![]() ![]() I have a thing for mushrooms, I just love-love mushrooms on pizza. Keep it simple and enjoy a Margherita, or just add your favourite toppings. ![]() ![]() Mozzarella would be your next necessary ingredient, then it’s all up to you. Once you’ve got your dough ready, you can top it with anything you like! If you want it classic – pizza rossa – you may want to try my very own best pizza sauce. This is a small-batch recipe, not one that cuts on time. ![]() The yeast needs some time to digest the sugar and fill our dough with air, so unfortunately this is the minimum time we need to allow. The easiest way to divide it is by taking all the yeast out of the package and halve it until you reached your desired proportion.ĭo I need to proof the dough for a whole hour? Yes, and that’s already a pretty quick pizza dough recipe. For example, if the whole packet subs 50g fresh yeast, and we would need 5g fresh for this recipe, I’ll use 1/10 of the dry yeast. As a guideline I usually read on the back of the dry yeast packet how much fresh yeast it equates. 5 g of fresh yeast equal about 2g dry yeast. Can I use dry or instant? Yes! But you will only need a very small amount. For my whole wheat pizza dough, click here.I don’t have fresh yeast. It’s as simple and as straightforward as that! Whether it’s for pizza, flatbread or breadsticks times and temperatures may vary. Stretch the dough to the fit the desired pan or to a shape you need and follow the instructions for the recipe you’re using so you have accurate temperatures and times. Use your hand to “punch” down the dough, releasing the air inside of it. Once the dough has risen, turn it out onto a clean, lightly floured surface. Cover with a tea towel or kitchen towel and allow it to rise for 1 hour. Gently roll the dough in the olive oil until coated, smearing the oil along the inside of the bowl to coat its sides. Next form the dough into a smooth ball and add to a large bowl that has a teaspoon of olive oil in it. Mix on low speed until a smooth dough forms, this should take around 6 minutes or so. Then scrape off the dough from the paddle attachment and switch over to the dough hook. With the mixer on low speed, gradually add in the flour until incorporated. I only did this in a glass bowl so you can see how it looks easier this way than in a dark stainless steel bowl.Īdd the yeast mixture to the bowl of your stand mixer – if you didn’t already start off this way, that is fitted with the paddle attachment, and add in 1 teaspoon of olive oil. Then stir in the active dry yeast and let it stand for 10 minutes so the yeast has time to gobble up the honey in the water and blooms.Īlternatively, you can do this in the bowl of your stand mixer. In a bowl, combine the flour and kosher salt and set aside.ĭissolve the honey in 1 cup of warm water that is around 110-115☏. 2-1/4 teaspoons or 1 (1/4 ounce) packet active dry yeast.To make this homemade pizza dough, you will need: This homemade pizza dough is my one and only, my go-to and I will never use any other recipe. I have some fun recipes planned for this dough, so I decided to make it its own recipe post. I originally had shared this recipe years back, but it was apart of a pizza recipe so it was a little tricky to find. Pizza dough is pretty universal too! Besides pizza, you can roll it thin for a flatbread, stuff it with ingredients for a homemade calzone or roll up toppings for Stromboli. No matter how you slice it, pizza dough is a perfect blank canvas to get creative with toppings or for just about anything! Sometimes I just make one large pie or divide it up for a build-your-own-pizza situation. Maybe not every Friday because life happens, but when I do I’ll make a batch of homemade pizza dough. ![]()
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