Pizza Dough Question

pab

What is the proper technique for measuring flour for pizza dough? Do you shift before measuring or just scoop it from the bag with a 1/4 c. measuring cup? Making dough is new teritorry for me.

Mighty_Quinn

I do all my dough ingredients by weight...it eliminates that issue. That being said....scoop from the bag.

IrishDevl

Technically speaking you should weigh it, but if using a measuring cup, just scoop from the bag and don't pack it down.

pab

Never gave a thought to weighing it, and thanks for the "scoop"

gerhardk

If you sift flour a cup of flour will be lighter than when it is unsifted.  I don't think that there is a benefit from sifting when making pizza dough so I would not bother.  The important thing with yeast dough is that it matures before using, i.e. don't expect to mix and use.  Normally you would want to let the dough sit till it doubles in volume (1+ hour), then divide and shape to a small ball.  At this point you could put it in a fridge and use it the next day or let it rest 20 to 30 minutes and then make your pizza shell.  The biggest mistake first time pizza makers is that they overload the pizza and then complain that it did not cook properly.  Try to limit your self to 3 items and buy good cheese and use less.  If you buy cheap cheese it generally has little flavour and by putting too much on the top will be floating with oil.

Gerhard

pab

Thanks for the tip. We have always purchased an unbaked pizza for a local place and they turn out great. Thought we would try a true "homemade" pie.

IrishDevl

Pab - Weighing flour takes all the guessing of did I scoop enough or sift enough out of the equation.  I have a pizza cookbook and it calls for all ingredients by weight - even water.  You will have an exact measurement then.

pab

We have an old ice cream scale I can use. I see a new digital readout scale in the near future. Worked as far as getting a Thermapen over the old dial-style thermometer. My fear with the scoop measure was it would be too much because it was packed in the bag. Lots of good info on this forum. Thanks.