The Best Homemade Pizza Dough
Making The Best homemade Pizza Dough can’t be easier than this! You will be wondered how simple and quick to make! The Secret of the best pizza lies on the Best pizza dough!
The Best Homemade Pizza Dough
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What flour is best for making best homemade pizza dough?
Many people claim bread flour is best for making pizza dough, however not so many people have bread flour in their pantry ingredients. ( At least me! )
Regular All-purpose flour works best for making pizza dough! The pizza from all-purpose flour yields softer and crispier pizza.
Can I use active dry yeast for this recipe?
Yes, you can use. You need to activate the yeast before you add to the flour.
Take 1/2 cup warm water, add 1 tsp sugar and add active dry yeast, stir in. Keep aside for 5 to 10 mins. You can see foam bubbles are formed. It implies the yeast is activated.
Every1 teaspoon active dry yeast = 3/4 teaspoon instant yeast
How long does the pizza dough rise?
Allow the dough to rise for 30 mins or until its doubled the size.
The dough is so wet. How to fix it?
Dust some flour on the working space, keep kneading the dough, sprinkling some flour every now and then to fix the wetness/stickiness of the dough. The dough should be soft and elastic.
Can I keep pizza dough in the refrigerator?
The dough will keep in the refrigerator up to 3 days. However, it is best to use within 48 hours. After the dough is kneaded, place in the lightly oiled large mixing bowl. Cover with plastic wrap.
How to make Best homemade Pizza Dough at home:
Now your pizza dough is ready.
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Best homemade pizza dough
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1x
Description
Making Pizza dough can’t be easier than this! You will be wondered how simple and quick to make pizza dough also making pizza from scratch is ultimately a satisfying thing to do!
Ingredients
- 2 1/3 cup All purpose flour
- 3 tbs Olive oil
- 1 tsp Sugar
- 21/4 tsp Instant Yeast
- 1 cup Warm water
- 1 tsp Salt
Instructions
- Combine first 1 cup of flour, instant yeast, sugar, salt in the mixing bowl. Using a wooden ladle combine the dry ingredients.
- Add olive oil and 3/4 cup of warm water, stir using wooden ladle.
- Now add another cup of flour, stir in.
- Sprinkle some water and keep stirring until the dough is sticky and being pulled away from the bowl. ( dust some flour if you need)
- Drizzle some olive oil in the mixing bowl, brush on to the sides of the bowl.
- Transfer the dough to the oiled mixing bowl. Cling wrap for 30 mins.
- Allow the dough to rise or until it’s doubled.
- Once the dough riser, punch the dough to deflate.
- Bring to workspace, dust some flour and keep kneading for 3 to 5 mins until the dough is smooth and elastic.
Notes
1. Can I use active dry yeast for this recipe?
Yes, you can use. You need to activate the yeast before you add to the flour.
Take 1/2 cup warm water, add 1 tsp sugar and add active dry yeast, stir in. Keep aside for 5 to 10 mins. You can see foam bubbles are formed. It implies the yeast is activated.
Every1 teaspoon active dry yeast = 3/4 teaspoon instant yeast
2. How long does the pizza dough rise?
Knead the dough for 5 mins and the dough rise for 30 to 40 mins.
3. The dough is so wet. How to fix it?
Dust some flour on the working space, keep kneading the dough, sprinkling some flour every now and then to fix the wetness/stickiness of the dough. The dough should be soft and elastic.
- Category: Appetiser, baking, brunch, Snack
- Cuisine: Italian
