Pizza dough recipe for beginners, watch how I make dough at home and roll it into dough balls. I try to show you how it's done without making it over complicated like some pizza makers do. If you screw it up, it's no bid deal, just try it again.... you'll get the hang of it after only a few trys!! Don't be afraid to vary this recipe a little hear and there! It made appx 34 ounces of dough which I portioned into two 14.5 balls for pizza and one 5 ounce ball for garlic knots.
Also, on this recipe, I increased the olive oil to 3 tablespoons and I used Fresh Yeast aka Active Yeast appx 10 grams by weight. Not all supermarkets carry this yeast but if they do it's usually in the dairy section near the butter or sour cream.... I think it's worth searching for it because I like it better then the dry yeast and I believe most pizzerias use fresh yeast to make a better tasting pizza and get a better rise from the dough. Just my opinion... and believe me there's LOTS of varying opinions on how to make pizza dough hahaha!
Ask any questions in the comments, I'll do my best to answer them.
Thanks to PizzaMaking.com for this recipe.... you can see it here... www.pizzamaking.com/forum/ind...
Recipe
Bread Flour 100% 500g 4 cup
Water 60% 300g 1.27 cup
Salt 2% 10g 2 tsp
Sugar 3% 15g 3 tsp
Oil 2% 10g 2.5 tsp
Yeast 1% 5g 1.5 tsp
brdclc.com/ is a helpful tool if you want to scale up/down a recipe or modify it. Though dough tends to be a bit more consistent at larger matches.
Salt can be adjusted (i.e. -1% or +1%) to taste. Sugar depends on oven; high temp ovens (600*F+) may not need any but (500-550*) home ovens can benefit from the extra browning.
Yeast can be upped to 2% for same-day dough. (If you're using Active Dry Yeast instead of Instant, use 25% more yeast, and activate it in a separate dish with a tiny amount of warm water for a few mins before using)
I think 58-62% hydration is the goldilocks zone for beginner friendliness. Dry doughs tend to be flaky, brittle, harder to stretch, they tear. Wet dough are very sticky, causing people to accidentally overstretch them when they get stuck to a surface, or sometimes people under knead them because they want to minimize the time handling that dough.
Oil helps dough be supple, easy to stretch and retain moisture. But too much oil can block the flour and water from binding if it's not incorporated evenly, which could be a pain point for beginners.
Mixing
Before mixing, I recommend using a thermometer on the water. 65-70*F is a decent starting point. The colder the dough is, the longer it needs to warm ferment before refrigerating; the warmer it is, the quicker it needs to be refrigerated. But I'd lean toward the warm side, since, for a beginner, there's a risk of the yeast never activating if the dough isn't warm enough before refrigerating.
Mixing order is subjective, but I'd recommend
Add water+yeast+sugar in bowl
Add flour. Then add salt on top of flour.
Mix half-way.
Very lowly add in oil. (i.e. take 30+ seconds to add in all the oil, maybe more for larger batches)
Finish mixing
Preparation:
The goal is to refrigerate the dough as soon as it STARTS fermenting. How fast it ferments depends on your yeast %, water temperature, room temperature.
But a good starting point after the dough is finished mixing:
Leave it in the bowl for 30-60 mins (cover with light coating of oil + damp towel). Larger batches may proof more quickly since there's less surface area and more heat trapped in the center.
Portion it into balls. Coat tray with oil (or spray oil). Coat balls with oil. Wrap.
Let the portion balls sit at room temp for 1-2 hours, then store.
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9 июл 2024
