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. You are welcome to freeze this dough if you need it to store longer, you can let it ferment in the fridge after it thaws, but I would recommend using in within a couple of days for the best results. This helps our business thrive & continue providing free recipes. Thank you so much for sharing that with me, Debi & for the invite! I cant do it. This recipe is a keeper! While the mixer is running, add the water and 2 . Its still useable though, it may just be a little more bubbly. Usually I use it within 24-48hours or Ill freeze the dough and use it later. And excellent texture. Its a forgiving dough and easy to work with. No worries at all, as long as you loved the end result! and is it still OK to use? Thank you for sharing your delicious recipes with us! Let it sit to activate (or bloom) for about 5 minutes. Place the dough into a zip-top bag that has been sprayed with non-stick spray. This recipe is a favorite, we absolutely LOVE this dough and its easy to make! Thank you. This truely is the BEST pizza crust Ive ever had! I was going to get the rolling pin and now i know that really isnt necessary. If I can would the measurement change? Im so happy you enjoyed it, Antoinee! Is it okay if the dough rises a bit in the fridge? Love it! Welcome to my kitchen! I would not leave the parchment paper on the stone. Im glad it was loved! You can substitute bread flour for all-purpose flour in equal parts. Pre bake crust at all? Would you advise for/against using a food processor for this pizza dough recipe? 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. Do you have any idea on why that might be? Darker pans will brown faster. Once we tried the char-speckled Margherita D.O.P. Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Used instant yeast as I didnt have active dry yeast. Any adjustments for high altitude? Punch the dough down and divide into 2 portions. Your dough is done. Yes, this works on a baking sheet. Thank you. I have used a lot of different recipes and both myself and family agree this is our favorite! Youll have to watch it in the oven. Love your channel and your wit! Several of my readers have reported making this successfully in a regular pan so it should be fine. Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! Still tastes amazing. I measured the flour correctly with a scale too. Thanks in advance for the advice and happy Fall Equinox! Hi Natasha, I know this video is a few years old but I just found it! However I have two questions Thats so great! Any tips on how to correct this problem? Going to make it again this weekend! Place the dough on the counter and knead until smooth & elastic, about 5 minutes (or mix in a stand mixer). Instructions. Hey, trying out the recipe soon and was wondering for the nutrients facts what is considered 1 serving? Natasha, I love your recipes!! Thats just awesome! Im so glad you loved this recipe. Also, you mentioned that you measured it perfectly. #2 Easier to roll out than one large size. Easy to have homemade pizza on a busy work night! 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. Im so glad you found this recipe. The dough was not sticky at all as shown and stated. Add enough remaining flour to form a soft dough. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Allow the dough to rest about 10-15 minutes. Thats amazing! Thanks cant wait to try it out. It may look a little rough or pockmarked. This pizza dough recipe is great! 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. Ahhhh! Love your recipes keep them coming. Wow! My oven has a proof setting. Use just enough to keep the dough springy and pliable. Thanks for sharing. Ive used 60-70 grams of active sourdough starter and it worked amazing !! We di ricotta the mozzarella cheese on the bottom covered with toppings then sauce in top. On the occasion that we would like a little thicker crust, would you stick to this recipe and dont divide it? I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. i just made the dough and waiting for the first rise. Thanks, Hi Luke! Husband said it was best Ive made, and Ive been married 46 years. Mix in the salt and olive oil. And so many options: Hand knead - 5 minutes Standmixer - 3 minutes Food processor - 40 seconds (yes, really!) Yes, it can be. Hi Natasha! If youd prefer, whole wheat flour can be added in place of some of the all-purpose. In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. Hi Natasha, * Percent Daily Values are based on a 2000 calorie diet. Thank you so much! Works perfect for a crispy crust. Hi Natasha This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE which uses more yeast. Hi Deata, sorry to hear that but I have never encountered an issue following this recipe and its hard to tell without being there when you tried it. Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! Thanks for not only a great recipe but some great family memories. THE best recipe I have tried. Dough is so tasty and airy. Can I still use it? You dont need any fancy flours to develop a gorgeous crust. This is my go-to recipe now for pizza crust. Hi Judy, I havent tried this with instant yeast, so Im not sure how that will affect the rise in the fridge. I am in the process of making this pizza dough and cant wait to try it. I recommend reading through the recipe and watching the video again to ensure there wasnt a missed step. Many of the quick pizza doughs out there use way too much yeast which makes the crust doughy and makes the center of the pizza rise while baking. Did you make any substitutions or use different flour? It is so great to hear that. Hi Natasha, I love your pizza dough unfortunately I had trouble with my last batch of dough. Keep up the great work team Natasha! I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. It was so hard to spread it with knuckles, it was shrinking again and again! 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. Preparation Step 1 In a large mixing bowl, combine flours and salt. Just made another batch for later in the week. Directions. 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. Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. Once its smooth I follow all the instructions listed. The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. Youre welcome, Bonnie. Excellent! It sounds like you definitely found a new favorite! Hi Angela, I havent tried this to make a deep dish specifically to advise. My oldest loves following your recipes. Can I sub pure maple syrup for the honey? Isnt it so great that we can make something so tasty & cheaper right out of our homes?! Thank you so much for sharing that with me. Thank you for your feedback. One of my other readers shared that she uses just a regular pan and loves this dough. What is the best substitute for all purpose flour? Seal the bag, and freeze the dough for up to a month. Thanks! Immediately after the first rise, or after the overnight in the refrigerator? Nice recipe. Mix the dough: Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Do you think you could make bread sticks out of this recipe Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Your email address will not be published. I always use the 00. if it works out that will be great! The finished texture was perfect. Do you have to let the dough sit overnight? Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. In a mixing bowl, whisk the almond flour ensuring there are no clumps. You can use a stand mixer to knead the dough but we prefer kneading by hand. However, I highly recommend weighing flour with a scale in grams. Quite happy with the results. Im glad its helpful! 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. Thanks, its a keeper! My oven does not go all the way to 550. Baking & Breads, Pasta and Pizza Recipes, Recipes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Make this and you will never want a store-bought crust again. I LOVE this recipe for thin crust pizza . Roll out into a 30cm/12" round. 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. This is the first time Ive made dough that behaves like its supposed to elastic, easy to stretch without tearing. 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. Im happy you loved it! Unfortunately, shredded whole milk mozzarella is hard to find. I tried as you mentioned in the instructions and it came out soo good .My family loved it. 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. Remove dough from the fridge 1 hour before using then preheat the oven with a. My family loves it. Let us know how it goes if you test that out. 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. Im happy you loved it. 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