Miracle Pizza Dough Recipe - The Salty Marshmallow (2024)

FAQs

How to make homemade pizza dough more flavorful? ›

If you're keen to intensify its flavor even more, enhance the dough further – either with infused oil brushed over top, cheese woven into its edges or a combination of herbs and spices kneaded into it or sprinkled on it.

It helps tighten the gluten structure within the dough, which helps strengthen it, so your dough is less likely to tear or fall apart. Salt also helps regulate the yeast. Using less salt means more active yeast and a weaker dough. Using too much salt will slow fermentation.

But add a little butter to that dough and you can make a pizza with flaky, buttery layers. It's an extra-special treat to perk up your weeknight. To make those flaky layers, you roll the dough out, spread on a few tablespoons of softened butter and then fold the dough into thirds over itself.

Cheese has a lot of salt, and most tomato sauces are fairly salty. The dough for the crust may even have salt in it. The toppings may be salty (pepperoni, sausage, olives, anchovies) or not (tomatoes, pineapple, mushrooms). But it's all a matter of taste, so if you want to put salt on your pizza, go for it!

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

The general rule is to let pizza dough rise until it has doubled in size, which could take anywhere between 1-1.5 hours. This will give the yeast time to activate and create a light, airy texture in the crust. However, I personally prefer cold-fermenting the dough for 48 hours for extra flavor.

For pizza dough is recommended the use of sea salt, as it gives flavor. When added to the dough, it strengthens the gluten net, especially in case of weak flour having a low protein value; in fact, gliadin is less soluble in salt water, therefore the presence of salt leads to more compact gluten.

“Because salt helps to control fermentation, it's better to catch this one sooner than later in yeast doughs,” says Laurie. Without salt, your dough will rise faster than it normally would, leading to less flavor development and a weaker structure.

Honey creates a more golden crust than sugar does. It also helps to keep bread moist and adds a distinctive flavor. Because of its antibacterial properties, it retards mold, which improves the shelf life of baked products. But that antibacterial property has a downside—some honeys can kill yeast.

In some cases, dough can puff up so much that it looks like a giant pita! So, how can you stop your pizza from puffing up? It's easy; dock it! Before you place your toppings on top of the crust, simply take a fork and pierce it all over so that the surface is covered with tiny little holes.

Why do you put milk in pizza dough? ›

Adding milk to a homemade pizza dough recipe can change the texture and taste of the dough. Milk contains fat and protein, which can make the dough more flavorful and tender. The fat in milk can also help to create a softer and more pliable dough, which can make it easier to stretch and shape.

You can use a bit less salt in pizza dough than you would in bread dough because the toppings are often salty. However, good pizza crust is the main ingredient in good pizza. If you forgot the salt altogether, your crust will taste bland or worse.

The brand's sizzler standard mozzarella stuffed crust medium pizza emerged as the UK's saltiest pizza in the research. It contains 21.4 grams of salt, which makes it saltier than seawater. In contrast, the maximum daily intake, as recommended by the Scientific Advisory Committee on Nutrition (SACN), is just six grams.

This is the American Heart Association's Salty Six Infographic highlighting six popular foods that can add high levels of sodium to your diet. They are bread and rolls, cold cuts, cured meat, pizza, poultry, soup, and sandwiches.

Too little yeast and your dough won't rise enough, and the pizza base will taste bland. Use too much yeast and your dough may over-ferment. Tell-tale signs are your dough expanding too much or tasting and smelling a bit sour, with an almost alcoholic aftertaste (the yeast produces alcohol as it ferments).

Cut the pizza dough into thick 1-inch strips for soft breadsticks, or into thinner ¼-inch strips for a crunchier version. To flavor the breadsticks, brush them with a bit of oil and sprinkle over dried oregano or parsley, grated parmesan, everything bagel seasoning, or even cinnamon-sugar.

"Without salt, flour doesn't taste like much," Perry explains. And since pizza dough is made from, um, flour, it's imperative you season the dough well; most home cooks err on the side of caution when it comes to seasoning, leaving the dough as little more than a vehicle for the toppings.