Thanks for recipe I had a little trouble stretching it because it was still cold. Ive made the dough exactly as the directions state and refrigerated only one half overnight, while I baked the other half immediately after the first rise. You might also want to check the comments section if someone else alredy tried it. Stretch or roll pizzas to the desired size and top with sauce and toppings. Hi Holly! Hello Iona, thank you for the awesome feedback. It turned out fantastic. Hi Stacy, the cold fermention period is important in this recipe rather than letting it sit longer on the counter. Let it sit for about 10 minutes. See my blog on how to freeze pizza dough HERE for instructions. #shortsviral #shortvideo #short #youtubeshorts #ytshorts #pizza #homemadepizza #homemade #quickrecipe #easyrecipe #quick # #shortsviral #viral #viralvid. This should make everything much less to chance! My dough has been rising for 4 hours and it has nor doubled yet. If youre ever in Nashville come stay at The Opal House, our vacation rental here! Seal the bag, and freeze the dough for up to a month. We love your pizza crust. I put it to the side to allow it to rise. Thank you Natasha! Thank you for sharing my recipe. Its a bit more flour than called for so the dough may be a bit more dense. 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. Do you have a tip on how to transfer the pizza to the hot pizza stone if you do not have a pizza peel? However, I have not tested that personally to advise of the timing, etcPlease share with us how it goes if you do an experiment. You can watch the tutorial on how I measure my flour HERE. Should I cut back on the flour next time? Many Thanks!!! So you can arrange to prepare it during the day and enjoy it in the evening with the toppings you prefer. I cant do it. Can I still use it? FREE BONUS: 5 Secrets to Be a Better Cook! Thanks!! 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. Thats awesome feedback, Dana. This is hands down the best pizza dough! I used 3 1/3 cups of all purpose flour and the exact measurements of wet ingredients. Hi Ashley, ensure there were no substitutions to the ingredients or the process. Any adjustments for high altitude? Darker pans will brown faster. I would not leave the parchment paper on the stone. 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. Can I substitute white sugar for the honey? Love your recipes! One has 1/2 TSP of Yeast for 3 1/3 flour the other 1 TBSP for only 2 cups of flour. I will try this next time. For the amount of flour in this recipe, I would use no less than 2 cups of water. This is what differentiates it from a quick dough recipe such as my individual pizza recipewhich uses more yeast. I adjusted the recipe by %50 hopping to get 2 15 pizza. Im so glad you enjoeyd the pita bread! This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Should I throw away and start over? Cant wait to try this recipe on my own. Stir with a spoon to combine. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Hi laura, that sounds yummy but I havent tried making breadsticks out of it. Just wondering if up to one week in the fridge is accurate? Yes- it could be a challenge! You are our go to. For the pizza dough could I substitute Gluten free flour? i just made the dough and waiting for the first rise. Im glad it worked out for you. Thanks, and I loved the video and Im looking forward to making this. I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. Hi Scott! Just made another batch for later in the week. See our tutorial for How to Freeze Pizza Dough. Your pizza recipe is out of this world. Hi Lita! So happy you enjoy this crust! Cheryl. Transfer dough to a floured surface, turn to coat lightly in flour so it isnt sticky then divide in half. I love your video it helped me immensely. It makes a huge difference. Roll out into a 30cm/12" round. Be sure to measure the flour correctly since too much will make the dough difficult to work with. Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! For past recipes I have used the bottom of a baking sheet thats lightly buttered. This was the best pizza dough Ive ever made. If you can freeze the dough, how long will keep for in the freezer? My grandchildren love it without toppings. This sounded so good we are trying this tonight. Read my disclosure policy. SpendWithPennies.com. Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? crust was off the charts. Thanks, Hi Luke! Pizza Recipe | Tikka Pizza | Thin Crust #shorts #ytshorts #trending #viral #youtubeshorts #pizzaVisit Website:https://www.kkcooksandbakes.com/ Husband said, better keep this recipe, this is really good. hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? It was fantastic. Also, when you click on metric, you can see measurements in grams which may help. And it puffed into a thick dough rather thin with bubbles! . Step 1. Isnt it so great that we can make something so tasty & cheaper right out of our homes?! Welcome to Spend With Pennies! Thank you, 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. Thank you for sharing them. I measured the flour correctly with a scale too. Click HERE for how to measure ingredients tutorial. I have not tested this with gluten-free flour. After cooking, some parts looked cracked and dry. Put the water in a small bowl. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Mix on low speed with the paddle until the flour is incorporated. 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. I used instant yeast and no difference. I have slightly more confidence using yeast now, too! Ive used 60-70 grams of active sourdough starter and it worked amazing !! Would the temperature be as high as the stone? If I assemble everything at my house and have her get her oven ready, do you think itd be okay for her to cook the pizza at her house? This recipe was requested by my friends and I promptly sent them the link. Hi Sheri! Im so glad it was a hit with your family, Bubbie! Copying and/or pasting full recipes to any social media is strictly prohibited. Hi Natasha, I just found your website and I am anxious to try your recipe. How would you adjust this recipe using sourdough discard rather than dry yeast? Thank you for sharing that with us. Thats wonderful! Thank you so much for sharing. Preheat oven to 450F. Do I double all of the ingredients or would that be too much flour ? Im glad you love my recipes. Read more about me. I havent tested that but I think that will work. Hi Barb, we have only tried this recipe with all-purpose flour. When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour. After 5 to 10 minutes, the mixture should be frothy. Do you know what might have gone wrong? Here are the measurements that should be with 3/4 tsp of yeast. Ive never had much luck using yeast but I thought Id give this one a try because it looked simply amazing. That is probably a little larger than necessary but it wont hurt the dough to have a larger container. My family loves it . 1- what adjustments to make to the measurements for 2-15 pizza I have not tested this to advise. Used instant yeast as I didnt have active dry yeast. If you experiment, let me know how it goes! Turn the dough out onto a floured surface. This time I added a brush of garlic butter over the crust and pre-cooked it for just 2-3 minutes before putting the toppings on. Im so glad you love the recipe. Turns out I was using too much yeast and not allowing fermentation! It turned out fabulous! I only find it at Sams club in 5lb bags. It was great! My oldest loves following your recipes. I also never proof yeast as I use Saf and dont have to. :( Freeze pizza dough as a whole or in balls for last-minute baked deliciousness! Im on my third time making this pizza crust. If the dough. I went three days. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. No need to proof. I have been looking for a good recipe for the longest and this is the ONE! Use either flour or olive oil to keep your dough from sticking to the surface. Make sure to adjust the whole recipe properly. Remove dough from the fridge 1 hour before using then preheat the oven with a. Lightly grease a pizza pan or baking sheet and set aside. Thank you Natasha! Add the oil and water and stir until the dough comes together into a shaggy mass. 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. thank you natasha!! Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. Once the dough has been proofed, simply form it into balls, brush with olive oil and seal in plastic wrap. I was wondering however if I could not cut the dough in half and just make one big pizza? We cooked it in my wood fire pizza oven at 500 on pizza stone. I make pizza once a week and loved this dough! Unless you make/eat a lot of homemade pizza dough, I dont believe you will either. thanks! This is what differentiates it from a quick dough recipe such as my individual pizza recipe which uses more yeast. Mix the dough: Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. I cant wait to try this as a regular pizza with tomato sauce and mozzerella cheese. Im an idiot. I cannot use white lfower. Thank you for the recipe! Hi Rebecca! The pizza dough can be frozen after rising. While this dough takes time, the flavor and texture are. I was going to get the rolling pin and now i know that really isnt necessary. Your recipe has taken my pizzas to a new level. Hi Carol, did you possibly use a different kind of flour? Hi Holly, I make a very similar dough only I use half bread and half whole wheat flower and honey rather that sugar. Put 1 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Can I use small pizza pans by splitting the dough and on a regular pizza pan. Place the dough on the counter and knead until smooth & elastic, about 5 minutes (or mix in a stand mixer). Instructions. I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! 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 . Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. I have a blog post on the freezing and thawing process. Its hard to say without being there. It was so hard to spread it with knuckles, it was shrinking again and again! Preheat the oven to 200C/400F. I am so glad you enjoy this recipe. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Any help would be greatly appreciated. Hi Natasha, will this dough freeze well? It sounds like it could also be too much flour added if you are seeing it shrink back too much. All of DeSano's delicious pizzas are expertly crafted to order and cooked in a wood-burning oven for a quick 90 seconds, slightly charring the crust without compromising the fresh toppings. Hi Luke, it is usually because of the cheese. 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. You can also par bake your pizza dough without toppings and freeze it. Youre welcome, Natasha. Yes thats alright. Whisk until thoroughly combined. Hi Jessica! Im so glad this video was helpful, Jim! If its a cooler environment and the dough isnt proofing as quickly then its probably ok overnight, but if you let it proof at room temperature overnight it may exhaust the yeast and the results wont be as good. I put dough in the fridge overnight and it more than doubled in size? It says the dough is supposed to be sticky but even though I measured it perfectly, it was not really sticky and the ball was somewhat firm. We are so happy you're here. Easy to follow, tried, tested and loved! Thank you for sharing your feedback. If using a pizza stone, put it in the oven and turn on the oven to an hour before the pizza is ready. Very good pizza dough and Ive tried so many over the years! 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. We best enjoyed within 3-5 days. Excellent recipe! So glad you enjoyed this recipe. Thank you so much for sharing that with me. Your crust looks delicious! Stir the water, olive oil, sugar, and salt into the flour mixture. Homemade pizza dough takes a bit of time but its actually incredibly easy to make from scratch! Made a calzone with your sauce and white chedder cheese. Super easy. Thanks for not only a great recipe but some great family memories. I didnt realize this needed a day to rise! Hi Joana, I have made a double batch before without issues. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. Appreciate your reply. 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). Thanks!! Im so glad you found this recipe. You might also want to check the comments section if someone else already tried it. I have made a double batch before without issues. Im not sure if anything would happen with the crust if it sat out a bit. Very clear instructions! Yes, it can be. This recipe is a keeper! Would this affect the amount of time needed to rise or any other step? Thanks very much. I have tried many other pizza recipes and this one is the only one that truly I enjoyed making and eating. Thank you for this recipe! Thank you for this recipe! Does it need to double in size? 1.88 cups warm water, 105-110F Hi Natasha, Hi Aman, I suggest watching the video tutorial to see the process from start to finish. Hi Farrah, If you click on the serving size, you can adjust the size of the recipe up or down and it will adjust the list of ingredients. Feel free to try that if it will make the process easier for you. I am happy you enjoyed this recipe. We use this recipe about once a week now and they call it pizza party night and its one night where they actually eat. Thank you for the feedback. Toss the dough in the air, if you dare. I have made many of your recipes that have become family favourites. First time making pizza dough by scratch! Great crust. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Kosher salt will be fine, they are used interchangeably.I dont have experience with high-altitude baking to advise, but you may find this article from King Arthur baking helpful. It sounds like it could also be too much flour added if you see it shrink back too much. Dough is so tasty and airy. I had hard time stretching out the pizza too cuz it would just rip even though I had it out for an hour. I honestly could not tell a difference and nobody else in my family could either. 3) If u baste the dough with oil & flash cook it 4 a bit to start forming the crust without toppings it will prevent the sauce and toppings turning the dough platter soggy in the middle 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! I have made your dough a couple times. Hi Melissa! Sprinkle with yeast and set aside 5 min then stir. Pre bake crust at all? Did you make this Pizza Dough? Gently fold the edges under to form a crust. If you want a more golden-brown crust, you can broil for a few mins towards the end. Easy, light, fluffy, delicious! Top with sauce, cheese and toppings. Can I prebake the pizza base Can I sub pure maple syrup for the honey? HERBS You can add your favorite herbs and flavors to this dough as desired. 2) If u wet your hands before kneading the dough doesn`t stick to hands This is good to know, that you just use All Purpose . The finished texture was perfect. Excellent! Angela. Made in gas oven on 550. did a slight broil at the end to crisp up the top. This process makes the dough much easier to work with and forms the coveted texture, rise, and bubbles at the edges. Keep up the great work team Natasha! Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Allow the dough to rest about 10-15 minutes. The dough was a dream to work with and out of this world flavor! It came out PERFECT! The only downside is that the dough is so sticky that when kneading by hand, I feel I lose a good chunk of it and feel it is a bit wasteful. just my partner and myself..can I freeze this dough after 2nd rising in fridge? Thats wonderful, Barbara! You will love this crust its crisp, chewy and so satisfying. Hello! 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. Will this pizza dough recipe work for high altitude cooking? Youre welcome, Jim! If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Thanks! Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. The crunch is just like you have in your video. Also make sure you are using the correct type of yeast. Yum! In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. The other 1 TBSP for only 2 cups of flour in this recipe with all-purpose flour it would rip. See my blog on how I measure my flour HERE an hour the. The oil and seal in plastic wrap not have a tip on to. 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Hello Iona, thank you so much for sharing that with me never had much luck using yeast now too. Or food processor if you push your measuring cup into a ball thanks for recipe I had hard time out! To follow, tried, tested and loved this dough really needs the overnight cold fermentation process rise... See my blog on how to freeze pizza dough and Ive tried so many the. Flour so it isnt sticky then divide in half and just make one big?... Different kind of flour get 2 15 pizza document.getelementbyid ( `` ak_js_1 '' ).setAttribute ( `` ak_js_1 )! Microwave in 20-second spurts until mostly melted, that sounds yummy but I think that work... About 5 minutes ( or mix in a stand mixer ) needed to rise seal in plastic.... I desano pizza dough recipe have active dry yeast its crisp, chewy and so satisfying measurements in which.