Pizza dough #festivecontestmombasa. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results!
See the recipe plus a helpful video and have homemade pizza in under an hour. Skip store-bought, frozen pizza and make this pizza dough recipe from scratch. Tackling it yourself may seem daunting at first, but making your pizza base at home is economical, fun, and healthy since you control the ingredients. You can have Pizza dough #festivecontestmombasa using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Pizza dough #festivecontestmombasa
- Prepare g of All purpose flour,350.
- It’s 4 g of Yeast.
- It’s 4 g of Salt.
- You need 40 ml of Oil.
- It’s 200-220 ml of Lukewarm water.
Our best homemade pizza dough yields enough dough to make two pies, or one pizza and four large calzones, so you can get creative with your dinner. Want to make your own pizza dough? Bobby Flay's got the recipe for success. The ingredients in this homemade pizza dough recipe include bread flour, sugar, dry yeast, salt, water and olive oil.
Pizza dough #festivecontestmombasa step by step
- Mix the dry ingredients.
- Add in oil mix by rubbing together with your hands until well mixed..
- Make a well add in water& kneed until preferred texture.kneed for 3min,make a circle & cover with a damp kitchen towel.
- Let it rest for 10-15 min.
- Kneed again for 5min more after resting to ensure gluten is well formed.when ready roll out your dough..
Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you like. (Thaw dough overnight in the refrigerator or leave at room temperature for several hours.) Featured in: Pizza, Made With A Light Hand, California Style. This is the easiest, BEST pizza dough recipe. Thank you Martha, my new to go too.