HERBS You can add your favorite herbs and flavors to this dough as desired. Used double the amount of yeast that you asked for and it turned out amazing! I have made this a few times now. Also, when you click on metric, you can see measurements in grams which may help. I have slightly more confidence using yeast now, too! Be sure to measure the flour correctly since too much will make the dough difficult to work with. Its a keeper in our recipe box now! I am a huge fan of your cooking. Did you make any substitutions or use different flour? The red and white sauce were fantastic! Hi Natasha, Thats why I gave it 4 stars. I love all your recipes .Your vanilla cake recipe is my go to vanilla cake recipe .Im planning to make this for tomorrow brunch. Love your recipes! The crunch is just like you have in your video. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). 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. Cool 3-5 minutes before cutting. I would give this more than 5 stars if I could. I have been searching for a good thin crust pizza dough, and this recipe more then meets the challenge. Thanks, Hi Luke! Put the water in a small bowl. Hi Stacy, the cold fermention period is important in this recipe rather than letting it sit longer on the counter. 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. Hi Luke, it is usually because of the cheese. I tried making this but instead of mixing it by dough, I used a kitchenaid mixer. Let me know if you test that out. Used instant yeast as I didnt have active dry yeast. Im so glad you found a favorite on my blog! #shortsviral #shortvideo #short #youtubeshorts #ytshorts #pizza #homemadepizza #homemade #quickrecipe #easyrecipe #quick # #shortsviral #viral #viralvid. Discovered I wasnt treating my yeast properly or measuring flour correctly which threw everything off balance. I really like using bread flour over AP if anyone wants to try it that way. Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Not sure why this happened but I had way more flour left in the bowl. I think thats how I got the adjustment to the measurements. Transfer to an oiled bowl, cover and refrigerate overnight or up to 7 days. 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? This recipe is fantastic! Thanks for the tips, Robert! . Very clear instructions! Delicious! Preheat oven to 450F. All of DeSano's delicious pizzas are expertly crafted to order and cooked in a wood-burning oven for a quick 90 seconds, slightly charring the crust without compromising the fresh toppings. We have an Ooni gas pizza oven- it is awesome. I have made a double batch before without issues. Also, can I use kosher salt instead of sea salt? The pizza dough can be frozen after rising. Homemade pizza dough. It was so hard to spread it with knuckles, it was shrinking again and again! How do you think itll turn out if I skip the overnight? Or on the oven grid? I hope this helps! Made the pizza dough last night. Thank you for your thoughtful review, Gladys! Im not sure if that is the case or not, but thats one possibility. Hi Cathy, thank you for sharing your experience making this recipe. Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals! Thank you for sharing my recipe. Can you substitute starter for the yeast? I think it would work just fine to substitute maple syrup for honey in equal amounts. 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? Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. 4) If u pull out the 2nd oven rack before preheat u can use it to let the cooked pizza to rest and cool without stem given off reducing the crispness of its bottom. Im getting rid of all my other pizza crust recipes. After many fails at making pizza dough, I have finally figured out how to make a good crust by following your excellent video. So you can arrange to prepare it during the day and enjoy it in the evening with the toppings you prefer. 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. Add the oil and water and stir until the dough comes together into a shaggy mass. 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. I used your garlic white sauce which was so easy, quick, and delicious and topped it with freshly sliced mushrooms and rotisserie chicken chunks. Price is same as part skim. Its using whole milk mozzarella instead of part skim. Check out this homemade individual pizzas recipe instead. Freeze pizza dough as a whole or in balls for last-minute baked deliciousness! This pizza dough recipe is great! Watch the pizza dough video tutorial once and you will be a pro in no time. The dough was easy to work with and you HAVE to measure your ingredients properly!! Hi Natasha, Instructions In a small bowl whisk the water, sugar and yeast together. Hi Natasha! just my partner and myself..can I freeze this dough after 2nd rising in fridge? Ensure dough is room temperature before stretching or rolling (especially if made ahead of time). Ive used it multiple times. So easy and so delicious. My guess would be to keep the process the same. Poke the dough with a fork and lightly brush with olive oil. If you have a pizza stone, preheat the stone while you preheat the oven. Would GF flour work? How to Thaw Frozen Pizza Dough Your dough is done. Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Lots left over so I might use it as a layer in lasagne. A leavened dough made with flour, water, yeast, oil and salt. I added 3/4 teaspoon yeast. Natasha!!!!!! Hi Jordan, if you have a big enough pan and oven for that, it should work! Awesome! Im so glad you loved this recipe. It says the dough is supposed to be sticky but even though I measured it perfectly, it was not really sticky and the ball was somewhat firm. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. Thanks again. This is it. Im so happy this was a hit with your family, Andrea! Poke the dough with a fork and lightly brush with olive oil. I hope you love it! Thanks for the recipe! Highly recommend. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Lightly grease a pizza pan or baking sheet and set aside. Hi Farrah, you can click Jump to recipe then click Servings. Im so glad it was a hit with your family, Bubbie! And excellent texture. I hope you love it, Patricia! I made it for dinner that night so I didnt refrigerate it, but it turned out great! ). 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. Thank you, Natasha. Yes, it can be. 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. Thank you very much Farrah. No special tools or ingredients are needed. Add flour, oil, and salt to the yeast mixture; beat until smooth. 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. Wow! My grandchildren love it without toppings. Hi John, we measure out 1/2 teaspoon. 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. Cover and let rise 4-5 hours at room temperature. I am wondering if this recipe would be good even without a pizza stone. Any suggestions? Hi Jess! This recipe was requested by my friends and I promptly sent them the link. Several of my readers have reported making this successfully in a regular pan so it should be fine. Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. Pizza pairs really well with these easy sides. I dont know what I did wrong. Going to make it again this weekend! Will this pizza dough recipe work for high altitude cooking? The kids gave it two thumbs and ten toes up!! I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. I adjusted the recipe by %50 hopping to get 2 15 pizza. My current one is a Pyrex 8.5 W and 4 H. Too big? I know this video is a few years old but I just found it! 0.75 Tbsp fine sea salt I honestly could not tell a difference and nobody else in my family could either. I often put that in my rolls but didnt think to do it in pizza crust. I have made many of your recipes that have become family favourites. Thank you for putting the nutrition facts. We are planning on having a pizza party. If yes will it be at same temperature and for how long. Hi Melissa, you may need to make a slight adjustment due to altitude. First time making this. Thank you for the review and for sharing that with us. Fold each piece of dough 8 times (rotating book fold) and form a ball. If using a stand mixer, change to the dough hook. I just tried this recipe and my dough was not light and crispy. Stir the water, olive oil, sugar, and salt into the flour mixture. Preheat oven to 450 degrees F. Line a pizza pan or rimless baking sheet with parchment paper. We tried several recipes and ALWAYS come back to this one! thank you natasha!! Everyone loves it. Hello, Natasha! Thank you for sharing your wonderful review, Sophie! It will also make you look like a pizza ninja to transfer your pizza from a pizza peel onto your hot pizza stone. Thank you Natasha! If youd prefer, whole wheat flour can be added in place of some of the all-purpose. While this dough takes time, the flavor and texture are. Easy to make just takes a little planning. Do you mean that you put the pizza on the parchment on the stone at 550? This is perfection. SANDWICH BREAD: Grease a standard-sized loaf pan (9x5). Hi Natasha, would it matter if I use instant yeast instead of active yeast? 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. Its hard to say without being there. Crust bubbled nicely and tastes fancy. Taste great but how can I add more bubbles? My boys love this crust!!! I use this recipe to make stuffed crusted and cheesy bread too!! Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size. Instructions. Knead by hand 2 minutes (dough will be sticky). Substitutions/ changes may hinder the recipe outcome. Usually I use it within 24-48hours or Ill freeze the dough and use it later. My oven only goes to 500F. Thank you so much for sharing that with me, Lauren! Thank you Natasha, Hi Dorene! which uses more yeast. 5 cups all-purpose flour. Heres what one of our readers wrote: I use a cast iron pan and once the oven is the right temperature I put the pan on a hot burner just for three minutes then finish it off in the oven. Allergic to honey. What can you use instead if you dont have a pizza stone? Perfect crust! 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. Stir together yogurt and flour in bowl. Best pizza dough/crust Ive ever made! Bread flour can be used in place of all-purpose and will create a crispier crust. If you have not already, Click HERE for how to measure ingredients tutorial. I made a mistake and used 3 1/2 Cups flour instead of 3 1/3 cups flour. Broil for 1-2 minutes to brown the cheese if desired. I used a whole packet of yeast and let it rise for 1 hour. I wish you had listed the flour by weight. So happy to hear that Autumn! Just the one ball of dough or one slice ones its made into crust and cut? Cant tell you how happy I was when I turned out that nice silky dough onto my board. I bought 9 inch aluminum reusable pizza pans on Amazon for $3. Darker pans will brown faster. I make pizza once a week and loved this dough! We love your pizza crust. 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. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Thank you. Oh, and I dont have a pizza stone and used a large sheet pan for both pizzas and they were still aaaaamazing! Is it cuz I kneaded it with a mixer? Whisk instant yeast into the flour (be sure you are using instant yeast) until combined. Best video on the internet in how to make the dough & form the dough platter. Hi Natasha, For the amount of flour in this recipe, I would use no less than 2 cups of water. Thank you so, so much for sharing! Hey, has anyone replaced the honey with sugar and it worked out? Ive tried many of them and they were all excellent. I LOVE this recipe for thin crust pizza . Thank you for sharing your delicious recipes with us! 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. Hi Natasha would the outcome be better if i use bread flour instead of ap flour? Add enough remaining flour to form a soft dough. Is it the cheese or the cooking method? I had a little trouble stretching it because it was still cold. Thank you for sharing them. Wow! Will it just be a denser pizza? Thats awesome feedback, Dana. Let us know how it goes, wed love to hear! Im happy to know that you love this recipe a lot, Megan! I am a junior is college and I made this recipe for a make your own pizza night. I had 8 people there but they tend to eat a lot so I doubled the recipe and had some left overs. Thanks. Punch the dough down and divide into 2 portions. Zuppa Toscana Olive Garden Copycat (VIDEO), Pizza Dough The Best Pizza Crust (VIDEO). Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. If you attempt it with your preferred flour, we would love to hear how it turns out! Great recipe. Home > Recipes > Baking & Breads > The Best Homemade Pizza Dough Recipe. Hi David, we used organic all-purpose flour for making pizza. Yes, its in step 3 on the recipe card for how to make pizza crust. . We used organic all-purpose flour for making pizza. Seal the bag, and freeze the dough for up to a month. Thats wonderful, Barbara! 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. It sounds like you could have used too much flour. For past recipes I have used the bottom of a baking sheet thats lightly buttered. Hi laura, that sounds yummy but I havent tried making breadsticks out of it. Thanks for not only a great recipe but some great family memories. Did you make this Pizza Dough? If you scroll down to our printable recipe card, most of our recipes have a metric conversion option where you can see weight measurements You can also check out our post on measuring which should help. shredded lettuce and sour cream. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Natasha! Allow to rise for two more hours. Easy to have homemade pizza on a busy work night! Pizza Recipe | Tikka Pizza | Thin Crust #shorts #ytshorts #trending #viral #youtubeshorts #pizzaVisit Website:https://www.kkcooksandbakes.com/ I do have a metal pizza pan Ive never used. I measured everything to the letter but did not take the temp of my water. 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. Im so happy youre enjoying my recipes! Use your fingers to pull from the centre to fill the pan to the edge - avoid pinching the edges (to ensure puffy crust! Let it sit to activate (or bloom) for about 5 minutes. Would the temperature be as high as the stone? Place the dough into a zip-top bag that has been sprayed with non-stick spray. Can it be cooked on a pizzazz? Too lazy. Place warm water in a bowl; add yeast and sugar. . When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour. Thanks again! That sounds fun and yes, that will definitely work! Making pizza with out a peel was challenging but it still came out so delicious! i followed directions to a T. SO GOOD. Excited to try this! Cooks in less than 5 minutes. Do you have a tip on how to transfer the pizza to the hot pizza stone if you do not have a pizza peel? Im so glad that you found your new go-to recipe! Thanks for another great one Natasha! Place dough circle on pan and stretch with your hands to reach the edges. One of my other readers shared that she uses just a regular pan and loves this dough. Thank you for sharing. My oven has a proof setting. 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:(. I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. We cooked it in my wood fire pizza oven at 500 on pizza stone. 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. Step 5: Using scales, portion the dough into 250g portions using a dough cutter if you have one or if not use your hands or a knife. If using a pizza stone, put it in the oven and turn on the oven to an hour before the pizza is ready. You will also have a better tasting dough if you allow it to double in size at room temperature and then divide the dough into individual serving size balls and refrigerate it at least overnight, if not 48 hours. Place the dough in a lightly greased bowl and cover, let rise in a warm area for 30-40 or until doubled. I use parchment paper right in the oven with out any problem. Also I am from Alberta and I guess because of altitude use only just over 2 cups of flour. While that is a pretty much standard pizza dough recipe, it is seriously lacking in hydration. Hi Joy, make sure to let the dough rest for a bit at room temperature after refrigeration, per the instructions. (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? Could you please tell me if your dough receipe is good for pan pizza? Ive been making my own pizza dough for years. Hi Holly, I make a very similar dough only I use half bread and half whole wheat flower and honey rather that sugar. This recipe is a keeper! Advertisement. I accidentally used 2 1/4 tsp of instant yeast , will that effect the dough? When you're using active dry yeast you need to proof it first, so the process goes like this: Heat the water to 110-115F and add the sugar and yeast to the water, stir. Im so glad it was enjoyed. Hi Melanie, I havent tried that, but heres what one of my readers wrote: We made it with fresh yeast. 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. I didnt know. I only find it at Sams club in 5lb bags. Ive tried lots of recipes but this is the best and it freezes well. Pizza from Nashville? Most parchment paper cannot handle the heat. So glad you love this recipe. I followed it to the T and my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it! SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. So glad you enjoyed this recipe. Thanks for the nice idea and suggestion! My dough was not sticky when hand kneedingI plan to use it anyway, but might make another batch just in case. The finished texture was perfect. Thanks for your response! Youre so nice! I was going to get the rolling pin and now i know that really isnt necessary. Thanks. JOHN Z. Hi John, you should not have to knead the dough after you take it out of the fridge or you will deflate it and lose all those nice bubbles that the dough has created. Thank you I believe your 8 fold method and cold fermentation process is what makes the magic happen! hi! Just wanted to say how much I love your recipes. Here are the measurements that should be with 3/4 tsp of yeast. This is the first time Ive made dough that behaves like its supposed to elastic, easy to stretch without tearing. Thank you for the review. I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. Chewy dough and tastes amazing. What is the best substitute for all purpose flour? Once we tried the char-speckled Margherita D.O.P. Will this still turn out ok? Please help. I let it raise 4 hours then in the fridge for 18 hours. Note: We havent tried making a gluten-free version or any other flour, so let me know if you experiment. Just in time for dinner! This is what differentiates it from a quick dough, its well worth the wait. Works perfect for a crispy crust. It makes a huge difference. Made in gas oven on 550. did a slight broil at the end to crisp up the top. However I dont own a pizza stone. Youre welcome, Bonnie. Hi Natasha! Thank you so much! This is a keeper. It turned out fabulous! The nutrition facts is per serving. 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