Pizza Dough
Cuisine: Chinese
Ingredients is what defines Pizza Dough, a home staple dish.
4 / 5
★★★★☆
537 kcal
Ingredients
Ingredients
- All-purpose flour
- Water (warm water)
- Angel dry yeast powder
- Table salt
- Olive oil
- White granulated sugar
Tools
- Oven
- Baking parchment paper
- Pizza stone (better if you have one; a regular baking sheet works too)
- Rolling pin (optional)
Steps
- Dissolve the yeast powder in the prepared warm water, stir briefly, and set aside.
- Take the prepared flour and add salt, olive oil, and white granulated sugar in order.
- Prepare to mix the water and flour, stirring while adding water until all the water is added.
- Stir until no dry flour is visible.
- Place in a container about three times the size of the dough, seal it, and refrigerate (4°C). Wait 8–12 hours; generally, if you make it at night, it will be ready the next day.
- Observe the dough after proofing. It is considered fully proofed when it is about twice its original size.
- Take the proofed dough, divide it evenly into four portions, cover each with plastic wrap, and set aside.
- Sprinkle a little more dry flour on the cutting board and prepare to knead the dough.
- Because the dough is fairly wet, it becomes less sticky only after being coated with dry flour. Do not knead too many times; it is enough for the surface to become slightly smooth.
- Stretch it by hand or flatten it with a rolling pin. It does not have to be round—as long as the thickness is even and it fits in the oven.
- Line with parchment paper, place the crust on it, add your prepared toppings according to personal taste, and sprinkle with shredded cheese.
- For fruit pizza, bake at 180°C top heat and 220°C bottom heat for 16 minutes.
- For meat and vegetable pizza, bake at 200°C top heat and 230°C bottom heat for 18 minutes.
- Squeeze on salad dressing or any other sauce you like and enjoy~
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Notes
Pizza dough uses low-temperature overnight fermentation, giving the finished crust a soft yet slightly chewy texture. It is a home-style Western baked good. It mainly provides carbohydrates and a small amount of healthy fat. The process is simple, but it requires patiently waiting for the dough to ferment, so it is also beginner-friendly. From preparation to baking completion, including overnight refrigeration, it takes about 10–14 hours, so it is suitable to prepare a day in advance.
Estimated cooking difficulty: ★★★★
Estimated calories: 537 kcal
Group: Pizza Dough
Calculation:
An 8–9 inch pizza needs about 125 g of flour, which is about one person's portion (just about enough for an adult male).
Mixing ratio of ingredients
Flour : Water : Olive oil : Yeast powder : Salt : Sugar 100 : 70 : 7 : 1 : 0.6 : 0.6
Example
If you want to make 4 crusts at once, you need:
- Flour 125 g x 4 = 500 g,
- Water 70 x 5 = 350 g,
- Olive oil 7 x 5 = 35 g,
- Yeast powder 1 x 5 = 5 g,
- Salt 0.6 x 5 = 3 g,
- Sugar 0.6 x 5 = 3 g
- Be sure to pay attention to the water ratio.
- Oven quality varies; when making it for the first time, pay attention to how the heat affects the pizza.
- If not specifically labeled as cake flour or bread flour, it is generally all-purpose flour.
- Fruits that release a lot of water cannot be used as toppings, such as watermelon, oranges, etc.