I am so grateful to you for posting those tips, because I didnt know how to knead the dough that way. Hi Melissa! I think thats how I got the adjustment to the measurements. The best recipe Ive tried in many years! Mix together water, salt and honey. 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. Was perfect. Again, aging is the key secret I didnt know even longer than 24 hrs. My question is, should I have kept the pizza dough in smaller bowls while leaving in the fridge? To bake: roll dough out to fit a 12-15 pizza pan. Knead the dough by hand for 5-7 minutes until it is smooth and elastic. Is it necessary to use a pizza stone? I am wondering if this recipe would be good even without a pizza stone. Note: We havent tried making a gluten-free version or any other flour, so let me know if you experiment. Hi Tori, the dough is sticky but it shouldnt be that difficult to work with. Or can you let it rise for an hour or so then use it that same day? 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. Thank you for helping us enjoy pizza without the 2000 mg of sodium and lots of fat. Allow to rise for two more hours. I used 3 1/3 cups of all purpose flour and the exact measurements of wet ingredients. We tried several recipes and ALWAYS come back to this one! 2) If u wet your hands before kneading the dough doesn`t stick to hands However, I have not tested that personally to advise of the timing, etcPlease share with us how it goes if you do an experiment. Yay, love it! 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 Yes! 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. Thank you for your feedback. Hi Natasha, Making pizza with out a peel was challenging but it still came out so delicious! Youre welcome! It sounds like you found a new favorite! Thank you Natasha, Hi Dorene! It turned out fabulous! Broil for 1-2 minutes to brown the cheese if desired. Once we tried the char-speckled Margherita D.O.P. I have been searching for a good thin crust pizza dough, and this recipe more then meets the challenge. I put it to the side to allow it to rise. 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. An amazing recipe. If so, same measurements? Ill have to try that. Youre welcome, happy to know that youre enjoying our recipes! Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Machine version worked fine for me. ($13), simply dressed with melted buffalo mozzarella, crushed tomatoes, basil and a bit of garlic . 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. The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. My oven only goes to 500F. Its a forgiving dough and easy to work with. If youd prefer, whole wheat flour can be added in place of some of the all-purpose. Thanks for the recipe! I usually use parchment under but I loved doing right on the peel. Thank you for this recipe! This is a keeper! Do I double all of the ingredients or would that be too much flour ? Omg, this is the best pizza dough I have ever made, and Ive been cooking over 50 years. If using flour, dont use too much or it will make the dough tough. Hi Marisol! This is what differentiates it from a quick dough recipe such as my individual pizza recipewhich uses more yeast. Im so glad it was enjoyed. Is it okay if the dough rises a bit in the fridge? I just tried this recipe and my dough was not light and crispy. left in fridge for 48+ hours and it was so so good. Thank you so much for sharing such delicious recipes with us! 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. Hi John, I havent tested it myself, so Im not sure if the substitution is exact straight across, but I have had one reader report good results using 00 flour. Ive been making my own pizza dough for years. This recipe was requested by my friends and I promptly sent them the link. 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. Hi Matt, I havent tested that but I think it could work. I make pizza once a week and loved this dough! Can you tell me anything about using this function for this recipe? Its using whole milk mozzarella instead of part skim. Table salt or kosher salt for fine sea salt? Easy to follow recipe and the best pizza recipe tried at home so far (have tried many many before). Can I still use it? Thx! Finallya recipe that makes an awesome pizza crust! Thank you, turned out awesome and I now make my own pizza sauce. Yes- it could be a challenge! Instructions. Great job, Im so glad that it was successful! I made it in the morning. Im so happy this was a hit with your family, Andrea! Bread flour can be used in place of all-purpose and will create a crispier crust. Shred from a block and see if that helps. 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. This is good to know, that you just use All Purpose . Thank you for your awesome comments and review, Lina! Wow! This post may contain affiliate links. I have a jumbo amount of instant yeast on hand, and its worked perfectly fine. Your email address will not be published. Copying and/or pasting full recipes to any social media is strictly prohibited. Place the dough down on a lightly floured pizza peel. Hey, has anyone replaced the honey with sugar and it worked out? It was fantastic. Too much flour makes this dough difficult to work with. Appreciate your reply. We used organic all-purpose flour. My family loved it. Make a well in center; add yeast mixture and oil. 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 . Looks exactly like bomb authentic restaurant pizza. Im on my third time making this pizza crust. Youre very welcome! and is it still OK to use? Hi Natasha Bake at 425 degrees F for 12-15 minutes until desired crispness is reached. Hi Stacy, the cold fermention period is important in this recipe rather than letting it sit longer on the counter. I followed it to the T and my grew-up-on-the-east-coast-with-great-pizza husband absolutely loved it! Thank you so much for this recipe! Hi Jordan, if you have a big enough pan and oven for that, it should work! I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals! One of my other readers shared that she uses just a regular pan and loves this dough. You might also want to check the comments section if someone else alredy tried it. Hi Susan, you need a little room for expansion but they should not expand much in the fridge unless too much yeast was added. Also I made the dough in bread machine and let it do the work. Your crust was also beautifully crusty. Spread the dough with your desired toppings. Cover and leave the dough to rest for a further 45 minutes. Top pizza with toppings as desired and bake 11-14 minutes. I used your garlic white sauce which was so easy, quick, and delicious and topped it with freshly sliced mushrooms and rotisserie chicken chunks. Youre welcome, Jim! What can you substitute for the honey if you dont have any. Crust puffed up and used your pizza sauce recipe 5 stars. SO GOOD AND EASY! I used instant yeast and just added it to the dry ingredients and omitted the honey. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Add the water and olive oil and stir until a raggy dough forms. Your videos are so helpful. Whisk instant yeast into the flour (be sure you are using instant yeast) until combined. FLOUR I use all-purpose flour for pizza dough. Awesome! Here are the measurements that should be with 3/4 tsp of yeast. Dough can be frozen at this point. 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. It sounds like it could also be too much flour added if you see it shrink back too much. Many thanks, your recipes bring me happiness. , This is the perfect pizza crust! This is what differentiates it from a quick dough recipe such as my individual pizza recipe which uses more yeast. The pizza dough can be frozen after rising. Im making pizza tomorrow so wish me luck! 8 oz active sourdough starter, 8 oz warm water, 15 oz bread flour. 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. Directions. Excellent crust! I love all your recipes .Your vanilla cake recipe is my go to vanilla cake recipe .Im planning to make this for tomorrow brunch. If it doesnt, try a different brand/kind and shred it yourself. Perfect time to try this recipe and Im glad you enjoyed it! Hi Natasha, I do not have a pizza stone, can I just bake it in my regular rectangle pan? Hi Lucy, I havent tried this with a sourdough starter so I cant advise on that but it sounds like a great idea. Usually I use it within 24-48hours or Ill freeze the dough and use it later. Watch how to make this recipe. Ive tried lots of recipes but this is the best and it freezes well. Hi Jessica! Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. Thats just awesome! This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE which uses more yeast. See my blog on how to freeze pizza dough HERE for instructions. Nice recipe. I love all the bubbles that came from the overnight cold fermentation. Thank you for sharing! Hi Patricia, I havent tried this with instant yeast, so Im not sure how that will affect the rise in the fridge, but that is likely the culprit with your outcome. Thanks so much for your awesome feedback and review, were so glad you love it! Wow! This helps our business thrive & continue providing free recipes. * Percent Daily Values are based on a 2000 calorie diet. Hi Cheryl, I have not tested this with gluten-free flour. Thank you Natasha for sharing this recipe! Taste great but how can I add more bubbles? Super easy. Yum! WoW! Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. If you attempt it with your preferred flour, we would love to hear how it turns out! That sounds fun and yes, that will definitely work! Thanks Michael and yes, that will work too! Place dough on parchment; cut dough in half. Can I sub pure maple syrup for the honey? For the pizza dough could I substitute Gluten free flour? 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? This was the best pizza dough Ive ever made. Order Catering LOCATIONS AUSTIN, TX 8000 Burnet Rd Austin, TX 78757 512-323-2426 View Menu View Directions Sun - Thurs: 11am - 10pm Fri - Sat: 11am - 11pm AUSTIN, TX Thank you for sharing your wonderful review, Sophie! Immediately after the first rise, or after the overnight in the refrigerator? Hi Rachelle, I hope it still works out for you. 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desano pizza dough recipe