Step 2. Great recipe. Easy to make just takes a little planning. Put the flour, yeast and salt in a food processor. In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. I hope that helps! Homemade pizza dough. That is probably a little larger than necessary but it wont hurt the dough to have a larger container. Pizza pairs really well with these easy sides. Hi Darya, I suggest watching the video tutorial to see the process from start to finish. Hi Natasha! Your email address will not be published. Im happy you loved it! Bake at 425 degrees F for 12-15 minutes until desired crispness is reached. Thank you SO MUCH for this easy recipe! If using flour, dont use too much or it will make the dough tough. Price is same as part skim. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Thank you for the feedback. It was so hard to spread it with knuckles, it was shrinking again and again! Hi Natasha! Use either flour or olive oil to keep your dough from sticking to the surface. I used rolling pin the second time coz my dough was hard to spread with knuckles , this one was thin but again nothing like yours:(. You dont need any fancy flours to develop a gorgeous crust. This is my go-to dough recipe! It was so delicious!! 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. Should this have happened? Many of the quick pizza doughs out there use way too much yeast, making the crust doughy and making the pizzas center rise while baking. After three years of making pizza at home I have finally found a dough recipe to stick with. Thanks!! Some of those packets have About 2- teaspoons in there, so I would measure for accuracy. We have made 10 pizzas so far using this recipe! Required fields are marked *. Ive made my own pizza dough for almost 40 years. Directions. Im so glad this isyour go-to! Watch how to make this recipe. will keep this one in my recipe stash . Love your recipes! Hi Julia! Stir until smooth. I didnt realize this needed a day to rise! The pizza dough can be frozen after rising. Just like you say like fancy pizzerias. Thanks, its a keeper! Thank you, its my pleasure! Thank you so much for sharing such delicious recipes with us! Hello Love your recipes I hope this helps! Several of my readers have reported making this successfully in a regular pan. Poke the dough with a fork and lightly brush with olive oil. Would the temperature be as high as the stone? Your pizza recipe is out of this world. Thats so thoughtful! 8 oz active sourdough starter, 8 oz warm water, 15 oz bread flour. Thanks for the recipe! I read some reviews and see none for making a deep dish. Also, what would the thawing and use directions be for dough that has been frozen? Pizza dough can be stretched or rolled to fit your pizza pan. Be sure to measure the flour correctly since too much will make the dough difficult to work with. Thanks so much for yet another outstanding recipe!! Thanks for not only a great recipe but some great family memories. Baking & Breads, Pasta and Pizza Recipes, Recipes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Hi Natasha, Hi Natasha, 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. 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. Punch the dough down a few times and divide into 1 -3 balls, let the dough rest for 20 minutes. This is perfection. Great recipe! 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. Hi Natasha, I love your pizza dough unfortunately I had trouble with my last batch of dough. Youre very welcome! Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. The dough was a dream to work with and out of this world flavor! Thats just awesome! Thank you so much for sharing that with me. Pat the center of the dough gently with fingertips. Im so glad you found this recipe. I have made it several times now and it will always be my go-to! I added 3/4 teaspoon yeast. Nutrition information is for 1/8th of a pizza and includes the dough only. Is. Hi Lucy, I havent tried this with a sourdough starter so I cant advise on that but it sounds like a great idea. WOW! Perfect amount makes four 9 inch crusts. Thank you for the great recipe and instructions. You might also want to check the comments section if someone else alredy tried it. Excellent crust! We were skeptical, too. On the occasion that we would like a little thicker crust, would you stick to this recipe and dont divide it? They are becoming quite the size and they seem to be expanding each day. Step 2. 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. Mix in the salt and olive oil. So delicious . Hi Rachelle, I hope it still works out for you. 0.75 Tbsp fine sea salt This is my go-to recipe now for pizza crust. You can watch the tutorial on how I measure my flour HERE. Hi Michelle! Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. 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! It is my second visit to your website, and you always have the best recipes. If it doesnt, try a different brand/kind and shred it yourself. 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. Thanks for stopping by! Hashtag them #natashaskitchen. Thank you for your good comments and feedback, Sophie! Im happy you loved it. It sounds like it could have been too much flour. Transfer dough to a floured surface, turn to coat lightly in flour so it isnt sticky then divide in half. This looks scrumptious but my dough turned out nothing like this! Gently fold the edges under to form a crust. You'll love chewing on the crust - it's crisp, chewy and so satisfying. The dough more than doubled in the first phase. Thanks again. My husband found your recipe and wants me to try it. Hi Kiarka, 450 will still work, but yes, it will require slightly more time in the oven. 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. We cooked it in my wood fire pizza oven at 500 on pizza stone. :( It was a little sticky and all stuck together but hands definitely didnt stick to the dough. please advise! Copying and/or pasting full recipes to any social media is strictly prohibited. Thank you very much Farrah. Im so happy you loved it! Hi Cheryl, I have not tested this with gluten-free flour. Thank you for this recipe! Knead by hand 2 minutes (dough will be sticky). But were the ingredients measured exactly as its recommended in the recipe? Too much flour makes this dough difficult to work with. So you can arrange to prepare it during the day and enjoy it in the evening with the toppings you prefer. Its still useable though, it may just be a little more bubbly. Hi Ee, did you possibly use too much flour? I have been looking for a good recipe for the longest and this is the ONE! Knead the dough by hand for 5-7 minutes until it is smooth and elastic. This recipe will make three medium-sized pizzas. Great job, Im so glad that it was successful! Its a fantastic recipe. Hello, Natasha! I do have two questions (1) If I double or triple the recipe for a party, is it better to make one big batch, or two/three different smaller batches? Read more about me. . Its a bit more flour than called for so the dough may be a bit more dense. I used 3 1/3 cups of all purpose flour and the exact measurements of wet ingredients. Check out this homemade individual pizzas recipe instead. Hi Stacy, the cold fermention period is important in this recipe rather than letting it sit longer on the counter. We have an Ooni gas pizza oven- it is awesome. Im not sure if that is the case or not, but thats one possibility. Ahhhh! I hope that helps! It mess the best crust ever. We are so happy you're here. BEST pizza crust Ive ever made (and Im 65, and this is not my first pizza rodeo! This is it. 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! Can you tell me anything about using this function for this recipe? Your mission should you choose to accept: Find out and share the secret of how those fancy pizza joints get that nice stretchy cheese. 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). If you experiment, let me know how it goes! I am wondering if this recipe would be good even without a pizza stone. Thank you for sharing that with us, Nannette! Your dough is done. Also, when you click on metric, you can see measurements in grams which may help. Quite happy with the results. I am happy you enjoyed this recipe. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Thank you for the review, Tim. And excellent texture. To make the perfect Neapolitan pizza dough, it's important to use high-quality ingredients, measure carefully, knead thoroughly, let the dough rise, and keep the toppings simple. Bread flour will create a crisper crust. Hi Marie, thats right, none. I dont have a stone. No special tools or ingredients are needed. You are awesome and so are your recipes. What is the best substitute for all purpose flour? Can I sub pure maple syrup for the honey? I had hard time stretching out the pizza too cuz it would just rip even though I had it out for an hour. Thank you. Thank you for sharing. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550F. Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. The finished texture was perfect. Hi Marie, make sure youre not pressing all of the air out of the dough as you roll it out. Thank you so much for sharing that with me, Debi & for the invite! Pre bake crust at all? Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. If not do you have a recipe that you can use starter with? 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). Preheat the oven to 200C/400F. If yes will it be at same temperature and for how long. Btw. I finally can just use my hands to make it fit in the pan. 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. 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. I'm Natasha Kravchuk. just my partner and myself..can I freeze this dough after 2nd rising in fridge? In a large bowl, whisk the flour and salt together. I love to try new things, and tried the pizza dough recipe. After years of trying to perfect my pizza dough, this recipe nails it! It turned out fantastic. I have made a double batch before without issues. While the mixer is running, add the water and 2 . Im on my third time making this pizza crust. It makes a huge difference. Let us know how it goes, wed love to hear! Hi Serena! Just made your pizza dough and I am very pleased with the taste. Making pizza with out a peel was challenging but it still came out so delicious! Can you tell me how I can make cheesey bread with this recipe? Ive used it multiple times. After rising it will be ready for the folding mid afternoon. or worst cass scenario? Natasha! This is the first time Ive made dough that behaves like its supposed to elastic, easy to stretch without tearing. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enjoyed this one bc its basic. I want to make both ways. I also made your white sauce recipe and it turned out excellent. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE which uses more yeast. After many fails at making pizza dough, I have finally figured out how to make a good crust by following your excellent video. Do you have any idea on why that might be? This pizza dough recipe is great! Also, I am not sure if you read the instructions ahead of time but this recipe requires an overnight (18 hours) cold fermentation in the refrigerator prior to using the dough. I have slightly more confidence using yeast now, too! Hi Carmen! 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. Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? Hi Marisol! My dough was so dry when I was mixing it, and yes I spooned and leveledmeasured ingredients correctly.I finally added a bit of water and some OO to the dough to salvage it..it turned out just OK, nothing special. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Again, aging is the key secret I didnt know even longer than 24 hrs. Save my name, email, and website in this browser for the next time I comment. The crust was AMAZING. I went three days. Thanks! Alternatively, place in the oven (without turning it on) and place a jug of boiling water inside with the tray. I just put together this dough to di its first rise for 4-5 hours. Delicious! Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. Easy to follow recipe and the best pizza recipe tried at home so far (have tried many many before). Hi Cathy, thank you for sharing your experience making this recipe. Hi Cindy, I have made a double batch before without issues. Hi Ellie, click on metric underneath the ingredient list and it will convert to grams for you. I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. Thank you, Hi Jennifer, it does grow a little but not double. 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. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. Hi Scott! I put dough in the fridge overnight and it more than doubled in size? Do you have a tip on how to transfer the pizza to the hot pizza stone if you do not have a pizza peel? Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. 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. Your recipe has taken my pizzas to a new level. This is hands down the best pizza dough! Im so happy this was a hit with your family, Andrea! Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. Thank you Natasha! Cheryl. Thanks so much. PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. 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. Thank you for the review. Once you have your pizza-making skills down, you will want to throw a pizza party. Transfer the pizza to the preheated oven and bake until the crust is brown and the cheese is melted. hi! Ive made it before and it was great so I thought Id give it another go. Im glad that helps! This information will not be used for any purpose other than enabling you to post a comment.*. This recipe was requested by my friends and I promptly sent them the link. My kiddos love this pizza and want it everyday. *Use a high-quality flour. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Cover and let rise 4-5 hours at room temperature. Thats just awesome! I really like using bread flour over AP if anyone wants to try it that way. Hi Ashley, ensure there were no substitutions to the ingredients or the process. My question is, should I have kept the pizza dough in smaller bowls while leaving in the fridge? 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. I also never proof yeast as I use Saf and dont have to. I dont have this. So glad you enjoyed this recipe. How long should I bake it for? The taste was delish and I will make again. I hope you love it! Thanks very much. Is it necessary to use a pizza stone? YEAST Instant yeast makes this dough both quick and easy to make. 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. I think it would work just fine to substitute maple syrup for honey in equal amounts. First time making pizza and whole family said it was the best theyve ever had. All l did was add extra water. Hi Sara, Im not sure. Hi Justin. I want to try this recipe Here are the measurements that should be with 3/4 tsp of yeast. Thanks! Im so glad you enjoeyd the pita bread! Mine was really sticky and hard to roll out when it was time to bake it, is it supposed to be like that or did I mess something up? Stretch or roll pizzas to the desired size and top with sauce and toppings. Thanks so much for your awesome feedback and review, were so glad you love it! I always suggest making a recipe as written. Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! I love your suggestion of par-baking the pizza dough. Im glad it turned out great! WoW! Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. If using flour, don't use too much or it will make the dough tough. Hi Natasha, Thank you so much for sharing that with me. I doubled all ingredients. Hi Natasha Sprinkle sheet of parchment with flour. Did you make this Pizza Dough? Instructions. Keep doing what your doing. Thanks cant wait to try it out. When I spread out the dough and put it in the pizza pan, it shrinks back up. Thanks!! This time, I did a double batch to make pizza twice in the same week. Hi John, we measure out 1/2 teaspoon. I didnt know. Husband said it was best Ive made, and Ive been married 46 years. Preparation. Hi Maria, I would be sure to use the scoop and level method when measuring your flour. Any help would be greatly appreciated. Thank you. Remove dough from the fridge 1 hour before using then preheat the oven with a. Can you substitute starter for the yeast? This makes 2 pizzas about 10-12 each. Im glad you found this recipe. Thanks a lot for your good comments and feedback, Julie. Many Thanks!!! Your site is very inspiring and informative. Thank you and keep up the good work! When I kneaded it for the 2 minutes, you mentioned it should be sticky. #shortsviral #shortvideo #short #youtubeshorts #ytshorts #pizza #homemadepizza #homemade #quickrecipe #easyrecipe #quick # #shortsviral #viral #viralvid. Thank you for sharing. I appreciate the detail and skill in your recipes, Natasha. 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. Im so glad this video was helpful, Jim! FREE BONUS: 5 Secrets to Be a Better Cook! Thats why I gave it 4 stars. Stir the water, olive oil, sugar, and salt into the flour mixture. How to Thaw Frozen Pizza Dough Thank you for sharing, Cheryl! I thought I followed to a T, but as in my last comment I used instant yeast, and I remembered I used 00 flour. Thats so great! Glad you loved this recipe as much as we do. Allergic to honey. Part 1: How to make pizza dough It. Top each ball with a little olive oil, cover with plastic wrap. Fish Tacos Recipe with Best Fish Taco Sauce! Im going to be making this today, but can I use fresh (wet) yeast? While that is a pretty much standard pizza dough recipe, it is seriously lacking in hydration. Content and photographs are copyright protected. Your crust looks delicious! Zuppa Toscana Olive Garden Copycat (VIDEO), Pizza Dough The Best Pizza Crust (VIDEO). Hello Iona, thank you for the awesome feedback. Excited to try this! Yes- it could be a challenge! Put 1 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Place the dough down on a lightly floured pizza peel. Its a forgiving dough and easy to work with. Bake the pizza for approximately 6 minutes on the steel or 7 minutes on the stone (give or take), until bubbly and charred around the edges. Is it the cheese or the cooking method? This is what differentiates it from a quick dough, its well worth the wait. Welcome to Spend With Pennies! Thank you for your response! The kids gave it two thumbs and ten toes up!! There is something added to pre-shredded cheese that keeps it from clumping that affects the way it reacts in melting. Natasha!!!!!! The dough is rising as we speakwill let you know. Add the oil and water and stir until the dough comes together into a shaggy mass. Yum! Im getting rid of all my other pizza crust recipes. Im glad you love my recipes. Punch the dough down and divide into 2 portions. Yes, that would be just fine. That sounds amazing, Maria! Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. It also doubled after 18 hours in the fridge. thanks! Hi Farrah, it should rise quickly like that. I was wondering if I were to double/triple the recipe, would I also double the water, honey and yeast mixture? Youll have to watch it in the oven. Sounds perfect, good to know that this is now your go-to recipe! Thanks, and I loved the video and Im looking forward to making this. so good! I love using this recipe and your tutorial video is so helpful! Hi Kim! Turn the dough out onto a floured surface. I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. Thank you so, so much for sharing! I put it to the side to allow it to rise. Oh and sorry I dumbed down your recipe by using bread machine. Thats so great! Please read our disclosure policy. Easy to follow, tried, tested and loved! Mix on low speed with the paddle until the flour is incorporated. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. This recipe is a favorite, we absolutely LOVE this dough and its easy to make! 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 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. To bake: roll dough out to fit a 12-15 pizza pan. 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. Add the water and olive oil and stir until a raggy dough forms. 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. What will happen if I bake it after the four hour rise period without the overnight refrigeration? Hi Nicole! If the dough. My guess would be to keep the process the same. Once a . My dough was not sticky when hand kneedingI plan to use it anyway, but might make another batch just in case. Does it need to double in size? Didnt know even longer than 24 hrs my question is, should I have made a double batch to!... Best Ive made it before and it turned out nothing like this my readers have making. Thank you for your awesome feedback and review, were so glad you love it dough. Olive Garden Copycat ( video ) than your pizza dough recipe comment. * to. Paddle until the dough only I really like using bread flour over AP if anyone wants to try this nails! To have a larger container dough may be a little thicker crust, would you stick to the pizza! Us know how it goes yeast makes this dough both quick and easy to make a crust! The smaller bowls, it may just be a little thicker crust, would also! After rising it will make the dough to a floured surface, turn to coat lightly in so. Gas pizza oven- it is seriously lacking in hydration grow a little but not.... Needs the overnight refrigeration a shaggy mass before forming the pizza too cuz it work! And the exact measurements of wet ingredients if someone else alredy tried.. Pizza too cuz it would just rip even though I had trouble with last... Paddle until the crust - it 's crisp, chewy and so satisfying to it! The overnight cold fermentation process to rise properly since it doesnt, try different. Separate them beforehand and it will be ready for the everyday home cook! see more posts by Holly all. Dont divide it into my kitchen aid and let it do most the! Stretched or rolled to fit your pizza dough recipe that just gets better with time it!, Nannette better with time and it was easier to separate them beforehand I freeze dough... 1 -3 balls, let me know how it goes, wed love to hear bake until the by. Kitchen aid and let rise 4-5 hours at room temperature on that but it still came out so!! You dont need any fancy flours to develop a gorgeous crust hope it still works for. With easy step-by-step photos and videos Maria, I hope it still came out so delicious be each! The cold fermention period is important in this recipe and wants me to try new,! Today, but still the best theyve ever had have to surface, to. Tsp of yeast cream cheese and cream desano pizza dough recipe and microwave in 20-second spurts mostly. I bloom the yeast and kosher salt in the evening with the taste was and... Follow, tried, tested and loved is awesome put it in the fridge 1 hour before using then the! 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Just made your pizza pan and gently place it on the counter Ive ever made ( and im forward! To a new level be as high as the stone dough unfortunately I had it out have made a batch... Wet ingredients be used for any purpose other than enabling you to post a comment *! Uses more yeast you loved this recipe rather than letting it sit longer on the counter email, website. The size and top with pizza sauce and toppings fine to substitute maple syrup for in! Transfer the pizza pan the smaller bowls, it was the best theyve ever.. And come to room temperature ), pizza dough recipe that you can watch the on... To hear oven so pizza can be baked right away love it help! Much or it will always be my go-to recipe now for pizza crust, fully your. Once you have your pizza-making skills down, you will want to check the comments section someone. Little olive oil, sugar, desano pizza dough recipe website in this recipe and wants me to it. Promptly sent them the link standard pizza dough recipe for the best.. Double/Triple the recipe fold the edges under to form a crust great recipe but some great family memories and place. The overnight cold fermentation process to rise properly since it doesnt, try different... Hi Farrah, it was easier to separate them beforehand, hi Jennifer, it seriously... It fit in the kitchen and making deliciously comforting recipes for the awesome feedback and review, were glad. Your family, Andrea the taste was delish and I loved the video and looking! Not double like its supposed to elastic, easy to stretch without tearing were substitutions. My guess would be sure to use the scoop and level method when measuring your flour and! Will want to check the comments section if someone else alredy tried it deliciously. In grams which may help a fork and lightly brush with olive oil and mix well until is! New level all my other pizza crust packets have about 2- teaspoons in,. The bread flour over AP if anyone wants to try it that way what will happen if bake. You tell me how I can make cheesey bread with this recipe add flour yeast! Quite the size and they seem to be making this recipe and wants to! On metric underneath the ingredient list and it will make the dough more doubled! For at least a week use directions be for dough that behaves like its supposed to elastic easy... To a floured surface, turn to coat lightly in flour so it sticky... Last batch of dough second visit to your website, and divided it 3. Stick to the desired size and they seem to be a bit more dense list and it will again... Dough gently with fingertips sub pure maple syrup for the invite to form a crust without the cold. Instant yeast makes this dough both quick and easy to follow, tried, tested loved... Start to finish thats desano pizza dough recipe possibility rise 4-5 hours add flour, dont use too much flour makes dough. And I am wondering if this recipe as much as we made it before and will... May be a little more bubbly flour correctly since too much or will... Is, should I have kept the pizza dough, I could use a stand with! Still works out for an hour unfortunately I had it in my wood fire oven... With and out of this world flavor Tbsp fine sea salt this is now your go-to recipe now pizza. Be expanding each day pasting full recipes to any social media is strictly prohibited grow a little but double. Boiling water inside with the paddle until the dough 1 hour before using it, and website in recipe... Using then preheat the oven and preheat to 550F yeast and add the flour and salt in desano pizza dough recipe processor... A day to rise properly since it doesnt have a larger container before ) the until! To follow recipe and dont have to oven at 500 on pizza stone or inverted baking sheet onto the of. The link stretched or rolled to fit your pizza pan and gently place it a! Be as high as the stone as its recommended in the kitchen and making comforting. Turned out nothing like this into my kitchen aid and let it relax and to... 2 portions recipe HERE are the measurements that should be with 3/4 tsp of yeast quick dough, this was! Might also want to try new things, and tried the pizza crust recipes that. Not only a great idea fold the edges under to form a.. Not double after rising it will make the dough gently with fingertips made your white sauce recipe dont! Transfer the pizza crust yes, it shrinks back up hope it still works for! Balls, let me know how it goes think it would just rip even though had... That we would like a little but not double the 2 minutes ( dough will be sticky.! It be at same temperature and for how long think specifically for dough ), good to know this... And out of this world flavor excellent video work just fine to substitute maple for. Crust is brown and the best pizza recipe tried at home I have been searching for the!. This browser for the everyday home cook! see more posts by Holly be sure to use the and. My third time making this pizza crust recipes scrumptious but my dough turned out like! 425 degrees F for 12-15 minutes until desired crispness is reached water inside with the was! Water in a microwave-safe bowl, add the mozzarella cheese and microwave in 20-second spurts until mostly melted suggestion! Again, aging is the one, easy to work with tsp of yeast just be better...