Mahy Elamin - Cookbook Author, Culinary Instructor, Food writer
So for perfect PIZZA DOUGH at home, we need to discuss two types of Pizza Dough. VIDEO INCLUDED with both. 1. Best Classic Pizza Dough 2. No Knead overnight Pizza Dough
Let’s get started!
01 Use fresh ingredients - especially yeast
02 Storage: dry is nice
03 Use the right flour
04 Temperature and yeast
05 To knead or not to knead
06 Prescribed rising times
01
AIRY TEXTURE ABSOLUTE CRISP RUSTIC LIKE PIZZA OVERNIGHT RISE
02
DELICATE CRISP SOFT INSIDE-CHEWY 3 HOURS NEEDED KNEADING BY HAND/MACHINE
MIX ALL INGREDIENTS IN A BOWL USING A WOODEN SPOON/SPATULA & LET IT RISE OVERNIGHT
NEXT DAY : AIRY AND BUBBLY PIZZA DOUGH FULL OF FLAVOR!
FLOUR YOUR HANDS AND STRETCH INTO PIZZA SHAPE. BAKE!
2
FLOUR, WATER, SALT, YEAST, HONEY ARE KNEADED BY HAND OR MACHINE UNTIL SMOOTH
1.5 HOURS LATER AND THE DOUGH IS READY TO SHAPE AND USE! PERFECT PIZZA DOUGH
ROLLED OR STRETCHED, THE DOUGH IS READY TO BE TOPPED AND BAKED!