Pizza Dough

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WHAT'S SPECIAL
Homemade pizza dough is a game-changer in the world of pizza crafting. Its charm lies in the simplicity of ingredients and the satisfaction of transforming a handful of basics—flour, water, yeast, and salt—into a canvas for your favorite toppings.

Pizza Dough

The freshness and authenticity of homemade dough bring a depth of flavor and texture that sets it apart from store-bought alternatives.
There's an undeniable joy in crafting your own dough, and the results—crispy yet chewy crusts with that unmistakable homemade touch—are unparalleled.
Whether you're a pizza enthusiast or a novice, this recipe promises to elevate your pizza-making experience to new heights.
Prep Time 15 minutes
Resting Time 3 hours
Total Time 3 hours 15 minutes
Course Pizza
Cuisine Italian
Servings 3 doughs

Equipment

  • mixing bowls
  • Wooden spoon or stand mixer with a dough hook
  • Clean kitchen towel (or plastic wrap)
  • Rolling pin (optional)

Ingredients
  

  • 3 cups all-purpose flour 375 g -(plus extra for dusting)
  • ½ tsp sugar
  • ¼ 1 teaspoon salt
  • tbsp olive oil (22 g)
  • tsp active dry yeast (1 packet) 7 g - 14 g fresh yeast
  • 1 cup warm water + 1 tbsp (250 g)

Instructions
 

Hand kneading:

  • Activate the Yeast: in a small bowl, combine the warm water (no more than (110°F/43°C), sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
  • Mix Dry Ingredients: in a large mixing bowl, combine the flour and salt.
  • Create Dough Mixture: make a well in the center of the flour mixture and pour in the activated yeast mixture. Add olive oil.
  • Combine and Knead: mix the ingredients with a wooden spoon or your hands until a dough forms. Transfer the dough onto a floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Add more flour if needed to prevent sticking.
  • First Rise: place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 2 hours or until it doubles in size (or in the refrigerator, overnight).
  • Punch Down and Second Rise: once the dough has risen, punch it down to release excess air. Divide it into 3 portions for 3 pizzas. Shape each portion into a ball and let it rise for an additional 30 minutes.

Stand Mixer Kneading:

  • Activate the Yeast: in a small bowl, combine the warm water (no more than (110°F/43°C), sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
  • Mix Dry Ingredients: place the flour and salt in the food processor. Put the salt to the side.
  • Create Dough Mixture and knead: add the water/yeast to the other side of the yeast. Avoid direct contact. Then add the olive oil. Start kneading and stop when the dough no longer sticks to the wall.
  • First Rise: place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 2 hours or until it doubles in size (or in the refrigerator, overnight).
  • Punch Down and Second Rise: once the dough has risen, punch it down to release excess air. Divide it into 3 portions (same weight) for 3 pizzas. Shape each portion into a ball and let it rise for an additional 30 minutes.

Shape the dough and Bake:

  • When the dough has risen, preheat the oven to maximum temperature, 450 and 500 degrees F (250 to 260 degrees C).
  • Roll out the pizza dough on a floured surface or parchment paper to your desired thickness by pressing with a rolling pin, so that it takes a round shape. You can also do it with the palm of your hand. Place the pizza dough on a pizza pan or baking sheet (previously covered with parchment paper).
  • Garnish the pizza (tomato sauce, cheese, etc.) and bake for about 10 minutes.

Notes

Freezing Pizza Dough:
  1. Prepare the Pizza Dough:
    • Follow the pizza dough recipe and complete the steps up to the point just before the first rise.
  2. Portion the Dough:
    • If you're making a large batch of pizza dough, divide it into individual portions. This makes it easier to thaw and use only what you need later.
  3. Shape into Balls:
    • Shape each portion of dough into a ball. This helps maintain the dough's structure during freezing.
  4. Coat with Olive Oil:
    • Lightly coat each dough ball with olive oil. This prevents the surface from drying out and forming ice crystals.
  5. Wrap in Plastic Wrap:
    • Individually wrap each dough ball tightly in plastic wrap. Make sure there are no air pockets to prevent freezer burn.
  6. Place in a Freezer Bag:
    • Transfer the wrapped dough balls into a heavy-duty freezer bag. Squeeze out excess air and seal the bag.
  7. Label and Date:
    • Label the freezer bag with the date and type of dough. This helps you keep track of freshness.
  8. Freeze:
    • Place the freezer bag with the wrapped dough balls in the freezer. Lay them flat to freeze individually before storing them upright.
To Thaw and Use:
  1. Thaw in the Refrigerator:
    • When you're ready to use the pizza dough, transfer the desired number of dough balls from the freezer to the refrigerator. Allow them to thaw overnight.
  2. Bring to Room Temperature:
    • Once thawed, let the dough come to room temperature by placing it on a floured surface for about 1-2 hours. This helps the yeast become active again.
  3. Shape and Bake:
    • Roll out the thawed pizza dough, add your favorite toppings, and bake according to your pizza recipe.
By freezing pizza dough in individual portions, you can enjoy the convenience of homemade pizza with minimal effort whenever the craving strikes.
Keyword Homemade pizza dough, Italian food, Pizza

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