Making Pizza Dough

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Cooking ::

Making pizza dough

An attempt to create better pizza dough at home...

Click on the thumbnails below to get a closer look

Dough Recipe

I recently changed my recipe a bit, here is what I am currently using this

3 3/4 cups Sir Lancelot High Gluten flour

1 1/2 tsp kosher salt

1 tsp active dry yeast

1 1/2 tbsp honey

1 tsp blackstrap molasses

1 3/4 cups water

1 tbsp olive oil

I recently added blackstrap molasses for a bit of flavor and to help the dough brown, and cut back on the oil to make the dough a bit tougher.
Mixing

I start by adding the 3 3/4 cups of flower to the mixer, put it on low and let it run while I get the rest of the stuff together. Make sure you use the paddle to mix the ingredients.
Yeast

I Then add the yeast...
Salt

I Then add the salt...
Honey

I add a table spoon and a half of honey to a glass measuring cup..
Microwave

Heat the honey for 20 secs on high so that it is a liquid..
Molasses

Add 1 tsp of blackstrap molasses, you can skip this step if you want to..
Mix

Mix up the molasses, honey, and water well..
Add honey

Add the honey mixture to the dry mixture..
Add water

Add 3/4 cup of luke-warm water..
Mix on low

Mix on low until all the flour is wet, don not mix too much, probably around 20-30 secs..
Add oil

Add a table spoon of olive oil and mix on low.
Dough hook

Remove the paddle and replace with the dough hook.
Mix with hook

Mix with dough hook on medium speed, and add small amounts of flour until it no longer sticks to the sides of the bowl and just barely sticks to the bottom.
8 Minutes

Mix the dough on medium for 8 minutes.
Texture

After 8 mins of mixing the mixture should start to take on a velvet texture.
Rest

Turn off mixer and let dough rest for 5 minutes.
Mix again

Mix on medium for another 8 minutes..
Smooth

After 8 minutes the dough should be silky smooth and gathered around the hook.
Spray oil

Coat the dough containers with olive oil, I use a oil sprayer..
Separate dough

Turn the dough out on a table and split into separate balls. I suggest two balls for large pizzas, and 4 for personal sized pizzas.
Work dough

Cup each dough ball in the palm of both hands and roll in a circular motion..
Containers

Lift the dough from the table with a dough scraper, and move to dough containers.
Coat

Coat the dough balls with olive oil to prevent them from drying out.
Let sit

Pack up the dough and let it sit...
15 minutes

Let it sit out for 15 minutes..
Fridge

Move to refrigerator for two day rise. Be sure to remove from refrigerator 2 hours before you plan to cook it.