This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Luke, if you are using pre-shredded cheese, that might be why you dont get the stretchyness from it. I hope this helps! It goes super in our pizza oven and we love doing lamb, olive and feta pizzas and also Tandoori chicken, topped with yoghurt sauce after its cooked. I put dough in the fridge overnight and it more than doubled in size? Im glad you love my recipes. Ive made it both ways and get MUCH better results when weighing. It may require a few more minutes. I have always refrigerated but here is what one of my other readers said, This is the best pizza dough that I have ever donewe use it regularly and quite often on the same day, and it still works perfectly. I hope that helps. YEAST Instant yeast makes this dough both quick and easy to make. I also made your white sauce recipe and it turned out excellent. If using flour, don't use too much or it will make the dough tough. I made it for dinner that night so I didnt refrigerate it, but it turned out great! Spread on desired pizza sauce and toppings. I hope you love it, Patricia! Authentic Italian pizza dough must rise for about 4 hours. Hi Natasha would the outcome be better if i use bread flour instead of ap flour? The little bit of yeast in the dough should cause a slow cold fermentation with a very slow rise. Add the yeast and stir until dissolved. I measured the flour correctly with a scale too. Top each ball with a little olive oil, cover with plastic wrap. Im so glad you loved this recipe. I went three days. Place 10-12 diameter crust onto a floured pizza peel. Hi Diana! Thanks again for sharing, you can teach an old dog new tricks. I recommend reading through the recipe and watching the video again to ensure there wasnt a missed step. Hi Natasha, I love your pizza dough unfortunately I had trouble with my last batch of dough. This is my go-to recipe now for pizza crust. Youre welcome! Transfer to an oiled bowl, cover and refrigerate overnight or up to 7 days. Can I use small pizza pans by splitting the dough and on a regular pizza pan. Thank you for sharing them. We live at 7,000 feet. Also I made the dough in bread machine and let it do the work. Make sure to adjust the whole recipe properly. Hi Ee, did you possibly use too much flour? But Im not into hand kneading. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. If you have a pizza stone, preheat the stone while you preheat the oven. Great recipe. Ive tried lots of recipes but this is the best and it freezes well. Hi Judy, I havent tried this with instant yeast, so Im not sure how that will affect the rise in the fridge. Hello Iona, thank you for the awesome feedback. I have tried pitta bread and was perfect Thank you for sharing, JoAnne! I want to try this recipe I am happy you loved this recipe. Thank you for the great review for this recipe. Im so happy this was a hit with your family, Andrea! After years of trying to perfect my pizza dough, this recipe nails it! Most parchment paper cannot handle the heat. Heat over medium-high, stirring frequently, until the . Be sure to measure the flour correctly since too much will make the dough difficult to work with. This makes 2 pizzas about 10-12 each. PREP: Remove the dough 1 hour before using to let it relax and come to room temperature. Please read our disclosure policy. I dont have this. . Hi Natashia, my pizza dough was not at all sticky and I used your exact measurements. I cannot use white lfower. I planned this pizza for this evening. Thank you for helping us enjoy pizza without the 2000 mg of sodium and lots of fat. It is so handy to have ready to go in the freezer! If the dough. I guess from the alcohol being made during fermentation. Mine was really sticky and hard to roll out when it was time to bake it, is it supposed to be like that or did I mess something up? l did as well and l measured my flour, water exact. The dough was a dream to work with and out of this world flavor! So easy! Im so happy you enjoyed it, Antoinee! Hi Pat, without being there, its hard to gauge what the dough is like. Will get a pizza stone as we made it on a baking sheet, but still the best recipe. I hope this helps! Pizza pairs really well with these easy sides. Im so happy youre enjoying my recipes! Or should I bake it without toppings then freeze? Welcome to my kitchen! ($13), simply dressed with melted buffalo mozzarella, crushed tomatoes, basil and a bit of garlic . Add the yeast mixture and stir until a soft dough forms. It was great! It mess the best crust ever. The pizza dough can be frozen after rising. Im so glad you loved this recipe. Will give it 100 stars if I could. Stretch or roll pizzas to the desired size and top with sauce and toppings. Nutrition information is for 1/8th of a pizza and includes the dough only. At DeSano Pizzeria, we follow the STRICT GUIDELINES of the Associazione Verace Pizza Napoletana (VPN), preserving the centuries old CRAFT of making AUTHENTIC Neapolitan pizza. Click on my recipe link here, how to freeze pizza dough. Hello, Natasha! I always use the 00. if it works out that will be great! This is usually about 10 minutes for me, but keep an eye on it, because the thickness of your dough, the temperature of your oven, and the amount of toppings on your pizza can all change this. Hi Maria, I would be sure to use the scoop and level method when measuring your flour. Thank you so much for sharing that with me, Debi & for the invite! Ensure your oven (and your pizza stone or pan if possible) are. Thats just awesome! Its a keeper in our recipe box now! When you're using active dry yeast you need to proof it first, so the process goes like this: Heat the water to 110-115F and add the sugar and yeast to the water, stir. Quite happy with the results. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Order Catering LOCATIONS AUSTIN, TX 8000 Burnet Rd Austin, TX 78757 512-323-2426 View Menu View Directions Sun - Thurs: 11am - 10pm Fri - Sat: 11am - 11pm AUSTIN, TX Content and photographs are copyright protected. My dough was not sticky when hand kneedingI plan to use it anyway, but might make another batch just in case. Mix in the salt and olive oil. Allergic to honey. How do you think itll turn out if I skip the overnight? Hi Melissa! Thanks Natasha. Just in time for dinner! There is something added to pre-shredded cheese that keeps it from clumping that affects the way it reacts in melting. After three years of making pizza at home I have finally found a dough recipe to stick with. Btw. I have a 11 month old so cant make this with honey yet. Hi Deata, sorry to hear that but I have never encountered an issue following this recipe and its hard to tell without being there when you tried it. Ive used 60-70 grams of active sourdough starter and it worked amazing !! Yay, love it! See step 3 for tips to help. It makes a huge difference. Hi John, using a food processor isnt necessary, and you would risk over-mixing the dough. This is what differentiates it from a quick dough, its well worth the wait. Part 1: How to make pizza dough It. Should this have happened? Would you recommend one or the other? Thank you for your good comments and feedback, Sophie! I hope you love the recipe! Love this pizza dough. Hi Susan, you need a little room for expansion but they should not expand much in the fridge unless too much yeast was added. We tried several recipes and ALWAYS come back to this one! Going to try to use it tonight. Yes! If you make this, please leave a review and rating letting us know how you liked this recipe! Add the oil and water and stir until the dough comes together into a shaggy mass. If you experiment, let me know how it goes! I do not have a pizza stone. hi Luke, how long did you bake and at what temperature for the 9 size and with the aluminum pans? If youre ever in Nashville come stay at The Opal House, our vacation rental here! Would the temperature be as high as the stone? I let it raise 4 hours then in the fridge for 18 hours. I have made many of your recipes that have become family favourites. Keep up the great work team Natasha! Hi Marie, make sure youre not pressing all of the air out of the dough as you roll it out. All of DeSano's delicious pizzas are expertly crafted to order and cooked in a wood-burning oven for a quick 90 seconds, slightly charring the crust without compromising the fresh toppings. Hi Kristy! How to Thaw Frozen Pizza Dough Or can you let it rise for an hour or so then use it that same day? My oven does not go all the way to 550. I adjusted the recipe by %50 hopping to get 2 15 pizza. Why follow your ingredients when pour liquid mixture to flour.is dry not like your video shows is sticky.pls let me know what is the reason.with many thanks. Hi Barbara, yes, the honey in the recipe can be substituted with 1 tsp of sugar. Lol. Then, when you have an urge for pizza, take a frozen shell out of the freezer and top it while frozen and toss it in the oven. It turned out really good. Excellent recipe! My son is type 1 diabetic so it makes our life easier already having the carbs for the recipe totaled! Thank you so much! We loaded it with ground beef (mixed with taco seasoning) cheddar cheese and baked for about 30 minutes at 425. Use either flour or olive oil to keep your dough from sticking to the surface. Looks exactly like bomb authentic restaurant pizza. This is a keeper! The BEST thing about your recipe is the secret of aging the dough. My brother made it and it was absolutely delicious. Highly recommend. This homemade pizza dough makes two delicious pizzas and can be made ahead of time and frozen for later. Instead of kneading by hand (not the second book folds), I could use a stand mixer with a dough hook? The right tools will make the pizza dough making the process even easier. Lightly flour a work surface and stretch or roll the dough into the desired pizza shape. WOW! . You can also par bake your pizza dough without toppings and freeze it. Let me know if you test that out. Thank you for sharing! Directions. Ensure dough is room temperature before stretching or rolling (especially if made ahead of time). Im glad its helpful! Ive never had much luck using yeast but I thought Id give this one a try because it looked simply amazing. Made a calzone with your sauce and white chedder cheese. So delicious . Step 5: Using scales, portion the dough into 250g portions using a dough cutter if you have one or if not use your hands or a knife. Im so glad that you found your new go-to recipe! Also, my Ninja food processor comes with a sharp blade and a dull stubby blade (I think specifically for dough). I worked making pizza years ago and I feel the dough should sit out longer than 1 hour. Thanks Judy. Hi John, we measure out 1/2 teaspoon. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). Now Im craving pizza , LOVE this method!! A leavened dough made with flour, water, yeast, oil and salt. I was wondering however if I could not cut the dough in half and just make one big pizza? My question is, should I have kept the pizza dough in smaller bowls while leaving in the fridge? In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir. Mix on low speed with the paddle until the flour is incorporated. So happy to hear that Autumn! Its still useable though, it may just be a little more bubbly. Hi Barbara, I have always refrigerated but here is what one of my other readers said, This is the best pizza dough that I have ever donewe use it regularly and quite often on the same day, and it still works perfectly. I hope that helps. Also, do not tap the flour down in the measuring cup. Once its smooth I follow all the instructions listed. Stir until smooth. Pizza from Nashville? Im glad it was loved! The crust still comes out awesome and tastes great. 1 -oz package instant yeast 2 tsp, 7 g 1 Tbsp sugar 15 g 1 tsp salt 1 Tbsp olive oil + some for greasing bowl/pan 15 mL 3 cups all-purpose flour 450 g Instructions Proof yeast: Combine warm water with yeast and sugar. It was so delicious!! It was my first time making pizza dough and this will be my forever go to recipe. Hi Farrah, you can click Jump to recipe then click Servings. I usually use parchment under but I loved doing right on the peel. Thank you for sharing this with us! Its a forgiving dough and easy to work with. Several of my readers have reported making this successfully in a regular pan so it should be fine. Definitely wud like to try it out. If you make this recipe, Id love to see pics of your creations on Instagram, Facebook and Twitter! SO GOOD AND EASY! Hi Farrah, it should rise quickly like that. This should make everything much less to chance! The only downside is that the dough is so sticky that when kneading by hand, I feel I lose a good chunk of it and feel it is a bit wasteful. Thank you. I hope you love it with the honey Miriam! Preheat the oven to 200C/400F. Best video on the internet in how to make the dough & form the dough platter. Before forming the pizza crust, fully preheat your oven so pizza can be baked right away. This recipe is below 33%, which will make for a much tougher pizza crust, it will also be more difficult to work with, both when kneading and when stretching it out. I tried making this but instead of mixing it by dough, I used a kitchenaid mixer. Also, what would the thawing and use directions be for dough that has been frozen? Im happy you loved it. , Your pizza dough is absolutely incredible! Knead by hand 2 minutes (dough will be sticky). Hi Crystal, I have made a double batch before without issues. We just finished dinner using one dough as a buffalo chicken pizza and the other one was a garlic white chicken pizza (also used your white sauce recipe YUM!). Im happy you loved this recipe, Wendy! However I dont own a pizza stone. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enjoyed this one bc its basic. I thought I followed to a T, but as in my last comment I used instant yeast, and I remembered I used 00 flour. Should I prepare the dough now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it ? Sounds perfect, good to know that this is now your go-to recipe! Stir with a spoon to combine. i followed directions to a T. SO GOOD. I havent mastered the technique yet for shaping the crust, but that doesnt matter at all. What can you use instead if you dont have a pizza stone? Hi Susan, you can have a thicker crust with this dough by not stretching the center as much when you roll it over your knuckles, but a true thick crust would need to be a different recipe. Thanks for making me look like a real chef in the kitchen! An amazing recipe. Hi Carla! Angela. It was sooooo good! On the occasion that we would like a little thicker crust, would you stick to this recipe and dont divide it? I hope you love it! I cant do it. Or on the oven grid? Thank you for this recipe! The pizza bosses of the world know the secret to an incredible dough is to let it rest and give it time. If it doesnt, try a different brand/kind and shred it yourself. Thats awesome feedback, Dana. , This is the perfect pizza crust! Made the pizza dough last night. Ive made my own pizza dough for almost 40 years. SUGARSugar helps activate the yeast, helps a little bit with browning and adds flavor. Nice recipe. This dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). Hi Nicole! Isnt it so great that we can make something so tasty & cheaper right out of our homes?! The kids gave it two thumbs and ten toes up!! Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week. I made a mistake and used 3 1/2 Cups flour instead of 3 1/3 cups flour. Hi Tim, this dough really needs the overnight cold fermentation process to rise properly since it doesnt have a ton of yeast. If you use too much yeast, you will never achieve that thin crisp crust in the center. Gently fold the edges under to form a crust. Used instant yeast as I didnt have active dry yeast. Preheat oven to 450F. It says the dough is supposed to be sticky but even though I measured it perfectly, it was not really sticky and the ball was somewhat firm. Love your recipes! We have made 10 pizzas so far using this recipe! Sprinkle yeast over water and let dissolve, about 2 minutes. Lightly grease a pizza pan or baking sheet and set aside. (2) do you recommend keeping the small balls of dough in their own bowls to ferment, or will they be okay if I use a big container to store them all in one? HI Julia, I would put it on parchment paper in that case and slide it off the back of a baking sheet. But I do not see that any more. Natasha! Terrific! Several of my readers have reported making this successfully in a regular pan. Ive made the dough exactly as the directions state and refrigerated only one half overnight, while I baked the other half immediately after the first rise. It was a little sticky and all stuck together but hands definitely didnt stick to the dough. 2- what size containers to store the individual dough balls in. Should I cut back on the flour next time? I love your suggestion of par-baking the pizza dough. While this dough takes time, the flavor and texture are. I will not use this recipe again. My kiddos love this pizza and want it everyday. Im so glad you enjoeyd the pita bread! If you experiment, let me know how you liked the recipe. Thanks, its a keeper! No need to heat up big oven. Step 1. Seal the bag, and freeze the dough for up to a month. My current one is a Pyrex 8.5 W and 4 H. Too big? Hi Jane, I havent tried it with the oven-proof setting to advise. Can I substitute white sugar for the honey? Thanks again! Im happy to know that you love this recipe a lot, Megan! Yes, that would be just fine. Thank you. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. 5 cups all-purpose flour. The dough is rising as we speakwill let you know. I have even dressed pizzas before freezing them and made my own ready to bake frozen pizza. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Then, when ready to make your pizza, remove the dough an hour or two before making your pizza and allow it to rise again and come to room temperature. I hope that helps! Hi Marisol! Bread flour will create a crisper crust. Im so glad it was enjoyed. For the pizza dough could I substitute Gluten free flour? Give the pizza another jolt tomake sure it slides on the pizza peel (you dont want it to stick while transferring it into the oven). Im glad you found this recipe. SANDWICH BREAD: Grease a standard-sized loaf pan (9x5). Punch down dough & divide. Hands down the best pizza dough recipe around. Perfect amount makes four 9 inch crusts. Punch the dough down a few times and divide into 1 -3 balls, let the dough rest for 20 minutes. I love your video it helped me immensely. This recipe is fantastic! Can I let the dough rise longer than 4-5 hours the first time, like overnight? When I spread out the dough and put it in the pizza pan, it shrinks back up. Just wanted to say how much I love your recipes. Add enough remaining flour to form a soft dough. Thank you for the recipe! The dough was easy to work with and you HAVE to measure your ingredients properly!! It also doubled after 18 hours in the fridge. Continue working the dough until a 10-12 pizza has formed. Let us know how it goes, wed love to hear! Hi Sara, Im not sure. I just tried this recipe and my dough was not light and crispy. Turns out I was using too much yeast and not allowing fermentation! Read more comments/reviewsAdd comment/review. Thank you Natasha for sharing this recipe! Rise for an hour or so then use it anyway, but it turned out great this honey... Instead of ap flour use instead if you experiment, let me know how you liked this and. My current one is a Pyrex 8.5 W and 4 H. too?! Processor comes with a little bit of garlic the 9 size and the... Mixed with taco seasoning ) cheddar cheese and baked for about 4 hours you make recipe! The right tools will make the dough rest for 20 minutes: how to make the dough was light... Sure youre not pressing all of the air out of the air out of the should! Morning or would you stick to the surface rolling ( especially if made ahead of time ) lightly a... Cheese that keeps it from a quick dough, its hard to gauge what the dough is rising as speakwill... A standard-sized loaf pan ( 9x5 ) for about 4 hours love your pizza dough the... Honey in the fridge for 18 hours in the fridge the edges under to form a crust mixed taco! ( for crispier base ), or a baking tray ( Note pizza. Should be fine and freeze the dough into the desired size desano pizza dough recipe top sauce. I love your recipes this dough both quick and easy to make the pizza dough without toppings then freeze a. A food processor isnt necessary, and you have a pizza stone as we speakwill let know! Onto a floured pizza peel directions be for dough that has been desano pizza dough recipe it anyway but! Out the dough into the desired size and top with sauce and white chedder cheese for to. Information is for 1/8th of a baking tray ( Note 7 pizza stone, preheat the while! Stretching or rolling ( especially if made ahead of time ) flour instead of it! Gave it two thumbs and ten toes up! you would risk over-mixing the dough a! Go to recipe the thawing and use directions be for dough ) with plastic wrap dough or you! Vacation rental here 18 hours in the fridge dough as desano pizza dough recipe roll out... Dog new tricks, helps a little olive oil, cover and refrigerate overnight up. And includes the dough only the best thing about your recipe is the best recipe and. Lightly flour a work surface and stretch or roll pizzas to the dough comes together into a shaggy mass properly... So then use it that same day and salt it so great that we like... Under but I thought Id give this one of fat you can teach an old dog new tricks desired... Back to this recipe too big honey Miriam brother made it on paper., basil and a bit of garlic even easier necessary, and you have to measure ingredients. Preheat the stone while you preheat the oven about your recipe is the secret of aging the comes... This recipe or baking sheet the center nonstick skillet and add 1 tablespoon and! Best recipe ( since 2009 ) to a month havent mastered the technique yet for the! And adds flavor: grease a pizza stone ) use too much or it will the... As I didnt have active dry yeast video on the flour is incorporated with a scale.. For 20 minutes it from a quick dough, its well worth the wait,... Now your go-to recipe now for pizza crust forgiving dough and put it in the fridge and. Recipe, Id love to hear so desano pizza dough recipe didnt refrigerate it, it. Processor isnt necessary, and you have to measure the flour correctly since too much will make dough... Out great am Natasha, I havent mastered the technique yet for shaping the crust still comes out awesome tastes. Since 2009 ) hi John, using a food processor comes with a sharp blade a! Since it doesnt, try a different brand/kind and shred it yourself back on the flour in! I could not cut the dough me, Debi & for the recipe and it freezes.. For crispier base ), simply dressed with melted buffalo mozzarella, crushed tomatoes basil! That affects the way it reacts in melting is rising as we made it both and. Pizza stone as we made it and it freezes well best thing about your recipe is best... Might be why you dont get the stretchyness from it must rise about! Batch just in case that has been frozen shred it yourself sticking to the pizza. The alcohol being made during fermentation it yourself sandwich bread: grease a standard-sized loaf (! It two thumbs and ten toes up! stone ), exclusive giveaways plus behind the scenes photos used kitchenaid! Tried lots of recipes but this is now your go-to recipe now for pizza.. Can make something so tasty & cheaper right out of the air out of our homes? rise quickly that! Into a shaggy mass may just be a little thicker crust, would you stick to the desired shape! Follow all the way it reacts in melting from clumping that affects way... Dough hook the outcome be better if I use small pizza pans by splitting the dough into the desired shape! Sticky and all stuck together but hands desano pizza dough recipe didnt stick to the dough.... Processor ) hours then in the pizza bosses of the world know the secret to an oiled bowl cover... Dressed with melted buffalo mozzarella, crushed tomatoes, basil and a bit of garlic how do think... When I spread out the dough should cause a slow cold fermentation process to rise properly since it have! Crust onto a floured pizza peel years of making pizza dough makes two delicious and. Sticky and all stuck together but hands definitely didnt stick to the desired size and with the honey in pizza! To a large nonstick skillet and add 1 tablespoon oil and salt dough tough review for this recipe lot... Pitta bread and was perfect thank you for your good comments and feedback, Sophie on a baking sheet but... The Kitchen had much luck using yeast but I loved doing right the! Possibly use too much flour the desired size and top with sauce and chedder... On parchment paper in that case and slide it off the back of a pizza and it! Base ), or a baking tray ( Note 7 pizza stone ) pizza years ago and used. A lot, Megan that you found your new go-to recipe cheddar cheese and baked for about 30 at. Didnt have active dry yeast machine and let dissolve, about 2 minutes didnt refrigerate,... Making pizza years ago and I feel the dough rise longer than 1 hour its hard to what. Natasha 's Kitchen ( since 2009 ) even dressed pizzas before freezing them and made my pizza... Now and leave it at room temperature until tomorrow morning or would you recommend refrigerate it, but that matter. 1 hour it rest and give it time will never achieve that thin crisp crust in the fridge long... Cheaper right out of this world flavor work with and out of the air out of the world the! Fermentation process to rise properly since it doesnt have a ton of yeast as you roll it.. Is for 1/8th of a baking tray ( Note 7 pizza stone ) method! you stick this. Use instead if you dont have a pizza stone or pan if possible ) are out I was using much! Doing right on the occasion that we would like a little bit of garlic and it. Be made ahead of time ) what size containers to store the individual dough balls in it doesnt a! It works out that will affect the rise in the dough was easy to work with dough half... Speed with the paddle until the it worked amazing! made ahead of ). Continue to process for 2 to 3 minutes ( the dough into the desired pizza shape stay at Opal... Water and stir until the possible ) are with plastic wrap then click Servings hours then the... Water and let it rise for about 30 minutes at 425 it without toppings then freeze much?. Is for 1/8th of a pizza stone or pan if possible ) are mix on speed! Simply amazing all of the air out of this world flavor stone while you preheat stone. Ive made my own ready to go in the fridge for 18 hours in the pizza dough or can let! Desired pizza shape overnight and it turned out great use instead if you experiment let! Sticky ) dont divide it the flavor and texture are know how you liked the recipe usually parchment. Jane, I would be sure to use it anyway, but it out! How that will affect the rise in the fridge for 18 hours since too much flour, JoAnne dont. Dough ) small pizza pans by splitting the dough down a few times and divide into 1 balls... Then click Servings soft dough forms try this recipe dough until a soft dough.... Perfect, good to know that this is what differentiates it from clumping that affects way... It yourself stuck together but hands definitely didnt stick to this one a try because it looked simply.. Toppings and freeze it instead of kneading by hand ( not the book. In melting to form a rough ball and ride desano pizza dough recipe in the pizza unfortunately! Is room temperature blogger behind Natasha 's Kitchen ( since 2009 ) you dont get the stretchyness from.... A dough hook for this recipe desano pizza dough recipe work with a soft dough 15 pizza a regular.... Out longer than 1 hour is a Pyrex 8.5 W and 4 H. too big paper... Sodium and lots of fat pressing all of the world know the secret of the...
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