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Great Homemade Pizza Dough
By Joseph Charpentier of JMC Sales
You may have tried to make pizza at home one time or another. If you love pizza, you know that the crust is very important. It needs just the right amount of crunch while being just a little bit chewy. While experimenting with my own pizza I could not get my dough the way I wanted. First it was very difficult to work. While trying to stretch, it would tear. I could get it crunchy but not chewy. Eventually, through a combination of sources (friends and the internet), I was able to find out how to get the crust that I wanted. The key is the FLOUR. Regardless of the dough recipe you use, if you don't have the right flour you will find it difficult to get the crunchy/chewy results described above. The pizza dough I am talking about calls for high gluten flour. You will find some recipes out there that call for bread flour which some will call high gluten. Well, everything is relative. It may be higher gluten but in my opinion it does not have enough gluten. Before I get to the type of flour that I use, let me explain why gluten is important in pizza dough. High gluten flour has a higher concentration of protein. High gluten flour will become tougher as it is kneaded. This trait makes it the perfect base for pizza dough. You have seen the pizza guy tossing the dough up in the air, over their head, etc., you probably thought "how is he doing that?" That trick takes more than practice, it requires dough that is made with high gluten flour. Dough made otherwise would not be tough enough to take that kind of handling. I have not been able to find high gluten flour in any supermarkets in my area. They just don't sell it. The bulk of high gluten flour is sold in "bulk" to restaurants and bakeries to be used for things like pizza and bagels. You may see bread flour in your local market label as high gluten but I have tried it and for me it doesn't cut the mustard. It is better than all purpose flour but still not as good as the flour described below. So, where can you get high gluten flour? You may be able to purchase it at a local restaurant supply or distribution company or you may even be able to get it or ready made high gluten dough from your local bakery. You can also buy it on-line from the King Arthur flour company. It is called Sir Lancelot Hi-Gluten flour. I will include a link to their website later. It is somewhat expensive but it makes great pizza and goes a long way. It comes in 3 pound bags. Using a recipe I like I can get 3 to four dough balls out of each bag. I cut each dough ball in half to get two 12 inch pizzas from each ball. So I get at least 9 pizzas from the 3 pound bag. I will also add a link to the dough recipe I use that calls for 2.5 to 3 cups of flour per dough ball. You can use any dough recipe you have - it's a pretty basic recipe. The result is a pizza dough that you can toss and shape easily without tearing. Best of all, it has the consistency that you experience in pizzeria pizza. One last thing. You can make this dough and store in the refrigerator for a couple of days. Just coat the dough ball with some olive oil, cover it in a bowl and keep it in the refrigerator. |
Emeril's Pizza Dough Recipe
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The copyright for this content entitled "Great Homemade Pizza Dough" has been specified by the contributor as:
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The copyright for this content has been relinquished by the author. The content may be used freely by anyone.
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This intel was contributed by jcharp
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May, 2012
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