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Pizza Dough Proofing | Baking Pizza & Moisture Control
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Recipe
Suggestion – Make your dough the night before you plan to bake
your pizza, this will allow plenty of time for the dough to rise and also
adds to the flavor of your crust)
Having problems making pizza dough? Take the pizza dough mini
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7 Secret Tips For Making Great Pizza Crust At Home
Pizza Crust Ingredients:
* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C- No need to boil the water)
* 2 packages of Active Dry Yeast (AYD) – Easily obtained form any grocery store
* 1 small bottle of Extra Virgin Olive Oil
* 1-teaspoon salt
* 1 ¾ cups of Enriched Unbleached Bread Flour
Accessories
1- Roller Pin (Or a rollable surface to flatten the dough)
1- 14” Perforated Pizza Pan (The kind with the holes punched into the bottom of the pan)
2- Large Bowls for Mixing
2- Kitchen towels or equivalent
Making The Pizza Dough
Pour 1-½ cups of warm water in a bowl (Approx 105 –115 degrees)
Empty the 2 packages of Active Dry Yeast into the bowl and stir until fully dissolved. Set to the
side for approximately 20 minutes.
In a separate bowl mix the remaining dry ingredients (Enriched unbleached bread flour, salt, and
the sugar).
Check the yeast mixture to ensure that the yeast has become active. It will
appear to have increased in volume.
Slowly began to pour small amounts of the dry ingredients into the yeast and water mixture,
stirring as you add the mixture. Continue to add the dry mixture until the mixture becomes solid
and somewhat “clumpy”. Once you have added all of the dry ingredients to the yeast and water
mixture, add approximately 1-½ teaspoons of olive oil to the mixture and continue to knead by
hand. If needed, add a little more water to insure the dough is manageable. The kneading
process can take 15 -25 minutes to make sure the dough is well blended.
Make sure the dough is well blended, and roll (by hand) into a dough balls Roll the dough ball
around in any leftover flour (plain white) that is available. Finally, with a small amount of olive oil,
brush the dough balls lightly to moisten and place in separate bowl that you will cover with a wet
kitchen cloth and place in the refrigerator overnight. For best results I suggest at least 8-12
hours… however you can use the dough if needed after 2-3 hours
Preparing The Pizza Sauce
Ingredients:
1 –15 ounce can of tomato sauce
1- 6 ounce can of tomato paste
1 ½ teaspoons of Extra Virgin Olive Oil
1 teaspoon of minced garlic
1 teaspoon of ground oregano (Mediterranean preferred)
1 teaspoon of Italian seasoning
1 teaspoon of Basil Leaves (Mediterranean preferred)
Pour the tomato paste and tomato sauce into a bowl. Add all seasonings including the olive oil.
Stir until all ingredients are thoroughly blended. This should result in a smooth tomato sauce… if
more smoothness is desired add just a touch more olive oil. Set aside for 3-5 minutes.
Preparing The Pizza Crust:
Remove the dough from the refrigerator when ready. Shape your pizza dough to fil your desired
pan width. If you haven’t already seen the video for shaping pizza dough go here:
Ingredients:
4 White mushrooms (diced finely)
2 Teaspoons Olive oil
Smoked turkey slices
Ham (thin slices)
Coarsely ground black pepper to taste
2 teaspoons Chopped parsley or basil
Grated Swiss cheese
Preheat oven to 450F. (Pre-heating your oven is critical. Never slide one of your
great creations into a “cold” oven.
Heat oil in a small skillet. Add mushroom slices and cook over high heat for 2
minutes, shaking skillet. Reserve.
Cover pizza shell with diced turkey slices and ham. Top with slices mushrooms
and tomato. Sprinkle with pepper to taste and 1 1/2 teaspoons parsley. Top with
cheese.
Bake 8-10 minutes, or until cheese is golden and bubbly. Garnish with remaining
parsley. Serve immediately.
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Until next time…
Happy Pizza Making!
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