Perfect Pizzeria Pizza Dough
If you are "pizza crust challenged", this is your recipe- Simple, quick, and made with common ingredients. Let the food processor do the work. No kneading required! This dough is so easy and ready to rise in 5-10 minutes.
*I also use my KitchenAid to make this. Once the dough forms a ball in mixer bowl, continue with dough hook on 2 for 5 minutes. Then, let rise.
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- 1 tb. (1 1/2 packets) red star quick rise yeast
- 1 tsp. sugar
- 1 cup plus 1 tb. warm water (think a very warm bath)
- 3 cups all purpose flour
- 1 tsp. salt
- tb. olive oil (for bowl)
The photo at left is my BLT Pizza... Perfect crust every time!
I sure can't speak for everyone, but I made some kind of dumb mistakes (...over and over) when attempting yeast doughs. Let me go over a few so that it won't take you as long to figure it out as me. I am by no means an expert yeast bread maker. There are many outstanding cooks on here who could run circles 'round me. But, I was making some very common, newbie mistakes and it took me awhile to get my act together. So here goes...
* Water temp is very important! Too hot or too cold and your dough will not rise and your pizza crust will be hard and chewy. Think very warm bath water.
* YES, you do have to proof your yeast. Always. lol Give those little guys a warm bath with a little sugar and you will "wake them up" so that they are ready to get to work on your dough. If it bubbles, your yeast is happy as can be and ready to get to work. No bubbles? Stop right there. Your yeast is either old, or your water temp is off. Buy fresh yeast for the best result. (Throw out the stuff from 3 Christmases ago!)
* Use Red Star "Quick-Rise" Yeast. It's wonderful and forgiving if your water temp is too high, another of my newbie mistakes. Not a paid spokesperson and I own no stock in the company (...but I wish I did. Red Star... Give me a call and we'll talk... lol.)
* Allow enough time for the dough to rise! If the recipe says rise for 1 hour, it means 1 hour... not 30, 35, 40 minutes. If you don't have time to let it rise, but figure it will be okay anyway, it won't. Save the recipe for another day.
* Use the right size pan. If the dough is for a 16 inch pan and you use a 12 inch pan and figure that it's fine... nope. Smaller the pan, thicker the dough. Thick dough equals "bready" crust. Too thin it can be too thin to hold up and may burn. Just like The Three Bears... not too thick and not too thin. Medium is just right.
Happy Pizza Making!