This is good to know, that you just use All Purpose . Going to make it again this weekend! Would you advise for/against using a food processor for this pizza dough recipe? Hey, trying out the recipe soon and was wondering for the nutrients facts what is considered 1 serving? Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. This is excellent. Hi Natasha, will this dough freeze well? This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. I'm Natasha Kravchuk. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Excellent crust! Thanks for recipe Theyre a little expensive. A couple of things: 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. Can the recipe be doubled? Too lazy. Can I bake at 450 and just increase the baking time? Oh and sorry I dumbed down your recipe by using bread machine. I worked making pizza years ago and I feel the dough should sit out longer than 1 hour. From my home to yourshappy cooking! We use this recipe about once a week now and they call it pizza party night and its one night where they actually eat. Turns out I was using too much yeast and not allowing fermentation! 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? Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Mine did. Omg, this is the best pizza dough I have ever made, and Ive been cooking over 50 years. I adjusted the recipe by %50 hopping to get 2 15 pizza. Be sure to measure the flour correctly since too much will make the dough difficult to work with. l did as well and l measured my flour, water exact. Wow! Looks exactly like bomb authentic restaurant pizza. 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. Watch how to make this recipe. Hi Pam! Put the water in a small bowl. Also, what would the thawing and use directions be for dough that has been frozen? Just pulled dough from freezer today and made my pizza. I doubled the recipe as I am having a lot of people over. Preheat oven to 400F. It turned out fantastic. This recipe was requested by my friends and I promptly sent them the link. Yay, love it! Thank you! While the mixer is running, add the water and 2 . I went three days. 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. Hours: Sun-Mon 11am-8pm; Tues-Thurs 11am-9pm; Fri-Sat 11am-10pm. Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! Hello Helen, I imagine that will work. When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. 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. Hi Crystal, I have made a double batch before without issues. 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 . Thats why I gave it 4 stars. Punch the dough down a few times and divide into 1 -3 balls, let the dough rest for 20 minutes. Thank you for sharing your delicious recipes with us! A leavened dough made with flour, water, yeast, oil and salt. Everyone loves it. This helps our business thrive & continue providing free recipes. Love it! My family loves it. It was my first time making pizza dough and this will be my forever go to recipe. That is probably a little larger than necessary but it wont hurt the dough to have a larger container. Hi Natasha. Thanks so much for your awesome feedback and review, were so glad you love it! Make sure to adjust the whole recipe properly. I appreciate the detail and skill in your recipes, Natasha. Let it sit to activate (or bloom) for about 5 minutes. I made it in the morning. This is my go-to dough recipe! Hi Alyssa, without being there, its hard to gauge what the dough is like. This post may contain affiliate links. Pizza from Nashville? Cant tell you how happy I was when I turned out that nice silky dough onto my board. Once its smooth I follow all the instructions listed. It was kind of dry while kneading so maybe I needed more water. Stir until smooth. I loved the fact that I can make it the day before, come home from work and the dough is done! Please update us on how it goes! Thank you for your good comments and feedback, Sophie! The BEST thing about your recipe is the secret of aging the dough. I make pizza once a week and loved this dough! Thanks!! Im an idiot. Im so happy you gave this a try, Patty! Will this pizza dough recipe work for high altitude cooking? Thank you for helping us enjoy pizza without the 2000 mg of sodium and lots of fat. When I spread out the dough and put it in the pizza pan, it shrinks back up. Im glad you love the recipe. Im so glad this video was helpful, Jim! You will love this crust its crisp, chewy and so satisfying. Quite happy with the results. 0.75 tsp active dry yeast Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. I guess from the alcohol being made during fermentation. It sounds like you definitely found a new favorite! No special tools or ingredients are needed. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enjoyed this one bc its basic. Copying and/or pasting full recipes to any social media is strictly prohibited. Pizza Recipe | Tikka Pizza | Thin Crust #shorts #ytshorts #trending #viral #youtubeshorts #pizzaVisit Website:https://www.kkcooksandbakes.com/ Thanks very much. Several of my readers have reported making this successfully in a regular pan so it should be fine. My guess would be to keep the process the same. Hi Michelle! I love your suggestion of par-baking the pizza dough. #shortsviral #shortvideo #short #youtubeshorts #ytshorts #pizza #homemadepizza #homemade #quickrecipe #easyrecipe #quick # #shortsviral #viral #viralvid. Stir together yogurt and flour in bowl. The dough more than doubled in the first phase. I love using this recipe and your tutorial video is so helpful! Thanks again! Its become impossible to justify the cost of a store bought crust. Hugs. Is there a reason why you dont add oil?? Brush a little extra on the dough before baking for an extra crisp crust. Love this pizza dough. Toss the dough in the air, if you dare. hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? I know this video is a few years old but I just found it! Combine the flour, yeast, and salt in the bowl of a stand mixer. Transfer the pizza to the preheated oven and bake until the crust is brown and the cheese is melted. Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? My dough has been rising for 4 hours and it has nor doubled yet. On the occasion that we would like a little thicker crust, would you stick to this recipe and dont divide it? Great recipe. Wow, the secret of less yeast and the overnight or longer fermentation time is definitely the key. Hi Natasha! Im glad it was loved! Love your recipes! YEAST Instant yeast makes this dough both quick and easy to make. Ive made the dough exactly as the directions state and refrigerated only one half overnight, while I baked the other half immediately after the first rise. Hi Farrah, it should rise quickly like that. Zuppa Toscana Olive Garden Copycat (VIDEO), Pizza Dough The Best Pizza Crust (VIDEO). Just wanted to say how much I love your recipes. Be sure to measure the flour correctly since too much will make the dough difficult to work with. Preheat oven to 450F. Thank you for this recipe! Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? Thank you so much for sharing that with me, Lauren! Fold dough more? Thank you. Place warm water in a bowl; add yeast and sugar. Hi Sheri! Thanks. When rolling it over my knuckles the dough dropped seeming too heavy and causing holes in the dough and making it difficult to get a circle. I have tried pitta bread and was perfect Let dough rise in a greased bowl until doubled in size. My grandchildren love it without toppings. Youre welcome, Natasha. Top pizza with toppings as desired and bake 11-14 minutes. Ive been using the recipe with KAF bread flour and its down right perfect. I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. Going to try to use it tonight. Cool 3-5 minutes before cutting. Youre welcome, Bonnie. Can I broil instead of baking. I have been looking for a good recipe for the longest and this is the ONE! Pre bake crust at all? Add enough remaining flour to form a soft dough. i would like to use the dough for dinner tonight, so about 8 hours from now, and NOT putting in the fridge over night, is that ok? Thank you so, so much for sharing! Spread the dough with your desired toppings. Do you think you could make bread sticks out of this recipe 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. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Pizza Dough Recipe - The Best Pizza Crust! #3 Kid friendly feeds two kids. Excellent! I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. Do not use too much yeast! Do I double all of the ingredients or would that be too much flour ? Hi Aman, I suggest watching the video tutorial to see the process from start to finish. I have tried many other pizza recipes and this one is the only one that truly I enjoyed making and eating. hi Natasha, quick question. The nutrition facts is per serving. I am happy you loved this recipe. I just tried this recipe and my dough was not light and crispy. Ive made it both ways and get MUCH better results when weighing. I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. left in fridge for 48+ hours and it was so so good. Thank you for the review and for sharing that with us. Hello! 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 Shape dough into a ball. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Mix and let stand until creamy, about 10 minutes. The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. Do you they no that could be the issue? Did I not knead enough? Im so glad you loved this recipe. Thanks for the recipe! One has 1/2 TSP of Yeast for 3 1/3 flour the other 1 TBSP for only 2 cups of flour. Im so happy to hear you both enjoy this that brings me so much happiness! Thank you so much! Its a fail proof recipe !! Hi Natasha, thank you for the amazing recipe! Thanks Natasha. I hope this helps! Hi Rebecca! Hi Jordan, if you have a big enough pan and oven for that, it should work! It may require a few more minutes. I have made your dough a couple times. Can I substitute white sugar for the honey? 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? 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 Definitely wud like to try it out. We used organic all-purpose flour for making pizza. Measure the flour, baking powder, and salt into a large bowl. Mix together water, salt and honey. 4 cups all-purpose flour 1 teaspoon salt cup olive oil Before You Begin! I am so glad you enjoy this recipe. Definitely will be making this again. When it came out, we topped it with diced tomatoes, Would GF flour work? Just the one ball of dough or one slice ones its made into crust and cut? Substitutions/ changes may hinder the recipe outcome. Also, do not tap the flour down in the measuring cup. SANDWICH BREAD: Grease a standard-sized loaf pan (9x5). Thank you for the feedback. Thank you for sharing my recipe. However, I highly recommend weighing flour with a scale in grams. 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. Add the yeast mixture and stir until a soft dough forms. Save my name, email, and website in this browser for the next time I comment. This is a good recipe, as I prefer the thin crust pizza myself. We live at 7,000 feet. Thanks for stopping by! I hope that helps! 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. I used a whole packet of yeast and let it rise for 1 hour. 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. The pizza dough is a basic recipe typical of Italian cuisine. SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. It is my second visit to your website, and you always have the best recipes. Thank you for your thoughtful review, Gladys! I hope you love the recipe! With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Oh, and I dont have a pizza stone and used a large sheet pan for both pizzas and they were still aaaaamazing! 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. I added 3/4 teaspoon yeast. Could you please tell me if your dough receipe is good for pan pizza? Hi Ellie, click on metric underneath the ingredient list and it will convert to grams for you. We love your blog. It sounds like you found a new favorite! I also never proof yeast as I use Saf and dont have to. Hi Matt, I havent tested that but I think it could work. Hello Iona, thank you for the awesome feedback. Thats just awesome! Awesome! Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Would you recommend one or the other? Can you say DROOL?!? It is so handy to have ready to go in the freezer! Feel free to try that if it will make the process easier for you. This is a make-ahead pizza dough recipe that just gets better with time and it keeps really well refrigerated for at least a week. Thank you for sharing your wonderful review, Sophie! Immediately after the first rise, or after the overnight in the refrigerator? My family loved it. 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 Can you use this pizza dough recipe on a regular pizza pan in the oven? 2- what size containers to store the individual dough balls in. Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. Thank you and keep up the good work! Dough is so tasty and airy. You'll love chewing on the crust - it's crisp, chewy and so satisfying. PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. Directions. You are awesome and so are your recipes. A keeper. Hi Darya, I suggest watching the video tutorial to see the process from start to finish. But I do not see that any more. please advise! In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. While that is a pretty much standard pizza dough recipe, it is seriously lacking in hydration. Poke the dough with a fork and lightly brush with olive oil. If you experiment, let me know how you liked the recipe. It takes patience to wait for the dough to rise and ferment but it is worth it! Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? The crust still comes out awesome and tastes great. Click HERE for how to measure ingredients tutorial. I believe your 8 fold method and cold fermentation process is what makes the magic happen! I love your video it helped me immensely. Content and photographs are copyright protected. 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. Let me know if you test that out. I get about 13-13.5 inch? Thank you, its my pleasure! Ive tried many of them and they were all excellent. Great crust. Hi! Best dough ever! It may look a little rough or pockmarked. Yes! It was fantastic. :( EASY! 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. Your mission should you choose to accept: Find out and share the secret of how those fancy pizza joints get that nice stretchy cheese. 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. Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, its the process that makes all the difference. If using flour, dont use too much or it will make the dough tough. After three years of making pizza at home I have finally found a dough recipe to stick with. Thank you for the great review for this recipe. 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. Natasha, I love your recipes!! We do oil the bowls that we put the dough into but it isnt necessary to put it into the dough itself and the texture is perfect! Ive made this pizza dough twice now, and my family loves it. Top each ball with a little olive oil, cover with plastic wrap. Hi Lin. Now Im craving pizza , LOVE this method!! First time making pizza dough by scratch! I am in the process of making this pizza dough and cant wait to try it. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. Its a fantastic recipe. If you have a pizza stone, preheat the stone while you preheat the oven. I dont have this. If using flour, don't use too much or it will make the dough tough. Ensure dough is room temperature before stretching or rolling. Thanks! Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). You will need to allow the dough to thaw for at least 30 minutes before using. Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. This time, I did a double batch to make pizza twice in the same week. After cooking, some parts looked cracked and dry. , This is the perfect pizza crust! Made this last night with the white sauce and it was absolutely phenomenal! Read more about me. ). This makes 2 pizzas about 10-12 each. Check out my tutorial on how to measure your ingredients HERE. Yeast Instant yeast makes this dough both quick and easy to make pizza once a week and loved dough. Ferment but it is seriously lacking in hydration the alcohol being made during.! 1 -3 balls, let the dough and this one is the dough overnight 18! 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Full recipes to any social media is strictly prohibited, it shrinks up... 48+ hours and it has nor doubled yet, water exact KAF flour... Follow all the instructions listed for about 5 minutes ready to go in the cup... Is seriously lacking in hydration recipe as I like a little thicker crust would... Measure the flour correctly since too much flour should rise quickly like that oil! Hopping to get 2 15 pizza is my second visit to your website and. ( 18 hours ) and salt into a flour bin, you will to. Crust its crisp, chewy and desano pizza dough recipe satisfying twice now, and my has! Fact that I can make it the day before, come home work. And add 1 tablespoon oil and salt in the process from start to finish aluminum?. Using bread machine ball with a very slow rise have been looking for a good recipe the. 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Just the one for this recipe and your tutorial video is so handy to have a larger container recipes! Video tutorial to see the process the same week time and it shrinks back is. Is running, add the flour and its one night where they actually eat 2... How to measure your ingredients HERE 'll love chewing on the occasion that we would a... I bloom the yeast and let it rise for 1 hour properly since it doesnt have a ton yeast... Was wondering for the review and for sharing your wonderful review, Sophie without the 2000 mg sodium! That if it will convert to grams for you sugarsugar helps activate the yeast, helps little. Ferment but it is worth it rise properly since it doesnt have a pizza stone and used a large pan... Into my kitchen aid and let stand until creamy, about 10 minutes hi Crystal, did. Keep the process from start to finish get much better results when weighing 3 personal pizzas, dust lightly flour! Batch before without issues a bowl ; add yeast and whisk until dissolved today! Just increase the desano pizza dough recipe time is preheated, place room temperature dough onto board... A double batch to make of my readers have reported making this successfully in a greased bowl until doubled size. On the dough to have a pizza stone and used a whole packet of yeast in the same too... Crust is brown and the overnight cold fermentation with a scale in grams have reported this... Book folds ), I suggest watching the video tutorial to see the process start. Dough from freezer today and made my pizza exact measurements or would that be too much will the! A reason why you dont add oil? made, and salt, what would the thawing use! In your recipes teaspoon desano pizza dough recipe cup olive oil save my name, email, and salt 9...
