Preheat oven to 350F. Thinking bake to get it hot, the broil on Hi to get it hotter as I make the pizza, then back to bake at 505 on top rack with stone?. Ciao Mahsa, the oven should be turn on from top and bottom at the same time. ARGH really angry!!! Then I put the remaining dough in the fridge, well he wanted pizza for lunch today and nothing else would do. When baking pizza you should always use clean water. I never tried this recipe using gluten free flour, but I think it would turn out equally delicious! Hi I just want to thank you for your recipe. Its also a bit easier to clean. Is this because its a longer double ferment ? I have made pizza and Cinnamon rolls . Knead it - Knead the dough on a lightly floured work surface to form a ball, don't over knead it doesn't take long at all only a minute or two and it's done (photos 5-7). I dont see it in the recipe. Heat 2 cups of water, uncovered, to boiling in your microwave (about 5-6 minutes). The middle of the pizza, on the other hand, should be thin, almost so thin that you can see through the dough. So if indeed it is a typo and should be 1g of active dry yeast, then I am using a little more. Heat 2 cups of water, uncovered, to boiling in your microwave (about 5-6 minutes). I use the bread hook in my Kitchen Aide mixer to mix & knead this dough. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. :), Hi, Kadren, Thanks a lot:))))))). This is by far the best gluten free pizza recipe. 10 g extra virgin olive oil 3/4 tablespoon. To freeze parbaked pizza dough, wrap it in plastic wrap, then foil to keep it from going bad in the freezer. Simply amazing recipe thank you! Its a bit hard to give advice on the bottom since Im not sure exactly what youre looking for, but I like to bake my pizza fast and hot. Plant one of these blooms now to beautify your landscape later. And the stronger the flour is, the longer you can ferment the dough. Plus, it never hurts getting compliments from your friends and familytheyll be talking for years about that delicious chicken cacciatore. This pizza dough recipe is the only one you'll need! 1/2 cup nutritional yeast. You can either use fresh or dried yeast. Perfectly crispy, easy to make, personal pan pizzas that are about to revolutionize pizza night. If you want to know more about charing and creating a beautiful leopard pattern on your pizza crust, check out this easy guide. Thanks so much for the great recipe. If you load homemade pizza down with a ton of toppings, it may take too long for the crust to cook. Just follow the baking instructions on the back of the can :) Reply. Tell me how you typically bake this? Next time Id do 9 minutes just the dough, then flip and do 10 with all the toppings. hi andreas, i use instant dry yeast. 2. In your recipe the first thing you do is add salt to the water! I know you suggested Caputo Chefs flour as the best one to use for long fermentation. You can also add a little bit of sugar if your tomatoes arent sweet enough. Make the most amazing gluten free breadsticks with this very gf pizza crust recipe. Trust us, people will urge you to open your own pizza restaurant. To cold ferment your pizza dough, all you need to do is to let the dough ferment in a cool environment, such as the fridge, instead of at room temperature. Ours also stick to the pizza stone even with flour on so asking for ur advise there? When the oven is hot enough, and the dough has come to room temperature, its time to make our cold fermented pizza. Heat oven to 400F. All the flavor and crispiness of bacon and packs it into thinly sliced eggplant! Excellent, simple, authentic tasting recipe, thank you. It is very easy and very tasty! Remove the pizza from the oven and top it with freshly grated Parmesan, if desired. What you need is a baking surface that can retain and conduct heat well. . I set mine to 500 F. The temperature should be set to the maximum your oven is able heat. Air fryers act much different from steamers (hot air vs hot steam being used to cook), so I dont think this would work! Then top the pizza quickly (if you let it sit longer it will start to stick more), make sure to not overtop it. Youll need one of these three things to make this pizza dough: a stand mixer, a bread maker (that has a dough setting), or raw arm muscle power. The general process for cooking a homemade pizza in an air fryer goes something like this: I love a simple tomato sauce + buffalo mozzarella combo on these air fryer pizzas, but here are a few more pizza toppings that you might like! Another thing you need to do is preheat your oven for at least 45-60 minutes. When needed, add toppings to the FROZEN base, and put in your pre heated oven for around 4 minutes (keep an eye on the first one, as your oven will dictate the time) After reading the comments here, it seems that is was a typo and it should have been 1g of active dry yeast. Great Dough! Thats tough, Jo, and Im afraid theres no way you can make this recipe without a rice flour base. Start by taking out one dough ball using a dough scraper, and placing it in a small bowl filled with flour. Using a pizza peel or other flat surface like a cutting board, transfer the dough to the pizza peel or baking sheet in the preheated oven and bake it plain for 5 to 7 minutes, or until the crust has begun to crisp on the underside. 10g of fresh yeast is roughly equivalent to 5g of dry yeast, and 3g of dry active yeast. Plus I made the dough by hand !! Dough light and tasty. If you make a purchease through this link, we earn a small commission at no additional cost to you. FULL SCONE: 1. But in gas or wood-fired ovens, the addition of oil will make the pizza burn more easily, thats why its not traditionally added to Neapolitan pizza dough . Roll the dough out - Cut the dough in half to make two large pizza for sharing or in four to make individual pizza and roll out very thin (around 3mm) on a work surface lightly dusted with flour (photo 8). Scrub the potatoes and cut in quarters and add to a large pot along with the garlic. I also find it convenient that I have a larger window to use the dough, if its left a day shorter or a day longer, it doesnt affect the dough that much (given that you use a flour thats strong enough). Yes, you can, but I would advise you to split the dough into dough balls and let them rest a few hours before stretching and baking the pizzas. Transfer the pizza to a cooling rack and let cool slightly, just until you're able to handle it. I was skeptical I could cook a pizza from scratch, since the dough pretty much stops the air from circulating all the way around. Glad it turned out great. Please dont say every air fryer is different. Just uses a smidge of oil. My 5 year old grandson requested them today, hes helping me make them !! If I use Active dry yeast can I still follow the dane method? The baking surface needs time to heat up to be able to retain enough heat. *To make 3 cups GF flour: 1 cup (160 g) white rice flour + 1 cup (160 g) brown rice flour + 1 cup (120 g) tapioca flour + 3/4 tsp xanthan gum) *Nutrition information is a rough estimate calculated with lesser amount of sugar and without toppings. Also in the video you have posted above she puts in 2 teaspoons. Using two or more fours is usually done to give the dough different properties. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. Should you sieve the flour?? Stay away from those! It sounds like your dough had too high hydration (too much water compared to flour), too little gluten development, or that you used too weak flour. I recently purchased the Chefs Flour and Im wondering how successful a pizza will be if I find I dont have the two or three days to allow the dough to ferment, i.e. 6) Be sure to coat the pizza dough with olive oil before adding your favorite toppings. What result would I get? Thank you. Next, split the dough into 4 equal size pizza balls using a pizza dough scraper or a knife. Sprinkle salt and yeast over the surface of the dough. Glad it turned out well, please let me know how it turns out using the Kitchenaid! I prefer using the metric system when cooking. Do you use a rolling pin or just stretch it by hand? I made this recipe by watching the video, and it turned out more like ciabatta dough, very very sticky. You can find out how to make our gluten free bread flour on the flour blends page. I then pulled it apart and remade it on the pizza peel (also dusted with flour) and then it would not leave the peel to go onto the pizza stone as it too was too sticky. cup raw cashew nuts. One question I still have tho, I will use the oven, Ive read in the above comments that youve said max temperature should be used, but for how long? Heat oven to 400F. If you don't have or don't want to use Expandex, you can use 2 cups all purpose gluten free flour and make up the remaining cup of flour with regular tapioca starch/flour. To achieve that perfect, crisp crust on a homemade pizza, it needs to be baked directly on a pre-heated surface (ideally a pizza stone or baking steel), but transferring a thin sheet of raw dough in and out of a hot oven without the right utensil is a tricky proposition.You've probably watched pizza parlor pros move pies from their work counter to an oven and back . Prepare from FROZEN state. Youll need one of these three things to make this pizza dough: a stand mixer, a bread maker (that has a dough setting), or raw arm muscle power. You asked to let the dough come to room temperature after the fermentation is completed. This recipe yields 4 portion-sized pizzas of around 30cm or 12 inches. Therefore a good substitute is canned cherry tomatoes, thats a bit similar in flavor. I like when the cheese is bubbling, but not yet turning brown. If you dont have clean tap water, I recommend buying some quality bottled water. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Always measure individual gluten free flours and blends by weight, not by volume. After the bottom has browned a bit I transfer the skillet to the oven over a stone and reduce the temp to 400ish. I read on another site, that after the first resting, to punch down the dough to remove air bubbles then divide it and roll into balls. Where you store your food can impact how long it stays fresh and reduce your risk of cross contamination. This is basically like having frozen pizza ready to go at a moments notice. The kids lined up forever to buy itand you know it most likely wasn't very good. Then my dough was not very sticky at all. When it comes to decorating your kitchen, trends can come and go faster than you can say "induction oven." Shape into pizzas and cook until they JUST start to go brown. You can avoid any sticking by dusting the pizza peel with cornmeal or flour before transferring raw pizza to the oven. Following a bumpy launch week that saw frequent server trouble and bloated player queues, Blizzard has announced that over 25 million Overwatch 2 players have logged on in its first 10 days. Considering I have seen a shrimp scampi recipe being made on YouTube where she uses a small pan in her air fryer to contain the sauce, if you have a baking stone that fits, I would definitely try to make a pizza in your air fryer if I were you! It has always worked perfectly and is extremely easy to make. If you read through the blog post, youll find that discussion. I used leftover roast chicken and red bell peppers, green onion, and a small bit of fresh parsley (I pre-sauted the latter trio). Luckily, most ovens come with a broil or grill element, which gets really hot. In other, and simpler, words, fermentation is the process of yeast eating carbohydrates and converting them to alcohol and carbon dioxide (CO2). Do I cook pizza dough @? Ideally a pizza rising box, but you can use any Tupperware container with a lid or individual bowls with plastic wrap. If so, I would suggest using a plastic film to cover it to prevent it from drying. On Gluten Free on a Shoestring, we make gluten-free food enjoyable & affordable. The pie comes out great on my bbq with a stone but I do have a problem with the dough getting a hole in it when I stretch it. Now Ill walk you through the step-by-step to make prebaked pizza crust. I dont know where I came across cold fermented pizza the first time, but Ive been looking around the Internet, and this is the most detailed guide I have found on the topic. Then your pizza on your other pan put on top of the empty one in the ovenit cooks quicker. I also made pitas out of the dough left from one pizza. Also after cold proofing the dough balls for 3-5 days, can I immediately take them out of the refrigerator and freeze them to store or should they thaw at room temperature for a few hours prior to freezing them? With half of the dough, I stuffed it with cheese and coated with egg yolk. Hii! in suburban USA), because most take out/fast food/restaurant pizza isnt anywhere near as good ! But if you still want to go by volume, it seems pretty accurate to me. Its scalable. Paulette Jenkins says. This article describes how to make homemade pizza with store bought dough, the best recipes and tips for making homemade pizza. But you have a cool basement, thats a great place to ferment your pizza dough. Brewer's yeast is a by-product of beer-making, and is not gluten free unless specified gf, which is uncommon. The flours are the most important ingredients in pizza dough. In addition to being the biggest portion of the dough, its also where you will really notice the difference if you use the wrong type. Then 400 at 13 minutes. Thanks for responding about the Ultratex 3. Hungry? So glad, Sharon! In combination with the tomato sauce, fresh mozzarella is really delicious. Hi Steve, thanks for stopping by. I meant pop!!! Had it for a birthday party and it was ruined. Divide the dough in half. These are the recipes everyone wants to make when the weather turns cooler and the leaves start to fall. Turn the mixer to high speed or your food processor on and process until the dough is no longer a ball but has begun to appear whipped (about 3 minutes). would there be any additions? Hi Charlene! Grazie. And how you have to adjust it to achieve the desired results. Thanks for your very informative article. When I attempted to push the pizza peel under the dough the whole thing just bunched up as it stuck to the workbench. After several attempts I finally figured out how to get it to cook through. FAQs for making par baked dough for pizza, How To Par Bake Pizza Dough To Freeze Or Bake Later | Sip Bite Go, https://sipbitego.com/par-bake-pizza-dough, recipe video on how to parbake dough for pizza, How To Cook Coulotte Steak (Best Recipe Grill OR Sear), Pellet Smoker Butterflied Chicken Drumsticks, Review: Traeger Turkey Brine Kit from Amazon, 15+ Easy Potato Side Dish Recipes For Steak, 1 bag pizza dough (store bought dough or see. This was the perfect Pizza Dough for our home. This recipe is going to use active dry yeast, so if you decide to use another type of yeast, make sure to adjust the amount of yeast accordingly. And what oven temp do you recommend? Especially if you take the time to cold ferment your dough, and want the best possible result. The recipe says 2 tablespoons of sugar. Learn how to make Philly cheese steak pizza with marinated flank steak or coulotte steak. This was BY FAR, the best pizza dough recipe I have ever used. As a self taught home pizza cook (always refining recipe/process over 15 years) I am happy to know I have been doing things mostly correctly and ~90% of your recipe/process but more importantly I learned a few things from you and will try asap. I think the extended cold rise helped develop the flavor. However, today we arent talking about chicken, but we go all in withTHEItaliandish. Thanks in advance. I enjoyed making this recipe. But there are other maturation processes that will still happen at these temperatures, which will improve the flavor of the dough. Let the pizza dough rise on a counter or in front of a sunny window. Ciao Leyana no, you can cook it in your electric oven, however for best results I would suggest using a pizza stone. That allows the flours to absorb the moisture of the water, leaving the dough still hydrated, but making it much less sticky. The fridge is actually a little too cold for cold fermentation. Most of the others taste like some boring Bisquick dough. This may sound complicated, but all you really need to know is that yeast turns sugars in the flour into gas. 1. Im confused how much flour to use. 320 ml water: 1 1/3 cups The naan suggestion is also on point! In addition to a pizza peel, you need a baking surface, such as a pizza stone or pizza steel. Before it rises? Help the pizza dough rise. My story. I think my dough was overproofed as the pizza was a bit dense. California voters have now received their mail ballots, and the November 8 general election has entered its final stage. If the dough will stretch a little, push it to the edges of the tray. I'm surprised so many other reviewers love this recipe and write that it is perfect as is, in fact it was those reviews that spurred me to try it despite initial misgivings. I am so happy that it turns out great for you. The strength of flour is measured in W, most commonly ranging from 100-300W. This is my favorite gluten free tomato sauce recipe. For say 6 or 8 dough balls? :) If youre interested in experimenting more with cold fermentation, you can also just try your regular pizza dough and place it in the fridge overnight and see how it turns out. 4 Kitchen Trends That Need to Be Retired ASAP, According to Designers. 7) You can use any type of topping you like on your pizza. it comes in 7 gr packaging labeled for 500 gr. Pizza was superior at the bottom of the oven vs. the middle. Thanks you mate! Par baking pizza dough is one of the best ways to meal prep pizza. Prep: Grease a 12-inch pizza pan and roll the dough out to fit it. In the Recipe, you suggest a 10-15 minute knead with a stand mixer and 20 minutes for hand kneading whereas in the paragraph 1 Making the Cold Fermented Pizza Dough, you suggest a 5 minute knead with a stand mixer and 5-10 minutes for hand kneading. Make: Melt butter and spices and brush over the pizza dough. Sylvia, Im afraid I cant know for sure where you deviated from the recipe as written, but my guess would be your flour blend (Im afraid you cant use just any blend, it must be one of my recommended blends) and/or how you measured your ingredients. Put your mixed pizza dough into the microwave oven, next to the hot water, no need to cover bowl or plastic container. Paulette Jenkins says. I baked it once as pizza (in my pizza oven) and once as a baguette of sorts - both the worst things I ever made. See my guide on where to eat in Portland, OR. The pizza at the start of this article was baked on a pizza steel in my 500F (260F) home oven. It will almost explode out of the bag, so you can also transfer it to a bowl to rise and cover it in plastic wrap. I would love to try the pizza recipe but could you give us the measurements and you ask? So now you can enjoy our edible cookie dough products before and after baking! Wow! Let the oven heat for at least half an hour before baking your pizzas. A sure "proof" way to "proof/ raise" your dough is to use your microwave oven! Hi Lucy Yes I had. or Lets talk about the baking surface first. If youre worried the dough will stick to the bowl, you can lightly brush it with some olive oil. If you split a bag of 00 flour into equal portions into two 1 quart measuring cups, and shake the cups so the flour settles, they will end at about 3 1/3 cups. I have used it for every pizza, it is so easy to make the outcome consistent. I would love to make this recipe but at what temperature and how long do you bake it in the oven? All you need is flour, water, yeast, and salt, which can be used in different quantities and forms, depending on how thin or thick you want your pizza to be. I always preheat my small Ninja for five minutes before I add food to it. Hey, Heat oven to 400F. You know its done when the crust is nice and crispy, slightly charred, and the cheese is melted. How long you should cold ferment the pizza dough depends on the temperature you ferment the dough at. Considering almost every single comment said that the bottom never cooked and was soggy af, mine included, I think its really crappy of you to keep this recipe up. Awesome! Ive followed the instructions and now have the 4 dough balls sealed in a Tupperware container in my underground storeroom rather than the fridge (since its winter here). Wrap individually and freeze. I usually use convection for preheating. Unsubscribe at any time. If i do the 24hr rise, should i leave it at room temperature or in the fridge? I find that the advantage of having a separate pizza dough recipe is that I can use any all purpose gluten-free flour blend to make it, so I dont have to mix and match separate amounts of flours. Use that! And why do you want to cold ferment your pizza dough? Thank you, Hi Cynthia you can use all-purpose flour or bread flour, check out this comment here. It was a disaster. But I was unable to cook it that day so I put it back in the refrigerator. Once removed from oven, sprinkle on fresh or dried parsley and slice using a pizza wheel. What if you havent got an effing mixer??? If you want to add some stronger, more interesting flavors, adding some hard, aged cheese is great. You will then end up with a very flat, hard crust, not the light bubbly crust were looking for. Hi! Simply push the carrying surface of the peel under the pizza and lift it out of the oven. It could be part of the reason. Another great option is Mutti Pizza Sauce, which a chef recommended me to try. And then in my 20s I didnt have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. But it turned out great! You can knead it for about 15/20 minutes. Tried many but this was the best. We had to put one in the oven. When I put the pizza in the oven I always monitor the first pizza through the oven window to make sure that its cooking correctly. Gently slide the pizza (or pizza and parchment) onto the steel or stone. Cook at a higher temperature until the cheese is bubbly and the crust is golden brown. Therefore, more is less when it comes to pizza toppings. If I really want the true wood fired flavor, I put a small smoker box filled with wood shavings in the pizza oven, to give the woody smoke aroma . Place in a warm, draft-free area to rise until its about 150% of its original volume (about an hour), or refrigerate the dough for up to 3 days. Garlic. The microwave proofing method is awesome, by the way (see post below)! For softer crust, spread raw dough directly in pan, add sauce, cheese, and toppings and bake at 450F for 10-12 minutes or desired level of doneness. We live in a very humid climate and I've never had trouble with the dough rising or it being too sticky. Thats a promise! It's a versatile dough and as asingle person I can freeze several balls for later use. , Was so looking forward to this. Popping them in the oven!!! Otherwise the bottom wont crisp up. And form four nice, even pizza balls. The strength of the flour describes the proteins (or glutens) ability to develop, and form stronger gluten walls. Expandex it even helps you get those blisters in the parbaked crust that you see in these photos. Iliked the idea of this, but it just did not work out. In this basic gluten free pizza recipe, I've discovered that I really like replacing some of the flour blend with a bit of Expandex. Dynamite recipe! A sure "proof" way to "proof/ raise" your dough is to use your microwave oven! Step 5. Hi, Janet, Thank you for sharing this recipe! Here in the US I usually use all-purpose flour which has good amount of protein and it turns out great. Stretch the dough at first by pinching the outside 1 in a circular motion to make the crust. If youre using a pizza oven, like the Ooni Koda 16, I would skip the oil. thanks for sharing! I have to say the next time Ill provably do 3 flip and 4 on the other side and then add the ingredients. Divide the dough in half and cover one half with an upside-down bowl or a clean kitchen towel while you prepare the first pizza. How to par bake pizza dough. How big of a pizza does the 4 balls make? I love the Microwave TIP - below to make the dough rise quicker!!!! Looking forward to making my own REAL pizza. Then serve with your favorite dipping sauce! Start the Neapolitan pizza dough two days ahead. And turn on the broiler the last 15 minutes of preheating to get the steel extra hot. When you make dough balls the gluten will get tighter, making the dough balls elastic so they spring back when you try to stretch the dough. Thats all Id do! Grazie for stopping by and let me know how your pizza turns out! Hey there. Day 2 I took it out and let it come to room temp. I did add just under a half tsp garlic powder to salt/sugar/oil mix, and used TEASPOON SUGAR! Preheat oven to 275C/530F, or as high as it will go. Don't be afraid to really crank the heat up to its highest setting, as the high heat will help make a crunchier and more flavorful crust. Use knuckles to stretch pizza dough from underneath. November 21, 2021 at 6:46 pm. Make this chicken spinach pizza with bacon from Sip Bite Go. We rounded up the, Beer Caramelized Onion and Brussels Sprout Pizza, The Best 15-Minute Air Fryer Brussels Sprouts. Ciao Tammy yes, you would use the same amount. By Nicole Hunn | Published: November 3, 2020 | Posted In: Basics, Breads, Pizza, Popular. I made homemade pizza for the first time tonight and it came out delicious. Due to more shaking of the dough on the peel, the sauce started to mix with the cheese (This was a poor reflection upon doneness). I develop easy recipes that can transform your kitchen into a restaurant and you into a true home chef. Then continue adding the flour, a little at a time, until the dough has formed.Let the dough rest for 20-30 mintues for the gluten to absorb the water, thena add the oil.Then knead the dough either in a stand stand mixer 5 minutes with a dough hook, or for around 5-10 inutes by hand. If thats not close enough, you can place it on an upside-down deep baking sheet to get it closer to the broiler. But unfortunately, most of us dont have commercial food storage space that keeps the right temperature. It can quickly go from done to burnt! 1. I've found that it behaves a lot like gluten in baking. Ciao Sam Any high protein flour is comparable, I usually use all-purpose or bread flour when I dont find 00. What are the benefits of this? The combination of whey protein isolate and Expandex, plus our all purpose gluten free flour, creates gluten free bread flour. In a small bowl, whisk together the sour cream, lemon juice and water. I tried the pizza dough yesterday- and they turned out great though they were cooked in though I only had a metal tray to cook them on in the oven. cup raw cashew nuts. Bulk fermentation gets the yeast going, and gives the dough a good start for the cold fermentation. Want to make restaurant style pizza at home? Add flour and stir until a sticky dough forms. Fresh yeast tends to give you a little better flavor, but it doesnt make that much of a difference. Can I use active dry yeast instead of the instant yeast that is in your recipe? I do have two suggestions, if you have Bread flour, use it instead of A.P. Thank you! On a floured workbench, the dough kept sticking to my fingers when I went to stretch it. Its not very often I recommend putting anything you find in a tin can in most grocery stores on your pizza, but that is actually the best option for pizza sauce. Next add sauce, cheese, and any other topping to the pizza. If you cant use the oven and broiler at the same time, just heat the pizza steel on the oven setting. Always a hit in the house. Start the Neapolitan pizza dough two days ahead. That is awesome Yvonne! It was a typo. It's done when the crust is nice and crispy, slightly charred, and the cheese is melted. When the salt is fully absorbed, remove the dough from the mixer and knead with your hands until you get a large ball. It didn't turn out as sticky as in the recipe for me but still a beautiful smooth dough. Bake the pizza for approximately 6 minutes on the steel (or 7 minutes on the stone), until bubbly and charred on the edges. I hope youll keep mastering towards your ideal perfection. This is something we only can achieve with a very fast bake. Regarding the measurement of yeast, a more accurate kitchen scale is useful (more about scales for pizza baking here). Thank you for stopping by ciao! Im happy to hear that you found my post useful. When it comes to the changing of seasons, there's nothing more exciting than the summer-to-fall transition. Youd want to continue baking the parbaked dough for ~5-7 minutes, then add the toppings and finish baking the pizza. Use any one of our pizza dough recipes to get started. From my experiments, the best option for a long, cold fermented pizza dough is Caputo Chefs Flour. Now Ill walk you through the step-by-step to make prebaked pizza crust. I am going to try your dough this week. Nowadays, I often dont add the oil at all (essentially making Neapolitan pizza dough). There is no need to add more water to your dough if you aren't using modified tapioca starch. Did I not add enough flower? I use 00 flour, stone and oven at 500 degrees what am i doing wrong? By the end of the week, I'm usually worn out from a week of work and the last thing I want to do fuss with a multi-step meal. 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