Pools of sauce slow down the cooking process and cause wet spots.Īlmost anything can be used as pizza topping, but keep in mind that you want to try to balance the flavors as much as possible. When adding the sauce to the dough, add less than you think you'll need and use the bottom of a ladle to even it out as much as possible. For a Neapolitan style, try whole canned tomatoes that you break up with your hands, or for New York style, try crushed tomatoes seasoned with dried Italian seasoning. Since the sauce cooks in the oven, there’s no need to cook it beforehand unless you’re looking for an extra deep tomato flavor. Prepare the sauce and toppings.ĭifferent styles of pizza use different types of sauce. A general rule of thumb is to proof it until it doubles in bulk.Īfter the dough has proofed, divide into individual balls that can be stretched just before cooking. (If proofing in the fridge, cover loosely with plastic wrap to avoid condensation from forming.) The longer you proof dough, the more flavorful it will become take care not to overproof because it can become sour. Proofing can take place in a warm area where it will bulk up quickly, or even in the fridge over a couple of days. As the dough proofs, it will form air bubbles, which increase the size of the dough, and develop flavor. Once the dough is kneaded, transfer to a large bowl and cover with plastic wrap and/or several dish towels so it can proof. Increase the speed to medium-low and allow to knead for about 5 to 6 minutes, adding in more dry ingredients as necessary.
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To make pizza dough in a stand mixer, add the liquid ingredients to the bowl first and, while the mixer is running on low, add in the dry ingredients, little by little, until the dough forms a ball and doesn't stick to the sides. Then, with the motor running, use the feed tube to slowly add in the liquid ingredients until the dough forms a ball and rotates around the bowl without sticking to the sides.
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To make pizza dough in a food processor, add the dry ingredients to the bowl first. Once the ball is firm, transfer to a floured surface and use your hands to knead until it is smooth and springs back when touched. From there, add the remaining dry ingredients little by little, until the dough starts to form a shaggy ball and has difficulty incorporating more dry ingredients. When making a pizza dough by hand, it’s best to start by using a wooden spoon to stir together the liquid ingredients (including proofed yeast) in a large bowl with half of the dry ingredients. Pizza dough can be made by hand, in a food processor, or in a stand mixer. When shopping for flour, she recommends purchasing from smaller mills that offer more variety, including curated pizza dough mixes, like this one from Central Milling.
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When we chatted with Laura Meyer, Administrator and Instructor at the International School of Pizza and one of the presenters on Breville’s “ Meet the Makers: A Virtual Pizza Tour,” and she shared that most pizzerias use a blend of flours, which contribute to a unique texture and taste. A finer grind requires less hydration than a typical all-purpose grind, which creates a less chewy dough, while a higher protein percentage provides more structure. A lot of recipes call for “00” flour, but remember that “00” only refers to the fine grind of the flour, not a high protein content, which is often insinuated by pizza dough recipes. To quote Ina Garten, “store-bought is fine,” but making pizza dough from scratch allows you to control the ingredients and ultimately the results.