Pizza Dough
Dough
Dough
Mix the salt, yeast, and the flour. Mix oil and water and add to the flour mixture. Mix the ingredients to the consistency of a soft dough. Let the dough sit for ten minutes to absorb the water and then knead the dough until it is smooth and elastic (8-10 minutes). Use only enough flour to keep it from sticking.
Place the dough in a lightly oiled bowl, cover and allow the dough to rise at least 30 minutes. For better flavor, refrigerate the dough for up to 24 hours. Shape the dough into a ball, and flatten the ball into a disk. For six small pizzas divide dough into 7 oz pieces. Or for three larger, 12 inch pizzas, divide into 14 ounce pieces. Round them up and into an oiled plastic bag, and set the plastic bag in the refrigerator. Remove the plastic bag from the refrigerator approximately 1/2 hour prior to baking. Remove the dough from the plastic bag and allow it to rest covered on the work surface until it has reached room temperature.
Topping
The basic rules for making pizza are to put only a few toppings on it, keeping the sauce and the cheese to a minimum. The flavor of the dough should be complemented by the ingredients not overwhelmed by them.
Spreading a thin layer of olive on the dough before topping helps to avoid soggy pizza crust. Topping should consist of 3 - 4 tablespoons of good tomato sauce or pesto. This should be spread thinly over the olive oil with the back of a large spoon or your fingers. Toppings such as cheese, olives, sausage or prosciutto, mushrooms, roasted and peeled peppers, or anchovies can be added.
Fairly classical toppings include: Any cheese from a creamy mozzarella to goat cheese, Gorgonzola, Fontina or Teleme works well. Parmesan added to the cheese adds another taste.
Sausage, prosciutto or thinly sliced Pancetta added to the tomato base make a good pizza.
Brick oven (high temp) Pizza Dough (Serious Eats)
Prep:5 mins Cold Proof:24 hrs Total:24 hrs 5 mins Serves:4 servings
Ingredients
If King Arthur all-purpose flour is unavailable, bread flour may be used in its place.
Once you are comfortable working with this dough, you can try increasing the hydration. I really like this dough at 70% hydration, but it's slightly more difficult to work with, and inexperienced pizza-makers may find that it's more prone to tearing during stretching. To increase the hydration to 70%, use 375g (13.2 ounces) of water in step 1 (an additional 25g).
Make-Ahead and StorageThe pizza dough needs to be made at least 24 hours ahead of baking. It can be refrigerated for up to 4 days, but 2 to 3 days is ideal.
Dough
- 1 tsp. Instant dry yeast
- 17 Oz. Water (78 degrees F)
- 1 lb. 8 Oz. Unbleached all purpose flour - (680 g.)
- 4 tsp. Salt - (14 g.)
- 1 oz Extra virgin Olive Oil
Dough
Mix the salt, yeast, and the flour. Mix oil and water and add to the flour mixture. Mix the ingredients to the consistency of a soft dough. Let the dough sit for ten minutes to absorb the water and then knead the dough until it is smooth and elastic (8-10 minutes). Use only enough flour to keep it from sticking.
Place the dough in a lightly oiled bowl, cover and allow the dough to rise at least 30 minutes. For better flavor, refrigerate the dough for up to 24 hours. Shape the dough into a ball, and flatten the ball into a disk. For six small pizzas divide dough into 7 oz pieces. Or for three larger, 12 inch pizzas, divide into 14 ounce pieces. Round them up and into an oiled plastic bag, and set the plastic bag in the refrigerator. Remove the plastic bag from the refrigerator approximately 1/2 hour prior to baking. Remove the dough from the plastic bag and allow it to rest covered on the work surface until it has reached room temperature.
Topping
The basic rules for making pizza are to put only a few toppings on it, keeping the sauce and the cheese to a minimum. The flavor of the dough should be complemented by the ingredients not overwhelmed by them.
Spreading a thin layer of olive on the dough before topping helps to avoid soggy pizza crust. Topping should consist of 3 - 4 tablespoons of good tomato sauce or pesto. This should be spread thinly over the olive oil with the back of a large spoon or your fingers. Toppings such as cheese, olives, sausage or prosciutto, mushrooms, roasted and peeled peppers, or anchovies can be added.
Fairly classical toppings include: Any cheese from a creamy mozzarella to goat cheese, Gorgonzola, Fontina or Teleme works well. Parmesan added to the cheese adds another taste.
Sausage, prosciutto or thinly sliced Pancetta added to the tomato base make a good pizza.
Brick oven (high temp) Pizza Dough (Serious Eats)
Prep:5 mins Cold Proof:24 hrs Total:24 hrs 5 mins Serves:4 servings
Ingredients
- 535g (18.9 ounces; about 4 cups plus 3 tablespoons) high protein all-purpose flour
- 2g (0.07 ounce; 1/2 teaspoon) instant dry yeast, such as SAF (or 3g if you are using your dough within 24 hours).
- 360g (12.7 ounces; about 1 1/2 cups plus 1 tablespoon) water, at 80°F
- 12g (0.4 ounce; 1 tablespoon) kosher salt
- olive oil for oiling proofing containers and dough balls
- Combine flour and yeast in the bowl of a food processor (or mixer fit with paddle attachment). Pulse 3 to 4 times or mix until well-combined. With machine running, add water and continue to process/mix until mixture forms rough ball and no dry flour remains, 10 to 20 seconds or longer in mixer. Allow to rest for 20 minutes.
- Add salt to top of dough and process until a mostly smooth ball of dough forms, 20 to 30 seconds or a little longer in mixer. Dough temperature should register 75°F (24°C) on an instant-read thermometer when mixing is complete. If not, continue to mix in 10 second intervals until it reaches the desired dough temperature. Transfer dough ball to a lightly oiled medium bowl and knead once or twice by hand until smooth ball is formed. Cover bowl and let dough sit for 45 minutes.
- Using lightly-moistened hands, knead dough in bowl until uniform in texture, 5 to 10 seconds. Cover and let sit at room temperature until puffy and not quite doubled in volume, 60 to 120 minutes.
- Transfer dough to a lightly floured countertop and divide into four pieces of about 225g (8 ounces) each for 12-inch ovens, or three pieces of about 300g (10.5 ounces) each for 16-inch ovens. Form each portion into a smooth, round ball. Coat exterior of dough ball lightly with oil and place each in a 4- to 7-inch round, lidded plastic takeout container, or on a lightly-oiled tray, spaced at least 2 inches apart, covered loosely but completely. Refrigerate dough for at least 24 hours or up to 4 days (48 to 72 hours is ideal).
- On the day you plan to bake pizzas, remove dough balls from refrigerator and allow to warm up, covered, 1 to 2 hours before baking. Exact timing depends upon ambient temperature; dough should reach at least 60°F (15.5°C) before stretching and baking.
If King Arthur all-purpose flour is unavailable, bread flour may be used in its place.
Once you are comfortable working with this dough, you can try increasing the hydration. I really like this dough at 70% hydration, but it's slightly more difficult to work with, and inexperienced pizza-makers may find that it's more prone to tearing during stretching. To increase the hydration to 70%, use 375g (13.2 ounces) of water in step 1 (an additional 25g).
Make-Ahead and StorageThe pizza dough needs to be made at least 24 hours ahead of baking. It can be refrigerated for up to 4 days, but 2 to 3 days is ideal.