Pizza #5 - Crust, medium wet dough - kneaded
Pizza crust dough - boules © kvalifood.com
What recipe to use depends on how long time you have to make your pizza dough. So here’s an overview of how to get the best pizza dough in respect to the time you have available. The longer you time you have, the better the crust. But you can certainly make a good dough, even in a short amount of time.
Pizza Crust - medium wet dough - kneaded
10 hour crust - start in the morning
Ingredients
3-4 pizzas, depending on how thick you prefer them. I make 4
- 625 g (22 oz) flour
- 4½ dl (2 cups) water
- ½ dl (1/4 cup) oil
- 2 tsp salt
- 3 g (1/16 package) yeast
Directions
Dissolve the yeast in the water.
Mix in the remaining ingredients.
Knead for approx. 5 minutes. I use a machine.
Let the dough rise while you are at work. Approximately 8 hours.
Divide into 4 equal parts. Form them into balls.
Let them rise for 2 hours more.
Read about shaping and baking here.
Notes
The best dough that can be made the same day you want to eat pizza. You just have time to put it over in the morning before going to work, to school, etc.
4 hour crust - Start at noon
Ingredients
3-4 pizzas, depending on how thick you prefer them. I make 4
- 625 g (22 oz) flour
- 4½ dl (2 cups) water
- ½ dl (1/4 cup) oil
- 2 tsp salt
- 6 g (1/8 package) yeast
Directions
Dissolve the yeast in the water.
Mix in the remaining ingredients.
Knead for approx. 5 minutes. I use a machine.
Let the dough rise for 3 hours.
Divide it into 4 equal parts. Shape them into balls.
Let them rise for 1 more hour.
Read about shaping and baking here.
Notes
A good crust with lots of flavor and elasticity.
Generally, a good compromise.
Pizza with smoked ham. © kvalifood.com
2 hour crust - starting late afternoon
Ingredients
3-4 pizzas, depending on how thick you prefer them. I make 4
- 625 g (22 oz) flour
- 4½ dl (2 cups) water
- ½ dl (1/4 cup) oil
- 2 tsp salt
- 12 g (1/4 package) yeast
Directions
Dissolve the yeast in the water.
Mix in the remaining ingredients.
Knead for approx. 10 minutes. I use a machine.
Let the dough rise for 1 hour.
Divide into 4 equal parts. Shape them into balls.
Let them rise for ½ hour more.
Read about shaping and baking here .
Notes
Provides an ok base, that most would think is perfectly acceptable.
1 hour crust - panic crust
Ingredients
3-4 pizzas, depending on how thick you prefer them. I make 4
- 625 g (22 oz) flour
- 4½ dl (2 cups) water
- ½ dl (1/4 cup) oil
- 2 tsp salt
- 1 tbsp vinegar.
- 12 g (1/4 package) yeast
Directions
Dissolve the yeast in 1½ dl (½ cup) water.
Bring the last 3 dl (1½ cup) of water to a boil.
Put the warm water into a kneading bowl / the mixer.
Mix in the remaining ingredients. Add the water with the yeast in the end.
Knead for approx. 10 minutes. I use a machine.
Let the dough rise ½ hour.
Divide into 4 equal portions. Shape them into balls.
Let them rise for ½ hour more.
Read about shaping and baking here .
Notes
In this recipe I have used everything I know about making a good dough, as fast as possible, with as little yeast as possible. Are you a mega (bread) geek, you can read more here.
The dough will be ok, and it is definitely still better than a frozen pizza. But it does not develop as much flavor during raising as a long-leavened dough.
It must be kneaded for a long time because the yeast do not get the chance to pull the good stuff out of the flour. So it must be done mechanically.
The bowl I use for shaping is from Ikea. It is 27.5 cm in diameter. It has the number “209 22” and the name shown in the bottom “Blanda Blank”