I know, that’s a really crazy headline but I was making pizza dough the other day and realized that I used one skill I learned from being a potter and it made all the difference in the world.
When the pandemic of 2020 hit hubby Ben and I decided that instead of having a date night out, since all the dine-in restaurants were closed, that we would start having a special Pizza and Svengoolie Night!
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Like many of us when we were shut inside our houses for months on end, I decided to learn how to make sour dough bread. Most of the bakers I followed didn’t measure their ingredients with measuring cups and spoons. They used a gram scale.
Weighing (vs measuring) does that.
The other super, awesome part of baking using weights is there are so many fewer dishes to clean afterward. When I make my Bread dough and Pizza Dough I only use ONE BOWL!! And you can do that by Taring between ingredients.
To Tare or Not to Tare. That is not the question.
When you cook with a scale, like when you make a glaze, you TARE the bowl before you put in the next ingredient. Tare means setting the scale to Zero, no matter what is on it. All of the cheap $15.00 kitchen scales I have, have this ability but double-check just to make sure.
So give it a try. I will share with you my two recipes. Everyday Sandwich Bread and Pizza Dough
Everyday Sandwich Bread
- 440 ML (2 cups) warm water 110 degrees F/45 degrees C
- 110 G (1/2 cup) white sugar
- 11 G (1 1/2 tablespoons) active dry yeast
- 8 G (1 1/2 teaspoons) salt
- 44G (1/4 cup) vegetable oil
- 750 G (5-6 cups flour) You can use all-purpose flour OR bread flour!
So Back to making Pizza Dough
Like I said earlier, originally I made dough by measuring out in cups and teaspoons but my dough was inconsistent. Once I recalculated my recipe in grams my dough is SPOT ON every week.
I use pizza screens but this recipe will work for any way you want to cook your pizza. Just monitor the cooking time to make sure the bottom gets nicely browned.
- 667 G Flour
- 24 G Sugar
- 11 G Salt
- 7 G Yeast
- 35 G Olive Oil
- 367 G Hot Water (120 F Degree) About 1 1/2 C
To cut into 4 sections – 264 g per ball
OR if kneading by hand (This is how I do it most of the time, sometimes it is like spiral wedging)
Stir the ingredients as much as you possibly can. Then dump the dough and remaining flour onto a clean counter. Hand knead until all the flour is incorporated into the dough. Continue kneading until the dough is smooth.
For 10″ pizza, make it into 4 equal balls. Knead each one and form into a small oval disc. Lightly dust with flour, cover and refrigerate until an hour before needing it. Remove from the refrigerator and bring it to room temperature before rolling out and using.
Roll out the dough starting from the inside and pushing out. Use a rolling pin if needed. Place the rolled out dough on the pizza screen and cover it with your favorite toppings.
Preheat oven to 450 degrees. Cook pizza in the preheated oven for 12 minutes.
Remove, cut, and enjoy!
I would love to hear if you try making these using the weighing method and what you think!!
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