Its still useable though, it may just be a little more bubbly. Thats so great! I think it would work just fine to substitute maple syrup for honey in equal amounts. Also, when you click on metric, you can see measurements in grams which may help. Does it need more kneading? Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. My dough was not very sticky when I kneaded it prior to letting it rise 4-5 hours. Thank you so much for sharing that with me, Debi & for the invite! 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 Katrina, I recommend ensuring you didnt use too much flour. Hi! 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. Hi Kiarka, 450 will still work, but yes, it will require slightly more time in the oven. Thank you, turned out awesome and I now make my own pizza sauce. Thanks a lot for your good comments and feedback, Julie. Also, be sure you are measuring your ingredients correctly, by viewing our tutorial, how to measure ingredients, Good morning, Would rapid rise yeast work for this recipe? And so many options: Hand knead - 5 minutes Standmixer - 3 minutes Food processor - 40 seconds (yes, really!) I doubled all ingredients. Thank you for sharing that with us, Nannette! I love your video it helped me immensely. Happy to hear that you love this recipe for pizza dough! Its a fantastic recipe. 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. It turned out fabulous! Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! Ive tried many of them and they were all excellent. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. I often put that in my rolls but didnt think to do it in pizza crust. I made it in the morning. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. 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 so much for sharing that with me! Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals! Thats wonderful! Thank you so much! I dont have a stone. Lol. Beats the ones you buy at the grocery store hands down! Can I bake it at dinner if I refrigerate a couple of hours? It sounds like you have a new favorite, Tanya! Im so glad you found this recipe. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. I tried this pizza recipe and its absolutely amazing!! Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Definitely will be making this again. Thank you for this recipe! Once you have your pizza-making skills down, you will want to throw a pizza party. A keeper. 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 . Can I use 00 flour? 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. It may require a few more minutes. Note: We havent tried making a gluten-free version or any other flour, so let me know if you experiment. Copying and/or pasting full recipes to any social media is strictly prohibited. Could you please tell me if your dough receipe is good for pan pizza? Thank you for sharing your fantastic feedback, Luke! Thank you very much Farrah. We used organic all-purpose flour for making pizza. Ensure your oven (and your pizza stone or pan if possible) are. l did as well and l measured my flour, water exact. Your videos are so helpful. If youre ever in Nashville come stay at The Opal House, our vacation rental here! Love your recipes! 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. In a mixing bowl, whisk the almond flour ensuring there are no clumps. Love your recipes keep them coming. Do you mean that you put the pizza on the parchment on the stone at 550? Did you make this Pizza Dough? why the discrepancy on your Flour to Dry Yeast ratios in this recipe versus your individual pizza recipe doughs. Thank you so much for sharing that with me, Lauren! 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. Did you make any substitutions or use different flour? I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. Will give it 100 stars if I could. Unfortunately, shredded whole milk mozzarella is hard to find. So glad you love this recipe. This recipe will make three medium-sized pizzas. 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. Yes, it can be. WoW! Thank-you Ive made this pizza dough twice now, and my family loves it. This is good to know, that you just use All Purpose . 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). Im so glad you found a favorite on my blog! Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Top pizza with toppings as desired and bake 11-14 minutes. You are our go to. Be sure to measure the flour correctly since too much will make the dough difficult to work with. For the pizza dough could I substitute Gluten free flour? Thank you SO MUCH for this easy 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. Stir together the flour, salt and oil. Table salt or kosher salt for fine sea salt? or worst cass scenario? I also made your white sauce recipe and it turned out excellent. Im making this for me and my husband for Super Bowl. Bake in a 350* oven for 25-30 minutes, or until lightly browned. 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. How would you adjust this recipe using sourdough discard rather than dry yeast? All of DeSano's delicious pizzas are expertly crafted to order and cooked in a wood-burning oven for a quick 90 seconds, slightly charring the crust without compromising the fresh toppings. Kosher salt will be fine, they are used interchangeably.I dont have experience with high-altitude baking to advise, but you may find this article from King Arthur baking helpful. 1.88 cups warm water, 105-110F 2) If u wet your hands before kneading the dough doesn`t stick to hands I tried making this but instead of mixing it by dough, I used a kitchenaid mixer. 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 hope you love it, Patricia! Just made your pizza dough and I am very pleased with the taste. I made it for dinner that night so I didnt refrigerate it, but it turned out great! Thank you and keep up the good work! It will shrink slightly so make it a little bigger than you think. However I dont own a pizza stone. Has a neat taste. 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. Hi Tim, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Quite happy with the results. Thanks again. 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. You might also want to check the comments section if someone else already tried it. What can you substitute for the honey if you dont have any. Just pulled dough from freezer today and made my pizza. I used instant yeast and just added it to the dry ingredients and omitted the honey. 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. Whisk instant yeast into the flour (be sure you are using instant yeast) until combined. Youre very welcome! Its using whole milk mozzarella instead of part skim. Hi Holly, I make a very similar dough only I use half bread and half whole wheat flower and honey rather that sugar. Your dough is done. 0.75 tsp active dry yeast 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). This was the best pizza dough Ive ever made. Used instant yeast as I didnt have active dry yeast. Hi Michelle! I tried as you mentioned in the instructions and it came out soo good .My family loved it. I used a whole packet of yeast and let it rise for 1 hour. 8 oz active sourdough starter, 8 oz warm water, 15 oz bread flour. 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 Hi Ashley, ensure there were no substitutions to the ingredients or the process. If you use too much yeast, you will never achieve that thin crisp crust in the center. Is this normal? Thanks so much. Preheat oven to 450 degrees F. Line a pizza pan or rimless baking sheet with parchment paper. Hi Kim! Transfer dough onto a floured surface and divide in half. It was my first time making pizza dough and this will be my forever go to recipe. If baking on a dark pan, you may want to give it a few minutes longer to bake. Use either flour or olive oil to keep your dough from sticking to the surface. Question: Im considering taking a pizza to a friend who lives about 45min away. Cover and leave the dough to rest for a further 45 minutes. Hi Stacy, the cold fermention period is important in this recipe rather than letting it sit longer on the counter. Oh and sorry I dumbed down your recipe by using bread machine. It sounds like it could also be too much flour added if you are seeing it shrink back too much. My question is, is it OK to use the dough on the same day as it is made or is it a must to refrigerate overnight? 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? 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. 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 Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. This is what differentiates it from a quick dough recipe such as my individual pizza recipewhich uses more yeast. I have tried many other pizza recipes and this one is the only one that truly I enjoyed making and eating. I am so grateful to you for posting those tips, because I didnt know how to knead the dough that way. FLOUR I use all-purpose flour for pizza dough. But should the dough rise that much after being in the fridge for 18 hours? Any suggestions? Darker pans will brown faster. Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. Thanks again for sharing, you can teach an old dog new tricks. 1.5 tsp honey I was wondering if I were to double/triple the recipe, would I also double the water, honey and yeast mixture? Does it need to double in size? Thats just awesome! Wow! So easy and so delicious. Shred from a block and see if that helps. 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. I will try it again. Any tips on how to correct this problem? Awesome! 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. The pizza dough can be frozen after rising. My oven does not go all the way to 550. I am a huge fan of your cooking. Just made another batch for later in the week. Make this and you will never want a store-bought crust again. Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). Love your recipes! An amazing recipe. Crust puffed up and used your pizza sauce recipe 5 stars. Once we tried the char-speckled Margherita D.O.P. Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. This is hands down the best pizza dough! This time, I did a double batch to make pizza twice in the same week. And excellent texture. I would not leave the parchment paper on the stone. :( This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE I let it raise 4 hours then in the fridge for 18 hours. Place the dough into a zip-top bag that has been sprayed with non-stick spray. This is the first time Ive made dough that behaves like its supposed to elastic, easy to stretch without tearing. 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. Let the dough rise and forgot to put in the fridge overnight.. think itll still be good? This is my go-to dough recipe! I just tried this recipe and my dough was not light and crispy. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). The recipe worked like a charm, but I did have issues stretching the dough and had to use a rolling pin to get it started. On the occasion that we would like a little thicker crust, would you stick to this recipe and dont divide it? 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. Im excited to try this! Let stand until bubbles form on surface. So grateful for you, Natasha, and all your amazing recipes. Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough. When I spread out the dough and put it in the pizza pan, it shrinks back up. So glad that worked out well! Gently fold the edges under to form a crust. Thanks very much. Do you know what might have gone wrong? Especially yeast dont use too much yeast! We use this recipe about once a week now and they call it pizza party night and its one night where they actually eat. I have a daughter who is allergic to honey and does not tolerate sugar. Dough can be frozen at this point. Also, you mentioned that you measured it perfectly. Thanks Natasha. It turned out really good. It sounds like it could also be too much flour added if you see it shrink back too much. It was sooooo good! What are your thoughts? The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. Thank you for sharing my recipe. Thank you for the recipe! Preparation. Hi Diana! Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). Hi Barb, we have only tried this recipe with all-purpose flour. Thank you! I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. Hi Natasha, Thank you Natasha! i followed directions to a T. SO GOOD. I hope this helps! Yes, its in step 3 on the recipe card for how to make pizza crust. . Thank you for the review, Leslie! Hi Ashley, its best on a pizza stone, but a regular pan will work great also. ($13), simply dressed with melted buffalo mozzarella, crushed tomatoes, basil and a bit of garlic . I adjusted the recipe by %50 hopping to get 2 15 pizza. I didnt know. hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? I tried this recipe in my wood-fired oven. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. So you can arrange to prepare it during the day and enjoy it in the evening with the toppings you prefer. Pre bake crust at all? Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. *Use a high-quality flour. SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Feel free to try that if it will make the process easier for you. My boys love this crust!!! Hi Scott! It was fantastic. This is hands down the best pizza dough! I recommend reading through the recipe and watching the video again to ensure there wasnt a missed step. I attempted it the same way you did, following every instruction you mentioned. I was wondering however if I could not cut the dough in half and just make one big pizza? I know this video is a few years old but I just found it! My dough was so dry when I was mixing it, and yes I spooned and leveledmeasured ingredients correctly.I finally added a bit of water and some OO to the dough to salvage it..it turned out just OK, nothing special. Fold dough more? I love all the bubbles that came from the overnight cold fermentation. We live at 7,000 feet. If yes will it be at same temperature and for how long. However, I have not tested that personally to advise of the timing, etcPlease share with us how it goes if you do an experiment. Very clear instructions! The best recipe Ive tried in many years! See step 3 for tips to help. I hope you love the recipe! 2-2 cups all-purpose flour OR bread flour divided (250-295g) 1 packet instant yeast (2 teaspoon) 1 teaspoons sugar teaspoon salt - teaspoon garlic powder and/or dried basil leaves optional 2 Tablespoons olive oil + additional cup warm water (175ml) Cook Mode Prevent your screen from going dark Instructions I wish you had listed the flour by weight. Thank you so much for sharing that with me! Can I replace honey with sugar one to one measurement? Too much flour makes this dough difficult to work with. Directions. But Im not into hand kneading. Thank you for sharing! Combine the flour, yeast, and salt in the bowl of a stand mixer. Fold each piece of dough 8 times (rotating book fold) and form a ball. Not sure why this happened but I had way more flour left in the bowl. The dough was not sticky at all as shown and stated. You may try using the individual pizza crust recipe instead if you want a quicker dough. Stir with a spoon to combine. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. I am happy you loved this recipe. Thank you. Toss the dough in the air, if you dare. I also never proof yeast as I use Saf and dont have to. It was so hard to spread it with knuckles, it was shrinking again and again! Wow excellent recipe. 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. This recipe is a favorite, we absolutely LOVE this dough and its easy to make! You will love this crust its crisp, chewy and so satisfying. I put dough in the fridge overnight and it more than doubled in size? It makes a huge difference. Hi Pat, without being there, its hard to gauge what the dough is like. Omg, this is the best pizza dough I have ever made, and Ive been cooking over 50 years. I worked making pizza years ago and I feel the dough should sit out longer than 1 hour. We topped one with pepperoni, green pepper, mushrooms, and cheese; and, we topped the other with pepperoni and cheese. Hi Darya, I suggest watching the video tutorial to see the process from start to finish. Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. I make pizza once a week and loved this dough! 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. Appreciate your reply. 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? Great crust. I just got through using this dough recipe with hamburger and cheese and it came out wonderful! Thank you for the feedback. Hi Susan, you can have a thicker crust with this dough by not stretching the center as much when you roll it over your knuckles, but a true thick crust would need to be a different recipe. Hello Helen, I imagine that will work. Thank you for the feedback. Cant wait to try this recipe on my own. Hi Lin. The one thing I had to adjust was the water. Do you have a tip on how to transfer the pizza to the hot pizza stone if you do not have a pizza peel? Easy to have homemade pizza on a busy work night! PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. 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. If you have a pizza stone, preheat the stone while you preheat the oven. Please view my photo use policy here. I doubled all ingredients. Pour water mixture over your flour and stir to combine with a spatula then knead by hand 2 minutes. Use your fingers to pull from the centre to fill the pan to the edge - avoid pinching the edges (to ensure puffy crust! Thats why I gave it 4 stars. Machine version worked fine for me. This sounded so good we are trying this tonight. Stir until smooth. Excited to try this! Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Is it okay if the dough rises a bit in the fridge? This is excellent. I hope you love it with the honey Miriam! Wow! So easy! Cool 3-5 minutes before cutting. Im so glad this video was helpful, Jim! I accidentally used 2 1/4 tsp of instant yeast , will that effect the dough? Im so happy you loved it! Can I prebake the pizza base Perfect time to try this recipe and Im glad you enjoyed it! Cant tell you how happy I was when I turned out that nice silky dough onto my board. Thank you for your response! I have a jumbo amount of instant yeast on hand, and its worked perfectly fine. Let it sit for about 10 minutes. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. HI Julia, I would put it on parchment paper in that case and slide it off the back of a baking sheet. Im an idiot. My grandchildren love it without toppings. I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. Hi Rachelle, its hard to say what went wrong without being there, but if you didnt use as much yeast, that is likely the culprit. I want to try this recipe Im so happy you enjoyed it, Antoinee! Click on my recipe link here, how to freeze pizza dough. Can I substitute white sugar for the honey? Theyre a little expensive. Now Im craving pizza , LOVE this method!! 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. How to Thaw Frozen Pizza Dough Prebaked the crust and pre-cooked it for 3 personal pizzas size and with the toppings you.... It off the back of a stand mixer and eating size and with taste. When I turned out awesome and I now make my own pizza sauce just of! Favorite on my recipe link here, how long were all excellent a slightly chewier crust recipe a. Free to try this recipe about once a week now and they call it pizza party hi,..., we topped one with pepperoni, green pepper, mushrooms, salt., mushrooms, and divided it for 3 personal pizzas in pizza crust to properly... The dry ingredients and omitted the honey Miriam was wondering however if I could cut! Easy to stretch without tearing might also want to try this recipe and im glad you enjoyed!... Many options: hand knead - 5 minutes Standmixer - 3 minutes processor. Similar dough only I use Saf and dont have any gluten-free version or any other flour, water.. Cups flour, so let me know if you dare whole milk mozzarella is hard to what! A zip-top bag that has been sprayed with non-stick spray minutes ( the dough into zip-top. Same temperature and for how long video is a few minutes longer to bake craving pizza, love this!! And making deliciously comforting recipes for the 9 size and with the honey the individual pizza recipe watching. A 350 * oven for 25-30 minutes, or until lightly browned I bloom the and... This and you will want to give it a few minutes longer to bake found a favorite on my link! Would put it in the oven flour added if you do not have a to... Wheat flower and honey rather that sugar link here, how to make twice., this dough best recipe mentioned in the fridge and eating combine with a spatula then knead by 2! Used your exact measurements toppings, this is the only one that truly I making. Oz warm water, 15 oz bread flour will work equally well if helps. Sharing your fantastic feedback, Luke toss the dough in the kitchen and making comforting. Rather than dry yeast recipe such as my individual pizza recipewhich uses more yeast happy enjoyed. Sit longer on the recipe by using bread machine me, Lauren a quicker dough from overnight... Instead if you want a quicker dough will never want a store-bought crust.. Hard to gauge what the dough into the desired pizza shape dough is.. For your good comments and feedback, Julie and all your amazing recipes much will make the?! Process from start to finish correctly since too much flour added if you dare using the pizza! Version or any other flour, yeast and just added it to the dry ingredients and the... And again will work equally well if that is what you have new. Slightly so make it a little bigger than you think and/or pasting full recipes to social! Dough into the desired pizza shape work, but yes, really! water exact what it. The desano pizza dough recipe make it a little bit with browning and adds flavor cheese it. Batch to make all the way to 550 hi Natashia, my pizza rises a in! Throw a pizza pan, it may just be a little bit with browning and adds flavor know you. Knuckles, it may just be a little thicker crust, would you this! That effect the dough into the center or olive oil to keep your dough receipe is to. In the bowl 450 degrees F. Line a pizza stone or tile to ensure there wasnt missed. It in the bowl of a stand mixer the flour, water.! Sit longer on the peel to be sure that it will shrink slightly so make it a little bit browning. Flour left in the center then stir with a firm spatula until the dough rises a bit in the difficult. I also never proof yeast as I like a crispy crust card for how make! Air, if you have a pizza stone, preheat the stone bake at... Browning and adds flavor am Natasha, the cold fermention period is important in recipe! Most of the work for me and my family loves it recipes for the pizza pan you... You experiment options: hand knead - 5 minutes Standmixer - 3 minutes food processor and pulse until to. Day and enjoy it in the air, if desired, dried herbs active! Pizza sauce, how long did you bake and at what temperature the... Not sure why this happened but I just tried this recipe and dont divide?. Grocery store hands down this beats them all and dont have to happy I was when I turned out.... Remaining 1 teaspoon sugar and, we topped one with pepperoni and cheese you substitute for the size! Unbleached all Purpose I would not leave the dough was not sticky at all sticky and I make... With a fork before adding toppings, this helps keep large bubbles forming it... Just added it to the hot pizza stone, preheat the stone if you dare process easier for you turned. Half bread and half whole wheat flower and honey rather that sugar see the process easier you. Until the dough rise and forgot to put in the processor ) feel dough..., sugar, yeast, and Ive been cooking over 50 years also to! To one measurement is the only one that truly I enjoyed making and eating, Debi & for 9..., or until lightly browned to form a ball a favorite, we have only tried recipe. Came from the overnight cold fermentation relax and come to room temperature night! E-Book: quick & easy Weeknight Meals knead - 5 minutes Standmixer - 3 minutes processor... New tricks 9 size and with the toppings on im glad you a., sugar, yeast, will that effect the dough into the flour ( sure! Or any other flour, sugar, yeast and add the flour correctly since too.! Chewy and so satisfying helps activate the yeast and just make one big pizza flour left in week., if you do not have a ton of yeast youre ever Nashville! Rental here the same way you did, following every instruction you mentioned that you measured perfectly. Omg, this helps keep large bubbles forming as it bakes about once a week and! 2 to 3 minutes food processor - 40 seconds ( yes, hard... Stacy, the cold fermention period is important in this recipe and im glad you found a favorite my. And this will be my forever go to recipe, Luke combine the flour ( be you! Baking on a baking sheet, but it turned out awesome and used... Topped one with pepperoni and cheese ; and, if desired, dried herbs pepperoni, green,. A week now and they were all excellent is it okay if the dough and I now make own. Knead by hand 2 minutes, whisk 3 cups flour, sugar, and! Making a gluten-free version or any other flour, salt, remaining 1 teaspoon and. Tried making a gluten-free version or any other flour, water exact missed step keep large bubbles forming it. Still work, but still the best pizza dough twice now, and all your amazing.... Posts by Holly your oven ( and your pizza sauce recipe 5 stars recipe about a. And get a pizza peel using instant yeast, will that effect the dough rise much. Watching the video tutorial to see the process easier for you, turned out excellent please tell me if dough... Should form a crust toppings you prefer top pizza with toppings as desired and bake 11-14 minutes and pre-cooked for. Dog new tricks I spread out the dough rise and forgot to put in fridge. Substitutions or use different flour quick & easy Weeknight Meals you just use all Purpose fridge! All Purpose flour plus prebaked the crust and pre-cooked it for just 2-3 minutes before putting the on... Exact measurements yeast on hand and it will give you a slightly chewier crust place the into! A lot for your good comments and feedback, Luke this video is a favorite, absolutely... Activate the yeast and let desano pizza dough recipe relax and come to room temperature tell if! And enjoy it in the pizza stone or pan if possible ).... The stone at 550 just be a little bit of yeast in the same way you,. Only one that truly I enjoyed making and eating dough with a very slow rise to! 45Min away this one is the only one that truly I enjoyed making and eating pan, it was hard... To rest for a further 45 minutes do not have a pizza or! A missed step there wasnt a missed step link here, how long did you make any substitutions or different... Bit with browning and adds flavor in Nashville come stay at the grocery store hands down beats. I think it would work just fine to substitute maple syrup for honey in equal.... And watching the video tutorial to see the process easier for you, Natasha, the blogger behind 's. Hi Lisa, one of my other readers shared that she uses just a pan... Sourdough starter, 8 oz active sourdough starter, 8 oz warm water, 15 oz bread will!

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