How to Make Pizza Dough

PizzaDough_HowTo

So, you know how to cook pizza at the correct temperature with all of the seasonings that will make it delicious, but have you mastered the crust?? Not to brag, but this pizza crust is the best we have ever tasted! Not too thick, not too thin, perfectly crisp, and a great vehicle for all of your toppings!

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There are a couple of tricks that I used to make the pizza crust this way. First, I add honey to the yeast mixture to aid the yeast in rising quickly. Second, I always add extra gluten to give the pizza crust that chewy texture that separates pizza crust from regular bread. Lastly, if you allow your pizza dough to rest in the fridge for 2 hours - overnight, you will get a delicious crisp when you cook your pizza at a high temperature.

Brick ‘N’ Flame Pizza Dough


Prep Time 40 Min.

Rest Time 2 Hrs - Overnight

Yields 3-4 Pizza Crusts


WHAT YOU NEED

  • Bread Mixer


INGREDIENTS

  • 3 3/4 C Bread Flour

  • 1 TBS Vital Wheat Gluten

  • 1 tsp Active Dry Yeast

  • 2 TBS Honey

  • 1 1/2 tsp Salt

  • 1 1/2 C Warm Water


INSTRUCTIONS

Step 1 - Activating Yeast

  • Add 1 1/2 cups of warm water, 1 tsp of dry activated yeast, and 2 generous tsp of honey to your bread mixer. The honey will allow the yeast to activate more quickly.

  • Stir until just combined and allow your mixture to rest for 10 minutes or until bubbly.

Step 2 - Combine Other Ingredients

  • Combine the flour, gluten (for a chewy crust), and salt in a medium sized mixing bowl and whisk until combined.

Step 3 - Mixing and Resting

  • When the yeast mixture is ready, pour dry ingredients into the bread mixer.

  • Mix the dough for 7 minutes, then let it rest for 10 minutes to allow the yeast time to settle.

  • Finish mixing for another 7 minutes and put the finished dough in a bowl and let it rest in the fridge for 2 hrs - overnight. This will add some crisp to your pizza dough.

Step 4 - Dividing the Dough

  • After the dough has rested in the fridge, divide it into 3 - 4 equal parts.

  • At this point you can roll out your crust or save the dough in the fridge for 24 hrs, or the freezer for one week.

Step 5 - Make Your Pizza