Kamil Perry
Making pizza dough from scratch is a rewarding experience for any pizza lover. While the process is simple, using eggs and cheese can elevate the flavor and texture of the dough. The egg adds richness, making the dough softer and more pliable, while cheese can add insulation to prevent the dough from getting soggy. The type of flour, amount of water, and oven temperature also play crucial roles in achieving the desired crust consistency, ranging from thin and crispy to thick and chewy. With a few pantry staples and some patience, anyone can create delicious, golden, and soft pizza dough at home.
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What You'll Learn
The benefits of adding an egg to pizza dough
Adding an egg to pizza dough can enhance the dough's flavour and create a softer, more pliable texture. This makes it easier to stretch and customise the dough according to your preferences. Eggs also improve the browning characteristics of the dough, lending a rich golden colour to the crust.
Eggs have been added to pizza dough for a long time, and while they are not necessary, they can be useful depending on the type of pizza being made. For instance, if you are aiming for a thin or chewy crust, eggs are not recommended as they alter the dough's texture and flavour profile. However, for thicker crusts, eggs can provide a richer flavour and softer dough.
Egg whites, in particular, have been added to pizza dough to achieve a crispier crust. This method is effective but comes at a higher cost than simply baking the pizza for a minute longer without eggs. Additionally, using fresh eggs poses food safety concerns, and it is recommended to use pasteurised or frozen egg products to prevent bacterial contamination.
Overall, adding an egg to pizza dough can be beneficial for creating a richer, softer, and more customisable dough with improved browning characteristics. However, it is important to consider the type of pizza being made and the potential drawbacks of using fresh eggs.
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How to make a thick crust with egg
To make a thick pizza crust with eggs, you will need the following ingredients:
- 1 cup of water
- 1 tablespoon of yeast
- 1 tablespoon of sugar
- 1 egg
- 1/3 cup of olive oil
- 1/2 teaspoon of salt
- 3 to 3 1/2 cups of flour
First, combine the water, yeast, and sugar in a bowl and let the mixture stand for 10 minutes. Next, mix the egg and olive oil in a separate bowl and add this to the yeast mixture. Add the salt and stir. Gradually blend in the flour until a soft dough forms. Oil the dough and place it in a large bowl. Let the dough rise for about an hour.
For a thick crust, you will want to roll out the dough to about 1/2-inch thickness. You can then add your sauce and toppings. Bake the pizza at 400°F for 25-30 minutes, or until the crust is golden brown.
Note that the type of flour you use will also affect the texture of your crust. Bread flour will result in a chewier crust, while 00 flour will give you a softer, more tender crust. If you use whole wheat flour, your crust may be more dense and tough, so you might want to mix it with all-purpose flour.
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How to make a thin crust without egg
To make a thin pizza crust without eggs, you'll need all-purpose flour, water, salt, and yeast. This simple, no-knead pizza dough recipe can be ready in about three hours.
First, dissolve 1 teaspoon of active dry yeast in 3/4 cup of lukewarm water and let it stand for 3 to 5 minutes until it becomes foamy. Then, mix in 3 to 3 1/2 cups of flour, 1/2 teaspoon of salt, and gradually add water to form a soft dough.
If you have time, refrigerate the dough overnight to enhance its flavour and texture. When you're ready to make your pizza, take the dough out of the fridge and let it rest for about 10 minutes while you prepare your toppings.
Preheat your oven to a high temperature of around 450°F. Roll out the dough with your hands or a rolling pin for an extra-thin crust. Use a light touch to preserve the bubbles created during the rising process, which will give your crust a beautiful, blistered texture.
Top your pizza with sauce and cheese, and any additional toppings of your choice. Bake for 13 to 15 minutes, or until the crust is golden brown and the cheese is melted and slightly browned.
Enjoy your freshly baked, thin-crust pizza!
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The best cheeses for pizza
The perfect pizza is a delicate balance of flavours and textures. The cheese is a key component of this, with its meltability, stretchability, and flavour all contributing to the overall experience.
Mozzarella is the most popular choice for pizza cheese. It has a mild, creamy flavour that pairs well with other toppings, and its superior stretch and browning properties are backed by science! Low-moisture mozzarella is a classic, dependable choice for pizza as it melts beautifully, has a mild but creamy flavour, and its low water content means you're less likely to wind up with a soggy pizza. It is also saltier and denser than fresh mozzarella, giving that desirable stretchy cheese layer, and it has a longer shelf life.
Fresh mozzarella has a higher moisture content, which can cause a soggy crust if you're not careful. However, it has a rich, creamy flavour and melts beautifully, so it is a great choice for a classic Neapolitan pizza. To avoid a soggy crust, be sure to pat it dry and then leave it to air dry on paper towels for 10-20 minutes before adding it to your pizza.
For a New York-style pizza, a blend of mozzarella and provolone is a great choice for that iconic stretch and a fuller flavour profile. Cheddar can also be a good addition to a blend of cheeses, adding extra depth of flavour, but it may not be the best choice as the only cheese on your pizza as its fats and solids can separate at high temperatures.
Ricotta is another fresh cheese that can be used on pizza. It is mild, creamy, and spoonable, but not very meltable. It works well on a white pizza without tomato sauce, adding moisture, and can also be paired with mozzarella.
So, while there are many cheese options to choose from, mozzarella is the classic for a reason, with its mild flavour, superior stretch, and meltability.
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How to prevent a soggy pizza base
To make pizza dough with eggs and cheese, you can follow the recipe below. However, to prevent a soggy pizza base, there are several things to keep in mind during the pizza-making process:
Type of flour
The type of flour you use will determine the texture of your pizza crust. Bread flour will result in a chewier crust, while a combination of bread and all-purpose flour can be used for a traditional pizza crust. For a softer and more tender crust, use 00 flour, which is the finest flour available and is traditionally used for Neapolitan pizza.
Dough thickness
If your pizza dough is too thick, the base may cook okay, but the top will likely be soggy and undercooked. To avoid this, stretch your dough out as thinly and evenly as possible. A good way to check if your dough is thin enough is to hold it up to the light and see if you can see through it.
Oven temperature
Cooking your pizza at a high temperature for a shorter amount of time, such as 13-15 minutes, is recommended to prevent a soggy base. Preheat your oven for at least 30 minutes before baking your pizza.
Pizza stone or perforated pan
Using a pizza stone or a pan with holes can help to absorb condensation and allow steam to escape, resulting in a crispier crust. Preheat your pizza stone or pan before placing your pizza on it to prevent cracking and to speed up the cooking process.
Sauce and toppings
Use a thin layer of sauce, such as three to four tablespoons, to add flavour to your pizza without making it soggy. Avoid using too much sauce or watery sauces, as the dough will absorb moisture from it. In addition, limit high-moisture toppings such as fresh tomatoes, zucchini, and fresh cheeses like mozzarella, as they can release a lot of moisture during baking.
Cheese
Be cautious when using high-fat cheeses, as they can contain too much oil, which can soak into the pizza and make it soggy. A blend of cheeses, such as mozzarella, cheddar, and parmesan, can provide a great texture, flavour, and colour without compromising the base.
Resting and reheating
After removing your pizza from the oven, let it rest on a wire rack for 1-2 minutes before serving to prevent condensation from forming and making the crust soggy. When reheating pizza, avoid using the microwave, as it can make the pizza floppy and wet. Instead, use a piece of paper towel to absorb steam and reduce the power level.
Recipe for pizza dough with eggs and cheese:
Ingredients:
- 1 cup water
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 egg
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 3 to 3 1/2 cups flour
Instructions:
- Combine water, yeast, and sugar in a bowl and let stand for 10 minutes.
- Mix egg and olive oil, and add to the yeast mixture.
- Add salt and stir.
- Gradually blend in flour until a soft dough forms.
- Oil the dough and let it rise for one hour.
- Divide the dough in half and roll out to your desired thickness.
- Spread the dough onto two pizza pans.
- Top with sauce and your desired toppings, including cheese.
- Bake at 400 degrees for 25-30 minutes.
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