One of the most crucial components of a superb pizza is pizza dough. All of the toppings and tastes that make pizza so delectable are built into it. Although making pizza dough at home might seem scary, with the appropriate advice and methods, you can produce a dough that is at least as excellent as that found at a pizzeria.
Ancient civilisations like the Egyptians and the Greeks, who baked flatbreads covered with oil, herbs, and spices, are where pizza dough’s history may be found. However, Geelong pizza as we know it now didn’t start to develop in Naples, Italy, until the 18th century. The Margherita pizza, which has tomato sauce, mozzarella cheese, and basil in honour of Queen Margherita, is regarded as the first authentic pizza.
The type of flour you choose is among the most crucial considerations when preparing pizza dough. Pizza dough is traditionally made with “00” flour, a finely ground, high-protein flour that is made specifically for this purpose. This sort of flour is simpler to work with and produces a softer, more delicate crust since it has less gluten than other forms of wheat. All-purpose flour or bread flour can be used as a replacement if “00” flour is not available.
Yeast is yet another essential component of pizza dough. A microbe called yeast ferments the dough’s carbohydrates, giving it a rise and a lovely, airy feel. Fresh yeast and dry yeast are the two forms of yeast that may be used to produce pizza dough. Although fresh yeast is more fragile, it may be utilised to create a dough that rises more quickly and has a richer flavour. On the other hand, dry yeast is more stable and simpler to utilise, but it takes longer for the dough to rise and has a less nuanced flavour.
The proper amount of yeast must be used while preparing pizza dough. A dough that has too much yeast may rise too rapidly, whereas a dough with insufficient yeast may not rise at all. Use around 1/2 teaspoon of dried yeast for every cup of flour as a general guideline. For every cup of flour, use roughly 1/4 ounce of fresh yeast.
The temperature of the ingredients is a key element in creating excellent pizza dough. The dough must be prepared with water and other components at room temperature, and it must be maintained at room temperature while it rises. This enables appropriate yeast fermentation, which produces dough that rises uniformly and has a beautiful texture.
The dough should be kneaded once it has been prepared. In order to activate the gluten in the flour and give the dough its elasticity, the dough must be worked by hand or in a stand mixer. The dough should be kneaded for around 8 to 10 minutes until it is smooth and elastic.
The dough should be kneaded before being placed in an oiled basin, wrapped in plastic wrap, and allowed to rise for about 1-2 hours. After rising, the dough should be pounded down to remove any noticeable air bubbles. The dough should then be formed into a circle or rectangle and allowed to rise once more for between 30 and an hour.
