This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later. We have an Ooni gas pizza oven- it is awesome. How would you adjust this recipe using sourdough discard rather than dry yeast? The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. The dough was not sticky at all as shown and stated. Thank you for sharing, Cheryl! Hi Sara, Im not sure. Ive made my own pizza dough for almost 40 years. Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? Angela. DO NOT pop any bubbles present. Transfer to an oiled bowl, cover and refrigerate overnight or up to 7 days. Thank you for the feedback. I used a whole packet of yeast and let it rise for 1 hour. Do you they no that could be the issue? But Im not into hand kneading. I hope you love it, Patricia! Also I am from Alberta and I guess because of altitude use only just over 2 cups of flour. Proofing went perfect. Mix and let stand until creamy, about 10 minutes. Can I use small pizza pans by splitting the dough and on a regular pizza pan. Also I made the dough in bread machine and let it do the work. Let it sit to activate (or bloom) for about 5 minutes. * Percent Daily Values are based on a 2000 calorie diet. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Hi David, we used organic all-purpose flour for making pizza. After many fails at making pizza dough, I have finally figured out how to make a good crust by following your excellent video. We dont have a pizza steel anymore.would this dough work in a jelly roll pan? Thanks for recipe 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. Yum! Yay, love it! Thank you very much Farrah. Yes, its in step 3 on the recipe card for how to make pizza crust. . I use parchment paper right in the oven with out any problem. Turned it out on a baking sheet and made 1 large rectangle Mexican pizza. 3) If u baste the dough with oil & flash cook it 4 a bit to start forming the crust without toppings it will prevent the sauce and toppings turning the dough platter soggy in the middle Place 10-12 diameter crust onto a floured pizza peel. Step 2. Let it sit for about 10 minutes. 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. Im so glad that it turned out for you. My oldest loves following your recipes. We used organic all-purpose flour for making pizza. Ill have to try that. I made this dough last week and ir had no problem doubling in size but maybe today I didnt use as much yeast. Do you have to let the dough sit overnight? Directions. Top pizza with toppings as desired and bake 11-14 minutes. Unfortunately, shredded whole milk mozzarella is hard to find. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Thats so great! If you use too much yeast, you will never achieve that thin crisp crust in the center. Perfect time to try this recipe and Im glad you enjoyed it! I cant wait to try this as a regular pizza with tomato sauce and mozzerella cheese. 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. Here are the measurements that should be with 3/4 tsp of yeast. Thank you for your wonderful recipes, and your great personality!. I have made this a few times now. In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir. For the amount of flour in this recipe, I would use no less than 2 cups of water. No special tools or ingredients are needed. took it out for several hours to become room temp and kneaded it again but only briefly. So easy and so delicious. Allergic to honey. When rolling it over my knuckles the dough dropped seeming too heavy and causing holes in the dough and making it difficult to get a circle. Hey, trying out the recipe soon and was wondering for the nutrients facts what is considered 1 serving? Im glad you love the recipe. With floured hands, knead dough until smooth, about 2 minutes, adding more flour, 1 tbsp at a time, if dough is sticky; let dough sit for 5 minutes. Im happy you loved it! Thanks, and I loved the video and Im looking forward to making this. Its a fantastic recipe. Thank you so much for sharing that with me! My current one is a Pyrex 8.5 W and 4 H. Too big? #3 Kid friendly feeds two kids. I like the honey instead of sugar. Can I broil instead of baking. I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. Natasha! Brush a little extra on the dough before baking for an extra crisp crust. I LOVE this recipe for thin crust pizza . The BEST thing about your recipe is the secret of aging the dough. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Or can you let it rise for an hour or so then use it that same day? If so, same measurements? Natasha, I love your recipes!! It sounds like you definitely found a new favorite! I always suggest making a recipe as written. Hi Natasha, would it matter if I use instant yeast instead of active yeast? 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. Just wondering if up to one week in the fridge is accurate? Immediately after the first rise, or after the overnight in the refrigerator? Im glad you love my recipes. The crust was AMAZING. Thank you so much for sharing that with me. 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. Give the pizza another jolt tomake sure it slides on the pizza peel (you dont want it to stick while transferring it into the oven). Can you substitute 00 flour instead of all purpose flour when making this recipe, if so do you use the same amount. I am so grateful to you for posting those tips, because I didnt know how to knead the dough that way. If you experiment, let me know how you liked the recipe. Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. Once you have your pizza-making skills down, you will want to throw a pizza party. Im so happy you loved it! This sounded so good we are trying this tonight. Cover the bowl and set aside for 30 -60 minutes. After the first rise is complete, punch down the dough and shape it into a "log". I made it in the morning. Did you make any substitutions or use different flour? Love this recipe. To make the perfect Neapolitan pizza dough, it's important to use high-quality ingredients, measure carefully, knead thoroughly, let the dough rise, and keep the toppings simple. PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. Hi Farrah, If you click on the serving size, you can adjust the size of the recipe up or down and it will adjust the list of ingredients. This is authentic wood fired Italian pizzeria style! I bought 9 inch aluminum reusable pizza pans on Amazon for $3. Place the dough in a lightly greased bowl and cover, let rise in a warm area for 30-40 or until doubled. Wow! It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. After three days in fridge dough develops a slight sour smell and adds wonderful flavor like hint of beer. I made this last night, in the middle of a hurricane. Yes- it could be a challenge! Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Do you have any idea on why that might be? Once its smooth I follow all the instructions listed. Let us know how it goes if you test that out. Whisk until thoroughly combined. What will happen if I bake it after the four hour rise period without the overnight refrigeration? I know this video is a few years old but I just found it! Youre very welcome! Thank you, Natasha. Can you tell me anything about using this function for this recipe? Hi Ashley, ensure there were no substitutions to the ingredients or the process. I followed it to the T and my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it! Will give it 100 stars if I could. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. This makes 2 pizzas about 10-12 each. If youd prefer, whole wheat flour can be added in place of some of the all-purpose. Let stand until bubbles form on surface. Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size. This should make everything much less to chance! Required fields are marked *. so good! (2) do you recommend keeping the small balls of dough in their own bowls to ferment, or will they be okay if I use a big container to store them all in one? It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. Also, you mentioned that you measured it perfectly. It was also a little dense. Thanks!! Learn more Natasha's top tips to unleash your inner chef! Did I not knead enough? Youre welcome! Ensure your oven (and your pizza stone or pan if possible) are. Will this still turn out ok? Roll out into a 30cm/12" round. Put 1 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). 1- what adjustments to make to the measurements for 2-15 pizza Part 1: How to make pizza dough It. Allow the dough to rest about 10-15 minutes. Crust puffed up and used your pizza sauce recipe 5 stars. Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. So delicious . Hi Rachelle, I hope it still works out for you. Thank you for sharing my recipe. Thank you ! 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? Spread on desired pizza sauce and toppings. Do I double all of the ingredients or would that be too much flour ? I loved the fact that I can make it the day before, come home from work and the dough is done! 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). Can you say DROOL?!? After 5 to 10 minutes, the mixture should be frothy. I get about 13-13.5 inch? Im so happy you gave this a try, Patty! This time, I did a double batch to make pizza twice in the same week. This is perfection. Im so glad you enjoyed it! Thank you. ($13), simply dressed with melted buffalo mozzarella, crushed tomatoes, basil and a bit of garlic . Thank you so much. Check out this homemade individual pizzas recipe instead. This is my go-to recipe now for pizza crust. Im excited to try this! Im so glad this isyour go-to! Its become impossible to justify the cost of a store bought crust. Im making this for me and my husband for Super Bowl. Thx! Hi Sheri! Thank you. It is so great to hear that. Stir until smooth. Great job, Im so glad that it was successful! Im happy you loved this recipe, Wendy! First time making pizza dough by scratch! Btw. Do you have a tip on how to transfer the pizza to the hot pizza stone if you do not have a pizza peel? Did I screw up? Best pizza dough/crust Ive ever made! BEST pizza crust Ive ever made (and Im 65, and this is not my first pizza rodeo! 1.5 tsp honey Im going to be making this today, but can I use fresh (wet) yeast? Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Is. please advise! We are so happy you're here. But should the dough rise that much after being in the fridge for 18 hours? It was a little sticky and all stuck together but hands definitely didnt stick to the dough. 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. I just got through using this dough recipe with hamburger and cheese and it came out wonderful! Works perfect for a crispy crust. Use either flour or olive oil to keep your dough from sticking to the surface. I doubled all ingredients. I am not sure if that would have been the reason. Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? Hi Natasha You might also want to check the comments section if someone else alredy tried it. Thank you for sharing your wonderful review, Sophie! thanks! Your dough is done. Spread the dough with your desired toppings. It makes a huge difference. Shouldnt the ratio be the same? Any adjustments for high altitude? Thanks for making me look like a real chef in the kitchen! Isnt it so great that we can make something so tasty & cheaper right out of our homes?! Hi Farrah, you can click Jump to recipe then click Servings. I doubled all ingredients. Combine the flour, yeast, and salt in the bowl of a stand mixer. Check out this homemade individual pizzas recipe instead. Please read our disclosure policy. I used your garlic white sauce which was so easy, quick, and delicious and topped it with freshly sliced mushrooms and rotisserie chicken chunks. I hope that helps! Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. I hope that helps! Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550F. I honestly could not tell a difference and nobody else in my family could either. Im glad its helpful! I also never proof yeast as I use Saf and dont have to. I use bread flour and cake flour, and it turns out great! Thats wonderful, Barbara! Thank you for sharing your delicious recipes with us! Thanks Natasha. If you attempt it with your preferred flour, we would love to hear how it turns out! 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. The dough was a dream to work with and out of this world flavor! Dough can be frozen at this point. Thank you for this recipe! Remove dough from the fridge 1 hour before using then preheat the oven with a. Or use your other pizza dough recipe that you have for single serving pizza and use all those of it to make 1 pizza? I appreciate the detail and skill in your recipes, Natasha. Theyre a little expensive. Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! After cooking, some parts looked cracked and dry. Any help would be greatly appreciated. I will try this next time. Pat the center of the dough gently with fingertips. I used 3 1/3 cups of all purpose flour and the exact measurements of wet ingredients. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. WOW! This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Thanks for not only a great recipe but some great family memories. Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Your crust looks delicious! Im so glad you found a favorite on my blog! Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). Add the water and olive oil and stir until a raggy dough forms. Hi Kelly! Thank you for the review and for sharing that with us. Thank you for the feedback. Hi Aman, I suggest watching the video tutorial to see the process from start to finish. Hi Luke, it is usually because of the cheese. Here is a quick overview of the process for easy reference: Folding the dough balls 8 times with that book fold, and turning the dough between each fold, makes the gluten threads stronger and traps carbon dioxide created by the yeast to help form those beautiful bubbles in the dough. Hi Natasha, Im so glad that you found your new go-to recipe! Im glad you love my recipe. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week. Hello Iona, thank you for the awesome feedback. I would look through the steps and instructions again and make sure nothing was missed. Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. Hi Natasha! I have tried pitta bread and was perfect Ensure dough is room temperature before stretching or rolling. Make this and you will never want a store-bought crust again. Too much flour makes this dough difficult to work with. Ive used 60-70 grams of active sourdough starter and it worked amazing !! However I dont own a pizza stone. or worst cass scenario? Poke the dough with a fork and lightly brush with olive oil. Add the yeast and stir until dissolved. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. 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