I get about 13-13.5 inch? Waited an extra night. Ive used it multiple times. Be sure to measure the flour correctly since too much will make the dough difficult to work with. THE best recipe I have tried. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. At what point can the dough be frozen? If youd prefer, whole wheat flour can be added in place of some of the all-purpose. Thank you, turned out awesome and I now make my own pizza sauce. Can you substitute starter for the yeast? Welcome to my kitchen! It sounds like you could have used too much flour. Poke the dough with a fork and lightly brush with olive oil. Thats so thoughtful! Hi Kiarka, 450 will still work, but yes, it will require slightly more time in the oven. Hi Darya, I suggest watching the video tutorial to see the process from start to finish. Thanks for sharing Natasha. You are awesome and so are your recipes. Cooks in less than 5 minutes. Going to try to use it tonight. Yum! I would not leave the parchment paper on the stone. Cant wait to try it with the red sauce! Will it just be a denser pizza? Thanks Judy. This is what differentiates it from a quick dough, its well worth the wait. Ive made it before and it was great so I thought Id give it another go. Thanks Michael and yes, that will work too! Please view my photo use policy here. 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? Im glad you love my recipes. please advise! homemade individual pizzas recipe instead. I love your suggestion of par-baking the pizza dough. Hi John! I worked making pizza years ago and I feel the dough should sit out longer than 1 hour. Thanks cant wait to try it out. Remove dough from the fridge 1 hour before using then preheat the oven with a. Stir together yogurt and flour in bowl. Can I bake at 450 and just increase the baking time? Thank you for this recipe! I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. Gently press dough down in the center with fingertips then place the dough over the back of your knuckles with both hands together and roll over your knuckles rotating around the dough as you go, keeping a 1 thicker border. Hi Crystal, I have made a double batch before without issues. Proofing went perfect. Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. In a large bowl, whisk the flour and salt together. Stir with a spoon to combine. I want to make both ways. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Substitutions/ changes may hinder the recipe outcome. I make pizza nearly every week and this ones the best EVER!! I didnt know. I believe your 8 fold method and cold fermentation process is what makes the magic happen! Thank you! I have not tested this with gluten-free flour. I honestly could not tell a difference and nobody else in my family could either. Darker pans will brown faster. I would give this more than 5 stars if I could. Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. My family loves it. thank you natasha!! Used instant yeast as I didnt have active dry yeast. Thank you for your thoughtful review, Gladys! While this dough takes time, the flavor and texture are. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking. . Baking & Breads, Pasta and Pizza Recipes, Recipes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. An overnight crust also makes throwing a pizza party stress-free and everyone will be super impressed by your pizza-making skills. It sounds like you found a new favorite! 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. Could you please tell me if your dough receipe is good for pan pizza? Im so glad it was enjoyed. or worst cass scenario? Pour water mixture over your flour and stir to combine with a spatula then knead by hand 2 minutes. I didnt realize this needed a day to rise! 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). This is what differentiates it from a quick dough, its well worth the wait. 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. Hi Diana! It sounds like it could also be too much flour added if you see it shrink back too much. We were skeptical, too. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. It was sooooo good! After years of trying to perfect my pizza dough, this recipe nails it! Step 1. 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. Many thanks. Its a keeper in our recipe box now! 1) If u add the flour to the water with dry ingredients already in, mixing is a lot easier for effort is only needed at the end Very clear instructions! i followed directions to a T. SO GOOD. Nice recipe. That sounds amazing, Maria! Place dough on parchment; cut dough in half. Punch the dough down a few times and divide into 1 -3 balls, let the dough rest for 20 minutes. SANDWICH BREAD: Grease a standard-sized loaf pan (9x5). Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? Mix and let stand until creamy, about 10 minutes. You dont need any fancy flours to develop a gorgeous crust. Thank you Natasha! Also, when you click on metric, you can see measurements in grams which may help. Sprinkle with yeast and set aside 5 min then stir. Love this pizza dough. Hi Sheri! Im glad you love my recipes. Super easy. Jai essay plusieurs recettes et celle-ci est la meilleure, merci . This helps our business thrive & continue providing free recipes. Hi Natasha, will this dough freeze well? Content and photographs are copyright protected. I will try it again. Hi Joy, make sure to let the dough rest for a bit at room temperature after refrigeration, per the instructions. Made the pizza dough last night. Just the one ball of dough or one slice ones its made into crust and cut? Wow! Punch the dough down and divide into 2 portions. How to Thaw Frozen Pizza Dough Did you make this Pizza Dough? 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. Thank you and keep up the good work! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enjoyed this one bc its basic. Let it sit to activate (or bloom) for about 5 minutes. Yes, that would be just fine. Cover the bowl and set aside for 30 -60 minutes. hi Natasha, quick question. There is something added to pre-shredded cheese that keeps it from clumping that affects the way it reacts in melting. Im making pizza tomorrow so wish me luck! Turned it out on a baking sheet and made 1 large rectangle Mexican pizza. Hello Iona, thank you for the awesome feedback. PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. Thats just awesome! Your email address will not be published. crust was off the charts. Could this crust be made Gluten Free and how would I change it? 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. You will love this crust its crisp, chewy and so satisfying. Yes, this works on a baking sheet. When I kneaded it for the 2 minutes, you mentioned it should be sticky. For a quick dough, I recommend this recipe HERE. Top pizza with toppings as desired and bake 11-14 minutes. I suggest watching the video tutorial to see the process from start to finish. Hi Joana, I have made a double batch before without issues. I bought 9 inch aluminum reusable pizza pans on Amazon for $3. It also doubled after 18 hours in the fridge. I love using this recipe and your tutorial video is so helpful! 1.5 tsp honey Do you think you could make bread sticks out of this recipe How long should I bake it for? Can I replace honey with sugar one to one measurement? Thats amazing! This recipe is fantastic! Made in gas oven on 550. did a slight broil at the end to crisp up the top. Also, do not tap the flour down in the measuring cup. Hi Barb, we have only tried this recipe with all-purpose flour. Im not sure if anything would happen with the crust if it sat out a bit. Im glad it worked out for you. No worries at all, as long as you loved the end result! Hi Esther! Ive tried lots of recipes but this is the best and it freezes well. Hi Jennifer, it does grow a little but not double. 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. Ive been making my own pizza dough for years. Yay, love it! Read more about me. Once you have your pizza-making skills down, you will want to throw a pizza party. Now Im craving pizza , LOVE this method!! Thank you for the feedback. This is what differentiates it from a quick dough recipe such as my individual pizza recipe which uses more yeast. Ensure dough is room temperature before stretching or rolling. So you can arrange to prepare it during the day and enjoy it in the evening with the toppings you prefer. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Should I throw away and start over? The red and white sauce were fantastic! Chewy dough and tastes amazing. Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough. 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. Oh, and I dont have a pizza stone and used a large sheet pan for both pizzas and they were still aaaaamazing! Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? I have a blog post on the freezing and thawing process. Place dough circle on pan and stretch with your hands to reach the edges. I have a jumbo amount of instant yeast on hand, and its worked perfectly fine. Many Thanks!!! We best enjoyed within 3-5 days. Yes! I am a huge fan of your cooking. My question is, should I have kept the pizza dough in smaller bowls while leaving in the fridge? 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. Thanks again. This is the first time Ive made dough that behaves like its supposed to elastic, easy to stretch without tearing. HERBS You can add your favorite herbs and flavors to this dough as desired. Did I screw up? Authentic Italian pizza dough must rise for about 4 hours. Be sure to leave a rating and a comment below! Hi Kelly! Toss the dough in the air, if you dare. I dont have a stone. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. Natasha! Thank you for putting the nutrition facts. I was nervous with how little yeast there was but I always follow the recipe at least once before changing it and despite my nerves it worked great. Im so happy you enjoyed that. I covered the dough in a bowl twice the size as the ball. Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). 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. I finally can just use my hands to make it fit in the pan. Pizza Dough Recipe - The Best Pizza Crust! It takes patience to wait for the dough to rise and ferment but it is worth it! Would this affect the amount of time needed to rise or any other step? Thank you for this recipe! The taste was delish and I will make again. Your pizza recipe is out of this world. Terrific! Once we tried the char-speckled Margherita D.O.P. Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? Thank you for the review and for sharing that with us. My family loves it . We use this recipe about once a week now and they call it pizza party night and its one night where they actually eat. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Im making this for me and my husband for Super Bowl. Save my name, email, and website in this browser for the next time I comment. Immediately after the first rise, or after the overnight in the refrigerator? It was great! Sounds perfect, good to know that this is now your go-to recipe! Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550F. 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. It will shrink slightly so make it a little bigger than you think. However I have two questions Thank you Is it okay if the dough rises a bit in the fridge? Used double the amount of yeast that you asked for and it turned out amazing! Store all of the dough balls in a zippered bag with the date labeled on the outside and they will stay fresh for up to 3 months. Im glad you found this recipe. See step 3 for tips to help. Hashtag them #natashaskitchen. I am happy you enjoyed this recipe. Can it be cooked on a pizzazz? Or on the oven grid? Would GF flour work? Cheryl. In a mixing bowl, whisk the almond flour ensuring there are no clumps. Easy to follow, tried, tested and loved! Fit the stand mixer with the dough hook and knead on medium-low speed until the dough is smooth and elastic, 5 to 7 minutes. The pizza dough is a basic recipe typical of Italian cuisine. Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. I have a daughter who is allergic to honey and does not tolerate sugar. Will this still turn out ok? 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. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. Hey, trying out the recipe soon and was wondering for the nutrients facts what is considered 1 serving? Comment * document.getElementById("comment").setAttribute( "id", "ade4233b3802d09b605c668f06046488" );document.getElementById("he0c03d125").setAttribute( "id", "comment" ); By submitting this comment you agree to share your name, email address, website and IP address with Spend With Pennies. Put the water in a small bowl. Bread flour can be used in place of all-purpose and will create a crispier crust. It was so delicious!! I often put that in my rolls but didnt think to do it in pizza crust. Thanks, Hi Luke! The best pizza dough starts with simple ingredients. Stretch the dough into a round disc, rotating after each stretch. 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. Hi Aman, I suggest watching the video tutorial to see the process from start to finish. Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Thank you for sharing that with us. Lots left over so I might use it as a layer in lasagne. I dont have this. Transfer the pizza to the preheated oven and bake until the crust is brown and the cheese is melted. Im happy you loved this recipe, Wendy! I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. The recipe worked like a charm, but I did have issues stretching the dough and had to use a rolling pin to get it started. I would look through the steps and instructions again and make sure nothing was missed. A keeper. Hi Natasha, Thanks for stopping by! Can I let the dough rise longer than 4-5 hours the first time, like overnight? Isnt it so great that we can make something so tasty & cheaper right out of our homes?! Hi Tim, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Should I cut back on the flour next time? In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Success finally! 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. Broil for 1-2 minutes to brown the cheese if desired. Copying and/or pasting full recipes to any social media is strictly prohibited. Here you will find deliciously simple recipes for the every day home cook. , This is the perfect pizza crust! Add the water and olive oil and stir until a raggy dough forms. 0.75 Tbsp fine sea salt Thank you for the review, Leslie! Ive made my own pizza dough for almost 40 years. 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; This is my go-to dough recipe! This recipe is a favorite, we absolutely LOVE this dough and its easy to make! I doubled the recipe as I am having a lot of people over. An amazing recipe. 2-2 cups all-purpose flour OR bread flour divided (250-295g) 1 packet instant yeast (2 teaspoon) 1 teaspoons sugar teaspoon salt - teaspoon garlic powder and/or dried basil leaves optional 2 Tablespoons olive oil + additional cup warm water (175ml) Cook Mode Prevent your screen from going dark Instructions Its still useable though, it may just be a little more bubbly. Its very easy to freeze this dough and once its thawed, it tastes just as good as freshly made. Thank you for bringing my search to an end!! While the mixer is running, add the water and 2 . I have been baking yeast doughs for over 50 yrsmy suggestion is to add the flour to the liquid until you have the right amount for a good dough. Easy to have homemade pizza on a busy work night! SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Note: We havent tried making a gluten-free version or any other flour, so let me know if you experiment. Hi Scott! Allergic to honey. Hi Pat, without being there, its hard to gauge what the dough is like. Let dough rise in a greased bowl until doubled in size. You'll love chewing on the crust - it's crisp, chewy and so satisfying. My oven has a proof setting. Best dough ever! I want to try this recipe This information will not be used for any purpose other than enabling you to post a comment.*. The dough was not sticky at all as shown and stated. It was a little sticky and all stuck together but hands definitely didnt stick to the dough. Im glad it turned out great! Allow the dough to rest about 10-15 minutes. I always use the 00. if it works out that will be great! I made this last night, in the middle of a hurricane. My son is type 1 diabetic so it makes our life easier already having the carbs for the recipe totaled! After the first rise is complete, punch down the dough and shape it into a "log". Use either flour or olive oil to keep your dough from sticking to the surface. Can you substitute 00 flour instead of all purpose flour when making this recipe, if so do you use the same amount. Make sure to adjust the whole recipe properly. Hi Carmen! #3 Kid friendly feeds two kids. The best recipe Ive tried in many years! Pre bake crust at all? Thanks for sharing. Thank-you Home > Recipes > Baking & Breads > The Best Homemade Pizza Dough Recipe. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. 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. Hi Marisol! Hi Melanie, I havent tried that, but heres what one of my readers wrote: We made it with fresh yeast. Top with sauce, cheese and toppings. It is awesome pizza dough, best ever. Allow the dough to rest about 10-15 minutes. See my blog on how to freeze pizza dough HERE for instructions. A couple of things: Thanks again. Instructions In a small bowl whisk the water, sugar and yeast together. Shouldnt the ratio be the same? Its using whole milk mozzarella instead of part skim. The crust still comes out awesome and tastes great. We used organic all-purpose flour. Hi laura, that sounds yummy but I havent tried making breadsticks out of it. I have made it several times now and it will always be my go-to! Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I hope that helps! Let us know how it goes if you test that out. I recommend checking out our post on how to measure ingredients and definitely follow the exact proportions in the recipe until you feel confident to venture out and experiment. Make a well in center; add yeast mixture and oil. I used instant yeast and just added it to the dry ingredients and omitted the honey. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. This is good to know, that you just use All Purpose . This is a keeper. The BEST thing about your recipe is the secret of aging the dough. Dough difficult to work with tsp honey do you use the same amount our homes?, as as! This browser for the review, Leslie a crispy crust suggestion of par-baking the pizza slides over it and not. On hand, and hands down this beats them all a New York-style pizza crust that is a recipe... The recipe totaled, when pizza dough Did you make this pizza HERE... 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