Lesley Pascual-BartoloRecipe Developer & Content Creator, Lesley's Test Kitchen · Founder

Homemade Pizza Dough

Name: Homemade Pizza Dough
Uploaded: 2021-01-22T02:00:07+00:00
Duration: 4 min 2 s
Channel: Lesley Pascual-Bartolo
Description: In this Taglish cooking tutorial, the presenter walks through a step‑by‑step process for making homemade pizza dough that yields two large pizzas. The…

22 Jan 2021 · 4 min

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4:02

In this Taglish cooking tutorial, the presenter walks through a step‑by‑step process for making homemade pizza dough that yields two large pizzas. The recipe calls for 2 cups (250 g) all‑purpose flour, 2 Tbsp light brown sugar, 1 tsp instant yeast, ½ tsp salt, about ¾ cup water (added gradually), and 2 Tbsp oil. After mixing the sticky dough, the mixture rests for 15 minutes (autolyse) to aid gluten formation. The dough is then kneaded for roughly 8 minutes until smooth, elastic, and slightly sticky. It is greased, covered, and proofed in a warm, dark spot for 30 minutes to 1 hour until doubled in size. The dough is punched down, divided into two portions, and shaped using a rolling pin with oil on the surface instead of flour to prevent sticking. After shaping, the discs rest another 15 minutes, then are covered again before baking, allowing them to retain shape without springing back.

Chapters

So about 8 minutes na ang lumi pa. Seto na ang ating dough, smooth na sha tapos elastic, moist, medyo sticky pero hindi sha dumidiket. To win, we're adding 2 cups or 250 grams of all-purpose flour. By the way, this will give you 2 large pizzas. So we're adding 2 tablespoons of light brown sugar, 1 teaspoon of instant yeast, and 1/2 teaspoon of salt. So we're going to mix this by hand. Okay, we're going to add 3/4 cup of water and 2 tablespoons of oil. We're going to mix this until it comes together. It's very sticky at this point. Water, 1 tablespoon at a time. Then 1 tablespoon at a time. Okay, so my own and I'm moistening the flour and set aside for 15 minutes. Gluten formation, para pag nagmasa kayo hindi nagano ka tagal or ka hirap. Make sure to cover. Okay, 15 minutes lang lumipas, maximulana tayo magmasa. Flour lang natin at work surface, ko pila, asimula, y masa ito. So agad, agad nagpuho ang atin dough. Yan ay dahil sa pagpapahinyangan ng 15 minutes, bagunatan sha ini. Ito ay yung masa natin, hanggang sa magling smoother. Elastic. This will take about 8 minutes. So about 8 minutes, add the flour. Smooth na sha, tapos elastic, moist, medyo sticky pero hindi sha dumidicate. So, grease lang natin yung bowl na pinaglagyan natin kanina, tapos ito natin pagpahingahan ang ating dough for about 30 minutes to 1 hour or until mag-double sha. So, we cover nyo 'to and then ilagay sa isang warm dark corner. So, about 1 hour na ang loomi pa, eto na ang ating dough, platin ko lang sha, nang bahang excess air, tapos divide into two. Press, press, press, press, press. Rolling pin. By the way, I don't need flour because I have oil instead of flour. I have oil on top, so it will not stick. So after we flatten it, we'll just let it rest for about 15 minutes. Then we'll cover it and then we'll turn it off. So after about 15 minutes, it's already lukewarm. We'll let it rest for a while more so that when we'll turn it over, it won't bounce back. It will retain its shape.