Cheap Tasty At Home Pizza Dough
Try this Cheap Tasty At Home Pizza Dough recipe, or contribute your own.
Try this Cheap Tasty At Home Pizza Dough recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Large Pizza (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add the yeast, sugar & water to a bowl and stir to mix. The yeast will activate after about 5 minutes or until you see the foam on top.
- Next, mix your flour & salt into the yeast mixture and stir with a spoon. Then add your olive oil until it starts to clump together.
- Grab enough flour to cover a small area where you will begin to knead your dough. Place the dough from your mixing bowl onto the flour covered area that you chose and form into a ball. Lightly cover all sides of dough with flour and also your hands as well. This will make the dough easy to work with.
- knead your (pizza) dough for 5-10 minutes just until the elasticity has diminished some. This reduces the effect of the yeast creating a crispy pizza crust when cooked(yup, you learned something lol) Form into a ball; cover lightly with olive oil and place in a bowl with a towel covering the top for an hour if you plan on cooking it the same day.
- I like to cut up my dough into individual sized portions coat with a bit of olive oil then wrap them in plastic wrap and place them in my freezer so whenever I get the sudden urge to indulge I just take it out place it on the counter and wait an hour then have a pizza party with myself!
Most home cooks ruin pizza crust by adding active dry yeast directly to cold water without checking temperature parameters. Water must register between 105 degrees Fahrenheit and 110 degrees Fahrenheit to wake dormant single-celled fungi without killing them. Granulated white sugar feeds those microbes, producing carbon dioxide gas and ethanol that cause the mixture to foam within five minutes. Combining all-purpose white flour with whole wheat flour introduces dense bran particles, which absorb more moisture than refined starches.
Kneading aligns gluten strands formed by gliadin and glutenin proteins reacting with hydration. Working the mass for ten full minutes relaxes excessive elasticity so the round stretches evenly instead of snapping back into a thick disk. Brushing the exterior with olive oil traps internal moisture while preventing a dry skin from forming during a sixty-minute room temperature bulk fermentation.
Portioning individual balls into plastic wrap allows direct freezer storage for future use. Thawing frozen portions on a clean countertop requires roughly sixty minutes before shaping.
