Also, do not tap the flour down in the measuring cup. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. BEST pizza crust Ive ever made (and Im 65, and this is not my first pizza rodeo! Im happy to know that you love this recipe a lot, Megan! Great recipe! Wow! Im happy you loved it. I only find it at Sams club in 5lb bags. 2- what size containers to store the individual dough balls in. Can you tell me anything about using this function for this recipe? Thanks for recipe Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough. I hope you love this recipe! Once its smooth I follow all the instructions listed. I used a whole packet of yeast and let it rise for 1 hour. Knead by hand 2 minutes (dough will be sticky). Thanks. I used your garlic white sauce which was so easy, quick, and delicious and topped it with freshly sliced mushrooms and rotisserie chicken chunks. Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? 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. My guess would be to keep the process the same. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. I have been looking for a good recipe for the longest and this is the ONE! After rising it will be ready for the folding mid afternoon. Youre welcome, Jim! Did I not knead enough? I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. I am so grateful to you for posting those tips, because I didnt know how to knead the dough that way. Stretch or roll pizzas to the desired size and top with sauce and toppings. This is the second time Ive made hm pizza dough. Oh and sorry I dumbed down your recipe by using bread machine. Just the one ball of dough or one slice ones its made into crust and cut? Natasha! Thank you for sharing. Thanks very much. A couple of things: We do oil the bowls that we put the dough into but it isnt necessary to put it into the dough itself and the texture is perfect! Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. 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. Thank you Natasha! For the amount of flour in this recipe, I would use no less than 2 cups of water. Thanks so much for yet another outstanding recipe!! When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour. Thank you for sharing your wonderful review, Dana! Lightly grease a pizza pan or baking sheet and set aside. 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. Thanks Judy. Used double the amount of yeast that you asked for and it turned out amazing! Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Stir the water, olive oil, sugar, and salt into the flour mixture. You dont need any fancy flours to develop a gorgeous crust. 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 I used rolling pin the second time coz my dough was hard to spread with knuckles , this one was thin but again nothing like yours:(. Now Im craving pizza , LOVE this method!! I hope that helps. Ive tried lots of recipes but this is the best and it freezes well. Cover and leave the dough to rest for a further 45 minutes. I am not sure if that would have been the reason. yes, ensure to use the recipe as written for the best result. So you can arrange to prepare it during the day and enjoy it in the evening with the toppings you prefer. Love your recipes I hope this helps! It is my second visit to your website, and you always have the best recipes. Success finally! Love your channel and your wit! However I have two questions I had a little trouble stretching it because it was still cold. It was kind of dry while kneading so maybe I needed more water. Copying and/or pasting full recipes to any social media is strictly prohibited. Do you mean that you put the pizza on the parchment on the stone at 550? I get about 13-13.5 inch? Easy to make just takes a little planning. I know this video is a few years old but I just found it! This pizza dough recipe is great! I learned a lot. Easy, light, fluffy, delicious! 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. Step 1. Sounds perfect, good to know that this is now your go-to recipe! Also, make sure to measure the liquids in a liquid measuring cup which can help with accuracy. Also ensure when you are dusting your surface with flour to do so lightly. This helps our business thrive & continue providing free recipes. Once the dough has been proofed, simply form it into balls, brush with olive oil and seal in plastic wrap. I do have two questions (1) If I double or triple the recipe for a party, is it better to make one big batch, or two/three different smaller batches? Once you have your pizza-making skills down, you will want to throw a pizza party. Hi! Nutrition information is for 1/8th of a pizza and includes the dough only. Thank you for the review, Tim. Btw. Can the recipe be doubled? I tried this recipe in my wood-fired oven. You can also par bake your pizza dough without toppings and freeze it. Thank you for the great review for this recipe. :( Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). I also made your white sauce recipe and it turned out excellent. 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). 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? Thanks again! I hope that helps! WoW! Hi Natasha, would it matter if I use instant yeast instead of active yeast? But I do not see that any more. In a large bowl, whisk the flour and salt together. This is my go-to dough recipe! Just wondering if up to one week in the fridge is accurate? Thank you for sharing, JoAnne! Turned it out on a baking sheet and made 1 large rectangle Mexican pizza. I usually use parchment under but I loved doing right on the peel. So easy! 0.75 Tbsp fine sea salt Thanks for not only a great recipe but some great family memories. I measured the flour correctly with a scale too. How would you adjust this recipe using sourdough discard rather than dry yeast? Would the temperature be as high as the stone? Ensure dough is room temperature before stretching or rolling (especially if made ahead of time). Im happy you loved it! 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. Let the dough rise and forgot to put in the fridge overnight.. think itll still be good? Going to make it again this weekend! They are becoming quite the size and they seem to be expanding each day. Feel free to try that if it will make the process easier for you. Hi Rebecca! 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. Put it in the fridge last night and this morning I found the dough more than double in size trying to ooze out. Do you have any idea on why that might be? Welcome to Spend With Pennies! Many of the quick pizza doughs out there use way too much yeast which makes the crust doughy and makes the center of the pizza rise while baking. Is there a reason why you dont add oil?? This is it. I made it for dinner that night so I didnt refrigerate it, but it turned out great! Ive tried many pizza dough recipes and this is my favorite by far! 8 oz active sourdough starter, 8 oz warm water, 15 oz bread flour. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. Hi laura, that sounds yummy but I havent tried making breadsticks out of it. Heat over medium-high, stirring frequently, until the . Thaw dough overnight in the fridge and roll and bake as directed. crust was off the charts. The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. This is what differentiates it from a quick dough recipe such as my individual pizza recipewhich uses more yeast. Thanks again. Dough is so tasty and airy. Let it sit to activate (or bloom) for about 5 minutes. Thats why I gave it 4 stars. Excited to try this! Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. What will happen if I bake it after the four hour rise period without the overnight refrigeration? PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. So glad you love this recipe. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). Great crust. Thank you Natasha! Thanks again for sharing, you can teach an old dog new tricks. Mix on low speed with the paddle until the flour is incorporated. Proofing went perfect. Yay, love it! Or use your other pizza dough recipe that you have for single serving pizza and use all those of it to make 1 pizza? The serving number for this recipe is 8. You might also want to check the comments section if someone else already tried it. I tried this pizza recipe and its absolutely amazing!! I just got through using this dough recipe with hamburger and cheese and it came out wonderful! Can I still use it? I havent tried wheat flour, but it would make the dough tougher if using whole wheat. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Like I said, I will always stay loyal to this pizza dough recipe because it really is the best!!! 1- what adjustments to make to the measurements for 2-15 pizza Freeze pizza dough as a whole or in balls for last-minute baked deliciousness! #1 fits most toaster ovens. Please view my photo use policy here. This is a good recipe, as I prefer the thin crust pizza myself. 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 It was great! I tried as you mentioned in the instructions and it came out soo good .My family loved it. Hi Esther! , Your pizza dough is absolutely incredible! Great job, Im so glad that it was successful! While that is a pretty much standard pizza dough recipe, it is seriously lacking in hydration. Thank you so much for sharing that with me! hi! Im glad you found this recipe. This recipe is below 33%, which will make for a much tougher pizza crust, it will also be more difficult to work with, both when kneading and when stretching it out. 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. Note: We havent tried making a gluten-free version or any other flour, so let me know if you experiment. 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. My brother made it and it was absolutely delicious. I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. Hi Ashley, ensure there were no substitutions to the ingredients or the process. 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