Learn about dough mixing

Here are the instructions for three methods of pizza dough mixing; Using a Bread Machine, a Kitchen Mixer, or by Hand.

Bread Machine

Follow the individual instructions provided with your bread machine. In general, using a bread machine simply requires that both the wet and dry ingredients are put into the machine and the “dough” setting is started. Turn it on and walk away…

Zojirushi 2-lb. Home Bakery Supreme Bread Machine

The dough mixing setting will knead the dough and allow it to rise once. The dough only needs to rise for 45 to 60 minutes. Some machines have a “double cycle” which will knead the dough a second time, if your machine is operated this way…remove the dough after 60 minutes. After the bread machine is finished, take out the dough out and you are ready to go.

Food Processor

My food processor has a dough blade…which is a plastic version of the metal blade. Most machines have these as an attachment option if yours did not come with the original purchase. It is not a must have so don’t go to the trouble of buying a dough blade if you don’t want. The regular blade does the job of dough mixing just fine.

Warm liquid to 105° to 115° F. Use and instant read thermometer if you have one, if not, test the water against the inside of your wrist by holding it under the faucet…it should feel very warm but not hot. It is not necessary to proof the yeast in the water; you can just mix it in with the flour. I still go thru this step as discussed in Activating Yeast.

Cuisinart 11-c. Premier Series Prep 11 Plus Food Processor, Brushed Chrome

Add the dry ingredients to the processor and run for 15 seconds…just to get ingredients a quick mix. While the processor is running…pour the liquid ingredients through the “feed tube”. Process the dough for approximately 60 seconds, a dough ball should begin forming. If the dough is sticky, add flour one tablespoon at a time to dry the dough and allow a ball to form. If the dough is dry, add water one tablespoon at a time to moisten the dough.

You want the dough slightly sticky and soft. Do not over process the dough, you are simply trying to get the ingredients combined and form a ball. A loose ball is probably a better description. The dough will be soft to the touch and there will be a small amount of residual dough left along the bottom and sides of the bowl.

Once finished, place the ball on a floured board or counter and Knead by hand for several minutes. Use flour on your hands to prevent sticking, and additional flour to prevent the dough sticking to the counter or board. The dough should feel smooth and silky when ready for use.

Shape dough into a ball and place in a bowl coated with olive oil. Brush a light coating of oil on the top of the dough ball as well. Cover the bowl with plastic wrap, and then with a kitchen towel. Place in a warm, draft free location for 45 to 90 minutes. The volume should double depending on the warmth of the kitchen, strength of the yeast, recipe, etc., in this amount of time.

After the dough has doubled, punch it down. Turn out onto your board and knead it for a minute or two. Let it rest for another 45 to 90 minutes…it is now ready to use! See how to Form the Dough.

By Hand

Roll up your sleeves and let’s have a little fun…

Warm liquid to 105° to 115° F. Use and instant read thermometer if you have one, if not, test the water against the inside of your wrist by holding it under the faucet…it should feel very warm but not hot. It is not necessary to proof the yeast in the water; you can just mix it in with the flour. I still go thru this step as discussed in Activating Yeast. Pour warm water into a bowl. Add the yeast and mix until dissolved. Let this mixture sit in a warm location for about 5 minutes.

Measure dry ingredients into a large mixing bowl and mix thoroughly. Add the wet ingredients and mix until you can no longer work the dough with a spoon. Remove the dough and scrape the bowl, turning the mixture out onto a floured counter or board and Knead by hand for several minutes. Use flour on your hands to prevent sticking, and additional flour to prevent the dough sticking to the counter or board. The dough should feel smooth and silky when ready for use.

Silpin Rolling Pin, Red The Silpin Rolling Pin has a silicone surface to prevent sticking and ball bearings in the handles for effortless rolling. The contoured handles are designed for comfort and the pin is counter-balanced for easier rolling.

Shape dough into a ball and place in a bowl coated with olive oil. Brush a light coating of oil on the top of the dough ball as well. Cover the bowl with plastic wrap, and then with a kitchen towel. Place in a warm, draft free location for 45 to 90 minutes. The volume should double depending on the warmth of the kitchen, strength of the yeast, recipe, etc., in this amount of time.

After the dough has doubled, punch it down. Turn out onto your board and knead it for a minute or two. Let it rest for another 45 to 90 minutes…it is now ready to use! See how to Form the Dough.

Storing Dough

The dough can be stored in the refrigerator for one or two days. Place the dough in an oiled bowl and cover.

Freezing the dough also makes homemade pizza easy. I often make a double batch of dough and freeze some for later use. Lightly oil a dough ball and place in a plastic zip-lock bag. Use a separate bag for each dough ball to prevent sticking.

Allow the dough to thaw before using.

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