When making pizza dough from scratch, it's typically best to knead the dough before adding the yeast. Kneading helps develop gluten in the dough, resulting in a stretchy and elastic texture. Here's a recommended process:
In a mixing bowl, combine the flour, salt, and any other dry ingredients called for in your pizza dough recipe.
Create a well in the center of the dry ingredients and add any liquid ingredients, such as water or olive oil.
Gradually incorporate the dry ingredients into the wet ingredients, stirring with a wooden spoon or a dough scraper until a shaggy dough forms.
Flour a clean work surface and transfer the dough onto it. Start kneading the dough by pushing it away from you with the heel of your hand, then folding it back over itself. Rotate the dough slightly and repeat.
Knead the dough for about 8 to 10 minutes. This process helps develop the gluten network and creates a smooth and elastic texture. The dough should be slightly sticky but shouldn't stick excessively to your hands or the work surface. If it's too sticky, you can add a little flour as you knead.
Once the dough is well-kneaded, form it into a ball and place it back into the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap.
Allow the dough to rest for about 10 to 20 minutes. This brief rest period allows the gluten to relax, making it easier to stretch and shape the dough later.
After the resting period, it's time to add the yeast. Sprinkle the yeast evenly over the dough's surface, and gently incorporate it by folding and kneading the dough a few more times until the yeast is fully distributed.
Continue following your recipe's instructions for rising the dough. Typically, the dough will need to be left in a warm place to rise until it doubles in size.
By kneading the dough first and then adding the yeast, you give the gluten a chance to develop before the fermentation process begins. This helps ensure a better texture and structure for your pizza dough.