Making pizza dough from scratch can be a fun and rewarding experience, especially when you follow the expert advice of Alton Brown, a renowned food personality and chef. In this article, we’ll delve into the world of pizza dough making, exploring the science behind it, the necessary ingredients, and the step-by-step process to create a delicious and crispy crust.
Understanding the Science of Pizza Dough
Before we dive into the recipe, it’s essential to understand the science behind pizza dough. The dough is a complex mixture of flour, water, yeast, salt, and sugar, which, when combined, create a harmonious balance of texture and flavor.
The Role of Yeast
Yeast is the primary leavening agent in pizza dough, responsible for producing carbon dioxide gas bubbles that make the dough rise. There are two types of yeast: active dry yeast and instant yeast. Active dry yeast requires rehydration before use, while instant yeast can be added directly to the dry ingredients.
The Importance of Gluten
Gluten is a protein found in wheat flour that provides structure and elasticity to the dough. When flour is mixed with water, the gluten strands begin to form, creating a network of fibers that give the dough its chewy texture. Overworking the dough can lead to excessive gluten development, resulting in a tough crust.
Ingredients and Equipment
To make pizza dough from scratch, you’ll need the following ingredients and equipment:
- 1 cup warm water (around 100°F to 110°F)
- 2 teaspoons active dry yeast (or 1 teaspoon instant yeast)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 tablespoon sugar
- A stand mixer or a large mixing bowl
- A dough scraper or a wooden spoon
- A lightly floured surface for kneading
- A pizza peel or a baking sheet
Choosing the Right Flour
The type of flour used can significantly impact the final product. Alton Brown recommends using all-purpose flour with a high protein content (around 12% to 14%) for a more robust gluten structure. Bread flour can also be used, but it may produce a denser crust.
Step-by-Step Instructions
Now that we have our ingredients and equipment ready, let’s move on to the step-by-step process of making pizza dough from scratch.
Step 1: Activate the Yeast
In a small bowl, combine the warm water and yeast. Stir gently to dissolve the yeast, and let it sit for 5 to 10 minutes, or until the mixture becomes frothy and bubbly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl or a stand mixer, combine the flour, salt, sugar, and olive oil. Mix the ingredients together until they form a uniform blend.
Step 3: Combine the Wet and Dry Ingredients
Add the yeast mixture to the dry ingredients and mix until a shaggy dough forms.
Step 4: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 5 to 10 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment to knead the dough.
Step 5: Ferment the Dough
Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it ferment in a warm, draft-free place for 1 to 2 hours, or until it has doubled in size.
Step 6: Punch Down the Dough
Once the dough has fermented, punch it down to release any air bubbles. Divide the dough into 2 to 4 equal portions, depending on the size of pizza you want to make.
Step 7: Shape the Dough
Roll out each portion of dough into a thin circle, about 1/4 inch thick. Place the dough on a pizza peel or a baking sheet that has been sprinkled with cornmeal.
Step 8: Top and Bake the Pizza
Top the dough with your favorite sauce, cheese, and toppings, and bake in a preheated oven at 500°F to 550°F for 10 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Tips and Variations
Here are some tips and variations to help you improve your pizza dough making skills:
- Use a pizza stone in the oven to create a crispy crust.
- Pre-bake the crust for 2 to 3 minutes before adding toppings to prevent the crust from becoming soggy.
- Try different types of flour, such as whole wheat or ancient grains, for a unique flavor and texture.
- Add flavorings like garlic, herbs, or spices to the dough for extra flavor.
Common Mistakes to Avoid
- Overworking the dough, which can lead to a tough crust.
- Not letting the dough ferment long enough, which can result in a dense crust.
- Not preheating the oven to the correct temperature, which can affect the crust’s texture and color.
By following Alton Brown’s method and tips, you’ll be well on your way to making delicious pizza dough from scratch. Remember to practice makes perfect, so don’t be discouraged if your first attempts don’t turn out as expected. With time and patience, you’ll develop the skills and techniques necessary to create a truly exceptional pizza crust.
What ingredients are required to make pizza dough from scratch using Alton Brown’s method?
To make pizza dough from scratch using Alton Brown’s method, you will need the following ingredients: warm water, active dry yeast, salt, sugar, and all-purpose flour. It’s essential to use warm water, as it helps activate the yeast, which is responsible for the dough’s rise. The yeast should be active dry, as instant yeast or rapid rise yeast may not produce the same results.
In addition to these ingredients, you may also want to have some extra flour on hand for dusting your work surface and preventing the dough from sticking. Alton Brown’s recipe typically uses a combination of all-purpose flour and bread flour, but you can use all all-purpose flour if that’s what you have available. Just be aware that the crust may not be as crispy.
How do I activate the yeast when making pizza dough from scratch?
To activate the yeast when making pizza dough from scratch, you will need to combine the warm water, yeast, and a small amount of sugar in a bowl. The sugar helps feed the yeast, which will start to foam and bubble as it becomes active. Let the mixture sit for 5-10 minutes, or until it becomes frothy and bubbly.
Once the yeast is activated, you can add the flour, salt, and any other ingredients to the bowl and mix until a shaggy dough forms. Be careful not to overmix the dough at this stage, as it can lead to a tough crust. Instead, let the dough rest for a few minutes before kneading it.
What is the best way to knead pizza dough when making it from scratch?
The best way to knead pizza dough when making it from scratch is to use a stand mixer with a dough hook attachment or to knead the dough by hand. If using a stand mixer, simply attach the dough hook and let the machine do the work for you. If kneading by hand, place the dough on a floured surface and use the heel of your hand to push down on the dough, then fold it back up onto itself.
Continue kneading the dough for 5-10 minutes, or until it becomes smooth and elastic. You can test the dough by poking it with your finger – if it springs back quickly, it’s ready. If not, continue kneading for a few more minutes. Be careful not to overknead the dough, as it can lead to a tough crust.
How long does it take to let the pizza dough rise when making it from scratch?
The time it takes to let the pizza dough rise when making it from scratch can vary depending on the temperature and yeast activity. Generally, you will want to let the dough rise for at least 1-2 hours, or until it has doubled in size. You can let the dough rise at room temperature or in the refrigerator – the refrigerator will slow down the rising process, but it will also help develop more flavor in the dough.
Once the dough has risen, you can punch it down and shape it into your desired pizza shape. Let the dough rest for a few minutes before topping and baking it. If you’re not planning to use the dough right away, you can store it in the refrigerator for up to 24 hours or freeze it for up to 2 months.
What is the best way to shape pizza dough when making it from scratch?
The best way to shape pizza dough when making it from scratch is to use a gentle, stretching motion to form the dough into your desired shape. Start by placing the dough on a floured surface and using your hands to shape it into a circle or rectangle. Use your fingers to stretch the dough outwards, working your way around the dough until it reaches your desired thickness.
Be careful not to overstretch the dough, as it can lead to a thin, fragile crust. Instead, aim for a thickness of around 1/4 inch (6 mm). You can also use a pizza peel or a piece of parchment paper to help shape the dough and transfer it to the oven.
How do I achieve a crispy crust when making pizza dough from scratch?
To achieve a crispy crust when making pizza dough from scratch, you will want to bake the pizza in a hot oven with a preheated stone or baking steel. The stone or steel will help absorb moisture from the dough, resulting in a crispy crust. You can also use a broiler or a grill to achieve a crispy crust.
In addition to using a hot oven and a preheated stone or steel, you can also try a few other tricks to achieve a crispy crust. One method is to dust the crust with cornmeal or semolina flour before baking, which will help create a crunchy texture. You can also try baking the pizza for a shorter amount of time at a higher temperature, which will help create a crispy crust.
Can I store leftover pizza dough when making it from scratch?
Yes, you can store leftover pizza dough when making it from scratch. There are a few ways to store leftover dough, depending on how soon you plan to use it. If you’re not planning to use the dough for a few days, you can store it in the refrigerator. Simply place the dough in a lightly oiled bowl, cover it with plastic wrap, and refrigerate it for up to 24 hours.
If you’re not planning to use the dough for a longer period of time, you can freeze it. Simply place the dough in a freezer-safe bag or container, label it, and store it in the freezer for up to 2 months. When you’re ready to use the dough, simply thaw it in the refrigerator or at room temperature. You can also store leftover dough in the freezer for up to 2 months and then thaw it when you’re ready to use it.