Skinny Pizza Dough 2.0

[@nicolesmith7877]

I just tried this dough yesterday, my daughter and I are obsessed!!! It’s amazingly good 👌🏾👌🏾

[@mybizzykitchen]

So glad you love it!!!

[@MArciaLedford-k4d]

Thank you for this video - sooo helpful - My attempts have not been that successful - and now I know why - Love watching you !

[@mybizzykitchen]

Thank you so much!!! It takes time but I'm so glad this helped!

[@sncroyce]

Thanks for this video! I have watched all of the pizza highlights on your insta, but this was very helpful! You are too funny!

[@mybizzykitchen]

So glad it helped!

[@tammybrumfield5799]

Omg! Thank you for taking the time to make this! You had me cracking up and learning! That’s the best if you ask me!! Thank you!

[@mybizzykitchen]

Thanks Tammy!

[@tinab6683]

I made this last night and had a 1 oz BBQ chicken pizza for lunch. It was fantastic! Thank you!

[@meagankreydin3519]

Thanks for the video, Biz! You are the best! I literally could not survive WW without your recipes!

[@mybizzykitchen]

Thank you Meagan!

[@janzintak1415]

I can almost taste that great crunch!

[@mybizzykitchen]

So crispy!!!

[@johannadelbusto7987]

Thank you so much! Just found your channel while reading posts on WW boards. 🥰😍 thank you,thank you, thank you!!!

[@mybizzykitchen]

Hope you're still hanging out with us!!

[@mejordan3282]

Thx for sharing I watched your original last night. I’m making your dough tomorrow!!

[@mybizzykitchen]

Did it work?

[@mejordan3282]

My Bizzy Kitchen yes love it!!

[@mejordan3282]

My Bizzy Kitchen did you ever make bagels with this recipe?

[@kathysteele3071]

Thank you! Just bought your book and cannot wait to make my first pizza!

[@mybizzykitchen]

Thank you for grabbing the cookbook!!!

[@deborahfield9016]

Thanks! Love,love,love you! Keep the videos coming!

[@mybizzykitchen]

Thanks Deborah! (Catching up on older comments here!)

[@rosebud71wilcox61]

I love your pizza and all your recipes. I don't know if you have any professional experience, but you are good. I have been using your Bizzy pizza recipe for awhile now. Love your trips haha.

[@mybizzykitchen]

just a home cook figuring things out as I go! :) so glad you love the dough!!

[@lyndajoyce6243]

Yummy! Oh my goodness, thank you!!

[@teresaconnelly2241]

Love your video!

[@mybizzykitchen]

thank you!

[@JudyShea]

Another great video, Biz.

[@mybizzykitchen]

Glad you enjoyed it Judy!

[@slotgrammie0923]

Beat video for your 2id! I have tried to make it several times and is always way too sticky to the point that I couldn't use it....I see now that I need less water..so will try again. I knew I was doing something wrong... Your recipes are so awesome! Tks! Barb

[@mybizzykitchen]

I hope you've figured it out and had luck with the dough! Thanks for the kudos!!

[@viannettetorres]

I did a batch of dough yesterday and it turned out SUPER sticky - only to find out that I added too much water. Trying it out again today and hoping it works out this time around. Thanks for the recipe and video!!

[@mybizzykitchen]

I hope you've had luck with the dough since this! (Catching up on older comments here!)

[@lorraneorenstein1818]

Can you update with air fryer instructions too please.

[@mybizzykitchen]

We will probably include air fryer instructions at some point! Not everyone has an air fryer which is why I kept the oven instructions :)

[@susanbengtson6113]

I love your recipes and Inst Stories, you are so fun! Question - I cook my skinny pizza dough in a 500 degree oven on baking sheets that I preheat in the oven so they are hot when I put the dough on them. They turn out soggy in the middle. The edges are delicious and perfection, but the middle is soggy and sad. What am I doing wrong?? Thanks!

[@mybizzykitchen]

Susan - so sorry I just saw this message. How long are you preheating the baking sheet? I preheat my steel for 60 minutes - maybe try 30 minutes with the baking sheet?

[@pharabrown3614]

Hey Biz!! Thanks for the video...luv your skinny pizza dough. Quick question, should 1tsp of salt be added rather than 1tsp of sugar? I’ve been doing my dough with the salt...hope I’ve been making it correctly. Thanks again and stay safe!

[@mybizzykitchen]

The picture of the 1/2 cup water, 1 teaspoon yeast, 1 teaspoon sugar is if you want to proof your yeast - otherwise there is no sugar in the regular recipe - hope that makes sense?

[@pharabrown3614]

My Bizzy Kitchen got it! Thank you!

[@joliesam00]

Oh good, I was going to ask that too!

[@anafonseca8748]

What type of yeast? Active dry or rapid ?

[@mybizzykitchen]

Sorry for the late response - either works!

[@kittyfoyle2119]

After my second attempt at the dough, I thought I would watch your video to see what I'm doing wrong. Yes, my dough is very sticky and that makes me frustrated. I'll give your tips a try and hopefully that will help. I have a steel, but not the one that you have. Are you still using parchment paper on your steel? I've tried flour on my peel -- disaster -- and today corn meal -- which is what we've always used. I'd like to try the parchment but my steel says to cook at 550, so I do have a concern that the parchment will burn. I'm going to keep plugging away. Thank you!

[@mybizzykitchen]

Yes, I still use parchment paper! I build the pizza on the paper and just carry that onto the baking steel. The edges will darken and become fragile, but it doesn't burn away for me. Just be careful taking it out! Maybe try preheating your baking steel at 550 and then lower it to 475 when you go to put the pizza in? That might help! If it's too sticky still try adding a little extra flour :)

[@joliesam00]

How many ounces of dough did you use for each of these pizzas? 😀

[@mybizzykitchen]

Hi! For my personal pizzas I use between 5-6 ounces.

[@adamgardener8624]

Ha ha ha that shirt !!!

[@kathysteele3071]

How do you store your dough in the frig? (Glass or plastic bowl. Covered? )

[@mybizzykitchen]

Usually in an air tight container (but make sure there is room for it to grow without overflowing) :) Always covered so it doesn't dry out!

[@lindatreend254]

This is awsome! I noticed that when you proof there is sugar, but not in the original recipe. Does that matter?

[@mybizzykitchen]

it's optional to add the sugar - sometimes I add it and sometimes I don't!

[@Randee04]

Where may I find this recipe in print? I have seen your "Skinny Pizza Dough" recipe but it doesn't have the proofing of the yeast in that one. Thank you.

[@mybizzykitchen]

Here you go! mybizzykitchen.com/2017/12/18/skinny-pizza-dough/

[@veronicasismondo4741]

Hi Biz! Do you preheat the cast iron pan before you bake the pizza?

[@mybizzykitchen]

Typically yes! It helps get a good crispy crust!

[@shann.on.crafts1276]

Team turquoise yesssss 😂😂😂

[@mybizzykitchen]

we still joke about team turquoise sometimes 😂

[@kaydeis611]

Have you ever heard of anyone making the crust in a bread machine, and leaving it there for the day? Also, should I double the dough recipe for a 15" pizza?

[@mybizzykitchen]

I know people have made the dough in the instant pot, but not a bread maker - that sounds interesting! And yes, it depends how thick or thin you like your dough, so it might vary a little bit!

[@cherylleason]

Do you have the measurements in grams?

[@mybizzykitchen]

here you go! 240 grams self-rising flour 120 grams non-fat Greek yogurt 4 grams yeast 5 grams salt 120 to 180 grams water

[@loriekarabatzoglou1543]

Lol team turquoise 😂

[@mybizzykitchen]

It's really the best WW plan :D

[@celticmusebooks]

Weird that you go with self rising flour to be lower points, but then tell people not to count the points in the sauce adn ? LOL still a great crust recipe thanks for sharing

[@mybizzykitchen]

lol! Honestly it works out that I typically use self rising flour anyways, so it's a give and take!