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Home made flat bread8/19/2023 That means after you roll it out, it will snap back a little bit. You end up with a soft, chewy crust that gets beautifully crispy on the edges!ĭough made with bread flour will also be a little more elastic. It has a higher amount of gluten and protein, which makes a big difference in the structure. Roll out your dough to varying thicknesses, bake both pizzas, then see which one you like better! If you ask me, pizza experiments are the best experiments.įor the best results, I recommend using bread flour in your homemade pizza dough. Then, once you try your pizza, you can decide if you want to make it thicker, roll it out thinner, or make it the same way next time!īecause this dough recipe yields enough for two crusts, you could even make two different styles at once and compare. I recommend rolling your dough until the crust is 2-3 inches from the side of the baking sheet. You can make any kind of pizza you like! Roll it out into a traditional pizza crust, stretch it into a flatbread style, or try something right in the middle. One of the best parts about this dough recipe is that it’s so versatile. That’s it! The result is a delicious homemade pizza you’ll want to make again and again. Just combine the ingredients, let the dough rise for two hours, then roll it out and bake with your toppings. I love how easy it is to make this pizza dough from scratch. You could also make two pizzas so there’s plenty to share. You only need four ingredients, and you can even freeze half the dough to save it for later. Now you can take your pizza night to the next level with this easy homemade pizza dough! This recipe for two crusts is about as simple as it gets. We even have an Ooni outdoor pizza oven right in our backyard! I never get tired of a crispy, chewy crust covered in rich sauce, melty cheese, and all my favorite toppings. The flatbread is best served warm but can be refrigerated for several days and reheated in the oven at 350 for 3-4 minutes.If you’ve been following me for a while, then you know how much I love pizza night. Repeat steps 5 and 6 until all of the flatbread is cooked. While it cooks, flatten the next ball of dough.ħ. Flip after two minutes and cook the other side for an additional two minutes (heat an extra minute on each side if you plan on using for dipping or pizza-style flatbread). Spray the skillet with non-stick spray and add the flattened disk. Flatten it with the floured rolling pin over the floured surface, flipping two or three times and flattening more, until it’s 6-8 inches in diameter.Ħ. Take one of the dough balls and gently form it into a disk with your hands. In the bowl, carefully cut the dough ball into 6 pieces, and gently separate each piece into individual dough balls.ĥ. Heat a non-stick skillet over medium heat.Ĥ. After the dough has proofed, lightly flour a clean surface and a rolling pin. Cover the bowl with plastic wrap and let sit for 1 hour if using active dry yeast or 10-15 minutes if using rapid rise yeast.ģ. Evenly coat with a few drops of olive oil. Gently fold the wet and dry ingredients together with clean hands, then knead for 30 seconds and shape into a ball. Start with ½ cup and add more water if the dough seems too dry.Ģ. Make a well in the mix and add the olive oil and the warm water. Evenly mix the dry ingredients in a large bowl.
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