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The best homemade pizza dough for your personal pizza (8-9 inch). Even with a short rise, it results in an airy, light, bubbly, and crunchy crust. This dough requires no kneading by hand, thanks to the high hydration (84-85% in this recipe). (Hydration refers to the amount of water used in a recipe relative to the amount of flour.) Even if your oven does not reach high temperatures, parbaking can help achieve a crunchy pizza crust. The par-bake time will depend on the toppings and cheese you use. Shredded cheese melts faster compared to large chunks, so adjust accordingly. In some cases, you might not need additional par-baking. I often bake my pizzas in my oven toaster at 475°F. When I use shredded cheese, I typically use these timings: 1.5 to 2 minutes if I am using many toppings, and 3 minutes if using fewer toppings or making a simple cheese pizza. Recipe and more tips: https://recipesbyjaz.com/personal-siz... Note: For beginners and if using all-purpose flour, remove 1 teaspoon (or even 2 teaspoons) of water from the total to reduce hydration, making the dough easier to handle. Ingredients 3/4 cup (94 g) bread flour (preferably) or all-purpose flour (plus more for dusting) 1/3 cup (~80 ml) warm water (for beginners and if using all-purpose flour, remove 1 teaspoon of water (or even 2 teaspoons) from the total to reduce hydration) 3/8 teaspoon (1.2 g) instant yeast 3/8 teaspoon (1.5 g) sugar 1/4 teaspoon (1.5 g) salt 1-2 teaspoons olive oil (divided, 1/2 teaspoon while mixing dough and rest for coating the dough ball) 1 pinch garlic powder (optional) ⏱️ Chapters 00:00 Intro 00:36 Pizza with bread flour dough + par-baking 06:41 Pizza with bread flour dough ( no par-baking) 08:21 Pizza with all-purpose flour dough 08:32 How to do folds and make a dough ball ---------------------------- SUBSCRIBE ► / @recipesbyjaz ---------------------------- Stay Connected Instagram: / recipesbyjazofficial Pinterest: / recipesbyjaz Facebook: / recipesbyjaz Website: https://recipesbyjaz.com/