![]() If you are using the dough for breadsticks, remove it from the fridge, divide into small balls and let them rest on the counter for 30 minutes. Half of this recipe will make a family sized pizza roll. Brush with egg wash and bake at 400 degrees for 40 minutes. To make a pizza roll, just stretch some of the dough into a rectangle, top with cheese and a topping or two, and roll up. I usually bake my favorite wing recipe while the stone is there heating up.) (I bake at 500 degrees for 11 minutes on a pizza stone that has been preheated for 1 hour. Continue with your favorite sauce and toppings. Lay out three sheets of parchment pape, sprinkle them with cornmeal, then start stretching out your pizza dough into your desired shape. ![]() Lightly cover, and allow it to rest at room temperature. Divide in thirds and place on a floured surface on the counter. Remove the dough from the fridge after its 1-3 day rise. To make a thin crust pizza with this recipe. I like this dough recipe for pizza (duh), pizza rolls, and breadsticks. What the dough looks like after a 2-day rise in the fridge If you have any trouble getting it thin, just let it rest on the counter for ten minutes, and pull again. But if you let the dough rise an instructed, it will be easy to work with and pull as flat as you want. Without it, the dough will spring back on you and be too difficult to stretch out into a nice, thin crust. More importantly, the rise allows the dough to be very stretchable and easy to work with. Without that long rise, the dough will be overly sweet. Part of that is due to the amount of sugar in this dough. Don’t reduce the sugar in the recipe! How long should the dough rise?Īn essential part of this recipe is the 1-3 day rise. Whatever remains is helpful in browning the crust and adding flavor. That’s because as the pizza dough sits in the fridge during its long rise, the yeast will consume some of that sugar. Don’t worry, the dough won’t taste sweet. When you look over this recipe, it may seem like there is a lot of sugar. (Have you ever made a floppy, doughy homemade pizza? I have! It’s gross.) I wanted a lot of flavor, a crust that would brown, and a relatively simple method. A good homemade thin crust pizza also bakes all the way through and has a crisp bottom. This is really important for a thin, New-York style pizza. I was primarily looking for a dough that could be stretched thin. ![]() After combining elements of recipes from the Pioneer Woman and America’s Test Kitchen, this recipe was born. I have tried probably every homemade pizza dough known to man. (If you’re looking to turn this into an actual pizza, I have a separate New York style pizza recipe.) What makes a good homemade pizza dough? ![]()
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