Pizza Dough

It is the base of all pizzas. It is a combination of flour, yeast, sugar, olive oil. At the start it will be a lumpy and sticky dough but as you knead the dough it will become smooth and will hold its shape.

Proofing the dough: It is the term used by the bakers. Proofing the dough just means to keep the dough aside and allowing it to rise at room temperature before you shape it into a pizza.

Ingredients :

• 3 and 1/2 cups of all purpose flour or maida.

• 1 and 1/3 cups of warm water (temperature of water 38-43°C)

• 2 and 1/4 tsp of instant dry yeast

• 1 tbsp of sugar (regular granulated)

• 3/4 tsp salt

• 2 tbsp olive oil

Method :

• Whisk the dry yeast, granulated sugar and warm water together in the stand mixer using the whisk attachment or in a big bowl using a balloon whisk. Now cover the bowl and let it rest for 5 mins. This step is very important as it will help in blooming the yeast. Also make sure that the water is warm and of right temperature because if it is hotter it will kill the yeast.

• If you are using the stand mixer the change the whisk to dough hook. Add the olive oil, salt and the flour. Keep on the low speed and knead it for 2 minutes. If you are doing it in a mixing bowls then all the ingredients and use a mixing spoon to mix them all.

• Once all mixed together, start kneading the dough. Some people do it the lightly floured kitchen surface but we can do it in the same bowl if you have enough space.

• Kneading will take 4-5 minutes time. You can know when to stop by 3 ways - the dough will be very smooth, it will retain its shape and lastly if you poke it will bounce back. If it doesn't happen knead

for few more minutes.

• Greece the bowl you used earlier and also coat the dough with olive oil. Cover the dough using a clear/cling wrap, aluminum foil or even the clean kitchen towel. Cling wrap works the best as you can see through it. You have to keep it at least for 1&1/2 hours(90 minutes) before using it. Keep the bowl in the kitchen only at room temperature. The dough will rise to be double in size. wait for that.

• Check the dough again for 90 minutes through the cling wrap. If it has risen well then remove the wrap and punch out the air bubbles from the dough. The dough is ready to use now. You can make 2 12"inch pizzas out of this dough

Tips and Information :

• Use the measurements correctly for getting the correct texture. Use the cups and spoons with measurements written.

• Water - The recipe calls for 1&1/3 cups of warm water. You can divide it as 1 cup water and 1/3 cup of milk. Milk adds to the flavor, enriches the dough and gives it a creamy color. Make sure just like water the milk used is also lukewarm.

• Flour - I found that flours we find in markets are sometimes bleached like Pillsbury brand says pre-sifted, bleached and enriched. Try to get the unbleached brands as bleaching the flour takes away some of the protein, which will affect how much water the flour absorbs.

• Oil - Extra virgin olive oil is the best to use as it adds to the flavor. If you don't have that use the flavorless oil. Think about the mustard or coconut flavor in your pizza.

• Do not use a rolling pin to roll the pizza. Use your hands to press the pizza dough on the pizza pan. Rolling pin will roll out all the air we proofed in the dough.

• The pizza dough can be freezed up to 3 months time. Before freezing tlock them hem divide the dough into balls as per the pan size, coat them with olive oil and place them into the zip lock bags separately - one for each ball and then seal them taking out all the air out. We can also cover these balls individually in the cling wraps and then put them all in one airtight container.