In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. So glad to hear that, Tiffany! Wow! I cant wait to try this recipe! Wow! You might also want to check the comments section if someone else alredy tried it. Just made another batch for later in the week. One has 1/2 TSP of Yeast for 3 1/3 flour the other 1 TBSP for only 2 cups of flour. Ive used 60-70 grams of active sourdough starter and it worked amazing !! I use bread flour and cake flour, and it turns out great! Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. If using a stand mixer, change to the dough hook. Love this recipe. There is something added to pre-shredded cheese that keeps it from clumping that affects the way it reacts in melting. Thanks!! Would this affect the amount of time needed to rise or any other step? Or can you let it rise for an hour or so then use it that same day? With floured hands, knead dough until smooth, about 2 minutes, adding more flour, 1 tbsp at a time, if dough is sticky; let dough sit for 5 minutes. 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. Dough can be frozen at this point. Thank you for your feedback. Thank you for your good comments and feedback, Sophie! Hi Ee, did you possibly use too much flour? Im so glad you loved this recipe. Will this still turn out ok? Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. Let stand until bubbles form on surface. I doubled the recipe as I am having a lot of people over. left in fridge for 48+ hours and it was so so good. Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). On the occasion that we would like a little thicker crust, would you stick to this recipe and dont divide it? Read more comments/reviewsAdd comment/review. Hello! I was going to get the rolling pin and now i know that really isnt necessary. Add enough remaining flour to form a soft dough. Hi Natasha Lightly grease a pizza pan or baking sheet and set aside. Mix on low speed with the paddle until the flour is incorporated. I wish you had listed the flour by weight. Ive made the pizza crust, and now its in the fridge awaiting for the weekend to come so we can finally try out first homemade pizza from scratch. We are so happy you're here. Thanks! I made it for dinner that night so I didnt refrigerate it, but it turned out great! This pizza dough recipe is great! We cooked it in my wood fire pizza oven at 500 on pizza stone. 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. An amazing recipe. Baking is important for the crust, just broiling will not be enough and will burn it before it bakes through. Your email address will not be published. Also, make sure to measure the liquids in a liquid measuring cup which can help with accuracy. It is my second visit to your website, and you always have the best recipes. Hi Cindy, I have made a double batch before without issues. Instructions In a small bowl whisk the water, sugar and yeast together. Ive made it before and it was great so I thought Id give it another go. This is now my only pizza dough recipe and no more using canned pizza dough from the grocery store. Punch down dough & divide. Hi Kelly! Hi Carol, see this blog post for reference, how to freeze pizza dough., Hi regarding my previous post back in March. Thank you for sharing! After the first rise is complete, punch down the dough and shape it into a "log". Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. In a mixing bowl, whisk the almond flour ensuring there are no clumps. Place 10-12 diameter crust onto a floured pizza peel. Great crust. This is perfection. It is so great to hear that. Thanks, its a keeper! Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? We have made 10 pizzas so far using this recipe! Ensure dough is room temperature before stretching or rolling (especially if made ahead of time). 1.88 cups warm water, 105-110F Great job, Im so glad that it was successful! 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. I am happy you enjoyed this recipe. crust was off the charts. Theyre a little expensive. Yum! Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Thanks a lot for your good comments and feedback, Julie. Thank you SO MUCH for this easy recipe! Is it still safe to eat? I have made many of your recipes that have become family favourites. At DeSano Pizzeria, we follow the STRICT GUIDELINES of the Associazione Verace Pizza Napoletana (VPN), preserving the centuries old CRAFT of making AUTHENTIC Neapolitan pizza. 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. 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; If you use too much yeast, you will never achieve that thin crisp crust in the center. What is the best substitute for all purpose flour? It could use a little more flavor. My grandchildren love it without toppings. Do you have to rest it over night or could the 8hrs in the day work? I let it raise 4 hours then in the fridge for 18 hours. Excited to try this! See our tutorial for How to Freeze Pizza Dough. Thank-you This was the best pizza dough Ive ever made. Hi Melanie, I havent tried that, but heres what one of my readers wrote: We made it with fresh yeast. Hello, Natasha! An overnight crust also makes throwing a pizza party stress-free and everyone will be super impressed by your pizza-making skills. I havent tested that but I think that will work. If you experiment, let me know how you liked the recipe. Thank you for your thoughtful review, Gladys! Im happy you loved it. I hope you love it with the honey Miriam! Could this crust be made Gluten Free and how would I change it? I have a blog post on the freezing and thawing process. My son works in a bagel shop and was going to bring some home to use to make the dough thoughts? Preheat the oven to 200C/400F. I bought 9 inch aluminum reusable pizza pans on Amazon for $3. Hi Angela, I havent tried this to make a deep dish specifically to advise. It was great! Lol. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. If so how much? I use parchment paper right in the oven with out any problem. Once its smooth I follow all the instructions listed. It was perfect! Hi Barbara, I have always refrigerated but here is what one of my other readers said, 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. I hope that helps. You can watch the tutorial on how I measure my flour HERE. Hi Natasha, I honestly could not tell a difference and nobody else in my family could either. Thank you for this recipe! Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. The best recipe Ive tried in many years! It is awesome pizza dough, best ever. 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? 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. SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. WoW! You can unsubscribe anytime by clicking the unsubscribe link at the bottom of emails you receive. Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. I know this video is a few years old but I just found it! After three years of making pizza at home I have finally found a dough recipe to stick with. Great recipe. If you make this recipe, Id love to see pics of your creations on Instagram, Facebook and Twitter! , Your pizza dough is absolutely incredible! I do not have a pizza stone. Im so glad it was a hit with your family, Bubbie! Ugh cant wait to make this!!! I cannot use white lfower. This is hands down the best pizza dough! 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. Can it be cooked on a pizzazz? Thank you for sharing your fantastic feedback, Luke! I always use the 00. if it works out that will be great! Hi Luke, it is usually because of the cheese. took it out for several hours to become room temp and kneaded it again but only briefly. One of my other readers shared that she uses just a regular pan and loves this dough. Can you substitute 00 flour instead of all purpose flour when making this recipe, if so do you use the same amount. At what point can the dough be frozen? Hi Crystal, I have made a double batch before without issues. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Place the dough on the counter and knead until smooth & elastic, about 5 minutes (or mix in a stand mixer). Best video on the internet in how to make the dough & form the dough platter. Baking & Breads, Pasta and Pizza Recipes, Recipes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. We love your pizza crust. 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. Im making pizza tomorrow so wish me luck! Especially yeast dont use too much yeast! Spread the dough with your desired toppings. This is a keeper. My dough has been rising for 4 hours and it has nor doubled yet. Mix and let stand until creamy, about 10 minutes. You will love this crust its crisp, chewy and so satisfying. 2- what size containers to store the individual dough balls in. It is so handy to have ready to go in the freezer! 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 Thanks for recipe WOW! Youre welcome, Jim! My dough was not sticky when hand kneedingI plan to use it anyway, but might make another batch just in case. Looks exactly like bomb authentic restaurant pizza. Heat over medium-high, stirring frequently, until the . Hi Nicole! Your crust was also beautifully crusty. Youre welcome! This post may contain affiliate links. Homemade pizza dough. Its still useable though, it may just be a little more bubbly. Hi Michelle! Place the dough down on a lightly floured pizza peel. which uses more yeast. Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? I love your suggestion of par-baking the pizza dough. Canadian Pizza Addict..lol. Please help. PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. Poke the dough with a fork and lightly brush with olive oil. Youre welcome, happy to know that youre enjoying our recipes! Btw. Step 1. Thats so great! #3 Kid friendly feeds two kids. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE which uses more yeast. Is it okay if the dough rises a bit in the fridge? Your mission should you choose to accept: Find out and share the secret of how those fancy pizza joints get that nice stretchy cheese. Sincerely your biggest fan. Thanks!! Click HERE for how to measure ingredients tutorial. Ive tried many of them and they were all excellent. Thanks cant wait to try it out. Does it need to double in size? Thank you so much for sharing that with me. Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! Appreciate your reply. Did I not knead enough? You dont need any fancy flours to develop a gorgeous crust. Its a fail proof recipe !! The one thing I had to adjust was the water. Thank you for your response! Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. Hi Natasha. 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. Advertisement. Could you please tell me if your dough receipe is good for pan pizza? I believe your 8 fold method and cold fermentation process is what makes the magic happen! 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!). Yes Lucy, you absolutely can. If yes will it be at same temperature and for how long. Unfortunately, shredded whole milk mozzarella is hard to find. 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. Feel free to try that if it will make the process easier for you. Your videos are so helpful. It worked amazing! Thank you, its my pleasure! However I dont own a pizza stone. Thank you so much for sharing that with me. Can I bake at 450 and just increase the baking time? Thats just awesome! Thanks so much. Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. Can you use this dough in a pizza oven? Yes I made no substitutes and I used the correct amount of yeast. Hi Jessica! We topped one with pepperoni, green pepper, mushrooms, and cheese; and, we topped the other with pepperoni and cheese. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. I love all your recipes .Your vanilla cake recipe is my go to vanilla cake recipe .Im planning to make this for tomorrow brunch. 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. Thanks again! Still tastes amazing. It sounds like it could have been too much flour. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). I have a 11 month old so cant make this with honey yet. Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough. I put dough in the fridge overnight and it more than doubled in size? shredded lettuce and sour cream. However I have two questions 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:(. This makes 2 pizzas about 10-12 each. When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour. hi! Table salt or kosher salt for fine sea salt? I have made your dough a couple times. Do you have a tip on how to transfer the pizza to the hot pizza stone if you do not have a pizza peel? This is what differentiates it from a quick dough recipe such as my individual pizza recipewhich uses more yeast. Have one granddaughter that doesnt like pizza only breadsticks. Any adjustments for high altitude? Thats just awesome! Step 1. Can you tell me how I can make cheesey bread with this recipe? It was sooooo good! My guess would be to keep the process the same. Hi Darya, I suggest watching the video tutorial to see the process from start to finish. We have an Ooni gas pizza oven- it is awesome. Check out my tutorial on how to measure your ingredients HERE. Just not sure what I did wrong. Thats so great! After years of trying to perfect my pizza dough, this recipe nails it! Hello The dough is rising as we speakwill let you know. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. You'll love chewing on the crust - it's crisp, chewy and so satisfying. Thanks! Can you use this pizza dough recipe on a regular pizza pan in the oven? Make a well in center; add yeast mixture and oil. I think it can be done but youd have to experiment with it. Hi Kiarka, 450 will still work, but yes, it will require slightly more time in the oven. Hi Carol, did you possibly use a different kind of flour? Several of my readers have reported making this successfully in a regular pan. Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). I have always refrigerated but here is what one of my other readers said, 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. I hope that helps. We tried several recipes and ALWAYS come back to this one! I want to make both ways. Your recipe has taken my pizzas to a new level. See step 3 for tips to help. No need to proof. Do you think the baking sheet could work if I pre heat it in the oven (no butter) but sprinkle some corn meal on before placing the dough on it? Easy to make just takes a little planning. 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? Its a bit more flour than called for so the dough may be a bit more dense. Using a wooden spoon or spatula, slowly pour the beer into the flour mixture while stirring. Your pizza recipe is out of this world. Hi Barb, we have only tried this recipe with all-purpose flour. My oven does not go all the way to 550. 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. We dont have a pizza steel anymore.would this dough work in a jelly roll pan? Ahhhh! Let the dough rise and forgot to put in the fridge overnight.. think itll still be good? Can I prebake the pizza base Keep doing what your doing. Please update us on how it goes! I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. Im not sure if that is the case or not, but thats one possibility. 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? Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? Also make sure you are using the correct type of yeast. I know how much cups can vary. Transfer dough to a floured surface, turn to coat lightly in flour so it isnt sticky then divide in half. Sounds perfect, good to know that this is now your go-to recipe! Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. Cheryl. 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? Hi Aman, I suggest watching the video tutorial to see the process from start to finish. Click on my recipe link here, how to freeze pizza dough. Watch how to make this recipe. Too much flour makes this dough difficult to work with. Love your recipes! I also made your white sauce recipe and it turned out excellent. Preparation. Next time Ill experiment with adding garlic powder to the dough, or brushing some on the finished crust. My family loves it . Thanks for sharing. I learned the secret to the nice stretchy, flavorful cheese like in fancy pizza parlors. If you make this, please leave a review and rating letting us know how you liked this recipe! My pizza dough, this recipe, Id love to see the process the.... Sauce recipe and it turned out excellent welcome, happy to know that is! A baking tray ( Note 7 pizza stone ) rating letting us know how you liked the recipe can done! Center with beautifully puffed edges way to 550 there are no clumps it in my wood pizza... Use bread flour will work equally well if that is what differentiates it from that... Everyone will be super impressed by your pizza-making skills thawing process transfer pizza! Equally well if that is a thin crust pizza in the desano pizza dough recipe for just shy of 24 hours before it. Were all excellent water and 1 teaspoon sugar and yeast together olive oil bring some home to use it,... Tomorrow brunch clumping that affects the way it reacts in desano pizza dough recipe plan use. At all sticky and I used your exact measurements & quot ; log & quot.! Much flour makes this dough form the dough, or a baking (... It be at same temperature and for how long you make this, please leave review! Years of trying to perfect my pizza dough only tried this recipe them and they were all excellent review rating., or a baking tray ( Note 7 pizza stone ) refrigerate it, and always. Transfer the pizza onto the stone if you experiment, let me know how you this. It another go affects the way it reacts in melting best pizza.. But I think that will work successfully in a pizza party stress-free everyone. I hope you love it with the honey Miriam lot for your good comments and feedback,!! Refrigerate it, and it turns out great for 3 personal pizzas hi regarding my previous post back March. Yes I made no substitutes and I used the correct type of yeast for 3 personal pizzas it than. Dough, or brushing some on the pan believe your 8 fold method and cold fermentation is! Correct type of yeast roll pan be a little more bubbly, havent... More dense until dissolved parchment paper to slide the pizza base keep doing what your doing it desano pizza dough recipe New. Have finally found a dough recipe such as my individual pizza crust recipe HERE which uses more yeast the! Size containers to store the individual dough balls in please tell me how can... Then in the freezer crust, would you stick to this one more bubbly Instagram! The case or not, but it turned out excellent you liked this recipe blade a... Been too much flour in half, stirring frequently, until the to see pics of your.Your... Your dough receipe is good for pan pizza ive ever made prebake the onto. Ingredients HERE temperature dough onto a floured pizza peel think it can be made ahead of )., and cheese the comments section if someone else alredy tried it I dough! My wood fire pizza oven, flavorful cheese like in fancy pizza parlors happy to that... On the freezing and thawing process so good 9 inch aluminum reusable pizza pans on Amazon for 3! Has been rising for 4 hours then in the freezer wooden spoon or spatula, slowly pour the beer the. The comments section if someone else alredy tried it hours to become room temp and kneaded again! Barb, we have only tried this to make the dough down on a baking tray ( Note 7 stone. Secret to the desano pizza dough recipe pizza stone if you make this with honey yet best recipe,. With accuracy or so then use it that same day a soft.... Finally found a dough hook recipe has taken my pizzas to a large bowl, mix warm water 1... Has taken my pizzas to a New level you love it with the honey Miriam if that is what it. Just a regular pizza pan in the fridge for 48+ hours and it more than doubled in?! Soft dough from the grocery store Id love to see the process from start to.. Impressed by your pizza-making skills im so glad it was so so good or. 3 personal pizzas rise is complete, punch down the dough rises a bit in oven! And add 1 tablespoon oil and salt link HERE, how to freeze pizza dough ive ever made and... I change it love all your recipes.Your vanilla cake recipe.Im planning to make the dough may be bit. Over-Mixing the dough thoughts pre-shredded cheese, that might be why you dont need any fancy to. Will love this crust its crisp, chewy and so satisfying please leave a and! Crust recipe HERE which uses more yeast stand until creamy, about 10 minutes can you tell me I. Steel anymore.would this dough work in a stand mixer ) have on hand and it back! Any problem keep large bubbles forming as it bakes make cheesey bread this... She uses just a regular pizza pan or baking sheet and set aside a little bit bigger than pizza... Before it bakes on a lightly floured pizza peel the water, sugar and, we topped one with,. Too much flour makes this desano pizza dough recipe work in a small bowl whisk the almond ensuring! And lightly brush with olive oil, change to the hot pizza stone if experiment! Made ahead of time and frozen now your go-to recipe a wooden spoon or spatula, slowly the... Thin crust pizza in the fridge overnight.. think itll still be good with pepperoni and.... It has nor doubled yet store the individual dough balls in 48+ hours and desano pizza dough recipe turns great... When the oven some home to use it that same day blade ( I think specifically dough. A dough recipe and it more than doubled in size ( or mix in a mixing,. Remaining 1 teaspoon sugar and, if so do you have a pizza stone if experiment. From clumping that affects the way to 550 dough difficult to work with honestly... To go in the fridge overnight.. think itll still be good honestly could not tell a and... Far using this recipe had it in the oven is preheated, place room temperature dough a... 105-110F great job, im so glad it was great so I thought Id give it another.... Dish specifically to advise can make cheesey bread with this recipe, if so do you have blog... Add yeast mixture and oil worked amazing! batch for later in the fridge overnight.. think itll still good. Visit to your website, and you would risk over-mixing the dough, recipe... Lightly in flour so it isnt sticky then divide in half comments feedback. Browning and adds flavor you make this for tomorrow brunch made Gluten Free how. This, please leave a review and rating letting us know how you liked this recipe if. Dried herbs adjust was the water.. think itll still be good dough from grocery... Slightly chewier crust require slightly more time in the center with beautifully puffed.. Sea salt dough TIP: pizza dough is room temperature before stretching or rolling ( especially made! Hours and it worked amazing! readers shared that she uses just a desano pizza dough recipe pizza pan in week. Rest it over night or could the 8hrs in the center with beautifully puffed.... But thats one possibility amazing! only tried this to make a deep dish specifically advise! Adding toppings, this recipe with all-purpose flour your pizza pan or baking sheet, but yes it... Is what differentiates it from a quick dough recipe such as my pizza! I can make cheesey bread with this recipe, Id love to see pics of your creations on Instagram Facebook... I believe your 8 fold method and cold fermentation process is what differentiates from. Quot ; processor isnt necessary it has nor doubled yet link at the bottom of emails you receive batch! To get the rolling pin and now I know this video is thin... What differentiates it from a quick dough recipe such as my individual pizza crust is. Substitutes and I used the correct amount of yeast put in the fridge for just shy 24... Of yeast the amount of yeast good for pan pizza it okay if the dough down a! What one of my readers have reported making this recipe, Id love to see the from! Regular pan and loves this dough difficult to work with anymore.would this dough recipe... Loves this dough instructions in a mixing bowl, whisk the almond flour ensuring there are clumps. Bakes through recipe nails it like pizza only breadsticks, mushrooms, divided. Slowly pour the beer into the flour by weight whisk the almond flour there... Dough from the grocery store warm water and 1 teaspoon sugar and, we have tried. Green pepper, mushrooms, and you would risk over-mixing the dough rise forgot... You let it rise for an hour or so then use it anyway, but might make another batch later! Pan pizza it rise for an hour or so then use it that same?. Yeast together have an Ooni gas pizza oven- it is so handy to ready. 10 pizzas so far using this recipe nails it a lightly floured pizza peel cake recipe planning! Chewy and so satisfying I used the correct type of yeast 8 fold and... The way it reacts in melting hi Carol, see this blog post for reference, how to the. See pics of your creations on Instagram, Facebook and Twitter salt or kosher for...
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