Pizza Dough: A Versatile Recipe for Homemade Pizza Goodness
- 1 teaspoon salt
- cooking spray
- 1 teaspoon sugar
- 1 cup all purpose flour
- ham
- -- dough --
- 1 cup bread flour
- 1 pkg rapid rise yeast
- 3/4 cup warm water more or less as needed
- -- sauce --
- pizza sauce of preference
- -- toppings --
- mozzarella cheese shredded
- pepperoni sliced
- black olives
- sliced mushrooms
- spinach / feta
- Carbohydrate 159.211076710599 g
- Cholesterol 11.97 mg
- Fat 14.7492291877026 g
- Fiber 54.493428060028 g
- Protein 106.650185582171 g
- Saturated Fat 2.31907429301419 g
- Serving Size 1 1 Serving (405g)
- Sodium 456.097404131366 mg
- Sugar 104.717648650571 g
- Trans Fat 3.94682420471362 g
- Calories 1074 calories
Step-by-step
- Put all dry ingredients in a food processer or stand mixer.
- With the processer or mixer running, slowly pour in the warm water, until the dough forms a ball.
- Turn the dough out onto a lightly floured surface and knead for a few minutes.
- Spray a glass bowl with cooking spray; place the dough in the bowl and spray the top of the dough ball. Cover with a dish cloth and place in a warm location.
- Let the dough rise until doubled in size, about 30 minutes to an hour.
- Spray your choice of cooking pan lightly with cooking spray. This is enough dough for one 13x9 pan for a pizza with medium thickness, or two 12-inch circular pans for a thinner crust. Spread the dough out evenly on the pan. If desired, let dough rest for 10-15 minutes.
- Top crust with sauce, cheese, and toppings of your choice. Bake in 400? oven until cheese is melted and bubbly and crust is golden brown.
Crisp edges yield to a tender interior beneath bubbling mozzarella and charred tomato sauce. Making pizza dough at home requires understanding how different flours behave under heat and hydration. Mixing bread flour with all-purpose flour creates a balanced protein network. Bread flour supplies the high gluten necessary for structural chew, while all-purpose flour keeps the crumb soft. Rapid rise yeast ferments quickly in warm water, producing carbon dioxide bubbles that expand during the bake at 400 degrees Fahrenheit.
The Impact of Flour Ratios
Adjusting the ratio of flour types alters the final mouthfeel significantly. Using entirely bread flour yields a dense, chewy crust that resists tearing. Substituting the total amount with only all-purpose flour results in a crumbly, tender base that behaves more like pastry. Water temperature matters during the initial mix. Water kept between 105 and 110 degrees activates the yeast without killing the cells. Pouring water slowly into a running food processor or stand mixer ensures even hydration across dry clumps before kneading commences on a floured board.
- Dough failing to rise usually indicates water that was too hot, which kills the yeast.
- Pan selection dictates thickness, where a single 13x9 inch pan creates a medium crust and two 12-inch rounds produce thin crusts.
- Resting the shaped dough for 10 to 15 minutes relaxes gluten strands so the edges stop springing back against the pan.
