Thank you so, so much for sharing! Slide pizza onto the preheated pizza stone and bake at 550F for 8-10 minutes or until crust is golden brown and some of the larger bubbles on the crust are lightly scorched to ensure a crisp crust. 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? Wow! Love your recipes. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. My question is, should I have kept the pizza dough in smaller bowls while leaving in the fridge? Seal the bag, and freeze the dough for up to a month. This recipe is fantastic! I tried this pizza recipe and its absolutely amazing!! Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. What are your thoughts? The Takeaway: use less yeast and let the dough rest. So you can arrange to prepare it during the day and enjoy it in the evening with the toppings you prefer. Thank you very much Farrah. Hi Natasha, thank you for the amazing recipe! I love to try new things, and tried the pizza dough recipe. . Excited to try this! For the pizza dough could I substitute Gluten free flour? Crust bubbled nicely and tastes fancy. Copying and/or pasting full recipes to any social media is strictly prohibited. I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. Allow to rise for two more hours. 5 cups all-purpose flour. What I liked was the ratios; so easy to remember. I hope this helps! And excellent texture. Bake at 425 degrees F for 12-15 minutes until desired crispness is reached. Step 4: Shape the dough mass into a smooth ball by dragging across the counter surface to form tension on the outside of the dough. Im so happy to hear you both enjoy this that brings me so much happiness! I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. My current one is a Pyrex 8.5 W and 4 H. Too big? Step 2 In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive. I hope you love this recipe! Thank you so much. Thank you, Carol! DeSano Pizza Bakery 8000 Burnet Road, Austin, Texas 78757 (512) 323-2426 Visit Website Foursquare Pinthouse Pizza 4236 South Lamar Boulevard, , TX 78704 (512) 502-5808 Visit Website. Cover and let rise 4-5 hours at room temperature. Allergic to honey. You can substitute bread flour for all-purpose flour in equal parts. This is what differentiates it from a quick dough, its well worth the wait. Hi Natasha, Hi Marie, make sure youre not pressing all of the air out of the dough as you roll it out. Also, you mentioned that you measured it perfectly. Stir until smooth. Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Thank you for sharing your wonderful review, Dana! If you experiment, let me know how you liked the recipe. I covered the dough in a bowl twice the size as the ball. 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. PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Lots left over so I might use it as a layer in lasagne. Note: We havent tried making a gluten-free version or any other flour, so let me know if you experiment. Super easy. It sounds like it could also be too much flour added if you are seeing it shrink back too much. One of my other readers shared that she uses just a regular pan and loves this dough. An amazing recipe. 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. Please help. Can I bake at 450 and just increase the baking time? Homemade pizza dough takes a bit of time but its actually incredibly easy to make from scratch! Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Good luck! Definitely will be making this again. Hi Matt, I havent tested that but I think it could work. We are so happy you're here. Ive tried lots of recipes but this is the best and it freezes well. Highly recommend. Wonderful to hear, Kathy! Transfer to an oiled bowl, cover and refrigerate overnight or up to 7 days. Unless you make/eat a lot of homemade pizza dough, I dont believe you will either. I appreciate the detail and skill in your recipes, Natasha. When you're using active dry yeast you need to proof it first, so the process goes like this: Heat the water to 110-115F and add the sugar and yeast to the water, stir. I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. Hi Natasha. Be sure to measure the flour correctly since too much will make the dough difficult to work with. I dont know what I did wrong. I thought I read somewhere that you could put this in the fridge up to seven days but I cant find where I read it is that correct? Hi Natasha, I love your pizza dough unfortunately I had trouble with my last batch of dough. The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. Chewy dough and tastes amazing. Sprinkle yeast over water and let dissolve, about 2 minutes. Be sure to leave a rating and a comment below! Thank you for the feedback. Thank you for the review, Tim. The dough was a dream to work with and out of this world flavor! Thanks in advance.. Hi. I have been baking yeast doughs for over 50 yrsmy suggestion is to add the flour to the liquid until you have the right amount for a good dough. Hi Alyssa, without being there, its hard to gauge what the dough is like. I used a whole packet of yeast and let it rise for 1 hour. I didnt realize this needed a day to rise! I would give this more than 5 stars if I could. It mess the best crust ever. It came out PERFECT! Natasha!!!!!! Add enough remaining flour to form a soft dough. Please update us on how it goes! Oh and sorry I dumbed down your recipe by using bread machine. Use just enough to keep the dough springy and pliable. Hi laura, that sounds yummy but I havent tried making breadsticks out of it. It will also make you look like a pizza ninja to transfer your pizza from a pizza peel onto your hot pizza stone. I havent tried wheat flour, but it would make the dough tougher if using whole wheat. so good! please advise! . Thank you so much for sharing that with me, Lauren! Do you mean that you put the pizza on the parchment on the stone at 550? I make pizza once a week and loved this dough! The red and white sauce were fantastic! I hope that helps. Hi Ellie, click on metric underneath the ingredient list and it will convert to grams for you. Thaw dough overnight in the fridge and roll and bake as directed. This is good to know, that you just use All Purpose . Punch down dough & divide. I have used a lot of different recipes and both myself and family agree this is our favorite! Make sure to adjust the whole recipe properly. I made it for dinner that night so I didnt refrigerate it, but it turned out great! It is my second visit to your website, and you always have the best recipes. My kiddos love this pizza and want it everyday. 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. 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. Thank you so much for this recipe! Feel free to try that if it will make the process easier for you. Hi Esther! 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 havent mastered the technique yet for shaping the crust, but that doesnt matter at all. I havent tested that but I think that will work. I cant do it. We use this recipe about once a week now and they call it pizza party night and its one night where they actually eat. Your crust was also beautifully crusty. Use either flour or olive oil to keep your dough from sticking to the surface. I added 3/4 teaspoon yeast. Thank-you I love all the bubbles that came from the overnight cold fermentation. So glad to hear that, Tiffany! In your video, it shows the dough you put in the fridge to be the same size as the one you took out. 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. Thanks for the recipe! So easy! Thanks for your response! After cooking, some parts looked cracked and dry. #3 Kid friendly feeds two kids. Can you use this pizza dough recipe on a regular pizza pan in the oven? Please view my photo use policy here. However I dont own a pizza stone. Was perfect. After 5 to 10 minutes, the mixture should be frothy. Is. I accidentally used 2 1/4 tsp of instant yeast , will that effect the dough? No worries at all, as long as you loved the end result! Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. The crust still comes out awesome and tastes great. Hours: Sun-Mon 11am-8pm; Tues-Thurs 11am-9pm; Fri-Sat 11am-10pm. I didnt know. So glad that worked out well! Thank you for the review and for sharing that with us. 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. Preheat the oven to 200C/400F. I'm Natasha Kravchuk. and is it still OK to use? Watch how to make this recipe. Hi Susan, you need a little room for expansion but they should not expand much in the fridge unless too much yeast was added. After three days in fridge dough develops a slight sour smell and adds wonderful flavor like hint of beer. Thanks. Im getting rid of all my other pizza crust recipes. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Easy to follow, tried, tested and loved! Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Hi Pam! I measured everything to the letter but did not take the temp of my water. FREE BONUS: 5 Secrets to Be a Better Cook! Im so glad it was enjoyed. Im happy to know that you love this recipe a lot, Megan! They are becoming quite the size and they seem to be expanding each day. Im so glad that it turned out for you. Also, make sure to measure the liquids in a liquid measuring cup which can help with accuracy. Thanks so much. The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. Your pizza recipe is out of this world. Can you tell me anything about using this function for this recipe? Stir together the flour, salt and oil. Hi Ashley, ensure there were no substitutions to the ingredients or the process. It was a little sticky and all stuck together but hands definitely didnt stick to the dough. * Percent Daily Values are based on a 2000 calorie diet. 4 cups all-purpose flour 1 teaspoon salt cup olive oil Before You Begin! Stir with a spoon to combine. You might also want to check the comments section if someone else already tried it. Great crust. We have an Ooni gas pizza oven- it is awesome. Fold each piece of dough 8 times (rotating book fold) and form a ball. Thanks. I am so glad you enjoy this recipe. This process makes the dough much easier to work with and forms the coveted texture, rise, and bubbles at the edges. So happy to hear that Autumn! This is what differentiates it from a quick dough recipe such as my individual pizza recipewhich uses more yeast. OILI love using olive oil in pizza dough for great flavor and to help make the dough tender but any oil will work. It makes a huge difference. 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. 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. Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! I made this last night, in the middle of a hurricane. Just wondering if up to one week in the fridge is accurate? Just like you say like fancy pizzerias. Youre very welcome! The best recipe Ive tried in many years! I doubled all ingredients. I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. Cover the bowl and set aside for 30 -60 minutes. I want to try this recipe Place 10-12 diameter crust onto a floured pizza peel. Make a well in center; add yeast mixture and oil. Will this pizza dough recipe work for high altitude cooking? I will try it again. Several of my readers have reported making this successfully in a regular pan. Ive made it both ways and get MUCH better results when weighing. You can watch the tutorial on how I measure my flour HERE. If you have not already, Click HERE for how to measure ingredients tutorial. Sprinkle sheet of parchment with flour. I have been looking for a good recipe for the longest and this is the ONE! Natasha! I ask because other recipes Ive seen (from other chefs) will simply use the whole packet, as if the quantity doesnt ever need to be measured. I hope you love the recipe! After rising it will be ready for the folding mid afternoon. Taste great but how can I add more bubbles? 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. 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 for the recipe! Keep doing what your doing. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. Thats wonderful, Barbara! But were the ingredients measured exactly as its recommended in the recipe? Fold dough more? Here you will find deliciously simple recipes for the every day home cook. Can you substitute starter for the yeast? 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. This is it. Hi Yvonne, Im so glad your children enjoyed it and I think that would work just fine to substitute maple syrup for honey in equal amounts. Substitutions/ changes may hinder the recipe outcome. Works perfect for a crispy crust. Hi Tori, the dough is sticky but it shouldnt be that difficult to work with. Quite happy with the results. One has 1/2 TSP of Yeast for 3 1/3 flour the other 1 TBSP for only 2 cups of flour. Place warm water in a bowl; add yeast and sugar. Again, aging is the key secret I didnt know even longer than 24 hrs. Fit the stand mixer with the dough hook and knead on medium-low speed until the dough is smooth and elastic, 5 to 7 minutes. Thanks for stopping by! Thank you so much for sharing that with me, Debi & for the invite! Baking is important for the crust, just broiling will not be enough and will burn it before it bakes through. Hi! Place the dough on the counter and knead until smooth & elastic, about 5 minutes (or mix in a stand mixer). Im glad it worked out for you. Does it need to double in size? Isnt it so great that we can make something so tasty & cheaper right out of our homes?! 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