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Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). So chewy, mmmm! A large pizza dough ball is 14 inches round and weighing at 14-16 oz. To revisit this recipe, visit My Account, then View saved recipes. Christy, I am very sorry for this terribly late reply Im afraid the question you had is now irrelevant. Cold dough is much more difficult to work with. I am really glad the recipe worked out for you and I hope you sell tons of pizzas! Hi Kathleen, Thank you for taking the time to write a note here and for your question. Aloha. As for freezing the dough, I havent had good success with it. When the yeast activates (it'll start to bubble up to the surface), whisk in the salt and olive oil. It sounds like your dough hadnt risen enough. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. A heartfelt thank you for your comment! How Long Does Pizza Dough Last In the Fridge? 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. If you ever decide to buy another stone (and I hope you do! The gluten content in 00 flour is optimal: 12 1/2%. . Do not Sell or Share My Personal Information, 1 teaspoon each dried basil, oregano and marjoram, optional. I just worked in flour but by bit until it was like yours. All Trumps High Gluten Flour - GlutenProTalk.com If it doesn't and the yeast. I started making my own pizza dough a couple of years ago and no I know what Ive been doing wrong. Thank you so much for your comment. KingGooseMan3881 3 hours ago . Its a very high quality flour that makes extra-soft dough. Youll need to experiment there You want the dough to have risen enough so that the yeast is quite active and doing its job. Donatello, I am smiling from ear to ear! Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. Just Warm ) 40gr Salt 40gr Sugar 10gr Oil 10gr Yeast Previous Next Directions: 01 - Put the Hot Water in a pan. Thank you so much for stopping by (all the way from China!) Thank you so much for choosing my recipe over so many others on the infinite web! Let rest for 5 minutes. When purchasing a new stone, make sure theyre meant to take high temperatures. Are you ready to roll up your sleeves? Discovery, Inc. or its subsidiaries and affiliates. 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. Thank you for giving me a way to have (almost) brick oven pizza! This dough comes out way too sticky, are you sure the proportions are correct? What's the Difference Between Bread Flour and All-Purpose Flour? Vincent, I think I am even happier than you are! Youre most welcome, Kathleen! Here is an overview of the whole pizza process from start to finish. Hello Cimoka, You do not need a bottom broiler to bake the pizza, only a top one. I love that you made this recipe your own. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Ill be able to give you an answer next week. All Trumps Flour | Baking | Gourmet Italian Food Store You can update your privacy settings to enable this content. Keep the broiler on and make the 2nd pizza. This oily barrier prevents sogginess. Other than that it was fabulous! Mine has survived several years of use. Thank you so much for your note and happy pizza making! Have fun! 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. Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours. Thanks. Resting time is essential to make easy work with dough. Pro Tip: bake pizza at the highest domestic oven temperature for a superior chewy and crisp crust. Hi Monika, It seems that your pizza might have been too close to the broiler. Divide dough into desired size dough pieces, round, and place in oiled dough trays. Now to learn the technique with a pizza peel, its one hard technique! I yayyy! It comes out of the bowl as a yogurt like substance. This refrigerated dough is handy for a quick and easy Naan bread, Focaccia bread, pull-apart pizza ring and so much more! Making Gourmet Easy, One Jaw-Dropping Recipe at a Time. Basic NY-Style Thin Crust Pizza Dough | General Mills Foodservice So I rolled up my sleeves, read as much as I could on the chemistry of yeast and flour, and made dough lots of dough. Use a rectangular or square pan to make a deep-dish pizza. I thought mine was too sticky at first, too, but i just kept kneading and adding flour as necessary. * Percent Daily Values are based on a 2,000 calorie diet. It is always best to make a new recipe as it is written, before you alter it in anyway. The Best Pizza Dough Recipe: How to Make It - Taste of Home Stir in the yeast. #yesalyonascooking on pinterest or instagram to be featured, https://www.kingarthurflour.com/learn/resources/high-altitude-baking, Place the dough into a food container with a tight-fitting lid and. Cut dough in 2 equal parts and shape each into a ball. Will it work as well if I just leave the oven on 500 degrees? Whereas alarge pizza dough ball is 14 inches round and weighing at about 14-16 oz. Meanwhile, sprinkle a pizza peel with cornmeal or bread flour and set aside. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Mix and let stand until creamy, about 10 minutes. 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? The video is terrific especially the part showing how to knead the dough. It How to Make New York Style Pizza Dough - Dough-Joe - Falls Culinary Hi Vinny, I actually have the full video linked of the Pizzeria man sharing the recipe and discussing the bakers percentage in my post. Im simply going to say this, I rarely post comments unless Im wowd. do have one question for you. Is it bad for the dough? Mix in the remaining flour and knead into a smooth ball (will take about 8 minutes by hand.). Do you turn the broiler off after the 10 min preheat before putting the pizza indoesnt say. expensive these days. Let me know how the next one turns out! Thank you so much for taking the time to write and for giving me so many details. and more. Thank you, Jim! I have experimented for years with different ways of making pizza dough: different flours, yeasts, resting time, kneading techniques, no-knead dough A few months ago, I decided that I wanted to publish a pizza dough that was easy to make and would yield the results you might expect from a top pizzeria. 3) Irregular thickness because I did not have the right technique to stretch it. one more question. How many pizza slices will depend on the size of the pizza. I am busy testing it now. If you use warm enough water the yeast would activate either way and rise. Thank you in advance for your answer, and also Preheat the oven to 375 degrees C (190 degrees C). I basically scaled that recipe down to accommodate our familys servings. (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.). Is this a recipe that does that? Take one piece of dough from the refrigerator and sprinkle top and bottom with a little flour. We use all-purpose flour because double zero is hard to find. They make both a bromated and unbromated version. I have been trying to make crispy and light pizza for AGES and now its finally worked! Because New York Pizza is chewy and crisp, the dough will be tougher to knead. This post may contain affiliate links. All rights reserved. 1 teaspoon salt 1 cup warm water (110 degrees F/45 degrees C) 2 tablespoons vegetable oil Directions Combine flour, sugar, yeast, and salt in a large bowl. I have two stones that are now 15 years old. Stir until smooth. You just mix it and allow it to rest for 5 minutes and then it's ready to go! Flour is best. That is why the two are so similar to each other. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. you ever get a chance to try freezing the dough to see if it would work? You might feel inclined to prep your workspace with a big handful of flour to prevent sticking. The ambient temperature will affect the amount of time the dough needs to rise. I used the Caputo 00 flour and developed a sauce recipe using Carmelina Italian peeled tomatoes. With my measuring cup 18 ounces is 2+1/4 cups. Invest in a pizza-proofing box if you eat pizza weekly, this can keep multiple balls of dough at once without drying out the dough. Learn how your comment data is processed. Kayle, Thank you, my dear Were on the same wavelength, I see. It was the first time in 9 years I had a real pizza, it was delicious & I didnt get sick! Directions: Pour water in a mixing bowl. When the yeast activates (itll start to bubble up to the surface), whisk in the salt and olive oil. Hello, Will there be a difference in baking time and temperature too? This is the reason I always include them in recipes where the weight of ingredients is important, as it is with this recipe. Hi Michele, Thank you for your note. It works. Gently stretch the dough into an 8 circle. Sprinkle dough with your toppings of choice. Make a well in center; add yeast mixture and oil. Thank you so much for the recipe. Seriously, I made one last night with figs, parma ham and blue cheese and it was sooo good. Dont add too much flour or the dough will be firmer and harder to shape, and the crust will be stiff. What was I doing wrong? Mold the whole ball of dough into a 2115-inch mega sheet pan! If you add to much flour in the beginning, your dough will be too stiff. Place the pizza dough into an airtight food container with a lid. 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. Thank you so much for sharing the recipe for this gorgeous, delicious dough. PS: I would recommend your pizza dough to all my friends. 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. My apologies for this terribly late reply and thank you so much for your comment just made my day! My stone has cracked before as 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! Place the pizza stone in the oven, on a rack located at the bottom third of the oven. May you happily make pizza for your family for many moons to come. Hi Sandra! For Crispy and Chewy Pizza Crust, Use 00 Flour 00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's quick and simple and delicious! Good luck making your pizza dough! It was easy to stretch, was nice and thin crust, and produced as great a pizza crust as I have ever made. I couldnt notice with the plastic wrap in your video if it is the same. You'll know your yeast is active when it becomes bubbly and frothy on top. I used Caputo 00 flour. When the oven is hot, bake your pizza until browned on the edges. Rest dough balls for 4-6 hours before making them into pizzas or refrigerate for an additional day. (8000ft) Also, how long do you typically bake at at the higher (400-475) temp? I found this recipe yesterday and made the pizza today. This will allow the gluten to relax, making the dough much easier to stretch and shape. It made a huge difference though. Hi Viviane, Let me know if you need any further info and have fun making your pizzas! Stop the mixer, pull the dough off the hook, and add the oil. I dont have the stone to bake the pizza will a normal pizza pan bake the same? All other flours in the the history of flours are terrible, believe me. For a no-yeast pizza dough use 1/4 cup of sourdough instead! This is a great option for people who make pizza often. Thanks for your helpful suggestions which I shall put into use next time I make the dough. Make mozzarella cheese your first topping over the pizza sauce, that way it doesnt dry out. Then add 1/2 cup to 1/4 cup less flour when you first mix your 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. Bake pizzas at 500F for 6-8 minutes on the bottom rack of the oven. Neapolitan pizza dough has very little yeast and develops most of its flavors during refrigeration. Thanks! I made this dough. Everything went great all the way up to the stretching part. Thanks so much, just wanted to know before I try 00 flour and your recipe. 1 cup warm water (110 degrees F/45 degrees C). Can this dough be frozen and made at a different time, I am working my way through pizza dough recipes; this was the third Ive tried. A slice of this large pizza dough is 80 calories. Its a little more strenuous to knead, but you sound like an expert, so I suspect you will have no trouble making it. 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. The premium, high gluten spring wheat flour, All Trumps is a true legend in the baking industry and continues to be the standard against which all high g Gold Medal All Trumps High Gluten Flour Enriched/ Unbleached/ Unbromated 50 lb New York-Style Pizza Dough - Allrecipes Thank you so, so much for your comment (all the way from Denmark hooray! In my oven the top of the pizza burned before the bottom of the crust was golden brown? Did I own the Pizza Bible cookbook and it's the foundation of the book. We didn't have a pizza pan, so we used a baking sheet. Reheat the pizza in the oven! It will taste good in most pizza dough recipes, but it can sometimes be more difficult to stretch out as it may tear more easily. Hello, Vivienne! In a large mixing bowl dissolve the salt in the water. Happy pizza making! If you put the salt into the water, or in the flour, what difference would it make? Can you freeze the dough? Tasty pizza is best fresh out of the oven, see our reheating instructions for leftovers! May making your own pizza become a routine, all-year endeavor! I used Caputo Pizzeria 00 Flour, Caputo Active Dry Yeast, and KitchenAid Mixer. Set the balls on a half sheet pan, spacing them about 3 inches apart. Stir until smooth. The Best Flour for Homemade Pizza Dough - Simply Recipes Pizza is so 550. Scale and round into desired size doughballs, cover skin slightly with oil. It's a simple recipe, but it just works. Spread crust with sauce and toppings of your choice. 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 I baked the pizzas on a stone in a very hot gas BBQ with the lid down. Blend on low speed for 30-45 seconds.4. And yes, you can absolutely double the dough recipe. Wondering how to reheat pizza and retain its crispy crust? Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here! , Hi Viviane my name is Jill and I am finally able to find the time to try your I tested this recipe dozens of times for all the measurements. 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! We also microwave our leftover pizza slices when in a rush however, they wont be as chewy and crisp if you were to use an oven or skillet. 1 piece: 144 calories, 5g fat (1g saturated fat), 0 cholesterol, 121mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein. Coat the inside of a large bowl with 2 1/2 . I DO NOT recommend freezing this dough. Out of 100 videos and written recipes, I choose yours as it is very detailed and written with a lot of passion! -Cold ferment 48 hours. lovelovelove this post-well made homemade pizza is one of my faves. The sugar gives the yeast something to eat and speeds up the activation process. All Trumps high hydration - Dough Ingredients - Pizza Making Forum Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. There are so many ways to top a pizza, fresh ingredients make all the difference! Master Dough with Starter Recipe | Epicurious 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. 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. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large . Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook. like you did, however my dough ended up tearing in several places. Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Cant wait All Trumps Flour General Mills : Top Picked from our Experts 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 used Caputo TIP0 00 Chef flour. Mix for about 15 seconds, stop the mixer, and add the poolish or tiga. Dear Rebecca, my apologies for this late reply to your wonderful note. Place the yeast and sugar in a medium bowl. lessons, your pizza dough is the BEST. (If the ambient temperature is lower than 75F (24C), it could take 15 to 30 minutes longer for the dough to double in size.). . 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. Only add more flour (very little) if your dough becomes too sticky when you kneed it. More soon, I promise . Preheat oven to 450 degrees F (230 degrees C). Or what will happen if I leave it for example 2 hours like in some videos? 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). Your email address will not be published. I anxious to try your recipe for pizza dough, but am wondering if the recipe can be cut in half. Simply preheat the oven or toaster oven to 350F and bake as many slices as you need for up to 7-8 minutes! I make a Buffalo NY type pizza crust with it and all the Buffalo pizzerias use All Trumps. Hi Janice! Ive been cooking for my family for over 10 years and now in a busy house of eight people, meals have become in more demand! 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! I am thrilled you will give the 00 flour a try. Regular bread flour is totally fine to use in this recipe. It does not include any sauces or toppings you may choose to use. Caputo 00 Flour is an Italian flour made from hard durum wheat which is milled extra-fine (00 indicates the degree of fineness). No matter which method you choose, make sure not to overwork the dough. Would it help if the next time I add more flour from the start? This is the best by far and WIDE the best technique I have found. I am delighted that youre excited about this recipe and I hope you make your own pizza dough soon. This pizza originated in New York City in the 1900s and was derived from the Neapolitan pizza made in Napoli, Italy. Hi Lili, My apologies for this late reply. Combine flour, sugar, yeast, and salt in a large bowl. Dear Viviane Your note totally made my day. Gluten is what gives the crust elasticity. Really airy crust and crisp bottom. Pizza Dough Recipe (Authentic New York Pizza) - Alyona's Cooking I am so confident I am having a pizza party tomorrow with a bigger batch !! Recipe Sicilian Pizza Dough (For the expert) - Pennsylvania Macaroni Co. Have tried many pizza dough recipes and this one is perfect! Hello! Form the dough into balls. -Kneaded 3 minutes. This is because it contains more protein, which helps produce lots of gluten. Hi Viviane. Hi Rita, Not too long otherwise the dough might start to stick to your peel. I am thrilled that this recipe was helpful just made my day! All-Purpose Pizza Dough Recipe - Food Network Kitchen for your response. Using both all-purpose and bread flours in this recipe is a calculated move to create the perfect pizza texture regardless of toppings. These are the dry measuring cups I use: http://www.chefcentral.com/cuispro-measuring-cups.html I would say to you, go with the measurements (not the cups), as measurements are always more accurate. I will try to answer all your questions. Then, without opening the oven, turn it off and turn on the broiler to high heat. (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. To a large bowl, add the almond flour, baking powder, yeast, garlic powder, and Italian herbs. Hi EM, I usually knead my pizza dough in the mixer over med-low speed to not kill my motor. Thank you, thank you so much for your pizza dough receipe, it is the best. It was a dream to stretch and yielded a crust that was closest to NY brick oven pizza I used to get at Lombardis brick oven in NY, by far it surpasses pizza I have tried here in Tennessee. 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. -Shaped 260g dough balls into 13" pie. 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. . Using your hands, knead the dough a few times to ensure the ingredients are incorporated well. Hello, Pizza Dough Recipe If you're looking for a homemade pizza crust recipe that's great for beginners, you're in luck. I hope you enjoy it for many years to come! There was not a single leftover piece of pizza from even my pickiest eaters! You can also reheat pizza in an air fryer or skillet! | 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. 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! Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Whats the measurements for the actual 50 lb batch that he gave you? You gave me a fright!!! I used them a week later and perfection. I adjusted the amount of flour to just under 2 and 1/2 cups of flour for the second batch and it was perfect. Your daily values may be higher or lower depending on your calorie needs. With practice, you will get a sense of how the dough should feel which is slightly sticky and soft. Add flour, oil, and salt to the yeast mixture; beat until smooth. Welcome to Alyonas Cooking where sharing recipes of my everyday expertise turned into a career! Even in home ovens. If you would prefer a thin crust make a smaller dough ball and stretch the dough thin. I love to create exuberant, modern, seasonal, gourmet-yet-simple recipes. Easy Homemade Pizza Dough Recipe This pizza dough recipe is the result of all my research and experiments (failures too! 1) Dough too dry Deborah! Try lowering your rack so its not as close to the broiler. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Transfer the dough to an oiled bowl, turning to coat. I think my problems before were: 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. Viviane, Pingback: My Son's Wheat Allergy Is GONE! Pizza is the best with Wings and if you like food extra saucy make this Pizza Sauce Recipe for dipping! I do have one suggestion though. Let the dough balls rest at room temperature for 4-6 hours or transfer them into a 2.5-gallon size freezer bag for an additional day. You can still make pizza dough using all-purpose flour however, youll just need a little extra kneading time to work out the gluten. 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. Let sit until creamy, about 10 minutes. I followed your instructions exactly. We decided to make our own pizza from now on. Any help with The Best Flour For Pizza Dough - Backyard Brick Ovens 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. Preheat broiler for 10 minutes before baking your pizza. This is a great recipe when you don't want to wait for the dough to rise. 2023 Warner Bros. Do you have any recommendations for this recipe at high altitudes? You wrote 2+1/4 cups of flour and then in brackets you have 11 ounces. Stir with a wooden spoon until a shaggy dough forms. Its not that easy the first time around but you did it! Another option is to use 2.5-gallon-sized freezer bags for storing pizza balls in the fridge. Italian pizza dough is typically made with type 0 or 00 tender wheat flour. Thank you so much for your note. Both flours yield superb crusts that are almost identical in texture and flavor, with the 00 flour delivering a slightly more refined pizza. It works pretty well although my pizza shape is more like a ciabatta Testing your pizza dough recipe tonight. Divide the dough in half, for two pizzas; or leave it whole for one pizza. Although fast-food pizza is made in a commercial conveyor oven you can replicate the same effect by turning your oven to the highest baking temperature (home ovens usually go to 500F.) perfect. So be sure to watch. The video made all the difference for a successful first try. What speed do you use on the mixer? I followed this recipe EXACTLY and had enough dough for TWO 16 pizzas. Hi Sue! Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. This pizza dough recipe is made from basic ingredients. Ron. To thaw the dough, simply transfer it to the fridge the night before you plan to use it. Hi. Add remaining oil. Any remaining dough can be discarded. Our elevation is at 65 feet). Place warm water in a bowl; add yeast and sugar. Are you keep the dough in the icebox, before it really wanted to cooked ? FOR THE EXPERT PIZZA MAKER Sicilian Dough using All Trump Flour (Makes 39 oz. Whether its Breakfast Pizza, Dominos Pizza Dough, Homemade Pepperoni Hot pockets(pizza rolls), Pizza Hut Stuffed Crust Pizza Copycat, or Healthy Cauliflower pizza crust we love it all! Place the dough into a food container with a tight-fitting lid and refrigerate for 18-24 hours. Hello Jane! 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.