Pizza Dough Recipe – Immaculate Bites

Why is there an easy pizza dough recipe?

Let’s be honest, making homemade pizza is not the most glamorous or exciting topic. Most people get obsessed with pizza toppings and not with the pizza dough. But times have changed, and there are many people who are deeply researching how to make the best pizza dough.

Even better, a good pizza dough doesn’t even need any toppings — just a drizzle of garlic butter or olive oil and you’re good to go, so it’s nice to have your favorite recipe on hand. Plus, it’s super easy once you get the hang of it.

So how do you make your pizza crust as delicious as your toppings? Let’s get started.

Ingredients for pizza dough

With flour, water, yeast and salt you can make a pretty good pizza dough, but I wouldn’t be satisfied with it. cute Proper; a recipe needs something special to stand out, and for this recipe I decided to use the following ingredients to make the best pizza dough:

1. yeast – You’ll also need warm water (ideally around 105-110°F/40-46°C) and sugar to activate the yeast.
2. All purpose flour It produces a softer crust than bread flour, so if you prefer a firmer crust, choose bread flour.
3. taste – garlic powder, Italian seasoningAdding salt will enhance the flavor even more.
4. Olive oil This will result in a softer, more moist dough, but you can omit it if you prefer a chewier dough.

How to make pizza dough

Make the dough

• Activating yeast – In a large bowl, combine the warm water, sugar, and instant or dry yeast. Leave to sit for about 5 minutes until foamy. (photo1)
• dry material – In a medium bowl, combine flour, garlic powder, Italian seasoning, and salt. (Photo 2)
• make material – Gradually pour the dry ingredients into the wet ingredients, mixing after each addition. Add the olive oil and stir vigorously with a wooden spoon or clean hands until the mixture is thoroughly combined. A springy ball will form and begin to pull away from the sides of the bowl.
• Knead – Turn the dough out onto a lightly floured surface. Knead for 6-7 minutes or until smooth and elastic. The dough will still be a little sticky but you can still handle it with your hands. (Photo 3)
• rise – Generously oil another large clean bowl and use a pastry brush to coat the bowl all over, including the sides. Place the dough in the bowl and cover with a kitchen cloth. Place in a warm place to rise for 30 minutes to 1 hour, or until the dough has doubled in size. (Photo 3)

Make pizza

• preheat Preheat your oven to 425°F (215°C) and allow it to reach that temperature when you’re ready to bake the pizza. (For a crispier crust, go as hot as you can, probably no higher than 500°F (260°C).)
• roll – Once the dough has risen, gently deflate it with your hands and transfer to a lightly floured surface. Knead 3 to 5 times until smooth. Roll out with a rolling pin to a 12-inch circle or by tapping with your hands. (For a thinner crust, divide the dough into 2 balls and roll each separately.)
• Making the Pizza Dough – Line a pizza pan with parchment paper and transfer the dough to the pan. Pinch or fold the edges to form the edges of the crust. Poke holes all over the center with a fork to prevent the dough from curling in the oven.
• topping – Add your toppings of choice (pizza sauce, cheese, veggies, pepperoni, etc.) and bake in the preheated oven for 13-15 minutes or until cheese is melted and toppings are done.
• serve – Allow to cool for 1-2 minutes before slicing and serving.

Recipe Tips: Be careful not to put too many toppings on your pizza, otherwise it will cook evenly and the crust will get soggy. Also, don’t put toppings in the middle so it cooks evenly. This is a tip I learned when I worked in a restaurant.

pizza topping ideas

Some people like a simple cheese and pepperoni pizza, while others like their pizza loaded with flavor. Here are some ideas:

1. Pizza sauce It’s quite versatile. Marinara, Spaghetti sauce, Plague, Roasted red pepper sauce, Ranch Dressing White pizza and Bolognese All work
2. Pepperoni, salami, ham and other cold cuts
3. Sliced ​​onions (red or white)
4. Italian sausage (or your favorite sausage)
5. Bacon and ham
6. Black and green olives
7. mushroom
8. Red, yellow, green bell peppers, jalapenos, banana peppers, etc.
9. Grated cheese (mozzarella, fontina, gorgonzola, goat cheese, manchego, cacheval, provolone, etc.)
10. Crumbly cheese (such as blue cheese or feta)
11. Spinach, feta cheese and black olives are a perfect combination
12. Make a Margherita pizza with fresh mozzarella, Marzano tomatoes, basil and olive oil.
13. The ham and pineapple is my favorite pizza and a must have on your list, the BBQ chicken and pineapple is also incredibly delicious.

Tips and Exchanges

1. I love Olive oilIn this recipe, the oil is a flavorful one, but feel free to substitute it with any cooking oil such as canola, sunflower, soybean, or vegetable oil. Neapolitan pizza dough is oil-free, so you can omit the oil if you want a chewier crust.
2. Sourdough Pizza The crust is excellent. The recipe for Neapolitan pizza dough is 500 grams of flour, 300 grams (or ml) of water, 50 grams of sourdough starter, and 10 grams of salt. It’s enough for two pizzas. The pizza dough is rolled out to the desired size and thickness, rather than rolled out.
3. pizza stonePlace a pizza stone in a cold oven and heat to 500°F (260°C). Gently slide the pizza onto the stone. Bake until the crust is lightly browned and the cheese is melted. Remove the pizza and turn the oven off.
4. Pizza ovenIf you are lucky enough to get your hands on this pizza, enjoy it! Most pizza restaurants bake their pizzas at 600-800°F (315-425°C).
5. FlammkuchenWhile not authentic, you can make a French-German pizza by rolling out the dough thinly, spreading it with sour cream, adding sautéed mushrooms with caramelized onions and fontina cheese, and baking it.

Advance preparation and storage

Once made, you can store the dough wrapped in plastic wrap in the refrigerator for up to 1 week (the longer it rises the better the dough will taste), or you can roll the dough into a ball, place it in an airtight bag and freeze it for up to 6 months.

If your pizza dough is frozen, thaw it, let it come to room temperature, knead it, and let it rise again. Roll out the dough and enjoy with your toppings.

What goes well with pizza

Beer! Oh, I don’t have that recipe. Breadsticks, Garlic Butter,and Tossed Salad That’s great. What about the leftover fabric? Fruit Pizza For dessert. Delicious!

More Great Italian Recipes to Check Out

1. Bruschetta
2. Chicken Cacciatore
3. Focaccia bread
4. Chicken Masala
5. Shrimp scampi pasta

This blog post was originally published in October 2019 and has been updated with additional tips and beautiful photography.