Lightly dust the work surface with plain flour. The difference between hand-made and no-knead dough. A crucial part of homemade pizza is the pizza dough. The flour is different (pizza flour vs bread flour) and the yeast/gluten processes also differ. The kneading process generally takes around 10 minutes by hand, but you’ll notice the gluten structure developing right away: The dough becomes harder to work with and looks shiny. Kneading dough happens at the start of making a loaf of bread, it’s step 3 of the 15 stages of bread making. 3. You could use a stand mixer (for detailed information on how to knead dough in a stand mixer, see this article ) but by far the fastest, easiest way to knead almost any dough is in the food processor . The whole point of kneading dough with KitchenAid mixer is to make sure to strengthen the gluten in the bread, which are the bands of protein that give the bread its structure, appearance as well as texture Always ensure that you knead on low speed so as not to overheat the motor. KNEADING DOUGH BY HAND. Pizza doughs are different to bread dough. Kneading dough builds the gluten strands in flours that contain it. Our short video takes you through the process. Follow along and see how the finished result should look, then practice on your own. Knowing when you can stop kneading the dough is among the more mysterious aspects of baking bread. Kneading develops the gluten and makes the dough stretchy and elastic. The Dough Passes the Windowpane Test. If it springs back to its original shape, your dough is ready to rest. Some breads require only brief kneading—or none at all. Here are a few clues to look for. After kneading the dough for several minutes, press it with your finger. Kneading is part of the process of dough fermentation. Hand-made dough needs fewer steps than no-knead dough. When its ready the dough will leave the sides of the bowl clear and will gather around the dough hook. Gluten is developed by kneading, but creating enough gluten in a wet mixture like pizza dough can take up to 20 minutes if you're kneading by hand. Total time: 16-20 hours. The point of kneading dough is to strengthen the gluten, which are the stringy bands of proteins that give bread its structure and texture. Hand-made dough is far simpler for the amateur pizza maker. Fold the far end over itself, toward you, forming a half circle, and press down firmly. Knead for 5 minutes on low speed ( 1 & 2 ). Its goal is to combine the ingredients of the dough and allow the water to hydrate the flour. No-knead needs no physical effort. Add your ingredients to the stand mixer bowl whilst kneading on low speed. If the indentation stays, the dough still needs more work. No-knead and low-knead breads will still rise, but they may require a longer fermentation time to get there. Sure, it’s no longer a wobbly mess of bubble-gummy dough, but is it really done? If you don’t build the gluten up enough your dough won’t have good air bubbles and will be dense or may not rise well. 2. Woman kneading dough Sprinkle a clean work surface with flour. The Dough Springs Back. INGREDIENTS FOR 7/8 PIZZAS of 250 g each. Form the dough into a disk, then use the heels of your hands to push down in the middle and stretch the dough away from you. Gluten makes the “frame” or stretch that holds the carbon dioxide made by yeast in air pockets in your dough. Kneading is one of the most mysterious aspects of bread making. Rotate the dough counterclockwise by a quarter turn. Here's what you knead to know: Manipulating your yeast dough just takes practice. Watch our tip video to see the correct form for kneading dough. Kneading dough doesn’t have to feel like a chore. 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