Omg, this is the best pizza dough I have ever made, and Ive been cooking over 50 years. Yay, love 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. :( Thank you for sharing your wonderful review, Sophie! This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later. Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough. Husband said, better keep this recipe, this is really good. 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. I make pizza nearly every week and this ones the best EVER!! 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. Your pizza recipe is out of this world. Baking & Breads, Pasta and Pizza Recipes, Recipes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Good luck! 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. So glad that worked out well! Poke the dough with a fork and lightly brush with olive oil. Love your recipes! Hi John! This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). Thanks again. Sprinkle yeast over water and let dissolve, about 2 minutes. Thanks for sharing. Super easy. just my partner and myself..can I freeze this dough after 2nd rising in fridge? Best pizza dough/crust Ive ever made! My boys love this crust!!! I had a little trouble stretching it because it was still cold. Im so glad you enjoeyd the pita bread! I doubled the recipe as I am having a lot of people over. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. You can substitute bread flour for all-purpose flour in equal parts. Once its smooth I follow all the instructions listed. Mine did. I would give this more than 5 stars if I could. Make this and you will never want a store-bought crust again. Lightly grease a pizza pan or baking sheet and set aside. Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. 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. Thank-you Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Hi Angela, I havent tried this to make a deep dish specifically to advise. Im glad its helpful! Ensure your oven (and your pizza stone or pan if possible) are. 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). If you push your measuring cup into a flour bin, you will get up to 25% too much flour. I only find it at Sams club in 5lb bags. PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. Hello Also, lightly flour a pizza peel and prep toppings. Can I replace honey with sugar one to one measurement? How to Thaw Frozen Pizza Dough I havent tried wheat flour, but it would make the dough tougher if using whole wheat. Read my disclosure policy. 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? Should this have happened? Thank you so much for sharing that with me! It was a little sticky and all stuck together but hands definitely didnt stick to the dough. There is something added to pre-shredded cheese that keeps it from clumping that affects the way it reacts in melting. 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. I use parchment paper right in the oven with out any problem. Note: We havent tried making a gluten-free version or any other flour, so let me know if you experiment. Im happy you loved this recipe, Wendy! Using a wooden spoon or spatula, slowly pour the beer into the flour mixture while stirring. It also doubled after 18 hours in the fridge. 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. If youd prefer, whole wheat flour can be added in place of some of the all-purpose. This process makes the dough much easier to work with and forms the coveted texture, rise, and bubbles at the edges. I'm Natasha Kravchuk. Step 1. 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. Hi Michelle! It sounds like you definitely found a new favorite! But were the ingredients measured exactly as its recommended in the recipe? Be sure to measure the flour correctly since too much will make the dough difficult to work with. 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 love to try new things, and tried the pizza dough recipe. I have a blog post on the freezing and thawing process. It makes a huge difference. I have made a double batch before without issues. The dough was easy to work with and you HAVE to measure your ingredients properly!! Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. ). Everyone loves it. Place the dough in a lightly greased bowl and cover, let rise in a warm area for 30-40 or until doubled. I dont have this. Should I cut back on the flour next time? I also never proof yeast as I use Saf and dont have to. Step 1. You will love this crust its crisp, chewy and so satisfying. Thanks for making me look like a real chef in the kitchen! 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 put it to the side to allow it to rise. Any adjustments for high altitude? Remove the pizza from the oven, and top it with fresh basil leaves, if desired. Happy to hear that you love this recipe for pizza dough! In your video, it shows the dough you put in the fridge to be the same size as the one you took out. I always use the 00. if it works out that will be great! Hours: Sun-Mon 11am-8pm; Tues-Thurs 11am-9pm; Fri-Sat 11am-10pm. We best enjoyed within 3-5 days. Any suggestions? Thank you for your awesome comments and review, Lina! Yes- it could be a challenge! Thank you for sharing my recipe. This is a keeper! Hi Lin. Sounds perfect, good to know that this is now your go-to recipe! Please help. We love your blog. Thanks!! I suggest watching the video tutorial to see the process from start to finish. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. It sounds like you have a new favorite, Tanya! In a mixing bowl, whisk the almond flour ensuring there are no clumps. The serving number for this recipe is 8. Thanks again for sharing, you can teach an old dog new tricks. I was wondering however if I could not cut the dough in half and just make one big pizza? The nutrition facts is per serving. Do you have to rest it over night or could the 8hrs in the day work? Hi Natasha, thank you for the amazing recipe! Taste great but how can I add more bubbles? And excellent texture. 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 . We tried several recipes and ALWAYS come back to this one! #2 Easier to roll out than one large size. I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. I have been looking for a new one and I couldnt be more pleased. Sprinkle with yeast and set aside 5 min then stir. Would the temperature be as high as the stone? Hi Melanie, I havent tried that, but heres what one of my readers wrote: We made it with fresh yeast. 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. Hashtag them #natashaskitchen. Delicious! Hi Farrah, it should rise quickly like that. Thanks so much for yet another outstanding recipe!! Thank you for sharing your feedback. Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? I am a huge fan of your cooking. 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? Thank you for the feedback. Transfer to an oiled bowl, cover and refrigerate overnight or up to 7 days. Hi Crystal, I have made a double batch before without issues. After 5 to 10 minutes, the mixture should be frothy. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. thank you natasha!! What are your thoughts? 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. Next time Ill experiment with adding garlic powder to the dough, or brushing some on the finished crust. Im so glad you love the recipe. Now Im craving pizza , LOVE this method!! Preheat oven to 400F. Pizza pairs really well with these easy sides. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. If you experiment, let me know how you liked the recipe. i just made the dough and waiting for the first rise. (2) do you recommend keeping the small balls of dough in their own bowls to ferment, or will they be okay if I use a big container to store them all in one? Allow the dough to rest about 10-15 minutes. Im so happy this was a hit with your family, Andrea! Its hard to say without being there. Thank you for following the instruction as it is, Im glad you enjoyed it! Thank you very much Farrah. I doubled all ingredients. 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. 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. It will also make you look like a pizza ninja to transfer your pizza from a pizza peel onto your hot pizza stone. Hi Joy, make sure to let the dough rest for a bit at room temperature after refrigeration, per the instructions. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Hi Ashley, ensure there were no substitutions to the ingredients or the process. Can you substitute some whole wheat flour instead of some all purpose flour? Hi Melissa, you may need to make a slight adjustment due to altitude. Do you mean that you put the pizza on the parchment on the stone at 550? Bake at 425 degrees F for 12-15 minutes until desired crispness is reached. It may look a little rough or pockmarked. Terrific! Youre very welcome! The BEST thing about your recipe is the secret of aging the dough. A leavened dough made with flour, water, yeast, oil and salt. My guess would be to keep the process the same. Hi Carla! Place the dough down on a lightly floured pizza peel. Machine version worked fine for me. Hi Melanie, I havent tried wheat flour can be added in place of some all flour! Sharing, you will never want a store-bought crust again made ahead of time and frozen for later recipe. After 18 hours in the fridge added to pre-shredded cheese that keeps from. Cold fermentation process to rise properly since it doesnt have a ton of yeast ingredients properly! only find at. All stuck together but hands definitely didnt stick to the dough with a fork and brush! Make pizza nearly every week and this ones the best ever! I use Saf and dont have to the! 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