How long do you bake pizza dough?
Basic pizza dough has a preparation time of one and a half hours and a baking time of 10 minutes.
What are the necessary ingredients and tools required for making pizza dough?
The ingredients and necessary tools for making pizza dough are
1. Olive oil
4. Pizza crust
5. Flour (all-purpose flour or bread flour)
6. Active dry yeast
7. Warm water 8. Baking stone 9. Rolling pin baking sheet, parchment paper, large bowls, plastic wrap, stand mixer, cups and an oven.
What are the steps involved in preparing pizza recipe?
The preparatory steps are as follows:
Step 1: Add ingredients to your bowls
Step 2: Mix
Step 3: Massage the dough
Step 4: Allow the dough to Rise
Step 5: Cut the dough into smaller pieces
Step 6: Cold rise
Step 7: Thaw the dough
Step 8: Bake the dough
Add Ingredients to Your Bowls
Get a bowl, add about three-quarters of warm water, a pinch of sugar and yeast (active or instant), leave for about ten minutes. Get a second bowl and mix two cups of the flour along with the salt (Instant yeast doesn’t need to be dissolved or have sugar added).
How can you mix the ingredients for making your pizza dough?
Pour the content in the first bowl which contains the yeast into the second bowl, but first create a depression at the center of the second bowl. On adding the yeast, it is required to foam. Add oil and mix everything.
If it doesn’t foam, it means the yeast is bad. The preferred oil to be used is olive oil.
Massage the Dough
Keep mixing until the dough begins to form or come together. It would be better to switch to your hands instead of a fork. Keep kneading the dough on a floured board (we use a floured surface to prevent the dough from sticking to the board). This takes about ten minutes, although having a stand is convenient too. Massage the dough on all sides until it is slightly sticky, soft and elastic.
Video: Easy Steps on Making Pizza Dough and its Duration
Check out this video. It shows you the basic steps for making pizza dough and how long it will take.
Allow Dough to Rise
Clean out the mixing bowl, oil it, then place the dough on it. Cover with a plastic wrap, leave at room temperature and allow to rise. This process takes about one and a half hours. (The dough rises as a result of the yeast which ferments the available sugar).
Cut the Dough into Smaller Pieces
The next step is to use a kitchen knife or a pizza cutter to cut into different ball pieces. Cover and allow it to rest for about 10-20 minutes. Place an individual pizza ball on the pizza pan, spread the dough, keep doing this until the dough is even on all sides including the center
Note: For homemade pizzas, it would be preferable to cut into smaller pieces with a pizza cutter for more efficiency.
This is what gives this dough its uniqueness. The dough balls are placed in the freezer for 27 -72 hours while undergoing the cold rise (a slow kind of fermentation that gives the dough a unique and better flavor than the usual). Other recipes may choose to skip this cold rise step while others may have a shorter cold rise period.
Thaw the Dough
Here are some other recipes: The Neapolitan style dough recipe takes about 1-2 days to prepare and 8-10 minutes for the dough to bake fully. The Sicilian style dough has a prep time of 24 hours and baking time of 15-20 minutes.
After 72 hours, thaw the dough, place an individual pizza ball on the pizza pan, spread, and stretch the dough. Keep doing this until the dough is even on all sides, including the center.
With a total preparatory time of 2-3 days, baking time isn’t demanding. It takes about 12-15 minutes to accomplish this task. Different dough recipes also affect preparation and baking time.
Bake the Dough
Keep the pizza dough between the lower to the middle portion of the oven to ensure heat is evenly distributed to the pizza base. Leave it to bake for 10-15 minutes at 500 0F or higher, that answers the question; how long do you bake pizza dough.
Making pizza is not a difficult task. The steps are usually all the same, just a slight difference depending on your pizza recipe. Homemade pizzas have a general cooking time of about 1 hour 30 minutes. You would need to get your ingredients and everything you need close by.
During the process of making your dough, prepare the toppings you plan on using, then apply it on the surface of the pizza dough when it’s ready. It could be pepperoni, mushroom, onions or sausages depending on your preference.
Preheat the oven and pizza stone to 500 0F for about 10-20 minutes. If a pizza stone is not available, try an inverted baking sheet. If it is available, sprinkle cornmeal on the parchment paper where you’ll place the pizza.
Carefully transfer the pizza to the oven and place between the lower to the middle portion of the oven to ensure heat is evenly distributed to the pizza base. Leave it to bake for 10-15 minutes at 500 0F or higher. You will notice a golden-brown crust when it’s completely baked.
Note: Be careful with the number of toppings; the more the topping, the slower the baking time. There is also an increased tendency the pizza may get soggy. Furthermore, it is easier to make a pizza when your pizza dough has already been prepared. It saves cooking time.
Questions such as what temperature to bake pizza dough, how to cook pizza dough in an oven and which dough recipe is better may arise. So let us take a look at some of these questions.
What is the Temperature Required To Bake Pizza Dough?
The temperature required to bake Pizza dough is an average temperature of 500 0F. The different dough recipes also influence the temperature required to bake pizza dough.
The electric oven has a maximum temperature of about 450 – 500 0F which is great for margherita pizza. However, for pizza dough that requires a higher temperature of about 600 0F, a longer time would be required to provide the heat needed for the dough to bake completely.
The Neapolitan pizza dough and commercial pizza dough bake at a temperature of 900 0F.
It is advisable to use the brick or wood-fired oven in which temperature reaches that particular level.
How do you Cook Pizza Dough in an Oven?
After mixing, kneading and smoothing your dough, place it on a baking sheet or parchment paper for easy transfer to the preheated pizza stone. Place on a rack in the oven, where heat is distributed to both the top and the base area of the dough. Leave for 11-14 minutes to bake.
Cooking pizza dough in an oven is the conventional way of making pizza.
Which Pizza Recipe Is the Best?
No pizza recipe is better than the other. It all depends on what you want. If it’s the thin crust pizza with tomato sauce and mozzarella cheese as its topping, either the St Louis pizza recipe or the Neapolitan would be great options. The Sicilian pizza recipe would be better if you’re looking for a crunchy crust.
How Pizza Crust and Ovens Affect Pizza
How does pizza crust and ovens affect pizza?
If the pizza crust is not prepared well or does not reach that point of crispiness, it will affect the final product. Ovens influence the nature of the crust. The conveyor ovens are a combination of forced air tech with no direct heat. Crust color is evenly brown with a darker bottom. And crust texture is not so crispy, and it is evenly baked with some blistering on the surface.
The different pizza recipes have a unique variety of crusts. We sometimes forget that the bridge connecting a perfectly baked dough and a delicious pizza is the pizza crust. The crust becomes an anchor or a foundation for the toppings we use.
The varieties include thin crust, flatbread crust, authentic wood-fired crust, custom crust, thick crust, stuffed crust, cheese-filled crust, deep crust. The most popular crusts are the thin and thick ones.
Ovens have a role to play in the making of pizza crust. The most conventional oven is the rapid cook oven which has a configuration that can be adjusted to look like other ovens. In other words, it can imitate the functions of the other different types of ovens.
The brick or wood-fired oven is used by really skilled chefs or high-class commercial places. It is known for its very high temperature and fast baking speed without forced air. Plus, it gives a crust color that is light golden brown with deep browning coupled with its visually appetizing crust texture.
Soft-textured and Foldable Crust
This pizza crust is very foldable; this is due to the protein content which is slightly higher than the norm. The protein content of 12-15% which is found in the all-purpose flour is preferable.
What are the factors that influences the softness of the pizza crust?
The oil, preferably olive oil contributes immensely to the softness of the finished crust. However, the main key that gives this crust its characteristic soft texture is its mode of baking. Baking at a high temperature (600-800 0F) for a short period (about 5 minutes) is responsible for these unique characteristics. The oven used to achieve this feat is the deck oven or the conveyor oven.
Firm and Crispy Crust
The flour used to make this crust is the bread flour which has a lower protein content of about 9-11%. With no additional sugar added and very short mixing time, the dough comes out looking somewhat shaggy. It is wrapped in a plastic wrap and placed in a cooler to ensure hydration for about 32 hours. When thawed, they are stretched with the help of a rolling pin, then baking commences at a temperature of about 465 0F for about 5 minutes.
Pizzas that have a thin crust are usually the ones that have been existing for a larger part of the time. They are referred to as the original pizzas and are faster to make.
The Neapolitan and the New York-style pizza belong to this class. The former is the most basic pizza and it’s the closest to the original Italian pizzas. They tend to flop and still retain their shape. The dough used to make this crust is famous for its simplicity due to its ingredients which include yeast, water, sugar, salt, and flour.
How do you get the desired texture for your pizza crust?
To get the desired crust texture, the dough bakes at a temperature of 850 0F in a wood-fired oven. This technique requires attention and alertness to prevent the dough from burning due to its very light nature. Sugar is the distinguishing ingredient as this helps in the caramelization process creating a deep browning effect together with the oil present.
The latter is a bit thicker than the Neapolitan crust and unmistakably bigger. It has a characteristic floppiness that makes it very foldable. It has a longer baking time compared to the former. The dough ingredients are also very similar to the Neapolitan.
This kind of crust is known for accommodating a lot of delicious toppings, unlike the thin crust which can take a minimum of three. This reason is responsible for its uniqueness.
Taking a longer cooking time, a novice pizza maker shouldn’t start with thick crust pizzas because of the technicality involved. There is a change in the flour to water ratio which explains the increased depth in dough setting. Thick crusts pizzas are also very popular. However, if the dough isn’t thick enough, it will not be able to hold as many toppings as it normally would, creating a form of sogginess on the dough’s surface.
Pizza lovers who want even more toppings on their very large pizzas prefer the special deep dished pizza. It’s also a form of the thick crust except for the increase in the depth of the dough, higher outer crust side and a whole lot of toppings. Examples of this crust family are the Chicago pizza style and Sicilian pizza style. These pizzas with this crust have a baking time of about 30-45 minutes.
The crust is quite different from the popular thin and thick crusts. It is usually patronized by vegans or people with a special diet. The dough is usually flourless and sometimes yeast-less. It’s made from cheese and gluten-free food. It might not have the desired taste you always want in pizzas but it is very nutritious as a pizza crust.
What is a gluten-free pizza?
Gluten-free crust pizza is made up of every other ingredient excluding gluten flour. Gluten-free flour is any flour that isn’t a product of wheat. It’s eaten by people who have allergic reactions to gluten foods naturally.
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What’s So Special about Pizza Toppings?
A pizza topping is similar to selecting a nice drink to eat your favorite food with. There are so many types and combinations that have been tried out by different persons. Ranging from the tomato sauce to the very salty olives, it all depends on what you want. Pizza toppings give pizza not just an aesthetic view but a way of providing important nutrients to consumers.
Special finishing is added to the pizza dough just before you place it in the oven to bake. However, it is prepared during the early course of prepping your dough. The number of toppings must also be commensurate with the crust density as this will help prevent overload and sogginess.
Pizza toppings have a way of influencing the names of the pizzas. For instance, the most popular pizza is the pepperoni pizza. It bears that name because it is garnished with pepperoni as its topping. The popular pizza toppings are pepperoni, mushrooms, onions, hot sausages, bacon strips, extra cheese, black olives, green pepper, pineapple and spinach.
What are pepperoni toppings?
Pepperoni pizza toppings are made up of a combination of pork and beef spiced with paprika or the red chili pepper. Pepperoni toppings are higher in fat content than protein due to the pork used. It is soft and bright red. It owes its color to the curing agent (nitrite)which helps protect it from microbiological disintegration.
During the process of baking, it curls up from all sides, contributing to the delicious appearance of the pizza. It can also be combined beautifully with mozzarella cheese and tomato sauce. Other options are olives, hot pepper, pineapples, and sausages.
Known for its beautiful appearance on a pizza, mushroom toppings are indisputably ranked as a well-known topping. During its preparation, olive oil and herbs are added to it and it is allowed to cook for 6 minutes.
When it gets soft, the heat is reduced and lemon juice is added to it. It has different flavors and can also be combined with other toppings which include cheese, onions and even pepperoni.
As the name implies, this topping is hot, meaty and spicy. It is known for its combination with almost any ingredient. Additionally, it has a unique way of retaining its spicy taste regardless of the number of ingredients or flavor added to the mix. Plus, it blends perfectly with and compliments other toppings.
Other topping combinations include ham and pineapple, bacon and shrimp, green pepper and garlic, ricotta and sausages, barbecue salt and chicken, taco toppings, black olive and pineapple, and four cheese. There are still so many pizza toppings combinations but baking a pizza still depends majorly on the pizza dough and the crust. The average time for baking shouldn’t exceed 30 minutes.
How Long Do You Bake Pizza Dough- Related Frequently Asked Questions
Can I Use Undercooked Dough?
You can use an undercooked dough. To do so, preheat your oven with your pizza stone or steel inside for 1 hour. Lower your pizza a level or two on your oven rack. Bake for some time at a slightly lower temperature (4 minutes longer).
Reduce the moisture of the toppings especially the tomato sauce. To do this, sieve the tomato sauce using a sieve. This will help to reduce the moisture content of the dough when added as a topping.
Endeavour to quickly put back your dough in the oven immediately after adding your toppings. This will prevent the dough from getting soaked with the moisture from the ingredients.
Why Did My Dough Get Burnt?
Dough gets burnt under various conditions, these include:
- An oven which heats from under gives more heat to the base than the top surface. This leaves your dough burnt at the bottom and undercooked on the top surface.
- Too Much Sugar in a dough recipe will burn the crust.
To make the best pizza, you need to cook your dough on something extremely hot such as a pizza steel. This method produces better results. The pizza steel conducts heat to an exceptionally large extent and cooks the base thoroughly as should be.
Additionally, reduce sugar or cut it out completely while baking. Excess dry toppings causes the dough to burn. Use moisturized toppings but not so much of them.
What Do You Do If Your Pizza Dough Does Not Rise?
If your dough does not rise, fill a baking pan with boiling water and set it on the lowest rack in your oven. Place the container of dough on the middle rack. After that, close the oven door and allow the dough to rise; yeast works best in a warm and moist temperature.
Alternatively, mix a teaspoon of yeast with 240ml of water at 110°F and 1 tablespoon of sugar. Allow it proof for about 10 minutes until it gets ½ to 1-inch of foam. While proofing this yeast mixture, gently warm the dough by placing the bowl in a warm place then add a little flour and the yeast mixture. Allow to rise.
How Do I Thaw Frozen Dough?
To thaw a frozen dough, seal it in an airtight food-storage bag then dip in a container of cold water. Change the water every 15 minutes. This is the time it will take to thaw one pound of frozen dough.
Do this until your dough has thawed. Your frozen dough may take up to half an hour to defrost.
Alternatively, you can bring out the dough from the refrigerator to defrost on its own without sealing it in an airtight bag. But this has to be done a few days to its actual day of use, depending on how frozen it is.
How Can I Tell If My Pizza Dough Is Done?
You can tell if your pizza dough is done if it has a shiny surface and stretches willingly. It will also be smooth and slightly sticky when touched. Lift the dough in the air, if it holds its ball shape, then it is done; if not, continue kneading.
Alternatively, you can poke your finger into the dough, like you are trying to make a hole in it. If it falls back quickly, then it is done; if not, continue kneading.
What Is A Dough Docker?
A dough docker is a common pizzeria tool. it is similar to a short rolling pin but with a handle and short spikes on the roller. It makes holes in the crust that look like the holes in a soda cracker, but the holes made by the docker do not go all the way through the crust.
The dough docker staple pinches the dough together. It can be purchased from a local food equipment store and smallwares suppliers who sell American metalcraft products.
With The Best Cheese My Pizzas Still Do Not Have Much Cheese Flavor. Is There Something That I Am Doing Wrong Or Has The Cheese Changed?
If your pizzas do not have much cheese flavor after using the best cheese, do these:
- Reduce the quantity of oregano and dry basil either added on the pizza or used in the sauce. Both these herbs tend to overpower all other delicate flavors, including the cheese.
- Sprinkle Parmesan or Romano cheese to the top of the pizza just before taking it to the oven. This will add dimension and complexity to the cheese flavor, making it stand out better than only plain Mozzarella cheese.
- If you are not baking your pizzas to “toast points” (slight browning spots) on your cheese, a slight increase in baking to get this characteristic can improve flavor.
What Does Crispy Pizza Mean?
A crispy pizza dough is neither dry nor burnt. It is soft but not chewy and this is a result of a well-leavened and well-matured dough. A dough with a strong gluten network traps gas bubbles called alveoli and gives a lighter and more digestible pizza.
The water in dough evaporates during cooking and after the pizza is taken out of the oven until the temperature drops below 100°C. This is the start of caramelization process. If the dough is well-matured, the complex sugars will already be transformed into simple ones and the pizza will be perfectly golden brown. At this point your pizza gives you a crunchy crispy taste and feel.
My Pizzas Are Always Soft And Soggy, What Can Be Done To Make Them Crispy?
You can make your pizza crispy by doing the following:
- Avoid adding too much sauce or too many toppings, especially vegetable toppings
- Avoid the use of browning agents such as milk, eggs, or sugar in the dough
- Do not bake the pizzas too fast or in an oven that is too hot for the type of pizza being made
- Avoid selecting an incorrect type of baking platform to hold the pizza in the oven
- Do not use silver or non-seasoned pans
- Ensure your air impingement oven is correctly profiled for the pizza being made.