Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. The family was very pleased, we loaded it up with a little of everything and it came out beautifully with a crispy and chewy texture that was delicious. Dough can be frozen at this point. Can I broil instead of baking. 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 appreciate the detail and skill in your recipes, Natasha. Ive made my own pizza dough for almost 40 years. Hi Melissa, you may need to make a slight adjustment due to altitude. I have been searching for a good thin crust pizza dough, and this recipe more then meets the challenge. Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? Thank you for sharing your wonderful review, Sophie! My oven does not go all the way to 550. Use just enough to keep the dough springy and pliable. Its very easy to freeze this dough and once its thawed, it tastes just as good as freshly made. My kiddos love this pizza and want it everyday. Pour water mixture over your flour and stir to combine with a spatula then knead by hand 2 minutes. Here you will find deliciously simple recipes for the every day home cook. Thank you, turned out awesome and I now make my own pizza sauce. Is it cuz I kneaded it with a mixer? Husband said, better keep this recipe, this is really good. After three years of making pizza at home I have finally found a dough recipe to stick with. It was so delicious!! Do I double all of the ingredients or would that be too much flour ? Im so glad you enjoeyd the pita bread! Hi Natasha! Would this affect the amount of time needed to rise or any other step? 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. Machine version worked fine for me. Hi Natasha, I just found your website and I am anxious to try your recipe. Your dough is done. Mix on low speed with the paddle until the flour is incorporated. Yes I made no substitutes and I used the correct amount of yeast. Cant tell you how happy I was when I turned out that nice silky dough onto my board. Thanks in advance.. Hi. I will not use this recipe again. Terrific! Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. Thank you so much! Husband said it was best Ive made, and Ive been married 46 years. Lol. 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. 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. This recipe is below 33%, which will make for a much tougher pizza crust, it will also be more difficult to work with, both when kneading and when stretching it out. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. I have a 11 month old so cant make this with honey yet. How long should I bake it for? Thanks! I thought I followed to a T, but as in my last comment I used instant yeast, and I remembered I used 00 flour. If you attempt it with your preferred flour, we would love to hear how it turns out! Add the yeast mixture and stir until a soft dough forms. It makes a huge difference on flavor and texture. The best pizza dough starts with simple ingredients. 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 David, we used organic all-purpose flour for making pizza. This is what differentiates it from a quick dough, its well worth the wait. But should the dough rise that much after being in the fridge for 18 hours? It sounds like you could have used too much flour. This recipe is a keeper! This helps the dough to soften up and be easier to handle. I had instant yeast, so maybe that was it. Thank-you Thx! I use bread flour and cake flour, and it turns out great! Do you have to rest it over night or could the 8hrs in the day work? It mess the best crust ever. In your video, it shows the dough you put in the fridge to be the same size as the one you took out. 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! Taste great but how can I add more bubbles? Hello! 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. If it doesnt, try a different brand/kind and shred it yourself. Proofing went perfect. Thank you, its my pleasure! Yes, its in step 3 on the recipe card for how to make pizza crust. . Just made another batch for later in the week. Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Thank you for bringing my search to an end!! It was so hard to spread it with knuckles, it was shrinking again and again! Hi Jessica! Pizza night sounds fabulous! No need to heat up big oven. Thanks. Ugh cant wait to make this!!! 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. Just wondering if up to one week in the fridge is accurate? Hi Natasha, 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. It is my second visit to your website, and you always have the best recipes. I tried making this but instead of mixing it by dough, I used a kitchenaid mixer. You'll love chewing on the crust - it's crisp, chewy and so satisfying. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. We best enjoyed within 3-5 days. Also, make sure to measure the liquids in a liquid measuring cup which can help with accuracy. Remove the pizza from the oven, and top it with fresh basil leaves, if desired. Be sure to measure the flour correctly since too much will make the dough difficult to work with. Also, do not tap the flour down in the measuring cup. My wifes Italian tutor spoke of folding the dough eight times, and I could never grasp exactly what he meant until I saw your video. Transfer to an oiled bowl, cover and refrigerate overnight or up to 7 days. Thanks for the recipe! I am a junior is college and I made this recipe for a make your own pizza night. I had 8 people there but they tend to eat a lot so I doubled the recipe and had some left overs. Im so glad you loved this recipe. However, I have not tested that personally to advise of the timing, etcPlease share with us how it goes if you do an experiment. Glad you loved this recipe as much as we do. And excellent texture. Also I am from Alberta and I guess because of altitude use only just over 2 cups of flour. 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. Top pizza with toppings as desired and bake 11-14 minutes. 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 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? I covered the dough in a bowl twice the size as the ball. Hi Alyssa, without being there, its hard to gauge what the dough is like. Maybe that why it wasnt sticky as shown in the video. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. I used your garlic white sauce which was so easy, quick, and delicious and topped it with freshly sliced mushrooms and rotisserie chicken chunks. Welcome to my kitchen! Hours: Sun-Mon 11am-8pm; Tues-Thurs 11am-9pm; Fri-Sat 11am-10pm. Quite happy with the results. Punch the dough down a few times and divide into 1 -3 balls, let the dough rest for 20 minutes. Im so happy you enjoyed it, Antoinee! Many Thanks!!! Put the flour, yeast and salt in a food processor. #shortsviral #shortvideo #short #youtubeshorts #ytshorts #pizza #homemadepizza #homemade #quickrecipe #easyrecipe #quick # #shortsviral #viral #viralvid. Best video on the internet in how to make the dough & form the dough platter. Thats awesome feedback, Dana. :( Can I bake it at dinner if I refrigerate a couple of hours? Thanks for recipe Please update us on how it goes! Thank you for helping us enjoy pizza without the 2000 mg of sodium and lots of fat. Did I not knead enough? Ive never had much luck using yeast but I thought Id give this one a try because it looked simply amazing. Great recipe! Happy to hear that you love this recipe for pizza dough! This is the second time Ive made hm pizza dough. I guess from the alcohol being made during fermentation. Thanks for making me look like a real chef in the kitchen! Hi Baxter, 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. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enjoyed this one bc its basic. If you use too much yeast, you will never achieve that thin crisp crust in the center. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. I had extra flour but a little bit of water fixed the issue and the dough looked just like yours in the picture after. I am so grateful to you for posting those tips, because I didnt know how to knead the dough that way. Any tips on how to correct this problem? 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. Kinda scared to set the old oven to 550 and I dont belive I can even do this high. Im so glad it was a hit with your family, Bubbie! If so, same measurements? We cooked it in my wood fire pizza oven at 500 on pizza stone. Yes! Homemade pizza dough. Thats just awesome! In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. Thank you for the feedback. If youd prefer, whole wheat flour can be added in place of some of the all-purpose. Click HERE for how to measure ingredients tutorial. 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