Hi guys! I am here today handing over the blog to my husband Robert, who has been wanting to share his adventures of pizza making; so without further ado, let’s welcome him for today’s awesome post for the best homemade pizza dough recipe.
Hi there everyone! My name is Robert and I am here today to share a recipe for the best homemade pizza dough that I have tried.
I’ve always been fascinated with pizza, like many of you it’s by far my favorite food, Although my wife likes her fancy white pizzas with ricotta and basil spinach and mushrooms
I’ve always just liked your basic pepperoni slice, I always seem to try to find those hidden gems you know the places I’m talking about those pizzerias that seem a bit old school and a bit off the beaten path, and believe me I definitely regret more than I’d like to remember but once in a while I will find a solid place that will satisfy my craving, being that I was born raised and always lived in California I’ve always heard about how great NY pizza is and how much better it is from California, well this past December I’ve finally told my family to pack there bags we are heading to New York for a good old fashion Pizza crawl!
We started at Joes at 7 Carmine Street New York, NY, and ended at Di fara’s on Avenue J in Brooklyn.
Well truth be told, we ate Di fara’s a few times not just the one time, so good so so good!
This year has definitely had some ups and downs especially with the pandemic going on and unfortunately with closures and just trying to social distance our selves, we’ve been doing a lot of cooking and of course that means I’m not hitting up my favorite pizza spots that I’m usually going to.
This year my wife got me the best Father’s Day present ever, and I truly mean that, she got me a ROCCBOX! I didn’t even know these things existed, it’s basically a mini pizza oven that gets over 900F. Now if you want to make a classic Neapolitan margherita pizza blast it on high for 15-20 minutes launch your pizza and turn your pizza a quarter turn every 15-20 seconds and about 90 seconds later your home made delicious pizza is ready, if your like me and enjoy a more crispy dough/crust turn your Roccbox to lowest setting give it the same 15-25 minutes to get up to temperature launch your pizza do a quarter turn every 30-45 seconds and boom 3-5 minutes later your NY pizza is ready!
Let’s talk about the dough
I personally tried close to a dozen recipes and none of them were bad, that being said this one is the best, you can definitely feel the softness in the 00 flour and the semolina is pure magic.
Now for those of you who are researching pizza dough recipes you will hear a word called hydration, I personally never heard this word pertaining to pizzas but you will definitely hear that word tossed around a lot.
This dough is around 60% hydration, some recipes have higher hydration but I find that the higher the hydration the more soggy your dough will become.
Once you have mixed your dough ingredients, and kneaded the dough a bit, place the dough ball in a bowl that has been brushed a bit on the inside with olive oil.
Cover the bowl with plastic wrap, or cover with a kitchen towel and let it rise at room temperature, until it has doubled in size. About 2 hours.
Then place the dough on a floured surface and cut into about 4 portions. Between 300-320 grams each dough ball.
How to make a dough ball? Well the easiest way Is to make a square and bring the corners in the middle then repeat with the remaining corners until it forms a ball somewhat.
At this point you basically want to grab it and pinch the middle of the dough and let gravity do the work then roll it a bit and round off on your floured work space.
Once you have the dough balls all formed, you can place each separately in a small bowl that has been brushed with a bit of olive oil, covered with plastic wrap and store it in the fridge for use the next day. Or you can place each ball separately in a bit of plastic wrap, then in freezer bags, and store in the freezer for future use. When you are ready to use, just remove the wrap, and let it come to room temperature in a lightly oiled bowl with a kitchen towel covering or plastic wrap.
This recipe for the best homemade pizza dough is very versatile and delicious.
In fact I use this same dough recipe for dessert pizzas, just toss some butter, brown sugar and cinnamon together, heat it up, brush in on the dough add some apples and there you go home made apple pie don’t forget to top it with your favorite ice cream!
And there you have it, your very own home made pizza dough hope you all enjoy this recipe as much as my family and I do. I will be back soon with an awesome recipe for the best pepperoni pizza you will ever have in your life! TTYL!
Ingredients
- 750 grams of “00” flour
- 75 grams semolina rimacinata flour
- If semolina is not available it’s ok to use 750 grams of 00 flour,
- 450 grams of cold water approximately between 50 to 60 degrees
- 20 grams of fine salt
- 15 grams of extra virgin olive oil
- 1 packet of instant yeast ( around 7 grams )
Instructions
- Add both flours together in a separate large bowl and mix gently
- Pour water into your mixing bowl
- Add salt and mix thoroughly until salt devolves
- Add flour and turn your mixer on to the lowest setting, add 1 packet of instant yeast then add your olive oil, after just a few minutes of mixing you will notice your dough has come together,
- Add some flour to your counter/work space and knead your dough just for a few minutes, until it’s nice and smooth, put your dough ball in a large lightly oiled bowl and cover with cling wrap and let sit in a warm temperature area between 1-4 hours depending on the climate your in, once your dough has doubled in size it’s ready to make your dough balls, I
- I usually just eye ball it and make one cut down the center of the dough then cut the remaining 2 pieces in half once more making four dough balls but if you want to weigh them they should be between 300 -320 grams each one but you can easily make 5 or 6 dough balls depending how small/large you want your pizza to be.
- How to make a dough ball? Well the easiest way Is to make a square and bring the corners in the middle then repeat with the remaining corners until it forms a ball somewhat. At this point you basically want to grab it and pinch the middle of the dough and let gravity do the work then roll it a bit and round off on your floured work space. Next, you can either wrap them in cling wrap and put them in a freezer safe zip lock bag and store them in the freezer or you can lightly oil some bowls and cover the bowl with cling wrap and store in fridge between 24-48 hours, I’ve heard of some people storing there dough for much longer time then 48 hours but I honestly can never wait that long, what we usually do is put 2-3 dough balls in a lightly oiled bowls separately and cover each bowl with cling wrap and store in fridge for a day or so and whatever remaining dough we have we cover it in cling wrap and freeze the rest in a freezer zip lock bag for another time. Now when you have dough in your freezer the best and only way I’ve personally tried to defrost them is basically the same way with fresh dough, which is to take off cling wrap store them in a lightly oiled bowl and cover tightly with cling wrap for 24 hours in fridge. Once your fresh or frozen dough has been in the fridge for 24-48 hours and your ready to eat them it’s best to leave them at room temperature for approximately 1-2 hours before stretching out your dough into a pizza.
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