Q&A for How to Make Pizza Dough

I like to refrigerate the dough to let it ferment, which gives it a little bit more of that delicious sour flavor. If you do that, though, you have to remember to temper the dough, which brings it back up to room temperature, so the gluten can rest and the dough becomes much softer and easier to work with.

Yes, you can use other cooking oils but olive oil is the traditional oil used for pizza dough and has a distinct flavor that forms part of the delicious taste of pizzas. Still, if you cannot use it for any reason, you can use such oils as canola, sunflower or other cooking oils you'd normally use.

Yes, fortunately it is possible to do this! You could try making a skillet pizza, cooking a pizza in a solar oven, grilling or barbecuing a pizza, or using a raw food pizza recipe. For some ideas of making pizza without an oven, check out the wikiHow: How to Make Pizza Without an Oven at Home .

Certainly, you can. Tomato paste is one kind of base topping that many people use on the pizza before adding all other toppings. Its benefits include not being too runny and easily spread across the pizza. Some tomato pastes come with flavorings like pizza herbs, olives or spices. Choose the type and flavor of tomato paste that pleases you.

Yes, this is a basic style of pizza that focuses more on the dough, almost like serving a warm bread. However, typical toppings for this would be a brush of olive oil, with a sprinkling of salt and maybe a few pieces of fresh rosemary, all added before baking. Some people really prefer this simple pizza style, and it can be enjoyed with other dishes at the same time, like dips, antipasto nibbles and similar.

Yes, it is possible to make a pizza without yeast but there is no guarantee how good it will be. Self-rising flour can pass with a pinch but it doesn't have the same texture and crustiness that yeast will give.

Yeast is a product used to make something rise. Baking powder cannot be used as it will not help the dough to rise as yeast does and it may taste soap-like in the dough.

No, because after freezing, it will not thaw easily. In extreme cases it will fall apart.

In this case, a baking sheet would be better since it's flat (unless you're making a deep dish pizza, in which case a baking tin might be better.) A pizza stone would be ideal though.

You can always roll the dough or press it until it is approximately 2-4 cm and then you can use a ruler and measure it if you want exact. Press the dough into a round shape and guess the thickness, as after you've done it a few times, you'll easily be able to guess the thickness. Exactitude isn't essential and in fact, a good cook doesn't need to use tools to measure but knows by eye and skill.

Yes, you can.

No, because yeast is a rising product.

Yes, the sugar helps the yeast rise and the salt adds a little to the taste. You can cut the salt but it will effect the flavor.

The sweetness really enhances the flavor of pizza dough, but honey is a good substitute. A good rule of thumb is to use the same amount of honey or sugar as oil, i.e 2 tbsp oil and 2 tbsp honey.

While olive oil will give the best flavor to the dough, you can substitute other neutral-tasting oils such as sunflower, safflower, canola, or vegetable oil.

Yes, you can cook the pizza on a tawa. You should cover the pizza on top though.

Yes - it becomes nicer to roll/knead when rubbed with a little olive oil. The oil gives it a smoother dough.

Yeast needs lukewarm water with some sugar to be activated, so you will still need to add water to make the dough.

No, because you could get very sick from the uncooked ingredients.

5 days. To keep it fresh, place the dough in a large bowl with plastic wrap on top to keep the dough from drying.

Homemade pizza dough does not contain eggs or milk, so does not spoil too quickly. However, the longer you store it, the harder it gets. After about two days at room temperature or four days in refrigeration, it will be too firm to use.

Yes, because dough will last 3 days in a refrigerator, but the best time to use it is within 48 hours after you knead the dough. Put the dough in the refrigerator in a lightly oiled large mixing bowl with plastic wrap over the top.

This recipe calls for all-purpose flour, although you could substitute bread flour for a chewier crust. Avoid using cake flour, gluten-free flour, or pastry flour for this recipe.

No, it won't cook properly since the oven surrounds the pizza with heat, and a frying pan only provides heat from below.

You can find them at your local grocery store in the spice section. These spices can also be ordered online.

No, it shouldn't taste soapy if you just add a small pinch of baking powder, but it depends on what your idea of a "pinch" is.

You should cook it at 375 degrees in the oven.

No, the water needs to be warm to activate the yeast successfully.

The sugar feeds the yeast, the flavors the dough and the olive oil provides moisture and softness to the dough.

You don't have to do that, you could just roll it out. Throwing and spinning the dough helps it become thinner and is a lot of fun when you master the skill!