Pizza Dough
Our dough is a little wetter than a standard bread dough, but this style produces the best results with our method of cooking: we use a hot griddle to parcook the pizza crusts. Our pan of choice is my own enameled cast-iron pizza griddle, but you can also use a 10-inch enameled cast-iron frying or grilling pan or a smooth cast-iron pancake griddle.
Our dough is a little wetter than a standard bread dough, but this style produces the best results with our method of cooking: we use a hot griddle to parcook the pizza crusts. Our pan of choice is my own enameled cast-iron pizza griddle, but you can also use a 10-inch enameled cast-iron frying or grilling pan or a smooth cast-iron pancake griddle.
- Carbohydrate 43 g(14%)
- Fat 7 g(11%)
- Fiber 2 g(7%)
- Protein 6 g(12%)
- Saturated Fat 1 g(5%)
- Sodium 233 mg(10%)
- Calories 265
Step-by-step
- To make the dough: Whisk the warm water, yeast, and sugar together in a bowl. Let stand in a warm place for 10 minutes, or until the yeast is foamy. Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook and mix well. With the mixer on low, add the yeast mixture and oil, mixing well. Continue to mix, gradually increasing the mixer speed to medium-high, until the dough is smooth and elastic. Transfer the dough to a lightly floured surface and give it a few turns by hand to finish kneading it; it will still be slightly sticky. Alternatively, combine the flour and salt in a large bowl and whisk together. Make a well in the center of the dry ingredients and add the yeast mixture and oil. Using a wooden spoon, stir the wet ingredients into the dry ingredients until the mixture is too stiff to stir, then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl. Turn the dough out onto the lightly floured work surface and knead, adding only as much flour as necessary to prevent sticking, until smooth elastic, and only slightly sticky. Transfer the dough to a large oiled bowl, turning to coat, cover with a kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
- To shape the dough: Punch down the dough and turn it out onto a well-floured work surface. Divide it into 8 pieces (about 4 ounces each) and shape each one into a ball. Cover with a tea towel and let stand for 15 minutes before stretching the dough. Or, for easier handling, transfer the balls to a floured baking sheet and refrigerate until cold.
- To stretch and parbake the dough: Dust a large work surface with a mixture of flour and semolina. If the dough has been refrigerated, transfer one ball to work surface and let stand just until still cool but not cold ( about 60°F if tested with an instant-read thermometer). Meanwhile, preheat the griddle pan over medium heat until very hot, about 5 minutes. Using your hands, begin to press and stretch the dough into a 9- to 10- inch round, adding only enough additional flour and semolina to the work surface to keep the dough from sticking; using one hand as a guide, slope a slightly thicker rim all around the circle of dough. Work quickly, and be careful not to overwork the dough; if it resists or shrinks back as you shape it, let it rest briefly before proceeding. (If you prefer, you can roll out the dough with a rolling pin. Lightly flour the work surface and the rolling pin; sprinkle the rolling pin with more flour as necessary to prevent sticking.) Carefully place the dough round on the pre-heated griddle pan and cook until barely tan on the first side and browned in a few spots, 2 to 3 minutes. As the crust cooks, if you see any parts that remain undercooked, especially any thicker parts, simply press them against the pan so they cook a bit more; once the dough has set, you can move the crust around as necessary for more even cooking. Flip the crust over and cook until the second side is completely dry, about 1 minute longer. Transfer the crust to a wire rack or baking sheet, brushing off any excess flour, and allow to cool. Repeat with the remaining dough. We recommend making only one pizza at a time and serving each one as soon as it is done. If you need to make a lot for a large party, cook several of them once (slightly undercook them) and then reheat them in a warm oven before serving.
- To top each pizza and broil it: Place the parbaked pizza crust on a pizza peel or baking sheet. Spread the tomato sauce evenly over the crust, leaving a 1/2 inch border all around, and top with any remaining ingredients as specified in the individual recipe. Slide the pizza under the broiler, about 4 inches from the heat source, and broil for 7 or 8 minutes, until the topping ingredients are heated and/or cooked through and crust is charred and blistered in spots. Watch closely so that the ingredients don't burn, and move the pizza around or lower the broiler rack if necessary. Finish the pizza with any remaining ingredients, and cut into slices with a pizza wheel, kitchen shears, or a very sharp knife. Serve hot.
Homemade Pizza Dough: A Culinary Journey
As a busy working mom, finding time for anything beyond the daily grind can feel like a Herculean task. But, there's something deeply satisfying about creating something delicious from scratch, something that nourishes not only my family but also my soul. This weekend, I decided to tackle a project that had been on my to-do list for far too long: making my own pizza dough. The aroma alone is enough to transport you to a sun-drenched Italian piazza, a vibrant memory for my travels.
I've always admired those who can effortlessly whip up amazing meals, seemingly without breaking a sweat. I've always thought my own abilities were limited to basic recipes, however the other day I've found myself craving the authentic taste of a homemade pizza. After all, there is nothing quite like the satisfying crunch of a perfectly par-baked crust, perfectly complimented by the taste of fresh, high-quality toppings. I decided to challenge myself and embark on this culinary adventure and after countless hours of search and research, I finally found a recipe that seemed manageable, yet still promised delicious results.
The Dough: A Love Story
The process of making the dough itself was far more engaging than I anticipated. Initially, the thought of kneading dough seemed tedious, a chore best left to professional bakers. However, I quickly discovered a meditative quality to the rhythmic motion. As I worked the dough, the initial stickiness gradually gave way to a smooth, elastic texture, transforming into a pliable canvas ready to receive its delicious toppings. This dough was a little wetter than typical bread dough, as explained in the recipe this creates a perfect foundation for the hot griddle cooking method and after hours of working with the dough I finally understood the reason for it. The wet dough gave such a tasty result. I was amazed.
Griddle Perfection
The recipe called for par-baking the crusts on a hot griddle. I admit, I initially felt a bit hesitant using a griddle, preferring the familiar comfort of my oven. The recipe stated that the temperature of the griddle is ideally 375°F and after the few minutes of cooking I finally got the hang of it. But the griddle method proved to be a revelation! The crust developed a beautiful char and those signature blistered spots that elevate a pizza from good to extraordinary. There is no other way to get this type of crust and I felt myself starting to get really passionate about cooking.
The Final Flourish
The final step—broiling the pizza under a hot broiler—was the most thrilling part. Watching the cheese melt and bubble, the toppings sizzle, and the crust develop those perfectly charred edges – it was pure culinary magic. The aroma alone filled the kitchen with irresistible deliciousness. I carefully controlled the distance of the pizza from the heat source, watching vigilantly to ensure that it did not burn. This simple yet essential step was crucial in achieving that perfect balance of crispy and chewy texture. I used simple ingredients, yet this homemade pizza transformed a simple meal into a celebration.
The end result was a pizza that surpassed all my expectations. It wasn't just a meal; it was an experience, a testament to the magic that happens when you take the time to create something with your own hands. I am now completely inspired to continue my culinary adventures and explore other recipes that will help me impress my family and friends. The whole journey of creating this pizza has inspired me to take more risks in the kitchen and explore new cooking methods.
Making this pizza wasn't merely about the food; it was about the journey. It's about rediscovering the joy of cooking and the pleasure of sharing a delicious meal with loved ones. So, I encourage you all to try this recipe and experience the magic of homemade pizza yourself. It's a journey worth taking, a taste of Italy in your own kitchen.
