", Editorial contributions by Corey Williams, 1 cup warm water (110 degrees F/45 degrees C). I couldnt notice with the plastic wrap in your video if it is the same. Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook. You can also reheat pizza in an air fryer or skillet! Caputo 00 Flour is an Italian flour made from hard durum wheat which is milled extra-fine (00 indicates the degree of fineness). Did Basil pesto one that will stay bright green! Taste of Home is America's #1 cooking magazine. I am so, so happy this pizza dough recipe worked for you. I think its just a quality issue. This recipe calls for either bread flour (I use King Arthurs) or Caputo Tipo 00 Pizza Flour. 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. When I try the recipe Ill let you know; God bless! Good luck, and make pizza soon again so you can practice! No matter which method you choose, make sure not to overwork the dough. See the last sentence in Step 3. 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. Do not Sell or Share My Personal Information, 1 teaspoon each dried basil, oregano and marjoram, optional. See here: http://amzn.to/1GAKzUA Ive had this pizza stone for years. You'll know your yeast is active when it becomes bubbly and frothy on top. Aloha. , Hi Viviane my name is Jill and I am finally able to find the time to try your Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). 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. Warm Water ( Not Cold Not Boiling. I have made it twice, and I am obsessed with it. So you can trust them. I make it all by hand. Or the process is to add more to the end so the outer surface will be not so sticky? Thank you so much for stopping by (all the way from China!) And if so, should you freeze it before its risen or after? 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. The sugar gives the yeast something to eat and speeds up the activation process. Thank you so much for your note. If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. 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. And anyway, your hands will warm that dough up pretty fast! Amount is based on available nutrient data. Here is an article on High Altitude Baking: https://www.kingarthurflour.com/learn/resources/high-altitude-baking, if that helps. This pizza dough recipe is the result of all my research and experiments (failures too! I have 2 pizza stones that I use whenever Im making pizzas. Most of the recipes I see make two to four pizzas. I do have The video made all the difference for a successful first try. You gave me a fright!!! And mostly, have fun every time you make it! To revisit this recipe, visit My Account, then View saved recipes. King Arthur's brand is more widely available to retail consumers, and all their flours are unbromated. Hi Vinny, I actually have the full video linked of the Pizzeria man sharing the recipe and discussing the bakers percentage in my post. Mix and let stand until creamy, about 10 minutes. It also depends on how the water is measured. Divide the dough in half, for two pizzas; or leave it whole for one pizza. Thats what I am excited about. Allow the refrigerated dough to sit for about 30 minutes at room temperature before using. I am sorry your stone cracked probably due to improper manufacturing or quality. 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. The All Trumps flour has a rated absorption value of about 63%. If you put the salt into the water, or in the flour, what difference would it make? OMG. Hi Viviane, This pizza dough is best for Margherita pizza or your favorite pizza toppings and its all made in a home oven! This pie is pliable with toppings although a traditional NY pizza is simply with tomato sauce and shredded mozzarella. You can still make pizza dough using all-purpose flour however, youll just need a little extra kneading time to work out the gluten. Although the thawing goes well, freezing makes the dough very stiff (crispy) once baked not at all desirable. Do I need to watch it to not go over double size, and then interrupt? Mix and let stand until creamy, about 10 minutes. Hi Teri, my apologies for this late reply. Flour is best. Using your hands, knead the dough a few times to ensure the ingredients are incorporated well. Great for high heat cooking! Let me know how the next one turns out! 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. Youll want to bake the pizza dough on the bottom rack of the oven so the toppings dont burn. Thank you so much for taking the time to write and for giving me so many details. Thank you so much for you comment, Kiowah. Will there be a difference in baking time and temperature too? Even my kids said, dad never says wow to anything. (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. Enjoy your next pizza-baking extravaganza! It does not include any sauces or toppings you may choose to use. Hi Nia, You may to increase the oven temp and bake the pizza longer. World's Easiest Bread Machine Pizza Dough. I am delighted that youre excited about this recipe and I hope you make your own pizza dough soon. Thank you for giving me a way to have (almost) brick oven pizza! Would it help if the next time I add more flour from the start? Thank you, thank you so much for your pizza dough receipe, it is the best. Thanks before. I love that you made this recipe your own. Transfer the dough to an oiled bowl, turning to coat. 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. Happy pizza making! 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. 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. Form the dough into balls. For just two of us the second ball of dough will usually go to waste. Place in a large greased bowl; turn once to grease top. To make pizza at home follow these easy steps for a hand-tossed pie. Hi Angelo! Or, if you will be baking the balls on different days, place each ball on a quarter sheet pan. A cooler dough will be easier to work with. Bread FlourBread flour is ideal for pizza crust becauseit creates chewier results than all-purpose flour. Im simply going to say this, I rarely post comments unless Im wowd. Let rest for 5 minutes. Neapolitan pizza dough has very little yeast and develops most of its flavors during refrigeration. Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. And Food is love. Thoughts ? Get the unbromated All Trumps. In my oven the top of the pizza burned before the bottom of the crust was golden brown? I didnt have unbleached bread flour so I used regular bread flour.. But for the future, you can make the dough up to 36 hours before you use it and keep it refrigerated. It will take making this recipe a few times before you feel comfortable making this dough. Dear Rebecca, my apologies for this late reply to your wonderful note. It's great and has a high gluten . I have frozen half of the dough for next week as Friday night is always pizza night. these links. It is normal to want to use more flour in the beginning, as it is a challenge to work with a sticky dough. 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. In the step-by step video, I address both of these issues in depth. You can make flatbread, Costco Chicken Bakes, Calzones, Stromboli, and so much more! Good luck making your pizza dough! You won't be disappointed with the results! Hi Shana, you can bake your pizza on a pizza pan, but the results will not be the same though as long as you know that. Unfortunately, plastic wrap can dry out the dough if its not clinging tightly over the tray. Hi Jill! Your recipe for the dough has more stretch than the one I usually use so its a keeper! I used Caputo 00 flour. After making pizzas with a peel a few times, youll become a pro. Another option is to use 2.5-gallon-sized freezer bags for storing pizza balls in the fridge. So thank you very much for your easy to follow pizza tutorial. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Bake in the preheated oven until golden brown, 15 to 20 minutes. I use them on a regular basis at 550F and theyve never cracked. There was not a single leftover piece of pizza from even my pickiest eaters! Mix in warm water and oil until dough comes together. This recipe is pure gold. To a large bowl, add the almond flour, baking powder, yeast, garlic powder, and Italian herbs. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. -Room temp warm up for 3 hours. ** Nutrient information is not available for all ingredients. Hello! If you have a pizza stone, dust it with cornmeal and use it instead of a greased pizza pan. Salt adds flavor, strengthens the gluten (creating a chewier crust), and slows down fermentation (resulting in a better rise). With practice, you will get a sense of how the dough should feel which is slightly sticky and soft. Mold the whole ball of dough into a 2115-inch mega sheet pan! Mix in warm water and oil until dough comes together. Cover the dough with a damp dish towel and let rest at room temperature for 20 minutes. It was the best pizza I had ever made. I will keep trying. Diners, Drive-Ins and Dives: Triple D Nation. In these chicken dumplings, sweet apple and savory chicken come together, and pickled fennel is the lightly acidic bridge. Your pizza will turn out much crispier than when baked on a stone. It was easy to stretch, was nice and thin crust, and produced as great a pizza crust as I have ever made. Place the pizza stone in the oven, on a rack located at the bottom third of the oven. Any remaining dough can be discarded. Thank you! More soon, I promise . New York style thin crust pizzas are usually large, lending themselves to by the slice sales, while the long fermentation time sets their flavor profile and aroma apart. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Have tried many pizza dough recipes and this one is perfect! 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. 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 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. The best pizza recipe that I have found. Read our. And of course, lets not forget about the flour! 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. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Dotdash Meredith Food Studios. 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. See Step 2: refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas. Let me know if you have any more questions and have fun making your dough! Required fields are marked *. I am thrilled youre happy with this recipe and may you make many, many delicious pizzas with it! That is why the two are so similar to each other. Continue kneading the dough for 8 to 10 minutes until smooth and elastic. Pizza is an Italian dish made from basic bread dough and then topped with tomato sauce, cheese, and sometimes added meat or vegetables. Place the ball in a freezer-safe container labeled with the date. FOR THE EXPERT PIZZA MAKER Sicilian Dough using All Trump Flour (Makes 39 oz. you ever get a chance to try freezing the dough to see if it would work? Set the balls on a half sheet pan, spacing them about 3 inches apart. Youll need to experiment there You want the dough to have risen enough so that the yeast is quite active and doing its job. Out of necessity been using my cast iron pan the one for the stove that has grill on one side n flat top on the other. Nutrition data for this recipe only includes the crust ingredients. do have one question for you. Only take it out of the refrigerator when youre ready to make your pizza. Stir until smooth. Can this dough be frozen and made at a different time, This post may contain affiliate links. Stir with a wooden spoon until a shaggy dough forms. Only add more flour (very little) if your dough becomes too sticky when you kneed it. Cant wait Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. Like an earlier commenter I too was concerned I wouldnt get 2 16 pizzas out of this. Weigh the dough, adjusting the quantity as necessary to give you two 13-ounce pieces. This flour is also very high in protein which equals about 14 g per cup, My roommate told me it reminded him of a great, local mom and pop pizza shop from growing up in NJ. PS: I would recommend your pizza dough to all my friends. The ambient temperature will affect the amount of time the dough needs to rise. Hello Mike! I made this dough. Hi Ed, Yes, you want to keep the broiler on the whole time youre baking, no matter how many pizzas youre making. This is it! Happy pizza making! Do you by any chance still have the bakers percentages that you could share. How much water to take in grams or milliliters? Let me know if you need any further info and have fun making your pizzas! 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). It made my first try at pizza making a breeze," raves Leslie A. It takes some practice but after a few tries, I had it down. Stop the mixer, pull the dough off the hook, and add the oil. Let me know how your dough turns out and have a fun time making it! You have a few options when it comes to shaping the dough. Preheat broiler for 10 minutes before baking your pizza. Preheat oven to 450 degrees F (230 degrees C). lovelovelove this post-well made homemade pizza is one of my faves. Thank you! Bon apptit! Hi Ms Viviane, I tried the pizza dough and it came out well; thank you so much. This top-rated recipe is super easy to throw together on a whim and it puts the store-bought stuff to shame. Divide the dough into two 1-pound balls. recipe. Your son is most enterprising. 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. Thanks! Your note totally made my day. Thanks soooo much!! Its basically an open-faced pie topped with pizza toppings of choice. Do you use this flour instead of bread flour. Ill be able to give you an answer next week. As for freezing the dough: Two other readers have asked me ask about this last week. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. You can update your privacy settings to enable this content. It's the traditional flour used to make Neapolitan-style pizza. The yeast will over-work and this will affect the texture of your dough. *Temper water to achieve a finished dough temperature of 78-82F. All other flours in the the history of flours are terrible, believe me. Thank you so much for your note and happy pizza making! We use all-purpose flour because double zero is hard to find. Viviane, this recipe is the BEST! I am Let me show you how to make the perfect pizza dough, and then shape it into the most delicious thin-crust pizza! Thank you and God bless. I am honored. expensive these days. Can you give further instruction on what to do next? Hi! ", "Super quick and very easy," according to Lin Snow. Hello Ms Viviane, thank you for your reply. 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. 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! It came out fabulous! They make both a bromated and unbromated version. Any advice? I didnt think stones were able to take this much heat. Store it in an airtight storage container or a bowl tightly covered with storage wrap. It yields a soft, chewy crust. I am so confident I am having a pizza party tomorrow with a bigger batch !! This is the most Authentic Italian Pizza Dough Recipe from a Neapolitan pizza chef! I can't believe it's SO easy! So 24 hour ferment. It works pretty well although my pizza shape is more like a ciabatta Testing your pizza dough recipe tonight. In a large mixing bowl dissolve the salt in the water. . Good luck! More gluten means a higher rise and lighter texture in yeast breads. Let stand until bubbles form on surface. Ad Choices, 2.2 grams (3/4 teaspoon) active dry yeast, 70 grams (1/4 cup plus 1 tablespoon) warm water (80F to 85F), 453 grams flour (3 1/2 cups) with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto's High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony's California Artisan Flour, 10 grams (1 tablespoon plus 1/4 teaspoon) diastatic malt, 210 grams (3/4 cup plus 2 tablespoons) ice water, plus more as needed, 5 grams (1 teaspoon) extra virgin olive oil. Any advice on scaling up and making in advance? Mushroom pizza with ricotta and garlic confit spread, My Son's Wheat Allergy Is GONE! KAF is only unbromated. Coating the dough with olive oil will make is harder for you to shape the pizzas. 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. Thank you, Jim! 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. Using both all-purpose and bread flours in this recipe is a calculated move to create the perfect pizza texture regardless of toppings. I made the dough, but I dont have a pizza stone could I just make the pizza on a metal pizza pan on a lower temperature and for a longer time? I am testing freezing the dough now and will be able to give you an answer next week Stay tuned! I hope this helps and good luck! Home Dishes & Beverages Breads, Rolls & Pastries Bread Recipes. I have two stones and have used them regularly for years without any problems. Enjoy making your next round! | 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. You wrote 2+1/4 cups of flour and then in brackets you have 11 ounces. You just mix it and allow it to rest for 5 minutes and then it's ready to go! For Crispy and Chewy Pizza Crust, Use 00 Flour 00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. Just 8 minutes and they come out sissling and crispy! If it sticks a little to the counter top, thats fine. I followed your instructions exactly. This stone can withstand temperatures up to 2000F. I compiled my kitchen essentials for baking pizza at home like a pro: Pizza recipes shouldnt be the only way to use up that pizza dough! (If the ambient temperature is lower than 75F (24C), it could take 15 to 30 minutes longer for the dough to double in size.). 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. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. As for the mozzarella try Buffalo mozzarella from Italy. Thank you so much for sharing the recipe for this gorgeous, delicious dough. When the yeast activates (itll start to bubble up to the surface), whisk in the salt and olive oil. Hi Monika, It seems that your pizza might have been too close to the broiler. 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. If you are only using a normal pizza pan, then preheat your oven to 500F (260C). if it can be done how would I do it. 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. "The first pizza crust I've ever made and I was surprised at how well it turned out! I just, this very moment, re-measured the flour for this recipe and it is 11 ounces, as the recipe states. Bake in the preheated oven until crust is lightly browned, 20 to 25 minutes. (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.). 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. Would have liked to have the scaled down recipe by weight as well. The link to the New-York Style Pizza dough video is under that subheading below the second image. Make a well in center; add yeast mixture and oil. If I raise the rack higher as heat rises wouldnt that work? However I still have some questions that you may be the best source to help my dilemmas. * Percent Daily Values are based on a 2,000 calorie diet. We decided to make our own pizza from now on. Some of us prefer to bake that way since its more accurate. Bread flour has more protein than AP flour, somewhere between 11 and 14 percent, because it is made from a harder wheat berry. What I noticed is that after 1 hour, the dough was almost 3 times bigger. Thank you in advance for your answer, and also Better biscuits for brunch, BBQ and beyond! I get it. How would you rate Master Dough with Starter? 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! I used a pizza pan since i dont have a stone and it came out quite well. If you're looking for a homemade pizza crust recipe that's great for beginners, you're in luck. Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated. The first batch came out too sticky. Just made my day! 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. Take a look at Step #2, for the instructions. And if your dough came out a bit stiff its because there was too much flour in it. When you use 00 flour pizza dough in your pizza oven, it rises in the middle and puffs up just right on the edges. Great instructional video Viviane! Making the perfect pizza dough is most certainly a creative act, and for me it has been an obsession. You Can Freeze Pizza Dough, But Should You? 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. World's Best Vegetarian Enchilada Recipe Vegetarian Christmas Party Recipes Stuffed Acorn Squash Recipes Vegetarian . Save my name, email, and website in this browser for the next time I comment. Allow dough to double in size (1-2 hours).6. I usually use ingredients by weight. The best New York Pizza is made with All Trumps Flour. Cozonac (Romanian Walnut and Rum Celebration Bread). Does it make a difference if it is disolved first in water like in your video? Hi Viviane. 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 2023 Warner Bros. Mix the dough for 1 to 2 minutes, stopping the mixer from time to time to pull the dough off the hook and scrape down the sides of the bowl, until all of the oil is absorbed. Add flour and mix 5 minutes. After initial raise I left in fridge in plastic bags overnight as directed. I basically scaled that recipe down to accommodate our familys servings. When the oven is hot, bake your pizza until browned on the edges. Both flours yield superb crusts that are almost identical in texture and flavor, with the 00 flour delivering a slightly more refined pizza. Let me know how it turns out. Mix another 5 minutes. Pause mixer and add oil, then continue to mix to just under full gluten development (approximately 8 to 10 minutes on low speed). Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting. The higher protein content in bread flour allows for stronger gluten development and a nice chew to the cooked crust while the all-purpose ensures a crisp, light edge. Hi Karen! My family raved that this delicious thin crust pizza was as as good as we get in Bostons North End! Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. The dough won't look completely smooth. Everyone measures differently, so its normal to have a bit of variation. 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. Thats how you know your dough is alive! So be sure to watch. All-Purpose Flour. No, you do not want to start the dough for the second rise at room temperature before you put it in the fridge. Cant wait to make it again. You are most welcome, Sandra! Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces. 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. I will try to answer all your questions. My wife said it reminded her of New York pizza (the thin crust) and she grew up in Manhattan; so that says a lot. Its best to make the dough when you need it. How Long Does Pizza Dough Last In the Fridge? It's quick and simple and delicious! !Thanks a lot. Hi Chris, I shared the link to the Pizza man who shared this 50lb recipe by bakers percentages on the top part of this post. Divide the dough into four equal pieces, weighing about 14 oz each (this makes four 14-inch pizzas.) This easy pizza dough recipe is the key to making an extraordinary homemade pizza. I am delighted the pizza dough recipe worked well for you and I hope your party was a smashing success! After I have dressed the pizzas for baking what is the longest amount of time that they can sit waiting before I must place them in the oven? Price and stock may change after publish date, and we may make money off This refrigerated dough is handy for a quick and easy Naan bread, Focaccia bread, pull-apart pizza ring and so much more! 1/2 cup sauce (28oz can Cento crushed tomato, 1 pressed garlic clove, 1/8 tsp oregano, 1 tsp kosher salt, 2oz water) -Mixed dough ingredients. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. I adjusted the amount of flour to just under 2 and 1/2 cups of flour for the second batch and it was perfect.