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. 👍
@@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
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❤❤❤
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. ❤
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.
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 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. 😊❤
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
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!
My Grandpa had a recipe who he kept close to his heart. It all started when my Grandpa transitioned to female at the age of 97. She (He) would mix marinara sauce with 3 cups of vinegar and sour cream he would roll it into a roll.
So... I don't know what I did wrong, but I used the amount of moisture required and ended up almost having to double the flour to make a cohesive dough
If I had to guess, the flour amount should be given in weight and not volume. The flour I used, I filled to one cup, tapped the measuring cup on the counter and it settled down to 3/4 of a cup. Id say that's too much room for error.
Substitute honey for the sugar. The sweetness you pick up will certainly vary depending on the intensity of your sauce and toppings. It’s perfect for white pies. This will also make a more golden crust. You didn’t ask me but I hope I helped.
Here in italy nobody put oil honey sugar or any other bs in pizza dough. A very small spoon of sugar is just for the yeast to activate it if you have low quality yeast. With good ingridients pizza dough isnflour salt water and yeast. Thats what everyone donin italy.
