How long should i knead pizza dough

Your dough can be a little under- or over-kneaded and still come out well. And best of all, homemade pizza dough is A inexpensive to make and B keeps well in the freezer, so go ahead and practice all you want! Recipe from Annie's Eats. This site uses Akismet to reduce spam. Learn how your comment data is processed. Thanks for the recipe! I had to do 2 cups of water for 4 cups of water.

What if you don't have a mixer can you mix by hand.? I haven't made homemade dough since i was a kid.

When making the pizza dough can I substitute AP flour for bread flour or will that make a big difference. AP flour has a lower protein content level, so while your crust won't fall apart, it won't have the chewy texture you associate with pizza crusts. I really want to try this recipe tonight, I only have active dry yeast and I am ignorant to the difference between this and instant yeast. Can I substitute and what modifications? Thank you for posting and taking the time to answer questions.

In this recipe, you can substitute the same amount of active dry yeast for the instant yeast, and proceed with the recipe exactly as written. Instant yeast can be added to the flour without proofing in warm liquid though this particular recipe isn't made that way while active dry yeast won't work unless it's proofed in warm liquid.

Jump to Recipe. Unkneaded dough. Continue to Content. Instructions Sprinkle the instant yeast over the warm water, stir, then set aside to dissolve for 5 minutes. In a mixing bowl, combine the 4 cups of bread flour, kosher salt, room temperature water and olive oil. If you're looking to make authentic Italian pizza, a pizza oven is a must. By clicking the link below and purchasing from Ooni, you would be supporting this website.

I've been using their ovens for a long time now and I wouldn't recommend them if I didn't believe in their products. Great website, thanks for your effort and sharing! I found the dough hard to work with though as it was so soft after proving in balls, it seemed to go a bit too thin in places and have a tendency to get the odd small hole, if not very careful. It seemed a bit too fragile for the slapping and knuckle dropping techniques you see.

Is this to be expected or have I likely over proved or more likely my stretching technique? Protein is Hi Guido, it sounds like your dough could be under kneaded. Could also be over proved but this is usually easy to spot. I found it to be quite course for a 00 flour actually. I would recommend buying some quality pizza flour so that you know for sure whether that is the issue or not. I can highly recommend Molino Grassi 00 flour which you can usually get on Amazon for a great price.

Caputo pizzeria is regarded as one of the best flours for Neapolitan pizza and that is usually available on Amazon. Hi Tom, This is a great and detailed article, thank you.

I think the toppings on a pizza prevent this rise by weighing the dough down and possibly reducing the direct heat on the dough surface. This can be seen if you try loading a pizza without any toppings.

The pizza rises up just like a pita. The dough keeps on breaking when kneading. I assume this is due to a lack of moisture? I would look at the flour first though. Is it fresh flour? Also, is it a high protein flour? It should have around 12g protein per g. The best flour is 00 flour, followed by strong white bread flour. Also, make sure you rest your pizza for at least 30 minutes before kneading. After kneading a little you could also try resting again for 30 minutes and coming back to knead again.

Resting will help this. I recommend weighing all your ingredients with some digital scales so you can be sure of the hydration of your dough. Be sure to check out my pizza school series where I have videos showing every step of making Neapolitan pizza. You can check out the part on kneading here but I recommend watching it from the beginning here.

Good stuff here thanks. A stand mixer can make great pizza dough on a slow setting. No matter how I vary the ingredients Including AP, 00, semolina or how long I let the dough rest, it simply will not stretch. I leave it on the counter covered with a little olive oil and plastic wrap and come back to it in 15 minute intervals, and eventually give up and go to bed. Hi Wendy. Have you had a look at my pizza school series?

I go through every step of the way with videos as well. You can check out part 1 on mixing the ingredients here. For you, I would recommend doing the first part, mixing the ingredients together, by hand in a bowl. You are not trying to knead the dough, just combine all the ingredients together.

After resting your dough, you should then be able to tell whether your dough is too gooey before adding to the stand mixer. When it comes to the stand mixer, are you using it on a slow speed and with a dough attachment? Stand mixers can over work the dough, destroying the gluten network. You could also be using too much water. If you follow my recipe from the pizza school series , you should notice that it is a drier dough.

I do not recommend wet doughs for beginners as they are difficult to work with. When you say it will not stretch, are you trying the windowpane test? I would try leaving the dough at least 30 minutes, covered, before trying the test.

You can then gather all the dough up and repeat the process. Usually this method is used in bread making when adding fat such as butter to the dough. But as well as being useful for adding ingredients, it also kneads the dough at the same time.

If you try this technique you will probably have to spend a little longer on it. However, it is really easy and pretty fool proof. I hear many people and recipes saying that you should knead for around minutes. In my opinion, this is way too long. I recommend kneading your pizza for around 5 minutes.

The secret is that you should allow your pizza dough to rest before kneading. As soon as you have mixed your ingredients together, let your dough rest for around 30 minutes before kneading. Check out my previous article in this series — mixing Neapolitan pizza dough — to check out how to mix the ingredients. Resting pizza dough before kneading makes the dough softer and stretchier.

It makes your job of kneading much easier. The autolyse basically gives the flour time to absorb the water and become a dough. If you skip this stage, you end up spending the first few minutes just working the ingredients together. Just be sure to cover your dough well as you let it rest. I tend to place the dough in a bowl and cover it with a plastic bag. Cling film also works well. You leave the dough as a shaggy mess and you come back and its lovely and soft and smooth.

The dough is wonderful to work with and easy to knead. Kneading pizza dough by hand is really easy. Check out part 3 here where I show you how to tell if your dough is kneaded enough. Vote count: 2. No ratings so far! Be the first to rate this recipe. Kneading pizza dough is really easy, it just takes a little practice. Give this method a go and you may be surprised how well it works. And how easy it is! Click here to check out part 3 where I show you how to tell if your dough is kneaded enough.

This helps to give the dough strength and structure. Wheat flour contains gluten, which is made up of the proteins gliadin and glutenin.

When the ingredients are first combined together these proteins are arranged and knotted haphazardly and in no particular order. As you knead the dough, however, these proteins begin to line up and form chains of amino acids which creates a matrix within the dough. This is because it traps the gas released by the yeast in the dough. This process is why it is generally recommended that bread flour be used when making pizza dough, as it has a higher gluten content than regular flour.

This allows you to achieve the perfect dough texture.