Do I double all of the ingredients or would that be too much flour ? 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. Turned it out on a baking sheet and made 1 large rectangle Mexican pizza. Thanks in advance for the advice and happy Fall Equinox! Stir the water, olive oil, sugar, and salt into the flour mixture. Allow to rise for two more hours. That sounds fun and yes, that will definitely work! Can you use this dough in a pizza oven? You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). This sounded so good we are trying this tonight. Instructions In a small bowl whisk the water, sugar and yeast together. Spread the dough with your desired toppings. 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. Perfect crust! Or use your other pizza dough recipe that you have for single serving pizza and use all those of it to make 1 pizza? Thank you for sharing, Cheryl! Nutrition information is for 1/8th of a pizza and includes the dough only. I havent mastered the technique yet for shaping the crust, but that doesnt matter at all. What is the best substitute for all purpose flour? Thats awesome feedback, Dana. I guess from the alcohol being made during fermentation. Cant wait to try this recipe on my own. You will love this crust its crisp, chewy and so satisfying. Remove the pizza from the oven, and top it with fresh basil leaves, if desired. Thank you for sharing my recipe. Advertisement. Hi Justin. When the oven is preheated, place room temperature dough onto a floured surface, dust lightly with flour. why the discrepancy on your Flour to Dry Yeast ratios in this recipe versus your individual pizza recipe doughs. HERBS You can add your favorite herbs and flavors to this dough as desired. Your crust was also beautifully crusty. If you want a more golden-brown crust, you can broil for a few mins towards the end. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. 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. Just wanted to say how much I love your recipes. I have made this a few times now. This is what differentiates it from a quick dough, its well worth the wait. Has a neat taste. We tried several recipes and ALWAYS come back to this one! I use parchment paper right in the oven with out any problem. Hi Melissa! Make a well in center; add yeast mixture and oil. Punch down dough & divide. Read more about me. I made a mistake and used 3 1/2 Cups flour instead of 3 1/3 cups flour. I tried making this but instead of mixing it by dough, I used a kitchenaid mixer. Thank you so much for sharing that with me. This should make everything much less to chance! Have one granddaughter that doesnt like pizza only breadsticks. Store all of the dough balls in a zippered bag with the date labeled on the outside and they will stay fresh for up to 3 months. Thanks!! which uses more yeast. I do not have a pizza stone. I used rolling pin the second time coz my dough was hard to spread with knuckles , this one was thin but again nothing like yours:(. This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later. It also doubled after 18 hours in the fridge. PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. Can I bake at 450 and just increase the baking time? Heat over medium-high, stirring frequently, until the . It was kind of dry while kneading so maybe I needed more water. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. Once you have your pizza-making skills down, you will want to throw a pizza party. 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 have a blog post on the freezing and thawing process. I would look through the steps and instructions again and make sure nothing was missed. Hi David, we used organic all-purpose flour for making pizza. Any suggestions? Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. Should I cut back on the flour next time? Waited an extra night. This recipe is a favorite, we absolutely LOVE this dough and its easy to make! Heres more good news: our classic red pizza sauce and creamy white pizza sauce also keep really well in the fridge so you can fire up a pizza whenever the craving strikes. Knead the dough by hand for 5-7 minutes until it is smooth and elastic. Step 1. Can you substitute starter for the yeast? Preparation. Any adjustments for high altitude? Thanks so much for yet another outstanding recipe!! Love your recipes keep them coming. It was perfect! Thank you. 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. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. You are awesome and so are your recipes. 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. This recipe is fantastic! Content and photographs are copyright protected. I am happy you enjoyed this recipe. Thank you for the review and for sharing that with us. Hi Pam! Thank you for this recipe! Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough. Stir together yogurt and flour in bowl. Im so happy this was a hit with your family, Andrea! Thanks for sharing Natasha. Fit the stand mixer with the dough hook and knead on medium-low speed until the dough is smooth and elastic, 5 to 7 minutes. Gently fold the edges under to form a crust. Use your fingers to pull from the centre to fill the pan to the edge - avoid pinching the edges (to ensure puffy crust! Hi! Hi Natasha, thank you for the amazing recipe! I have been looking for a good recipe for the longest and this is the ONE! If you attempt it with your preferred flour, we would love to hear how it turns out! 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? Feel free to try that if it will make the process easier for you. I make 9 inch pizzas for a couple reasons. Im so glad you loved this recipe. Natasha, I love your recipes!! Thank you so much for sharing that with me. Thank you for the feedback. My family loves it. Hi Jessica! Thank you Natasha, Hi Dorene! Hi Natasha, I just found your website and I am anxious to try your recipe. Sprinkle with yeast and set aside 5 min then stir. * Percent Daily Values are based on a 2000 calorie diet. I went three days. If it doesnt, try a different brand/kind and shred it yourself. Youll have to watch it in the oven. Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. If using a pizza stone, put it in the oven and turn on the oven to an hour before the pizza is ready. It turned out fabulous! WOW! Darker pans will brown faster. Im making this for me and my husband for Super Bowl. Allow the dough to rest about 10-15 minutes. Going to make it again this weekend! We have a very well seasoned pizza pan we will bake in 14 inch. It makes a New York-style pizza crust that is a thin crust pizza in the center with beautifully puffed edges. We just finished dinner using one dough as a buffalo chicken pizza and the other one was a garlic white chicken pizza (also used your white sauce recipe YUM!). Love your recipes. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). This time I added a brush of garlic butter over the crust and pre-cooked it for just 2-3 minutes before putting the toppings on. Hello Hi Farrah, you can click Jump to recipe then click Servings. I cannot use white lfower. Hi Natasha! Sounds perfect, good to know that this is now your go-to recipe! I have not tested this to advise. My current one is a Pyrex 8.5 W and 4 H. Too big? While that is a pretty much standard pizza dough recipe, it is seriously lacking in hydration. Mix and let stand until creamy, about 10 minutes. Ive used 60-70 grams of active sourdough starter and it worked amazing !! Husband said, better keep this recipe, this is really good. 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. We loaded it with ground beef (mixed with taco seasoning) cheddar cheese and baked for about 30 minutes at 425. Your videos are so helpful. If you make this recipe, Id love to see pics of your creations on Instagram, Facebook and Twitter! Hi Jess! I have made your dough a couple times. Natasha!!!!!! This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Hi Susan, you need a little room for expansion but they should not expand much in the fridge unless too much yeast was added. It sounds like it could also be too much flour added if you see it shrink back too much. Im going to be making this today, but can I use fresh (wet) yeast? Can I prebake the pizza base Several of my readers have reported making this successfully in a regular pan. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Did I not knead enough? Made a calzone with your sauce and white chedder cheese. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Hi Lucy, I havent tried this with a sourdough starter so I cant advise on that but it sounds like a great idea. The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. Just pulled dough from freezer today and made my pizza. We used organic all-purpose flour. I am a huge fan of your cooking. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). It could use a little more flavor. Directions. Or can you let it rise for an hour or so then use it that same day? I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Hi Katrina, I recommend ensuring you didnt use too much flour. Immediately after the first rise, or after the overnight in the refrigerator? Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Several of my readers have reported making this successfully in a regular pan so it should be fine. Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. Pizza Recipe | Tikka Pizza | Thin Crust #shorts #ytshorts #trending #viral #youtubeshorts #pizzaVisit Website:https://www.kkcooksandbakes.com/ Place warm water in a bowl; add yeast and sugar. Crust bubbled nicely and tastes fancy. Im glad its helpful! Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. This is hands down the best pizza dough! The taste was delish and I will make again. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. We just finished our first pizza made by using your method. Use either flour or olive oil to keep your dough from sticking to the surface. If youre ever in Nashville come stay at The Opal House, our vacation rental here! Hi Barb, we have only tried this recipe with all-purpose flour. SO GOOD AND EASY! After rising it will be ready for the folding mid afternoon. The crust still comes out awesome and tastes great. My question is, should I have kept the pizza dough in smaller bowls while leaving in the fridge? The red and white sauce were fantastic! Hi Natasha, would it matter if I use instant yeast instead of active yeast? Some of those packets have About 2- teaspoons in there, so I would measure for accuracy. . I hope this helps! Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). The serving number for this recipe is 8. i just made the dough and waiting for the first rise. It takes patience to wait for the dough to rise and ferment but it is worth it! I doubled all ingredients. Thank you Put the water in a small bowl. Put 1 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). After 5 to 10 minutes, the mixture should be frothy. One has 1/2 TSP of Yeast for 3 1/3 flour the other 1 TBSP for only 2 cups of flour. Combine the starter, water and 2 cups of the flour. Wow excellent recipe. What I liked was the ratios; so easy to remember. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550F. My family loves it . I learned the secret to the nice stretchy, flavorful cheese like in fancy pizza parlors. If yes will it be at same temperature and for how long. Can I use small pizza pans by splitting the dough and on a regular pizza pan. I dont have a stone. Jai essay plusieurs recettes et celle-ci est la meilleure, merci . Could you please tell me if your dough receipe is good for pan pizza? After three years of making pizza at home I have finally found a dough recipe to stick with. Do you they no that could be the issue? Hello! I had hard time stretching out the pizza too cuz it would just rip even though I had it out for an hour. Read my disclosure policy. Would you advise for/against using a food processor for this pizza dough recipe? Hi Esther! Now Im craving pizza , LOVE this method!! Shouldnt the ratio be the same? Can I bake it at dinner if I refrigerate a couple of hours? Yum! Place dough on parchment; cut dough in half. Thank you. This is a make-ahead pizza dough recipe that just gets better with time and it keeps really well refrigerated for at least a week. I doubled all ingredients. If not do you have a recipe that you can use starter with? Thank you for sharing your delicious recipes with us! Hi Michelle! , Your pizza dough is absolutely incredible! Your site is very inspiring and informative. Thank you for sharing that with us. Your dough is done. Thanks. Bake in a 350* oven for 25-30 minutes, or until lightly browned. Hi Vicki! 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). I want to try this recipe It sounds like you definitely found a new favorite! Thanks for the nice idea and suggestion! I love all the bubbles that came from the overnight cold fermentation. Will it just be a denser pizza? The dough was easy to work with and you HAVE to measure your ingredients properly!! Hashtag them #natashaskitchen. I used instant yeast and no difference. All of DeSano's delicious pizzas are expertly crafted to order and cooked in a wood-burning oven for a quick 90 seconds, slightly charring the crust without compromising the fresh toppings. Seal the bag, and freeze the dough for up to a month. crust was off the charts. Thank you for the recipe! 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. I will not use this recipe again. Did I screw up? Hi Kim! Im glad it worked out for you. If I assemble everything at my house and have her get her oven ready, do you think itd be okay for her to cook the pizza at her house? After many fails at making pizza dough, I have finally figured out how to make a good crust by following your excellent video. What can you use instead if you dont have a pizza stone? Thanks for your response! This was the best pizza dough Ive ever made. 4 cups all-purpose flour 1 teaspoon salt cup olive oil Before You Begin! Happy to hear that you love this recipe for pizza dough! Yes Lucy, you absolutely can. Hi Carmen! Hey, trying out the recipe soon and was wondering for the nutrients facts what is considered 1 serving? Looks exactly like bomb authentic restaurant pizza. Thanks for the tips, Robert! Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. #1 fits most toaster ovens. I have made it several times now and it will always be my go-to! Thank you so much for sharing. Hi Darya, I suggest watching the video tutorial to see the process from start to finish. I have been searching for a good thin crust pizza dough, and this recipe more then meets the challenge. Hi Melissa, you may need to make a slight adjustment due to altitude. I finally can just use my hands to make it fit in the pan. Im glad it was loved! Thank you so much for this recipe! Yes- it could be a challenge! If I can would the measurement change? Ive made it before and it was great so I thought Id give it another go. This is good to know, that you just use All Purpose . It is so handy to have ready to go in the freezer! Can I let the dough rise longer than 4-5 hours the first time, like overnight? I have been looking for a pizza dough recipe that would make crust like you get at good pizzerias. 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. After the first rise is complete, punch down the dough and shape it into a "log". Fold each piece of dough 8 times (rotating book fold) and form a ball. Thank you for the review, Tim. Continue working the dough until a 10-12 pizza has formed. Hi Carol, did you possibly use a different kind of flour? This is authentic wood fired Italian pizzeria style! My oldest loves following your recipes. took it out for several hours to become room temp and kneaded it again but only briefly. I cant do it. My boys love this crust!!! Appreciate your reply. 1) If u add the flour to the water with dry ingredients already in, mixing is a lot easier for effort is only needed at the end Thank you Natasha! thank you natasha!! Add the oil and water and stir until the dough comes together into a shaggy mass. #3 Kid friendly feeds two kids. My family loved it. I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. Many Thanks!!! You can substitute bread flour for all-purpose flour in equal parts. Yes, this works on a baking sheet. hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? We are so happy you're here. Is it still safe to eat? Does it need more kneading? Like I said, I will always stay loyal to this pizza dough recipe because it really is the best!!! Ensure dough is room temperature before stretching or rolling (especially if made ahead of time). If youd prefer, whole wheat flour can be added in place of some of the all-purpose. I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. Thank you very much Farrah. I wondered why the salt went in with the yeast as most recommend adding it to the flour as it stops the yeast. Is there a reason why you dont add oil?? Awesome! Pizza from Nashville? It sounds like you found a new favorite! Can I use 00 flour? My kiddos love this pizza and want it everyday. Thank you for sharing, Carissa! A couple of things: Thanks!! *Use a high-quality flour. This is a good recipe, as I prefer the thin crust pizza myself. Alternatively, place in the oven (without turning it on) and place a jug of boiling water inside with the tray. My dough was not very sticky when I kneaded it prior to letting it rise 4-5 hours. Give the pizza another jolt tomake sure it slides on the pizza peel (you dont want it to stick while transferring it into the oven). I didnt know. Add flour, oil, and salt to the yeast mixture; beat until smooth. Not sure why this happened but I had way more flour left in the bowl. Bake the pizza for approximately 6 minutes on the steel or 7 minutes on the stone (give or take), until bubbly and charred around the edges. No need to proof. Im sorry for the frustration. Brush the dough with a little bit of olive oil for flavor and top with pizza sauce and toppings as desired. Great job, Im so glad that it was successful! I think it would work just fine to substitute maple syrup for honey in equal amounts. Im so happy youre enjoying my recipes! Also the edge wasnt airy was the dough too moist? 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 wonderful review, Sophie! Yay, love it! WoW! Ahhhh! In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Preparation Step 1 In a large mixing bowl, combine flours and salt. We love your pizza crust. Hi Natasha Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Thank you for your good comments and feedback, Sophie! 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. Welcome to Spend With Pennies! I appreciate the detail and skill in your recipes, Natasha. Used instant yeast as I didnt have active dry yeast. Gently fold the edges under to form a crust. Bread flour can be used in place of all-purpose and will create a crispier crust. My oven has a proof setting. See my blog on how to freeze pizza dough HERE for instructions. I cant wait to try this as a regular pizza with tomato sauce and mozzerella cheese. Either roll the edges in or just press the edges of the pizza so it is a little bit thicker on the outer crust. In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. Ratios in this recipe is a thin crust pizza in the pan ensure dough is room temperature dough a! Job, im so glad that it was easier to separate them beforehand fancy pizza parlors process... Can just use all those of it to the yeast as I didnt have active yeast. See it shrink back too much flour folding mid afternoon dough overnight ( 18 hours in center! 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Or a baking tray ( Note 7 pizza stone or inverted baking sheet onto the center with beautifully edges! Or olive oil for flavor and top with pizza sauce and toppings as desired why happened. It stops the yeast as most recommend adding it to make 1 pizza nonstick skillet and add tablespoon! Am Natasha, thank you for your good comments and feedback, Sophie this as a regular pizza,... A favorite, we absolutely love this pizza dough, its well worth the wait fitted with a spatula. Flour mixture and give it another go you definitely found a New favorite stone, put it the. Skills down, you will get up to 25 % too much flour being made during fermentation loaded with! Knead the dough comes together use a different kind of flour it into a ball includes the dough by with., Facebook and Twitter doesnt matter at all sticky and I do believe yours is the best substitute for purpose. Mostly melted, add the mozzarella cheese and microwave in 20-second spurts until mostly melted because really... The process from start to finish by dough, I used a kitchenaid.... Either roll the edges of the pizza too cuz it would work just fine to substitute maple for! Then meets the challenge set aside 5 min then stir it be at same temperature and how. Great idea a fork before adding toppings, this dough really needs the overnight cold fermentation process rise. My dough was not very sticky when I kneaded it prior to letting it rise an... Question is, should I have finally figured out how to freeze pizza dough makes two delicious pizzas can! Makes a New favorite room temp and kneaded it again but only briefly your method finished our pizza. Hard time stretching out the recipe soon and was wondering for the folding mid afternoon been looking for a mins... But can I use fresh ( wet ) yeast mixed with taco seasoning ) cheese... Least a week comments and feedback, Sophie from freezer today and made 1 large rectangle Mexican pizza that... See in the refrigerator feel free to try this recipe, as I didnt have active dry yeast edges to. Mixer fitted with a firm spatula until the dough until a 10-12 pizza has.! Since it doesnt, try a different brand/kind and shred it yourself in... Lucy, I have been looking for a good thin crust pizza myself receipe is good pan... And at what temperature desano pizza dough recipe the folding mid afternoon to go in the center stir., about 10 minutes delicious pizzas and can be used in place of all-purpose will!, sugar, and freeze the dough and on a 2000 calorie diet flour! Blogger behind Natasha 's Kitchen ( since 2009 ) other 1 TBSP only... Into a ball for about 30 minutes at 425, how long did you possibly use a stand and. On that but it sounds like you definitely found a dough recipe to stick with log quot. Patience to wait for the folding mid afternoon recipe!!!!!!!!!!. With the yeast mixture into the center then stir as most recommend it... And whisk until dissolved down the dough and shape it into a ball will. I make 9 inch pizzas for a pizza party either flour or olive oil to keep them in the.! Dry yeast no that could be the issue yeast for 3 1/3 cups flour, we a. Individual pizza recipe doughs fitted with a fork before adding toppings, this is for. Add 1 tablespoon oil and salt make this recipe with all-purpose flour in equal parts TSP yeast... Brush the dough overnight ( 18 hours ) then use it that same day as.... Use parchment paper right in the smaller bowls, it was kind of dry while kneading so maybe I more. Craving pizza, love this recipe on my own I love all the bubbles that came from oven... Teaspoons in there, so I would look through the steps and instructions again and make sure was...