Pizza dough - yes you can!

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I have heard many the lament concerning homemade pizza - I would love to do it, but it is just so difficult! Of everything in the kitchen, making dough (pizza, bread and otherwise) has the biggest payback per minute of effort. Who doesn't love that complex, primordial response that our taste buds make at the first catch of baking bread?

Here is what is in my head as best advice for beginners:

• Practice makes perfect! And even those batches of dough that appear to be disasters bake up to be quite delicious (what beats your own fresh baking?) 
• Gluten (wheat protein) development is key, and this is done by kneading. So if the recipe says 10 minutes, that's typically what you will have to do. It took me several years to figure this out. Believe me, it is worth it. 
• Measure everything properly - baking is all about chemistry.
• Be confident - your love for family and friends will shine through in every bite.

Flour, yeast, and salt! Magic makers!

I have in my arsenal a recipe for pizza dough that has stood the test of time in my kitchen, published in Gourmet (July 2009). There are many admirable recipes that include multigrains, oils etc., but I love this one due to the simplicity of ingredients, and the magic that flour and water make when properly manipulated. The result is a silky dough, that bakes to a crunchy, flavourful crust, and chewy base for whatever toppings you think up. A memorable pizza!

Remember that practice makes perfect, and you will very quickly learn what to look for with your dough. Keep at it, and you will soon impress family and friends (think pizza party!).

I will show below the process using a stand mixer (with the recipe changed to reflect) - I apologize for not doing so by hand here, as it is not only simple, but has tactile enjoyment!. But this girl has only two hands to work and take pictures! Before I get started, useful tools to have are a culinary thermometer (that can read in the 100F-120F range), and a ceramic baking dish (although a cookie sheet works just fine too!).

Pizza dough

yield: Makes 2 pounds
active time: 15 min (yes, you can!)
total time: 1 3/4 hr (to go do something else while the yeast does all the heavy lifting)

2 (1/4-ounces) packages active dry yeast (you can use 'instant' yeast also)
4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting
2 cups warm water (105–115&Deg;F), divided
2 teaspoons salt

Whisk together yeast, 2 tablespoons flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)

Proper temperature is key!

Nicely bubbly - so satisfying

In a large bowl, stir together salt and 3 cups flour using the paddle attachment (or whisk if by hand). Add yeast mixture and remaining 1 1/2 cups warm water while mixer is running at medium speed, stirring until smooth (use a sturdy wooden spoon if by hand), then stir in 1 cup more flour (you will have to use your hands at this point, instead of the spoon). If dough is still sticking to the mixer bowl (or to your fingers), stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)

A bit more flour, and time for the hook

Change to dough hook attachment, and run on medium-high for approximately 8 minutes. Let the motor rest at 4 minute intervals to prevent overheating of the motor. If by hand, knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes.

To knead: Using the heel of your hand, fold the dough over onto itself, make a quarter-turn, and repeat. You will get into a rhythmic movement that is quite mediative. See photo at top as an illustration.

Dough is pulling away from the bowl - keep kneading hook!

If you are using a stand mixer, here is why it is good not to walk away!

Result: Silky smooth dough! This recipe is stickier than others, so expect it to be still slightly so.

Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Shape the balls into a 'dome', with folded part on bottom. This will allow even rising.
Note: I freeze one of the dough balls (each makes a large pizza, for 4 people): lightly coat in oil and dust with flour, wrap in plastic, and place in freezer bag. To use, allow to thaw (can do this overnight in the fridge, with extra time on the counter), and allow to rise as below. You can also do the rise now, and freeze the dough, only having to thaw next time.

Cover bowls with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/4 hours. Don't rush the rising by putting it in a hot place, fermentation of the yeast is an important factor here for flavour. Let the beasties do there work gently!

Before

After - about 1 hour

The recipe does not get into the actual baking, so here is what I do.

Preheat oven to 500F (hot, but required!), putting rack in lower third. Dust a sheet of choice (a ceramic one in my case) with cornmeal (optional).

How will this fit? Some dough yoga is coming - stretch!

You can roll your dough on floured surface, or just hand stretch as below. Do so evenly, so that there are no bare patches. If you did not knead long enough, this is where it will show. The dough will tear easily and will be harder to shape.

Top your pizza as you see fit! I try not to put too many toppings on (especially ones with lots of liquid), so the dough bakes quickly with the toppings and cheese. My pizza had seeded tomatoes, red peppers, onions, cooked sausage, and mozzarella.
Bake for 15-20 minutes, or until the crust is golden brown, bottom is crispy (or at least not soggy), and cheese is browned and melted. Let sit a bit before you cut it...and dig in!

A slice to make Wolfgang Puck proud!