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How To Make Pizza Dough

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posted by chinup
3/25/2008 10:28:41 AM

Views: 745

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How To Make Pizza Dough

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5 Comments

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blizzloader : LVL 43: VP 5: said:

Hidden (Show Comment) 3 votes

288 days 7 hours ago...

if you cant wait 2 hours for it to rise, use even warmer water and leave the dough near some heat, not on it. my family owns a pizza store and i used to make alot of dough.

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Skitz : LVL 35: VP 4.3: said:

Hidden (Show Comment) 2 votes

288 days 6 hours ago...

24 hours? BS... optimum dough is actually 2-3 days, just because the yeast in it actually dies.

If your going to make a thin kinda style of pizza you can also "dock" the dough to prevent it from making a type of air bubble in the middle of the pizza. (stab wit a fork!.... more then like once)

Funny that blizz... i currently run a pizza store right now!

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chinup : LVL 41: VP 4.9: said:

Hidden (Show Comment) 0 votes

288 days 5 hours ago...

Do you guys know how to make yeast free pizza dough ?

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velocity73R : LVL 35: VP 4.3: said:

Hidden (Show Comment) 0 votes

288 days 5 hours ago...

I just go to my local bakery, and get it fresh from them. It may not be quite as good, but it`s pretty damn good, and I`m not talking a grocery store/bakery, I`m talking the good Ma and Paps` type of bakeries...hmmm...make me a pizza pie tonight.. :)

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Victorio : LVL 34: VP 4.2: said:

Hidden (Show Comment) 3 votes

288 days 4 hours ago...

Some more tips:

Mix yeast into lukewarm water (not too warm, excess of 36c can kill yeast!)

Always mix dry ingredients first, never add salt to yeast-water solution, it will kill it.

Use rougly double fresh yeast in substitute. Dry active is concentrated.

When I make Pizza Dough at work, I use very little oil in the dough itself but use a large quantity for when the dough rises. I find the dough incorporates the oil nicer that way and allows for smoother and faster rising. Also prevents too "heavy" a texture and allowing more control over it`s lightness. (Heavy doughs are good for thin-crust though) You can use any fat for Pizza dough, though some are better than others. I.e extra virgin olive oil for the dough, rendered lard for rising.

Always oil your dough before rising so it doesn`t dry out. Too hot a location for the dough can make it cook and leave veins of crust in an otherwise perfect dough. (I.e, the top of your stove while the oven is on)

When using refrigerated dough: Let sit for about 5 minutes to let "rest" in essence relaxing the gluten and thus allowing it to be pinned out easier.

For later use: Dough -will- rise in the fridge. This allows for stalling it`s completion. Is useful if you want it to be as "fresh" as possible before later use.

A good dough will squeek when you punch it.

The dough in the video sucks btw, yours should be a little more "holy" the dough didn`t rise enough.

The method in this video is accurate, but anyone who wants a great dough as opposed to a good one will always measure in weights and not in volumes.

This is a fundamental principal in all baking.

This dough can also be used for Panini, Baguette, Focaccia, as well as a crust for Calzone or Panzarotti.

Last and most important tip!:

Don`t smoke too much weed before you make the dough, you will actually not make the dough if you do.

:)

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