If you're making a rectangular pizza, shape the dough into a rough oval. Allow dough to double in size (1-2 hours).6. World's Easiest Bread Machine Pizza Dough, Perfect Every Time Pizza or Calzone Dough. Thanks soooo much!! Hi Andreas, I am very sure about the measurements since Ive made this exact recipe for many years now. The Best Flour For Pizza Dough - Backyard Brick Ovens Great instructional video Viviane! Pizza is an Italian dish made from basic bread dough and then topped with tomato sauce, cheese, and sometimes added meat or vegetables. Read our. I love that the ingredients are simple and that anyone can make this pizza dough including beginners! Are you keep the dough in the icebox, before it really wanted to cooked ? How would you rate Master Dough with Starter? I didnt have unbleached bread flour so I used regular bread flour.. 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? You Can Freeze Pizza Dough, But Should You? Thank you so much for your comment. Although fast-food pizza is made in a commercial conveyor oven you can replicate the same effect by turning your oven to the highest baking temperature (home ovens usually go to 500F.) If you are only using a normal pizza pan, then preheat your oven to 500F (260C). 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. It makes me feel connected to it and in that way, my pizzas turn out the way I want them too. Try to knead a little faster to prevent it from sticking. you ever get a chance to try freezing the dough to see if it would work? . It was the best pizza I had ever made. Remove from the oven and let cool for 5 minutes before serving. Slide the pizza back onto the peel and serve immediately. Thank you, Jim! Central Milling flours are exceptional--I use them for all my baked goods. KingGooseMan3881 3 hours ago . I followed your instructions exactly. Explore All Trumps Flour General Mills with all the useful information below including suggestions, reviews, top brands, and related recipes,. 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 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. 3) Irregular thickness because I did not have the right technique to stretch it. Divide the dough into two 1-pound balls. The link to the New-York Style Pizza dough video is under that subheading below the second image. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. All-Purpose Pizza Dough Recipe - Food Network Kitchen I compiled my kitchen essentials for baking pizza at home like a pro: Pizza recipes shouldnt be the only way to use up that pizza dough! I usually mix it up into a mass so all loose flour is incorporated then set it in the fridge for 20 min. I have 2 pizza stones that I use whenever Im making pizzas. Thanks! What is caputo 00 flour and where do What was I doing wrong? Preheat the oven to 375 degrees C (190 degrees C). There are many videos using also Caputo flour that add for example the oil at the end, does this make any sense or difference? Thank you so much for you comment, Kiowah. Cover the dough with a damp dish towel and let rest at room temperature for 20 minutes. One of the most popular Neapolitan Pizza is the Margherita pizza, which is simply this pizza dough with basil and salt-infused tomato sauce (using San Marzano Italian tomatoes), Mozzarella di Bufala, fresh basil, and a drizzle of extra virgin olive oil. I am really thrilled to hear this recipe is working for you. Whats the measurements for the actual 50 lb batch that he gave you? I used a pizza pan since i dont have a stone and it came out quite well. Jane, I forgot to also ask, because I wrote the comment after putting the dough to rest for 1 hour I made a double dose, with the exact measures doubled. 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 the ambient temperature is lower than 75F (24C), it could take 15 to 30 minutes longer for the dough to double in size.). Fantasico! Add the flour and stir with a wooden spoon until the dough comes together. Remove dough from the refrigerator and divide into 4 equal pieces (weighing about 14 oz each.). Hi Sandra! Im simply going to say this, I rarely post comments unless Im wowd. I think its just a quality issue. The yeast should dissolve in the water and the mixture should foam. So I rolled up my sleeves, read as much as I could on the chemistry of yeast and flour, and made dough lots of dough. Set the oven to 500F (260C) and preheat for 30 minutes. We made this pizza dough recipe yesterday to go with homemade pizza sauce and it was just PERFECT!! Youll get there for sure As they say, practice makes perfect! Thanks! Frozen pizza dough is convenient to have on hand, however not all pizza doughs are created for the freezer. Hi Angelo! 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. This pizza originated in New York City in the 1900s and was derived from the Neapolitan pizza made in Napoli, Italy. Welcome to Alyonas Cooking where sharing recipes of my everyday expertise turned into a career! I used the Caputo 00 flour and developed a sauce recipe using Carmelina Italian peeled tomatoes. All Trumps offers this bright creamy white bread flour. That means Im usually cooking breakfast, dinner, occasional dessert, and lunch almost every day, then sharing my favorites on the internet! Hi Mizz, my apologies for this late reply. 1 3/4 cups all-purpose flour, plus more for kneading, 2 tablespoons extra-virgin olive oil, plus more for the bowl, Sign up for the Food Network Shopping Newsletter Privacy Policy, KFC Brings Back Its Mind-Boggling Bunless Chicken Sandwich, The Double Down, The Key Food Moments You May Have Missed in The Last of Us, Peeps-Flavored Pepsi Makes Its Adorable Return, KitchenAids 2023 Color of the Year Is Hibiscus, Subway Will Now Be Slicing Meat Fresh at Each of Its Locations, 5 Best Non-Alcoholic Gins, According to a Spirits Expert, Everything You Need To Cook Like Emily Mariko, 25 Get Well Soon Gifts That Show How Much You Care, 6 Best Whiskeys, According to a Spirits Expert, These Cord Organizers Save Your Kitchen From Clutter, Enter Daily for Your Chance to Win $10,000. When the yeast activates (it'll start to bubble up to the surface), whisk in the salt and olive oil. Pizza Dough New York Style Recipe | American Recipes | Uncut Recipes Pizza is the best with Wings and if you like food extra saucy make this Pizza Sauce Recipe for dipping! Heres to homemade pizza dough! As for the mozzarella try Buffalo mozzarella from Italy. Just as it sounds, all-purpose flour can be used for almost everything. Moving the stone a bit closer to the broiler might help, but youll have to experiment. So chewy, mmmm! Kayle, Thank you, my dear Were on the same wavelength, I see. Mix in the remaining flour and knead into a smooth ball (will take about 8 minutes by hand.). Have tried many pizza dough recipes and this one is perfect! Itll be more crisp. 2) Dough hard to stretch properly because did not rest it in the fridge it is going to save us money on take out pizza. And of course, lets not forget about the flour! Let me know how your frozen dough works out for 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. 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. Thank you and God bless. As for freezing the dough, I finally had the time to test it last week. I hope you enjoy it for many years to come! Place the dough into a food container with a tight-fitting lid and refrigerate for 18-24 hours. Pingback: Brussels sprout pizza with burrata | Video | Food & Style. Mushroom pizza with ricotta and garlic confit spread, My Son's Wheat Allergy Is GONE! Enjoy your next pizza-baking extravaganza! . All Trumps high hydration - Dough Ingredients - Pizza Making Forum Cant wait to try it for pizzas. It's ideal for chewy or dense baked goods like bagels, but it's not . For a sweeter pizza dough add 2 teaspoons of sugar and 2 tablespoons of olive oil. Make a well in center; add yeast mixture and oil. Warm Water ( Not Cold Not Boiling. Thats what I am excited about. Do you use this flour instead of bread flour. Ideally, youll want to add an extra layer of cheese for a cheese pizza or use a blend of different cheeses. Thanks again! This recipe is pure gold. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large . Thank you so, so much for your comment (all the way from Denmark hooray! Mix at low speed for about 2 minutes, then mix at medium speed until all of the flour has been picked up into the dough. Is it bad for the dough? Perfect Every Time Pizza or Calzone Dough. Add the water, flour, sugar, salt and yeast to bowl and blend until flour is hydrated by the water (approximately 1 minute on low speed). I have two stones and have used them regularly for years without any problems. Then, without opening the oven, turn it off and turn on the broiler to high heat. I am honored. 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. Im looking forward to trying the recipe either way. Hello Cimoka, You do not need a bottom broiler to bake the pizza, only a top one. Standard Dough Making Procedure: Put water into the mixing bowl, add the yeast, sugar and flour, mix at slow speed and gradually add half of the flour. Take a look at it. 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. Congratulations for making your own pizza dough (and pizza with your own homegrown tomatoes, no less)! Do you turn the broiler off after the 10 min preheat before putting the pizza indoesnt say. I DO NOT recommend freezing this dough. (The stone should be about 9 from the roof of the oven.) Basic NY-Style Thin Crust Pizza Dough | General Mills Foodservice You have no idea how delighted I am to read your comment. All other flours in the the history of flours are terrible, believe me. and good luck! 02 - Add Yeast and stir gently and let sit for 5 to 10 minutes, or until the yeast activates by turning into a foam on top of the water. Hi EM, I usually knead my pizza dough in the mixer over med-low speed to not kill my motor. if it can be done how would I do it. The amount of active dry yeast listed works for this recipe, although I use US brands such as Fleischmanns or Red Star. If you get all the air out of it, it will become stiff and you wont be able to stretch it. My roommate told me it reminded him of a great, local mom and pop pizza shop from growing up in NJ. Hi. I get it. ), I am delighted your dough and pizza turned out great. Even my kids said, dad never says wow to anything. I dont have the stone to bake the pizza will a normal pizza pan bake the same? Good luck, and make pizza soon again so you can practice! Place warm water in a bowl; add yeast and sugar. So be sure to watch. I was able to find the recommended flours online at The Pizza Bible store: http://store.thepizzabible.com/products/all-trumps, 2023 Cond Nast. The video made all the difference for a successful first try. It's the traditional flour used to make Neapolitan-style pizza. Whats the best way to store this dough so that I can make it in advance without sacrificing the fantastic texture of this dough? The yeast will over-work and this will affect the texture of your dough. To make a restaurant-style thin-crust pizza, the dough needs to have the right consistency (that is, slightly sticky) and the oven needs to deliver tons of heat. like you did, however my dough ended up tearing in several places. Add the yeast, salt and the rest of the flour. A slice of this large pizza dough is 80 calories. yayyy! This can be easily done with a kitchen scale and a metric measuring cup for liquid. See here: http://amzn.to/1GAKzUA Ive had this pizza stone for years. Begin again with a fresh amount of yeast and water. Since New York Pizza relies more on a slow fermentation process in the fridge there is no need to use excessive yeast or dough enhancers. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Price and stock may change after publish date, and we may make money off One 1"-thick 14" round pizza. This is the reason I always include them in recipes where the weight of ingredients is important, as it is with this recipe. Reheat the pizza in the oven! Vincent, I think I am even happier than you are! Any advice? Hi Joe! Make a well in center; add yeast mixture and oil. I do have When you use 00 flour pizza dough in your pizza oven, it rises in the middle and puffs up just right on the edges. Stir until smooth. Hi Harry, I am delighted this recipe worked well for you and I admire your creativity with your stove very clever! If you add to much flour in the beginning, your dough will be too stiff. ~Kiowah. Then, add the olive oil and egg. Place the pizza dough into an airtight food container with a lid. Both flours yield superb crusts that are almost identical in texture and flavor, with the 00 flour delivering a slightly more refined pizza. The dough was just like the Costco chicken bakes!!! Ron. This post may contain affiliate links. The Best Almond Flour Pizza Dough Recipe - Pala Pizza Form the dough into balls. 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? I have made this dough with a stand mixer and by hand with outstanding results. A heartfelt thank you for your comment! Refrigerate for 18-24 hours. "My fianc was so surprised, as was I! Hello Viviane,I recently read and watched your video on pizza dough. Use a rectangular or square pan to make a deep-dish pizza. (-) Information is not currently available for this nutrient. 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. Punch down dough and scrape it off the bowl. 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. Only take it out of the refrigerator when youre ready to make your pizza. Bring to room temperature before using. Cold dough is much more difficult to work with. I used mine on a cooking steel. Add remaining 1 1/2 cups bread flour, 1/2 cup at a time, stirring well after each addition. Hi Paul, Ive always kneaded my dough by hand. As for the measurements, I stretch my dough pretty thin and I have no problem getting two pizzas out of this recipe. To thaw the dough, simply transfer it to the fridge the night before you plan to use it. 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. World's Best Vegetarian Enchilada Recipe Vegetarian Christmas Party Recipes Stuffed Acorn Squash Recipes Vegetarian . Viviane, this recipe is the BEST! Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here! Yes! Although using two pizza stones attempts to replicate a brick oven, you really dont get enough heat to bake your pizza, especially at 450F. Hi Chris, I shared the link to the Pizza man who shared this 50lb recipe by bakers percentages on the top part of this post. Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated. I have two stones that are now 15 years old. 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. I used Caputo TIP0 00 Chef flour. It works pretty well although my pizza shape is more like a ciabatta Testing your pizza dough recipe tonight. Sprinkle the yeast over the hot water in a small bowl. However I still have some questions that you may be the best source to help my dilemmas. The first batch came out too sticky. Great flavor. Hi Terri, I am delighted to hear this recipe worked well for you just made my day! Hi Teri, my apologies for this late reply. It's quick and simple and delicious! Some of us prefer to bake that way since its more accurate. Pizza survived:). 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. Gluten is what gives the crust elasticity. My Pampered Chef stone cracked on one edge during the second pizza! Medium pizza dough is usually 12 round and weighing at 12-14 oz. 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. Here is an idea of how many slices are in a large pizza and medium pizza, aMedium pizza dough is usually 12 round and weighing at 12-14 oz. Thank you for giving me a way to have (almost) brick oven pizza! Dont bring the dough to room temperature before shaping it. And Food is love. This oily barrier prevents sogginess. Hi Dave! You might feel inclined to prep your workspace with a big handful of flour to prevent sticking. Hello Ms Viviane, thank you for your reply. 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. Add salt and sugar and 1 Tbsp. This will prevent sticking, encourage a crispy texture, and ensure a gorgeous golden color. Only add more flour (very little) if your dough becomes too sticky when you kneed it. I do not recommend freezing the dough, as it totally ruins its texture. If you have a pizza stone, dust it with cornmeal and use it instead of a greased pizza pan. Good luck making your pizza dough! An authentic NY pizza dough recipe is typically baked in a commercial pizza oven or brick oven that reaches a very high cooking temperature. Jom, I cannot thank you enough for your wonderful note! Resting time is essential to make easy work with dough. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Divide the dough into four equal pieces, weighing about 14 oz each (this makes four 14-inch pizzas.) really bummed me out, because I wanted it to work so bad. 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! I will try to answer all your questions. 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. Mix another 5 minutes. Homemade pizza dough from scratch | Food & Style This pizza dough is best for Margherita pizza or your favorite pizza toppings and its all made in a home oven! My wife said it reminded her of New York pizza (the thin crust) and she grew up in Manhattan; so that says a lot. When I try the recipe Ill let you know; God bless! of olive oil. 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. In either case, don't pat it flat; just stretch it briefly into shape. The oil also has a "wetting" effect, so with 61% hydration and 2% oil, or a total of 63%, you are in line with the 63% rated absorption of the AT flour. Christy, I am very sorry for this terribly late reply Im afraid the question you had is now irrelevant. I made this dough. I am working my way through pizza dough recipes; this was the third Ive tried. To shape the dough: After you're finished mixing the ingredients, allow your dough to rest on the counter for about 30 minutes. Thank you so much for this gem and the video ! I couldnt notice with the plastic wrap in your video if it is the same. Yes, the dough will continue rising in the fridge. Bake in the preheated oven until golden brown, 15 to 20 minutes. 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! Hi Michele, Thank you for your note. Youll want to bake the pizza dough on the bottom rack of the oven so the toppings dont burn. I have searched high and low on the internet for a comprehensive easy to follow pizza dough recipe. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Thanks again, have a great day, Hi again, Jill! PS: I would recommend your pizza dough to all my friends. This is such an easy pizza dough recipe to make! Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. -Room temp warm up for 3 hours. Hello Olga, the European measurements are in the recipe Take a look at the ingredient list. After initial raise I left in fridge in plastic bags overnight as directed. What speed do you use on the mixer? Here is an overview of the whole pizza process from start to finish. Hello Sandra! Stir in the yeast. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Place the yeast and sugar in a medium bowl. Thank you, thank you so much for your pizza dough receipe, it is the best. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Just made my day! 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 is a helpful step with many kinds of dough. Will it work as well if I just leave the oven on 500 degrees? That is why the two are so similar to each other. Thank you for dropping me a note I am over the moon your dough was such a success! Place pizza dough over a perforated pizza pan or pizza screen for a crispy pizza crust. When you're done, you should have an even circle that's about 10 to 12 inches wide and about -inch thick. King Arthur's brand is more widely available to retail consumers, and all their flours are unbromated. I added another 60g of flour and my dough is still sticker than yours. My question is can i mix cake flour with either bread or all purpose flour to substitute for 00 flour,if yes please give proportions used for mixture. Bake for 3 to 4 minutes until the crust is browned on the edges. This is the most Authentic Italian Pizza Dough Recipe from a Neapolitan pizza chef! To replicate the brick oven pizza at home using a standard oven, preheat your oven to the highest baking temperature. 3rd shelf from top. In the step-by step video, I address both of these issues in depth. Thank you again! When the yeast activates (itll start to bubble up to the surface), whisk in the salt and olive oil. The first questions are related to the Yeast On the Caputo yeast container, it says that the yeast is Active Dry yeast, and it should be mixed directly into the flour. Bread flour has more protein than AP flour, somewhere between 11 and 14 percent, because it is made from a harder wheat berry. Enjoy making your next round! Let me know how it works the next time you try Enjoy and have fun! Do not Sell or Share My Personal Information, 1 teaspoon each dried basil, oregano and marjoram, optional. Add enough remaining flour to form a soft dough. It also depends on how the water is measured. The All Trumps flour has a rated absorption value of about 63%. The recipe amounts to 80% hydration which is more than the wettest of breads, and impossible to knead by hand. Let stand until dissolved and slightly foamy, 5 to 10 minutes. Next time, make sure you measure your water as accurately as you can. Gently stretch the dough into an 8 circle. Its my absolute favorite mozzarella but make sure to drain it well because it will release a lot of moisture when it bakes. going to give up until I get the perfect pizza dough like yours. You can make flatbread, Costco Chicken Bakes, Calzones, Stromboli, and so much more! 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! Then, without opening the oven, turn it off and turn on the broiler to high heat. Pour the warm water over it and whisk until the yeast dissolves. If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. More gluten means a higher rise and lighter texture in yeast breads. Take one piece of dough from the refrigerator and sprinkle top and bottom with a little flour. 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. Rest dough balls for 4-6 hours before making them into pizzas or refrigerate for an additional day. My family raved that this delicious thin crust pizza was as as good as we get in Bostons North End! This no-rise pizza dough recipe is quick and merely involves mixing a few basic ingredients and patting the dough into the pan no need to wait for the dough to rise with this approach. Divide dough into desired size dough pieces, round, and place in oiled dough trays. | The Plan, Feeding Five Under Twenty-Five $ : Easy Flatbread Skillet Recipe Allegory PR Services, Giddy in Pink: Provence & Primavera Allegory PR Services, https://wholegrainscouncil.org/blog/2012/01/research-sheds-light-gluten-issues, https://allweathermedia.com/garlic-confit/, Grilled kale pizza with smoked Gruyre | Food & Style, http://www.chefcentral.com/cuispro-measuring-cups.html, Brussels sprout pizza with burrata | Video | Food & Style, Mushroom pizza with garlic confit spread | Food & Style, How to make pizza dough from scratch and shape it like a pro. Store it in an airtight storage container or a bowl tightly covered with storage wrap. I do not recommend freezing the dough as it makes the dough very stiff (crispy) once baked not at all desirable. "I sprinkle a bit of Parmesan cheese and Italian seasoning on the top before adding the pizza sauce. 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. Flour is best. As for freezing the dough: Two other readers have asked me ask about this last week. #keepkneading. However, after making the dough a couple of times, I have no doubt youll end up with a perfectly round pizza. Hi Barbara, I cannot vouch for every brand of pizza stones, but the one I use is safe at high temperatures (500F). Amount is based on available nutrient data. Thank you so much for your comment and for taking the time to tell me how your dough turned out.
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