Chef’s Nectar, “ Pizza Dough” make it right then enjoy 👌


Pizza Dough

This is simple way to make a pizza dough with just 6 ingredients and no fancy flours required (I’ve included instructions for using all-purpose or bread flour), this pizza crust requires just one bowl (no stand mixer, though you can use one if you’d like), about 3 seconds of kneading, and just 30 minutes to rise. You will enjoy this exercise with your kids as well, they also love to be a part of it.

Ingredients for making the Pizza Dough

  • 2-2 1/3 cups all-purpose flour OR bread flour divided (250-295g)
  • 1 packet instant yeast (2 1/4 teaspoon)
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/8-1/4 teaspoon garlic powder and/or dried basil leavesoptional
  • 2 Tablespoons olive oil + additional
  • 3/4 cup warm water (175ml)

Method to follow for making the dough

  • Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
  • Add olive oil and warm water and use a wooden spoon to stir well very well.
  • Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I’ve found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl The dough will still be slightly sticky but still should be manageable with your hands.
  • Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
  • Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
  • Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
  • Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
  • Use either your hands or a rolling pin to work the dough into 12″ circle.
  • Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
  • Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
  • Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
  • Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Please Note

I have found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. proofed the yeast first with the 3/4 cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn’t too hot or it will kill your yeast!

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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