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ADOPT ~ A ~ LOAF … CHANGING THE WORLD, ONE LOAF AT A TIME

PIZZA DOUGH

PIZZA DOUGH TIPS

HANDLING
The gluten in bread dough behaves like a sea anemone.  When you handle it, the dough tenses up, when you leave it alone, it relaxes.  While stretching, tossing, rolling out your pizza dough, when it begins to resist stretching, just let it relax a few minutes, then try again.  You should be able to stretch this pound of dough to a 14-inch diameter.

PRO TIPS:

  • Allow dough to warm up from fridge temperature for minimum 30-60 minutes up to 4 hours.
  • You can do this while still in the container, but better, let the dough fall out of the container onto a floury surface and flatten into a round shape for a head start on stretching.  Cover lightly with plastic or a clean cotton or linen towel.  You don’t want the dough to dry out.
  • While you’re waiting for the dough to warm and relax, prepare your toppings and maybe watch a YouTube video on stretching out dough.  
  • This is a good one


PREHEAT OVEN
Preheat your oven to 450 Fahrenheit.  500F if you are daring and can stretch thin.
You can also bake the pizza in a wood fired pizza oven of any size.  They are all unique, so you’re on your own regarding temperature and time.  Be sure the dough is as thin as possible to cook through.

TOPPING
This pizza is best when baked on a preheated stone or steel.  It can also be baked on a WELL-OILED pizza pan or cookie sheet.  (Pan baking without oil leads to a soggy crust)
Once you have a nice, wide, thin pizza crust:
A)    Dust a pizza peel (paddle) or the bottom of an upside-down cookie sheet with flour or cornmeal, or semolina flour, or rice flour to prevent sticking.
B)    Spread olive or vegetable oil on a pizza pan or cookie sheet, then place your dough on the pan.  Don’t skimp on oil.
Now, sauce and top your pizza as you desire.  

BAKING
Before sliding your pizza onto the stone or steel in oven, give the peel a little jiggle to be sure the dough moves freely and is not stuck.  If it is, carefully lift the edge near the stuck part(s) and add a little more flour/cornmeal/semolina/rice flour to free it up.
Open the oven door and place the far side of the peel at the back of the stone.  Jiggle the peel again to ensure the pizza is free and sliding.  Now, tip the handle up at a slight angle, then with surety and confidence, slide it out from under the pizza as it slips onto the stone.  Pan bakers can simply set the pan in the preheated oven.
Bake 14-18 minutes.