Place warm water in a bowl; add yeast and sugar. Also, lightly flour a pizza peel and prep toppings. Please read our disclosure policy. Or can you let it rise for an hour or so then use it that same day? At what point can the dough be frozen? Directions. When rolling it over my knuckles the dough dropped seeming too heavy and causing holes in the dough and making it difficult to get a circle. Thank you for sharing your delicious recipes with us! One of my other readers shared that she uses just a regular pan and loves this dough. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Taste great but how can I add more bubbles? It is my second visit to your website, and you always have the best recipes. I know how much cups can vary. Just in time for dinner! This process makes the dough much easier to work with and forms the coveted texture, rise, and bubbles at the edges. . 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! Great crust. So glad you enjoyed this recipe. Top pizza with toppings as desired and bake 11-14 minutes. Im glad you love my recipe. Thank you for your thoughtful review, Gladys! Place it into the loaf pan and allow to rise 20-30 more minutes, or until it starts to peek over the edge of the pan. Thanks, and I loved the video and Im looking forward to making this. My oldest loves following your recipes. 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 took it out for several hours to become room temp and kneaded it again but only briefly. Hi Rachelle, I hope it still works out for you. Your videos are so helpful. SpendWithPennies.com. Im so glad you found this recipe. While this dough takes time, the flavor and texture are. This post may contain affiliate links. I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. If you attempt it with your preferred flour, we would love to hear how it turns out! Love this pizza dough. The crust was AMAZING. WoW! Let stand until bubbles form on surface. Its a forgiving dough and easy to work with. I have been searching for a good thin crust pizza dough, and this recipe more then meets the challenge. 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 It sounds like you have a new favorite, Tanya! BEST pizza crust Ive ever made (and Im 65, and this is not my first pizza rodeo! I only find it at Sams club in 5lb bags. Also, do not tap the flour down in the measuring cup. 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? What I liked was the ratios; so easy to remember. Thanks again. Hi Carla! 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. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Should this have happened? Hi Esther! It sounds like it could also be too much flour added if you see it shrink back too much. I would not leave the parchment paper on the stone. Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. 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. Thank you for sharing! Hi Jane, I havent tried it with the oven-proof setting to advise. This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later. Im so happy youre enjoying my recipes! Canadian Pizza Addict..lol. I am so grateful to you for posting those tips, because I didnt know how to knead the dough that way. Its still useable though, it may just be a little more bubbly. So you can arrange to prepare it during the day and enjoy it in the evening with the toppings you prefer. Can you say DROOL?!? YEAST Instant yeast makes this dough both quick and easy to make. This recipe is fantastic! Thanks. Its hard to say without being there. Im so glad this video was helpful, Jim! If youd prefer, whole wheat flour can be added in place of some of the all-purpose. Hi Patricia, I havent tried this with instant yeast, so Im not sure how that will affect the rise in the fridge, but that is likely the culprit with your outcome. Cant tell you how happy I was when I turned out that nice silky dough onto my board. Crust puffed up and used your pizza sauce recipe 5 stars. Sounds perfect, good to know that this is now your go-to recipe! Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Alternatively, place in the oven (without turning it on) and place a jug of boiling water inside with the tray. Would you recommend one or the other? yes, ensure to use the recipe as written for the best result. Maybe that why it wasnt sticky as shown in the video. Please update us on how it goes! 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. Thank you so much for sharing that with me! I hope that helps! Im 68 years old and have been making pizza for nearly 50 of that, and hands down this beats them all! 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. Stir to combine. Shouldnt the ratio be the same? I will not use this recipe again. Hi Marisol! 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. Love your recipes. Pizza from Nashville? Hi Pat, without being there, its hard to gauge what the dough is like. Oh and sorry I dumbed down your recipe by using bread machine. So happy to hear that Autumn! Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. 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. ). Thats why I gave it 4 stars. Yum! Hi Crystal, I have made a double batch before without issues. I have tried pitta bread and was perfect I worked making pizza years ago and I feel the dough should sit out longer than 1 hour. 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 bought 9 inch aluminum reusable pizza pans on Amazon for $3. Excellent! I do not have a pizza stone. Im so glad this isyour go-to! Hi Serena! So glad that worked out well! Place the dough into a zip-top bag that has been sprayed with non-stick spray. Can you tell me anything about using this function for this recipe? Yeast (like baking powder and soda) is one of those ingredients thats not obvious to me in terms of determining how much is too little or too much. Sprinkle yeast over water and let dissolve, about 2 minutes. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Knead the dough by hand for 5-7 minutes until it is smooth and elastic. Has a neat taste. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture. Hi Kristy! I measured the flour correctly with a scale too. Thank you so much for sharing that with me. If so, same measurements? Add the oil and water and stir until the dough comes together into a shaggy mass. Thats wonderful! OILI love using olive oil in pizza dough for great flavor and to help make the dough tender but any oil will work. Love your recipes I hope this helps! I want to try this recipe Pizza Recipe | Tikka Pizza | Thin Crust #shorts #ytshorts #trending #viral #youtubeshorts #pizzaVisit Website:https://www.kkcooksandbakes.com/ Thats so great! How long should I bake it for? Top each ball with a little olive oil, cover with plastic wrap. I LOVE this recipe for thin crust pizza . I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Hi Kiarka, 450 will still work, but yes, it will require slightly more time in the oven. Thank you for the recipe! It sounds like you could have used too much flour. I cant wait to try this as a regular pizza with tomato sauce and mozzerella cheese. Youre welcome, Bonnie. Roll out into a 30cm/12" round. Mix together water, salt and honey. Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Do you have to let the dough sit overnight? No need to proof. When it came out, we topped it with diced tomatoes, Ensure dough is room temperature before stretching or rolling (especially if made ahead of time). Im happy you loved this recipe, Wendy! Did I screw up? Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. We use this recipe about once a week now and they call it pizza party night and its one night where they actually eat. In a mixing bowl, whisk the almond flour ensuring there are no clumps. After the first rise is complete, punch down the dough and shape it into a "log". Thank you for bringing my search to an end!! Thank you so much for sharing that with me, Debi & for the invite! 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. Im so happy to hear you both enjoy this that brings me so much happiness! You are awesome and so are your recipes. Usually I use it within 24-48hours or Ill freeze the dough and use it later. This is hands down the best pizza dough! The taste was delish and I will make again. which uses more yeast. Hi Natasha! However, I have not tested that personally to advise of the timing, etcPlease share with us how it goes if you do an experiment. 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. Step 2. Whisk until thoroughly combined. I adjusted the recipe by %50 hopping to get 2 15 pizza. I went three days. Did you make this Pizza Dough? Thank you for sharing your wonderful review, Dana! 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. Hi Jennifer, it does grow a little but not double. Unfortunately, shredded whole milk mozzarella is hard to find. If you experiment, let me know how you liked the recipe. Thank you so much! Question: Im considering taking a pizza to a friend who lives about 45min away. Im on my third time making this pizza crust. In a large bowl, whisk the flour and salt together. Im happy you loved it! The pizza dough is a basic recipe typical of Italian cuisine. Also, what would the thawing and use directions be for dough that has been frozen? Hi! We best enjoyed within 3-5 days. Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. I just got through using this dough recipe with hamburger and cheese and it came out wonderful! I love using this recipe and your tutorial video is so helpful! THE best recipe I have tried. hi Natasha, quick question. Knowing what I was doing made it easier for me to stretch the dough. I would look through the steps and instructions again and make sure nothing was missed. Thanks in advance for the advice and happy Fall Equinox! Hi Cindy, I have made a double batch before without issues. I used instant yeast and just added it to the dry ingredients and omitted the honey. WOW! Thank you for sharing my recipe. Hi Sheri! Honestly, I like the flavor of the dough better with sourdough then commercial yeast. Thank you for sharing them. Yes Lucy, you absolutely can. SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. I have used a lot of different recipes and both myself and family agree this is our favorite! The crunch is just like you have in your video. 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. Ive made this pizza dough twice now, and my family loves it. 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. 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. Mix and let stand until creamy, about 10 minutes. Thank you ! This recipe will make three medium-sized pizzas. Thank you so very much. Its a fail proof recipe !! Step 1. Thats so great! Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Youre welcome! Hi Farrah, it should rise quickly like that. Hi Jessica! I am in the process of making this pizza dough and cant wait to try it. Hello, Natasha! Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! Also, make sure to measure the liquids in a liquid measuring cup which can help with accuracy. It could use a little more flavor. 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. Or on the oven grid? Did I not knead enough? Well see what happens! Youre very welcome! When the dough is topped, the edge is sprayed with a butter-flavored "food release" and the pie is baked at 500 degrees F until perfectly browned on top. Thats amazing! I just tried this recipe and my dough was not light and crispy. Hi Nicole! This was the first time I ever attempted making my own dough, I was nervous, but it was easy and fun to do. 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. To bake: roll dough out to fit a 12-15 pizza pan. Im glad you love the recipe. I added 3/4 teaspoon yeast. Great recipe! Toss the dough in the air, if you dare. I used instant yeast and no difference. All l did was add extra water. If you want a more golden-brown crust, you can broil for a few mins towards the end. Love your recipes! Thank you Natasha and hubby! 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. Let it sit to activate (or bloom) for about 5 minutes. I make pizza nearly every week and this ones the best EVER!! 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. Make sure to adjust the whole recipe properly. SO GOOD AND EASY! I also never proof yeast as I use Saf and dont have to. Let us know how it goes if you test that out. I hope you love it with the honey Miriam! I also made your white sauce recipe and it turned out excellent. Hi Diana! Thank you for the review, Tim. If youre ever in Nashville come stay at The Opal House, our vacation rental here! I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. 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. Definitely wud like to try it out. Many thanks. so good! It was sooooo good! Thats wonderful! My dough was not sticky when hand kneedingI plan to use it anyway, but might make another batch just in case. Is it still safe to eat? This is my go-to recipe now for pizza crust. Mix on low speed with the paddle until the flour is incorporated. Shape dough into a ball. Thanks so much. Appreciate your reply. Homemade pizza dough. Im glad that helps! Hi Holly! You will love this crust its crisp, chewy and so satisfying. This is it. 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. Sprinkle with yeast and set aside 5 min then stir. 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