How to Make Quick Pizza Dough - Everyday Food with Sarah Carey

hi guys today i'm going to share a great pizza dough recipe with you and i'm going to give you some great tips for working with pizza dough because we do run a lot of recipes for pizza in the magazine and it's come to my attention that people often have a lot of questions about what's the right kind of pizza dough to get how do i shape it what do i do if it springs back when i'm working with it what's the right temperature to bake it at all of these things are things that we often will cover in recipes but sometimes people just want to make pizza and they don't want to follow a recipe so i'm going to share our great pizza dough recipe with you and i'm going to share some tips that would sort of apply to homemade pizza dough or store-bought dough i am starting off by blooming my yeast for this pizza dough it's two thirds of a cup of warm water one package of dry yeast not the instant kind just regular active dry yeast and a teaspoon of sugar the sugar is going to help activate the yeast a little bit more quickly and the water is a little bit warm which also helps you stir those together and then let it sit just until it starts to look foamy the only reason that you're really doing that is to ensure that you know that your yeast is active and that it will actually make your dough rise so you want to let that sit for about five minutes and you should start seeing pretty quickly little bubbles coming up to the top of the water and that's how you know that your yeast is active all right so look you guys you can see that it's already happening which is great sometimes it's slightly less active and it doesn't foam up quite as quickly and maybe you're concerned but then you move ahead anyway which is what i always do so i'm just going to move along with my recipe i don't need to wait much longer than this you stir in your flour it's one and three quarters cups of all-purpose flour you can use a combination of all-purpose flour and bread flour if you want a little bit more chew to your dough but this is a very simple straightforward recipe using ingredients that you have if you bake at home except maybe you don't have the yeast go out and get the yeast keep it in your refrigerator a tablespoon of olive oil and a teaspoon and a half of kosher salt i use diamond crystal kosher salt which is slightly less salty if you're using morton's use about a teaspoon or three quarters of a teaspoon stir your ingredients together until you get like it's a raggedy mixture this is actually coming together pretty well you can see that it's already a dough and then turn it out onto your surface because you're going to want to knead this by hand you can do it in machine some people even make their pizza dough and their pasta dough too in a food processor but it's so easy there's really no reason to do that now you want to knead your dough you need some flour because this is actually kind of a wet dough which actually will end up making it easier to work with in the end i think one of the issues people come across with store-bought dough is it's actually quite tight that's like a i know that it sounds like i'm just describing it but it's actually a term that's used in bread baking and that applies to pizza dough as well where a dough is very hard so it's like stiff and it makes it harder to uh stretch up to a certain point and then if the dough is too wet like certain kinds of rustic bread doughs that come with the like all the holes and stuff that actually can be hard to work with as well because it's too wet this dough results in a nice soft dough that's actually quite easy to work with and it's very easy and it only takes about five minutes to make you can see that i just sprinkled it with a little bit of flour and it's already almost smooth and almost not sticking and the goal is to get a dough that doesn't really stick to your hands as you're kneading it and that is sort of smooth and forms a really nice little ball that can take about five minutes playing with dough it's a lot of fun and very satisfying and watching it rise and do all the things that it's meant to do is a really satisfying thing but i do completely understand that you might want the convenience of a store-bought dough and i'm going to share some tips about how to deal with that as well this seems good it's nice and smooth you can see springy i've been developing a little bit of the gluten by kneading it which means that it's getting nice and stretchy the stretchiness is important in the texture of your final pizza but it is one of the things that can make it challenging to work with so you have to learn how to deal with that brush a bowl a clean bowl with oil this is where the dough will rise i like to take the rounded side roll it a little bit in the oil turn it over and then cover with plastic wrap you can let this rise in the refrigerator overnight if you want to if you want something make ahead or just at room temperature for about an hour or an hour and a half depends on the temperature of your room and it needs to double in volume so once your dough has risen it's ready to start shaping now here's where i think people run into some issues the first thing that happens when you touch a dough after it's been risen is all of the air that's incorporated into it as it was rising come out of it the minute you touch it you are slightly reactivating the gluten and the gluten is what makes it springy it also makes it chewy it gives it great texture but it also can cause some problems when you are trying to shape your dough like you start shaping it and all of a sudden it starts going shrinks back on itself this is particularly a problem i think with store-bought doughs which are a little bit tighter just like i said so you have to take a little bit more care and a little bit more time when you're working with a store-bought dough what i would recommend is take your store-bought dough out of the package and put it into a bowl just like i had my dough rising in a bowl oiled bowl maybe let it rest for like 15-20 minutes i know this is something that you might feel like you don't have time for but it's gonna make it easier right off the bat to work with your dough because the minute you take it out of that plastic package it's activating that gluten and it's pulling back on itself right that's what happens when you also take it out of the bowl so you want to give the gluten and the dough time to relax and if you don't give it time it's not going to be relaxed so just give yourself a little bit of time and give your dough a little bit of time all right i've given myself enough time i'm gonna try to start stretching the dough once your dough has relaxed it should start feeling much easier to work with this time i'm going to do my dough on an oiled sheet pan and i'm going to just stretch it out with my hands into a rectangle depending on the recipe that you're using or if you're just winging it your dough can either be stretched into a rectangle or an oblong or into a round so to stretch your dough you just want to start gently moving the dough with your hands and you can see that it is springing back like that's something that's going to happen to everybody the goal is to get a dough that has a little bit more of a border built up on the edges so what i like to do is use my fingers to press the dough out but don't go over the edges like don't mush down the edges because then you won't have that sort of nice puffy border that you come to expect with pizza and then just stretch the dough so this is a pound of dough which is what the yield is for that recipe that i made with the one and three quarters cups of flour and you should easily if you give it enough time be able to stretch this dough into to fit into a quarter sheet pan which is smaller than this this is a half sheet pan nicely that's about a nine and a half by twelve and a half and i can see already that because i let this sit i'm having no problems stretching this out however if for some reason i'd let this sit for 10 minutes after i took it out of the bowl and it was springing it was still really springing back and it was i was really struggling to get it into the shape that i wanted i would walk away again cover it with a little bit of a clean kitchen towel and just do something else for a few minutes it's really i feel like the most important ingredient in getting dough into the shape that you want is giving it time so the gluten needs to relax the dough just sometimes needs to sit in order to be able to shape the way that you want it to just give your dough time and you really shouldn't have a problem like here's my dough in the size that these uh great recipes that you're going to see later are made it's nine and a half by 13. pretty easy now i thought you know i have another dough i'll show you how to make rounds why not also if you're looking for great pizza recipes we've got tons of them on marthastewart.com so look for great recipes but you really should be able to make your own pizza without a recipe using these tips so this was the same dough it's about a pound of dough i just took it out of the bowl so it's going to have gotten a little bit tighter i can feel already that it's springy it's amazing how quickly that happens like you can't even believe that just the moving of the dough from the bowl to the counter is going to do that but it really does makes a really big difference so just let it sit this dough is a pound of dough i'm going to cut it into two pieces and then the first thing that i'm going to do before i let it rest is shape those pieces into balls you can roll it like you're making a bowl you know red but you want it to be in a ball first that's one of the keys to getting your dough to actually be round once you shape it if you're starting off with it not being round and not being in a ball like this it's going to be a lot harder to get into the shape you want so this is how you want to rest your dough you want to rest it in a ball just so that these guys don't dry out while they're resting i'm going to cover them with the bowl that they were rising in before and that'll keep the tops from getting crusty all right let's see if these rested enough i don't really know if they have it's been about five minutes which is a little bit short sometimes recipes will say to let these rest in this shape for 30 minutes which is a really nice long time and makes it a dream to work with but i'm gonna see if i can get it to work like faster and now this is where people run into problems right they're trying to make things work faster but let's see if it is going to work faster one of the ways i've seen this done is kind of cool you make a little pile of flour on your surface and then you place your dough on top of that flour to start shaping it and then you just press it out i'm doing a very similar thing where i'm pressing the dough out with my fingers from the center out leaving a little bit of a rim then i pick it up and use the back of my hands to shape the dough into a round and i'm using the back of my hands and my knuckles to pull the dough slightly out and i'm still leaving that sort of puffy rim the little edge and not getting it uh not flattening that out so i'm not pulling it so much so that i'm going past the edge because i still want to maintain that nice sort of puffy edge that you get on a pizza put this back down you can see that because i started it in a round it's still in a really really nice round it's a great way to ensure that your dough sort of never gets misshapen is starting your dough and around like that now you can make this as thick or as thin as you want this is half of a pound so i wouldn't go bigger than about nine inches but you can see i know that my hand span is about eight inches so this is just slightly bigger than eight inches and well it's not like an extremely extremely perfect round but it's pretty good it's not misshapen starting in that ball like that really really really helped letting it rest really helped at this point if i was moving on in this recipe i would lay this on a parchment paper lined baking sheet or on a pizza peel lined with a piece of parchment paper and then you can slide the entire thing parchment and all onto a baking stone or onto a sometimes in recipes we'll call to put a baking sheet turned upside down in the oven and you can slide the whole thing on there if you don't have a pizza peel so again let it rest shape it into a round before you start shaping it start shaping it on a mound of flour just to hold it so that it doesn't stick and then finish shaping it over the back of your hands i hope that i answered all of your pizza dough shaping questions if you're looking for great pizza recipes go to marthastewart.com we have tons of great recipes for round pizzas rectangular peaches deep dish pizzas all the pizzas that you can want if you have more questions about pizza or anything else write in the comments below if you like recipes like this and you want more make sure to click like and subscribe because we have plenty more where this came from

Channel: Everyday Food

Views: 91,108

Keywords: Recipe, Recipes, Cooking, Cook, Food, Dinner, Easy meal, Dinner tonight, Everyday Food, Home made, Sarah Carey, Martha Stewart, Family meal, easy cooking, how to, food ideas, quick dinners, fast recipes, easy recipes, quick recipes, Pizza Dough, quick pizza dough recipes, how to make pizza dough step by step, how to make pizza dough at home, pizza dough stretching, how to stretch your dough, stretch your dough, cooking tips, pizza dough technique, pizza dough recipe

Id: Eul8zkDEahQ

Length: 13min 20sec (800 seconds)

Published: Tue Feb 04 2020