Many people globally have a different preference for frozen pizza doughs from the stores. The need for convenience, insufficient time for preparation, and the urge for a ready-made pizza could be some of the reasons why we find ourselves in the stores.
That is considered life-saving by some of us who don’t want to go through the entire preparation process. The stores create some unquantifiable desires since we believe what is bought from the store has been made with a high level of expertise.
We also want world-class products and a store dough that fulfills our imagination of excellence, perfection, and exceptional standards. That is because we can prepare a pizza like that of the restaurants.
Pizza making process
a) Use a dough that is almost expiring
Sometimes, we think that the best pizza is made from very fresh dough, but it is also good to try new adventures. A dough that is almost nearing its expiration date is one of the best.
Please don’t throw it away because it’s way past its best days.
b) Let the dough rest
Of course, most of the fresh food items we buy at the supermarkets are refrigerated. It is usually cold, and once you buy and do not use it immediately, it would be unfit. So, you end up also storing for more days in your refrigerators.
It would help if you let the dough rest at room temperature in your cooking space or kitchen. That ensures that the gluten in the dough eases up so that it won’t be hard to roll and stretch the dough to whatever shape you want.
c) Sprinkling of flour
Kindly ensure that you have the cooking surface covered with a little flour. Why do I say this? That is because it ensures that your dough does not toughen. It also prevents your dough from sticking on to the work surface or your hands.
Most of you love a pizza that has a crispy crust. That is because you find it yummy. So, take your time to roll the dough and knead it entirely, preventing any damages to its shape. Ensure it is not very tough so that it doesn’t appear burnt when cooked.
e) Use of sauce
That means that you should apply a little layer of sauce above the dough. The sauce could be made of pesto or olive oil. A little sauce ensures that the crust is crispy, unlike too much sauce.
f) Use olive oil
Baking spray or olive oil should be applied to the baking stone or baking pan. Some others should be applied to the edges of the dough. That will ensure that the dough does not stick on the sheet when cooking.
Heating the crust before adding toppings to it is required. That prevents any moisture leakage into the dough, making it soggy.
h) Heating the oven
Heating the oven increases the temperature on the right amount of heat to cook a dough and make the crust crispy enough for yummy consumption. But do not overdo it so that it burns the pizza.
i) Toppings experiment
The fun about preparing a pizza at home is to use as many ingredients as you want that you won’t find in a restaurant pizza. It can also be more traditional at home.
Does it need to rise?
Store-bought dough is usually cold and compressed in size due to its storage. That will make stretching of the dough difficult. You will be required to store your pizza outside the refrigerator for up to three hours to loosen up, rising.
A trick to make the rising easier is to store it next to the window while wrapped with a towel not to harden to rise quickly.
How to make the dough rise
When we buy our dough at the stores, our work is already reduced to just kneading, adding toppings, and cooking. That is more of outsourcing an activity but with benefits that come along with that.
Now you can fully pay attention to making this food a delicacy. You can choose to add as many toppings and cheese to the dough. Depending on the pizza crust you have bought, you may have to unroll the dough or stretch further yourself.
Letting your pizza dough rise from the cold compressed wet wheat flour gives it some lightness. That involves defrosting the dough by placing it on your work surface for some time or wrapping it next to a window.
Placing it at room temperature involves; brushing some olive oil onto your pizza pan evenly. Brushing it could involve either your fingers or tilting the pan till it is all covered with the oil.
Now lay the pizza dough on to the pan and use your fingers while holding the edges to spread it evenly. You can pinch a little of the dough to form a smaller crust if need be and add your toppings. These include onions, meat, mushrooms, and cheese.
Then, place the pizza dough at room temperature or inside the oven where it is warm to rise just a little. That process can take fifteen to twenty minutes. But that is not yet baking. Which will now follow after your dough has risen.
Adding toppings to the dough before the actual rise helps contain the rising activity when taking place. That is because rising the dough first then placing the toppings on top will deflate it. Most pizza doughs bought from the stores contain too much yeast.
What if it doesn’t rise
Sometimes you can buy dough from a store. You get home, unpack and unwrap the dough. Leave to rise at room temperature in your house. To your surprise, you come back and find rising has not taken place. The crust is lying there the way you left it.
So, you will tend to ask questions about its refusal to rise. The answer involves climatic conditions, its preparation, and ingredients content factors. These could result in your dough failure:
Pizza Dough Ingredients
Some simple ingredients in a dough can mislead us into thinking that they can never harm our activities. These include the flour used, the yeast, and the water. If at all these are not proportional, the dough may not rise.
The amount of protein and moisture in the flour used to prepare that dough could vary and hence impact your pizza preparation. For example, bread flour has low levels of protein compared to pizza flour. These will give a different texture of dough.
Bread flour has high moisture content due to its porosity, unlike pizza flour which is concrete due to the gluten. High moisture makes a dough hydrated, hence loose, and can easily tear apart dough when stretching.
Yeast is crucial when making pizza dough because it has an impact on the rise of the dough.
Yeast can be added directly into flour wet. Dry yeast should be integrated with sugar and water before use. If the yeast is activated if it does not rise in less than twenty minutes, it is not suitable. While instant yeast can be added directly to the flour, active dry yeast must be activated ahead of time.
Ratios of yeast vary from one dough to the other. Depending on the temperature variations, one could use 5% more yeast on one dough than the other. Coldness calls for more yeast than room temperature for proper rising.
Fresh yeast should be stored in a room with the proper temperature for it to work correctly. Extreme temperature, whether hot or cold, could negatively affect when the dough is rising.
Water is essential when activating the yeast. The average temperature is suitable for the yeast, but the extreme temperature is not a living plant and sensitive. So warm water helps the yeast rise appropriately, unlike very cold or hot water.
When it comes to ensuring that a store-bought pizza dough rises, the water temperature is not the one that matters only. The temperature level of where you unwrap your pizza dough is crucial to its rising.
Sometimes, we are forced to artificially adjust our room temperatures so that the dough can loosen up. In hot climatic regions, refrigerating a dough is okay because the cold will quickly disappear and control the crust’s deflation.
In cold areas, cold storage is not appropriate unless you plan to warn the crust in the oven or place the bowl with the dough on warm water to rise quickly. Though sometimes, we can manipulate the way our dough rises appropriately.
Preparation of pizza dough
Those who prepare the dough at the stores must value how they work on their dough. Ensuring that all conditions are appropriate and that those who buy the dough are not disappointed. You can ensure this by:
Use yeast appropriately on the dough to rise well, and the customer gets to cook a pizza with a crispy crust.
If a dough bought is not well proven, it will be porous, and bubbles could result. So, ensure your dough is not affected by poor proofing hence uneven-shaped pizza.
How you store your dough once bought affects its rise when cooking. That is why dough is refrigerated then allowed to warm a little before cooking to stretch easily.
Before you cook your store-bought pizza, dough leaves it at room temperature for it to rise for stretching.
Making a store-bought dough crispy
Nowadays, people have invented a method of improving the quality of doughs bought better with the oven temperature. Pizza ovens in restaurants have too high temperatures than those at home. So, the dough can be prepared, rise faster, and still make a crispy pizza than at home.
So, at home, we make the dough better by preheating it in the oven for 5 to 10 minutes. That is to eliminate the coldness that compresses it and lighten it for stretching. Stretchy pizza dough will not be chewy, that it will be burnt or too soft that it will tear apart.
So, this entirely requires a pizza stone when placing the dough in the oven to avoid deformation of the crust. A little oil is brushed over the pizza stone to stick or burn during preheating.
When preheating, ensure that you are on the lookout so that the high temperatures do not end up burning the dough and create a smoky mess. But give an admirable crusty dough that will give you the go-ahead for pizza cooking.
Pizza dough storage
Portioning Dough for Storage
Sometimes, we need to spare a part of our recipe so that we can use it later. You may end up buying three doughs for homemade pizza at the store. So when kneading, you combine all these doughs to make one colossal dough.
A huge dough will require more energy and time till its gluten forms. It results in one single colossal batch. So now you sub-divide that huge batch into little portions to be used another day.
So when done with kneading and the dough rises, now portion it for storage. The portions should be equal, which eases your cooking at a later date. Now the day you need it, and you’re tired, to prepare or pass by the store to buy s dough, you can use that one.
When should the dough be stored?
Once your dough has been defrosted, kneaded, and risen, it’s time you store it in a preferred storage system. Sub-divide the dough into portions that are easy to store and not complicated such that even space is an issue.
Before making your pizza, warming a dough is required so that the gluten can be softer and comfortable to shape into the desired form. That is good because you consume less time by not visiting the stores to buy more dough or prepare one.
If we don’t store our leftover dough in cold conditions by leaving it at room temperature like in your workspace, its yeast content could be damaged. That is because of the rising factor which would make it ferment hence a sour taste.
Room temperature makes yeast die after a little growth. Using inactive yeast [prevents the dough from rising since the room temperature has used all its power. The resulting dough will be tough, stable, and uninviting pizza crust.
So if you want the best pizza crust, store your dough at a chilled temperature to prevent the yeast’s growth and, finally, its dormancy. It is more of hibernation where an item can not grow with time as it remains constant.
After kneading your dough, letting it rise, and subdividing it into portions, you can now store it in an airtight container. That means that the container should have a lid or a plastic wrap. Then, store it in the fridge.
After removal from the fridge when needed, unwrap the dough, place it on your workspace or a bowl. These should have a little flour sprinkled on their surfaces so that the dough doesn’t stick.
That is to help the dough rise once again at room temperature to be easily stretched. The stretching will help the dough quickly form into its desired shape. That is either circular and rectangular, and the dough is not quickly torn apart or too challenging for cooking.
That is, more or less, storing the dough in the fridge. A tight wrap or a tight lid is required to prevent moisture interference or to dry out. Store the pieces of the pizza dough till when needed. It could be three months.
Since the freezer is too cold than the fridge, when the dough is ready for use, move it into the freezer, so it starts to defrost slowly overnight. Then now, move the dough from the fridge so that you can use it.
Place it on the work surface or a bowl, let it rise slightly as the gluten softens at room temperature. Once all warmed up, get on with your cooking and enjoy the baking.
Advantages of a store-bought pizza dough
The factor of saving time comes in where you have to get ready-made dough. That means that you don’t have to go around shopping stores getting the right flour which could waste a lot of time.
2.Level of expertise
People that make the dough at the stores have undergone training for pizza dough preparation. They have the knowledge and skills to mix dough ingredients appropriately and in equal measures.
3.A variety of doughs
Many stores want to have the best customer service, achieve profits by making sales, and get a good customer rating. So they will go into deeper depths to find a wide range of pizza dough types like gluten doughs and gluten-free doughs.
If a store has all these types of doughs, people will be attracted, and yet these are ingredients that we may not know where to shop them when need be.
Limitations to using bought pizza doughs
You must know how to store dough from the pizza store not to go bad or dormant. Keep it at low temperatures when not using it.
2.Challenges in choosing the right dough
Sometimes you may go to a store and request to buy dough. Only to get home and realize the ingredients in it are not what you wanted. Especially for gluten protein dough and free gluten dough.
That means that you will never learn how to make your pizza. We never ask ourselves this question, what if the stores are shut down? Who will make us the dough?
Those who want to consume less time preparing pizza will opt to visit the stores to buy the doughs. We must know how to store the dough or defrost the dough otherwise, and our cooking can go wrong if the yeast grows and becomes dormant.