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14
times by hand to be sure it is a smooth ball and springs back to the touch when lightly pressed.
Stand mixer:
The stand mixer is a favourite tool of many for preparing pizza dough. It is easier to prepare larger
batches than in the food processor, and it is mostly a hands-off method for those that don’t want to
get their hands too messy.
Fit stand mixer with dough hook. Add the liquid ingredients to the mixing bowl.
Add in the dry ingredients (that have been premixed in a separate bowl). Follow recipe whether dry
ingredients are added all at once or gradually.
Once dough ball is formed, continue to knead on low speed for 10 minutes.
Topping tips:
When preparing fresh pizzas, don't use too much sauce or overload the toppings. Adding too much
sauce will make the dough gummy after being cooked and can make it more difcult to remove from
the peel when sliding into the oven.
For Neapolitan-style pizzas, we recommend about 3 tablespoons of pizza sauce if making a red
pizza. For New York and thin and crispy styles, a bit more sauce is typical. If an extra saucy pizza is
desired, it is best to parbake the crust to get a crispy bottom, then top with the desired sauce and
toppings.
It is best to precook most pizza toppings. Raw ingredients have more moisture and that moisture can
seep into your cooking pizza and produce an unpleasantly soggy dough. Also, because the pizza
takes little time to cook, certain toppings may not nish if they are not precooked.
What to do with leftover dough:
Freezing dough saves time for the next pizza night. Prepare desired dough and allow to rise for the
full amount of time directed in the recipe (prior to shaping). Divide dough into individual portions
(either individual pizzas, 250g, or for pan pizzas enough to ll the full pan). Wrap well in plastic and
place in the freezer. Doughs can be frozen up to 2 months.
To defrost, remove dough from the plastic and place in a bowl or on a pan and cover. Place in
refrigerator overnight. Bring to room temperature for 1 to 3 hours prior to using and follow desired
pizza style to prepare.
Garlic knots: Brush the pizza pan with 1 tablespoon olive oil. Divide 500g of pizza dough into equal
pieces. Roll each into a rope and tie into a knot. Melt 4 tablespoons of butter with nely chopped
garlic (about 4 cloves). Dip each knot into the melted garlic butter and place evenly into deep dish
pizza pan. Cover with plastic and allow to rise for 30 minutes. Bake at 230°C until golden, about 15
minutes. Rotate pan halfway through baking time for the most even results.
Cinnamon sugar twists: Prepare the dough the same as above. Brush each knot with melted butter
and then sprinkle liberally with cinnamon sugar. Bake at 230°C until golden, about 15 minutes. Rotate
pan halfway through baking time for the most even results.
Reheat: Reheat leftover pizza at 170°C for 5 minutes.
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