Recipes from Culipedia.com

Print page

Open Recipe: Pizza Dough

Pizza Dough

Add to clipboard

Yield: 1.00 Each

Recipe Description

One of the first lessons I learned as a chef was your food only tasted as good as the ingredients.

Most recipes for doughs contain the same ingredients. It is the method that makes the difference.

Ingredients

QuaUnitIngredient 
3/4 cup lukewarm water
2 ts active dry yeast
2 cups bread flour
1 tb milk
2 tb olive oil
1/2 ts kosher salt

Method & Notes

  1. Mix 1/4 cup flour, 1/4 cup water, and the yeast together. Let rise for 30 minutes.
  2. Add all of the rest of the ingredients.
  3. Kneed for 10-15 minutes, adding as little flour as possible to make the dough workable. It should not be easy. A mixer makes this much easier.
  4. Rub a bowl with olive oil.
  5. Roll your dough into a ball.
  6. Roll the dough around in the oiled bowl. Cover with plastic wrap.
  7. Allow to rise for about an hour, until doubled.
  8. Punch down the dough, and reroll into a ball.
  9. Let rise another 45 minutes, then shape and bake.

Making it better

I like a little sourdough in my pizza dough. This is more for the structure than anything else. I had a sourdough baker come into the restaurant as a consultant.

He showed me his trick (actually one of them) to crusty, bubbly sourdough.

  1. The sponge: a handful of every batch of dough was put in the fridge. This was added to every new batch.
  2. Proofing: we would make the bread, then let it proof in the walkin overnight. I don't know why, but this makes a huge difference.

If you add the handful of old dough to the sponge in this recipe, and do the entire first proof in the fridge (takes about 18 hours) this will be incredible.

This recipe has been viewed 800 times.

Questions and Answers

Have a question about this recipe?

Enter it here:

Design, development, and hosting by Digitalus Media