I have been preparing pizza dough most of my life, and so I hope I can give you a few practical tips about how to achieve the best dough for the pizza you’re making. If you want to achieve the best results, I suggest the use of a good pizza oven – if you want to know more, check out this fornetto pizza oven review. The five short tips that I will give you should result in a vast improvement of the quality of your dough – enjoy reading!
First of all, simple and short, but very important – the dough should be kneaded until becomes flexible and moldable. If this step isn’t done correctly, the pizza will be a huge fail, trust me!
Secondly, if the dough is designed for a thicker pizza it should be fluffier and softer, however if you want the pizza to be thin and crispy, tougher and harder – you will see the difference when taking the pizza out of the oven (for the best choice of ovens, I suggest you to read this fornetto pizza oven review).
Yeast cake likes warmth, the sprouting must take place in a room with temperature around 20 Celsius degrees, or over a bowl of hot water, and it is advisable to stop the growth by covering the cake with foil or cloth.
The dough should be left alone for quite some time – from half an hour to a full hour, it depends on the temperature and the type of yeasts used – dried require less time.
If we want to achieve a thin pizza, I suggest to roll the dough while adding some flour to it, but if we want a plump dough, I recommend forming it with hands that have been dipped in olive oil.
Those five simple and practical tips should help you prepare even better pizza dough than even before and I’m sure that they will help you in your party life – who doesn’t love a good, homemade pizza?