Shaping Pizza Dough: Pan First Or Later?

Shaping your pizza dough in the pan before letting it rise is not recommended. Instead, it is best to let the dough rise first, then shape it, and finally let it rest before baking. This process helps to develop maximum flavour and chewiness in the crust.

To shape the dough, it is important to first bring it to room temperature, as this will loosen it up and make it easier to work with. Then, you can press and stretch the dough with your hands, using gravity to get an even crust.

Once the dough is shaped, it is ready to be placed in a well-oiled pan. This step is crucial, as it allows the dough to spread easily, creating a crispy crust and preventing sticking.

The importance of a well-oiled pan

A well-oiled pan is crucial when preparing pizza dough, as it ensures the dough doesn't stick to the pan and helps create a crisp, golden crust. Here are some reasons why a well-oiled pan is essential:

Preventing Sticking

The primary purpose of oiling a pan is to create a non-stick surface, preventing the pizza dough from adhering to the pan's surface. This allows for easy removal of the cooked pizza and ensures the dough doesn't tear or become misshapen during the removal process.

Enhancing Crust Colour and Texture

Oiling the pan also contributes to the desired colour and texture of the pizza crust. A thin layer of oil, such as olive oil, helps achieve a golden-brown, crispy crust. The oil interacts with the dough during baking, promoting even browning and adding a desirable crunch to the pizza's exterior.

Facilitating Dough Handling

When preparing the dough, a well-oiled surface is advantageous. Coating the dough ball in oil and placing it on an oiled surface reduces friction, allowing the dough to stretch more easily. This technique is particularly useful for no-knead doughs, as the oil facilitates gluten formation and helps create a more elastic dough.

Adding Flavour

The type of oil used can also enhance the flavour of the pizza. Olive oil, for example, imparts a distinct savoury note to the crust. Additionally, oils with higher antioxidant and unsaturated fat content, such as olive oil, offer nutritional benefits. However, it is important to consider the nutritional content and flavour impact of different oils to choose the most suitable option.

Versatility

A well-oiled pan is versatile and can be used for various pizza styles. Whether you prefer a thin and crispy crust or a thicker, puffier base, oiling the pan ensures the desired texture and prevents sticking. Additionally, the oil helps create a barrier between the dough and the pan, allowing for easier removal regardless of the pizza's thickness.

Flour or cornmeal to prevent sticking

When making pizza, it's important to prevent the dough from sticking to your work surface or pan. To do this, you can use flour or cornmeal.

Using flour is a good way to keep dough from sticking to your work surface or pan, but too much flour can make the dough tough. It's also important to note that flour doesn't have much flavour, and some people find that it can affect the taste of the pizza.

Cornmeal, on the other hand, has a distinctive taste and texture that pairs well with pizza dough. It is preferred by customers who are looking for an authentic and tasty pizza. Cornmeal also helps to create a crispy crust.

To use flour or cornmeal to prevent sticking, you can sprinkle it on your work surface or pan before placing the dough on it. You can also lightly dust your hands with flour to make the dough easier to work with. If you are using a pizza peel or stone, you can flour or cornmeal it, and then slide it under the dough before transferring the pizza to the oven.

In addition to using flour or cornmeal, there are a few other tips to prevent pizza dough from sticking:

• Ensure your pizza dough is not too wet. Wet dough is sticky and will stick to the pizza peel, making it difficult to slide onto the pizza stone.
• Use parchment paper on the pizza stone. Place a sheet of parchment paper between the pizza stone and the pizza to prevent sticking.
• Avoid using oil or cooking spray on the pizza stone, as this can cause it to crack and break.
• Choose the right pizza peel. Wood or composite materials are good choices due to their low conductivity, which ensures less condensation forms on the surface.
• Don't let the dough sit for too long, as it will begin to stick and tear. Transfer the dough to the stone or baking surface as quickly as possible after placing it on the peel.

The role of preheating

Preheating is an essential step in the pizza-making process, especially if you're aiming for a well-browned, crisp, and golden crust. Here's why:

• Even Cooking: Preheating your oven or pizza stone ensures that your pizza will cook evenly. By allowing the oven to reach the desired temperature before baking, you create a consistent cooking environment. This helps to avoid undercooked or overcooked spots on your pizza.
• Crispy Crust: Achieving a crispy, golden crust is a hallmark of a well-made pizza. Preheating your oven or pizza stone to a high temperature (around 500°F/260°C) is crucial for this. The intense heat creates a searing effect on the crust, resulting in a desirable crisp texture and deep browning.
• Oven Spring: Preheating contributes to what bakers call "oven spring." This refers to the initial burst of expansion that occurs when the dough enters a hot oven. It helps the pizza dough to rise and sets the structure for a chewy, airy crumb.
• Melting Cheese: Preheating also plays a role in melting the cheese evenly and creating those irresistible, stretchy cheese pulls. A hot oven ensures that the cheese melts at the right pace, becoming gooey and delicious without drying out.
• Time Efficiency: While it may seem like an extra step, preheating saves time in the long run. By starting with a hot cooking surface, you reduce the overall baking time needed to achieve the perfect pizza. This efficiency helps prevent overcooking or burning.
• Consistency: Consistency is key when baking pizza, and preheating ensures consistent results. By preheating to the desired temperature, you create a controlled environment that delivers the same delicious outcome with each bake.

In summary, preheating is a critical step that influences the texture, colour, and overall quality of your pizza. It ensures even cooking, promotes a crispy crust, enhances oven spring, and melts the cheese to perfection. By taking the time to preheat, you'll be rewarded with a pizza that's both visually appealing and irresistibly tasty.

The impact of toppings

The most popular pizza toppings in America, according to a YouGov study, are pepperoni, sausage, mushrooms, bacon, and extra cheese. However, the possibilities extend far beyond these classics. Meat lovers can indulge in options like hamburger, shredded chicken, Italian sausage, or even chicken nuggets. For vegetarians, there are countless combinations of veggies, including bell peppers, tomatoes, brussels sprouts, and fruits like pineapple or pear and gorgonzola.

For the more adventurous, unique toppings such as mac & cheese, calamari, and taco meat can set a pizza apart. And for those with a sweet tooth, dessert pizzas loaded with sweet ingredients like cinnamon sugar butter sauce are a perfect treat.

The order in which toppings are added also matters. The general consensus is that the perfect sequence for layering toppings is:

• Sauce: Spread a thin layer of sauce on the crust. Red pizza sauce is the most common, but alternatives like olive oil and garlic, white sauce, or sweet chili sauce can be used.
• Cheese: Add a layer of cheese, typically mozzarella, but other options like provolone, cheddar, or a mix of multiple cheeses can be used.
• Meat toppings: Layer on the meat, such as pepperoni, sausage, or chicken.
• Vegetable toppings: Sprinkle veggies like bell peppers, tomatoes, or onions over the pizza.
• Seasonings: Add fresh herbs or spices like basil, oregano, or crushed red pepper.
• Extra cheese: If desired, finish with an additional layer of cheese.

In conclusion, the impact of toppings on a pizza is vast. They can transform a simple dish into a culinary delight, a fun experiment, or an environmental concern. The choices are endless, and the only limit is one's imagination and taste preferences.

Shaping and stretching the dough

Bring the dough to room temperature

First, ensure your dough is at room temperature before you begin stretching. Cold dough straight from the fridge will be tighter due to the gluten, which is the protein that makes pizza dough chewy. By letting it sit at room temperature for at least 30 minutes, you will loosen up the dough and make it more pliable and easier to shape.

Prepare your workspace with olive oil

Skip the flour and use olive oil to prep your workspace and hands. While flour is good for preventing dough from sticking, too much can make your pizza dough tough. Olive oil, on the other hand, keeps the dough from sticking to your work surface and encourages a golden, crispy crust. Use about 2 to 3 tablespoons of olive oil and rub it on your work surface and hands. You can also line your pizza peel or the back of a sheet pan with parchment paper or sprinkle it with cornmeal.

Press the dough before stretching

Before stretching, flatten the dough into a large disc using the palm of your hand. Then, use the middle three fingers on each hand to press the dough from the centre, widening the disc to about 6 inches across and 1/2 inch thick. The dough should be soft and pliable and should not shrink back. It is okay if the disc is not perfectly round at this stage. If your dough shrinks back quickly, let it rest for 15 to 20 minutes under a clean kitchen towel and repeat the pressing process until it holds its shape.

Stretch the dough with both hands and use gravity

Rather than tossing the dough up in the air, keep it close to you and use hand pulling and gravity to achieve an even crust. Hold the dough with both hands on one edge, letting the rest hang down. Slowly rotate the dough in one direction like a wheel, gently pulling it from hand to hand. Work quickly and stretch the dough until it is about 11 inches in diameter and about 1/3 inch thick. Don't worry if there are thin spots or holes at this stage, as you will fix them in the next step.

Stretch the dough on the pizza peel and make adjustments

Carefully move your stretched dough to the prepared pizza peel or sheet pan. If your dough is not perfectly even and about 10 inches across, you can make adjustments now. Press any very thick edges out to about 1/3 inch thick, and "pinch" thin or torn areas closed by pressing around them to bring the dough together. Your goal before adding toppings is to achieve a mostly even 10-inch-wide circle that is about 1/3 inch thick without overworking the dough. Don't worry if the edge (crust) is not thicker than the centre, as the toppings will weigh down the centre and the crust will puff in the oven.

Frequently asked questions