Pizza Dough. This recipe for everyday pizza dough is one we’ve worked on together over the years, tweaking something here and adding something there, until finally coming to a consensus. Anthony Falco of Roberta’s in Bushwick, Brooklyn, teaches Sam Sifton how to make restaurant-style pizza dough at home. For your next pizza night at home, make Bobby Flay’s homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
And when you make your pizza dough from scratch, pizza is one of the cheapest dinners you can make. I make mine in the food. My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. You can have Pizza Dough using 5 ingredients and 11 steps. Here is how you cook it.
Ingredients of Pizza Dough
- Prepare 622.5 g of Bread Flour (or All-Purpose Flour).
- Prepare 13.5 g of Salt.
- You need 405 g of Water at 110°F (1 3/4 cup).
- It’s 2.25 g of Cake Yeast (or 1.5 g Dry Yeast).
- You need as needed of Olive Oil,.
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Making pizza dough at home couldn’t get any easier than with my simple pizza dough recipe. You’ll never want to buy or order pizza again.
Pizza Dough step by step
- Combine flour and salt in a stand mixer bowl, mix bread flour and salt thoroughly..
- CAKE YEAST: Using a thermometer, adjust sink tap until it reaches a temperature of 65 °F. Add water to a new bowl. Add cake yeast and gently stir to combine. ACTIVE YEAST: Using a thermometer, adjust sink tap until it reaches a temperature of 110 °F (45-50 seconds in the microwave). Add water to a new bowl. Add yeast and gently stir to combine. Add a pinch of sugar. Let stand for 5 to 10 minutes..
- Make a well in the center of the flour. Pour in the water and yeast..
- Using a wooden spoon, mix ingredients together until you have a shaggy, rugged mass of dough..
- In a stand mixer equipped with the dough hook, mix dough on medium speed for about seven and a half minutes, or until the dough has formed a uniform mass and pulls cleanly away from the sides of the bowl..
- Dust your work surface with flour. Turn dough onto the work surface and shape into a ball..
- Ferment dough for 5–8 hours in a covered container..
- Using a scale, divide the dough into 230g portions. Shape each portion into a ball. Pour a dollop of olive oil into the palm of your hand, and lightly roll each ball on the countertop to cover with oil. This helps the dough retain moisture as it rests in the next step..
- Transfer dough to the fridge and chill, uncovered, for 10–30 minutes. Cover with an airtight lid and let rest overnight in the fridge..
- Proof in warm room until dough is relaxed and ready to stretch, about 20 minutes..
- Each pie should be about 36–40 cm (14–15 in) across..
Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Plus it is vegan with a gluten-free. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times. The Neapolitan pizza is characterised by a relatively high edge and a thin center of the pizza.