TIPS:The dough can be frozen. Remove it from the freezer 2 hours before. Put plenty of flour on the work area when rolling out the dough because it is wet.You can put seeds in the flour (such as pipes, poppy seeds…).Some ingredients can let out a lot of water (such as courgette) and the dough can be soft. Cook the ingredient first and drain it a bit.

There's a lot of waiting involved, but the actual time investment here is minimal. Mix the dough in the morning and set it aside. By dinner time, all you need to do is form it into a good pan, add the toppings, and pop it in the oven. I think it still needs some tweaking, but it's a great start.

I devised this recipe in a way that the dough will be easy to roll out.How to store the dough: After dividing the dough at Step 6, lightly coat the dough with olive oil, wrap in plastic wrap and put in a plastic bag. It will be okay for 1 to 2 days in the fridge, and about 1 week in the freezer. At time of use, knead it a little bit, let rest for 10 to 15 minutes and then roll it out. Let it defrost at room temperature. Recipe by Baketto

Crispy Thin Crust Pizza as your request :),hi..i use scale to weight flour it is 2130 grams ,its make about 150 grams each portion ,got 24-25 dough ,please calculate to make it less than this if you want to give it a try

I wanted to make a pizza dough that I could make as soon as wanted it.If you prepare the topping ingredients before making the dough, then you don't need to deflate the dough in Step 3.You can freeze the dough. Next time you want to use it, just defrost in the microwave. Recipe by emakatu

This is my go-to pizza dough. It's so fun and easy to make! The cool thing about this pizza dough is you can either cook it in a hour or let it rise in the fridge for 3 days! I've tried a ton of different recipes but this one is the best

this dough is exactly how I like my dough it took many different trys to get the taste and texture that I wanted I hope that u all enjoy it as much as my family and friends do.

I think that kneading flour into dough is the ultimate Slow Food. When I'm leisurely kneading dough on a day off while listening to music, all my daily stress just disappears. The dough will become more delicious too.The most important thing is to knead the dough thoroughly. Please knead it well for 20 to 30 minutes while listening to music. Just be careful not to knead your iPod into the dough! The other key is to rest the dough in the refrigerator. It will become very easy to flatten out. Recipe by Koba

I don't like pizza crust that's too soft and fluffy like bread. So I thought in that case, I don't really need to bother too much about kneading and rising times. I tried out my theory, and the result was a crunchy, nutty crust that had just the right softness and was delicious, so I made it into a recipe!In the summer, just leave the dough to rise at room temperature, and it will do so while you are preparing the toppings. In the winter, use your oven's bread-rising setting or put the dough in a warm location for 10-15 minutes, which is enough. This crust is not puffy like bread, so you only need to leave it to rise for a short time. Recipe by Lesser Panda