Fresh Pizza Dough

In the Signature Style of Chef Shah Meer

1. Definition

Fresh Pizza Dough is a rich, slightly enhanced yeast dough made with semolina, eggs, milk powder, and olive oil to create a softer interior and improved texture compared to basic pizza dough.

It is defined by:
Soft yet elastic texture
Slight richness from eggs and milk powder
Light semolina bite
Balanced salt level
Smooth and stretchable consistency

In the philosophy of Chef Shah Meer, perfect fresh pizza dough must be well-kneaded, properly fermented, and smooth in texture, ensuring a soft inside with a structured crust after baking.

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2. History

Pizza dough originated from traditional Italian bread-making techniques, particularly from Naples. Over time, different regions introduced enriched versions by adding eggs, milk powder, and semolina to enhance texture and flavor.

Modern bakery kitchens refined this variation to create softer, more versatile dough suitable for pizzas, stuffed breads, and specialty bakery items.

Today, fresh enriched pizza dough is widely used in commercial bakeries and home kitchens for premium-style results.

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3. Recipe

Yield: Approx. 4–5 medium pizzas

Ingredients

.All-Purpose Flour – 1 kg (8 cups)

.Sugar – 30 g (2 tbsp)

.Semolina – 200 g (1 1/4 cups)

.Salt – 18 g (3 tsp)

.Milk Powder – 40 g (1/3 cup)

.Eggs – 2 large

.Baking Powder – 5 g (1 tsp)

.Instant Yeast – 15 g (1 1/2 tbsp)

.Olive Oil – 30 g (2 tbsp)

.Water – 350–400 g (1 1/2 to 1 3/4 cups)

4. Method

1. In a large mixing bowl, combine flour, semolina, milk powder, salt, baking powder, and yeast. Mix thoroughly.

2. If working in winter, activate yeast in slightly warm water before adding. In summer, yeast can be added directly to dry ingredients.

3. In a separate bowl, mix water and sugar until sugar dissolves completely.

4. Add eggs and olive oil into the water mixture and whisk lightly.

5. Gradually add the wet mixture into the dry ingredients and begin mixing.

6. Knead using a mixer on medium speed or by hand until the dough starts coming together.

7. Continue kneading for 10–15 minutes until the dough becomes smooth, elastic, and slightly stretchy. Proper kneading develops gluten and improves final texture.

8. If needed, adjust water slightly within the given range to achieve a soft but manageable dough.

9. Cover the dough and let it rest for 1 to 1.5 hours or until doubled in size.

10. Once risen, punch down to release air and shape as desired for pizza or other bakery items

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Chef Shah Meer’s Tips

Semolina adds slight texture and improves crust structure.
Do not add all water at once; adjust gradually.
Proper kneading ensures better stretchability.
Allow full fermentation for soft and airy results.
Olive oil enhances softness and flavor.

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Storage Guidelines

Room Temperature: Use within 4–5 hours after fermentation.
Refrigeration: Store covered for up to 24 hours.
Freezing: Freeze portioned dough for up to 1 month. Thaw in refrigerator before use.

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This Fresh Pizza Dough is soft, enriched, and professionally balanced — perfect for premium pizzas and bakery-style savory creations. ✨