An easy-to-follow and good Italian pizza dough recipe that’s perfect as a base for your favourite pizza toppings. Roll out to your desired thickness – crispy thin, medium or thick crust, top with your desired toppings, bake and enjoy! Mamma mia!
Hello, friends! I’m giving my blog a little bit of a make-over, so if you’re wondering if you’ve landed at the right site, yes, you have! Nothing else has changed, content-wise, and I’ll be happy to bring more yum your way as regularly as I can, in between everything else. Do let me know what you think of the new look and feel (it’s still work-in-progress) – I hope it makes your browsing experience here that much more enjoyable. Now that my tiny announcement is out there, I’m looking forward to to sharing this really easy and good recipe for home-made pizza dough.
There’s no mistaking a really good pizza – it’s just crisp enough on the outside to give a crunch to every bite, yet soft, chewy and moist, even bread-like, on the inside. At least, that’s the way I enjoy having this baked slice of dough . When it comes to pizza, the phrase ‘to each his own’ aptly says it all. We all enjoy our pizzas in infinitely different ways – skinny, thick, crispy, soft, chewy, loaded, sparse, meaty, vegetarian, cheesy, over-cheesy, or no cheese at all … you get the picture. And the beauty is, you really can make pizza just the way you like it, fulfilling everything on your wish-list for that sumptuous, delicious, perfect pizza.
The thing you’ll discover very quickly, is that once you make your own, you’ll probably never, ever want to have store-bought, take-away, or order-in pizza. Ever. With home-made pizza, you get to make your own delicious versions that can’t be found anywhere else either! And if you have impressionable kids, making pizza will surely excite and wow them (wink!). Or, if you have kids who just can’t seem to tame their restless little fingers, this is one way to have a little help (and hopefully, some peace of mind) and bonding in the kitchen.
I’m focusing most of my discussion here on the dough, as I think toppings can be just about anything you love throwing on your pizza. If you’re going to place fruit or vegetable toppings with considerable water content (for example, lots of freshly sliced tomatoes), and don’t want to end up with a soggy dough, it might be worthwhile to par-bake your pizza dough without any toppings for a few minutes to crisp up the surface. The wet and dry toppings can then go on the pizza, and be put back in the oven for a couple more minutes to bake till toppings have cooked and cheeses (if using) have melted and browned lightly.
This dough is very forgiving, so don’t worry about over kneading at any stage. Just knead until the dough springs back when pressed lightly with your index finger, about 8 minutes. Then shape it how you enjoy it. If you’re not accustomed to hand-shaping the pizza – stretching it out with your hands – or if this is the first time you’re working with pizza dough, it’s acceptable to roll it out with a rolling pin, but if you can, give hand-shaping a go. That’s because the trapped air bubbles in the dough is what gives rise to a bread-like texture, and rolling out the dough would undo all that work of kneading. To point you in the right direction, have a look at many Youtube videos and helpful information online on how to stretch and shape your pizza by hand. Stretch the dough to your desired thickness for a thick crust, medium crust or thin crust.