Ive tried many pizza dough recipes and this is my favorite by far! Yay, love it! Youre very welcome! How would you adjust this recipe using sourdough discard rather than dry yeast? As I was mixing it, it didnt feel as flexible as in a single recipe (its currently resting, so I still dont know of it will work). Yeast (like baking powder and soda) is one of those ingredients thats not obvious to me in terms of determining how much is too little or too much. We love your pizza crust. 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. Then, when ready to make your pizza, remove the dough an hour or two before making your pizza and allow it to rise again and come to room temperature. 2) If u wet your hands before kneading the dough doesn`t stick to hands Thanks!! Some of those packets have About 2- teaspoons in there, so I would measure for accuracy. Im glad you love my recipes. This is authentic wood fired Italian pizzeria style! I measured the flour correctly with a scale too. Yes, this works on a baking sheet. Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. My dough was not very sticky when I kneaded it prior to letting it rise 4-5 hours. 8 oz active sourdough starter, 8 oz warm water, 15 oz bread flour. Easy to have homemade pizza on a busy work night! Should I cut back on the flour next time? I made this dough last week and ir had no problem doubling in size but maybe today I didnt use as much yeast. Im so happy to hear you both enjoy this that brings me so much happiness! Thank you and keep up the good work! Mix in the salt and olive oil. Preheat oven to 400F. Poke the dough with a fork and lightly brush with olive oil. We dont have a pizza steel anymore.would this dough work in a jelly roll pan? It came out PERFECT! You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. Ensure dough is room temperature before stretching or rolling (especially if made ahead of time). Thank you for sharing that with us. Hi Natasha! Thank you for your good comments and feedback, Sophie! This recipe was requested by my friends and I promptly sent them the link. Excellent recipe! The taste was delish and I will make again. Thank you for your thoughtful review, Gladys! Not only is this the best pizza dough recipe its so easy and it cooks so fast that I now include my 2 and 3 year old boys in the pizza making. Im so glad that you found your new go-to recipe! Hi Darya, I suggest watching the video tutorial to see the process from start to finish. . Can you substitute 00 flour instead of all purpose flour when making this recipe, if so do you use the same amount. Success finally! Let rest for 5 minutes. Youre welcome, Jim! Highly recommend. This is hands down the best pizza dough! FLOUR I use all-purpose flour for pizza dough. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? So grateful for you, Natasha, and all your amazing recipes. I doubled all ingredients. I use bread flour and cake flour, and it turns out great! 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. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Your videos are so helpful. Thank you for sharing, Cheryl! Did I not knead enough? i just made the dough and waiting for the first rise. Love it! Cool 3-5 minutes before cutting. Hi Vicki! I want to make both ways. Hi! I have a blog post on the freezing and thawing process. Not sure why this happened but I had way more flour left in the bowl. Toss the dough in the air, if you dare. Thank you so much for sharing that with me, Debi & for the invite! Great crust. I get about 13-13.5 inch? Hey! It is my second visit to your website, and you always have the best recipes. Bake at 425 degrees F for 12-15 minutes until desired crispness is reached. One of my other readers shared that she uses just a regular pan and loves this dough. We were skeptical, too. I learned the secret to the nice stretchy, flavorful cheese like in fancy pizza parlors. 1- what adjustments to make to the measurements for 2-15 pizza Hi Alyssa, without being there, its hard to gauge what the dough is like. 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? Baking & Breads, Pasta and Pizza Recipes, Recipes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. I was wondering however if I could not cut the dough in half and just make one big pizza? Im so glad that it turned out for you. Hi Cheryl, I have not tested this with gluten-free flour. Sincerely your biggest fan. While this dough takes time, the flavor and texture are. Yes- it could be a challenge! How long should I bake it for? And, youll be known for your pizza! Thats wonderful, Barbara! Works perfect for a crispy crust. Fold each piece of dough 8 times (rotating book fold) and form a ball. This is my go-to recipe now for pizza crust. Also the edge wasnt airy was the dough too moist? The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. If you have not already, Click HERE for how to measure ingredients tutorial. Once we tried the char-speckled Margherita D.O.P. Perfect time to try this recipe and Im glad you enjoyed it! I tried this recipe in my wood-fired oven. Thank you for the review and for sharing that with us. My brother made it and it was absolutely delicious. Spread on desired pizza sauce and toppings. Hi Ee, did you possibly use too much flour? The finished texture was perfect. Thank you for this recipe! Thank you so much for that suggestion, Katie! Its very easy to freeze this dough and once its thawed, it tastes just as good as freshly made. 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. I hope you love the recipe! Hi Luke, it is usually because of the cheese. Natasha, I love your recipes!! Im glad it was loved! Any help would be greatly appreciated. Place the dough down on a lightly floured pizza peel. My family loves it. i would like to use the dough for dinner tonight, so about 8 hours from now, and NOT putting in the fridge over night, is that ok? ). Just like you say like fancy pizzerias. My guess would be to keep the process the same. Hi Carmen! 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. It sounds like you could have used too much flour. It was so delicious!! Put the water in a small bowl. hi Natasha, quick question. Thanks again! I have been looking for a new one and I couldnt be more pleased. I cant wait to try this recipe! why the discrepancy on your Flour to Dry Yeast ratios in this recipe versus your individual pizza recipe doughs. I often put that in my rolls but didnt think to do it in pizza crust. And so many options: Hand knead - 5 minutes Standmixer - 3 minutes Food processor - 40 seconds (yes, really!) In a large bowl, whisk the flour and salt together. Like I said, I will always stay loyal to this pizza dough recipe because it really is the best!!! I appreciate the detail and skill in your recipes, Natasha. It sounds like you have a new favorite, Tanya! Heres more good news: our classic red pizza sauce and creamy white pizza sauce also keep really well in the fridge so you can fire up a pizza whenever the craving strikes. OILI love using olive oil in pizza dough for great flavor and to help make the dough tender but any oil will work. I hope you love it, Patricia! Or on the oven grid? Its a fantastic recipe. I like the honey instead of sugar. 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. Hi Carol, see this blog post for reference, how to freeze pizza dough., Hi regarding my previous post back in March. The serving number for this recipe is 8. Your crust looks delicious! We loaded it with ground beef (mixed with taco seasoning) cheddar cheese and baked for about 30 minutes at 425. Punch the dough down and divide into 2 portions. Why follow your ingredients when pour liquid mixture to flour.is dry not like your video shows is sticky.pls let me know what is the reason.with many thanks. 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. 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. Hi Teresa, I have not made this into cheesy bread but I am sure this dough will work just fine for any cheesy bread method or recipe you use. Knead by hand 2 minutes (dough will be sticky). We just finished our first pizza made by using your method. Thanks for recipe I have tried many other pizza recipes and this one is the only one that truly I enjoyed making and eating. We just finished dinner using one dough as a buffalo chicken pizza and the other one was a garlic white chicken pizza (also used your white sauce recipe YUM!). Hi Natasha, I just found your website and I am anxious to try your recipe. I will try it again. No need to publish this unless you choose to. Ensure your oven (and your pizza stone or pan if possible) are. It sounds like it could also be too much flour added if you see it shrink back too much. This was the best pizza dough Ive ever made. Its a fail proof recipe !! Im so glad you love the recipe. 2- what size containers to store the individual dough balls in. Husband said it was best Ive made, and Ive been married 46 years. A keeper. I love to try new things, and tried the pizza dough recipe. Pizza from Nashville? It is so great to hear that. Thank you for sharing this with us! homemade individual pizzas recipe instead. 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. Hi laura, that sounds yummy but I havent tried making breadsticks out of it. But should the dough rise that much after being in the fridge for 18 hours? Im so glad you loved this recipe. Would this affect the amount of time needed to rise or any other step? Hello I hope that helps! Thank you for the great review for this recipe. Place the dough in a lightly oiled bowl, cover with plastic wrap and a large clean kitchen towel, leave in a warm draft- free place until doubled in bulk. Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). A leavened dough made with flour, water, yeast, oil and salt. I hope you love this recipe! What are your thoughts? I put it to the side to allow it to rise. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Thanks! 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; I had instant yeast, so maybe that was it. This is now my only pizza dough recipe and no more using canned pizza dough from the grocery store. Instructions In a small bowl whisk the water, sugar and yeast together. Can I replace honey with sugar one to one measurement? This makes 2 pizzas about 10-12 each. Love this pizza dough. Thank you, Carol! Let us know how it goes, wed love to hear! Top pizza with toppings as desired and bake 11-14 minutes. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. Im so happy this was a hit with your family, Andrea! Thats amazing! Just made your pizza dough and I am very pleased with the taste. I tried making this but instead of mixing it by dough, I used a kitchenaid mixer. Crust puffed up and used your pizza sauce recipe 5 stars. Baking is important for the crust, just broiling will not be enough and will burn it before it bakes through. Read more about me. Sharing of this recipe is both encouraged and appreciated. Im making this for me and my husband for Super Bowl. Excellent! Hi Diana! Definitely will be making this again. Thank you Natasha! Hello, Natasha! I doubled all ingredients. This truely is the BEST pizza crust Ive ever had! I have more of a question than a comment although I would like to mention how much I love this recipe and have made this dough many times. I learned a lot. * Percent Daily Values are based on a 2000 calorie diet. If you experiment, let me know how it goes! Store all of the dough balls in a zippered bag with the date labeled on the outside and they will stay fresh for up to 3 months. Hi Natasha! A couple of things: This is my go-to dough recipe! Yes, that would be just fine. Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. Hi Scott! It sounds like it could also be too much flour added if you are seeing it shrink back too much. If you want a more golden-brown crust, you can broil for a few mins towards the end. Is it still safe to eat? I cant do it. Put 1 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). I make pizza nearly every week and this ones the best EVER!! No special tools or ingredients are needed. Ive made my own pizza dough for almost 40 years. SO GOOD AND EASY! Wonderful to hear, Kathy! Any suggestions? Can I bake it at dinner if I refrigerate a couple of hours? Thanks for the tips, Robert! For past recipes I have used the bottom of a baking sheet thats lightly buttered. 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. I have made many of your recipes that have become family favourites. 0.75 Tbsp fine sea salt Combine the starter, water and 2 cups of the flour. Hi Rachelle, I hope it still works out for you. I worked making pizza years ago and I feel the dough should sit out longer than 1 hour. I also never proof yeast as I use Saf and dont have to. Easy to follow recipe and the best pizza recipe tried at home so far (have tried many many before). Love your recipes! Roll out into a 30cm/12" round. Thank you Natasha for sharing this recipe! This is what differentiates it from a quick dough, its well worth the wait. Hi Susan, you can have a thicker crust with this dough by not stretching the center as much when you roll it over your knuckles, but a true thick crust would need to be a different recipe. When youd like to make pizza, allow the dough to thaw in the fridge overnight and proceed with the recipe as written. Hi Jennifer, it does grow a little but not double. Its still useable though, it may just be a little more bubbly. 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. 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. Thanks so much for yet another outstanding recipe!! Thank you Natasha and hubby! Step 1. I also made your white sauce recipe and it turned out excellent. It sounds like it could have been too much flour. Do you have a tip on how to transfer the pizza to the hot pizza stone if you do not have a pizza peel? If the dough. So happy you enjoy this crust! Once the dough has been proofed, simply form it into balls, brush with olive oil and seal in plastic wrap. FREE BONUS: 5 Secrets to Be a Better Cook! However I dont own a pizza stone. Im excited to try this! Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size. Thanks for sharing. Awesome! BEST pizza crust Ive ever made (and Im 65, and this is not my first pizza rodeo! 4 cups all-purpose flour 1 teaspoon salt cup olive oil Before You Begin! I didnt know. Delicious! Ive never had much luck using yeast but I thought Id give this one a try because it looked simply amazing. Hi Jordan, if you have a big enough pan and oven for that, it should work! Its hard to say without being there. Hi Melissa, you may need to make a slight adjustment due to altitude. Hashtag them #natashaskitchen. Hi Pam! Let it sit for about 10 minutes. Theyre a little expensive. 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