Easy & Versatile Pizza Dough

Cooking with Rich

2021-02-09T16:00:00+00:00

Now this one may cause controversy since there can be a great deal of emotion and subjectivity involved in what may be considered the best pizza dough. Italian pizza's are usually a little thinner, but not always, American style pizza range between the subtle and the ridiculous when it comes to thickness. Then you get the arguments on the type of flour to use, the subtlety of the various ingredients (even though there are not that many). I am not even remotely qualified to enter into any such discussion so we are going with easy pizza dough ... not 'the best'.

So here I offer, thanks to Vicki, a fairly straight forward, easy to make, and versatile pizza dough that can be used for thin or thick style pizza as well as a number of other outcomes such as pizza bread (a little like focaccia), rolls or even a desert. The key is that you use a good active yeast (dry is fine as we do) and take your time.

Although the pizza dough below can be used within a few hours of making it really does need a little time to itself to do it's thing. Overnight in the fridge is arguably minimum, and sitting in the fridge for up to a week is not a problem either. Once your dough has risen the first time you can also freeze it in portions for later use.

I offer here only the ingredients and directions, below I have added a number of fairly good videos on how to knead, spin or flatten your dough once it's ready to use.

Useful videos:

Kneading Pizza Dough to Develop Gluten - Institute of Culinary Education
How to Stretch Pizza Dough - Städler Made
How to Spin Pizza Dough - Pagliacci Pizza
How to Stretch Pizza Dough by Hand - Jacob Burton

Easy & Versatile Pizza Dough

Preparation: Initial is 25-30 mins, resting can be up to a day
Cooking: Depends on your method of cooking
Serves: Should be enough for 5-6 medium thickness pizza bases

Ingredients

2.5 cups Warm water
2 – 2.5 Tsp active dry yeast
1 tsp sugar
7 cups all-purpose flour or 00 flour or a combination
1.5 tsp salt
6 tablespoons extra virgin olive oil
Have some extra flour on hand to add as you knead
Have some extra oil ready

Method

In a water jug, add 2.5 cups of warm water with sugar & yeast and stir gently & allow about 10 mins for the yeast to activate (when it starts to bubble on surface).
In a large mixing bowl, add flour, salt & olive oil and the yeast mix and stir gently with a spoon until the mix starts to combine.
Move the dough to a large wooden board or marble surface. Make sure you sprinkle some flour to ensure it doesn’t stick.
Kneed the dough for at least 10 mins.
To kneed, roll on top of itself and turn and keep going until it starts to become smooth. It is ready when it springs back if you poke it gently
Flip over and make into a ball, using your fingertips gently underneath as you turn.
Into a large bowl, pour some olive oil in the bottom so the dough doesn’t stick. Then place the dough in the middle and sprinkle some more olive oil on top so it doesn’t stick later, cover with cling wrap and set aside to rise (or proof).
Let it rise from 1 hour to 24 hours - It should at least double in size.
Carefully remove the dough and knead again for a couple of minutes only, not too much, just so it is again smooth, it will lose the bubbles. Shape into a ball and now you can cut into individual portions, anywhere between 4 and 6.
You will need to let these sit again for an hour or so or you can drizzle with oil wrap and place them in the fridge. The dough will keep in the fridge for at least 5 days, plus.
Making your pizza time! A deeper subject for a later post, when I can get it right :-) however .... here are some ...

Quick Pizza Making Tips To Keep You Going

A more comprehensive page on pizza making is on its way soon.

If cooking in a standard home oven it is worth investing in a pizza stone or pizza steel. If you don't have one try an ovenproof non stick pan. Preheat the oven, for at least 30-45 mins, to its highest setting, place the stone or pan on a rack in the middle of the oven and let it heat.
Take a piece and roll shape into a ball, cover and let it rise (proof) for 1 hour
Remove dough and stretch out into a round shape – don’t be tempted to use a rolling pin, although I have done so (for research), you are better to use your hands and maybe even try tossing with your fists. See the video links above in the blog section for methods.
Using your fingertips, push out a from the middle to create a small edge - slightly higher on the edge than the middle.
When making your pizza, if you don't have a peel, use a piece of cardboard or wooden chopping board, dust with semolina and place your pizza dough on top.
Once you are happy with the shape, start dressing your pizza.
For a tomato-based pizza, like a margarita, add some tomato sauce or passata, add grated or ripped mozzarella across the tomato sauce, sprinkle with some dried oregano – once cooked, add some ripped basil on top to serve.
For a simple natural option, drizzle olive oil and some dried oregano and mozzarella – once cooked, add some ricotta cheese on top to serve.
For a classic Pepperoni, add the tomato paste, and pepperoni slices and cheese of your choice and grate some parmesan cheese to serve.
When you are done with the topping, slide your pizza on to the stone or pan in the oven. Depending on thickness the pizza should be ready in about 12-15 mins (keep an eye on it).
Remove your pizza when the edges of the dough start to brown nicely.
Best to let is sit for 2-3 minutes, then slice and enjoy.

Half & half - pepperoni / prawn and tomato

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