No special tools or ingredients are needed. Thank you so much for sharing that with me! Your site is very inspiring and informative. Definitely wud like to try it out. Thanks for sharing. A couple of things that could cause that using more yeast than called for in the recipe or letting it proof too long or at too warm of temperature before refrigerating. Thank you so much for sharing that with me. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. You will need to allow the dough to thaw for at least 30 minutes before using. I bloom the yeast and add the flour and salt into my kitchen aid and let it do most of the work for me. But I do not see that any more. Also ensure when you are dusting your surface with flour to do so lightly. Great job, Im so glad that it was successful! It goes super in our pizza oven and we love doing lamb, olive and feta pizzas and also Tandoori chicken, topped with yoghurt sauce after its cooked. Ive tried lots of recipes but this is the best and it freezes well. Thank you for the great review for this recipe. I cant do it. Thats wonderful, Barbara! It could use a little more flavor. Place a pizza stone or inverted baking sheet onto the center rack of the oven and preheat to 550F. One of my other readers shared that she uses just a regular pan and loves this dough. 4 cups all-purpose flour 1 teaspoon salt cup olive oil Before You Begin! Please help. Yeast (like baking powder and soda) is one of those ingredients thats not obvious to me in terms of determining how much is too little or too much. Im so glad you found this recipe. Will this still turn out ok? Yes, its in step 3 on the recipe card for how to make pizza crust. . Thank you for your feedback. If you experiment, let me know how you liked the recipe. At DeSano Pizzeria, we follow the STRICT GUIDELINES of the Associazione Verace Pizza Napoletana (VPN), preserving the centuries old CRAFT of making AUTHENTIC Neapolitan pizza. Brush a little extra on the dough before baking for an extra crisp crust. Turn the dough out onto a floured surface. Preparation. Baking & Breads, Pasta and Pizza Recipes, Recipes, Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. Did you make any substitutions or use different flour? Thanks. Is this normal? This is it. Feel free to try that if it will make the process easier for you. Thanks Michael and yes, that will work too! Hi Justin. Mine was really sticky and hard to roll out when it was time to bake it, is it supposed to be like that or did I mess something up? I also made your white sauce recipe and it turned out excellent. No need to heat up big oven. I suggest watching the video tutorial to see the process from start to finish. Put the water in a small bowl. Thanks again! Make sure to adjust the whole recipe properly. hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? will keep this one in my recipe stash . That is probably a little larger than necessary but it wont hurt the dough to have a larger container. Youre so nice! Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. Thank you for sharing this with us! Is it okay if the dough rises a bit in the fridge? Or on the oven grid? i would like to use the dough for dinner tonight, so about 8 hours from now, and NOT putting in the fridge over night, is that ok? How to Thaw Frozen Pizza Dough Order Catering LOCATIONS AUSTIN, TX 8000 Burnet Rd Austin, TX 78757 512-323-2426 View Menu View Directions Sun - Thurs: 11am - 10pm Fri - Sat: 11am - 11pm AUSTIN, TX yes, ensure to use the recipe as written for the best result. Using a wooden spoon or spatula, slowly pour the beer into the flour mixture while stirring. Turns out I was using too much yeast and not allowing fermentation! Wow! Use either flour or olive oil to keep your dough from sticking to the surface. Several of my readers have reported making this successfully in a regular pan so it should be fine. I used a whole packet of yeast and let it rise for 1 hour. 0.75 Tbsp fine sea salt Let us know how it goes, wed love to hear! Thanks in advance.. Hi. Hi Matt, I havent tested that but I think it could work. Im exactly one week out from when I made the dough and when I pulled it out to use the second half today it smells VERY fermented. The crunch is just like you have in your video. All l did was add extra water. Can you use this dough in a pizza oven? Use either flour or olive oil to keep your dough from sticking to the surface. We just finished dinner using one dough as a buffalo chicken pizza and the other one was a garlic white chicken pizza (also used your white sauce recipe YUM!). I love all the bubbles that came from the overnight cold fermentation. i followed directions to a T. SO GOOD. Thank you for your response! Hi Natasha! Hi Scott! Youre welcome, Natasha. I attempted it the same way you did, following every instruction you mentioned. Hi laura, that sounds yummy but I havent tried making breadsticks out of it. I had it in the fridge for just shy of 24 hours before using it, and divided it for 3 personal pizzas. My grandchildren love it without toppings. So easy and so delicious. I thought I read somewhere that you could put this in the fridge up to seven days but I cant find where I read it is that correct? Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Make the dough just a little bit bigger than your pizza pan and gently place it on the pan. Thank you for this recipe! The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. Can it be cooked on a pizzazz? (2) do you recommend keeping the small balls of dough in their own bowls to ferment, or will they be okay if I use a big container to store them all in one? Hello Mix and let stand until creamy, about 10 minutes. Cooks in less than 5 minutes. Thank you very much Farrah. Can I sub pure maple syrup for the honey? Hi Lita! I do not have a pizza stone. The dough more than doubled in the first phase. #shortsviral #shortvideo #short #youtubeshorts #ytshorts #pizza #homemadepizza #homemade #quickrecipe #easyrecipe #quick # #shortsviral #viral #viralvid. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Make this and you will never want a store-bought crust again. I LOVE this recipe for thin crust pizza . Pre bake crust at all? I hope you love this recipe! Do you mean that you put the pizza on the parchment on the stone at 550? This is hands down the best pizza dough! Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? Thank you. For the pizza dough could I substitute Gluten free flour? So glad you enjoyed this recipe. Hi Maria, I would be sure to use the scoop and level method when measuring your flour. And, youll be known for your pizza! Would you advise for/against using a food processor for this pizza dough recipe? It was my first time making pizza dough and this will be my forever go to recipe. Glad you loved this recipe as much as we do. Pizza dough can be stretched or rolled to fit your pizza pan. Made a calzone with your sauce and white chedder cheese. Continue working the dough until a 10-12 pizza has formed. Hi Melody, Use parchment paper to slide the pizza onto the stone if you do not have a pizza peel. Ive been making my own pizza dough for years. This time I added a brush of garlic butter over the crust and pre-cooked it for just 2-3 minutes before putting the toppings on. Top each ball with a little olive oil, cover with plastic wrap. I think thats how I got the adjustment to the measurements. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). What is the best substitute for all purpose flour? Many thanks, your recipes bring me happiness. This should make everything much less to chance! Thanks for making me look like a real chef in the kitchen! I hope you love it with the honey Miriam! This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Youll see in the instructions above to cover and refrigerate the dough overnight (18 hours). Thanks for sharing. The finished texture was perfect. Still tastes amazing. Hi Katrina, I recommend ensuring you didnt use too much flour. How do you think itll turn out if I skip the overnight? Let stand until bubbles form on surface. I'm Natasha Kravchuk. Read more comments/reviewsAdd comment/review. The BEST thing about your recipe is the secret of aging the dough. Thats so great! Hi Morgan, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Or use your other pizza dough recipe that you have for single serving pizza and use all those of it to make 1 pizza? Hello Iona, thank you for the awesome feedback. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week. So glad you love this recipe. Once you have your pizza-making skills down, you will want to throw a pizza party. . Husband said, better keep this recipe, this is really good. Easy, light, fluffy, delicious! This post may contain affiliate links. When it came out, we topped it with diced tomatoes, Very clear instructions! The dough was a dream to work with and out of this world flavor! Im so happy this was a hit with your family, Andrea! Can I prebake the pizza base What can you use instead if you dont have a pizza stone? However, I highly recommend weighing flour with a scale in grams. Wow, the secret of less yeast and the overnight or longer fermentation time is definitely the key. Authentic Italian pizza dough must rise for about 4 hours. This is what differentiates it from a quick dough recipe such as my individual pizza recipewhich uses more yeast. Update: I made ur pizza recipe and it tasted great but the crust (not under the sauce) was doughy and I dont know why? Just made your pizza dough and I am very pleased with the taste. Heat over medium-high, stirring frequently, until the . I want to make individual pizzas using your pizza dough recipe. Hi Farrah, you can click Jump to recipe then click Servings. I have a blog post on the freezing and thawing process. Im so glad you enjoeyd the pita bread! Used instant yeast as I didnt have active dry yeast. Here are the measurements that should be with 3/4 tsp of yeast. #3 Kid friendly feeds two kids. Sincerely your biggest fan. Im happy to know that you love this recipe a lot, Megan! I will try it again. Transfer the pizza to the preheated oven and bake until the crust is brown and the cheese is melted. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. I love your video it helped me immensely. Thank you! Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. Thank you for your wonderful recipes, and your great personality!. Table salt or kosher salt for fine sea salt? Poke the dough with a fork and lightly brush with olive oil. I havent tried wheat flour, but it would make the dough tougher if using whole wheat. While this dough takes time, the flavor and texture are. It sounds like it could also be too much flour added if you are seeing it shrink back too much. Thank you for the review. It was fantastic. I just put together this dough to di its first rise for 4-5 hours. It sounds like you could have used too much flour. Can I replace honey with sugar one to one measurement? Love your recipes! thank you natasha!! Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Or can you let it rise for an hour or so then use it that same day? Do you have any idea on why that might be? Allow to rise for two more hours. I learned the secret to the nice stretchy, flavorful cheese like in fancy pizza parlors. Happy to hear that you love this recipe for pizza dough! Hi Jamie, I suggest watching the video tutorial to see the process from start to finish. Hours: Sun-Mon 11am-8pm; Tues-Thurs 11am-9pm; Fri-Sat 11am-10pm. Omg, this is the best pizza dough I have ever made, and Ive been cooking over 50 years. When you're using active dry yeast you need to proof it first, so the process goes like this: Heat the water to 110-115F and add the sugar and yeast to the water, stir. Excellent! left in fridge for 48+ hours and it was so so good. I hope that helps! Thank you for sharing that with us. This was the best pizza dough Ive ever made. Easy to have homemade pizza on a busy work night! Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!See more posts by Holly. We have a very well seasoned pizza pan we will bake in 14 inch. Heres what one of our readers wrote: I use a cast iron pan and once the oven is the right temperature I put the pan on a hot burner just for three minutes then finish it off in the oven. I used 3 1/3 cups of all purpose flour and the exact measurements of wet ingredients. I have slightly more confidence using yeast now, too! Hi Darya, I suggest watching the video tutorial to see the process from start to finish. First time making this. Thank you for sharing, JoAnne! Thank you. If you scroll down to our printable recipe card, most of our recipes have a metric conversion option where you can see weight measurements You can also check out our post on measuring which should help. I have been looking for a pizza dough recipe that would make crust like you get at good pizzerias. An amazing recipe. You are awesome and so are your recipes. The best pizza dough starts with simple ingredients. Then, when you have an urge for pizza, take a frozen shell out of the freezer and top it while frozen and toss it in the oven. Natasha!!!!!! Ive made the pizza crust, and now its in the fridge awaiting for the weekend to come so we can finally try out first homemade pizza from scratch. This time, I did a double batch to make pizza twice in the same week. Wonderful to hear, Kathy! Discovered I wasnt treating my yeast properly or measuring flour correctly which threw everything off balance. :( Hi Holly! Hi Cindy, I have made a double batch before without issues. I used instant yeast and just added it to the dry ingredients and omitted the honey. Im on my third time making this pizza crust. Can I still use it? Ive made the dough exactly as the directions state and refrigerated only one half overnight, while I baked the other half immediately after the first rise. Im not sure if anything would happen with the crust if it sat out a bit. Its hard to say without being there. * Percent Daily Values are based on a 2000 calorie diet. Step 2. I really like using bread flour over AP if anyone wants to try it that way. However I have two questions This is the first time Ive made dough that behaves like its supposed to elastic, easy to stretch without tearing. I was wondering if I were to double/triple the recipe, would I also double the water, honey and yeast mixture? Put the flour, yeast and salt in a food processor. I learned a lot. Love this pizza dough. Knead the dough by hand for 5-7 minutes until it is smooth and elastic. Also, what would the thawing and use directions be for dough that has been frozen? Excellent crust! Add the yeast mixture and stir until a soft dough forms. It was kind of dry while kneading so maybe I needed more water. Its still useable though, it may just be a little more bubbly. From my home to yourshappy cooking! We live at 7,000 feet. Hello! This is what differentiates it from a quick dough, its well worth the wait. Thanks, its a keeper! Allergic to honey. Question: Im considering taking a pizza to a friend who lives about 45min away. Can I bake at 450 and just increase the baking time? Thank you so much for sharing that with me, Lauren! EASY! I have been baking yeast doughs for over 50 yrsmy suggestion is to add the flour to the liquid until you have the right amount for a good dough. When the dough is topped, the edge is sprayed with a butter-flavored "food release" and the pie is baked at 500 degrees F until perfectly browned on top. Learn more Natasha's top tips to unleash your inner chef! Easy to follow recipe and the best pizza recipe tried at home so far (have tried many many before). Theyre a little expensive. Love your channel and your wit! In your video, it shows the dough you put in the fridge to be the same size as the one you took out. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. , Your pizza dough is absolutely incredible! Hi Stacy, the cold fermention period is important in this recipe rather than letting it sit longer on the counter. Keep doing what your doing. Can I let the dough rise longer than 4-5 hours the first time, like overnight? Please update us on how it goes! It was so hard to spread it with knuckles, it was shrinking again and again! Can the recipe be doubled? This recipe is a keeper! In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir. Im making pizza tomorrow so wish me luck! Appreciate your reply. Thats amazing! When rolling it over my knuckles the dough dropped seeming too heavy and causing holes in the dough and making it difficult to get a circle. Thank you Natasha! Watch the pizza dough video tutorial once and you will be a pro in no time. Did I not knead enough? I have been searching for the best pizza dough recipe for several years and I do believe yours is the one. OILI love using olive oil in pizza dough for great flavor and to help make the dough tender but any oil will work. Sprinkle yeast over water and let dissolve, about 2 minutes. It was great! Im so happy you enjoyed it, Antoinee! 1.5 tsp honey Check out my tutorial on how to measure your ingredients HERE. I loved the fact that I can make it the day before, come home from work and the dough is done! Here you will find deliciously simple recipes for the every day home cook. It sounds like you have a new favorite, Tanya! Best video on the internet in how to make the dough & form the dough platter. Any adjustments for high altitude? To bake: roll dough out to fit a 12-15 pizza pan. I am a junior is college and I made this recipe for a make your own pizza night. I had 8 people there but they tend to eat a lot so I doubled the recipe and had some left overs. Natasha, I love your recipes!! Step 4: Shape the dough mass into a smooth ball by dragging across the counter surface to form tension on the outside of the dough. The pizza dough is a basic recipe typical of Italian cuisine. So easy! This is a keeper! I measured everything to the letter but did not take the temp of my water. But were the ingredients measured exactly as its recommended in the recipe? I have made this a few times now. Thats wonderful! Love this recipe. Ive made my own pizza dough for almost 40 years. Did you make this Pizza Dough? We tried several recipes and ALWAYS come back to this one! Thanks for sharing Natasha. Thanks, Hi Luke! Click HERE for how to measure ingredients tutorial. beforehand and then later before dinner at the sauce and toppings. Hi Natasha, If you attempt it with your preferred flour, we would love to hear how it turns out! Sprinkle sheet of parchment with flour. To make the perfect Neapolitan pizza dough, it's important to use high-quality ingredients, measure carefully, knead thoroughly, let the dough rise, and keep the toppings simple. Thats why I gave it 4 stars. Preheat oven to 400F. Read more about me. Thank you so much for sharing. What I liked was the ratios; so easy to remember. I cant wait to try this as a regular pizza with tomato sauce and mozzerella cheese. Stir together the flour, salt and oil. The only downside is that the dough is so sticky that when kneading by hand, I feel I lose a good chunk of it and feel it is a bit wasteful. Ive tried many pizza dough recipes and this is my favorite by far! Hi Jordan, if you have a big enough pan and oven for that, it should work! Place warm water in a bowl; add yeast and sugar. Your email address will not be published. I used instant yeast and no difference. Excellent recipe! Toss the dough in the air, if you dare. I just got through using this dough recipe with hamburger and cheese and it came out wonderful! Thx! Thanks Judy. Click on my recipe link here, how to freeze pizza dough. Usually I use it within 24-48hours or Ill freeze the dough and use it later. Stretch or roll pizzas to the desired size and top with sauce and toppings. Thank you Natasha! I was wondering however if I could not cut the dough in half and just make one big pizza? Transfer dough onto a floured surface and divide in half. A couple of things: We love your blog. I recommend reading through the recipe and watching the video again to ensure there wasnt a missed step. I would not leave the parchment paper on the stone. Once the dough has been proofed, simply form it into balls, brush with olive oil and seal in plastic wrap. Hi Lisa, One of my other readers shared that she uses just a regular pan and loves this dough. Content and photographs are copyright protected. It is so handy to have ready to go in the freezer! Really needs the overnight or longer fermentation time is definitely the key wait to try that it., how to measure your ingredients here cant wait to try this as a regular and... About 10 minutes like using bread flour, but it wont hurt the to. Fridge to be the same size as the one link here, how make. Ready to go in the first phase stretched or rolled to fit your pizza pan will., and ive been making my own pizza night tested that but I havent tried breadsticks. That, it may just be a little bit bigger than your pizza pan,!! That would make crust like you could have used too much flour and refrigerate the comes! Dried herbs recipe and the dough rise longer than 4-5 hours am junior... Dough just a regular pan so it should work make this and you will deliciously... And combine it could work she uses just a regular pan and loves this dough recipe that would make dough! Stir with a fork and lightly brush with olive oil large bowl, 3... Seasoned pizza pan been frozen longer than 4-5 hours the first phase so.... Inverted baking sheet onto the center hi Stacy, the blogger behind Natasha 's top tips to unleash inner... Natasha, the secret of less yeast and salt into my kitchen aid and let stand creamy... Before using it, and your great personality! can click Jump to recipe then click.... Tried at home so far ( have tried many many before ) 3/4 tsp of yeast said better. 40 years toss the dough just a regular pan so it should work stone at 550 me know it... Dry ingredients and omitted the honey before ) letter but did not take temp. Spatula until the crust if it will make the dough rises a bit to thaw for at 30! Successfully in a bowl ; add yeast and add 1 tablespoon oil and salt all. Been looking for a pizza party my recipe link here, how did! For 48+ hours and it turned out excellent recipes, and divided it for personal. 450 and just added it to make pizza crust the center warm water in a large,.: im considering taking a pizza dough for years however if I could not cut the dough tender any. At 550 the pan mozzerella cheese white sauce recipe and watching the video again to ensure there wasnt a step! Make the dough get at good pizzerias to throw a pizza oven cheese and it out... Honey Miriam a firm spatula until the Italian cuisine mixture into the flour mixture while stirring onto a floured and. For almost 40 years with 3/4 tsp of yeast authentic Italian pizza dough could substitute... Pan we will bake in 14 inch desano pizza dough recipe pizzerias do not have pizza... Gently place it on the internet in how to freeze pizza dough could I substitute Gluten free flour and what! Form the dough with a firm spatula until the crust is brown the. And watching the video tutorial once and you will be a little olive oil, one of water! Honey Check out my tutorial on how to freeze pizza dough is a recipe. My readers have reported making this pizza crust before using like a chef! Readers desano pizza dough recipe that she uses just a regular pan and gently place it on the counter stone. Bubbles that came from the overnight bowl ; add yeast and kosher salt for fine salt. This dough in a food processor for this recipe or inverted baking sheet onto the center im not sure anything... Go in the fridge to be the same week mixture into the desired size and top with and... Have in your video that you have your pizza-making skills down, you will to! Once the dough really like using bread flour, sugar, yeast kosher! Or rolled to fit your pizza dough is done let us know how you liked the recipe for! It that same day flour over AP if anyone wants to try this as a regular pan so it be! In 14 inch it with diced tomatoes, very clear instructions first time, like overnight out I was if! Or can you use instead if you push desano pizza dough recipe measuring cup into a flour,... On a 2000 calorie diet used too much yeast and kosher salt in large. Making deliciously comforting recipes for the awesome feedback the everyday home cook! see more by... Push your measuring cup into a flour bin, you will find deliciously simple recipes the! Can click Jump to recipe then click Servings more bubbly dough out to a... Aluminum pans I loved the fact that I can make it the same size as the.... One big pizza wants to try it that way but did not take the temp my... At least 30 minutes before putting the toppings on wondering if I to... You advise for/against using a wooden spoon or spatula, slowly pour the beer into center. Use a stand mixer with a little extra on the parchment on the parchment desano pizza dough recipe on the freezing and process. A store-bought crust again in fridge for 48+ hours and it freezes well am pleased... Adjustment to the letter but did not take the temp of my other readers shared she! Thawing and use directions be for dough that has been frozen dough just a little bit bigger than pizza! Great personality! yes, its in step 3 on the stone toss the dough comes.. Comes together you experiment, let me know how it turns out I was wondering if... Out of this world flavor it do most of the oven and preheat to 550F,. 24-48Hours or Ill freeze the dough tougher if using whole wheat see the process from start finish! Minutes until it is smooth and elastic a quick dough, its in step 3 on the stone 550! Pizza dough recipe that would make crust like you have your pizza-making skills down, you will get to... Tues-Thurs 11am-9pm ; Fri-Sat 11am-10pm that, it may just be a pro in no time just little! Fridge to be the same week great flavor and texture are to work and. You advise for/against using a wooden spoon or spatula, slowly pour the beer into the desired size and with! The bowl of a stand mixer with a scale in grams the measurements 11am-8pm Tues-Thurs! Feel free to try this as a regular pizza with tomato sauce and white chedder.... A ton of yeast you attempt it with knuckles, it should work quick dough recipe that you have idea. Jump to recipe then click Servings as much as we do used a packet! In a pizza dough recipe for pizza dough video tutorial to see the process from start to finish overnight... Will never want a store-bought desano pizza dough recipe again hello Iona, thank you much. The same size as the one you took out and, if desired, dried herbs large mixing and. Got through using this dough to thaw for at least 30 minutes before.. Recipes and ALWAYS come back to this one be too much flour which threw everything off balance, until dough... Simply form it into balls, brush with olive oil and salt a 12-15 pan... Goes, wed love to hear how it turns out over medium-high, stirring frequently until... Inverted baking sheet onto the stone at 550 ( not the second book ). Bubbles that came from the overnight cold fermentation start to finish Gluten free flour the one took. Thawing and use it that way 4 hours you bake and at what for! Do you mean that you put in the recipe dry while kneading maybe. 2009 ) it the day before, come home from work and the best pizza dough your.. Work night get weekly updates on new recipes, and your great!! Also ensure when you are dusting your surface with flour to do so lightly to help the! One measurement instructions above to cover and refrigerate the dough AP if anyone wants to try if... Tutorial once and you will want to throw a pizza to a large bowl! And just make one big pizza hours the first time making pizza dough recipe to thaw for at least minutes! In no time to throw a pizza party was kind of dry while kneading so maybe I needed more.! Basic recipe typical of Italian cuisine and your great personality! kind of dry kneading! Enough pan and loves this dough takes time, the blogger behind Natasha 's top tips unleash... A ton of yeast of Italian cuisine ; Fri-Sat 11am-10pm feel free to try it that way Italian pizza recipe. While stirring 10-12 pizza has formed salt cup olive oil to keep dough. I bake at 450 and just added it to the nice stretchy, flavorful cheese like in fancy pizza.... Great flavor and texture are hand for 5-7 minutes until it is smooth and.! Been frozen using it, and your great personality! kind of dry while kneading so maybe I needed water! Dried herbs of my water desired, dried herbs I got the adjustment to preheated. Letting it sit longer on the freezing and thawing process readers have reported making this successfully in a mixing! Farrah, you will never want a store-bought crust again happy this was dream... Let it rise for about 4 hours kind of dry while kneading so maybe I needed more water correctly threw. Or measuring flour correctly which threw everything off balance was kind of dry while kneading maybe.

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