I would give this more than 5 stars if I could. JOHN Z. Hi John, you should not have to knead the dough after you take it out of the fridge or you will deflate it and lose all those nice bubbles that the dough has created. It was a little sticky and all stuck together but hands definitely didnt stick to the dough. Isnt it so great that we can make something so tasty & cheaper right out of our homes?! If so how much? Hi Carol, did you possibly use a different kind of flour? Jai essay plusieurs recettes et celle-ci est la meilleure, merci . Step 1. I made this recipe yesterday and baked the best Pizza I ever had, using your Pizza homemade Sauce (I used Pomi brand chopped tomatoes because they taste delicious and they have no salt and zero added sugar). Hi Natasha, will this dough freeze well? Hi Lita! We tried several recipes and ALWAYS come back to this one! I know how much cups can vary. I will not use this recipe again. I dont know what I did wrong. Let the dough rise and forgot to put in the fridge overnight.. think itll still be good? This recipe is fantastic! This is good to know, that you just use All Purpose . I always suggest making a recipe as written. It will also make you look like a pizza ninja to transfer your pizza from a pizza peel onto your hot pizza stone. Thank you for sharing your feedback. Can I bake it at dinner if I refrigerate a couple of hours? Thank you, My dough has been rising for 4 hours and it has nor doubled yet. Did you make this Pizza Dough? Angela. :( You might also want to check the comments section if someone else alredy tried it. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). 1) If u add the flour to the water with dry ingredients already in, mixing is a lot easier for effort is only needed at the end Hello, Natasha! Do you know what might have gone wrong? Youre very welcome! This is now my only pizza dough recipe and no more using canned pizza dough from the grocery store. I doubled all ingredients. Thank you for the feedback. This should make everything much less to chance! This recipe was requested by my friends and I promptly sent them the link. When youd like to make pizza, allow the dough to thaw in the fridge overnight and proceed with the recipe as written. homemade individual pizzas recipe instead. Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). To bake: roll dough out to fit a 12-15 pizza pan. Natasha! Here are the measurements that should be with 3/4 tsp of yeast. Ive made my own pizza dough for almost 40 years. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Hi Jessica! I used a whole packet of yeast and let it rise for 1 hour. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. The pizza dough can be frozen after rising. I had hard time stretching out the pizza too cuz it would just rip even though I had it out for an hour. hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? When I kneaded it for the 2 minutes, you mentioned it should be sticky. In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir. Sprinkle sheet of parchment with flour. Hi Tim, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Hi Natasha, I just found your website and I am anxious to try your recipe. Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. Great recipe! Thanks again for sharing, you can teach an old dog new tricks. Price is same as part skim. Can I let the dough rise longer than 4-5 hours the first time, like overnight? Can you substitute some whole wheat flour instead of some all purpose flour? Thats so great! Do you mean that you put the pizza on the parchment on the stone at 550? SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Thanks for the recipe! So happy you enjoy this crust! Im excited to try this! If you want a more golden-brown crust, you can broil for a few mins towards the end. 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 SO GOOD AND EASY! Again, aging is the key secret I didnt know even longer than 24 hrs. Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. This pizza dough seriously tastes like it came out of a high-end pizzeria and in fact, most New York pizza doughs are fermented for at least 24 hours. Darker pans will brown faster. Read more about me. Machine version worked fine for me. Yes, that would be just fine. I am in the process of making this pizza dough and cant wait to try it. 2) If u wet your hands before kneading the dough doesn`t stick to hands Hi Melissa, you may need to make a slight adjustment due to altitude. or worst cass scenario? After cooking, some parts looked cracked and dry. Is it cuz I kneaded it with a mixer? We have an Ooni gas pizza oven- it is awesome. 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. We love your pizza crust. Yeast (like baking powder and soda) is one of those ingredients thats not obvious to me in terms of determining how much is too little or too much. Watch the pizza dough video tutorial once and you will be a pro in no time. 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. My family loved it. 0.75 tsp active dry yeast Is it still safe to eat? Thank you for sharing your wonderful review, Debbie! Let stand until bubbles form on surface. Hi Matt, I havent tested that but I think it could work. This makes 2 pizzas about 10-12 each. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. If using flour, don't use too much or it will make the dough tough. Then, when you have an urge for pizza, take a frozen shell out of the freezer and top it while frozen and toss it in the oven. Fold dough more? Cover and let rise 4-5 hours at room temperature. Thanks in advance for the advice and happy Fall Equinox! hi Natasha, quick question. It will shrink slightly so make it a little bigger than you think. just my partner and myself..can I freeze this dough after 2nd rising in fridge? Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Thank you for sharing my recipe. 3) If u baste the dough with oil & flash cook it 4 a bit to start forming the crust without toppings it will prevent the sauce and toppings turning the dough platter soggy in the middle Also, when you click on metric, you can see measurements in grams which may help. If it doesnt, try a different brand/kind and shred it yourself. That is probably a little larger than necessary but it wont hurt the dough to have a larger container. Im sorry for the frustration. 4) If u pull out the 2nd oven rack before preheat u can use it to let the cooked pizza to rest and cool without stem given off reducing the crispness of its bottom. Is this normal? The best pizza dough starts with simple ingredients. I have made your dough a couple times. Combine the starter, water and 2 cups of the flour. PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. 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. 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). Im so glad you love the recipe. 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. Click on my recipe link here, how to freeze pizza dough. Thanks cant wait to try it out. Hi Cheryl, I have not tested this with gluten-free flour. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Punch the dough down and divide into 2 portions. Hugs. If you can freeze the dough, how long will keep for in the freezer? Be sure to measure the flour correctly since too much will make the dough difficult to work with. Can I substitute white sugar for the honey? Seal the bag, and freeze the dough for up to a month. Thank you for your awesome comments and review, Lina! Thank you very much Farrah. This helps the dough to soften up and be easier to handle. Will give it 100 stars if I could. Made the pizza dough last night. If youd prefer, whole wheat flour can be added in place of some of the all-purpose. Please read our disclosure policy. No need to proof. I am a huge fan of your cooking. Sprinkle yeast over water and let dissolve, about 2 minutes. Thank you so much for sharing that with me. Easy to make just takes a little planning. Welcome to my kitchen! Hello Helen, I imagine that will work. It sounds like it could have been too much flour. What I liked was the ratios; so easy to remember. Once you have your pizza-making skills down, you will want to throw a pizza party. Stretch the dough into a round disc, rotating after each stretch. 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. This is what differentiates it from a quick dough recipe such as my individual pizza recipe which uses more yeast. Your email address will not be published. Delicious! Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). Thank you Natasha, Hi Dorene! Its very easy to freeze this dough and once its thawed, it tastes just as good as freshly made. Thank you for sharing this with us! Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. I doubled the recipe as I am having a lot of people over. Welcome to Spend With Pennies! Usually I use it within 24-48hours or Ill freeze the dough and use it later. I hope that helps! Can it be cooked on a pizzazz? Thank you for the feedback. Knowing what I was doing made it easier for me to stretch the dough. Just made another batch for later in the week. Best pizza dough/crust Ive ever made! I finally can just use my hands to make it fit in the pan. I have been looking for a pizza dough recipe that would make crust like you get at good pizzerias. Hi Katrina, I recommend ensuring you didnt use too much flour. Feel free to try that if it will make the process easier for you. I attempted it the same way you did, following every instruction you mentioned. 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. Wow! This is the second time Ive made hm pizza dough. Keep up the great work team Natasha! Any reason why it may have given me trouble stretching out? Thank you Natasha! Love your recipes I hope this helps! Thanks! I have a blog post on the freezing and thawing process. When I spread out the dough and put it in the pizza pan, it shrinks back up. Hi Natasha. Nutrition information is for 1/8th of a pizza and includes the dough only. Im glad its helpful! Thats so great! Its become impossible to justify the cost of a store bought crust. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Hi Farrah, If you click on the serving size, you can adjust the size of the recipe up or down and it will adjust the list of ingredients. The kids gave it two thumbs and ten toes up!! Can I still use it? I use parchment paper right in the oven with out any problem. Just wanted to say how much I love your recipes. I think it can be done but youd have to experiment with it. I have made it several times now and it will always be my go-to! I just put together this dough to di its first rise for 4-5 hours. Turn the dough out onto a floured surface. My grandchildren love it without toppings. Can I bake at 450 and just increase the baking time? Im so glad it was enjoyed. Step 1. Transfer the pizza to the preheated oven and bake until the crust is brown and the cheese is melted. This is a keeper! I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. 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. Thank you Natasha! 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. Also make sure you are using the correct type of yeast. Stir the water, olive oil, sugar, and salt into the flour mixture. The crunch is just like you have in your video. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week. 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