Make your own pizza dough
Make Your Pizza Dough and Other Essentials
The authentic pizza aficionado will make his or her dough. It will be far superior to store-bought dough, and even better than pizza dough at most restaurants.
Make enough dough at once for two or three pizzas. Dough lasts about one week in the refrigerator, and you can freeze the dough in a ziplock bag. I always put in a dash of olive oil in the baggy first and then the dough.
My two favorite dough recipes that are easy:
The best dough requires that you let the dough rise overnight or up to 48 hours. Here are recipes from four expert pizza chefs.
- Tony’s Pizza Dough
- Peter Reinhardt Neapolitan
- Roberta’s Pizza Dough
- Jason Weissman – YouTube Video
- The Perfect Loaf – Maurizio
- Sarah Owens Sourdough pizza dough and pizza recipe
The best flour for making pizza dough is Caputo 00 pizzeria flour. Look for it in gourmet shops or buy it on Antimo Caputo 00 Pizzeria Flour (Blue) 20 Lb Repack
If making dough is not your choice, you can always try purchasing dough balls at your local pizza joint. Il Fornaio sells dough balls for about two dollars. You can also buy fresh or frozen pizza dough at Trader Joe’s, Whole Foods, and other supermarkets. These are okay, but not as good or as rewarding as making pizza dough from scratch.
Pizza dough rising – takes about 1.5 to 2 hours in a warm location
Pizza dough ready
Divide pizza into dough balls ready to use. Keep one week in the refrigerator or freeze in a baggy
How to slide your pizza dough with toppings on to the stone or steel – Semolina Flour
My trick for sliding pizza dough with no mess onto the pizza stone: Use a pizza peel (see pizza essentials). Buy a small bag of semolina flour at your local grocery store. Before putting the toppings on the dough, apply a layer of semolina flour to the pizza peel. Lift the dough at one end and sprinkle the semolina flour on the peel. Do the same to the other half—the semolina act like rollers. You should be able to slide your dough easily onto your stone or steel. Keep the peel at 20 degrees and use a rocking motion to slide the dough off the pizza peel.
More pizza news
- Recipes: Fig Pizza – Tomato Pesto – Mushroom Pizza
- Homemade Pizza Essentials
- Use your barbecue to cook your pizza
