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
Recipe notes:
- 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
Your pizza dough is ready for baking
