We`ve been making our own pizza dough for almost a year-and-a-half. It`s remarkably simple to prepare, doesn`t take a lot of labor and tastes remarkably great.
We use a food processor with a plastic blade to mix the dough but you could easily substitute your hands for the machine.
I find that most pizza dough recipes emphasize the wrong thing – the recipe. There`s a lot of factors which affect your dough which include humidity, size of your flour and the temperature of the room. A recipe is a guideline to get you started but you need to tweak the dough each time you make it – and that`s really easy.
Here`s the guideline:
- If your dough is sticky, add a bit of flour. I didn`t do this when I was learning and it made the bowl difficult to clean and the dough tough to work with. Add a small amount at a time – there should be no dough stuck to the sides of the bowl.
- If your dough is crumbly, add water – a very small amount at a time. If you have `crumbly bits`, this will bring it together.
Your finished dough should be a lovely ball. The consistency is closer to soft bubblegum than a brick or goo that won`t fall off your fingers.
This recipe is scalable up and down and relies on weight for it`s main ingredients as a more accurate way of measuring:
- 20 ounces flour
- 12 ounces water
- 1 ounce olive oil
- 2 teaspoons salt
- 2 teaspoons maple syrup (optional – can use sugar or omit)
- 0.5 teaspoon instant or active yeast
Place dry ingredients in the mixer and give them a buzz. Follow by adding the oil, maple syrup and then water and add them in a steady stream with the mixer on. This takes about 20-30 seconds of mixing (I stop halfway to scrape the outsides of the mixer inwards).
Dust the outsides of your dough with flour and place in a bowl and cover with a moist towel. Let the dough rest for about 30 minutes before cutting it in half and rolling it out flat on a well-floured surface.
If you want a very thin crust, let your dough rest for about 10 minutes after rolling (covered with the moist towel) and then roll again.
We cook the pizza in an oven at 450 degrees – it can take about 10 minutes, sometimes a bit longer. You know when it`s done when your spatula easily lifts the dough without stretching (this means it`s cooked on the bottom).
We`ll share our ultimate tips for making calzone with this dough tomorrow.
The pizza above included our dough as well as our homemade pasta sauce, dried mushroom and celery powders as well as dried herbs.