe that’s somewhat similar, but with a thinner crust, and called it “Thin Crust Pizza Dough.” Due to the use of a rolling pin, the dough may be spread out rather than stretched, simplifying the preparation process.
- Pan Pizza: If you’re craving pizza, but want a thicker crust, try Perfect Pan Pizza, which is baked in a cast-iron skillet.
- Focaccia pizza: The crust of this Focaccia pizza is very thick and fluffy, and it couldn’t be easier to create.
- Pizza baked on a cookie sheet: Produce a huge Sheet Pan Pizza, enough for six people or three medium pizzas.
When using this pizza dough recipe, you will…
Plant-based, dairy-free, meatless, vegetarian, etc.
- You’ll need 3 13 cups (500 grammes) of all-purpose flour (Tipo 00) or regular flour.
- 8 grammes of quick-rise or rapid-rise dry yeast (2 teaspoons)
- Seven grammes of table salt (1 teaspoon)
- 338 grammes of hot water (1 1/4 cups + 3 teaspoons)
- Olive Oil, Thirteen Grams (1 tablespoon)
- In a large basin or the bowl of a stand mixer, whisk together the flour, salt, and yeast. The ingredients need to be mixed together. To get a shaggy dough, add the water and olive oil and mix well. Flour a work surface and turn out the dough.
- Use the flat of your hand to press down on the dough and roll it back up to create a ball, this is called kneading. The dough is ready when it has a pillowy texture and a smooth, flexible outside, which should take around 8 minutes of kneading. Add a pinch of flour if the dough is too sticky to work with. You may also use a stand mixer fitted with a dough hook and set to medium-low speed to knead the dough for 8 minutes.
- After the dough has been kneaded for a while, cut it into thirds. Fold the dough in half and carefully roll it under itself using floured hands to form a boule (ball). Place the dough balls on a floured board and brush each one with olive oil so it doesn’t dry out. Allow the boules to rise in a warm, draft-free place until they have doubled in size, around 45 minutes to 1 hour.
- There is no waiting time for the dough. However, for the BEST taste, divide the dough into plastic containers big enough to let it to double again, cover, and chill in the fridge for 2 to 3 days. Alex and I don’t usually utilise this method, but when we do, the result is the greatest handmade pizza dough you’ve ever eaten; it has a nutty, distinctive flavour. The same goes for pizza dough that you won’t be using right away; just wrap it tightly and put it in the freezer.
- **If you’re using the dough after refrigerating: The day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.
- If you plan on utilising the dough after refrigerating it, do the following: take it out of the containers, set it on a lightly floured surface covered with a towel, and let it sit at room temperature for 30 to 45 minutes before stretching it the day before serving.
- If the dough is too sticky to work with, sprinkle a little amount of flour on the work area and gently push the dough into a circle, turning it over a few times. When the dough is approximately 8 inches in diameter, take it up and drape it over the joint of both hands. Let gravity pull it out to a circle that’s approximately 11 inches in diameter as you slowly spin it around. Avoid over-kneading or folding the dough. If the dough becomes difficult to stretch, set it aside for a few minutes to rest; after that, it should be easier to work with.
- We bake our pizzas for around 5 to 7 minutes at 500 degrees Fahrenheit on a pizza stone that has been warmed in the oven using a pizza peel. For pizza baking directions, please go to our pizza recipe postings.
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