Posted on: 21 April 2015Share
When it comes to making a great pizza, the crust is just as important as the toppings, but creating the perfect pizza crust isn't nearly as simple as choosing between peppers and pineapple. When you understand the basics behind the best dough, you can create crowd-pleasing pies for your next pizza party. Here are some tips to help you create the perfect pizza dough that's got a crispy outer layer with a soft, airy center.
Keep it Warm
Pizza dough is yeast-based, so temperature is important. Keep your pizza dough at room temperature until you're ready to use it. Warm pizza dough will stretch much easier than dough that's been chilled. Working with warm pizza dough will also help the dough retain its shape in the pan without having to pull or stretch the dough a lot. This is important, because the more you work the dough, the more gluten you activate, which can make the dough tough.
Go Easy on the Oil
When you turn the dough out onto the work surface, tip it out of the bowl upside down. That way, you put the dry surface of the dough on the floured area. This exposes the oiled portion of the dough. Use a paper towel to blot the excess oil from the surface of the dough. This keeps the dough from absorbing too much flour, which can also result in tough crust.
Don't Skip the Sifter
Always use sifted flour when making pizza crust and flouring the work area. Sifting the flour will clear out any lumps, which is essential for consistency in your dough texture.
Work From the Outside In
As you start shaping the dough for the pan, start from the outside edges. Once you've formed the edges, then you can stretch the center of the dough out, pushing the edges further toward the edge of the pan. This ensures that the crust along the edges of the pizza bakes light and fluffy in the center.
Work with Both Hands
When you're shaping pizza crust, the way that you pass it between your hands is important. You may have visions of tossing the crust in the air like you see in the movies, but keep in mind that what goes up must come down, and you don't want to risk losing that crust to the floor if you miss it.
Toss the dough lightly between your hands as you stretch it. The lighter you handle it when you stretch it, the less gluten you'll activate. As soon as the dough is the proper size, place it on the pan.
Pizzas from professional pizzerias such as Nitza's Pizza - The Original pizza typically have a flavorful, crisp and light crust. With the tips here, you'll be able to create a memorable crust like your favorite pizza shop. Your pizza party is sure to be a success with these suggestions.