How to Make Pizza Dough – Easy Amazing Homemade Pizza Dough Recipe (VIDEO)
In this episode of In the Kitchen with Matt I will show you how to make pizza dough. This easy homemade pizza dough is incredible, it tastes just like what you will get at the restaurants! A friend of mine has been making pizza for over 20 years and he showed me this homemade recipe. It is my new go-to recipe for pizza dough from scratch. Homemade pizza doesn’t have to be hard, join with me as I show you how to make an amazing homemade pizza! Let’s get baking!
Ingredients:
4 cups of all purpose flour (can use bread flour)(520g)
1 cup of semolina flour (165g) (Usually found on same aisle as all purpose flour)
**You can leave out the Semolina Flour, if you do just replace it with another cup of all purpose flour or bread flour, it just won’t taste quite like mine, but it will still be good
2 cups of water (470mL)
2 tsp of salt (10g)
2 Tablespoons of olive oil (30mL)
2 1/2 tsp of active dry yeast (or 1 packet instant yeast) (13g)
1 1/2 tsp of sugar (8g)
Cornmeal (couple pinches for pizza pan)
Toppings:
Your favorite pizza sauce (store bought or home made)
Mozzarella cheese or pizza blend (mozzarella, provolone, and Jack)
Pepperoni
***Use your favorite toppings (some of mine are bacon, onions, sausage, bell peppers, olives, etc.)
Tools:
Pizza pan
Whisk
Bowls
Wooden Spoon
Damp Cloth
Plastic Wrap
Transcript (Partial):
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today I am going to show you how to make an amazing pizza dough, mmm just love it. A Friend of mine has been making pizzas for over 25 to 30 years now, and he invited me over to his house and he taught me how to make this recipe, this is his go to recipe for pizza, and now it is my go to recipe. Let’s get started. Down in the description I will list all of the ingredients and tools that I use to make this awesome pizza dough. First what we want to do is proof the yeast. So what we are going to do is take our 2 cups of water and heat it up between 105 and 115 degrees F. Let’s do that first, and then we will add our yeast and our sugar. All right once our water is heated up, I am going to take our sugar, and put that in there, and that is going to let the yeast feed on that. Put our yeast in there. And I am going to take a whisk, and give it a good whisk. And now we just let this sit, and let the yeast do it’s thing. It is going to get all nice and foamy, and then we will know that it is ready. And it will take about 5 to 10 minutes for the yeast to get completely active. All right as you can see, our yeast is active it is all nice and foamy, ready to go. And now what I am going to do is take our oil and put it in with the yeast. Go ahead and give it a good whisk. Okay and set this over here. Now I am going to take my flour and my semolina flour and put that in there, and my salt, and we will go ahead and mix this together really well. And what the semolina flour is going to do is it is going to help it give it a chewier crust, and add some more body to the dough. Now what we are going to do, is we are going to start adding a little bit of our flour mixture at a time, maybe about a quarter of it at a time. And we will start with our whisk, and then we will go ahead and move to a wooden spoon. Add some more flour, add some more flour, ok add just a little bit more of our flour, and we will save the rest to knead in. And then what I do when it gets about like this point, where it is pulling away, and it is sticking together, you go ahead and you come in and start coming with your hands, okay, and I am going to put it on our surface here, get all the flour out. And we are going to start kneading our dough, and the way I knead is you take your dough and fold it over, you push, and then you turn, fold it over, and push turn, just like that. And we will knead this for about 8 minutes. And as it gets sticky we will add more flour.