In this article, we’ll discuss a few of the basics of making pizza dough. Some of the things we’ll talk about are Basic ingredients, Freezing, Baking on a pizza stone, and Adding flavor.
Basic ingredients
If you are looking for a homemade pizza recipe, you might be surprised that you only need a few essential ingredients. These basic ingredients include yeast, flour, salt, and water.
The first step to making homemade pizza dough is mixing the ingredients. You can either do this by hand or by using a mixer. In the latter case, you will need to knead the dough for 5-7 minutes. This will help to make the dough stretchy and elastic.
Once the dough is ready, you need to shape it into a ball. You can do this by forming a rough oval. After creating a ball, you can either roll out the dough into a rectangular shape or spread it out and shape it into a circle.
When shaping the dough, you will want to press it down until it becomes about half an inch thick. However, do not press down too hard.
You can refrigerate your dough for three to five days. After that, it should be kept in a container with light-greased plastic wrap.
Adding flavor
You must do it properly if you want to add flavor to your pizza dough. Adding spices and herbs to your dough is a great way to add a touch of flavor.
For a more Italian flavor, try adding garlic. Garlic is a natural preservative that also deters bacteria. It also helps the yeast to rise.
You can also infuse your dough with olive oil. This is a popular way to enhance the taste of your crust. When you add a couple of tablespoons of olive oil to your dough, you allow it to hydrate and keep its shape.
Infused oils are becoming more and more popular. Spiced-infused olive oil, for example, is an excellent alternative to hot sauce.
Other flavorings include dried or fresh herbs. The type of flour you use will also affect the texture and taste of your crust. Using unbleached flour is considered to be the best choice.
Salt and sugar are two other ingredients that help boost the taste of your crust. Sugar can be added to the dough during the proofing and fermentation stages of the process.
Baking on a pizza stone
Pizza dough baking on a pizza stone can be a great alternative to your kitchen oven. This device offers an ideal baking environment, allowing you to produce crisp, well-browned bottom crusts. But it would be best if you were careful about cleaning the stone.
Getting all the crumbs and bits out of the stone can be difficult. So the first step is to ensure that the stone is prepped correctly. To do this, you’ll want to clean the stone by removing any ashes or gunk. If there are stubborn spots, use a bench scraper.
In addition, you’ll need to preheat the stone in the oven. This will help it draw out excess moisture. Aside from the benefits of keeping it warm, it will also reduce the chances of thermal shock.
You should follow the manufacturer’s instructions to get the best results from your stone. For example, while many manufacturers don’t recommend seasoning it, some do.
Another trick is to use a pizza peel. While it may seem like a hassle, a peel can help you to transfer pies much easier.
Freezing
If you want pizza on hand for emergencies, freezing your dough is an excellent way. The process is pretty straightforward. But it is important to freeze your dough and store it in an airtight container. This is to avoid bacteria growth.
After a couple of hours, the dough should be ready to use. However, if it is frozen for longer than two days, it may lose texture. A slow defrosting is best. Defrosting quickly can ruin the surface.
Once the dough is thawed, you can store it in the fridge. You can put it in a plastic storage bag or an airtight container. It can last for up to three months.
To prepare the dough, you will need to divide the dough into equal portions. These should be divided into disks. Each disk should be wrapped with a flat surface. For best results, wrap a piece of tin foil around the disks. When the disks are covered, they can fit inside a freezer bag.