You’ll never need to order delivery again once you’ve mastered making pizza dough at home! By making your own dough and baking your own pies, you’ll save money while creating personalized, hot, fresh pizza in your own kitchen. The trickiest part of the pizza is usually the dough, but with pizzacraft’s specially formulated 00 pizza flour, you’ll achieve the chewy, crispy crust that you’d expect from a restaurant. Sarah shows you the recipe for creating great pizza dough.
If you ask any of us here at pizzacraft where the best pizza crust comes from, we will all answer undoubtedly, “Italy!” So what makes that Italian pizza crust so special? Well the answer lies in the “James Bond” of ground wheat: double O pizza flour. “Double O” is actually “00”, which refers to the grind of the flour. Now that’s the finest grind possible, it’s almost like powder. But what’s even more important is the amount of gluten that’s in the flour. This has about 11.5% gluten content, which, combined with that powder-fine flour, is going to give you that texture and chew that you’re looking for in that perfect pizza crust.
Our pizzacraft blend is domestically grown and 100% organic. Now I just wanted to go through a recipe to show you how to make your pizza dough at home. Now this recipe is going to use about half of a bag of flour, it calls for three cups of the double O pizza flour, about one and a half cups of water, one and a half teaspoons of salt, and a half teaspoon of yeast.
So I’m going to go ahead and add my salt… my half teaspoon of yeast… and my water. I’m going to go ahead and stir this together until it forms a rough dough, and then I’m going to go ahead and let it sit for about ten minutes. And that’s going to allow the water to absorb into the flour. And after those ten minutes, you can decide whether or not your dough is a little bit on the dry side or if it’s too wet. If it’s too wet, you’re going to want to add a little bit more flour, if it’s too dry, go ahead and add a little bit more water.
Okay, so this is where I would leave it for about ten minutes to absorb. If I wanted to, after my ten minutes, I could transfer this to a stand mixer and let it work for about five to seven minutes on high, or I could give myself a little workout and use my dough mat and knead this. It’s going to take about ten minutes to get it to the consistency that I’m looking for, which is smooth and elastic.
Now I just want to show you some dough that I prepared earlier. Now if you have time to make your dough the day before, I highly recommend you do that. You’re gonna get a lot more flavor out of a dough that’s fermented slowly in the refrigerator as opposed to a rapid rise of one or two hours at room temperature.
Now you can see I’ve got some great air bubbles here, it’s risen beautifully. I’m sure this dough is full of flavor and texture that I’m looking for. My next step will be to divide the dough into two for large pizzas, or into four for medium pizzas. I’ll shape the dough, cover it with plastic, and let it rest for another fifteen to twenty minutes, or until I’m ready to roll it out. I’ll show you how to do that in another segment. Until then, there you have it, double O flour by pizzacraft.
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