The trick is to pour the water in gradually while the motor is running, then just blitz for 30 seconds to develop the gluten (instead of 5 minutes of hand kneading). Pizza dough before and after kneading.Īfter years of hand kneading, I’ve discovered in recent weeks that it can be made in a food processor in less than a minute. It doesn’t need to be completely smooth like some bread doughs. This is what the dough looks like before and after kneading. Knead for 5 minutes using your hand or 3 minutes in a stand mixer (see next section for food processor). Scrape out onto a floured work surface and bring it together into a ball then It will come together into a rough dough that leaves the bowl pretty clean Mix flour, yeast, salt and sugar, then mix in water and oil This is authentic wood fired Italian pizzeria style!įood processor – 40 seconds (yes, really!) You need bread flour to get these large, irregular size holes you see in the crumb. Home ovens will max out at about 275☌/530☏ or less = longer to bake = crust dries out unless we use oil. Traditional Neapolitan-style Italian pizza dough doesn’t have oil, but that’s because pizzas cook in just a few minutes in fiercely hot pizza ovens that reach 400☌/750☏. Olive oil – required to keep the crust tender and moist inside when making pizza in home ovens. Warm water – yeast loves warmth so it helps the dough rise faster Salt – nobody likes a bland, flavourless pizza crust! Sugar – helps the dough rise and brown the crust But if you are menu planning, then seek it out! I wouldn’t make a special trip to get bread flour just to make pizzas. It makes the crust chewier and creates big holes just like you get from your favourite Italian pizza shops – see photo below. However, the recipe includes directions for active dry yeast too (ie ordinary yeast powder) īread – While plain/all purpose flour will work just fine, the best flour for pizza dough is bread flour or pizza flour which are high protein flours. Yeast – instant / rapid rise yeast is what I use because it makes the dough rise faster and eliminates the need to dissolve yeast in water. Here’s what you need to make pizza dough: So don’t fret about getting the timing exactly right! And it can sit around for hours once the individual pizza balls are formed. Useful tip: The dough can be made ahead up to 5 days. Top & bake – Stretch out to make pizza crust, spread with sauce, toppings of choice, bake 10 minutes! Make dough & Rise 1 – make the dough, Rise #1 for 1 – 2 hours īalls & Rise 2 – form 3 balls, then do Rise #2 for 1 hour
#Dodo pizza pepperoni how to#
How to make homemade pizza – 3 easy steps Spread pizza crust with Instant Pizza Sauce – recipe here.
See? Prawn pizza evidence! ( Recipe here) Slice of prawn pizza – shows how this homemade pizza crust has enough structure to be picked up without being sloppy.
But it still has that slight bend on the end, so you know the base of the crust is not dry and stiff like a cracker, nor paper thin. The base gets crispy enough so each slice has just enough structure to pick it up with one hand, rather than being a sloppy mess. Puffy edges that are slightly crispy on the outside, but chewy and moist like Artisan bread on the inside. It makes a homemade pizza crust like you get from your favourite wood fired Italian pizza place. So when I tell you that we all agree this is the best pizza crust recipe, that means something! It’s a rare thing when the entire RTE family agrees on something to do with food. This is the RecipeTin Eats’ family pizza dough recipe. Top with anything your heart desires – see our Pizza Sauce and favourite pizza toppings! No yeast? No worries – use my Secret No Yeast Pizza Dough. The RecipeTin Eats’ pizza dough recipe has landed! An easy pizza crust that makes an exceptional homemade pizza – puffy crust with a chewy, flavourful crumb inside. Enough structure to pick up, but not thin and stiff like a cracker.ĥ minutes kneaded by hand or 40 seconds flat using a food processor.
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