PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. We were skeptical, too. Be sure to measure the flour correctly since too much will make the dough difficult to work with. Add the yeast mixture and stir until a soft dough forms. Im happy you loved this recipe, Wendy! I hope that helps! FLOUR I use all-purpose flour for pizza dough. Im so glad you loved this recipe. The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. Btw. Hi Justin. I wish you had listed the flour by weight. Did you make any substitutions or use different flour? Thank you for your thoughtful review, Gladys! Chewy dough and tastes amazing. Welcome to my kitchen! Im glad you love my recipes. My grandchildren love it without toppings. The dough was the perfect combo of crispy/chewy! . In a large bowl, whisk the flour and salt together. On the occasion that we would like a little thicker crust, would you stick to this recipe and dont divide it? I want to make both ways. I tried this recipe in my wood-fired oven. Maybe that why it wasnt sticky as shown in the video. Thank you for the great recipe and instructions. If using flour, don't use too much or it will make the dough tough. Could this crust be made Gluten Free and how would I change it? Can you substitute 00 flour instead of all purpose flour when making this recipe, if so do you use the same amount. Thank you, Easy to have homemade pizza on a busy work night! Thank you for sharing! So glad that worked out well! See my blog on how to freeze pizza dough HERE for instructions. Thanks for not only a great recipe but some great family memories. Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? Thank you for your response! This recipe is a favorite, we absolutely LOVE this dough and its easy to make! I would give this more than 5 stars if I could. If baking on a dark pan, you may want to give it a few minutes longer to bake. This is the second time Ive made hm pizza dough. Allergic to honey. Hi Deata, sorry to hear that but I have never encountered an issue following this recipe and its hard to tell without being there when you tried it. I also made your white sauce recipe and it turned out excellent. It sounds like you have a new favorite, Tanya! I finally can just use my hands to make it fit in the pan. Thats wonderful! I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. Preheat oven to 450 degrees F. Line a pizza pan or rimless baking sheet with parchment paper. I always say you should read the entire recipe before adding it to you menu. Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, its the process that makes all the difference. I am in the process of making this pizza dough and cant wait to try it. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Is it necessary to use a pizza stone? Thank you for sharing my recipe. You can use a stand mixer to knead the dough but we prefer kneading by hand. Many of the quick pizza doughs out there use way too much yeast, making the crust doughy and making the pizzas center rise while baking. Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). It turned out really good. This is what differentiates it from a quick dough recipe such as my individual pizza recipe which uses more yeast. I dont have a stone. If you attempt it with your preferred flour, we would love to hear how it turns out! Thats awesome feedback, Dana. 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. Thank you. Cant wait to try it with the red sauce! Ensure dough is room temperature before stretching or rolling. Youre welcome, Jim! Thanks for making me look like a real chef in the kitchen! 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. Im an idiot. Zuppa Toscana Olive Garden Copycat (VIDEO), Pizza Dough The Best Pizza Crust (VIDEO). Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. Bake at 425 degrees F for 12-15 minutes until desired crispness is reached. Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. We have made 10 pizzas so far using this recipe! Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. Check out this homemade individual pizzas recipe instead. 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. Isnt it so great that we can make something so tasty & cheaper right out of our homes?! Can the recipe be doubled? 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. This recipe was requested by my friends and I promptly sent them the link. After three days in fridge dough develops a slight sour smell and adds wonderful flavor like hint of beer. i have 4-5 hours to go & hope all is OK? SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Table salt or kosher salt for fine sea salt? I loved the fact that I can make it the day before, come home from work and the dough is done! Hi Matt, I havent tested that but I think it could work. I think it would work just fine to substitute maple syrup for honey in equal amounts. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. This is my go-to recipe now for pizza crust. Step 1. 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. #2 Easier to roll out than one large size. Thank you for your wonderful recipes, and your great personality!. Thats why I gave it 4 stars. And, youll be known for your pizza! Im happy to know that you love this recipe a lot, Megan! I used your garlic white sauce which was so easy, quick, and delicious and topped it with freshly sliced mushrooms and rotisserie chicken chunks. Continue working the dough until a 10-12 pizza has formed. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. Thanks Michael and yes, that will work too! I really like using bread flour over AP if anyone wants to try it that way. Step 4: Shape the dough mass into a smooth ball by dragging across the counter surface to form tension on the outside of the dough. Excellent! 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. It will also make you look like a pizza ninja to transfer your pizza from a pizza peel onto your hot pizza stone. If youre ever in Nashville come stay at The Opal House, our vacation rental here! I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Hello Helen, I imagine that will work. You might also want to check the comments section if someone else already tried it. This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later. 0.75 Tbsp fine sea salt The pizza dough can be frozen after rising. Hashtag them #natashaskitchen. Top with sauce, cheese and toppings. 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. Cant tell you how happy I was when I turned out that nice silky dough onto my board. Thank you for sharing, Cheryl! Thanks for the tips, Robert! Im glad it turned out great! hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. 1.88 cups warm water, 105-110F But were the ingredients measured exactly as its recommended in the recipe? This is what differentiates it from a quick dough, its well worth the wait. Will this still turn out ok? Hi Crystal, I have made a double batch before without issues. Hi Natasha, I just found your website and I am anxious to try your recipe. Hey, trying out the recipe soon and was wondering for the nutrients facts what is considered 1 serving? Step 2. Going to try to use it tonight. Hi Susan, you can have a thicker crust with this dough by not stretching the center as much when you roll it over your knuckles, but a true thick crust would need to be a different recipe. Hi Michelle! This should make everything much less to chance! Can I let the dough rise longer than 4-5 hours the first time, like overnight? Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. Just pulled dough from freezer today and made my pizza. (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? It sounds like it could have been too much flour. Yum, 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. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). Hi Judy, I havent tried this with instant yeast, so Im not sure how that will affect the rise in the fridge. I would look through the steps and instructions again and make sure nothing was missed. I have made this a few times now. This makes 2 pizzas about 10-12 each. I get about 13-13.5 inch? Fish Tacos Recipe with Best Fish Taco Sauce! Easy to make just takes a little planning. My family loves it . Thanks in advance.. Hi. Also I made the dough in bread machine and let it do the work. Crust puffed up and used your pizza sauce recipe 5 stars. Also, you mentioned that you measured it perfectly. 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 finished texture was perfect. I use parchment paper right in the oven with out any problem. It also doubled after 18 hours in the fridge. Let rest for 5 minutes. 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