No-Knead Thin Crust Pizza
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- čas přidán 30. 06. 2024
- No-Knead Thin Crust Pizza
00:00 Intro
01:58 Container Prep
02:42 The Dough by Hand and Rising Schedule
04:56 The Dough with a Stand Mixer
05:43 The Sauce
07:51 Preheating the Oven
08:07 How to Buy Mozzarella
09:18 Stretching the Dough
11:30 Topping and Baking
13:47 FAQ
June 5, 2021 update: After this video was made, I found this hack for baking a pizza without a stone or steel: • Seasoning Your Baking ...
Note about yeast: my recipe is tested with SAF instant yeast (amzn.to/2XXCOad). Your rising time might be a little different with active dry. Whichever yeast you use has to be stored in the fridge or freezer immediately after opening. SAF instant will last for a year in the fridge and several years in the freezer. How long active dry will last is unpredictable.
The Dough (make 1 to 5 days before serving )
======================================
for 2 pizzas (about 11” / 28cm in diameter)
226 grams unbleached all-purpose flour (I use King Arthur)
1 tsp SAF instant yeast (or 1 and 1/4 tsp active dry yeast)
1 tsp sugar
1 tsp table salt (or 2 tsp Diamond Crystal Kosher salt) (5.7g on a 0.01g precision scale)
158 grams water at 70-90F (21-32C)
20g olive oil divided between 2 containers of 2 cup capacity each (10g per container)
By hand: In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon and then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth.
With a stand mixer using a paddle attachment: Mix all the dry ingredients by hand in a bowl of a stand mixer. Fit it with a paddle attachment and run on low speed while adding the water. Mix until the dough starts to form. Scrape down the bowl, and mix another few seconds just until no dry flour remains.
Both methods: Cut the dough in half with a pastry scraper. With damp hands, roll each piece into a rough ball and place into a container with oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature for 45 minutes, then refrigerate overnight or up to 5 days. The dough should be roughly doubled in size before shaping.
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The Sauce
For at least 4 pizzas (I like having leftover sauce. If you don’t, you can cut the recipe in half.)
2 Tbsp olive oil
1 yellow onion, diced
A pinch of chili flakes
2 garlic cloves, minced
750g of diced or crushed tomatoes (canned or boxed)
1/2 cup dry white wine
Salt to taste
Set a small saucepan over medium heat. Add olive oil, onions, chili flakes, and a generous pinch of salt. Cook stirring occasionally until translucent. Add the garlic and cook until starting to brown. Add the tomatoes and wine. Bring to a simmer and cook until very thick, about 30 min. Puree with a food processor or blender (I use an immersion blender) until no big chunks remain. Taste and correct for salt. Cool completely. The sauce will keep in the fridge for up to 5 days.
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Stretching and baking
Set a rack in the lowest level of the oven. Place a pizza stone or steel on it. Preheat the oven to 500F (260C) for at least 30 minutes before baking. Stretch the dough out on parchment paper as shown in the video. Top with a very thin layer of tomato sauce and shredded mozzarella (or the toppings of your choice). The best mozzarella option for this style of pizza is low-moisture whole milk. You’ll need about 1/4 Lb (113g) per pizza.
Slide a rimless baking sheet or a peel under the parchment paper and slide the parchment paper with the pizza onto the stone in the oven. Bake until the crust is nicely browned around the edges and underneath, about 8 min. Slide the pizza and parchment back onto the rimless baking sheet to get the pizza out of the oven. Move to a cutting board to slice and serve immediately.
Grilled Pizza Variation: • Grilled Thin Crust Pizza
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“ How is this not a pizza I don’t know but I’m sure I’ll find out in the comments” 😂. Helen you just kill me I love you so much!
how is this no knead??? Im searching for the truth in the comment and I think i’ll find the meaning of life before i find the answer.
@@eduardochavacano Some "no knead" breads are more like a batter and can be stirred with a spoon. This dough is too stiff for that so mixing it by hand necessary - kind of like making meatloaf. As she pointed out the dough is still shaggy. "Kneading" is the process of stretching and folding the dough to develop the gluten to the point where you could "stretch out a window". Ok. Please reply when you find the meaning of life👍
@@eduardochavacano It's no knead compared to a regular pizza dough you'll be working for 10-20 minutes. If these 30 seconds bother you then maybe buy ready made dough? Idk man, you do have to mix the ingredients, it's not a batter.
I'd classify it as a midwestern tavern style pizza, though people would normally cut it into squares.
Instablaster...
I absolutely love how in-depth she goes on everything. Your explanation is always very clear
I agree with you. There are a few chefs on YT right now that really teach instead of just giving out a recipe; Helen is spectacular. Amazing stuff.
Totally agree!
Hey rob 😎
@@bellenesatan yo what is up who are you
@@robert58 😈🔥🦶🏻🦶🏻🦶🏻🦶🏻
Now this is a professional educator. If I lived in Boston, I would definitely take some classes!
Thank you for showing us how to make this dough without having access to a stand mixer! Most food youtubers just assume I have a professional kitchen's whole paraphernalia stuffed away in a cupboard.
You and I must share the same kitchen.
@@loisdotcom You, and we three.
I tried Helen and someone else’s 10 minute kitchen aid dough, Helen won!
I really like how you avoid blackening on the crust's underside as well as dusty/gritty stuff underneath it too. Your pizza technique seems to address every minor pet peeve I have with most pizza joints.
I just love your humor and that you play no music!!! You always take the time to really explain every step without over explaining as well THANK YOU 💖💖💖
The no music is delightful, I agree.
Agreed!!!! It makes the video far easier for hard of hearing people to understand.
@@CouchSttr Double agree - hard of hearing, English as a second language, and people on the spectrum really appreciate videos with NO music. THANK YOU, Helen!
@@scofahv
🏳️🌈💙😊
Finally, a video of the kind of "pizza" I like :)
georgH same here!
Yes, not everybody likes high carb stodgy Pizzas. This is light and sensible 😊
One way I've found to keep a pizza from getting soggy is to put the cheese on first then half bake, add sauce to top and complete the bake. This works especially well if you know that you will have some leftover pizza. The cheese keeps the sauce from being absorbed into the crust keeping it very crisp - and it reheats very well. We call this an upside-down pie around here - mid-Atlantic USA
I always love how you describe temperatures as "pool water" or "hot tub" which is super useful for us without thermometers
I live in an apartment without pool and without hot tub and I how how she always mention the temperature!
Every other pizza CZcams video recommends flouring under the dough (on the work surface) when stretching out the pizza before topping. But the only method that really works for me is Helen's oil method. I seem to be able to stretch out the dough and make perfect sized pizza on parchment paper with no problem. Thanks Helen!
so glad it works well for you!
Me too!!! And no issues with sliding it off the peele and into the oven! Parchment paper is the way to go!
Then you're doing it wrong. If you want to know how to make a real pizza, check out Vito Lacopelli's channel. An no, you don't need a stand mixer or a 900 degree F pizza oven.
Use semolina flour or rice flour, or even corn flour or regular semolina, or at least the coarser wheat flour you are able to find. It's even easier than oil in my opinion
that extra flour dries out the surface, and hardens it
I always love watching Helen's videos because at first I'm like "I don't have 17mins to watch this". But when I eventually get to it, I watch it 3 times.
Lovin' the chef John reference, as you two are pretty much the only CZcams chefs I watch 😁
I made this pizza tonight for visiting family, and the crust was absolutely the bomb. I used a dedicated pizza oven, and have tried so many recipes trying to get just the perfect crust. This is the one I’ll use time and time again, from now on.
We are retired expats living on a Pacific beach in Panama, but if I lived in Boston, I’d definitely be n your class. Instead, I’ll enjoy your many videos. Thank you ever so much 🥰
Educational, entertaining and great recipes, I mean this is literally the best youtube channel out there
Thank you so much for this fabulous recipe. I came across your channel while watching a sushi rice recipe. I love your accent, charisma, and recipes.
You’ve got yourself a new subscriber. Thank you so so much ❤️
Hi Helen! I'm so thrilled to have found your channel! Your videos are so comprehensive and your recipes are truly fool proof. I have been baking regularly for several years and this pizza recipe is the best I've come across. Thank you so much, from me and my family .
This may be the EXACT recipe I’ve been looking for all along. So straightforward! Thanks for the detailed instructions 😄
You really do some of the best instructional videos I've seen on CZcams. Thank you so much.
This is the most thorough explanation EVER, thus making this recipe very approachable, I think I'm finally ready to make my own pizza now!
Wow - this is my favorite type of pizza! Wonderful, detailed instructions.
Thank you Helen. I really appreciate your style of teaching. You usually anticipate all my questions.
Your tips are incredible Helen. I love all styles of pizza so this one looks just great to me!
I made this thin crust pizza dough a few days ago. It made the best thin crust that I've ever had! Thanks for another wonderful and well explained recipe, Helen! I can honestly say that ever recipe of yours that I've made, have all been wonderful.
Helen, I love your down-to-earth and humorous approach to everything. I learn so much from you. Thank you for your teaching.
Love the voice and no background music drowning it. Covers all possible questions of first timers. Generous in giving out professional tips. I just found my new favorite YT cooking page.
Thank you for the recipe. I love how your videos don't have a ton of music. A tiny bit at the end is perfect. You are perfect🍕🍕❣️
I love you ! I feel like I'm getting my culinary education for free. You explain things very well & you're honest if it doesn't work & you make it look easy, thank you !
You have absolutely revolutionized my pizza making! I was never able (30 years trying), to stretch out my dough thin enough to please my husband or myself. It almost always turned out thick in some parts, thin in others. Thank you!!
The recipe from the old video, is My go to pizza recipe. We love love that thin pizza.
Thanks Helen. You make our days of confinament, surraonded by lovely recipe.
I love that you gave the amounts for both instant and active types of yeast. Thank you!
Hi Helen, I found your channel a month ago and love the clarity of your recipes together with your delightful presentation. I have always cooked pizza with trepidation. Your method of stretching the dough with oil is excellent and so easy to control. Usually I dread getting the dough off the peel and onto the stone but your way was a revelation. We had our first pizzas using your method tonight and they were superb. Thank you so much.
So glad your pizza came out well :)
I use a similar technique for stretching my pizzas in a pan with oil and have found using a sheet of oiled foil on the top lets me stretch and the foil holds it in place while the dough relaxes. Plus you can get it really even because you can slide your hand over the foil with no risk of sticking and tearing the dough.
That’s genius!
Just made it for the first time. Perfect crust! Thanks so much for your very useful and clear directions! This is my go to from now on. 🍕❤️
You’re reading my mind!!! I was in the mood for pizza last night and this is the kind of pizza I LOVE but never could perfectly make... this is perfect! I’ll try it!🙆🏻♂️🙆🏻♂️🙆🏻♂️
I did this immediately after watching the video and it was a hit. It was the easiest pizza recipe I've ever made, especially since I DREAD kneading doughs.
The pizza crust came out crispy, done all the way through and it was cooked to perfection. Thanks from Romania!
Pre-cooking toppings will reduce the moisture content and therefore reduce the sogginess of the pizza. P.S. Love your channel. As a recent graduate of a culinary institute I appreciate your teaching skills and the fact that you admit that you might not know the scientific reasons for a result, but you back it up with empirical real world results. That's what really matters. Cheers!
This is probably the easiest pizza recipe/set of instructions I've encountered. The ingredient list is simple and explained in such a way that I don't think I could do any part of this incorrectly. You might be my new favorite recipe person.
She is a master at explaining steps! Perfect for beginners and "experts" alike! Cam't wait to try to make this.
Pretty sure I've watched every pizza video on CZcams... this one stands above and alone. Bravo.
I made this tonight and hubby and I loved it! Spot on instructions.
This was a revolutionary video for me after years of efforts in regard to the dough prep. Thank you so much! My new pizza steel sealed the deal.
FANTASTIC!!!! Love the level of detail and looking forward to making this thin crispy pizza!
Got good results trying this for the first time and I will without a doubt bake it again. Thank you!
thank you Helen... Спасибо большое! You give the best instructions without a lot of glitter or complicated ingredients.
"You don't want to yeet the oil into the dough." DEAD.
I heard yeet 😏
Excellent, really excellent tutorial. Thank you! The crispy crust is our favorite, too!
I'm totally going to make this for my mom! She loves a thin and crisp crust and she has dietary restrictions where she should really be cutting store-bought stuff with additives out!
Thank you!
I've made 2 batches of this so far - one without a saucier and one with. The saucier is a great addition.
Helen's videos are a pleasure! Love the info and her charming way of delivery :)
I love your instructions. I love weighing things. It saves me from dirtying up all of my measuring tools. Thank you! Will be watching regularly.
I'm a Sicilian American guy from New york city and I must say your recipe looks really delicious to me. I'll definitely get that dough going tomorrow so I can have at ready when the mood strikes and that happens to me a lot. THANK YOU!
Helen, I just stumbled on your channel and am awed by your teaching technique and knowledge.
I'll definitely try pizza this way - simple, yet good results. Thank you.
when i saw thin New-York stylish pizza, i got Adam Ragusea vibes. when i saw white wine, i thought it IS Adam Ragusea cooking! No wonder he endorses you, Helen!
;-)
she is such a great speaker. I just dont know why this is no knead.
Great, simple, and thorough instructions!
I just tried this; it’s a delicious, crispy pizza. This will now be my go-to home-made pizza recipe. Thanks Helen, you’re a genius!
so glad it worked well
i just tried this, crispy thin pizza, love it. thx Helen
Good tip place your cheese in the freezer for 15 minutes before building your pizza. It slows down the browning. If you’re looking for a good pre-shredded cheese try Sargento’s off the block low moisture full fat mozzarella. If you’re really worried about the cellulose you can place your cheese in a strainer and rinse with cold water. Pat dry with paper towels make sure it’s completely dry before using.
What’s the cellulose issue?
I owned a pizza store in the Bronx on Kingsbridge road and this recipe is almost exactly the same as mine. I did however make 150 pounds of it at a time times about 5. Great job! Believe it or not I put the dough in the walk in in wooden trays covered with damp cheesecloth for at least 3 days, this really does help. I also agree with her about wood fired pizza, the worst pizza I had was when I lived in Naples (the supposed birthplace of pizza) I also threw my dough which I still do. The only suggestion I will make is for Helen to visit me here in Arizona and make me some of her lovely pizza. Great job Helen!
Exactly what I was looking for in a homemade pizza. Thank you Helen.
Just made the pizza and baked it on parchment paper in 500 degree oven -- No stone or steel --- It came out great. I won't bother to use my pizza stone again. So easy & quick this way. Thank you Helen !
Thank you for this wonderful recipe. My family gets together for pizza frequently. This is the only recipe I use now. I use a pizza screen though. I prebake, turn the crust over, top and bake on lowest rack. I can make 4 pizzas in less than 30 minutes with one oven using your recipe to prepare the sauce and dough the day before. We all love it. You've added to the enjoyment of our lives! (Isn't that what cooking is all about?) 💖
this is exactly how my mom always makes pizza! brilliant ~
I had skipped this video because when you put it out I was still living on the road without an oven. That has changed and I will have to make this! I was just thinking of buying a peal for bread and pizzas but after seeing your rimless baking sheet I think I like how that works better!
this is such a different pizza from what I usually go with but your confidence in it makes me want to try it!
yes, she has that bitchy confidence that makes me just want to take her word and try to make one.
@@eduardochavacano ?? She's so pleasant to listen to. The opposite of the way you describe her.
My mouth is watering, I want some, It looks soooo good, thank you Helen, I will be trying this style no doubt.
I made the dough and sauce. Both were super. Thank you for your films. All the dishes are delicious
Tried this and it was amazing. Best homemade pizza I have ever made. Thank you
I love the way u explain things.
U fabulous!
relatively new to your channel but have been loving your video's. You present well and are great at explaining the process but what really convinced me that your one of my new favorites is your "the fork don't lie" comment. Love chef John and happy to have found you.
without a doubt the best pizza recipe i have seen awesome from England, thank you so much xx
I have try this pizza...
My grand children love it...
Thanks Helen..
I love the way you explain things
Looks great! I will make it like that. Thank you Helen! And it is definately a pizza!!!
I just tried this and it wasFABULOUS! Even my meat-eater husband loved it! I could eat this pizza every week and can’t wait to try it out on my sister when she comes to visit❤️
Tried this and it came out amazing. Thank you , thank you, thank you
I made this tonight and had a little trouble. I've been making pizza at home for decades. But I've never made a truly thin crust pizza successfully, and this looks like a good method. It was hard to break my stretching habits and at first I got tons of tiny holes. Annoying. But by my second pizza I forced myself to do that patting motion and it worked. I got 2, 11 inch pizzas, which is what your written recipe indicates. Though your video seems to indicate a larger size. Anyway, that sauce is terrific and I'll get better at this method over time. I love learning new things from great teachers like you!
Great job with pizza! Yes, it takes a few tried to get it right. the size I give in the recipe (11") assumes a round pizza to give you a rough idea of the size (so that you know how many pizzas you'd want to make). As you saw in the video, my pizzas aren't round, but oval due to the shape of my parchment paper. I don't go by size, but by the thickness of the dough.
Just came across your channel and omg I love the way you explain everything. Instant subscriber!
I could listen to you read a phone book! I love your voice so much💕
This is the best video on pizza making I have found. I hope to try it soon.
OMG THAT LOOKS SO INCREADABLE IM GOING TO BE VERY BUSY THIS WEEK !!!!!!!!!!!!!!!!!!!!!!!! THIS IS A GREAT VIDEO MS. HELEN !! I usually make fried pizzas but im going to be making these also !
I felt like I was hearing myself talk about thin crust pizza. Like you, I can't stand burnt, powdery, or gritty pizza crusts. To each his own and all that, but to me, the crust gets lost when so much is added to it that it loses itself. So refreshing.
Thanks a lot from Egypt, it was easy to flow every word you said, your way to explain is good
New subscriber...I'm so glad I found you! I appreciate your explanation of each step. This pizza recipe sounds delicious and will try it out tonight. Thank you for the great video. ❤️
I accidentally fell on ur CZcams video whn I was looking for - how to cook quinoa - and I absolutely love the way u demonstrated the Quinoa (went on to Pizza) cooking & explained simplistically & practically (pool vs hot tub - humour). Wd definitely watch more of ur videos - love ur hair-cut!!
Helen !!! You are the best ! ...( or one of the best 😊) ... thank you so much , I feel like first time a have a confidence to make my own pizza , after watching your video.
That pizza crust looked outstanding, the only pizza I eat is a thin crust pizza. Thank you for all the tips and tricks you shared in this video. I’m Hooked..I will be making this pizza crust from now on for all my pizzas. Thank you again and a Big 👍 Up To You..
I love that you quoted, “Fork Don’t Lie,”. Lol, perfect!
I TOTALLY agree with you , on how i want my crust !!!!! THANK YOU !!!! looks fantastic !
I made it today and it turned out great. I was able to use nicer tomatoes and pepperoni than most pizza places would use and it was so much better than anything out there.
so glad it worked well for you :)
I enjoyed this video! You have really great tips!
This is a great recipe, so easy and tastes great plus at last, so easy to form into shape. The lid popped slightly open on 1 container in the fridge but moistening it on the dry areas with a little water and leaving it overnight softened it up again ( with the lid on tight this time ). Am a great fan of Helen Rennie. Thanks
Your explanation helped a lot ❤️ going to make my pizza sauce thicker!
Very informative video in a pleasing tone. Thank you!
Very very nice. We share the same love of pizza styles. I am getting ready for the weekend with this recipe.
This turned out fabulously. I did kneed the dough in my KA stand mixer for about 10 minutes just to see how much gluten would develop from plain flour. It was more than I expected. I'm glad given I usually use bread flour when making pizza. Since bread flour is more than 2X the cost of plain this is going to be my go-to pizza recipe from now on. Thanks for sharing....!
This is my next go to home pizza! I'll do it FOR SURE. The one thing I don't have is the stone, but I've been perfecting pre-baking the dough before topping to get the perfect texture and not burning the cheese.
Put a cookie sheet in the oven upside down and preheat. Slide the pizza on to that. Works like a charm!
This is actually almost the same as Roman style pizza al taglio, we use oil instead of flour too and we go straight for rectangular shape, maybe just a tiny bit taller, very nice!
Hello Helen,
I just subscribed to your channel and found your teaching style and personality, incredible. I have already tried making focaccia and pasta and going to try the pizza next since that’s something I haven’t been able to reproduce with other recipes.
The best part about your videos is how you explain why which helps in understanding the recipe better and that knowledge is going to be helpful elsewhere also.
Thank you so much for your time and if I am in Boston area, I’d love to join one of your cooking classes.
so glad you found my focaccia and pasta videos helpful
You are my favorite cooking channel
All you like about the Pizza is exactly what I want ! Thank you!!!
Mmmmm...I'm sooo envious! I've had to be gluten-free for many years now and pizza was my NUMBER 1 FOOD! Always homemade. Every time I try to modify a recipe to GF I'm immensely disappointed. I'm weeping over here! It looks positively delish