Well as cheesy as it may sound but ‘a pizza slice a day, keeps sadness away’. So cast away your worries and be ready to make your own pizza dough at home. There are a lot of choices of pizza dough such as thin, thick, soft, crusty, etc. You can make the type you like the most yourself with this home-style pizza dough recipe. You can also make the dough chewier or more crispy. It’s all on how you want to have It at the moment.
Pizza is something that everyone loves. When we party at home with our friends or family we make sure to have pizza. Whether it is cheesy or hand-tossed, you will surely fall in love with it again and again. If you were thinking to make a lip-smacking pizza for your family, the first thing you need to begin with is dough. It is the foundation of pizza. A simple base has a lot to do with how the pizza is actually going to turn out. I agree, making pizza dough for new learners can be tricky but there is a first time to everything. As this year has just begun, mark it by learning a new recipe. I am sure this will be very helpful. Just a few simple steps and your dough will be ready to have some sizzling toppings on it.
About Pizza dough- Its Inception and Innovation
It is well known that pizza comes from Italy. In the 18th century, it was a common meal for the people of Naples as it was affordable, readily available in the streets, and could be eaten quickly. But as Italians traveled, they spread its taste all over the world and people everywhere started making their own versions of pizzas. An original Neapolitan pizza has a thin crust with toppings of tomato, basil, oregano, mozzarella, and olive oil. Over the years, people improvised it, as thick crust Chicago pizza with ground beef toppings, very popular New York pizza, the famous square-cut Sicilian pizza, and a lot more. Colossal pizza franchises like Domino’s, Pizza Hut, Little Caesars, and Papa John’s are a testament to people’s endless love for them.
Let’s dive right into the pizza dough recipe!
Pizza Dough Recipe
- 2 cups all-purpose flour or Maida
- 1/2 cup semolina
- 1 tablespoon sugar
- 1 to 2 tablespoon oil
- 1 tablespoon instant yeast
- ½ tablespoon salt
- ½ cup lukewarm water
Step 1: Take a large bowl to mix everything in it. Put flour in it and then add semolina, salt, sugar, oil, and dry instant yeast and keep on mixing it for a few minutes. Combine everything together by hand or you can use a stand mixer.
Note: Add the ingredients one by one and keep on mixing while adding them until they all get combined.
Step 2: Now heat some water in a separate pan. We just want it to be lukewarm. Then, take this lukewarm water and slowly add it to the flour mixture. Knead it well with your hands for a few minutes. After kneading, the dough should still feel a little soft. For checking if your dough is ready or not poke your finger in it, if it slowly bounces back it is ready if not keep kneading.
Step 3: After kneading is completely done and your dough is looking smooth, take another bowl and grease it with oil. Put the dough in that bowl and cover it with aluminum foil or plastic wrap. Allow the dough to grow at room temperature for 60-90 minutes or until its doubles in size.
Note: If you are making the dough in winters keep the bowl in sunlight for the same time period.
Step 4: Meanwhile preheat the oven at 2240 degrees celsius for 10 minutes. As your pizza dough is being kept at room temperature take a pizza pan and lightly brush it with olive oil.
Step 5: After 60-90 minutes, take pizza dough, and punch it down to release any air bubbles. Now divide the dough in half and make two balls of it. Now put a ball of dough on a surface and take a rolling pin. Gently start rolling the dough into a circle. You can even use your hands to give it a pizza like a circular shape.
Note: At this point, you can make your dough thin or thick with a rolling pin as you want. It all depends on you.
Step 6: Now place your pizza roll on your prepared pan and make some holes in it with a fork. Then, bake your dough for 5 minutes at 220 degrees. Check after 5 minutes that your dough is baked or not. If it is not baked properly, bake it for 2 minutes more. After 7 minutes your dough should be ready to make a lip-smacking pizza!
Note: You can make a pizza base of both the dough balls at the same time or you can also keep the other dough ball in the refrigerator covered in a plastic wrap for 3-4 days. If your dough didn’t get baked after 7 minutes keep on doing this procedure until your dough is ready.
You can store the freshly made pizza base for one to two weeks in the fridge. And whenever you want a pizza, just smear some pizza sauce, add the topping of your choice, and toss it in the oven for about 20 minutes at 200 degrees. And voila! Your pizza is ready!
Some helpful tips:
- Time may vary for baking the pizza dough because of the various oven models and also depending on the thickness of your pizza base.
- If you are not using instant yeast, you will have to activate it before adding it to the flour. To activate it, add 1 tablespoon yeast in lukewarm water with a tablespoon of sugar, and let it rest for about ten minutes. You will notice foam formation, this indicates, it is ready.
- Lukewarm water should feel warmer than your body temperature, but not so hot that it burns.
- This recipe yields two 12-inch pizza base.
- Using a particular type of flour is important as you may notice a big difference in the result. Rather than using all-purpose flour, use high protein bread flour. All-purpose flour will be good but if you want that extra chewier or good structure pizza dough, I highly suggest you use the other one. Always be sure about the measurements otherwise the dough can be a bit out of shape which no one wants.
- If you don’t have an oven, you can easily make the base on a Tawa or in a pressure cooker with a double stand method, the same way you bake a cake.