pointers for pizza dough recipes:
The site is a MUST to visit for making GREAT Pizza
Recipe Link: http://www.pipeline.com/~rosskat/wizzh.html List of Ingredients
pointers for pizza dough recipes:
1. To adequately knead the dough to develop the gluten in bread or high gluten flours. Gluten is just one of several proteins found in flour and holds the dough together making it elastic and stretchable. Just think of gluten as having a stretchy or gum like quality.Therefore bread flour or high gluten doughs require more kneading than lower gluten flours such as all purpose, cake flour etc. More detail about gluten is found at my bread baking primer. Remember a good 8 to 10 minutes of hand kneading when using bread flour ( much less time with machine dough hooks or food processor doughs since machines mix so fast and efficiently) or if using all purpose flour.
2 . It is also important to proof ( activate in water ) the yeast a good 10 minutes or until the yeast is very bubbly or foamy before adding it to the remaining dough ingredients when making dough by hand. Usually this is done by dissolving the yeast in about 1/4 cup water. If the yeast doesn't bubble or foam , perhaps it is old or the
water is not the correct temperature. Once you are an expert you may feel confident enough to add the dry yeast directly into the flour. But for now, please proof your yeast.
3. . Another factor which improves the quality of the prepared dough is to let it retard ( rest, ferment, condition ) and slow rise under refrigeration. Sugar is needed in the basic dough recipe to feed the yeast during the slow rising time; therefore don't leave it out. Some people like to add extra yeast for long rises but I don't do it. Usually a good quality bread flour and a good brand of yeast suffices. Freshly prepared pizza dough whether hand made or bread machine made will burn when baked at very high temperatures. During the resting and rising stages, excess sugars and carbohydrates present in the dough will dissipate creating a dough with better texture, taste and
handling abilities. Note: I surmise, many of you have made pizza dough which is so elastic it may not roll or stretch properly. Why ?, because the dough did not rest sufficiently. I just place my prepared dough ( which I coat with a bit of oil to prevent any drying ) in a large plastic bag for easy storage and handling. I leave it in the
refrigerator overnight or even up to two days. Or freeze the dough if you wish. Now and then I just punch it down in the bag ( punching down, divides the yeast cells and forces out the carbon dioxide etc., promoting the light airy texture ). You could also put the dough in a large covered bowl. Whatever you choose, make sure there is
enough room for proper expansion
. 4. When you are ready to make pizza, remove the dough and punch it down again. You may roll the dough out on a lightly floured surface or stretch it right into the lightly oiled pan. Be sure to use your knuckles or fingers to form a dough rim around the inside edges of the pan. You may prepare your dough as thin or as thick as you
prefer.This is strictly a personal preference. Some people prefer to prick the dough with a fork prior to baking. Some establishments pass their dough through a roller machine which keeps the dough thin and even for even and consistent baking. Remember, the dough will continue to rise as you prepare or assemble your sauce/toppings.
Many chefs prefer to brush the top of the dough with some olive oil before adding the sauce, then the toppings and cheese. There is no set rule you must follow of what to add first! I even have seen one pizza establishment brush melted butter across the unbaked dough and then again over the finished pizza. The owner said the melted butter gave a great taste and added a nice sheen to the pizza. As for toppings and preparation in the home oven, it is often wise to precook moisture laden vegetables such as onions, peppers, mushrooms etc. to prevent sogginess. Also use a good quality homemade non watery or store-bought sauce. The amount of sauce, seasoning, and toppings is a matter of personal preference.
5 . The pizza is then baked in a very hot oven ( 450 to 500 degrees ) center oven rack until the crust is golden and cheese is melted, usually 20 to 30 minutes in the home oven. Some homebakers even prebake the crust in a hot oven 10 to 15 minutes prior to placing on toppings and sauce which helps reduce a soggy dough in certain
pizza recipes. Remember to use only good quality fresh ingredients ( spices, cheeses, vegetables etc. ) for a wonderful pizza.
6 . When the pizza is done let it sit briefly for easy cutting ( sometimes I use kitchen shears to cut the slices rather than a pizza cutter ).If the pizza sits to long in the pan it will get soggy.
7. If you are an avid pizza maker I do recommend the investment of a pizza oven baking stone , a pizza screen ( a pan made from screening which allows good air circulation) and a pizza peel ( wooden paddle to help shove the pizza in the oven and also for removal ). Actually of the three items, I recommend the baking stone which
helps produce a good crisp crust for pizza as well as bread. Sprinkle the stone with some cornmeal before placing on the dough. All these items may be found in kitchen or culinary specialty stores. Recipe
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