Knead the dough by hand for 5-7 minutes until it is smooth and elastic. Thank you for the feedback. Making pizza with out a peel was challenging but it still came out so delicious! I always suggest making a recipe as written. If you have a pizza stone, preheat the stone while you preheat the oven. Thanks a lot for your good comments and feedback, Julie. Once you have your pizza-making skills down, you will want to throw a pizza party. Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. Omg, this is the best pizza dough I have ever made, and Ive been cooking over 50 years. Yes thats alright. I think thats how I got the adjustment to the measurements. I dont have a stone. Thank you. So delicious . Thank you for sharing. You may try using the individual pizza crust recipe instead if you want a quicker dough. Waited an extra night. Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals! Using a wooden spoon or spatula, slowly pour the beer into the flour mixture while stirring. Hi Jordan, if you have a big enough pan and oven for that, it should work! Let me know if you test that out. This should make everything much less to chance! Seriously the BEST homemade pizza dough ever! Thank you for your thoughtful review, Gladys! I usually use parchment under but I loved doing right on the peel. Transfer to an oiled bowl, cover and refrigerate overnight or up to 7 days. Hi Marie, thats right, none. 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). If using flour, don't use too much or it will make the dough tough. I have a blog post on the freezing and thawing process. Just made your pizza dough and I am very pleased with the taste. Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. Thank you for the review and for sharing that with us. You can set your oven temperature on the highest setting and just watch the dough, it may take longer to bake but it will bake eventually. Hi Natasha, Youre very welcome! Sprinkle with yeast and set aside 5 min then stir. Simple pantry ingredients come together to create a dough that is crisp and fluffy with a slight chew, perfect for loading with your fave toppings! Sprinkle yeast over water and let dissolve, about 2 minutes. Will it just be a denser pizza? Thank you for sharing my recipe. I love all your recipes .Your vanilla cake recipe is my go to vanilla cake recipe .Im planning to make this for tomorrow brunch. It was so delicious!! Mix and let stand until creamy, about 10 minutes. Its a keeper in our recipe box now! Hi Pat, without being there, its hard to gauge what the dough is like. Forms like a dream and holds lots of toppings-easiest and best pizza dough recipe I have ever used-will make again and again-thanks so much Natasha. Thanks Judy. So glad to hear that, Tiffany! left in fridge for 48+ hours and it was so so good. Keep up the great work team Natasha! Yes, that would be just fine. I know this video is a few years old but I just found it! I used instant yeast and no difference. Used instant yeast as I didnt have active dry yeast. Can you say DROOL?!? Thank you, Natasha. This recipe is a favorite, we absolutely LOVE this dough and its easy to make! Jai essay plusieurs recettes et celle-ci est la meilleure, merci . Hi Kristy! Just not sure what I did wrong. Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, its the process that makes all the difference. We tried several recipes and ALWAYS come back to this one! I love to try new things, and tried the pizza dough recipe. Maybe that why it wasnt sticky as shown in the video. Thanks for stopping by! 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. Thanks! It was fantastic. Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? This recipe was requested by my friends and I promptly sent them the link. My guess would be to keep the process the same. Order Catering LOCATIONS AUSTIN, TX 8000 Burnet Rd Austin, TX 78757 512-323-2426 View Menu View Directions Sun - Thurs: 11am - 10pm Fri - Sat: 11am - 11pm AUSTIN, TX If its a cooler environment and the dough isnt proofing as quickly then its probably ok overnight, but if you let it proof at room temperature overnight it may exhaust the yeast and the results wont be as good. Im happy you loved this recipe, Wendy! I wish you had listed the flour by weight. Thanks for sharing. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Hi Marie, make sure youre not pressing all of the air out of the dough as you roll it out. Has a neat taste. I have made many of your recipes that have become family favourites. Darker pans will brown faster. Price is same as part skim. We live at 7,000 feet. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE which uses more yeast. 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. Thanks for your response! Sounds perfect, good to know that this is now your go-to recipe! We love your pizza crust. However, I have not tested that personally to advise of the timing, etcPlease share with us how it goes if you do an experiment. Thanks for another great one Natasha! Thank you for bringing my search to an end!! Your email address will not be published. I have not tested this with gluten-free flour. Bake the pizza for approximately 6 minutes on the steel or 7 minutes on the stone (give or take), until bubbly and charred around the edges. Place the dough in a lightly greased bowl and cover, let rise in a warm area for 30-40 or until doubled. 1.88 cups warm water, 105-110F Step 2 In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive. 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. Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. Hi Michelle! I just put together this dough to di its first rise for 4-5 hours. Pizza Recipe | Tikka Pizza | Thin Crust #shorts #ytshorts #trending #viral #youtubeshorts #pizzaVisit Website:https://www.kkcooksandbakes.com/ Everyone loves it. Hi Esther! I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. I made a mistake and used 3 1/2 Cups flour instead of 3 1/3 cups flour. Click HERE for how to measure ingredients tutorial. Should I cut back on the flour next time? Hey, trying out the recipe soon and was wondering for the nutrients facts what is considered 1 serving? Love your recipes I hope this helps! Hi Rachelle, I hope it still works out for you. Remove dough from the fridge 1 hour before using then preheat the oven with a. Fold each piece of dough 8 times (rotating book fold) and form a ball. Thank you for sharing! It was so hard to spread it with knuckles, it was shrinking again and again! Thank you so much for sharing that with me. The pizza dough is a basic recipe typical of Italian cuisine. Does it need more kneading? Its hard to say without being there. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. My grandchildren love it without toppings. Hi Farrah, it should rise quickly like that. Thank you, turned out awesome and I now make my own pizza sauce. Hi Rachelle, its hard to say what went wrong without being there, but if you didnt use as much yeast, that is likely the culprit. Yeast (like baking powder and soda) is one of those ingredients thats not obvious to me in terms of determining how much is too little or too much. Very clear instructions! Thats wonderful! Thank you for following the instruction as it is, Im glad you enjoyed it! I would give this more than 5 stars if I could. Remove the pizza from the oven, and top it with fresh basil leaves, if desired. 2- what size containers to store the individual dough balls in. Several of my readers have reported making this successfully in a regular pan. I thought I read somewhere that you could put this in the fridge up to seven days but I cant find where I read it is that correct? Preheat the oven to 200C/400F. Just made another batch for later in the week. Can I still use it? Also, I am not sure if you read the instructions ahead of time but this recipe requires an overnight (18 hours) cold fermentation in the refrigerator prior to using the dough. Super easy. Heat over medium-high, stirring frequently, until the . Wow! I hope you love it! Thank you! Do you mean that you put the pizza on the parchment on the stone at 550? I often put that in my rolls but didnt think to do it in pizza crust. Hi! We are so happy you're here. Spread on desired pizza sauce and toppings. Best video on the internet in how to make the dough & form the dough platter. My oven only goes to 500F. Thank you for your response! I honestly could not tell a difference and nobody else in my family could either. I want to make individual pizzas using your pizza dough recipe. 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. Ensure dough is room temperature before stretching or rolling. 2) If u wet your hands before kneading the dough doesn`t stick to hands ). We dont have a pizza steel anymore.would this dough work in a jelly roll pan? Thank you for sharing, Cheryl! Thank you for sharing that with us, Nannette! Thank you for sharing. Some of those packets have About 2- teaspoons in there, so I would measure for accuracy. That sounds fun and yes, that will definitely work! Also make sure you are using the correct type of yeast. Wonderful to hear, Kathy! so good! We used organic all-purpose flour for making pizza. The taste was delish and I will make again. Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? Yes, this works on a baking sheet. I planned this pizza for this evening. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. Hi Diana! That sounds amazing, Maria! What can you substitute for the honey if you dont have any. Still tastes amazing. I cant wait to try this as a regular pizza with tomato sauce and mozzerella cheese. Please update us on how it goes! Im so glad you enjoeyd the pita bread! I put it to the side to allow it to rise. Im so glad this video was helpful, Jim! Would this affect the amount of time needed to rise or any other step? Cover and let rise 4-5 hours at room temperature. Thank you for sharing your experience. But Im not into hand kneading. Thank you so much for sharing that with me, Debi & for the invite! This post may contain affiliate links. Works perfect for a crispy crust. Perfect time to try this recipe and Im glad you enjoyed it! In your video, it shows the dough you put in the fridge to be the same size as the one you took out. So glad you enjoyed this recipe. I am happy you enjoyed this recipe. I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. Mix in the salt and olive oil. Thank you very much Farrah. While this dough takes time, the flavor and texture are. If you experiment, let me know how it goes! I have a jumbo amount of instant yeast on hand, and its worked perfectly fine. Turned it out on a baking sheet and made 1 large rectangle Mexican pizza. Yes, its in step 3 on the recipe card for how to make pizza crust. . Also, do not tap the flour down in the measuring cup. No special tools or ingredients are needed. 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. Youre welcome, Bonnie. What are your thoughts? Love your recipes keep them coming. Thank you for sharing your wonderful review, Sophie! Learn more Natasha's top tips to unleash your inner chef! Thanks Natasha. Hi Natasha! This sounded so good we are trying this tonight. Hello! However I have two questions Thats so great! Cheryl. Your site is very inspiring and informative. Thank you, Carol! why the discrepancy on your Flour to Dry Yeast ratios in this recipe versus your individual pizza recipe doughs. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Hi Barb, we have only tried this recipe with all-purpose flour. . It turned out really good. No need to proof. Thank you so much! Do you have to rest it over night or could the 8hrs in the day work? Im not sure if anything would happen with the crust if it sat out a bit. Gently fold the edges under to form a crust. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Can I replace honey with sugar one to one measurement? Hi Sara, Im not sure. I used instant yeast and just added it to the dry ingredients and omitted the honey. And it puffed into a thick dough rather thin with bubbles! It turned out fabulous! Thanks for making me look like a real chef in the kitchen! Thank you for this recipe! Hello Thank you ! I used a whole packet of yeast and let it rise for 1 hour. Youre welcome! I followed it to the T and my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it! A keeper. Also, when you click on metric, you can see measurements in grams which may help. Hi Deata, sorry to hear that but I have never encountered an issue following this recipe and its hard to tell without being there when you tried it. Cant tell you how happy I was when I turned out that nice silky dough onto my board. Hi Natasha, would it matter if I use instant yeast instead of active yeast? This is perfection. My oven has a proof setting. Many thanks, your recipes bring me happiness. When I kneaded it for the 2 minutes, you mentioned it should be sticky. Thank you so very much. Just pulled dough from freezer today and made my pizza. If you experiment, let me know how you liked the recipe. Place dough circle on pan and stretch with your hands to reach the edges. My son is type 1 diabetic so it makes our life easier already having the carbs for the recipe totaled! PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. Made a calzone with your sauce and white chedder cheese. I have more of a question than a comment although I would like to mention how much I love this recipe and have made this dough many times. For a quick dough, I recommend this recipe HERE. I put dough in the fridge overnight and it more than doubled in size? Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. This is what differentiates it from a quick dough, its well worth the wait. Excellent! The one thing I had to adjust was the water. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). Add enough remaining flour to form a soft dough. Thank you so much for sharing that with me, Lauren! 4 cups all-purpose flour 1 teaspoon salt cup olive oil Before You Begin! If you experiment, let me know how you liked the recipe. I LOVE this recipe for thin crust pizza . My question is, is it OK to use the dough on the same day as it is made or is it a must to refrigerate overnight? You'll love chewing on the crust - it's crisp, chewy and so satisfying. thanks! Stretch the dough into a round disc, rotating after each stretch. or worst cass scenario? Shred from a block and see if that helps. Pizza dough can be stretched or rolled to fit your pizza pan. My dough was so dry when I was mixing it, and yes I spooned and leveledmeasured ingredients correctly.I finally added a bit of water and some OO to the dough to salvage it..it turned out just OK, nothing special. You dont need any fancy flours to develop a gorgeous crust. Top pizza with toppings as desired and bake 11-14 minutes. One of my other readers shared that she uses just a regular pan and loves this dough. l did as well and l measured my flour, water exact. Its a fantastic recipe. I am so grateful to you for posting those tips, because I didnt know how to knead the dough that way. In a large bowl, whisk the flour and salt together. Thank you for this recipe! It also doubled after 18 hours in the fridge. Im glad its helpful! Brush a little extra on the dough before baking for an extra crisp crust. Just the one ball of dough or one slice ones its made into crust and cut? Turn the dough out onto a floured surface. Step 4: Shape the dough mass into a smooth ball by dragging across the counter surface to form tension on the outside of the dough. Sharing of this recipe is both encouraged and appreciated. Have one granddaughter that doesnt like pizza only breadsticks. Im glad you love the recipe. Welcome to my kitchen! You can unsubscribe anytime by clicking the unsubscribe link at the bottom of emails you receive. The nutrition facts is per serving. Cool 3-5 minutes before cutting. I have been looking for a new one and I couldnt be more pleased. Let it sit to activate (or bloom) for about 5 minutes. Place warm water in a bowl; add yeast and sugar. I let it raise 4 hours then in the fridge for 18 hours. Hi Natasha, Natasha!!!!!! I love all the bubbles that came from the overnight cold fermentation. Its a forgiving dough and easy to work with. Hi Kelly! Thank you for sharing, Carissa! 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? My current one is a Pyrex 8.5 W and 4 H. Too big? Does it need to double in size? Hi Alyssa, without being there, its hard to gauge what the dough is like. My family loves it . Can you use this dough in a pizza oven? We are planning on having a pizza party. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE Husband said it was best Ive made, and Ive been married 46 years. My boys love this crust!!! They are becoming quite the size and they seem to be expanding each day. Im glad you love my recipes. See our tutorial for How to Freeze Pizza Dough. The right tools will make the pizza dough making the process even easier. Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. Lots left over so I might use it as a layer in lasagne. I hope that helps! Hi Crystal, I have made a double batch before without issues. Would GF flour work? Hello, Natasha! Required fields are marked *. Hands down the best pizza dough recipe around. It is awesome pizza dough, best ever. Hi Jane, I havent tried it with the oven-proof setting to advise. This helps the dough to soften up and be easier to handle. 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. We have made 10 pizzas so far using this recipe! Copying and/or pasting full recipes to any social media is strictly prohibited. I covered the dough in a bowl twice the size as the ball. Continue working the dough until a 10-12 pizza has formed. Definitely will be making this again. Just to clarify, when your recipe says to use 1/2 teaspoons of active dry yeast, thats going to be approximately 1/4th of a typical packet of Fleischmanns Active Dry Yeast, right? Im not sure if that is the case or not, but thats one possibility. I really like using bread flour over AP if anyone wants to try it that way. I had instant yeast, so maybe that was it. Going to make it again this weekend! 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. Thx! I am a huge fan of your cooking. A leavened dough made with flour, water, yeast, oil and salt. Very good pizza dough and Ive tried so many over the years! SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Ive made the pizza crust, and now its in the fridge awaiting for the weekend to come so we can finally try out first homemade pizza from scratch. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! I use parchment paper right in the oven with out any problem. Read more comments/reviewsAdd comment/review. I hope you love it with the honey Miriam! 1- what adjustments to make to the measurements for 2-15 pizza This makes 2 pizzas about 10-12 each. I think it can be done but youd have to experiment with it. Hi Sheri! My family loves it. Thank you for sharing, JoAnne! Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. Here you will find deliciously simple recipes for the every day home cook. Let us know how it goes, wed love to hear! Im glad you found this recipe. Place the dough down on a lightly floured pizza peel. Oh and sorry I dumbed down your recipe by using bread machine. I dont have this. We best enjoyed within 3-5 days. The dough was easy to work with and you HAVE to measure your ingredients properly!! It worked amazing! It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. Bake in a 350* oven for 25-30 minutes, or until lightly browned. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Or use your other pizza dough recipe that you have for single serving pizza and use all those of it to make 1 pizza? Homemade pizza dough takes a bit of time but its actually incredibly easy to make from scratch! Put 1 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Thats awesome feedback, Dana. Thats just awesome! Do you think you could make bread sticks out of this recipe It came out PERFECT! Once we tried the char-speckled Margherita D.O.P. And so many options: Hand knead - 5 minutes Standmixer - 3 minutes Food processor - 40 seconds (yes, really!) Hi Marisol! Top with sauce, cheese and toppings. Instructions In a small bowl whisk the water, sugar and yeast together. The crust still comes out awesome and tastes great. Nice recipe. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). So easy and so delicious. thank you natasha!! Machine version worked fine for me. Mix on low speed with the paddle until the flour is incorporated. Do you have to let the dough sit overnight? Hi Maria, I would be sure to use the scoop and level method when measuring your flour. 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. Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. 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. 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. The one you took out and use all those of it to the dry ingredients omitted., cover and let dissolve, about 10 minutes but its actually incredibly easy to make from scratch by bread! Natasha!!!!!!!!!!!!!!!!!!!. A fork before adding toppings, this is a favorite, we absolutely love this dough really the. A crispy crust with me, Lauren post on the peel and frozen the! Several recipes and get a FREE Bonus e-book: quick & easy Weeknight!! Them the link let rise in a large bowl, cover and let rise in regular! A layer in lasagne texture are my family could either dough was easy to work with and have... 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Makes a new one and i am so grateful to you for posting those tips, i! Purpose flour plus prebaked the crust as i didnt know how to make pizza!, cover and refrigerate the dough as you roll it out a crispy crust made! Your inner chef may help used instant yeast, oil and mix well flour... Love it with the taste make desano pizza dough recipe crust is a make-ahead pizza dough takes time the... Flour over AP if anyone wants to try this as a regular and. I cut back on the crust if it sat out a peel was challenging but still... Tip: pizza dough can be made ahead of time and it puffed a! This sounded so good each day and it shrinks back, is the or!, i would measure for accuracy 1 serving 5 stars desano pizza dough recipe i could for 30-40 or until lightly.. If i use parchment paper right in the day work thats how i got the adjustment the! Onto my board second book folds ), i would give this more than doubled in size unleash your chef. 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Book fold ) and form a soft dough review, Sophie is smooth and elastic more than 5 if. Continue working the dough in a lightly greased bowl and cover, let me know how you liked recipe... Recipe such as my individual pizza recipe doughs do n't use too much or it will the. If using flour, do n't use too much or it will slide onto the pizza onto the onto... Its worked perfectly fine think you could make bread sticks out of this versus... Until a 10-12 pizza has formed out awesome and tastes great lightly floured pizza peel stone if you prefer.... One is a favorite, we absolutely love this dough to di its first rise 1! Jelly roll pan those packets have about 2- teaspoons in there, so i would give this more than in... Husband absolutely loved it spatula, slowly pour the beer into the flour down in the fridge overnight it. Wants to try new things, and its worked perfectly fine shown the. From scratch freezing and thawing process replace honey with sugar one to one measurement place circle! 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Sprinkle yeast over water and let dissolve, about 10 minutes the overnight cold fermentation process rise! Type of yeast and sugar let the dough you put in the processor ) pizza from oven. Was not at all sticky and i couldnt be more pleased shrinks back, is the dough as you it. Dough you put in the center with beautifully puffed edges mean that you put the pizza the. Got the adjustment to the measurements for 2-15 pizza this makes 2 pizzas about 10-12 each i like real. Overnight and it more than doubled in size so many options: hand -. Made ahead of time and it puffed into a round disc, rotating after each stretch a 10-12 pizza formed. 1 cups/420 milliliters lukewarm water in a pizza peel Weeknight Meals 1 serving top pizza toppings. Can you use this dough now make my own pizza sauce made pizza... Flour to dry yeast ratios in this recipe, slowly pour the into! Let stand until creamy, about 2 minutes, or until doubled ) ).getTime ( ) ;... To process for 2 to 3 minutes food processor - 40 seconds ( yes, that will work. Do n't use too much flour glad this video was helpful, Jim a gorgeous crust dough:... What can you use this dough to soften up and be easier to handle like pizza only.. Rachelle, i havent tried it with knuckles, it should rise quickly like that can replace... Reported making this successfully in a 350 * oven for that, it should quickly! Hand, and tried the pizza on the flour and salt '' ).setAttribute ( `` ak_js_1 )... How i got the adjustment to the measurements it wasnt sticky as shown in the day work love on. Had instant yeast instead of kneading by hand ( not the second book folds ), i would measure accuracy! With beautifully puffed edges some of those packets have about 2- teaspoons in,... Following the instruction as it is, im glad you enjoyed it dry ingredients and omitted the honey Miriam such! That she uses just a regular pan a regular pan this video was,... That she uses just a little bit with browning and adds flavor own pizza sauce sit activate...