By Popular Demand ???????????????? THE Fluffy Pizza Dough
Turkuaz Kitchen Simple & Delicious Homemade Pizza Dough. Now is the time to share one of the best Pizza Dough Recipes with you. I am sure you will love it!
The Best Simple Pizza Dough
Ingredients
255 ml water
2 g instant yeast
375 g flour
2 tbsp olive oil
7 g salt
Instructions:
In a large bowl, add room temp water and yeast and stir. Add the flour and salt and stir until everything is well incorporated using a dough whisk or spatula. (It will be sticky, don’t worry!)
Cover the dough with a plastic wrap and let it rest for 25-30 min. Then, stretch and fold the dough until it is smooth. Cover it again and repeat this process one more time.
Transfer the dough to a clean bowl. Cover and keep it in the refrigerator for 48-72 hours. (It is a long wait, but it will give the best results!)
After 2-3 days:
Divide the dough into 3 equal pieces. Using your hand, fold the dough and make balls as shown in the video.
Place these balls on a heavily floured work surface or baking sheet and cover them with a clean kitchen towel or plastic wrap. Let them rest for 3-4 hours to let the gluten relax.
Then, press, roll, and stretch out each ball into a circle using your hands as in the video. Prepare the pizza with the toppings of your choice.
Bon Appétit, Buen Provecho, and Afiyet Olsun!
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2 INGREDIENT HOMEMADE PIZZA DOUGH RECIPE
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for 2 ingredient homemade pizza dough.
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Ingredients
1 Cup of Greek yogurt
1-2 Cups of self raising flour Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
Homemade Pizza Dough | Quick and easy recipe vs 72-hour fermented dough recipe
My pizza cravings were strong this weekend so I wanted to see if I could make a good pizza dough in the same time it normally takes me to cook dinner. I also made a 72-hour fermented pizza dough so I could cook them up at the same time and compare. Shout out to @leopardcrust for the killer recipe, you can check them out below and try them out for yourself.
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72-Hour Dough
- 470g type ‘00’ flour
- 14g sea salt
- 1g dry yeast
- 330g water
1. In a jar dissolve the salt and yeast in the water.
2. Then, in a large bowl pour your flour in and create a well in the middle. Pour in the water, yeast and salt mixture and, working from the centre out, start to bring the dough together. Once you have what looks like a shaggy mess, pour this onto a lightly dusted, clean bench and begin to knead until you have a nice smooth consistent dough.
3. Cover your dough and leave somewhere warm to bulk ferment until it has doubled in size. This will take anything from 6 to 10 hours depending on how active your yeast is and how warm the air temperature is.
4. Once it has doubled in size, get it back on the bench and fold in on itself two or three times and make into three even size dough balls. They should all be just over 270g each.
5. Roll each dough ball in on itself, using the back of your hand and the friction of the bench, pull towards yourself so they are nice and tight. Place in an airtight container and in the fridge for 24-72 hours.
6. Remove 1 hour before you need to cook.
1-Hour Dough
- 470g type ‘00’ flour
- 10g sea salt
- 10g dry yeast
- 10g caster sugar
- 330g warm water
1. Turn your oven on the lowest setting it will go.
2. In a jar dissolve the salt, sugar and yeast in the water.
3. Then, in a large bowl pour your flour in and create a well in the middle, pour in the water, yeast and salt mixture and, working from the centre out, start to bring the dough together. Once you have what looks like a shaggy mess, pour this onto a lightly dusted, clean bench and begin to knead until you have a nice smooth, consistent dough.
4. Turn the oven off.
5. Cover the dough and leave it in the oven warm to bulk ferment until it has doubled in size. This will take anything from 30mins to 1 hour depending on how active your yeast is and how warm the oven temperature is.
6. Once it has doubled in size, get it back on the bench and fold in on itself two or three times and make into three even size dough balls. They should all be just over 270g each.
7. Roll each dough ball in on itself, using the back of your hand and the friction of the bench, pull towards yourself so they are nice and tight.
8. Cover in a damp towel and leave to rest for 30mins to 1 hour before you stretch to make your pizza.
2 Ingredient Pizza Dough! Healthy Pizza and Breadsticks! - Mind Over Munch
Easy pizza dough recipe! How to make AMAZING 2-Ingredient pizza dough (originally seen on pinterest), AND I show you how to make pizza AND breadsticks with it! Say WHAAA!
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Check out this recipe on mindovermunch.com:
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Dough is a modified recipe from:
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[No Knead] No Yeast Pizza Ready In 15 Minutes
How to make a No Yeast Pizza in 15 minutes without kneading.
Here's what you'll need:
3 cups all purpose flour (375g) plus more if needed
2 tbsp sugar (30g)
1 tbsp baking powder (12g)
1 tsp salt (5g)
1 cup warm water (250ml)
3 tablespoons olive oil (40ml)
Pizza Sauce
CHOICE of your toppings
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New York-style pizza at home, v2.0
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It's still possible to make NY-style pizza at home, though my technique has changed of late. For reference, here's my first pizza video, from a year ago:
My video about how dough changes as it ages in the fridge:
My video about pizza stones vs. pizza steels:
***RECIPE, MAKES FOUR PIZZAS***
(NOTE: Quantities here are slightly updated from those shown in the video)
For the dough
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough
cornmeal, semolina flour, or coarse-ground whole wheat flour for dusting
For the sauce
1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready')
2-4 tbsp (30-60 ml) olive oil
1 tsp (4g) sugar
2 tsp (a fraction of a gram, I don't know) dried oregano
For the cheese
24-32 oz (680-910 g) whole-milk, low-moisture mozzarella, freshly grated (6-8 oz / 170-225 g per pizza)
grated parmesan for dusting (maybe 10 g per pizza?)
Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)
Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)
When you want to bake, put a pizza stone or pizza steel into your oven (mine works best on a high rack position but every oven is different) and preheat to your highest possible temperature, ideally convection, for a full hour.
For the sauce, simply mix together the ingredients.
Liberally dust a pizza peel with cornmeal (or something similar). Take the cold dough out of the fridge and dust it in flour. Stretch to the widest size and shape that will fit on your peel and stone/steel. Top with just enough sauce to lightly coat the surface. Dust the sauce layer with parmesan, then cover with the mozzarella. Transfer the pizza to the stone/steel and bake until the crust is well-browned and the cheese has browned a bit (but, ideally, has not started oozing out an orange grease layer), 6-7 minutes.