How To Make Pizza Dough At Home (Text)

We made a video to teach you how to make pizza dough at home. And, it's kind of fun. But if you're the kind who would rather read...this is for you.

Transcript: How To Make Pizza Dough At Home

So, we have the Baking Steel, which is one essential piece of equipment that you need.

The next thing that you need is to make a nice dough.

Another option you can have is you can go to Whole Foods, and Whole Foods makes a great pizza dough off the shelf. Take it home, let it rise for a couple of hours. It's actually a delicious dough.

Another option, another one of my favorites, is Trader Joe's dough. Everyone has a Trader Joe's around. Again, take it home with you. It works great especially on the Baking Steel. You get nice airy crusts on it.

But if we're going to step it up a notch, we can put together our own dough.

Kenji, from Serious Eats, has laid out a beautiful New York Style dough that is quite simple to make and it is delicious. And that's what I've been personally using at home. I'm really happy with the dough.

We're going to try to put that together today.

I've already measured out all of my ingredients, which I think is key before you start anything. You want to have everything measured out in front of you. And I've done that.

So, next what I'm going to do is take all of these ingredients and put it into our food processor.

And, I'll start with the flour. Just pour this in here. This is 4 and a half cups of flour. It's actually the recipe we are including with the Baking Steel in our package.

I dump that in.

I dump in some instant yeast. Boom.

I've got some salt. This is the salt, I think, maybe the sugar. We'll figure it out. Put it in there.

We take our sugar. Add that in.

Now we'll use the food processor. Put on the lid.

I'm going to pulse this 3 or 4 times.

Now, it is ready to add the liquid. And I'm going to take some lukewarm water. Again, this is all part of the directions. And the Olive Oil. And blend this for about 15 seconds.

So, what I'm going to do is pour this in, and then I'm going to start pulsing right about now.

We're going to time this for 15 seconds. Add in the olive oil.

It forms a ball.

We'll stop it.

I'm taking the dough out of the food processor. It's a little sticky. You've got to be a little careful. Be careful your hand on this blade. It's sharp.

We're going to take all of the dough out, and we're going to knead it for just a few seconds to kind of work it a little bit. We're going to lightly flour the surface here. And knead it a little bit. Fold it into itself. Pound it in. Just for a few seconds.

And there's our dough.

You just want to get a nice windowpane test. After I kneaded it a few times, I want to make sure I can stretch this dough and see through it, and all those glutens are developed.

We've developed this dough nicely.

Alright, so now we've got our dough. We've passed the window test. We've kneaded it a bit. I like to take the dough now, and I throw it back on the scale.

We've got about 1,000 grams there, so we're going to divide that into 3 portions. I'll take a knife and we're going to cut it up into 3 equal portions.

Just about right.

I'm going to make them into little balls.

I like these plastic containers. I wipe a little oil in them and I throw my dough right inside, and what's nice about these is that they're round. So, when I'm actually going to make my pizza, they're round. They start out round. Much easier to develop a round style pizza.

So, basically I take a little olive oil and wipe it into these containers. Just wipe that around a little bit. This helps prevent the dough from sticking inside.

Now, let's take these doughs and I'm going to form a little ball with them and throw them inside.

And, here's the scoop. We're going to take this dough and put it in the fridge for 3 days. That way the flavors get developed and we are in great shape, in a few days from now, to make some great pizza.

Thank you, Kenji.

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