That is why the two are so similar to each other. Olive OilOlive oil serves a couple purposes when it comes to pizza crust: Not only does it add color and flavor, but it creates a barrier between the oil and water. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. I only have a small electric pizza oven that can reach a temperature of 450 F, and does not have a bottom broiler. This Pizza dough should be kept an in airtight food container before dividing into balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.). I place one stone on the very first rack then I place the second stone on the third rack and then preheat the oven to 450 degrees F. I arrange my pizza, place it on the lower stone and it bakes perfectly! Thanks soooo much!! Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. Add egg and yeast and mix thoroughly. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Let sit until creamy, about 10 minutes. Id be happy to help further if you give me a few more details Good luck trying again! Thank you so much for sharing the recipe for this gorgeous, delicious dough. Dont bring the dough to room temperature before shaping it. I love that the ingredients are simple and that anyone can make this pizza dough including beginners! Because New York Pizza is chewy and crisp, the dough will be tougher to knead. Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. You can also reheat pizza in an air fryer or skillet! Preheat broiler for 10 minutes before baking your pizza. All rights reserved. YeastActive dry yeast is a leavening agent, which means it's the ingredient that causes the pizza dough to rise. Make these irresistible melt-in-your mouth shortbread-style cookies, which are topped with lime glaze and zest for a tangy and citrusy punch. Let the dough balls rest at room temperature for 4-6 hours or transfer them into a 2.5-gallon size freezer bag for an additional day. Stop the mixer. Roll dough in flour until well dusted and place in a large bowl. But for the future, you can make the dough up to 36 hours before you use it and keep it refrigerated. "The first pizza crust I've ever made and I was surprised at how well it turned out! If you're making a rectangular pizza, shape the dough into a rough oval. I have experimented for years with different ways of making pizza dough: different flours, yeasts, resting time, kneading techniques, no-knead dough A few months ago, I decided that I wanted to publish a pizza dough that was easy to make and would yield the results you might expect from a top pizzeria. Heres to homemade pizza dough! New York style thin crust pizzas are usually large, lending themselves to by the slice sales, while the long fermentation time sets their flavor profile and aroma apart. Unfortunately, plastic wrap can dry out the dough if its not clinging tightly over the tray. To thaw the dough, simply transfer it to the fridge the night before you plan to use it. Here is an article on High Altitude Baking: https://www.kingarthurflour.com/learn/resources/high-altitude-baking, if that helps. All-Purpose Flour. Just Warm ) 40gr Salt 40gr Sugar 10gr Oil 10gr Yeast Previous Next Directions: 01 - Put the Hot Water in a pan. When I try the recipe Ill let you know; God bless! Some of us prefer to bake that way since its more accurate. Any advice on scaling up and making in advance? "I sprinkle a bit of Parmesan cheese and Italian seasoning on the top before adding the pizza sauce. Im simply going to say this, I rarely post comments unless Im wowd. Caputo 00 Flour is an Italian flour made from hard durum wheat which is milled extra-fine (00 indicates the degree of fineness). Thank you for giving me a way to have (almost) brick oven pizza! Great flavor. Hopefully I can get it to where it should be. Whereas alarge pizza dough ball is 14 inches round and weighing at about 14-16 oz. I must say, you made my day! How to Make New York Style Pizza Dough - Dough-Joe - Falls Culinary This pizza dough recipe is made from basic ingredients. You'll know your yeast is active when it becomes bubbly and frothy on top. Mix in the remaining flour and knead into a smooth ball (will take about 8 minutes by hand.). It's quick and simple and delicious! It's a simple recipe, but it just works. Required fields are marked *. It Great instructional video Viviane! Thank you so much for this gem and the video ! Add remaining oil. !Thanks a lot. I am delighted the pizza dough recipe worked well for you and I hope your party was a smashing success! Customize the crust and increase the flavor by adding dried herbs such as basil or oregano, and substituting garlic or onion salt for the sea salt. Next, grabbing the edges of the dough, work your way around the outside edge, stretching it as you go. Your note totally made my day. Does it make a difference if it is disolved first in water like in your video? it is going to save us money on take out pizza. Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). I used Caputo 00 flour. It is not easy, but with time it will become more natural. I am thrilled that this recipe was helpful just made my day! Hi Alice, I have the full video linked of the Pizzeria owner sharing the recipe, feel free to watch it and scale it down in Bakers Percentages, which he does mention in the pizza video. I tried this dough recipe for the first time and followed the directions on heating the oven. Invest in a pizza-proofing box if you eat pizza weekly, this can keep multiple balls of dough at once without drying out the dough. We have had terrible luck (I guess) with our stones cracking when turning the heat up to 500. Perfect Every Time Pizza or Calzone Dough. I hope youve been enjoying making pizzas often and will continue to do so for many moons. like you did, however my dough ended up tearing in several places. I can't believe it's SO easy! 1) Dough too dry Let stand for 5 to 10 minutes. Nutrition data for this recipe only includes the crust ingredients. Hi Shana, you can bake your pizza on a pizza pan, but the results will not be the same though as long as you know that. This way you can add more when you knead and get a soft dough (plus, remember that everyone measures a but differently). Let me know if you need any further info and have fun making your pizzas! Or maybe it evaporates from the dough? Dotdash Meredith Food Studios. Sorry I accidentally press the send button before I could fill in my email details. I hope you enjoy it for many years to come! Hello my dear Vivane, I am from China, and I am new to learn how to make a pizza dough , I followed your receipt but I dont know how to make the garlic confit oil,can you tell me? really bummed me out, because I wanted it to work so bad. It made my first try at pizza making a breeze," raves Leslie A. Wondering how to reheat pizza and retain its crispy crust? Last, but not least, Im so sorry to hear about your pizza stone! Ill be able to give you an answer next week. I love to create exuberant, modern, seasonal, gourmet-yet-simple recipes. Add remaining ingredients (except yeast).3. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large . Cant wait to make it again. Would it make a difference if after shaping the balls, I leave them in a plastic container for couple of hours before putting them in fridge, or they will go bad? It works. Both of my pizza stones ( pampered chef and an emile henry) both caution against a temperature of over 425 degrees. Form the dough into balls. Directions Dissolve yeast and sugar in warm water in a large bowl. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. I let it sit in the fridge 36 hrs. Hi Terri, I am delighted to hear this recipe worked well for you just made my day! Instead, rub your surface (and your hands) with a few tablespoons of olive oil and maybe a little bit of flour. I am so confident I am having a pizza party tomorrow with a bigger batch !! Bread flour has more protein than AP flour, somewhere between 11 and 14 percent, because it is made from a harder wheat berry. Thanks before. The second rise for the dough needs to happen in the refrigerator (cold rise). Cover the bowl with plastic wrap, place in a warm place (75F to 80F) (24C to 27C) and allow dough to rise for 1 hour, until doubled in size. My dough was a little too wet at first; which can happen due to humidity levels and other factors. Form each piece into a ball. Anyone tried AllTrumps flour? I know many famous pizzerias use it The Best Almond Flour Pizza Dough Recipe - Pala Pizza Place the ball in a freezer-safe container labeled with the date. All-purpose flour is an easy choice for this recipe; but if you're willing to go the extra mile and use 00 flour (usually imported from Italy), the dough will have a noticeably silkier texture. Any remaining dough can be discarded. Add the water, flour, sugar, salt and yeast to bowl and blend until flour is hydrated by the water (approximately 1 minute on low speed). Are you keep the dough in the icebox, before it really wanted to cooked ? The dough came out a little stiff and was hard to shape but I managed to work it flat and get an edge in a oval shape.. Not very pretty but tasty. Just as it sounds, all-purpose flour can be used for almost everything. I tested this recipe dozens of times for all the measurements. Thanks so much. Let me know how your frozen dough works out for you. If the dough isn't holding together, add small amounts of water (about 1/2 teaspoon to start) and mix until the dough is no longer dry and holds together. Hi, I need to be gluten free. Pingback: Mushroom pizza with garlic confit spread | Food & Style, I just love your site I found you when I was looking for help with making pizza with Caputo oo flour so thank you your site is special looking forward to your recipes, Pingback: Whole-wheat pizza dough food & style, Your email address will not be published. So I rolled up my sleeves, read as much as I could on the chemistry of yeast and flour, and made dough lots of dough. Thank you for this great recipe! Remove from the oven and let cool for 5 minutes before serving. Hello, Vivienne! A slightly sticky dough will yield a wonderfully light pizza crust, so this is a crucial step. I made this dough. Or simply click on the highlighted link in my comment. Only add more flour (very little) if your dough becomes too sticky when you kneed it. Hello Olga, the European measurements are in the recipe Take a look at the ingredient list. * Percent Daily Values are based on a 2,000 calorie diet. Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated. Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours. I am thrilled youre happy with this recipe and may you make many, many delicious pizzas with it! This is the finest grind of flour you can buy, and it creates a dough that's chewy and not like chewing on a piece of rubber. I anxious to try your recipe for pizza dough, but am wondering if the recipe can be cut in half. Rest dough balls for 4-6 hours before making them into pizzas or refrigerate for an additional day. All Trumps High Gluten Flour - GlutenProTalk.com So be sure to watch. This flour is also very high in protein which equals about 14 g per cup, Hi Dave! Good luck making your pizza dough! Add flour, oil, and salt to the yeast mixture; beat until smooth. I used mine on a cooking steel. Explore All Trumps Flour General Mills with all the useful information below including suggestions, reviews, top brands, and related recipes,. The lightest crispiest crust Ive ever had!! Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook. It turned out great and my family loved it! Here are other topping ideas for this pizza dough recipe; Italian Pizza can be made right in your home oven without a pizza peel or fancy pizza oven! Ad Choices, 2.2 grams (3/4 teaspoon) active dry yeast, 70 grams (1/4 cup plus 1 tablespoon) warm water (80F to 85F), 453 grams flour (3 1/2 cups) with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto's High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony's California Artisan Flour, 10 grams (1 tablespoon plus 1/4 teaspoon) diastatic malt, 210 grams (3/4 cup plus 2 tablespoons) ice water, plus more as needed, 5 grams (1 teaspoon) extra virgin olive oil. Take one piece of dough from the refrigerator and sprinkle top and bottom with a little flour. Hi Chris, I shared the link to the Pizza man who shared this 50lb recipe by bakers percentages on the top part of this post. I followed your instructions exactly. It's great and has a high gluten . I hope this helps and good luck! Let rest for 5 minutes. Check the bottom of the bowl for any unincorporated flour. It also depends on how the water is measured. 1 cup warm water (110 degrees F/45 degrees C). And Food is love. If you add to much flour in the beginning, your dough will be too stiff. My suggestion is for you to look at the video to see what is the ideal consistency of the dough and follow that. ~Kiowah. A slice of this large pizza dough is 80 calories. Once the pizza dough has been baked with the toppings it can sit out for several hours before being refrigerated. That means Im usually cooking breakfast, dinner, occasional dessert, and lunch almost every day, then sharing my favorites on the internet! Hi Karen! Do you think the hand kneading, produces superior results over a Kitchen Aid with a dough hook? started ok and when I felt like it waas going to rip I put it over my arms With the two stones one above and one underneath the pizza, its somewhat like a brick oven. You can still make pizza dough using all-purpose flour however, youll just need a little extra kneading time to work out the gluten. I love it! Hi Monika, It seems that your pizza might have been too close to the broiler. My stone has cracked before as well. There was not a single leftover piece of pizza from even my pickiest eaters! these links. Pro Tip: bake pizza at the highest domestic oven temperature for a superior chewy and crisp crust. You can make incredible New York Pizza with a chewy pizza crust just like your favorite pizza places or restaurant! To shape the dough: After you're finished mixing the ingredients, allow your dough to rest on the counter for about 30 minutes. Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I make a Buffalo NY type pizza crust with it and all the Buffalo pizzerias use All Trumps. This is a helpful step with many kinds of dough. Hi David! Bread FlourBread flour is ideal for pizza crust becauseit creates chewier results than all-purpose flour. As for freezing the dough: Two other readers have asked me ask about this last week. Thank you for your comment. Learn how your comment data is processed. I baked the pizzas on a stone in a very hot gas BBQ with the lid down. The dough was just like the Costco chicken bakes!!! So chewy, mmmm! Some people cover the dough with Oil, but yours is with flour, what difference does it make? . Mine has survived several years of use. Like an earlier commenter I too was concerned I wouldnt get 2 16 pizzas out of this. Mix another 5 minutes. Warm Water ( Not Cold Not Boiling. Pause mixer and add oil, then continue to mix to just under full gluten development (approximately 8 to 10 minutes). Pizza Crust Recipe | King Arthur Baking Save my name, email, and website in this browser for the next time I comment. Hi Ed, Yes, you want to keep the broiler on the whole time youre baking, no matter how many pizzas youre making. How would you rate Master Dough with Starter? Would it help if the next time I add more flour from the start? World's Easiest Bread Machine Pizza Dough, Perfect Every Time Pizza or Calzone Dough. Perfection. This pizza dough is best for Margherita pizza or your favorite pizza toppings and its all made in a home oven! NY Pizza shouldnt be sticky. of olive oil. Neapolitan pizza dough has very little yeast and develops most of its flavors during refrigeration. New York Style pizza is a large hand-tossed pizza thats crisp and chewy and is a large enough pizza slice to fold in half in order to eat. Hello, You simply knead together the dough using your hands or a Kitchen aid mixer and it will last in the refrigerator for up to a week. Do you have any recommendations for this recipe at high altitudes? This formula can be used for both medium-thick and thin crusts depending on your preference. Hi EM, I usually knead my pizza dough in the mixer over med-low speed to not kill my motor. The Best Flour for Homemade Pizza Dough - Simply Recipes My family and I are new to making our own pizzas and have been wanting to try it since we planted our tomato plants this spring. I would recommend 500F for 8 to 10 minutes until your pizza is browned on the edges. I DO NOT recommend freezing this dough. (8000ft) Also, how long do you typically bake at at the higher (400-475) temp? Enjoy your homemade pizzas! Is it good or is it bed if it is over-rested? Pingback: Brussels sprout pizza with burrata | Video | Food & Style. I get it. The pizza is done when the crust is browned and cheese melts (usually takes around 15-20 minutes for us when baking at a high temperature. Your daily values may be higher or lower depending on your calorie needs. 1 teaspoon salt 1 cup warm water (110 degrees F/45 degrees C) 2 tablespoons vegetable oil Directions Combine flour, sugar, yeast, and salt in a large bowl. and can last for how long? Make mozzarella cheese your first topping over the pizza sauce, that way it doesnt dry out. In the beginning, the dough will be sticky. As for freezing the dough, I finally had the time to test it last week. And of course, lets not forget about the flour! Pizza is an Italian dish made from basic bread dough and then topped with tomato sauce, cheese, and sometimes added meat or vegetables. Thoughts ? Enjoy your next pizza-baking extravaganza! And it is okay not to measure the flour either, although it does help. Hi. 1 3/4 cups all-purpose flour, plus more for kneading, 2 tablespoons extra-virgin olive oil, plus more for the bowl, Sign up for the Food Network Shopping Newsletter Privacy Policy, KFC Brings Back Its Mind-Boggling Bunless Chicken Sandwich, The Double Down, The Key Food Moments You May Have Missed in The Last of Us, Peeps-Flavored Pepsi Makes Its Adorable Return, KitchenAids 2023 Color of the Year Is Hibiscus, Subway Will Now Be Slicing Meat Fresh at Each of Its Locations, 5 Best Non-Alcoholic Gins, According to a Spirits Expert, Everything You Need To Cook Like Emily Mariko, 25 Get Well Soon Gifts That Show How Much You Care, 6 Best Whiskeys, According to a Spirits Expert, These Cord Organizers Save Your Kitchen From Clutter, Enter Daily for Your Chance to Win $10,000. SaltA little bit of salt goes a long way. Flour is best. If you ever decide to buy another stone (and I hope you do! Set the oven to 500F (260C) and preheat for 30 minutes. The dough was nice and chewy with a crisp crust. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes. Foodservice Insighter Magazine: Fall 2022. All rights reserved. Usually when i make pizza and even most recipes out there even from the experts indicate that 500 grams of flour using a 65% hydration yields two 15-16 thin crust pizzas so I am confused. Master Dough with Starter Recipe | Epicurious Refrigerate for 18-24 hours. Any recipe that elicits nostalgia like that is a winner in my book! Basil pesto one that will stay bright green! If you use warm enough water the yeast would activate either way and rise. We can eat pizza anytime and thats why we have a collection of pizza dough recipes! This pizza dough will last for about five days in the fridge. recipe. This stone can withstand temperatures up to 2000F. "This crust 'makes' my pizza," says Kandi Brooks. Bring to room temperature before using. However, I found an article that might shed some light on why you may not have had adverse effects to the pizza you were served: https://wholegrainscouncil.org/blog/2012/01/research-sheds-light-gluten-issues It seems that the sourdough process drastically reduces gluten something that needs further investigation, for sure. See Step 2: refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas. Let me know if you have any more questions and have fun making your dough! On some recipes, even on the Caputo website, for almost 3 times more flour, they suggest using 1.4 gr active dry yeast, so I was wandering why so big difference? Perhaps you should try both ways and see what happens? This can be easily done with a kitchen scale and a metric measuring cup for liquid. What kind of measuring cup did you used? One hour is usually a reliable amount of time, unless your ambient temperature is low. Vegetarian Recipe. You can finish it for 30 seconds under the broiler if you want the charred edges. Place pizza dough over a perforated pizza pan or pizza screen for a crispy pizza crust. This is it! With their slightly sweet flavor, light texture, and golden color, it's easy to see why these Swedish saffron buns have been enjoyed for hundreds of years. Then, without opening the oven, turn it off and turn on the broiler to high heat. However I still have some questions that you may be the best source to help my dilemmas. Recently I went to a pizza restaurant that claimed they use double zero pizza flour with a free notation process that brings the flour from 75,000ppm down to 12ppm. Vincent, I think I am even happier than you are! Hi Kathleen, Thank you for taking the time to write a note here and for your question. Making Gourmet Easy, One Jaw-Dropping Recipe at a Time. Our elevation is at 65 feet). My motto: Flavor first! Thats what I am excited about. Do not Sell or Share My Personal Information, 1 teaspoon each dried basil, oregano and marjoram, optional. If you do this, you will understand all the steps better. I always make pizzas, breads and cakes etc but I like to try different recipes. Place water in mixing bowl.2. Good luck, and make pizza soon again so you can practice! Everyone measures differently, so its normal to have a bit of variation. Thank you for sharing! Divide the dough into two 1-pound balls. You can make flatbread, Costco Chicken Bakes, Calzones, Stromboli, and so much more! expensive these days. Best of luck and most of all, have fun! Thank you again! It takes some practice but after a few tries, I had it down. (-) Information is not currently available for this nutrient. Dear Rebecca, my apologies for this late reply to your wonderful note. Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. For a sweeter pizza dough add 2 teaspoons of sugar and 2 tablespoons of olive oil. It is exceptional for making pizzas. Even with giving as detailed measurements as I can, different flours are milled differently and will give you a different result. I own the Pizza Bible cookbook and it's the foundation of the book. My question is which flour is used in the video Caputo 00 or King Arthur unbleached flour? World's Best Vegetarian Enchilada Recipe Vegetarian Christmas Party Recipes Stuffed Acorn Squash Recipes Vegetarian . There are typically 8 slices in a medium pizza and around 10 slices in a large pizza. Aloha Mauimoni! Im looking forward to trying the recipe either way. A true Neapolitan pizza is made in a brick oven reaching a temperature of 842F! Can you freeze the dough? lessons, your pizza dough is the BEST. Blend on low speed for 30-45 seconds.4. Add flour, oil, and salt to the yeast mixture; beat until smooth. It makes two pizzas and the dough stays in the refrigerator for up to 36 hours so make a pizza two days in a row! Any advice? Let me know how it turns out. Its the greatest flour in the history of flours. ), make sure you get one that is non-cracking. This is a great recipe when you don't want to wait for the dough to rise. I was wondering which type of dry yeast should be used active or instant? The best New York Pizza is made with All Trumps Flour. All you need is a little practice and soon youll be a pro. I have searched high and low on the internet for a comprehensive easy to follow pizza dough recipe. All Trumps offers this bright creamy white bread flour. Its a very high quality flour that makes extra-soft dough. The chewy texture and yeasty taste of your home cooked breads, rolls, and especially pizzas are due to the enriched, malted, and processed high gluten flour of All Trumps. Regarding flour: high gluten flour and pizza flour milled to Tony Gemignani's specifications are available from Central Milling/Keith Giusto Baking Supplies in Petaluma, CA. Can this dough be frozen and made at a different time, I know you will be amazed at the results. I have made it twice, and I am obsessed with it. Thanks! Keep the broiler on and make the 2nd pizza. Thank you so much for your comment. Step 1 Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. If it doesn't and the yeast. Only use one stone for this technique. In either case, don't pat it flat; just stretch it briefly into shape. Love it! How Long Does Pizza Dough Last In the Fridge? Resting time is essential to make easy work with dough. Stir with a wooden spoon until a shaggy dough forms. Your video was also so confidence inspiring. To make pizza at home follow these easy steps for a hand-tossed pie. Have fun! This no-rise pizza dough recipe is quick and merely involves mixing a few basic ingredients and patting the dough into the pan no need to wait for the dough to rise with this approach. The recipe amounts to 80% hydration which is more than the wettest of breads, and impossible to knead by hand. 3) Irregular thickness because I did not have the right technique to stretch it. You can use all-purpose flour, but the bread flour makes a superior crust. Let stand until dissolved and slightly foamy, 5 to 10 minutes. Cozonac (Romanian Walnut and Rum Celebration Bread). When the dough is stretched into a 16 circle, place on the prepared pizza peel. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Another option is to use 2.5-gallon-sized freezer bags for storing pizza balls in the fridge. No, you do not want to start the dough for the second rise at room temperature before you put it in the fridge. Just 8 minutes and they come out sissling and crispy! The link to the New-York Style Pizza dough video is under that subheading below the second image. The best pizza recipe that I have found. This top-rated recipe is super easy to throw together on a whim and it puts the store-bought stuff to shame. Bon apptit! Thanks. Then add 1/2 cup to 1/4 cup less flour when you first mix your dough. Dear Viviane Thank you so much for your comment. You can see it in the video. NEW YORK PIZZA DOUGH RECIPE - YouTube However, after making the dough a couple of times, I have no doubt youll end up with a perfectly round pizza. Although fast-food pizza is made in a commercial conveyor oven you can replicate the same effect by turning your oven to the highest baking temperature (home ovens usually go to 500F.) Let stand until bubbles form on surface. I used Caputo Pizzeria 00 Flour, Caputo Active Dry Yeast, and KitchenAid Mixer. This refrigerated dough is handy for a quick and easy Naan bread, Focaccia bread, pull-apart pizza ring and so much more! Allow dough to double in size (1-2 hours).6. Set the balls on a half sheet pan, spacing them about 3 inches apart. (If the ambient temperature is lower than 75F (24C), it could take 15 to 30 minutes longer for the dough to double in size.).