Pizzeria Lola Pizza Dough Recipe
Hi there! I’m Ava, and I love cooking. One of my favorite things to make is pizza, and I recently discovered the amazing Pizzeria Lola Pizza Dough Recipe. It’s so good that I had to share it with all of you!
Curiosities about Pizzeria Lola Pizza Dough Recipe
- Pizzeria Lola is a popular pizza restaurant located in Minneapolis, Minnesota
- The creator of the recipe, Ann Kim, was named Best Chef: Midwest by the James Beard Foundation in 2019
- The dough recipe uses a combination of bread flour and all-purpose flour
Ingredients
- 3 cups bread flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups water
Instructions
Here’s how to make the Pizzeria Lola Pizza Dough:
- In a large mixing bowl, combine the bread flour, all-purpose flour, salt, and yeast.
- Add the water and mix until the dough comes together.
- Cover the bowl with plastic wrap and let the dough rise for 12-24 hours at room temperature.
- After the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal pieces.
- Shape each piece into a ball and let them rest for 30 minutes before using.
My Experience with the Recipe
I’ve made this pizza dough recipe several times now, and it always turns out great. The dough is easy to work with and has a nice chewy texture. I’ve tried making different types of pizza with it, from classic pepperoni to veggie-loaded, and it always tastes delicious.
Expert Opinion
According to Ann Kim, the creator of the recipe, the key to making great pizza dough is to let it rise for a long time. She recommends letting it rise for at least 12 hours, but preferably up to 24 hours. This allows the dough to develop more flavor and a better texture.
FAQs
How long does the dough need to rise?
The dough should be allowed to rise for 12-24 hours at room temperature.
Can the recipe be doubled or halved?
Yes, the recipe can be doubled or halved depending on how much dough you need.
What type of yeast should I use?
This recipe calls for active dry yeast.
Can I freeze the dough?
Yes, the dough can be frozen for up to 3 months.
What if I don’t have bread flour?
You can use all-purpose flour instead, but the texture of the dough may be slightly different.
Thanks for reading! I hope you enjoy making this delicious pizza dough recipe.