Recipe of Pizza in Urdu Sauce in Urdu Without Oven In Urdu in English Without Oven in Marathi Images: Pizza Dough Recipes

Pizza Dough Recipes Biography

source(google.com.pk)

Always looking forward to making pizza during the weekend. Be it classic with mozzarella and tomatoes, or my favorite alternative with pear and taleggio cheese. Of course making your own pizza dough is the way to go…

What’s true for the tomato sauce also goes for the pizza crust: less is more. If you want an authentic Italian pizza that is. I think they are the best, so I stick to the simplicity of it (not that making a good pizza is simple!). Try this recipe and see if you like it and can make it your own. Even the olive oil is optional. And remember, good pizza has a lot to do with the baking. Professional pizza ovens are very hot and have a stone floor. Try to get as close as possible to recreating these conditions (oven temperature to the max and well heated pizza stone).Stir together the flour, salt, and instant yeast in a bowl. Add water and mix for 7 minutes in your mixer with dough hook attached, or until the dough is smooth and slightly sticky (by hand it will take a bit longer, up to 15 minutes) (you can add the optional olive oil as soon as the dough starts forming a ball). The dough should clear the sides of the bowl but slightly stick to the bottom of the bowl. Transfer the dough to the worktop, lightly dusted with flour. Prepare a sheet pan by misting it with spray oil . Using a dough scraper, cut the dough into 4 equal pieces. Then flour your hands very lightly. Lift each piece of dough and gently form it into a ball. Transfer the balls to the pan and cover with floured or greased plastic foil. Leave to rest at room temperature for 1 hour.

At least 45 minutes before making the pizza, place a baking stone on the floor of your oven, or on a rack in the lower part of the oven.

Heat the oven as hot as possible, (most ovens won’t go higher than 300ºC / 570ºF). We use the Bestron Alfredo pizza maker, it has a stone and two heated spirals and can reach temperatures above 350ºC / 660ºF and works really well for such a simple device.

Place the dough balls on top of a floured worktop and sprinkle them with flour; dust your hands with flour. Take a ball of dough and gently press it into a flat disk. Now you can try tossing the dough like a real Italian pro but this is a skill that requires some practice (I can’t do it). You can, like most people, resort to using a rolling pin and roll and stretch the dough into a disk of about 25 cm /10 inches. Now lay the pizza on the peel or pan, making sure there is enough (semolina) flour to allow it to slide. Lightly top it with sauce and your other ingredients of choice (start with 3 or 4 ingredients, keep it simple to give the crust a good chance to bake).

Slide the pizza onto the hot stone and close the door. Keep an eye on it and see if after 2 minutes or so it needs to be rotated for even baking. The pizza should take about 5 to 6 minutes to bake.

Remove the pizza from the oven and transfer to a cutting board. Wait a minute before slicing and serving, to allow the ingredients to set.

Someone once posted a comment on this blog along the lines of “oh Kitchen Aid mixer, do your wonders ever cease”? The answer is no, they don’t!

If you have a Kitchen Aid mixer already (or another mixer with a bread hook), you MUST try the pizza dough recipe below. It’s beyond easy and very delicious. I took it from the cookbook that came with my mixer years ago.

1 cup of hot/warm water

1 package of instant yeast (I buy it in bulk, and 1 pkg = 2 & 1/4 tsp)

1/2 tsp of salt

2 tsp of olive oil

2.5-3.5 cups of flour (2 & 3/4 cup is perfect for my climate)

Dissolve the yeast in the warm water, add other ingredients, and mix for 2-5 min on “stir” or “1” on the Kitchen Aid. After it’s in a nice little dough ball, drizzle olive oil around the edges of the mixing bowl, and coat all sides of the dough with the oil. The olive oil is pretty important – when I’ve used cooking spray the dough never turns out as good. And cooking spray is also pretty disgusting.

Cover with a warm wet towel, and allow to rise until doubled. For thin crust, give it a 30 min rise. Cover a pizza pan with cornmeal (have had horrible luck using flour), and roll, or pat to resemble a pizza.

Bake at 450 for 15-21 minutes (check often after 15 min).

I like to put the bowl in the oven for a few minutes while it’s heating up. Warm dough is much easier to work with in my experience.

You can also freeze the dough after mixing, and allow it to thaw and rise in the fridge overnight. Put it in a very large container as it expands and has been known to punch out a gallon Ziploc in the past!

This is also great for breadsticks! Roll it out on a cornmeal covered cookiesheet pretty thin, and bake for about 8 minutes. Mix minced garlic, parsley, and a little basil with a pat of melted butter and brush over the baked bread. Put back in the oven until it’s reach your desired level of “doneness”. When it’s done, I like to sprinkle a little parm on top. Serve with a side of marinara.

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