Homemade Pizza Dough ~ Noreen's Kitchen Basics

[@rhodamabbott8101]

You always make nice recipes and you make them sound simple! Thank you.

[@monicasdestiny3441]

It’s totally worth your time to search this video out every single time you make pizza dough ... it is literally never fail. I made a Pinterest pizza dough recipe today and I’m about to throw it away... totally not the same as this one. Tried and true!!! That’s noreens recipes. Thank you!

[@lisareaume3857]

I just learned how to bake bread,this PIZZA DOUGH is my next adventure! THANX NOREEN and hubby too,y'all are so SWEET!

[@NoreensKitchenOfficial]

It did taste good. Made with the bread flour it gets really puffy and chewy. Rick likes it this way more than with the all purpose flour which tends to be less puffy and more crispy.

[@NoreensKitchenOfficial]

Please refer to the links to the two pizzas I made in the description bar. I find that prebaking my crust helps avoid a soggy bottom. I prebake for 7 and then I bake with toppings for 12 depending on what I have topped it with

[@sidneythompson159]

Thanks so much. Have been looking for a long time🥲🥰🥰

[@MonTricotEtMoi]

I must admit, this is my favorite of your recipies (amongst many lol)... but it's my go to for that kind of dough.... super easy, no muss no fuss..... just good stuff :)

[@walkerbait610]

Noreen, this is why I LOVE your recipes. They are simple and yummy. I've seen recipes for pizza dough that you had to flip the dough, you needed a pizza stone and all that stuff that most can not afford. Thank you for this one.

[@outinthegarden8770]

I just made two homemade pizzas for my family. They loved them and the best part is I saved about 25.00. Thank you for the recipe.

[@MrKnap2755]

Used this dough to make Pizza puffs today...a big hit...had a bit left over so I kneaded in some Mozzarella, oregano and garlic salt and baked it in a 5 1/2 by 3 bread pan while the puffs were baking....WONDERFUL. Thanks ,Noreen!

[@stephenthorpe1478]

i am 13 and everything i have tried. that i have seen you do has turned out thank you for being such a great teacher and escpecually for the burger bun recipe

[@blessingseleven]

Your recipe looks so good and easy to spread out. I bet it tasted good too. Love your videos, Noreen!

[@CommonSenseGrandma]

We tried this last week, it was a hit. I wish I had don a VR or at least taken pictures, but it was gone before I knew it. Lovely look, great taste, great workability, and I tossed mine in the bread machine to mix, it did just fine. I don't have a 16" pan, so it was a bit thicker than I like, but I've made enough pizzas to know that it was the pan size, not the recipe. This was one of the BEST doughs we have ever had!

[@HattieLovesCattie]

I 've been buying a few of the USA Pans.I got a 13" pizza pan today and plan to make white pizza soon.

[@SaverSmith]

I got stuck watching a DiGiorno commercial before your video and I found myself answering their question of "delivery or DiGiorno?" with "NEITHER thanks to Noreen." Thanks for this demonstration. :)

[@brendadodd1075]

Noreen!, I love your print button. I just tried it and it worked right off my phone. Thanks for the recipe. I've been thinking about making my own pizza dough but it seemed unmanageable but you made it seem easy. Thanks again.

[@maryprather696]

all of your dough looks so pretty and smooth.

[@valerylancaster9843]

Mary Prather

[@vgmoreno5]

Sending love from Arizona. Love your recipes. Your a joy to watch and i learn a lot from you.

[@arizonamom8773]

Thanks Noreen love it!!

[@alanmann9462]

Hi Noreen. Thanks for a great video. I have just bought a Kitchenaid mixer with a view to make some breads. Focaccia, pizza, etc. Also I am amazed at the number of recipes that you have on here you must spend so much time making these video's. Thank You.

[@lmherdz]

I made it last night but the dough tasted a litte too yeasty for my taste ? What did I do wrong? Also I would like it a little thinner crust, what should I do next time? I liked how easy it is to stretch don't need to use a rolling pin. Thanks for all your great videos

[@13msfranklin]

Thanks so much for answering! I haven't watched the pizza videos yet but will do so.

[@13msfranklin]

Thanks, Noreen! I needed this! I finally mastered dinner rolls & cinnamon rolls, but for all my attempts, I cannot get pizza dough or homemade bread to work. I'm looking forward to trying this. Keep up the great videos & happy new year!

[@HattieLovesCattie]

I bought a 13 " USA pizza pan.I've gone nuts over their pans and got a 13 x 9" jelly roll pan the other day.Nothing hardly sticks to those pans and you don't even need to spray them.I have a larger one for cookies.I got a bag of ready made pizza dough for white pizza soon.Noreen,that dough looks so good,

[@sandygrogg1203]

Noreen... I have been using this recipe since you first posted it, a couple of years ago. It is the only recipe I use, because it is not only good, but there is no real riding going on,,,, you can decide to have pizza, and be ready for the oven in no time.

[@luckylady75091]

You made that look so easy.

[@NoreensKitchenOfficial]

Oh it is easy! :)

[@brogen100]

I want to make everything you post on your channel

[@sandlappersue01]

As always, I enjoy your videos. I do have a request. Perhaps sometime you could make a video on the difference between cups to measure dry ingredients and wet ingredients. I realize there is a difference but always forget how and why. Thanks!

[@momkatmax]

I like those pans, do you recall the brand?

[@moldavite66]

Hi Noreen - I live in Denver area (high altitude) and wonder if there are any changes I need to make to measurements and or kneading time for the crust to be delicious? I love to cook but haven't had much luck with bread items, thought practice would help :o) Appreciate your thoughts - thanks ~*~Karen~*~

[@13msfranklin]

But I have a couple questions..... 1) From the point you left us, you build your pizza & cook it? I think you said at 400 degrees, for 20-30 min? 2) I remember you doing one before where you prebaked it for 10 min or so? Why? Was it a totally diff recipe or just to cut down baking time?

[@adamesmercedes112]

thank you for sharing such a wonderful recipe. Mercedes

[@lmherdz]

Hi Noreen, Can you use this dough for making empanadas?

[@kirab4282]

I could not find this recipe on your website...where am I missing it?

[@virginiareid5336]

I noticed you working over your sink. Would you be so kind as to share what you use to do so securely. I have a very small duplex kitchen and adding work space over the double sinks would be wonderful.

[@NoreensKitchenOfficial]

I rest the cutting board over the sink. We have some non slip gripper that we put under it so it stay's put.

[@virginiareid5336]

Noreen's Kitchen thank you. I'll have to find something to put over my sinks. I never thought of the grippers.😊

[@Ksulli01]

Could you use this to make naan bread? Karla from Texas

[@supadave202]

GREAT! just what I needed. THANKS!!!

[@sullivanhomesteader3155]

Hi, Noreen-so glad I looked this vid up. Starting to try my hand at bread making and this was my first attempt *besides my whole wheat tortillas that came out terribly...lol. Pizza was great but I was concerned when my dough was sticky. Thank you for reassuring me. Family loved it. Big admirer of yours. I did grease my pan a little and now I know why it didn't brown. Took about 45 minutes in 450 degree oven. Does that sound right?

[@cometkatt]

when you freeze the dough - is there any special treatment for it for thawing? have never done this & not sure how to treat the dough once thawed. thanks

[@keeran4]

can i use baking power instead of yeast?

[@NoreensKitchenOfficial]

They are the cheap $3 kind you get at Wal-Mart. They are nothing special. I like them because when they get too nasty I can just toss them without feeling bad about it. They also have the nonstick type that is about a dollar more. Those are the large 16 inch pans.

[@cleopatra4473]

Hi Noreen. I wanted to ask a question regarding freezing the dough. Do you need to let it rise first, then separate and freeze the extra dough? Or can you just freeze the whole dough before the rise stage? Thank you. Carolfay

[@NoreensKitchenOfficial]

I don't recommend freezing the dough. You should make what you need and use what you make. Freezing is tricky and in my experience a fail every time I have tried it. You can keep the unused dough in the fridge in a large container for up to a week and use it in that amount of time.

[@CharityEndres]

When you dont have the hook How long would I need to knead this?

[@cheris34]

I use the little packets of yeast, how many would I use in this recipe?

[@NoreensKitchenOfficial]

You would need to measure.

[@KouluKoti]

Hi Noreen, what's the difference between bread flour and all purpose flour. what should be the protein level need. tks

[@NoreensKitchenOfficial]

+Koulu Koti Bread flour has a higher gluten content than all purpose flour. I do not have any idea what protein level your flour should be. You may want to research that.

[@MyREDTAIL]

doesn't the Salt kill off the yeast.?

[@lisaherring10]

More recipes using your Kitcheaid mixer please!!!!!

[@MyREDTAIL]

Can this be made by hand if you do not own a mixer etc.?

[@Kinsella_Finn]

MyREDTAIL It can, it will just take a LOT of needing. I remember helping my mom do this when I was young because she couldn’t afford a mixer.

[@MargaretandMollys]

Just made this dough with about half whole wheat and half all purpose flour, divided it in half , wrapped both pieces well (I thought), put them in a freezer bag and into the freezer. I was excited because this dough is gorgeous! But I just got into the freezer and on of them burst out of it's packaging!?! It kept rising in the freezer I guess? I thought I put them in when I was supposed to... Or should I have let them rise, punched down, and then put them in? Will they be ok if I just release the air from the bag and let the whole thing freeze as is? HELP!!!

[@Noreensgarden]

You should always freeze AFTER the first rise. Remember, homemade dough is going to be different than the commercial dough because that has lots of other additives. You also need to put your dough in a bag large enough for expansion. It will continue to raise in the freezer even though it is cold. Just punch it down and put it back in a bag. You should be fine!

[@MargaretandMollys]

Thanks for replying! I can't remember if I let them rise first or not, probably not, so I'll try that next time. Luckily the bag was big enough to hold even the risen blobs, but I had wrapped them in plastic wrap tightly and they broke through that. I'll definitely try it again!

[@NoreensKitchenOfficial]

No, I'm sorry, this is a yeast risen dough and baking soda will not work for the desired result. In fact you will end up with, pretty much a hockey puck if you were to sub baking soda for the yeast. There are quick bread recipes that work with baking soda but most bread recipes and yeast risen dough's cannot be made successfully by subbing the two ingredients.

[@gloriasuniga3384]

I went to ur website i dont see how long to cook the pizza

[@cowboyboom]

can this be done in a bread machine?

[@StephanyJ99]

Thank You :) trying this today :)

[@NoreensKitchenOfficial]

If you went to my website, it is right on the first page. Scroll down an you will see it.

[@1946pepper]

How do I find your homemade merchandise are you on Etsy?

[@sharonlatour6230]

Thank you Noreen!! I can do this!! XO

[@Aelanna]

What size is your pizza pan?

[@NoreensKitchenOfficial]

16 inch

[@NoreensKitchenOfficial]

Empanada dough is more like a pie dough not a yeast dough.

[@KouluKoti]

Tks for your reply

[@NoreensKitchenOfficial]

My Etsy store is called Mockingbird Emporium. You should be able to find it. You can also find a click through link on my channel page. Click on my name on this page and it will take you to my channel. You will find my Etsy link on the right hand side of the page.

[@cheris34]

Couldn’t find the single batch recipe on your website

[@NoreensKitchenOfficial]

Sorry you had trouble. It was listed under Pizza Dough on the index of my site: bit.ly/2FWCPkS

[@cheris34]

Noreen's Kitchen Oh ok, I was looking under Bread, Rolls and Dough. Thanks for pointing me in the right direction! 😊

[@usmoshers]

I know exactly what you mean about not wanting to drop your dough on the floor - but then everything tastes better with a little pet hair in it. LOL (I bought my hubby a coffee mug that says that on it.)

[@supermommylife9051]

I add a pinch of ground pepper to the dough for taste

[@NoreensKitchenOfficial]

I don’t add anything because I may want to make cinna stix or cinnamon rolls with the extra.

[@lorraine5621]

Awesome ... Love your Video..((;

[@NoreensKitchenOfficial]

I buy plenty of things and spend plenty of money from King Arthur Flour. I think if you look a bit closer, you will find that not all their products are made in the USA. I shop at Walmart for certain things because that is what I can afford, much like the majority of Americans. Yes it is sad that not more things are made here. The pan you refer to is $30 compared to $3! I am not going to spend that much money on a pizza pan!

[@reeram]

Why does everybody 'love pat' their dough when they put it back in the bowl after oiling it? I do it every time lol

[@cleopatra4473]

Well, that was an epic fail.. ..My dough was so sticky. I ended up adding an additional cup of flour altogether. It never looked right. Even after kneading it for 7 minutes. I tried to put it on a floured counter to get it to come together but it was a total mess. It seemed to get stickier. Very sad. You all make it look so easy. Bummed

[@cleopatra4473]

Well.... we ended up using the dough after it had risen. It tasted great. I am so relieved. I did not want to waste all the time and ingredients.

[@NoreensKitchenOfficial]

If you are kneading by hand you should be doing it for no less than 12 minutes. So set the timer and when you have a smooth dough, which you may need to add more flour to depending on how humid it is in your area or how old your flour is, this could take a considerable amount. When the dough is smooth and bounces back when poked, it is ready to sit and rest.

[@cleopatra4473]

I used a stand mixer to do it but it just didn't want to form a ball. It had been raining, humidity was like 65%. I was afraid it would make the dough very tough if it kept mixing for so long. I tried wrapping the excess dough in plastic and putting it in the fridge for later use. It keeps rising and blowing out of my wrappings. Lol. This is all new to me.

[@NoreensKitchenOfficial]

You really cannot knead yeast dough too long. Kneading builds gluten. Adding flour that has not been kneaded to dough is what will make it tough. Because it has not had proper gluten development. So keep kneading until it forms a ball. And until it cleans the bowl. You may have to add more flour depending on weather.

[@Ghostman2281]

Is this gluten free?

[@NoreensKitchenOfficial]

Um, is this a serious question? It has flour in it, of course it is not gluten free. It does not say it is gluten free therefore you should make the assumption that it is not gluten free. If you are looking for a gluten free pizza crust then might I suggest that you search for a "Gluten Free Pizza Crust" recipe in the search bar. Good luck!

[@sandygrogg1203]

When a grandson gets whacked out over a dog hair, I like to remind him that he has probably eaten a small dog's worth if hair over his lifetime.... It' unavoidable. This grosses them all out.....

[@kirab4282]

Oh my gosh! I am a dork. I see it now. Sorry! LOL!

[@smartpeeple]

please shop places like king arthur flour -- thin-crust-pizza-pan-14-inch - MADE in the USA or other USA manufacturers...!! Please Not Wal-Mart....Many Thanks

[@sidfent]

You should were some gloves it looks cold 🥶 😬 😳 😏 😕 👀 🥶