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. When it came out, we topped it with diced tomatoes, 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. Too much flour makes this dough difficult to work with. Thank you so much for sharing that with me! Hey, has anyone replaced the honey with sugar and it worked out? I have been looking for a good recipe for the longest and this is the ONE! Be sure to measure the flour correctly since too much will make the dough difficult to work with. What will happen if I bake it after the four hour rise period without the overnight refrigeration? Crust bubbled nicely and tastes fancy. Sharing of this recipe is both encouraged and appreciated. Yum, 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. Im so glad it was a hit with your family, Bubbie! Thank-you Im going to be making this today, but can I use fresh (wet) yeast? 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. Place dough circle on pan and stretch with your hands to reach the edges. I measured the flour correctly with a scale too. I always say you should read the entire recipe before adding it to you menu. hi! 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. My boys love this crust!!! 2- what size containers to store the individual dough balls in. Thanks for not only a great recipe but some great family memories. Put the flour, yeast and salt in a food processor. Can you use this pizza dough recipe on a regular pizza pan in the oven? I do have a metal pizza pan Ive never used. Hi Katrina, I recommend ensuring you didnt use too much flour. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! I used 3 1/3 cups of all purpose flour and the exact measurements of wet ingredients. It goes super in our pizza oven and we love doing lamb, olive and feta pizzas and also Tandoori chicken, topped with yoghurt sauce after its cooked. Hi Natasha, I had a little trouble stretching it because it was still cold. Its still useable though, it may just be a little more bubbly. Thank you! I doubled the recipe as I am having a lot of people over. l did as well and l measured my flour, water exact. Making pizza with out a peel was challenging but it still came out so delicious! You may try using the individual pizza crust recipe instead if you want a quicker dough. I put it to the side to allow it to rise. Thank you so, so much for sharing! Check out this homemade individual pizzas recipe instead. Thank you so very much. I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. Love it! Youre welcome! Cover and let rise 4-5 hours at room temperature. Hi Vicki! Just wanted to say how much I love your recipes. Can I bake it at dinner if I refrigerate a couple of hours? How would you adjust this recipe using sourdough discard rather than dry yeast? Glad you loved this recipe as much as we do. Thanks. Check out my tutorial on how to measure your ingredients HERE. Thanks, and I loved the video and Im looking forward to making this. SO GOOD AND EASY! Once a . Love this pizza dough. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Do you mean that you put the pizza on the parchment on the stone at 550? An amazing recipe. * Percent Daily Values are based on a 2000 calorie diet. #2 Easier to roll out than one large size. Just made your pizza dough and I am very pleased with the taste. Thank you so much for sharing that with me. Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. The kids gave it two thumbs and ten toes up!! That sounds fun and yes, that will definitely work! Ive used it multiple times. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Would you advise for/against using a food processor for this pizza dough recipe? SpendWithPennies.com. So happy to hear that Autumn! 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. . Please read our disclosure policy. Natasha!!!!!! Just made another batch for later in the week. Welcome to my kitchen! 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. Im so glad you loved this recipe. However, I highly recommend weighing flour with a scale in grams. Feel free to try that if it will make the process easier for you. Im getting rid of all my other pizza crust recipes. took it out for several hours to become room temp and kneaded it again but only briefly. Crust puffed up and used your pizza sauce recipe 5 stars. please advise! Thank you for helping us enjoy pizza without the 2000 mg of sodium and lots of fat. Thank you. I have used a lot of different recipes and both myself and family agree this is our favorite! Thank you for sharing! I hope you love it! Love your recipes! While the mixer is running, add the water and 2 . We are planning on having a pizza party. I finally can just use my hands to make it fit in the pan. Knead the dough by hand for 5-7 minutes until it is smooth and elastic. This is excellent. Thanks in advance for the advice and happy Fall Equinox! Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). We used organic all-purpose flour. homemade individual pizzas recipe instead. Husband said, better keep this recipe, this is really good. Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Shouldnt the ratio be the same? In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. SANDWICH BREAD: Grease a standard-sized loaf pan (9x5). All l did was add extra water. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. Love your channel and your wit! Neapolitan pizza dough is a traditional Italian recipe that uses simple ingredients like flour, water, salt, and yeast to create a delicious and flavorful pizza crust. Thats wonderful! Any reason why it may have given me trouble stretching out? I hope you love it, Patricia! 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. thanks! Hi Matt, I havent tested that but I think it could work. Im an idiot. I will try this next time. Place the dough down on a lightly floured pizza peel. Im so happy you enjoyed it, Antoinee! Thaw dough overnight in the fridge and roll and bake as directed. Add the yeast and stir until dissolved. Like I said, I will always stay loyal to this pizza dough recipe because it really is the best!!! Lol. When I kneaded it for the 2 minutes, you mentioned it should be sticky. You might also want to check the comments section if someone else alredy tried it. It was my first time making pizza dough and this will be my forever go to recipe. Gently fold the edges under to form a crust. Thank you for sharing, Cheryl! When youd like to make pizza, allow the dough to thaw in the fridge overnight and proceed with the recipe as written. Thank you for the feedback. I accidentally used 2 1/4 tsp of instant yeast , will that effect the dough? Stir with a spoon to combine. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Add flour, oil, and salt to the yeast mixture; beat until smooth. 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. Im so happy to hear you both enjoy this that brings me so much happiness! Thats so thoughtful! Thank you Natasha! Nice recipe. 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. Punch the dough down and divide into 2 portions. 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. Thats so great! Heat over medium-high, stirring frequently, until the . Hi John! Isnt it so great that we can make something so tasty & cheaper right out of our homes?! It was sooooo good! Let dough rise in a greased bowl until doubled in size. I get about 13-13.5 inch? An overnight crust also makes throwing a pizza party stress-free and everyone will be super impressed by your pizza-making skills. Thank you, turned out awesome and I now make my own pizza sauce. My family loves it. Excellent crust! I think it would work just fine to substitute maple syrup for honey in equal amounts. Thank you 1 -oz package instant yeast 2 tsp, 7 g 1 Tbsp sugar 15 g 1 tsp salt 1 Tbsp olive oil + some for greasing bowl/pan 15 mL 3 cups all-purpose flour 450 g Instructions Proof yeast: Combine warm water with yeast and sugar. 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? Alternatively, place in the oven (without turning it on) and place a jug of boiling water inside with the tray. Thank you for sharing your fantastic feedback, Luke! Thank you for this recipe! I adjusted the recipe by %50 hopping to get 2 15 pizza. Hi Cathy, thank you for sharing your experience making this recipe. Can I broil instead of baking. Used double the amount of yeast that you asked for and it turned out amazing! Love your recipes! I ask because other recipes Ive seen (from other chefs) will simply use the whole packet, as if the quantity doesnt ever need to be measured. My family loves it . 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. I recommend reading through the recipe and watching the video again to ensure there wasnt a missed step. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. If so, same measurements? It sounds like it could have been too much flour. Watch the pizza dough video tutorial once and you will be a pro in no time. This is a keeper. Thats so great! You can set your oven temperature on the highest setting and just watch the dough, it may take longer to bake but it will bake eventually. I have a daughter who is allergic to honey and does not tolerate sugar. Hi Ashley, ensure there were no substitutions to the ingredients or the process. So glad you enjoyed 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. Hi Rachelle, its hard to say what went wrong without being there, but if you didnt use as much yeast, that is likely the culprit. Hello Iona, thank you for the awesome feedback. I think thats how I got the adjustment to the measurements. I planned this pizza for this evening. It turned out great, so I would like to double it. Hi Sheri! Punch the dough down a few times and divide into 1 -3 balls, let the dough rest for 20 minutes. Youre welcome, Jim! Happy to hear that you love this recipe for pizza dough! The right tools will make the pizza dough making the process even easier. Thank you for sharing your wonderful review, Sophie! Thank you, Natasha. Im making pizza tomorrow so wish me luck! Also, when you click on metric, you can see measurements in grams which may help. I also never proof yeast as I use Saf and dont have to. Yes Lucy, you absolutely can. 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! 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. Your dough is done. Your crust looks delicious! In a large bowl, whisk the flour and salt together. The crunch is just like you have in your video. This is what differentiates it from a quick dough recipe such as my individual pizza recipe which uses more yeast. Place the dough in a lightly greased bowl and cover, let rise in a warm area for 30-40 or until doubled. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). 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