Dough can be frozen at this point. I appreciate the detail and skill in your recipes, Natasha. Thanks for the nice idea and suggestion! Is there a reason why you dont add oil?? Cooks in less than 5 minutes. Yes I made no substitutes and I used the correct amount of yeast. The dough is rising as we speakwill let you know. Hi Melissa, you may need to make a slight adjustment due to altitude. Thank you so much for sharing such delicious recipes with us! Wow! Once you have your pizza-making skills down, you will want to throw a pizza party. Success finally! Here you will find deliciously simple recipes for the every day home cook. 0.75 Tbsp fine sea salt I used to use this exact recipe for Years but have discovered a sour-dough one and tried this method and hotter temp with the sourdough . Place it into the loaf pan and allow to rise 20-30 more minutes, or until it starts to peek over the edge of the pan. In your video, it shows the dough you put in the fridge to be the same size as the one you took out. Thats so great! Thanks very much. Thanks, and I loved the video and Im looking forward to making this. Hi Carol, did you possibly use a different kind of flour? You can watch the tutorial on how I measure my flour HERE. How would you adjust this recipe using sourdough discard rather than dry yeast? Keep up the great work team Natasha! You might also want to check the comments section if someone else alredy tried it. If you have a pizza stone, preheat the stone while you preheat the oven. Thanks again for sharing, you can teach an old dog new tricks. The best recipe Ive tried in many years! Thank you ! I always use the 00. if it works out that will be great! Could you please tell me if your dough receipe is good for pan pizza? Make sure to adjust the whole recipe properly. Hands down the best pizza dough recipe around. beforehand and then later before dinner at the sauce and toppings. Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. Thank you for your response! Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture. Welcome to Spend With Pennies! Fold each piece of dough 8 times (rotating book fold) and form a ball. It turned out fantastic. Ive tried many pizza dough recipes and this is my favorite by far! Thanks!! Could this crust be made Gluten Free and how would I change it? Ive made my own pizza dough for almost 40 years. When it came out, we topped it with diced tomatoes, I used instant yeast and no difference. Hi Barbara, I have always refrigerated but here is what one of my other readers said, This is the best pizza dough that I have ever donewe use it regularly and quite often on the same day, and it still works perfectly. I hope that helps. Hi Tori, the dough is sticky but it shouldnt be that difficult to work with. Your email address will not be published. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. The dough was a dream to work with and out of this world flavor! Pizza from Nashville? I let it raise 4 hours then in the fridge for 18 hours. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Would the temperature be as high as the stone? Do not use too much yeast! The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. Usually I use it within 24-48hours or Ill freeze the dough and use it later. Hi Crystal, I have made a double batch before without issues. Yum, This is the best pizza dough that I have ever donewe use it regularly and quite often on the same day, and it still works perfectly. This is a make-ahead pizza dough recipe that just gets better with time and it keeps really well refrigerated for at least a week. This is it. yes, ensure to use the recipe as written for the best result. Hi Jess! DeSano Pizza Bakery 8000 Burnet Road, Austin, Texas 78757 (512) 323-2426 Visit Website Foursquare Pinthouse Pizza 4236 South Lamar Boulevard, , TX 78704 (512) 502-5808 Visit Website. Did I screw up? Crust bubbled nicely and tastes fancy. Mix the dough: Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Is it necessary to use a pizza stone? Can you tell me how I can make cheesey bread with this recipe? Add the yeast mixture and stir until a soft dough forms. You are awesome and so are your recipes. Please view my photo use policy here. Hi Jennifer, it does grow a little but not double. Sharing of this recipe is both encouraged and appreciated. 1.5 tsp honey Thank you so much for sharing that with me! Yes, it can be. Place the dough down on a lightly floured pizza peel. Can I bake at 450 and just increase the baking time? Also, be sure you are measuring your ingredients correctly, by viewing our tutorial, how to measure ingredients, Good morning, Would rapid rise yeast work for this recipe? Place the dough in a lightly oiled bowl, cover with plastic wrap and a large clean kitchen towel, leave in a warm draft- free place until doubled in bulk. We just finished our first pizza made by using your method. , This is the perfect pizza crust! Many Thanks!!! Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. Use just enough to keep the dough springy and pliable. I recommend reading through the recipe and watching the video again to ensure there wasnt a missed step. Im so happy youre enjoying my recipes! Should I throw away and start over? Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. Many thanks. Then, when ready to make your pizza, remove the dough an hour or two before making your pizza and allow it to rise again and come to room temperature. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Roll out into a 30cm/12" round. Be sure to leave a rating and a comment below! Hello Slide pizza onto the preheated pizza stone and bake at 550F for 8-10 minutes or until crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust. Wow excellent recipe. If you make this, please leave a review and rating letting us know how you liked this recipe! Thank you for sharing, Carissa! If you attempt it with your preferred flour, we would love to hear how it turns out! Advertisement. The finished texture was perfect. For a quick dough, I recommend this recipe HERE. I made a mistake and used 3 1/2 Cups flour instead of 3 1/3 cups flour. Most parchment paper cannot handle the heat. Stir the water, olive oil, sugar, and salt into the flour mixture. i would like to use the dough for dinner tonight, so about 8 hours from now, and NOT putting in the fridge over night, is that ok? I cannot use white lfower. I think it can be done but youd have to experiment with it. Thats so great! Easy to make just takes a little planning. Just wanted to say how much I love your recipes. Allow to rise for two more hours. Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough. Very good pizza dough and Ive tried so many over the years! Is it still safe to eat? I just put together this dough to di its first rise for 4-5 hours. This recipe was requested by my friends and I promptly sent them the link. What is the best substitute for all purpose flour? It goes super in our pizza oven and we love doing lamb, olive and feta pizzas and also Tandoori chicken, topped with yoghurt sauce after its cooked. Thanks. Hi Cheryl, I have not tested this with gluten-free flour. Mine was really sticky and hard to roll out when it was time to bake it, is it supposed to be like that or did I mess something up? Preheat oven to 450 degrees F. Line a pizza pan or rimless baking sheet with parchment paper. Im so glad you found this recipe. Thank you SO MUCH for this easy recipe! I like the honey instead of sugar. Once a . Making pizza with out a peel was challenging but it still came out so delicious! Remove dough from the fridge 1 hour before using then preheat the oven with a. Easy to follow, tried, tested and loved! Be sure to measure the flour correctly since too much will make the dough difficult to work with. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Thx! I havent tested that but I think that will work. The one thing I had to adjust was the water. I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Im happy you loved this recipe, Wendy! Do you think you could make bread sticks out of this recipe It will shrink slightly so make it a little bigger than you think. Seal the bag, and freeze the dough for up to a month. If you experiment, let me know how you liked the recipe. Im so glad this isyour go-to! Thank you for sharing them. Hi Alyssa, without being there, its hard to gauge what the dough is like. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour. SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Place the dough on the counter and knead until smooth & elastic, about 5 minutes (or mix in a stand mixer). You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. SANDWICH BREAD: Grease a standard-sized loaf pan (9x5). Next time Ill experiment with adding garlic powder to the dough, or brushing some on the finished crust. Waited an extra night. Your pizza recipe is out of this world. Keep doing what your doing. I followed it to the T and my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it! It is so great to hear that. The dough more than doubled in the first phase. #3 Kid friendly feeds two kids. Thanks for stopping by! If using a stand mixer, change to the dough hook. Hi Cindy, I have made a double batch before without issues. Baking is important for the crust, just broiling will not be enough and will burn it before it bakes through. Top pizza with toppings as desired and bake 11-14 minutes. Did I not knead enough? I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. :( Thanks for the tips, Robert! Thank you for sharing! Pizza night sounds fabulous! I covered the dough in a bowl twice the size as the ball. See our tutorial for How to Freeze Pizza Dough. Your recipe has taken my pizzas to a new level. Im so happy you enjoyed that. I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. Youre very welcome! Can you say DROOL?!? In a large bowl, whisk the flour and salt together. Its become impossible to justify the cost of a store bought crust. The dough was the perfect combo of crispy/chewy! Angela. I get about 13-13.5 inch? What can you use instead if you dont have a pizza stone? Read more comments/reviewsAdd comment/review. Thank you for bringing my search to an end!! Immediately after the first rise, or after the overnight in the refrigerator? Im so happy you gave this a try, Patty! I love to try new things, and tried the pizza dough recipe. Hi Vicki! Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550F. Transfer dough onto a floured surface and divide in half. I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. This post may contain affiliate links. . Thank you so much! Im glad you love my recipes. I love your video it helped me immensely. If you have not already, Click HERE for how to measure ingredients tutorial. I also never proof yeast as I use Saf and dont have to. Thanks a lot for your good comments and feedback, Julie. 4) If u pull out the 2nd oven rack before preheat u can use it to let the cooked pizza to rest and cool without stem given off reducing the crispness of its bottom. Can the recipe be doubled? Hi Natasha, This makes 2 pizzas about 10-12 each. Thank you for sharing, Cheryl! 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. Hi Ellie, click on metric underneath the ingredient list and it will convert to grams for you. Ensure dough is room temperature before stretching or rolling. Thank you Natasha! Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). Poke the dough with a fork and lightly brush with olive oil. 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. Content and photographs are copyright protected. Thank you for the great recipe and instructions. Machine version worked fine for me. Husband said, better keep this recipe, this is really good. Im so glad that it turned out for you. Thank you so much for sharing that with me, Lauren! You can substitute bread flour for all-purpose flour in equal parts. Should this have happened? Hi Marie, make sure youre not pressing all of the air out of the dough as you roll it out. They are becoming quite the size and they seem to be expanding each day. Can I still use it? Hi Luke, it is usually because of the cheese. It was my first time making pizza dough and this will be my forever go to recipe. Thank you. If you make this recipe, Id love to see pics of your creations on Instagram, Facebook and Twitter! It is awesome pizza dough, best ever. ). I put it to the side to allow it to rise. Thank you so much for that suggestion, Katie! . Thank you Natasha, Hi Dorene! I do not have a pizza stone, can I just bake it in my regular rectangle pan? Be sure to measure the flour correctly since too much will make the dough difficult to work with. However, I highly recommend weighing flour with a scale in grams. After rising it will be ready for the folding mid afternoon. Step 2. Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. Thats just awesome! It sounds like you have a new favorite, Tanya! I had extra flour but a little bit of water fixed the issue and the dough looked just like yours in the picture after. Preheat oven to 450F. Mix on low speed with the paddle until the flour is incorporated. Cant tell you how happy I was when I turned out that nice silky dough onto my board. Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? Well see what happens! Thank you for sharing your feedback. My son works in a bagel shop and was going to bring some home to use to make the dough thoughts? Thank you for the review, Leslie! Hi Sara, Im not sure. Thank-you Yes- it could be a challenge! 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