Best-Ever Pizza Dough Recipe (No Knead) - Gemma’s Bigger Bolder Baking (2024)

FAQs

What makes pizza dough more fluffy? ›

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

Homemade deep-pan pizza: Jamie Oliver

We're talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. For your toppings, be creative, and embrace what's in your fridge and store cupboard – the possibilities are endless.

The secret to a crispy pizza with a light and fluffy interior? Start with the right dough: one that has both yeast and baking powder for rise and puff. Then, bake the whole thing on a pre-heated baking stone or steel to create an unbelievably light, crunchy crust.

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

The five key ingredients for making the best pizza dough are flour, yeast, salt, water, and olive oil. These ingredients work together to create a dough that is perfectly textured, flavorful, and easy to work with. When making pizza dough, it's important to use high-quality ingredients and not overwork the dough.

Notable for its distinctly thin crust, Grandma pizza is cooked in an olive oil-coated rectangular pan and topped with mozzarella cheese and tomato sauce. (The sauce is typically layered over the cheese—not the other way around.) It's cut into square pieces for serving.

Several homemade pizza recipes call for 'Italian herbs' or 'Italian seasoning', a combination of dried basil, oregano, rosemary, parsley, thyme, chilli flakes and garlic powder, which work perfectly well if you're making pizzas with the family.

They aren't exactly the same, but very similar. Pizza base is made from the same sort of dough as bread, but with slightly different ratios of flour, yeast and water to ensure it doesn't rise quite so much plus olive oil. Pizza base usually uses the same high protein flour as bread dough.

How long should pizza dough sit before stretching? ›

If your pizza dough is quickly snapping back or difficult to stretch, your dough is too tight. Cover your dough with plastic wrap and let it sit for 10-15 minutes. After a bit of rest, the gluten in the dough will relax, making the process of stretching much easier.

Bring your dough to room temperature.

Before you begin stretching, warm up your cold dough for at least 30 minutes at room temperature. Gluten, the protein that makes pizza dough chewy, is tighter in cold conditions like the fridge, which is why cold pizza dough will stretch out and snap back just like a rubber band.

And you may seem silly stretching it out by hand, or giving it a toss or two, but stretching the dough by hand can get you the best results when making a homemade pizza.

Pizza dough loves warmth, so if you can find a way to add some extra heat, your dough will rise faster. One way to do this is to preheat your oven to the lowest setting (usually around 200 degrees Fahrenheit) and then turn it off. Place your pizza dough in the warm oven for 10-15 minutes until it begins to rise.

If you have accidentally added too much flour, you can salvage the dough by incorporating more water or fat into the dough. Start by adding a few drops of olive it, knead it nicely, and see if it works. If not, add a splash of water and knead again. After around 8-10 minutes of kneading, poke the dough.

Salt: Salt adds necessary flavor. Sugar: 1 Tablespoon of sugar increases the yeast's activity and tenderizes the dough, especially when paired with a little olive oil. Cornmeal: Cornmeal isn't in the dough, but it's used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp.

Hydrate the dough

While it may seem counterintuitive, adding more water can actually make your pizza dough crispier. Pizza Media says that a dough that contains more water has the ability to expand in the oven readily.