Homemade Pizza Crust for Beginners | The Best Homemade Pizza You'll Ever Eat

Homemade Pizza Crust for Beginners | The Best Homemade Pizza You'll Ever Eat.

This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin!

This is my go-to pizza dough recipe. It was published on my blog 6 years ago and after making it for the millionth time, I decided it’s time for an update with a video tutorial and clearer recipe instructions. Plus, many of you said you want to conquer your fear of yeast this year! Consider this your starting guide and refer back to it often.

(And if you’ve ever made homemade bagels or sandwich bread, you can easily make pizza dough because it’s quicker, easier, and requires less steps!)

Pizza dough is the foundation and every great pizza begins with a great pizza crust. Some like thin and crisp pizza crust, while others prefer thick and soft pizza crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor.

Why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has a delicious flavor and texture that only comes from homemade. Plus, most of the work is hands-off!

Homemade Pizza Dough Ingredients.

All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here’s the breakdown of what I use in my homemade pizza crust recipe.

Yeast: I use Red Star Platinum yeast. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes making working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done.
Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.
Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust, but add a couple extra Tablespoons of water since bread flour contains more protein than all-purpose flour.
Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
Salt: Salt adds necessary flavor.
Sugar: 1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough, especially when paired with a little olive oil.
Cornmeal: Cornmeal isn’t in the dough, but it’s used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!

This is a Lean Bread Dough.
Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn’t use eggs or butter. Without the extra fat to make the dough soft, you’re promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls and overnight cinnamon rolls require fat to yield a “rich dough,” which creates a softer and more dessert-like bread.

How to Make Easy Pizza Dough (for bread beginners!).
Watch my pizza dough video tutorial below. It’s really that easy!

Mix the dough ingredients together by hand or use a hand-held or stand mixer.
Knead by hand or beat the dough with your mixer. I like doing this by hand and you can watch me in the video.
Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.
Punch down risen dough to release air bubbles. Divide in 2.
Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.
Top with favorite pizza toppings.
Bake pizza at a very high temperature for only about 15 minutes.
Little bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn’t love a smiley pizza?

How to Freeze Homemade Pizza Dough.

This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

How to Thaw Frozen Pizza Dough.
Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter.

Ingredients.
1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C).
2 and 1/4 teaspoons Red Star Platinum instant yeast (1 standard packet)*.
1 Tablespoon (13g) granulated sugar.
2 Tablespoons (30ml) olive oil.
3/4 teaspoon salt.
3 and 1/2 cups (440g) all-purpose flour (spoon & leveled), plus more for hands and surface.
sprinkle of cornmeal for dusting the pan.

Instructions.
Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough by hand with a wooden spoon in the next step.*
Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.
Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time– see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, classic margherita pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
Top & bake the pizza: To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes.
Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes.

Freezing Instructions: This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5.
Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
Special Tools: KitchenAid Stand Mixer, Dough Scraper, Pizza Pan, Pizza Cutter
Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be up to 2 hours. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

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Juli 19, 2020

how to cook without a recipe with becoming a great cook

how to cook without a recipe with becoming a great cook

Becoming a Great Cook.

Take notes about what works. Not every dish you create from scratch will be a hit, but you're sure to cook something that you want to make again. Don't wait too long before you write down what you made. This will help you replicate the dish until you can commit it to memory.



You should also make notes of what didn't work and possible things to try for next time. For example, you could write, "Don't substitute white chocolate for dark chocolate. Try semisweet instead."



Give yourself enough time to cook. If you don't have a recipe to go off of, you should have a vague understanding of how long it will take to make certain dishes so you don't feel stressed. Keep in mind that meals like pasta, pizza, or stir-fries will come together faster than large cuts of meat, such as roasts.

Tip: Think about ways you can prep a meal in advance if you're short on time. For example, you might braise a pork shoulder and refrigerate it once it's cooked. Then, shred it the next day and use it for tacos, chili, or stew.



Use leftovers as the basis for a new meal. This is a great way to reduce food waste and come up with a new meal without a recipe. Take a look through the fridge and pantry to see what food you have and try to come up with a meal that uses several of the ingredients.



For example, if you have leftover roasted vegetables and some soft cheese, toss them with cooked noodles to make a casserole. You could also use them as toppings for a quick pizza or mix them into a simple omelette.



Use your favorite recipes as templates for new dishes. You don't need to start from scratch every time you cook without a recipe. Instead, find recipes you enjoy making and use them as a guide to make new meals.

For example, if you have a great curry recipe, try substituting the protein or swapping out the vegetables for an entirely new curry.



Cook within flavor families. Look at the ingredients you have on hand and think about which go well together. Then, try to craft a meal around those flavors. For example, if you're making a simple bean soup, you could use black beans, diced tomatoes, chili powder, garlic, and onion to make a Southwestern-flavored soup. Or you could use different flavors, such as white beans with garlic, thyme, chicken stock, and rosemary.

You might find that you're already comfortable cooking a certain cuisine. Think about the ingredients and flavors that are frequently used and try to make them into new dishes.



Relax and enjoy making food. Don't be afraid to make mistakes when you cook and try to cook as often as you can. Working in the kitchen every day will make you feel more capable and confident. Practice really will make it easier to cook meals without a recipe.

November 04, 2019

How To Make Homemade Fresh Mozzarella.

How To Make Homemade Fresh Mozzarella.

by EMMA CHRISTENSEN.
Knowing how to make your own mozzarella is a dangerous thing. Knowing that at any moment, should the desire present itself, you could whip up your very own ball of creamy mozzarella, still warm from the whey whence it came? Yes. Very, very dangerous. Here’s how to do it.

Compounding the dangerousness of homemade mozzarella is the fact that it comes together in about twenty minutes. You warm the milk with some citric acid (not as scary as it sounds), add the rennet to separate the milk into curds and whey, heat it again, knead stretch knead, and then you have mozzarella. It’s basically magic.

Don’t be scared off by the citric acid and the rennet. Both things sound like something Batman might encounter on a bad day in Gotham, but they are actually normal, everyday ingredients.

Citric acid is just a powdered form of the same mouth-puckering acid found in lemons and limes. It’s added here to help acidify and coagulate the milk. Rennet can be found in both tablet or liquid form, as well as in vegetarian or…er…non-vegetarian versions. Its job is to set the proteins in the milk and form solid, stretchy curds.

Both citric acid and rennet can usually be found at a good grocery store or food co-op. If you’re having trouble tracking something down, however, take a look at the links below for places to buy the ingredients online.

When it comes to milk, almost anything goes: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. The only rule is to avoid milk that has been ultra high temperature (UHT) pasteurized. This particular method of pasteurization denatures the proteins in the milk to the point that they lose their ability to fully solidify into curds. Be careful when buying organic milk as many brands are UHT pasteurized and the packaging doesn’t always indicate this. If your mozzarella ends up looking like soupy cottage cheese, try switching to another brand of milk.

Ready to make some mozzarella? Let’s do this.

INGREDIENTS.
1 1/4 cup water.
1 1/2 teaspoon citric acid.
1/4 rennet tablet or 1/4 teaspoon liquid rennet (Not Junket rennet, see note below).
1 gallon milk, whole or 2%, not ultra-pasteurized*.
1 teaspoon kosher salt.

EQUIPMENT.
5 quart or larger non-reactive pot.
Thermometer.
8" knife, off-set spatula, or similar slim instrument for cutting the curds.
Microwavable bowl.
Rubber gloves.

INSTRUCTIONS.
Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.
Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.
Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.
Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.
Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.
Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.
Microwave the Curds: (No microwave? See the Notes section below for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.
Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.
Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

RECIPE NOTES.
Adapted from New England Cheesemaking Supply Company.

Making Mozzarella Without the Microwave: Instead of microwaving the curds to make mozzarella, warm a large pot of water to just below boiling (about 190°F). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. If it has not reached 135°F, let the curds sit for another few minutes until it does. Once the curds have reached 135°, lift them from the water and stretch as directed.

Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.

Melting Homemade Mozzarella: I've found that homemade mozzarella doesn't always melt as completely as store-bought mozzarella, especially if I've overworked the cheese and it has become very stiff. If you're planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. It can also help to grate the cheese rather than slice it.

Using Junket Rennet: Junket rennet is less concentrated than other kinds of rennet and isn't ideal for making cheese. If this is all you have access to, try using 1-2 whole tablets to achieve a curd.

Using Leftover Whey: Making mozzarella leaves you with almost 3 1/2 quarts of whey! You can use this whey in place of water in bread recipes and other baked goods, mix it into smoothies, or add it to soups.

Agustus 12, 2020