PIZZA…I think we all have our home-made versions for it. One thing that remains constant though is the ready-made, bought pizza base.
I have always made pizzas using those same bought pizza base or dough, but didn’t find the resultant pizza very satisfying. So I thought, now that bread is no longer my nemesis, I should finally tick off ‘Pizza from scratch from my ‘to-make list’.
So, after going through loads and loads of pizza dough recipes, from Italian chefs to most famous bread makers, I settled with the pizza dough recipe from Chef Wolfgang Puck. Many people swear by his recipe so I decided that it would be a safer bet.
For toppings I used a simple Italian tomato sauce with onions, bell peppers, chicken sausage and cheddar and mozzarella.
One very important thing that I have learnt from going through tonnes of recipes and tips for a good pizza is that, control yourself with the amount of cheese and toppings. DO NOT overload your pizza, less is more.
The taste was really good…nice, crispy bottom and just a teeny bit chewy.
There is no such thing as the best pizza dough recipe, so I am going to try some other one in the future (already know which one).
Pizza Dough Recipe
Adapted from Wolfgang Puck
Baking temp: 200 C or 400 F
This recipe makes four medium size pizzas
- 2 1/4 tsp dry active yeast
- 1 tsp honey
- 1 cup warm water
- 3 cup all-purpose flour
- 1 tsp salt
- 1 tbsp extra-virgin olive oil, plus more for brushing
- In a bowl, take the warm water and dissolve the honey and yeast in it. Keep it aside for 10-15 mins
- Using either a stand mixer fitted with a dough hook or a bowl mix the flour, salt and olive oil together.
- Add the yeast mixture to the mixed flour.
- Knead either with the dough hook on low-speed for about 5 mins or on a work surface, till the dough comes together and becomes elastic.
- On the work surface, dusted with flour, knead for another 3-4 mins till the dough is smooth and elastic.
- Put the dough in a big oiled bowl and cover with a damp cloth.
- Let the dough rise for 1 hr or till it doubles in size.
- Turn the dough out on the work surface and punch it down.
- Divide the dough into 4 equal portions and form dough balls with seams at the bottom.
- Cover the dough balls with damp cloth and keep aside for 20-30 mins.
- Preheat the oven to 200 C or 400 F.
- For making the pizza, roll out one dough ball. Put on a baking tray or pizza stone, dusted with cornmeal or semolina so that the dough does not stick to the bottom.
- Brush the top surface of pizza lightly with olive oil (this prevents the pizza from becoming soggy)
- Add the sauce, cheese and desired toppings.
- Bake the pizza on the bottom rack for 5 mins and another 10 mins on the middle rack. This makes the crust crispy without making it hard.