Pizza Dough | Bread Dough || How to Make Pizza Dough with step-by-step photos and Video
Pizza Dough is a very simple, super soft elastic dough that takes approx 25 minutes in perfect kneading while you are kneading by hand but with the food processor will take 10-15 minutes hardly, Whatever you applied method in kneading by hand or machine but the more important thing is what type of getting results after kneading is that soft and stretchy?
Just because the starchy and soft dough makes your bread, pizza, or whatever kind of bread baking convert into a soft and foamy texture
I am fairly confident in the kitchen. If I’m making you dinner, dessert, or some random snack, I won’t always promise that you’ll love it, but most of the time, I am confident enough that you’ll at least enjoy it.
Video Recipe Pizza Dough:
The funny thing is, though, especially because I’m a food blogger I will often worry when someone else is actually making my recipes. I know it doesn’t make much sense, does it? But when I’m talking to someone and they say “I’m making you or I made you for dinner last night” my first instinct is to hold my breath and cross my fingers
This is why even though I’ve had this recipe ready to share with you for quite some time now, I have hesitated. Because while it is probably the recipe I’ve made the most in my home, it’s also, a little bit unconventional, and that scares me a little bit
We are a pizza-loving family. And for years, I searched and searched and searched for the perfect pizza dough recipe. I tried dozens or more. And while some were good, none of them were that recipe that would make me stop trying all of the others. this is the reason I tried myself to make and knead dough many times I got obviously failed to knead the perfect dough
But I never gave up trying now Alhamdulillah I got success kneading without the food processor, not a big deal actual perfection only comes from practice when you try once twice, or a lot of times and ultimately achieve your actual goal or target
The secret to the best homemade pizza dough:
- The secret is in how much flour you add to the dough. This is where I get a little unconventional because the ingredients are all pretty normal. But my #1 thing that I have said for years with bread making is that I think many times people fail and end up with dry, dense bread because they are adding too much flour. And when I thought about the pizza dough recipe from Artisan Bread in Five Minutes a Day, I thought about how wet that dough was, and how I never questioned it because I always did the ingredients by weight and just trusted,
- So where this recipe differs from most is the amount of flour and the consistency of the dough.
- My 1 rule is less is more.
- I have included step-by-step photos below to walk you through it, but the most important step is to not keep adding flour until the dough is not sticky anymore. Sticky means you are doing it right in this recipe. don't be afraid about the dough sticking everywhere when you roll it out. It’s not quite as sticky after its rises, and you’ll use some additional flour to shape it and roll it.
- This recipe might not come easy the first or second time you try it. It’s one of those recipes that might take a little bit of practice. But believe me, for the perfect homemade pizza, it’s totally worth it,
I knead the dough by hand in three steps, here I will tell you
- If the dough is still a bit sticky when you go to roll it out just sprinkle on a little more flour
- I like to actually use my hands to stretch the dough instead of rolling, with any sticking as well
- Use the dough to bake up your pizza, bread or buns even if you use the same dough in stuffing bread
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First, start by combining warm water with your yeast and some sugar, stir to mix well leave it in a warm place, it should start forth up after a few minutes, if it doesn’t toss it and start again, your water may be too warm or your yeast may be bad
Now take one large-sized mixing bowl and combine the all dry ingredients flour, salt, milk powder, and bread improver
Mix the flour with dry ingredients
Now add the remaining ingredients to the flour
Then mix them well with the help of a spatula, once you have added all ingredients to the dough will still look wet and sticky, so transfer to the working surface
Start kneading the dough with the help of a palm and scraper, you may need a little bit more flour, and then again kneading is 2nd step
Stretch towards the up then fold downwards keep kneading until the dough becomes too starchy
You can see in the below picture, that the dough becomes too stretchy
Now 3rd step is to put the room-temperature butter on the dough and then further start kneading #step 2 is same the as before
Until the dough is looking elastic and a bit sticky,3rd step will take around 10 minutes maximum
Grease the large-sized bowl, I usually put some vegetable oil in the bottom of the bowl then brush
Then using greased hands turn the dough over to coat the outside of the dough in the oil
Then scrape the dough out into the bowl, you will need a spatula to scrape the dough from the working surface
Cover the dough with a towel or lid and allow it to rise until doubled
The dough has doubled in size
Sprinkle some flour on a work surface, lightly punch the dough down
Then turn onto the floured surface, Use floured hands to start pulling the dough up, and around gathering the ends together and forming a ball on one side
Turn the ball over, so the top is smooth
Turn the ball over, so the top is smooth
Your pizza dough is ready for baking
Pizza dough is a very simple, super soft elastic dough which takes approx 25 minutes in perfect knead...
- 500g, all-purpose flour
- 1 tsp, instant dry yeast
- 3 tbsp, milk powder
- 1 large-sized, egg
- 2 tbsp, sugar
- ½ tsp, salt
- 1/2 tsp, bread improver
- 50g, butter
- 2 tbsp, oil
- 175 ml, warm water
- 3-4 drops, lemon essence optional
How to make Pizza Dough?
- First, start by combining warm water with your yeast and some sugar, stir to mix well leave it in a warm place
- It should start forth up after a few minutes if it doesn’t toss it and start again
- Your water may be too warm or your yeast may be bad
- Now take one large-sized mixing bowl and combine the all dry ingredients flour, salt, milk powder, and bread improver
- Mix the flour with dry ingredients
- Now pour yeast mixture, egg, and oil into the flour then mix well with the help of a spatula, it was the first step of kneading dough but remember if you are kneading dough in the machine then do not need step by step
- Once you have added the yeast mixture, egg oil, vanilla essence, and lemon extract to the dough will still look wet and sticky, transfer to the working surface
- Start kneading the dough with help of a palm and scraper
- You may need a little bit more flour, and then again kneading is 2nd step when you are kneading with hand palm along with a scraper
- Stretch towards the up then fold downwards keep kneading until the dough becomes too starchy
- Most pizza dough recipes will say it should be tacky but not sticky, but not this one, it should stick your fingers still
- Now 3rd step is to put the room-temperature butter on the dough and then further start kneading #step 2 is same the as before
- Until the dough is looking elastic and a bit sticky, 3rd step will take around 10 minutes maximum
- Grease the large-sized bowl, I usually put some vegetable oil in the bottom of the bowl then brush
- Then using greased hands turn the dough over to coat the outside of the dough in the oil
- Then scrape the dough out into the bowl, you will need a spatula to scrape the dough from the working surface
- Cover the dough with a towel or lid and allow it to rise until doubled, this usually takes about an hour,
- Depending on how warm the house is, I will often put the bowl in the oven with just the oven light on, which tends to give it a good temperature for rising
- Sprinkle some flour on a work surface, lightly punch the dough down, then turn it into the floured surface
- Use floured hands to start pulling the dough up, and around gathering the ends together, and forming a ball on one side
- Turn the ball over, so the top is smooth, and divide the dough into 3 equal portions, you can weigh them to keep them even or I always just eyeball it
- Your pizza dough is ready for baking
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