How to make a good pizza dough?!
Answers: a low fat will be good...
3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil (optional)
1/2 tsp. salt
by hand
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
BASIC PIZZA DOUGH
1 c. warm water
3/4 oz. fast-acting yeast
3/4 c. whole wheat flour
2 1/4 c. unbleached white flour, plus up to 2 c. for kneading
1 tbsp. salt
1/2 c. low-fat yogurt
2 tbsp. cornmeal
1. Pour the warm water into a large mixing bowl, add the yeast and gently stir the water with a fork until the yeast dissolves. Combine both flours and the salt and slowly add the flour mixture, 1 cup at a time, to the dissolved yeast. Add the yogurt and continue to mix the ingredients until the dough becomes soft and sticky, about 2 minutes.
2. Sprinkle a small handful of flour onto a flat surface. Knead the dough until it is smooth, about 5 minutes, adding flour as needed to prevent sticking. Brush the inside of a large bowl with the olive oil. Put the dough in the bowl and cover it tightly with plastic wrap. Put the bowl in a warm place and let it rise until doubled in volume, about 45 minutes to 1 hour. Punch the dough to release the air, reform it into a ball, cover the bowl with the plastic wrap and let it rise for another hour.
3. Take the dough out of the bowl and divide it evenly into 8 balls. If you don't plan to use the dough within 2 hours, wrap each individually and refrigerate for up to 8 hours before using. The dough can also be frozen. If using frozen dough, allow it to thaw in the refrigerator overnight before shaping.
4. Preheat the oven to 425 degrees. To shape the dough, sprinkle a handful of flour onto a flat surface. Using a rolling pin, roll each ball into a thin disk, about 1/8" thick and 6 to 8 inches in diameter, adding more flour when necessary to prevent sticking.
5. Lightly dust two baking sheets with the cornmeal. Put four rounds of dough on each baking sheet and put your favorite toppings on. Bake the pizzas until the dough turns golden brown, about 15 to 20 minutes.
Yield: 8 individual pizzas.
Here's one I like:
Low Fat Garlic-Herb Pizza Dough
3/4 cup warm water (110 degrees F.)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 cloves garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 cups bread flour
2 teaspoons instant active dry yeast
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.
Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings.
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
Makes 1 large pizza or 16 servings.
Good G- -
it is so simple
a cup of flour
a Tbls sugar ,,,salt to taste
mix a cup yeast -- accordingly
sift or mix the dry
add ?± the liquid yeast mix
along with some oil (1 Tbl)
form into a ball
flop on to a floured board and kneed just until it is not sticky
at this point you can stretch it out,,, or let it rest..???
I like stretching it out then let it rest..
PS you can add spices or whatever...
just go to your favorite pizza shop they will sell you a dough ball for a dollar its easier,