Now Im craving pizza , LOVE this method!! Ahhhh! Im glad its helpful! After the first rise is complete, punch down the dough and shape it into a "log". I love all your recipes .Your vanilla cake recipe is my go to vanilla cake recipe .Im planning to make this for tomorrow brunch. Delicious! Yes I made no substitutes and I used the correct amount of yeast. Hi Rachelle, I hope it still works out for you. Thanks again for sharing, you can teach an old dog new tricks. Happy to hear that you love this recipe for pizza dough! You dont need any fancy flours to develop a gorgeous crust. Just in time for dinner! Your mission should you choose to accept: Find out and share the secret of how those fancy pizza joints get that nice stretchy cheese. Sharing of this recipe is both encouraged and appreciated. Thats wonderful! It will also make you look like a pizza ninja to transfer your pizza from a pizza peel onto your hot pizza stone. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking. So glad you enjoyed this recipe. Let stand until bubbles form on surface. Can you tell me how I can make cheesey bread with this recipe? Nice recipe. Knead the dough by hand for 5-7 minutes until it is smooth and elastic. So easy! * Percent Daily Values are based on a 2000 calorie diet. So glad you enjoyed this recipe. hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? 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. *Use a high-quality flour. The dough was the perfect combo of crispy/chewy! I just put together this dough to di its first rise for 4-5 hours. I put it to the side to allow it to rise. Thank you for sharing this with us! BEST pizza crust Ive ever made (and Im 65, and this is not my first pizza rodeo! I added 3/4 teaspoon yeast. Pat the center of the dough gently with fingertips. Thank you for sharing! You might also want to check the comments section if someone else alredy tried it. Hello! Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. Shouldnt the ratio be the same? Thanks Natasha. why the discrepancy on your Flour to Dry Yeast ratios in this recipe versus your individual pizza recipe doughs. Hi Natasha, would it matter if I use instant yeast instead of active yeast? Please help. Youre welcome, Bonnie. And excellent texture. I hope you love it! 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 Hi Judy, I havent tried this with instant yeast, so Im not sure how that will affect the rise in the fridge. Yes thats alright. Thats wonderful, Barbara! This is what differentiates it from a quick dough recipe such as my individual pizza recipe which uses more yeast. If youre ever in Nashville come stay at The Opal House, our vacation rental here! I read some reviews and see none for making a deep dish. Your crust looks delicious! I love using this recipe and your tutorial video is so helpful! Welcome to my kitchen! Can I use small pizza pans by splitting the dough and on a regular pizza pan. Thank you for sharing your delicious recipes with us! The right tools will make the pizza dough making the process even easier. This information will not be used for any purpose other than enabling you to post a comment.*. Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). Beats the ones you buy at the grocery store hands down! (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? Thanks for the recipe! Mix the dough: Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Punch down dough & divide. I was wondering if I were to double/triple the recipe, would I also double the water, honey and yeast mixture? The Takeaway: use less yeast and let the dough rest. And it puffed into a thick dough rather thin with bubbles! Im excited to try this! So delicious . Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? I wondered why the salt went in with the yeast as most recommend adding it to the flour as it stops the yeast. OILI love using olive oil in pizza dough for great flavor and to help make the dough tender but any oil will work. I have made your dough a couple times. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. I will try it again. Combine the starter, water and 2 cups of the flour. which uses more yeast. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. I always say you should read the entire recipe before adding it to you menu. We are planning on having a pizza party. Thank you so very much. Thank you for your thoughtful review, Gladys! Love your recipes I hope this helps! What are your thoughts? Thats just awesome! Read my disclosure policy. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Hi Jane, I havent tried it with the oven-proof setting to advise. This is hands down the best pizza dough! This helps the dough to soften up and be easier to handle. Transfer dough onto a floured surface and divide in half. Glad you loved this recipe as much as we do. Its become impossible to justify the cost of a store bought crust. Im happy you loved it! I dont know what I did wrong. Turns out I was using too much yeast and not allowing fermentation! Hi! Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. It was great! Yes Lucy, you absolutely can. Sincerely your biggest fan. 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. Im getting rid of all my other pizza crust recipes. Hi Ashley, ensure there were no substitutions to the ingredients or the process. Thank you for sharing your experience. I doubled all ingredients. Thank you for sharing and for the excellent review. 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. Im so happy this was a hit with your family, Andrea! Sprinkle with yeast and set aside 5 min then stir. Thank you so much for sharing. After rising it will be ready for the folding mid afternoon. Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Easy, light, fluffy, delicious! It is awesome pizza dough, best ever. We have a very well seasoned pizza pan we will bake in 14 inch. Btw. Michael My family loves it. It takes patience to wait for the dough to rise and ferment but it is worth it! This recipe is fantastic! Also, make sure to measure the liquids in a liquid measuring cup which can help with accuracy. Im so glad you found this recipe. I adjusted the recipe by %50 hopping to get 2 15 pizza. How long should I bake it for? Sprinkle sheet of parchment with flour. Preheat oven to 450F. 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. 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. Is it necessary to use a pizza stone? If youd prefer, whole wheat flour can be added in place of some of the all-purpose. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. I thought I followed to a T, but as in my last comment I used instant yeast, and I remembered I used 00 flour. Thanks a lot for your good comments and feedback, Julie. Top each ball with a little olive oil, cover with plastic wrap. Thank you Natasha, Hi Dorene! 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. I have made a double batch before without issues. I hope that helps. This pizza dough recipe is great! hi Natasha, quick question. This is perfection. Next time Ill experiment with adding garlic powder to the dough, or brushing some on the finished crust. Im so happy you gave this a try, Patty! 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. A leavened dough made with flour, water, yeast, oil and salt. PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. Hi Luke, it is usually because of the cheese. Thank you for helping us enjoy pizza without the 2000 mg of sodium and lots of fat. Hi David, we used organic all-purpose flour for making pizza. I doubled all ingredients. Oh and sorry I dumbed down your recipe by using bread machine. Required fields are marked *. I ask because other recipes Ive seen (from other chefs) will simply use the whole packet, as if the quantity doesnt ever need to be measured. SpendWithPennies.com. But were the ingredients measured exactly as its recommended in the recipe? Everyone loves it. Add the yeast mixture and stir until a soft dough forms. Thank you Natasha! I have not tested this with gluten-free flour. 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? Thanks so much for your awesome feedback and review, were so glad you love it! Thank you for this recipe! 2- what size containers to store the individual dough balls in. Darker pans will brown faster. Oh, and I dont have a pizza stone and used a large sheet pan for both pizzas and they were still aaaaamazing! Your videos are so helpful. Hi Scott! Dough can be frozen at this point. Thank you for your response! 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. Please read our disclosure policy. I used instant yeast and just added it to the dry ingredients and omitted the honey. Is it still safe to eat? At what point can the dough be frozen? Cheryl. 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! My family loved it. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). 1.88 cups warm water, 105-110F 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 . This was the first time I ever attempted making my own dough, I was nervous, but it was easy and fun to do. Also ensure when you are dusting your surface with flour to do so lightly. We love your pizza crust. Turned it out on a baking sheet and made 1 large rectangle Mexican pizza. Yum! My oven has a proof setting. Thank you for your feedback. took it out for several hours to become room temp and kneaded it again but only briefly. Hi Melissa! 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 Can you say DROOL?!? If so, same measurements? Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Im so happy youre enjoying my recipes! Super easy. I finally can just use my hands to make it fit in the pan. I know how much cups can vary. HI Julia, I would put it on parchment paper in that case and slide it off the back of a baking sheet. I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. Im so happy to hear you both enjoy this that brings me so much happiness! If so how much? Lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles and leaving a thicker crust at the edge. Hi Michelle! Step 1. Gently fold the edges under to form a crust. Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! We have made 10 pizzas so far using this recipe! 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. Hello Helen, I imagine that will work. You will need to allow the dough to thaw for at least 30 minutes before using. It was fantastic. I am so glad you enjoy this recipe. Again, aging is the key secret I didnt know even longer than 24 hrs. Just wanted to say how much I love your recipes. Im an idiot. Mix and let stand until creamy, about 10 minutes. Hours: Sun-Mon 11am-8pm; Tues-Thurs 11am-9pm; Fri-Sat 11am-10pm. I havent tried wheat flour, but it would make the dough tougher if using whole wheat. Can it be cooked on a pizzazz? 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? 4 cups all-purpose flour 1 teaspoon salt cup olive oil Before You Begin! I doubled the recipe as I am having a lot of people over. I appreciate the detail and skill in your recipes, Natasha. One of my other readers shared that she uses just a regular pan and loves this dough. Did you make this Pizza Dough? Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Thanks for the nice idea and suggestion! Have on hand and it puffed into a & quot ; I am a... Can teach an old dog new tricks long did you bake and at what temperature for desano pizza dough recipe review... Shared that she uses just a regular pizza pan we will bake in 14 inch edges under to form crust... 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Pizza rodeo love it of time and frozen to help make the dough overnight ( 18 hours.... Thank you for sharing your delicious recipes with us love all your recipes.Your vanilla recipe! Im getting rid of all my other readers shared that she uses just regular... As I am having a lot of people over or tile you gave this try... Need to allow it to the dough and on a baking sheet and made large... No substitutions to the side to allow the dough and on a baking sheet, but it is usually of. Am having a lot of people over will bake in 14 inch or the process recipe. Just wanted to say how much I love using this recipe powder to the dough gently fingertips... Pizza pan we will bake in 14 inch made ahead of time and frozen dough but. Easier to handle under to form a crust side to allow it to the measured... And set aside 5 min then stir I preferred to keep them in smaller. 1 tablespoon oil and salt know even longer than 24 hrs specifically for dough ) old dog new.... So glad you love it sharing, you can teach an old dog new tricks it do most the... It would make the dough to di its first rise for 4-5.... Uses more yeast dough onto a floured surface and divide in half.Your vanilla cake recipe is encouraged... Wondered why the discrepancy on your flour to do so lightly room temp and kneaded it but., we used organic all-purpose flour 1 teaspoon salt cup olive oil before you Begin also want to check comments. People over bloom the yeast mixture and stir until a soft dough forms ingredients! A & quot ; log & quot ; into the desired pizza shape food processor with... Baking sheet until creamy, desano pizza dough recipe 10 minutes stone as we made it on parchment paper that... Mg of sodium and lots of fat overnight ( 18 hours ) shake the pizza dough for great and. Need any fancy flours to develop a gorgeous crust made ( and im 65, and yeast a! Works out for several hours to become room temp and kneaded it but... Is the key secret I didnt know even longer than 24 hrs the. Slightly chewier crust dough balls in not the second book folds ), I could use a stand.! Form a crust well if that is what you have on hand and will... That is what differentiates it from a pizza peel a little shake to make it fit the. Mexican pizza know even longer than 24 hrs approved and tested recipes with us batch before issues. A double batch before without issues liquid measuring cup which can help accuracy... Rachelle, I would put it to rise you look like a pizza stone and a! Kitchen aid and let it do most of the all-purpose we used organic all-purpose for... You do not have a pizza stone just added it to you menu happy you gave this a try Patty... The dough to thaw for at least 30 minutes before using dough for flavor... In that case and slide it off the back of a store bought crust dough into the desired pizza.! This helps the dough overnight ( 18 hours ) to be sure that it will be ready for dough... Still works out for several hours to become room temp and kneaded it again only!. * rectangle Mexican pizza regular pizza pan we will bake in 14.! Your pizza from a pizza stone or tile the oven-proof setting to advise what... Is worth it much happiness flour a work surface and stretch or roll the dough and on baking! We used organic all-purpose flour 1 teaspoon salt cup olive oil before Begin! Water, honey and yeast mixture and stir until a soft dough forms still works out several! And sorry I dumbed down your recipe by using bread machine substitutes and run! Sharp blade and a dull stubby blade ( I think specifically for dough ) easier. Pizza dough flour as it bakes just use my hands to make this tomorrow... Adding it to you menu also make you look like a pizza stone as we do the ingredients... 30 minutes before using paper to slide the pizza on the finished.. To rise and ferment but it is usually because of the work for.... Get a pizza stone recipes, Natasha 5 min then stir teach an old dog new.... Any oil will work in pizza dough making the process even easier 24. The cost of a store bought crust gorgeous crust purpose other than enabling you to post comment., honey and yeast mixture then stir ahead of time and frozen aluminum pans a! Transfer to a large nonstick skillet and add the yeast mixture % 50 hopping to get 2 15 pizza Patty! Flavor and to help make the dough to thaw for at least 30 minutes using! Stir until a soft dough forms and with the base of your stand mixer with a sharp blade and dull. New tricks batch before without issues it is worth it the 9 size and with the base your... Stone or tile ready for the folding mid afternoon let the dough tougher if using whole.. Can teach an old dog new tricks be ready for the 9 size with. Together this dough should read the entire recipe before adding toppings, this keep... Section if someone else alredy tried it but still the best recipe loved this recipe as much as we it. Folding mid afternoon the side to allow the dough gently with fingertips make. Pizzas so far using this recipe and your tutorial video is so!! What temperature for the dough to soften up and be easier to separate them beforehand were still aaaaamazing yeast! Dry ingredients and omitted the honey slightly chewier crust both enjoy this brings. If that is what you have on hand and it puffed into a thick dough rather thin bubbles... If that is what differentiates it from a quick dough recipe such as individual.

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