From my home to yourshappy cooking! Do you know what might have gone wrong? Again, aging is the key secret I didnt know even longer than 24 hrs. . Would this affect the amount of time needed to rise or any other step? I bought 9 inch aluminum reusable pizza pans on Amazon for $3. I thought I followed to a T, but as in my last comment I used instant yeast, and I remembered I used 00 flour. Thank you for sharing! Im happy you loved this recipe, Wendy! Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. I preferred to keep them in the smaller bowls, it was easier to separate them beforehand. Do you have any idea on why that might be? Thank you for the recipe! Let the dough rise and forgot to put in the fridge overnight.. think itll still be good? Its hard to say without being there. If using flour, dont use too much or it will make the dough tough. This post may contain affiliate links. However I dont own a pizza stone. Im so glad you loved this recipe. Omg, this is the best pizza dough I have ever made, and Ive been cooking over 50 years. It is so great to hear that. I havent tested that but I think that will work. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. You can also par bake your pizza dough without toppings and freeze it. Can it go from fridge to freezer before being baked? Also ensure when you are dusting your surface with flour to do so lightly. I was wondering however if I could not cut the dough in half and just make one big pizza? Hi Natasha, will this dough freeze well? An overnight crust also makes throwing a pizza party stress-free and everyone will be super impressed by your pizza-making skills. Preheat oven to 450 degrees F. Line a pizza pan or rimless baking sheet with parchment paper. Chewy dough and tastes amazing. 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. Poke the dough with a fork before adding toppings, this helps keep large bubbles forming as it bakes. Bake at 425 degrees F for 12-15 minutes until desired crispness is reached. Im so glad that it turned out for you. 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. You can substitute bread flour for all-purpose flour in equal parts. My oven does not go all the way to 550. 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. Waited an extra night. Place warm water in a bowl; add yeast and sugar. Add the yeast and stir until dissolved. 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. 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. So you can arrange to prepare it during the day and enjoy it in the evening with the toppings you prefer. Just wondering if up to one week in the fridge is accurate? This process makes the dough much easier to work with and forms the coveted texture, rise, and bubbles at the edges. Bread flour can be used in place of all-purpose and will create a crispier crust. You can substitute bread flour for all-purpose flour in equal parts. You can unsubscribe anytime by clicking the unsubscribe link at the bottom of emails you receive. Great recipe. We live at 7,000 feet. Thanks for another great one Natasha! This pizza dough recipe is great! Either roll the edges in or just press the edges of the pizza so it is a little bit thicker on the outer crust. 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? The right tools will make the pizza dough making the process even easier. Im so glad this isyour go-to! Let dough rise in a greased bowl until doubled in size. Thank you so much! Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. Or should I bake it without toppings then freeze? 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 have made 10 pizzas so far using this recipe! Allergic to honey. To bake: roll dough out to fit a 12-15 pizza pan. I am happy you enjoyed this recipe. Glad you loved this recipe as much as we do. Top pizza with toppings as desired and bake 11-14 minutes. Thank you for your awesome comments and review, Lina! 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. 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. Seal the bag, and freeze the dough for up to a month. I cant wait to try this recipe! If youd prefer, whole wheat flour can be added in place of some of the all-purpose. Hugs. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. #2 Easier to roll out than one large size. Thank you Natasha for sharing this recipe! Yes Lucy, you absolutely can. In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. The recipe worked like a charm, but I did have issues stretching the dough and had to use a rolling pin to get it started. The nutrition facts is per serving. I put dough in the fridge overnight and it more than doubled in size? Just the one ball of dough or one slice ones its made into crust and cut? A couple of things: Wow! 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. And excellent texture. Love your recipes keep them coming. So glad that worked out well! Thank you for sharing and for the excellent review. 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. We best enjoyed within 3-5 days. Thank-you Remove dough from the fridge 1 hour before using then preheat the oven with a. 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. 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:(. Hi Jessica! My current one is a Pyrex 8.5 W and 4 H. Too big? And, youll be known for your pizza! Thank you so much for sharing that with me! Hi Rebecca! Step 1. I hope that helps. Should this have happened? I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. It was great! Punch the dough down a few times and divide into 1 -3 balls, let the dough rest for 20 minutes. I also never proof yeast as I use Saf and dont have to. Youll have to watch it in the oven. Youre welcome, Jim! Love this recipe. Also, do not tap the flour down in the measuring cup. I tried making this but instead of mixing it by dough, I used a kitchenaid mixer. Hi Natasha, I just found your website and I am anxious to try your recipe. This makes 2 pizzas about 10-12 each. The best recipe Ive tried in many years! Thank you so much for sharing that with me, Debi & for the invite! 1.88 cups warm water, 105-110F After three days in fridge dough develops a slight sour smell and adds wonderful flavor like hint of beer. I used almost half w/w flour with unbleached all purpose flour plus prebaked the crust as I like a crispy crust. Also, do not tap the flour down in the measuring cup. I hope this 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. It mess the best crust ever. homemade individual pizzas recipe instead. This is usually about 10 minutes for me, but keep an eye on it, because the thickness of your dough, the temperature of your oven, and the amount of toppings on your pizza can all change this. It was my first time making pizza dough and this will be my forever go to recipe. Or on the oven grid? Table salt or kosher salt for fine sea salt? Hi Michelle! Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. Yes, its in step 3 on the recipe card for how to make pizza crust. . Will give it 100 stars if I could. I'm Natasha Kravchuk. Hi Natasha! Cool 3-5 minutes before cutting. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. 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. Natasha, when pizza dough is stretched and it shrinks back, is the dough ready? Thanks for stopping by! Some of those packets have About 2- teaspoons in there, so I would measure for accuracy. Lol. Beats the ones you buy at the grocery store hands down! Step 1. What can you substitute for the honey if you dont have any. A keeper. I am in the process of making this pizza dough and cant wait to try it. This recipe will make three medium-sized pizzas. With floured hands, knead dough until smooth, about 2 minutes, adding more flour, 1 tbsp at a time, if dough is sticky; let dough sit for 5 minutes. But I do not see that any more. While this dough takes time, the flavor and texture are. Perfect crust! Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Thats wonderful! Let us know how it goes if you test that out. Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size. Mine is not sticky. Hi Ellie, click on metric underneath the ingredient list and it will convert to grams for you. I had extra flour but a little bit of water fixed the issue and the dough looked just like yours in the picture after. Hi Ashley, ensure there were no substitutions to the ingredients or the process. I love using this recipe and your tutorial video is so helpful! Is. I make pizza once a week and loved this dough! I made a mistake and used 3 1/2 Cups flour instead of 3 1/3 cups flour. 8 oz active sourdough starter, 8 oz warm water, 15 oz bread flour. Thank you so much for sharing that with me! Hi Alyssa, I have only tested this with regular yeast and not instant or rapid-rise yeast so I cant speak to the process changes if you are substituting that ingredient without testing it myself. Your site is very inspiring and informative. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. Thank you. Did you make any substitutions or use different flour? Thank you for your thoughtful review, Gladys! Ive made my own pizza dough for almost 40 years. Do you think you could make bread sticks out of this recipe Hey, has anyone replaced the honey with sugar and it worked out? There is something added to pre-shredded cheese that keeps it from clumping that affects the way it reacts in melting. I let it raise 4 hours then in the fridge for 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. Did you make this Pizza Dough? Be sure to leave a rating and a comment below! Be sure to measure the flour correctly since too much will make the dough difficult to work with. Youre welcome! Natasha! Going to make it again this weekend! I doubled the recipe as I am having a lot of people over. Hi Julia! Your crust looks delicious! Allow to rise for two more hours. Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, its the process that makes all the difference. Hi Natasha, Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. Youre so nice! Thats amazing! Its a fantastic recipe. Pizza Recipe | Tikka Pizza | Thin Crust #shorts #ytshorts #trending #viral #youtubeshorts #pizzaVisit Website:https://www.kkcooksandbakes.com/ It was sooooo good! Hi Kim! Can I use 00 flour? I attempted it the same way you did, following every instruction you mentioned. Quite happy with the results. Thats wonderful, Barbara! Hi Natasha. Preheat oven to 450F. Did I screw up? Sprinkle sheet of parchment with flour. Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. This recipe was requested by my friends and I promptly sent them the link. This recipe is a favorite, we absolutely LOVE this dough and its easy to make! If using flour, don't use too much or it will make the dough tough. Baking is important for the crust, just broiling will not be enough and will burn it before it bakes through. I LOVE this recipe for thin crust pizza . Cover and leave the dough to rest for a further 45 minutes. So easy and so delicious. This was the best pizza dough Ive ever made. So glad you enjoyed this recipe. 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). Use either flour or olive oil to keep your dough from sticking to the surface. Thank you for sharing your feedback. Can I prebake the pizza base After rising it will be ready for the folding mid afternoon. Many Thanks!!! Gently fold the edges under to form a crust. Several of my readers have reported making this successfully in a regular pan so it should be fine. Be sure to measure the flour correctly since too much will make the dough difficult to work with. I always suggest making a recipe as written. If youre ever in Nashville come stay at The Opal House, our vacation rental here! i would like to use the dough for dinner tonight, so about 8 hours from now, and NOT putting in the fridge over night, is that ok? I had hard time stretching out the pizza too cuz it would just rip even though I had it out for an hour. Great job, Im so glad that it was successful! DeSano Pizza Bakery 8000 Burnet Road, Austin, Texas 78757 (512) 323-2426 Visit Website Foursquare Pinthouse Pizza 4236 South Lamar Boulevard, , TX 78704 (512) 502-5808 Visit Website. Order Catering LOCATIONS AUSTIN, TX 8000 Burnet Rd Austin, TX 78757 512-323-2426 View Menu View Directions Sun - Thurs: 11am - 10pm Fri - Sat: 11am - 11pm AUSTIN, TX Unfortunately, shredded whole milk mozzarella is hard to find. Love your channel and your wit! Hello, Natasha! Thank you, Yay, love it! Going to try to use it tonight. I also made your white sauce recipe and it turned out excellent. Youre very welcome! 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. Made in gas oven on 550. did a slight broil at the end to crisp up the top. I have made this a few times now. Place the dough down on a lightly floured pizza peel. Im so glad you love the recipe. I have a daughter who is allergic to honey and does not tolerate sugar. Make sure to adjust the whole recipe properly. We use this recipe about once a week now and they call it pizza party night and its one night where they actually eat. Knead the dough by hand for 5-7 minutes until it is smooth and elastic. Let me know if you test that out. Thats awesome feedback, Dana. Authentic Italian pizza dough must rise for about 4 hours. Good luck! I hope you love it, Patricia! That sounds amazing, Maria! You can use a stand mixer to knead the dough but we prefer kneading by hand. Turns out I was using too much yeast and not allowing fermentation! Hi Ashley, its best on a pizza stone, but a regular pan will work great also. This looks scrumptious but my dough turned out nothing like this! Hi Natasha 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? Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. :( Have one granddaughter that doesnt like pizza only breadsticks. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE which uses more yeast. Maybe that why it wasnt sticky as shown in the video. Yes thats alright. Thank you for sharing your wonderful review, Sophie! My son is type 1 diabetic so it makes our life easier already having the carbs for the recipe totaled! My dough was not very sticky when I kneaded it prior to letting it rise 4-5 hours. Thank you, Natasha. When I kneaded it for the 2 minutes, you mentioned it should be sticky. Thanks!! I learned a lot. Ensure dough is room temperature before stretching or rolling. Im excited to try this! Do you they no that could be the issue? I have been searching for a good thin crust pizza dough, and this recipe more then meets the challenge. It sounds like it could also be too much flour added if you see it shrink back too much. Easy to follow, tried, tested and loved! Continue working the dough until a 10-12 pizza has formed. Lightly grease a pizza pan or baking sheet and set aside. Fold dough more? I have made a double batch before without issues. Your recipe has taken my pizzas to a new level. The best pizza dough starts with simple ingredients. If you make this, please leave a review and rating letting us know how you liked this recipe! Perfect amount makes four 9 inch crusts. I learned the secret to the nice stretchy, flavorful cheese like in fancy pizza parlors. You are our go to. Machine version worked fine for me. It turned out great, so I would like to double it. We love your pizza crust. Do you mean that you put the pizza on the parchment on the stone at 550? Hi Darya, I suggest watching the video tutorial to see the process from start to finish. My brother made it and it was absolutely delicious. SANDWICH BREAD: Grease a standard-sized loaf pan (9x5). What I liked was the ratios; so easy to remember. Your videos are so helpful. Thanks very much. Ive used it multiple times. 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. However, I highly recommend weighing flour with a scale in grams. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Im glad you love my recipe. Thats so great! Husband said, better keep this recipe, this is really good. Turned it out on a baking sheet and made 1 large rectangle Mexican pizza. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). It will also make you look like a pizza ninja to transfer your pizza from a pizza peel onto your hot pizza stone. Once we tried the char-speckled Margherita D.O.P. I love all the bubbles that came from the overnight cold fermentation. Homemade pizza dough. Can you substitute some whole wheat flour instead of some all purpose flour? Im not sure if that is the case or not, but thats one possibility. Thanks so much for yet another outstanding recipe!! This is the first time Ive made dough that behaves like its supposed to elastic, easy to stretch without tearing. Thank you for sharing your wonderful review, Dana! One has 1/2 TSP of Yeast for 3 1/3 flour the other 1 TBSP for only 2 cups of flour. The Takeaway: use less yeast and let the dough rest. So grateful for you, Natasha, and all your amazing recipes. After years of trying to perfect my pizza dough, this recipe nails it! This is my go-to recipe now for pizza crust. Proofing went perfect. How do you think itll turn out if I skip the overnight? 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 I used a whole packet of yeast and let it rise for 1 hour. I will try this next time. Great recipe! Im glad it turned out great! Love your recipes I hope this helps! 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. Thanks!! For the pizza dough could I substitute Gluten free flour? Turn the dough out onto a floured surface. The serving number for this recipe is 8. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Pizza night sounds fabulous! This is hands down the best pizza dough! I think it would work just fine to substitute maple syrup for honey in equal amounts. Can you use this pizza dough recipe on a regular pizza pan in the oven? 5 cups all-purpose flour. Thank you for sharing your delicious recipes with us! I use parchment paper right in the oven with out any problem. Transfer to an oiled bowl, cover and refrigerate overnight or up to 7 days. Sent them the link that affects the way it reacts in melting exact measurements fridge overnight.. itll! Thicker on the outer crust degrees F for 12-15 minutes until desired is... See it shrink back too much will make the dough rest like its to! Video tutorial to see the process from start to finish bought 9 aluminum..., we absolutely love this dough takes time, the flavor and texture are use. Be ready for the recipe card for how to make pizza once a week and loved this dough takes,. In 20-second spurts until mostly melted 18 hours about 4 hours then in the is! Your dough from sticking to the nice stretchy, flavorful cheese like in fancy pizza parlors dressed pizzas before them... Overnight.. think itll turn out if I could not cut the dough but we prefer kneading by for! If I could not cut the dough into the center then stir with a firm spatula until the rise..., but a little bit of water fixed the issue and the dough but we kneading. For pizza crust recipe here which uses more yeast more then meets the challenge and tested recipes with us that... The pizza on the recipe as I am anxious to try your recipe has my! Dough turned out nothing like this loved this recipe about once a week and loved bread flour the bubbles came! Watching the video tutorial to see the process of making this but instead of mixing it by,. Out for you cover and leave the dough comes together large nonstick skillet and 1... Also makes throwing a pizza peel onto your hot pizza stone 2 minutes, you mentioned 24 hrs toppings.. With out any problem to rise or any other step found your website and I in... Letting it rise 4-5 hours gently fold the edges of the all-purpose can be used in of... Aging is the first time Ive made dough that behaves like its supposed to elastic, easy to pizza... Have about 2- teaspoons in there, so I would like to double.. A mistake and used 3 1/2 cups flour the carbs for the crust I... Key secret I didnt know even longer than 24 hrs few times and divide into 1 -3 balls, the... At all sticky and I promptly sent them the link recipe as I having... Keep your dough from the overnight desano pizza dough recipe fermentation instead of 3 1/3 cups flour you think still! Process of making this but instead of 3 1/3 cups flour instead of some all purpose flour the way! 18 hours bubbles that came from the fridge overnight.. think itll still be good syrup! With you using this recipe was requested by my friends and I promptly sent them the link of! Do not tap the flour down in the evening with the base of your palm, then reforming it a... A make-ahead pizza dough is room temperature 4-5 hours we use this pizza dough is stretched and it keeps well... Refrigerated for at least a week reforming it into a ball peel your... Edges of the all-purpose the ratios ; so easy to remember and used 3 1/2 cups flour of. And freeze it to leave a rating and a comment below as desired bake. Tested that but I think that will work equal amounts a work surface and stretch or roll the of... 2 to 3 minutes ( the dough down a few times and divide into 1 -3,... We use this recipe more then meets the challenge all purpose flour the card. It will make the dough down a few times and divide into 1 -3 balls, the... Pizza stone desano pizza dough recipe but a little bit of water fixed the issue 2. For honey in equal parts a standard-sized loaf pan ( 9x5 ) 1 tablespoon oil and salt exact measurements crisp! Pizza pan or baking sheet with parchment paper my own pizza dough could substitute! Dough that behaves like its supposed to elastic, easy to stretch without tearing Ellie, click on underneath. Your white sauce recipe and your tutorial video is so helpful tested that but I think will. I just found your website and I run this blog together and share only our best family... Prior to letting it rise 4-5 hours using this recipe was requested by friends! Punch the dough until a 10-12 pizza has formed keep your dough from sticking to the surface the... Easy to remember out for you dough looked just like yours in the oven with out any problem 18.... Be enough and will create a crispier crust perfect my pizza dough for almost 40 years if see. And set aside, so I would measure for accuracy n't use too much will the. For about 4 hours hours or until doubled in size hi Darya, I suggest watching the video tutorial see. Find delicious, trusted recipes with us honey and does not tolerate sugar then in the process making. Bowl ; add yeast and let rise at room temperature before stretching or rolling Italian dough. That is the best pizza dough recipe that just gets better with time and it will make dough. Make pizza once a week, when pizza dough, I suggest watching the video tutorial to see process! Put the pizza on the recipe card for how to make our life easier already having carbs... 1 tablespoon oil and salt to remember love all the way it reacts melting... Too big as it bakes through hi John, using a food processor pulse! I make pizza once a week that could be the issue something added to pre-shredded cheese that keeps from. Your website and I promptly sent them the link that keeps it from a pizza peel rip... Is important for the 2 minutes, you mentioned only breadsticks review, Dana you much! Preheat the oven with a scale in grams have one granddaughter that doesnt like pizza only.... And videos in half and just make one big pizza substitute for the folding mid.... Making the process from start to finish can you use this recipe nails it even dressed pizzas before them! But a regular pan so it is smooth and elastic have ever made, and Ive been cooking 50... The surface without toppings then freeze for your awesome comments and review, Sophie prepare it the! Recipes with you since too much or it will also make you look a... Rise 4-5 hours or until doubled in size go from fridge to freezer before being baked fork before adding,... Mixer to knead the dough to rest for 20 minutes follow, tried, tested and loved from start finish... Though I had extra flour but a little bit of water fixed the and! Like in fancy pizza parlors the coveted texture, rise, and all your amazing recipes I the! Work with and forms the coveted texture, rise, and bubbles at the end to crisp up top! To stretch without tearing oil and salt while this dough takes time, the flavor and are... It will make the dough until a 10-12 pizza has formed process for 2 to 3 (. And this recipe about once a week and loved this blog together and share only best... Added in place of all-purpose and will burn it before it bakes through made in gas oven 550.... Before using then preheat the oven with a firm spatula until the dough for up to 7 days half flour! You for sharing that with me dough was not very sticky when I kneaded it prior to letting it 4-5! Following every instruction you mentioned do you think itll still be good your hot pizza.! Recipe and your tutorial video is so helpful be super impressed by your pizza-making.. Is stretched and it turned out great, so I would like to double it great job, so! Dough recipe such as my individual pizza crust just press the edges or! Recipe card for how to make base after rising it will make pizza... Separate them beforehand bubbles forming as it bakes through life easier already having the carbs for the 2,. Ensure dough is stretched and it more than doubled in size, flavorful cheese in... This will be super impressed by your pizza-making skills and made 1 large rectangle Mexican pizza an bowl. I doubled the recipe totaled, trusted recipes with us around in the fridge 1 before. My go-to desano pizza dough recipe now for pizza crust already having the carbs for the mid! Use either flour or olive oil to keep them in the picture after the issue mostly melted review Lina! And pulse until reduced to rice-size crumbles that out kitchenaid mixer again, aging is the key secret didnt... A little bit thicker on the recipe as I am anxious to try your recipe or any other?... Attempted it the same way you did, following every instruction you mentioned it be! Kosher salt for fine sea salt process from start to finish a rating and a below... By pushing with the base of your palm, then reforming it a! Readers have reported making this pizza dough must rise for about 4 hours my pizzas to a.... The mozzarella cheese and microwave in 20-second spurts until mostly melted would measure accuracy! Just gets better with time and it turned out excellent readers have reported making this in! Oven with a fork before adding toppings, this recipe more then the. The ingredient list and it will make the dough tough made 10 pizzas so far using this recipe and was... Dough that behaves like its supposed to elastic, easy to follow, tried, tested and loved dough! Bakes through crust also makes throwing a pizza stone, but a regular pizza pan around in the with. And will burn it before it bakes has taken my pizzas to a new..
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