Craving restaurant-style pizza at home? Look no further! This tried-and-true pizza dough recipe is the secret to a crispy, chewy crust that will have your taste buds dancing with delight. With just a handful of simple ingredients and easy-to-follow instructions, you can whip up homemade pizza that’s better than your favorite pizzeria. Don’t settle for mediocre crust – try this irresistible recipe and elevate your pizza game today!
The Best Bake Pizza Dough
Ingredients
- 1½ Cup warm water 100 degrees 303 grams
- 1ÂĽ Tbsp olive oil 16 grams
- 3â…“ Cup bread flour 400 grams
- 1½ Tbsp salt 8 grams
- 2ÂĽ Tbsp. instant yeast 7 grams
- 1½ Tbsp Sugar
- 2 Tbsp pizza dough flavor (optional) 8 grams
Instructions
- Prepare the ingredients.
- Lightly spray the bread pan and paddle with cooking spray.
- In the machine bread pan add the ingredients as instructed by the bread machine manufacture. Usually this would be the water, oil, sugar, and salt first followed by the flour and yeast (and pizza dough flavoring, if using.)
- Chose 2 lb dough option and press start.
- When timer goes off, remove dough. Drop on a slightly floured surface remove the paddle and form into a ball.
- Grease a large bowl with extra virgin olive oil and put the dough in the bowl. Rotate the dough so all sides are oiled.
- Cover with greased plastic wrap and let rise until doubled and let it rest the longer for better tasting crust. Optimally, your crust should sit for about 8 hours. The dough will be tastier the longer is sits. You can put the dough in the refrigerator to rest. Make sure it is cooled to room temperature before using if you do refrigerator. If you are freezing half the dough (or all of it) you’ll want to divide it into two balls at this point. Cover with plastic wrap and freeze if you opt to.
- Preheat oven to 475 degrees F. Let the oven heat up at least a ½ hour. If using a pizza stone, put the pizza stone in the oven on the middle rack before preheating.
- The dough is a double batch. Pull out as much of the dough as you will be using. Form into a pizza pie or form into a 1/4 sheet tray pan. If using a pan, grease the pan with olive oil and put a light coating of semolina to prevent sticking. Top with your favorites!
Notes
- Use bread flour: Bread flour has a higher protein content than all-purpose flour, which can help give your dough a better rise and a chewier texture.
- Use warm water: Using warm water can help activate the yeast and speed up the rising process.
- Let the dough rise twice: Letting the dough rise twice can help develop flavor and give the crust a better texture.
- Use a pizza stone or steel: Using a pizza stone or steel can help transfer heat more evenly to the crust, resulting in a crispier crust.
- Preheat your oven: Preheating your oven for at least 30 minutes before baking your pizza can help ensure that the crust gets cooked properly.
- Use a pizza peel: A pizza peel can make it easier to transfer your pizza to and from the oven without damaging the crust.
- Don’t overload your pizza with toppings: Overloading your pizza with too many toppings can make the crust soggy and prevent it from getting crispy.
- Let the pizza rest before slicing: Letting the pizza rest for a few minutes before slicing can help prevent the toppings from sliding off and allow the cheese to set.
Using after Overnight Refrigeration
If your pizza dough has risen in the refrigerator overnight, it’s normal for it to continue fermenting and rise during that time. When you take it out of the refrigerator and let it come to room temperature, you don’t necessarily need to flatten it out. Instead, you can follow these steps:- Take the dough out of the refrigerator: Remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to 1 hour to allow it to warm up.
- Gently deflate the dough: Once the dough has come to room temperature, gently press down on it to release any excess air and deflate it slightly. This step helps redistribute the yeast and relaxes the gluten.
- Shape and stretch: You can now shape and stretch the dough into your desired pizza crust shape. Use your hands or a rolling pin to stretch the dough gently, being careful not to overwork or deflate it too much.
- Resting period: After shaping the dough, allow it to rest for about 10 to 15 minutes. This rest period helps the gluten relax further and allows the dough to recover its elasticity.
- Add toppings and bake: Once the dough has rested, you can proceed to add your desired toppings and bake the pizza according to your recipe instructions.
- History
- Pairing Recommendations
- Variations
- Nutritional Benefits
- Nutritional Breakdown
- Bread Four vs. All Purpose
- Fun Facts
History:
Pizza is believed to have originated in Naples, Italy, where it was first made as a street food for the working class in the 18th and 19th centuries. The earliest pizzas were simple flatbreads, topped with tomatoes, cheese, and other local ingredients. Over time, different regions of Italy developed their own variations of pizza, using different types of dough and toppings.
The pizza we know and love today, with its crispy crust and delicious toppings, is a product of the 20th century. In the 1930s, pizza became popular in the United States, where Italian immigrants introduced it to the American palate. It was during this time that pizza dough was refined and perfected to create the ideal texture and flavor.
One of the most important innovations in pizza dough was the use of high-gluten flour, which gives the dough its elasticity and chewiness. The development of commercial yeast also played a significant role in pizza dough, allowing it to rise more quickly and consistently.
Today, pizza dough is made with a variety of different flours, including all-purpose, bread, and whole wheat, and can be prepared using traditional methods or with the help of modern kitchen appliances. Whether you prefer a classic Neapolitan-style pizza or a more creative interpretation, the key to a great pizza is a perfectly crafted dough.
Pairing Recommendations:
Pizza is a versatile dish that can be paired with a wide variety of ingredients and flavors. Here are some good pairings for pizza dough:
- Classic tomato sauce and mozzarella cheese: The classic combination of tomato sauce and melted mozzarella cheese is a tried-and-true favorite for pizza lovers.
- Pepperoni and mushrooms: The salty, savory flavor of pepperoni pairs well with the earthy taste of mushrooms.
- Margherita-style with fresh basil: This simple yet delicious pizza is topped with fresh tomato sauce, mozzarella cheese, and fresh basil leaves.
- Barbecue chicken and red onions: Tangy barbecue sauce and juicy chicken are balanced out by the sweetness of red onions.
- Spinach and feta cheese: This vegetarian pizza is a delicious combination of fresh spinach, tangy feta cheese, and savory pizza dough.
- Prosciutto and arugula: The salty, thinly sliced prosciutto is balanced out by the peppery taste of arugula.
- Hawaiian-style with ham and pineapple: A classic combination of sweet and savory, ham and pineapple make a delicious topping for pizza.
- Goat cheese and roasted vegetables: Creamy goat cheese and flavorful roasted vegetables, such as eggplant and zucchini, make a delicious vegetarian pizza topping.
These are just a few examples of the many possible pairings for pizza dough. The options are endless, so feel free to get creative and experiment with different flavors and toppings!
Variations:
Pizza dough is a versatile and adaptable recipe that can be customized to suit individual tastes and preferences. Here are some variations of pizza dough that you might like to try:
- Whole wheat pizza dough: Substitute part or all of the all-purpose flour with whole wheat flour for a healthier, nuttier crust.
- Gluten-free pizza dough: Use gluten-free flour, such as rice flour or almond flour, to make a pizza dough that is suitable for those with gluten sensitivities.
- Cauliflower pizza crust: Replace the flour with finely grated cauliflower for a low-carb, gluten-free crust that’s packed with veggies.
- Beer pizza dough: Add beer to your pizza dough recipe for a unique flavor and a light, crispy texture.
- Herb-infused pizza dough: Add fresh or dried herbs, such as rosemary, thyme, or oregano, to your pizza dough for extra flavor.
- Garlic pizza dough: Add minced garlic or garlic powder to your pizza dough for a deliciously savory crust.
- Sweet potato pizza dough: Use mashed sweet potato instead of flour for a sweet, nutrient-rich pizza crust.
- Spicy pizza dough: Add red pepper flakes or cayenne pepper to your pizza dough for a spicy kick.
These are just a few examples of the many variations of pizza dough that you can try. Don’t be afraid to experiment and create your own unique pizza crust recipe!
Nutritional Benefits:
The pizza dough recipe you provided contains several ingredients that offer nutritional benefits:
- Bread flour: Bread flour is a type of flour that has a higher protein content than all-purpose flour, which can give the dough a higher rise and better texture. It also contains some iron and B vitamins.
- Olive oil: Olive oil is a source of healthy unsaturated fats, including monounsaturated and polyunsaturated fatty acids. These types of fats can help improve heart health by lowering levels of LDL (“bad”) cholesterol in the blood.
- Salt: While salt is often used in small amounts in recipes for flavor, it also contains essential minerals like sodium and chloride that the body needs in small amounts.
Overall, this pizza dough recipe can be a source of carbohydrates, protein, and some essential vitamins and minerals. However, the nutritional value of a pizza made with this dough will depend on the toppings used, as these can greatly impact the calorie, fat, and sodium content of the finished product.
Nutritional Breakdown:
Here’s the nutritional breakdown for the pizza dough recipe you provided, per 1/2 of one crust:
- Calories: 427
- Fat: 5g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 605mg
- Carbohydrates: 84g
- Fiber: 3g
- Sugar: 3g
- Protein: 12g
Note that these values are approximate and may vary slightly depending on the specific brands and types of ingredients used.
Bread Four vs All Purpose Flour:
All-purpose flour and bread flour are the two most common types of flour used for making pizza dough. While both can be used to make delicious pizza, there are some differences in texture and flavor that can affect the final result.
All-purpose flour is a blend of high-gluten hard wheat and low-gluten soft wheat, making it a versatile choice for a variety of baking needs. It has a lower protein content (around 10-12%) compared to bread flour, which means it produces a softer, more tender crust. All-purpose flour is a good choice for those who prefer a lighter, more delicate pizza crust.
Bread flour, on the other hand, is made from hard wheat and has a higher protein content (around 12-14%). The extra protein provides more gluten, which gives the dough its elasticity and chewiness. Bread flour is ideal for those who want a crust with a chewy texture and a slightly denser feel.
If you want to use all-purpose flour instead of bread flour in a pizza dough recipe, you may need to make some adjustments to the recipe. Because all-purpose flour has a lower protein content, you may need to add extra flour or reduce the amount of liquid in the recipe to achieve the right consistency. Additionally, you may want to let the dough rest longer to allow the gluten to develop fully and create a stronger structure.
On the other hand, if you want to use bread flour instead of all-purpose flour, you may need to adjust the amount of liquid in the recipe, as bread flour absorbs more liquid than all-purpose flour. You may also need to knead the dough for a longer period to fully develop the gluten.
In general, when making pizza dough, it’s important to pay attention to the texture and consistency of the dough and make adjustments as needed to achieve the desired result
Fun Facts:
- Pizza dough has been around for over 2,000 years, with its origins traced back to ancient civilizations in the Mediterranean region.
- The word “pizza” comes from the Italian word “pizzaiolo,” which means “pizza maker.”
- The world’s largest pizza was made in Rome in 2012, measuring over 13,000 square feet.
- The record for the longest pizza delivery was set in 2017, when a pizza was delivered from Melbourne, Australia, to Perth, a distance of over 2,500 miles.
- Pizza dough is made up of just a few simple ingredients: flour, water, yeast, salt, and sometimes olive oil.
- The gluten in pizza dough is what gives it its stretchy texture and allows it to rise when baked.
- Different types of flour, such as all-purpose and bread flour, can be used to make pizza dough with varying textures and flavors.
- Pizza dough can be frozen and stored for later use, making it a convenient option for busy weeknights.
- Some pizza dough recipes call for the addition of beer or wine, which can add unique flavors and aromas to the dough.
- Pizza dough can be used for more than just pizza – it can also be used to make calzones, breadsticks, and other baked goods.
“Pizza dough is the foundation of a great pizza, and a great pizza is like a symphony of flavors in your mouth.”
– Giada De Laurentiis
