Stir together the flour, salt and oil. 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. Please view my photo use policy here. Authentic Italian pizza dough must rise for about 4 hours. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Let us know how it goes, wed love to hear! Instructions. Does it need to double in size? I have not tested this to advise. Thanks for recipe Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? I was nervous with how little yeast there was but I always follow the recipe at least once before changing it and despite my nerves it worked great. Im going to be making this today, but can I use fresh (wet) yeast? This is my go-to dough recipe! I have tried pitta bread and was perfect Can you use this pizza dough recipe on a regular pizza pan in the oven? Youre welcome, Natasha. Love your recipes keep them coming. thank you natasha!! I had instant yeast, so maybe that was it. It is my second visit to your website, and you always have the best recipes. And so many options: Hand knead - 5 minutes Standmixer - 3 minutes Food processor - 40 seconds (yes, really!) I worked making pizza years ago and I feel the dough should sit out longer than 1 hour. Mine is not sticky. I have made it several times now and it will always be my go-to! 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. My boys love this crust!!! Hi! Here you will find deliciously simple recipes for the every day home cook. I always say you should read the entire recipe before adding it to you menu. Hi Cathy, thank you for sharing your experience making this recipe. Hi Carmen! why the discrepancy on your Flour to Dry Yeast ratios in this recipe versus your individual pizza recipe doughs. Freeze pizza dough as a whole or in balls for last-minute baked deliciousness! Substitutions/ changes may hinder the recipe outcome. Thank you for sharing. 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. Do not use too much yeast! I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. Pizza dough can be stretched or rolled to fit your pizza pan. This recipe is a keeper! Hello Helen, I imagine that will work. Make sure to adjust the whole recipe properly. Great recipe. This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later. This truely is the BEST pizza crust Ive ever had! How do you think itll turn out if I skip the overnight? Thanks. Can you say DROOL?!? Ive used it multiple times. Thank you for your awesome comments and review, Lina! SANDWICH BREAD: Grease a standard-sized loaf pan (9x5). 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. The serving number for this recipe is 8. 2- what size containers to store the individual dough balls in. Thank you for the recipe! 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. Im so happy this was a hit with your family, Andrea! Thank you, Natasha. I have a jumbo amount of instant yeast on hand, and its worked perfectly fine. For the pizza dough could I substitute Gluten free flour? Thank you for your thoughtful review, Gladys! Its a bit more flour than called for so the dough may be a bit more dense. I will try this next time. Thank you for this recipe! My husband found your recipe and wants me to try it. I hope this helps! Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week. Just made another batch for later in the week. I suggest watching the video tutorial to see the process from start to finish. If you experiment, let me know how you liked the recipe. If you want a more golden-brown crust, you can broil for a few mins towards the end. Thank you for this recipe! Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Thats so great! I know this video is a few years old but I just found it! Comment * document.getElementById("comment").setAttribute( "id", "ade4233b3802d09b605c668f06046488" );document.getElementById("he0c03d125").setAttribute( "id", "comment" ); By submitting this comment you agree to share your name, email address, website and IP address with Spend With Pennies. I just tried this recipe and my dough was not light and crispy. Finallya recipe that makes an awesome pizza crust! Be sure to leave a rating and a comment below! Thank you Natasha and hubby! I love your video it helped me immensely. I would give this more than 5 stars if I could. Thank you, its my pleasure! Thank you so much. It sounds like it could also be too much flour added if you see it shrink back too much. Dough can be frozen at this point. Hi Matt, I havent tested that but I think it could work. I use parchment paper right in the oven with out any problem. Hi Natasha, Baking is important for the crust, just broiling will not be enough and will burn it before it bakes through. Im so happy you loved it! Thank you so very much. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. You will need to allow the dough to thaw for at least 30 minutes before using. Thanks for not only a great recipe but some great family memories. Can it be cooked on a pizzazz? Mix and let stand until creamy, about 10 minutes. 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. If you have not already, Click HERE for how to measure ingredients tutorial. Watch the pizza dough video tutorial once and you will be a pro in no time. A keeper. Youll have to watch it in the oven. Hi Sheri! Thank you so much for sharing that with me! Learn more Natasha's top tips to unleash your inner chef! Im so glad you enjoeyd the pita bread! Could this crust be made Gluten Free and how would I change it? Hi laura, that sounds yummy but I havent tried making breadsticks out of it. Place warm water in a bowl; add yeast and sugar. My family loved it. Beats the ones you buy at the grocery store hands down! However I dont own a pizza stone. Made the pizza dough last night. OILI love using olive oil in pizza dough for great flavor and to help make the dough tender but any oil will work. Yes, this works on a baking sheet. Its a fantastic recipe. Happy to hear that you love this recipe for pizza dough! In a large bowl, whisk the flour and salt together. took it out for several hours to become room temp and kneaded it again but only briefly. I hope that helps! Hi Natasha. 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. Thank you for sharing your feedback. We loaded it with ground beef (mixed with taco seasoning) cheddar cheese and baked for about 30 minutes at 425. Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. Preparation. Once its smooth I follow all the instructions listed. I havent tested that but I think that will work. 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. If it doesnt, try a different brand/kind and shred it yourself. Note: We havent tried making a gluten-free version or any other flour, so let me know if you experiment. This is it. Add flour, oil, and salt to the yeast mixture; beat until smooth. Thanks for sharing. Unless you make/eat a lot of homemade pizza dough, I dont believe you will either. and is it still OK to use? 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! I cant wait to try this recipe! Definitely will be making this again. I also never proof yeast as I use Saf and dont have to. Im so glad that it turned out for you. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 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. Stir until smooth. Im making pizza tomorrow so wish me luck! You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. 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. First time making pizza and whole family said it was the best theyve ever had. Click HERE for how to measure ingredients tutorial. Hi David, we used organic all-purpose flour for making pizza. Also, do not tap the flour down in the measuring cup. Step 4: Shape the dough mass into a smooth ball by dragging across the counter surface to form tension on the outside of the dough. I have not tested this with gluten-free flour. Ensure your oven (and your pizza stone or pan if possible) are. I adjusted the recipe by %50 hopping to get 2 15 pizza. It turned out fabulous! This pizza dough recipe is great! Did you make any substitutions or use different flour? When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour. Hi Michelle! Perfect time to try this recipe and Im glad you enjoyed it! I made a mistake and used 3 1/2 Cups flour instead of 3 1/3 cups flour. I had hard time stretching out the pizza too cuz it would just rip even though I had it out for an hour. Broil for 1-2 minutes to brown the cheese if desired. Hi Jess! You can substitute bread flour for all-purpose flour in equal parts. Im not sure if that is the case or not, but thats one possibility. 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). Cant tell you how happy I was when I turned out that nice silky dough onto my board. Thanks!! Taste great but how can I add more bubbles? A couple of things: This is hands down the best pizza dough! Youre very welcome! I am so glad you enjoy this recipe. Thank-you While that is a pretty much standard pizza dough recipe, it is seriously lacking in hydration. PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. I have been looking for a good recipe for the longest and this is the ONE! After three years of making pizza at home I have finally found a dough recipe to stick with. I didnt know. We tried several recipes and ALWAYS come back to this one! l did as well and l measured my flour, water exact. Lots left over so I might use it as a layer in lasagne. Made this last night with the white sauce and it was absolutely phenomenal! Thank you so much for sharing. Pizza pairs really well with these easy sides. SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Knead the dough by hand for 5-7 minutes until it is smooth and elastic. Your crust looks delicious! Thats so thoughtful! 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. I measured everything to the letter but did not take the temp of my water. Thank you for sharing, Carissa! 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. You will also have a better tasting dough if you allow it to double in size at room temperature and then divide the dough into individual serving size balls and refrigerate it at least overnight, if not 48 hours. so good! What are your thoughts? Hi Cheryl, I have not tested this with gluten-free flour. Thank you very much Farrah. Thank you for sharing, JoAnne! Thats wonderful! Let it sit to activate (or bloom) for about 5 minutes. It was so hard to spread it with knuckles, it was shrinking again and again! Hi Marie, thats right, none. This makes 2 pizzas about 10-12 each. I want to make both ways. Im so happy you enjoyed that. HERBS You can add your favorite herbs and flavors to this dough as desired. Can I use small pizza pans by splitting the dough and on a regular pizza pan. So easy! 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. This is my go-to recipe now for pizza crust. Thank you so much for sharing that with me! 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? Cant wait to try this recipe on my own. Make this and you will never want a store-bought crust again. We have an Ooni gas pizza oven- it is awesome. Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. 2-2 cups all-purpose flour OR bread flour divided (250-295g) 1 packet instant yeast (2 teaspoon) 1 teaspoons sugar teaspoon salt - teaspoon garlic powder and/or dried basil leaves optional 2 Tablespoons olive oil + additional cup warm water (175ml) Cook Mode Prevent your screen from going dark Instructions Seal the bag, and freeze the dough for up to a month. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. I have a blog post on the freezing and thawing process. First time making this. I used to use this exact recipe for Years but have discovered a sour-dough one and tried this method and hotter temp with the sourdough .