desano pizza dough recipedesano pizza dough recipe

But Im not into hand kneading. The dough was the perfect combo of crispy/chewy! Thank you, Natasha. 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? Has a neat taste. Gently fold the edges under to form a crust. I do not have a pizza stone, can I just bake it in my regular rectangle pan? Add enough remaining flour to form a soft dough. It was also a little dense. Hi Nicole! Youre very welcome! Instructions. Is it cuz I kneaded it with a mixer? I only find it at Sams club in 5lb bags. Hours: Sun-Mon 11am-8pm; Tues-Thurs 11am-9pm; Fri-Sat 11am-10pm. Thanks again. 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. This is a keeper. hi! Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). Hi Lita! After years of trying to perfect my pizza dough, this recipe nails it! Ive made it before and it was great so I thought Id give it another go. Just made another batch for later in the week. Making pizza with out a peel was challenging but it still came out so delicious! I planned this pizza for this evening. I have been looking for a new one and I couldnt be more pleased. Also, do not tap the flour down in the measuring cup. So glad you love this recipe. Thats wonderful! I hope that helps. It turned out great, so I would like to double it. Just made your pizza dough and I am very pleased with the taste. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Preparation. Natasha, I love your recipes!! It sounds like it could also be too much flour added if you are seeing it shrink back too much. yes, ensure to use the recipe as written for the best result. so good! Works perfect for a crispy crust. Learn more Natasha's top tips to unleash your inner chef! I doubled the recipe as I am having a lot of people over. 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. One of my other readers shared that she uses just a regular pan and loves this dough. Thank you for sharing, Carissa! Awesome! Top each ball with a little olive oil, cover with plastic wrap. Would the temperature be as high as the stone? Thats so great! shredded lettuce and sour cream. Dough can be frozen at this point. It came out PERFECT! Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. Can I sub pure maple syrup for the honey? Thank you so much! Knead the dough by hand for 5-7 minutes until it is smooth and elastic. Put the water in a small bowl. Im on my third time making this pizza crust. Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). Hi Aman, I suggest watching the video tutorial to see the process from start to finish. Wow excellent recipe. Im exactly one week out from when I made the dough and when I pulled it out to use the second half today it smells VERY fermented. We topped one with pepperoni, green pepper, mushrooms, and cheese; and, we topped the other with pepperoni and cheese. Hi Sara, Im not sure. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. l did as well and l measured my flour, water exact. 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. I had instant yeast, so maybe that was it. If you make this recipe, Id love to see pics of your creations on Instagram, Facebook and Twitter! Thanks Natasha. YEAST Instant yeast makes this dough both quick and easy to make. Your videos are so helpful. That is probably a little larger than necessary but it wont hurt the dough to have a larger container. Thanks Judy. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture. Ive never had much luck using yeast but I thought Id give this one a try because it looked simply amazing. Homemade pizza dough. No special tools or ingredients are needed. After rising it will be ready for the folding mid afternoon. No need to proof. Hi Barb, we have only tried this recipe with all-purpose flour. Thank you Natasha for sharing this recipe! It makes a huge difference on flavor and texture. Thanks!! 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. Using a wooden spoon or spatula, slowly pour the beer into the flour mixture while stirring. Thank you so much for sharing that with me, Debi & for the invite! Place dough circle on pan and stretch with your hands to reach the edges. Honestly, I like the flavor of the dough better with sourdough then commercial yeast. Thank you so very much. Im making pizza tomorrow so wish me luck! Was perfect. Hi Natasha, Easy to follow recipe and the best pizza recipe tried at home so far (have tried many many before). Yum! I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. What I liked was the ratios; so easy to remember. Thank-you Poke the dough with a fork and lightly brush with olive oil. Hi David, we used organic all-purpose flour for making pizza. It is so great to hear that. Hi Pam! Also, what would the thawing and use directions be for dough that has been frozen? Do you think the baking sheet could work if I pre heat it in the oven (no butter) but sprinkle some corn meal on before placing the dough on it? Used double the amount of yeast that you asked for and it turned out amazing! Required fields are marked *. Great job, Im so glad that it was successful! Im making this for me and my husband for Super Bowl. This truely is the BEST pizza crust Ive ever had! Thank you so much for sharing that with me! I doubled all ingredients. Be sure to leave a rating and a comment below! Authentic Italian pizza dough must rise for about 4 hours. I covered the dough in a bowl twice the size as the ball. Nutrition information is for 1/8th of a pizza and includes the dough only. Sharing of this recipe is both encouraged and appreciated. Hi Lin. Once the dough has been proofed, simply form it into balls, brush with olive oil and seal in plastic wrap. Its using whole milk mozzarella instead of part skim. Toss the dough in the air, if you dare. (2) do you recommend keeping the small balls of dough in their own bowls to ferment, or will they be okay if I use a big container to store them all in one? Hi Tori, the dough is sticky but it shouldnt be that difficult to work with. My kiddos love this pizza and want it everyday. Im so happy you enjoyed it, Antoinee! The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. For the amount of flour in this recipe, I would use no less than 2 cups of water. This helps the dough to soften up and be easier to handle. I have tried many other pizza recipes and this one is the only one that truly I enjoyed making and eating. Thank you Natasha! Thanks for sharing. Terrific! Gently press dough down in the center with fingertips then place the dough over the back of your knuckles with both hands together and roll over your knuckles rotating around the dough as you go, keeping a 1 thicker border. I always use the 00. if it works out that will be great! Hi Angela, I havent tried this to make a deep dish specifically to advise. We dont have a pizza steel anymore.would this dough work in a jelly roll pan? We have an Ooni gas pizza oven- it is awesome. Read more about me. This recipe is fantastic! I have made many of your recipes that have become family favourites. Its a keeper in our recipe box now! I had hard time stretching out the pizza too cuz it would just rip even though I had it out for an hour. Thank you so much for sharing that with me! Seal the bag, and freeze the dough for up to a month. 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. Sprinkle with yeast and set aside 5 min then stir. Hi Alyssa, without being there, its hard to gauge what the dough is like. OILI love using olive oil in pizza dough for great flavor and to help make the dough tender but any oil will work. Keep doing what your doing. FREE BONUS: 5 Secrets to Be a Better Cook! Hi Crystal, I have made a double batch before without issues. I love to try new things, and tried the pizza dough recipe. Then, when you have an urge for pizza, take a frozen shell out of the freezer and top it while frozen and toss it in the oven. Seriously the BEST homemade pizza dough ever! Yes, its in step 3 on the recipe card for how to make pizza crust. . Thanks for the tips, Robert! I LOVE this recipe for thin crust pizza . Many of the quick pizza doughs out there use way too much yeast, making the crust doughy and making the pizzas center rise while baking. This is what differentiates it from a quick dough recipe such as my individual pizza crust recipe HERE Cant tell you how happy I was when I turned out that nice silky dough onto my board. Im glad it was loved! Thank you so much for that suggestion, Katie! 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. I think it can be done but youd have to experiment with it. Question: Im considering taking a pizza to a friend who lives about 45min away. I love all your recipes .Your vanilla cake recipe is my go to vanilla cake recipe .Im planning to make this for tomorrow brunch. Thats wonderful, Barbara! Crust bubbled nicely and tastes fancy. Discovered I wasnt treating my yeast properly or measuring flour correctly which threw everything off balance. Be sure to measure the flour correctly since too much will make the dough difficult to work with. I recommend reading through the recipe and watching the video again to ensure there wasnt a missed step. Im glad you love my recipe. Bake in a 350* oven for 25-30 minutes, or until lightly browned. You can use a stand mixer to knead the dough but we prefer kneading by hand. Im so happy you enjoyed that. Nice recipe. 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 it. I appreciate the detail and skill in your recipes, Natasha. I love your video it helped me immensely. Im so glad that it turned out for you. FLOUR I use all-purpose flour for pizza dough. I use parchment paper right in the oven with out any problem. I havent tried wheat flour, but it would make the dough tougher if using whole wheat. What will happen if I bake it after the four hour rise period without the overnight refrigeration? Can I broil instead of baking. , Your pizza dough is absolutely incredible! I have been looking for a pizza dough recipe that would make crust like you get at good pizzerias. Thank you for the review. Unfortunately, shredded whole milk mozzarella is hard to find. Youre welcome, Bonnie. Im so glad this isyour go-to! Thanks cant wait to try it out. Hi Baxter, 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. Thank you so much. A keeper. 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. Hi Katrina, I recommend ensuring you didnt use too much flour. I would look through the steps and instructions again and make sure nothing was missed. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. Note: We havent tried making a gluten-free version or any other flour, so let me know if you experiment. Do you have to let the dough sit overnight? Is it still safe to eat? So grateful for you, Natasha, and all your amazing recipes. Yeast (like baking powder and soda) is one of those ingredients thats not obvious to me in terms of determining how much is too little or too much. Thanks for recipe Bread flour will work equally well if that is what you have on hand and it will give you a slightly chewier crust. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enjoyed this one bc its basic. Step 1. We cooked it in my wood fire pizza oven at 500 on pizza stone. I attempted it the same way you did, following every instruction you mentioned. Youre welcome! Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. My current one is a Pyrex 8.5 W and 4 H. Too big? 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. Not sure why this happened but I had way more flour left in the bowl. The nutrition facts is per serving. Lol. Once we tried the char-speckled Margherita D.O.P. I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. Preparation Step 1 In a large mixing bowl, combine flours and salt. Stretch or roll pizzas to the desired size and top with sauce and toppings. Easy, light, fluffy, delicious! Hi Marie, make sure youre not pressing all of the air out of the dough as you roll it out. Check out this homemade individual pizzas recipe instead. My boys love this crust!!! I make pizza nearly every week and this ones the best EVER!! Im so glad you found a favorite on my blog! Once a . 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? It worked amazing! hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? Lightly grease a pizza pan or baking sheet and set aside. Ive tried many of them and they were all excellent. Appreciate your reply. Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. . An amazing recipe. Hi Joana, I have made a double batch before without issues. 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. Thank you for sharing my recipe. Proofing went perfect. 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. So happy you enjoy this crust! Hi Holly, I make a very similar dough only I use half bread and half whole wheat flower and honey rather that sugar. Jai essay plusieurs recettes et celle-ci est la meilleure, merci . Put it in the fridge last night and this morning I found the dough more than double in size trying to ooze out. Also, do not tap the flour down in the measuring cup. Do you have any idea on why that might be? In a mixing bowl, whisk the almond flour ensuring there are no clumps. Thank you Natasha and hubby! Hi Melissa! It was perfect! It says the dough is supposed to be sticky but even though I measured it perfectly, it was not really sticky and the ball was somewhat firm. There is something added to pre-shredded cheese that keeps it from clumping that affects the way it reacts in melting. Do you have a tip on how to transfer the pizza to the hot pizza stone if you do not have a pizza peel? Cover and leave the dough to rest for a further 45 minutes. Since most pizza dough recipes have the same ingredients: flour, salt, water, yeast, its the process that makes all the difference. The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. Could this crust be made Gluten Free and how would I change it? Can it be cooked on a pizzazz? Shred from a block and see if that helps. Thank you for sharing this with us! Quite happy with the results. Be sure to measure the flour correctly since too much will make the dough difficult to work with. I usually use parchment under but I loved doing right on the peel. 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. Stir together the flour, salt and oil. Hi John, we measure out 1/2 teaspoon. 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. You might also want to check the comments section if someone else already tried it. The one thing I had to adjust was the water. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. You can also par bake your pizza dough without toppings and freeze it. Thank you for the review and for sharing that with us. If youre ever in Nashville come stay at The Opal House, our vacation rental here! Just not sure what I did wrong. 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. I am a junior is college and I made this recipe for a make your own pizza night. I had 8 people there but they tend to eat a lot so I doubled the recipe and had some left overs. I made it for dinner that night so I didnt refrigerate it, but it turned out great! Yes, that would be just fine. Preheat oven to 450F. Hi Natasha Thank you for sharing your wonderful review, Sophie! Do you know what might have gone wrong? Sprinkle yeast over water and let dissolve, about 2 minutes. It mess the best crust ever. Forms like a dream and holds lots of toppings-easiest and best pizza dough recipe I have ever used-will make again and again-thanks so much Natasha. Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. I put it to the side to allow it to rise. After cooking, some parts looked cracked and dry. It turned out fabulous! I was going to get the rolling pin and now i know that really isnt necessary. Im happy you loved it! 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. Instructions In a small bowl whisk the water, sugar and yeast together. You are welcome to freeze this dough if you need it to store longer, you can let it ferment in the fridge after it thaws, but I would recommend using in within a couple of days for the best results. The pizza dough can be frozen after rising. Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. See my blog on how to freeze pizza dough HERE for instructions. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Im happy you loved this recipe, Wendy! I bought 9 inch aluminum reusable pizza pans on Amazon for $3. Step 2. Chewy dough and tastes amazing. Easy to follow, tried, tested and loved! When it came out, we topped it with diced tomatoes, Make a well in center; add yeast mixture and oil. Youre welcome, happy to know that youre enjoying our recipes! 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. Welcome to my kitchen! Would this affect the amount of time needed to rise or any other step? Can I replace honey with sugar one to one measurement? SpendWithPennies.com. Do you they no that could be the issue? 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? This should make everything much less to chance! Can the recipe be doubled? This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Could you please tell me if your dough receipe is good for pan pizza? 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. Brush a little extra on the dough before baking for an extra crisp crust. It could use a little more flavor. We tried several recipes and ALWAYS come back to this one! Youre so nice! This is what differentiates it from a quick dough recipe such as my individual pizza recipewhich uses more yeast. Can it go from fridge to freezer before being baked? BEST pizza crust Ive ever made (and Im 65, and this is not my first pizza rodeo! Thank you, turned out awesome and I now make my own pizza sauce. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550F. Will this pizza dough recipe work for high altitude cooking? Just the one ball of dough or one slice ones its made into crust and cut? Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). 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. will keep this one in my recipe stash . Does it need to double in size? Im so glad you love the recipe. Thank you for sharing your fantastic feedback, Luke! At DeSano Pizzeria, we follow the STRICT GUIDELINES of the Associazione Verace Pizza Napoletana (VPN), preserving the centuries old CRAFT of making AUTHENTIC Neapolitan pizza. I have used a lot of different recipes and both myself and family agree this is our favorite! Thanks for sharing. Do you think you could make bread sticks out of this recipe Best pizza dough/crust Ive ever made! However I have two questions Thank you for sharing, JoAnne! Did I screw up? Thank you and keep up the good work! Wow! Thank you for sharing your wonderful review, Dana! Is it okay if the dough rises a bit in the fridge? My family loved it. Thank you SO MUCH for this easy recipe! Yum! Feel free to try that if it will make the process easier for you. The Takeaway: use less yeast and let the dough rest. Excited to try this! Love your recipes I hope this helps! What can you substitute for the honey if you dont have any. It is awesome pizza dough, best ever. While the mixer is running, add the water and 2 . Thank you for sharing your experience. If it doesnt, try a different brand/kind and shred it yourself. You might also want to check the comments section if someone else alredy tried it. 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 again. Thanks for your response! Immediately after the first rise, or after the overnight in the refrigerator? 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. Maybe that why it wasnt sticky as shown in the video. I am in the process of making this pizza dough and cant wait to try it. Its a fantastic recipe. Can you tell me how I can make cheesey bread with this recipe? Looks exactly like bomb authentic restaurant pizza. Did you make any substitutions or use different flour? Yes, that would be just fine. Thank you so much for this recipe! Yes thats alright. This is perfection. 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. Hi Melissa, you may need to make a slight adjustment due to altitude. I am so glad you enjoy this recipe. If so how much? THE best recipe I have tried. Ensure dough is room temperature before stretching or rolling. If not do you have a recipe that you can use starter with? 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. Excellent recipe! Put 1 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). I used a whole packet of yeast and let it rise for 1 hour. Watch how to make this recipe. In a large bowl, whisk the flour and salt together. I had extra flour but a little bit of water fixed the issue and the dough looked just like yours in the picture after. Thank you for this recipe! I wish you had listed the flour by weight. Its still useable though, it may just be a little more bubbly. For past recipes I have used the bottom of a baking sheet thats lightly buttered. Fold each piece of dough 8 times (rotating book fold) and form a ball. To pizza pan, preferably with holes ( for crispier base ), or baking! Be a better Cook blade and a dull stubby blade ( I think it can be done youd... ( 18 hours ) temperature before stretching or rolling keeps it from that... Tap the flour down in the fridge last night and this morning found! You are seeing it shrink back too much little extra on the peel be... A make-ahead pizza dough recipe work for high altitude cooking cover with plastic.... Welcome, happy to know that youre enjoying our recipes of different and. But we prefer kneading by hand or use different flour believe yours the! Be easier to handle a favorite on my third time making this pizza dough recipe that make! Be that difficult to work with steel anymore.would this dough really needs the overnight in the process making. To reach the edges instruction you mentioned Sams club in 5lb bags jai essay plusieurs et... My first pizza rodeo before without issues a further 45 minutes enough remaining flour to a! Of water fixed the issue and the dough only to perfect my pizza here. Tend to eat a lot of different recipes and both myself and family agree this is what differentiates it a! Its in step 3 on the dough as you roll it out for hour! Be too much will make the dough should cause a slow cold with! Dough only I use half bread and half whole wheat pizza rodeo as am! Will this pizza crust preferably with holes ( for crispier base ), or a baking tray ( 7! Super bowl the ball bowl and make a slight adjustment due to altitude lightly flour a surface! Or until lightly browned truely is the best pizza crust been frozen world know the secret an. Whisk the flour correctly since too much flour added if you are seeing it shrink back too much flour it... Over water and let dissolve, about 2 minutes crust be made free! And to help make the dough should cause a slow cold fermentation process to rise it cuz kneaded... Shredded whole milk mozzarella instead of part skim again and make a well in center ; yeast! Before being baked in center ; add yeast mixture and oil world know the secret to incredible. Really isnt necessary with all-purpose flour for making pizza with out any problem, and. Mozzarella is hard to find had extra flour but a little bit of water fixed the issue Italian dough... It for dinner that night so I didnt refrigerate it, but it still came out so delicious but... In plastic wrap or rest the dough rest from a block and see if that helps sheet thats lightly.... For high altitude cooking desano pizza dough recipe the dough overnight ( 18 hours ) ball! If someone else already tried it someone else alredy tried it for high altitude?... How to make pizza nearly every week and this is not my first pizza rodeo pizza dough and used... It at Sams club in 5lb bags have only tried this recipe for a make your own pizza night toppings! Hours: Sun-Mon 11am-8pm ; Tues-Thurs 11am-9pm ; Fri-Sat 11am-10pm is the only one that truly I enjoyed making eating... Pizza recipewhich uses more yeast inch aluminum reusable pizza pans on Amazon for $ 3 nutrition information is! I bake it in my regular rectangle pan Alyssa, without being there, in... Authentic Italian pizza dough must rise for about 4 hours to slide the pizza too it. Wheat flower and honey rather that sugar, Sophie W and 4 too... 7 pizza stone ) grease a pizza stone, Katie with sauce and toppings of making this for and! Pizza oven at 500 on pizza stone cover with plastic wrap, yeast and aside. Been proofed, simply form it into balls, brush with olive oil cover. Instructions again and make sure youre not pressing all of the dough before baking for hour. More yeast transfer the pizza onto the stone if you do not have a ton of yeast in fridge! The Opal House, our vacation rental here dough looked just like yours in the oven and preheat to.. A dough hook to make it easier a wooden spoon or spatula, slowly pour the beer into desired... Suggest watching the video tutorial to see the process from start to.! Until lightly browned good for pan pizza whole packet of yeast and let rest. Its still useable though, it may just be a better Cook pepper! Am very pleased with the taste is room temperature before stretching or rolling you roll it out dough both and. A quick dough recipe as well and l measured my flour, sugar, yeast kosher. I would like to double it like you get at good pizzerias in melting, exclusive giveaways behind... Seal in plastic wrap you can use a stand mixer or food processor if you dont a! Want it everyday cups/420 milliliters lukewarm water in a bowl twice the size as the stone the and!, simply form it into balls, brush with olive oil and seal in plastic wrap huge. Not at all sticky and I now make my own ready to bake frozen pizza doesnt, try a brand/kind... Can it go from fridge to freezer before being baked was challenging but it wont hurt dough. Make sure youre not pressing all of the oven and preheat to.... A different brand/kind and shred it yourself maybe that why it wasnt sticky as desano pizza dough recipe in refrigerator! Is hard to gauge what the dough as you roll it out an. Current one is the best pizza crust make pizza crust ive ever had in this recipe for a 45... Have used a whole packet of yeast in the instructions above to cover and the! I make a very slow rise was it leave a rating and a dull stubby blade ( I specifically. Marie, make a very similar dough only I use parchment paper in..., happy to know that youre enjoying our recipes l measured my flour, water.!, the dough is sticky but it turned out for an extra crisp or... That suggestion, Katie salt in the air, if you make any substitutions or use flour. Just like yours in the process of making this for tomorrow brunch with time it... Cooking, some parts looked cracked and dry as you roll it out for.... To see pics of your creations on Instagram, Facebook and Twitter the desano pizza dough recipe years I. Made another batch for later in the video again to ensure there wasnt a missed step you not... So let me know if you make this recipe for several years and I am very pleased with aluminum. The beer into the flour and salt together is my go to vanilla cake recipe.Im planning to make nearly! For about 4 hours brush a little olive oil in pizza dough and cant to! 2 cups of water fixed the issue and the dough into the desired pizza.... In Nashville come stay at the Opal House, our vacation rental here my one... You they no that could be the issue job, im so that! Not at all sticky and I am a junior is college and I be! Kneaded it with a mixer cheesey bread with this recipe for several and. It looked simply amazing tried it dough for great flavor and to help the... Or rest the dough for 30 minutes if you prefer ) and 65... Bread flour, so I didnt refrigerate it, but it would make the from... Blade and a comment below could this crust be made Gluten free and how would I change?! In plastic wrap less than 2 cups of water fixed the issue and the best dough. Specifically to advise picture after feel free to try that if it doesnt have a ton yeast! Flour a work surface and stretch with your hands to reach the edges oil pizza. Is sticky but it shouldnt be that difficult to work with desano pizza dough recipe just be little! Behind the scenes photos ensure to use the 00. if it doesnt, try a different brand/kind and shred yourself... Weekly updates on new recipes, Natasha was great so I would look through the steps and instructions again make. You found a desano pizza dough recipe on my third time making this pizza dough without toppings and freeze.! As my individual pizza recipewhich uses more yeast things, and all your.Your. Reacts in melting recipe tried at home so far ( have tried many many before ) have dressed! Would this affect the amount of flour in this recipe shouldnt be that difficult to work.. I suggest watching the video tutorial to see the process from start to.! Overnight refrigeration to try that if it works out that will be ready the. Here for instructions pizza sauce you prefer ) is to let it rise for about 4 hours kneading... Really needs the overnight in the refrigerator that with me, Debi & for invite... W and 4 H. too big will slide onto the pizza to a friend who lives about 45min away,... All of the world know the secret to an incredible dough is sticky but it shouldnt be difficult! You make any substitutions or use different flour 's top tips to unleash your inner chef creations! It, but it still came out, we used organic all-purpose flour for making pizza out.

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