The Best Homemade Pizza Dough
HTML-код
- Опубликовано: 4 окт 2024
- My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza. My family now likes homemade pizza better than take-out!
Get the full printable recipe here: www.tasteandte...
FOLLOW ME ON SOCIAL MEDIA!
Instagram: / tasteandtell
Facebook: / tasteandtell
Twitter: / tasteandtell
The blog - www.tasteandte...
I made this tonight and was a bit doubtful that it would be any different than the rest because EVERYONE says their dough is the best. I made a small pan pizza with a third of the dough and have to say, WOW! This dough was puffy and light. The bottom was crispy but tender. No hard, un-edible crust! I will definitely make this again, so thank you!
That would be “inedible” !
@@michaellitster564 Thank you, Karen.
Thanks for the upload. Right ingredients. I kneaded manually. It came out great. If you don't use machine , Remember in order to create gluten you have to knead by hand at least 10 minutes or more with patient. Do not use dry flour left and right if it sticks on your hand. Try to work with the sticky dough and it will come around and that needs patient. It is always with sticky dough you will always get great result in bread or pizza. Once the dough rises cannot be happier to see your homemade world class pizza. My wife and daughter love it and I am making two days in a row.
Last week, I made pizza for the first time and I followed this recipe. And now, my parents won't stop requesting for pizza 😂 They loved the dough so much. Thanks a lot!
I wish I can make a pizza for the first time so I will enjoy it
I couldn’t go without commenting, I have been trying pizzas for 8 years and this is by far the best pizza dough ever. Thank you
FINALLY!!! An easy-to-follow, ACCURATE pizza dough recipe. Came out PERFECT, as promised. Love the tips: parchment paper, sticky dough, pizza stone. Thank you.
Accurate recipes would use weight, not volume.
Density changes very little if any and most people don’t have scales drives me nuts when I get weights iand not volumes of things with consistent densities
This is one of the best pizza I made at home!! Thank you so much for sharing this recipe. I did use 500 deg oven temp and precooked the crust and sauce for 3-4 min before adding any toppings. The result was just great!!
I alway precook the crust first for crispy then add the toppings.
I agree with everything in this video, from less flour to a hot pizza stone. However, to make pizza dough even better, you should allow the dough to cold ferment in the fridge for AT LEAST 24 hours, and even up to 4-5 days. It’s kinda crazy how much better this makes the dough!
Can you suggest a recipe ?
Great Pizza! If I could add one tip: Try to divide the dough into 3 parts before the rising process. It will make the dough much easier to stretch. Once the dough gets to the right texture leave it alone until time to cook. The more you mess with the dough, the more the gluten gets elastic preventing the dough from stretching.
It’s actually the opposite the more your stretch and knee the more gluten that develops and eventually after about 8-10 mins of kneeding it becomes soft and stretchy and has a window pain stretch👍🏽 make your bread softer and fluffier but that isn’t always what you want for pizza
@@julisagonzalez657 That's rubbish. Leave dough alone anywhere near final shaping. Just leave dough alone. You can even do no kneed by just cold fermenting; letting gluten develop itself rather than mechanically stretching it. Don't listen to any other rubbish.
@@julisagonzalez657He is talking about AFTER you knead the dough...
I'm so confused now....😮
One tip for even better flavor. After the first rise, punch the dough down and refrigerate it for 24 to 48 hours. The slow second fermentation and rise develops even more flavor in the dough. Give it a try!
Yeah this is true.... the second rise release more flavor making it more nicer but this doesn’t work with bread flour. The second rise isn’t needed for bread flour
This won’t work for that amount of yeast. It’s going to over proof of refrigerated that long.
Yup!!
Can u freeze the dough at this stage
@@ulearncalendar4538 yes you can. I’ve done it before . Just let it get to room temperature before rolling it out
This worked perfectly. I halved the ingredients to make one deep dish (8”x 8” pan) and one thin crust (traditional round). I baked at 425 for 20 minutes in separate ovens. Great recipe and it pleased the most finicky family member and pizza connoisseur. Yes, to the parchment paper. And I used my hands to spread and shape.
I'm from Malaysia. I have followed this recipe 4 times. It really comes out well. Thank you so much for sharing.
Made this pizza dough today. It was a hit with my family. I too was concerned about the sticky dough but I trusted you and created three awesome pizzas with perfect crust. Your recipe has become my go-to pizza dough recipe. Many thanks.
I made this today, and to be honest, I was skeptical if the sticky dough is gonna be fine, cause I don't know this was the only recipe which said that. Seeing your blog I decided that this is the recipe I'm gonna use for my pizza. It came out absolutely amazingly. My oven went up to 250degree celcius. I used 6 cups of flour and got 4 good size pizzas cause I made thinner pizzas than what is in the video. Thank you so much, this is hands down the best recipe on the whole planet.
Tried this recipe last week... first time I tried to make a pizza... the family swear it's the best pizza ever... thank you for sharing... round 2 coming up this week... lol...
Ingredients:
👍👍👍👍👍👍👍👍👍👍👍👍👍👍
2 and a half cups of water
1/4 cup sugar
3 tsp of instant yeast
1/4 of vegetable oil
6 cups of flour
2 tsp salt
______________________________________
Welcome 🥰😊👐
Thank you
Haya Yaser thanks for that!!🙌🏻🙌🏻🙌🏻
Thanks! Really convenient! Was your 100th like!
Did u hand mix the dough
Thanks for the tip
🤗🤗🤗
I made this today for my sister's birthday (with different toppings though and personalized pizza sauce). Surprise of surprises! the crispy crust with the soft texture of bread was beyond my expectation! it was YUMMY to the maximum level! Thank you for giving me a treasure! my other family members including my daughter, nephews and siblings LOVE it! More power to you!
This is indeed the best pizza dough I have ever made. Thank you so much for sharing your recipe. My boyfriend gave it a 10. We both totally enjoyed our pizza. Your instructions were foolproof. I had no problems making the dough. This is now my go to pizza dough recipe. Thanks again.
P
The dough is really great! Today I cooked this recipe at home, everyone is delighted! Thanks.
Can I just make it by hand rather than use the machine ?
Yes@@carmengrech6984
Amazing recipe! My favorite thing about this recipe is that you don't have to wait 16-24 hours to use the dough. The outside is crispy, and the inside is fluffy with a lot of air pockets. I used avocado oil to substitute vegetable oil.
Warm water temp should be between 105-115 F° to ensure the yeast does its part. This crust is cheesy crust friendly if you so desire.
Yes I agree,I'm trying this today,will let everyone know how did.
Oh and thank you for the info on water temp
Excellent recipe! I made two yesterday and saved one in the refrigerator for today and definitely gets more delicious if you leave it in the refrigerator and a lot easier to stretch. Yesterday I had to use a rolling pin and I couldn’t get it to be thin but the one I am making right now was super easy to stretch it with my hands!!! 👍🏼 give it a try 🙌🏼
I had the same problem with my first one last night. Was so sticky and super thick. Might have to give it another try someday ~
hi...which place in refrigerator...?freezer or chiller..?Thank you...
Mishelle Momo in the fridge and if you really want great flavor leave it overnight
@@poppingjaz thanks a lot...i'll try...
funkywaffle yes I left it overnight in the fridge.
I make your pizza recipe every time I make pizza, it’s my go to recipe, and of course everyone here likes something different on top so making three large pizzas is perfect for us. Thanks for sharing and taking the time to make this , no need to look any further. It’s been. Over a year that I’ve been making your pizza and for awhile it was every other Friday night…thanks again
The beeeeestest pizza I’ve ever ever made...😍
Thanks a looot dear 😊
It was soo soo perfect dough...❤️
I reduced it to one 🍕 measurement.
Here it goes;
1 cup flour
1/2 tsp yeast
2 tsp sugar
1/4 tsp salt
2-3 tsp of olive oil
Less than 1/2 cup of warm water
*Diluted 2tsp of sugar and 1/4 tsp salt in less than 1/2 cup of warm water and then add 1tsp of yeast to it and mix well.
*Add 2-3 tsp of olive oil to it.
*Add this to 1cup of flour in a bowl and kneed it to a dough.
*Cover it with a wet cloth or plastic wrapper for few hours.
*Kneed it again before you make the 🍕
NB:I made the dough with hands... didn’t use pizza stone...too
Thankssss, was it one pizza or one slice?
I'm a young mom, learning how to cook every meal for my family. Thanks for the recipes. Im in love with this.
Ill help 😂😉
Check out “good and cheap” by Leanne brown, great recipes and great on your budget
So cool ...😍😍😍
I wish you good luck
!
Nice
Tried making homemade pizza for the first time using your recipe, it turned out amazing! Everyone loved it! Thank you so much for sharing 🙏.
My family loves this recipe. It’s the best homemade we’ve tried so far.
.. how? literally the only thing different about this recipe is it uses a tiny bit more water compared to the dough.. which is only going to change the texture and not the flavor.
this stuff clearly will still taste like really bland pizza dough.
@@dikbuttbutt I like to let mine rise overnight in the fridge it really improves the flavor
I worked in an Italian restaurant who made almost everything from scratch and has been in the same family since at least the 1950’s. I’ve made hundreds of pizzas. For cooking, we would grease a cookie sheet with vegetable shortening (crisco) and cook the pizza on that until the edges turn brown and is firm enough to remove from the pan. After that we put it directly on the pizza stone and finished cooking until the bottom was done. At home, I’ve done it as low as 450 and it works fine...always a perfect crust. As stated, the oven should be as hot as possible...I think the pizza ovens were around 600 degrees F.
I made many at Pizza Inn way back when they were a sit down restaurant. Those big gas ovens did run at 600. We had 4 going during a busy night. I was mgr and we were the ones to make the dough. Of course it was 50lbs of flour per batch there. We had thin cracker type and thick ike this dough.
I am in Australia and usually ferment my pizza dough for 24 - 36 hours but if I want to have pizza the same day, this is a really good dough recipe. It is not as open and airey as a longer fermented ðough but pretty good. It àlso keeps well in the fridge for 48 hours. I will always use this recipe if I want a pizza in a couple of hours.
Bad move
I just made my first pizza and it turned out to be better than the pizza I get at the shop here. Your dough making is quite simple to follow and comes near perfect. Wow! I can now make affordable pizzas at home. Thank you and God bless you!
Homemade always better bro teaching my kids these early to surprise there girls in the future
This is by far the best dough I've made. I added some italian season and garlic powder to the dough and it was delicious! Thank you for sharing this receipe with us.
I love this dough recipe. I actually tried this recipe twice, the first one Im using stand mixer and the second one I used my hands and its amazing. Perfect! Thank you so much for sharing this with us
Did it turn out good with your hands?
@@user-fx5sb5et7o yes mam and i love the way how i made it😊so happy
What about the cup measurement? You used 250 ml cup? 😅
Which one was amazing: Stand mixer or your hands?
Thank you, this has become our Sunday night routine, and with the amount, we're able to have it often. The remaining balls freeze and defrost just fine.
Hi Im down in Australia and thanks to a RUclips search found your recipe. I followed you recipe to a tee and it is the best pizza I have cooked in 30 years of bragging how good mine was. The tips you give from keeping the dough moist, the parchment paper (baking paper here in Australia), and using pizza stone all worked well. I know the analytics of youtube replies might put me down as just a thumbs up. But I am very grateful. Im subscribed and think your brilliant.
🦿
Truly amazing pizza! I have been making it since 2019, when I first saw/found your recipe, and we cannot get enough of it! I use 00 flour, and the oven is at 550. 7-8 min in the oven. Thank you!!
I just made this and it was perfect and a big hit with my family. I always would buy the pre made dough at the grocery store. I didn’t know making it from scratch was so easy and so much tastier! Now I’m searching for the perfect sauce recipe. Thank you fir sharing!
There are so many options, and everyone has a different taste and preference. But for me the best sauce recipe is Chef John's. Check it out.
@@jakemitchell1671 I actually did find the best sauce recipe on All recipes. It was called Exquisite pizza sauce, it has anchovy paste in it, so I was hesitant at first but it’s delicious. I’ll check out the Chef Johns as well, and do a comparison. Thanks for the tip.
I imagine if you let the dough rest again after separating into 3 balls you should be able to stretch and flatten it without using a rolling pin. I try to avoid the rolling pin at all costs as it pushes out the air bubbles. Going to give this recipe a shot for today’s Sunday night dinner 👍🏻
Edit: made this recipe tonight and it turned out wonderfully. I let the balls rest for about 30 mins while the oven heated and they stretched and flattened easily without a rolling pin. Crust puffed up about an inch with massive air bubbles. Will make again!
My thoughts exactly. The dough balls should rest a bit. They'll become crunchy and like you said, have some air bubbles in it.
Oh dough balls. Nvm
I made a pizza with this recipe and it was amazing, I think that you can divide the dough in 4-5 parts (I did 3) because my crust was a little too thick for my taste. Overall, it was a very tasty pizza!! I'll redo it 😍
I'm no expert, far from it but three (3) teaspoons of yeast to six (6) cups of flour? What is she making, beer? I thought I added a lot. Most recipes call for 1/2 teaspoon to four (4) cups of flour. Also why use vegetable oil with no flavor, use olive oil. also 1/4 cup sugar, 50 grams of sugar? This broads nuts.
I made this last night and it was absolutely delicious and the easiest recipe to follow. I made 7 balls at approximately 200grams per ball rolled out left to sit again for another hour (because the oven wasn't ready) and the balls had puffed up even more! These made 7 26cm pizzas
IT WAS AMAZINGG! Tried for the first time and it tasted exactly like PH ❤
Definitely recommend anyone making pizza, it won't disappoint 😊
My entire family loved it!!
I made it yesterday. Awesomely easy too!
That was going to be my question/comment. There is no better dough than PH dough, so, if this comes out as fluffy, flaky, airy as PH, I'll try it because even PH seems to have changed their recipe and it's not as light and airy as it used to be.
@@froman1960 have you tried it? Was it as good as PH?
Best ever. I make it over and over. I have also put half in the fridge and made late and it was perfect.
It’s delicious!! We didn’t use a stand mixer or a roller. All hands. And it came out sooooo good! Thank you for this!
Thanks so much for your comment. I don’t have a stand mixer and really want to try making my own dough. I’ve been using a frozen commercial brand which isn’t bad but am sure fresh made would be better.
this pizza dough recipe in a word was..... fantastic!! It made the best pizza we've ever made at home, and my husband, who helped, said "this is the best pizza I've ever had!" And he's had a few over the past 50+ years. A big thanks for this great dough recipe.
I've been making my own dough for quite some time now and for a small batch of home use this is the best method I've experienced so far. I did only one thing differently and I let the dough raise for about 6 hours in total, only because I prepared everything earlier in the day. It made a beautiful thin crust with great flavour. Thank you for supplying me with a great go to pizza dough.
I made this last night at the fam loved it. But I prefer a thinner crust... Is letting it rise for 6 hrs the only way to make a think crust out of this? Thanks.
@@squidglitter Hi I make a thin crust dough. I start about 8 hours before needed and let my dough rise 3 times and beat it down. When putting on the pan, I use an aluminum pan, put a little EVOO on the pan. Put your dough ball in the center and gently spread out with your fingers. It is fragile. Let set for 5 or so minutes and stretch out more. Let rest. The resting is the key. Don't try to force it to into shape. Do your final stretch and toss into a 500-525 oven. My doughs are generally less than 1/4" thick. Crispy.
i am 80 years old and have made so many pizza recipes but this was the best .the dough rolled out so nice .i doubled the recipe because i wanted to make extra pizzas to freeze.this is the only recipe ill use from now on .i used pizza pans and they really came out good
Julie did you use the same temperature at rhe oven? I dont have stone neither.
@@isabelminaya yes
Ok. I'm 67 years old and I think I've tried almost every pizza crust recipe on earth. Frankly, I "reluctantly" tried yours. BINGO...This one's a winner and a keeper! So simple, but so good!
It's
Yummy
I don't usually comment on videos, but I have to say something here, very important. My wife and I have watched dozens of videos claiming to be the best pizza dough....not a chance. This is THE BEST DOUGH we have done. My wife's comment after we did this 4 times last night with these instructions: WE FOUND IT, THIS IS THE RECIPIE!!! The only difference is that we add a few more spoons of flour, and keep it in the fridge for 1 to 4 days max, and OMG it tastes like the real deal. For the sauce? we use the recipie from Laura Vitale. My wife loves her. She went to see her in NY and she has the best pizza sauce recipie. Last tip: Buy a pizza stone, it makes a difference, and most important...NO SHREDED CHEESE! Buy whole mozzarella cheese and shred it yourself. I will make a video one day of each step by step. Thank you beautiful lady for this recipie, you ROCK!
Just curious why didnt you like Laura dough since you like her sauce am just curious because you said your wife loves her
I cannot thank you enough!! Tbh I was skeptical before trying this because my first 2 attempts using other RUclips recipes were massive fails. But your recipe worked like a charm!!🥳
I divided all the ingredients by 6, as I wanted only 1 small sized pizza. No knead, no mess, hell yeah! Also, parchment paper was the key. Didn't have a pizza stone, but still it turned out absolutely perfect. Baked at 250°C (highest temp on my oven) for about 12 minutes. And the outcome was so damn delicious! Almost identical to a Domino's pizza!!
Thanks a lot🥺 Because of you, I found a perfect pizza recipe for lifetime!💜
I have for the first time read one making it & reporting back on its success. Thanks very much. Now I will try it for sure.
Since the pandemic I have tried many recipes for pizza dough and all have failed. For the first time, I have been satisfied wih the way my pizza crust turned out. So happy with your recipe, THANK YOU SO MUCH!
I will try this. I’ve been making my own pizza for years. I would use olive oil and also a pan will oil then put sauce on it and let it rise a bit to get a puffier crust. Then bake a bit without the cheese. Then after 5 minutes or so in the oven pull it out and put the cheese and any topping on then back in the oven till it looks done. I was disappointed you didn’t show of the inside of the cooked crust. The goal is light and airy and Crisp on the outside.
Thank you for sharing this delicious pizza recipe. I made this dough yesterday for my pizza party and it my family and friends loved it. My niece told me it was best pizza in the world. I felt Soo happy to share delicious pizza with others. :) Thank you and much blessings and love to you.
Hey so I’m a 12 year old who just made the pizza and it’s in the oven right now and it smells soooo good and the dough looks nice and fluffy and I can’t wait to try it!! OMG ITS SO YUMMY AND ITS SO PRETTY IT SMELLS AMAZING AND TASTE AMAZING!!
How incredibly talented you are! Many seasoned bakers cannot pull off a good dough. 👏👏👏🎉. Keep on baking. Maybe we’ll see you on Food Network one day!
I used your recipe last night and it worked great. The dough raised in just an hour like it was supposed to. Easy to work the dough into a pie crust and it tasted very good. I don't have time to raise dough in the refrigerator for 2-3 days like the food snobs do. Thanks for the easy to use and quick recipe.
😮
This is the 7th Friday night we've made pizza, using your pizza dough recipe. It is amazing. Friday night pizza nights have become everyones favorite. Thank you for sharing!
Friday nights are our pizza nights too.
After trying countless pizza recipes over the past 4 years, I've settled on this one as being the most effective. The measurements are easy to follow and the only deviation would be the flour quantity which is to be expected. I trun this recipe into 8 pizza balls not 3 like shown here. We like thin pizzas. I also use a cast iron skillet to heat the bottom of the crust before putting the whole skillet in the oven at 550 degrees F.
Toppings: minced garlic, whole mozzarella or shredded mozzarella as available, fresh diced onions and jalapenos and basil from our garden.
I used bread flour and evoo. It was the best pizza crust ever. Lots of compliments. My go to recipe. Thanks for sharing.
I always come back to this recipe. It is definitely the best crust by far
Been wanting to upgrade my pepperoni bread dough. After trying a bunch of different recipes. Believe me, I must of went through 20# of flour. Trying all the different recipes. I have finally found the perfect dough! Thank you.
🦵🏼
I've had luck with red mill, wheat Montana Premuim all- purpose unbleached FLOUR and 365 organic flour from whole foods. My fav is Wheat Montana . My real star is double zero but her Wheat montana is inexpensive and works with all my baking needs.
I made the dough today and I have never been so proud.
It was a masterpiece.
Toppings will be chicken, peppers, mushrooms and onions.
Thank you
This has been the best recipe of pizza dough I've tried. Thanks a million for your post.
Tried this recipe and haven’t found one that outcomes this one. This recipe is truly the best!! Glad i found it again.❤
This is sooo delicious. I just made it, being quite sceptical (you know, it's not a traditional recipe, looks different from what italians teach us), but wanted to give it a try. This turned so great, this is going to be my family's favorite, too!!! Thank you for sharing your pizza "secrets"!
👏
Thank you for this video! I have been baking pizza with your recipe for some good 9 months now! It is proven!
1. I have no pizza stone so I place my pizza dough on the baking tray on the lowest deck of my oven, closest to the heating elements. This way, I get my pizza back golden brown and nice!
2. I bake at 250 degrees Celsius for my oven.
3. Yummy!
Can’t tell you how amazing it turned out!! Was my first attempt to make pizza dough at home, flavour was chicken tikka, it turned out like a restaurant quality!! 👍🏼👍🏼👍🏼👍🏼 THANK YOU SOOOOOOO MUCH
Zahabia Khan - SomeOne Please Tell Me, Doesn’t or Could the added Salt Kill the Yeast and Hinder the ‘Rise’ (Thank You)
It raises like crazy! That’s why she added it with the flour not in wet mixture. Tried this recipe 5 times now, and it came out perfect everytime 🙏🏻
@@reesebene6082 no, salt doesn't hinder the rise. (sure, yeast dies if you put it in nothing but salt water but that's not the case here.)
It was an awesome recepie. Thank you for sharing.
This is the best recipe ever I love this recipe it is super delicious and yummy I tried it already and I’ll try it again and again and again it is so 🤤 good 😱😱😱😱 and now it is our all-time favorite Pizza recipe thank you
I've been making this recipe for 2 yrs now. The best ever! ♥
Made calzones with your dough and my family loved it! Tyfs. Love the fact that it was a huge recipe and it helped so much cuz I have a huge family. Xoxo stay safe from ny 😷😷
First time trying this recipe. I read the comments and was so confident that this recipe will work. Made double the recipe. Oh yes! Its delicious n soft. Just perfect😋😋
I tried this recipe and it works! This will be my go to pizza dough recipe.
Thank you so much for sharing the recipe. This is a fabulous pizza dough recipe. I've tried others with mixed results. So easy, fast and delicious. While the secret was to make the dough sticky, but spreading it out with a bit flour was so easy. The dough spread like butter. And in the oven the dough cooked so well on the pizza stone. I made a great homemade pizza sauce with San Marzano tomatoes. The final product was amazing. This pizza dough recipe is a keeper! Thank you.
made this last month and went through all the doughballs! I'm gonna make some more this weekend! Thank you for the excellent recipe. THIS is the dough I've always wanted to make!
This lady is right! It's the best pizza dough hands down. I followed the directions exactly and my dough looked just like hers in the mixer. And after baking? Mmmm yum!
For years I tried so many recipes BUT your recipe is the Best EVER seriously. Thanks so much. 👌👌👍👍😋😋🍕🍕👩🍳👩🍳❤❤❤
I love this recipe. It works well. If I could add anything... i would say let the dough relax a while before trying to stretch it. I never recommend using a rolling pin. If the dough snqaps back while stretching... wait another 15 minutes and let it relax. Then stretch again. It will make for a much better and airy dough and you left more air inside the dough by not using a rolling pin. Excellent recipe...just wanted to add my two cents. I also recommend two pizza stones. One for the initial bake.... and one for the last two minutes. It crisps up the bottom with a ripping hot stone and just adds to that awesome flavor. If you cook on the same stone all the way through...you miss this little technique and it really adds to the texture of the final bake. Enjoy.
Ingredients
2.5 cups of warm water
1/4 cups of sugar
3 tsp yeast
1/4 cups of oil.
6 cups of flour
2 tsp salt
How much is 2.5 cups of water in ml?
@@malimrav8028 it should be between 500ml to 600ml. More or less
@@Jaaavvyyy Thank you so much!
@javeria Does instant yeast require proofing like the dry yeast ??? Pls help. Thanks
@@madhurikale3795 it's completely ok to proof instant yeast. Just stick to this recipe as she uses instant yeast and she proofs it till bubbles are seen. :)
Ok, seems I’ve tried every pizza dough recipe out there. I WILL. TELL YOU this is a WINNER!!! My first attempt was probably a little light on flour but the dough turn out exceptional! Followed the exact amounts of everything, over at 475, pizza stone and ingredients! I have to say thank you for posting this!!!!! It’s a keeper!!!!!
If you want to take your dough to the next level, do a 24-hour cold fermentation. It brings out so much more flavor.
I was just going to ask if there is a cold ferment time frame. I was going to rest for 18-24 hours in the fridge. But would I separate into three balls before the ferment? An hours at room temp to rise. Separate fridge?
OMG!! I made this last night and it was silky soft and on top of it I was able to use 1/3rd of it for cinnamon rolls! Talk about happy... I can now stop looking for a pizza dough recipe.. Many thanks to you Deborah!!
Thanks for your recipe. Tip - I leave my pizza stone in the oven when I turn on self-cleaning. It works to clean it like new and the stone has withstood it very well for several years.
I have been on a quest for the perfect pizza dough and have tried tons of them but I still didn’t get it till yours. Girl, this is absolutely amazing and the best. And so easy. I used bread flour and it turned out perfect. Thank you so much!
Absolutely right….👍
Thank you very m much!! I have just made it--- it came out perfect. Everyone loved, for sure will make it again.
I made this recipe.It came out outstanding, loved the crust ,it was better than the recipe that I was using before. The only thing I will change in the next batch will be 2 cups water instead of 21/2 cups. The dough was very sticky compared to what I was used to. I make individual size pies since it's just me and my wife, so I got 6 pies and they are perfect size for me and her. Thanks for the recipe.
I have to say, I thought it would be another impossible pizza recipe to try out, but it turned out great and so delicious. thank you so much, I think I’ll use it for the rest of my life from now on hahaha
Me too. I threw away all my other recipes. I make a garlic butter and brush the crust edge when it comes out of the oven. It’s the best. Oh and it makes great naan also.
@@nachis3 oh wow! that sounds delicious!
I use a non stick T-fal tray for making dough in the oven. Make sure they are made in France. You can find them on Amazon. I’m Lebanese so we make dough often especially for breakfast where we add zaater/ cheese/ spinach/ meat etc...
I TRIED UR DOUGH TODAY AND IT TURNED OUT PERFECT! THANK U FOR SHARING UR RECIPE!
This is a very good recipe for Pizza!! Love making it in the summer on our Pizza stone and grill! Looking it up today for the weekend! I make it a day or two before and as the dough ferments, it tastes even better!!😋😋😋
Tried this pizza dough recipe and by far, it’s the best that i’ve tried! Thank you! ❤️😍
This is the best pizza dough recipe using reg flour!! Thankyou so much for sharing this awesome recipe with us!! It’s my new fav❤️
Just made this and all I can say is thank you.
Great recipe and video! Short and to the point. Of course I say mine is the best, I have a couple things I do slightly different. One tip, turn the pizza half way through the cook and remove the parchment. See how you like it.
I've tried 6 recipes for pizza dough and this by far the best.
I'm confused, where's the kneading?
Ya right
Seriously this is THE BEST recipe hands down. Thank you.
Made it, it was shaky going, I made a mess of kitchen, dough was crazy sticky, but gosh darn it came out perfect. The parchment paper is the key. Pizza did not stick to pizza stone and it slid off nice.
ugh! … finally!
i’ve searched and searched for an easy pizza 🍕 dough recipe and the rest are just way too complicated …
i will definitely be trying this recipe …
Thank You! Ma’Am 🙇🏻
This is the best pizza dough my mom doesn't no longer like to buy pizza she prefers the one I made and I use this recipe 🥰
I tried this receipe today, I have been looking for a good pizza receipe for ages. This receipe was so yum it made two big pizza's, many thanks
I had to give you a subscribe this is the best pizza recipe it taste exactly like trinidadian pizza hut
Recipe:
6 cups flour
3 tsp yeast
21/2 cups water
2 tsp salt
1/4 cup oil
1/4 cup sugar
Omg can I just say I tried this and I made the tastiest pizza ever!!!! I left it to rise for about 6 hours because I made it too early in the morning (and kinda forgot about it) but that didn't effect it negatively AT ALL. It was SO soft I just can't
Pro tip, get 2 pizza stones and put it on the next rack up. It basically makes a smaller oven and will help your pizza cook faster and more evenly.
Hi, thank you so much. The best dough that I used. I made a lot of dough and the result is not good. This dough recipe is so perfect even if I reheat it, the dought is crispy in the outside and soft in the inside. I've been using this recipe 4th times already. Less hassle, effortless and Im gonna use this recipe forever. My family love it.
Amazing recipe! The whole family loved it!
This is the best demonstration I have seen yet. I need a pizza stone. Your way just makes sense! Thanks for sharing & Im definitely going to try this because I have search high & low for a good recipe & I’m sure I found it.
Brilliant! I was always afraid to use my pizza peel fearing that I wouldn’t be able to transfer the pizza without a disaster! I used your method and voila!! Pizza transferred, no problem!! Thank you, thank you, thank you! This is my new go to pizza dough recipe. Yea!!!
Have no fear! Just sprinkle a mix of semolina and flour onto your peel, lay your stretched-out dough on it, add your ingredients as quick as you can. You can very easily test and give yourself confidence that the dough isn’t sticking, by giving the peel a little back-and-forth shake prior to launch. If by rare chance it still sticks (it never had for me), it’s because you missed a spot of coverage or you took too long to add your ingredients. In that case, just lift the part of the dough that stuck, and throw more flour underneath. That technique works even with this sticky dough recipe (I recently tried it).