Stack That Dough: Key Secrets for Making the Perfect Pizza Dough

Crisp, flavorful, with just enough bubbles to enjoy that delicious texture. Creating the perfect pizza dough can take your homemade efforts at pizza making and turn them into gourmet, restaurant-worthy pizza pies.

So what’s the secret to getting that ever-elusive, perfect pizza dough at home?

A few things actually.

Not to worry. Here are 5 key secrets to producing that perfect dough so tasty your friends will be begging you for the recipe. Enjoy!

Perfect Pizza Dough: 101

Before we delve into the secrets of creating supremely delicious pizza dough, let’s get one thing straight. You can’t have scrumptious pizza without fresh ingredients and the right tools.

So, throw out that 6-month-old yeast, forget the oven, and get ready for the best dang pizza you’ve ever had outside of a 5-star restaurant.

1. Water Temperature

Weren’t quite expecting this as the first tip? It’s true. When you’re following a recipe that calls for “warm water” to help your yeast rise, there is way too much room for personal interpretation as to what exactly “warm” is.

Too often this vague instruction leads to an improperly risen dough. You don’t have to be Paul Hollywood to know the rise is probably the single most important aspect of a perfect dough.

You also can’t expect a recipe that tells you to heat or microwave the water to do the trick either. There’s too much variance in microwave power, tap water temperature, etc. to get the right amount of rise.

The best way to make sure your water is perfect for maximizing the yeast’s capabilities is to use a baking thermometer. If the water is too hot, your yeast is dead. Too cool, it won’t rise.

For the ideal rise, you want your water temperature to hit somewhere between 110 degrees Fahrenheit and 115.

2. Seasoning and Salt

Sure, there are plenty of delicious keto recipes out there, but let’s be real, people love bread for a reason. It’s satisfying and as the British might say, simply “scrummy.”

Still, as delicious as bread is, the simple flavor of flour and water won’t quite do it if you’re shooting for gourmet pizza.

To add some interest and flavor to your pizza dough, salt and seasoning go hand in hand.

One key to consider when deciding how much salt and seasoning to add to your dough is your intended pizza toppings. If you’re planning to add anchovies or sliced olives, you can afford to cut back a bit on the salt in your dough.

A good rule of thumb is to use the old baker’s percentage.

Basically, what this means is that you’ll use a percentage of your flour’s weight to determine how much salt to add to your mixture.

In most dough recipes, you add 3% of your flour weight in salt. If you’re making a dough that calls for 300g of flour and 3% salt, you simply add 9 grams of salt.

Magic!

Additional Seasonings

If you’re sticking with more simple toppings, try adding in a dash of garlic powder, some dried oregano or basil. This gives an Italian flair to your scrumptious dough.

Just be sure you add these extra seasonings before you add the oil and water to your mixture. This way, your seasonings are more likely to be evenly incorporated.

3. Dump the Rolling Pin

Maybe you thought the cliche Italian guy standing the pizza shop, tossing dough was something only to be seen in movies. Wrong!

This cliche is really one of the top secrets for getting just the right amount of air into your ideal pizza dough.

Rolling pins are for amateurs. They effectively flatten out all those beautiful, naturally occurring, air pockets in your dough. This leaves you with dense, flat, unsatisfying pizza.

When it comes to making perfect dough, most professionals rank taste and texture about shape. You don’t need a perfect circle. Really good tasting pizza dough is often an irregular shape.

The ideal dough is tossed.

If you find your dough to be slightly too tough to work with in this way, leave it out at room temperature for 10-15 minutes. This allows the gluten in the dough to soften before you give it another go.

4. Par-Bake

This secret makes us proud as many pizza-pros aren’t even aware of this nifty trick. This tip depends on what toppings you are including.

If you’re looking to add rather moist toppings, say fresh mozzarella, sometimes your dough may struggle to hold up under the added moisture. No one likes soggy pizza. So what’s to be done?

Par-baking.

It’s simple but effective. All you do is partially bake your crust before adding these toppings. This helps the dough hold up better once you add them and finish your bake.

You’re welcome, you pizza-genius-to-be.

5. Bake Hot and Quick

Mmm, that extra-crispy base and perfectly melted cheese. Feeling hungry yet? We hate to break it to you, but this is hard to achieve with a regular oven.

The best method for getting supremely divine pizza dough is by using a pizza stone for grill or brick ovens. The idea is to cook your pizza very hot and for a shorter amount of time.

Makes sense when you really think about it. So many pizza recipes call for a typical 350-degree temperature and somewhere like 20-25 minute bake time. This sounds more like how you might bake a birthday cake than a crispy-crust artisan pizza.

Forget that.

If you aren’t fortunate enough to own a grill, you can still try for this ideal by boosting your oven temperature up to 500 degrees. Get it as high as you can without using the broiling setting.

Then, watch your pizza. You know it’s done and perfect once your cheese starts to bubble and your crust is a golden-brown.

More Delectable Cooking Tips

Now that you’re mouth is watering at the idea of the perfect pizza dough, it’s time to start cooking!

Trying to cut back a little on the carbs? Don’t sweat it. Check out our post on 8 incredible low carb snacks today and get munching.

8 Incredible Low Carb Snacks That Are Truly Delicious

Dying for a better selection of low carb snacks?

Carbohydrates are the bane of the dieter’s existence. Unfortunately, they show up in the most unexpected places. Take fruit for example.

Did you know a banana has 31.1 g of carbs? Eating two is equivalent to eating a baked potato, which has 63.2 g of carbohydrates. Raisins, dates, mangos, and pears also contain surprisingly high amounts of carbs.

So, it’s not just starchy vegetables, breads, and pastas you need to stay away from. The list of carb-heavy foods is vast and often surprising. When you finally narrow your grocery selection to exclude all the foods from that list, you’re left with a bland assortment of fruits and vegetables.

But life’s too short for tasteless food. That’s why we’ve rustled up 8 delectable light carb snacks that even the pickiest epicurean will swoon over. So, grab a fork and read on. Continue reading “8 Incredible Low Carb Snacks That Are Truly Delicious”

Mouth Watering Flavors: Tips to Make the Best Homemade Cheesesteaks

Do you want to make delicious homemade cheesesteaks?

There is nothing quite like an authentic Philadelphia Cheesesteak. It can even rival the food of some of the best restaurants. At first glance, it looks simple, but it isn’t as easy to replicate as you might think.

No one should have to suffer a substandard cheesesteak. Read on for our tips for making delicious homemade cheesesteaks. Continue reading “Mouth Watering Flavors: Tips to Make the Best Homemade Cheesesteaks”

Campfire Cooking: “Baked” Potatoes

  Basic method for “baking” potatoes in a campfire or wood-burning stove. (Also, includes directions for conventional ovens.)

Although campfires are common summertime events, many people still enjoy building up fires on cool fall nights – for a single evening or several nights running on a camping or hunting trip. Regardless of the season, campfires are generally accompanied by food. Hot dogs and marshmallows are common campfire fare, but a whole world of culinary options exist that use the open flame or piping hot coals. After all, before the advent of electric and gas ranges, cooking methods almost always used the heat, directly or indirectly, of burning wood.

Continue reading “Campfire Cooking: “Baked” Potatoes”

Stove-top Baked Steak

Time Saving Version of Classic Comfort Food

This recipe combines the traditional tastes of a Salisbury steak with mushroom and onion gravy with a one-hour preparation.

Baked steak, sometimes known as Salisbury steak, is considered a comfort food that often takes too long to prepare. Heating the oven, browning the steak on the stovetop and slow baking to tenderize a tough cut of meat have a way to relegating baked steak to a lunch out at a small-town diner.

Continue reading “Stove-top Baked Steak”

BBQ Chicken Recipes

These tasty BBQ Chicken Recipes are simple and flavorful. These different chicken-grilling methods will tantalize the taste buds.

BBQ chicken normally takes some time to cook. Due to the length of time chicken takes to cook, direct cooking over the heat source is not normally recommended. With the first recipe, direct cooking over the heat source is the exception, not the rule. For those who like to hover over the grill, this first recipe is perfect.

Continue reading “BBQ Chicken Recipes”

3 Simple Crock Pot Recipes that Will Make You Look Like an Expert

If you don’t own a Crock Pot, you’re missing out on one of the greatest helpers available to you in the kitchen.

The first form of the Crock Pot existed in 1936 as a food heating device. Today the Crock Pot is a go-to way to impress for tasty meals any time of day.

Do you love to cook for fun? Maybe you run a business where you use a coupon creator for deals on your dishes.

No matter why you cook, here are three quick, affordable, and simple Crock Pot recipes. Continue reading “3 Simple Crock Pot Recipes that Will Make You Look Like an Expert”

Salisbury Steak with Homemade Gravy Recipe

Often called Poor Man’s Steak, Salisbury Steak has earned a spot on the table as a delicious comfort dish that has stood the test of time.

Salisbury Steak is a common main dish in Southern kitchens and served at diners and Meat and Three restaurants across the South. This popular recipe is typically served with mashed potatoes and with sides like green beans and fried okra in southern states.

Continue reading “Salisbury Steak with Homemade Gravy Recipe”

Barbeque Marinades from Brazil

Marinating is a great way to infuse different flavours into meat, fish and poultry. It is especially suitable for game meat, and venison.

Sea salt is used in Brazil to season meat prior to cooking.

It can also be mixed with water to make a brine used to baste the meat. The combination works extremely well, especially for slow cooked beef, mutton, and lamb.

Whatever you’re cooking, season the meat first. Then add a marinade. Larger cuts of meat can be left for 2 or 3 days to marinate. Smaller cuts of meat may need only a few hours. Fish and poultry require as little as 30 minutes, depending on the size.

Continue reading “Barbeque Marinades from Brazil”

Macaroni and Beef Casserole and Easy Cheesecake Recipe

These two recipes are great for parties–The Macaroni and Beef Casserole is full of great flavor and the Cheesecake recipe is traditional made simple.

While this casserole recipe calls for ground beef, ground turkey can also be substituted. Also, if Panko bread crumbs are not available, regular bread crumbs work just as well. As a topping, the bread crumbs add a nice crunch to the otherwise creamy macaroni mixture.

For dessert, try this quick and easy recipe for cheesecake, which only takes about an hour to bake and even the novice baker can make! Continue reading “Macaroni and Beef Casserole and Easy Cheesecake Recipe”