From Scratch to Slice: Crafting the Ultimate Pizza Dough Recipe

Scratch to Slice

Hey there, fellow pizza enthusiasts! Are you tired of the same old delivery options, craving something more authentic and satisfying? Well, you're in luck because I've got a recipe that will revolutionize your homemade pizza game. After years of experimentation, I've finally nailed down my go-to pizza dough recipe, and today, I'm sharing it with you.

Let's dive right into Crafting the Ultimate Pizza Dough Recipe!

Ingredients:

• 370 grams of warm water

• 2 grams of active dry yeast

• 4 grams of honey

• 590 grams of flour (divided into 390g and 200g)

• 12 grams of salt

• 16 grams of olive oil

Instructions:

1. Activate the Yeast: In a bowl, mix warm water, yeast, and honey. Let it sit until you see bubbles and froth forming, indicating the yeast is activated.

2. Prepare the Dough: In a large bowl, combine 390 grams of flour with the yeast mixture. Mix until partially combined, then add the remaining 200 grams of flour, salt, and olive oil. Continue mixing until a dry, partial ball of dough forms.

3. Knead the Dough: Ah, the satisfying part of the dough-making process - kneading! It's not just about mixing ingredients; it's about developing that perfect texture and elasticity in your dough. Here's how I like to do it:

To prep for the kneading process of the dough, I would clean my station, have a good, sanitized amount of surface area, and add a sprinkle of flour to the table. Now, with your dominant hand, you're going to gently pull and push the dough toward the center, mostly using the bottom half of your hand. Think of it as coaxing the dough into shape, nurturing it like you would a delicate baby.

After about 15 minutes of this gentle manipulation, you'll start to feel the dough transform under your hands. Now, it's time to form it into a ball using both hands, moving the dough towards you in a cradling motion. As you do this, make sure to drag the dough across the surface - this not only helps shape it but also smooths out any imperfections.

Once you're satisfied with the softness and smoothness of the dough, it's ready to rest. Grab a clean mixing bowl, add a bit of olive oil at the bottom, and lovingly place your dough inside. Let it rest for about an hour, allowing it to rise and develop its flavor.

1. Shape the Dough: Divide the dough in half to create two baguette loaves. Roll each half into a ball, then separate them into four smaller balls, each weighing around 220-240 grams. Place them in a flour-dusted container and let them rest for 6-8 hours in a warm place.

2. Cooking: For a crispy, authentic crust, cook your pizza in a cast iron pan. Start with low heat, add olive oil to the pan, and place the dough in. Add toppings and increase the heat to medium-high. Cook for about 4-6 minutes, keeping an eye on the bottom for desired crispiness. Finish it off in the oven on broil.

Buffalo Chicken & Margherita pizza

And there you have it - your very own homemade pizza dough ready to be topped and devoured!

Tips for Success:

• Use a kitchen scale for accurate measurements.

• Don't rush the kneading process; it's crucial for developing gluten.

• Experiment with toppings to create your perfect pizza.

I hope you enjoy making and eating this pizza dough as much as I do. Remember, practice makes perfect, so don't be afraid to give it a try. Happy cooking, and bon appétit!