Few culinary debates ignite as much passion as the “perfect pizza dough”. Is kneading crucial? Can you pull it off without sourdough starter? And if Ree Drummond, queen of cozy country charm and undeniable baking prowess, chimes in, people listen.
Drummond shares her favourite recipe online and it’s surprisingly approachable even for aspiring foodies who haven’t conquered a baguette before. She emphasizes active rest – allowing the dough to develop flavor after kneading – rather than long rising periods often feared in yeasted recipes. This makes it more forgiving, perfect for when you don’t want to factor a whole extra hour into making your pie night meal.
But what truly sets Drummond’s pizza dough apart lies in three key ingredients beyond the flour, water, and yeast: oil – for chewiness and texture – honey for initial energy boosting the yeast’s activity – adding that distinctive sweet “new dough” note beloved by kids and adults – and whole milk instead of plain water.
The latter might seem innocuous, but whole milk has enough richness to create another crucial element: subtle yet noticeable flavour complexity. This adds depth beyond just “tasty”, pulling in notes sometimes forgotten in simpler doughs and setting up a more vibrant pizza palate overall. The combination allows her recipes to achieve a crisp outer crust with an interior soft and airy enough for maximum gooey cheese stretch.
However, what’d really make this article click home for you pie-enthusiasts is if Ree gave the whole recipe process full attention in an instructional format. Pictures could then visually demonstrate proper kneading amounts (important!) and showcasing that beautiful dough expansion with each active resting phase. And who knows? Maybe she’d even share her favourite go-to topping combinations too!
These small details elevate recipes beyond just lists of ingredients which is precisely what Drummond manages time and time again on her blog and show. This doesn’t happen by chance – it speaks to an understanding of audience interest, a talent many in cooking media struggle with despite their best efforts. Whether you’re an established pasta-chef or dipping your toes into culinary waters, there’s a lot to glean from Drummond’s success for the art of recipe presentation as much as the recipe itself.
