How to Use the Best Flour for Pizza Dough
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How to Use the Best Flour for Pizza Dough
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Ever wonder what’s the best flour for pizza? There are many types of flour on the market, including gluten-free options such as almond flour and oat flour. How do you know which will make the best pizza dough? Here’s your definitive guide.
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Ingredients
- 1 active dry yeast 2-1/4 teaspoons, packet
- 1 cup water 105 to 110°F, warm
- 1 teaspoon sugar
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon olive oil plus extra for greasing
Instructions
- In a small bowl combine yeast, sugar and lukewarm water. Let it sit for 10 minutes until a bubbly foam starts to form on the surface.
- In a large bowl mix together flour and salt. Create a well in the middle.
- Pour the yeast mixture into the well. Bring the flour in gradually from the sides with your hand and blend into the liquid.
- When everything is slightly mixed, add oil.
- Keep mixing and when everything starts to come together, knead your dough by hand for about 10 minutes until it’s smooth and elastic (You will need about 8 minutes if you use a mixer).
- In another large bowl, grease with olive oil. Place the dough into the bowl and rub the dough with oil.
- Cover with plastic wrap and let it rise at room temperature for 30 minutes or until the dough has doubled in size. (After rising, you can wrap and store it in the fridge or freezer for later use, or if you use it immediately, continue to the next step)
- Place the dough to a flour-dusted surface and stretch the dough by gently flattening it into a 12-inch circle.
- Transfer it to a no-stick pizza pan or baking sheet lined with parchment paper.
- Add your favorite toppings and bake at 450°F for 15-20 minutes until cheese is melted. Serve warm and enjoy!
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