The Best Pizza Recipe Ever
Wondering wow to help make the best pizza crust recipe? Check this out, and wonder forget about.
.25 oz. packet of active dry yeast
1/4 teaspoon of granulated sugar
1/2 cup 110 degree water
1/4 cup olive oil
1/2 teaspoon salt
Pour the river into a large mixing bowl. Add some sugar and the yeast. Enable the mixture to rest for any minute or two.
Add the extra virgin essential olive oil and salt.
Add the flour.
Mix. A counter-top mixer which has a dough hook attachment makes this easier; however, a fork can be utilized until the dough becomes too sticky. After the dough is at the really sticky point, push off of the dough that has collected around the fork prongs with your thumb and finger and continue to mix by hand.
When the dough has become thoroughly mixed, knead for two to three minutes. Some individuals like to knead the dough with a flour covered countertop It is only as easy to continue to knead the dough in the same mixing bowl.
Cover the dough with a dry towel. Permit the dough to proof for 3 to four hours at 70 degrees. Do not place the dough in the refrigerator. If you do not have the time to wait for the dough to proof, then substitute more water for your extra virgin olive oil. When using only water, you might need to adjust the amount of water and/or flour based on the consistency with the dough.
Divide the dough by 50 percent and form into balls. Proofed dough balls could be stored refrigerated between five and seven days or sometimes longer. Longer lasting dough, skip step six. When the stored dough gets puffy and/or bubbly, it's got gone bad and requirements to be thrown away.
This dough recipe is perfect for two thin crust pizzas.
Stretching the Dough:
To give stretch, punch the center of the dough ball with all the palm of your hand. Then, press throughout the edges with your fingers, leaving about ¼ inch width relating to the absolute edge of the dough plus your fingertips. Lay both hands on the dough to ensure that if you are right handed, your right index fingertip lies on top of your left index fingertip. Spread your fingers out wide, as well as your thumb tips may come together to form a straight line.
Your fingertips ought to be resting in the line you've made at the edge of the dough. Rotate both your hands at the wrists, keeping your fingers against the dough. Continue stretching the dough this way until you have an approximately twelve inch round dough skin. Make sure there is enough flour on the countertop to keep the dough from sticking.
A variation on this method is called "slapping the dough." To achieve this, stretch out the dough within the above prescribed method, but stop as soon as the dough skin is slightly wider than a hand. Then pick up your skin in your one hand. Should you be right handed, pick it up with your right hand, though if you are left handed pick it up with your left hand. Ensure the skin is hanging from the fingertips.
Now tennis ball so the dough skin for your other hand, catching it together with your fingertips. With each catch of the dough, the palm of your hand should hit or "slap" the middle of the dough skin, while your fingers will catch in the edges and stretch the skin out a little bit at any given time.
Ensure there is enough flour for the countertop to keep the dough from sticking, and after that flatten out the dough ball with your hands. Make a fist with your right hand, and hang the dough skin on that fist. Make a fist along with your left hand and place it underneath the dough opposite your right. Move your fists throughout the edges of the dough, keeping them opposite each other on the dough skin til you have an approximately twelve inch dough skin.
Make certain there is enough flour on the countertop to keep the dough from sticking, and then flatten out the dough ball using your hands. Take a rolling pin to the dough skin, and roll out the dough as thin as you can get it.
Dough stretching methods one and two produce a slightly thicker hand tossed taste. Using a rolling pin forces each of the air out of the dough skin, and will create a very cracker like crust.
Flavoring the dough:
The dough might be flavored two different methods. The simplest method is to go to your dried spice rack. On the point where you knead the dough, add dry granulated garlic, basil, oregano, or whatever you feel like.
The second method involves governing the type of oil you use in your dough mixture. Organic olive oil is not necessary to the recipe. You need to use any type of oil you want-vegetable oil, corn oil, almond oils, or perhaps avocado oil. Or you can be creative and combine a variety of oil. Extra virgin olive oil is a bit more of the traditional oil found in making pizza crusts; however, each oil will provide you with a very different taste profile.
A way of controlling the type of oil you employ is to infuse the essential olive oil with herbs. To infuse the essential olive oil, heat the oil within a sauce pan until it is warm. Have a bottle ready filled up with the herbs and spices that you pick. Pour the warm oil in to the bottle, cap, and store inside a dark, cool place for two weeks. Next, strain the herbs and refrigerate the oil until you are ready to use. If you use garlic, make sure you refrigerate the oil without delay though.
Storing the Dough:
Though you can, raw dough should not be frozen. Freezing reduces the water inside the molecules and makes food generally mushy. If you really need to freeze your dough skins, stretch them out, bake them half-way through, and after that wrap them tightly.
Cooking the Pizza:
The situation with cooking pizza in the home is that most people don't have a pizza stone. A pizza has to be cooked from the top along with the bottom at the same time, and a pizza stone facilitates this. A cookie sheet slows heat reaching the bottom of the crust, and the middle of the crust won't be as crispy because the outer edges.
Fortunately, an inexpensive pizza stone will definitely cost only around twenty-five dollars. If you'd like, you can spend several hundred dollars on the pizza stone too. Unless you want to invest in a pizza stone, go ahead and use a cookie sheet, but par-bake the dough skin without of the toppings. Once par-baked, pull the crust out, allow to cool, then load on the toppings and cook the rest of the way.