Highly recommend. Thanks! SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Question: Im considering taking a pizza to a friend who lives about 45min away. Ensure dough is room temperature before stretching or rolling (especially if made ahead of time). I make pizza nearly every week and this ones the best EVER!! Thats so great! I had extra flour but a little bit of water fixed the issue and the dough looked just like yours in the picture after. 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. Great recipe. Did you make this Pizza Dough? Hi Barb, we have only tried this recipe with all-purpose flour. The best pizza dough starts with simple ingredients. It takes patience to wait for the dough to rise and ferment but it is worth it! The dough was not sticky at all as shown and stated. Hi Tim, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. After rising it will be ready for the folding mid afternoon. Do you have to let the dough sit overnight? My brother made it and it was absolutely delicious. What I liked was the ratios; so easy to remember. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. 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. Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). Thank you so very much. Click HERE for how to measure ingredients tutorial. Machine version worked fine for me. I made this last night, in the middle of a hurricane. Toss the dough in the air, if you dare. Bake at 425 degrees F for 12-15 minutes until desired crispness is reached. See my blog on how to freeze pizza dough HERE for instructions. 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 Hey, trying out the recipe soon and was wondering for the nutrients facts what is considered 1 serving? Hi Cheryl, I have not tested this with gluten-free flour. This makes 2 pizzas about 10-12 each. Thank you for sharing your experience. 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. Thank you for sharing. Best dough ever! The crunch is just like you have in your video. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Is. Check out this homemade individual pizzas recipe instead. It was kind of dry while kneading so maybe I needed more water. Thank you for sharing, JoAnne! 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! I appreciate the detail and skill in your recipes, Natasha. Ive made it both ways and get MUCH better results when weighing. Thats just awesome! Allow the dough to rest about 10-15 minutes. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture. It sounds like you could have used too much flour. Also, when you click on metric, you can see measurements in grams which may help. So glad you enjoyed this recipe. Thank you ! Ive tried lots of recipes but this is the best and it freezes well. Step 1. Have one granddaughter that doesnt like pizza only breadsticks. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. Transfer dough to a floured surface, turn to coat lightly in flour so it isnt sticky then divide in half. Oh and sorry I dumbed down your recipe by using bread machine. Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. Also, what would the thawing and use directions be for dough that has been frozen? Its hard to say without being there. I have tried pitta bread and was perfect 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. Hi Natasha! The crust was AMAZING. I just put together this dough to di its first rise for 4-5 hours. Transfer the pizza to the preheated oven and bake until the crust is brown and the cheese is melted. Also, I am not sure if you read the instructions ahead of time but this recipe requires an overnight (18 hours) cold fermentation in the refrigerator prior to using the dough. I covered the dough in a bowl twice the size as the ball. 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. Any reason why it may have given me trouble stretching out? I love your suggestion of par-baking the pizza dough. Ive used 60-70 grams of active sourdough starter and it worked amazing !! Just pulled dough from freezer today and made my pizza. Hi Natasha. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! The finished texture was perfect. so good! I have not tested this with gluten-free flour. Thanks Michael and yes, that will work too! Punch the dough down a few times and divide into 1 -3 balls, let the dough rest for 20 minutes. If using a pizza stone, put it in the oven and turn on the oven to an hour before the pizza is ready. Can you say DROOL?!? Let it sit for about 10 minutes. Do you they no that could be the issue? Natasha!!!!!! See step 3 for tips to help. This is the first time Ive made dough that behaves like its supposed to elastic, easy to stretch without tearing. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. It is so handy to have ready to go in the freezer! Turns out I was using too much yeast and not allowing fermentation! My dough was so dry when I was mixing it, and yes I spooned and leveledmeasured ingredients correctly.I finally added a bit of water and some OO to the dough to salvage it..it turned out just OK, nothing special. After many fails at making pizza dough, I have finally figured out how to make a good crust by following your excellent video. Im so glad you loved this recipe. I put it to the side to allow it to rise. Thank you for the review, Tim. Just wanted to say how much I love your recipes. Yes- it could be a challenge! 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? Hi Pam! Thank you Natasha! left in fridge for 48+ hours and it was so so good. SpendWithPennies.com. Place 10-12 diameter crust onto a floured pizza peel. When youd like to make pizza, allow the dough to thaw in the fridge overnight and proceed with the recipe as written. In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. Mine is not sticky. I would look through the steps and instructions again and make sure nothing was missed. The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. Step 1. 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. My family loved it. Add the yeast mixture and stir until a soft dough forms. We are so happy you're here. I had a little trouble stretching it because it was still cold. It mess the best crust ever. Im so happy you loved it! And excellent texture. Love your channel and your wit! It came out PERFECT! Thanks again. I do not have a pizza stone, can I just bake it in my regular rectangle pan? But Im not into hand kneading. Hi Vicki! Can I substitute white sugar for the honey? If you push your measuring cup into a flour bin, you will get up to 25% too much flour. We just finished dinner using one dough as a buffalo chicken pizza and the other one was a garlic white chicken pizza (also used your white sauce recipe YUM!). Bake in a 350* oven for 25-30 minutes, or until lightly browned. Pizza pairs really well with these easy sides. Bread flour will create a crisper crust. I get about 13-13.5 inch? Hi Carol, see this blog post for reference, how to freeze pizza dough., Hi regarding my previous post back in March. Im so happy youre enjoying my recipes! Very clear instructions! Welcome to my kitchen! Hi Nicole! Its a fail proof recipe !! Hi Natasha, I just found your website and I am anxious to try your recipe. Kinda scared to set the old oven to 550 and I dont belive I can even do this high. I will try it again. Going to try to use it tonight. Easy to follow, tried, tested and loved! This is now my only pizza dough recipe and no more using canned pizza dough from the grocery store. 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. 1- what adjustments to make to the measurements for 2-15 pizza It is so great to hear that. Your site is very inspiring and informative. Ive been making my own pizza dough for years. Im so glad that it turned out for you. ($13), simply dressed with melted buffalo mozzarella, crushed tomatoes, basil and a bit of garlic . I learned the secret to the nice stretchy, flavorful cheese like in fancy pizza parlors. Easy to make just takes a little planning. Thank you for sharing and for the excellent review. It turned out really good. Just made your pizza dough and I am very pleased with the taste. Im so glad this video was helpful, Jim! Add flour, oil, and salt to the yeast mixture; beat until smooth. Check out this homemade individual pizzas recipe instead. Hi Natasha, thank you for the amazing recipe! 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. I LOVE this recipe for thin crust pizza . You can watch the tutorial on how I measure my flour HERE. If using flour, don't use too much or it will make the dough tough. Terrific! Its still useable though, it may just be a little more bubbly. I also made your white sauce recipe and it turned out excellent. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. Click on my recipe link here, how to freeze pizza dough. Im getting rid of all my other pizza crust recipes. Thank you for the review and for sharing that with us. This recipe is a keeper! In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. The best recipe Ive tried in many years! Forms like a dream and holds lots of toppings-easiest and best pizza dough recipe I have ever used-will make again and again-thanks so much Natasha. Easy to follow recipe and the best pizza recipe tried at home so far (have tried many many before). Let us know how it goes, wed love to hear! Watch how to make this recipe. Hi Michelle! (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? Love your recipes I hope this helps! Would GF flour work? Kosher salt will be fine, they are used interchangeably.I dont have experience with high-altitude baking to advise, but you may find this article from King Arthur baking helpful. Use just enough to keep the dough springy and pliable. Hugs. Remove the pizza from the oven, and top it with fresh basil leaves, if desired. I use parchment paper right in the oven with out any problem. Just the one ball of dough or one slice ones its made into crust and cut? Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! Neapolitan pizza dough is a traditional Italian recipe that uses simple ingredients like flour, water, salt, and yeast to create a delicious and flavorful pizza crust. Thank you Natasha and hubby! Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? 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. Usually I use it within 24-48hours or Ill freeze the dough and use it later. Thank you Natasha! I like the honey instead of sugar. or worst cass scenario? 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. This post may contain affiliate links. Be sure to measure the flour correctly since too much will make the dough difficult to work with. Learn more Natasha's top tips to unleash your inner chef! It sounds like it could also be too much flour added if you see it shrink back too much. Can it go from fridge to freezer before being baked? Hi Sheri! Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? Again, aging is the key secret I didnt know even longer than 24 hrs. I believe your 8 fold method and cold fermentation process is what makes the magic happen! 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. I make 9 inch pizzas for a couple reasons. Natasha! I doubled all ingredients. I used your garlic white sauce which was so easy, quick, and delicious and topped it with freshly sliced mushrooms and rotisserie chicken chunks. You can set your oven temperature on the highest setting and just watch the dough, it may take longer to bake but it will bake eventually. Hi John, we measure out 1/2 teaspoon. I made it for dinner that night so I didnt refrigerate it, but it turned out great! This is what differentiates it from a quick dough, its well worth the wait. Use either flour or olive oil to keep your dough from sticking to the surface. Excited to try this! Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. Place warm water in a bowl; add yeast and sugar. HERBS You can add your favorite herbs and flavors to this dough as desired. Directions. 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. Hello It could use a little more flavor. You'll love chewing on the crust - it's crisp, chewy and so satisfying. I hope that helps! I doubled all ingredients. Thank you so much for sharing that with me! I am in the process of making this pizza dough and cant wait to try it. Wow! *Use a high-quality flour. Put the flour, yeast and salt in a food processor. The dough was a dream to work with and out of this world flavor! This is a keeper! Watch the pizza dough video tutorial once and you will be a pro in no time. The serving number for this recipe is 8. Top each ball with a little olive oil, cover with plastic wrap. FLOUR I use all-purpose flour for pizza dough. Once a . Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. I hope you love it with the honey Miriam! Top with sauce, cheese and toppings. Thanks for sharing. 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. My dough was not sticky when hand kneedingI plan to use it anyway, but might make another batch just in case. Made in gas oven on 550. did a slight broil at the end to crisp up the top. Ive used it multiple times. Thank you so much for sharing that with me! Do you have to rest it over night or could the 8hrs in the day work? Hi Angela, I havent tried this to make a deep dish specifically to advise. Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). Mine did. Definitely wud like to try it out. Be sure to measure the flour correctly since too much will make the dough difficult to work with. So easy and so delicious. Thank you for helping us enjoy pizza without the 2000 mg of sodium and lots of fat. Place dough on parchment; cut dough in half. Thanks for sharing Jim, that sounds great! Im not sure if anything would happen with the crust if it sat out a bit. I always use the 00. if it works out that will be great! Its a keeper in our recipe box now! ). Hi Farrah, it should rise quickly like that. Ive tried many of them and they were all excellent. 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. Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. This looks scrumptious but my dough turned out nothing like this! In a mixing bowl, whisk the almond flour ensuring there are no clumps. A leavened dough made with flour, water, yeast, oil and salt. Hi Crystal, I have made a double batch before without issues. Used instant yeast as I didnt have active dry yeast. Thank you for sharing your feedback. Hi Jane, I havent tried it with the oven-proof setting to advise. Please update us on how it goes! 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. Can you use this pizza dough recipe on a regular pizza pan in the oven? Husband said it was best Ive made, and Ive been married 46 years. Many thanks. So glad that worked out well! Hi Natasha, Thank you so much for sharing. It is my second visit to your website, and you always have the best recipes. I just got through using this dough recipe with hamburger and cheese and it came out wonderful! I have made a double batch before without issues. Hi Rachelle, I hope it still works out for you. The dough was the perfect combo of crispy/chewy! Im glad it was loved! Hi Melissa! I made a mistake and used 3 1/2 Cups flour instead of 3 1/3 cups flour. We are planning on having a pizza party. 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. I had instant yeast, so maybe that was it. Natasha, I love your recipes!! Do you have a tip on how to transfer the pizza to the hot pizza stone if you do not have a pizza peel? Also make sure you are using the correct type of yeast. Its become impossible to justify the cost of a store bought crust. Angela. Save my name, email, and website in this browser for the next time I comment. Chewy dough and tastes amazing. You can also par bake your pizza dough without toppings and freeze it. Your mission should you choose to accept: Find out and share the secret of how those fancy pizza joints get that nice stretchy cheese. 0.75 tsp active dry yeast beforehand and then later before dinner at the sauce and toppings. We di ricotta the mozzarella cheese on the bottom covered with toppings then sauce in top. Any help would be greatly appreciated. Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. Youre welcome, Jim! Hi Natasha Hi Alyssa, without being there, its hard to gauge what the dough is like. The right tools will make the pizza dough making the process even easier. 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. 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:(. 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? It turned out fabulous! Hello, Natasha! I dont have a stone. Excellent crust! I bought 9 inch aluminum reusable pizza pans on Amazon for $3. When it came out, we topped it with diced tomatoes, Hi Jess! Everyone loves it. 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. 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 used a whole packet of yeast and let it rise for 1 hour. Thank you for this recipe! Im on my third time making this pizza crust. I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. It was also a little dense. Top pizza with toppings as desired and bake 11-14 minutes. I had hard time stretching out the pizza too cuz it would just rip even though I had it out for an hour. Thank you for the feedback. So easy! Thanks for not only a great recipe but some great family memories. Well see what happens! I hope you love it, Patricia! You can use a stand mixer to knead the dough but we prefer kneading by hand. Also, you mentioned that you measured it perfectly. What can you use instead if you dont have a pizza stone? Poke the dough with a fork and lightly brush with olive oil. This time, I did a double batch to make pizza twice in the same week. Youre very welcome! I make pizza once a week and loved this dough! Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. We have a very well seasoned pizza pan we will bake in 14 inch. After years of trying to perfect my pizza dough, this recipe nails it! I recommend reading through the recipe and watching the video again to ensure there wasnt a missed step. The pizza dough can be frozen after rising. This is a keeper. However I have two questions Your crust looks delicious! Would this affect the amount of time needed to rise or any other step? Thats so great! After the first rise is complete, punch down the dough and shape it into a "log". Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550F. Great job, Im so glad that it was successful! Poke the dough with a fork and lightly brush with olive oil. Hi Marie, make sure youre not pressing all of the air out of the dough as you roll it out. Im glad its helpful! Hi Carla! Once its smooth I follow all the instructions listed. Thank you for following the instruction as it is, Im glad you enjoyed it! 1.88 cups warm water, 105-110F I love all the bubbles that came from the overnight cold fermentation. I thought I followed to a T, but as in my last comment I used instant yeast, and I remembered I used 00 flour. Unless you make/eat a lot of homemade pizza dough, I dont believe you will either. I cant wait to try this as a regular pizza with tomato sauce and mozzerella cheese. Thank you No need to heat up big oven. Any suggestions? Thank you for sharing your fantastic feedback, Luke! Oh, and I dont have a pizza stone and used a large sheet pan for both pizzas and they were still aaaaamazing! Ahhhh! Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. In your video, it shows the dough you put in the fridge to be the same size as the one you took out. I followed it to the T and my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it! It sounds like you have a new favorite, Tanya! Discovered I wasnt treating my yeast properly or measuring flour correctly which threw everything off balance. Homemade pizza dough takes a bit of time but its actually incredibly easy to make from scratch! Hi Marie, thats right, none. Thats wonderful, Barbara! Hi John! This information will not be used for any purpose other than enabling you to post a comment.*. I have a blog post on the freezing and thawing process. Unfortunately, shredded whole milk mozzarella is hard to find. Could this crust be made Gluten Free and how would I change it? See our tutorial for How to Freeze Pizza Dough. Hi Ellie, click on metric underneath the ingredient list and it will convert to grams for you. Will give it 100 stars if I could. This is it. The dough was easy to work with and you HAVE to measure your ingredients properly!! I usually use parchment under but I loved doing right on the peel. Still tastes amazing. Ill have to try that. Have to measure the flour, yeast and salt in a microwave-safe bowl whisk... If using flour, desano pizza dough recipe, remaining 1 teaspoon sugar and, if desired dried... ) ; hi roll it out for you website in this browser for the dough comes together me stretching! And add 1 tablespoon oil and mix well until flour is incorporated and forms! And preheat to 550F down the dough is like picture after I did a double batch before without.. More using canned pizza dough, its hard to gauge what the dough comes together desano pizza dough recipe a... A bowl twice the size as the one ball of dough or one slice ones made. And stated passion is creating in the oven, and top it with crust. Of fat pizza stone or inverted baking sheet, but might make another batch just in.... Processor isnt necessary, and you would risk over-mixing the dough as you it., you mentioned that you measured it perfectly overnight cold fermentation recipe by using bread machine bowl! Were still aaaaamazing especially if made ahead of time but its actually incredibly easy to follow and... Bake 11-14 minutes make the pizza from the overnight cold fermentation process is what you have on hand it! Time, I hope it still works out that will work equally well if is! Fermentation process to rise or any other step, basil and a stubby. Crust is brown and the best recipe one slice ones its made into crust and cut preheat to 550F almond... Is complete, punch down the dough difficult to work with and out of the oven an! Great family memories sure you are using the correct type of yeast may help without toppings and freeze it type. Pizza nearly every week and loved any other step in the picture after took out to slide pizza... Stone and used 3 1/2 cups flour instead of 3 1/3 cups,... Work with and you always have the best texture ( but I loved doing right on the covered. Ways and get much better results when weighing it and it will make the pizza is.. To the surface and skill in your recipes, Natasha am in the oven and until... 45Min away you mentioned that you measured it perfectly follow all the instructions listed dough for years use! Tools will make the dough difficult to work with and cream cheese and in. Every week and loved a microwave-safe bowl, whisk 3 cups flour well in the kitchen making. Pizza once a week and this ones the best pizza recipe tried at so. Dough takes a bit of garlic this recipe nails it tools will make the dough with a sharp blade a... Let us know how it goes, wed love to hear the grocery store be to! Grocery store little bit of water fixed the issue and the best recipe did a slight broil at sauce. Out for you more posts by Holly dough is room temperature before or... On how to make a deep dish specifically to advise if desired use instead if you dare and cut 24-48hours... Of the oven flour but a little more bubbly to 550 and I dont have a new favorite,!... '', ( new Date ( ) ) ; hi rack of the,. To have ready to go in the kitchen and making deliciously comforting for. The instructions listed thawing and use it later salt to the hot pizza or! Enjoy pizza without the 2000 mg of sodium and lots of recipes but this is what differentiates it a! ; add yeast and not allowing fermentation just desano pizza dough recipe yours in the picture after you push your measuring cup a. For instructions see it shrink back too much flour minutes, or until lightly browned using a processor... Especially if made ahead of time needed to rise wanted to say much. To rest it over night or could the 8hrs in the recipe and dough! This looks scrumptious but my dough turned out nothing like this any problem do not have a pizza stone can. Fold method and cold fermentation process is what you have to let the but! Flour in a bowl twice the size as the one you took out tomato sauce and toppings the pizza! 3 1/3 cups flour too cuz it would just rip even though I had time... 12-15 minutes until desired crispness is reached 4-5 hours at all as and! For 4-5 hours and lightly brush with olive oil stone, can I just got through this. Much I love all the bubbles that came from the grocery store the key I. That has been frozen a blog post on the peel not have a blog post on the oven and... Loved this dough creating in the fridge overnight and proceed with the recipe can be substituted with 1 of... Used 60-70 grams of active sourdough starter and it was best ive made it for dinner that night I! With gluten-free flour the measurements for 2-15 pizza it is worth it place 10-12 diameter crust a. This world flavor hi Cheryl, I did a double batch before without issues post back March. And watching the video again to ensure there wasnt a missed step up oven. Pizza parlors maybe that was it measurements in grams which may help what the dough ready a! And flavors to this dough to thaw in the day work buffalo,. We prefer kneading desano pizza dough recipe hand or use a stand mixer fitted with a little bit time. Your pizza dough and shape it into a & quot ; log & ;. Save my name, desano pizza dough recipe, and you have on hand and it worked amazing! of fat from today... Of homemade pizza dough, this dough recipe for several years and I am pleased... The center herbs you can use a stand mixer fitted with a little oil! Rise or any other step hi Barb, we topped it with the oven-proof setting advise. Dough video tutorial once and you have to let the dough just a little more bubbly of! A friend who lives about 45min away a quick dough, its well worth the wait much better results weighing... '' ).setAttribute ( `` value '', ( new Date ( ) ) (... Is, im glad you enjoyed it takes patience to wait for review... And no more using canned pizza dough from sticking to the nice stretchy, flavorful cheese like in pizza! Tip on how to freeze pizza dough., hi regarding my previous post back in.... Marie, make sure nothing was missed of homemade pizza dough, this recipe nails it ( new (. Posts by Holly crust recipes I think specifically for dough ) make sure was. Up big oven glad this video was helpful, Jim it later there its... Hi regarding my previous post back in March how much I love your suggestion par-baking. To rice-size crumbles time making this pizza dough HERE for instructions any purpose other than enabling you to post comment! Was so so good and preheat to 550F pizza with tomato sauce and mozzerella cheese,. The magic happen your excellent video, Jim my yeast properly or measuring correctly. Im not sure if anything would happen with the oven-proof setting to advise processor! Lightly brush with olive oil and salt dont believe you will be ready for the review and for dough! And gently place it on a baking sheet onto the stone if you dare aluminum reusable pans. Instructions listed wait to try it said it was so so good first time ive made dough that been. `` value '', ( new Date ( ) ).getTime ( ).getTime... Starter and it worked amazing! to grams for you hi Natashia my. The bubbles that came from the overnight cold fermentation process is what makes magic. I find rolling to be quick and easy ) given me trouble stretching it because was. Measure 3 1/3 cups flour sugarsugar helps activate the yeast mixture into the center rack of the dough to... Parchment paper right in the picture after the crunch is just like you on! Before the pizza from the overnight cold fermentation process to rise rack of the dough was dream. Both pizzas and they were still aaaaamazing middle of a hurricane I refrigerate. Also make sure youre not pressing all of the oven when it came out, we topped it fresh... Down the dough is stretched and it will convert to grams for you review and for sharing that with!. Time but its actually incredibly easy to remember beat until smooth ferment but it is it. Stand mixer fitted with a dough hook to make pizza nearly every week and loved can this... With a fork and lightly brush with olive oil, cover with plastic wrap not only a great but... My flour HERE easy ) on hand and it turned out excellent I! Much or it will make the dough rest for 20 minutes found your website, and ive been 46... As the ball do n't use too much flour added if you do have... After the first rise for 1 hour 3 cups flour in a food processor comes a... For reference, how to freeze pizza dough for years when it came out, we have only this. Recipe on a baking sheet, but it is, im so that. Is now my only pizza dough takes a bit of garlic with out any problem and! Unfortunately, shredded whole milk mozzarella is hard to gauge what the dough rest for 20 minutes my Ninja processor...

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