I’ve done it. I’ve officially created the BEST Pizza Dough Recipe.
I mean, I’m not trying to brag here, but…. well yes I am. And why shouldn’t I? I deserve it. Heaven knows I’ve made enough crappy pizza doughs to know a good one when I see it.
In my previous post, I gave you tips on how to make ANY pizza dough recipe light & fluffy!
Now it’s time to share with you my favorite pizza dough recipe of all time!
This Pizza Dough Recipe is AMAZEBALLS!
You know when you make pizza and the dough tastes bland or too thick, or just tastes nothing like pizza, but your family doesn’t want to make you feel bad so they say, “No Mom, it’s really good!”, but deep down you know that it’s really just a hot circle of garbage and you contemplate backing over it with your minivan?
This WILL NOT be one of those times.
No, my friend. This will be different. This will be like you had just ordered from a really expensive Italian restaurant and spent like $20 on a large pepperoni. But better.
What makes this Pizza Dough Recipe the BOMB:
Most pizza dough recipes are simple, and they should be. So why do most homemade pizza recipes fall short of their restaurant competitors?
Sugar & Salt. Yep, that’s the key. You have to add enough salt & sweetener to the dough or else it’s just not going to taste like real pizza. You see, pizza is tricky. People always forget that the dough is going to rise. TWICE. You really need enough sugar & salt to carry through those two rise periods.
I use honey as my sweetener & real salt as my salt. Can’t get anymore real than that. We like to keep things simple & unprocessed around here.
Let’s get to the recipe, shall we?
Ingredients
- 2 c very warm water (110 degrees)
- 3 tsp salt
- 4 TBS honey
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 1/2 C flour (I like to use half organic white flour & half sprouted spelt flour)
- 3 tsp instant yeast
- 1/2 c olive oil , divided in the bowls to grease as they rise.Click here to see where I buy olive oil.
Instructions
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Place all ingredients in a mixer except oil.
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Mix on high for 8 minutes.
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Divide dough into 3 sections for thin crust or 2 sections for thick.
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Place each dough in a separate bowl greased each with 1/4 c. oil.
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Let rise about 20-30 minutes.
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Dump the contents of a bowl onto parchment paper and very lightly, use two fingers to spread out to desired size.
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Top with sauce, cheese & toppings.
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Transfer entire pizza (including parchment paper) onto preheated pizza stone.
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Bake in oven on the preheated pizza stone at 500 degrees for 8-10 minutes.
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Remove and let cool 10 minutes before cutting.
Recipe Notes
My favorite is thin crust, but my husband's favorite is thick. We'll just have to agree to disagree on this one:)
Looking for other pizza dough recipes to suit your dietary needs? Don’t worry, I got you covered!
- Grain-Free Pizza Crust Recipe by Cheerfully Imperfect
- Grain-Free Butternut Squash Pizza Crust by Empowered Sustenance
- Amazing Cauliflower Pizza Crust by Thank Your Body
- Gluten-Free Pizza with a Herb & Cheese Crust by Don’t Mess with Mama
- Cauliflower Crust Pizza with Carmelized Onions & Olives by Savory Lotus
- Grilled Portobello Mushroom Pizzas by Homemade Mommy
- Cauliflower Pizza Crust by Butter Nutrition
- Perfect cauliflower Pizza Crust by Mommypotamus
- Sourdough Pizza Crust by Girl Meets Nourishment
Hi,
What kind of cheese do you usually use for your pizza? I have never made pizza before. I saw that you also have a mozzarella recipe on the website so do you use the fresh mozzarella or a regular mozzarella? Thanks
Hi Taylor-
Yes, DaNelle does usually use the mozzarella cheese she makes. However, like everyone, when in a time crunch she will use store bought mozzarella. Either works.
Good luck on your pizza!
Thank you -Bobbi (DaNelle’s Assistant)
Hey DaNelle have you ever tried using a slow rise with your dough? I have seen really good results using a 24-72 hour rise in the fridge.
Hi Dan-
If DaNelle is using a yeast starter she will allow for more rising time, much like this bread recipe: https://www.weedemandreap.com/recipe-homemade-bread/
Thank you -Bobbi (DaNelle’s Assistant)
My hubby and I do not use any oil due to his heart condition. Just wondering if this would work without the oil.
Thank you!
Hi Ann-
You do not have to use the oil, but you will need to just be cautious of it sticking to the bowl and your hands.
Thank you -Bobbi (DaNelle’s Assistant)
Thank you so much, making it now!
The recipe and technique is soo worth it! My KitchenAid mixer broke mid-mixing though (sad panda!) and when I called KitchenAid (still within the manufacturer’s warranty period, thankfully!) I was told that, per the user manual, page 6, one is not supposed to mix any dough at speeds higher than 2, as this was considered misuse. They said they would replace my mixer as a one-time courtesy, but warned against mixing dough at high speeds. I cry inside. But I figured I’d give the heads-up to other users in case. I’m waiting for the replacement now, but wondered if anyone tried mixing at speed 2 and whether similar results could be obtained, maybe by mixing longer?
Hi DaNelle, would like to ask on the flour (white flour)… Do u mean by bread flour…?? Thanks heaps.
Hi Sarah-
DaNelle was referring to all-purpose flour.
Thank you -Bobbi (DaNelle’s Assistant)
I’m super excited about finding this recipe, but I have a physic acid question! I’m looking to use my yeast starter and soaked grains. What would I need to adjust? My kids are pizza fiends, and I’m trying SO HARD to learn everything I can about soaking grains and using slow-rise methods to help them be healthier.
Hi Myra-
That’s so great you are trying to adapt the recipe! There are a couple of ways you can try adjusting the recipe.
1. To use a natural starter you will need to make sure your dough is made by combining 1 part starter, 2 parts water, and 3 parts flour (and this is done by weight typically, so you will need to weigh your ingredients). This information is for a starter that is fed an equal weight of flour and water at each feeding.
2. Substitute 1 cup of starter for each package of yeast. You will need to subtract approximately 1/2 cup of water and 3/4 cup of flour (to adjust for the water and flour already in the starter). You may need to increase or reduce the water or flour to get the right consistency.
For both methods you will need to add to the rising time. (Natural starters need more rising time than instant yeast). This recipe can give you somewhat of a guideline: https://www.weedemandreap.com/baking-with-natural-yeast-how-to-make-sourdough-bread-un-sour/
I hope that helps!
Best of luck with your pizza!
Thank you -Bobbi (DaNelle’s Assistant)
Like to sprinkle corn meal on the bottom of my pizza before baking it
Yes sir it helps keep the pizza dough up and let’s the hot air circulate
Hi Danelle. How can i use active dry yeast in this recipe? Same amount? And I will have to proof it before adding to the mix right?
Hello-
You can use the same of amount of active dry yeast. And yes, it is best to proof it first. Happy Baking!
Thank you -Bobbi (DaNelle’s Assistant)
Wow! This is probably the best pizza crust I’ve had restaurant or otherwise! I’ve been on a pizza kick lately and have made pizza almost every week now for awhile. I have tried several different crust recipes and store brand premade and mixes, even some gluten free but nothing has come close to this amazingness! We live in a small town at least 45min from any good pizza joint and the best we get here is from the Casey’s gas station lol! I upped the recipe by 1.5 and used fine ground spelt for the extra half amount thinking we would need more than the recipe called for but I ended up freezing some anyways. Theres three of us and this made 3 large size pizzas the size of my pizza stone. I kept true to the recipe except for the amount made and it tastes wonderful! Thank you so so much for sharing this recipe!! Now to chow down!!
This recipe has saved me from a live without pizzza while in braces! You should market it as a braces friendly recipe? The very outside edge of the crust was still too hard to eat but next time I’ll try putting sauce on the outside edge and maybe under it a bit too to soften it up. Thanks!!!
Hi Genni-
So glad the recipe worked for you and your braces! Good luck with putting sauce on the edges. Let us know how it turns out.
Thank you -Bobbi (DaNelle’s Assistant)
Best Pizza Dough Recipe:
It’s outstanding! The crust has always been my favourite part of pizza and thanks to this recipe I now have a fluffy, soft crust – that actually tastes really good. I added oregano to the dough and doubled the onion/garlic powder. I froze it, thawed it, and let it rise on a baking sheet and it was hands down the best I’ve ever made.
The concept of leaving the oil out was foreign to me… but now I understand why. I plan to mix different flours (I love a bit of rye flour in pizza dough as it gives you those blackened patches on the edges.) The title of this is a minimum understated. Thank you for curing my pizza dough dilemma. Greg, Toronto, Ontario
I have NEVER commented on a recipe but I had to with this one…. It is PERFECT!!! I have tried several pizza crusts. This one is hand down the best. I’m done looking! I added a bit more spices but wow… You did great with this one!
Hi Jess-
So glad this recipe worked out for you! And that’s great you’re adjusting the spices and making it your own! Thank you for the kind words and enjoy your pizza! -Bobbi (DaNelle’s Assistant)
My husband and I have tried at least 3 different pizza dough recipes and this one is truly “The Best Pizza Dough Recipe” by far! All of the other recipes we’ve tried tasted like thick, stale bread, yuck! I searched online: “what is the missing ingredient in pizza dough recipes” and I came across this website… thank you, DaNelle! To my surprise, the missing “ingredient” is to NOT knead and roll out the dough! We cut this recipe in half and it made one (large) pizza on a 16-inch nonstick pizza pan (made with tiny holes for a perfectly cooked crust)… yielding 8 generous slices. The crust was not too thick, but not too thin either, it was perfect! We cooked it at 450 degrees fahrenheit (middle rack) for 14 minutes. While making it, I needed to add extra flour as the dough was very sticky. I just added a little at a time until dough was no longer sticky. I let it rise for about 40 minutes while preparing my toppings and preheating the oven. After spreading the dough into the pan (which I brushed the pan very lightly with olive oil), and before baking, we lightly brushed the edge of dough with olive oil and sprinkled it with garlic powder and oregano, then we added the pizza sauce (we used Del Grosso.. love the ingredients!) and the rest of our favorite toppings. My husband and I absolutely loved the way our pizza came out… this pizza dough recipe is a keeper! We can’t wait to make more pizzas with different toppings… bon appetit!
Hi Cricket-
Sounds like you made some amazing pizza! I am so glad this worked out for you. Thank you so much for reading and posting! Happy Baking! -Bobbi (DaNelle’s Assistant)
Hello again!! Thank you so much for your reply!! It was very helpful and I wanted to report that I tried your recipe using half Einkorn flour and half sprouted spelt. I let the dough sit to absorb moisture for 5 minutes after I mixed it with my paddle attachment of my mixer. I didn’t put the dough hook on and knead it, but just used my hand and kept folding it over gently for a few times. The dough was very light and airy-it felt beautiful LOL! It really rose well, but was quite sticky when getting it ready to make the pizza-as you had mentioned it would be! I sprinkled some of the sprouted flour on top as I was spreading it out in the oiled pan. The pizza came out beautifully!! Thank you again for your recipe and great tips!!
Hi Terri-
That is fantastic! Sounds like you did a wonderful job. Thank you for sharing how you made the pizza and how it turned out. Always love to hear how it’s going for others! Thank you -Bobbi
OMG!! This pizza dough is AWESOME!! When my picky son says he likes something that I have made, that means it is a winner!!! I have made this 4 times now!! I follow everything in the recipe, but am thinking of switching to using half einkorn flour instead of the organic white flour. Have you ever substituted with Einkorn? It doesn’t like to be kneaded as much, so I am wondering how long I would knead the dough? Thank you so much for sharing your recipe!! ?
Hi Terri-
So glad you (and your son) like the recipe!
You can substitute pretty much any flour, but with einkorn know it will be stickier than other flours. You are definitely correct that it doesn’t need to be kneaded like other flours. Pretty much just knead the einkorn dough with your hands until the dough is hydrated. If its too unmanageable, add just a very small amount of additional einkorn and the next time you make this recipe you may need to reduce the liquid just a tad. Just don’t get the texture of the einkorn dough to the same level of texture (dryness) as your other dough (made with white flour) would be. The einkorn dough still needs to by sticky or the end result will be dry and dense. Also watch your dough as it rises. Often einkorn made recipes need less time because the gluten is weaker. No need to let it double in size and is best to under proof it, than ovenproof it.
I hope this helps! Let us know how it turns out! Best of luck and Happy Baking! -Bobbi (DaNelle’s Assistant)
An amazing recipe! I tried a few that I like but this one is the bomb. Thanks
Made this a few times now. Super yummy, I do cut back on the garlic and onion powder a bit and I don’t preheat the stone or use parchment paper as the first time it stuck horribly. Now I just cook it on a room temp. pizza stone and it works great.
I’m going to try and make a gluten-free version of this. It’s become one of my missions in life to find a gluten-free pizza dough recipe that produces a crust all of my family will enjoy (the ones I like the kids don’t like, the ones they like I don’t like, husband will eat anything).
Danielle,
I don’t have a bread mixer, but I do have a hand mixer. Will a hand mixer do for mixing the pizza dough for 8 minutes.
Thanks!
Hi Laura-
If you don’t have a bread mixer, it’s best to mix the dough by hand and then knead on a floured surface for 5-7 minutes. This should give a good consistency and a nice dough. Thanks and best of luck with your pizza making! -Bobbi (DaNelle’s Assistant)
I LOVE this recipe! I’ve made it twice so far this weekend – we all love it and the flavours are perfect! I used maple syrup instead of honey, and made some crispy and some puffy. I’m still undecided on which one I like best! Awesome recipe! ?
DaNelle, you are right, best recipe ever! I have tried many pizza dough recipes but they are always so hard to work with… gave up for about a year, but now that I’m working through your recipes, decided to try it AND… not only did it taste amazing but it was sooo easy to work with! {Standing ovation over here.} My only problem was that it was hard to get the wax paper off the pizza crust after baking. BUT I think that is because I put too much oil. The oil seemed to soak the wax paper, then crust and wax kind of “became one” due to the moisture, if that makes sense… but I will know better next time! Thank you so so much!
It’s supposed to be parchment paper… not wax paper. Big difference. One is used for baking, the other is not
I pinned this a few months back but had been putting off making pizza due to my many failed attempts. Didn’t want to torture my family once again. I have to say I’m glad I finally tried it. It is the best recipe for homemade pizza dough I have tried. I used my pizza stone and next time I will pre-cook the dough before putting on my toppings.
Thank you.
This is my go to pizza recipe! Had always come out perfectly!! Thank you 🙂 🙂
Hello, tried the recipe tonight and it somewhat disasterous. The concern I have is that the bottom doesn’t bake well. It seems to harden without cells in the dough to make it soft. I’m considering longer proof time and less flour to water ratio. I made another batch and par baked the crust to no avail. The edges came out very nice. So, perhaps it’s my oven. I did use a pizza stone. > heated stone in oven for 30 minutes at 500 degrees before introducing the dough to it. Any suggestions would be highly appreciated.
I have been looking for a new pizza crust so I tried yours tonight and we loved it! I was skeptical when I dumped the dough into the oil, but, wow!!, Sooo good! Could you use less oil? I made half of the recipe, and used 1/4 c. oil which seemed like a bit too much. Now I’ll have to look at some of your other recipes! I love to cook and bake still, in my 70,s?
Sure! You can use less oil:)
I love your crust recipe, but I’m not sure I’m doing the oil part correctly as it just oozes off the pan and makes a mess in my oven. It doesn’t get absorbed into the dough. How do I correct this?
It’s probably that you’re using a bit too much. I would cut your oil in half:)
Made this tonite I halved the recipe and made 2 pizzas it was awesome thanks
I’m so glad it worked out for you!
Hi there. Can you offer a substitute ingredient and amount if you don’t want to use honey (vegan)?
You can try maple syrup or agave nectar, same amount 🙂
I tried Agave and it worked a treat. Omg best dough ever! Thank you for sharing your advice. It’s so simple yet no one mentions these things! I’m so glad I found your site =D
Awesome, so glad it worked!!
Awesome recipe! All I could hear at the dinner table from my picky family was how good the pizza was, especially the crust! Thanks for sharing this recipe!
YAY! So glad it worked out!
You list sprouted soelt flour but it links to sprouted wheat. Which did you use?
Thanks for the heads up! I linked to the correct sprouted spelt flour:)
What is the substitution amount for wild yeast instead of instant yeast?
It’s usually 1 c. wild yeast for every TBS. instant yeast.
Superb crust and tasty pizza, tried so many on the net and this is best so far.
Curious your recipe says serves 4…is that 4 if you freeze half ? Or is it 4 ppl with 2 pizzas? I have 6 ppl in my home and they eat a lot of pizza…hoping to try this recipe using fresh ground wheat and fresh ground einkorn flour
Hi Tara,
That’s for 4 people eating two pizzas:) We also eat a lot in this house!
Hi! Can I substitute with bread flour? would the quantities change at all? excited to try it!
Sure! Should be fine just 1 to 1.
I have owned and operated several pizza shops.. and have tried dozens of recipes.. I have since retired and make pizza at home for the grand kids… you mentioned that you could freeze the dough before the first rise.. are you saying to take it directly out of the mixing machine , cut it into correct weights, bag it and freeze it before it rises even once ? I have always allowed it to rise in a bowl and then I cut and bag and into the freezer.. so which way do you recommend ?
Hi Paul,
Yes, that’s what I’m saying. I’ve bagged and froze dozens of pre-risen bread and once it thaws and gets warm, it goes back to rising. Pretty amazing!
You can definitely do a first rise, then punch down and freeze, this will make the dough even lighter.
“Best pizza ever”…not a lie! I had been looking for a good homemade dough recipe to make for my kids at home and this one nailed it! Thank you so much for sharing! I know that my search has finally ended and we can enjoy this recipe from here on out!
Yes!! Success! I love hearing that!
Rarely do I actually LOL while reading things…but “hot circle of garbage” sent me over the edge. Bravo! 🙂
Hahaha! That is the best compliment ever!
what oven rack should I place my pizza stone?
Just the middle one is fine!
What if I don’t have a mixer? Can I mix by hand?
Absolutely! Sometimes that makes it taste even better!
Love your recipe worked really good for me must admit I was lazy I put in bread machine on dough setting seamed a little wet but turned out perfect thanks very much have printed and will laminate all the best for the future
Is it supposed to be a very wet dough? I used white flour and it was very gooey.
It shouldn’t be a wet dough, more like a ball of dough.
Mine was pretty gooey, but baked just fine!
This is the comment i was looking for. Because mine also gooey. I am waiting now for the dough to rise. Finger crossed hope it will be fine.
Nice and easy to follow
Do you make your own pizza sauce from scratch. If so, I’d love your recipe. I’m looking forward to use crust recipe.
Hi Martie,
I typically used a jar of tomato sauce and then add some italian seasoning to turn it into pizza sauce. I don’t have an exact recipe for it, but it’s a great idea for a blog post!
I have a great recipe for homemade sauce! My hubby says it’s the best!
Also I use a pizza pan.the base is baked on the bottom and raw on the upper side.any suggestions?
It seems like it needed to be cooked longer. A pizza stone will cook it more thoroughly:)
Hi can I use white flour instead of all purpose?
Yep!
You are absolutely correct..this is THE BEST pizza dough I have ever made or eaten. Anywhere. My search has officially ended.
Haha! SUCCESS! Thanks so much for reporting back!
I made this last night with 100% whole wheat flour. It was delicious! My former attempts at making pizza dough with only whole wheat flour have resulted in a crust that was flat and dry. This was so much better! Thank you for the recipe!
I tried this recipe again, previously I used bread flour and it burnt on the bottom and was raw in the middle. With the bread flour, my dough seemed very wet, so adding more flour probably would have solved that problem. Anyhow, this time I used all purpose flour and I put the oven at 450 instead of 475 and it came out perfect! I’ve been trying all kinds of recipes looking for a good one that my kids will eat, and this is definitely the best one! Thanks!
Hi, I made this recipe with bread flour as that’s all I had and I only had a pizza pan, and I put the oven at 475 C and it burnt on the bottom and the centre was raw. Do you think this was because of the bread flour? I followed the measurements exactly and not sure why it came out burnt on the bottom and raw on the inside? I do want to try this recipe again.
475 C is way too high:) That’s 800 degrees F! You’d definitely need to bring the temp down to 500 F.
Help, my dough seems way too wet. What am I doing wrong?
When the dough is too wet, that means you either are using the wrong kind of flour, or it’s been freshly ground which means you need more to even it out with the water:)
Made this pizza doh and its fantastic. Finally I can make deep pan pizzas. I used leather wood honey which is a bit strong other than that its perfect.
How many pizzas and what size does each batch make? I have two teenage boys that can each eat their own pizza, so I am trying to decide if I need to double this recipe.
Can this dough be made a day before and refrigerated for the next day..?
Hi, same question as above. I have your book (fabulous by the way). The recipes say 2c. Or 1/4c. etc. I thought maybe it was cups but not sure. I’m English so am used to grams or ounces.
Hi Tania,
It’s in the cups measurement:)
Hi! Thanks for this great recipe. One question… what you do mean whit “2 C. Water” and “02.01 Olive oil” , are cups o what? Thanks for your answer!! =)
Yes, they are both cups measurement:)
Love this recipe! In fact today I made it and decided to use it for “hot pockets” for my son. He helped and it worked out great. With this recipe you can make 8 hot pockets but we make 4 and then make a pizza with the rest. I then freeze them and he can heat in convection oven at 400 for 20 minutes. Watch closely at the end if its getting real puffy and browned its done otherwise will explode! But can still eat. Yummy and thanks for recipe.
Great idea!
Poke them with a fork before you bake them,you shouldn’t have any explosions.
When talking about the sugar and salt, you mention that the dough will have to rise twice. However, in the recipe, I only saw one rise for 20 – 30 minutes. Am I missing something?
Nope, you’re right. It will rise again while it’s cooking. That’s the second time that your dough will increase in size, so you need enough sugar and salt to carry through:)
If I wanted to soak this, would I just do it in the water, or honey too? Maybe it’s not a soakable recipe? 🙂 Thanks! I love your blog!!
If you want a soaked recipe, you can use my soaked bread recipe, then just add the spices:)
Made this tonight for dinner, it’s a keeper. I divided into 2 crust and it reminded me of the thickness of papa johns crust. If I wanted a thin crust I would divide into 3. Also I added the garlic and onion pwd but couldn’t really taste them, so I will omit next time. Thanks so much for the wonderful recipes on this site!
Awesome! I’m glad it turned out well!
I was wondering about the oil too? In the process of making it now and don’t know what to do…
I enjoy your blog and Facebook pages. 🙂 I love to see what neat things you have to share about “the farm.” And I love the goats. 🙂 Have you read Wheat Belly? Just so you know, Organic wheat may be pesticide free, but it’s not pre-1970s wheat. It’s not the wheat of GGmas time. It isn’t genetically modified (because it’s mated with grasses not a different species); it is extremely hybridized. It went from something like 12 chromosomes to 24, and the gluten content has skyrocketed from 5% to 50%. It’s not natural. There is a big difference between the high yield semi-dwarf wheat and the amber waves of grain… einkorn.
I have heard of Wheat Belly, but I haven’t read it. It is better to use older grain like Spelt, Einkorn, or Emer, but I try to keep things easy & doable here. I definitely have some Spelt recipes on the blog as well:)
Where do you use 1/2 cup of oil? Is it just to oil all the bowls?
Yes, just to grease the bowls:)
Hey DaNelle! Do I need to soak the flour before hand?
I bought the pizza stone you suggested in your other pizza post, but I don’t think the dough I’m using is working. The dough never cooks all the way through. 🙁 I am definitely going to be giving this recipe a try tomorrow for pizza night. Fingers crossed! Pinned.
The best thing I ever figured out with my baking stone was to ALWAYS pre-heat the stone. Otherwise I found that the underside of everything I cooked was underdone. When I preheat the stone everything cooks evenly!
Same question as above I do not have a pizza stone but rather a pizza pan with holes in it. Do you have a suggested time and temp?
I would do same time & temp:)
If you don’t have a pizza stone, is everything else the same – like cook temp and time? What do you recommend?
If you don’t use all the dough, what is the best way to save it for another time? Before or after letting it rise? With or without olive oil? Does it freeze well? Sounds delicious! Thank you.
If you want to freeze it, you can put it in a freezer bag before rising time.
Oh also, I’ve found it doesn’t have to double in size to turn out amazing. It can still make a stellar pizza with a bit less rising:)
Yes, same recipe! I just updated with a picture and devoted it to it’s own blog post:)
Hey DaNelle! Are my eyes deceiving me or is this the same recipe that used to be included in your ‘How to make any pizza light and fluffy’ post?? I only ask because I have made that one many times now and LOVE IT!!! Seriously, we just made this on Thursday and my husband said it was 9.5 out of 10! I want to be sure I can follow this recipe for the same results! Also, the old recipe said to let the dough rise for 45 minutes or until doubled. This recipe cuts the rise time almost in half. Will the dough still be doubled in 20-30 mins? I like visual clues to know I’m doing things right! Thanks again for an amazing, ‘you never need to go out for pizza again’ recipe!!