How To Make Pizza Dough

How to Make Pizza Dough
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Tired of buying pizza dough that you wish you hadn't bought when you read the ingredients? Want to
make good pizza dough with few ingredients easily? Well, this is how you do it.
Edit Ingredients
1 cup of hot water (around 105 degrees Fahrenheit)
1 tablespoon of sugar
1 tablespoon of yeast or pancake mix
1/2 tablespoon of salt
1 tablespoon of olive oil
A little over 2 cups of flour

Steps 1
Put the hot water in a pan. Add yeast and sugar. Stir lightly and let sit for 5 to 10 minutes until the yeast
activates by turning into a foam on top of the water. Add the salt and oil.
2 Gradually add in the flour as you stir the mixture simultaneously. You know you have added enough
flour when the mixture becomes too thick to stir.
Knead the dough. It is ready when it is glossy and tacky, but not sticky; a small amount pinched off can
be stretched (by pinching and pulling) thin enough to let light pass through.
Take the dough out of the bowl and put it on a clean, well-floured surface. A wooden board or clean
table is best. Make sure it is at a height where you are comfortable working. If it is very moist or sticky,
sprinkle additional flour over the top.
Gather the dough into a pile and begin pressing it together. Press the heels of your hands firmly into the
dough, pushing forward slightly.
Fold the far edge of the dough upwards, towards you, and press it into the middle of the ball. Rotate it
slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
4
Let rise up for upto 1 hour at room temperature or 5 hours in the refrigerator.
Place on a floured counter and flour the top of the dough.

6
Cut the dough into two round balls and repeat the following steps for each piece.
Flatten one ball with your hand until about 1 or 1 1/2 inches (2cm - 4cm) thick.
7
Pick up the disk of dough, and pinch the dough about 1/2 inch (1.27cm) from the edge. Try and stretch
as you pinch, repeat this all around the edge.
8
When the disk of dough has been stretched enough to start to be floppy, proceed to tossing.
Make a fist and drape the dough over your fist.

Make a fist of the other hand and slip it under the dough next to your other fist.
Carefully move your fists apart stretching the dough more.
Shift your fists (left towards your face, right away) so the dough rotates while stretching.
When the dough has reached about 8 inches (20cm) in diameter, you can quickly move your left fist in
an arc that goes backwards towards your face. Do this while twisting your right fist forward away from
your face. If you give a a little push upwards with your right fist the dough will spin like a Frisbee.
Practice how it feels to balance the force of the fist twists equally. This will keep the pizza from spinning
off into the corner (or worse).
Be sure to catch the falling spinning pizza as gently as you can with your two fists to avoid tearing.But if
tearing just start over and do the spinning process over again.
You are here: home > recipes > pizza
pizza
© David Loftus
pizza dough
servings
makes 6 to 8 medium-sized thin pizza bases
method
This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s best made with Italian Tipo
‘00’ flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it
in Italian delis and good supermarkets. If using white bread flour instead, make sure it’s a strong one that’s high in gluten,
as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and
flavour if you like.
Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive
oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the
sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together,
work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a
warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is
called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer)
until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount
of dough is enough to make about six to eight medium pizzas.
Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them
out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your
dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do
when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly
larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop
them into the fridge.
• from Jamie at Home

ingredients
• 1kg strong white bread flour or Tipo ‘00’ flour

or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water

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How to Make Pizza Dough

1 cup of hot water (around 105 degrees Fahrenheit)

1 tablespoon of yeast or pancake mix

1/2 tablespoon of salt

1 tablespoon of olive oil

A little over 2 cups of flour

Place on a floured counter and flour the top of the dough.

Make a fist and drape the dough over your fist.

Carefully move your fists apart stretching the dough more.

You are here: home > recipes > pizza

• from Jamie at Home

• 1kg strong white bread flour or Tipo ‘00’ flour

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