How to knead pizza dough

Kneading pizza dough is a simple process that helps to develop the gluten in the dough and create a smooth, elastic texture. Here’s how to do it:

  1. Dust your work surface with flour and place the dough on it.
  2. Flatten the dough with your palms to form a rough rectangle.
  3. Fold the dough in half towards you and, using the heels of your hands, push it away from you with a rolling motion.
  4. Turn the dough a quarter turn and repeat the folding and pushing motion.
  5. Continue kneading the dough in this way until it becomes smooth and elastic, about 10-15 minutes. You may need to add more flour to your work surface as you go to prevent the dough from sticking.
  6. When the dough is ready, it should be smooth and bounce back when you press it gently with your finger.
  7. Place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and set it aside to rise until it has doubled in size.
  8. Once the dough has risen, punch it down to remove any air pockets and then proceed with shaping and baking your pizza according to your recipe.
  9. Remember to be gentle with the dough while kneading it, as overworking it can result in a tough, dense crust.
  10. Keep your hands and work surface lightly floured to prevent the dough from sticking.
  11. Knead the dough for at least 10 minutes to ensure that it is smooth and elastic.
  12. If the dough is too sticky, add a little more flour. If it is too dry, add a little water.
  13. If you’re having trouble kneading the dough by hand, you can use a stand mixer fitted with a dough hook to do the work for you.
  14. If you’re making a large batch of dough, you may find it easier to divide it into smaller pieces before kneading.
  15. If you’re using a recipe that calls for proofing the dough (letting it rise), be sure to follow the instructions carefully. Over-proofing the dough (letting it rise too long) can result in a crust that is too thick and chewy.
  16. When you’re finished kneading the dough, shape it into a smooth ball and place it in a lightly oiled bowl. Cover the bowl with a towel or plastic wrap and set it aside to rise until it has doubled in size.

Remember to be gentle with the dough while kneading it, as overworking it can result in a tough, dense crust.

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