Recipe Basic Same-Day Pizza Dough
- Thread starter TastyReuben
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mjd
Guru
A for effort right there.
Russ
NOTHING was ever "too much" when I was caring for my family.
GadgetGuy
(Formerly Shermie)
SAME-DAY PIZZA DOUGH
Makes one large or two small pizzas
INGREDIENTS
1 package (2 1/4 teaspoons) active dry yeast
1 teaspoon granulated sugar
2/3 cup warm water (105 to 115°F.)
1 and 2/3 cups unbleached, all-purpose or bread flour
1 teaspoon extra virgin olive oil, plus more to coat dough
3/4 teaspoon kosher salt
INSTRUCTIONS
1. In a liquid measuring cup, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes.
2a. FOR FOOD PROCESSOR: Insert dough or metal chopping blade in work bowl and add flour, olive oil and salt. With the machine running, pour the liquid mixture through the feed tube as fast as the flour absorbs it. Process until dough cleans the sides of the work bowl and forms a ball. Then process for 30 seconds to knead dough. Dough may be slightly sticky.
2b. BY HAND: Add flour and salt to a large mixing bowl. Make a well in the center, then pour in the yeast mixture and the oil and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead by hand until dough is elastic and satiny, approximately 10 minutes.
3. Form dough into one large ball or two small balls. Coat evenly with olive oil; transfer to a lightly oiled bowl(s), cover in plastic wrap, and leave to rise in a warm place for about 45 minutes.
4. Place dough on a lightly floured surface and punch down. Roll into desired crust sizes and place on baking pans lightly sprayed with vegetable oil cooking spray. Follow with a pizza recipe.
Recipe courtesy of Cuisinart
NOTE: I don't bake this on a metal pan. Instead, I crank my oven to 525F, let it heat for an hour (so I turn the oven on first thing), and bake this for two minutes on parchment paper directly on my pizza stone, then I remove the paper and continue baking for 8-9 minutes longer.
I also either shape this by hand (which makes a medium-thickness crust, or i roll it out to make a thin crust. If I'm doing a thin crust, I put my stone on the middle oven rack, and if I'm doing a medium-thick crust, I put my stone on the bottom rack.
I think I'll try this recipe!! Looks good!!!!
Ok, this is an overnight dough - not as airy as I like, but I'm assuming that's down to using 50% whole wheat flour, instead of all bread flour (and neither are my preferred flours).
Regardless, the taste and texture are wonderful. I'm sure that it didn't hurt that I brushed the edge with melted garlic butter as soon as it came out of the oven. Very happy overall, but not my best.
Topped with salami and chopped olives.
Regardless, the taste and texture are wonderful. I'm sure that it didn't hurt that I brushed the edge with melted garlic butter as soon as it came out of the oven. Very happy overall, but not my best.
Topped with salami and chopped olives.
rascal
Forum GOD!
Ok, this is an overnight dough - not as airy as I like, but I'm assuming that's down to using 50% whole wheat flour, instead of all bread flour (and neither are my preferred flours).
Regardless, the taste and texture are wonderful. I'm sure that it didn't hurt that I brushed the edge with melted garlic butter as soon as it came out of the oven. Very happy overall, but not my best.
Topped with salami and chopped olives.
I'm doing this when we get some "proper" cheese.
Russ
JAS_OH1
Forum GOD!
That's beautiful work!Ok, this is an overnight dough - not as airy as I like, but I'm assuming that's down to using 50% whole wheat flour, instead of all bread flour (and neither are my preferred flours).
Regardless, the taste and texture are wonderful. I'm sure that it didn't hurt that I brushed the edge with melted garlic butter as soon as it came out of the oven. Very happy overall, but not my best.
Topped with salami and chopped olives.
GadgetGuy
(Formerly Shermie)
medtran49
Forum GOD!
You can freeze yeast as well. During Covid when there was no yeast to be found, we found a 2 pound bag at the restaurant supply. I am still working on using that up. I just refill the jar I keep in the refrigerator when it's empty.
JAS_OH1
Forum GOD!
Hey, if you are freezing pizza dough, do you let it rise and then freeze it?SAME-DAY PIZZA DOUGH
Makes one large or two small pizzas
INGREDIENTS
1 package (2 1/4 teaspoons) active dry yeast
1 teaspoon granulated sugar
2/3 cup warm water (105 to 115°F.)
1 and 2/3 cups unbleached, all-purpose or bread flour
1 teaspoon extra virgin olive oil, plus more to coat dough
3/4 teaspoon kosher salt
INSTRUCTIONS
1. In a liquid measuring cup, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes.
2a. FOR FOOD PROCESSOR: Insert dough or metal chopping blade in work bowl and add flour, olive oil and salt. With the machine running, pour the liquid mixture through the feed tube as fast as the flour absorbs it. Process until dough cleans the sides of the work bowl and forms a ball. Then process for 30 seconds to knead dough. Dough may be slightly sticky.
2b. BY HAND: Add flour and salt to a large mixing bowl. Make a well in the center, then pour in the yeast mixture and the oil and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead by hand until dough is elastic and satiny, approximately 10 minutes.
3. Form dough into one large ball or two small balls. Coat evenly with olive oil; transfer to a lightly oiled bowl(s), cover in plastic wrap, and leave to rise in a warm place for about 45 minutes.
4. Place dough on a lightly floured surface and punch down. Roll into desired crust sizes and place on baking pans lightly sprayed with vegetable oil cooking spray. Follow with a pizza recipe.
Recipe courtesy of Cuisinart
NOTE: I don't bake this on a metal pan. Instead, I crank my oven to 525F, let it heat for an hour (so I turn the oven on first thing), and bake this for two minutes on parchment paper directly on my pizza stone, then I remove the paper and continue baking for 8-9 minutes longer.
I also either shape this by hand (which makes a medium-thickness crust, or i roll it out to make a thin crust. If I'm doing a thin crust, I put my stone on the middle oven rack, and if I'm doing a medium-thick crust, I put my stone on the bottom rack.
I mix it up, let it do its first rise, then I punch it down and portion it out, ball it, then freeze it. When I want to have pizza, I thaw it in the fridge overnight, then set it out on the counter for a couple of hours to come up to room temp and go from there.
JAS_OH1
Forum GOD!
Thanks!
Yeah I just made a batch using sourdough discard, yeast, 00 pizza flour, and metastatic malt powder (enough for 1 pizza) and I am going to use it tomorrow night so not going to freeze it. I only made enough for one batch to make sure that it's going to taste good and if I like it I will make a bunch of it and freeze it.
If it's going to be in the refrigerator, should I just cover it and let it do it's rise tomorrow? I have it in an oiled bowl with plastic wrap over it right now. Should I let it rise today, punch it down, and then wrap it in plastic wrap tightly before putting it in the refrigerator?
Last edited:
Yeah, just covering it in the fridge should be fine. It’ll still do its first rise, just much, much slower, which is a good thing. Just take it out an hour or two before you’re going to bake.
JAS_OH1
Forum GOD!
I ended up letting it rise at room temperature in the oiled bowl. I punched it down and wrapped it tightly in plastic wrap in a different bowl. Is it going to blow up the plastic do you think? Should I have just left it in the oiled bowl covered with plastic wrap?
It should be fine. The fridge will slow it way down.