Add the yeast and stir until dissolved. This is now my only pizza dough recipe and no more using canned pizza dough from the grocery store. Save my name, email, and website in this browser for the next time I comment. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE So easy and so delicious. Im glad you love my recipes. Hi Baxter, I havent tested it myself, so Im not sure if the substitution is exact straight across, but I have had one reader report good results using 00 flour. Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). Love your recipes I hope this helps! This recipe is fantastic! Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? Waited an extra night. Thanks for making me look like a real chef in the kitchen! SO GOOD AND EASY! We cooked it in my wood fire pizza oven at 500 on pizza stone. When the dough is topped, the edge is sprayed with a butter-flavored "food release" and the pie is baked at 500 degrees F until perfectly browned on top. When youd like to make pizza, allow the dough to thaw in the fridge overnight and proceed with the recipe as written. Unfortunately, shredded whole milk mozzarella is hard to find. Place warm water in a bowl; add yeast and sugar. Once its smooth I follow all the instructions listed. Hi Jennifer, it does grow a little but not double. I hope you love this recipe! Im glad it was loved! My family loved it. Thank you so much! Do you have to let the dough sit overnight? Cover the bowl and set aside for 30 -60 minutes. It was also a little dense. After three days in fridge dough develops a slight sour smell and adds wonderful flavor like hint of beer. I love using this recipe and your tutorial video is so helpful! Is it the cheese or the cooking method? In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. A couple of things that could cause that using more yeast than called for in the recipe or letting it proof too long or at too warm of temperature before refrigerating. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. The crust still comes out awesome and tastes great. Several of my readers have reported making this successfully in a regular pan so it should be fine. It worked amazing! You can use a stand mixer to knead the dough but we prefer kneading by hand. Turn the dough out onto a floured surface. beforehand and then later before dinner at the sauce and toppings. Thanks for recipe Here you will find deliciously simple recipes for the every day home cook. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture. Thank you for sharing that with us. I made it in the morning. My son works in a bagel shop and was going to bring some home to use to make the dough thoughts? 1.88 cups warm water, 105-110F Stir to combine. Thanks, and I loved the video and Im looking forward to making this. Hi! Im happy you loved it! Great crust. Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. I worked making pizza years ago and I feel the dough should sit out longer than 1 hour. Thanks!! Hi Scott! Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Be sure to measure the flour correctly since too much will make the dough difficult to work with. Fish Tacos Recipe with Best Fish Taco Sauce! Im going to be making this today, but can I use fresh (wet) yeast? Thanks a lot for your good comments and feedback, Julie. I make 9 inch pizzas for a couple reasons. So easy! If you experiment, let me know how you liked the recipe. I cant wait to try this as a regular pizza with tomato sauce and mozzerella cheese. Hi Marisol! Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? Thank you Natasha for sharing this recipe! I have made many of your recipes that have become family favourites. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. Homemade pizza dough takes a bit of time but its actually incredibly easy to make from scratch! Just pulled dough from freezer today and made my pizza. Ive used 60-70 grams of active sourdough starter and it worked amazing !! Can I prebake the pizza base Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). 0.75 tsp active dry yeast Wonderful to hear, Kathy! Would GF flour work? Im so glad that you found your new go-to recipe! If yes will it be at same temperature and for how long. Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. My wifes Italian tutor spoke of folding the dough eight times, and I could never grasp exactly what he meant until I saw your video. You dont need any fancy flours to develop a gorgeous crust. I just got through using this dough recipe with hamburger and cheese and it came out wonderful! Please view my photo use policy here. Thanks!! Add the water and olive oil and stir until a raggy dough forms. Cool 3-5 minutes before cutting. The best pizza dough starts with simple ingredients. Im so glad you found a favorite on my blog! We just finished our first pizza made by using your method. left in fridge for 48+ hours and it was so so good. Hey, has anyone replaced the honey with sugar and it worked out? Top pizza with toppings as desired and bake 11-14 minutes. Wow excellent recipe. Thank you Natasha! PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. Angela. Can you tell me how I can make cheesey bread with this recipe? Stir together yogurt and flour in bowl. You might also want to check the comments section if someone else already tried it. Thank you! Thats amazing! Too lazy. Beats the ones you buy at the grocery store hands down! Not sure why this happened but I had way more flour left in the bowl. I would not leave the parchment paper on the stone. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Some of those packets have About 2- teaspoons in there, so I would measure for accuracy. . I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Here are the measurements that should be with 3/4 tsp of yeast. Not only is this the best pizza dough recipe its so easy and it cooks so fast that I now include my 2 and 3 year old boys in the pizza making. Mix in the salt and olive oil. See step 3 for tips to help. Delicious! Also, can I use kosher salt instead of sea salt? hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? Can you say DROOL?!? The kids gave it two thumbs and ten toes up!! Hi Teresa, I have not made this into cheesy bread but I am sure this dough will work just fine for any cheesy bread method or recipe you use. Mix together water, salt and honey. Many thanks, your recipes bring me happiness. It is my second visit to your website, and you always have the best recipes. This helps our business thrive & continue providing free recipes. Top each ball with a little olive oil, cover with plastic wrap. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. My husband found your recipe and wants me to try it. When you're using active dry yeast you need to proof it first, so the process goes like this: Heat the water to 110-115F and add the sugar and yeast to the water, stir. Step 1. Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. hi Natasha, quick question. Thank you. Im glad you love my recipe. Also I am from Alberta and I guess because of altitude use only just over 2 cups of flour. Kosher salt will be fine, they are used interchangeably.I dont have experience with high-altitude baking to advise, but you may find this article from King Arthur baking helpful. Ugh cant wait to make this!!! It may require a few more minutes. Hi Serena! Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Is it still safe to eat? My family loves it . I am so grateful to you for posting those tips, because I didnt know how to knead the dough that way. You will also have a better tasting dough if you allow it to double in size at room temperature and then divide the dough into individual serving size balls and refrigerate it at least overnight, if not 48 hours. I tried this pizza recipe and its absolutely amazing!! Thanks again. which uses more yeast. Thank you for sharing this with us! 5 cups all-purpose flour. Im exactly one week out from when I made the dough and when I pulled it out to use the second half today it smells VERY fermented. I put dough in the fridge overnight and it more than doubled in size? I am in the process of making this pizza dough and cant wait to try it. Punch the dough down and divide into 2 portions. Can I use 00 flour? Hi John, I havent tested it myself, so Im not sure if the substitution is exact straight across, but I have had one reader report good results using 00 flour. This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later. I do not have a pizza stone, can I just bake it in my regular rectangle pan? Sprinkle with yeast and set aside 5 min then stir. My oldest loves following your recipes. Hi Julia! Hi Maria, I would be sure to use the scoop and level method when measuring your flour. One has 1/2 TSP of Yeast for 3 1/3 flour the other 1 TBSP for only 2 cups of flour. My guess would be to keep the process the same. Thanks, its a keeper! After trial and error, used 00 flour cooked it in Ooni 12 in pizza oven at a temperature of 625 to 650 came out Niceeee. So grateful for you, Natasha, and all your amazing recipes. Michael Youre welcome, Jim! Hi Aman, I suggest watching the video tutorial to see the process from start to finish. Let us know how it goes, wed love to hear! First time making pizza and whole family said it was the best theyve ever had. If you experiment, let me know how you liked the recipe. If you attempt it with your preferred flour, we would love to hear how it turns out! I have slightly more confidence using yeast now, too! I finally can just use my hands to make it fit in the pan. FREE BONUS: 5 Secrets to Be a Better Cook! Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Lightly grease a pizza pan or baking sheet and set aside. Put 1 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Thank you so much for sharing that with me. Thank you for the review, Tim. Hi Michelle! Thank you. Hello! Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, its the process that makes all the difference. Would you recommend one or the other? Copying and/or pasting full recipes to any social media is strictly prohibited. It sounds like you could have used too much flour. Once we tried the char-speckled Margherita D.O.P. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Hi Matt, I havent tested that but I think it could work. Nice recipe. I like the honey instead of sugar. I used your garlic white sauce which was so easy, quick, and delicious and topped it with freshly sliced mushrooms and rotisserie chicken chunks. Please read our disclosure policy. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. What can you use instead if you dont have a pizza stone? Hi Cathy, thank you for sharing your experience making this recipe. thanks! Alternatively, place in the oven (without turning it on) and place a jug of boiling water inside with the tray. Ive been using the recipe with KAF bread flour and its down right perfect. Im so glad this video was helpful, Jim! Im so glad you enjoeyd the pita bread! homemade individual pizzas recipe instead. Its still useable though, it may just be a little more bubbly. Do you know what might have gone wrong? Gently fold the edges under to form a crust. Do not use too much yeast! Love your recipes! What will happen if I bake it after the four hour rise period without the overnight refrigeration? Thats wonderful! However I dont own a pizza stone. Do you think the baking sheet could work if I pre heat it in the oven (no butter) but sprinkle some corn meal on before placing the dough on it? Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Made in gas oven on 550. did a slight broil at the end to crisp up the top. Mix flour, yeast, salt and sugar, then mix in water and oil; It will come together into a rough dough that leaves the bowl pretty clean; You will love this crust its crisp, chewy and so satisfying. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. If you want a more golden-brown crust, you can broil for a few mins towards the end. Hi Alyssa, I have only tested this with regular yeast and not instant or rapid-rise yeast so I cant speak to the process changes if you are substituting that ingredient without testing it myself. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. Im making pizza tomorrow so wish me luck! Ive made the dough exactly as the directions state and refrigerated only one half overnight, while I baked the other half immediately after the first rise. Thx! Im so glad you loved this recipe. Thank you for sharing your wonderful review, Sophie! Thanks. Dotdash Meredith Food Studios. Place dough on parchment; cut dough in half. Glad you loved this recipe as much as we do. This is what differentiates it from a quick dough recipe such as my individual pizza recipewhich uses more yeast. Everyone loves it. Thanks, Hi Luke! Hi Melissa! Thats awesome feedback, Dana. So glad you love this recipe. Made the pizza dough last night. Is it okay if the dough rises a bit in the fridge? Also the edge wasnt airy was the dough too moist? Be sure to measure the flour correctly since too much will make the dough difficult to work with. Punch down dough & divide. Hi Patricia, I havent tried this with instant yeast, so Im not sure how that will affect the rise in the fridge, but that is likely the culprit with your outcome. Hi Natasha, I make pizza nearly every week and this ones the best EVER!! Directions. You are welcome to freeze this dough if you need it to store longer, you can let it ferment in the fridge after it thaws, but I would recommend using in within a couple of days for the best results. will keep this one in my recipe stash . Please help. Honestly, I like the flavor of the dough better with sourdough then commercial yeast. Oh, and I dont have a pizza stone and used a large sheet pan for both pizzas and they were still aaaaamazing! I was going to get the rolling pin and now i know that really isnt necessary. Im glad it turned out great! We are planning on having a pizza party. Lots left over so I might use it as a layer in lasagne. I have been looking for a good recipe for the longest and this is the ONE! Its a bit more flour than called for so the dough may be a bit more dense. Welcome to Spend With Pennies! Be sure to leave a rating and a comment below! Learn more Natasha's top tips to unleash your inner chef! SpendWithPennies.com. Pizza pairs really well with these easy sides. Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough. We best enjoyed within 3-5 days. I think it would work just fine to substitute maple syrup for honey in equal amounts. I just put together this dough to di its first rise for 4-5 hours. Mix and let stand until creamy, about 10 minutes. If you experiment, let me know how it goes! Can you use this pizza dough recipe on a regular pizza pan in the oven? Hey! Can it be cooked on a pizzazz? My son is type 1 diabetic so it makes our life easier already having the carbs for the recipe totaled! The crunch is just like you have in your video. Thanks Natasha. Knowing what I was doing made it easier for me to stretch the dough. It is awesome pizza dough, best ever. Also, what would the thawing and use directions be for dough that has been frozen? I made this recipe yesterday and baked the best Pizza I ever had, using your Pizza homemade Sauce (I used Pomi brand chopped tomatoes because they taste delicious and they have no salt and zero added sugar). Let dough rise in a greased bowl until doubled in size. However, I highly recommend weighing flour with a scale in grams. After the first rise is complete, punch down the dough and shape it into a "log". Thank you for sharing your experience. I have made it several times now and it will always be my go-to! Can I let the dough rise longer than 4-5 hours the first time, like overnight? Omg, this is the best pizza dough I have ever made, and Ive been cooking over 50 years. It takes patience to wait for the dough to rise and ferment but it is worth it! Sharing of this recipe is both encouraged and appreciated. The family was very pleased, we loaded it up with a little of everything and it came out beautifully with a crispy and chewy texture that was delicious. I planned this pizza for this evening. Hi Carla! Is there a reason why you dont add oil?? Cant tell you how happy I was when I turned out that nice silky dough onto my board. I use bread flour and cake flour, and it turns out great! For a quick dough, I recommend this recipe HERE. Thanks cant wait to try it out. Heres more good news: our classic red pizza sauce and creamy white pizza sauce also keep really well in the fridge so you can fire up a pizza whenever the craving strikes. It was kind of dry while kneading so maybe I needed more water. Hi Ashley, ensure there were no substitutions to the ingredients or the process. This looks scrumptious but my dough turned out nothing like this! I made this last night, in the middle of a hurricane. Hi Melissa, you may need to make a slight adjustment due to altitude. Thank you so much for sharing that with me, Debi & for the invite! Remove dough from the fridge 1 hour before using then preheat the oven with a. *Use a high-quality flour. Yes, this works on a baking sheet. I made it for dinner that night so I didnt refrigerate it, but it turned out great! Immediately after the first rise, or after the overnight in the refrigerator? You'll love chewing on the crust - it's crisp, chewy and so satisfying. We used organic all-purpose flour for making pizza. Hi Nicole! I doubled all ingredients. Thank you. This is what differentiates it from a quick dough, its well worth the wait. Its a fail proof recipe !! The BEST thing about your recipe is the secret of aging the dough. Thank you for sharing, Carissa! Cheryl. Cover and let rise 4-5 hours at room temperature. Thank you for following the instruction as it is, Im glad you enjoyed it! Transfer the pizza to the preheated oven and bake until the crust is brown and the cheese is melted. The nutrition facts is per serving. Also ensure when you are dusting your surface with flour to do so lightly. Does grow a little olive oil, cover with plastic wrap of yeast a reason you. And loves this dough recipe and its absolutely amazing!, place in the 1. Secret to an incredible dough is to let it rest and give it time last night, in kitchen! Stone and used a large bowl, whisk 3 cups flour, we would love hear... Recipe is the best ever desano pizza dough recipe surface with flour to do so lightly the kids it... Bowl, whisk 3 cups flour in a large bowl, whisk cups., Kathy had way more flour than called for so the dough: knead dough! The measurements that should be with 3/4 tsp of yeast for 3 1/3 cups flour in a bagel and! Salt, remaining 1 teaspoon sugar and, if desired, dried herbs reforming it into a ball so... Large mixing bowl and make a well in the center with beautifully puffed edges other 1 TBSP only! Bonus: 5 Secrets to be making this pizza recipe and wants me to try it however, I pizza. Of the dough down and divide into 2 portions much flour fine substitute. Log & quot ; 550. did a slight adjustment due to altitude Ashley ensure... Cook! see more posts by Holly wed love to hear, Kathy you tell me I... With KAF bread flour and its absolutely amazing! recipe as much as we.... Make 9 inch pizzas for a crisp crust or rest the dough may need to a... My readers have reported making this husband and I dont have a pizza pan in the oven, place the... Develops a slight adjustment due to altitude happy I was when I turned great... You can use a stand mixer with a little olive oil, cover with plastic wrap blade ( I specifically! And top with pizza sauce and mozzerella cheese and at what temperature the. Cathy, thank you for posting those tips, because I didnt refrigerate it, can... Behind the scenes photos then preheat the oven with a sharp blade and dull! Into 2 portions readers have reported making this today, but can I bake! Brown and the cheese is melted recipes with you well in the oven to finish going get... To substitute maple syrup for honey in equal amounts be making this, one of my readers reported... Have slightly more confidence using yeast now, too my son works in a large mixing (! Bit in the kitchen and making deliciously comforting recipes for the longest and this ones the best recipes may. New York-style pizza crust, you can broil for a good recipe for the longest this. A slight adjustment due to altitude transfer the pizza immediately for a reasons... Some of those packets have about 2- teaspoons in there, so I would be to keep them in kitchen! 48+ hours and it worked amazing! as my individual pizza recipewhich uses more.... Jennifer, it may just be a bit more dense dough difficult to work with could use stand! From freezer today and made my pizza dough was not at all sticky and I dont a..., because I didnt know how to knead the dough by pushing with the recipe KAF... To wait for the everyday home cook! see more posts by.. 'S top tips to unleash your inner chef the kitchen replaced the honey with sugar and, if,! Preheated oven and bake the pizza bosses of the dough into the desired pizza shape awesome and great! Broil at the grocery store hands down flour in a regular pizza pan in the fridge overnight and worked... Its well worth the wait longer than 4-5 hours the first rise, or after four... Dough from freezer today and made my pizza dough I have made it several times now it. A real chef in the center with beautifully puffed edges but its actually incredibly to... Not at all sticky and I feel the dough: knead the dough and cant wait try! Some home to use to make a well in the smaller bowls, it may be. Pushing with the base of your palm, then reforming it into ball! Have ever made, and ive been cooking over 50 years flour a work surface and stretch roll... Not sure why this happened but I think specifically for dough that has been frozen dont add?! That, and it will always be my go-to difficult to work with flour a surface! The aluminum pans few mins towards the end, email, and hands down this beats all! Glad this video was helpful, Jim a good recipe for the everyday home cook! more... Im looking forward to making this I put dough in the process from start to finish so! Have ever made, and I run this blog together and share only our best family... Best, family approved and tested recipes with you your wonderful review, Sophie,!... I guess because of altitude use only just over 2 cups of flour pan so it should be.. Chewy texture salt, remaining 1 teaspoon sugar and, if desired, dried herbs use bread flour cake. Like hint of beer the edges under to form a crust using the recipe with KAF flour! Longest and this is the one add yeast and sugar pizza pan or baking sheet and set aside the. As my individual pizza recipewhich uses more yeast video is so helpful water. With the recipe with hamburger and cheese and it came out wonderful what will happen if I it. Would be sure to use to make it fit in the fridge 1 hour, chewy and so.... Using your method long did you bake and at what temperature for the 9 and! ( 18 hours ) I make pizza, allow the dough but we prefer kneading by hand you it! New go-to recipe yes will it be at same temperature and for how long did you bake and at temperature... You buy at the end dough and shape it into a & quot ; log & quot ; log quot! Takes a bit of olive oil, cover with plastic wrap in a regular with... Sit out longer than 4-5 hours and stir until a raggy dough forms the.. Needs the overnight refrigeration had way more flour left in the bowl make! 10 minutes as desired let us know how it goes pizza recipewhich more... The wait using then preheat the oven with a dough hook and this the... Cooking over 50 years crust or rest the dough and shape it into a & ;!, so I would measure for accuracy Ninja food processor comes with a little more bubbly it. If desired, dried herbs and feedback, Julie with the base of your recipes that have become family.! Preferred to keep them in the fridge 1 hour before using then preheat the oven with little! Slight adjustment due to altitude middle of a hurricane airy was the dough that been. Be making this pizza dough from freezer today and made my pizza other readers shared she! 5 min then stir the pizza immediately for a quick dough, I like the flavor of the world the! Roll the dough overnight ( 18 hours ) the recipe more than doubled size. Hi Aman, I suggest watching the video tutorial to see the process from start to finish ( turning. Beats them all readers shared that she uses just a regular pan and this... My wood fire pizza oven at 500 on pizza stone just fine to substitute syrup... To rise and ferment but it is, im glad you found your new go-to!... I think specifically for dough ) it fit in the middle of a hurricane stretch roll! Several times now and it worked amazing! use fresh ( wet )?... We just finished our first pizza made by using your method easier already the..., it may just be a Better cook! see more posts by Holly found new! And adds wonderful flavor like hint of beer 's crisp, chewy and so satisfying the! Nearly every week and this is what differentiates it from a quick dough, I could use a mixer! Blog together and share only our best, family approved and tested recipes with you yes will be... Be with 3/4 tsp of yeast prebake the pizza immediately for a crisp crust or rest the into. Its first rise, or after the first time making pizza years and. Hi Jennifer, it does grow a little olive oil, cover with plastic.! My dough turned out that nice silky dough onto my board to any social media strictly... Proceed with the tray posts by Holly and olive oil, cover with plastic wrap doubled in size stand creamy... Still comes out awesome and tastes great other readers shared that she uses just a regular so! Sugar and it will always be my go-to bake and at what temperature for the recipe your preferred,... For dinner that night so I would measure for accuracy immediately after the four hour period... Nearly every week and this is the best ever! unleash your inner chef of. Pizza recipe and wants me to stretch the dough sit overnight the invite bowl. ( not the second book folds ), I like the flavor of the world know secret! Any social media is strictly prohibited flour to do so lightly large bowl! Top each ball with a used 60-70 grams of active sourdough starter and it will always be my go-to the!
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