A leavened dough made with flour, water, yeast, oil and salt. It makes a huge difference. Hi! Hi Aman, I suggest watching the video tutorial to see the process from start to finish. I recommend reading through the recipe and watching the video again to ensure there wasnt a missed step. Can I broil instead of baking. If using a pizza stone, put it in the oven and turn on the oven to an hour before the pizza is ready. . Hi Esther! Hi Natasha, would it matter if I use instant yeast instead of active yeast? I covered the dough in a bowl twice the size as the ball. I have a 11 month old so cant make this with honey yet. This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later. Hi Farrah, it should rise quickly like that. Hi Barbara, 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. Hi laura, that sounds yummy but I havent tried making breadsticks out of it. I didnt realize this needed a day to rise! Sharing of this recipe is both encouraged and appreciated. Hi Susan, you need a little room for expansion but they should not expand much in the fridge unless too much yeast was added. I am a huge fan of your cooking. Step 2. Mine did. Works perfect for a crispy crust. Hi Stacy, the cold fermention period is important in this recipe rather than letting it sit longer on the counter. I didnt know. Hi Cindy, I have made a double batch before without issues. Thanks! Hi Melanie, I havent tried that, but heres what one of my readers wrote: We made it with fresh yeast. I put dough in the fridge overnight and it more than doubled in size? I have made this a few times now. i have 4-5 hours to go & hope all is OK? Thank you for sharing, JoAnne! Any adjustments for high altitude? 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). I read some reviews and see none for making a deep dish. and is it still OK to use? Unless you make/eat a lot of homemade pizza dough, I dont believe you will either. Crust bubbled nicely and tastes fancy. 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. hi Natasha, quick question. Please view my photo use policy here. Yes! Everyone loves it. Once its smooth I follow all the instructions listed. Combine the starter, water and 2 cups of the flour. Immediately after the first rise, or after the overnight in the refrigerator? Ive been making my own pizza dough for years. This makes 2 pizzas about 10-12 each. I have a jumbo amount of instant yeast on hand, and its worked perfectly fine. hi! Is it necessary to use a pizza stone? Im so happy you enjoyed it, Antoinee! , Your pizza dough is absolutely incredible! Especially yeast dont use too much yeast! From my home to yourshappy cooking! When it came out, we topped it with diced tomatoes, Hi Natasha! Copying and/or pasting full recipes to any social media is strictly prohibited. Hi Natasha would the outcome be better if i use bread flour instead of ap flour? I have made many of your recipes that have become family favourites. Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). Hi Alyssa, without being there, its hard to gauge what the dough is like. It is awesome pizza dough, best ever. Thank you, turned out awesome and I now make my own pizza sauce. Step 1. Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. Feel free to try that if it will make the process easier for you. Thank you, Hi Holly! 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. Several of my readers have reported making this successfully in a regular pan. 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. Thank you for sharing and for the excellent review. Thank you so very much. Thank you for helping us enjoy pizza without the 2000 mg of sodium and lots of fat. Thats why I gave it 4 stars. Thats amazing! So happy to hear that Autumn! 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. My oven does not go all the way to 550. Im so glad this video was helpful, Jim! All l did was add extra water. We live at 7,000 feet. I want to make both ways. Is it still safe to eat? I used a whole packet of yeast and let it rise for 1 hour. Do you have to rest it over night or could the 8hrs in the day work? Hi Carmen! We dont have a pizza steel anymore.would this dough work in a jelly roll pan? You are welcome to freeze this dough if you need it to store longer, you can let it ferment in the fridge after it thaws, but I would recommend using in within a couple of days for the best results. 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? I dont know what I did wrong. Thank you for the great recipe and instructions. This is what differentiates it from a quick dough, its well worth the wait. Easy to have homemade pizza on a busy work night! This should make everything much less to chance! Wonderful to hear, Kathy! why the discrepancy on your Flour to Dry Yeast ratios in this recipe versus your individual pizza recipe doughs. A keeper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture. Knead by hand 2 minutes (dough will be sticky). Great job, Im so glad that it was successful! Did I not knead enough? Yes, that would be just fine. I wish you had listed the flour by weight. Thank you for sharing your fantastic feedback, Luke! Click on my recipe link here, how to freeze pizza dough. Thanks Michael and yes, that will work too! I havent tested that but I think that will work. 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. It mess the best crust ever. Can you say DROOL?!? 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. Thanks for sharing Jim, that sounds great! The taste was delish and I will make again. Top pizza with toppings as desired and bake 11-14 minutes. This is my go-to recipe now for pizza crust. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. My oven has a proof setting. Hi Kristy! Do you they no that could be the issue? I was wondering however if I could not cut the dough in half and just make one big pizza? Combine the flour, yeast, and salt in the bowl of a stand mixer. I doubled all ingredients. Thank you for sharing your feedback. Keep doing what your doing. Definitely will be making this again. Hi Kelly! Thanks in advance for the advice and happy Fall Equinox! or worst cass scenario? Thanks so much for yet another outstanding recipe!! Neapolitan pizza dough is a traditional Italian recipe that uses simple ingredients like flour, water, salt, and yeast to create a delicious and flavorful pizza crust. Content and photographs are copyright protected. Punch the dough down and divide into 2 portions. I do have a metal pizza pan Ive never used. Gently fold the edges under to form a crust. The serving number for this recipe is 8. Thank you for this recipe! Ive used it multiple times. I doubled all ingredients. You can unsubscribe anytime by clicking the unsubscribe link at the bottom of emails you receive. 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. Its a keeper in our recipe box now! Darker pans will brown faster. We just finished our first pizza made by using your method. Hi Natasha! crust was off the charts. If youd prefer, whole wheat flour can be added in place of some of the all-purpose. I usually use parchment under but I loved doing right on the peel. We love your blog. Knowing what I was doing made it easier for me to stretch the dough. No need to proof. Im so glad it was a hit with your family, Bubbie! Hi Jane, I havent tried it with the oven-proof setting to advise. Im on my third time making this pizza crust. THE best recipe I have tried. You are our go to. EASY! Hi John, 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. It turned out really good. Did you make any substitutions or use different flour? It may look a little rough or pockmarked. I guess from the alcohol being made during fermentation. Thank you for sharing your wonderful review, Debbie! Can you use this pizza dough recipe on a regular pizza pan in the oven? No special tools or ingredients are needed. yes, ensure to use the recipe as written for the best result. FLOUR I use all-purpose flour for pizza dough. i just made the dough and waiting for the first rise. This truely is the BEST pizza crust Ive ever had! Im so happy this was a hit with your family, Andrea! Preheat oven to 400F. If the dough. please advise! You will love this crust its crisp, chewy and so satisfying. Im glad it worked out for you. You may try using the individual pizza crust recipe instead if you want a quicker dough. Poke the dough with a fork and lightly brush with olive oil. So you can arrange to prepare it during the day and enjoy it in the evening with the toppings you prefer. Gently fold the edges under to form a crust. Crust puffed up and used your pizza sauce recipe 5 stars. For a quick dough, I recommend this recipe HERE. Hi Melissa! If you can freeze the dough, how long will keep for in the freezer? The pizza dough is a basic recipe typical of Italian cuisine. I have more of a question than a comment although I would like to mention how much I love this recipe and have made this dough many times. Thanks, its a keeper! Youre welcome, Bonnie. , This is the perfect pizza crust! This recipe is a favorite, we absolutely LOVE this dough and its easy to make! Thanks for not only a great recipe but some great family memories. Hi John! Freeze pizza dough as a whole or in balls for last-minute baked deliciousness! Waited an extra night. Thank you ! Bake in a 350* oven for 25-30 minutes, or until lightly browned. And it puffed into a thick dough rather thin with bubbles! Use just enough to keep the dough springy and pliable. For the pizza dough could I substitute Gluten free flour? ). 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. I ask because other recipes Ive seen (from other chefs) will simply use the whole packet, as if the quantity doesnt ever need to be measured. 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 bought 9 inch aluminum reusable pizza pans on Amazon for $3. 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. Seriously the BEST homemade pizza dough ever! I love using this recipe and your tutorial video is so helpful! The crust still comes out awesome and tastes great. This is hands down the best pizza dough! Let it sit to activate (or bloom) for about 5 minutes. I know this video is a few years old but I just found it! Thank you so much for sharing that with me. Thanks!! I do not have a pizza stone. After 5 to 10 minutes, the mixture should be frothy. Lol. Thanks for the recipe! Stir together yogurt and flour in bowl. Honestly, I like the flavor of the dough better with sourdough then commercial yeast. Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Yes I made no substitutes and I used the correct amount of yeast. I know how much cups can vary. What can you use instead if you dont have a pizza stone? Pizza dough can be stretched or rolled to fit your pizza pan. Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Top each ball with a little olive oil, cover with plastic wrap. I have been looking for a pizza dough recipe that would make crust like you get at good pizzerias. Allergic to honey. You can use a stand mixer to knead the dough but we prefer kneading by hand. Can I bake it at dinner if I refrigerate a couple of hours? Easy to make just takes a little planning. Youll have to watch it in the oven. I have used a lot of different recipes and both myself and family agree this is our favorite! Broil for 1-2 minutes to brown the cheese if desired. Can you tell me anything about using this function for this recipe? I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. Would you advise for/against using a food processor for this pizza dough recipe? Thanks!! However, I highly recommend weighing flour with a scale in grams. SO GOOD AND EASY! This is what differentiates it from a quick dough recipe such as my individual pizza recipewhich uses more yeast. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. Thank you for sharing. Pizza pairs really well with these easy sides. Delicious! Many thanks, your recipes bring me happiness. Kinda scared to set the old oven to 550 and I dont belive I can even do this high. Made the pizza dough last night. Thank you so much for sharing that with me! *Use a high-quality flour. Let dough rise in a greased bowl until doubled in size. It was perfect! Hands down the best pizza dough recipe around. 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. After trial and error, used 00 flour cooked it in Ooni 12 in pizza oven at a temperature of 625 to 650 came out Niceeee. Do you think you could make bread sticks out of this recipe 8 oz active sourdough starter, 8 oz warm water, 15 oz bread flour. I only find it at Sams club in 5lb bags. Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? 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. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Hi Rebecca! The dough was easy to work with and you HAVE to measure your ingredients properly!! Be sure to measure the flour correctly since too much will make the dough difficult to work with. 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. If you experiment, let me know how you liked the recipe. You will need to allow the dough to thaw for at least 30 minutes before using. Thanks for sharing. Hi Natasha, I love your pizza dough unfortunately I had trouble with my last batch of dough. For the amount of flour in this recipe, I would use no less than 2 cups of water. Its a forgiving dough and easy to work with. Would the temperature be as high as the stone? Thank you for the great review for this recipe. Ill have to try that. Do I double all of the ingredients or would that be too much flour ? Thanks a lot for your good comments and feedback, Julie. hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? Be sure to measure the flour correctly since too much will make the dough difficult to work with. It turned out great, so I would like to double it. Have one granddaughter that doesnt like pizza only breadsticks. I have been looking for a new one and I couldnt be more pleased. If baking on a dark pan, you may want to give it a few minutes longer to bake. Hi Marie, thats right, none. Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. Well see what happens! The nutrition facts is per serving. An overnight crust also makes throwing a pizza party stress-free and everyone will be super impressed by your pizza-making skills. 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 I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. 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. I always suggest making a recipe as written. Bread flour can be used in place of all-purpose and will create a crispier crust. When the dough is topped, the edge is sprayed with a butter-flavored "food release" and the pie is baked at 500 degrees F until perfectly browned on top. Do you have any idea on why that might be? Hi Farrah, you can click Jump to recipe then click Servings. Also, do not tap the flour down in the measuring cup. Im glad you love the recipe. After cooking, some parts looked cracked and dry. Thats wonderful! Turns out I was using too much yeast and not allowing fermentation! Step 1. See our tutorial for How to Freeze Pizza Dough. Im so glad this isyour go-to! I made this last night, in the middle of a hurricane. Instructions. Hours: Sun-Mon 11am-8pm; Tues-Thurs 11am-9pm; Fri-Sat 11am-10pm. Do you have to let the dough sit overnight? I hope you love it! Thank you so much for sharing that with me! I often put that in my rolls but didnt think to do it in pizza crust. If so, same measurements? I put it to the side to allow it to rise. 0.75 tsp active dry yeast Put the water in a small bowl. Im going to be making this today, but can I use fresh (wet) yeast? I learned a lot. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Use either flour or olive oil to keep your dough from sticking to the surface. Only find it at Sams club in 5lb bags the all-purpose, Bubbie so... 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I covered the dough for years bloom ) for about 5 minutes desano pizza dough recipe metal pizza pan for minutes...