{"id":1753,"date":"2012-05-22T14:08:38","date_gmt":"2012-05-22T19:08:38","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1753"},"modified":"2012-05-22T14:27:22","modified_gmt":"2012-05-22T19:27:22","slug":"pizza-dough-tutorial","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1753","title":{"rendered":"Pizza Dough Tutorial"},"content":{"rendered":"

Don’t be intimidated to make pizza dough , a lot of us are thinking , oh i can’t do it , bread dough scares me !! I used to think this way too \ud83d\ude42 Really , it’s not as bad as you think , and it actually is really fun making bread dough , in this case pizza dough . Pizza dough is a lot more easier than dough with eggs , and milk , and butter , which could be messy . This pizza dough is really easy to make . If you have standing mixer , that’s even better , but this tutorial is for manual only , which means\u00a0 you’re going to use only your hand , knead the dough with your hand . Standing mixer comes in handy though , i have kitchenaid standing mixer and it’s been a really good help making bread dough , therefore i never really kneaded it myself . Until recently we relocated and while waiting for selling our house , i bought myself a hand mixer , since i left my kitchen stuff at home still . The hand mixer comes with a bread hook but of course they’re not even half as strong as standing mixer \ud83d\ude42 So , i am left without any choices but to make bread dough manually . This is when i found out , making it without a machine is not really hard , it is easy and the result is really good !<\/p>\n

In a large bowl , place 3 1\/2 cups of bread flour , 1 tsp. sugar , 2 1\/4 tsp. of active dry yeast and pinch of salt . Mix them together , with spoon or hand , whatever , just mix them up . <\/strong><\/p>\n

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2.Mix the ingredients with your hands or spoon . Mix well .<\/strong><\/p>\n

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3. Mix 1 1\/2 cups of warm water ( about 100 F ) , and 2 tbsp. of olive oil . <\/strong><\/p>\n

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4. Pour the olive oil and water mix into the flour mix .<\/strong><\/p>\n

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5. If you have regular hand mixer , use that to mix the dough . If not , you can use wooden spoon to mix the dough . <\/strong><\/p>\n

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6. When you use your mixer or spoon , you can only go so far with the dough , because it started to get heavy , and you might burn the motor of your mixer ( unless you have standing kitchen , but then again we won’t learn about this , right ? ) . So , stop with the mixer or spoon , and start to use your fingers . <\/strong><\/p>\n

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7. When you mix the dough with your hand in that bowl , you probably have to add more flour , add little at a time , don’t dump a large amount into the dough just because it’s so sticky , remember add little at a time , until the dough is not too sticky , but not too dry either . If you add too much , the dough will become too dry and your bread won’t be good . Keep adding as you need it while you mix \/ knead the dough with your hand .
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8. It is time to remove it and place it on counter top when the dough cleans the side of the bowl . It should not be sticky and not dry either .<\/strong><\/strong><\/p>\n

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9. I like to knead my dough on counter top instead of the bowl , it gives me more space to work with . Use your strength from your arms while you knead the dough , turn the dough and knead , over and over . If you find this too sticky to your finger , then add little flour . Keep kneading non stop for 6-8 minutes .Work those muscles !!
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10. After kneading it for 8 minutes ,\u00a0 your dough should be elastic . It’s not too dry , but not too sticky either , you should be able to pull the dough gently and won’t tear , and yet , it doesn’t stick to your finger . It’s elastic . <\/strong><\/p>\n

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11. Now , add 1 tbsp. of olive oil in your large bowl , then wipe it all over with paper towel . And place your dough in the bowl , make sure you turn it around so it won’t stuck to the bowl later on . Let it sit in a warm place for an hour to rise . <\/strong><\/p>\n

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12. Now , after an hour , this is how your dough looks like . Amazing , isn’t it ? \ud83d\ude00<\/strong><\/p>\n

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13. Once it’s done rising , let’s take the dough out from the bowl , DO NOT PUNCH IT DOWN ! Just take it out , like you’re pouring something out from a bowl , it should slide out easily because of the olive oil around the bowl . <\/strong><\/p>\n

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14. Divide the bread dough into 2 big balls , and wrap it with plastic wrap if you don’t plan to use it right away . Store in the fridge , it should last about 4 days . <\/strong><\/p>\n

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<\/strong>Okay , if you plan on to make pizza crust , you can roll it out , and bake it for 15 minutes at 425 F , then you can add your topping , or if you don’t want to use it right away , you can freeze this crust , for future use . Of course you have to wrap it really good to prevent freezer burn . When you’re ready to bake it just thaw it out before adding your topping . <\/em><\/p>\n

You can also use pizza dough for Calzone and Stromboli , <\/strong>just roll them up into rectangle shape on a parchment paper , then you can add your fillings for calzone and wrap it . For stromboli , add your fillings and roll it like jelly roll cake . Check out my other entry for calzone and stromboli for the recipe . <\/em><\/p>\n

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How to make pizza dough with picture step by step <\/p>\n","protected":false},"author":16,"featured_media":1771,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[45],"class_list":["post-1753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-pizza-dough"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1753"}],"version-history":[{"count":4,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1753\/revisions"}],"predecessor-version":[{"id":1770,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1753\/revisions\/1770"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1771"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}