Been using my bread maker to make pizza dough and make pizza at home. Cheaper and more rewarding then ordering out.

    • ourob@discuss.tchncs.de
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      5 months ago

      I use this recipe to make 2 thick crust pan pizzas:

      • Flour: 420 g (3 1⁄2 cups)
      • Water: 285 g (2 1⁄4 cups)
      • Yeast: 4g (1 1⁄2 tsp)
      • Salt: 8g (1 1⁄2 tsp)
      • Olive Oil: 16 g (1 1⁄4 tbsp)

      It works for thin crust too, just reduce the quantities by 25-50%.

      Homemade pizza dough (and lean bread in general) is really easy to make at home by hand. The day before you want pizza, just mix everything together into a rough sticky dough ball, let it rest a few minutes, then knead until it’s smooth. Then stick it in the fridge overnight or up to 5 days or so. More time in the fridge means more fermentation and more flavor. After 5 days, it’ll start taking on slight sourdough qualities (though if you want an actual sourdough crust, you’ll need a sourdough starter).