The 5 phases of pizza dough production

How do you make a tasty pizza dough from the basic ingredients flour, water, yeast, oil and salt? Simply pouring everything together and stirring it would be a solution, but not one that leads to an aesthetic and above all tasty pizza dough. We instruct you in the basic technique of pizza dough production, so that you too can achieve presentable results. For better results you need to have best pizza peel for home use.

Step 1 – Kneading the ingredients (mixing)

First of all, you have to mix the flour with the water and yeast. First trick of the professionals: if possible, ingredients such as oil and salt should be added later, as oil and salt inhibit the yeast cultures. First mix the flour with the water and yeast, then knead the dough for 12-15 minutes and add salt and oil only for the last 3-4 minutes of the kneading process. You have the yeast cultures a little bit ahead in the development. By the way, kneading by hand is ambitious – in practice, electric kneading at home using a mixer or spiral kneader / food processor is much better for the gluten formation in the dough. Moreover, do not knead it too short, but also not too long. An absolute kneading time of 15-17 minutes is usually ideal.

Step 2 – the first walking phase (bulk-rise)

Now let the yeast cultures in the kneaded dough do their work. It is best if the whole dough is first covered in a bowl and left to rise at room temperature. This phase can take up to 6 hours. When the volume of dough has doubled, you can be sure that the yeast cultures have started their work and are multiplying diligently.

Step 3 – Shaping the dough balls (ball-shaping)

In the next step, they are already laying the foundation stone for an aesthetic pizza. You have to form the dough balls for the pizza. To do this, you should use a spatula to cut off about 250g of the dough in the bowl. You use one dough ball for each pizza you plan to make later. Now form the knife-off lump of dough into a ball as shown in the video. Make sure that the dough ball has a nice surface tension.

Step 4 – the second walking phase (ball-rise)

The formed dough balls are now ready for the second walking phase. To do this, cover the dough balls and place them in a casserole dish, Tupperbox or special dough containers. Depending on the pizza baker’s preference, the dough can be left to ferment for several hours or days in the refrigerator or at room temperature as for the first stage of rising. The volume of the dough balls should at least double here as well.

Step 5 – shaping / stretching the pizza

In the last step the pizza dough ball is now formed into a flat pizza. However, you should never do this with a rolling pin or a dough sheeting machine. This would only press all the air out of the dough. A great edge and the characteristic bubbles would be gone. If the dough balls come straight from the fridge, they should reach room temperature for about 30 minutes before forming. Then they are much easier to process. Of course, they can start fermenting directly at room temperature.

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