They make both a bromated and unbromated version. Your video was also so confidence inspiring. Thank you for dropping me a note I am over the moon your dough was such a success! Flour is best. Spread crust with sauce and toppings of your choice. Remove from the oven and let cool for 5 minutes before serving. I am so confident I am having a pizza party tomorrow with a bigger batch !! . Please advise, thank you, Sue Capone. Youll want to bake the pizza dough on the bottom rack of the oven so the toppings dont burn. yayyy! Home Dishes & Beverages Breads, Rolls & Pastries Bread Recipes. 1) Dough too dry So 24 hour ferment. Hi Sue! Pour the warm water over it and whisk until the yeast dissolves. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can see it in the video. I hope you enjoy it for many years to come! Only add more flour (very little) if your dough becomes too sticky when you kneed it. Enjoy making your next round! Working it too much will create a tough texture. Thank you so much for your comment. Thanks before. It was the best pizza I had ever made. It made my first try at pizza making a breeze," raves Leslie A. My pevious comment that I had followed your receipe and the pizza dough turned out to be We like NY style thin crust pizzas. Place pizza dough over a perforated pizza pan or pizza screen for a crispy pizza crust. I must say, you made my day! Preheat the oven to 375 degrees C (190 degrees C). Chef, farmer & photographer. Hello Sandra! Hi Lili, My apologies for this late reply. With their slightly sweet flavor, light texture, and golden color, it's easy to see why these Swedish saffron buns have been enjoyed for hundreds of years. Learn how to make pizza at home without a costly pizza oven. As for the measurements, I stretch my dough pretty thin and I have no problem getting two pizzas out of this recipe. Typically doughs that keep in the freezer are enriched with leavening and dough enhancers to improve the shelf life of the pizza, however, this pizza dough is not recommended to go through the freezer as that can kill some of the yeast. I am so happy the dough turned out well and youll see that the more you make it, the better itll be. Use a rectangular or square pan to make a deep-dish pizza. This pizza dough is amazing. ", "This crust is fast, easy, and good! 1/2 cup sauce (28oz can Cento crushed tomato, 1 pressed garlic clove, 1/8 tsp oregano, 1 tsp kosher salt, 2oz water) -Mixed dough ingredients. Hi! May you happily make pizza for your family for many moons to come. That means Im usually cooking breakfast, dinner, occasional dessert, and lunch almost every day, then sharing my favorites on the internet! And Food is love. I usually use ingredients by weight. Hi Viviane. 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 chewy texture and yeasty taste of your home cooked breads, rolls, and especially pizzas are due to the enriched, malted, and processed high gluten flour of All Trumps. This is such an easy pizza dough recipe to make! Make these irresistible melt-in-your mouth shortbread-style cookies, which are topped with lime glaze and zest for a tangy and citrusy punch. Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours. I purposefully add less flour than needed when mixing the dough with the water/yeast. We didn't have a pizza pan, so we used a baking sheet. Hopefully I can get it to where it should be. Meanwhile, sprinkle a pizza peel with cornmeal or bread flour and set aside. You wrote 2+1/4 cups of flour and then in brackets you have 11 ounces. Hello, Vivienne! Seal the bag, leaving plenty of room for the dough to expand, and refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas. 03 - Now, add the Salt, the Sugar and Oil. However, any Hi gluten flour or bread flour will work for making homemade pizza dough. Unfortunately, plastic wrap can dry out the dough if its not clinging tightly over the tray. And of course, lets not forget about the flour! We decided to make our own pizza from now on. I am thrilled that this recipe was helpful just made my day! Dont bring the dough to room temperature before shaping it. My question here is, I put them in plastic containers and I noticed there is a lot of moisture, a lot of drops on the walls of the plastic container. Perhaps you should try both ways and see what happens? Great for high heat cooking! Read Step 1, 2 and 3 of the recipe carefully and you will have all the info you need. Hi Ms Viviane, I think that youve made a huge mistake when writing the pizza recipe. Really airy crust and crisp bottom. Have fun! Your recipe is totally amazing and allows very clumsy bakers like myself to succeed in making a perfect pizza like a pro ! Directions Dissolve yeast and sugar in warm water in a large bowl. Thank you! (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. I am Let me show you how to make the perfect pizza dough, and then shape it into the most delicious thin-crust pizza! Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook. I think its just a quality issue. Next, grabbing the edges of the dough, work your way around the outside edge, stretching it as you go. I only have a small electric pizza oven that can reach a temperature of 450 F, and does not have a bottom broiler. You gave me a fright!!! 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, thank you so much for your pizza dough receipe, it is the best. -Shaped 260g dough balls into 13" pie. How many pizza slices will depend on the size of the pizza. Price and stock may change after publish date, and we may make money off It may take a while to stretch the dough into shape the way you do, but it still tastes the same even if it isnt in the perfect circle Thank you so very much! It takes a little practice, but it's as easy as pie (pun intended). Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula. It makes two pizzas and the dough stays in the refrigerator for up to 36 hours so make a pizza two days in a row! Refrigerate for 18-24 hours. Let sit until creamy, about 10 minutes. Mix and let stand until creamy, about 10 minutes. Best of luck and most of all, have fun! I make a Buffalo NY type pizza crust with it and all the Buffalo pizzerias use All Trumps. For a no-yeast pizza dough use 1/4 cup of sourdough instead! Because New York Pizza is chewy and crisp, the dough will be tougher to knead. If you would prefer a thin crust make a smaller dough ball and stretch the dough thin. Cut dough in 2 equal parts and shape each into a ball. ), make sure you get one that is non-cracking. Youre most welcome, Kathleen! With practice, you will get a sense of how the dough should feel which is slightly sticky and soft. Jane. I thought mine was too sticky at first, too, but i just kept kneading and adding flour as necessary. This is a great option for people who make pizza often. I usually mix it up into a mass so all loose flour is incorporated then set it in the fridge for 20 min. Hi! Take a look at it. Place the ball in a freezer-safe container labeled with the date. THANK YOU. Josh Rink. Place warm water in a bowl; add yeast and sugar. Thank you a lot in advance! This recipe calls for either bread flour (I use King Arthurs) or Caputo Tipo 00 Pizza Flour. It's quick and simple and delicious! Place warm water in a bowl; add yeast and sugar. All Trumps offers this bright creamy white bread flour. You can make incredible New York Pizza with a chewy pizza crust just like your favorite pizza places or restaurant! Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer. I love that you made this recipe your own. In either case, don't pat it flat; just stretch it briefly into shape. The best pizza recipe that I have found. More soon, I promise . I followed your instructions exactly. ~Kiowah. See here: http://amzn.to/1GAKzUA Ive had this pizza stone for years. I am delighted that youre excited about this recipe and I hope you make your own pizza dough soon. Thanks so much, just wanted to know before I try 00 flour and your recipe. Hi Kathleen, Thank you for taking the time to write a note here and for your question. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. When purchasing a new stone, make sure theyre meant to take high temperatures. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Add remaining 1 1/2 cups bread flour, 1/2 cup at a time, stirring well after each addition. I can't believe it's SO easy! Let me know how it turns out. I made your recipe for pizza dough and it came out very good. Transfer to a pizza screen or pizza pan that is 14-16 inches large. really bummed me out, because I wanted it to work so bad. Bring to room temperature before using. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. **Our favorite flour for this purpose is All Trumps, but King Arthur Sir Lancelot or King Arthur Bread Flours are great substitutes. Stretch dough balls into 14-inch circles and top with your favorite pizza toppings. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. do have one question for you. Thank you for this great recipe! You can still make pizza dough using all-purpose flour however, youll just need a little extra kneading time to work out the gluten. After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes Test final dough temperature, which should ideally be between high 70s to low 80s Diving the dough and letting it rise Not Ad Choices, 2.2 grams (3/4 teaspoon) active dry yeast, 70 grams (1/4 cup plus 1 tablespoon) warm water (80F to 85F), 453 grams flour (3 1/2 cups) with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto's High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony's California Artisan Flour, 10 grams (1 tablespoon plus 1/4 teaspoon) diastatic malt, 210 grams (3/4 cup plus 2 tablespoons) ice water, plus more as needed, 5 grams (1 teaspoon) extra virgin olive oil. So chewy, mmmm! It works. Thanks again! Hi Karen! Just made my day! Mix for about 15 seconds, stop the mixer, and add the poolish or tiga. 1650gr Flour 1L. Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). Hello Lat Tang! Whether its Breakfast Pizza, Dominos Pizza Dough, Homemade Pepperoni Hot pockets(pizza rolls), Pizza Hut Stuffed Crust Pizza Copycat, or Healthy Cauliflower pizza crust we love it all! Or simply click on the highlighted link in my comment. I am thrilled youre happy with this recipe and may you make many, many delicious pizzas with it! Any remaining dough can be discarded. Im going to try again tomorrow. Are you keep the dough in the icebox, before it really wanted to cooked ? Discovery, Inc. or its subsidiaries and affiliates. Get the unbromated All Trumps. More gluten means a higher rise and lighter texture in yeast breads. Welcome to Alyonas Cooking where sharing recipes of my everyday expertise turned into a career! Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. I just tried to make a pizza this way but I couldnt get the dough to stretch out. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Do you have any recommendations for this recipe at high altitudes? Its crucial to heat your pizza stone at 500F for 30 minutes. Any recipe that elicits nostalgia like that is a winner in my book! A pizza stone is also a great way to bake pizza at home however, that can be a costly and heavy piece of bakeware for the everyday home cook. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. -Kneaded 3 minutes. Thank you so much for this gem and the video ! I used Caputo Pizzeria 00 Flour, Caputo Active Dry Yeast, and KitchenAid Mixer. It made a huge difference though. NY Pizza shouldnt be sticky. Pause mixer and add oil, then continue to mix to just under full gluten development (approximately 8 to 10 minutes on low speed). You won't be disappointed with the results! In the step-by step video, I address both of these issues in depth. Keep the broiler on and make the 2nd pizza. 3rd shelf from top. expensive these days. I baked the pizzas on a stone in a very hot gas BBQ with the lid down. Another option is to use 2.5-gallon-sized freezer bags for storing pizza balls in the fridge. I am honored. It's the dough I teach first to new students, and the one I recommend experimenting with because it's so versatile and user-friendly. The first batch came out too sticky. Hi Rita, Not too long otherwise the dough might start to stick to your peel. Simply preheat the oven or toaster oven to 350F and bake as many slices as you need for up to 7-8 minutes! Cover with desired toppings. To get accurate results every time it is best to weigh the flour and use precise measurements. I Whats the best way to store this dough so that I can make it in advance without sacrificing the fantastic texture of this dough? Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. Then, without opening the oven, turn it off and turn on the broiler to high heat. Love it! It came out fabulous! That is why the two are so similar to each other. If you do this, you will understand all the steps better. It is not easy, but with time it will become more natural. How much water to take in grams or milliliters? To a large bowl, add the almond flour, baking powder, yeast, garlic powder, and Italian herbs. it is going to save us money on take out pizza. Prepare the dough for freezing by rolling it into a ball and lightly coating it with oil. ** Nutrient information is not available for all ingredients. Sorry for so many questions, I understand that it might take some time to answer them, but I really hope that they will help many other beginners because those kind of questions are the ones that bother us at the beginning in order to master the recipe. I made the dough, but I dont have a pizza stone could I just make the pizza on a metal pizza pan on a lower temperature and for a longer time? Salt adds flavor, strengthens the gluten (creating a chewier crust), and slows down fermentation (resulting in a better rise). Viviane. I have made it twice, and I am obsessed with it. A large pizza dough ball is 14 inches round and weighing at 14-16 oz. Meanwhile, you are right, whatever shape it turns out, it tastes exactly the same! Mushroom pizza with ricotta and garlic confit spread, My Son's Wheat Allergy Is GONE! Thank you so much for your comment and for taking the time to tell me how your dough turned out. This is the reason I always include them in recipes where the weight of ingredients is important, as it is with this recipe. Basic Make-Up 1. If the dough isn't holding together, add small amounts of water (about 1/2 teaspoon to start) and mix until the dough is no longer dry and holds together. Scale and round into desired size doughballs, cover skin slightly with oil. 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? Add the water, flour, sugar, salt and yeast to bowl and blend until flour is hydrated by the water (approx 1 minute). And lucky you to be living in Aruba!!! Save my name, email, and website in this browser for the next time I comment. Thank you for your comment. Pizza is so It will taste good in most pizza dough recipes, but it can sometimes be more difficult to stretch out as it may tear more easily. But for the future, you can make the dough up to 36 hours before you use it and keep it refrigerated. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. You have no idea how delighted I am to read your comment. Use cool water and get them into the fridge quickly (leave it in the fridge between your had kneading sessions) - the dough will develop much better if the flour has time to fully absorb the water. New York Style pizza is a large hand-tossed pizza thats crisp and chewy and is a large enough pizza slice to fold in half in order to eat. Thanks soooo much!! I used the Caputo 00 flour and developed a sauce recipe using Carmelina Italian peeled tomatoes. I use the 00 caputo flour and all is well with the first bite. My stone has cracked before as well. #yesalyonascooking on pinterest or instagram to be featured, https://www.kingarthurflour.com/learn/resources/high-altitude-baking, Place the dough into a food container with a tight-fitting lid and. If you ever decide to buy another stone (and I hope you do! lovelovelove this post-well made homemade pizza is one of my faves. Although using two pizza stones attempts to replicate a brick oven, you really dont get enough heat to bake your pizza, especially at 450F. "My fianc was so surprised, as was I! You can update your privacy settings to enable this content. My family raved that this delicious thin crust pizza was as as good as we get in Bostons North End! Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Your note totally made my day. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. This is what I'd call the quintessential American pizza dough, inspired by New York-style pizza: medium thin, satisfyingly chewy, and the ideal companion to mozzarella, tomato sauce, and the pizza toppings Americans love best, from pepperoni and sausage to olives, mushrooms, and other vegetables. Once the pizza dough has been baked with the toppings it can sit out for several hours before being refrigerated. If you're making a rectangular pizza, shape the dough into a rough oval. Pizza is of Italian origin and although it is uncertain who first invented the famous pizza we know the best pizzas are New York Style Pizza in the modern world of pizza pies. This flour is also very high in protein which equals about 14 g per cup, Everything went great all the way up to the stretching part. for your wonderful recipe. Thank you, Jim! Hello, Your son is most enterprising. Thanks for posting! When the yeast activates (it'll start to bubble up to the surface), whisk in the salt and olive oil. Resting time is essential to make easy work with dough. It is exceptional for making pizzas. Nutrition data for this recipe only includes the crust ingredients. Sprinkle the yeast over the hot water in a small bowl. Mix in warm water and oil until dough comes together. New York style thin crust pizzas are usually large, lending themselves to by the slice sales, while the long fermentation time sets their flavor profile and aroma apart. Cant wait I dont have the stone to bake the pizza will a normal pizza pan bake the same? Make a well in center; add yeast mixture and oil. I used Caputo 00 flour. This way you will have a better chance for it to come out right. Here are other topping ideas for this pizza dough recipe; Italian Pizza can be made right in your home oven without a pizza peel or fancy pizza oven! So you can trust them. If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Ive been making homemade pizza for years all pretty good using All Trumps flour and some bread flours but I want to try 00 because many prefer. Vincent, I think I am even happier than you are! This dough comes out way too sticky, are you sure the proportions are correct? Mine has survived several years of use. I have made this dough with a stand mixer and by hand with outstanding results. 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? Thanks! Its a very high quality flour that makes extra-soft dough. Add remaining oil. You Can Freeze Pizza Dough, But Should You? Viviane, this recipe is the BEST! It will take making this recipe a few times before you feel comfortable making this dough. Dear Viviane Simple in concept (if not in execution) and not too sweet, this sturdy gteau Basque is suitable for any occasion or time of the day. So I will have to wait until then to see if freezing it is ok. Greetings from Denmark. 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). Cant wait to try it for pizzas. Pour the warm water over it and whisk until the yeast dissolves. I followed the exact measurement of your video, but the dough was a little more sticky, so I added a little more flour like in your video, in order to be able to work with it, and make a ball. if it can be done how would I do it. Ron. It turned out great and my family loved it! * Percent Daily Values are based on a 2,000 calorie diet. Thats what I am excited about. Thank you so much for sharing the recipe for this gorgeous, delicious dough. Make mozzarella cheese your first topping over the pizza sauce, that way it doesnt dry out. I am really thrilled to hear this recipe is working for you. Thank you so much for your comment. Medium pizza dough is usually 12 round and weighing at 12-14 oz. Transfer the dough to an oiled bowl, turning to coat. Pat and stretch dough onto a large pizza pan. Hi Angelo! You are most welcome, Sandra! Stretch it in the air, use a rolling pin, or pat it with your hands. See Step 2: refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas. Let me know if you have any more questions and have fun making your dough! I do not recommend freezing the dough, as it totally ruins its texture. Add flour and mix 5 minutes. Good luck and let me know how it turns out! The best New York Pizza is made with All Trumps Flour. #keepkneading. I do have one suggestion though. (The stone should be about 9 from the roof of the oven.) Directions: Pour water in a mixing bowl. Enjoy your next pizza-baking extravaganza! Enjoy your homemade pizzas! Trying this recipe currently!! As for freezing the dough, I havent had good success with it. My dough was a little too wet at first; which can happen due to humidity levels and other factors. Pro Tip: bake pizza at the highest domestic oven temperature for a superior chewy and crisp crust. Weigh the dough, adjusting the quantity as necessary to give you two 13-ounce pieces. If you get too thin, the crust may not be able to support the sauce and toppings. However I still have some questions that you may be the best source to help my dilemmas. Let me know how the next one turns out! Do you think the hand kneading, produces superior results over a Kitchen Aid with a dough hook? May making your own pizza become a routine, all-year endeavor! these links. I do need to look for a better mozzarella cheese, so if you have some ideas please share. I followed this recipe EXACTLY and had enough dough for TWO 16 pizzas. -Cold ferment 48 hours. You need just five ingredients (plus some warm water) to make this super simple pizza crust. For a round pizza, shape it into a rough circle. Pour the yeast mixture into the well and add the olive oil. This will prevent sticking, encourage a crispy texture, and ensure a gorgeous golden color. Set the balls on a half sheet pan, spacing them about 3 inches apart. Thats how you know your dough is alive! Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large . Hi Monika, It seems that your pizza might have been too close to the broiler. This is because it contains more protein, which helps produce lots of gluten. Let rest for 5 minutes. Recently I went to a pizza restaurant that claimed they use double zero pizza flour with a free notation process that brings the flour from 75,000ppm down to 12ppm. I have experimented for years with different ways of making pizza dough: different flours, yeasts, resting time, kneading techniques, no-knead dough A few months ago, I decided that I wanted to publish a pizza dough that was easy to make and would yield the results you might expect from a top pizzeria. See the last sentence in Step 3. 1 teaspoon salt 1 cup warm water (110 degrees F/45 degrees C) 2 tablespoons vegetable oil Directions Combine flour, sugar, yeast, and salt in a large bowl. The ambient temperature will affect the amount of time the dough needs to rise. I am testing freezing the dough now and will be able to give you an answer next week Stay tuned! Thank you for all the explanations and tips. You can use all-purpose flour, but the bread flour makes a superior crust. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Inspite of several attempts to make pizza dough via youtube and attending bread making Donatello, I am smiling from ear to ear! Bread FlourBread flour is ideal for pizza crust becauseit creates chewier results than all-purpose flour. How Long Does Pizza Dough Last In the Fridge? Cover the bowl with plastic wrap, place in a warm place (75F to 80F) (24C to 27C) and allow dough to rise for 1 hour, until doubled in size. Regarding flour: high gluten flour and pizza flour milled to Tony Gemignani's specifications are available from Central Milling/Keith Giusto Baking Supplies in Petaluma, CA. Do you think this recipe would double well? Use the dough cutter to loosen the dough and to cut it in half. *Temper water to achieve a finished dough temperature of 78-82F. Ill be trying your bread soon. Did this issue would be greatly appreciated. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. I have two stones and have used them regularly for years without any problems. Making Gourmet Easy, One Jaw-Dropping Recipe at a Time. Or what will happen if I leave it for example 2 hours like in some videos? KAF is only unbromated. To revisit this recipe, visit My Account, then View saved recipes. These are the dry measuring cups I use: http://www.chefcentral.com/cuispro-measuring-cups.html I would say to you, go with the measurements (not the cups), as measurements are always more accurate. You can finish it for 30 seconds under the broiler if you want the charred edges. Better biscuits for brunch, BBQ and beyond! Seriously, I made one last night with figs, parma ham and blue cheese and it was sooo good. Mix another 5 minutes. This pizza originated in New York City in the 1900s and was derived from the Neapolitan pizza made in Napoli, Italy. Hi Barbara, I cannot vouch for every brand of pizza stones, but the one I use is safe at high temperatures (500F). FOR THE EXPERT PIZZA MAKER Sicilian Dough using All Trump Flour (Makes 39 oz. Gently stretch the dough into an 8 circle. SaltA little bit of salt goes a long way. Set the oven to 500F (260C) and preheat for 30 minutes. And if your dough came out a bit stiff its because there was too much flour in it. Do I need to watch it to not go over double size, and then interrupt? I have searched high and low on the internet for a comprehensive easy to follow pizza dough recipe. A true Neapolitan pizza is made in a brick oven reaching a temperature of 842F! This is a great recipe when you don't want to wait for the dough to rise. Now to learn the technique with a pizza peel, its one hard technique! Hello Ms Viviane, thank you for your reply. Perfect recipe, since I am from the Netherlands the metric measurements were super. I always make pizzas, breads and cakes etc but I like to try different recipes. 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. My question is which flour is used in the video Caputo 00 or King Arthur unbleached flour? I used them a week later and perfection. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Although the thawing went okay, it made the dough very stiff (crispy) once baked not at all desirable. Form the dough into balls. It was a dream to stretch and yielded a crust that was closest to NY brick oven pizza I used to get at Lombardis brick oven in NY, by far it surpasses pizza I have tried here in Tennessee. I would like to double batch it and store balls of dough for weeknight use. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. My apologies for this terribly late reply and thank you so much for your comment just made my day! Let me know how your frozen dough works out for you. Any advice? I make it all by hand. We have had terrible luck (I guess) with our stones cracking when turning the heat up to 500. I am so, so happy this pizza dough recipe worked for you. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces. Add flour, oil, and salt to the yeast mixture; beat until smooth.
all trumps flour pizza dough recipe