For years, I never listened when it said to mix yeast with warm water because if it is too hot or too cold it will kill it. This makes so much more sense and answers the questions of why so many of my things failed for so long haha. This is important to remember going forward for so many recipes, not just this one.
It took me awhile to re-perfect my pizza dough after I got my new mixer because the first few times it just wasn't right and it was so frustrating. But I eventually figured out that I just have to mix it longer which is puzzling to me since this is the professional high end version and my old one was just basic.
Another key to successful pizza dough is kneading it enough after it is done mixing in the mixer. I hate kneading but I suck it up and get it done so that my dough is nice and fluffy or whatever it is called. Nothing bothers me more when I am unsuccessful at this. I do it for about 5minutes give or take.
Once you are done kneading it, you coat your mixer bowl with olive oil and stick the dough back in and cover it with plastic wrap and watch it do it's thing. There is great excitement when I come back and it looks like this. It took a long time for me to reach this level of greatness - like FOREVER. I used to make Greg do this because I was so afraid of yeast and kneading but I have gotten really good at it. So now I make the dough and he makes the pizza/calzones because if there is one thing I cannot do very well, it is roll dough out. Any recipe that involves me rolling something out does not get done or Greg has to do it. Seriously no joke.
Half of the finish product. I always get calzones, Penelope always has a pizza and both Finley + Greg switch it up from time to time. On my calzone I have pizza sauce, salami, pepperoni and ham and that is it. I know I am weird to eat it without pizza but it is what it is haha. If you want to try making your own dough, which you can use for basically anything, is down below!
Source: Kulinary Kids
3 cups very warm water
5tsp or 2 packages of active dry yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil
7 cups flour
- In a mixing bowl, sprinkle yeast into warm water along with the sugar and let stand for 5 minutes. Add the salt, oil and flour and mix on medium speed with a dough hook until the dough is glossy and stretchy, about 5 minutes.
- Turn the dough onto a floured surface and begin to knead until smooth and springy, about 5 minutes, adding as little flour as possible to prevent sticking.
- Oil a large bowl, place the dough into bowl. Cover with plastic wrap and let rise for about 45 minutes.
- Dough is ready to use.
So we split the dough in half and wrap it a few times in plastic wrap and then put into a ziplock freezer bag. Let me know if you guys give it a try!