Wednesday, June 20, 2012

Basic Pizza Dough


There might be a hundred pizza dough recipes out there and another one thousand ways to combine different toppings for the best pizza. As a beginner making pizza from scratch, I find this basic dough recipe simple enough to follow, and produces good result. My only gripe seems to come from my unpredictable mood for pizza, which makes waiting patiently for the dough to rise, a chore. Perhaps I should make them ahead and store them in freezer.
Basic Pizza Dough
adapted from marthastewart.com
Ingredients
2 packets active dry yeast
2 tablespoons sugar
1/4 cup olive oil
2 teaspoons salt
1 1/2 cup warm water
4 cups all purpose flour

Direction
  1. Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  2. Whisk sugar, oil, and salt into yeast mixture. 
  3. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. 
  4. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. 
  5. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

Cook's Note

To freeze, you can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.


Bacon and Caramelized Onion Pizza.

Bacon and Egg Breakfast Pizza.

Basically not much kneading is needed. I only used the spatula to mix the ingredients together and lightly knead the dough until it was smooth. It took me lesser than 10 minutes to put the dough together and while waiting for it to rise, I prepared the toppings. After rising, I formed the dough using my hands, as I did not want to pull out the rolling pin. It works well too.


I am sharing this with Miz Helen's Full Plate Thursday 6-21-12.

14 comments:

  1. Love the breakfast egg one. Looks so yummy! I always use bread flour for my pizza. Next time give it a try.
    Have a nice day!
    Anuja

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    Replies
    1. That is a great idea! I shall get a box of bread flour and try to make this again. Which brand of bread flour do you recommend?

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    2. I get it from the Waitrose counter at my super market. Ask your baking supplier for a high gluten flour. BTW your cat is cute. I like the "ballistic" sound of your new blog. Looking forward to your rantings :D

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    3. Thanks for visiting my other blog as well! :D

      Anyway, is high gluten flour = high protein flour? I've seen boxes labelled high protein flour with photos of breads and buns on it, but can't be sure.

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  2. Your pizza looks scrumptious! Just like Anuja, I always use bread flour for all bread and pizza recipes. The all-purpose flour that are used by US recipes contains more gluten than ours, so to get the maximum result, I always use bread flour even though the recipes calls for AP flour. High gluten flour is not the same as high protein flour, but bread flour sometimes is called high protein flour. You can buy the bread flour from any supermarket or bakery supplier.
    Enjoy your shopping! :)

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    Replies
    1. Wow, didn't know that there is a difference of gluten level in US AP flour and our AP flour. No wonder sometimes the recipe didn't exactly work too well. Thanks to everyone's encouragement, I will pick up a box flour and make more pizzas this weekend!

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  3. freezing is a good idea, saves time and caramelised onions sounds tasty. Like the rest of them, i also use bread flour for my pizza dough . I think for pizza, it's quite alright to use normal plain flour or a combination for both since they are just like flatbreads..but if you're making rolls, i think it's better to get high protein flour, they rise better and gives better texture to your breads or rolls.

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    Replies
    1. I've never tried making rolls and bread, hence never bought bread flour. Glad to know that AP also works for pizza!

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  4. Your pizza looks really delicious, especially with the egg! Besides bread flour, I have also tried using wholemeal flour for pizza base, and it also works pretty well.

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    Replies
    1. Wholemeal flour sounds healthy! Looks like I am spoiled with flour choices!

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  5. Your Pizza looks awesome, that breakfast pizza looks so delicious. Hope you are having a great week end and thank you so much for sharing on Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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    Replies
    1. It was a pleasure to share on Full Plate Thursday. Thanks for dropping by!

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  6. Hi Riceball,

    Would you believe I've never made Pizza, ever!!! Must change that immediately. Your Pizza looks scrumptious and I don't even LOVE pizza! (I do like it on occasion:)

    Thank you so much for sharing these recipe ideas. Please don't make me choose though:)

    P.S. My name is Louise and we would love to have you join us on the Picnic. The letter K is yours for sure!!! It is just going to be one delicious picnic! If you have any questions, feel free to email me acalenda [at] mail [dot] com. And when you get a chance, if you could, email me your email address so I can send you the other picnic goodies. Thanks so much. I'm so glad to have "met" you and your tasty blog!!!

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    Replies
    1. Ok, thanks for the heads up! I will try to come up with my K recipe soon!

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Thank you for spending some time to let me know who you are, and what you think. Your comments are greatly appreciated.

Hope to see you again soon and have a wonderful day. Cheers.