Fat Head Pizza Crust - Recipe Diaries (2024)

FAQs

What is the secret of pizza dough? ›

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

As you are rolling out and topping your first pizza, switch your oven to broil. Right before you launch, swtich your oven back to bake or convection bake 500F. The idea is to get your Steel even hotter than 500 F for this thin crust bake. It really helps crisp up that bottom.

Sugar helps create a fine crumb and also tenderizes dough, making it more extensible. In large amounts it can over-tenderize to the point where the gluten structure collapses. Sugar also promotes browning, and in larger amounts improves the shelf life of the bread product.

The best flour for making Neapolitan Pizza Dough is 00 Pizza Flour. This type of pizza dough is thin and crispy with a slightly chewy texture. 00 Pizza Flour is an Italian-milled, finely ground wheat flour. It is perfect for Neapolitan Pizza Dough because it produces a light and airy crust with a slightly chewy centre.

You can make a pizza more brown and crunchy in a home oven by adding a little more sugar to the dough, or cooking at a higher temperature.

Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.

The five key ingredients for making the best pizza dough are flour, yeast, salt, water, and olive oil. These ingredients work together to create a dough that is perfectly textured, flavorful, and easy to work with. When making pizza dough, it's important to use high-quality ingredients and not overwork the dough.

Maintain the right temperature

Baking at a high temperature is ideal to make the interior and the oven floor heat to be balanced. A perfectly crispy pizza is achieved by baking in a high heat oven. The dough needs to be baked longer making the toppings dry in a low temperature oven.

Because there is no oil to give the crust further suppleness, the outcome is more or less a crispier crust. Oil will function as a lubricant on the surface of the dough, making it more pliable and simpler to handle. When you add oil to pizza dough, it becomes less sticky to the touch.

Should I bake pizza crust first? ›

If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.

The more time you allow for slow fermentation, the more flavorful the crust will be. Once you're confident of your slow fermentation technique, experiment with brushing, stuffing and dusting your pies, establishing your own signature recipe for a unique homemade pizza.

Just like with my homemade bread, I love using Honey as the food for the yeast. I personally think it makes the taste of the dough so much better than using granulated sugar!

Oil in pizza dough can increase the moisture content, volume, elasticity, and suppleness of the dough, while also making it easier to roll out.

Most pizza dough does not contain eggs. Pizza dough typically includes three main ingredients: yeast, flour, and water. Some recipes will also include a tablespoon of sugar and a pinch of salt. Eggs soften the dough and make it taste richer, while egg whites make the crust a little crispier.