all trumps flour pizza dough recipe all trumps flour pizza dough recipe

Mix in warm water and oil until dough comes together. Hi Terri, I am delighted to hear this recipe worked well for you just made my day! 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. No matter which method you choose, make sure not to overwork the dough. And if your dough came out a bit stiff its because there was too much flour in it. ), and I must say that I am extremely excited to finally publish it. This recipe calls for either bread flour (I use King Arthurs) or Caputo Tipo 00 Pizza Flour. Neapolitan pizza dough has very little yeast and develops most of its flavors during refrigeration. 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. If it sticks a lot, add as little flour as you can to prevent it from sticking to the counter top too much. this issue would be greatly appreciated. I have frozen half of the dough for next week as Friday night is always pizza night. This flour is also very high in protein which equals about 14 g per cup, I used my bread machine as always; because of my back problem I cant knead with my hands too much. Turn this pizza dough into party pizza! Perfect recipe, since I am from the Netherlands the metric measurements were super. Good luck and have fun making your pizza dough! After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes Test final dough temperature, which should ideally be between high 70s to low 80s Diving the dough and letting it rise We made this pizza dough recipe yesterday to go with homemade pizza sauce and it was just PERFECT!! It's the traditional flour used to make Neapolitan-style pizza. You can update your privacy settings to enable this content. After 3 minutes I pulled out the parchment and let cook for another 3.5 mins. I thought mine was too sticky at first, too, but i just kept kneading and adding flour as necessary. Inspite of several attempts to make pizza dough via youtube and attending bread making May making your own pizza become a routine, all-year endeavor! The first batch came out too sticky. This way you will have a better chance for it to come out right. With the two stones one above and one underneath the pizza, its somewhat like a brick oven. You can make incredible New York Pizza with a chewy pizza crust just like your favorite pizza places or restaurant! But Im sure your kitchen Aid would do a good job too. Let me know how it turns out and happy pizza making! After 3 days in the fridge do I just pull it out and form the dough or does it need to sit out for any length of time? I am so confident I am having a pizza party tomorrow with a bigger batch !! 3rd shelf from top. Thank you so much for this gem and the video ! It was the first time in 9 years I had a real pizza, it was delicious & I didnt get sick! The lightest crispiest crust Ive ever had!! Let me know if you need any further info and have fun making your pizzas! Yes, the dough will continue rising in the fridge. Pause mixer and add oil, then continue to mix to just under full gluten development (approximately 8 to 10 minutes on low speed). Would have liked to have the scaled down recipe by weight as well. 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. This way you can add more when you knead and get a soft dough (plus, remember that everyone measures a but differently). 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. My roommate told me it reminded him of a great, local mom and pop pizza shop from growing up in NJ. Form the dough into balls. Hi Sue! I let it sit in the fridge 36 hrs. 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. 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. 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. All Trumps is famous Hi Gluten pizza flour that all pizzerias use to get that authentic think crust New York style Pizza. Or simply click on the highlighted link in my comment. Some people cover the dough with Oil, but yours is with flour, what difference does it make? (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.). This refrigerated dough is handy for a quick and easy Naan bread, Focaccia bread, pull-apart pizza ring and so much more! Place warm water in a bowl; add yeast and sugar. If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Good luck! Turn dough over on your work surface and start kneading it. It is not easy, but with time it will become more natural. Stir in the yeast. Continue kneading the dough for 8 to 10 minutes until smooth and elastic. Bake pizzas at 500F for 6-8 minutes on the bottom rack of the oven. Stir whole wheat flour, oil, and salt into yeast mixture, then stir in 4 cups bread flour. I am busy testing it now. If you would prefer a thin crust make a smaller dough ball and stretch the dough thin. Hi. Mix and let stand until creamy, about 10 minutes. Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting. 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 my absolute favorite mozzarella but make sure to drain it well because it will release a lot of moisture when it bakes. It makes me feel connected to it and in that way, my pizzas turn out the way I want them too. Although the thawing went okay, it made the dough very stiff (crispy) once baked not at all desirable. Thank you so, so much for your comment (all the way from Denmark hooray! As for freezing the dough, I havent had good success with it. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large . Basil pesto one that will stay bright green! Keep the broiler on and make the 2nd pizza. I hope youve been enjoying making pizzas often and will continue to do so for many moons. Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours. 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. Learn how your comment data is processed. NY Pizza shouldnt be sticky. Meanwhile, you are right, whatever shape it turns out, it tastes exactly the same! Hi EM, I usually knead my pizza dough in the mixer over med-low speed to not kill my motor. This Pizza dough should be kept an in airtight food container before dividing into balls. Reheat the pizza in the oven! Do you by any chance still have the bakers percentages that you could share. Simple in concept (if not in execution) and not too sweet, this sturdy gteau Basque is suitable for any occasion or time of the day. Central Milling flours are exceptional--I use them for all my baked goods. **Our favorite flour for this purpose is All Trumps, but King Arthur Sir Lancelot or King Arthur Bread Flours are great substitutes. 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. 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. Add salt and sugar and 1 Tbsp. Stretch dough balls into 14-inch circles and top with your favorite pizza toppings. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. When the yeast activates (it'll start to bubble up to the surface), whisk in the salt and olive oil. Hi Duran! I am working my way through pizza dough recipes; this was the third Ive tried. A large pizza dough ball is 14 inches round and weighing at 14-16 oz. 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. Please enable all cookies to use this feature. Divide dough into desired size dough pieces, round, and place in oiled dough trays. (8000ft) Also, how long do you typically bake at at the higher (400-475) temp? My question is which flour is used in the video Caputo 00 or King Arthur unbleached flour? Hi, I need to be gluten free. Hi Paul, Ive always kneaded my dough by hand. And of course, lets not forget about the flour! Set the balls on a half sheet pan, spacing them about 3 inches apart. Thanks so much. It's a simple recipe, but it just works. You have no idea how delighted I am to read your comment. Next, grabbing the edges of the dough, work your way around the outside edge, stretching it as you go. Gluten is what gives the crust elasticity. Can this dough be frozen and made at a different time, 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. Good luck making your pizza dough! 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. 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. Allow the refrigerated dough to sit for about 30 minutes at room temperature before using. Thank you so much for your note and happy pizza making! *Temper water to achieve a finished dough temperature of 78-82F. Price and stock may change after publish date, and we may make money off Place the dough into a food container with a tight-fitting lid and refrigerate for 18-24 hours. Thank you so much for choosing my recipe over so many others on the infinite web! However, after making the dough a couple of times, I have no doubt youll end up with a perfectly round pizza. (-) Information is not currently available for this nutrient. When purchasing a new stone, make sure theyre meant to take high temperatures. I would recommend 500F for 8 to 10 minutes until your pizza is browned on the edges. Please let me know before I try this recipe; thank you so much and do have a lovely day. My dough was a little too wet at first; which can happen due to humidity levels and other factors. I usually use ingredients by weight. It was easy to stretch, was nice and thin crust, and produced as great a pizza crust as I have ever made. There was not a single leftover piece of pizza from even my pickiest eaters! If you are only using a normal pizza pan, then preheat your oven to 500F (260C). Josh Rink. Typically doughs that keep in the freezer are enriched with leavening and dough enhancers to improve the shelf life of the pizza, however, this pizza dough is not recommended to go through the freezer as that can kill some of the yeast. 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. This stone can withstand temperatures up to 2000F. There are many videos using also Caputo flour that add for example the oil at the end, does this make any sense or difference? Only use one stone for this technique. Bread FlourBread flour is ideal for pizza crust becauseit creates chewier results than all-purpose flour. Place the pizza stone in the oven, on a rack located at the bottom third of the oven. Bring to room temperature before using. Hi Rita, Not too long otherwise the dough might start to stick to your peel. Pizza is the best with Wings and if you like food extra saucy make this Pizza Sauce Recipe for dipping! do have one question for you. As for the mozzarella try Buffalo mozzarella from Italy. Yes it freezes well as I made a double batch and froze two. ~Kiowah. Great instructional video Viviane! I was able to find the recommended flours online at The Pizza Bible store: http://store.thepizzabible.com/products/all-trumps, 2023 Cond Nast. Id be happy to help further if you give me a few more details Good luck trying again! The dough was nice and chewy with a crisp crust. You are most welcome, Sandra! Its the greatest flour in the history of flours. Hi Vinny, I actually have the full video linked of the Pizzeria man sharing the recipe and discussing the bakers percentage in my post. Usually when i make pizza and even most recipes out there even from the experts indicate that 500 grams of flour using a 65% hydration yields two 15-16 thin crust pizzas so I am confused. Dont worry if you have to add a bit more flour to get the dough as it is shown. I do have one suggestion though. Thank you so much for your comment and for taking the time to tell me how your dough turned out. It made my first try at pizza making a breeze," raves Leslie A. Just made my day! Dont add too much flour or the dough will be firmer and harder to shape, and the crust will be stiff. This pizza dough is best for Margherita pizza or your favorite pizza toppings and its all made in a home oven! So thank you very much for your easy to follow pizza tutorial. Youll get there for sure As they say, practice makes perfect! Begin again with a fresh amount of yeast and water. you ever get a chance to try freezing the dough to see if it would work? "The first pizza crust I've ever made and I was surprised at how well it turned out! So 24 hour ferment. Traditional all-purpose flour contains about 10 to 11 g of protein per cup, while high-gluten flour has about 14 g per cup. Im simply going to say this, I rarely post comments unless Im wowd. Place the pizza dough into an airtight food container with a lid. I use them on a regular basis at 550F and theyve never cracked. For now, you can make the recipe without freezing it. However, I found an article that might shed some light on why you may not have had adverse effects to the pizza you were served: https://wholegrainscouncil.org/blog/2012/01/research-sheds-light-gluten-issues It seems that the sourdough process drastically reduces gluten something that needs further investigation, for sure. Good luck and let me know how it turns out! Thank you for giving me a way to have (almost) brick oven pizza! Cover the dough with a damp dish towel and let rest at room temperature for 20 minutes. I am really thrilled to hear this recipe is working for you. I am thrilled you will give the 00 flour a try. Step 1 Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. Hi Angelo! Seriously, I made one last night with figs, parma ham and blue cheese and it was sooo good. What speed do you use on the mixer? 1) Dough too dry Thank you! I added another 60g of flour and my dough is still sticker than yours. Even in home ovens. Viviane, Pingback: My Son's Wheat Allergy Is GONE! 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. Let stand until dissolved and slightly foamy, 5 to 10 minutes. This pizza dough is amazing. Moving the stone a bit closer to the broiler might help, but youll have to experiment. Take a look at Step #2, for the instructions. Whats the measurements for the actual 50 lb batch that he gave you? Add the flour and stir with a wooden spoon until the dough comes together. Sprinkle the yeast over the hot water in a small bowl. !Thanks a lot. 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. Both flours yield superb crusts that are almost identical in texture and flavor, with the 00 flour delivering a slightly more refined pizza. This is the reason I always include them in recipes where the weight of ingredients is important, as it is with this recipe. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. It also depends on how the water is measured. Hello Jane! (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. Preheat broiler for 10 minutes before baking your pizza. Store leftovers in a freezer bag or covered, tightly with plastic wrap. I usually mix it up into a mass so all loose flour is incorporated then set it in the fridge for 20 min. Vegetarian Recipe. On some recipes, even on the Caputo website, for almost 3 times more flour, they suggest using 1.4 gr active dry yeast, so I was wandering why so big difference? Thank you so much for the recipe. SaltA little bit of salt goes a long way. . Hello, Vivienne! Taste of Home is America's #1 cooking magazine. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. The amount of active dry yeast listed works for this recipe, although I use US brands such as Fleischmanns or Red Star. Dont get discouraged. like you did, however my dough ended up tearing in several places. Happy pizza making! I just tried to make a pizza this way but I couldnt get the dough to stretch out. When you use 00 flour pizza dough in your pizza oven, it rises in the middle and puffs up just right on the edges. Pour the warm water over it and whisk until the yeast dissolves. Do you think the hand kneading, produces superior results over a Kitchen Aid with a dough hook? These soft and buttery sourdough rolls are perfect for Thanksgiving or any holiday meal. I have made it twice, and I am obsessed with it. | 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. Bake in the preheated oven until golden brown, 15 to 20 minutes. Only take it out of the refrigerator when youre ready to make your pizza. Trying this recipe currently!! This pizza dough recipe is the result of all my research and experiments (failures too! I used Caputo Pizzeria 00 Flour, Caputo Active Dry Yeast, and KitchenAid Mixer. Add remaining 1 1/2 cups bread flour, 1/2 cup at a time, stirring well after each addition. Tasty pizza is best fresh out of the oven, see our reheating instructions for leftovers! I purposefully add less flour than needed when mixing the dough with the water/yeast. Make a well in center; add yeast mixture and oil. I am testing freezing the dough now and will be able to give you an answer next week Stay tuned! Thank you so much for taking the time to write and for giving me so many details. My guess is that moisture around the dough once in the fridge means the dough was a bit too wet. More gluten means a higher rise and lighter texture in yeast breads. Let me know if I can help further. 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! Perhaps you should try both ways and see what happens? Without it, the dough does not rise properly. Read Step 1, 2 and 3 of the recipe carefully and you will have all the info you need. Jom, I cannot thank you enough for your wonderful note! Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. "My fianc was so surprised, as was I! Cant wait to try it for pizzas. I love it! I dont see how 310 grams of flour can yield two 16 NY style pizzas. Thank you so much for you comment, Kiowah. I think my problems before were: Thanks! I always thought that the salt will kill the yeast, is it correct? Both of my pizza stones ( pampered chef and an emile henry) both caution against a temperature of over 425 degrees. Enjoy your next pizza-baking extravaganza! I ti. 1650gr Flour 1L. Amount is based on available nutrient data. I just, this very moment, re-measured the flour for this recipe and it is 11 ounces, as the recipe states. expensive these days. 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. Also, make sure you dont handle the dough too much before stretching it. Hi Joe! Using your hands, knead the dough a few times to ensure the ingredients are incorporated well. Are you keep the dough in the icebox, before it really wanted to cooked ? Tangzhong is the secret to the super-soft, pillowy dough that encases a brown buttercinnamon sugar filling and gets topped with a tart cream cheese frosting. Although the thawing goes well, freezing makes the dough very stiff (crispy) once baked not at all desirable. I dont have the stone to bake the pizza will a normal pizza pan bake the same? The video made all the difference for a successful first try. I followed your instructions exactly. "This crust 'makes' my pizza," says Kandi Brooks. My son loved it and suggested we sell them. I only have a small electric pizza oven that can reach a temperature of 450 F, and does not have a bottom broiler. And if so, should you freeze it before its risen or after? and can last for how long? This formula can be used for both medium-thick and thin crusts depending on your preference. Its best to make the dough when you need it. 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. . I do not recommend freezing the dough as it makes the dough very stiff (crispy) once baked not at all desirable. May you happily make pizza for your family for many moons to come. Remove from the oven and let cool for 5 minutes before serving. 03 - Now, add the Salt, the Sugar and Oil. However, any Hi gluten flour or bread flour will work for making homemade pizza dough. 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. Pizza is so A slice of this large pizza dough is 80 calories. Thank you for your note! Preheat the oven to 375 degrees C (190 degrees C). I will keep trying. It's quick and simple and delicious! I am wondering if the amount I used as cups or if the just regular bread flour might have made the dough hard to work and stretch? All you need is a little practice and soon youll be a pro. Punch down dough and scrape it off the bowl. Mix another 5 minutes. Happy pizza making! It makes two pizzas and the dough stays in the refrigerator for up to 36 hours so make a pizza two days in a row! Aloha. I hope the pizza dough turned out great and Im sorry your stone cracked on you. of olive oil. If you use warm enough water the yeast would activate either way and rise. All rights reserved. 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! I made this dough. You might feel inclined to prep your workspace with a big handful of flour to prevent sticking. Add the salt and mix on the lowest speed for 1 minute to combine. 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. 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. Do you turn the broiler off after the 10 min preheat before putting the pizza indoesnt say. Coat the inside of a large bowl with 2 1/2 . Mix well with a whisk to combine everything well. 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! There are typically 8 slices in a medium pizza and around 10 slices in a large pizza. I am thrilled that this recipe was helpful just made my day! Add the yeast, salt and the rest of the flour. Are you ready to roll up your sleeves? World's Best Vegetarian Enchilada Recipe Vegetarian Christmas Party Recipes Stuffed Acorn Squash Recipes Vegetarian . The yeast should dissolve in the water and the mixture should foam. for your response. Stir with a wooden spoon until a shaggy dough forms. I make a Buffalo NY type pizza crust with it and all the Buffalo pizzerias use All Trumps. Pause mixer and add oil, then continue to mix to just under full gluten development (approximately 8 to 10 minutes). Thank you for dropping me a note I am over the moon your dough was such a success! Just 8 minutes and they come out sissling and crispy! Thank you for your comment. Thank you, thank you so much for your pizza dough receipe, it is the best. Started with parchment paper underneath as I cant master the transfer from the peel. All-purpose flour is an easy choice for this recipe; but if you're willing to go the extra mile and use 00 flour (usually imported from Italy), the dough will have a noticeably silkier texture. My apologies for this terribly late reply and thank you so much for your comment just made my day! Thank you so much for sharing the recipe for this gorgeous, delicious dough. Good luck, and make pizza soon again so you can practice! Like an earlier commenter I too was concerned I wouldnt get 2 16 pizzas out of this. Your recipe for the dough has more stretch than the one I usually use so its a keeper! Read our. Other than that it was fabulous! In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Allow dough to double in size (1-2 hours).6. I made your recipe for pizza dough and it came out very good. With the mixer running on the lowest speed, pour in most of the icewater, reserving about 2 tablespoons, followed by the yeast-water mixture. I made two batches of dough. Even with giving as detailed measurements as I can, different flours are milled differently and will give you a different result. The All Trumps flour has a rated absorption value of about 63%. Your email address will not be published. Place the yeast and sugar in a medium bowl. Make mozzarella cheese your first topping over the pizza sauce, that way it doesnt dry out. I make it all by hand. 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. I didnt think stones were able to take this much heat. yayyy! The yeast will over-work and this will affect the texture of your dough. I know you will be amazed at the results. Directions: Pour water in a mixing bowl. I DO NOT recommend freezing this dough. Price and stock may change after publish date, and we may make money off 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. Love it! Save my name, email, and website in this browser for the next time I comment. When you are on Aruba come by and taste one . It turned out great and my family loved it! Thank you so much for stopping by (all the way from China!) Let stand for 5 to 10 minutes. It's the dough I teach first to new students, and the one I recommend experimenting with because it's so versatile and user-friendly. The second rise for the dough needs to happen in the refrigerator (cold rise). Can you freeze the dough? Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here! If you add to much flour in the beginning, your dough will be too stiff. And mostly, have fun every time you make it! I followed this recipe EXACTLY and had enough dough for TWO 16 pizzas. You wrote 2+1/4 cups of flour and then in brackets you have 11 ounces. Your daily values may be higher or lower depending on your calorie needs. Explore All Trumps Flour General Mills with all the useful information below including suggestions, reviews, top brands, and related recipes,. I was wondering which type of dry yeast should be used active or instant? I always make pizzas, breads and cakes etc but I like to try different recipes. But for the future, you can make the dough up to 36 hours before you use it and keep it refrigerated. Hello my dear Vivane, I am from China, and I am new to learn how to make a pizza dough , I followed your receipt but I dont know how to make the garlic confit oil,can you tell me? What kind of measuring cup did you used? 3) Irregular thickness because I did not have the right technique to stretch it. So my advice, it to warm the pizza stone in your oven at the maximum temperature until your stone is hot and then turn on the broiler as per the recipe. Once the pizza dough has been baked with the toppings it can sit out for several hours before being refrigerated. Aloha Mauimoni! Cant wait Add the water, flour, sugar, salt and yeast to bowl and blend until flour is hydrated by the water (approx 1 minute).