Pizza dough
Basic pizza dough produces a crust that tastes good and crunches nicely when baked on a pizza stone, on a pizza screen or in a pizza pan.
Basic dough be made using only flour, natural yeast, salt and water. The dough then must be kneaded by hand or using mixers. The dough kneaded until smooth, before shape it into a ball.
Flour is an important ingredient in dough. Just the right fraction of flour is needed to make the dough. If too much flour the dough will be dry and difficult to knead. If less the dough will become sticky.
Unlike other bread dough, pizza dough needs to rise only once. Then letting it rest for 15 minutes before rolling or stretching to the desired shape.
The dough then cut into two or three equal potions using a non-serrated knife.
The traditional Italian pizza is a disc of fermented bread dough liberally topped with vegetables and meat pieces in a tomato sauce and garnished with grated cheese then baked in a very hot sole plate oven immediately before eating.
Pizza must be baking in a very hot oven, 500 °F. The best way to cook is directly on a pizza stone, which is crisps up the bottom of the crust and dried it out perfectly.
Baking pizza bases is aimed at a pale surface color and a good rise to a stable set structure within the pieces.
Pizza dough
