A lot of people tends to like buying take away pizzas, simply because it is tasty and most importantly, it’s QUICK ! But what if I tell you, that once you realize how easy it is to make your own dough, and just how much better it tastes than store-bought.. and also.. how much cheaper it is, you’ll never want to go back to the “takeaway”!. In fact, let me tell you that you can make a bulk amount of dough, store it in the freezer and thaw it when you need it.. it is must convenient as it is if you buy those from the super market, and it is much tastier, and healthier. I see a lot of “pre-made” stuff already with MSG and preservatives etc etc..
Okay, when it comes to calculating the cost of pizza dough.. you should be expect much! All you need is water, sugar, salt, plain flour, some olive oil and some yeast! Yeast are generally expensive, but you’re only a small amount of it, and produces bulk! In another words, it can be used for some many times! It definitely save a lot and taste better!
So here’s a some tips that I’ve got when it comes to storing pizza dough and other measurements that you might wanna be aware of:
- I always measure by grams, not cups. Just incase cups do varies, depending on where you get it. So, get out your kitchen scale and measure it by grams. It is much more consistent.
- If you are not planning to use your dough immediately, what to do? Well, freeze it! Pizza dough are great for freezing, and everytime you need it, just THAW it the day before, or in the morning (in the fridge) if you’re planning to serve it at night. Don’t worry, it will taste as good as it is fresh.
- How to? Well, follow the steps here, let it rise as normal. Once it’s size has doubled, divide the dough into 2 equal portions (again, use your kitchen scale to measure). Use plastic wrap to wrap it so stop it from rising. Yes, because of the chemical reaction of yeast, it will keep rising until it couldn’t anymore. I uses 3 layers of plastic wrap just to be safe. If the dough is expose to the air in the freeze, you’ll have to throw it away. So make sure you wrap it at least 2 times, so it stops the rising expansion.Then, place it in a zip-lock bag.
- Get yourself a pizza stone or good pizza pan. I prefer the ones with holes in the pizza pan, just because it allows moisture to excape, that way, the bottom of the dough won’t be wet and soggy. Pizza stone is even better if you can afford one. It is usually placed in the oven to preheat. So once you’ve got your pizza dough ready, place it on top of the pizza stone and the heat starts to cook the bottom of the pizza dough, creating a crispy finish.
- Do not roll the dough once after it’s out from the fridge. NO, that’s bad. Let it rest in the room temperature for at least 30 minutes. It needs to get the gluten working again. Use the time to prepare your topping. And don’t forget to preheat your oven.
- Use a lightly floured surface. This prevents from your dough sticky to the work bench.
- My dough keeps springing back whilst I was trying to shape it… The gluten has not start its function yet. Let it rest for 15 minutes and try again. Since your dough is still chilled, or was chilled. It takes some time for the gluten in the plain flour and the yeast to work when it’s back to room temperature.
- Always work fast when rolling your pizza dough. Do not keep rolling, gluten may die. Roll to the shape you want and that’s it. Don’t roll it into a ball again and roll out, back to the ball and roll out.
Generally, these tips works on my pizza dough and I tends to make at least a 3-4 portions, ready to store in the freezer. However, I would not recommend you to leave the dough for too long. Eat it within 2 weeks.
Or else , try out this yummy big feast pizza!