. Very good pizza dough and Ive tried so many over the years! Thank you for sharing, Carissa! This is excellent. I learned the secret to the nice stretchy, flavorful cheese like in fancy pizza parlors. We best enjoyed within 3-5 days. I guess from the alcohol being made during fermentation. Thanks for another great one Natasha! , This is the perfect pizza crust! 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. I have used a lot of different recipes and both myself and family agree this is our favorite! Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. Also, make sure to measure the liquids in a liquid measuring cup which can help with accuracy. Discovered I wasnt treating my yeast properly or measuring flour correctly which threw everything off balance. I doubled the recipe as I am having a lot of people over. I think it would work just fine to substitute maple syrup for honey in equal amounts. However, I highly recommend weighing flour with a scale in grams. Cheryl. Most regular pizzas are using a 60-65% hydration ratio, while others will to up to 70-75% hydration for a longer fridge fermented dough. Stir to combine. Thank you for the feedback. The one thing I had to adjust was the water. Thanks. 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. Hi Pat, without being there, its hard to gauge what the dough is like. I just put together this dough to di its first rise for 4-5 hours. Thank you so much for sharing that with me. Just made another batch for later in the week. Sprinkle with yeast and set aside 5 min then stir. Hashtag them #natashaskitchen. Im so happy you loved it! Hi Natasha We tried several recipes and ALWAYS come back to this one! 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! Thanks, and I loved the video and Im looking forward to making this. I love to try new things, and tried the pizza dough recipe. Its hard to say without being there. I wondered why the salt went in with the yeast as most recommend adding it to the flour as it stops the yeast. Hi David, we used organic all-purpose flour for making pizza. Can you use this pizza dough recipe on a regular pizza pan in the oven? I tried this recipe in my wood-fired oven. Thank you for sharing. Im not sure if that is the case or not, but thats one possibility. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture. Did I screw up? After 5 to 10 minutes, the mixture should be frothy. Thank you for following the instruction as it is, Im glad you enjoyed it! Thank-you I had hard time stretching out the pizza too cuz it would just rip even though I had it out for an hour. One of my other readers shared that she uses just a regular pan and loves this dough. I was wondering if I were to double/triple the recipe, would I also double the water, honey and yeast mixture? Great recipe. Any suggestions? Hi! 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. Keep doing what your doing. Thank you for your response! I cant do it. Excited to try this! I ask because other recipes Ive seen (from other chefs) will simply use the whole packet, as if the quantity doesnt ever need to be measured. Thank you for your wonderful recipes, and your great personality!. Make sure to adjust the whole recipe properly. Make this and you will never want a store-bought crust again. The red and white sauce were fantastic! Pizza dough can be stretched or rolled to fit your pizza pan. Hi Kim! Hi Natasha! If you make this recipe, Id love to see pics of your creations on Instagram, Facebook and Twitter! Hi laura, that sounds yummy but I havent tried making breadsticks out of it. Required fields are marked *. Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Thanks! Thanks so much for your awesome feedback and review, were so glad you love it! Thanks again! Preparation Step 1 In a large mixing bowl, combine flours and salt. Im so glad you enjoeyd the pita bread! Many thanks, your recipes bring me happiness. Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size. Husband said, better keep this recipe, this is really good. Angela. JOHN Z. Hi John, you should not have to knead the dough after you take it out of the fridge or you will deflate it and lose all those nice bubbles that the dough has created. Please help. The dough was a dream to work with and out of this world flavor! 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!). It sounds like you definitely found a new favorite! Made the pizza dough last night. All l did was add extra water. Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Baking & Breads, Pasta and Pizza Recipes, Recipes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Thank you for the review, Leslie! Put 1 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). After rising it will be ready for the folding mid afternoon. Going to make it again this weekend! Hi John! i have 4-5 hours to go & hope all is OK? Hi Farrah, you can click Jump to recipe then click Servings. 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. Im going to be making this today, but can I use fresh (wet) yeast? It was fantastic. It was great! Thats just awesome! Hi Joana, I have made a double batch before without issues. In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. If using a pizza stone, put it in the oven and turn on the oven to an hour before the pizza is ready. If it doesnt, try a different brand/kind and shred it yourself. Hi Carla! We live at 7,000 feet. Top with sauce, cheese and toppings. Looks exactly like bomb authentic restaurant pizza. 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 havent tried wheat flour, but it would make the dough tougher if using whole wheat. Transfer dough onto a floured surface and divide in half. Place 10-12 diameter crust onto a floured pizza peel. Hi Lita! Hey, trying out the recipe soon and was wondering for the nutrients facts what is considered 1 serving? 0.75 Tbsp fine sea salt This is a keeper! Any reason why it may have given me trouble stretching out? This sounded so good we are trying this tonight. Fish Tacos Recipe with Best Fish Taco Sauce! Wow! My dough has been rising for 4 hours and it has nor doubled yet. Sounds perfect, good to know that this is now your go-to recipe! Spread the dough with your desired toppings. Did I not knead enough? 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. While that is a pretty much standard pizza dough recipe, it is seriously lacking in hydration. Hi Holly, I make a very similar dough only I use half bread and half whole wheat flower and honey rather that sugar. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. It will shrink slightly so make it a little bigger than you think. Thank you so much for sharing that with me, Debi & for the invite! Thank you, Natasha. I was going to get the rolling pin and now i know that really isnt necessary. I use this recipe to make stuffed crusted and cheesy bread too!! Is it the cheese or the cooking method? 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. Im glad it worked out for you. Hi Diana! Crust bubbled nicely and tastes fancy. I thought I followed to a T, but as in my last comment I used instant yeast, and I remembered I used 00 flour. Its a bit more flour than called for so the dough may be a bit more dense. Thanks for sharing. Preheat oven to 450F. Hi Cheryl, I have not tested this with gluten-free flour. It makes a huge difference on flavor and texture. My family loves it. THE best recipe I have tried. Thanks!! No worries at all, as long as you loved the end result! Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. And, youll be known for your pizza! 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 am not sure if that would have been the reason. Just not sure what I did wrong. This time, I did a double batch to make pizza twice in the same week. I LOVE this recipe for thin crust pizza . Combine the starter, water and 2 cups of the flour. Should I cut back on the flour next time? Lol. Can it be cooked on a pizzazz? This is now my only pizza dough recipe and no more using canned pizza dough from the grocery store. Hi Marie, thats right, none. Hi John, 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 measured the flour correctly with a scale too. I just tried this recipe and my dough was not light and crispy. I have slightly more confidence using yeast now, too! Thank you Natasha! Yes, that would be just fine. Oh and sorry I dumbed down your recipe by using bread machine. 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. We cooked it in my wood fire pizza oven at 500 on pizza stone. Preheat the oven to 200C/400F. Can you say DROOL?!? Knead the dough by hand for 5-7 minutes until it is smooth and elastic. I dont have this. The crust still comes out awesome and tastes great. Im so happy this was a hit with your family, Andrea! Hi Jordan, if you have a big enough pan and oven for that, it should work! It takes patience to wait for the dough to rise and ferment but it is worth it! Thank you so much for sharing such delicious recipes with us! It was so delicious!! Im so glad you loved this recipe. 8 oz active sourdough starter, 8 oz warm water, 15 oz bread flour. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Stretching pizza dough gives the best texture (but I find rolling to be quick and easy). Step 1. Everyone loves it. Thx! Put it in the fridge last night and this morning I found the dough more than double in size trying to ooze out. We topped one with pepperoni, green pepper, mushrooms, and cheese; and, we topped the other with pepperoni and cheese. I do have a metal pizza pan Ive never used. When you're using active dry yeast you need to proof it first, so the process goes like this: Heat the water to 110-115F and add the sugar and yeast to the water, stir. Thank you for sharing that with us, Nannette! Easy to follow, tried, tested and loved! Hi Ellie, click on metric underneath the ingredient list and it will convert to grams for you. Than double in size so glad you love it and it will be ready for the nutrients what! Fine sea salt this is now my only pizza dough was not all! Out for an hour before the pizza is ready wasnt treating my yeast properly or measuring correctly. To get the rolling pin and now I know that really isnt necessary tried recipes! Without being there, its hard to gauge what the dough is like 500!, put it in the same week that, it is seriously lacking in hydration double the water honey. From the alcohol being made during fermentation I do have a metal pizza pan in the center and great... 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