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The Best Pizza Dough Recipe

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Add 1-¼ teaspoon of active dry yeast to a large bowl then add ½ teaspoons of sugar because that’s what causes the yeast to get excited and start working.

Add 1 cup of water to the bowl that has been warmed to about 110°F.

Note: Filtered or spring water will taste best if you have it.

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Stir things around with a spoon or whisk to dissolve the yeast then set a timer for 10 minutes.

During this time the yeast will get to work and you’ll after about 8 minutes you’ll see bubbles start to rise to the surface letting you know that it’s almost time to move on.

Stir in 1 teaspoon of sea salt and 1 tablespoon of extra virgin olive oil to the yeast mixture then add 2-¼ cups of the bread flour.

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I use a wooden spoon or rubber spatula to combine everything and once it starts looking like dough, flour the work surface and your hands and it’s time to start kneading it.

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I wear an Apple Watch and when I started kneading, it beeped and said, “it looks like you’ve started an elliptical workout, would you like me to record this workout” or something like that.

If you give me a choice to workout at the gym or workout by making dough, I’ll choose the latter thank you very much!

Now, I must say that you can definitely do this in the mixer but I like to do it by hand. There’s something very cathartic about kneading dough and I find it relaxing even if my watch does consider it a workout!

Here’s how I knead and you may have your own method. You can also find dozens of methods online if you want to look it up.

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I place the heels of my palms on the dough with my fingers facing slightly upwards and roll or push the dough forward about 10-12 inches. I then pick up the dough and move it back to the starting point and do that same maneuver again.

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I then turn the dough ¼ turn as I’m moving it back to the starting point and do that same roll/push maneuver 2 more times.

I do this over and over for about 8-10 minutes until the dough starts feeling very elastic.

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I have found that the faster I knead, the less it sticks to my hands and the work surface.

Add flour if necessary to keep the dough from sticking too much but you don’t want to add much.. just a small amount.

The dough should be just a tad sticky for it to turn into a good pizza.

Form the finished dough into a ball then lightly flour it on all sides.

Place it back into the bowl and cover with plastic wrap. Place it in a warm place such as on top of the fridge or in the garage so it can rise for 1 hour.

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During this time the dough will double in size.

After the hour is up, you will see that it has gotten at least twice as big as it was.

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Remove the plastic wrap and punch it down with your fist.

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Remove the ball from the bowl and lay it on the work surface. Use a knife to separate it into 2 equal pieces.

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Place each of those 2 pieces into a large gallon-sized zip top bag and place into the fridge for at least 3 hours. I have had the best luck with dough that has been in the fridge for 12+ hours.

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It continues to rise while it’s in the fridge and this is known as the “cool rise”.

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Leave in the fridge until you are ready to start making your pizzas.

I have read a LOT of pizza dough recipes and almost every one of them says to let your dough come to room temperature before stretching it.

This recipe proves that it is best to stretch the dough while it is still cold. Your hands will warm it up as you stretch it and if you’re careful, you’ll be able to do a 16″ diameter pizza with each of these balls that is very thin like the New York style. You can also stretch it less if you like a more traditional pizza.

To stretch the dough, hold it on the sides sort of like you’d hold the steering wheel of your car with your hands only a few inches from each other.

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Let the weight of the dough stretch itself as you move your hands around the circle.

The more the dough is stretched the faster the process goes.

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If it feels like it’s going to tear, just rest it across your arm for a few seconds before continuing on.

When it’s about the right size, lay it on the floured pizza peel and shape it into a circle.

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I love to make barbecue pizza which just means that I use barbecue sauce instead of pizza sauce and I use some leftover smoked meat such as pulled pork or pulled beef.

The other toppings can be whatever you like such as mozzarella cheese, cheddar, jalapeños, onions, etc.

Here’s a typical layering:

  • barbecue sauce
  • fresh mozzarella
  • meat
  • onions
  • peppers
  • More mozzarella
  • shredded cheddar
  • Jalapenos

Here’s one I made recently.. I like to load ’em up!

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If you’re using a home oven, make sure your top oven rack is about 9-10 inches from the top of the oven. Place a pizza stone onto that rack and turn the oven on to 500°F.

Let it preheat for about 30 minutes then right before you are ready to cook your pizza, turn it to broil.

It will stay on broil throughout the cooking process.

At this point the pizza stone is around 500°F due to the preheat  and this is to brown and crisp the bottom of the crust.

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The ambient temperature in the oven is 500°F with direct heat from the heating elements at the top of the oven for browning the top of the crust and melting the cheese from the top down.

These 2 heat sources will do a great job of cooking your pizza perfectly in about 8-12 minutes but ultimately, you’ll need to keep an eye on the pizza and when it’s the right color, the bottom is crisp and brown, and the cheese is melted, the pizza is ready to remove and slice.

I have a Camp Chef pizza oven that runs on propane and it’s a joy to use. The home oven works well but the pizza oven is designed for pizza and if you love pizza, it’s a great investment without spending a whole heckuva lot.

Light the pizza oven about 20 minutes before you’re ready to bake your pizza.

The Camp Chef pizza oven that I use has a single burner and I have found that I can set it to just below medium to maintain a steady 550°F.

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I also use an infrared thermometer to test the temperature of the stone but this is completely optional. If you preheat the oven for around 20 minutes, the stone will be about the same temperature as the ambient temperature.

Here you can see the VersaTop burner on the bottom and the pizza oven that sits on top of that burner. The VersaTop is purchased separately and includes a flat top griddle.

You can then purchase accessories that can be used with the VersaTop including a barbecue box and the artisan pizza oven that I use.

The VersaTop uses 1 lb propane bottles but you can get a hose that converts it to use a larger 20 lb bottle.

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Here’s what you’ll need to get started:

VersaTop Burner with Griddle Model FTG250

Pizza Oven Accessory Model PZ30

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At this temperature, you can expect the pizza to get done in about 12 minutes but this will vary depending on your dough, amount of toppings, wind, etc.

Don’t leave the pizza unattended and you’ll be fine. Watch the pizza and when it’s the right color, the bottom is brown and crisp and the cheese is bubbling, you can rest assured that it’s about as perfect as can be.

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Using a pizza peel get easier with practice but I can tell you that I’ve used one quite a bit and I’m still not very good at it.

Make sure you flour your pizza peel really good before you place the dough on it.

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When you ready to move the crust from the peel to the oven, hold it at about a 30 degree angle with the leading edge of the peel touching the pizza stone in the location where you want the back side of the pizza to be.

Give it a couple of good forward then back flicks and once the dough touches the pizza stone, you’ll be able to slide the pizza peel out from under the dough completely.

I have found that I do a better job of not losing all of my ingredients if I press them down a little bit first and make sure they are well seated and ready for some forward/back movement. That may not be kosher but it’s what I still have to do to make it happen. One of these days I’ll be a pro but until then, I do what I have to do and so should you.

Using a pizza pan is a viable option for sure.. in fact, I have a whole box of the disposable kind that I purchased when I first started making pizza and they kept me sane when I just couldn’t seem to get the pizza peel to work properly.

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Your crust won’t get quite as crispy that way but it’s still crispy, still delicious and it’s okay if that’s what you need to do to make it happen.

Sometimes if we have a pizza party, I’ll give everyone a pan and let them stretch and build their own pizza on that instead of using the pizza peel. It speeds things up and everyone is happy.

Absolutely and I have that planned.. be watching for that very soon! In fact, I’ll send out an email to everyone on my newsletter list once that is available. Subscribe here to make sure you get that email as well as receive my new recipes just as soon as they get published.

By: Jeff Phillips
Title: The Best Pizza Dough Recipe
Sourced From: www.smoking-meat.com/best-pizza-dough-recipe
Published Date: 09/30/21

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Cooking Tips

Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

Strip steak makes an excellent meat for fajitas. These fajitas are easy to prepare and require little clean-up. The steak is already seasoned, so you don’t need to marinate it before cooking. You can even freeze it for 30 minutes before you start cooking it.

If you plan on frying or baking the steak in tortillas, you should first marinate the steak before you begin cooking it. The marinating process will make it tender. Also, top sirloin steak is more tender than bottom sirloin. You can also purchase beef tenderloin, but it is more expensive than the other cuts.

First, heat a large skillet over medium heat. Add the onions and peppers. Cook until they are soft but not browned. Once they are soft, add the steak and stir-fry until it is no longer raw. Remember that the steak doesn’t need to be cooked all the way; it will finish cooking when you add the vegetables.

Strip steak is a great option for fajitas because it has a great flavor and is easy to cook. Whether you want to use it in a taco or as part of a fajita, strip steak is easy to prepare. You can grill it to your liking and then serve it with grilled vegetables. You can even add your favorite toppings to it.

Once the steak has been marinated, you can cook it on a hot grill or cast iron skillet. For medium-rare steak, you should cook it for about four minutes per side. If you don’t have a large enough skillet, you can cut the meat into thin strips.

In addition to flank steak, you can also use skirt steak for fajitas. Skirt steak is tougher than flank steak and requires more time to cook. It is also tougher to chew, but the flavor is more intense than that of flank steak. It can be served with grilled vegetables, salsa, and cilantro.

Strip steak is a higher-end cut of beef. It is made from the short loin subprimal and comes with the backbone, but the backbone is usually removed. The more marbling, the higher the quality. As a result, strip steaks are one of the most expensive cuts of beef.

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

Crusted steak is a popular dish at steakhouses, which is easy to make at home. You can grill or bake it, depending on your preference. First, you need to bring the steak to room temperature. Then, mix the crumbs with herbs and sprinkle them over the meat. Cook the steak until it is cooked to your liking.

When cooking steak, use a thermometer to check the temperature. The internal temperature should be at least 150°F. You can also add sea salt, if you want to. Continue to cook the steak until it reaches a perfect medium rare or well-done level. When you’re finished cooking your steak, you can move it to the cool side of the grill away from the coals. It’ll finish cooking slowly over gentle heat, ensuring that it is just right.

After heating the steak, prepare the butter. You’ll need it for the final crust, which helps with the magic char. If you don’t like butter, you can use beef tallow or butter alternatives. You can also brush the steak with melted butter on one side, then the other side. Remember to turn the steaks every few minutes to achieve the final crust. If you’re not careful, you may end up with a burnt steak.

Peppercorns are also an essential ingredient for the crust of the steak, as they add additional flavor and texture. Crushed peppercorns can be crushed using a rolling pin, mallet, or spice grinder. You can also include tomato or balsamic vinegar to the mixture. If you have a conventional grill, you can use this method to cook steak on it.

If you’re looking for an easy way to prepare a steak with a crispy crust, you’ll want to try a Parmesan Crusted Steak. The combination of spices, herbs, and cheese in this recipe transforms the steak dining experience. Serve it with grilled vegetables and a glass of red wine to make the most out of it.

Another easy method for preparing a crusted steak is by using blue cheese. It adds a bit of texture to the steak and also helps bind the ingredients together. It also pairs well with balsamic-glazed caramelized shallots, which add a nice balance of flavors.

To prepare the steak crust, you first need to make sure you have a skillet large enough to accommodate the steak. After that, you can place the steak in the oven for a few minutes to get the bottom part of the steak hot. Once it reaches the desired temperature, it should rest for about five minutes before serving.

When preparing a steak crust, you should always consider the cut of beef you’re using. It’s important to choose a cut with the right fat and lean meat. You may also want to make the steak as thin as possible to reduce the risk of it being overcooked.

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

Hawaiian steaks are made with tender slices of beef, juicy pineapple, and sweet mini peppers. These ingredients are marinated and grilled until tender. Hawaiian steaks can be served with potatoes, fresh vegetables, and a simple salad. If you’re looking for a fast and easy dinner idea, Hawaiian steak kabobs are a great option.

To make Hawaiian steaks, you’ll need Hawaiian seasoning salt. This seasoning mix contains ‘alaea salt, garlic, onion, and ginger powder. It’s best if you apply the seasoning mix to the steaks at least 20 minutes before grilling. You can use Hawaiian seasoning salt for steaks, chicken, fish, and vegetables. Just remember to apply it liberally.

Hawaiian steaks can be cooked using a grill or on a barbecue grill. This method results in a juicy center and charred edges. The meat is best grilled in Hawai’i. Once you’ve cooked the beef, it can be stored in an airtight container for three to four days.

To prepare Hawaiian steaks, start by marinating the steak. You can use soy sauce, pineapple juice, apple cider vinegar, and garlic. Then, pour the marinade over the steaks and let them marinate for at least a day. You can also make the compound butter ahead of time and use it to cook the steaks.

Before grilling the steak, you should season it well on both sides. Heat a cast-iron pan on medium-high. Cook the steak for about two minutes on each side. Once finished, remove the steak from the grill and refrigerate it. Once the steak is cool, remove the excess fat.

To grill Hawaiian steaks, heat up a grill to medium-high or high. Grill the steaks until desired degrees of doneness are reached. The internal temperature of the steak should be 130F for rare steaks and 140F for medium-rare steaks. After the steaks are ready, you should transfer them to a cutting board and cover them with aluminum foil. Let them rest for 5 minutes before slicing.

The meat used in Hawaiian steaks is usually made from Spam, which is widely mocked on the mainland. It’s also served with pineapple. Spam is eaten in about a third of U.S. households and was the winner of a state fair recipe contest. One Hawaiian state fair recipe even turned Spam into a nacho burger.

Did you miss our previous article…
https://amazinghamburger.com/cooking-tips/pork-chop-with-mushroom-sauce-for-pork/

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