How to Make the Pizza Dough By Hand
Creating the perfect pizza dough is both an art and a science. A few simple ingredients transform into a canvas of flavor and texture.
Mastering the dough is essential for those who crave a pizza with a balance of crispness and chewiness in every bite. This post dives into the secrets of crafting smooth and chewy pizza dough, ensuring your homemade pizzas rival those of your favorite pizzerias.
At its heart, achieving the ideal texture begins with selecting the right flour and mastering the dough’s hydration level. Understanding the yeast’s role in fermentation and the importance of kneading techniques are equally crucial. The dough develops its signature elasticity and structure through careful attention to each step—from mixing to proofing.
Furthermore, the guide encourages you to experiment with resting times and temperatures. These variables can significantly influence your dough’s final texture and flavor profile. Whether you lean towards thin crusts that crackle with each bite or thicker bases that offer a satisfying chew, this guide equips you with adaptable techniques to tailor your dough to your personal preference.
Embark on this journey with me to uncover the secrets of crafting smooth, chewy pizza dough. With these techniques, every slice of your homemade pizza will deliver an unforgettable dining experience rivaling your favorite pizzerias.
Pizza Dough Recipe
Ingredients
- 1¼ cups water lukewarm
- ½ teaspoon sugar
- 2 teaspoons instant dry yeast
- 2 tablespoons olive oil
- ½ cup semolina flour
- 3¼ cups bread flour
- 2 teaspoons salt
Instructions
- Combine the lukewarm water and sugar in a large bowl. Sprinkle the yeast on top and wait for it to dissolve.
- Now add the olive oil. Sprinkle half of the semolina flour and half of the bread flour into the bowl and stir to combine.
- Add the rest of the semolina and bread flour along with the salt. Stir to combine the ingredients.
- Now the fun part. Use your hands to bring all the ingredients into a big ball.
- Remove the ball from the bowl and put it onto your kitchen counter. I usually add a little flour to the counter so it doesn't stick but Rouxbe says not to. They feel the extra flour will make the dough tough.
- Knead the dough for 6 to 7 minutes. Kneading helps distribute the yeast throughout the dough and develops the gluten. A good needing techniqe is to use the heel of your hand to push the dough away from you. Fold it back over itself, turn and start again. Keep this going until the dough looks smooth.
- Cut the dough in half and make two balls. Coat each round with a little oil and place on a plate or try. Cover with plastic wrap and let the dough rise at room temperature until it is double in size. Should take about an hour.
- Rouxbe says, "This can also be done overnight in the refrigerator. By letting the dough slowly rise in the refrigerator, the dough will develop more flavor. If using this method, remove the dough from the refrigerator about 2 hours prior to making pizza so the dough can come to room temperature. Punch the dough down, portion and shape into rounds as described above. Cover and let rest for 1-2 hours until it comes to room temperature."
- Now that you have made the dough and it has risen, it's time to Shape the Dough.
4 Responses
Hello,
i wanted to know if I can use the whole wheat flour for this recipe?
Thank you very much
Nihan 🙂
whole wheat flour would be fine to use, but would be best to use 50/50 white flour and whole wheat flour.
If you use 100% whole wheat it will come out too heavy 🙂
Is it ok to use all purpose flour and semolina? would 50/50 be ok?
Sure, both those flours and bread flour are great for pizza dough.