The Best Pizza Recipe Ever

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Wondering wow to make the best pizza crust recipe? Check this out, and wonder no longer.

Ingredients:

.25 oz. packet of active dry yeast
1/4 teaspoon of granulated sugar
1/2 cup 110 degree water
1/4 cup extra virgin olive oil
1/2 teaspoon salt

Method:

Pour the water into a large mixing bowl. Add some sugar and the yeast. Allow the mixture to rest for any minute or two.
Add the extra virgin olive oil and salt.
Add the flour.
Mix. A counter-top mixer which has a dough hook attachment makes this task easier; however, a fork can be used until the dough becomes too sticky. When the dough is at the really sticky point, push off of the dough that has collected round the fork prongs with your thumb and finger and attempt to mix by hand.
When the dough has become thoroughly mixed, knead for two to three minutes. Some individuals like to knead the dough with a flour covered countertop It is just as easy to continue to knead the dough from the same mixing bowl.
Cover the dough having a dry towel. Let the dough to proof for several to four hours at room temperature. Do not place the dough within the refrigerator. If you do not have the time to wait for the dough to proof, then substitute more water to the extra virgin olive oil. When using only water, you might need to adjust the amount of water and/or flour based on the consistency of the dough.
Divide the dough by 50 % and form into balls. Proofed dough balls could be stored refrigerated between five and seven days or sometimes longer. For lasting dough, skip sixth step. When the stored dough gets puffy and/or bubbly, they have gone bad and requirements to be thrown away.

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This dough recipe is perfect for two thin crust pizzas.

Stretching the Dough:

Method One:

To hand stretch, punch the midst of the dough ball with the palm of your hand. Then, press around the edges with your fingers, leaving about ¼ inch width involving the absolute edge of the dough plus your fingertips. Lay both of your hands on the dough to ensure that if you are right handed, your right index fingertip lies on top of your left index fingertip. Spread your fingers out wide, as well as your thumb tips may come together to form a straight line.

Your fingertips should be resting in the line you have made at the edge of the dough. Rotate the hands at the wrists, maintaining your fingers against the dough. Continue stretching the dough in this manner until you have an approximately twelve inch round dough skin. Make certain there is enough flour about the countertop to keep the dough from sticking.

A variation on this method is called "slapping the dough." To do this, stretch out the dough from the above prescribed method, but stop when the dough skin is slightly wider than you. Then pick up the skin in your one hand. If you're right handed, pick it up with your right hand, however if you are left handed figure it out with your left hand. Ensure the skin is hanging out of your fingertips.

Now tennis ball so the dough skin to your other hand, catching it along with your fingertips. With each catch of the dough, the palm of one's hand should hit or "slap" the midst of the dough skin, while your fingers will catch on the edges and stretch your skin out a little bit at a time.

Method Two:

Make sure there is enough flour on the countertop to keep the dough from sticking, and after that flatten out the dough ball using your hands. Make a fist along with your right hand, and hang the dough skin on that fist. Make a fist along with your left hand and place it underneath the dough opposite your right. Move your fists around the edges of the dough, keeping them opposite the other person on the dough skin until you have an approximately twelve inch dough skin.

Method Three:

Ensure there is enough flour around the countertop to keep the dough from sticking, then flatten out the dough ball together with your hands. Take a rolling pin for the dough skin, and reveal the dough as thin as you can get it.

Dough stretching methods 1 and 2 produce a slightly thicker hand tossed taste. By using a rolling pin forces all the air out of the dough skin, and can create a very cracker like crust.

Flavoring the dough:

The dough could be flavored two different ways. The simplest method is to go to your dried spice rack. In the point where you knead the dough, add dry granulated garlic, basil, oregano, or anything you feel like.

The second method involves managing the type of oil you employ in your dough mixture. Organic olive oil is not necessary to the recipe. You should use any type of oil you want-vegetable oil, corn oil, almond oils, or perhaps avocado oil. Or you can be creative and combine various kinds of oil. Extra virgin olive oil is more of the traditional oil employed in making pizza crusts; however, each oil gives you a very different taste profile.

A way of controlling the type of oil you employ is to infuse the olive oil with herbs. To infuse the extra virgin olive oil, heat the oil within a sauce pan until it's warm. Have a bottle ready full of the herbs and spices of your liking. Pour the warm oil in the bottle, cap, and store in the dark, cool spot for two weeks. Next, strain the herbs and refrigerate the oil unless you are ready to use. The use of garlic, make sure you refrigerate the oil right away though.

Storing the Dough:

Although you can, raw dough will not be frozen. Freezing reduces the water inside the molecules and makes food normally mushy. If you really need to freeze your dough skins, stretch them out, bake them half-way through, and after that wrap them tightly.

Cooking the Pizza:

The problem with cooking pizza at home is that most people posess zero pizza stone. A pizza must be cooked from the top as well as the bottom at the same time, and a pizza stone facilitates this. A cookie sheet slows the heat reaching the bottom of the crust, as well as the middle of the crust won't be as crispy because outer edges.

Fortunately, an inexpensive pizza stone will definitely cost only around twenty-five dollars. If you'd like, you can spend several hundred dollars on the pizza stone too. Unless you want to invest in a pizza stone, proceed to use a cookie sheet, but par-bake the dough skin without any of the toppings. Once par-baked, pull the crust out, let it cool, then force on the toppings and cook other way.