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This easy homemade pizza recipe can’t be stupid

If you’ve spent a lot of time here, you’ve probably noticed that I’m a pizza fanatic. Bake or bake in the oven, homemade or take away (my Austin favorites are Paving house and Swedish hills-I love all of them. Don’t tell anyone, but I even like the thin peel pepperoni from Domino’s! But there is one thing I am very namely when i do it at home, it should be fine. Enter my easy, homemade pizza dough recipe. I’ve done the same for the past 10 years, with just a few minor updates along the way.

The basic formula is the one I learned Chef John Ash, based in Santa Rosa, California. During my first year of marriage, Adam surprised me by sending me to a week-long “Culinary Training Program” at CIA in the Napa Valley. It’s not just the group roster experience; Chef Ash was my teacher for the week, and one day in class he showed us how to make homemade pizza dough along with his signature baking technique. It led to one of the best pizza I’ve ever had, and I’ve been making it ever since.

So what makes this easy homemade pizza dough recipe the best?

For me, the perfect pizza crust is puffed up with those wonderful little bubbles – the outside is burning, crispy and the inside is chewy. This powder does that kind of pizza.

What matters is its simplicity: yeast, warm water, sugar, salt, flour and olive oil – the basics of these ingredients all have a beauty of their own. But with a little bit of know-how, they become much more than the sum of their parts. The only big change I’ve made to Chef Ash’s original recipe is the dough ratio. His pizza dough recipe is called all-purpose cornstarch and cornstarch, but after being inspired by Gjelina cookbook (ie my pizza bible), I started playing with different flours and proportions. When I tried this one (half flour, half flour 00), it was a great moment. I know I have found one.

What exactly is 00 Flour?

Until about a year ago, I was heard about 00 flour from people who are “serious” about their pizza dough, but remain skeptical about whether it really makes a difference… that is, until I use it myself. I can immediately feel difference in moisture and elasticity of the dough, and I can also taste it. Quite simply, flour 00 is finely ground pasta flour. (In Europe, powders are classified according to how finely they are, so 00 is at the “smooth” end of the spectrum.) There are many different brands available, but this is the one I use.

One key difference between all-purpose flour and all-purpose flour is how gluten works. Since most “00” flour in the United States is made from hard wheat, it tends to give an outer crunch to our crust and when we combine it with bread dough like I do here, they I get the quality inside that we are looking for. . So, in my experience, the best dough for pizza is a combination of flour “00” and bread dough.

You can completely replace all-purpose flour if you can’t get “00.” Since this is how I made my own pizza dough for the first nine years, I promise it will come out well.

How many pizza does this recipe make?

This easy homemade pizza dough recipe is enough to make five 7 inch pizzas, four 9 inch pizzas or three 10 to 12 inch pizzas, depending on your thickness. Once you have a large dough ready, mold it into a thick log, then use a knife soaked in olive oil to divide it into evenly equal parts. If you don’t intend to use them all right away, mix the dough well with olive oil, swirl into a ball and drop into a 4-liter freezer bag with as much air in the bag as possible. You can freeze this powder for up to 2 months and let thaw in the refrigerator overnight.

How to Stretch Pizza Dough |

Another big change I made to my technique was switching from rolling out (rolled) pizza dough to stretching by hand. I did this for a couple of reasons: first, rolling the dough creates a flat pizza on the edges while stretching it with your hands allows you to form a delicious chewy crust around the edges. For another thing, my scrolling technique will sometimes produce really oddly shaped pizzas. There’s nothing wrong with the rustic look, but I like the stretching that allows me to create more perfect round pizzas.

So how do you stretch the pizza dough? Instead of reinventing the wheel (pizza), I let the experts act as my guides. This is the way Gjelina The cookbook describes the process:

“Using your fingertips, punch air out of the dough and push your fingers in the middle and outward to form a cube into a small plate. Continuing to press your fingers and palms down between the dough while rotating with your other hand, push the dough away from the center but maintain an airy rim around the circumference. Continue to stretch the dough on the surface with your hand by spreading your fingers as far as possible with your hand … You have finished stretching the dough when it is 10 to 12 inches in diameter and thin enough for you. can read. a newspaper adopted it. “

Understand? I find it incredibly useful to watch this Mario Batali video many times when I practice. Don’t be afraid to use a lot of flour, and remember this technique takes a bit of patience.

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