New And Improved Pizza Dough Recipe – The Prepare dinner’s Digest

I’m a sucker for nice pizza! So many alternative combos of toppings and sauces, whether or not it’s steak and mushroom with BBQ sauce or a vegetarian pizza with passata. Countless potentialities. But my tried and examined pizza dough recipe has remained the identical … might that be improved?

Yep, it might. And it has been. I attempted one among Ken Forkish’s pizza dough recipes, this has upped the standard for our do-it-yourself pizzas. It’s straightforward to control, not too skinny and excellent elasticity. The pizza has extra texture and flavour, is barely chewy with simply the fitting stage of crispness. And it’s simply as easy to make as ever …

New And Improved Pizza Dough Recipe


6-24 hours prep (principally unattended)
4-9 minutes cooking




2-5 dough balls

Inspiration from Ken Forkish

The strategy under relies on a recipe in The Elements of Pizza by Ken Forkish. I extremely suggest this ebook, it’s an incredible perception into find out how to bake superior pizza. Ken already owned and operated a profitable pizzeria and bakery when he visited Italy to find the secrets and techniques of creating nice pizza. The ebook covers his journey, and the way he modified his pizza dough making strategies for the higher.

What I current right here is a technique that works in our ovens while staying true to Ken’s method, lengthy fermentation time for nice pizza. For a pizza dough recipe that may be made after work for night dinner, take a look at the dough recipe in this blog post.


  • Kitchen scales
  • Fork
  • Massive mixing bowl
  • Dough scraper
  • Measuring jug and spoons
  • Massive deep casserole dish
  • Clingfilm
  • Dinner plates


  • 500g ’00’ flour plus extra for dusting
  • 375ml heat water (275ml chilly/100ml boiling)
  • 2 tsp sea salt
  • ½ tsp dried yeast
  • 1 tsp olive oil

I’ve made this recipe utilizing customary flour, 250g sturdy white bread flour and 250g plain flour. It’s good, nonetheless there’s a noticeable enchancment when utilizing ’00’ flour.

Pizza base shaped with air pushed to the edge for the crust

Toppings added, ready to bake

Crust starting to brown during baking

Puffed crust at the edge of the pizza


The recipe described under makes sufficient dough for two giant (14 inch), 3 medium (10 inch) or 5 small (8 inch) pizzas. The pizza dough could be made within the night for pizza the following day, or throughout the afternoon for a night meal.

Making the Dough

  1. Add the nice and cozy water to a mixing bowl, then the salt. Whisk the water to dissolve the salt. Sprinkle the yeast on high of the water, depart for 1 min to hydrate, then whisk once more.
  2. Add the flour to the blending bowl, mix it with the liquid utilizing a moist dough scraper. Moist your arms and dig down beneath the dough, folding it again onto itself 4 or 5 instances. Gently squeeze the dough throughout, then stretch and fold it onto itself six to eight instances, re-wetting your arms if needed. Cowl the bowl and let it relaxation for 20 minutes.
  3. Evenly oil a casserole dish. Mud a worksurface with flour and gently flip the dough out of the bowl onto it. Stretch and knead the dough for 30 seconds, or till it begins to withstand. Add just a little extra flour if the dough begins to stay. Type right into a single dough ball, and place seam aspect down within the casserole dish. Cowl the dish with clingfilm and relaxation it for two hours.
  4. Mud a worksurface with flour, flip the risen dough onto it. Divide the dough evenly into the portion sizes wanted. For every portion, stretch and fold the dough again onto itself 4-5 instances (with out tearing the dough), then type a dough ball.
  5. Place every dough ball seam aspect down on a person, floured giant plate, sprinkling some flour on high of the ball. Loosely cowl with cling movie.
    • For baking the identical day, depart the dough till it has trebled in measurement, 3-4 hours relying on room temperature.
    • For baking over the following couple of days, place the plates within the fridge. Take the plates out an hour earlier than the pizzas are as a result of be made (longer in case your kitchen is chilly).

Shaping the Pizza Base

Flour a worksurface and form your pizza base. The strategy is a private alternative, the video clips under present a number of strategies of pizza base shaping:

The YouTube clip under reveals Ken Forkish shaping his dough right into a pizza base:

Baking the Pizza

I bake our pizzas in a Large Inexperienced Egg, please look at this detailed blog post for additional info. Should you’re baking in an oven, preheat the oven and pizza stone to as sizzling as your stone can deal with and bake till the crust is golden.

Baked pizza ready to be sliced and enjoyed

Hints, Suggestions and Photos

  1. Shaping pizza dough takes a little bit of observe, for those who discover it’s not shaping effectively and the dough begins to withstand/tear, relaxation the dough for quarter-hour and check out once more.
  2. The dough balls could be frozen after letting the pizza dough rise on the plates. Take them out of the freezer within the morning to be used within the night.
  3. Make certain the plate is large enough, the pizza dough will broaden rather a lot throughout the second rise. The photographs under are in the beginning of the second fermentation and after three hours, simply earlier than shaping the pizza base.
    Dough ball covered and ready for second fermentation
    Same dough ball after three hours, ready to be shaped into pizza
  4. It’s necessary, particularly on a heat day, to not let the dough transcend trebling in measurement. Leaving it any longer than this could trigger the dough to break down.

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