Great instructional video Viviane! Thank you for giving me a way to have (almost) brick oven pizza! So be sure to watch. For Crispy and Chewy Pizza Crust, Use 00 Flour 00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. I tried this dough recipe for the first time and followed the directions on heating the oven. Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. Would it make a difference if after shaping the balls, I leave them in a plastic container for couple of hours before putting them in fridge, or they will go bad? Add flour, oil, and salt to the yeast mixture; beat until smooth. Yes! They make both a bromated and unbromated version. We use all-purpose flour because double zero is hard to find. Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. The ambient temperature will affect the amount of time the dough needs to rise. With practice, you will get a sense of how the dough should feel which is slightly sticky and soft. Its best to make the dough when you need it. Hi Andreas, I am very sure about the measurements since Ive made this exact recipe for many years now. As for freezing the dough, I finally had the time to test it last week. Oh I have one more question. ), and I must say that I am extremely excited to finally publish it. I just tried to make a pizza this way but I couldnt get the dough to stretch out. This dough will keep in the refrigerator for up to 36 hours, so I suggest you make the recipe as is and make pizza two days in a row Enjoy! The one catch to this recipe is that the high gluten flour is not easy to find in the supermarket. Begin again with a fresh amount of yeast and water. So chewy, mmmm! Yes it freezes well as I made a double batch and froze two. one more question. Hello, Lightly grease a pizza pan. Hello Olga, the European measurements are in the recipe Take a look at the ingredient list. -Shaped 260g dough balls into 13" pie. I always thought that the salt will kill the yeast, is it correct? Thanks! Usually when i make pizza and even most recipes out there even from the experts indicate that 500 grams of flour using a 65% hydration yields two 15-16 thin crust pizzas so I am confused. I hope the pizza dough turned out great and Im sorry your stone cracked on you. It takes a little practice, but it's as easy as pie (pun intended). Hello my dear Vivane, I am from China, and I am new to learn how to make a pizza dough , I followed your receipt but I dont know how to make the garlic confit oil,can you tell me? 1 piece: 144 calories, 5g fat (1g saturated fat), 0 cholesterol, 121mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein. You have no idea how delighted I am to read your comment. A cooler dough will be easier to work with. This is my one and only. 3) Irregular thickness because I did not have the right technique to stretch it. The first batch came out too sticky. Thank you so much for your note. You'll know your yeast is active when it becomes bubbly and frothy on top. The link to the New-York Style Pizza dough video is under that subheading below the second image. If you're making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. Do you use this flour instead of bread flour. I have not used Caputos dry yeast. This breadloaded with a rum-spiked walnut fillingis the traditional Romanian celebration bread for Christmas. High-gluten flour usually includes some malted barley flour and vitamin C or potassium bromate. Christy, I am very sorry for this terribly late reply Im afraid the question you had is now irrelevant. Mine has survived several years of use. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. ~Kiowah. !Thanks a lot. May making your own pizza become a routine, all-year endeavor! How Long Does Pizza Dough Last In the Fridge? Cut dough in 2 equal parts and shape each into a ball. A heartfelt thank you for your comment! Our elevation is at 65 feet). Medium pizza dough is usually 12 round and weighing at 12-14 oz. Pause mixer and add oil, then continue to mix to just under full gluten development (approximately 8 to 10 minutes). I use the 00 caputo flour and all is well with the first bite. SaltA little bit of salt goes a long way. Thank you for sharing! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Hi Paul, Ive always kneaded my dough by hand. I hope you enjoy it for many years to come! Yes, I think I will try your suggested pizza stone. Donatello, I am smiling from ear to ear! I think its just a quality issue. Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. There was not a single leftover piece of pizza from even my pickiest eaters! I must say, you made my day! So instead of freezing the dough, I simply make pizza two nights in a row. Just 8 minutes and they come out sissling and crispy! This is such an easy pizza dough recipe to make! Thank you and God bless. Use the dough cutter to loosen the dough and to cut it in half. When the dough is stretched into a 16 circle, place on the prepared pizza peel. Frozen pizza dough is convenient to have on hand, however not all pizza doughs are created for the freezer. Its not that easy the first time around but you did it! Dont add too much flour or the dough will be firmer and harder to shape, and the crust will be stiff. Thanks before. I am busy testing it now. Italian pizza dough is typically made with type 0 or 00 tender wheat flour. It's a simple recipe, but it just works. Did I started making my own pizza dough a couple of years ago and no I know what Ive been doing wrong. Bake for 3 to 4 minutes until the crust is browned on the edges. See here: http://amzn.to/1GAKzUA Ive had this pizza stone for years. Good luck and let me know how it turns out! It also depends on how the water is measured. Are you ready to roll up your sleeves? Amount is based on available nutrient data. I thought mine was too sticky at first, too, but i just kept kneading and adding flour as necessary. Let sit until creamy, about 10 minutes. Its crucial to heat your pizza stone at 500F for 30 minutes. Basil pesto one that will stay bright green! When you're done, you should have an even circle that's about 10 to 12 inches wide and about -inch thick. Prepare the dough for freezing by rolling it into a ball and lightly coating it with oil. I just worked in flour but by bit until it was like yours. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.). Place the pizza dough into an airtight food container with a lid. Instead, rub your surface (and your hands) with a few tablespoons of olive oil and maybe a little bit of flour. I have 2 pizza stones that I use whenever Im making pizzas. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Cant wait Pizza is an Italian dish made from basic bread dough and then topped with tomato sauce, cheese, and sometimes added meat or vegetables. I do have Some people cover the dough with Oil, but yours is with flour, what difference does it make? My question is which flour is used in the video Caputo 00 or King Arthur unbleached flour? Hi Ed, Yes, you want to keep the broiler on the whole time youre baking, no matter how many pizzas youre making. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. This is it! This top-rated recipe is super easy to throw together on a whim and it puts the store-bought stuff to shame. The sugar gives the yeast something to eat and speeds up the activation process. Any recipe that elicits nostalgia like that is a winner in my book! Moving the stone a bit closer to the broiler might help, but youll have to experiment. I usually use ingredients by weight. And it is okay not to measure the flour either, although it does help. Tasty pizza is best fresh out of the oven, see our reheating instructions for leftovers! Salt adds flavor, strengthens the gluten (creating a chewier crust), and slows down fermentation (resulting in a better rise). I made your recipe for pizza dough and it came out very good. I used Caputo TIP0 00 Chef flour. Although the thawing went okay, it made the dough very stiff (crispy) once baked not at all desirable. Allow the refrigerated dough to sit for about 30 minutes at room temperature before using. I am not an expert in gluten, so I am afraid I cannot answer your question. Now to learn the technique with a pizza peel, its one hard technique! Congratulations for making your own pizza dough (and pizza with your own homegrown tomatoes, no less)! Everyone measures differently, so its normal to have a bit of variation. Hi! Hi Ms Viviane, I tried the pizza dough and it came out well; thank you so much. I own the Pizza Bible cookbook and it's the foundation of the book. I am wondering if the amount I used as cups or if the just regular bread flour might have made the dough hard to work and stretch? Are you keep the dough in the icebox, before it really wanted to cooked ? So I will have to wait until then to see if freezing it is ok. Greetings from Denmark. Then, add the olive oil and egg. I shaped the dough into small balls, and I noticed they also doubled in the fridge after 7-8 hours (intend to keep them 24 as you mentioned). This way you will have a better chance for it to come out right. The video is terrific especially the part showing how to knead the dough. I am delighted the pizza dough recipe worked well for you and I hope your party was a smashing success! its so easy to shape and use. One 1"-thick 14" round pizza. Caputo 00 Flour is an Italian flour made from hard durum wheat which is milled extra-fine (00 indicates the degree of fineness). To thaw the dough, simply transfer it to the fridge the night before you plan to use it. Preheat the oven to 375 degrees C (190 degrees C). For now, you can make the recipe without freezing it. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pour the warm water over it and whisk until the yeast dissolves. Thank you so much for your note and happy pizza making! How would I modify the baking time and method with a pizza stone? Even my kids said, dad never says wow to anything. PS: I would recommend your pizza dough to all my friends. Cover with desired toppings. Grilled kale pizza with smoked Gruyre, sweet corn and chipotle chili oil, Pizza with mushrooms, ricotta and garlic confit spread, Pizza with shaved Brussels sprouts, burrata and dried lemon zest, 1 cup (24 cl) warm spring water (temperature between 105F and 115F) (41C and 46C), 1 tablespoon (15 ml) extra virgin olive oil, 2 1/4 cups (11 oz) (310 g) unbleached bread flour or 00 flour for pizza, extra flour for the work surface and for shaping the dough, fine cornmeal or bread flour to dust the pizza peel. My son loved it and suggested we sell them. Hello Lat Tang! And yes, you can absolutely double the dough recipe. Im so glad the recipe turned out well for you. Out of 100 videos and written recipes, I choose yours as it is very detailed and written with a lot of passion! Mushroom pizza with ricotta and garlic confit spread, My Son's Wheat Allergy Is GONE! Please advise, thank you, Sue Capone. Thank you, thank you so much for your pizza dough receipe, it is the best. Hi Rita, Not too long otherwise the dough might start to stick to your peel. -Cold ferment 48 hours. 1) Dough too dry This pizza dough is best for Margherita pizza or your favorite pizza toppings and its all made in a home oven! Cant wait to try it for pizzas. 2) Dough hard to stretch properly because did not rest it in the fridge I always make pizzas, breads and cakes etc but I like to try different recipes. This cooks a pizza in 90 seconds! So you can trust them. Kayle, Thank you, my dear Were on the same wavelength, I see. Another option is to use 2.5-gallon-sized freezer bags for storing pizza balls in the fridge. I have searched high and low on the internet for a comprehensive easy to follow pizza dough recipe. Love it! Add instant yeast to center of mixture and continue mixing to full development (8-10 minutes).5. No, you do not want to start the dough for the second rise at room temperature before you put it in the fridge. Thank you so much for stopping by (all the way from China!) Everything went great all the way up to the stretching part. Bake in the preheated oven until crust is lightly browned, 20 to 25 minutes. Perfection. Hi Ronald, I recommend you using bread flour for your pizza dough, not cake flour If you look at the list of ingredients here: https://allweathermedia.com/pizza-dough/ you will see my recommendations. What speed do you use on the mixer? Slide the pizza back onto the peel and serve immediately. I followed this recipe EXACTLY and had enough dough for TWO 16 pizzas. Thank you! Stir with a wooden spoon until a shaggy dough forms. Meanwhile, sprinkle a pizza peel with cornmeal or bread flour and set aside. Get the unbromated All Trumps. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes. If it sticks a lot, add as little flour as you can to prevent it from sticking to the counter top too much. The higher protein content in bread flour allows for stronger gluten development and a nice chew to the cooked crust while the all-purpose ensures a crisp, light edge. I love that the ingredients are simple and that anyone can make this pizza dough including beginners! this issue would be greatly appreciated. Use a pizza screen or pizza pan with holes so the heat circulates and browns the dough evenly. If you ever decide to buy another stone (and I hope you do! Enjoy your homemade pizzas! Hi Mizz, my apologies for this late reply. I am testing freezing the dough now and will be able to give you an answer next week Stay tuned! Thanks. I DO NOT recommend freezing this dough. You simply knead together the dough using your hands or a Kitchen aid mixer and it will last in the refrigerator for up to a week. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. In the step-by step video, I address both of these issues in depth. Mix in the remaining flour and knead into a smooth ball (will take about 8 minutes by hand.). going to give up until I get the perfect pizza dough like yours. ), I am delighted your dough and pizza turned out great. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Thank you for your note! Roll each ball in bread flour and place each ball into a gallon-size plastic bag. As for freezing the dough: Two other readers have asked me ask about this last week. Try to knead a little faster to prevent it from sticking. If you use warm enough water the yeast would activate either way and rise. (1.1 kilograms) dough, enough for one 12 by 18 inch pizza ) The secret to getting this style right is using an iron or steel pan, rather than aluminum, and the generous amount of Olive Oil you use to grease the pan, so that the bottom of the crust essentially fries. THANK YOU. I let it knead and rise in the machine then I let it knead again and then I took it out and follow your refrigeration instructions but I baked them as I normally do. I hope this helps and good luck! Pingback: Giddy in Pink: Provence & Primavera Allegory PR Services. I added another 60g of flour and my dough is still sticker than yours. The amount of active dry yeast listed works for this recipe, although I use US brands such as Fleischmanns or Red Star. Thank you for dropping me a note I am over the moon your dough was such a success! Taste of Home is America's #1 cooking magazine. Jom, I cannot thank you enough for your wonderful note! I use them on a regular basis at 550F and theyve never cracked. I baked the pizzas on a stone in a very hot gas BBQ with the lid down. Hello, Vivienne! Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. May you happily make pizza for your family for many moons to come. Happy pizza making! Take a look at it. More gluten means a higher rise and lighter texture in yeast breads. It yields a soft, chewy crust. Divide the dough in half, for two pizzas; or leave it whole for one pizza. Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes. My wife said it reminded her of New York pizza (the thin crust) and she grew up in Manhattan; so that says a lot. Spread crust with sauce and toppings of your choice. I do need to look for a better mozzarella cheese, so if you have some ideas please share. Thank you again! Other than that it was fabulous! Remove from the oven and let cool for 5 minutes before serving. The best New York Pizza is made with All Trumps Flour. My advice is for you to follow the recipe exactly as I have written it and make your dough as shown in the video (by hand). **Our favorite flour for this purpose is All Trumps, but King Arthur Sir Lancelot or King Arthur Bread Flours are great substitutes. Bon apptit! I found this recipe yesterday and made the pizza today. Its basically an open-faced pie topped with pizza toppings of choice. The yeast should dissolve in the water and the mixture should foam. Place warm water in a bowl; add yeast and sugar. And mostly, have fun every time you make it! Thank you so much for the recipe. Hello! On some recipes, even on the Caputo website, for almost 3 times more flour, they suggest using 1.4 gr active dry yeast, so I was wandering why so big difference? Youll need to experiment there You want the dough to have risen enough so that the yeast is quite active and doing its job. Youll get there for sure As they say, practice makes perfect! I made this video because I wanted people like yourself to be able to make a dough thats as good as what youd find in a great restaurant. It came out fabulous! Hi EM, I usually knead my pizza dough in the mixer over med-low speed to not kill my motor. Let stand for 5 to 10 minutes. Is it good or is it bed if it is over-rested? I used them a week later and perfection. After I have dressed the pizzas for baking what is the longest amount of time that they can sit waiting before I must place them in the oven? Here is an article on High Altitude Baking: https://www.kingarthurflour.com/learn/resources/high-altitude-baking, if that helps. Bread flour has more protein than AP flour, somewhere between 11 and 14 percent, because it is made from a harder wheat berry. I can't believe it's SO easy! Hi Alice, I have the full video linked of the Pizzeria owner sharing the recipe, feel free to watch it and scale it down in Bakers Percentages, which he does mention in the pizza video. Let me know how it turns out and happy pizza making! The recipe amounts to 80% hydration which is more than the wettest of breads, and impossible to knead by hand. Have tried many pizza dough recipes and this one is perfect! I dont see how 310 grams of flour can yield two 16 NY style pizzas. I only have a small electric pizza oven that can reach a temperature of 450 F, and does not have a bottom broiler. Bring to room temperature before using. Your son is most enterprising. expensive these days. *Temper water to achieve a finished dough temperature of 78-82F.