The first and primary determinant of whether the pizza comes out perfect is how you make the dough.
This is where the main secret is, and if you get it right, you are sure to have the best-looking and delicious pizza that’s also full of flavors.
To therefore get it right, you need to understand everything, and this is why we are out answering all your deep questions.
Want to learn how to make pizza at home? Check out the articles below.
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- 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
Frequently Asked Questions
1. Which type of flour is best?
Of course, the regular one that you use in making pizza is bread flour. Most people like it the most because it has more proteins.
Notice, though, that when they combine the protein with water, it will form the gluten construct. If you want, then you can form the gluten even better when you keep kneading it.
The best thing then is that the dough will form better when it has good gluten. If you like the crust with air pockets, this is the best choice of flour to use.
With such gluten, you will attain the chewier crust. Just make sure you don’t use the flour that they have bleached or bromated.
Remember, you can also use your all-purpose flour. The only difference is that you should use lesser liquid than you usually would with the bread flour. If you need to, then you can add a little more water once at a time.
But remember, all-purpose flour may be different from one region to another because of the weather and the environmental soil.
So you can adjust the ingredients here and there. Also, you may notice a slight difference in taste, and that’s okay. To some people, the difference is negligible.
2. I want to make a crispy crust, but I can‘t seem to get it; what should I do?
I know not many people can attain the crispy crust but remember, it’s still okay. If you desperately need the crispy crust, then you will need to do this.
Most people say that you only need to use a stone or perforated pan, but that’s just one part of it.
I have found that when you add more water to the flour to create the formula, then you will have the crisp you need. It works then because your dough will be a little more fluid, and when you first set it in the oven, it will expand pretty fast.
If it has the greater porosity, it will make the dough create a far better thermal block to the heat that’s from the bottom surface of the pizza. This is even better when you’re using the thin dough than when you have a thicker dough.
With the method and structure of its formation, it will create a crispier texture with the dough’s perfect finish. It will build the perfect dough crisp texture but also the cooked sides.
3. Which type of yeast is better for my dough, the instant or the active dry yeast?
This is one of the questions you will have people asking all the time. For me, the best type of yeast for pizzas depends on the convenience.
Because in a nutshell, they will both work just fine. From the name, the instant dry yeast works instantly, while the active dry yeast requires you to give it time to activate.
But the instant dry yeast also has a longer lifespan than active dry yeast. Again for its storage, you don’t even need to refrigerate it.
But if you know how to make them work, you can use either type of yeast for your pizzas. Always choose the one that works best for you.
4. My dough didn’t rise like yours, but neither did my yeast gets foamy. What could be the reason?
Of course, when you have had the yeast for a longer time, it may not be that fresh. It’s hard to tell, but then you can change the yeast. It will save you a lot. And then you’ll have it attain the perfect dough.
Don’t panic if it didn’t foam; go on to make it with sugar and warm water. You may find that it will get nicely doughy or bread-like when you have the yeast being nicely fresh.
This may occur when you are using cooler water than you should. Also, the reaction time may be slower than it should be.
Yeast will rise and form the better dough when you allow it to work in a warmer environment. If you, therefore, get the temperature right, you will have the dough rising much easier.
Never kill the yeast is using boiling water. Just make sure the water you are using is not above 43°C.
In some instances, you will notice that the water quality influences how much it rises. If the water contains more chlorine, then it will not rise well. I prefer using the distilled water or, better yet, spring water.
If you can have such water, then you should boil the chlorinated one.
Don’t keep adding the yeast instead; use just enough yeast, not too much and not too little.
5. Can you refrigerate pizza dough after it rises?
As long as you are done making the dough, you can refrigerate it or even let it rise before you refrigerate it. Just store it after you let it rise the first time.
Also, remember to set it in a container for 1-3 days. However, if you let it rise the second time, though, you will make the dough get bad sooner.
So the answer is yes, you can refrigerate the pizza dough after it rises.
Want to learn mor about pizza dough? check out the articles below.
- Pizza Dough Not Rising And How To Fix It
- Pizza Dough Too Sticky
- How To Knead Pizza Dough
- 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
6. Which oil should I use on my dough?
It depends on the dough flavor you are going for. The different oils you will therefore determine the kind of pizza dough you make.
Notice that the different oil types will attain and impart the different flavors to your finished baked crust.
The olive oil you also use will deliver the different flavors, but the butter oil flavor your crust differently. This goes to show you that they will deliver the different types of crust of your pizza.
Don’t be surprised if you find that you have people using the lard in some parts of the countries as that is still just as good. The difference then is that it will deliver a unique flavor to your unfinished crust.
7. I have a mixer. Is it okay to use it in making my dough?
If you have a heavy-duty stand mixer, you can find that it will be easier to make the dough. So yes, you can use it as long as you have the right hook for making the pizza dough.
So the first thing is to stir the different ingredients and then mix them in with the water.
You should set it to speed two, then mix it in 5-6 minutes. Next, you will need to check the dough, and if you notice that it needs a slower speed, you should use the slow speed. In this then you will take a shorter time to mix the dough.
8. How long to bring pizza dough to room temperature?
The only time you will want to bring your pizza dough to room temperature is when the do dough is still cold. It, therefore, matters from where you are getting it.
If you’re removing it from the freezer, you will need to store it in the fridge to have it thaw first.
And if we have the regular climate, then get it out of the fridge and rest for at least thirty minutes. During this time then the pizza will retain room temperature. Sometimes it may take a little more time, and that’s still okay.
Have you ever tried to stretch the cold dough? You will notice that the dough will often revert immediately.
The reason for this is that the gluten content is tight, but when you leave it and let it attain room temperature, it will be ready.
I know I can hand toss the dough, but it’s not all the time that I will toss it successfully. If I don’t want to toss it, then I usually follow the steps below.
Remember to use the olive oil on the surface to stretch the dough or, better yet, flour it a little bit.
You may use the rolling pin, but you shouldn’t because it tends to damage the air pockets. Notice that you can also stretch it by hand. For this, then you don’t need to flour it; rather, have it thoroughly oiled.
So then place the dough on the table and start to stretch it on the surface with your double hands. With it then you can attain the perfect pizza base. After this then you can quickly start to build it to make the pizza.
I want the pizza crust like the ones you find in the pizzerias. So then such will be chewy in texture but with the hollow textures.
10. How can I make it develop the pockets and holes?
I know I have had many people asking me how to make such a dough because it’s not easy to make anyway.
This is not your regular dough style, so you have to focus on a few factors to make the best dough. Of course, you will need to twerk your dough just a little bit to make sure it attains your desired look.
I advise you only to use the bread flour if you want to attain the chewier texture as it’s much easier to control.
You should only set the raw pizza in the oven at its highest temperature. The stone is a great tool never to lose because it will make it easy to attain the crust’s right texture.
If you don’t have the stone, then ensure you have a perforated pan. Remember, you want to attain the perfect and crispy crust.
If you like the holes, you should then remember that it’s easy to attain the holes if you know what to do and when. Do not remove all the air in the dough, as that will also make sure the dough sustains the air pockets.
If you use the rolling pin, even though it’s a fast method, it will flatten the crust dough and kill the air pockets. This is why most people use their fingers to make the dough. When you then set them in the oven, the tiny holes will fill with the air and its sage to use.
Remember to give your pizza enough time to cook rather than use it again.
11. When am I done with the dough? What is the weight?
The moment you are done with the dough, then it will depend on the ingredients you have.
In this case, check the recipe to know how much of the ingredients you have before you know the weight. Also, you can measure it with your weigh scale to know the exact weight.
12. Is it okay to freeze the dough?
Yes, you can freeze it if you intend to use it much later. Remember, the yeast will not survive the dough. This is to say that when you set it in the freezer, then the dough will not even rise.
So then your dough will be usable, but after you let it rest out at room temperature.
Of course, once you let it rise one, then you can set it in the freezer to be safe for about two months.
13. How to store pizza dough after it rises?
All this will depend on how long you intend to store the pizza dough. You need to know whether you will store it for just a few hours, days to months.
Over the counter
This you can do when you’re giving it time to rise or proof. Just remember to cover the dough with your cling film. You don’t want the dough to dry out, remember.
You can store it in the fridge.
When you know that you made a lot of the dough, you can store it in the fridge. So then you will have to set it in an air-tight container then place it in the fridge.
The perfect thing to do is cut them into sizeable doughs and then set them in the fridge.
If not, you will need to wrap the dough in a simple plastic wrap and then set them in the fridge. Remember, in the fridge; you will have the dough staying in for a few days, not weeks.
In the freezer
One of the safest places to store the dough is in the freezer. Remember first to offset it in the container and then place it in the freezer. Here you can expect it to last for more than one month but less than three months.
Remember you want to store the dough already cut into small balls.
It will depend on how fresh it was when you started to store it. Also, the places where you store it will determine how long it lasts.
You can keep the dough in the refrigerator for even two weeks or two days if you like. But you will need to cover the dough balls with plastic wraps.
Another storage method that will last longer is freezing. It will often take anything from a month and over. If you are storing it over the counter, you should have it stay on for hours.
15. How long should pizza dough rest
Recently I found that one of the things I have always loved to do is essential for my dough. There’s nothing better than cold-fermenting your dough. So, if you’re going to cold ferment it, then 24 hours is the best window of time to use.
Notice, though, that you can quickly even ferment it for only two hours when you are in a hurry, and it will still work. But if you want it to ferment right, be flavorful with the perfect texture, then you need these 24 hours.
Just remember that you don’t need to set the dough in the fridge or freezer and then allow it, therefore, to over ferment.
16. What makes pizza dough tough?
The first reason that makes it tough is excess flour use. They call it very low hydration. If you leave the dough with a lot of flour compared to the water, it will be too dry to use. Notice that this dough is hard to work with.
In this case, before you even start, think of just using lesser or just enough flour.
You overworked the dough.
I know you want to knead it right, but then you shouldn’t over knead it as that will make it challenging.
When you are kneading the dough, you will realize that the gluten strings keep forming, and if they keep forming, they will develop toughness.
17. What is pizza dough retarding?
This happens when you place the dough in the fridge to reduce the rising or proofing. Notice that you can use the process for different methods too.
In most cases, you will do this when you feel like you aren’t ready to make the pizza yet. Setting it in the fridge makes you only use it when ready to make the crust.
Notice, though, that you don’t have to shape the dough to retard it. If you want, you can, but it’s not a big deal if you didn’t shape the dough first.
18. Is pizza dough vegan
Although the persons are making it, don’t use the name vegan for a regular pizza, the dough is almost always just a vegan one.
You see, they don’t use the eggs to bind the dough. But you don’t need to bind the pizza dough, therefore. In most cases, they only use water, yeast, salt, and flour to make it. Sometimes you will have them add some olive oil too.
19. Are there eggs in pizza dough?
Notice that the eggs are not part of the pizza dough. Whenever you add the eggs, then you make a very different dough from the pizza dough.
If you’re going to make the authentic pizza, you don’t need to add any eggs or even milk. You don’t need to spice it up using eggs, though.
Now don’t buy the frozen ones blindly because some of the makers use the eggs, but you should never use them.
I’m going to finish this question for you, too; you don’t need dairy either. Pizza dough happens to be one of the simplest of all doughs you can make.
20. Why does my dough look dry?
I know you may have followed just the regular recipe. But it doesn’t sometimes work just because of the amount of flour you need, and the water will vary.
It all depends on the humidity and the hardness of the flour. If the dough continues to feel dry, you should add a tablespoon of water to make it manageable.
So you don’t think the dough to be sticky; thus, you don’t need to add a lot of the flour.
21. My dough tears during stretching?
The reason for this could be that your dough is too dry. You will also find that it’s just a perfect dough, but you didn’t let it rest right, causing the stickiness. When you shape the dough, you can expect it to get tighter. Bottom line, give it time to rest.
22. Is it possible to make gluten-free pizza?
Of course, it’s possible, but you will have to use special flours for the same. The gluten is in the wheat flour, and it’s the one that makes it elastic.
However, we have many people with gluten intolerance, and they need gluten-free pizza. Don’t worry, you will find them in the market.
23. Is it okay to use baking powder and not yeast?
They work differently. You see, the baking powder is a chemical leavener, and although they both produce CO2, they are different. The yeast is a biological organism that will make the dough rise, but it also flavors the dough in the process.