pizza dough questions

[Daryl No.19261984]

im looking up recipes and videos on making pizza dough and theyre all kinda different.
when do i add oil to the dough?
seems like the best time to add oil to the dough is after you mixed the ingrediants but before you knead the dough, yes?
is this also the time when you would add the salt, or should I wait until it is time to knead to add the salt?
last question, is kneading basically just stretching the dough then pushing it back together over and over and over again?

[Anonymous No.19262189]

I never made pizza dough, but I do know in baking that oil stunts leavening.

[Anonymous No.19262276]

>>19261984
you add salt in the beginning and oil the outside after forming the dough into a ball (optionally you can let it rise again after this step). kneading is what you described, basically you use your fist to flatten the dough and then you reshape it and repeat for a couple minutes

[Anonymous No.19262723]

I do oil after flour and water are mixed. Tons of different ways to knead, doesn't matter too much, just find a YouTube vid and see what's easiest and learn how to do window pane test. Hardest part is being patient and letting the dough rest and relax before trying to stretch it and stretching it gently.

[Anonymous No.19262774]

>>19261984
Salt is the first thing you add to the water. Oil would be after you've added 3/4 of the flour. If you are really interested in pizza, check out pizzamaking.com. /ck/ knows literally nothing about this

[Daryl No.19263352]

>>19262276
>>19262774
I read in multiple places that salt keeps the yeast from doing its thing and you want to only add it at the end for extra flavour

[Anonymous No.19263880]

Pizza dough is very forgiving, you only really need to start worrying about stuff like the timing of oil and salt when you're making more finnicky breads. The main thing is to give yourself enough time to let it sit, half a day or so, it pretty much takes care of itself.

[Anonymous No.19263912]

>>19263352
Salt kills yeast. So add on to the water and the other to the flour. What goes where is mostly tradition.
>>19261984
Adding oil before the flour absorbed the water will make the dough more like a cakey crumbly texture. I usually add oil after i fully kneaded but I might be overly cautious.

[Anonymous No.19263928]

>>19263912
Unless you use fresh yeast. Then add that to the water.
There is also an argument to be made how much yeast salt actually kills, but it literally takes no effort to put them in separately.

[Daryl No.19264741]

QUESTION: how do i *easily* clean the dried up dough from the mixing bowl?

>>19263912
>Salt kills yeast. So add on to the water and the other to the flour. What goes where is mostly tradition.
ive been mixing warm/hot water with yeast and a little bit of flour and sugar to make the 'yeast water'. then i wait a few minutes, and then i add in the desired amount of flour. where does the salt fit into this.
>considering that everyone seems to have different orders of adding ingrediants

desu, i dont really follow this sentence
>So add on to the water and the other to the flour.
add salt to the water and yeast to the flour?

[Anonymous No.19264796]

>>19263928
>>19262774
all you have to do is save some of the water from the amount you use to put in the flour and mix it with the yeast. the yeast will dissolve and it will be ready to add to the flour with the salt and water

[Anonymous No.19264813]

>>19264796
are you saying to: mix water, salt and flour in one bowl, then add a bit of 'yeast water' to the water/salt/flour mix in the first bowl?

[Anonymous No.19264818]

Damn, I just add between 10-30% of the flour to the water that I have already dissolved salt into, then after that I add the yeast to the water mixture and then the rest of the flour and finally start kneading.
There are studies that indicate stressing yeast with salt gives you better flavor but I'm not sure as how much of that is true.

[Anonymous No.19264846]

>>19262189
I make pizza dough at least 8 times a month.
I've NEVER had an issue with "Oil stunting the rise"
4-5 C flour
1/2T. salt
mix and make a well; Add:
1 ½ cups 110° that's had
1 tsp. active dry yeast and
1 tsp. cane sugar(optional)
that has been allowed to proof, dump in well,
along with 3 Tblsp. good olive oil.
mix until it comes together, dump out on a lightly floured surface and knead until smooth, (about 10 mins)
lightly coat in olive oil in a bowl, cover with damp towel or plastic wrap on an oven with the light on.
Wait until doubled--no need to re-knead
makes 2 large pidzers.
Waaa
Laaa

[Anonymous No.19264858]

I dint mix it into the dough rub it on the dough ball before it rises

[Anonymous No.19264964]

>>19264846
>4-5 C flour
>1 ½ cups 110°
This is what I've been doing wrong. I got memed by a jewtuber into doing 1 cup of water with 14oz of flour and wondering why this shit is unkneedable.

[Anonymous No.19265621]

>>19264741
>QUESTION: how do i *easily* clean the dried up dough from the mixing bowl?
Grab a handful of dry flour and use it to rub the dough bits off.