is there a difference between making from scratch bread dough and pizza dough?

Answer 1

Pizza dough is usually a little simpler, fewer ingredients. Pizza dough doens't contain eggs or sugar, or traditionally does not. Pizza dough also has much less rising time... you don't want a pizza 8" thick! :-)


PIZZA DOUGH

1 (1/4-oz) package instant dry yeast (2 1/4 teaspoons)
2 1/4 to 2 3/4 cups unbleached all-purpose flour plus additional for kneading and dredging
1 cup warm water (105 - 115°F)
1 teaspoon salt

Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)
Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour, cover with bowls or dish towel and let rest 10 minutes. Shape into pizzas, prebake 5-7 minutes at 400ºF.

Dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.

Makes 2 (10-inch) pizzas.

Answer 2

If you've made bread from scratch, you can make pizza dough from scratch. Although the recipe is different, the process is still the same. Mix your dry ingredients into your wet in exactly the same way, knead, and allow to rise. Then punch it down, let rest for a few minutes and stretch to fit your pans. Pizza.

Answer 3

Pizza dough is a more basic dough and doesn't need the gluten worked as much as bread dough does. There are recipes that will work for both. What are you making? I can give you an excellent pizza dough recipe.

Answer 4

Yes, it's the gluten content. The gluten of the pizza dough is more worked, and thus produces a chewier bread. The bread dough isn't as worked over, and makes for a better texture for bread. Also, the addition of olive oil to pizza dough makes it shinier and chewier.