I recently gave you the recipe for homemade pizza dough. Although it seems a more or less simple process, there are a number of tips for a perfect pizza dough.
Tips on ingredients
Regarding the ingredients, the ideal is to use strength flour, a special bakery flour that has more gluten content and allows you to obtain a fluffier dough.
In any case, with normal flour, good results are obtained, especially if part of the flour is replaced by semolina, about 20-30 gr. maximum, with what will be a more crunchy and rustic dough.
According to the yeastI usually recommend using dry granulated baker’s yeast, which is very stable and has a long shelf life. It is used mixed with flour. But if we use fresh yeast, in block, it must be mixed with warm water before adding it to the rest of the ingredients.
Tips on fermentation
If we are in summer it is not necessary, but to enhance the fermentation we must temper the water before, which must be at 37º, let’s say the body temperature. To do this, take hot water from the tap, or heat it for a few seconds in the microwave. If the water exceeds this temperature we run the risk of killing the yeast, which is a live ferment, so the dough would not rise.
In winter, if it’s really cold in the kitchen, it can take a lot for the dough to rise. The ideal is a warm room temperature, around 25º minimum.
One trick when this happens is to put the dough in the preheated oven for a few minutes. To do this, we turn on the oven for 3-4 minutes, just enough so that it has about 30º inside, we introduce the dough into the bowl and it is inside the oven, closing the door to keep it warm.
A simple way to prepare the dough, for those who have bread machine, is to introduce the ingredients in the machine, starting with the water and the oil, continuing with the flour, the salt and the yeast, and programming the kneading cycle. Once finished, it is stretched with a roller and baked in the same way that we have explained.
Finally, a professional Italian “pizza maker” friend tells me his trick, which he says makes the dough more digestible. Its “secret” is that it ferments very slowly, in the refrigerator for 24 hours. Said remains in case someone wants to try it.
If we add liquid ingredients, such as crushed tomato, it is better to drain it well to prevent excess water from wetting the dough and leaving it raw when baked.
One way to make the dough very crisp is to bake it for 5 minutes without filling, add the ingredients and finish cooking another 5-10 minutes.
Pizza ovens reach 300º C or even more, and have stone or refractory bases, so it can be difficult to achieve this effect at home. It is best to preheat the oven to the maximum for 20 minutes and put the tray in the hottest part.
I hope that with these tips you will be able to make a perfect pizza dough recipe. Good luck, pizzaiolos.
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