how to make pizza dough Best dough

how to make pizza dough Best dough

    hello all our visitors,Post land website is the home of best recipes ,and easiest ingredients ,Satisfy all tastes how to make pizza dough .

    how to make pizza dough welcome back to In the Kitchen with Real Recipe .
    am going to show you how to make an amazing pizza dough, mmm just love it. A Friend of mine has been making pizzas for over 25 to 30 years now, and he invited me over to his house and he taught me how to make this recipe, this is his go to recipe for pizza.
    and now it is my go to recipe. Let's get started .


    4 cups of all purpose flour (can use bread flour)
    1 cup of semolina flour (Usually found on same aisle as all purpose flour) 
    **You can leave out the Semolina Flour, if you do just replace it with another cup of all purpose flour or bread flour, it just won't taste quite like mine, but it will still be good
    2 cups of water 
    2 tsp of salt
    2 Tablespoons of olive oil
    2 1/2 tsp of active dry yeast (or 1 packet instant yeast)
    1 1/2 tsp of sugar
    Cornmeal (couple pinches for pizza pan)

    How to prepare how to make pizza dough

    this awesome pizza dough, First what we want to do is proof the yeast.

    So what we are going to do is take our 2 cups of water and heat it up between 105 and 115 degrees F. Let's do that first, and then we will add our yeast and our sugar.
    All right once our water is heated up, I am going to take our sugar, and put that in there that is going to let the yeast feed on that.

    And I am going to take a whisk, and give ita good whisk.

    And now we just let this sit,and let the yeast do it's thing. It is going to get all nice and foamy, and then we will know that it is ready.

    And it will take about 5 to 10 minutes for the yeast to get completely active. All right as you can see, our yeast is active it is all nice and foamy, ready to go.

    And now what I am going to do is take our oil and put it in with the yeast.

    Go ahead and give it a good whisk.

    Okay and set this over here. 
    Now I am going to take my flour and my semolina flour and put that in there,
    and my salt, and we will go ahead and mix this together really well.

    And what the semolina flour is going to do is it is going to help it give it a chewier crust, and add some more body to the dough.
    Now what we are going to do, is we are going to start adding a little bit of our flour mixture at a time, maybe about a quarter of it at a time.

    And we will start with our whisk, and then we will go ahead and move to a wooden spoon.

    Add some more flour, add some more flour, ok add just a little bit more of our flour, and we will save the rest to knead in. 

    And then what I do when it gets about like this point, where it is pulling away, and it is sticking together,you go ahead and you come in and start coming with your hands, okay, and I am going to put it on our surface here, get all the flour out.

    And we are going to start kneading our dough, and the way I knead is you take your dough and fold it over, you push, and then you turn, fold it over, and push turn, just like that.

    And we will knead this for about 8 minutes.

    And as it gets sticky we will add more flour. Okay and once you are done kneading; usually you will have about a ? cup of flour left. 

    What we are going to do is we are going to take our bowl here, and we are going to

    put a little bit of olive oil in it, about a half of a tablespoon, and we will get the sides going with it.

    And we will take our dough; make sure to mix it all around so it gets some olive oil coated over it.

    And then that is going to help it from drying out.  

    We are going to take a damp towel and place it right on top.

    And we will set this in a warm place and let it rise, for an hour to an hour and a half. 

    All right, our dough is done rising, I forgot to mention, that you do want to put a piece of plastic wrap on there, so the dough doesn't stick to the cloth.

    Okay now what we want to do is divide up our dough.

    Um this recipe makes enough for about 2 to 3 pizzas.

    So go ahead and take the dough out,let's just go ahead and cut it in half.

    am going to go ahead and set this one aside.

    Now We want to roll it out, now you can use a rolling pin, or you can just kind of stretch

    it with your hands, however you want to do it, I am not a professional, um I am not a

    professional pizza slinger.

    And while we are preparing this dough you want to preheat the oven to 500 degrees, yes 500 degrees.

    So I got this pizza pan, I am putting corn meal on it.

    This is a really good pizza pan, I really like this one, if you want to pick one up, this is a wilton brand. 

    I will put a link down below where you can pick this particular brand up. 

    So you just want to throw some corn meal on the bottom.

    We will go ahead and peel up our dough here, we will go ahead and put it on, and then we will go ahead and stretch out the sides a little bit here. And then you want to pinch the sides up a little.

    I think you will be very happy with this pizza dough; its just amazing dough, super soft and elastic, just love it.

    Then you just put whatever toppings you want on it.

    Start with a little bit of olive oil, give it a good drizzle, your favorite pizza sauce, now I don't like tons of sauce on mine, like so.

    And then we add our cheese, now I bought for my cheese; I bought a pizza blend, you can

    grade your own mozzarella, this is a blend of mozzarella, provolone, and jack.

    Go ahead and put it on, okay and then thepepperoni,pepperoni. Okay, ready to go in the oven.

    And then you will bake it in the oven, somewhere between, 7 and 12 minutes, until the sides get nice and golden brown and the cheese is all melted. All right, our pizza from our

    homemade pizza dough is done, it looks amazing, it was really easy to do, if I can do it, you can do it how to make pizza dough .

    mohammed rafat
    @Posted by
    writer and blogger, founder of Post Land .

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