The Ultimate Pizza Dough Recipe: A Beginner's Guide to Making the Perfect Pizza

In the ever-evolving realm of pizza making, finding the perfect recipe can be a daunting task. However, I have found a recipe that hits the sweet spot between workload and output: homemade pizza dough. It's a combination of my favorite recipes, and I'm excited to share it with you. So, let's dive into the details of this amazing pizza dough recipe that is sure to revolutionize your pizza-making experience.

Bacon Wrapped Smoked Armadillo Eggs

Before we proceed, let's take a quick detour to another culinary delight: Bacon Wrapped Smoked Armadillo Eggs. While not directly related to pizza, it's incredible. These egg dishes require some preparation but the delicious payoff is completely worth it! If you have any interest in trying something unique and delicious, this is a recipe you won't want to miss.

Perfect Pizza Dough Recipe in 2023

For pizzafans out there, this is the most superior pizza dough recipe in terms of taste, texture, time, and effort. It's a blend of some of my favorite recipes, carefully crafted over the years. Here is the recipe that caught my attention and became my favorite.

Ingredients

1kg/7 cups Tipo 00 flour or plain flour (Tipo 00 has a higher gluten content and can create chewier pizza bases) 1 cup 125g bench flour 700ml/3 cups minus 1 tbsp lukewarm water 1 tsp sugar 2 sachets (7g each) or 1 tbsp instant dried yeast 2-3 tsp salt (depending on taste) Toppings of your choice

Method

1. In a jug, whisk together the sugar and water with a fork. Set it aside until the surface appears frothy or bubbly.

2. Meanwhile, combine the salt and flour in a bowl. Make a well in the center with a spoon and pour in the yeast mixture. Stir until a shaggy wet mass of dough forms. Tip it out onto a lightly floured work surface.

3. Knead for 10-15 minutes (set a timer and do it); it will be very wet, so make sure to not be lazy. If it's too wet, add some bench flour. You want it to stick to your hands and the bench a little bit, but don't constantly add more flour, as this will be absorbed into the dough and make it too dry.

4. Stop kneading when, if you press your finger into the dough, it bounces back with only a small indentation, indicating that it's a lot less wet than when you started. This is why it was good to start with a very wet dough.

5. Place the dough in a large lightly oiled bowl, at least twice the size of the dough, and cover with glad wrap. Rest it in a warm place until it doubles in size, about an hour or up to 24 hours if you're in a cooler environment.

6. Once it's doubled, tip it onto a lightly oiled work surface and gently knead for about a minute. Then divide it into six equal portions and gently knead each into a little ball. Pinch them to stay tight so you end up with a taught ball. Use minimal flour here as it's easier to work with more oil.

7. Place the dough balls on a baking dish lined with baking paper or a well-oiled baking dish. Cover with an inverted baking dish or glad wrap and let rise for half an hour.

8. Preheat the oven to 275 degrees Celsius or as high as it will go. Place a pizza stone or two on the racks, or a baking tray, and a pizza oven if you have one.

9. Prepare your toppings.

10. On a lightly floured surface, place a ball of dough which should have risen significantly. Sprinkle a little flour and use your fingers to stretch the dough gently, creating lots of air bubbles. Then pick up the edge with both hands and rotate it, letting the weight of the dough stretch it out. For a more traditional method, you can throw the dough into the air.

11. Place the dough on a chopping board with a sheet of baking paper on it. This helps the dough not stick and unlike some other alternatives, it's clean and makes clean-up a breeze. Add your toppings and brush them with olive oil for a crispy crust. Slide the pizza paper and you're ready to go into the oven.

12. Cook for 5-7 minutes or until the toppings are golden brown. Remove, slice, and consume.

Once you make this recipe, you can store any leftover dough in the refrigerator for up to a day, and use it when you're ready according to step 5.

Lugubriously yours,
Benji.