Thank you for the recipe! Thats so great! . Hi Natasha, Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. Thank you so much. Mix the dough: Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Im an idiot. Hi John! Why follow your ingredients when pour liquid mixture to flour.is dry not like your video shows is sticky.pls let me know what is the reason.with many thanks. However, I highly recommend weighing flour with a scale in grams. Beats the ones you buy at the grocery store hands down! Also, you mentioned that you measured it perfectly. Thank you Natasha, Hi Dorene! Now Im craving pizza , LOVE this method!! I believe your 8 fold method and cold fermentation process is what makes the magic happen! , This is the perfect pizza crust! Thank you for following the instruction as it is, Im glad you enjoyed it! If you make this recipe, Id love to see pics of your creations on Instagram, Facebook and Twitter! Seal the bag, and freeze the dough for up to a month. This is a keeper! I get about 13-13.5 inch? Taste great but how can I add more bubbles? My kiddos love this pizza and want it everyday. I'm Natasha Kravchuk. Im not sure if that is the case or not, but thats one possibility. Hi Carla! Machine version worked fine for me. I didnt realize this needed a day to rise! Watch how to make this recipe. Thats wonderful! Im so glad that you found your new go-to recipe! Crust puffed up and used your pizza sauce recipe 5 stars. Step 1. Can it go from fridge to freezer before being baked? Also ensure when you are dusting your surface with flour to do so lightly. The dough was not sticky at all as shown and stated. 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. Thank you for your thoughtful review, Gladys! Thank you for the feedback. Just not sure what I did wrong. When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour. So glad you enjoyed this recipe. Thanks Judy. We best enjoyed within 3-5 days. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Thank you for sharing and for the excellent review. 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. Thank you for sharing your experience. I was wondering if I were to double/triple the recipe, would I also double the water, honey and yeast mixture? Let us know how it goes if you test that out. Put the flour, yeast and salt in a food processor. If I can would the measurement change? This was the best pizza dough Ive ever made. It came out PERFECT! I appreciate the detail and skill in your recipes, Natasha. Also the edge wasnt airy was the dough too moist? Yay, love it! Its a bit more flour than called for so the dough may be a bit more dense. Cover and leave the dough to rest for a further 45 minutes. 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. Hi Carol, did you possibly use a different kind of flour? I only find it at Sams club in 5lb bags. Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). One of my other readers shared that she uses just a regular pan and loves this dough. Thank you so much for sharing that with me! Any reason why it may have given me trouble stretching out? 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. 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! Hi Maria, I would be sure to use the scoop and level method when measuring your flour. just my partner and myself..can I freeze this dough after 2nd rising in fridge? So delicious . 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:(. beforehand and then later before dinner at the sauce and toppings. I planned this pizza for this evening. please advise! I had a little trouble stretching it because it was still cold. Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Nutrition information is for 1/8th of a pizza and includes the dough only. I have been looking for a good recipe for the longest and this is the ONE! At DeSano Pizzeria, we follow the STRICT GUIDELINES of the Associazione Verace Pizza Napoletana (VPN), preserving the centuries old CRAFT of making AUTHENTIC Neapolitan pizza. Several of my readers have reported making this successfully in a regular pan so it should be fine. Transfer the pizza to the preheated oven and bake until the crust is brown and the cheese is melted. Also make sure you are using the correct type of yeast. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. This is my go-to recipe now for pizza crust. Just made another batch for later in the week. Hi Ashley, ensure there were no substitutions to the ingredients or the process. Im so glad you found this recipe. Thats just awesome! Yes, its in step 3 on the recipe card for how to make pizza crust. . Im sorry for the frustration. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE Ugh cant wait to make this!!! Thank you for your feedback. 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. This truely is the BEST pizza crust Ive ever had! The red and white sauce were fantastic! Thanks for the tips, Robert! Just pulled dough from freezer today and made my pizza. Pizza Recipe | Tikka Pizza | Thin Crust #shorts #ytshorts #trending #viral #youtubeshorts #pizzaVisit Website:https://www.kkcooksandbakes.com/ Im so glad you love the recipe. 1.5 tsp honey Thank you for sharing them. I will try it again. Thanks!! Thank you for sharing! Can I bake it at dinner if I refrigerate a couple of hours? Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Thank you Natasha! Your videos are so helpful. I like the honey instead of sugar. Once you have your pizza-making skills down, you will want to throw a pizza party. Thanks Natasha. Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size. After many fails at making pizza dough, I have finally figured out how to make a good crust by following your excellent video. Bread flour can be used in place of all-purpose and will create a crispier crust. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. It sounds like you could have used too much flour. Remove the pizza from the oven, and top it with fresh basil leaves, if desired. Thanks! Instructions In a small bowl whisk the water, sugar and yeast together. Thanks so much. Thank you for the review, Tim. Wow, the secret of less yeast and the overnight or longer fermentation time is definitely the key. I love to try new things, and tried the pizza dough recipe. No need to publish this unless you choose to. While the mixer is running, add the water and 2 . I will not use this recipe again. Hi Kiarka, 450 will still work, but yes, it will require slightly more time in the oven. Thank you, Natasha. This looks scrumptious but my dough turned out nothing like this! Let it sit for about 10 minutes. Can I sub pure maple syrup for the honey? Going to try to use it tonight. Thank you Natasha and hubby! Pizza Dough Recipe - The Best Pizza Crust! Thank you for this recipe! :( However, I have not tested that personally to advise of the timing, etcPlease share with us how it goes if you do an experiment. I dont know what I did wrong. You can use a stand mixer to knead the dough but we prefer kneading by hand. I hope this helps! Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). It was also a little dense. The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. Whisk until thoroughly combined. This information will not be used for any purpose other than enabling you to post a comment.*. I have tried many other pizza recipes and this one is the only one that truly I enjoyed making and eating. Love your recipes keep them coming. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. Hi Crystal, I have made a double batch before without issues. At what point can the dough be frozen? Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. Learn more Natasha's top tips to unleash your inner chef! 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 . I wish you had listed the flour by weight. Thank you for your good comments and feedback, Sophie! Freeze pizza dough as a whole or in balls for last-minute baked deliciousness! When I kneaded it for the 2 minutes, you mentioned it should be sticky. I was wondering however if I could not cut the dough in half and just make one big pizza? An amazing recipe. Content and photographs are copyright protected. We used organic all-purpose flour for making pizza. In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. Best video on the internet in how to make the dough & form the dough platter. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Thank you Natasha! Thanks, and I loved the video and Im looking forward to making this. Hi Jane, I havent tried it with the oven-proof setting to advise. For a quick dough, I recommend this recipe HERE. Btw. After 5 to 10 minutes, the mixture should be frothy. You can watch the tutorial on how I measure my flour HERE. It was so hard to spread it with knuckles, it was shrinking again and again! This recipe will make three medium-sized pizzas. For the amount of flour in this recipe, I would use no less than 2 cups of water. The dough was a dream to work with and out of this world flavor! Mix on low speed with the paddle until the flour is incorporated. Thank you for sharing your wonderful review, Sophie! I think it would work just fine to substitute maple syrup for honey in equal amounts. Hi Rachelle, I hope it still works out for you. PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. What will happen if I bake it after the four hour rise period without the overnight refrigeration? Thank-you #2 Easier to roll out than one large size. Please view my photo use policy here. I finally can just use my hands to make it fit in the pan. Ive made my own pizza dough for almost 40 years. Hi Holly, I make a very similar dough only I use half bread and half whole wheat flower and honey rather that sugar. I think it can be done but youd have to experiment with it. Hi Sara, Im not sure. Thank you, turned out awesome and I now make my own pizza sauce. 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 have been looking for a new one and I couldnt be more pleased. thank you natasha!! Thank you for sharing your feedback. I put dough in the fridge overnight and it more than doubled in size? Hi Justin. I think thats how I got the adjustment to the measurements. Your email address will not be published. So grateful for you, Natasha, and all your amazing recipes. Hi Ee, did you possibly use too much flour? I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Hi Esther! Nice recipe. Love your recipes! Allow to rise for two more hours. Thanks. After cooking, some parts looked cracked and dry. 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 Serena! This is excellent. So happy to hear that Autumn! Allow the dough to rest about 10-15 minutes. We used organic all-purpose flour. Click HERE for how to measure ingredients tutorial. Waited an extra night. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. But I do not see that any more. Pizza dough can be stretched or rolled to fit your pizza pan. I am wondering if this recipe would be good even without a pizza stone. 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. 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. Do you have any idea on why that might be? After three years of making pizza at home I have finally found a dough recipe to stick with. Yes! Thanks so much for your awesome feedback and review, were so glad you love it! 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. It was perfect! which uses more yeast. Thank you for this recipe! Read more comments/reviewsAdd comment/review. Will this pizza dough recipe work for high altitude cooking? Most parchment paper cannot handle the heat. It turned out really good. Thats so thoughtful! Immediately after the first rise, or after the overnight in the refrigerator? Copying and/or pasting full recipes to any social media is strictly prohibited. Easy to follow recipe and the best pizza recipe tried at home so far (have tried many many before). Hi Cheryl, I have not tested this with gluten-free flour. Can I let the dough rise longer than 4-5 hours the first time, like overnight? This time I added a brush of garlic butter over the crust and pre-cooked it for just 2-3 minutes before putting the toppings on. This is the first time Ive made dough that behaves like its supposed to elastic, easy to stretch without tearing. i have 4-5 hours to go & hope all is OK? Oh, and I dont have a pizza stone and used a large sheet pan for both pizzas and they were still aaaaamazing! Its using whole milk mozzarella instead of part skim. I thought I read somewhere that you could put this in the fridge up to seven days but I cant find where I read it is that correct? Fit the stand mixer with the dough hook and knead on medium-low speed until the dough is smooth and elastic, 5 to 7 minutes. Thaw dough overnight in the fridge and roll and bake as directed. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. Im excited to try this! I just put together this dough to di its first rise for 4-5 hours. I have been searching for a good thin crust pizza dough, and this recipe more then meets the challenge. Read my disclosure policy. Love your recipes! Made in gas oven on 550. did a slight broil at the end to crisp up the top. Please read our disclosure policy. Thank you so much for sharing that with me. hi Natasha, quick question. This helps the dough to soften up and be easier to handle. First time making pizza and whole family said it was the best theyve ever had. Still tastes amazing. 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. Its a forgiving dough and easy to work with. Yes- it could be a challenge! Knead by hand 2 minutes (dough will be sticky). Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? I tried as you mentioned in the instructions and it came out soo good .My family loved it. The Takeaway: use less yeast and let the dough rest. Awesome! As I was mixing it, it didnt feel as flexible as in a single recipe (its currently resting, so I still dont know of it will work). 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. Thank you for sharing your wonderful review, Dana! Darker pans will brown faster. My brother made it and it was absolutely delicious. Im so glad this isyour go-to! If using a stand mixer, change to the dough hook. Sharing of this recipe is both encouraged and appreciated. Hi Luke, it is usually because of the cheese. It turned out great, so I would like to double it. Can you substitute starter for the yeast? This post may contain affiliate links. 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. Once a . #3 Kid friendly feeds two kids. Just the one ball of dough or one slice ones its made into crust and cut? Thanks. 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. or worst cass scenario? So easy! This is it. Thanks for making me look like a real chef in the kitchen! Once its smooth I follow all the instructions listed. Cool 3-5 minutes before cutting. No special tools or ingredients are needed. Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? No need to proof. Natasha!!!!!! Hi Carmen! 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. Welcome to my kitchen! The dough more than doubled in the first phase. Hi Natasha would the outcome be better if i use bread flour instead of ap flour? 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. 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. Keep up the great work team Natasha! Yum! Youre welcome, Jim! It makes a huge difference. 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? HI Julia, I would put it on parchment paper in that case and slide it off the back of a baking sheet. I cant wait to try this as a regular pizza with tomato sauce and mozzerella cheese. Can you use this pizza dough recipe on a regular pizza pan in the oven? EASY! It was fantastic. Perfect crust! This is hands down the best pizza dough! My question is, should I have kept the pizza dough in smaller bowls while leaving in the fridge? This is the second time Ive made hm pizza dough. 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. Hey! My wifes Italian tutor spoke of folding the dough eight times, and I could never grasp exactly what he meant until I saw your video. I just got through using this dough recipe with hamburger and cheese and it came out wonderful! If you have a pizza stone, preheat the stone while you preheat the oven. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Thanks again. Honestly, I like the flavor of the dough better with sourdough then commercial yeast. Thank you for putting the nutrition facts. Hi Natasha, thank you for the amazing recipe! Punch down dough & divide. Advertisement. Thanks a lot for your good comments and feedback, Julie. I cannot use white lfower. Hi Jessica! Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. 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? Have one granddaughter that doesnt like pizza only breadsticks. Could you please tell me if your dough receipe is good for pan pizza? But should the dough rise that much after being in the fridge for 18 hours? Hi Melanie, I havent tried that, but heres what one of my readers wrote: We made it with fresh yeast. Ive been making my own pizza dough for years. SpendWithPennies.com. FLOUR I use all-purpose flour for pizza dough. Price is same as part skim. Ive been using the recipe with KAF bread flour and its down right perfect. Im so glad you loved this recipe. Hello Continue working the dough until a 10-12 pizza has formed. Glad you loved this recipe as much as we do. 1 -oz package instant yeast 2 tsp, 7 g 1 Tbsp sugar 15 g 1 tsp salt 1 Tbsp olive oil + some for greasing bowl/pan 15 mL 3 cups all-purpose flour 450 g Instructions Proof yeast: Combine warm water with yeast and sugar. If desired, dried herbs 20-second spurts until mostly melted stretched and will... More then meets the challenge out great, so I would be good even without a pizza party as! Sharing of this world flavor equal amounts you found your new go-to recipe cant to... Im so glad you love it work with and out of this world!. Before putting the toppings on, its in step 3 on the internet in how make. You, Natasha called for so the dough now and leave it at dinner if bake! Holly, I make a well in the fridge and roll and bake as directed would work fine... You test that out a dull stubby blade ( I think it would work just fine to maple... Enjoyed it equal amounts spread it with the paddle until the flour by.. Scoop and level method when measuring your flour back of a pizza stone dough really needs overnight! Large size making my own pizza dough as a whole or in balls for last-minute baked!. Dough ready today and made my own pizza dough can be done but youd have experiment. The overnight in the fridge for 18 hours the center with beautifully puffed edges comment. * to... To double/triple the recipe card for how to make a very similar dough only use. You found your new go-to recipe now for pizza crust Ive ever had video on the recipe card how! Continue working the dough rise longer than 4-5 hours to go & hope all is?! Tried the pizza immediately for a quick dough, I make a well in the kitchen and making deliciously recipes... On low speed with the oven-proof setting to advise a bit more flour than called for the... And just make one big pizza for high altitude cooking mozzarella cheese and cream and! 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