There are many different styles of pizzas out there. Thick, thin crust, stuffed and calzone style just to name a few. In this article I will focus on one of the most important factors, freshness. Homemade pizza dough is fun and easy to make. If you have kids who like to help out in the kitchen, this could be a fun family project.
I have been making pizza dough at home for many years. The main ingredient, of course, is flour and if there’s one thing I’ve noticed, it’s that there’s a big difference between the brands. Of course, there are many types of flour, but I have found that bread flour or high gluten flour is the best for making pizzas. The difference in flavor between brands is usually not noticeable, until you try King Arthur flour. You will pay a little more but you will find a big difference in taste. So my first secret tip is to start with King Arthur bread flour. If you have access to a restaurant supply company, or want to order online, I would choose King Arthur High Gluten Flour. His name is Sir Lancelot.
The next main ingredient is yeast. There are many different types of yeast to start with. The most popular are the instant dry ones that you can find at any store, usually in a single-serving package. Baker’s yeast or commonly known as cake yeast is fresh and needs to be refrigerated. If you can find this type of yeast, I suggest you experiment and adjust according to your taste buds. Nothing can change the flavor of your dough more than yeast. You can also search online for pizza entrees. It amazes me how much flavor can be modified in any type of leavened bread.
The other ingredients don’t really affect the flavor much. Salt, sugar, oil, and water are pretty much the same anywhere. There are some experts who will argue that water is the secret ingredient. Most New York style pizzerias use it’s the water. I would say more about flour and yeast and how long you let the dough rest. There are many other salt and sugar substitutes that I have seen. Some people use sea salt or honey, but I haven’t found a noticeable difference.
In a bowl you want to combine 2 1/2 cups of flour, one tablespoon of sugar, one teaspoon of salt. Depending on the type of yeast you use, you can also add the yeast with the other dry ingredients. If you are not using instant yeast, I suggest mixing the yeast with a cup of warm water. The water temperature should generally be between 100 and 105°F. Hotter and it could kill the yeast and colder, the yeast will activate. If you’re using dry instant yeast, just add it to your other dry ingredients.
I like to use a Kitchen Aid style mixer with a dough hook, it just makes life easier. You can knead the dough by hand and the results will be just as good. Add all the ingredients to the mixer and I usually like to add a tablespoon of olive oil. This is optional, but it seems to add a little touch of flavor. Let the ingredients mix together for a good 10 minutes. Another trick you can experiment with is to add the flour and water, or actually most of the flour, say 2 cups and let sit for 15 minutes before adding the other ingredients and mixing.
While the dough is being kneaded in the machine, take a small bowl and pour about a teaspoon of oil into the bowl rubbing it all over. Add a little oil to your hands and turn off the mixer. You’ll know when the dough has finished kneading when the mixer is moving it into a single solid clump. The dough should be slightly sticky, not too wet and not too dry. You may need to add a little flour or a couple drops of water to get it all just right.
I like to take the dough out of the mixer and finish kneading it by hand. I eventually get the dough into a ball and put it in my bowl. Place a piece of Saran wrap tightly around the bowl and put it in the fridge for at least four hours. I usually like mine to sit overnight.
Well there you have it, a basic recipe with a couple of secrets. Go ahead and try it, it’s not hard. Soon you will have your own family recipe for homemade pizza dough and your friends and family will be begging you to make pizza for them.