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Best-Ever Pizza Dough (No Knead)

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Hi Bold Bakers!

As a professional baker, I naturally have a passion for bread making. And any baker worth their salt has their own tried and tested Pizza Dough Recipe that they carry with them from kitchen to kitchen. I am no different and I hold my precious recipes close to my chest.

So how can I call this Pizza Dough the Best Ever? It’s simple: this dough is mixed by hand without the need for a machine. It ferments overnight to give great flavor and texture and best of all the dough lasts up to 4 days in the fridge. At the end you get restuarant quality professional pizza. The results will be the BEST-EVER Pizza you make at home, I promise you that.

Now, even though I normally would be on the sweeter side of baking I do know a thing or two about making pizza. When I lived in San Francisco I turned the sitting room of the old Georgian townhouse I rented into an underground restaurant and fed my friends, friends of friends, and hungry strangers fresh pizzas from my rickety old gas oven! I called it “Knead to Know.” I only invited my friends so you would “knead to know” one of my friends to find out about it.  (Get it?)

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Those of you who follow my recipes will know that I swear by the “No Knead” technique for bread making. This method uses time to develop a dough, and time equals deeply developed flavor and bubbly texture.

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You can pretty much make any type of bread or yeasted dough using this method. Ever want to make soft Pretzels but are intimidated by the method? Here is my No-Knead Pretzel Recipe. They are incredibly easy to make and the results are some of the best soft Pretzels you will taste. I also have made  No-Knead Brioche,  No-Knead Cinnamon Raisin Bread and even No-Knead Cinnamon Rolls.

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My recommendation for successful No-Knead Pizza Dough is read through my method and all of my tips. Print off the recipe and take notes, what temperature you used, how long you bake, etc. Basically what works for you and what doesn’t. This helps you perfect your dough and your skills.

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Make sure to check out a few of my other favorite pizza flavors including Mushroom, Mascarpone & Egg and Potato & Mint Pesto along with my 5 minute pizza sauce below.

And be sure to sign up HERE for my FREE Newsletter to get the latest Bigger Bolder Baking news including exclusive recipes!

4.9 from 36 reviews
No-Knead Pizza Dough
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pizza dough, bread dough
Serves: 4 pizzas
Ingredients
  • 1⅓ cup (12floz/ 300g) water ( at blood temperature)
  • ¼ teaspoon dried yeast
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 3 cups /18oz/ 500g unbleached all-purpose flour
Instructions
  1. In a large bowl or a plastic container with a lid, add in the flour, salt and yeast. Do not add the yeast and salt directly on each other as this can deactivate the yeast.
  2. Mix all of your dry ingredients together well
  3. Mix the oil into the water.
  4. Pour in the blood temperature water oil mix in all at once and stir with a wooden spoon or your hand which is what I prefer so you can tell by the feel of the dough if you need more water early on.
  5. Mix it until all of the flour is incorporated into the dough and is hydrated. You don’t want any lumps of flour left dry. You can see it will be a wet, saggy dough.
  6. With a spatula scrape the dough off the sides of the container to join the dough. Put the lid on the container tightly or cover your bowl with cling wrap ensuring that no air gets into your dough as it rests. Air can cause the dough to form a skin which is not good for a dough.
  7. Allow the dough to sit at room temperature and ferment for about 12-18 hours. Keep out of direct sunlight.
  8. After the 18 hours if you are not planning on baking off the dough you can refrigerate the dough. The dough can be kept in the fridge for up to 5 days at this stage and baked off any time. While in the fridge the flavor will deepen over that time, developing sourdough characteristics.
  9. The next day the dough will have more than doubled in size with lots of the bubbles on top. Also it will smell boozy and fermented. This is exactly what you want.
  10. Dust your hands and the surface of the dough with a little flour, just enough to prevent it from sticking to your hands. Gently turn out the dough onto a floured surface. Don’t knock out the air from the dough.
  11. Cut the dough into 4 pieces and using extra flour to handle if needed
  12. Lightly knead each portion of dough just to form a ball. Allow to rest on a floured board covered for 30 minutes. Your pizza dough is ready to use!
  13. On a flat baking tray or pizza peel, dust it with flour or semolina. With floured hands gently stretch your pizza dough to 10 inches. You can also use a rolling pin to stratch it out. If you find the dough is springing back and it hard to stretch then let it rest for 10 minutes on the board.
  14. Once you have gotten your desired thickness spread on your sauce and add your topping.
  15. Important note: Less is more. You don’t want to add too many heavy topping on your pizza otherwise you won’t be able to slide it off the baking tray onto the cast iron tray.
  16. Bake at 450oF (225oC) for roughly 10 minutes or until the base is crisp and golden brown
  17. Any dough that does not get used can be refrigerated or even frozen
  18. NOTE: As with all dough recipes, the amount of flour will vary depending on weather, brand of flour, etc. Use as much flour as you need to handle the dough, but keep in mind that the stickier the dough, the better the texture of your pizza crust will be.

 

 

 

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

38 Images
Submit Your Photos
Kevin Kurtz
Sophie
Chris
Sal Kamal Adam
Fiona
anjicooper
Elizabeth78
AnushkaAJ
faza
Rxdavie
Lorenzo Castelli
Vienna
Rizwana
ralph
Camille
ChristineNyawira
TanishaDas
TanishaDas
JonelleJoseph
Debangananag
Maheen Mirza
Katrina6229
Lu Hj
Rakshit Khanna
Rakshit Khanna
RIM7AN
Holly1
Charmaine Tush Sabado Rasonabe
Mehanaz
Jud Cheng
Jud Cheng
suja
blfoxcon
Jeni
Tiaartis
Dewtikum
Thiyam
Sargam Prakash

390 Comments

  1. sophia on November 30, 2015 at 9:43 am

    congrats gemma for the 100 th episode of this show and u ve entertained ur viewers with the art of cooking . i loved those pizza recipes .thank you so much

    • Profile photo of Gemma Stafford on November 30, 2015 at 5:23 pm

      Thanks so much for watching, Sophia. Really glad you like my baking videos 🙂

      • bongbong inocente on January 9, 2016 at 2:45 am

        Wow…. i really love it pizza, i am a baker chef but in my company did not making pizza…. i make every day cinnamon roll, cookies, tirramisu, cheese cake, croissant, black forest, choco mouse…but this time i can see your vedio about making pizza, i try to make in my own…thank you so much gemma for your nice vedio making pizza and to your recipies….thanks and GOD blessed…congratulation gemma for the 100 episode of your show about baking cooking…good luck..have a nice day to you…

        • Profile photo of Gemma Stafford on January 11, 2016 at 1:50 pm

          Thanks so much, really glad you like my recipes. Let me know how your pizza dough turns out 🙂

      • Stuti on April 15, 2016 at 11:57 pm

        The yeast that u used is it activated?

        • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 11:51 am

          Hi Stuti,
          The yeast I use is a dried active yeast, which is live, and is activated by the water and the sugars in the flour. Traditionally you would activate this in blood temperature water, with a touch of sugar, but in this all in one recipe time does the work,
          Gemma 🙂

      • Profile photo of Nishi Nishi on June 12, 2016 at 8:52 am

        Hi Gemma
        Firstly I love your recipes they are simple and not complicated…best of all very inspiring!.

        I made Pizza with the Pizza dough u have showed, unfortunately my pizza turned a bit hard ( could be becoz I flattened dough too flat as I wanted a thin base)
        Sec my cheese didn’t melt well it just turned brown? .

        • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 3:03 am

          Hi Nishi,
          I do not know what happened here! this dough should not be hard, rather you should be able to stretch it thinly, and it should ‘flop’ when it is sliced.
          I am wondering if you allowed the dough to prove the second time before baking.
          The cheese I use is usually Mozzarella, which is a melting cheese, it is impossible not to melt this at the right temperature. Sorry, This is a mystery for me!
          Gemma 🙂

          • Vickie on August 18, 2016 at 3:24 am

            Maybe he/she used bagged shredded cheese. It doesn’t melt very well. You have to buy the blocks/bricks of cheese and shred them yourself.



          • Profile photo of Gemma Stafford Gemma Stafford on August 19, 2016 at 2:29 am

            Hi Vickie,
            Yes, and processed cheese does not work so well either, so it is a conundrum 🙂
            Gemma



      • Profile photo of AnushkaAJ AnushkaAJ on July 20, 2016 at 6:49 pm

        Can I use vegetable oil instead of olive oil?

        • Hana on August 6, 2016 at 9:56 am

          Yes!!!

      • Profile photo of krithika krithika on August 9, 2016 at 7:10 am

        Hi Gemma. This is an amazing recipe. Just a doubt,can I make this recipe in the microwave. I do know that u have an awesome recipe for pizza in the microwave which turned out great. So again just a doubt. Thnx for all your great recipes 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on August 10, 2016 at 2:01 pm

          Hi Krithika,
          No, you cannot bake this in a microwave, it needs convection heat.
          Thank you for your kind comments, and for being with us,
          Gemma 🙂

      • kate on December 17, 2016 at 2:03 am

        does it have to ferment

        • Profile photo of Gemma Stafford Gemma Stafford on December 17, 2016 at 2:54 am

          Yes! if you do not wish to knead it, it needs to ferment. If you wish you can knead it, for about 5 mins if you have a mixer with a dough hook, or by hand about 10 mins, then proceed to prove, to knock back, shape, prove and bake, the flavor will not be so good, but otherwise it will work,
          Gemma 🙂

      • Profile photo of Revya Revya on December 23, 2016 at 4:26 am

        Do you really really really have to put yeast?

        • Profile photo of Gemma Stafford Gemma Stafford on December 24, 2016 at 11:50 am

          Hi Revya,
          Yes! this needs just a little yeast. If you have a bakery in your town they may sell you some, just a little. Usually this is available in your grocery store in a dried form. There is yo make bread with a sourdough starter, but this is a living thing which you need to mind. Look it up online,
          Gemma 🙂

    • Japharneet kaur on January 6, 2016 at 6:54 am

      Hi!
      My name is Japharneet…I live in India.
      I am 13 and am in love with baking ..just because of you
      You are my true mentor I respect you a lot….Thank you so much for those amazing recipes
      The doughnuts were a great success and macrons were a dream come true I also am following you on the kin communities chocolicious.
      I love your work and the outcomes.
      I hope you will keep surprising people…
      Because you have surprised me….
      Sincerely,
      Japharneet kaur

      • Profile photo of Gemma Stafford on January 6, 2016 at 6:22 pm

        Thank you so much for your sweet comment. Really glad you like my recipes. Stay tuned for more! 🙂

    • Quel Myreene Crisostomo on March 17, 2016 at 3:19 pm

      Where will I put the dough if its fermenting for 12 to 18 hours? Should i put it in the fridge or just leave it out of the fridge?

      • Profile photo of Gemma Stafford on March 17, 2016 at 3:42 pm

        Hi Quel,
        In the oven!
        If you want ot keep this dough longer you need to refrigerate it after about two hours proving, then it will keep very well for days, if you ferment for a long time you will need to keep it or it will blow out,
        Gemma 🙂

        • Debbie on March 22, 2016 at 12:38 am

          Gemma, your comment above says to place the dough in the frig after 2 hours of proofing if we aren’t using it right away. Is that correct? I’m a bit confused. :o) If I want to make it a day or two ahead, then do I only leave it in the oven 2 hours or the 12-18 hours? Thanks. :o)

          • Profile photo of Gemma Stafford on March 22, 2016 at 2:31 am

            Hi Debbie,
            So, this dough needs time to develop the gluten. Once it is proved, which is about two hours it should be refrigerated, unless you have a cold spot to leave it in overnight.
            It has to be kept for at least 12 hours, and if it is refrigerated it will keep for a few days. The fridge slows down the process and prevents it getting overblown.
            This dough will not be successful if baked two hours after mixing.
            I hope this clarifies this for you,
            Gemma 🙂



    • Prianka garg on March 31, 2016 at 9:02 pm

      Hey hii gemma… i follow your recipe.. but i need a solution.. actually i m vegetarian not even eat egg.. so please tell me alternate of egg for cakes and swiss roll recipes

      • Profile photo of Gemma Stafford on April 1, 2016 at 12:08 pm

        Check out this website for great egg substitute ideas http://www.egglesscooking.com/egg-substitutes/

      • Lucie on November 20, 2016 at 10:55 am

        Hey Prianka,

        I dont use any eggs too its really easy for cakes, I was so happy Gemma didnt use any egg or milk for her pizza base I tried one the other day and it was rock hard but this is amazing!!!! This is a chocolate cake recipe for example I found online and non vegans love it. (all dry ingredients together first then wet and at low temperature about 130C to make it like chocolate fudge pudding, I think its the oil that does the trick for the egg)
        1 1/4 cups plain flour
        1 cup sugar/white or brown
        1/3 cup unsweetened cocoa powder
        1 tsp baking soda
        1/2 tsp salt
        1 cup warm water
        1 tsp vanilla extract/sugar
        1/3 cup vegetable oil/Olive oil…
        1 tsp distilled white or apple cider vinegar

        • Profile photo of Gemma Stafford Gemma Stafford on November 20, 2016 at 11:59 am

          Hi Lucie,
          wow! what a great job! thank you for reaching out to Prianka. You are right the oil, with the addition of the vinegar, will do it for the egg replacement, well done you, 🙂 Gemma

    • Simran on April 30, 2016 at 7:33 am

      Hi Gemma! Totally in love with everything you make! I just wanted to ask.. Could I replace the canned tomatoes and tomato paste in the pizza sauce recipe for fresh tomatoes and paste? Will that alter the texture or flavour?

      • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 10:20 am

        Hi Simran,
        Thank you for your kind comments. Fresh tomatoes are of course wonderful! If you have them to hand it is a great idea to skin them before using in a sauce.
        To do this you use a sharp knife to make a cross, away from the stalk end of the fruit. Put in a bowl, and pour over boiling water. Allow to stand. In a few minutes you will be able to peel away the skin, and use as desired. Have fun with this!
        Gemma 🙂

    • AnushkaAJ on July 20, 2016 at 6:47 pm

      Can you use vegetable oil instead of olive oil?

      • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2016 at 12:59 am

        Hi Anushka,
        Yes you can, or no oil! It wil lbe fine either way,
        Gemma 🙂

  2. Samrin on November 30, 2015 at 12:10 pm

    Hi
    Good recipe.plz let me know who to modify the ingredients for two people.

    • Profile photo of Gemma Stafford on November 30, 2015 at 5:23 pm

      Thanks for your comment, Samrin. This pizza dough is the perfect size for two people. Hope this helps 🙂

  3. elizabeth urmson on November 30, 2015 at 12:36 pm

    can you please make Wegmans Ultimate Chocolate Cake with Chocolate Frosting please I have tried it and it is SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO delicious I NEED THE RECIPE

    • Profile photo of Gemma Stafford on November 30, 2015 at 5:22 pm

      I will add it to my list, thanks for the request 🙂

  4. Joanna Batherson on November 30, 2015 at 12:48 pm

    Gemma, your show is delightful! Your presentation is excellent and easy to follow; can’t wait to try the pizza dough. Thanks for all the great recipes.

    • Profile photo of Gemma Stafford on November 30, 2015 at 5:21 pm

      Thank you so much, Joanna. Really glad you like my baking videos. Stay tuned for more 🙂

  5. Lily on November 30, 2015 at 5:22 pm

    Is it 3 or 4 cups?

    • Blanca on November 30, 2015 at 9:07 pm

      Hey Lily to answer your question she said 3 cups but might need 4 cups. I would start with 3 cups and if your dough needs more add more thats why she said “like” 4 cups. Hope it helps !!! 🙂 good luck

  6. Lily on November 30, 2015 at 5:24 pm

    Hi Gemma, I don’t miss any of your videos! I watch them all! I just have a question, is it 3 or 4 cups of flour? My comment above got sent off accidentally ?. Thank you!

    • Profile photo of Gemma Stafford on November 30, 2015 at 6:20 pm

      Thanks for your comment, Lily. You will need 3-4 cups of flour for this recipe. Hope this helps 🙂

      • Profile photo of Gemma Stafford on November 30, 2015 at 6:22 pm

        Yep, this is not a microwave recipe.

      • Clara Me on January 14, 2016 at 2:36 pm

        i think you mean 1 1/2 of water?

        • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2016 at 5:03 am

          Hi Clara, 1 1/2 cups of water is whats given in the recipe. If you find you need more add a tiny bit at a time. all flour absorbs water differently for different reasons. (it’s old, the grain etc)

          • PizzaDoughMaker on May 12, 2016 at 9:10 pm

            Your dough recipe states “1⅓ cup (12floz/ 300g) water” but your comment January 15, 2016 at 5:03 am states “1 1/2 cups of water is whats given in the recipe” which is clearly incorrect. I tried 1-1/3 and confirmed it was not enough and added more to about 1-1/2 cups.



          • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 2:07 pm

            Thank you for that, I will check it out,
            Gemma 🙂



  7. Astor on November 30, 2015 at 6:28 pm

    Hi Gemma,

    May I ask if dried yeast is same as dried active yeast?

    • Profile photo of Gemma Stafford on November 30, 2015 at 7:24 pm

      Yep 🙂

  8. Ariba S. on November 30, 2015 at 7:09 pm

    This recipe is a bit unclear, you said to use 1 1/2 cups of flour in the comments but in the recipe it says to use 3 cups or almost 4. So just to verify, how much flour do we actually use? Thank you 🙂

    • Profile photo of Gemma Stafford on November 30, 2015 at 7:24 pm

      You will need 3-4 cups of flour for this recipe. Thanks so much for visiting my website 🙂

      • Paul on December 3, 2015 at 6:39 pm

        Why would you not correct the recipe to say 1 1/2 cups of flour. The only way for someone to know that it is incorrect would be to read the comments. Which not everybody does.

        • Profile photo of Gemma Stafford on December 8, 2015 at 8:47 pm

          Thanks for your comment, Paul. The recipe’s ingredients that are posted are correct. Hope this helps 🙂

        • Clara Me on January 14, 2016 at 2:32 pm

          I just tried the recipe, I used 4 cups of flour. dough came out sticky but maintains a shape, like it did in her video. I hope that helps

  9. Blanca on November 30, 2015 at 9:09 pm

    Hi Gemma can you please show us a recipe for sourdough bread pleaseeee !

    • Profile photo of Gemma Stafford on December 2, 2015 at 3:46 pm

      I will add it to my list. Stay tuned 🙂

  10. Annie on November 30, 2015 at 9:57 pm

    Congratulations! Love all your videos and recipes! Quick question, if I have live wild yeast already, can I somehow adapt this recipe using live wild yeast? Would love any suggestions or tips. Can’t wait to make home made pizza for the kids 🙂 Thank you!

    • Profile photo of Gemma Stafford on December 2, 2015 at 3:45 pm

      Thanks for your question, Annie. If you’re going to use that yeast, you will need to double the amount that’s called for. Having a scale works best when measuring fresh yeast. Hope this helps 🙂

      • Annie on December 2, 2015 at 8:59 pm

        Thanks Gemma, would you mind being more specific? What do you mean by double? Which ingredients am I doubling? I assume the water/yeast combination?
        Thanks 🙂

        • Profile photo of Gemma Stafford on December 3, 2015 at 3:22 pm

          You’ll double the amount of yeast only. So instead of 1/4 teaspoon, you’ll use 1/2 teaspoon. Hope this helps 🙂

          • Annie on December 3, 2015 at 4:46 pm

            Yes! Thank you! And Keep the same flour and water?

            Thanks again!



          • Profile photo of Gemma Stafford on December 9, 2015 at 7:03 pm

            Yep! Let me know how it goes 🙂



          • Annie on December 11, 2015 at 10:09 am

            One more question, I don’t have any all purpose flour, can I do this with whole wheat flour or whole wheat pastry flour? If so, what changes would I need to do? Thanks!



          • Profile photo of Gemma Stafford on December 14, 2015 at 8:27 pm

            Thanks for your question, Annie. You can use whole wheat flour for this recipe. Hope this helps 🙂



          • Mitchell on December 21, 2015 at 10:22 pm

            if we double the recipe, do we also double the 11-18 hours?



          • Profile photo of Gemma Stafford Gemma Stafford on December 21, 2015 at 11:31 pm

            Hi Mitchell,

            great question. You still do it for the same 12-18 hours :). Make sure you mix it in a large bowl so it has room to proof if you double the recipe. 🙂



  11. Dao on December 1, 2015 at 12:26 am

    OMG I just made it using 3 cups of flours. Does that mean I have to re-do it with 1 1/2 cups????

    • Profile photo of Gemma Stafford on December 2, 2015 at 3:32 pm

      Thanks for your comment, Dao. You will need three cups of all-purpose flour and 1 1/2 cups of water for this recipe. Hope this helps 🙂

  12. Jill on December 1, 2015 at 6:44 am

    When do you use the olive oil for the pizza dough?

    • Profile photo of Gemma Stafford on December 31, 2015 at 6:46 pm

      Oops, sorry Jill! You’ll want to add the oil to the water. Hope this helps 🙂

  13. Anna on December 1, 2015 at 10:16 am

    How about the oil?

    • Profile photo of Gemma Stafford on December 31, 2015 at 6:46 pm

      Oops, sorry about that Anna. You’ll want to add the oil into the wet ingredients, with the water. Hope this helps 🙂

  14. TINA A on December 1, 2015 at 11:55 am

    Congratulations Gemma on your 100 th Episode !!!!!
    Fantastic Recipes ,love watching your videos. 🙂

    • Profile photo of Gemma Stafford on December 2, 2015 at 3:25 pm

      Thanks so much, Tina. I really appreciate it. Stay tuned for more 🙂

  15. Almas on December 1, 2015 at 1:22 pm

    hi

  16. Almas on December 1, 2015 at 1:23 pm

    Your recipes are seriously awesome many of them I tried the reaction came so nice which recipes I am making from you method I tested so nice

    • Profile photo of Gemma Stafford on December 2, 2015 at 3:24 pm

      Thanks so much for visiting my website, Almas. Really glad you like my recipes. Stay tuned for more 🙂

      • Chris on June 3, 2016 at 6:42 pm

        I really enjoy watching your videos before I make your recipes. It helps me remember what to do and how it is suppose to look like.
        This morning I made the no kneed pizza dough and by the time I got off work it was ready for me to make it for them .
        My family loved it.

        • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2016 at 3:23 am

          Hi Chris,
          That is great, I am happy to hear that, it is really a great recipe, you can rock it up too, add cheese, butter, or sweeten it with fruits. Check out the other no knead recipes here. The cinnamon rolls are to die for!
          Gemma 🙂

  17. ibraheem on December 1, 2015 at 1:59 pm

    Can i ferment the dough for more than 18 hours or will that result in a catastrophic disaster?

    • Profile photo of Gemma Stafford Gemma Stafford on December 2, 2015 at 2:44 pm

      You can ferment the dough for 18 hours out of the fridge, then 4 more days as long as the dough is kept in the fridge. Hope this helps! 🙂

  18. Astor on December 1, 2015 at 6:33 pm

    Hi Gemma,

    While preparing my pizza dough this morning, I use the measuring cup to do 1 and half cup of flour and 1 and half cup of water … it came out too wet, so I keep add in flour… it still looks a bit wet … now it is in the 12-18 hours fermentating process …
    what if after 12-18 hours, the dough still too wet, what should I do?

    Could you please clarify if the proportion of water and flour is about 1:1 ?

    • Profile photo of Gemma Stafford Gemma Stafford on December 2, 2015 at 2:41 pm

      Thanks for your comment, Astor. You will need 3 cups of all-purpose flour and 1 1/2 cups of water for this recipe. Hope this helps 🙂

  19. Isabella on December 2, 2015 at 4:57 am

    I tried making pizza at home. I think this will taste better.?

    • Profile photo of Gemma Stafford Gemma Stafford on December 2, 2015 at 2:37 pm

      You’re going to love how easy this pizza dough is. Let me know how your pizza turns out 🙂

  20. Jonelle on December 2, 2015 at 8:36 am

    Hi Gemma, thanks so much for this recipe and congrats for making 100 episodes! I can’t wait to try this. So it is actually 3 cups of water and 1 1/2 cups of flour right? It would help a lot if you changed it in the recipe so people don’t get it wrong. Thanks again!

    • Profile photo of Gemma Stafford Gemma Stafford on December 2, 2015 at 2:30 pm

      Thanks for your comment, Jonelle. You will need 3 cups of flour and 1 1/2 cups of water for this recipe. Hope this helps 🙂

  21. Kiky on December 2, 2015 at 8:40 am

    Hi Gemma, Love your every recipe they r delicious n easy to make,…. if its 1 1/2 cup of flour wht about the water? is it 1 1/2 cup as well?

    • Profile photo of Gemma Stafford Gemma Stafford on December 2, 2015 at 2:29 pm

      Thanks for your comment, Kiky. You will need 3 cups of all-purpose flour and 1 1/2 cups of water for this recipe. Hope this helps 🙂

  22. Sofia on December 2, 2015 at 4:27 pm

    Wow Gemma the pizza looks so good!!!!! I will not buy those old already made store bought pizza doughs anymore and congratulations on you 100th episode next type of bread I would like to see is homemade baguette bread.

    • Profile photo of Gemma Stafford on December 2, 2015 at 4:47 pm

      Thanks so much, Sofia. I will add your request to my list 🙂

  23. Shelley on December 2, 2015 at 4:43 pm

    Love your videos! My family prefers home-made pizza crust, but what I need for myself is a gluten-free one.

    • Profile photo of Gemma Stafford on December 2, 2015 at 4:47 pm

      Thanks so much for visiting my website, Shelley. I’ll add gluten-free pizza crust to my list, stay tuned 🙂

  24. Lynn on December 2, 2015 at 8:55 pm

    hi gemma! will be trying out this recipe during the weekends! however i would like to modify it to make two pizzas. in that case will the time needed for fermentation be affected? and when I bake it off, what will be the setting I should use? thank you so much! and congrats on you 100th episode, I’ve been here since the no machine ice cream era haha.

    • Profile photo of Gemma Stafford on December 3, 2015 at 3:23 pm

      Thanks for your question, Lynn. If you’re doubling the recipe, the instructions will be the same, for the baking too. Hope this helps 🙂

  25. Patrick on December 3, 2015 at 2:41 am

    Hi Gemma.

    I was about to try this wonderful recipe but now I keep wondering when the olive oil should be added. You don’t mention it in the instructions even though it’s in the ingredients. Experience says add it to the dough before fermentation but I don’t want to ruin it. It’d be really great if you could clear that up.

    Thank you so much forall your recipes.

    Patrick

    • Profile photo of Gemma Stafford on December 3, 2015 at 3:34 pm

      Yes, sorry about that Patrick. You’ll want to add the oil in with the water. Hope this helps 🙂

  26. Maritza on December 3, 2015 at 3:46 am

    do you mean 300ml of water?

  27. Ruby on December 3, 2015 at 11:18 am

    Thanks so much for this recipe. I have tried several recipes and this one simply rocked! Both pizza and sauce were amazingly aromatic and delish. My family loved every bite. Oh and congrats on the 100th episode! I love your channel and I look forward to 100 more!!

    • Profile photo of Gemma Stafford on December 3, 2015 at 3:07 pm

      Aw, thanks so much Ruby. Delighted to hear that. Stay tuned for more 🙂

  28. John Hancock on December 4, 2015 at 2:48 am

    I had the mission from my wife to find a coffee scroll recipe
    And have been using yours which is great and maybe called cinnamon scroll until I put my decaf icing on topBut I digress
    Tonight we enjoyed your no knead pizza dough
    Wonderful easy and a great thin and strong crisping base
    I forgot to get it made last night but it was great at13 hrthanks
    Regards John Hancock

    • Profile photo of Gemma Stafford on December 14, 2015 at 9:03 pm

      Delighted to hear that. Thanks so much for visiting my website 🙂

  29. Rishika Kundu on December 4, 2015 at 10:21 pm

    hi gemma ! can i use fresh yeast for this? and can i make it in a toaster oven ?

    • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2015 at 7:52 am

      you can use fresh yeast. For fresh you use double the amount of dried yeast given. Also you totally can bake it in a toaster oven because I did and it was awesome.

  30. Grace on December 5, 2015 at 8:25 am

    Hi Gemma! can I just use the normal all purpose flour to make pizza dough?

    • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2015 at 11:24 am

      you sure can Grace 🙂

  31. Grace on December 5, 2015 at 11:15 am

    Hi Gemma! can I just use the normal all purpose flour to make pizza dough instead of using unbleached all purpose flour?

    • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2015 at 11:23 am

      Hi Grace, yes you can use normal all purpose flour 🙂

  32. Denise on December 5, 2015 at 11:58 am

    This is now my new go-to recipe. It was amazing. I doubled the recipe, but it was so good it was not quite enough for my teenage boys. I’ll triple it for my BIG family of five. Thank you for sharing.

    • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2015 at 10:45 pm

      That is fantastic Denise!!! I’m delighted you hear that. 🙂

  33. Lucie on December 6, 2015 at 7:23 am

    Best pizza ever!! The sauce smelt amazing and made the pizza perfect. Thank you so much for the recipes! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on December 6, 2015 at 5:26 pm

      right on!!!! I love to hear that. That is the best sauce recipe I have found. 🙂

  34. christabel damaris on December 6, 2015 at 11:32 pm

    Gemma, is there any maximum time to ferment the dough? ?

    • Profile photo of Gemma Stafford on December 8, 2015 at 8:35 pm

      Thanks for your question! No more than 18 hours at room temp, after that it will last another 4 days in the fridge. Hope this helps 🙂

  35. charishma on December 7, 2015 at 4:08 am

    thank you so much gemma … was wondering on what to do in my my new microwave and got thoughts about pizza but was worried about buying a toaster oven …. right on you gave the perfect solution…. and the pizza tastes so good and the sause was incredible…

    thank you so much!! 🙂

    • Profile photo of Gemma Stafford on December 8, 2015 at 8:34 pm

      Thanks so much, really glad you liked this recipe! 🙂

  36. chriss on December 7, 2015 at 6:04 am

    Gemma, is there any maximum time to ferment the dough?

    • Profile photo of Gemma Stafford on December 8, 2015 at 8:32 pm

      After 18 hours at room temp, it will last for another 4 days in the fridge. Hope this helps 🙂

  37. Tim on December 7, 2015 at 6:09 pm

    I’m just wondering: Don’t you need some sugar in the mix? I thought yeast wouldn’t proof without sugar. Or is unnecessary since it is allowed to ferment for so long?

    • Profile photo of Gemma Stafford on December 24, 2015 at 9:33 pm

      Nope, no sugar for this recipe 🙂

  38. nimitha on December 9, 2015 at 6:44 am

    Hi gemma, congrats for ur 100th episode!! I have some doubts!!! If i am using half of the ingredients, how much time should i ferment it?? And if i need a thick “cakey like”
    Crust, how much dough should i take?? and how will i bake it??

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:12 pm

      Thanks so much for your question. If you split this recipe you will still need to ferment it for the same amount of time. This recipe is meant to make a flat crust pizza. If you’d like, you can use a small deep dish pan and line it with this dough for a thicker crust. Every oven is different, so be sure to keep an eye on it while baking. Hope this helps 🙂

  39. Caty on December 10, 2015 at 7:05 am

    can I freeze the dough for how long or until needed?

    • Profile photo of Gemma Stafford Gemma Stafford on December 10, 2015 at 3:32 pm

      you can Caty, freeze it for up to 2 weeks. You can also keep it in the fridge for 4 days. The flavor gets better as it rests in the fridge. 🙂

  40. ishikhaa on December 10, 2015 at 8:36 am

    hi Gemma ! I did not try your recipe but the pizza looks very delicious! but I have a question; why you did not bake in the oven in which you baked the soft pretzel?

    • Profile photo of Gemma Stafford on December 31, 2015 at 6:34 pm

      You can bake your pizza in a pizza oven if you prefer. I just chose to use my new LG oven for this episode. Thanks so much for watching 🙂

  41. Joyce on December 10, 2015 at 1:18 pm

    Hi Gemma,

    What is the recipe for the pizza flavor you made in the video? It looks delicious and I really want to make it!

    • Profile photo of Gemma Stafford Gemma Stafford on December 10, 2015 at 3:30 pm

      Hi Joyce,

      I made a margarita in the video. The recipe for the tomato sauce is on this post below the the pizza dough. let me know if you cant find it 🙂

  42. Ileana on December 10, 2015 at 8:43 pm

    Hi Gemma!! I’m from Argentina and we love the “al molde” pizza style which consists on pre-baking the dough on a pizza pan for about 8 minutes and after that you put on the sauce mozzarella and the rest of ingredients. I’ve found that your dough recipe is pretty much the same although the method is different. I would definitely try yours!!! The result of an al molde pizza is a thick dough with a crunchy base but soft in the middle… it is delicious! You should try it too!!!.. thanks for all your videos… besos!

    • Profile photo of Gemma Stafford on December 14, 2015 at 8:47 pm

      Thanks for the suggestion, Ileana! Let me know how your turns out 🙂

  43. Jean louis on December 13, 2015 at 2:13 am

    Hello! I have just been watching your pizza dough recipe from France and it looks so gorgeous that I think I will try it very soon. Many thanks to you! Truly yours

    • Profile photo of Gemma Stafford on December 14, 2015 at 7:57 pm

      Thank you so much. Let me know how yours turns out 🙂

      • Jean louis on January 8, 2016 at 5:38 am

        Hi Gemma! I’d be very grateful if you could help because I’m trying to make your No-Knead Pizza Dough and the only yeast that I have got in the kitchen today is instant yeast . As there is no proof needed for instant yeast, do you think I can use it anyway? Thanks a lot ?

        • Profile photo of Gemma Stafford on January 11, 2016 at 1:52 pm

          Thanks for your question, Jean. You can use instant yeast for this recipe. Hope this helps 🙂

  44. Cristina Genet on December 20, 2015 at 1:50 am

    Hi Gemma. I did the dough last night for the first time so we could have pizza for lunch today. I thought that my dough was too wet, it must be because my measurement of the flour was not really correct. Next time I’ll use 500 gms as you have suggested. Anyway, it did rise nicely but was still too wet. I did bake the 4 pizzas and they turned out so good. Proof that nothing can go wrong with the recipe 🙂 the best that I’ve tried. Thanks so much for sharing.

  45. Emily on December 21, 2015 at 1:50 pm

    I don’t have any kind of yeast at home so is there a substitute I can use?

    • Profile photo of Gemma Stafford on December 21, 2015 at 8:27 pm

      No, sorry you will need the yeast for this recipe. Thanks so much for visiting my website 🙂

  46. Norm on December 26, 2015 at 9:35 am

    Can you make any suggestion for a whole wheat crust. I can get a reasonable shape but when baking, the crust is always soggy in the middle and has a tendency to burn on the edges if I try to get the center to be dry. I thought of baking the dough first and then applying the sauce and toppings. Will this work? Would I have to adjust the temperature to prevent the crust from burning? I’d appreciate any suggestions. Thank you so much for your wonderful videos and recipes.

    • Profile photo of Gemma Stafford on January 6, 2016 at 7:01 pm

      Thanks so much for your comment, Norm. Be sure not to put too much sauce on your pizza dough. That will make it very soggy. Try that out and let me know if it helps. Thanks so much for watching 🙂

  47. Janyce on January 1, 2016 at 2:31 pm

    The instructions do not say what to do with the olive oil

    • Profile photo of Gemma Stafford on January 5, 2016 at 7:25 pm

      Whoops, sorry about that Janyce! You can add the olive oil in with the water. Hope this helps 🙂

  48. Mary on January 2, 2016 at 9:32 am

    Can’t wait to try this! Would instant dry yeast work too? If so, does the proofing time change? Thanks!

    • Profile photo of Gemma Stafford on January 11, 2016 at 2:39 pm

      Thanks for your question, Mary. You can use instant yeast for this recipe and keep the same proofing time. Hope this helps 🙂

  49. Fahad on January 3, 2016 at 7:28 am

    Hi Gemma. I’m going to be trying this tonight. How would you recommend using a pizza stone with this recipe? Would it be better to assemble the toppings on the dough the whilst on the stone, considering it will be really hot due to having been preheated?

    • Profile photo of Gemma Stafford on January 5, 2016 at 7:12 pm

      Thanks for your question. While your oven is pre-heating, place the stone on the oven rack. Once your pizza is assembled, you can slide it on to the pre-heated pizza stone. Hope this helps 🙂

  50. Tania on January 9, 2016 at 12:30 pm

    So amazing, thanks for the recipe Gemma

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2016 at 1:21 pm

      delighted you like it Tania. I have tried tons of recipes and this is the best one I have come across.

  51. Eleftheria on January 10, 2016 at 3:19 am

    Hi!! I made this pizza and it is very tasty!! But I have a problem.. It is the second time I am making this dough and instead of 1/4 ts yeast I put 3 tablespoons!! I left it overnight and I just realised it. What can I do?? Is it ok to bake it as is?? It has a soury smell.. Please help..

    • Profile photo of Gemma Stafford on January 11, 2016 at 12:39 pm

      Sounds like you’re gonna have to toss it. Sorry to hear that!

  52. Arielle on January 14, 2016 at 12:53 am

    Hi Gemma! I’m planning to make pizza for tomorrow night, but I’m going to prepare the dough today already. Anyway, can I just bake it on the same pizza tray that I used while putting on the toppings? I don’t have a pizza stone nor a cast iron tray yet. Would it make a huge difference with the quality of the pizza? Thank you ☺️☺️

    P.S. I’m sure this recipe will turn out just as great as your no knead cinnamon rolls. I tried that a couple of times and it never failed me. The bomb. Thanks for the awesome recipes! Looking forward for more☺️☺️

    • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2016 at 5:11 am

      Hi Arielle,

      I might be too late for your pizza night but yes you can use the tray. Just use the tickets one you have. Then towards the end of cooking slide it off the tray and onto the racks to get the bottom toasty.

      Good Luck. I’m delighted you like my recipes 🙂

  53. Ayesha on January 14, 2016 at 8:20 pm

    Thanks Gemma for this recipe, I’ve tried so many dough recipes but not one tasted of restaurants quality, nor was it manageable, this is what I’m going to be using for my girls night tomorrow!

    • Profile photo of Gemma Stafford on January 14, 2016 at 8:30 pm

      Delighted to hear that. Thanks so much for watching 🙂

  54. Anupama on January 16, 2016 at 11:26 pm

    hello Gemma i have a question can vegetable oil or any flavourless oil be a substitute for olive oil? Thanks so much for all your great recipes! 🙂

    • Profile photo of Gemma Stafford on January 19, 2016 at 6:56 pm

      Sure, you can use whichever oil you have on-hand. Hope this helps 🙂

  55. Amtul Shakoor Syed on January 17, 2016 at 6:39 pm

    Hi! Gemma,

    First of all, I wanted to thank you for putting out such good recipes for us.

    Just wanted to draw your attention towards a small mistake in the printed version of your No knead pizza dough recipe. There is no mention of adding olive oil to the water before adding to the dry ingredients. However, it is included in the video.
    Thank you!

    • Profile photo of Gemma Stafford on January 21, 2016 at 4:52 pm

      Thanks so much for pointing that out. I really appreciate it. I will make sure to change that in the printed recipe. 🙂

  56. Geraldine on January 18, 2016 at 1:13 pm

    Hi, I was wondering if the yeast is the instant or the traditional?

    • Profile photo of Gemma Stafford on January 19, 2016 at 6:38 pm

      Thanks for your comment, Geraldine. You will need dry yeast for this recipe. Hope this helps 🙂

  57. Aisa on January 25, 2016 at 7:23 pm

    Wow, ur video looks easy, i will definitely try ur recipe. Ive been searching videos on how to make pizza dough, and tried it. It didn’t go well. This time ill try urs and come back if i succeeded.tnx!!!

    • Profile photo of Gemma Stafford Gemma Stafford on January 25, 2016 at 9:47 pm

      Thanks great. Good luck Aisa 🙂

  58. Aoibhín on January 26, 2016 at 10:14 am

    Hi Gemma loving your recipies
    I am also Irish
    I love your banana bread in a mug recipe and My brothers have me convinced to make your pizza dough
    Keep up the Irish Spirit

    • Profile photo of Gemma Stafford on January 26, 2016 at 12:17 pm

      Thank you so much for visiting my website. Let me know how your pizza dough turns out 🙂

  59. jasmine on February 3, 2016 at 6:46 am

    loved it ! It is truly the best homemade pizza ever , thank you 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on February 4, 2016 at 3:56 pm

      Thanks a million Jasmine, I’m really delighted you liked it :). I just love that recipe too.

  60. Tee O on February 4, 2016 at 7:52 am

    Gemma,

    I’m going to try your pizza dough recipe. I have some Caputo 00 flour which I really like. How would that type of flour work with this recipe? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 10:54 pm

      Hum, you know I think that will work well. I don’t use it for no knead however it does have enough protein to work well. Just be careful when adding in your water because it absorbs less water then ap flour so you might need less :). Good Luck.

      • Tee O on February 6, 2016 at 11:08 am

        Thanks Gemma! I will let you know how it comes out!

  61. Mae on February 6, 2016 at 4:57 pm

    No knead donut dough.. Which of the no knead dough best for this?

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2016 at 6:58 pm

      the no knead doubt dough is best 🙂

  62. rose on February 6, 2016 at 8:33 pm

    hi gemma! I tried out this recipe using bread flour, but I didn’t add more water to it. I followed your recipe exactly as it is(except that I’m using bread flour)
    the dough rose perfectly and it formed lovely air bubbles. But it turned out to be sooo saggy and wet 🙁 I have added extra flour to the surface but it was no help 🙁
    when I baked it, the dough won’t turn into golden brown color and it kinda cracked 🙁 also the parchment paper I used to line the baking sheet got wet 🙁 why is that..?
    is there any solution to this? 🙁

    • Profile photo of Gemma Stafford on February 18, 2016 at 10:54 am

      hanks for your comment, Rose. Next time try using all-purpose flour for this recipe and see what your results are like. Hope this helps! 🙂

  63. Vent on February 7, 2016 at 8:30 pm

    Hi Gemma!

    I’ve tried several dough recipes and failed all of them. And I found your Pizza video, it was your first video I watched. I tried this recipe two days ago and man, this is easy and foolproof recipe! The bread looked lovely and tasted awesome. I baked my first pizza 5 minutes too long and it became a little bit too hard on the edge (my bad) and the second one, I just followed 😀 your time and it was fantastic! I love it! I’m definitely going to keep this recipe for life. Thank you!!! Oh and I’ve tried your Carrot Cake recipe and my result was a bit too moist but my mom thought it was good. Thanks again!

    • Profile photo of Gemma Stafford Gemma Stafford on February 7, 2016 at 10:44 pm

      Fantastic! that is so great to hear because I know how important it is for a baker to have a good pizza recipe. I hope you use it for years to come. Delighted you liked the carrot cake too. It is pretty moist but that’s my favorite part.

      Hope you try my others recipes too 🙂

  64. Mariam on February 9, 2016 at 3:50 pm

    Hi, this looks absolutely delicious! Quick question- if I keep this in the fridge after the 12-18 hours, will if affect the taste or texture of the final product? And just to clarify, how many cups of flour and water? On one of the comments you said 1 1/2 cups of flour, so I’m not sure. 🙂

    • Profile photo of Gemma Stafford on February 22, 2016 at 2:43 pm

      Thanks for your comment, Mariam. You can keep this in the fridge after the 18 hours rest time, the dough will be fine. The recipe is correctly posted. You will need 1 1/2 cups of water and 3 cups of flour. Hope this helps! 🙂

  65. Kaye on February 12, 2016 at 6:29 pm

    First attempt failed. Dough too wet. Probably should have added more flour in the beginning. Once I turned the flour out in the board I had too add lots of flour. Made 1 pizza and it was okay. Will try again. Thanks for everything !

    • Profile photo of Gemma Stafford on February 15, 2016 at 11:44 am

      Sorry to hear that. Did you make sure to use the exact amount of ingredients listed?

  66. Moeed on February 17, 2016 at 4:10 am

    hey you said this recipes yields 4 pizzas so i want to know the size i mean how many inches of 4 pizzas. thankyou

    • Profile photo of Gemma Stafford on February 18, 2016 at 10:20 am

      You should be able to make each pizza crust about 10 inches around. Hope this helps 🙂

      • Tee O on February 18, 2016 at 11:19 am

        Gemma,

        How many ounces should a 12 inch and 14 inch crust be?. 10 inches is a little too small for my family. Thanks! I appreciate your time!

        • Profile photo of Gemma Stafford on February 18, 2016 at 7:12 pm

          You can make however many pizzas you’d like with this recipe. It is entirely up to you how large or small you’d like to make your pizza crusts. Get creative with it.

          • Tee O on February 19, 2016 at 10:53 am

            Thanks Gemma! I’ll follow what you you said and see how the sizes turn out.
            I’ll let you know!



  67. Bella on February 20, 2016 at 11:35 am

    Hi Gemma,
    Can you please please please post a recipe for no machine gelato??? I love your recipes!

    • Profile photo of Gemma Stafford on February 22, 2016 at 2:25 pm

      I will add it to my list, stay tuned 🙂

  68. Neha on February 21, 2016 at 1:40 pm

    Hi Gemma,

    Can I use white all purpose flour?

    Thanks

    • Profile photo of Gemma Stafford on February 22, 2016 at 2:10 pm

      Yes, that will work for this recipe. Thanks so much for visiting my website 🙂

  69. Jack Parker on March 14, 2016 at 5:19 am

    I have been in such a baking mood, lately! Especially breads. Browsing your site, I saw this pizza dough recipe and, it’s so unique, I had to give it a try. It’s fermenting as I type. One dough for tonight, two for the freezer and one for another night. I added 1 tsp of garlic powder, 1 tsp of onion powder and 2 tsp of dried basil to the dough mixture to see how that turns out. Have you ever seasoned your pizza dough?

    By the way, I love that you don’t cook/simmer your pizza sauce. It’s very rare, at least for me, to find others who don’t. I love the freshness of of uncooked sauce. It cooks enough when it’s baking. Our recipes are very similar except, when possible, I blitz it with fresh tomatoes instead of tomato sauce. I’m looking forward to dinner tonight!

    • Profile photo of Gemma Stafford on March 16, 2016 at 3:40 pm

      Hi Jack,
      I know you are a great cook by what you tell me about yourself! Baking is such a great occupation, you become absorbed and it is mindfullness in practice.
      My Mum is the “adder of all sorts of things”person, she adds herbs, grated cheese, grated butter and cheese, which is divine, fruits, mashed potato, sundried tomato, you need to get out of her way when she is baking. I will try your herb, garlic and onion powder too, it sounds just right! Happy baking,
      Gemma 🙂

  70. Gkaur on March 16, 2016 at 5:37 am

    Can you pls tell me the measurments to make only one portion of pizza with wheat flour would be of great help if u reply
    Love the receipe cant wait to try it

    • Profile photo of Gemma Stafford on March 16, 2016 at 2:20 pm

      Hi Gkaur,
      So, you will need to quarter the ingredients for a good size pizza for one.
      Be a bit cautious with the liquid, it is usual to add all of this together in bread dough, but when you alter the recipe you may have to hold a little back to see how it goes. The dough should be sticky, not wet!
      Gemma 🙂

  71. Fiona on March 16, 2016 at 6:30 am

    Hi Gemma, i love your no knead recipes. But i have a question. In this recipe of the pizza dough, you should not knock out the air, but in the cinnamon raisin bread, you should knock out the air. What if i want to use the pizza dough for making bread, should i then knock out the air or not?
    Why is it that with the pizza recipe the air should stay in and with the cinnamon raisin bread you should knock it out?
    Thanks for your answer.
    Greetings, Fiona

    • Profile photo of Gemma Stafford on March 16, 2016 at 2:14 pm

      Hi Fiona,
      I think I sent an answer to this! if not can you let me know,
      Gemma

  72. Fiona Walrave on March 16, 2016 at 9:52 am

    Hi Gemma, i love watching your videos they are really great.
    I have a question. Why should you not knock out the air of the pizzadough and you should with the cinnamon bread? If i were to make bread with the pizzadough should i then knock the air out? Thanks for your answer.
    Greetings,
    Fiona

    • Profile photo of Gemma Stafford on March 16, 2016 at 2:09 pm

      Hi Fiona,
      You almost always ‘knock back’ a yeast dough. Mostly you want the dough to rise really well in the second proving. but not so with pizza, which is a fat bread. You want it to be light, to have a bend/soft, and be crisp too, a big ask really!
      Gemma 🙂

  73. Mary on March 17, 2016 at 10:33 am

    If I wanted to keep a pizza for another day using this dough could I put the sauce and toppings on and put the completed uncooked pizza in the freezer .

    • Profile photo of Gemma Stafford on March 17, 2016 at 3:14 pm

      Hi Mary,
      It would be better to cook it before you freeze it, or freeze the uncooked dough in single size portions. This is what I do. I pour a little oil into a freezer bag and squish it around (technical term), then I place the ball of dough inside, before the second prove. When I get it from the freezer and defrost it, I treat it like fresh dough,
      Gemma 🙂

      • Mary on March 18, 2016 at 7:37 am

        Hi Gemma thanks for the quick reply ,just found your web site yesterday and cant wait to try all of your fab recipes ☺

        • Profile photo of Gemma Stafford on March 18, 2016 at 12:31 pm

          Hi Mary,
          Thank you so much, it is nice to have you with us, with your good Irish name too,
          Gemma 🙂

  74. Liliana Negrea on March 18, 2016 at 1:45 pm

    Please help. 3 cups of flour (375 g in the charts I found on the net) are almost the same in weight with 1 1/2 cups of water (approx 355 g) The weight that you give us are different from what I found. I would prefer to use my weighing scale, but I see you use cups. As your pizza came out fantastic, I would like you to tell me what you use when you make pizza: cups or the scale. Thank you so much for sharing your recipes with us.

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:42 am

      Hi Liliana,
      My mum is like you 🙂 she only trusts her scales, so for her this recipe works like this:
      1lb 4oz strong flour
      400g water
      1heaped teaspoon of dried yeast.
      1 teaspoon salt.
      Your flour may take a little more or less water, so add it carefully until it feels soft but not wet.
      That should do it for you!
      Gemma 🙂

      • Liliana Negrea on March 22, 2016 at 4:31 am

        Thank you soooo much!

        • Profile photo of Gemma Stafford on March 25, 2016 at 10:45 am

          Hi Liliana,
          You are welcome,
          Gemma 🙂

  75. Zainab on March 18, 2016 at 4:14 pm

    Hi! Gemma ,
    can you tell me will it work if use this recipe but knead the dough , let the it rise for two hrs ?

    P.s i love your recipe , i made the monkey and it turned out delicious……
    Thank you !!!

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:34 am

      Hi Zainab,
      Yes! this will work as a kneaded dough, it is basically a regular bread recipe, you may need to adjust the fluids so that you can handle it, so mix it with 3/4 of the liquid, see how it feels, add more if necessary until you have a soft but not wet dough. Good luck with this,
      Gemma 🙂

  76. Shamrin on March 19, 2016 at 9:07 am

    Hey Gemma! Thank you for such an amazing recipe . My pizza turned out great and it tasted delicious .

    • Profile photo of Gemma Stafford on March 20, 2016 at 4:45 am

      Hi Shamrin,
      I am really happy to hear that, I hope you shared?

      Gemma 🙂

  77. Aggie on March 29, 2016 at 2:44 pm

    Hi Gemma! I love the simplicity of this recipe! I just did it and then realized it doesn’t mention anywhere what to do with the olive oil! I mixed it in afterwards… Will that ruin the dough?

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 11:50 am

      Hi Aggie,
      You add it into the dough, just before you lay on the tomato sauce,
      gemma 🙂

  78. Lexi on April 2, 2016 at 7:25 am

    Hi Gemma,

    Thank you very much for sharing your easy and delicious recipes!

    Do you have any tips for making this with 100% whole wheat flour?

    Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on April 2, 2016 at 7:35 am

      Hi Lexi,
      This can be a challenge as there gluten level is lower. I would suggest you try this with a half batch, to see if it is to your taste. It will not prove in the same way as white flour, but will develop some of the characteristics, so it is worth a try,
      Gemma 🙂

  79. April Joy Orqueta on April 10, 2016 at 8:15 am

    Hi Gemma! I’m April, i’m from Philippines. I really love baking. Baking is my pasaion and i find you as one of my inspiration. ? I really love your recipes and this no knead pizza dough. I tried it on my own and the result is very delicious. I really love your page and i’m looking for more desserts you will create! Thanks for inspiring us! ??

    • Profile photo of Gemma Stafford Gemma Stafford on April 11, 2016 at 2:23 am

      Hi April,
      Thank you so much for your lovely comments, I am happy to have you with us, carry on baking,
      Gemma 🙂

  80. abdolkadr on April 13, 2016 at 5:12 am

    Thank you for this beautiful recipe
    You said room temperature.
    How exactly is the degree of room temperature.
    Temperatures are not the same between the summer and winter, and between the city and other.

    • Profile photo of Gemma Stafford Gemma Stafford on April 13, 2016 at 10:37 am

      Hi Abdolkadr,
      Yes, you are right of course! It certainly depends on the room, and where it is. If butter melts in your room, it is a very warm room. If butter softens, but stay firm in your room over a period of hours, then that is what we call ‘room temperature’ in baking terms. In terms of a dough, when the dough has developed, it is time to do something, so refrigerate a no knead dough, or in the case of a kneaded dough knock it back, rove and bake. A cooler temperature, over a longer period gives a better flavor,
      Gemma 🙂

  81. Stuti on April 15, 2016 at 11:55 pm

    Hi Gemma the yeast that you used is it activated?

  82. Jack Parker on April 16, 2016 at 12:34 pm

    I made this a few weeks ago and separated it into four servings. I made a pizza right away with it and really enjoyed it. I put another serving in the refrigerator and made a calzone with it two days later. Again, it turned out very well. Two servings were placed in the freezer. One was used for pizza a week later and it turned out great. Today, a month later, I made the other frozen dough into another calzone. A month in the freezer didn’t hurt it at all because it came out great again! My only advice would be to let the dough rest to room temperature so it’s easy to work with and won’t spring back as you try to form it.

    Just wanted to share my experience with storing this dough in both the fridge and freezer.

    • Profile photo of Gemma Stafford Gemma Stafford on April 16, 2016 at 1:36 pm

      Hi Jack,
      I am so happy that you got this to work for you. you are right, a rest at room temperature makes this easier to work with, thank you for letting me know,
      Gemma 🙂

      • Jack Parker on April 17, 2016 at 2:33 pm

        Thanks for letting YOU know? Oh dear. I hope my comment didn’t come across that presumptuously! I wouldn’t DREAM to instruct a professional like yourself! My comment about letting the dough rest at room temperature was for anyone reading the comments who may have a question about it. I’m used to reading comments filled with every sort of question, so it was just an attempt to help others like me, who try and love your recipes!

        I have another calzone in the oven, as I type. Chicken, bacon, onion, mushroom and mozzarella and provolone cheeses. Four minutes and counting!

        • Profile photo of Gemma Stafford Gemma Stafford on April 18, 2016 at 3:36 am

          Hi Jack,
          Not at all, I am always delighted to get the support of my followers, and others do find this useful too. I think your ideas are just great!
          That is what this is about, getting people into the kitchen and making these recipes their own,
          Gemma 🙂

          • Cynthia Asingwa on September 28, 2016 at 4:50 am

            I am enjoying this interaction. I am trying this recipe for the first time and it’s good to get feed back like this. 3 more hours and my dough will be ready. Can’t wait!
            I am new to baking breads. Cakes are more my thing (probably because I don’t have to wait. hihi) But if I could make a large batch of dough and use it from the freezer whenever needed then this is one recipe I will hold dear for a long time. I hope to try more of your recipes Gemma and I hope to see more of your feed back Jack (you make a lot of pizza! 🙂 )



          • Profile photo of Gemma Stafford Gemma Stafford on September 29, 2016 at 1:38 am

            That is great, I am happy to respond. This is a great recipe, and i certainly do make a lot of pizza, it is a great one for a party too. Have your oven really hot, and preheat the baking tray for a crispy bottom 🙂 (lol)



      • Lindsay on May 1, 2016 at 3:47 am

        Hi Gemma. The pizza tastes great. I used half the dough straight away & refrigerated the rest which still tasted good to. ☺I was wondering how you defrost if its been in the freezer & long it normally takes? Thanks.

        • Profile photo of Gemma Stafford Gemma Stafford on May 1, 2016 at 12:05 pm

          Hi Lindsey,
          I am happy that you enjoyed this recipe. The dough will defrost quickly, about 30 mins at room temperature should have it ready for shaping and baking, if you have divided it in advance,
          Gemma 🙂

  83. Mona mahmoud on April 16, 2016 at 4:10 pm

    Very very very delicious
    Thank you very much :*

    • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2016 at 7:44 am

      Hi Mona,
      I am delighted you like this recipe, thank you for being in touch,
      Gemma 🙂

  84. Anne. on April 20, 2016 at 2:03 pm

    Gemma where does the oil come into the recipe please?

    • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 2:30 am

      Hi Anne,
      I add it to the water before I add it to the flour. Some people leave this out too, and this will also be good, I hope you try this recipe,
      Gemma 🙂

      • Anne Lynch on April 21, 2016 at 3:33 pm

        Thanks Gemma, I was not mentiond in the recipe what to do with the oil. xx

        • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 6:51 pm

          oh sorry Anne, I had no idea that wasn’t in there.

          Mix the oil into the water and then pour in all at once. I fixed the recipe so it will read better now.
          Happy Baking!

  85. Mandy on April 24, 2016 at 2:04 pm

    Hi Gemma, I made the dough for the pizza earlier but I’m not sure what you mean by a can of tomato sauce. Do you mean tomato purée or ketchup??
    I can’t wait to try it.
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on April 25, 2016 at 3:34 am

      Hi Mandy,
      A couple of ways to do this, you can blend canned tomatoes with a stick blender, in the can! You can also use Passata, sieved tomato, which you can buy in a pack, depending on where you live. This is what I like to use.
      Puree is too thick for this purpose, and ketchup would be awful! I hope this works for you,
      Gemma 🙂

  86. liz on April 25, 2016 at 12:02 pm

    Hi gemma,love ur website. Just tried pizza,outside cooked well,breadlike inside,but middle looked a bit doughy,even though it was well cooked,did I make dough wrong maybe? Also I left for the 18 hrs then cut in 4 ,put in oiled bags in fridge. When I take them out,do I leave to prove for the 30 mins or bring back to room temp then prove for the 30 mins. Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on April 26, 2016 at 3:39 am

      Hi Liz,
      I wonder about two things:
      1. did you stretch the dough out well before loading on the topping?
      2. How hot is you oven? Pizza ovens work at a really impossible temperature for home baking. We need to get our ovens up to the hottest temperature possible. It is also good to use a heated pizza stone under the pizza for crisping. you will need to experiment with your particular oven,
      Gemma 🙂

  87. Mandy on April 25, 2016 at 1:57 pm

    Hey Gemma thanks for getting back to me. I made the pizza’s and they turned out great!!
    So glad I came across you on YouTube, your recipes are fab!!
    Thanks again
    Mandy

    • Profile photo of Gemma Stafford Gemma Stafford on April 26, 2016 at 3:31 am

      Hi Mandy,
      thank you for your kind comments and for being in touch,
      Gemma 🙂

  88. Mei Li on April 27, 2016 at 1:59 am

    Hi Gemma,
    This looks yummy. Im wondering if I could used instant dried yeast since this is the one available at the nearest store. Is the procedure the same? And I am plannie to double the recipe and keep the dough in the freezer to save time preparing for dough, should I need to half bake the dough? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on April 27, 2016 at 7:32 am

      Hi Mei,
      Yes you can use instant dried yeast, the results will be much the same.
      freeze after the first prove. Shape the dough and place in individual oiled plastic bags, then freeze immediately. Remove as required, allow to come to room temperature, then use as planned,
      Gemma 🙂

  89. Mashal Fatima on May 2, 2016 at 6:33 am

    In winters we do put it over night for fermentation but in summers fermentation happens just in 2 to 3 hours….. can u kindy tell me any recipe for a fish pizza because i love eating fish.

    • Profile photo of Gemma Stafford Gemma Stafford on May 2, 2016 at 8:09 am

      Hi Fatima,
      You can add any fisk to pizza, cooked tuna, salmon, or seafood such as prawns, squid, mussels etc. Just rock it up to suit your available fish,
      Gemma 🙂

  90. Nanny on May 6, 2016 at 5:23 am

    Made the pizza dough and stored it in the freezer so I have it whenever I want to use it. I plan on mixing garlic powder with the olive oil and spread a thin layer on the top of the crust before I put the topping on. I don’t use a lot of toppings. I can’t wait to try the pizza. I’ll be using a Pizza Pizzaz for the first pizza. I’ll let you know how it turns out. Thanks for the pizza dough recipe. I plan on making thin pizzas with the dough.

    • Profile photo of Gemma Stafford on May 6, 2016 at 1:19 pm

      That sounds great! Thanks so much for your feedback. Let me know how your pizza turns out 🙂

  91. Malvika on May 9, 2016 at 2:45 am

    Hi Gemma! I am sooooo in love with you and your recipes…. I recently started with baking and enjoyed it, but after watching your videos i am in love with it coz it all seems so easy. I tried out so many pizza base recipes and non came out perfect… I tried out your pizza in a mug recipe and honestly i haven’t eaten anything like that before… Thank you soooo much. . .

    I have made this pizza dough and kept it to rest and this is the first time i have seen my dough rise…. Thanks a ton dear! I hope it tastes and looks as yummy as yours. . . *fingers crossed*

    Just 1 query could i use fresh tomatoes for the sauce? If yes then what should i be doing?

    Thank you so much for inspiring me and help me bring all those wonderful smiles to my family through your recipes…

    Love you always!
    Hugs n kisses :*

    • Profile photo of Gemma Stafford on May 9, 2016 at 4:07 pm

      Thank you so much for your feedback, Malvika. I’m delighted you liked this recipe. Check out the recipe section here on my website to find my 5 minute homemade pizza sauce recipe. Hope this helps 🙂

  92. Shelly on May 9, 2016 at 7:08 am

    Thanks for the gorgeous recipe. I tried it out and it was a huge success. I have a question for you. Can I replace the all purpose with whole wheat flour and if yes, will the process and waiting time still be the same (12-18 hrs)? Can’t wait to try it with whole wheat. Plz share your whole wheat pizza magic recipe .

    • Profile photo of Gemma Stafford on May 9, 2016 at 4:12 pm

      Thanks so much for your question, Shelly. You can use whole wheat flour for this recipe. You will probably need to add more liquid as whole wheat dough tends to be drying. Add one tablespoon at a time till you get the proper texture and the dough is not dry. You will not need more than 1/4 cup of water extra. Everything else will be the same. Hope this helps 🙂

  93. Wei Xu on May 18, 2016 at 1:55 am

    Hey Gemma, I love all the recipes you created. They all easy to make and taste fatastic! BTW, I recommend your channel and website to my friends and they love it too! Quick question, I live alone so even if I make only half portions of the recipe, I still counld not finish eating them in 5 days. So I kinda need to freeze the dough. At which step should I put them in the freezer?
    Thank you<3<3<3

    • Profile photo of Gemma Stafford on May 18, 2016 at 1:33 pm

      Thanks so much for your question. Like the recipe says, you can keep your dough in the fridge after step 7. At that time, you can also put it in the freezer instead. It will last for up to 4 weeks. Hope this helps 🙂

    • Shenita on May 27, 2016 at 9:57 am

      Seriously? I live alone too but I finished the whole thing in 2 days and i still want more haha xP it was sooo good.
      I think she said in one of the comments you should freeze it after the first prove. And she said you should shape the dough and put it in individual oiled plastic bags. But trust me, you might find yourself finishing it in two days like me xP

      • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 12:15 pm

        Hi Shenita,
        That is great, I am happy you enjoyed it. You are right, it can be frozen, in portions. So day two, divide the dough as you wish, and freeze in individual oiled plastic bags. This can then be defrosted, shaped and used,
        gemma 🙂

  94. Simmi Setia on May 19, 2016 at 4:11 pm

    Hi Gemma! I have been following your youtube account for almost 2 years now (around when you started) and I have watched every recipe you created. Recently I made this pizza dough for my friends and they loved it! Thank you so much for creating such wonderful recipes and sharing them with us. A big hug to you!

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:51 pm

      That is great to hear. Thank you for being a part of the bold baking community 🙂

  95. jeanny fernandez on June 2, 2016 at 3:23 am

    hi gemma 🙂 it’s my first time to try one of your recipes so i decided to make a pizza. and my question is the instant dry yeast and the dried yeast you used are the same or not? 🙂 sorry it’s my first time to bake a pizza dough. 🙂 thank you in advance 🙂 🙂

  96. Profile photo of Moneim Moneim on June 7, 2016 at 3:04 am

    Hi Gemma!
    “Allow the dough to sit at room temperature and ferment for about 12-18 hours. Keep out of direct sunlight.
    After the 18 hours if you are not planning on baking off the dough you can refrigerate the dough. The dough can be kept in the fridge for up to 5 days at this stage and baked off any time. While in the fridge the flavor will deepen over that time, developing sourdough characteristics.”

    I made this dough and followed your recipe literally. Now I am -like Debbie above- a little bit confused. Here (above) you said: “to let it sit at room temp and ferment for about 12-18 hours”. On your reply to Debbie you said:” Once it is proved, which is about two hours it should be refrigerated, unless you have a cold spot to leave it in overnight.
    It has to be kept for at least 12 hours,”!! So, Gemma, which is which? I do appreciate your prompt reply as I mentioned in my email to you – today that my kids are on fire to gulp down this “Pizzlicious” pizza.

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 11:43 am

      Hi Moneim.
      Yes, I can see why you are confused. Room temperature is not a constant thing, it so depends on where you are. In Ireland, most of the year the dough could be proved and fermented out of the fridge. In warmer places it is best to refrigerate it after the first prove. it will continue to ferment in the fridge.
      Sorry, I will need to clarify this, thank you for being in touch, and I do hope the Pizza is treuly “pizzalicious)
      Gemma 🙂

      • Profile photo of Moneim Moneim on June 8, 2016 at 5:57 am

        Hi Gemma!
        Thank you sincerely for your clarification and elaboration. It’s highly appreciated. Yes, I live in Cairo, Egypt, the temperature when I made the dough was 98 so I intuitively opted for the fridge. The outcome was a special best-ever “pizzlicious”. The kids and their friends (invited) were all joyful. Thank you for being craftily and wonderful professional chef.

        • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 3:11 am

          Hi Moneim,
          YEA! I am really happy that you had a good result, and that your family enjoyed your delicious pizza, happy days!
          Gemma 🙂

  97. Fiona on June 7, 2016 at 5:14 am

    Hi Gemma,

    Huge congratulations on your success with Bigger Bolder Baking. It’s great to see a fellow Irishwoman doing so well! 🙂
    As an avid baker, your no knead dough has been a complete life saver for me as I can make it ahead of time with little effort & I’ve used lots of your other recipes from YouTube (love your ice-cream!) as they turn out every time & are easy to follow.

    Please keep up the great work!

    Fiona
    (Dublin)

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 11:30 am

      Hi Fiona,
      My sister’s friend is called Fiona Kelly too, good old Irish name, Kelly!
      I am really happy to have you with us, and I agree the dough recipe is a life changer. you can rock it up too, use some good old Dubliner cheddar, and Kerry gold, grated onto the stretched dough, fold it into a loaf tin, prove it and bake. This is what my Mum does to please the boys!
      Gemma 🙂

      • Fiona on June 9, 2016 at 7:24 am

        Yes there’s a few of us around alright! 😉
        Thanks for that, it sounds like a winner……you can’t beat the old Kerrygold & Dubliner Cheddar for flavour!
        Cheers,

        Fiona 🙂

  98. Zainab on June 7, 2016 at 7:37 am

    Hi! Gemma can substitute all purpose flour for the unbleached flour ? or is the unbleached flour necessary ?

  99. Zainab on June 7, 2016 at 7:50 am

    Hi! Gemma can i substitute the unbleached flour with all purpose flour?

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 11:24 am

      Hi Zainab,
      Yes you can, this should not cause a problem for you,
      Gemma 🙂

  100. Profile photo of zesti zesti on June 14, 2016 at 3:58 pm

    this looks like a great recipe! i can’t wait to try it but i was wondering if you are also good at cooking like fish, meat, or salads.. I absolutely love ceaser salad! do you only enjoy doing baking kind of things?thx

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 3:58 am

      Hi Zesti,
      I trained as a professional chef in catering college, and worked in many great restaurants, cooking all kinds of food.
      I specialize in baking, which is my passion. As time goes on I may very well incorporate some savory recipes. Thank yuo for being with us,
      Gemma 🙂

  101. Mia (denmark) on June 16, 2016 at 8:43 am

    I just tried your homemade pizzasauce – IT IS AMAZING! I’m never buying the pre-made ones again!

    – Love from Denmark!

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 2:20 pm

      Now Mia, that does make me happy, thank you for letting me know,
      Gemma 🙂

  102. S on June 18, 2016 at 5:45 am

    I found this dough extremely difficult to work with. It was so wet and sticky that I had to add a ton of flour in order to be able to roll it out. Then when I par-baked it, it turned out like a cracker. 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 11:45 am

      Hi Sarah,
      Something wrong with your measurements! Honestly, i have never had a failure with this dough. Go back to double check the recipe. I think it is worth doing this, as it is a great one, and you will use it again and again. I am sorry you did not get on well with it this time,
      Gemma 🙂

  103. Diana salha on June 18, 2016 at 11:44 am

    Hi Gemma! I kept my dough fermenting for 48 hours. I was just too busy running errands all weekend. I put it in the freezer tonight. My question is.. Is it safe to use?

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 12:00 pm

      Hi Diana,
      was it in the fridge? if so it will be good, yeast dough love a long slow fermentation. it will give an almost sourdough flavor.
      If it was at room temperature it may now be ‘over blown’ and not good. It really depends on how cold the room. however it is always worth baking, as it will teach you loads,
      Gemma 🙂

  104. Sue Stanley on June 18, 2016 at 3:41 pm

    Hi Gemma, just wanted to let you know that I made your best ever pizza dough and pizza sauce and baked 2 pizzas tonight on our Traeger wood pellet grill. They were amazing!!! For sure a keeper. Next on my list is your no machine ice cream. If I can get it to work out I thought what a wonderful little gift to give to someone. Thanks for sharing your recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 3:39 am

      Hi Sue,
      Yes, that is great. I must check out your wood pellet grill, it sounds perfect!
      The ice cream is great, a perfect gift. The coffee one is pretty perfect for a coffee lover, tastes like Affogato, that wonderful Italian ice cream with a hot espresso poured over!
      Gemma 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 3:41 am

      Hi Sue,
      Yes, that is great. I must check out your wood pellet grill, it sounds perfect! Yep! it is a great idea, love the idea of the hopper, it makes sense.
      The ice cream is great, a perfect gift. The coffee one is pretty perfect for a coffee lover, tastes like Affogato, that wonderful Italian ice cream with a hot espresso poured over!
      Gemma 🙂

  105. Kavita Ranjit on June 18, 2016 at 10:45 pm

    Hi Gemma,I deligently followed every step of your no knead pizza base,I used the granulated dry yeast quarter TSp,I kept the dough in the oven ,which was off,for 11 hrs and then shifted it into the fridge ,The dough did not rise AT ALL,even before keeping in the fridge it was almost same size as before.After being in the fridge for 10 hrs ,I checked anfd it was still the same .I again kept it out inside the oven for another 8 hrs ….but NO LUCK at all.Now all that dough is wasted.Please tell me where i went wrong and also WHAT can I do with that dough ….is there any other dishes that I can make from that dough….Hate to throw all that away….Lot of hard work and time …….Please advice………I followed every measure and instruction you have given…FYI………………………Regards Kavita from India

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 2:45 am

      Hi Kavita,
      Did you say 1/4 teaspoon of yeast?? this is not sufficient to rise this dough. Go back to the recipe and check it out!
      You can now divide the dough into about 6 pieces and bake it on a hot flat pan, to make a good flat bread, brown it nicely underneath, then flip it and bake further. You can use these like a Naan bread, and add spices if you wish,
      Gemma 🙂

      • KAVITA on June 19, 2016 at 3:11 am

        Hi Gemma…thank you tons fir your reply.Your revipe published on N9v 13 …2015 on he net exactly mentions quarter tsp yeast…i hv rechecked the same…its confirmed. Anyways is there any other dish that can be made eith this…also can i proof some more yeast in little warm water and add and knead to use ….if yes hiw mych yeast and water abd what can i make….Thank you gor all your guidance.

        • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 3:55 am

          Hi Kavita,
          generally for the bread dough I use 1 heaped teaspoon of dried yeast. This gives a great rise to the dough. For pizza, which is a flat bread really, we use less yeast, and do not expect to get the same rise. It really depends on what the end result. If you are making a loaf, use the larger amount of yeast. It is too late to add the yeast at this stage, but it will work as a flat bread or pizza. Check out the other yeas recipes to get an understanding of how this works,
          Gemma 🙂

  106. Esha Bhatti on June 22, 2016 at 6:32 am

    Hi Gemma,
    I tried your recipe and turned out to great. Thanks for sharing.

    • Profile photo of Gemma Stafford on June 23, 2016 at 7:59 pm

      That’s great to hear. Thanks so much for visiting my website 🙂

  107. Profile photo of Damini Damini on June 23, 2016 at 10:00 am

    Hi Gemma,
    The crust turned out just as I love it!
    Thank you for sharing this amazing recipe! ?

    • Profile photo of Gemma Stafford on June 23, 2016 at 8:59 pm

      Thanks for your feedback. I’m really glad you enjoyed this recipe 🙂

  108. Esha on June 23, 2016 at 6:21 pm

    Hi Gemma,
    I tried ur no knead pizza dough recipe and it turned out to be great. Thanks for sharing.?

    • Profile photo of Gemma Stafford on June 23, 2016 at 9:07 pm

      Thanks for your feedback. I’m glad you liked this recipe 🙂

  109. Brianna on June 26, 2016 at 3:07 pm

    Hey Gemma I was reading your recipe on a mobile device but it didn’t show your pizza sauce recipe I really want to try the pizza sauce recipe but it doesn’t show on the website Do you know where I can find the recipe?

  110. Lesley on June 26, 2016 at 3:10 pm

    Hey Gemma I am on a mobile device and can’t find your pizza sauce recipe can you please reply and write the recipe in the comment

    • Profile photo of Gemma Stafford Gemma Stafford on June 27, 2016 at 9:52 pm

      Sorry Lesley, I moved it the other day over to it’s own post. Here is is

      Happy Baking 🙂

  111. plasterers bristol on June 28, 2016 at 8:40 am

    This turned out perfect for us, great tasting recipe. thanks.

    Simon

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 8:46 am

      Fantastic, Simon 🙂

  112. Profile photo of Liz Liz on June 29, 2016 at 3:33 am

    Hello Gemma,
    I tried this the other day and it turned out amazing. It took me a while to figure out how to work with pizza dough and my oven, but in the end it was great.

    Also, just a quick question. I decided to make pizzas for a party, for 15 or so people and need to double the amount of ingredients. I just wanted to make sure if the fermentation time stays the same despite the amount of the dough, or if it needs more time. 🙂

    Thanks, Liz.

    • Profile photo of Gemma Stafford on June 29, 2016 at 3:48 pm

      Yep, the fermentation will stay the same time. Hope this helps 🙂

  113. nil on July 1, 2016 at 2:21 am

    hi Gemma! Thank u for this perfect recipe of pizza dough! ıt is great!

    • Profile photo of Gemma Stafford Gemma Stafford on July 1, 2016 at 3:48 pm

      Thank you Nil, I am happy that you are happy with this,
      Gemma 🙂

  114. Jenna on July 7, 2016 at 8:54 am

    Hi Gemma! I have one question about a different recipe that I can’t find on your website, which is crem brulee. Where can you buy a vanilla pod? I went to local grocery stores like target, Wal-Mart, and Ralph’s. They didn’t have any.

  115. Emily on July 7, 2016 at 10:02 am

    Instead of making 4 10 inch pizzas if i decided to just cut the dough in half and make 2 20 inch pizzas what would you recommend for cooking times

    • Profile photo of Gemma Stafford on July 7, 2016 at 1:34 pm

      Thanks for your question. Your cooking times will not change much. Just be sure to keep an eye on it while it is baking.

  116. Profile photo of Janie13 Janie13 on July 27, 2016 at 4:15 am

    Best-Ever Pizza Dough is truly the perfect name 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 4:13 am

      Hi Janie,
      That is great, I am happy that this is working for you, well done,
      Gemma 🙂

  117. Cathy on August 1, 2016 at 2:52 pm

    Hi Gemma, I’ve only recently found your website but have fallen in love with your fantastic recipies! I just wanted to ask you a couple of questions – 1) is all purpose flour the same as plain flour in England & does the English flour have the same gluten content as American all purpose flour.
    Just wondering if I would need to adjust for use over here by adding a small quantity of strong flour.
    Many thanks – I’m itching to have a go at your pizza recipe – many thanks for all your hard work.

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 1:13 am

      Hi Cathy,
      This is a really good question!
      Different flours have different qualities, in different regions!
      Irish flour and English flour will be similar, but can even be different from different mills. It can be confusing!
      So, the biggest difference you will find is in how the flour absorbs water/fluids. The secret is to add 3/4 of the fluids in one go, then add the remainder carefully, then see what you have left. This will inform you for the next time. A little too much can give you a dough which is really hard to handle.
      AP flour = plain flour = cream flour.
      You can also use a strong flour for this recipe. Experiment a little!
      Gemma 🙂

  118. Cathy on August 1, 2016 at 2:54 pm

    sorry – forgot to give you 5 stars for your recipie!

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 1:05 am

      Hi Cathy,
      I will take them now! thank you,
      Gemma 🙂

  119. Profile photo of Rizwana Rizwana on August 1, 2016 at 9:55 pm

    Hey Gemma,

    This is Rizwana from India…I must say you are a star and an inspiration to beginners like me?. Tried out the pizza today, but with whole wheat flour…just can’t believe I made it.(have also posted the pic ?)…it turned out amazingly well even with whole wheat flour…the pizza sauce is brilliant…much much better than the ready-made ones. I am definitely going to try out all your receipes one by one.

    Stay blessed.

    Regards
    Rizwana

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 12:55 am

      Hi Rizwana,
      Thank you for that, I am really happy to hear that, and i am happy that you have posted the picture, it will help other bold bakers!
      Gemma 🙂

  120. Profile photo of LWW LWW on August 6, 2016 at 12:41 am

    Hi, what if i ferment the dough for 22 hours at room temperature?

    • Profile photo of LWW LWW on August 6, 2016 at 12:45 am

      And i just straight away put it into the fridge?

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 2:00 am

      Hi there,
      you can do this, but if your room is too warm the dough will over-prove. For best results follow the recipe,
      Gemma 🙂

      • Profile photo of LWW LWW on August 7, 2016 at 7:47 am

        I live in Malaysia and the room temperature wasnt above 34°c

        • Profile photo of LWW LWW on August 7, 2016 at 7:48 am

          Sorry it should be 27°c

        • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 2:13 pm

          Hi there,
          OK, I actually leave mine at room temperature in California, and the temperatures are similar. You should try this, but do not leave it direct heat, such as as as sunny window,
          Gemma 🙂

  121. Profile photo of LWW LWW on August 7, 2016 at 7:50 am

    Sorry for the late rating.

  122. Shifali on August 8, 2016 at 3:01 am

    Hi Gemma,
    Your recipe looks doable. Thanks for sharing it with us. Will try this soon. 1 question, If I have to make just 1 pizza, how much should be the ingredients. I will be using instant dry yeast for this, please tell the exact quantity to be used. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 1:20 pm

      Hi Shifali,
      It is best to halve this recipe. Then you can freeze one dough ball, or base for another day. yeast dough does not take too much fiddling with!
      1/2 cup (6floz/ 150g) water ( at blood temperature)
      ¼ teaspoon dried yeast
      1 tablespoons olive oil
      1 teaspoons salt
      ! 1/2 cups /9oz/ 250g unbleached all-purpose flour.
      You will notice that the yeast remains the same, this is important as the dough still requires some yeast to activate, and this about the limit for this type of dough,
      Gemma 🙂

      • Shifali on August 10, 2016 at 3:53 am

        Thank you Gemma! So nice of you give a detailed response 🙂 A small feedback, it will be so good if you post some eggless cakes recipes on your channel! xoxo

  123. Doris V Colegrove on August 12, 2016 at 9:09 am

    I would like to make sourdough bread. Do you have a recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2016 at 2:12 am

      Hi Doris,
      I love sourdough too, an did have starter for some time. it is a bit like minding a baby!
      Here you will find a good one (http://www.bbc.co.uk/food/recipes/sourdough_starter_22976). My no knead dough produces a similar ‘sour’ taste and texture, but of course it does use yeast!
      Gemma 🙂

  124. Aabha Dani on August 20, 2016 at 6:32 am

    Which yeast do you use active dried yeast or dried yeast?? Can i use active dried yeast??

    • Profile photo of Gemma Stafford Gemma Stafford on August 21, 2016 at 2:46 am

      Actually I use both, whichever one i have to hand.
      Some people will sponge the dried yeast before mixing it. That is measure blood temperature water into a jug, add one teaspoon sugar, then the yeast. stir and allow to stand for five mins to sponge it, mix it through again and add to the flour and salt,
      Gemma 🙂

  125. Profile photo of nnbaker nnbaker on August 22, 2016 at 6:29 am

    This is the easiest pizza dough recipes I’ve ever made. I’ve made it a couple of times already, and my family loved it! I’m quite young and usually I make mistakes when I cook, but this dough is perfect every time, so my family was really surprised. Thank you so much!

    • Profile photo of Gemma Stafford Gemma Stafford on August 23, 2016 at 2:48 am

      Ah! that is so lovely to hear, i am happy that you are a bold baker too!
      Gemma 🙂

  126. Profile photo of Jade Bennett on August 23, 2016 at 8:26 pm

    Hi Gemma,
    I love this recipe of making the best pizza dough. Myself and my family love it. Great Job.

  127. Profile photo of Jonelle Joseph Jonelle Joseph on August 28, 2016 at 4:25 am

    This was a success! It turned out amazing! Thanks Gemma . Cant wait to try it out again. ??

    • Profile photo of Gemma Stafford Gemma Stafford on August 29, 2016 at 12:53 am

      Yea! Happy dance here!
      Gemma 🙂

  128. Jeeva Jacob on August 30, 2016 at 4:33 am

    Hi Gemma.

    Once again, LOVE your site and recipes. Waiting for more and more…

    I had a doubt on the “no-knead” pizza dough, which i want to make for tomorrow. The recipe says the measurement is for 4 pizzas. If i am making for 2 pizzas, i will have to reduce the flour and water, obviously. But do i have to reduce the measurement for the yeast as well? It might be a dumb question, but i dont want to be disappointed when i am trying to make pizza “FROM SCRATCH” for the first time in my life.

    Thanks a lot for the enthusiasm which make bold bakers like me confident enough to try.

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 3:24 am

      Hi there,
      You can reduce the yeast too much, then you will not have any effect. If you make this whole batch you can freeze half of it for another time.
      I would leave the yeast as is!
      Gemma 🙂

  129. Patty on September 4, 2016 at 11:10 am

    Hi Gemma,
    Love, love, love this recipe. Baked pizzas for friends last night and they kept asking for more. Your pizza recipe is the best one out there. Will try your puff pastry recipe next. Keep up the good work!!

    • Profile photo of Gemma Stafford Gemma Stafford on September 5, 2016 at 7:25 am

      That is so good to hear Patty. Do try the puff pastry, follow the instructions, do not over-mix, and do not over-wet, work fast and cold 🙂

  130. Profile photo of Leslie L Leslie L on September 5, 2016 at 5:09 am

    Hi Gemma. Thank you for this wonderful recipe. I made Calzone with this dough and it turned out beautiful!!!

    • Profile photo of Gemma Stafford Gemma Stafford on September 5, 2016 at 7:13 am

      That is great Leslie, i am happy to hear that 🙂

  131. Profile photo of Roza Roza on September 9, 2016 at 6:36 am

    Hi Gemma. That is, actually, the best ever pizza I have made. Thank you so much for that recipe and for all the others. Everything I have tried so far has been a success and I am not the best baker out there!

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 4:16 am

      Roza, you are the best baker out there now! practice makes perfect in baking, thank you for being with us 🙂

  132. prisilia on September 16, 2016 at 3:02 am

    gemma , can u make no knead milk bread ? i’d love to try that recipe 😀

    • Profile photo of Gemma Stafford Gemma Stafford on September 17, 2016 at 2:34 am

      Sure, you can try this! Just substitute blood temperature milk for the water. Check out the beignet recipe here on the website too 🙂

  133. Sally on September 21, 2016 at 1:09 am

    I adore this pizza dough. I’ve made it four times and every time it’s turned out perfectly. If I leave out the olive oil, can I use this recipe and method to create a standard white bread loaf?

    • Profile photo of Gemma Stafford Gemma Stafford on September 21, 2016 at 10:06 am

      Hi Sally, yes, this is a basic bread dough! have some fun with it. Experiment. Make it sweet, add egg and milk, or butter, or cheese and butter (yum). This is how you develop your own recipes too, happy baking, Gemma 🙂

  134. Soundari on October 6, 2016 at 9:32 am

    Hi Gemma, I just love your recipes! They are easy to follow and turn out very good. I just have question on this pizza recipe. Can I substitute the all purpose flour with whole wheat flour? Will I get similar results?

    Thank You!
    Soundari

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 9:28 am

      Hi soundati,
      NO! do not do this! The gluten in whole wheat flour is not as available as it might be, unless it is developed for yeast baking. You can add some whole wheat to white flour, perhaps 1/2 and 1/2, but it will not be the same thing.
      Gemma 🙂

      • Soundari on October 7, 2016 at 9:37 am

        Thank you so much for replying!! Will try and let you know how it turns out:)

  135. Jeeva Jacob on October 10, 2016 at 9:16 am

    Hi Gemma,

    I tried making the pizza. As expected, it tasted amazing. I only had a problem with the dough being a bit dry after getting out of the oven. Not sure exactly what went wrong. It was all exactly as shown until popping into the oven.

    Any idea?

    • Profile photo of Gemma Stafford Gemma Stafford on October 11, 2016 at 2:03 am

      Hi Jeeva, i have no idea! Dry is an odd way to describe this! This dough should puff up, and be springy, so dry is not what I would expect. Do take a close look at the video again, you may spot what caused this,
      Gemma 🙂

  136. Chit on October 17, 2016 at 10:57 pm

    Hi Gemma..would it make a big difference if I use bread flour instead of all purpose? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on October 18, 2016 at 12:46 am

      Hi Chit, no, it will be great, but the flour may need a little more liquid, so add it carefully, Gemma 🙂

  137. Syazana on October 22, 2016 at 2:35 am

    Is it 1 1/2 cup of water or is it 1 1/3 cups of water? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on October 24, 2016 at 9:08 pm

      so It varies as every flour absorbs water differently. Start at 1 1/3 and add that bit extra if your dough needs it 🙂

  138. Naveen on November 7, 2016 at 5:03 pm

    Hello mam thank You very much for sharing these wonderful recipes with us… it is very clear to understand… and please mam can you give me the recipe for One crust ( this is for 3 crusts)
    Thank You.
    God Blessed You.

    • Profile photo of Gemma Stafford Gemma Stafford on November 8, 2016 at 2:48 am

      Hi Naveen, you can divide this dough down. The yeast cannot be divided down too far, as it will be ineffective. You can make the full batch, divide it, and freeze some in an oiled plastic bag for later use. Gemma 🙂

  139. Lucie on November 20, 2016 at 11:01 am

    Thank you Gemma this is beautiful and great that its suitable for vegans too. I would really like to make a gluten free pizza for my dad do you have a recipe for one? I really like your videos too, youre very informative and clear I look forward to learning more from you.

    Lucie

    • Profile photo of Gemma Stafford Gemma Stafford on November 20, 2016 at 11:56 am

      Hi Lucie,
      I do not know enough about gluten free flours, but I do know that the most successful one for this purpose is an all purpose GF flour. Yeast baking is heavily reliant on available gluten. The fermentation method I use in this recipe may suit your flour. I suggest you try this, before you promise anything! Just 1/2 a recipe at first, see if it will prove for you, I will be interested to know how you get on, Gemma 🙂

  140. Brandon on December 1, 2016 at 3:09 am

    Hi Gemma! I don’t have a pizza stone so could I use like a hot preheated baking tray or just use nothing? Your video is so inspiring and I just have the idea of making maybe pizza bread, calzone and other stuff! Is making any of those with your dough possible? Thanks XD

    • Profile photo of Gemma Stafford Gemma Stafford on December 3, 2016 at 1:36 am

      Hi Brandon,
      You can use a double tray, if you have two of them, or a strong single one, or a flat iron skillet. The skillet can be heated on top of the stove too. This dough is a basic bread dough, you can use it for all sorts of breads, add butter, cheese, herbs, whatever you like, have fun with this recipe, you will very soon realise how versatile it is. It tends to be a bit like a sourdough when baked as a loaf,
      Gemma 🙂

  141. Profile photo of Lynn Lynn on December 13, 2016 at 4:17 pm

    Dear Gemma…
    Your recipes & you totally rock!!!!!
    Tried a couple of your recipes…..doughnuts vanilla cake…..everyone one of them turned out awesome!!!!!!
    Thanks a ton…
    I’m looking for the Kugelhopf recipe……would be great if you could please post that too!!!
    You are a boon to home bakers like me!!!!

    • Profile photo of Gemma Stafford Gemma Stafford on December 14, 2016 at 1:41 am

      Hi Lynn,
      Thank you for your kind comments.
      That is a great suggestion, I will not get to it in the short term, but I will put it on my list.
      Jamie Oliver has a great recipe for this. This is a soft dough, and it jumps out of the pan, which is where it gets its’ name. Great suggestion, thank you,
      Gemma 🙂

  142. Zara on January 7, 2017 at 7:12 am

    Hi gemma..
    I made the dough already and it still kept it in my fridge. In ur recipe says the dough can be saved in the frozen if we not use it for a long time right?
    But i want to make half of it and save another half for later. Before i put it in the freezer should i add the flour and freeze it or is it ok to freeze it when the dough is still like sticky wet?

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 8:47 am

      good question Zara,
      I put a little olive oil into a lunch/plastic bag, and swish it around, then put in the dough, in portions. The portions are made at the same time as you are shaping the dough for second proving. They will defrost really quickly too, allow to come to room temperature before you roll and shape them,
      Gemma 🙂

  143. Marie on January 9, 2017 at 10:07 am

    Congratulations Gemma on your 100th video, you are ding a great job!

    I wonder if you have a gluten-free version of this pizza that look awesome. I assume that if you want a smaller pizza, you just make smaller balls of dough. If you freeze the extra, will the end result be the same?

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 8:04 am

      Hi Marie,
      It is more like 200 videos! (More I think). Thank you for your kind comment, I appreciate your kind support.
      the pizza dough is great, but yeast baking relies on gluten, it is an essential ellement in this recipe. There are some GF flours now which claim to act like an all purpose flour, but I have not tried it. You may be better to search for this on a specialized site. you could of course experiment too!
      Yes, divide the dough as you wish. Resting it helps in stretching it, making is as thin as you like. Frozen dough works well, but not as perfect as the fresh dough,
      Gemma 🙂

  144. Zara on January 12, 2017 at 2:26 am

    Yesterday i made the pizza after kept it in fridge for a days. But why my pizza turn white after baking? Not gold

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 2:21 pm

      Hi Zara,This is to do with the temperature of your oven. Pizza needs to be baked at a really high temperature ,in order for it to have that oven spring, and crisp bottom. Heating adouble oven tray, and slippig the pizza on to this helps, using a pre-heated pizza stone helps too. my mum uses a cast iron skillet, which she preheats on the stove top, to start the bake, and hen pops it into the oven. you need to find the right thing for your own facilities,
      Gemma 🙂

      • Zara on January 16, 2017 at 12:36 am

        I made it again for the second time. And it turn out gold.. yeay!
        And the pizza is really deliciousss.. i love the sourdough taste. My family love it too..
        Thank u gemma

        • Profile photo of Gemma Stafford Gemma Stafford on January 16, 2017 at 11:49 am

          That is great, all bread making takes a little practice, I am happy you returned to this recipe,
          Gemma 🙂

  145. Rakshit Khanna on January 12, 2017 at 8:43 am

    Hey gemaa!

    Thank you for waking u the baker in me! Tried your recipe and the results were fab!! Its was way better thany many pizza chains! I follow your videos and your techniques seem to be so inspiring and easy specially for a non-cook like me who barely can make instant noodles and pasta!
    A whole wheat crust pizza is next on my list!

    Warm regards!
    Rakshit from india

    • Profile photo of Gemma Stafford Gemma Stafford on January 13, 2017 at 3:21 pm

      YEA! I am so happy to hear this, it is great that you are getting to grips with yeast baking, this is such a leap for a lot of bakers, even the most experienced, well done you,
      Gemma 🙂

  146. Sam on January 16, 2017 at 5:43 pm

    Hi Gemma, I don’t have a pizza stone, so I was gonna use 2 strong baking trays instead, do I have to preheat them?

    • Profile photo of Gemma Stafford Gemma Stafford on January 17, 2017 at 8:59 am

      hi Sam,
      YES! this is the essence of it.
      My Mum uses a flat cast iron griddle and heats this really hot on the stove top, pops it into the oven with the pizza already cooking, this works a dream!
      Gemma 🙂

  147. Profile photo of Holly1 Holly1 on January 18, 2017 at 11:04 pm

    Hi Gemma! Just tried this recipe for the first time tonight – it was AMAZING! Love how you are so forgiving in the video with any imperfections 🙂 I am lost for words how easy and tasty the pizza was! I replaced half of the all-purpose flour with whole wheat flour and it worked really well. I used the full recipe for a half sheet pizza. I took the pizza out after 15 minutes of baking when the toppings looked done, but the center was was still a bit wet and doughy. I did pre-heat an upside down half sheet as my “pizza stone” as I don’t have one and it was on the center rack. Perhaps I should use a lower rack next time so the crust would have a better chance of cooking through without risking burning the toppings? Please advise. Thank you so much! You’re awesome!

    • Profile photo of Gemma Stafford Gemma Stafford on January 19, 2017 at 12:34 pm

      Hi Holly,
      That is great, I am happy this worked for you.
      The challenge is always with browning the bottom of a pizza. The hotter your ‘pizza stone’ is when the pizza goes in, the better.
      I have a great pizza oven, so I am blessed. My Mum uses a cast iron flat griddle, which she pre-heats on the stove top, slips the pizza on to that, and transfers to the hot oven, this works for her.
      Use a mix of semolina and wheat flour to allow the pizza to ‘slip’ onto the hot tray. This wil work even from a thin board/tray without a raised edge.
      Gemma 🙂

      • Profile photo of Holly1 Holly1 on January 19, 2017 at 8:58 pm

        Thank you Gemma! I will try to make sure the oven (and the baking sheet) is fully heated next time. I’ll look around for a flat iron griddle – I thought I got one somewhere!

        • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 2:51 am

          That is the idea, if you have a forge where you live you could get one there, it would not be expensive. Clean it down well, and keep it oiled when not in use.
          Gemma 🙂

          • Profile photo of Holly1 Holly1 on January 21, 2017 at 9:33 pm

            Thank you Gemma!



          • Profile photo of Gemma Stafford Gemma Stafford on January 22, 2017 at 8:43 am

            You are welcome Holly 🙂



  148. Fiza Zaki on January 20, 2017 at 11:10 pm

    Hi gemma i dissolved the yeast in warm water with a 1/2 tsp of sugar.
    Is it fine.
    Also if so when should I add the olive oil
    Can I use a kitchen aid with a dough hook and for how long.

    • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 2:09 am

      That is the idea Fiza, do that every time now, though it is not really necessary for instant yeast.
      Add the flour and salt to your KitchenAid bowl. Attach the dough hook and start it. Then add the most of the water/yeast mix in one go, watch the dough come together, it should form a ‘foot’ at the bottom of the bowl, that is it will stay attached during the kneading process. Knead at medium speed for 5 mins. Remove from the stand, pop the bowl into a large plastic bag (I use a large roasting bag) and allow to stand at room temperature for about 2 hrs, depending on room temperature. If you wish you can prove it more slowly in the fridge.
      Then you knock it out of the bowl, divide into portions, shape into balls, an cover again to prove, this will be short, about 20 – 30 mins or so.
      Then roll or stretch, load on the toppings and bake!
      The hotter the oven the better, place the pizza on a hot tray, this is a learning thing, you may need to practice it. You can use a mix of flour and semolina to slip the pizza from your board to the tray.
      Gemma 🙂

  149. Jessica on February 6, 2017 at 3:35 pm

    Hi Gemma, we love this recipe in our household! Just wondering if you may provide the nutritional info per serve. Also, is it possible to try this with coconut flour? Or is that too wacky hehe.
    Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on February 7, 2017 at 10:42 am

      Hi Jessica,
      I do not really get into the nutritional information so much. I do for recipes where I am adding them as an aid to dieting, and many of my recipes cannot be called low cal!
      Coconut flour does not contain any gluten, and this type of recipe requires gluten, and the more the merrier, so not a good idea for this. You could add just a little to the wheat flour, see how it works out for you,
      Gemma 🙂

  150. Kate on February 14, 2017 at 9:23 am

    I am confused,
    In one of your comments you said 1 1/2 cups of water, but in the recipe it says 1 1/3. So what is it!? 1 1/2 or 1 1/3! I am very confused. Also while I’m here I have to say you have always been an inspiration to me. I would have never started baking if it weren’t for you mostly and also a little of How to Cook That (aka Ana Reardon). You guys should totally do a collab!

    Thanks,
    Kate

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 8:27 am

      Hi Kate,
      There can be a difference in how flour absorbs water depending on where, how and even when it has been milled. I prefer to add this cautiously, just until the dough forms a clean ball, leaving the bowl clean too. You get a feel for this as you go. It is always better to be looking for more water than having too much, so, add about 3/4 0f the liquids in one go, then add sufficient to bring it together nicely, you will know when it is right.
      If you are using a dough hook in a mixer, the dough should form a ‘foot’ attaching itself to the bowl. It should not be wet!
      I do hope this helps, you will be an expert in no time at all!
      Gemma 🙂

  151. Sally on February 25, 2017 at 3:31 am

    Hi, Gemma. I’ve just made my umpteenth batch of this and about to make a pizza. You note in this recipe that if you leave this dough it takes on sourdough properties. I’ve always wanted to try a sourdough loaf but am scared to try it as the recipes I’ve seen seem a bit fiddly. Would you put this on your list please and show us how it’s really done?!
    Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on February 26, 2017 at 6:23 am

      Hi Sally,
      This is a fiddly thing, but only because we do not tend to bake bread every day in the way it was done in the past.
      Sourdough starter is a living organism, it develops yeast from the atmosphere, usually started with something like grapes.
      You can also use a portion of this dough to start a sourdough, but it needs to be fed, and used, to keep it going, it is a process!
      I may take a look at it soon, you could give it a try!
      Gemma 🙂

      • Sally on February 26, 2017 at 6:34 am

        I thought as much. Maybe I’ll just buy when I fancy. I’m happy to leave some things to the pros! Next on my list of first time make is frozen yoghurt. Looking forward to that!

        • Profile photo of Gemma Stafford Gemma Stafford on February 26, 2017 at 8:13 am

          Haha Sally, I tend to think about it like this, i had a starter when I lived at home, my Mum used to say it was like having an extra child!
          Gemma 🙂

  152. Cindy Cole on February 27, 2017 at 5:51 am

    I just started baking for my grandkids and love your recipes .pizza and pretzel . can’t wait to try more .your making me a super star with my grandkids.LOl thank you

    • Profile photo of Gemma Stafford Gemma Stafford on February 27, 2017 at 9:57 am

      Yea! that is great Cindy. Kids really love baking, it is so good for them too, and spending time with granny is even more important!
      time flies when they are having fun too,
      Gemma 🙂

  153. Jeni on March 18, 2017 at 11:28 am

    Hi Gemme! I am making this pizza Dough tonight for a dinner party. So excited. I’ve made 3 batches of it for 12 pizzas! I saw that you have a list for requests so I was wondering if you could add a basic wheat bread to your list? If it is vega, it would be even more appreciated! We work to stick to a vegan lifestyle as much as possible. I will usually just veganize recipes myself which always seems to turn out just fine, but I think a basic wheat bread is vegan mostly anyway. My curiosity is with a no knead method. Will wheat flour ferment and develop strands in the 12-18 hour window, the same as white flour? I make a wheat bread now that is …..okay. I use my cuisinart mixer to develop the gluten strands and the flavor is great but it never rises as much as I would like. Anyway, sorry to ramble. Excited for pizza tonight! So far the dough looks exactly as yours does in the video. Yay! So easy!

    • Profile photo of Gemma Stafford Gemma Stafford on March 19, 2017 at 5:21 am

      Hi Jeni,
      Good job! you are working this out well for yourself.
      The pizza dough is indeed a basic bread dough, and will form a loaf too. The no knead method is a fermented dough, the longer it is fermented the better the flavor. Give your dough sufficient time to prove too, and learn what it looks like when it is perfect. room temperature is important, what will take three hours in my kitchen may only take two in yours. The dough will continue to rise in the fridge overnight too. Experiment with this. take a look at the cinnamon and raisin loaf too, this is really a basic recipe, to which sweet ingredients have been added.
      Mostly what I use is wheat flour. This is the one which has the highest gluten content. Strong bread flour is the highest of all, but is not entirely necessary for the recipes. These are of course vegan, until you add other ingredients!
      Gemma 🙂

      • Jeni on March 19, 2017 at 10:47 am

        Hi Gemma!
        Thank you! I will definitely check out the other recipes. I must tell you that everything you said in your video was on point! Restaurant quality pizza dough and so easy. I did everything exactly as you said and it could not have been more perfect. So, so good! I’m making more pizza dough today to use up the leftover ingredients.? As a foster mom with 5 hungry kiddos, this is definitely going to be a once-a-week addition to our meal rotation. This dough took our pizza to the next level. So much fun and so delicious! Thank you for such a wonderful recipe and video. ?

        • Jeni on March 20, 2017 at 2:59 pm

          Perfection, every time!

  154. Paula McGurk on April 12, 2017 at 1:23 pm

    Thank you so much for this super recipe. My pizza turned out as good as any pizzeria. Received lots of compliments. I’m well chuffed!!

    • Profile photo of Gemma Stafford Gemma Stafford on April 13, 2017 at 12:39 am

      Hi Paula,
      I am doing my happy dance! Well done you, you clearly mastered this recipe.
      Try the other bread recipes now, brioche, cinnamon raisin bread etc.
      I will be delighted to hear how you got on,
      Gemma 🙂

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