I know this video is a few years old but I just found it! Read more comments/reviewsAdd comment/review. I tried as you mentioned in the instructions and it came out soo good .My family loved it. We have made 10 pizzas so far using this recipe! I followed it to the T and my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it! Hi David, we used organic all-purpose flour for making pizza. Homemade pizza dough takes a bit of time but its actually incredibly easy to make from scratch! Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). If you experiment, let me know how you liked the recipe. No need to proof. Thank you for your feedback. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thats amazing! Welcome to Spend With Pennies! Or use your other pizza dough recipe that you have for single serving pizza and use all those of it to make 1 pizza? Nice recipe. Also make sure you are using the correct type of yeast. I want to make individual pizzas using your pizza dough recipe. Any tips on how to correct this problem? 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. Has a neat taste. I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). Yes, it can be. It will shrink slightly so make it a little bigger than you think. HI Julia, I would put it on parchment paper in that case and slide it off the back of a baking sheet. Cool 3-5 minutes before cutting. left in fridge for 48+ hours and it was so so good. It was so delicious!! Thank you for this recipe! Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? Thank you for sharing your wonderful review, Debbie! Transfer to an oiled bowl, cover and refrigerate overnight or up to 7 days. 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. Hi Joana, I have made a double batch before without issues. Yes, that would be just fine. 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. Love your recipes! Nutrition information is for 1/8th of a pizza and includes the dough only. 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. I doubled all ingredients. Turns out I was using too much yeast and not allowing fermentation! You can also par bake your pizza dough without toppings and freeze it. , This is the perfect pizza crust! Ive made this pizza dough twice now, and my family loves it. I hope you love this recipe! How do you think itll turn out if I skip the overnight? Thank you for sharing this with us! Heat over medium-high, stirring frequently, until the . Thanks. You may try using the individual pizza crust recipe instead if you want a quicker dough. Im glad it was loved! Let the dough rise and forgot to put in the fridge overnight.. think itll still be good? Zuppa Toscana Olive Garden Copycat (VIDEO), Pizza Dough The Best Pizza Crust (VIDEO). Did I not knead enough? 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. All l did was add extra water. Add the oil and water and stir until the dough comes together into a shaggy mass. Thaw dough overnight in the fridge and roll and bake as directed. Allergic to honey. Also, when you click on metric, you can see measurements in grams which may help. YEAST Instant yeast makes this dough both quick and easy to make. How would you adjust this recipe using sourdough discard rather than dry yeast? I will not use this recipe again. One of my other readers shared that she uses just a regular pan and loves this dough. If so how much? Thats wonderful, Barbara! Advertisement. Allow to rise for two more hours. This helps our business thrive & continue providing free recipes. If using flour, don't use too much or it will make the dough tough. Hi Marisol! which uses more yeast. Definitely wud like to try it out. This recipe was requested by my friends and I promptly sent them the link. Thanks. Thats wonderful! Too much flour makes this dough difficult to work with. Make a well in center; add yeast mixture and oil. Read my disclosure policy. Thank you for the review. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. We are so happy you're here. I have not tested this to advise. I have slightly more confidence using yeast now, too! See our tutorial for How to Freeze Pizza Dough. This recipe is fantastic! I like the honey instead of sugar. Here you will find deliciously simple recipes for the every day home cook. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! 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 glad you love my recipe. Make this and you will never want a store-bought crust again. Thanks so much for your awesome feedback and review, were so glad you love it! The pizza dough is a basic recipe typical of Italian cuisine. If you use too much yeast, you will never achieve that thin crisp crust in the center. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. Thank you for sharing your fantastic feedback, Luke! The BEST thing about your recipe is the secret of aging the dough. I have a daughter who is allergic to honey and does not tolerate sugar. Place warm water in a bowl; add yeast and sugar. Yes, this works on a baking sheet. Hi Patricia, I havent tried this with instant yeast, so Im not sure how that will affect the rise in the fridge, but that is likely the culprit with your outcome. 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. Place dough circle on pan and stretch with your hands to reach the edges. I cannot use white lfower. One of my other readers shared that she uses just a regular pan and loves this dough. I usually use parchment under but I loved doing right on the peel. Hi Farrah, you can click Jump to recipe then click Servings. I dont have this. Thank you for the recipe! SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Hi Carol, see this blog post for reference, how to freeze pizza dough., Hi regarding my previous post back in March. Hi Melissa! Cant tell you how happy I was when I turned out that nice silky dough onto my board. Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? Oh, and I dont have a pizza stone and used a large sheet pan for both pizzas and they were still aaaaamazing! Thats just awesome! So easy and so delicious. Thanks a lot for your good comments and feedback, Julie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. To bake: roll dough out to fit a 12-15 pizza pan. Hi Lin. Freeze pizza dough as a whole or in balls for last-minute baked deliciousness! Hi Carmen! Once we tried the char-speckled Margherita D.O.P. Hi Natasha, This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Thank you so much for sharing. Im happy to know that you love this recipe a lot, Megan! Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. 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. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. This truely is the BEST pizza crust Ive ever had! Going to make it again this weekend! HERBS You can add your favorite herbs and flavors to this dough as desired. Stir with a spoon to combine. If you attempt it with your preferred flour, we would love to hear how it turns out! It worked amazing! i just made the dough and waiting for the first rise. 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? Would you recommend one or the other? Ill have to try that. I have a 11 month old so cant make this with honey yet. Thanks for sharing Natasha. Im glad you love my recipes. It turned out fabulous! Im so happy this was a hit with your family, Andrea! I dont have a stone. You might also want to check the comments section if someone else already tried it. The crust was AMAZING. Wow! First time making pizza dough by scratch! Thank you so much! Highly recommend. Whisk instant yeast into the flour (be sure you are using instant yeast) until combined. We use this recipe about once a week now and they call it pizza party night and its one night where they actually eat. Thats just awesome! Awesome! My family loves it. 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. Sounds perfect, good to know that this is now your go-to 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. Love your channel and your wit! Can I still use it? While the mixer is running, add the water and 2 . Im so glad you found this recipe. Thats just awesome! Thats wonderful! Use just enough to keep the dough springy and pliable. 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 . EASY! Perfect time to try this recipe and Im glad you enjoyed it! WOW! After three days in fridge dough develops a slight sour smell and adds wonderful flavor like hint of beer. If you experiment, let me know how it goes! Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). Put it in the fridge last night and this morning I found the dough more than double in size trying to ooze out. Hi! I want to try this recipe This helps the dough to soften up and be easier to handle. Usually I use it within 24-48hours or Ill freeze the dough and use it later. Also I made the dough in bread machine and let it do the work. Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Natasha! We have a very well seasoned pizza pan we will bake in 14 inch. 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. I wondered why the salt went in with the yeast as most recommend adding it to the flour as it stops the yeast. i have 4-5 hours to go & hope all is OK? Do you think the baking sheet could work if I pre heat it in the oven (no butter) but sprinkle some corn meal on before placing the dough on it? Hi Alyssa, without being there, its hard to gauge what the dough is like. It is awesome pizza dough, best ever. 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. Very clear instructions! Did you make this Pizza Dough? The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. Hi Michelle! Your dough is done. I made it for dinner that night so I didnt refrigerate it, but it turned out great! You are our go to. Sprinkle yeast over water and let dissolve, about 2 minutes. 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. Its still useable though, it may just be a little more bubbly. Also, lightly flour a pizza peel and prep toppings. Do I double all of the ingredients or would that be too much flour ? Price is same as part skim. Super easy. Authentic Italian pizza dough must rise for about 4 hours. Thank you for sharing them. 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. Also I am from Alberta and I guess because of altitude use only just over 2 cups of flour. However I have two questions Part 1: How to make pizza dough It. Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. Thank you for your awesome comments and review, Lina! Best pizza dough/crust Ive ever made! We love your blog. Its a fail proof recipe !! Thats so great! I would look through the steps and instructions again and make sure nothing was missed. Pizza dough can be stretched or rolled to fit your pizza pan. Seal the bag, and freeze the dough for up to a month. I just got through using this dough recipe with hamburger and cheese and it came out wonderful! Be sure to leave a rating and a comment below! Also the edge wasnt airy was the dough too moist? I hope this helps! Im happy you loved this recipe, Wendy! This post may contain affiliate links. This is authentic wood fired Italian pizzeria style! It is so handy to have ready to go in the freezer! Once a . I used instant yeast and just added it to the dry ingredients and omitted the honey. Honestly, I like the flavor of the dough better with sourdough then commercial yeast. This is what differentiates it from a quick dough, its well worth the wait. I accidentally used 2 1/4 tsp of instant yeast , will that effect the dough? Hi Natasha, will this dough freeze well? Hours: Sun-Mon 11am-8pm; Tues-Thurs 11am-9pm; Fri-Sat 11am-10pm. You can watch the tutorial on how I measure my flour HERE. We were skeptical, too. I tried making this but instead of mixing it by dough, I used a kitchenaid mixer. 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? Directions. This is what differentiates it from a quick dough recipe such as my individual pizza recipe which uses more yeast. It sounds like you have a new favorite, Tanya! Can I use 00 flour? Substitutions/ changes may hinder the recipe outcome. Baking & Breads, Pasta and Pizza Recipes, Recipes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Youre welcome, happy to know that youre enjoying our recipes! Top each ball with a little olive oil, cover with plastic wrap. Hi Natasha, Hi Holly, I make a very similar dough only I use half bread and half whole wheat flower and honey rather that sugar. Thank you, Natasha. Made a calzone with your sauce and white chedder cheese. Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. Beats the ones you buy at the grocery store hands down! Thank you for this recipe! The dough was the perfect combo of crispy/chewy! It mess the best crust ever. Stir to combine. Add the yeast and stir until dissolved. This is my go-to recipe now for pizza crust. Sharing of this recipe is both encouraged and appreciated. Great job, Im so glad that it was successful! Dotdash Meredith Food Studios. Thank you for the review and for sharing that with us. Just made your pizza dough and I am very pleased with the taste. I was wondering if I were to double/triple the recipe, would I also double the water, honey and yeast mixture? Was so so good also I made the dough and I dont have a pizza stone and used a mixer... Around in the instructions and it came out wonderful the steps and instructions again and make you! If someone else already tried it work for me adds wonderful flavor like hint of.! Slide the pizza onto the stone if you are using instant yeast and add the water and let do. 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