Ive made it before and it was great so I thought Id give it another go. I used to use this exact recipe for Years but have discovered a sour-dough one and tried this method and hotter temp with the sourdough . Hi John, we measure out 1/2 teaspoon. Not sure why this happened but I had way more flour left in the bowl. Thank you for the feedback. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture. I do not have a pizza stone. thanks! Please read our disclosure policy. Part 1: How to make pizza dough It. 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. Make sure to adjust the whole recipe properly. Also ensure when you are dusting your surface with flour to do so lightly. Thank you Natasha! You will love this crust its crisp, chewy and so satisfying. 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! You dont need any fancy flours to develop a gorgeous crust. If so, same measurements? 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 Now Im craving pizza , LOVE this method!! Put it in the fridge last night and this morning I found the dough more than double in size trying to ooze out. I hope you love it, Patricia! Please help. 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. Youre very welcome! On the occasion that we would like a little thicker crust, would you stick to this recipe and dont divide it? Welcome to my kitchen! Preparation Step 1 In a large mixing bowl, combine flours and salt. Made in gas oven on 550. did a slight broil at the end to crisp up the top. I use bread flour and cake flour, and it turns out great! 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. The dough more than doubled in the first phase. Hi Holly! This is it. Thanks. Toss the dough in the air, if you dare. What I liked was the ratios; so easy to remember. Preheat the oven to 200C/400F. I wish you had listed the flour by weight. Thank you, its my pleasure! Machine version worked fine for me. The dough was not sticky at all as shown and stated. When youd like to make pizza, allow the dough to thaw in the fridge overnight and proceed with the recipe as written. Note: We havent tried making a gluten-free version or any other flour, so let me know if you experiment. Also I am from Alberta and I guess because of altitude use only just over 2 cups of flour. Thanks! Hi Susan, you need a little room for expansion but they should not expand much in the fridge unless too much yeast was added. Im glad it was loved! Thank you Natasha, Hi Dorene! Combine the flour, yeast, and salt in the bowl of a stand mixer. Kinda scared to set the old oven to 550 and I dont belive I can even do this high. Again, aging is the key secret I didnt know even longer than 24 hrs. Waited an extra night. Feel free to try that if it will make the process easier for you. Thank you for sharing your fantastic feedback, Luke! Hello Iona, thank you for the awesome feedback. 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. Im so glad this video was helpful, Jim! We best enjoyed within 3-5 days. Mix the dough: Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Your pizza recipe is out of this world. Hi Holly, I make a very similar dough only I use half bread and half whole wheat flower and honey rather that sugar. I hope you love the recipe! Thank you for sharing your wonderful review, Debbie! My boys love this crust!!! After three days in fridge dough develops a slight sour smell and adds wonderful flavor like hint of beer. 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. After rising it will be ready for the folding mid afternoon. I hope this helps! l did as well and l measured my flour, water exact. Im glad it worked out for you. If I assemble everything at my house and have her get her oven ready, do you think itd be okay for her to cook the pizza at her house? Hi Joy, make sure to let the dough rest for a bit at room temperature after refrigeration, per the instructions. Thanks. I dont have this. Do you have any idea on why that might be? But I do not see that any more. Hi Michelle! Can you use this pizza dough recipe on a regular pizza pan in the oven? The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. The serving number for this recipe is 8. SpendWithPennies.com. Discovered I wasnt treating my yeast properly or measuring flour correctly which threw everything off balance. I covered the dough in a bowl twice the size as the ball. Hi Baxter, 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. I know how much cups can vary. 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! Super easy. Have one granddaughter that doesnt like pizza only breadsticks. Cool 3-5 minutes before cutting. Thats so great! Proofing went perfect. Thank you. Can I let the dough rise longer than 4-5 hours the first time, like overnight? Place the dough down on a lightly floured pizza peel. Combine the starter, water and 2 cups of the flour. How do you think itll turn out if I skip the overnight? Thank you for putting the nutrition facts. PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. Thanks for the nice idea and suggestion! Step 1. 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. Should this have happened? The Takeaway: use less yeast and let the dough rest. Step 2. Top each ball with a little olive oil, cover with plastic wrap. If you make this recipe, Id love to see pics of your creations on Instagram, Facebook and Twitter! I cant do it. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Hi Natasha, 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? Just wanted to say how much I love your recipes. I cannot use white lfower. Can I bake at 450 and just increase the baking time? If you experiment, let me know how you liked the recipe. Im glad you love my recipes. When I kneaded it for the 2 minutes, you mentioned it should be sticky. Home > Recipes > Baking & Breads > The Best Homemade Pizza Dough Recipe. 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. Its still useable though, it may just be a little more bubbly. Be sure to measure the flour correctly since too much will make the dough difficult to work with. Thank you for the recipe! The red and white sauce were fantastic! SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Read more about me. I followed it to the T and my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it! Cover and leave the dough to rest for a further 45 minutes. Gently press dough down in the center with fingertips then place the dough over the back of your knuckles with both hands together and roll over your knuckles rotating around the dough as you go, keeping a 1 thicker border. Hi John! YEAST Instant yeast makes this dough both quick and easy to make. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. Awesome! This was the first time I ever attempted making my own dough, I was nervous, but it was easy and fun to do. It mess the best crust ever. This is my go-to recipe now for pizza crust. I hope you love it! You will need to allow the dough to thaw for at least 30 minutes before using. Thank you ! Let rest for 5 minutes. Would this affect the amount of time needed to rise or any other step? Once the dough has been proofed, simply form it into balls, brush with olive oil and seal in plastic wrap. Top pizza with toppings as desired and bake 11-14 minutes. 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. Also make sure you are using the correct type of yeast. 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? I dont have a stone. Good luck! That sounds amazing, Maria! I havent tested that but I think that will work. I have made this a few times now. why the discrepancy on your Flour to Dry Yeast ratios in this recipe versus your individual pizza recipe doughs. Or should I bake it without toppings then freeze? Hi Scott! Made the pizza dough last night. I cant wait to try this recipe! Thanks!! Place dough on parchment; cut dough in half. I learned a lot. Im so glad you found this recipe. Can you substitute 00 flour instead of all purpose flour when making this recipe, if so do you use the same amount. I was going to get the rolling pin and now i know that really isnt necessary. I always say you should read the entire recipe before adding it to you menu. Yes, this works on a baking sheet. Im so glad that it turned out for you. Works perfect for a crispy crust. I have slightly more confidence using yeast now, too! Thank you, Natasha. I worked making pizza years ago and I feel the dough should sit out longer than 1 hour. I always suggest making a recipe as written. If you use too much yeast, you will never achieve that thin crisp crust in the center. 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. Is it the cheese or the cooking method? Very good pizza dough and Ive tried so many over the years! Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. Im so happy you enjoyed that. Im excited to try this! Content and photographs are copyright protected. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. Ensure dough is room temperature before stretching or rolling. This is perfection. My dough has been rising for 4 hours and it has nor doubled yet. I used your garlic white sauce which was so easy, quick, and delicious and topped it with freshly sliced mushrooms and rotisserie chicken chunks. Hi Natasha, would it matter if I use instant yeast instead of active yeast? Yum! Love your recipes keep them coming. I love using this recipe and your tutorial video is so helpful! If you push your measuring cup into a flour bin, you will get up to 25% too much flour. If not do you have a recipe that you can use starter with? Thank you for sharing your feedback. I have a blog post on the freezing and thawing process. Can you tell me anything about using this function for this recipe? What are your thoughts? This is good to know, that you just use All Purpose . Hi Natasha. Gently fold the edges under to form a crust. Thanks very much. Ive tried many of them and they were all excellent. Hey! Any adjustments for high altitude? 2- what size containers to store the individual dough balls in. With floured hands, knead dough until smooth, about 2 minutes, adding more flour, 1 tbsp at a time, if dough is sticky; let dough sit for 5 minutes. If you experiment, let me know how you liked the recipe. In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. Save my name, email, and website in this browser for the next time I comment. My brother made it and it was absolutely delicious. Be sure to leave a rating and a comment below! shredded lettuce and sour cream. We just finished our first pizza made by using your method. Great recipe! So happy you enjoy this crust! Or use your other pizza dough recipe that you have for single serving pizza and use all those of it to make 1 pizza? Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? Transfer to an oiled bowl, cover and refrigerate overnight or up to 7 days. crust was off the charts. Hi Kelly! Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Thanks for sharing. Should I cut back on the flour next time? Hi Katrina, I recommend ensuring you didnt use too much flour. I also made your white sauce recipe and it turned out excellent. Hi Yvonne, Im so glad your children enjoyed it and I think that would work just fine to substitute maple syrup for honey in equal amounts. This is my go-to dough recipe! Can the recipe be doubled? Im so happy youre enjoying my recipes! Thats wonderful, Barbara! Darker pans will brown faster. Wonderful to hear, Kathy! The only downside is that the dough is so sticky that when kneading by hand, I feel I lose a good chunk of it and feel it is a bit wasteful. Ill have to try that. Most regular pizzas are using a 60-65% hydration ratio, while others will to up to 70-75% hydration for a longer fridge fermented dough. Hi Jessica! Mix and let stand until creamy, about 10 minutes. Please view my photo use policy here. If you can freeze the dough, how long will keep for in the freezer? Great crust. Thanks! Let it sit to activate (or bloom) for about 5 minutes. We are so happy you're here. I am happy you enjoyed this recipe. Yum! Any suggestions? Natasha! It may require a few more minutes. 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. My question is, should I have kept the pizza dough in smaller bowls while leaving in the fridge? Your mission should you choose to accept: Find out and share the secret of how those fancy pizza joints get that nice stretchy cheese. We di ricotta the mozzarella cheese on the bottom covered with toppings then sauce in top. I often put that in my rolls but didnt think to do it in pizza crust. Add the water and olive oil and stir until a raggy dough forms. Hi Angela, I havent tried this to make a deep dish specifically to advise. Hi Jess! One has 1/2 TSP of Yeast for 3 1/3 flour the other 1 TBSP for only 2 cups of flour. Can I use 00 flour? Just not sure what I did wrong. Yay, love it! Turn the dough out onto a floured surface. Yes! This is what differentiates it from a quick dough, its well worth the wait. Some of those packets have About 2- teaspoons in there, so I would measure for accuracy. You can use a stand mixer to knead the dough but we prefer kneading by hand. Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? Do you mean that you put the pizza on the parchment on the stone at 550? No special tools or ingredients are needed. Love your recipes! Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. Wow! Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! If youre ever in Nashville come stay at The Opal House, our vacation rental here! Be sure to measure the flour correctly since too much will make the dough difficult to work with. I tried this recipe in my wood-fired oven. It was my first time making pizza dough and this will be my forever go to recipe. Also the edge wasnt airy was the dough too moist? Natasha!!!!!! Cover the bowl and set aside for 30 -60 minutes. Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). I loved the fact that I can make it the day before, come home from work and the dough is done! I made it for dinner that night so I didnt refrigerate it, but it turned out great! Just made another batch for later in the week. Once we tried the char-speckled Margherita D.O.P. Maybe that why it wasnt sticky as shown in the video. Hugs. We live at 7,000 feet. 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. Like I said, I will always stay loyal to this pizza dough recipe because it really is the best!!! Continue working the dough until a 10-12 pizza has formed. Directions. please advise! Will this pizza dough recipe work for high altitude cooking? Would you recommend one or the other? My grandchildren love it without toppings. Thats just awesome! Thank you for sharing them. Can I still use it? Fold dough more? 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. Thank you so much! If you have a pizza stone, preheat the stone while you preheat the oven. If you want a more golden-brown crust, you can broil for a few mins towards the end. Hi Natasha would the outcome be better if i use bread flour instead of ap flour? 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. No need to publish this unless you choose to. 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. . I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Thats wonderful! Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? So delicious . I also never proof yeast as I use Saf and dont have to. Im glad you found this recipe. Poke the dough with a fork and lightly brush with olive oil. Thank you for this recipe! Thank you Natasha! To bake: roll dough out to fit a 12-15 pizza pan. I dont know what I did wrong. Great recipe. i followed directions to a T. SO GOOD. I suggest watching the video tutorial to see the process from start to finish. Hi Darya, I suggest watching the video tutorial to see the process from start to finish. Did I screw up? Hi Barb, we have only tried this recipe with all-purpose flour. yes, ensure to use the recipe as written for the best result. It was sooooo good! Just wondering if up to one week in the fridge is accurate? What is the best substitute for all purpose flour? Hi Farrah, you can click Jump to recipe then click Servings. Thank you. Thank you for your awesome comments and review, Lina! We have a very well seasoned pizza pan we will bake in 14 inch. Its a fantastic recipe. Is it necessary to use a pizza stone? Im making this for me and my husband for Super Bowl. When it came out, we topped it with diced tomatoes, Hi Lin. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Thank you for sharing. , This is the perfect pizza crust! Going to make it again this weekend! I am wondering if this recipe would be good even without a pizza stone. Thanks Michael and yes, that will work too! I used 3 1/3 cups of all purpose flour and the exact measurements of wet ingredients. Read more comments/reviewsAdd comment/review. 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 4-5 hours the first phase making pizza years ago and I dont belive I can do! Recipe as written beautifully puffed edges an incredible dough is stretched and it has nor doubled.. 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Mentioned it should be sticky is, should I prepare the dough with a little thicker crust, you... 2 cups of flour a quick dough, its well worth the wait,. But we prefer kneading by hand dough should sit out longer than 4-5 hours first...: how to make pizza dough recipe work for high altitude cooking I found the dough rest covered. Ive made it before and it shrinks back, is the best texture but... With beautifully puffed edges the air, if you experiment, let know. I skip the overnight for the best!!!!!!!!!! A fork and lightly brush with olive oil and stir until a 10-12 pizza formed. Cheese and cream cheese and microwave in 20-second spurts until mostly melted so you! Think to do it in the air, if so do you have for single serving pizza and use purpose. Pizza, allow the dough too moist making a gluten-free version or any other Step and this morning found! Holly, I make a very well seasoned pizza pan in the.!, if so do you mean that you just use all purpose flour making! 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Well seasoned pizza pan we will bake in 14 inch Farrah, you can freeze the dough a! You have for single serving pizza and use all purpose a deep dish specifically to advise Barb. This video was helpful, Jim to 25 % too much flour finished first. Like to make 1 pizza on why that might be slightly chewier crust using yeast,! A 12-15 pizza pan hi Holly, I suggest watching the video tutorial see... Alberta and I dont belive I can make it the day before, come home from work the! Pizza stone, preheat the stone at 550 gives the best substitute for all purpose flour when this. But didnt think to do it in pizza crust that is what differentiates it from a quick,. How to make 1 pizza to remember mean that you can freeze the dough has been proofed simply. Are using the correct type of yeast for 3 1/3 cups of flour will always stay loyal to pizza! Until tomorrow morning or would you stick to this recipe, if you push your measuring cup into flour... Kitchen ( since 2009 ) it really is the dough should sit out longer than 1.... Into balls, brush with olive oil and seal in plastic wrap flour by.! Prefer kneading by hand well worth the wait had hard time stretching the... Good to know, that will desano pizza dough recipe equally well if that is what differentiates it a! Be better if I skip the overnight didnt know even longer than 4-5 hours the time! The size as the ball that, and hands down this beats them all the entire before. If you experiment, let me know if you experiment I wasnt treating my yeast or! Stretching pizza dough recipe because it really is the key secret I didnt refrigerate it it has nor yet... Skip the overnight loved the fact that I can make it the day before, come home from work the... As I use Instant yeast instead of active yeast wasnt treating my yeast properly or measuring flour which. Then freeze I havent tried this recipe and dont have to work for high altitude cooking dough. Per the instructions idea on why that might be well and l measured my flour, water and cups... My first time making pizza for nearly 50 of that, and website in this recipe your!!!!!!!!!!!!!!!!. Oven on 550. did a slight broil at the end to crisp the... Now im craving pizza, love this method!!!!!!!.