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! Knead the dough by hand for 5-7 minutes until it is smooth and elastic. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Turned it out on a baking sheet and made 1 large rectangle Mexican pizza. You'll love chewing on the crust - it's crisp, chewy and so satisfying. Yes- it could be a challenge! Either roll the edges in or just press the edges of the pizza so it is a little bit thicker on the outer crust. It turned out fantastic. Best video on the internet in how to make the dough & form the dough platter. 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 . 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. My family loved it. Im so glad it was enjoyed. THE best recipe I have tried. Thanks for recipe Im so happy to hear you both enjoy this that brings me so much happiness! 4 cups all-purpose flour 1 teaspoon salt cup olive oil Before You Begin! I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. Im glad its helpful! 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. left in fridge for 48+ hours and it was so so good. Add the yeast and stir until dissolved. Give the pizza another jolt tomake sure it slides on the pizza peel (you dont want it to stick while transferring it into the oven). Poke the dough with a fork and lightly brush with olive oil. I havent tested that but I think that will work. Taste great but how can I add more bubbles? Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? Thanks so much. Thank you for sharing and for the excellent review. I am in the process of making this pizza dough and cant wait to try it. This is excellent. You will love this crust its crisp, chewy and so satisfying. Hi Natasha, I love your pizza dough unfortunately I had trouble with my last batch of dough. Honestly, I like the flavor of the dough better with sourdough then commercial yeast. It turned out really good. Place dough circle on pan and stretch with your hands to reach the edges. That sounds fun and yes, that will definitely work! Hi Marie, make sure youre not pressing all of the air out of the dough as you roll it out. thanks! See our tutorial for How to Freeze Pizza Dough. So glad to hear that, Tiffany! Several of my readers have reported making this successfully in a regular pan. Thanks again for sharing, you can teach an old dog new tricks. Do you they no that could be the issue? Im so happy you enjoyed that. Just made another batch for later in the week. Advertisement. The dough was a dream to work with and out of this world flavor! Finallya recipe that makes an awesome pizza crust! Please view my photo use policy here. Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. Youre welcome! I went three days. 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. Hi John, we measure out 1/2 teaspoon. Any suggestions? I wondered why the salt went in with the yeast as most recommend adding it to the flour as it stops the yeast. Crust bubbled nicely and tastes fancy. The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. Pizza Dough Recipe - The Best Pizza Crust! It sounds like it could have been too much flour. I suggest watching the video tutorial to see the process from start to finish. Hi David, we used organic all-purpose flour for making pizza. This is what differentiates it from a quick dough, its well worth the wait. First time making this. I appreciate the detail and skill in your recipes, Natasha. I use bread flour and cake flour, and it turns out great! 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. Allergic to honey. Hi Ellie, click on metric underneath the ingredient list and it will convert to grams for you. We are so happy you're here. Hi Marie, thats right, none. For the pizza dough could I substitute Gluten free flour? Thanks so much for your awesome feedback and review, were so glad you love it! Hi Tim, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Hi Carol, see this blog post for reference, how to freeze pizza dough., Hi regarding my previous post back in March. I am happy you enjoyed this recipe. Im glad that helps! I was going to get the rolling pin and now i know that really isnt necessary. 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? Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? just my partner and myself..can I freeze this dough after 2nd rising in fridge? Table salt or kosher salt for fine sea salt? This is it. Top pizza with toppings as desired and bake 11-14 minutes. Best pizza dough/crust Ive ever made! Thank you Natasha! Can the recipe be doubled? Put the water in a small bowl. I love using this recipe and your tutorial video is so helpful! Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough. Im glad you love my recipe. Hey, has anyone replaced the honey with sugar and it worked out? 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. You will also have a better tasting dough if you allow it to double in size at room temperature and then divide the dough into individual serving size balls and refrigerate it at least overnight, if not 48 hours. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. No worries at all, as long as you loved the end result! This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE Roll out into a 30cm/12" round. Hey, trying out the recipe soon and was wondering for the nutrients facts what is considered 1 serving? Can it be cooked on a pizzazz? If you scroll down to our printable recipe card, most of our recipes have a metric conversion option where you can see weight measurements You can also check out our post on measuring which should help. , Your pizza dough is absolutely incredible! Thank you for your awesome comments and review, Lina! Thank you ! This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later. Thanks!! Can you substitute some whole wheat flour instead of some all purpose flour? Hi Melanie, I havent tried that, but heres what one of my readers wrote: We made it with fresh yeast. I make 9 inch pizzas for a couple reasons. Yes, this works on a baking sheet. I use this recipe to make stuffed crusted and cheesy bread too!! Pre bake crust at all? It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. Love your recipes keep them coming. Im happy to know that you love this recipe a lot, Megan! Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. Please help. Thank you for sharing, JoAnne! Add flour, oil, and salt to the yeast mixture; beat until smooth. Can I bake at 450 and just increase the baking time? Hi Susan, you need a little room for expansion but they should not expand much in the fridge unless too much yeast was added. Substitutions/ changes may hinder the recipe outcome. Thank you Thank you for the review and for sharing that with us. Natasha!!!!!! Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Is it the cheese or the cooking method? Going to try to use it tonight. 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. Just made your pizza dough and I am very pleased with the taste. Could you please tell me if your dough receipe is good for pan pizza? Pour water mixture over your flour and stir to combine with a spatula then knead by hand 2 minutes. I love your video it helped me immensely. So glad that worked out well! Pizza dough can be stretched or rolled to fit your pizza pan. I have been looking for a pizza dough recipe that would make crust like you get at good pizzerias. Hi Justin. Ive tried lots of recipes but this is the best and it freezes well. Mix the dough: Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Thank you for sharing! Hi Natasha! Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. Thanks cant wait to try it out. Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, its the process that makes all the difference. I make pizza nearly every week and this ones the best EVER!! It may look a little rough or pockmarked. Youre very welcome! Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size. 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. Im glad you love my recipes. So glad you love this recipe. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. Make sure to adjust the whole recipe properly. Can you use this pizza dough recipe on a regular pizza pan in the oven? Also, make sure to measure the liquids in a liquid measuring cup which can help with accuracy. Thanks for sharing. 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. We best enjoyed within 3-5 days. For past recipes I have used the bottom of a baking sheet thats lightly buttered. I had extra flour but a little bit of water fixed the issue and the dough looked just like yours in the picture after. Place the dough into a zip-top bag that has been sprayed with non-stick spray. Yes Lucy, you absolutely can. If you experiment, let me know how it goes! We tried several recipes and ALWAYS come back to this one! This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Is it still safe to eat? Your email address will not be published. My dough was not sticky when hand kneedingI plan to use it anyway, but might make another batch just in case. Hi Crystal, I have made a double batch before without issues. Many thanks, your recipes bring me happiness. Watch how to make this recipe. I have a 11 month old so cant make this with honey yet. It takes patience to wait for the dough to rise and ferment but it is worth it! Can I broil instead of baking. Hi Natasha! Hi Melissa, you may need to make a slight adjustment due to altitude. Give the pizza peel a little shake to make sure the pizza slides over it and is not sticking. Yes, that would be just fine. 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. thank you natasha!! I do not have a pizza stone, can I just bake it in my regular rectangle pan? Any adjustments for high altitude? Thats wonderful! Sprinkle yeast over water and let dissolve, about 2 minutes. This pizza dough recipe is great! I had instant yeast, so maybe that was it. Nice recipe. You can unsubscribe anytime by clicking the unsubscribe link at the bottom of emails you receive. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week. Preheat oven to 400F. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thats amazing! Hi Natasha. Im excited to try this! If you have a pizza stone, preheat the stone while you preheat the oven. After cooking, some parts looked cracked and dry. After three days in fridge dough develops a slight sour smell and adds wonderful flavor like hint of beer. Simple pantry ingredients come together to create a dough that is crisp and fluffy with a slight chew, perfect for loading with your fave toppings! Thing about your recipe is the one recipes and ALWAYS come back to this one so so good how... It was so so good then stir with a dough hook over your flour and cake flour and... Not pressing all of the dough with a very slow rise puffed edges little shake to make a sour. Poke the dough looked just like yours in the picture after yeast over water and let rise at temperature. A double batch before without issues to the flour, and salt the... 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