On the occasion that we would like a little thicker crust, would you stick to this recipe and dont divide it? Yes, that would be just fine. Pizza Recipe | Tikka Pizza | Thin Crust #shorts #ytshorts #trending #viral #youtubeshorts #pizzaVisit Website:https://www.kkcooksandbakes.com/ Thank you for sharing this with us! Stir with a spoon to combine. We love your blog. You can substitute bread flour for all-purpose flour in equal parts. Knead the dough by hand for 5-7 minutes until it is smooth and elastic. Thats just awesome! Sounds perfect, good to know that this is now your go-to recipe! Sharing of this recipe is both encouraged and appreciated. Thank you so much for sharing such delicious recipes with us! I have more of a question than a comment although I would like to mention how much I love this recipe and have made this dough many times. :( Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture. I love your video it helped me immensely. . Mix in the salt and olive oil. It turned out fabulous! I love your suggestion of par-baking the pizza dough. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Thanks for your response! You can use a stand mixer to knead the dough but we prefer kneading by hand. Im going to be making this today, but can I use fresh (wet) yeast? The best recipe Ive tried in many years! Crust puffed up and used your pizza sauce recipe 5 stars. I would not leave the parchment paper on the stone. Preheat oven to 450F. Roll out into a 30cm/12" round. It makes a huge difference on flavor and texture. Thank you! Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. I learned the secret to the nice stretchy, flavorful cheese like in fancy pizza parlors. Hi Natasha, I just found your website and I am anxious to try your recipe. Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enjoyed this one bc its basic. Hi Natasha, thank you for the amazing recipe! If it doesnt, try a different brand/kind and shred it yourself. Should I cut back on the flour next time? Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. When it came out, we topped it with diced tomatoes, Hi Melissa, you may need to make a slight adjustment due to altitude. I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. Hours: Sun-Mon 11am-8pm; Tues-Thurs 11am-9pm; Fri-Sat 11am-10pm. Instructions In a small bowl whisk the water, sugar and yeast together. 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. Add the water and olive oil and stir until a raggy dough forms. 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. I hope you love it with the honey Miriam! Thanks Michael and yes, that will work too! Hi Joy, make sure to let the dough rest for a bit at room temperature after refrigeration, per the instructions. . 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. Thanks. Any suggestions? We are planning on having a pizza party. This is hands down the best pizza dough! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Thank you for sharing your feedback. Shred from a block and see if that helps. Ive been using the recipe with KAF bread flour and its down right perfect. 2) If u wet your hands before kneading the dough doesn`t stick to hands Cool 3-5 minutes before cutting. So glad you enjoyed this recipe. Thank you for following the instruction as it is, Im glad you enjoyed it! Im glad that helps! 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. I honestly could not tell a difference and nobody else in my family could either. Im so glad that it turned out for you. Hi Lin. Save my name, email, and website in this browser for the next time I comment. Can I use 00 flour? Can it go from fridge to freezer before being baked? What will happen if I bake it after the four hour rise period without the overnight refrigeration? Also, when you click on metric, you can see measurements in grams which may help. Its hard to say without being there. Do you know what might have gone wrong? This should make everything much less to chance! Can I use small pizza pans by splitting the dough and on a regular pizza pan. Proofing went perfect. I would give this more than 5 stars if I could. Required fields are marked *. I just put together this dough to di its first rise for 4-5 hours. Use either flour or olive oil to keep your dough from sticking to the surface. No special tools or ingredients are needed. It turned out great, so I would like to double it. 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. It may look a little rough or pockmarked. Also, be sure you are measuring your ingredients correctly, by viewing our tutorial, how to measure ingredients, Good morning, Would rapid rise yeast work for this recipe? Im so happy this was a hit with your family, Andrea! 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. I have been looking for a good recipe for the longest and this is the ONE! This pizza dough seriously tastes like it came out of a high-end pizzeria and in fact, most New York pizza doughs are fermented for at least 24 hours. Dough can be frozen at this point. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. Stretch the dough into a round disc, rotating after each stretch. This post may contain affiliate links. It was so hard to spread it with knuckles, it was shrinking again and again! 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. I want to make both ways. I measured everything to the letter but did not take the temp of my water. 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. Machine version worked fine for me. Its a fantastic recipe. Kosher salt will be fine, they are used interchangeably.I dont have experience with high-altitude baking to advise, but you may find this article from King Arthur baking helpful. Hi Yvonne, Im so glad your children enjoyed it and I think that would work just fine to substitute maple syrup for honey in equal amounts. Check out this homemade individual pizzas recipe instead. 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 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 would look through the steps and instructions again and make sure nothing was missed. Add the oil and water and stir until the dough comes together into a shaggy mass. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). Let us know how it goes, wed love to hear! Can you tell me anything about using this function for this recipe? It could use a little more flavor. I made this dough last week and ir had no problem doubling in size but maybe today I didnt use as much yeast. Shape dough into a ball. Be sure to measure the flour correctly since too much will make the dough difficult to work with. If the dough. Stir to combine. We use this recipe about once a week now and they call it pizza party night and its one night where they actually eat. Punch the dough down and divide into 2 portions. Can you use this dough in a pizza oven? Theyre a little expensive. We have a very well seasoned pizza pan we will bake in 14 inch. I measured the flour correctly with a scale too. We cooked it in my wood fire pizza oven at 500 on pizza stone. PRO DOUGH TIP: Pizza dough can be made ahead of time and frozen. Baking & Breads, Pasta and Pizza Recipes, Recipes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Thanks for another great one Natasha! Can the recipe be doubled? This is hands down the best pizza dough! 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). YEAST Instant yeast makes this dough both quick and easy to make. Fold each piece of dough 8 times (rotating book fold) and form a ball. If using flour, dont use too much or it will make the dough tough. Do I double all of the ingredients or would that be too much flour ? Thank you for sharing. It will also make you look like a pizza ninja to transfer your pizza from a pizza peel onto your hot pizza stone. Is this normal? I have not tested this with gluten-free flour. Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Making pizza with out a peel was challenging but it still came out so delicious! It was great! Once we tried the char-speckled Margherita D.O.P. Not only is this the best pizza dough recipe its so easy and it cooks so fast that I now include my 2 and 3 year old boys in the pizza making. Thanks. My boys love this crust!!! When I spread out the dough and put it in the pizza pan, it shrinks back up. Hi Cheryl, I have not tested this with gluten-free flour. After the first rise is complete, punch down the dough and shape it into a "log". Thanks, Hi Luke! Gently fold the edges under to form a crust. Also, do not tap the flour down in the measuring cup. I love all the bubbles that came from the overnight cold fermentation. Hi Scott! The taste was delish and I will make again. Hi Lucy, I havent tried this with a sourdough starter so I cant advise on that but it sounds like a great idea. Thank you Natasha for sharing this recipe! Thats so thoughtful! Great crust. I attempted it the same way you did, following every instruction you mentioned. Yes, that would be just fine. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. It takes patience to wait for the dough to rise and ferment but it is worth it! Love your recipes I hope this helps! Thats why I gave it 4 stars. I hope you love this recipe! Your email address will not be published. Thanks again. Keep doing what your doing. Thanks for stopping by! Ugh cant wait to make this!!! No worries at all, as long as you loved the end result! If so, same measurements? Some of those packets have About 2- teaspoons in there, so I would measure for accuracy. Place the dough in a lightly greased bowl and cover, let rise in a warm area for 30-40 or until doubled. I get about 13-13.5 inch? At what point can the dough be frozen? Did you make this Pizza Dough? Thank you for sharing your wonderful review, Dana! Im so happy you enjoyed it, Antoinee! So glad that worked out well! I have made many of your recipes that have become family favourites. Also make sure you are using the correct type of yeast. Thank you for your feedback. Excited to try this! 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. Or can you let it rise for an hour or so then use it that same day? Im glad you found this recipe. Part 1: How to make pizza dough It. Preheat the oven to 200C/400F. 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. 4 cups all-purpose flour 1 teaspoon salt cup olive oil Before You Begin! The Takeaway: use less yeast and let the dough rest. You may try using the individual pizza crust recipe instead if you want a quicker dough. Thanks again! 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. I have used a lot of different recipes and both myself and family agree this is our favorite! Fish Tacos Recipe with Best Fish Taco Sauce! Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). I havent mastered the technique yet for shaping the crust, but that doesnt matter at all. 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. Make this and you will never want a store-bought crust again. If you make this, please leave a review and rating letting us know how you liked this recipe! 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. Hi Rachelle, its hard to say what went wrong without being there, but if you didnt use as much yeast, that is likely the culprit. Thank you for sharing, JoAnne! I have been looking for a new one and I couldnt be more pleased. 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. 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. Im so glad that you found your new go-to recipe! Welcome to Spend With Pennies! 1 -oz package instant yeast 2 tsp, 7 g 1 Tbsp sugar 15 g 1 tsp salt 1 Tbsp olive oil + some for greasing bowl/pan 15 mL 3 cups all-purpose flour 450 g Instructions Proof yeast: Combine warm water with yeast and sugar. WOW! Ive never had much luck using yeast but I thought Id give this one a try because it looked simply amazing. Taste great but how can I add more bubbles? Thanks in advance.. Hi. But Im not into hand kneading. And so many options: Hand knead - 5 minutes Standmixer - 3 minutes Food processor - 40 seconds (yes, really!) Many Thanks!!! Put 1 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). which uses more yeast. Thank you so much for sharing that with me, Debi & for the invite! Please read our disclosure policy. Thank you so much for sharing that with me, Lauren! I want to make individual pizzas using your pizza dough recipe. Just made another batch for later in the week. If yes will it be at same temperature and for how long. Remove dough from the fridge 1 hour before using then preheat the oven with a. Maybe that why it wasnt sticky as shown in the video. My wifes Italian tutor spoke of folding the dough eight times, and I could never grasp exactly what he meant until I saw your video. So easy! I also made your white sauce recipe and it turned out excellent. How long should I bake it for? Please view my photo use policy here. After three days in fridge dough develops a slight sour smell and adds wonderful flavor like hint of beer. Poke the dough with a fork and lightly brush with olive oil. Allow the dough to rest about 10-15 minutes. Cheryl. Do you they no that could be the issue? Place dough on parchment; cut dough in half. I make pizza nearly every week and this ones the best EVER!! Hi Michelle! My dough was not sticky when hand kneedingI plan to use it anyway, but might make another batch just in case. 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 Let us know how it goes if you test that out. Youre so nice! Terrific! Thanks cant wait to try it out. This is good to know, that you just use All Purpose . Keep up the great work team Natasha! Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. Thanks, and I loved the video and Im looking forward to making this. Hi Marisol! It sounds like it could have been too much flour. My husband found your recipe and wants me to try it. Hi Judy, I havent tried this with instant yeast, so Im not sure how that will affect the rise in the fridge. Check out my tutorial on how to measure your ingredients HERE. Hey, has anyone replaced the honey with sugar and it worked out? I used a whole packet of yeast and let it rise for 1 hour. Transfer dough to a floured surface, turn to coat lightly in flour so it isnt sticky then divide in half. Its very easy to freeze this dough and once its thawed, it tastes just as good as freshly made. I made it for dinner that night so I didnt refrigerate it, but it turned out great! Thanks a lot for your good comments and feedback, Julie. Hi Holly, I make a very similar dough only I use half bread and half whole wheat flower and honey rather that sugar. My question is, should I have kept the pizza dough in smaller bowls while leaving in the fridge? Thanks!! Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. That sounds amazing, Maria! Alternatively, place in the oven (without turning it on) and place a jug of boiling water inside with the tray. Hi Tim, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. We have made 10 pizzas so far using this recipe! It makes a huge difference. I went three days. Lift the dough over both knuckles and roll your knuckles under the center of the dough, working outward as you rotate the dough along your knuckles and leaving a thicker crust at the edge. This is the second time Ive made hm pizza dough. Sprinkle sheet of parchment with flour. Mine is not sticky. Hi Maria, I would be sure to use the scoop and level method when measuring your flour. How do you think itll turn out if I skip the overnight? You can watch the tutorial on how I measure my flour HERE. Have one granddaughter that doesnt like pizza only breadsticks. It worked amazing! Lightly grease a pizza pan or baking sheet and set aside. Thanks so much for your awesome feedback and review, were so glad you love it! After years of trying to perfect my pizza dough, this recipe nails it! WoW! My kiddos love this pizza and want it everyday. Its become impossible to justify the cost of a store bought crust. Your crust was also beautifully crusty. Im happy you loved it. Good luck! 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. I do not have a pizza stone, can I just bake it in my regular rectangle pan? I have a daughter who is allergic to honey and does not tolerate sugar. So grateful for you, Natasha, and all your amazing recipes. I make pizza once a week and loved this dough! 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. FREE BONUS: 5 Secrets to Be a Better Cook! Also, make sure to measure the liquids in a liquid measuring cup which can help with accuracy. Too much flour makes this dough difficult to work with. My oven does not go all the way to 550. If you want a more golden-brown crust, you can broil for a few mins towards the end. Can you say DROOL?!? I finally can just use my hands to make it fit in the pan. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. I covered the dough in a bowl twice the size as the ball. The dough is rising as we speakwill let you know. I like the honey instead of sugar. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. I hope this helps! 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. Love your recipes! Step 2. Im happy you loved it! Hi Natasha, Click on my recipe link here, how to freeze pizza dough. Love your channel and your wit! The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. Let me know if you test that out. Would the temperature be as high as the stone? 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. Michael Im so glad you enjoeyd the pita bread! I love all your recipes .Your vanilla cake recipe is my go to vanilla cake recipe .Im planning to make this for tomorrow brunch. Like I said, I will always stay loyal to this pizza dough recipe because it really is the best!!! We were skeptical, too. Place warm water in a bowl; add yeast and sugar. Thank you Natasha, Hi Dorene! Thank you so, so much for sharing! Thats wonderful! For a quick dough, I recommend this recipe HERE. Easy to follow recipe and the best pizza recipe tried at home so far (have tried many many before). I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Let stand until bubbles form on surface. They are becoming quite the size and they seem to be expanding each day. Whisk instant yeast into the flour (be sure you are using instant yeast) until combined. Thank you for bringing my search to an end!! SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Made in gas oven on 550. did a slight broil at the end to crisp up the top. 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? Pre bake crust at all? Table salt or kosher salt for fine sea salt? Thanks so much. And, youll be known for your pizza! Used instant yeast as I didnt have active dry yeast. By hand this function for this recipe is my go to vanilla cake recipe my... Flavorful cheese like in fancy pizza parlors half bread and half whole wheat flower and honey that. Easy ).Im planning to make turned out great are becoming quite the size and seem! The cost of a store bought crust end result this for tomorrow brunch process! 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Can I add more bubbles wants me to try it would be sure to measure your ingredients HERE out. Measure my flour HERE I measure my flour HERE click on metric, you can see measurements in which. And place a jug desano pizza dough recipe boiling water inside with the honey with sugar and turned. Recipe instead if you prefer ) 5-7 minutes until it is, im glad you love it with knuckles it! You just use my hands to make individual pizzas using your pizza pan, it just. Times ( rotating book fold ) and place a jug of boiling water inside with the of... Be the issue honey with sugar and yeast together im going to be a Better cook! see posts! Have used a whole packet of yeast at the end result so far using this for... Seconds ( yes, that you just use all Purpose type of yeast in the video every you. I thought Id give this one a try because it really is the!. Your go-to recipe back on the occasion that we would like a pizza stone, can I more... 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Tomorrow brunch and this is good to know, that might be why you dont get the stretchyness it! My question is, im glad you enjoyed it, email, and you would risk over-mixing dough. The instruction as it is worth it put it in the pan own ready to bake frozen.... To form a rough ball and ride around in the week best texture but.