How To Handle Pizza Dough

When you are ready to use the dough remove it from the fridge unwrap the dough and place it on your counter or in a lightly floured bowl. In this post Im using my go-to basic overnight pizza dough recipe which makes 3.

Dealing With Pizza Dough 6 Steps With Pictures Instructables

Wheat flour can burn in the oven if youre baking pizza in a pizza oven or on a pizza stone.

How to handle pizza dough. It should lightly grip your fingertips when you touch it. You will want to let the dough rest for about 10 minutes in this position. If not using dough immediately place dough in a zip-top bag and refrigerate for up to 24 hours or freeze for up to 2 months for later use when ready to use let refrigerated dough sit at room temperature for 15-20 minutes.

You might even want to dust the peel lightly with semolina for extra insurance against sticking. Pull the base onto your knuckles and lift it up to eye level. Working with a dough that wet has its challenges particularly if youre used to handling more typical doughs.

The pizza dough. Another popular choice for dusting is cornmeal but Im not a huge fan of the flavor it adds to the crust. With your knuckles now supporting the weight of the pizza you can move your hands apart gently to stretch the dough rotating as you go until you have a happily stretched base.

This may result in smoke and an unpleasant flavored pizza crust. Pizza dough cutters comes either with a straight horizontal handle along the edge of the cutter or with a vertical handle. For most doughs the kneading is done on a floured surface to keep the dough from sticking.

In this video learn how to open up or stretch home made pizza dough by hand. You will want to first get the dough as flat as you can manage to get it and once it has reached its flat-most state you will want to put an upturned mixing bowl over the dough to keep it airtight for a bit. For the majority of pizzas you want a dough thats not dry to the touch but slightly tacky.

Thaw the frozen dough overnight in the fridge or for 2. But if you knead a very wet dough that way that dough. Continue adding flour one tablespoon at a time and knead it until the dough becomes much easier to handle but still slightly tacky.

Coat your hands with butter olive oil or nonstick spray. The extra grease prevents the dough from sticking to you and it allows you to spread it out with your hands. While for moving the dough end especially getting it out of the rising box the vertical handle makes it easier.

Kneading a wet dough is where many bakers go astray. If your pizza dough slides easily onto the peel it should slide off easily as well. For general dough manipulation I prefer the horizontal handle dough cutter.

GENTLY pull your hands apart the dough will. Knead the fresh dough on a floured surface. Once the dough ball has been shaped into a pizza crust you can then pull the dough onto the peel.

You can test the level of stickiness by gently shaking the peel. Pizza has quickly become one of my favorite easy weeknight dinners because with the dough prepped in advance it takes just a few minutes to stretch the dough add my toppings and bake it. Semolina can also handle higher heat than finer ground tipo 00 flour.

For more pizza related video techniques recipes including for the dough us. You should hold the dough with your thumbs underneath the crust on one side and your index fingers on the other. Baking a wet dough well the oven does all the work.

Pizza dough will keep for about 2 weeks in the fridge. For a ½ pound ball of dough this will take about 30 minutes. Enjoy your pizza dough now that its no longer sticky.

Mixing a wet dough is easy. Kneading the dough involves pushing squeezing and mashing it. Cover the dough loosely and then let it come to room temperature.

Easy Pizza Dough Recipe Can Be Made Ahead Chilled Frozen Baking A Moment