This is our best homemade pizza baking recipe. Our easy, deplorable recipe has 5 components and simple steps, each time guaranteeing a delicious homemade pizza. This dough is perfect for house or outdoor pizza furnaces.
We have tried a lot of pizza baking recipes, and this one is my favorite. It works surprisingly well in regular stoves, which is the key when you want to make a pizza. You can make this pizza dough in 1 ½ hours or let it sit in the fridge for tomorrow. In any case, you will love it.
I use this pizza dough to make us Margherita pizzaTo be in style cheese pizzaand really all Homemade pizzas We make ourselves. I love how much bubble becomes the crust and that it is brown to the floor. If you plan to make this dough, I recommend our Homemade Pizza Sauce To take your pizza to the next level.
The main components
- Instant yeast and hot water. Instant yeast works quickly to produce your favorite balloons that make homemade pizza so delicious. If you only have an active dry yeast, don’t worry. We have included prompts with its recipe in the following recipe.
- All targeted flourThis recipe is excellent, but you can replace it with flour or bread with flour without any changes.
- Sugar. Just as while cooking Focaccia doughWe use a little sugar. It jumps the yeast and helps to speed up the growing process.
- Salt. Use salt for the best pizza baking. It makes the dough surprising.
How to make pizza dough
To make a pizza dough, you will spill instant yeast, hot water and sugar. Let this mixture sit for a few minutes until the water gets foam. Foam bubbles show that the yeast is alive and ready to climb dough.
Next, it’s time to add flour and salt and mix until boiled baking forms. You will include a bowl and allow you to climb the dough for 30 minutes. Then give it a few fast events until it is smooth, and let it rise again to 30 to 45 minutes (or allow it to go up in the refrigerator.
If you don’t do it right away, you will squeeze your dough in the fridge for a few hours (covered). Otherwise, let’s stretch.
To pull the pizza dough, Sprinkle a little solo on your pizza frying pan or peel (this will retain the dough sticker). Now, gently press your fingers in the dough, from the center and work to create external, crumbs. Slowly stretched and push the dough until it fits on your frying pan or peel. Do not use rolling pin (it will stimulate those beautiful air bubbles).
If you work dough and stick it on a pizza pan or peel, lift the dough and sprinkle more semialate on it. If the dough continues to jump on you, let it rest 3 to 5 minutes and try again. It needs to rest.
After stretching the dough, add your desired tops and bake (baking tips in the recipe).
This homemade pizza baking recipe was created by Chef Richard Hattaway. He helped us to develop The best homemade pizza we’ve made at homeA number of this dough makes pizza with a fragile bottom and pepper edges. We love it. Try this dough and make our Cheesy Margherita PizzaAuthority
Perfect homemade pizza dough
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We are in love with this foolish pizza baking recipe. It uses only 5 components and simple steps, each time guaranteeing a delicious homemade pizza. It is perfect for house or outdoor pizza furnaces. When it comes to pizza baked, your heater that is better.
If you do not have pizza steel or pizza stone, the light pizza fries are working in their holes, especially good for this recipe.
1 large or 2 small pizza
You will need
2 ¼ teaspoon (7 g) instant yeast, (one 1/4-ounce pack)
1/2 teaspoon of sugar or honey
3/4 cup (177 ml) Lukewarm water from about 110 ° F to 115 ° F
1 ¾ Cups (228 g) All targeted flour
1 teaspoon (6 g) fine sea salt
Semolina flour, powder or pizza peel
Directions:
- How to make pizza dough
1Combine the yeast, sugar and water in a mixture of mixture and mix a few times to help wake the yeast. Allow the mixture to sit for 5-10 minutes, it will become foam and foam.
2Add flour and salt, then mix until sticky, Shagig dough forms. Cover in a clean bowl and let it go up into a mixture of mixture in a temperature of 30 minutes.
BookletDiscover the dough, lightly powder the work surface with flour and halt 5-10 times or until smooth.
ThreeClean the mixture of the mixture, add a few drops of olives, then put the dough into the bowl, rotating it so that it is lightened in the oil. Now decide to make evidence at room temperature (45 minutes) or in the fridge overnight.
5To prove to room temperature: Let me climb at room temperature, covered with a dish towel for another 45 minutes. At this point, you can move forward to make your pizza or keep it in the fridge for a few hours until ready to prepare pizza. Thirty minutes before you are ready to collect your pizza, remove it from the refrigerator and allow it to come again at room temperature.
6 years oldTo prove in the refrigerator during the night. To make a pizza, let the frozen dough come at room temperature before you form pizza.
- How to bake homemade pizza
1Heat the highest temperature in advance, which are comfortable for at least 40 minutes (I use my convection setting 550 ° F). If you are worried about smoke, 550 ° F will still make excellent results. If you use one, place pizza stone or steel in the oven. I use this pizza baking recipe with pizza steel and hot furnace (550 ° F Convention). After 40 minute preference I get an incredible crust in just 7 minutes. My crust is golden, fragile and just like my favorite pizzerias. Such a high oven temperature can sometimes cause fire signals. If this is a concern, reduce your oven temperature (425 ° F of 450 ° F) and add baking time for delicious, to some extent less debris.
2Dust your pan or pizza peel with semoon flour. Destroy the rolling pin and gently press your fingers into the dough, starting in the center and making monsters. Carefully tighten it, touching it lightly to keep that lovely air bubbles intact. If the dough is back on you let it rest for a few minutes and try again. If the dough sticks on the pan or peels, lift it and dust more Semolina.
BookletWhen you are ready to bake pizza, add sauce, cheese and all your favorite tops. Immediately slide it in the oven and bake until the crust is golden, and the cheese is fragile. This takes about 6-15 minutes, depending on the oven temperature.
Adam and Junny tips
- Keeping the dough. Keep homemade pizza dough in the fridge for up to 3 days. After proving lightly cover the dough with olive oil and put it in a bread fridge bag before placing a refrigerator.
- To freeze the pizza dough. Cover the dough lightly with olive oil and prove it in a hardware refrigerator bag. Be sure to press the whole air before sealing the bag tightly. Freeze pizza dough for up to 3 months. Melt in the fridge overnight. Remove the dough from the refrigerator next day and leave it at room temperature about an hour before making pizza.
- Conveccess Ovens. It is often recommended to reduce the temperature at 25 degrees Fahrenheit, as convection baking is faster. In fact, most stoves automatically do it for you. Ours do, but we turn off this parameter while preparing pizza so that we can warm our oven as much as possible. The instructions must be in your oven.
- Active dry yeast. Can be used in recipe without any changes. Instant yeast has a little more Pep, but active dry yeast will work just fine.
- Pizza steel or stone (recommended). This heat intensely, giving you that fragile crust and fragile edges that want to desire. I have pizza steel and I love. With this option you need pizza peel to easily and safely slide your pizza in a hot oven.
- Pizza frying pan (also a great version). Classic choice. Choose light pan holes for better thermal circulation and crispy crust.
- The food facts below are evaluated. These are for pizza baking, not a full pizza.
Nutrition by service
The amount of serving
1/4 of the compatients
Compound
Scintend
208
Compound
Total fat
0.7 g
Compound
Saturated fat
0.1 g
Compound
Cholesterol
0 mg
Compound
Sodium
585.4 mg
Compound
Carbohydrate
43.2 g
Compound
Dietary fiber
2.1 g
Compound
General sugar
0.7 g
Compound
Protein
6.6 g
