Best Pizza Dough Ever!


image-3

Hello there Vanilla-beaners,

If you’re here, reading this, you are a Vanilla-beaner, like it or not.

I have made my own pizza dough countless times in the past with sadly, just “ok” results. “Not worth the effort”, I used to say and often opted to buy from the bakery which was fine, until now.

Since having tried this recipe, I really don’t want to buy store-bought dough ever again. It is fool-proof and the result is a deliciously crispy “stand-up-to-toppings” kind of crust. That means you cut a wedge, hold it up and the crust stays perfectly straight and when you bite into it, there is a rewarding crunch. My mouth is watering already. When isn’t it watering…really. 

My husband who is a self-proclaimed pizza crust expert said that it was amazing! So there you have it, its confirmed.

I have a follow-up recipe for 30-minute BBQ Chicken Pizza. Perfect for when you have this dough all ready to go in the fridge (or freezer. You can thaw in the fridge one day ahead)

Here goes!

Note: This recipe calls for 1 lb of all-purpose flour. I used bread flour and found that I did not have to use the whole amount. This is because certain types of flour require less liquid. In my case. I had a a little less than a cup of flour left over. If this happens to you, don’t stress, its fine. 🙂

The Best Pizza Dough Ever!

Tips + Tricks 

  • When dissolving the yeast, use hot water – as in water that’s at a temperature your hand can stand. If your hand likes it, the yeast will like it.
  • Adding a tablespoon of flour to the yeast while it’s dissolving will make for a better rise (better rise = better dough).
  • “Knocking down” the dough refers to throwing it firmly against your work surface while holding on to one end. Fold the dough in half, then do it again. This helps to evenly distribute the yeast.
  • For storing the dough in a “warm dry place,” try your dryer shortly after it’s been used. (My dryer is upstairs 🙂 so I heated my oven to 175F for and then shut it off , waited a little and then put my dough in)
yield: ABOUT 3 (12-INCH) PIZZAS
prep time: 20 MIN
cook time: 10 MIN

INGREDIENTS:

1 Tablespoon active dry yeast
1 teaspoon sugar
1 1/4 cups hot water
1 pound all-purpose flour, sifted
2 teaspoons salt
Extra flour for dusting work surface

DIRECTIONS:

In a large bowl, dissolve the yeast, sugar and 1 tablespoon all-purpose flour in the hot water. Let sit for 10 minutes.

Mound the flour on your work surface and sprinkle in the salt. Use a fork to incorporate the two ingredients then form a large well in the center of the flour.

Pour the dissolved yeast mixture into the center of the well and then little by little, use a fork to pull flour from the well into the center. Continue until mixture begins to thicken.

Using your hands, begin kneading the dough until it comes together. Continue kneading until all (or most, see note above) of the flour has been incorporated evenly into the dough. Shape it into a ball.

Place the dough into a greased bowl and cover it with a greased piece of parchment paper.

Let it rest for one hour in a warm, dry place until it doubles in size.

Knock down the dough on your floured work surface then cut it into the desired amounts.

Place the dough onto a greased cookie sheet and cover it again with a damp towel. Let the dough rise a second time for one more hour.

Knock down the dough sections a second time then roll it into the desired shape, top it with your desired toppings and bake it in a 500ºF oven until golden brown.

Pictures

Mixing the salt with the flour

Mixing the salt with the flour

Making a well...

Making a well…

After having poured in the  yeast mixture. I quickly incorporate the flour with a fork. Going along "eroding" the edge.

After having poured in the yeast mixture. I quickly incorporate the flour with a fork. Going along “eroding” the edge.

Formed dough into a ball. Some flour was left over.

Kneaded and formed dough into a ball. Some flour was left over.

After the dough has risen the first time, it was full of air bubbles, time to punch it down

After the dough has risen the first time, it was full of air bubbles, time to punch it down

Punch it down to eliminate air bubbles

Punch it down to eliminate air bubbles

image-8

The dough has risen a second time here. I punched or knocked the dough down one more time

I was freezing mine so I wrapped each dough ball in parchment and placed in a zip-lock bag. (i made two batches of dough today)

I was freezing mine so I wrapped each dough ball in parchment and placed in a zip-lock bag. (i made two batches of dough today)

Original recipe from Just a Taste http://www.justataste.com/2010/01/the-ultimate-pizza-dough/

Next Post: 30-minute BBQ Chicken Pizza

Enjoy!

About Vanilla Bean Online / Pomp and Passion

Thank you for visiting! I sincerely hope you enjoy what I've got to share.
This entry was posted in Recipe, Snack food and tagged , , , , , , . Bookmark the permalink.

One Response to Best Pizza Dough Ever!

  1. Pingback: 30-Minute BBQ Chicken Pizza | Vanilla Bean Online

Send me your comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s