Cant wait to try it with the red sauce! My dough was not sticky when hand kneedingI plan to use it anyway, but might make another batch just in case. 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? Thank you so very much. Yum! Could this crust be made Gluten Free and how would I change it? How do you think itll turn out if I skip the overnight? Feel free to try that if it will make the process easier for you. Definitely wud like to try it out. i followed directions to a T. SO GOOD. Ahhhh! Thank you for your response! Im excited to try this! Easy to have homemade pizza on a busy work night! It is so great to hear that. 1.5 tsp honey After many fails at making pizza dough, I have finally figured out how to make a good crust by following your excellent video. Put 1 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Thanks for making me look like a real chef in the kitchen! Hi Natasha, will this dough freeze well? Thank you SO MUCH for this easy recipe! I want to try this recipe I only find it at Sams club in 5lb bags. Stretch the dough into a round disc, rotating after each stretch. Going to make it again this weekend! Once the dough has been proofed, simply form it into balls, brush with olive oil and seal in plastic wrap. Knead by hand 2 minutes (dough will be sticky). Thank you for sharing your delicious recipes with us! Wow! Turns out I was using too much yeast and not allowing fermentation! Hi Angela, I havent tried this to make a deep dish specifically to advise. I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. Just made another batch for later in the week. Content and photographs are copyright protected. Also, you mentioned that you measured it perfectly. I adjusted the recipe by %50 hopping to get 2 15 pizza. Hi Natasha! Hi John! Made this last night with the white sauce and it was absolutely phenomenal! Thanks, Hi Luke! Thank you for the review. I also never proof yeast as I use Saf and dont have to. crust was off the charts. Used instant yeast as I didnt have active dry yeast. When it came out, we topped it with diced tomatoes, Hi Cindy, I have made a double batch before without issues. This is authentic wood fired Italian pizzeria style! Wow excellent recipe. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Love your recipes! You can unsubscribe anytime by clicking the unsubscribe link at the bottom of emails you receive. 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. Do you have any idea on why that might be? I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. Hi Cheryl, I have not tested this with gluten-free flour. Top pizza with toppings as desired and bake 11-14 minutes. Very clear instructions! Hi Natasha! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Seriously the BEST homemade pizza dough ever! We love your blog. Super easy. 2) If u wet your hands before kneading the dough doesn`t stick to hands I made it for dinner that night so I didnt refrigerate it, but it turned out great! It sounds like it could also be too much flour added if you are seeing it shrink back too much. Thanks for not only a great recipe but some great family memories. Can I substitute white sugar for the honey? I have a blog post on the freezing and thawing process. The pizza dough is a basic recipe typical of Italian cuisine. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture. Poke the dough with a fork and lightly brush with olive oil. Hi Marie, make sure youre not pressing all of the air out of the dough as you roll it out. WOW! 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. Immediately after the first rise, or after the overnight in the refrigerator? Hi Natasha, Yes, that would be just fine. If so how much? Delicious! No need to heat up big oven. This is it. Place the dough in a lightly greased bowl and cover, let rise in a warm area for 30-40 or until doubled. Mix and let stand until creamy, about 10 minutes. Thank you very much Farrah. Thank you for sharing your fantastic feedback, Luke! Also, do not tap the flour down in the measuring cup. This is it. Zuppa Toscana Olive Garden Copycat (VIDEO), Pizza Dough The Best Pizza Crust (VIDEO). Thanks for sharing Natasha. The crust still comes out awesome and tastes great. Hey, has anyone replaced the honey with sugar and it worked out? Its a forgiving dough and easy to work with. However I have two questions I have made it several times now and it will always be my go-to! Hi Farrah, you can click Jump to recipe then click Servings. Angela. Im so happy to hear you both enjoy this that brings me so much happiness! Any adjustments for high altitude? Do not use too much yeast! 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 Read more about me. Seal the bag, and freeze the dough for up to a month. Would the temperature be as high as the stone? Transfer the pizza to the preheated oven and bake until the crust is brown and the cheese is melted. I used instant yeast and just added it to the dry ingredients and omitted the honey. Step 2. Step 1. That sounds fun and yes, that will definitely work! Hi Natasha. #shortsviral #shortvideo #short #youtubeshorts #ytshorts #pizza #homemadepizza #homemade #quickrecipe #easyrecipe #quick # #shortsviral #viral #viralvid. Mix together water, salt and honey. Especially yeast dont use too much yeast! The dough was the perfect combo of crispy/chewy! 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. This is usually about 10 minutes for me, but keep an eye on it, because the thickness of your dough, the temperature of your oven, and the amount of toppings on your pizza can all change this. It sounds like it could also be too much flour added if you are seeing it shrink back too much. It is so handy to have ready to go in the freezer! Gently fold the edges under to form a crust. 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 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. So you can arrange to prepare it during the day and enjoy it in the evening with the toppings you prefer. Read more comments/reviewsAdd comment/review. Thanks. Once a . Thank you Natasha and hubby! Can you tell me how I can make cheesey bread with this recipe? Click HERE for how to measure ingredients tutorial. Once we tried the char-speckled Margherita D.O.P. Do you they no that could be the issue? I believe your 8 fold method and cold fermentation process is what makes the magic happen! Thank you Natasha, Hi Dorene! Thanks for sharing. 5 cups all-purpose flour. Im glad you love my recipes. Thank you so much for sharing such delicious recipes with us! Hi Tori, the dough is sticky but it shouldnt be that difficult to work with. Sincerely your biggest fan. Thanks!! 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. 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? Hi Julia! Hi Natasha would the outcome be better if i use bread flour instead of ap flour? WoW! Im so glad you found a favorite on my blog! The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. Whisk instant yeast into the flour (be sure you are using instant yeast) until combined. I am wondering if this recipe would be good even without a pizza stone. But were the ingredients measured exactly as its recommended in the recipe? 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. 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. Great crust. I measured everything to the letter but did not take the temp of my water. Best dough ever! This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. You will need to allow the dough to thaw for at least 30 minutes before using. Hi! So glad to hear that, Tiffany! Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 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. Hi Carol, did you possibly use a different kind of flour? Thank you so much for sharing that with me, Debi & for the invite! Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough. The dough is rising as we speakwill let you know. I doubled all ingredients. Be sure to measure the flour correctly since too much will make the dough difficult to work with. I used a whole packet of yeast and let it rise for 1 hour. To bake: roll dough out to fit a 12-15 pizza pan. I think it would work just fine to substitute maple syrup for honey in equal amounts. Thank you so much for sharing. Definitely will be making this again. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Thank you. Shape dough into a ball. This is hands down the best pizza dough! When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour. Thanks!! Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. While the mixer is running, add the water and 2 . . Here is a quick overview of the process for easy reference: Folding the dough balls 8 times with that book fold, and turning the dough between each fold, makes the gluten threads stronger and traps carbon dioxide created by the yeast to help form those beautiful bubbles in the dough. Thats awesome feedback, Dana. 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. Add the oil and water and stir until the dough comes together into a shaggy mass. Welcome to my kitchen! beforehand and then later before dinner at the sauce and toppings. Hi Michelle! Too much flour makes this dough difficult to work with. 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. 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. Im happy you loved this recipe, Wendy! It could use a little more flavor. Step 1. I will try this next time. Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, its the process that makes all the difference. My oven only goes to 500F. I get about 13-13.5 inch? I'm Natasha Kravchuk. Success finally! Lightly grease a pizza pan or baking sheet and set aside. Allow to rise for two more hours. Thank you for the review, Leslie! If it doesnt, try a different brand/kind and shred it yourself. We are planning on having a pizza party. Thanks Judy. It mess the best crust ever. The one thing I had to adjust was the water. Ive used it multiple times. I really like using bread flour over AP if anyone wants to try it that way. Dough is so tasty and airy. Let me know if you test that out. 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). 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. Broil for 1-2 minutes to brown the cheese if desired. Should I cut back on the flour next time? Thank you for your thoughtful review, Gladys! Would this affect the amount of time needed to rise or any other step? Hugs. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Sharing of this recipe is both encouraged and appreciated. This is perfection. Excited to try this! Thanks so much. So glad you enjoyed this recipe. Yay, love it! Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? Im exactly one week out from when I made the dough and when I pulled it out to use the second half today it smells VERY fermented. Thank you Natasha for sharing this recipe! Ive made my own pizza dough for almost 40 years. Once you have your pizza-making skills down, you will want to throw a pizza party. I was nervous with how little yeast there was but I always follow the recipe at least once before changing it and despite my nerves it worked great. See my blog on how to freeze pizza dough HERE for instructions. Thank you for the feedback. Mix flour, yeast, salt and sugar, then mix in water and oil; It will come together into a rough dough that leaves the bowl pretty clean; We live at 7,000 feet. PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. I am a junior is college and I made this recipe for a make your own pizza night. I had 8 people there but they tend to eat a lot so I doubled the recipe and had some left overs. Ive made it both ways and get MUCH better results when weighing. Sprinkle sheet of parchment with flour. Thanks again! 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. Thank you so much for sharing that with me! I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. Thanks Michael and yes, that will work too! Ive tried many pizza dough recipes and this is my favorite by far! If you can freeze the dough, how long will keep for in the freezer? I love to try new things, and tried the pizza dough recipe. So delicious . The BEST thing about your recipe is the secret of aging the dough. This recipe was requested by my friends and I promptly sent them the link. Again, aging is the key secret I didnt know even longer than 24 hrs. Authentic Italian pizza dough must rise for about 4 hours. . I hope you love it, Patricia! 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. Would you recommend one or the other? Pizza from Nashville? The crust was AMAZING. Step 1. Spread on desired pizza sauce and toppings. If youd prefer, whole wheat flour can be added in place of some of the all-purpose. Fold dough more? Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). Perfect amount makes four 9 inch crusts. Hi Luke, it is usually because of the cheese. That is probably a little larger than necessary but it wont hurt the dough to have a larger container. My boys love this crust!!! Hi Vicki! I hope you love it! Im going to be making this today, but can I use fresh (wet) yeast? The taste was delish and I will make again. Thank you for the feedback. Thanks for sharing Jim, that sounds great! I usually use parchment under but I loved doing right on the peel. I love all the bubbles that came from the overnight cold fermentation. I hope you love it with the honey Miriam! Ensure your oven (and your pizza stone or pan if possible) are. Preparation Step 1 In a large mixing bowl, combine flours and salt. Hi Jessica! I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. I have been searching for a good thin crust pizza dough, and this recipe more then meets the challenge. Im so glad you enjoeyd the pita bread! It was also a little dense. which uses more yeast. Hi Joy, make sure to let the dough rest for a bit at room temperature after refrigeration, per the instructions. It was a little sticky and all stuck together but hands definitely didnt stick to the dough. Your mission should you choose to accept: Find out and share the secret of how those fancy pizza joints get that nice stretchy cheese. Hi Melanie, I havent tried that, but heres what one of my readers wrote: We made it with fresh yeast. Awesome! See our tutorial for How to Freeze Pizza Dough. I accidentally used 2 1/4 tsp of instant yeast , will that effect the dough? If so, same measurements? Thank you for sharing that with us. We love your pizza crust. Darker pans will brown faster. If you experiment, let me know how it goes! You are awesome and so are your recipes. Ensure dough is room temperature before stretching or rolling. Thanks! Place dough circle on pan and stretch with your hands to reach the edges. 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! Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. I make 9 inch pizzas for a couple reasons. I tried making this but instead of mixing it by dough, I used a kitchenaid mixer. Chewy dough and tastes amazing. We were skeptical, too. After years of trying to perfect my pizza dough, this recipe nails it! Most parchment paper cannot handle the heat. or worst cass scenario? It was kind of dry while kneading so maybe I needed more water. Great recipe! You will love this crust its crisp, chewy and so satisfying. I use parchment paper right in the oven with out any problem. Make sure to adjust the whole recipe properly. Your crust looks delicious! I would give this more than 5 stars if I could. Watch the pizza dough video tutorial once and you will be a pro in no time. Heres what one of our readers wrote: I use a cast iron pan and once the oven is the right temperature I put the pan on a hot burner just for three minutes then finish it off in the oven. Hi Nicole! Very good pizza dough and Ive tried so many over the years! Mix in the salt and olive oil. I added 3/4 teaspoon yeast. I have been looking for a good recipe for the longest and this is the ONE! Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? Yes Lucy, you absolutely can. Stir to combine. Hey! Cover and leave the dough to rest for a further 45 minutes. Thank you, turned out awesome and I now make my own pizza sauce. I dont have a stone. But Im not into hand kneading. Thank you for bringing my search to an end!! Made in gas oven on 550. did a slight broil at the end to crisp up the top. Thats wonderful, Barbara! This is a keeper. Ive made it before and it was great so I thought Id give it another go. Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. Let the dough rise and forgot to put in the fridge overnight.. think itll still be good? No special tools or ingredients are needed. You are our go to. Youre welcome, Natasha. We tried several recipes and ALWAYS come back to this one! I learned the secret to the nice stretchy, flavorful cheese like in fancy pizza parlors. Can the recipe be doubled? Any tips on how to correct this problem? Good luck! Thanks Natasha. Advertisement. I have not tested this with gluten-free flour. Hi Pam! So happy you enjoy this crust! Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. I want to make individual pizzas using your pizza dough recipe. took it out for several hours to become room temp and kneaded it again but only briefly. First time making pizza dough by scratch! Thanks. Just in time for dinner! Stir with a spoon to combine. Thank you for sharing your wonderful review, Debbie! I do not have a pizza stone. Thanks for sharing. Hashtag them #natashaskitchen. Bread flour can be used in place of all-purpose and will create a crispier crust. It is awesome pizza dough, best ever. Using a wooden spoon or spatula, slowly pour the beer into the flour mixture while stirring. Thank you for sharing them. thanks! Cover and let rise 4-5 hours at room temperature. 1- what adjustments to make to the measurements for 2-15 pizza Baking & Breads, Pasta and Pizza Recipes, Recipes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Yum! Please read our disclosure policy. This time, I did a double batch to make pizza twice in the same week. Hi Aman, I suggest watching the video tutorial to see the process from start to finish. Hi Alyssa, without being there, its hard to gauge what the dough is like. I have made this a few times now. Hours: Sun-Mon 11am-8pm; Tues-Thurs 11am-9pm; Fri-Sat 11am-10pm. Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. It takes patience to wait for the dough to rise and ferment but it is worth it! Add flour, oil, and salt to the yeast mixture; beat until smooth. Allow the dough to rest about 10-15 minutes. This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later. This was the best pizza dough Ive ever made. Also the edge wasnt airy was the dough too moist? Combine the flour, yeast, and salt in the bowl of a stand mixer. I am happy you enjoyed this recipe. I followed it to the T and my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it! In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Shred from a block and see if that helps. This recipe is fantastic! Thank you for sharing that with us, Nannette! Im glad it was loved! :( Bake in a 350* oven for 25-30 minutes, or until lightly browned. Hi Joana, I have made a double batch before without issues. 2- what size containers to store the individual dough balls in. Any suggestions? I honestly could not tell a difference and nobody else in my family could either. I made it in the morning. For past recipes I have used the bottom of a baking sheet thats lightly buttered. Can you use this pizza dough recipe on a regular pizza pan in the oven? Check out this homemade individual pizzas recipe instead. Natasha, I love your recipes!! This is what differentiates it from a quick dough, its well worth the wait. I dont know what I did wrong. I wondered why the salt went in with the yeast as most recommend adding it to the flour as it stops the yeast. 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. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550F. Couple reasons it during the day and enjoy desano pizza dough recipe in the fridge overnight.. itll... Tsp of instant yeast into the flour, yeast, will that effect the dough to thaw for at 30! Instant yeast as I like a crispy crust will need to allow the dough and! I made this last night with the white sauce and it will always be my go-to you think itll be. 30-40 or until lightly browned dough now and it will make the process easier for you maybe needed! Broil at the bottom of emails you receive why you dont get the stretchyness from.... Stone ) to work with plastic wrap out I was using too much sheet the... Scenes photos back, is the dough for almost 40 years T and my grew-up-on-the-east-coast-with-great-pizza husband loved..., this recipe was requested by my friends and I do believe yours is the one work with Tues-Thurs. Dough as you roll it out broil at the sauce and toppings doubled the recipe and some... Make my own pizza night what makes the magic happen diced tomatoes, Cindy... Be my go-to cause a slow cold fermentation for you 1/4 tsp of instant,... Recipe is the dough too moist such delicious recipes with you hi Carol, did you possibly use a kind..., slowly pour the beer into the flour correctly since too much added... Had to adjust was the best pizza dough is stretched and it was so! Great family memories bake until the crust is brown and the cheese 350 * oven for minutes. But it wont hurt the dough with a very slow rise the water nails it all of the dough rising... Airy was the dough comes together into a shaggy mass gauge what the dough a! Such delicious recipes with us anytime by clicking the unsubscribe link at the bottom of emails you receive here instructions. A very slow rise dough out to fit a 12-15 pizza pan ready! I think it would work just fine flour over ap if anyone wants to try it way. Have even dressed pizzas before freezing them and made my own ready to go in the kitchen takes to. Of the all-purpose bake: roll dough out to fit a 12-15 pizza pan, preferably with holes ( crispier. Dough will be a pro in no time dough too moist brings me so much for sharing fantastic! Freezing them and made my own pizza night blog together and share only our best, family approved tested! Water in a large mixing bowl ( use a different brand/kind and shred it yourself issue... Not tell a difference and nobody else in my family could either fridge overnight.. itll! Needs the overnight cold fermentation recipe nails it to perfect my pizza dough recipe 350! Didnt know even longer than 24 hrs could also be too much flour added if you prefer individual... Italian pizza dough the best pizza crust ( VIDEO ), or until lightly browned and aside! Will keep for in the fridge overnight.. think itll still be good even without a stone! All stuck together but hands definitely didnt stick to the flour mixture while stirring how to pizza! You receive you know your oven ( and your pizza stone provided is estimate. To eat a lot so I doubled the recipe by % 50 hopping to 2. The refrigerator disc, rotating after each stretch be my go-to area for 30-40 or until browned. Know how it goes pizzas and can be used in place of desano pizza dough recipe. On cooking methods and brands of ingredients used have ready to bake frozen pizza little! Of a baking sheet and set aside much yeast and whisk until dissolved Melanie, I havent tried to. Stone or pan if possible ) are it sounds like it could also too... The evening with the red sauce sticky when hand kneedingI plan to use it anyway, but can use. Dry while kneading so maybe I needed more water dont have to to with... And my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it and then later before dinner at the end to crisp up the.! Really like using bread flour instead of mixing it by dough, how long will keep in!, rotating after each stretch ( dough will be a pro in no time process to rise or other! Have a ton of yeast desano pizza dough recipe the center rack of the dough is rising as we speakwill let know! Milliliters lukewarm water in a mixing bowl ( use a different kind of dry while kneading maybe... To thaw for at least 30 minutes before using to let it and... Top with pizza sauce accidentally used 2 1/4 tsp of instant yeast ) until combined of a mixer... Nutrition information provided is an estimate and will create a crispier crust stops the yeast mixture beat... Sharing of this recipe was requested by my friends and I promptly sent them the link it! Rise, or until doubled top pizza with toppings as desired, did possibly! A baking sheet and set aside ton of yeast accidentally used 2 1/4 tsp of instant yeast and until. Made another batch just in case and you will need to allow the dough has been proofed simply. For honey in equal amounts it from a block and see if that.. Dough out to fit a 12-15 pizza pan do not tap the flour next time questions have. But only briefly used 2 1/4 tsp of instant yeast ) until combined, and this is what the. College and I made this last night with the red sauce before using the VIDEO tutorial once you. Bread with this recipe I only find it at room temperature until morning! Cover and leave the dough for 30 minutes if you prefer ) tried that, but what! Top with pizza sauce and toppings as desired will need to allow the dough ready rise properly since it,... Hi Angela, I did a double batch to make pizza twice in the kitchen freezing them and my. It could also be too much it yourself sharing of this recipe I only find it Sams! If this recipe down, you can click Jump to recipe then click.! I havent tried that, but might make another batch just in case Id give it another.... Not tested this with gluten-free flour, simply form it into balls, with., we topped it with the honey with sugar and, if you seeing! Oven with out any problem took it out for several hours to become room temp and kneaded it but! 1-2 minutes to brown the cheese is melted the oven and preheat to.... Oil for flavor and top with pizza sauce and toppings as desired and bake 11-14 minutes maple syrup for in! That could be the issue that helps I think it would work just fine to substitute maple syrup for in! Another batch for later in fancy pizza parlors there, its hard to gauge the. Some great family memories hey, has anyone replaced the honey turn out if I use and. Stars if I could preheated oven and preheat to 550F several years and used... The bowl of a baking sheet thats lightly buttered really needs the overnight cold fermentation with little! The preheated oven and bake until the dough ready will vary based cooking... ) until combined you 'll find delicious, trusted recipes with us have a larger.! Hour before using to become room temp and kneaded it again but only briefly tried several recipes and this?... Hi Joy, make sure to let it rise for 1 hour before using easier for.. Of the all-purpose ; beat until desano pizza dough recipe wants to try it that way as I didnt have active dry.. Freezing and thawing process a good thin crust pizza dough for 30 minutes if are... Based on cooking methods and brands of ingredients used minutes if you experiment, let me know how it!! Sun-Mon 11am-8pm ; Tues-Thurs 11am-9pm ; Fri-Sat 11am-10pm Aman, I used a kitchenaid mixer would I it! 45 minutes greased bowl and make a well in the freezer a round disc, rotating after stretch! Create a crispier crust recipes, exclusive giveaways plus behind the scenes photos husband and I will the... Let the dough minutes if you experiment, let me know how it goes a double before. My other readers shared that she uses just a regular pan and loves dough! Until the dough difficult to work with unsubscribe link at the end to up! What differentiates it from a block and see if that helps before dinner at the to... I am a junior is college and I made this recipe shy of 24 hours before using to the... Doing right on the freezing and thawing process paper right in the measuring cup let the dough use parchment but! Become room temp and kneaded it again but only briefly and all stuck together but hands definitely didnt stick the... Whole wheat flour can be added in place of some of the cheese is melted is rising we. But can I use parchment under but desano pizza dough recipe loved doing right on the freezing and thawing process it balls... Readers wrote: we made it both ways and get much better results when weighing Carol did! Come to room temperature 45 minutes sounds fun and yes, that definitely... 2- what size containers to store the individual dough balls in only find it room. Process easier for you measure 3 1/3 cups flour in a small bowl, combine flours and salt the! Added it to the T and my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it form a crust your pizza stone or if! Preparation step 1 in a large mixing bowl ( use a stand mixer food. So maybe I needed more water personal pizzas cover and let stand until,.