Basic Pizza Dough w/Full Instructions!
Featured Pinch Tips Video
- 1 Tbsp
- active dry yeast
- 1 1/2 c
- warm water
- 3 1/2 c
- 1 Tbsp
- olive oil
- pinch of salt
- pizza pans
1Yeast is a living microorganism that produces a gas called carbon dioxide, in presence of warm water and food (sugar or flour). In the “Active dry yeast” this bacteria is dormant. It wakes up as soon as you transfer it in warm water. This process is called “proofing the yeast.’ The active yeast will come back alive and you will see small bubble forming on the surface of the water. As soon as you mix the yeast with flour in your pizza dough, it will go to work and form all the bubbles that make the dough soft and airy.
2Warm water to proof the yeast need to be not too cold and not too hot. Just warm between 100F to 110F. Cold water would not revive the yeast. Hot water would kill the yeast and your dough wouldn’t rise.
The temperature in the kitchen should be around 68–75 F (20–24 C) for the dough to properly rise.
19Make a pizza about 12 inches in diameter and transfer it to the pan. Using your fingertips, push from the center to the sides to cover the entire surface of the pan with a thin layer of pasta. Repeat this step with the other 2 dough pieces to make 3 pizzas.
20At this point, the pizza is ready to receive its toppings (see recipes). Add onto the pizza your preferred toppings. Sprinkle with a pinch of salt and pepper if indicated by the recipe.
* Cook the pizza in a regular oven at 500 F (260 C) for about 20–25 minutes.
* The cheese for a homemade pizza, if present in the recipe, should be added 5 – 10 minutes before removing the pizza from the oven.
* To check for readiness, lift one side of the pizza. The pizza is ready when the bottom surface is light brown.