Home-made pizza dough, 9 times out of 10, turns out thick and chewy, and simply ….chew, chew… ahhemmm let me finish this bite before I can explain…. <<swallow>> well, dense! Bleh! Pizza dough should not be this way! It should be crunchy, yet soft at the same time. Study and strong, yet bendable and light. Enter my recipe for Crispy and Light Homemade Pizza Dough. Spotlight please! I would not classify this recipe as “thin-crust” pizza, because the edges are nice and puffy and the center also has a bit of puff to it, but the result is nice and light. Not light as in necessarily low-calorie (not that this pizza dough it high-calorie, since it’s not… but just light as in it is easy to chew and doesn’t overpower the rest of the pizza.)
So go grab your puffy white hat and let’s get a pizza- makin’!
The ingredients are as basic as you’d need: warm water, Pizza Flour, salt, olive oil, active dry yeast.
The first step is to put the yeast into the warm water and let sit for 5 minutes. Once the yeast has activated then gently pour the rest of the ingredients into the bowl. Use nice and clean fingers to mix everything together; it works the best. Knead the dough for 3 minutes, punching it down as you knead it and roll it over on itself before kneading again. Then use a Pastry Brush to coat the ball with olive oil, just enough so the top of the ball is wet. Place an (ever-so-sightly) damp towel over the bowl. If it’s summer time and hot out you can leave the bowl outside to rise. If it’s cold and rainy like it was today, you can turn the oven on for 30 seconds, then turn it off and put your bowl inside. Just the few seconds of hot air will be enough to make the oven hot enough and conducive to rising! After 45 minutes or so, your ball will have risen, like so:
Gently divide the dough and place on a tray in three balls:
Cover them with a very lightly damp towel and again put them in the oven for 30 minutes rest until they puff like so:
At this point you can freeze two of your pizza doughs by just placing them delicately in a zip-lock bag. The other ball you can place on a floured baking tray. First press your fingers around the rim to make the crust. Then in a constantly spinning fashion, use the heels of your palms to stretch out the dough. A hint: be aggressive on the initial stretch. Pizza dough likes to be stretched one time only. More, and it will not be happy and spring back even smaller than it started. This is why you have to rotate the pan as you stretch it all of the way around.
Cover with pizza sauce, salt, pepper, oregano, any vegatable(s) you desire, pizza cheese, then thinly sliced tomatoes, more pizza cheese, and a healthy dusting of freshly grated parmesan cheese.
Bake in a very hot oven 250C (482 F) for 10 minutes
Let cool 5 minutes before cutting into it to give the cheese a chance to firm up a little.
Sprinkle fresh basil leaves and then… well, you know the rest!
If you followed this pizza dough recipe I’d love to hear how it turned out. Leave a comment below or tweet a photo of your pie with the tag @fullfatdiet 😉