06 Jun Dough
There’s nothing like a perfect pizza dough. I keep trying new recipes and finally found one I really like, even for the beginners, and have gotten good results!
We are a pizza loving family. For years, I searched a lot for the pizza dough recipe. After making it for the millionth time, I decided it’s time to update my recipe with a clear recipe instructions. If you’d like to learn, how to make a perfect pizza dough, here’s a wonderful place to start.
This recipe has been tried and tested month after month making the best homemade dough. Consider this your starting guide and refer back to it often! This is m y favorite homemade recipe because it’s quicker, easier and requires lesser steps!
- 4 cups all purpose flour
- 1 egg
- 1 tbsp sugar
- 2 tbsp milk powder
- 1/2 tsp salt
- 3 tsp oil
- 3 tbsp milk
- 3 tsp yeast
- 1 cup lukewarm water (110F)
Combine yeast, sugar and lukewarm water in a bowl and allow to rise for 10 minutes.
In a mixer or a large mining bowl, add all-purpose flour, milk powder and salt and mix well. (I am using a mixer with a mixing-knead attachment which takes less time to make a smooth dough).
While the mixer is running, add egg and mix well and add milk gradually until the dough is well combined.
Add oil gradually and beat dough on low speed for 2 minutes to make it smooth and add the yeast water and keep on mixing until dough forms into a ball. If the dough is sticky add 1 tablespoon additional flour and mix well until it comes together in a solid ball. If the dough is too dry here, Add additional lukewarm water, 1 tablespoon at a time and gently knead into a smooth ball. If you are using your hands to make a dough, knead for the next 3-4 minutes until it becomes non-sticky.
Drizzle a large bowl with oil generously or brush up the sides of the bowl with oil and transfer your dough to your oil-brushed bowl. Roll the dough inside the bowl to make sure that the dough is coated well in oil. Cover the bowl with a plastic wrap or a cloth and let the dough rise at room temperature/warm place until doubles for about 1 hour.
When the dough is ready, punch it down to release air bubbles. Roll out the dough to use in your favorite recipe and knead briefly 3-5 times until smooth or refrigerate until needed.
- Make your dough couple of hours before you need it or for the best results, refrigerate until needed. its a little easier to roll out the dough when its not super cold but a little cold or make within 24 hours, as dough in the refrigerator still continue to rise.
- Your water should be between 105F-110F .
- You can divide the balls into 2 or 3 and you can put some dough balls with a light coat of oil in the freezer to use it later (freeze up to 3 months).
- When ready to make your recipe, remove the dough from the refrigerator and allow it to rest for 30 minutes on the counter.
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