How To Make Great Pizza Dough

How To Make Perfect Pizza Dough

How To Make  Perfect Pizza Dough: A Guide to Mastering the Art”

 

If you’ve ever struggled with making the perfect pizza dough, you’re not alone. But fear not, because the secret to perfect pizza dough is here for you now! We are going to review 3 types of dough that will make great 3 different types of pizza dough and bread as well.  With this comprehensive guide, it will take a little practice with some basic ingredients and you too can master the art of pizza dough. From selecting the right ingredients to perfecting your kneading technique, our guide will take you step-by-step through the process. Whether you’re a beginner or a seasoned home cook, this will allow you to understand and make great pizza dough! So, dig in and get ready to get cooking some great pies!

First and foremost, what type of dough do you prefer a little crispy, with more bubbles, and a bigger cell structure a little more chew perhaps? There are three different recipes here each one will make a different style of dough. So, try them all and see what works best for you. After all, it’s your pizza!

Something else to consider, the temperature you cook at will always affect the dough and the rise. Hotter temperatures cook the dough faster and produce a softer but charred dough so play with your oven and fire so you can experience the different effects of temperatures as well.

 

New York Style Dough

How To Make Perfect Pizza Dough4 cups of high-gluten flour (500g)  (Not bread or all-purpose flour)

 1 1/2 tsp salt – 1 tsp instant yeast  

1 tablespoon olive oil

– 280 grams of filtered or bottled water.  Use at room temperature

Instructions:

  1. Combine the flour, salt, and yeast in a large mixing bowl. 2. Mix in the water until shaggy dough forms add oil mix some more so that it gets into the wet dough.

2. Place the dough on a lightly floured table

  1. Then knead the dough for 8-10 minutes until it becomes smooth and elastic. Kneading takes some work and some care and practice if you want to use a mixer go right ahead but mix for about 5 minutes and at a low speed, ensuring the dough is becoming smoother. The needing and mixing are what makes the gluten The gluten is the strength of the dough and it also traps the gasses from the yeast allowing your dough to rise
  2. Place the dough in a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place for 1-2 hours, or until it has doubled in size.
  3. Punch the dough down and divide it into 6 equal portions to make into balls. Store in a refrigerated dough tray for 24 to 48 hours.

The longer you let the dough ferment the better flavor you will achieve and it will also be easier to digest. While yeast activity slows down in the fridge, other reactions continue. Enzymes still break starches into their component sugars and bacteria (what there may be) still produce complex flavors. The flavor does improve. The extensibility of the dough also improves. You will appreciate that when you are stretching the dough. The elasticity or “snap-back” of the dough is noticeably reduced.

Most doughs improve with an overnight to 3-day rest in the fridge.

  1. When ready to Stretch let them warm up for 30 to 40 minutes. Put the dough in a bowl of flour so you coat it well on both sides. Then stretch each portion out into a 12-inch circle and place it on a

floured pizza peel or baking sheet.  Be sure that you don’t let it sit too long when topping it you don’t want it to stick to the peel. I like to use semolina on the board it makes it slide easily off the board.

  1. Add your desired toppings and fresh sauce (see the basic sauce recipe below) In a wood-fired oven you can cook about 600 to 700 f in about three minutes with very small flames. This way your dough will cook slowly and the moister will come out and you will get a crispy dough. For the home oven bake in a preheated 500°F oven for 10 minutes, or until the crust is golden brown and the cheese is melted and bubbly. A note on toppings and wood-fired cooking You want to top the dough lightly with toppings and try not to overlap them. Keep them off each other the fast heat needs to cook everything evenly.
  2. Slice and enjoy your delicious New York-style pizza! Trust me, this recipe won’t let you down. Give it a try and impress your friends and family with your new amazing pizza-making skills!

How To Make Perfect Pizza Dough

Brooklyn-style dough with Semolina (great for Italian bread too)

This was a recipe that I developed when I first opened my wood-burning pizza restaurant in 1992. There was no internet or YouTube, but I had a passion for pizza and went all in and built the first wood-fired oven on Staten Island New York. The semolina bread that I grew up eating in Brooklyn was my inspiration for the dough ( as well as great pizza places and bakeries ) It had a great chew with body and flavor that was just amazing.  So, I started to use it and make great dough and bread with a uniqueness all its own.

4 cups of high-gluten flour (480 grams)

50 grams of semolina #1 the granular type

How To Make Perfect Pizza Dough
DSCN0825 641×800

 1 1/2 tsp salt –

1 tsp instant yeast –

2 tables spoon of olive oil

 300 grams of filtered or bottled water.  Use at room temperature

I tablespoon of extra-virgin olive oil

Instructions: 1. Combine the flour, salt, and yeast in a large mixing bowl.

  1. Mix in the water until a shaggy dough forms. Add the oil when the dough gets wet and mix in.
  2. Place dough on a lightly floured board. Then Knead the dough for 8-10 minutes until it becomes smooth and elastic.
  3. Place the dough in a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place for 1-2 hours,
  4. Punch the dough down, divide it into 6 equal portions, and make it into dough balls. Store in a refrigerated dough tray covered for 48 to 72 hours.
  5. When ready to Stretch let them warm up for 30 to 40 minutes first Stretch each portion out into a 12-inch circle and place it on a floured pizza peel or baking sheet.
  6. Add your desired toppings fresh sauce (see the basic sauce recipe below) In a wood-fired oven you can cook about 800 f in 2 minutes with very medium flames. For the home oven bake in a preheated 500°F oven for 10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  7. Slice and enjoy your delicious Brooklyn-style pizza dough.

How To Make Bread with Your Brooklyn DoughHow To Make Great Pizza Dough

To make Italian-style bread loaves with this dough is very easy. All you have to do is take the dough that is ready and aged like above (If you want to make a big loaf double up on the size of dough balls when you start)

  1. Then take the ready dough ball and flatten it out a bit,  pulling it long ways from side to side.   Flattening the dough into a long rectangular shape without semolina or flour on it.
  2. Roll the dough up  into the shape of a long loaf while making sure that it is rolled tight and evenly. The better you stretch it the better it will rise. They should look like loaves of bread as wide as the dough box 6 per box
  3. Place the six rolled doughs into the tray and cover.
  4. Allow 4 hours to rise, time and temperature are a variable! Make sure they are soft and double the size.
  5. Once the dough is raised, remove it carefully from the tray, place it on the peel, and cut down the center lengthwise about ½  inch deep.  Place melted butter or olive oil in then cut. Your oven should be about 500F or have a pile of embers in your wood-fired oven.  (Be sure that the oven is cool enough to cook bread.)  Cook until golden brown and hollow feeling. Should be about 7 minutes

Don’t move them while cooking they will burn on the bottom

  1. Allow to cool before slicing preferably on a screen

How To Make Perfect Pizza Dough

Neapolitan dough

Neapolitan dough is a type of pizza dough that is known for its thin, crispy crust and slightly chewy texture. It is made with just a few simple ingredients, including flour, water, yeast, and salt. The dough is typically allowed to rise for several hours and then overnight or up to 3 days for more added flavor before being stretched and topped with sauce, cheese, and other toppings. Neapolitan pizza is known for its simplicity it’s a high-temperature dough and should be cooked in a wood-fired oven hot and fast in about 90 seconds at 900 F. This dough is well blistered, chard, and soft.   With just a few high-quality ingredients used to create a delicious and authentic flavor, you can make true artisan pizza.

It’s also best or recommended to use San Marzano tomatoes and fresh mozzarella for this simple but classic style of pizza.

 

Neapolitan dough recipe that you can try at home:

How To Make Perfect Pizza DoughIngredients: – 4 cups (500g) 00 flour (00 flour is fine-milled Italian flour available online or in many grocery stores today)

  – 1 1/3 cups (300g) water Filtered water or bottled is best

– 2 teaspoons (6g) sea alt –

1/2 teaspoon (1g) active dry yeast

 

Instructions: 1. In a large mixing bowl, combine the flour and salt.

  1. In a separate bowl, dissolve the yeast in the water.
  2. Add the yeast mixture to the flour mixture and mix until a shaggy dough forms.
  3. Knead the dough on a floured surface for 10-15 minutes until it becomes smooth and elastic. This is how the gluten forms and the dough gets its strength
  4. Divide the dough into 6 equal pieces and shape each piece into a ball. 6. Place the dough balls on a floured surface and cover with a damp cloth. Let them rest for at least 3 hours then put them away in a refrigerator overnight covered with plastic wrap or preferably a dough box
  5. When ready to use take out your dough and let it warm up for 30 minutes preheat your oven to its highest temperature (usually around 800 f but for a home oven 575) and stretch out the dough to your desired thickness.
  6. Add your favorite toppings lightly and bake the pizza until the crust is golden brown and crispy. Enjoy your homemade Neapolitan pizza!

 

How To Make Perfect Pizza Dough   Pizza Sauce you will Love! 

This is a pizza sauce recipe I love.  Give It a try and let me know what you think. I do recommend using a food mill with a coarse blade and if you can’t find  Sanmazano tomatoes any good Italian plum tomatoes will do!

1 6 large basil leaves
I teaspoon of sea salt
2 cloves of fresh minced garlic
1 table spoon of  extra virgin olive oil

 

 

Pour each can through food mill. Add the other ingredients mix well with a whisk  The sauce should be slightly chunky, not thin . You should see small chopped basil and garlic pieces as well. Keep refrigerated overnight still well before using and enjoy!
4 day shelf life

Food Mill Link 

How To Make Perfect Pizza Dough

 

 


Backyard Brick Ovens

We are the brick oven experts. Our team of artisans and World Champion pizza makers have been building and designing custom wood fired and gas brick ovens worldwide for over 20 years. We have Combined Modern Technology and Old World Tradition to Produce The World’s Best Ovens! Complete Consulting on All Pizza Concepts, Pizza School Taught by world Champion Pizza Makers) Test Kitchens.

Find Out Why Customers Love Our

Brick Ovens

  • Scott made us an incredible oven. We bought the Forno Bello. We have made amazing pizza in it. It’s also a beautiful oven and makes a great presentation for our mobile pizza truck business. Gets nice a hot and makes pizza in under two minutes and keeps the heat going. He helped us every step of the way helping us decide which oven to purchase. If you need a brick pizza oven look no further Scott is your guy!

    Danielle Reso Avatar Danielle Reso
  • Scott is amazing to work with. We love our pizza oven. He educated us and helped us find the model best for our family! High quality, we could not have asked for a better experience, or a better product. Don’t think twice make the purchase!

    michele rogers Avatar michele rogers
  • Ordered the grand xl in the new cranberry color. Couldn’t believe how beautiful this new color is. So far we have cooked pizzas, scallops, fish and squash. The unit has surpassed our expectations and is easy to operate. And Scot is the best. He is always there to offer any assistance you may need.

    David Strobert Avatar David Strobert
  • Scott is truly awesome! He sold me a great product, answered quickly with questions I had. Oven is awesome had it over a year no issues. Gets to 800 degrees pretty fast, holds temp and cooks pizza in minutes. Steaks, pork chops amazing cast iron skillet. Really anything you can think of. It’s more than just a pizza oven. Gathering spot for family and friends. Kids love it they make their own. Scott is a great guy and great company. 100% I would recommend this company. Thanks for the backyard memories!!!

    Ryan Lennon Avatar Ryan Lennon
  • A big thank you to scot and his team! We were in the market for a pizza oven upgrade . After looking around for a few months I stumbled onto scots company, picked up the phone dialed the number and spoke to scot, he is very passionate about his company and customer service, after we spoke I had no doubt I wanted to purchase an oven from him. Upon arrival I was really surprised how sturdy the build is! Well insulated to retain heat for hours, and really pleasing to the eye. Overall my experience with the oven and scot has been nothing short of pleasant.

    Sergio Hernandez Avatar Sergio Hernandez

Our Offices

20 Northfield Ave
Edison, NJ 08837

Pick up only
Call for appointment

Copyright 2024 Backyard Brick Ovens

Tap to call! 888 421 8802