Into a bowl add 2 tsp of yeast, 1 TB sugar, 1 1/3 c warm water and let it rest until it gets frothy. Then add 3c AP flour, 1 tsp salt, 2 TB olive oil. Mix with hands until it forms a shaggy dough. Kneed for 10 minutes on a lightly floured counter top. Rise for 90 minutes in a lightly oiled bowl in a warm place in your kitchen until it has roughly doubled in size. Punch out the air and divide into two equal size balls, then shape to your desired pizza crust if you plan on enjoying or save them for later by popping them into freezer ziploc. When you’re ready to enjoy, simply thaw and let the dough come to room temp. I plan using this recipe to bake a thin crust pizza on a preheated pizza stone at 450° for 12-17 minutes or until golden brown.
Very nice, NOT changing or trying to knock someone's recipe, just explaining the directions a little more clearly. Thank you for your kindness. It helps. 👍
Absolutely delicious I am 13 and I made this easily it was the best pizza I’ve ever had my whole family loves it and so do I thanks you for this easy but delicious recipe 😊❤
That’s awesome, I loved cooking since I was very young as well, and I still do. Nothing like sharing delicious food with the people you love. One day your kids will thank you as well. ❤
This is now our go to pizza dough and cinnamon roll dough recipe. We never let the dough rise for pizza (we like a thinner crust) and always use a stand mixer instead of our hands to knead the dough and it’s always still been great! For cinnamon rolls: make the dough as he instructed (don’t rise it yet). Roll it out half an inch thick. Make and add filling of choice (ex. Cinnamon, butter or cream cheese, and sugar mixture). Roll it up. Cut one inch sections. Lay rolls/sections on greased and floured baking pan. Cover and let rise 1 to 2 hours in warm place. Remove cover and bake at 375 until golden brown (for us that’s approximately 35 mins, but everyone’s oven is slightly different, so keep an eye on them). Use sweetened condensed milk drizzle for icing (or whatever you prefer). Enjoy! ❤
I just tried your recipe and it turned out to be the best pizza ever. Thank you. We usually buy the dough from Trader Joe’s. But this dough beat the records. 😊❤
Just made this and it was so good. I put my stone in the oven at 475 and let it get hot and then cooked for ten minutes. I used hunts tomato sauce- roasted garlic and shredded a block of mozzarella. Thank you for this!
First time making a pizza and followed this,a little worried but oh my God it turns out perfect👌👌👌my family loves it tastes better than store bought we can finally eat pizza anytime in the house this has been my go to recipe very easy to follow,now currently waiting for my dough to double in size😁this is now my 5th and never failed,thank you so much for sharing your recipe❤❤❤
Crazyyyy as all get out of ("HOW HOMEMADE") Is Always A Charm No additives, No Dangerous Chemicals!!! Store bought is all the Dangerous Evil Liberals Killer Chemicals in everything they hand us all... Causing Cancer, tumors an everything else to take us all out. Wish ppl would wake up! 😢❤
So this works well. Using an oven hit it at 550 degrees. After its done heating hit it in the oven for 10-12minutes and then broil it for maybe 1-3 minutes to add a bit more color. But you'll need to babysit it if you broil it at the end.
@@nerdyshore6711did you work with pizza? I worked with a real pizza oven and the temp was 550-600 tops. It was the oven that spins and you have to manual rotate the pizzas
@@cottagecorener I thought that meant one 1/3 cup, as in a singular 1/3 cup? Regardless, I ended up figuring out the ratio on my own but thanks anyways
I tried it. I used Basil Pesto for the sauce, added a bunch of Harvarti cheese slices (broken up) and Colby jack cheese with Black Olives (sliced). 🤤🤤🤤❤❤❤️ THANK YOU!
You can also skip the 90 minute rise and just put the dough right into the fridge if youre planning on using the dough within a week but not day of. The slow ferment in the cold tastes rly good
Anyone else have to add at least another cup of flower because it stayed sticky for 20 minutes of kneading and still sticky uhg,and I'm using good k a flour and followed recipe to the exact,even used a scale
Pour the flour into a measuring cup and make sure it's going all the way up to the cup marker you need. I made that mistake the first time I made this dough, and ended up having to add more flower.
I used your recipe yesterday to make a pizza and it was a hit! We had leftover dough and made garlic cheese sticks and even a steamed pork bun! All creations from your dough recipe turned out so delicious! I especially liked the dough after about a day in the fridge. 😊❤
I did mine for about a solid 15min, to answer your question I'd say anywhere from 5-15min but probably closer to that 10-15min marker sometimes dough comes out differently ya feel me? Looking for frothy 😊 you for this!
When your about to make the pizza do you poke holes in it with a fork and bake it a bit first before you add toppings? first time making pizza at home here. what temp do you cook at and how long?
If you dont want to use added sugar for yeast fermentation you can always omit that and make the dough a day ahead to allow for the yeast to feed off of the flour
I had to add so much more flour to stop the dough being sticky, anyone know what my issue might have been? Added right amount of water but I’m thinking did I let the yeast work enough or not use enough oil :)
@@dualshockedofficial it was honestly beautiful, I’d suggest taking the time to roll it out nice and even though and not to keep opening your oven to check on in :) I was too excited for mine!!
Omg just had my hubby make this dough with instant rise yeast and wow first time making pizza dough and it came out perfect! The pizza is delicious and crust is fluffy!!
Followed the directions and my dough was simply too runny/wet. Found that I needed to add an extra cup and a half to really get this to have the same texture as the dough shown in this clip
2 teaspoons of dry active yeast 1 tablespoon of sugar 1 and 1/3 cup warm water 3 cups of all purpose flour 1 teaspoon of salt and 2 table spoons of oil
