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04 May 2010

Pizza Dough

I've been making pizza dough for years. It's great for pizza, of course, but it's also great for calzones, bread sticks, and plain old bread.

I've always made the dough by hand in the past, but since I make it much more often, and in larger quantities, I use my KitchenAid with the dough hook.

I also weigh all ingredients (as opposed to volume measurements). It's more accurate and repeatable, and it's actually easier.

This recipe scales the ingredients to match the one in Bob's comment.

The Dough

  • 750 grams high gluten or AP flour
  • 500 grams (.5 liters) cool water
  • 3 grams SAF instant yeast
  • 12 grams salt
  • 48 grams olive oil

Note: You can use bread flour or just all-purpose flour. AP will yield a softer crust.
  1. Mix the flour with the gluten and salt. If you're using instant yeast, add that now, then add the water and olive oil. If you're using active dry yeast, proof it according to the package directions.

  2. Add the flour mixture to the wet ingredients and mix with a whisk.

  3. Knead with the dough hook for 10 minutes.

  4. Remove the dough to a cutting board, and using as little extra flour as possible, knead
    for another minute by hand until you have a smooth ball.

  5. Move the dough to a large, oiled bowl, cover with a damp towel, and let rise for 2
    hours at room temperature or 6 to 24 hours (or a couple of days) in the refrigerator. The dough will double in size at room temperature, and not quite double in the refrigerator.

Here's the dough before and after rising (click to enlarge).

3 comments:

Bob del Grosso said...

It looks good Don Luis!

Here is my recipe

579.000 grams Hi-Gluten Flour
2.000 grams SAF (Instant) Yeast
9.000 grams Salt, fine
37.000 grams olive oil
392.000 grams/ml Cool water

Sometimes I sub some cake flour or AP flour if I want a more delicate crust. I don't so it often though because I prefer it to be chewy.

As you can see I sue much less salt. I'm not sure that it would not be better with more, but it's pretty good.

(Love the picture of Frank with the milk and cookies!)

Don Luis said...

Thanks for the advice I will certainly try it with less salt. I didn't notice the crust being salty, but I'd rather not use more than I need.

Roxie said...

Ive been dying to make my own dough for pizza and calzones. thanks for the recipe.