When you are going to make your pizza dough, you will need to knead it right. There’s a difference in how you need the dough, and the process is much easier than you think.
In this article, we are going to show you how to make or knead your pizza dough.
Check out the pizza recipes below to learn how to make your perfect pizza at home.
- Black Olives Pizza
- Hot Dog Pizza
- Pizza Sauce Recipe
- Salam Pizza
- Fruit Pizza
- Pizza Hut Pan Pizza Recipe
- Hawaiian Pizza
- Zucchini Pizza Bites
- Shrimp Pizza
- Bisquick Pizza
- Pizza Seasoning
- Italian Pepperoni Pizza
So what is kneading?
This is the art of mixing the flour and different liquids to form a mass of dough. When you’re starting, the dough will look like a floury doughy mess.
But why do we knead the dough?
The main reason why we knead the dough is to produce the perfect and more agreeable dough. Notice that the kneading will improve the texture of the dough.
When you keep kneading it, it will be nice to stretch it as it gets nicely elastic. So then when you knead the dough, three things will happen;
You will knead the dough evenly.
Through this then you will have the flour and the liquid mix perfectly. So then, you will knead it to make a single lump of dough. Also, in kneading the dough, you will easily attain this kind of perfect mass of dough.
You will mix all the dry and wet ingredients and take the time to knead it for at least 5 minutes. This then will help you to attain the perfect dough.
You will have to hydrate the dough.
When you mix the flour and the water, then you will have it easily absorb the water. This will then cause the flour to be hydrated and ready to use in creating the perfect dough. It’s also different from the hydration of the different recipes.
When you leave the dough to rest a little, you will make it rise, and in this, you will make it hydrated. Notice that the flour will soak the water into the flour.
But when you then use the kneading in the process, you will speed the absorption of the water in the flour.
So then you are sure you will have the dough from the lumpy dough to smooth.
You will then strengthen the gluten strands.
The last point, which is also the most important, is that you will strengthen the gluten strands. But this happens the moment you have the water mixing with the flour.
It’s also at this point that there’s the protein in the flour. When there’s the combination of the protein with water, then they form the gluten.
When you are kneading the dough, you will have the gluten strands start to get aligned, which will have it create some perfect bonds. Expect to form the gluten network where the network becomes more extensive and more robust.
It’s this process that will strengthen then stretch the dough further, making it entirely kneaded. You aim to have the dough being elastic and nicely extensible.
In the end, you will have the dough getting stretched but also thin. This is also to say that the dough is nicely thin to create the perfect dough.
Dough kneading methods
You see, unlike the past when you could only use the traditional hand kneading method; today, you can also the mixer will work.
Kneading the dough by hand
This is the most traditional method of kneading the dough. While it may seem time-consuming and messy, it’s also one of the best methods for anyone who knows how to knead the dough.
For me, this is the best, especially when you are making just a little dough.
It, however, doesn’t always have to be messy, you know. So then mix the dry and wet ingredients and then start to knead the dough. Check out the video below for the process.
Using the dough, knead the mixture.
You should use the dough mixture to make the pizza dough just the same way you make the regular dough.
This is the most common method of making the dough. The machine, therefore, will ease the whole process of making the dough.
Unlike other types that you can use the food processor or the bread maker, please don’t use it when making the pizza dough. The good reason is that the machine is very quick or aggressive.
Again, it will show you that the heat is too much that it will often spoil even the gluten structure.
Regardless we have some arguments in regards to the differences. Whichever you like, one is better than the other.
|Hand kneading||Machine kneading|
|In using your hands, then you are going to take a longer time.||It will take a shorter time to make the dough. Remember you are going to use the machine for kneading.|
|You will need some physical strength and technique to knead.||You can use this with lesser strength and also the different techniques.|
|This is the cheapest method to knead the dough as you don’t need any equipment.||You can use the machine; it’s easier to knead. This is you will have to spend some money.|
|The hand kneading will make the dough the best, but it will make a lot more mess.||Machine kneading, though, will not make a mess, so if you are in a hurry, you should use it to be more mess-free.|
So for a start, you can use the hand mixer because it works. The best thing about making the dough by hand is to understand how the dough should feel like.
The best thing is also that it will make it easy to know the perfect dough.
How long can you knead the dough?
So again, it will depend on what you are using to knead the dough. If you’re going to knead the dough by hand, you should give it about 10 minutes.
Again if you are using the kitchen mixer, you’ll take about 3-5 minutes to mix the dough.
Remember, you shouldn’t have to use the high speed to make the dough perfect. To be exact, the time it takes then will depend on the kind of ingredients you use.
Also, if you have the best kneading technique, then it will not take too much time to knead it, though.
Are you familiar with the fraisage dough mixing method?
Most people like this style because it will make it easy to attain the thin dough roll. If you like, you can make the ball, but then I find that it contains a lot more work than you need. I like to make mine into balls when I finish the kneading process.
This reduces the work involved in making the dough ball.
I like to roll the dough using the fraisage method because it’s the easiest method to use. Just remember that the dough-making method is prevalent but don’t worry about how it came about.
So the way you work it is that you will have the dough spread on the counter. So then make sure you spread it thinly. This is easy to do when you use the heel of your hand. You shouldn’t even worry if the dough tears in the process you kneading.
It would help if you gathered all the dough together and then started to stretch it once more. If you like to make bread, you will notice that you use this method a lot. This is the perfect process to make sure you knead the dough right.
Once you knead the dough properly, you will need to take the time to rest the dough again. When you, therefore, knead the dough, you should know that resting it is just as important.
It gives the gluten time to develop if you used wheat flour. Besides, it makes the job even more comfortable.
During the resting then your dough will absorb the water best and form the perfect mass of dough. I don’t know how long you let it rest but know that this is a must-do step.
When you are resting the dough, you should cover it to make sure it doesn’t dry out. You will notice that after it rests, then it will get very easy to use.
Want to learn mor about pizza dough? check out the articles below.
- Common Pizza Dough FAQS
- Pizza Dough Not Rising And How To Fix It
- Pizza Dough Too Sticky
- How Long Does Pizza Dough Last
- How To Freeze Pizza Dough
- How To Defrost Pizza Dough
- How To Stretch Pizza Dough
- How To Proof Pizza Dough
- Bread Dough Vs Pizza Dough
Does salt influence the dough?
Please don’t fall for the rumor that the salt will stop the gluten development because it doesn’t. The only thing it will do to any dough is to slow the fermentation. When it comes to gluten development, though, it will enhance it better.
Whether you want to add the salt immediately or later is a personal choice. It doesn’t affect you as much, though. I know that adding the salt as I’m mixing makes my work much more comfortable.
Let‘s talk about under kneading.
I know most people talk about over kneading, but it’s possible that you under knead it too. Worry not; the dough’s under kneading won’t have so many effects on your dough. in most cases, it will cause the dough not to stretch right.
If you want the dough to be elastic, then you will need to knead it right. You will know it’s under knead when it still has some lumps. If this is happening, then you know the ingredients are yet to mix right.
Your dough is ready when it’s free of lumps, it’s smooth but not sticky when it holds the shape right, and you can stretch it easily without tearing it.