After three years of making pizza at home I have finally found a dough recipe to stick with. Im an idiot. If so, same measurements? Cant tell you how happy I was when I turned out that nice silky dough onto my board. We were skeptical, too. Super easy. Isnt it so great that we can make something so tasty & cheaper right out of our homes?! Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Also ensure when you are dusting your surface with flour to do so lightly. Can you substitute some whole wheat flour instead of some all purpose flour? 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. Thanks!! After many fails at making pizza dough, I have finally figured out how to make a good crust by following your excellent video. It was so hard to spread it with knuckles, it was shrinking again and again! Works perfect for a crispy crust. I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. Next time Ill experiment with adding garlic powder to the dough, or brushing some on the finished crust. If you make this, please leave a review and rating letting us know how you liked this recipe! thank you natasha!! But should the dough rise that much after being in the fridge for 18 hours? 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. Heat over medium-high, stirring frequently, until the . Thanks!! Use either flour or olive oil to keep your dough from sticking to the surface. Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. Can I use small pizza pans by splitting the dough and on a regular pizza pan. I am happy you loved this recipe. Wow excellent recipe. So happy to hear that Autumn! It is so great to hear that. Thank you so much for sharing that with me. 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. Im so glad you enjoeyd the pita bread! The dough was not sticky at all as shown and stated. I loved the fact that I can make it the day before, come home from work and the dough is done! 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. Thank you for helping us enjoy pizza without the 2000 mg of sodium and lots of fat. We cooked it in my wood fire pizza oven at 500 on pizza stone. Easy to follow recipe and the best pizza recipe tried at home so far (have tried many many before). We dont have a pizza steel anymore.would this dough work in a jelly roll pan? This is usually about 10 minutes for me, but keep an eye on it, because the thickness of your dough, the temperature of your oven, and the amount of toppings on your pizza can all change this. Ahhhh! If you experiment, let me know how you liked the recipe. I put dough in the fridge overnight and it more than doubled in size? So glad to hear that, Tiffany! Do you have to rest it over night or could the 8hrs in the day work? 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. So glad you enjoyed this recipe. I adjusted the recipe by %50 hopping to get 2 15 pizza. How to Thaw Frozen Pizza Dough It turned out fantastic. What can you use instead if you dont have a pizza stone? Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. Thank you so much for sharing. Cheryl. Im happy you loved this recipe, Wendy! Dotdash Meredith Food Studios. What will happen if I bake it after the four hour rise period without the overnight refrigeration? We live at 7,000 feet. hi Natasha, quick question. Hi Pat, without being there, its hard to gauge what the dough is like. Add the yeast mixture and stir until a soft dough forms. WoW! Thank you for sharing. Delicious! Lots left over so I might use it as a layer in lasagne. This should make everything much less to chance! 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. Happy to hear that you love this recipe for pizza dough! Do you mean that you put the pizza on the parchment on the stone at 550? Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. Hi Carol, see this blog post for reference, how to freeze pizza dough., Hi regarding my previous post back in March. Hi Carla! I use bread flour and cake flour, and it turns out great! When I kneaded it for the 2 minutes, you mentioned it should be sticky. Thank you so much. I love using this recipe and your tutorial video is so helpful! Has a neat taste. If you experiment, let me know how you liked the recipe. Its a fail proof recipe !! Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. What is the best substitute for all purpose flour? You'll love chewing on the crust - it's crisp, chewy and so satisfying. My dough was not sticky when hand kneedingI plan to use it anyway, but might make another batch just in case. I measured everything to the letter but did not take the temp of my water. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Hi Barb, we have only tried this recipe with all-purpose flour. Youre welcome, Jim! Still tastes amazing. Thanks, its a keeper! All l did was add extra water. If you experiment, let me know how you liked the recipe. or worst cass scenario? Not sure why this happened but I had way more flour left in the bowl. homemade individual pizzas recipe instead. Thanks!! Remove the pizza from the oven, and top it with fresh basil leaves, if desired. For the amount of flour in this recipe, I would use no less than 2 cups of water. This helps our business thrive & continue providing free recipes. Im so happy you loved it! Be sure to measure the flour correctly since too much will make the dough difficult to work with. Also, when you click on metric, you can see measurements in grams which may help. If using flour, don't use too much or it will make the dough tough. You might also want to check the comments section if someone else already tried it. Do you have any idea on why that might be? Ive made it both ways and get MUCH better results when weighing. Thank you for sharing your fantastic feedback, Luke! I put it to the side to allow it to rise. My son is type 1 diabetic so it makes our life easier already having the carbs for the recipe totaled! It was my first time making pizza dough and this will be my forever go to recipe. Mix in the salt and olive oil. Alternatively, place in the oven (without turning it on) and place a jug of boiling water inside with the tray. Instructions. Love this recipe. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. We topped one with pepperoni, green pepper, mushrooms, and cheese; and, we topped the other with pepperoni and cheese. Be sure to leave a rating and a comment below! Your dough is done. #1 fits most toaster ovens. Let us know how it goes if you test that out. My husband found your recipe and wants me to try it. Im so glad it was a hit with your family, Bubbie! This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE Thank you so much! Do you know what might have gone wrong? Im glad it turned out great! Your crust looks delicious! 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. SpendWithPennies.com. and is it still OK to use? ($13), simply dressed with melted buffalo mozzarella, crushed tomatoes, basil and a bit of garlic . If you make this recipe, Id love to see pics of your creations on Instagram, Facebook and Twitter! Ugh cant wait to make this!!! Hi laura, that sounds yummy but I havent tried making breadsticks out of it. Add enough remaining flour to form a soft dough. 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. How long should I bake it for? 2- what size containers to store the individual dough balls in. I covered the dough in a bowl twice the size as the ball. I also never proof yeast as I use Saf and dont have to. Please view my photo use policy here. My oven only goes to 500F. Unless you make/eat a lot of homemade pizza dough, I dont believe you will either. Measure the flour, baking powder, and salt into a large bowl. Just in time for dinner! If baking on a dark pan, you may want to give it a few minutes longer to bake. Can I let the dough rise longer than 4-5 hours the first time, like overnight? I hope you love this recipe! Thanks for sharing Natasha. Im glad it was loved! Can you substitute starter for the yeast? 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. Thanks. I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. Once the dough has been proofed, simply form it into balls, brush with olive oil and seal in plastic wrap. Thank you ! 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. I appreciate the detail and skill in your recipes, Natasha. The serving number for this recipe is 8. Watch the pizza dough video tutorial once and you will be a pro in no time. Im glad its helpful! Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Stir together yogurt and flour in bowl. Any reason why it may have given me trouble stretching out? Love your recipes keep them coming. Or should I bake it without toppings then freeze? Would this affect the amount of time needed to rise or any other step? To make the perfect Neapolitan pizza dough, it's important to use high-quality ingredients, measure carefully, knead thoroughly, let the dough rise, and keep the toppings simple. Spread on desired pizza sauce and toppings. I havent mastered the technique yet for shaping the crust, but that doesnt matter at all. I get about 13-13.5 inch? If the dough. Ive tried many of them and they were all excellent. Thank you for sharing, JoAnne! Combine the starter, water and 2 cups of the flour. Hi Lin. 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. Hey, has anyone replaced the honey with sugar and it worked out? Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? This is hands down the best pizza dough! Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size. 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