The Takeaway: use less yeast and let the dough rest. I have not tested this with gluten-free flour. I appreciate the detail and skill in your recipes, Natasha. We best enjoyed within 3-5 days. Punch the dough down a few times and divide into 1 -3 balls, let the dough rest for 20 minutes. Then, when you have an urge for pizza, take a frozen shell out of the freezer and top it while frozen and toss it in the oven. Hi Susan, you need a little room for expansion but they should not expand much in the fridge unless too much yeast was added. Thank you for sharing! Great job, Im so glad that it was successful! :( I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Do you think you could make bread sticks out of this recipe Hi Maria, I would be sure to use the scoop and level method when measuring your flour. Thanks for making me look like a real chef in the kitchen! You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. I dont have a stone. The right tools will make the pizza dough making the process even easier. I was going to get the rolling pin and now i know that really isnt necessary. I had a little trouble stretching it because it was still cold. If you experiment, let me know how you liked the recipe. Hi Tori, the dough is sticky but it shouldnt be that difficult to work with. Im glad you love the recipe. You can watch the tutorial on how I measure my flour HERE. Thats just awesome! Thank you so much for sharing that with me, Lauren! Thats awesome feedback, Dana. Used instant yeast as I didnt have active dry yeast. Discovered I wasnt treating my yeast properly or measuring flour correctly which threw everything off balance. Do you have to let the dough sit overnight? Hi Farrah, you can click Jump to recipe then click Servings. Im exactly one week out from when I made the dough and when I pulled it out to use the second half today it smells VERY fermented. It is my second visit to your website, and you always have the best recipes. HI Julia, I would put it on parchment paper in that case and slide it off the back of a baking sheet. Hi Ee, did you possibly use too much flour? Top with sauce, cheese and toppings. Im so glad it was a hit with your family, Bubbie! Step 1. The taste was delish and I will make again. Is it okay if the dough rises a bit in the fridge? Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. Its become impossible to justify the cost of a store bought crust. Im so glad you loved this recipe. Hi Pat, without being there, its hard to gauge what the dough is like. #shortsviral #shortvideo #short #youtubeshorts #ytshorts #pizza #homemadepizza #homemade #quickrecipe #easyrecipe #quick # #shortsviral #viral #viralvid. I cant do it. Thank you, 2) If u wet your hands before kneading the dough doesn`t stick to hands So glad that worked out well! Your recipe has taken my pizzas to a new level. I havent tried wheat flour, but it would make the dough tougher if using whole wheat. If using a stand mixer, change to the dough hook. That is probably a little larger than necessary but it wont hurt the dough to have a larger container. 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. If you make this recipe, Id love to see pics of your creations on Instagram, Facebook and Twitter! Let us know how it goes, wed love to hear! I covered the dough in a bowl twice the size as the ball. I used instant yeast and just added it to the dry ingredients and omitted the honey. Thank you so much for sharing that with me! Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. This makes 2 pizzas about 10-12 each. Or can you let it rise for an hour or so then use it that same day? If youd prefer, whole wheat flour can be added in place of some of the all-purpose. Do you they no that could be the issue? Put it in the fridge last night and this morning I found the dough more than double in size trying to ooze out. Can I use small pizza pans by splitting the dough and on a regular pizza pan. Add the yeast mixture and stir until a soft dough forms. Hi Darya, I suggest watching the video tutorial to see the process from start to finish. This is a good recipe, as I prefer the thin crust pizza myself. This post may contain affiliate links. Have one granddaughter that doesnt like pizza only breadsticks. Thank you very much Farrah. I know this video is a few years old but I just found it! Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. 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? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enjoyed this one bc its basic. Im so happy youre enjoying my recipes! I use this recipe to make stuffed crusted and cheesy bread too!! Check out this homemade individual pizzas recipe instead. We dont have a pizza steel anymore.would this dough work in a jelly roll pan? I put it to the side to allow it to rise. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. 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. 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. Place dough circle on pan and stretch with your hands to reach the edges. One of my other readers shared that she uses just a regular pan and loves this dough. Add the water and olive oil and stir until a raggy dough forms. Im happy you loved it! Thank you for the review and for sharing that with us. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. It sounds like you have a new favorite, Tanya! Put the flour, yeast and salt in a food processor. I had instant yeast, so maybe that was it. Can I broil instead of baking. In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. I have made it several times now and it will always be my go-to! This recipe is fantastic! Crust puffed up and used your pizza sauce recipe 5 stars. Step 1. Your crust was also beautifully crusty. I made this dough last week and ir had no problem doubling in size but maybe today I didnt use as much yeast. Sprinkle sheet of parchment with flour. When youd like to make pizza, allow the dough to thaw in the fridge overnight and proceed with the recipe as written. Perfect amount makes four 9 inch crusts. . Authentic Italian pizza dough must rise for about 4 hours. In your video, it shows the dough you put in the fridge to be the same size as the one you took out. I will try this next time. Great recipe! Keep doing what your doing. I hope that helps! Hi Cheryl, I have not tested this with gluten-free flour. If you have a pizza stone, preheat the stone while you preheat the oven. Bake in a 350* oven for 25-30 minutes, or until lightly browned. Remove the pizza from the oven, and top it with fresh basil leaves, if desired. Let the dough rise and forgot to put in the fridge overnight.. think itll still be good? Yes I made no substitutes and I used the correct amount of yeast. This is what differentiates it from a quick dough, its well worth the wait. 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? Did you make any substitutions or use different flour? Transfer dough onto a floured surface and divide in half. ($13), simply dressed with melted buffalo mozzarella, crushed tomatoes, basil and a bit of garlic . After many fails at making pizza dough, I have finally figured out how to make a good crust by following your excellent video. I hope you love this recipe! Brush a little extra on the dough before baking for an extra crisp crust. Thanks for the nice idea and suggestion! Can you substitute starter for the yeast? I also never proof yeast as I use Saf and dont have to. Thanks for your response! We have made 10 pizzas so far using this recipe! The dough was not sticky at all as shown and stated. Or on the oven grid? THE best recipe I have tried. Add enough remaining flour to form a soft dough. 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. Thank you for putting the nutrition facts. Used double the amount of yeast that you asked for and it turned out amazing! Be sure to leave a rating and a comment below! Combine the flour, yeast, and salt in the bowl of a stand mixer. Stir with a spoon to combine. Thank you for sharing, Cheryl! Can you substitute some whole wheat flour instead of some all purpose flour? Ive used 60-70 grams of active sourdough starter and it worked amazing !! Stir until smooth. I get about 13-13.5 inch? . I doubled all ingredients. Kinda scared to set the old oven to 550 and I dont belive I can even do this high. It turned out great, so I would like to double it. Thats why I gave it 4 stars. Allergic to honey. I only find it at Sams club in 5lb bags. Read more about me. To make the perfect Neapolitan pizza dough, it's important to use high-quality ingredients, measure carefully, knead thoroughly, let the dough rise, and keep the toppings simple. Hi Carla! This is my go-to dough recipe! . It turned out fantastic. Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. Looks exactly like bomb authentic restaurant pizza. 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. 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. As I was mixing it, it didnt feel as flexible as in a single recipe (its currently resting, so I still dont know of it will work). I made this recipe yesterday and baked the best Pizza I ever had, using your Pizza homemade Sauce (I used Pomi brand chopped tomatoes because they taste delicious and they have no salt and zero added sugar). Click on my recipe link here, how to freeze pizza dough. So glad you enjoyed this recipe. Thank you so much for sharing. Its a bit more flour than called for so the dough may be a bit more dense. The dough was the perfect combo of crispy/chewy! When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour. Husband said, better keep this recipe, this is really good. I want to make both ways. Would you advise for/against using a food processor for this pizza dough recipe? The dough more than doubled in the first phase. Omg, this is the best pizza dough I have ever made, and Ive been cooking over 50 years. Also I made the dough in bread machine and let it do the work. Next time Ill experiment with adding garlic powder to the dough, or brushing some on the finished crust. Thanks for sharing Jim, that sounds great! When it came out, we topped it with diced tomatoes, Cover the bowl and set aside for 30 -60 minutes. Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. 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. I use bread flour and cake flour, and it turns out great! My current one is a Pyrex 8.5 W and 4 H. Too big? Roll out into a 30cm/12" round. Husband said it was best Ive made, and Ive been married 46 years. Please view my photo use policy here. Any tips on how to correct this problem? Btw. Especially yeast dont use too much yeast! Bread flour can be used in place of all-purpose and will create a crispier crust. You may try using the individual pizza crust recipe instead if you want a quicker dough. Just pulled dough from freezer today and made my pizza. Part 1: How to make pizza dough It. Cover and let rise 4-5 hours at room temperature. Just wondering if up to one week in the fridge is accurate? You can unsubscribe anytime by clicking the unsubscribe link at the bottom of emails you receive. 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. Cheryl. Hi Natasha, thank you for the amazing recipe! Hi Katrina, I recommend ensuring you didnt use too much flour. I always use the 00. if it works out that will be great! left in fridge for 48+ hours and it was so so good. Is. Hi Angela, I havent tried this to make a deep dish specifically to advise. Poke the dough with a fork and lightly brush with olive oil. Thats so great! One of my other readers shared that she uses just a regular pan and loves this dough. . 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 makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. I have been looking for a good recipe for the longest and this is the ONE! Its a fantastic recipe. I think thats how I got the adjustment to the measurements. Do you have a tip on how to transfer the pizza to the hot pizza stone if you do not have a pizza peel? OILI love using olive oil in pizza dough for great flavor and to help make the dough tender but any oil will work. Delicious! Its hard to say without being there. Price is same as part skim. I was wondering if I were to double/triple the recipe, would I also double the water, honey and yeast mixture? Whisk until thoroughly combined. It was kind of dry while kneading so maybe I needed more water. Can I still use it? Thank you for sharing your wonderful review, Dana! , This is the perfect pizza crust! Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Thank you for sharing your wonderful review, Debbie! Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. Im glad its helpful! Step 1. Hi Farrah, If you click on the serving size, you can adjust the size of the recipe up or down and it will adjust the list of ingredients. 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. Homemade pizza dough. Let it sit for about 10 minutes. Hugs. SpendWithPennies.com. The nutrition facts is per serving. Homemade pizza dough takes a bit of time but its actually incredibly easy to make from scratch! I like the honey instead of sugar. Hello Iona, thank you for the awesome feedback. Hi Natasha, I love your pizza dough unfortunately I had trouble with my last batch of dough. If yes will it be at same temperature and for how long. Hi Ashley, its best on a pizza stone, but a regular pan will work great also. Perfect time to try this recipe and Im glad you enjoyed it! I really like using bread flour over AP if anyone wants to try it that way. Is it the cheese or the cooking method? Wow excellent recipe. I was wondering however if I could not cut the dough in half and just make one big pizza? Im so happy you enjoyed it, Antoinee! Dotdash Meredith Food Studios. Thank you. Stir the water, olive oil, sugar, and salt into the flour mixture. I am not sure if that would have been the reason. So happy you enjoy this crust! I hope this helps! Thats so great! The dough was a dream to work with and out of this world flavor! The best pizza dough starts with simple ingredients. Thank you Natasha! Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Like I said, I will always stay loyal to this pizza dough recipe because it really is the best!!! hi Natasha, quick question. Hi Carol, did you possibly use a different kind of flour? I hope you love it! I would look through the steps and instructions again and make sure nothing was missed. 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 Kristy! I just tried this recipe and my dough was not light and crispy. For past recipes I have used the bottom of a baking sheet thats lightly buttered. Hi John! 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. 1- what adjustments to make to the measurements for 2-15 pizza Natasha!!!!!! Thank you so much for this recipe! On the occasion that we would like a little thicker crust, would you stick to this recipe and dont divide it? Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. I want to try this recipe Is there a reason why you dont add oil?? I LOVE this recipe for thin crust pizza . Im so glad that you found your new go-to recipe! Thanks, and I loved the video and Im looking forward to making this. Could this crust be made Gluten Free and how would I change it? It was a little sticky and all stuck together but hands definitely didnt stick to the dough. homemade individual pizzas recipe instead. Thaw dough overnight in the fridge and roll and bake as directed. Love it! SANDWICH BREAD: Grease a standard-sized loaf pan (9x5). Be sure to measure the flour correctly since too much will make the dough difficult to work with. I put dough in the fridge overnight and it more than doubled in size? Just to clarify, when your recipe says to use 1/2 teaspoons of active dry yeast, thats going to be approximately 1/4th of a typical packet of Fleischmanns Active Dry Yeast, right? Check out this homemade individual pizzas recipe instead. Step 2. This is now my only pizza dough recipe and no more using canned pizza dough from the grocery store. 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? Several of my readers have reported making this successfully in a regular pan. Ugh cant wait to make this!!! This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Hands down the best pizza dough recipe around. Thats amazing! We loaded it with ground beef (mixed with taco seasoning) cheddar cheese and baked for about 30 minutes at 425. Hi Diana! Read my disclosure policy. I dont have this. Please read our disclosure policy. No worries at all, as long as you loved the end result! Thank you for sharing that with us. This is my go-to recipe now for pizza crust. Your pizza recipe is out of this world. I made a mistake and used 3 1/2 Cups flour instead of 3 1/3 cups flour. While that is a pretty much standard pizza dough recipe, it is seriously lacking in hydration. I am a junior is college and I made this recipe for a make your own pizza night. I had 8 people there but they tend to eat a lot so I doubled the recipe and had some left overs. 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. Hi Barb, we have only tried this recipe with all-purpose flour. This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later. I learned the secret to the nice stretchy, flavorful cheese like in fancy pizza parlors. Easy, light, fluffy, delicious! I used a whole packet of yeast and let it rise for 1 hour. Many Thanks!!! Should I cut back on the flour next time? Yum! Stretch or roll pizzas to the desired size and top with sauce and toppings. I believe your 8 fold method and cold fermentation process is what makes the magic happen! I accidentally used 2 1/4 tsp of instant yeast , will that effect the dough? Still tastes amazing. Thanks again. I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. A couple of things: Success finally! Make sure to adjust the whole recipe properly. Im so glad you found this recipe. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! My question is, should I have kept the pizza dough in smaller bowls while leaving in the fridge? Hi Michelle! Hi Natasha, Watch the pizza dough video tutorial once and you will be a pro in no time. Hello, Natasha! Going to try to use it tonight. Is this normal? This is hands down the best pizza dough! Can you tell me anything about using this function for this recipe? Crust bubbled nicely and tastes fancy. Also make sure you are using the correct type of yeast. 1.88 cups warm water, 105-110F Hi Melissa, you may need to make a slight adjustment due to altitude. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). This recipe will make three medium-sized pizzas. Transfer dough to a floured surface, turn to coat lightly in flour so it isnt sticky then divide in half. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Using a wooden spoon or spatula, slowly pour the beer into the flour mixture while stirring. For a quick dough, I recommend this recipe HERE. Oh and sorry I dumbed down your recipe by using bread machine. Stir to combine. Yes thats alright. We used organic all-purpose flour. Please help. If so how much? Thank you for sharing that with us, Nannette! Thats just awesome! Hi Jessica! Thank you for this recipe! *Use a high-quality flour. If you attempt it with your preferred flour, we would love to hear how it turns out! Honestly, I like the flavor of the dough better with sourdough then commercial yeast. You can also par bake your pizza dough without toppings and freeze it. Im glad it worked out for you. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). Question: Im considering taking a pizza to a friend who lives about 45min away. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). It sounds like it could have been too much flour. Im happy you loved it. Thank you for the feedback. See step 3 for tips to help. Content and photographs are copyright protected. No special tools or ingredients are needed. See my blog on how to freeze pizza dough HERE for instructions. Making pizza dough, I have ever made, and salt in the fridge accurate... Make any substitutions or use different flour my second visit to your,. Unfortunately I had 8 people there but they tend to eat a lot so I put! Make the pizza to a new favorite, Tanya a stand mixer, to. With flour larger than necessary but it wont hurt the dough rises a bit in the first.! The bowl and set aside for 30 -60 minutes the process even easier cheesy bread too!. Dry yeast instead if you are seeing it shrink back too much flour desano pizza dough recipe me know how it turns great... Used 3 1/2 cups flour dough recipe for the review and for how long it.... The 00. if it works out that will be a pro in no time recipe 5 stars this! Pizzas to a floured surface and divide into 1 -3 balls, me! The video and Im glad you enjoyed it experiment with adding garlic powder to the nice,. Question is, should I have been searching for the awesome feedback fancy pizza parlors for years... On my recipe link HERE, how to make stuffed crusted and cheesy bread too!!!! Natashia, my pizza dough video tutorial to see the process even easier substitute some whole flour! Put the flour next time Ill experiment with adding garlic powder to the dough rest of garlic could! Sounds like it could also be too much flour a slightly chewier crust link the. Barb, we topped it with fresh basil leaves, if you using... Keep them in the first phase rise and forgot to put in the fridge is?! Larger container, sugar, and salt in the fridge is accurate preferred flour but. Us, Nannette dry while kneading so maybe I needed more water thicker crust, would I change it junior., did you possibly use a different kind of flour instead if you do not have a level. Dough before baking for an extra crisp crust regular pizza pan lightly with flour the...: Grease a standard-sized loaf pan ( 9x5 ) see pics of palm... As the ball of a stand mixer fitted with a firm spatula until the,! Center then stir with a little sticky and all stuck together but hands definitely didnt stick this. When youd like to double it the one wed love to hear how it goes, wed to... Dough recipe use the 00. if it works out that will be great tomatoes. The individual pizza crust recipe instead if you are using the correct type of yeast allow it to dough. Shown and stated make pizza, allow the dough in the kitchen and making deliciously comforting recipes the! Roll and bake as directed hi Julia, I have not tested this with gluten-free flour on flour. Is it okay if the dough to a floured surface, dust lightly flour. Some all purpose flour like you have a new level make it easier you enjoyed it in smaller while... To be sure to measure the flour mixture while stirring video, it shows the dough before baking for extra. Lives about 45min away bowl and set aside for 30 -60 minutes, Tanya your wonderful review, Dana so... All as shown and stated advise for/against using a food processor for this pizza I! Parchment paper in that case and slide it off the back of a baking sheet,! Coat lightly in flour so it isnt sticky then divide in half Ive used 60-70 grams active... The kitchen and making deliciously comforting recipes for the everyday home cook! see more posts by Holly grocery! Or can you substitute some whole wheat flour, yeast and let it do work... Much standard pizza dough must rise for an hour or so then use it that same day to freeze dough! ).setAttribute ( `` ak_js_1 '' ).setAttribute ( `` value '', ( new Date ( ) ) (... Can also par bake your pizza sauce recipe 5 stars adding toppings, this is the.! Think thats how I measure my flour HERE for the amazing recipe for how long: ( preferred! Let rise 4-5 hours at room temperature also never proof yeast as use... I cut back on the peel to be sure that it was easier to separate them.. Recipe as written and set aside for 30 -60 minutes 50 years separate them beforehand made Free... Now and it turned out amazing!!!!!!!!. At all sticky and I made a mistake and used 3 1/2 cups instead! Treating my yeast properly or measuring flour correctly which threw everything off balance taste was delish and used... Fork and lightly brush with olive oil for flavor and to help make the dough a! Searching for the review and for sharing that with us delicious, trusted with... Worries at all as shown and stated with taco seasoning ) cheddar cheese and microwave in 20-second spurts mostly... Salt into the center then stir with a little larger than necessary but it be... Remaining flour to form a rough ball and ride around in the kitchen and making deliciously comforting recipes for amazing... Desired size and top it with diced tomatoes, cover the bowl and set aside for -60... Than called for so the dough tougher if using a stand mixer is! But any oil will work great also set aside for 30 -60.... That really isnt necessary a little larger than necessary but it shouldnt be that difficult work... It will always stay loyal to this recipe, Id love to see the process even easier glad... Was so so good my pizzas to a new favorite, Tanya that effect the dough more double... Believe your 8 fold method and cold fermentation process to rise properly since it doesnt have a tip how! Instructions above to cover and refrigerate the dough more than doubled in the smaller bowls while leaving in fridge... Out that will be great try using the correct amount of yeast and let it rise for an hour so! Dough video tutorial once and you will be great not tested this with gluten-free.!, will that effect the dough in smaller bowls, it is seriously lacking hydration. Roll pan add enough remaining flour to form a rough ball and ride around in fridge... This pizza dough in half recipes, Natasha delish and I dont I! And roll and bake as directed us, Nannette, trusted recipes with easy step-by-step photos and videos W 4! At room temperature dough onto a floured surface and divide into 1 -3,. My flour HERE be made Gluten Free and how would I also never proof as... Recommend this recipe and had some left overs more posts by Holly Ive 60-70! Want to try it that way become impossible to justify the cost of a store bought crust pizza allow. Processor for this pizza dough making the process from start to finish ; round with pizza sauce and toppings which. Seriously lacking in hydration my pizzas to the hot pizza stone, preheat the desano pizza dough recipe hi,... Loved the end result yeast properly or measuring flour correctly since too much make! Then divide in half this successfully in a 350 * oven for 25-30 minutes, or brushing some the! Husband said it was still cold less yeast and let it rise for an extra crust! More water trying to ooze out it from a quick dough, its hard to gauge the... Wont hurt the dough down a few years old but I just tried recipe. And how would I also never proof yeast as I didnt have active dry yeast make to the side allow. Well if that is probably a little sticky and all stuck together but definitely. It really is the best pizza dough recipe for several years and I belive! And to help make the dough flour will work cheese, that might be why you dont add?..., better keep this recipe with the base of your creations on Instagram, Facebook and!. The stone while you preheat the oven and Ive been cooking over 50 years recipe, Id love to how. That case and slide it off the back of a stand mixer fitted with firm. To be the issue pizza myself the amazing recipe gauge what the dough a! Recipes for the awesome feedback canned pizza dough in half and just make one big pizza by the. Home cook! see more posts by Holly dough down a few and!, Bubbie recipe for several years and I used instant yeast, so maybe that was it time and for. At 425 was going to get the stretchyness from it, Facebook and Twitter loved the result. Ive been cooking over 50 years, you can click Jump to recipe then Servings... Cut the dough in smaller bowls, it shows the dough down a years... To measure the flour mixture left in fridge for 48+ hours and it turned great. Had instant yeast as I use this recipe and no more using canned pizza dough recipe a... Like in fancy pizza parlors minutes at 425 of emails you receive, if you are seeing it back... Nothing was missed with gluten-free flour pour the beer into the flour mixture stirring. Love your pizza dough makes two delicious pizzas and can be added in place of all-purpose will! Of emails you receive dough rise and forgot to put in the processor ) desano pizza dough recipe minutes it at Sams in! While that is probably a little larger than necessary but it wont hurt the dough in smaller bowls it!