Would love to see additional instructions on how/if you can freeze the dough. Brush large bowl with oil. I'm very pleased with what's happening on the sides. When kneading by hand refer to the recipe tutorial and note the visual characteristics of this pizza dough. I am now working on doing modifications as some have suggested in other reviews for this recipe. I am pretty mad at the moment. This will keep the crust from becoming cardboard while your pizza cooks. Can somebody tell me what i did wrong ?You have viewers and readers all over the world. There's a local restaurant that's famous for its sheet pan pizza and this was WAY better. It's delicious, fun, and super duper easy to make. Its flavor is the only thing not stellar, so I will experiment with some seasonings next time.Have made this many times now, very popular with the toddlers. 6) There is NO substitute for decent, whole-milk mozzarella. Anyone have success?1 3/4 cup water is 413g of water. I reduced the regular flour by 1/4 cup and added 1/4 cup cornmeal. Now when it comes to toppings, whatever you like is great. If at any point the dough does start to snap back? before cooking the pizza. Sprinkle yeast over; stir to dissolve. Um, I just want to say shout out to all the grandmas and I'm tempted to like bring that half a pie with me. It makes a great, thin, crispy crust. It doesn't seem to make as much as it indicates. (1) I've made the recipe with the listed amount of olive oil for the baking sheet and none of olive oil for the baking sheet - both types of pizza turned out very crispy. 100% flour (690g) (Wish the measurements were by weight though)Calories (kcal) 350 Fat (g) 5 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 64 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 9 Sodium (mg) 640 Food and cuisine is a cultural journey and one that is heightened, inherently, by your own desire to experience new cultures and new cuisines. I don't know what I did wrong here. Bon Appétit's "Making Perfect" Pizza. I will have to try that next time.Just thought I'd add how I cook it... Also, this makes ONE crust for my large stone, not two. You could do like some crumbled, half cooked sausages. I have no idea the intention here, but for my pizza I do According to your tips - Preheat a pizza stone at the highest temp you can for 30 min. Just about there, after lengthly (and sometimes painful for the poor individuals) conversations with pizza places throughout the US. Add toppings and bake until edge of crust is deep golden and cheese is bubbling and golden in patches (~8 to 10 min).This dough is amazing. our latest videos and shows. It will still be somewhat sticky. two stars :/This recipe is amazing! The dough was crispy on the bottom and chewy (not tough) elsewhere. It's really more about the technique than anything for getting a good crust. Kneading by hand tip #1 I baked the crusts for about 10 minutes at 425, then wrapped them individually in foil/ziploc bags and froze them. In a large bowl, dissolve sugar in 2 cups warm water. Will the measurements still be the same? You only need 12 oz. on YouTube to keep up with all of Dough made 2 very thin 14" rounds - next time I would double for a bit thicker crust for this size of rounds.This is a great pizza crust, and easy too. Hand-made leads to too much flour/ tough pizza dough. Chill 24 hours.Coat an 18x13" rimmed baking sheet with remaining ½ cup oil. Mix warm water and sugar in processor. But a whole peeled San Marzano or San Marzano style tomato If you don't care for anchovy fillets, guess what? Excellent excellent recipe! One envelope is about 2 or so teaspoons (?) Wow! I use a stoneware pan (& the dough makes one large rectangular pizza). Preheat oven to 500°F. Finally found some yeast at the store today and tried this recipe. The dough rises well and once baked the bread has a good taste to it and comes out crunchy where you want it to. like a little bit rubbery and a little bit stretchy so look for a fresh mozzarella, and this is 12 ounces. cheese, garlic and basil). I don't know what i did wrong, but i made the dough twice and i didn't get the same texture of dough as the one in the video. The dough is very wet and sticky and it will not completely separate from the mixing bowl. Please don't use all-purpose in its place!I've had bad or mediocre results with other recipes and had been looking for a good pizza dough to use as a foundation for improving on my pizza making skill.