Miracle Pizza Dough Recipe - The Salty Marshmallow (2024)

FAQs

What is the secret to pizza dough? ›

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

Using less salt means more active yeast and a weaker dough. Using too much salt will slow fermentation. So, the question remains: what's the ideal quantity of salt to use when it comes to pizza dough? For Neapolitan-style pizza, Lewis recommends around 2.5 to 3% salt.

What would happen if we forgot to add salt to the dough? The result would be sticky and weak dough, difficult to work, with a poor consistency and development, an absent caramelization and an excessive fermentation.

Milk (liquid): Strengthens gluten, helps crust brown, softens the crumb. An enzyme in milk slows the growth of the yeast and it can break down the protein in the flour and weaken the dough. Scalding the milk destroys this enzyme.

Most recipes call for a level of salt between 1.7 and 2.1 percent of flour weight. This means that a typical pizza dough should contain about half a teaspoon or 2.3 grams of salt per cup of flour.

Salt provides flavor.

Generally, the correct amount of salt in bread dough is 1.8 to 2% of salt based on flour weight (that is, 1.8–2 pounds of salt per 100 pounds of flour). The lack of ability to coax fermentation flavor from bread sometimes causes the baker to use an excess of salt.

Keep the salt for better texture, flavor, and crust. Generally, we advise bakers to not leave out salt entirely when making bread. Not only will your dough be slack and difficult to work with (the worst!), but the baked loaf will turn out bland and flavorless.

Sugar not only adds flavor, but is helpful in the fermentation of the yeast. It will also give your dough that lovely golden brown color diners are looking for. Additionally, sugar increases the moisture retention of your dough, tenderizing the crust.

Much like trying to repair a baked cookie—you can't go back to the dough the way it was unbaked. Our suggestion? Prevent it from cracking further by filling the fissure with craft glue. You'll want to use an applicator that is bottled with a fine tip to neatly get into the crack, but not have it spill beyond.

Can I leave out the salt in pizza dough? ›

You can use a bit less salt in pizza dough than you would in bread dough because the toppings are often salty. However, good pizza crust is the main ingredient in good pizza. If you forgot the salt altogether, your crust will taste bland or worse.

Pizza is the same – all you need is the right flour, warm water, yeast, some salt, and a little olive oil plus in my case some sugar too.

Salt: Salt adds necessary flavor. Sugar: 1 Tablespoon of sugar increases the yeast's activity and tenderizes the dough, especially when paired with a little olive oil. Cornmeal: Cornmeal isn't in the dough, but it's used to dust the pizza pan.

The secret to great dough isn't kneading or throwing . . .

“Pizza dough made at home should be 50 percent water. Pizza needs to cook longer in a home oven, which means the dough needs to be more hydrated.” But don't let it to get soggy . . .“It's important to spread the dough very well and very evenly,” explains Falco.

Cinnamon, nutmeg and ginger can increase yeast activity, potentially challenging the slow fermentation process. Dry mustard has the potential to slow down yeast development and can result in a more sour flavored crust. Sweet – If not spice, than sugar is nice.

Pizza Dough Flavor Enhancers

Barley Malt Syrup – Barley malt syrup is used to add flavor and sweetness to dough. If you use a dough recipe that calls for sugar, try substituting this instead. Not only will you get a hint of sweetness and a slight improvement in browning, you'll also get some extra flavor.

To make fluffy and textured homemade pizza dough, use a combination of all-purpose and bread flour, allow the dough to rise sufficiently (usually 1-2 hours), and incorporate a small amount of sugar to feed the yeast.