Its a bit more flour than called for so the dough may be a bit more dense. After the first rise is complete, punch down the dough and shape it into a "log". DO NOT pop any bubbles present. Thank you for sharing that with us, Nannette! This pizza dough recipe is great! You will need to allow the dough to thaw for at least 30 minutes before using. If you have not already, Click HERE for how to measure ingredients tutorial. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. I tried making this but instead of mixing it by dough, I used a kitchenaid mixer. Many thanks, your recipes bring me happiness. Wow! Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. Make a well in center; add yeast mixture and oil. 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. Ensure dough is room temperature before stretching or rolling. Wonderful to hear, Kathy! Hi Carol, did you possibly use a different kind of flour? Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size. I wish you had listed the flour by weight. You dont need any fancy flours to develop a gorgeous crust. I am in the process of making this pizza dough and cant wait to try it. Cant tell you how happy I was when I turned out that nice silky dough onto my board. Btw. Thanks for sharing Natasha. Canadian Pizza Addict..lol. Hi Teresa, I have not made this into cheesy bread but I am sure this dough will work just fine for any cheesy bread method or recipe you use. And, youll be known for your pizza! I always suggest making a recipe as written. Place dough on parchment; cut dough in half. Shape dough into a ball. I doubled all ingredients. Your email address will not be published. Did you make any substitutions or use different flour? Order Catering LOCATIONS AUSTIN, TX 8000 Burnet Rd Austin, TX 78757 512-323-2426 View Menu View Directions Sun - Thurs: 11am - 10pm Fri - Sat: 11am - 11pm AUSTIN, TX 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. Good luck! Once a . After many fails at making pizza dough, I have finally figured out how to make a good crust by following your excellent video. Thanks, Hi Luke! Excellent crust! Hi Melissa! (2) do you recommend keeping the small balls of dough in their own bowls to ferment, or will they be okay if I use a big container to store them all in one? Thank-you 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. Hi John! Step 5: Using scales, portion the dough into 250g portions using a dough cutter if you have one or if not use your hands or a knife. However I dont own a pizza stone. If you experiment, let me know how you liked the recipe. Delicious! Cooks in less than 5 minutes. Be sure to measure the flour correctly since too much will make the dough difficult to work with. I want to try this recipe I was wondering if I were to double/triple the recipe, would I also double the water, honey and yeast mixture? 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. Hello! Bread flour can be used in place of all-purpose and will create a crispier crust. This helps the dough to soften up and be easier to handle. Definitely wud like to try it out. Ive made it both ways and get MUCH better results when weighing. Hi Susan, you can have a thicker crust with this dough by not stretching the center as much when you roll it over your knuckles, but a true thick crust would need to be a different recipe. Thank you. I would give this more than 5 stars if I could. Im making this for me and my husband for Super Bowl. Hi Sara, Im not sure. Thank you so much for this recipe! And excellent texture. This is hands down the best pizza dough! It is so handy to have ready to go in the freezer! When dough is about room temperature and oven is preheated, transfer 1 piece of dough to a floured surface, turning to lightly coat in flour. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Ive tried lots of recipes but this is the best and it freezes well. Hi! I made this dough last week and ir had no problem doubling in size but maybe today I didnt use as much yeast. Angela. My dough was not very sticky when I kneaded it prior to letting it rise 4-5 hours. In your video, it shows the dough you put in the fridge to be the same size as the one you took out. Directions. Thats just awesome! Stir to combine. Learn more Natasha's top tips to unleash your inner chef! Have one granddaughter that doesnt like pizza only breadsticks. . My son is type 1 diabetic so it makes our life easier already having the carbs for the recipe totaled! Youre very welcome! Hi David, we used organic all-purpose flour for making pizza. I doubled the recipe as I am having a lot of people over. Does it need to double in size? This is good to know, that you just use All Purpose . Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. Hi Scott! Would the temperature be as high as the stone? What I liked was the ratios; so easy to remember. Isnt it so great that we can make something so tasty & cheaper right out of our homes?! Can I still use it? Hugs. Bread flour will create a crisper crust. Your crust looks delicious! Broil for 1-2 minutes to brown the cheese if desired. Yes, that would be just fine. Stir the water, olive oil, sugar, and salt into the flour mixture. Love your channel and your wit! Thank you for the recipe! , Your pizza dough is absolutely incredible! Let it sit to activate (or bloom) for about 5 minutes. I have made your dough a couple times. Thanks. Pizza from Nashville? It was a little sticky and all stuck together but hands definitely didnt stick to the dough. That sounds fun and yes, that will definitely work! Hi Ashley, ensure there were no substitutions to the ingredients or the process. Thats wonderful! Can it be cooked on a pizzazz? Do you have to rest it over night or could the 8hrs in the day work? This is now my only pizza dough recipe and no more using canned pizza dough from the grocery store. My current one is a Pyrex 8.5 W and 4 H. Too big? Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). You can substitute bread flour for all-purpose flour in equal parts. I just tried this recipe and my dough was not light and crispy. #shortsviral #shortvideo #short #youtubeshorts #ytshorts #pizza #homemadepizza #homemade #quickrecipe #easyrecipe #quick # #shortsviral #viral #viralvid. Thank you Natasha! Step 1. Fold dough more? You can substitute bread flour for all-purpose flour in equal parts. Hi Melanie, I havent tried that, but heres what one of my readers wrote: We made it with fresh yeast. 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. No worries at all, as long as you loved the end result! Yes thats alright. If youre ever in Nashville come stay at The Opal House, our vacation rental here! 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. Hi Kiarka, 450 will still work, but yes, it will require slightly more time in the oven. Is it okay if the dough rises a bit in the fridge? One has 1/2 TSP of Yeast for 3 1/3 flour the other 1 TBSP for only 2 cups of flour. The nutrition facts is per serving. I have not tested this with gluten-free flour. Not sure why this happened but I had way more flour left in the bowl. 2- what size containers to store the individual dough balls in. Knead the dough by hand for 5-7 minutes until it is smooth and elastic. But should the dough rise that much after being in the fridge for 18 hours? Can I substitute white sugar for the honey? Once the dough has been proofed, simply form it into balls, brush with olive oil and seal in plastic wrap. I will not use this recipe again. Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, its the process that makes all the difference. Make sure to adjust the whole recipe properly. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Im so happy you enjoyed it, Antoinee! Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? Thank you for the great recipe and instructions. Hi Jessica! Mix in the salt and olive oil. Im an idiot. Preparation. Baking & Breads, Pasta and Pizza Recipes, Recipes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Should this have happened? hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? Hi Natasha, thank you for the amazing recipe! Lol. Im not sure if that is the case or not, but thats one possibility. This is it. Also, do not tap the flour down in the measuring cup. 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. I think it can be done but youd have to experiment with it. Hands down the best pizza dough recipe around. The dough was not sticky at all as shown and stated. Could you please tell me if your dough receipe is good for pan pizza? Would this affect the amount of time needed to rise or any other step? It was so hard to spread it with knuckles, it was shrinking again and again! Allow the dough to rest about 10-15 minutes. OILI love using olive oil in pizza dough for great flavor and to help make the dough tender but any oil will work. Best pizza dough/crust Ive ever made! 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. Still tastes amazing. I have a jumbo amount of instant yeast on hand, and its worked perfectly fine. Turn the dough out onto a floured surface. I have used a lot of different recipes and both myself and family agree this is our favorite! 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. I guess from the alcohol being made during fermentation. We are so happy you're here. Thank you for sharing and for the excellent review. Place the dough into a zip-top bag that has been sprayed with non-stick spray. It turned out really good. Roll out into a 30cm/12" round. Made a calzone with your sauce and white chedder cheese. Thank you, turned out awesome and I now make my own pizza sauce. Keep doing what your doing. Im so glad you found a favorite on my blog! Please read our disclosure policy. Im so happy youre enjoying my recipes! If using flour, dont use too much or it will make the dough tough. I only find it at Sams club in 5lb bags. Unless you make/eat a lot of homemade pizza dough, I dont believe you will either. Ive used 60-70 grams of active sourdough starter and it worked amazing !! Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. Excited to try this! Let rest for 5 minutes. Thanks for sharing Jim, that sounds great! A couple of things: Love your recipes keep them coming. 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 not do you have a recipe that you can use starter with? The best recipe Ive tried in many years! Thank you so much! 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. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. Any tips on how to correct this problem? Hi Lucy, I havent tried this with a sourdough starter so I cant advise on that but it sounds like a great idea. Im not sure if anything would happen with the crust if it sat out a bit. Pizza Recipe | Tikka Pizza | Thin Crust #shorts #ytshorts #trending #viral #youtubeshorts #pizzaVisit Website:https://www.kkcooksandbakes.com/ Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. My husband found your recipe and wants me to try it. If using a stand mixer, change to the dough hook. Easy, light, fluffy, delicious! Thank you Natasha and hubby! See my blog on how to freeze pizza dough HERE for instructions. Hi Holly, I make a very similar dough only I use half bread and half whole wheat flower and honey rather that sugar. Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! Hi Pam! After cooking, some parts looked cracked and dry. Can you substitute 00 flour instead of all purpose flour when making this recipe, if so do you use the same amount. 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. 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. So glad you enjoyed this recipe. I measured everything to the letter but did not take the temp of my water. Transfer dough onto a floured surface and divide in half. Ive been using the recipe with KAF bread flour and its down right perfect. Beats the ones you buy at the grocery store hands down! Thank you for sharing, Carissa! It was sooooo good! I usually use parchment under but I loved doing right on the peel. Thank you ! Going to make it again this weekend! 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. Hi Pat, without being there, its hard to gauge what the dough is like. However, I highly recommend weighing flour with a scale in grams. Continue working the dough until a 10-12 pizza has formed. 5 cups all-purpose flour. Im sorry for the frustration. Everyone loves it. Once its smooth I follow all the instructions listed. 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