Pizza is a beloved dish worldwide, and making it from scratch can be a fun and rewarding experience. The dough is one of the most critical components of a great homemade pizza. While many recipes can seem daunting, making pizza dough is quite simple. Understanding the ingredients' role in the recipe is key to creating the perfect crust. In particular, the choice of flour can make a significant difference in the texture and flavor of the dough. This response will explore the differences between bread and all-purpose flour when making pizza dough.😋🍕
What is Pizza Dough?
Pizza dough is the foundation of any pizza. It is a mixture of flour, water, yeast, salt, and sometimes sugar and oil, kneaded together to form a smooth, elastic dough. This dough is then allowed to rest and rise, giving it time to develop a delicious flavor and texture.
Once the dough has risen, it can be rolled out and shaped to fit a pizza pan or stone, topped with sauce and toppings, and then baked to perfection. Good pizza dough should be slightly chewy, crispy on the outside, and able to support the weight of the toppings without becoming soggy. The flavor should be subtle and complement the toppings without overpowering them.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-Purpose Flour: Provides the main structure and body of the dough.
- Warm Water: Activates the yeast, hydrates the flour, and helps form the dough.
- Instant-dry Yeast: Acts as the leavening agent, causing the dough to rise.
- Granulated Sugar: Feeds the yeast, aiding in fermentation and adding a hint of sweetness to the dough.
- Kosher Salt: Enhances the flavor of the dough and regulates the yeast's fermentation.
- Butter (Softened): Contributes to the dough's richness and tenderness.
- Olive Oil: Adds a touch of flavor and helps prevent the dough from sticking during kneading and rising.
Tools you'll need
How to Make Pizza Dough
Note: The full instructions are provided in the recipe card below.
Combine the flour, sugar, yeast, and kosher salt in the stand mixer bowl with the dough hook attachment.
While the mixer is running, add the warm water and butter and knead until the dough forms a ball. If the dough is sticky, add flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead it into a smooth, firm ball with a lightly oiled hand.
Grease a large bowl with the 2 teaspoons of olive oil, add the dough, cover the bowl with plastic wrap, and put it in a warm area to let it double in size, about 30 minutes. Turn the pizza dough onto a lightly floured surface and divide it into 4 equal pieces for large or 7 for medium. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes—form and bake as desired. Enjoy!
Substitutions
- Flour: All-purpose flour can be substituted with bread or gluten-free flour for those sensitive to gluten. Whole wheat flour can add more nutrition and fiber to the dough.
- Yeast: Active dry yeast can be used instead of instant dry yeast, but it requires proofing in warm water before adding it to the dough. Fresh yeast can also be used, but the amount needed will differ.
- Sugar: Honey or agave nectar can be used instead of sugar to add a different flavor profile to the dough.
- Oil: Olive oil can be substituted with canola, vegetable, or melted butter. Each of these oils will affect the flavor and texture of the dough differently.
Variations
- Whole Wheat Pizza Dough: Use 100% whole wheat flour instead of all-purpose flour for a healthier option.
- Garlic Pizza Dough: Mix in minced garlic or garlic powder to give the dough a savory kick.
- Sourdough Pizza Dough: Use sourdough starter instead of yeast to give the dough a tangy flavor and a chewy texture.
- Gluten-free Pizza Dough: Use a gluten-free flour blend instead of all-purpose flour for those sensitive to gluten.
- Cauliflower Pizza Crust: Use grated cauliflower as a base instead of flour to create a low-carb, gluten-free pizza crust.
How to Serve
- Pizza: the most common way to serve pizza dough is to use it as the base for a delicious pizza! Roll out the dough to your desired thickness, add your favorite sauce and toppings, and bake in the oven until the crust is crispy and golden brown.
- Breadsticks: Cut the pizza dough into strips and bake them in the oven until they're crispy on the outside and soft on the inside. Serve with marinara sauce, garlic butter, or any other dipping sauce you choose.
- Calzones: Fold the pizza dough in half and fill it with your favorite pizza toppings, sealing the edges to create a pocket. Bake in the oven until the crust is crispy and the filling is hot and bubbly.
- Flatbread: Roll out the pizza dough into thin rounds and bake in the oven until crispy. Top with your favorite toppings, such as roasted vegetables, cheese, and herbs, for a delicious and easy appetizer.
How to Store
Place the pizza dough in an airtight container or a well-sealed plastic bag, ensuring all the air is removed to prevent drying out. Refrigerate the dough for up to 1-2 days. This will help the dough maintain its freshness and be ready for shaping and baking when making your pizza.
Make-Ahead
Pizza dough is a great make-ahead option for busy weeknights or for hosting a pizza party. To make pizza dough ahead of time, prepare it as directed in the recipe and allow it to rise once. After it has risen, punch it down and shape it into a ball. Place the dough ball in a lightly oiled bowl, cover it with plastic wrap, and refrigerate for up to 24 hours. When ready to use, remove the dough from the refrigerator and allow it to come to room temperature for 30 minutes before rolling it out and adding toppings.
How to Freeze
To freeze pizza dough, shape it into a ball and place it in a freezer-safe plastic bag. Squeeze out any excess air from the bag, seal it tightly, and label it with the date. The pizza dough can be frozen for up to 3 months. To thaw the dough, remove it from the freezer and place it in the refrigerator for 24 hours. Once thawed, bring the dough to room temperature for 30 minutes before rolling it out and adding toppings.
Tips for Making The Best Pizza Dough
- Use high-quality ingredients: Start with fresh, high-quality flour, yeast, and other ingredients. Fresh ingredients will give the dough a better flavor and texture.
- Measure accurately: Measure out all ingredients carefully to ensure the right ratio of ingredients and consistency of the dough.
- Knead the dough properly: Knead the dough until it's smooth and elastic, which helps to develop the gluten and creates a chewy texture.
- Let the dough rise properly: Give the dough enough time to rise, which allows the yeast to activate and produce carbon dioxide, giving the dough a light and airy texture.
- Don't overwork the dough: Handle it gently once it has risen to prevent it from becoming tough or dense.
- Preheat your oven: Make sure your oven is fully preheated to the correct temperature before baking the pizza, which helps to create a crispy crust.
- Use a pizza stone or steel: Baking your pizza on a hot pizza stone or steel helps to create a crispy crust and evenly cooked toppings.
- Don't overload the pizza: Be careful not to overload the pizza with too many toppings, which can make the crust soggy and prevent it from cooking evenly.
FAQ
My dough is too sticky. What should I do?
If your dough is too sticky, add more flour, one tablespoon at a time, until it becomes workable. Ensure not to overdo it with the flour, as excessive additions can dry the dough.
The dough is too dry and won't come together. How can I fix this?
If your dough is too dry, add small amounts of warm water, one tablespoon at a time, and continue kneading until it reaches the desired consistency.
Why isn't my dough rising?
Several factors can affect dough rising, including outdated yeast or insufficient time for fermentation. Ensure your yeast is fresh, and allow the dough to double in size in a warm, draft-free place.
My dough doesn't stretch easily when shaping it. What's the issue?
If your dough resists stretching, it may not have been given enough time to relax during the resting phase. Allow it to rest longer, and ensure you're using the correct stretching technique.
The pizza crust is too thick or too thin. How do I achieve the desired thickness?
Achieving the right crust thickness is a matter of personal preference. To make it thicker, use a larger portion of dough. For a thinner crust, stretch the dough or divide it into more portions for smaller pizzas.
Why does my pizza dough come out tough and chewy?
Over-kneading the dough can make it tough and chewy. Knead it until it's smooth and elastic, but don't overdo it. Also, be cautious not to roll it too thin when shaping, as this can result in a tougher texture.
The dough doesn't rise during baking. What's going wrong?
If the dough doesn't rise during baking, it may have been overworked during shaping or rolled out too thin. A properly risen dough should have a chance to puff up during baking.
My dough sticks to the counter or pan. How can I prevent this?
Use a light dusting of flour on the work surface and your hands when handling the dough. If baking on a pan, use parchment paper or cornmeal to prevent sticking.
The crust is pale and not browning. How can I achieve a nicely browned crust?
To achieve a browned crust, make sure your oven is preheated to a high temperature (around 475-500°F or higher) and place the pizza on a preheated pizza stone or directly on a hot oven rack. This will help create a crisp, golden-brown crust.
Related Recipes:
Recipe
Easy Pizza Dough
Ingredients
- 1 kg all-purpose flour
- 550 ml warm water (110 F -120 F)
- 10 g Instant-dry Yeast
- 75 g granulated sugar
- 15 g kosher
- 75 g butter softened
Instructions
- In the stand mixer bowl with the dough hook attachment, combine the flour, sugar, yeast, and kosher salt. While the mixer is running, add the warm water and butter and knead until the dough forms into a ball.
- If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- Scrape the dough onto a lightly floured surface and gently knead it into a smooth, firm ball with a lightly oiled hand. Grease a large bowl with the 2 teaspoons of olive oil, add the dough, cover the bowl with plastic wrap, and put it in a warm area to let it double in size, about 30 minutes.
- Turn the pizza dough onto a lightly floured surface and divide it into 4 equal pieces for large or 7 for medium. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes—form and bake as desired. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.