Pizza Dough
Try this Pizza Dough recipe, or contribute your own.
Try this Pizza Dough recipe, or contribute your own.
- Carbohydrate 2970.46736859192 g
- Cholesterol 0 mg
- Fat 62.0510667384833 g
- Fiber 91.13973869137 g
- Protein 876.106928664551 g
- Saturated Fat 9.23482306314499 g
- Serving Size 1 1 Serving (12409g)
- Sodium 696164.076696309 mg
- Sugar 2879.32762990055 g
- Trans Fat 20.3975768908967 g
- Calories 16234 calories
Step-by-step
- Mix bread flour, yeast, salt and sugar in large mixer on low speed with dough hook to blend all ingredients.
- Add water and continue to mix on low.
- When dough forms a ball, mix for 15 minutes more.
- When finished, transfer to oiled 22qt cambro, cover and put in walk-in.
My Secret to the Perfect Pizza Dough
As a busy mom of three, finding time to cook is always a challenge. But there's one thing I always make time for: pizza night! It's a family favorite, a chance for everyone to relax and enjoy a delicious homemade meal together. And the secret ingredient to a truly amazing pizza? The dough, of course! I've experimented with countless pizza dough recipes over the years, and I've finally perfected one that's easy, reliable, and produces a crust that's perfectly chewy and slightly crisp.
This recipe is my go-to, my trusty sidekick in the kitchen. It's simple enough for even a beginner baker to master, yet delivers professional-quality results every single time. The key is really in the balance of ingredients, and allowing the dough sufficient time to rise. I don't use any fancy techniques or special equipment; just basic pantry staples and a little bit of patience. And trust me, the results are worth the wait. The aroma alone filling your kitchen while it's rising is enough to make your mouth water!
The best part about this dough is its versatility. It's fantastic for thin-crust pizzas, deep-dish pizzas, or even calzones. I often double or even triple the recipe, shaping the dough into individual balls and freezing them for future use. It's like having a homemade pizza party waiting in the freezer whenever the mood strikes. This not only saves time but also ensures we always have a delicious, healthy (relatively speaking!) meal on hand, even on those crazy busy weeknights.
I always use high-quality bread flour for this recipe; it makes a noticeable difference in the texture of the final crust. And don't skimp on the yeast! Good yeast is crucial for a light and airy dough. While the instructions might seem simple, the real magic happens in those fifteen minutes of mixing. It's during this time that the gluten develops, creating that wonderfully chewy texture that we all crave. The final rise in the cambro allows for a slow, gentle fermentation, enriching the flavor and ensuring a consistently delicious result.
Beyond the practical aspects, making pizza dough is a therapeutic experience for me. There's something deeply satisfying about kneading the dough, feeling the texture transform in your hands, watching it rise slowly. It's a process that connects me to simpler times, to the act of creating something from scratch, something real and nourishing for my family. It’s a small act of love, a tangible expression of care that makes our pizza nights extra special. And that’s priceless.
So, ditch the store-bought crusts and give this recipe a try. I promise you won't be disappointed! Your family will thank you (and maybe even request pizza night more often!). And remember, the best pizza is made with love – and a truly great dough.
