Best Pizza Dough Recipe Secrets: How to Make Artisan Pizza Crust | Jordan Winery
Today what I wanted to do is show youhow to make a really basic pizza dough
recipe. I'll show you the techniques andtips that I use. It'll be really easy for
you to get the best flavor and textureout of your dough at home. So the basic
ingredients we use here: we have breadflour and all-purpose flour; we have salt,
instant yeast and water and honey so theflour will be the backbone of your
recipe. We use bread flour because itdoes have more protein in it it'll be a
denser product it actually will make ita stronger dough so that's good because
it can hold up under the weight oftoppings for your pizza and still be
able to rise nicely but you also don'twant a very dense dough so using half
all-purpose flour will help balance thatout the yeast obviously is the leavener
but also had a lot of the flavor thatyou expect to get out of that the honey
most recipes will have a little bit ofsugar of some form because that is what
feeds the yeast so when you put that inthe recipe the yeast has more food it's
gonna rise better and give you a betterflavor and it also helps your crust to
Brown it's a caramelize ER so you'llhave a nice crispy crust rather than a
pale and pasty type crust same thing forthe salt the salt strengthens the dough
but it also helps with the crust and theflavor and all around gives you a
stronger dough you want to get yourdough within a certain temperature most
recipes you see will tell you to justuse warm water and that usually is okay
but what I do is I take the temperatureof the flour before I start and you want
your dough to end up between somewherebetween 75 to 79 degrees and that way
you get the best rides out of it so I'vetaken the temperature now usually have a
thermometer of some form the flour rightnow is about 65 so I want my water to be
about 91 degrees to get it within thatrange it just makes up for the
difference in in temperature with theflour so I'm going to start off with
your water and to that you're just gonnaadd your yeast and your honey and then I
just usually whisk it to make sure itstarts dissolving and none of its left
at the bottom of the bowl
if your dose too hot what happens is itrises a lot faster than it's supposed to
and then you'll end up with it across itgot so or a dough that got so tall and
rose so high that it can't even supportits structure it will end up collapsing
and it'll be really crusty and crumblyand it'll taste like this alcoholic
flavor from the yeast and if it's toocold what happens is it never really
Rises never develops the structure orthe flavor you end up with a sticky pale
crust so if you can get it within thattemperature range that's the best so you
add your flour on top and I leave thesalt out for right now this is a
different technique it's very simpleI'll explain why and with these
ingredients you just want to mix it forabout one minute just to get it together
so I will cover this now and you let itsit for about 15 minutes to rest and
that gives the flower time to developinto Jo and one thing that's different
about this recipe versus many keeps itoh the recipes that you find is that
there's no fat in it a lot of them willcall for olive oil and the reason why is
I'll show you an example this is abrioche dough this has a lot of fat in
it and what that does is it gives you areally fine even crumb to your final
product and I'll show you a recipe thishere is a dough that has no fat in it so
you see that the fat doesn't bind aroundthe molecules you'll have a really nice
air pockets that can develop and expandwithout any fat and that's something
that you're going to get out of thisdough you'll have a lot of nice air
pockets in there to give you some goodtexture now that the dough has been
sitting for about 15 minutes we're gonnago ahead and add our salt you just dump
it in on the top and now you'll continuemixing the dough for about another two
to three minutes and generally if youhad done it the conventional way you
would be mixing for a six or eightminute so this is really going to
protect the flavor really nicely
okay so at this point your Joe is yourdough is ready this is what you want it
to look like it shouldn't be shiny itshouldn't be lumpy or sticky you can see
here it's it's one nice big mass and soI'm going to transfer it to a bowl so
that it can rice and in order for it notto stick to the bowl when I'm ready to
use it I always use some sort of avegetable spray that way it's really not
adding fat into the recipe if you wereto coat the bowl with olive oil and
usually just use a dough scraper to getit all out in one nice big piece so
here's your dough we're gonna leave itin this bowl in a warm area and it'll
rise it takes between a half-hour andsometimes an hour if your room is a
little cooler and of course again youwant to have it covered while it does
that
so here's the final dough this is readynow to divide you see that it's nicely
doubled and so you can turn it out onyour workstation you can either use it
again a vegetable spray on your stationif you want or you can use flour so most
people use flour you have a cleanworkstation and then you flour your area
and just turn your dough out on there
you can do whatever size dough you wantyou could do freeform I always do about
six ounces so I have a scale here readyand sometimes you'll see people just rip
the dough with your hands and whatyou're doing is you're ripping the
strands of gluten and that's holding alot of your air so you're really
destroying the structure so I usesomething sharp like this bench scraper
to cut through and then that way youjust cut off the dough you're not
destroying it it's a really gentle wayto handle it also put flour on the scale
so that it won't stick all right so I'llportion these out you'll get this is
what I did I did a double recipe on theearlier on the dough that I wanted to
bring out to you but what I demonstratedfor you is a half of a recipe or one
full recipe because that's somethingthat will fit in a typical mixer that
you have at homeso this is going to give me about eight
dose but what you're gonna get from therecipe that we post will make about four
pizzas sometimes five depending on thesize that you want to get so right now
you're just scaling it for the rightweight and then you're gonna shape it
once you've got all of these at theright weight that you want
so I've portioned all my piece piecesout and I do have a little extra that
happens sometimes and what I'll just dois I'll just put it on the bottom of the
dough just kind of split it up evenly oryou can make a small pizza whatever you
wanted to do with that doesn't reallymatter so I'll put it on the bottom so
that once you roll it it's kind of tucksitself into the dough rather than being
a lump on top and now that those areportion you're ready to shape it this is
the pre shape that's really easy to doI usually roll it with my hands but in
another way you can do it is to tuck itand so you just kind of pull from the
center and tuck it underneath into thebottom until you see a nice clean smooth
round top and what you'd look for on thebottom is just a seam like this and then
I'll usually put it to rest on top ofcornmeal or semolina and then it'll sit
and rest you don't want to use it rightaway
becausewhen you work with the dough the gluten
gets tough and it wants to contractsevery time you try and roll it out it's
just gonna keep shrinking so you need tolet it rest at least 20 minutes in order
to get a better stretch out of it okayso if you're gonna do it by hand this is
how I do it I use my thumbs and mypinkies to kind of guide and direct
because my thumb's to pull some doughinto it and tuck it into the bottom and
then you just keep rotating it tillyou've gone all the way around and then
you get a nice tight circle and againyou see on the bottom is where you'll
see all the extra now that they'reshaped you want to put them somewhere
where they can rest usually I will thisis what I did last night as I put
cornmeal on the bottom this looks like abig container but you spread them apart
because they're gonna they're gonnaspread out a little bit by the next day
you can use them in 20 minutes if youwant but this dough will also last up to
three days in the refrigerator and ifyou let it fit a little bit longer you
actually develop some more flavors so Iusually like to make it the day before
and it's also a lot easier to work withonce it's at overnight so you can put
some cornmeal on the bottom of yourcontainer and put out your dough's so if
you put cornmeal on the bottom it's notgoing to stick if you put flour the
dough ends up absorbing the flour andsticking to the bottom of your container
anyway so the cornmeal just kind ofcreates a nice barrier between your
container and your dough and protects it
I'll show you how you want to shape yourpizza dough you you want to generously
flour your workstation if you get toomuch flour on it that's fine you can
always wipe it off and a lot of timesyou'll see people use a rolling pin to
shape this I'll put a little flour onbut I don't like to do that because that
just pushes all the air out and flattensit and all the air that you've worked
really hard to create so for the textureI was taught to use my fingertips and
what you're doing is you can see there'sstill air air bubbles around here you're
just moving the air around you're notflattening or destroying it so it's
still in there you'll still have somenice texture and then when you've
stretched it about as far as you wantyou grab it with the back of your hands
and you just gently stretch it out andthen I'll go around the crust or the
edges about once and that's ready if youwant it thinner then you keep stretching
it if you want to thicker crust then youwould probably you could either shape it
smaller or push it back together andthen when you put it into the oven
you're gonna want to put cornmeal hereon your paddle and that keeps it from
sticking to the paddle when you transferit into the oven so I'll put this on and
before even adding my toppings I'll do atest just to make sure that it will
fight off if it sticks to this at all asyou're putting in the oven part of it
will fall back you'll have a deformedpizza so you see that it's moving around
really well it's not stuck and you cango ahead and start putting your toppings
on now alright and so just to beefficient you want to have all your
toppings ready and out I'll just showyou a basic margherita pizza that's
usually fresh mozzarella and I'll usesome heirloom tomatoes also from our
garden and what's really nice the ovenhere that we have is about six hundred
degrees like I said so it will bakethese in about three minutes it's a
really fast process
and I just put some fresh mozzarella onhere you can put as much or as little as
you want it's really up to you itdoesn't have to look at any certain way
and then I'm ready to go in the oven
you
so here is the pizza just took about twothree minutes in the oven and it's ready
if you want you could add some olive oilput some of our estate qualify on here
and finish it off with some basil fromthe garden it's really this is you see
this dough is really easy anyone canmake it it gives you a really beautiful
rustic looking pizza and you can havefun put whatever toppings you want so we
hope that this recipe is something thatyou'll use at home and please feel free
to ask us if you have any questionsleave a comment and we'll be happy to
respond and thank you for watching
you
Jordan Winery's baker extraordinaire, Cristina Valencia, offers tips and secrets for making the perfect homemade pizza dough crust with a full video demonstration. View the complete recipe on our website: http://bit.ly/1OE0IKL