MISTAKE: 1
MIXING YEAST WITH SALT
Never mix yeast and salt together at the same time. They hate each other. You may mix yeast and sugar together but never salt and yeast.
MISTAKE: 2
NOT ADDING SALT:
You must have salt in a dough recipe. If you don’t it will taste bland and flat.
For every 3 cups of flour, you should be adding at least 1 tsp of salt minimum.
MISTAKE: 3
ADDING SUGAR:
most people would say sugar should be added, ostensibly to provide food for the yeast.
most people would say sugar should be added, ostensibly to provide food for the yeast.
There is no reason to do this. First, because instant yeast doesn’t need to be started before using it (active dry yeast does), but more importantly because yeast eats flour! Yeast will convert the starches in flour (slowly) into the sugar it needs to live and give you a slower and more flavor-filled rise. If you want to quicken the conversion of starch to get a better rise, you are better off using some diastatic malt powder, which has enzymes that help yeast convert the flour into food. Sugar is junk food for yeast, there is no need for it.
MISTAKE: 4
QUICK RISE:
More than anything else, flavor in bread comes from time. Yeast byproducts are the things that give bread most of the flavor people associate with good bread (glutamates and alcohol).
More than anything else, flavor in bread comes from time. Yeast byproducts are the things that give bread most of the flavor people associate with good bread (glutamates and alcohol).
That will not happen in a 1 hr rise.
If you want to have good tasting pizza dough, the best and most important thing you can do is make the dough 2 days ahead of time (1 day at least) and let it cold rise in the refrigerator.
STEPS TO A BETTER PIZZA
You really only need bread flour, salt, water, yeast (preferably sourdough or at least poolish), and time for a very tasty pizza dough.
Make the dough ahead of time — at least 1 day, flavor peaks at 3 days.
it is advisable to Work the dough by hand, instead of using a rolling pin (unless you are trying for a cracker crust).
Invest in a pizza steel. Skip the pizza stone, steel works 100x better. Faster heat up, better heat transfer.
Cook the pizza as hot as your oven will get — 500 degrees or more.
Ruqayah Abdulraheem
1 month agoThank you very much for this great piece of information, I'll sure remember every part of it when making my next pizza for my customers. Your distant fan/student, Qayyah.