How to Make the Pizza Dough By Hand
Homemade pizza is one of my family’s favorite meals especially now that we are making them from scratch in our outdoor wood-burning oven.
I thought making pizza was easy and it is but making it perfect is another thing. One of the most important steps to making great pizza is starting with great pizza dough.
Surprisingly, for a recipe with so few ingredients, you can find numerous versions on the Internet and in your favorite cookbooks. I’m not talking about recipes for making pizza, but just the pizza dough. Then there is the decision to make it by hand or use a mixer if you have one.
Questions & Comments from You
Grace A Rizzotto
Comment: Hi, I make pizza for a living , I have been told that salt kills yeast., I use salt & sugar with the dry yeast, eggs, oil and water, which is about 135-140 degrees. Was I misinformed , is it a combination of elements or has the restaurant just been lucky for the past 26 years ? Just curious. Thanks….
RG Response – It’s a matter of balance. Salt does retard yeast growth, and in concentrations that are too high, it can indeed kill the yeast. In judicious amounts, salt is what brings out the flavor in the bread and controls yeast growth so that the resulting crumb is nice and even. If you ever make a dough without salt, you’ll notice a lot more, and faster, rise and after baking, you’ll see large, irregular holes in the bread where the yeast just got carried away. So, it’s not that the restaurant has been lucky, it’s just that their pizza dough recipe is balanced so the yeast can do their thing while the salt keeps them in check.