(You can also use a dough hook mixing attachment.). Click here for instructions on how to enable JavaScript in your browser. To take it off the stone and out of the oven, carefully grab a corner of the parchment and slide the pizza back onto the back side of the baking sheet. I did not start 24 hours ahead of time. Top with your favorite sauce, cheese and pizza toppings. amzn_assoc_region = "US"; You allow it to rest to relax the gluten as it’s been worked pretty hard during the mixing. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week! A pastry brush is the perfect tool for giving the crust a complete (yet thin) coating of sauce. King Arthur Baking Company, Inc. All rights reserved. (so you don’t have to scroll for a million years to find the food ). If you are using it from the fridge this action will wake up the dough for you. You may use raw or regular honey but because of the health benefits I always recommend using raw honey. Turned out amazing! I love making and eating pizza, but my wife is lactose intolerant. It doesn’t need to rise twice and this recipe is delicious with just a first rise. Thank you so much Kelli! This makes enough dough to make 1 18-20″ round pizza or 2 10″ round pizzas. Is it safe to use the parchment paper in an oven that hot? It comes together beautifully, has a great texture and chew to it. The best thin-crust pizza will be baked either in a dark pan, which transfers heat most efficiently; or on a hot baking stone or steel. Everything you need to know to make this your family’s new favourite Pizza Recipe. This is a simple basic pizza dough that rivals most others. But for most of us, thin crust means lots of patting or, much easier, rolling dough between two sheets of greased parchment. If using the same day, divide the dough in half, shape as balls and put in 2 separate bowls (covered) and allow to rise until doubled in size; about 60-90 minutes.If you’re placing in the fridge, divide into 2 equal sized balls, and place in 2 bowls covered with plastic wrap (just be sure it has enough room to rise) and refrigerate (covered) overnight. To help personalize content, measure adverts and provide a safer experience, we use cookies. In a large bowl, combine flour, yeast and salt together. This site uses Akismet to reduce spam. Greetings from Hungary, Thanks for the great receipt! I like to refrigerate my no-knead dough for four or five days before using it for pizza crust. Now he is challenging our six married children. Thanks for challenging him! PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! The flour is Central Milling 00 pizza flour. If you’ve had the dough in the fridge, bring out to room temperature at least an hour prior to baking. Even though having to let it sit out a bit the result is so worth the extra time. The dough can be kept in the fridge for up to 5 days at this stage and baked off any time. Add sugar to the milk, and stir to dissolve. But for most of us, thin crust means lots of patting or, much easier, rolling dough between two sheets of greased parchment. But that is my issue not the dough. The trick to this dough is to not over-knead it or add in more flour than necessary. I haven’t heard of it before. If so, drizzle the pan with olive oil. But be aware that dough in an oiled pan is likely to shrink and produce a somewhat thicker crust than dough in an ungreased pan (or on a stone). The dough should be tacky but not stick to your fingers. If the dent remains, the bread is ready to bake. Thank you so much for the recipe. Pre heat oven to 450° (250° celsius). Thanks so much Pamela, glad you like it. 450 doesn't bother them at all. This was amazing! It’s also best to stretch the dough gently with your finger tips rather than using a rolling pin. Next time I will use less dough. Pizza should always be baked in a very hot oven 450F (250C). We discovered this product years ago in a baking trade magazine, and its combination of cheese powder, garlic, onion, and other natural flavors imparts “pizzeria pizza” flavor to any potentially bland crust. (10 1/2floz/ 298g) water ( at blood temperature). Divide dough in half and freeze one half. Made it several times, doubled the portion so I had enough for cinnamon rolls and Brötchen-those are little bread rolls that we eat on Germany! Back in high school, when you stopped by the pizzeria to order takeout, you probably didn’t bother to sneak a peek behind the counter to see if the pies emerging from the oven were cut into thin, crunchy triangles or thick rectangular slabs. Made your 5 minute pizza sauce and two pizza’s for dinner. Important note: Less is more. Needless to say this pizza dough was one of those recipes that was passed down for I can’t tell you how many years. Place it on a piece of well-greased parchment; the parchment needs to be greased since you’re going to roll the dough about 1/8” (or even less), and you don’t want it to stick to the paper. I made some in the oven and some on the grill and all of them turned out delicious. The air bubbles in the dough cause the crust to be light and airy, and that is exactly what you want. To tell the truth some people will swear by bread flour, but I always use all purpose (11% protein or higher). The only issue for me was that I have 14 inch pie pans and I used too much of the dough and my pizza was a little thicker than we like yet still delicious. Most grocery stores do not carry it but specialty shops may. Also, who’s to say the “Italian Blend” you buy is exactly what you like? It’s light and crispy around the edges. If the yeast is active it will dissolve in the water and the mixture will bubble. I know it’s better with different moisture levels but not sure where this dough recipe fits in. Comment below to connect with us and your fellow readers. In a large bowl, mix 3 cups of flour, salt, the remaining sugar and dried herbs until they’re well combined. Best Pizza Dough, an easy, homemade pizza dough recipe that will become your favorite go to for pizza night. Mix on low just until loosely combined. Remove from oven and divide the dough into two pieces. Top with a 9" parchment round. So for thin crust, you'll want to dial down the yeast's activity. Regarding step 2. Often times my toddler wants water, while my daughter has a question, and my infant wants to be held. 4 out of 5 Ferguson’s agree (the 5th Ferguson didn’t get to have any). -Once the dough has risen, divide it into 2-3 rounds, make sure to cover the rounds with the kitchen cloth and let it rest for about 20-30 minutes. Set dough ball onto a floured surface, sprinkle with a little olive oil to keep moist and cover with slightly damp towel and let rise for 45 minutes - 1 hour. Placing your stone or steel on a center oven rack yields the best of both worlds: a perfectly browned crust, both top and bottom. So however you like your pizza, thick crust, thin crust, double cheese, veggie or pepperoni I hope you try it with this pizza dough. If you simply use your regular pizza dough, with its full complement of yeast, there’s (almost) no way you’re going to prevent your crust from rising vigorously (and becoming thick) once it hits the oven. It’s best to top your pizza let it cook then add the shredded mozzarella cheese and bake until melted. Rather than use an avalanche of chunky, heavy toppings, I like to take the minimalist approach: If vegetables or meats are atop my pizza, I make them whisper-thin. Whow what a great recipe Your recipe calls for a 450 oven. Instead of baking it in the oven, I grilled it on the BBQ, and now my family wants it done this way all the time! Hope that helps. Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. Please see my Privacy Policy for further details. *See FAQ’s and specific tips following recipe below. Love your blog and all your recipes! Add all remaining flour except 1/2 cup and mix well with your hands. So wether you're a seasoned chef or occational home cook the method of freezer cooking will work for you! Because you're prepping the freezer meals with fresh foods you're eating healthier. ★☆. Allows for a hands free dough that delivery's all the savory deliciousness homemade pizza has to offer, with out the hand kneading.