| The Plan, Pingback: Feeding Five Under Twenty-Five $ : Easy Flatbread Skillet Recipe Allegory PR Services. its so easy to shape and use. It's quick and simple and delicious! Mix in the remaining flour and knead into a smooth ball (will take about 8 minutes by hand.). Pingback: Mushroom pizza with garlic confit spread | Food & Style, I just love your site I found you when I was looking for help with making pizza with Caputo oo flour so thank you your site is special looking forward to your recipes, Pingback: Whole-wheat pizza dough food & style, Your email address will not be published. This will prevent sticking, encourage a crispy texture, and ensure a gorgeous golden color. This is the reason I always include them in recipes where the weight of ingredients is important, as it is with this recipe. I DO NOT recommend freezing this dough. If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Scale and round into desired size doughballs, cover skin slightly with oil. My son loved it and suggested we sell them. The amount of active dry yeast listed works for this recipe, although I use US brands such as Fleischmanns or Red Star. Your son is most enterprising. It came out fabulous! I can't believe it's SO easy! This pizza dough will last for about five days in the fridge. Allow the refrigerated dough to sit for about 30 minutes at room temperature before using. In either case, don't pat it flat; just stretch it briefly into shape. Salt adds flavor, strengthens the gluten (creating a chewier crust), and slows down fermentation (resulting in a better rise). And mostly, have fun every time you make it! 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. Home Dishes & Beverages Breads, Rolls & Pastries Bread Recipes. Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Store leftovers in a freezer bag or covered, tightly with plastic wrap. and more. I place one stone on the very first rack then I place the second stone on the third rack and then preheat the oven to 450 degrees F. I arrange my pizza, place it on the lower stone and it bakes perfectly! There was not a single leftover piece of pizza from even my pickiest eaters! 1) Dough too dry Yes, the dough will continue rising in the fridge. In the step-by step video, I address both of these issues in depth. Deborah! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I am so, so happy this pizza dough recipe worked for you. 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. It is exceptional for making pizzas. ", "This crust is fast, easy, and good! KAF is only unbromated. Sprinkle dough with your toppings of choice. Vincent, I think I am even happier than you are! Learn how to make the best pizza crust of your life with just a few ingredients, find out how to shape the dough, and get our best storage secrets. Aloha Mauimoni! I just tried to make a pizza this way but I couldnt get the dough to stretch out. We use all-purpose flour because double zero is hard to find. Even in home ovens. Thank you for your note! 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. Olive OilOlive oil serves a couple purposes when it comes to pizza crust: Not only does it add color and flavor, but it creates a barrier between the oil and water. Do you think this recipe would double well? 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. More soon, I promise . Your daily values may be higher or lower depending on your calorie needs. Turn this pizza dough into party pizza! Divide dough into desired size dough pieces, round, and place in oiled dough trays. I just, this very moment, re-measured the flour for this recipe and it is 11 ounces, as the recipe states. Thank you so much for the recipe. Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. That makes a big difference and it will affect the texture of your dough. Add the water, flour, sugar, salt and yeast to bowl and blend until flour is hydrated by the water (approx 1 minute). Salt is integral to the recipe. OMG. Thank you for sharing! Only use one stone for this technique. Italian pizza dough is typically made with type 0 or 00 tender wheat flour. An authentic NY pizza dough recipe is typically baked in a commercial pizza oven or brick oven that reaches a very high cooking temperature. A slice of this large pizza dough is 80 calories. To replicate the brick oven pizza at home using a standard oven, preheat your oven to the highest baking temperature. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. I am really thrilled to hear this recipe is working for you. Bon apptit! Happy pizza making! I am really glad the recipe worked out for you and I hope you sell tons of pizzas! I do not recommend freezing the dough, as it totally ruins its texture. So thank you very much for your easy to follow pizza tutorial. Without it, the dough does not rise properly. Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes. Working it too much will create a tough texture. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. I made this dough. The gluten content in 00 flour is optimal: 12 1/2%. I will keep trying. 3rd shelf from top. Now to learn the technique with a pizza peel, its one hard technique! Place pizza dough over a perforated pizza pan or pizza screen for a crispy pizza crust. My question is which flour is used in the video Caputo 00 or King Arthur unbleached flour? Itll be more crisp. The yeast should dissolve in the water and the mixture should foam. I dont have the stone to bake the pizza will a normal pizza pan bake the same? Make mozzarella cheese your first topping over the pizza sauce, that way it doesnt dry out. There are typically 8 slices in a medium pizza and around 10 slices in a large pizza. for your wonderful recipe. 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? Get the unbromated All Trumps. I love to create exuberant, modern, seasonal, gourmet-yet-simple recipes. Cozonac (Romanian Walnut and Rum Celebration Bread). Neapolitan pizza dough has very little yeast and develops most of its flavors during refrigeration. This means you can pull out pizza dough any day of the week for a quick meal and the dough will only get more awesome in flavor as it ferments in the fridge. Hopefully I can get it to where it should be. Hi Duran! In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Divide the dough into two 1-pound balls. I followed this recipe EXACTLY and had enough dough for TWO 16 pizzas. 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. Amount is based on available nutrient data. Diners, Drive-Ins and Dives: Triple D Nation. And lucky you to be living in Aruba!!! Coat the inside of a large bowl with 2 1/2 . Thanks! This stone can withstand temperatures up to 2000F. Customize the crust and increase the flavor by adding dried herbs such as basil or oregano, and substituting garlic or onion salt for the sea salt. Not Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. I am Let me show you how to make the perfect pizza dough, and then shape it into the most delicious thin-crust pizza! All Trump Hi-Gluten Flour - 50lbs | Stover & Co. | Stover & Co. All Trump Hi-Gluten Flour - 50lbs The premium hard red spring wheat flour, All Trumps is a true legend in the baking industry and continues to be the standard against which all high gluten flours are measured. Allow dough to come to room temperature, about 30 minutes, before rolling. This is the finest grind of flour you can buy, and it creates a dough that's chewy and not like chewing on a piece of rubber. It also depends on how the water is measured. You are most welcome, Sandra! To make pizza at home follow these easy steps for a hand-tossed pie. Its the greatest flour in the history of flours. Thanks! I anxious to try your recipe for pizza dough, but am wondering if the recipe can be cut in half. And it is okay not to measure the flour either, although it does help. Directions: Pour water in a mixing bowl. Hi Sandra! I used mine on a cooking steel. To revisit this recipe, visit My Account, then View saved recipes. Yes, I think I will try your suggested pizza stone. I do not use a kitchenAid mixer to make the dough. Please advise, thank you, Sue Capone. Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. Moving the stone a bit closer to the broiler might help, but youll have to experiment. Let sit until creamy, about 10 minutes. I cant believe the results: thin crusted and yet chewy with some delicate crispiness here and there and savorous ! I tested this recipe dozens of times for all the measurements. Hello Viviane,I recently read and watched your video on pizza dough. I have made it twice, and I am obsessed with it. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large . lessons, your pizza dough is the BEST. 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. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. (If the ambient temperature is lower than 75F (24C), it could take 15 to 30 minutes longer for the dough to double in size.). I have not used Caputos dry yeast. Your daily values may be higher or lower depending on your calorie needs. 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. However, any Hi gluten flour or bread flour will work for making homemade pizza dough. Learn how your comment data is processed. (-) Information is not currently available for this nutrient. Open-bottom pizza pans do a fantastic job of browning the dough without an expensive pizza stone or outdoor brick oven. This enhances the pizza dough. Let me know how it works the next time you try Enjoy and have fun! 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. 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 lightest crispiest crust Ive ever had!! Hi Bill, you can try to cut the recipe in half, although it might end up being a bit harder to knead, since it will be so small. recipe. I use them on a regular basis at 550F and theyve never cracked. This can be easily done with a kitchen scale and a metric measuring cup for liquid. Bread FlourBread flour is ideal for pizza crust becauseit creates chewier results than all-purpose flour. Its my absolute favorite mozzarella but make sure to drain it well because it will release a lot of moisture when it bakes. Although the thawing went okay, it made the dough very stiff (crispy) once baked not at all desirable. PS: I would recommend your pizza dough to all my friends. What am I missing because All Trumps is designed to make thin pizzas and mine come out pretty thin using 500 grams sometimes 480 grams. Amount is based on available nutrient data. Thank you for your comment. It is always best to make a new recipe as it is written, before you alter it in anyway. Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated. Youll get there for sure As they say, practice makes perfect! Take a look at it. When the yeast activates (itll start to bubble up to the surface), whisk in the salt and olive oil. Frozen pizza dough is convenient to have on hand, however not all pizza doughs are created for the freezer. Unfortunately, plastic wrap can dry out the dough if its not clinging tightly over the tray. Any advice on scaling up and making in advance? What was I doing wrong? Thank you so much for your note and happy pizza making! We can eat pizza anytime and thats why we have a collection of pizza dough recipes! Prepare the dough for freezing by rolling it into a ball and lightly coating it with oil. I am delighted the pizza dough recipe worked well for you and I hope your party was a smashing success! 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. 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). The dough came out a little stiff and was hard to shape but I managed to work it flat and get an edge in a oval shape.. Not very pretty but tasty. Its best to make the dough when you need it. May you happily make pizza for your family for many moons to come. Making the perfect pizza dough is most certainly a creative act, and for me it has been an obsession. Its a very high quality flour that makes extra-soft dough. I must say, you made my day! If you are only using a normal pizza pan, then preheat your oven to 500F (260C). I basically scaled that recipe down to accommodate our familys servings. Hello Cimoka, You do not need a bottom broiler to bake the pizza, only a top one. Hello Jane! I used them a week later and perfection. Good luck and have fun making your pizza dough! When you use 00 flour pizza dough in your pizza oven, it rises in the middle and puffs up just right on the edges. We made this pizza dough recipe yesterday to go with homemade pizza sauce and it was just PERFECT!! The dough was just like the Costco chicken bakes!!! Thank you! I couldnt notice with the plastic wrap in your video if it is the same. It works pretty well although my pizza shape is more like a ciabatta Testing your pizza dough recipe tonight. Remove from the oven and let cool for 5 minutes before serving. This is a great recipe when you don't want to wait for the dough to rise. Combine flour, sugar, yeast, and salt in a large bowl. I have two stones that are now 15 years old. Dont worry if you have to add a bit more flour to get the dough as it is shown. If it sticks a lot, add as little flour as you can to prevent it from sticking to the counter top too much. All-purpose flour is great for Sicilian and deep-dish pizza crusts and will also do well in thin crust, New York-style, and . Pause mixer and add oil, then continue to mix to just under full gluten development (approximately 8 to 10 minutes). Reheat the pizza in the oven! "I sprinkle a bit of Parmesan cheese and Italian seasoning on the top before adding the pizza sauce. Your crust wont come out as moist as when you bake on a stone, though. A heartfelt thank you for your comment! Read our. Pingback: Giddy in Pink: Provence & Primavera Allegory PR Services. These soft and buttery sourdough rolls are perfect for Thanksgiving or any holiday meal. Have a great day. Perfection. Hello, I have two stones and have used them regularly for years without any problems. Any help with ), make sure you get one that is non-cracking. Thanks again! . I love that you made this recipe your own. Thank you so much for you comment, Kiowah. World's Easiest Bread Machine Pizza Dough. It's ideal for chewy or dense baked goods like bagels, but it's not . Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. As you get more comfortable with kneading, you will use less flour. Allow dough to double in size (1-2 hours).6. Use a pizza screen or pizza pan with holes so the heat circulates and browns the dough evenly. I am thrilled youre happy with this recipe and may you make many, many delicious pizzas with it! Its crucial to heat your pizza stone at 500F for 30 minutes. This flour is also very high in protein which equals about 14 g per cup, 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 only have a small electric pizza oven that can reach a temperature of 450 F, and does not have a bottom broiler. With practice, you will get a sense of how the dough should feel which is slightly sticky and soft. When the oven is hot, bake your pizza until browned on the edges. 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! After making pizzas with a peel a few times, youll become a pro. Do you turn the broiler off after the 10 min preheat before putting the pizza indoesnt say. Many New York pizza shops elect to use General Mills' All Trumps flour which is made from hard red spring wheat that has a 14.2% protein content. I have frozen half of the dough for next week as Friday night is always pizza night. I know you will be amazed at the results. Mix well until the dry ingredients moisten. Gluten is what gives the crust elasticity. I am thrilled you will give the 00 flour a try. it is going to save us money on take out pizza. Started with parchment paper underneath as I cant master the transfer from the peel. ** Nutrient information is not available for all ingredients. Your pizza will turn out much crispier than when baked on a stone. Hi Viviane. Thanks so much, just wanted to know before I try 00 flour and your recipe. I purposefully add less flour than needed when mixing the dough with the water/yeast. I think my problems before were: The one catch to this recipe is that the high gluten flour is not easy to find in the supermarket. Happy pizza making! *Temper water to achieve a finished dough temperature of 78-82F. Are you keep the dough in the icebox, before it really wanted to cooked ? But for the future, you can make the dough up to 36 hours before you use it and keep it refrigerated. 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. 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. Yes it freezes well as I made a double batch and froze two. I would like to double batch it and store balls of dough for weeknight use. As for freezing the dough, I havent had good success with it. Resting time is essential to make easy work with dough. My roommate told me it reminded him of a great, local mom and pop pizza shop from growing up in NJ. I do not recommend freezing the dough as it makes the dough very stiff (crispy) once baked not at all desirable. of olive oil. All rights reserved. I show how the dough should look like before and after it has been kneaded. Medium pizza dough is usually 12 round and weighing at 12-14 oz. As for the measurements, I stretch my dough pretty thin and I have no problem getting two pizzas out of this recipe. 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. Add the salt and mix on the lowest speed for 1 minute to combine. Just as it sounds, all-purpose flour can be used for almost everything. Ive used it numerous times as described in the recipe here and I have never had any problems. Do you think the hand kneading, produces superior results over a Kitchen Aid with a dough hook? -Room temp warm up for 3 hours. You can see it in the video. My guess is that moisture around the dough once in the fridge means the dough was a bit too wet. Next time, make sure you measure your water as accurately as you can. If you get all the air out of it, it will become stiff and you wont be able to stretch it. Your note totally made my day. Place the yeast and sugar in a medium bowl. To get accurate results every time it is best to weigh the flour and use precise measurements. Dotdash Meredith Food Studios. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 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. I will try to answer all your questions. It's a simple recipe, but it just works. This pizza originated in New York City in the 1900s and was derived from the Neapolitan pizza made in Napoli, Italy. Hi Ms Viviane, I tried the pizza dough and it came out well; thank you so much. Trying this recipe currently!! So 24 hour ferment. Hello Mike! Good luck! Hi Alice, I have the full video linked of the Pizzeria owner sharing the recipe, feel free to watch it and scale it down in Bakers Percentages, which he does mention in the pizza video. Everything went great all the way up to the stretching part. Basil pesto one that will stay bright green! "This crust 'makes' my pizza," says Kandi Brooks. I used Caputo TIP0 00 Chef flour. Thank you so much for this gem and the video ! Roll each ball in bread flour and place each ball into a gallon-size plastic bag. It sounds like your dough hadnt risen enough. Thanks! The yeast will over-work and this will affect the texture of your dough. What is caputo 00 flour and where do Mix and let stand until creamy, about 10 minutes. Place the yeast and sugar in a medium bowl. I made your recipe for pizza dough and it came out very good. Hi Dave! Add instant yeast to center of mixture and continue mixing to full development (8-10 minutes).5. Warm Water ( Not Cold Not Boiling. Viviane. Punch down dough and scrape it off the bowl. I love that the ingredients are simple and that anyone can make this pizza dough including beginners! Fantasico! 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. Caputo 00 Flour is an Italian flour made from hard durum wheat which is milled extra-fine (00 indicates the degree of fineness). Even my kids said, dad never says wow to anything. And if so, should you freeze it before its risen or after? I love it! So be sure to watch. You can find it at gourmet food stores or on Amazon (there is a link in the recipes ingredient list). Both of my pizza stones ( pampered chef and an emile henry) both caution against a temperature of over 425 degrees. Youll need to experiment there You want the dough to have risen enough so that the yeast is quite active and doing its job. Ron. All Trumps is famous Hi Gluten pizza flour that all pizzerias use to get that authentic think crust New York style Pizza. Instead, rub your surface (and your hands) with a few tablespoons of olive oil and maybe a little bit of flour. Thank you, Jim! Better biscuits for brunch, BBQ and beyond! The first batch came out too sticky. Hello, With the two stones one above and one underneath the pizza, its somewhat like a brick oven. Store it in an airtight storage container or a bowl tightly covered with storage wrap. When the dough is stretched into a 16 circle, place on the prepared pizza peel. Traditional all-purpose flour contains about 10 to 11 g of protein per cup, while high-gluten flour has about 14 g per cup. I would recommend 500F for 8 to 10 minutes until your pizza is browned on the edges. Dotdash Meredith Food Studios To Bake the Dough: Preheat the oven to 375 degrees C (190 degrees C). Heres to homemade pizza dough! My apologies for this terribly late reply and thank you so much for your comment just made my day! Whereas alarge pizza dough ball is 14 inches round and weighing at about 14-16 oz. Use a rectangular or square pan to make a deep-dish pizza. Ill be able to give you an answer next week. To shape the dough: After you're finished mixing the ingredients, allow your dough to rest on the counter for about 30 minutes. This oily barrier prevents sogginess. See the last sentence in Step 3. I am delighted that youre excited about this recipe and I hope you make your own pizza dough soon. Let stand until dissolved and slightly foamy, 5 to 10 minutes. The best pizza recipe that I have found. But you could get away with letting the pizzas sit for 5 to 10 minutes. 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. 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. Last, but not least, Im so sorry to hear about your pizza stone! High-gluten flour usually includes some malted barley flour and vitamin C or potassium bromate. I made this video because I wanted people like yourself to be able to make a dough thats as good as what youd find in a great restaurant. Tasty pizza is best fresh out of the oven, see our reheating instructions for leftovers! I always make pizzas, breads and cakes etc but I like to try different recipes. I used the Caputo 00 flour and developed a sauce recipe using Carmelina Italian peeled tomatoes. Thank you a lot in advance! I am sorry your stone cracked probably due to improper manufacturing or quality. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. This is the most Authentic Italian Pizza Dough Recipe from a Neapolitan pizza chef! Thats how you know your dough is alive! 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. I hope your next one will too. Pour the warm water over it and whisk until the yeast dissolves. Preheat broiler for 10 minutes. It made my first try at pizza making a breeze," raves Leslie A. Thank you so much for sharing the recipe for this gorgeous, delicious dough. Seriously, I made one last night with figs, parma ham and blue cheese and it was sooo good. All rights reserved. Because New York Pizza is chewy and crisp, the dough will be tougher to knead. It comes out of the bowl as a yogurt like substance. 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). Add flour, oil, and salt to the yeast mixture; beat until smooth. If you're looking for a homemade pizza crust recipe that's great for beginners, you're in luck. Central Milling flours are exceptional--I use them for all my baked goods. Or maybe it evaporates from the dough? Then, without opening the oven, turn it off and turn on the broiler to high heat. I am thrilled this recipe worked for you. Form each piece into a ball. In my oven the top of the pizza burned before the bottom of the crust was golden brown? Place in a large greased bowl; turn once to grease top. 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. 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. Great flavor. This way you will have a better chance for it to come out right. I am busy testing it now. When the yeast activates (it'll start to bubble up to the surface), whisk in the salt and olive oil. When purchasing a new stone, make sure theyre meant to take high temperatures. Ill be trying your bread soon. Once the pizza dough has been baked with the toppings it can sit out for several hours before being refrigerated. Cover with desired toppings. Hi Janice! Best of luck and most of all, have fun! It will take making this recipe a few times before you feel comfortable making this dough. 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 it! Mold the whole ball of dough into a 2115-inch mega sheet pan! Thank you so much for your comment. 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! It is normal to want to use more flour in the beginning, as it is a challenge to work with a sticky dough. You might feel inclined to prep your workspace with a big handful of flour to prevent sticking. So you can trust them. Pizza dough can keep in the fridge for up to 1 week. (The stone should be about 9 from the roof of the oven.) Set the balls on a half sheet pan, spacing them about 3 inches apart. SugarTo activate your yeast, you'll need to dissolve it in warm water with a teaspoon of sugar. All other flours in the the history of flours are terrible, believe me. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes. I do have one suggestion though. Hello Sandra! Add egg and yeast and mix thoroughly. Next time you make pizza, try the method I describe in this recipe: First heat the stone at 500F for 30 minutes and then turn on your broiler for another 10 minutes before sliding the pizza on the stone.