Pizza Dough: Kneading Techniques and Optimal Proportions

A lot is a bit of a stretch. You usually need to knead it the night before then put it in the fridge in suitable portions for one pizza. In the morning you pull it open and fix to suit, bake in the oven, and eat. For my oven that's one big peel—still it cost me only $4. A mini pizza stone too. By the time you do two dozen pizzas, you will be a pro.

Optimal Kneading Techniques for Pizza Dough

No, it's just dough. You can make it no-knead or you can make it by kneading thoroughly. The key is to get the right proportions of water and flour and salt. And whether using yeast or sourdough, let it rise very slowly, preferably overnight in the fridge.

Pizza dough doesn't need to be kneaded any more than bread dough, but it benefits from sitting more. I make my pizza dough with very little yeast, just like my bread dough. However, I let my pizza dough hang out in a covered container in my fridge for 1–3 days before making pizzas with it. I would never let my bread dough hang out in the fridge for more than 24 hours.

No-Nonsense Pizza Dough Recipe

Ingredients:

4 cups bread or all-purpose flour (white) 1 1/4 cups lukewarm water 1 packet active dry yeast or 2 1/4 teaspoons active dry yeast 2 tablespoons olive oil, any good brand but extra virgin is best 1 teaspoon salt 1 teaspoon sugar, or 1 teaspoon honey 1/4 cup milk (or 1/4 cup water if milk is unavailable)

Instructions:

Preheat your oven to 450°F. I prefer using milk for the liquid in this recipe. It adds flavor to your dough. But if you don't have it, use water. In a large ceramic mixing bowl or any suitable food-safe bowl, add the flour and make a well in the center. Pour in the lukewarm water, yeast, olive oil, salt, sugar (or honey), and milk or water. Stir until a sticky dough forms. Knead the dough on a lightly floured surface for 5-10 minutes until it's smooth and elastic. Be sure not to overwork the gluten, as it should be soft and pliable. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-3 days in the fridge. This slow rise allows for better flavor development and improves the texture. When ready to use, remove the dough from the fridge. Allow it to come to room temperature for about an hour before stretching and baking it. Bake your pizza on a preheated oven peel at 450°F for 8-10 minutes or until the crust is golden brown.

Understanding Gluten Development in Pizza Dough

The simple answer is that no dough should be kneaded to the point where the gluten is overworked and it becomes a rubber ball. Kneading develops the gluten in the flour and thus contributes to the chew and fine texture of the dough. However, over-kneading can lead to a tough and rubbery texture, which is undesirable for pizza dough. Instead, aim for a dough that's smooth and elastic but not overly firm.

When kneading pizza dough, ensure you balance the hydration and the kneading time. A dough that's too wet and over-kneaded can become sticky and difficult to work with, while a dough that's too dry and under-kneaded will be tough and dense. The right balance leads to a perfect pizza crust.

By understanding and controlling the kneading process and allowing the dough to rest properly, you can achieve the ideal pizza dough with the perfect balance of chewiness and texture. Enjoy experimenting with your dough and perfecting your pizza-making skills!