Same Day Pizza Dough
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- čas přidán 10. 07. 2023
- Ready to make your first pizza from scratch or try out that new pizza stone or pizza steel? This is the video I wish I had when I was starting out. This is a simple and easy pizza recipe that will yield next level real pizzeria style results. you may never order delivery again.
Ingredients:
Dough:
300g AP Flour (divided)
200g Cold Water (66%)
.75g Instant Yeast(.25%)
3g Sugar (1%)
6g Diastatic Malt Powder (2%)
7.5g Salt (2.5%)
9g Olive Oil (3%)
Sauce:
15 oz Can Crushed Tomatoes
6 Cloves of Garlic
1 Tbsp Salt
1/2 Tbsp Sugar
3 Dashes of Paprika
1 tsp Black Pepper
1 Tbsp Tomato Paste
Toppings:
1 Medium Sweet Onion
4 Tbsp Butter
1 Lb Hot Italian Sausage
2 oz Freshly Shredded Cheddar
8 oz Freshly Shredded Mozzarella
ENJOY!!
The best part is he made it how he likes it. Way too many pizza snobs out there have so many rules about what has to be exactly a certain way. I always throw Franks on at the end. So good.
“I’m from Texas and I’m a huge piece of shit” hilarious
I've tried three other pizza dough recipes from CZcams, all of which were good, and I tried this one tonight and it's now my go-to pizza dough.
Yesss!!! Thanks for trying it out!
If you don't have malt powder, substitute some beer for some or all of the water.
I have watched professionals making pizza, but you are as detailed and clear as some of them. Also , I love the humour you put into it as well. Keep doing what you are doing.
“ makes me feel alive again “....best, most relatable quote
My tip if you have an electric stove, preheat to 450, but after you put the pizza in switch it to low broil. That way the direct heat from above cooks the toppings and cheese faster than the dough, thus not burning the bottom. You don't need to wait 'till the last couple minutes to switch to broil if the rest of the oven is already up to a decent temp. Especially with a metal pan.
Your tutorial was excellent. I watch it twice. I learned quite a bit.
Very simple way, I love it and will try it.
This is the best video I have ever seen!
Thanks man. That really means a lot.
Looks good, Steve. You’re stretching skills are great. I try to avoid the grabbing with just my fingers as you do as I find that deforms my circle, but you’re end result looks great. Also, I definitely agree about the toss.
Made this pizza two nights in a row. Even made 2 pizzas the second night. My two picky kids ate 3 pieces each and my husband who is a pizza snob loved it. New go to recipe!!
This made my day!
@@kitchenheadshow I just made Pizza Margherita with this recipe and it was great. I had open crumb just like yours
Ranch for sure bro!! Thanks for the ideas. I will look into getting a steel and trying this method out.
Excellent job!!! I've owned a pizza restaurant for several years. Even with those big professional ovens we still have to spin the pizzas. It isn't uncommon and yes, it produces a better end product.
Dang, that looks fantastic!!!
I’ll give it a try. Thanks!
I ❤ it when the recipe gives grams and percentage. It alow me to do adjustments. Thanks🎉
Great recipe! Doubled it for a gathering and came out amazing!!
got to try this looks so good ! thanks
I have just completed this pizza and we eat it in one, mind you, one day and it turned out just the way yours did!😉 Thank you with all my heart and thank your wife to and I love onions so much I grow all kinds of them! God bless you both, I'm stuffed!😊💝
It looks perfect ❤❤❤
This pizza recipe is a keeper!🎉
Good recipe…your self deprecating humor and low key delivery is quite refreshing
I dont know about you guys, but Italian tomatoes just make it so much better
"Every part of the pizza is the best part" is a killer quote
Great video! That pizza looked really good! I'm definitely going to try this recipe.
I haven’t tried the recipe yet but you get a thumbs up for the back to your glory days shaker dance 😆👍🏽
Great looking pizza!
Great love your videos and the one day pizza god bless you and your family ❤
Great recipe!
I like the idea of pizza the same day and looks really good in the end , second time watching time to give it a try .. Thanks !!
Nice. I agree. A 2 to 6 hour proof taste fresh but with less Malt flavor. And it all has to do with adjusting cooking time heat and prep. Any hour dough.
Omg I love Parm,so yes I'm going to make it and try it just like this recipe,wish me luck😜
Enjoyed your style and the pizza looks great!😊
Thanks!
Every time I tried making pizza dough,and I've tried about 6 other channels and all failed on my part I'm sure.anyways I think I know the secret to a great tasting pizza .usually I let my dough rise and then put in frig,but the other day I made a same day pizza dough,kind of like this one,and omg I ate the whole pizza,it was a small one,😂kinda 🤣🤣so what I'm trying to say is ,if I try out your recipe,and I'm going to as soon as I'm done commenting to you,I will def let you know if it was as good as my last one.thank you for sharing,I'm excited to try this with cold water,can't wait yessss❤
Funny comments about your dog's favourite Pizza. Nice video and the Pizza looks awesome.
Thanks
Great job man. Really nice looking pizza, exactly what I do, too. I've also stopped doing the 550F for an hour, it's overkill and especially in the warm months I don't want more heat in here.
keep the good work
delicioso my friend 🍕
So this is what I did ,my oven looks just like yours but mine is probably older and all broken up inside ,so anyways that last pizza i made the other day ,I decided to use a cookie sheet with a piece of parchment paper sprayed lightly with olive oil.then I put my pizza dough on there and flattened it with a rolling pin,then I decided to shape it until it had some good plump crust .then I brushed on some garlic sauce I had from domino's pizza lol after I did that I poked holes in my dough with a fork so it wouldn't become a loaf of bread haha then I sprinkled on some herbs with garlic powder,black pepper then added my own home made sauce that was made almost like yours but I added brown sugar and a splash of honey omg I love sweet pizza sauce.then I set my crappy electric oven to 475 and pre heated it ,after I added my cheese I put pizza in for exactly 15 minutes,let me say ,usually I keep opening my oven to look at it but not this time,I made sure I didn't open it,let me tell you,this was the BEST tasting pizza I ever made.cant wait to try this recipe,again thank you
I just made my 1st pizza a few days ago in a cast iron. Came out really good. Ima have to try this way. Looks amazing.
that's how i started too!
Solid vid and being from Texas doesn't hurt either!
please make more videos!! your great:-)
Oh this looks great!! Semolina on bottom makes the pizza pretty authentic and gives it body I think!
I made your pizza recipe and it came out beautiful! Mama Mia!!❤
😂🤣 Is it yummylicios or what 😋👌🙏👏👍
Looks great. Try putting the sausage into the broiler, get caramelization flavors without the stove splatter. I do that with ground beef dishes too, never going back.
Nice 👍♥
Thank you. I will try this, hopefully I can use stoneground flour and vegetarian? Thanks so much for inspiring with that crust, don’t eat that sausage however crust and other toppings look great!
Every other video I watch Says to use warm water and proof in the fridge over night. This is my first time trying same day dough
I subscribed when he said he dips the crust in ranch 🤣
thanks, man, for being real. And giving up and that cold spot in the oven and on burners are real! I've given up on the pizza stone. first one, was cracked when I opened the box. Second one, cracked after first bake. Then store said to never leave it oven to preheat with nothing on it. Don't have money for the steel. So, will be getting a cast iron pan. cheapest multi purpose pan. and I won't pay a fortune electricity.
Thats what i used to use. theyre great!
Hell ya!
❤
I've made both trash and incredible pizza dough over the years. Other than technology both pizza and coffee are my other passions. Please make more pizza videos and also I noticed you don;t have contact information on your channel yet so I'd recommend doing that to prepare for growth.
detroit style vid coming soon.
great video loved the water shaking cracked me up trying your recipe now wish me luck.😊
You got this!
The dough was fantastic bravo!
Your pizza is the first that seems real and something I would make and serve to others in my kitchen. The only difference I would do is grate the parmesan/romano cheese rather than get it in a green canister. Trust me, it's superb! I saved this video because of the pizza method you used.
you're totally right. I'll stop letting my laziness get the best of me.
❤❤❤❤❤❤
Anyone who closes the intro by using "jagoff" has my attention!
Keep the videos up, your spinach dip and pizza look top notch! Thanks, I've never seen those gourmet garden partially dried herbs. I'm going to have to look for them, I already googled the mf.
Man, the open crumb in the cornicione and the top and bottom crust browning was really good.
That's got to be because of a combo of the steel, sugar, diastatic malt powder, and oil.
No way. Your combo is totally wrong.
High hydration dough gives an open or airy crumble.
Baguette and Ciabatta are a good example.
Just technic. That's all you need to make a good pizza.
No need of special effects 😂😂😂😂😂😂😂
@@BlackLight180 In general, high hydration gives a more open crumb, yeah. But he's only at 66% in this dough recipe. That's not *that* much higher than typical ranges for pizza napoletana or New York style. That's only a few percent higher than most flours normal absorbtion rate. But I'm sure it helped.
And at home oven temps a hot piece of steel, aluminum, or stone does. help with oven spring and open crumb too. Plus I'd say his dough management is another big reason for it.
I mentioned sugar, diastatic malt, and to a way lesser degree, oil as things that helped the browning, but not the crumb so much. Though since the diastatic malt powder aids fermentation, it is more directly related to that. And oil, particularly a higher amount than in the recipe will get a softer more closed crumb.
A couple unsolicited tips here for anyone making this recipe, just take my word:
1) If you're buying all purpose flour for this, preferably go King Arthur, Heckers/Ceresota, or Gold Metal/Pillsbury all purpose, in that order. If not, use what you got. But they're better than flour that's lower protein than that.
They're the highest gluten/protein nationally available all purpose flours with between 11.7 and 10-11%. You could also go bread flour. But I prefer strong all purpose flours for pizza or ~12% bread flour.
2) The dough might not ferment on the exact time table it did here. Not sure what the ambient temperature was. But odds are it's not the same temp where you live compared to the day this was made. So keep an eye out for over or under fermentation.
3) Diastatic Malt Powder is tricky in that it's often sold without it's Lintner value being clear. Higher Lintner means stronger effect. It can be anything from 20 to 220. Probably not much reason to go above using 2% though.
I use King Arthur 00 flour and it is the best! It's like 11.7 protein. Try it! It's expensive tho but worth it imo. I use it for everything
@@user-mb4ig1bq5p King Arthur 00 would be perfect for an outdoor or any high heat oven, yeah. It's basically an unmalted version of their all purpose flour. You don't need an Italian 00 flour for wood fired pizza.
And the folks who say you do need Italian flour, look into what flours were even *invented* much less used in the 1800s. 00 flour is a more recent invention. Good flour?We have good stuff in the US also.
@cjaquilino I'm going to try King Arthur All purpose again because I cook mine in a 500/550F oven in a non stick ceremic frying pan that is oven/broiler safe up to 800F. So I make more of a pan pizza. Plus it'll be less expensive! I also, like you, prefer AP over BF. I like airy, light, and crisp pizza/bread.
@cjaquilino I also do 70-80 hydration for my pizza and bread. That also makes it light and fluffy!! I use the recipe of Bincy Chris here on CZcams for bread and pizza. I also turn my oven on for just 2 mins and proof my dough in there so the warm temp is mostly the same.
I've used your method the last few and had really good results so thank you for sharing. Could you tell me at what point you put it in the fridge please, I'm going to have to make a few a head of time when people come around. Thanks
Sorry for the late response. you can put it straight into the fridge without effecting the crust. i do it all the time. Then to reheat, i put it into a cold oven and take it out when the oven reaches 400-425 degrees.
Nice video! You mentioned 00 Flour. For Pizza makers in the kitchen of our homes 00 Flour is a waste of money. You need Temps above 800-900 degrees to make it work correctly.
i did not know this.
Hi! I was astonihed when you mentionned using only .75 g of dry active yeast! Holy moly! I usually put 7 to 8 g in a pizza made of 500g of 00 italian flour and 300 ml of water...so you sure .75g of yeast is enough? I don't think my scale can mesure .75g of yeast !what's the eye ball measurement you think? 1/2 teaspoon, 1/4 teasponn, 1/8? I need your help here! Thank's!
Preach on brother!!!! Love all of it right to end with the red pepper and parmigiana cheese….ps my dog hates you
You should try using warm water. Since this is a quick dough, you would want a quicker fermatation
since I started making this dough 4-5mo ago my wife no longer wants any other type lol everybody loves it! if you want to do a few days of ferment in the fridge would you do it after the stretch and folds? or after the initial mix of all ingredients?
directly after the kneading. and just make sure you give it enough time to come to room temp before starting and you should be good.
How long are those 3 bench kneads Steve? In process,going to knead until the ball tightens up.5-6 kneads,about right? As I wait during the rest periods,another question comes to mind. Not a lot of total knead time that we see frequently in other recipes say 10-15 min for gluten development. Anyways, sticking to the recipe.😊
Europe thanks you for using the metric system, at least for the dough.
Great video . I've been doing my pizza in cast iron pan . And I cook the dough on stove top just until the bottom gets golden , then I add toppings and put it in the oven at 500 degrees . I've been doing it this way because when I use my stone , my bottom never browns at all .. any suggestions? And what size pizza does this recipe as is make ?
This will make a 16" pie. For a cast iron, I would cut the recipe in half. It's funny because i have the opposite problem where my bottoms get too burnt before my cheese is properly melted. Make sure you are leaving your stone in there for a long time and at a very hot temp before you launch your pizza and it should be fine. the stone should be slightly hotter than the oven.
2:14 subscribed and liked
With pizza I always noticed getting an airy crust is tricky. I learned from other channels that slapping it to the table really airs it. In your case would you say that tossing it in the air helped?
No. Slapping is a method used to strach the dough.
High hydration dough and folding technic is the key for airy crumb. Biga or Poolish gives an extra help.
Are you sure the .75 grams of yeast is correct??
Hard to get through this-- Im gone
What is .75 g instant yeast if I’m right this is a lot of yeast for small though🧐
What is the size o the steel, and where did you get it?
16 inch. It's a Dough Joe. i bet they're on Amazon
Sir, mind telling us whats your room temperature for the 3hours proofing
70° F
Is it possible to freeze the finished dough ball .?
yes but i would fridge it for a couple days or let it sit on the counter for a couple hours first. freezing it will kill at least some of the yeast. it will still rise when you cook it but it wont proof and ferment like it did before the freeze so do that part first and then when you're ready, just thaw completely and bake.
Why do all recipes have to be in metric measures
Just convert and ask 🎅 to bring you a scale. It's going to make you a better pizza.
Does diastatic malt add any noticeable flavor?
yeah it does
its noticeable and helps the flavor when doing a fast ferment.
Steve, it's each to his own, but I'm first generation Italian; my grandfather owned a restaurant and so did I, a pizzeria. Your recipe is your recipe, but I'm not so sure your process is necessary. Ours was extremely simple, as are 99% of Italian recipes: lukewarm water, instant yeast, sugar, salt and flour. That's it. The whole cold water thing and malt...never used either one. In fact, we'd pour the water into the mixer, then add the flour, sugar, salt and yeast all at once. Mix until smooth, retrieve from the bowl, oil the bowl, put the dough back in, roll it around until completely covered by the oil, cover with a mapeen (lintless kitchen towel), let rise about 20 to 30 minutes, pour out on big board, cut into 22-26 ounce hunks, roll into balls, stick dough balls in cheap plastic bags, tie with twister at top of bag (to accommodate additional rise), stick in fridge or freeze, use the next day. If you want to use it same day, let it go for about 4 hours, but it's never as good as the next day.
Not trying to steal your thunder but alternatives are the spice of life...and pizza dough.
What level of gluten is in the AP flour?
its jest regular king arthur organic
Are you sure it's 1 tablespoon of salt in the sauce? It seems quite a lot.
After reduction, even 1 teaspoon seems to be on the heavy side...
So, how many grams of flour total, 300?
yep
Maple syrup adds malty flavor and sugars.
I'll def have to try!
Looks good, but will tastes Next Level, if you don't ever cook the sauce and just use Fresh....
Where can I put in an order for delivery?
that wasnt anywhere near a teaspoon of black pepper. Grind out what you think that was and measure it. Three or four twists.. maybe getting close to 1/8 teaspoon.
How come other recipes with half of this amount of flour and half of the amount of water, they ask us to put 5 g of dry active yeast? You only put 1 gram with 1kg of flour and 600 ml of water...so do i have to put only .5 g of dry active yeast? It seems very little!
It all has to do with the amount of fermentation time. if you want to make the dough and then roll it and bake it an hour later, put 5g of yeast. but you are going to get a plain white bread flavor- not a pizza dough flavor. This is why an artisan bread made from 4 ingredients taste better than grocery aisle bread with countless ingredients. its all in the fermentation.
how much yeasrt is 75g
27 teaspons
the recipe calls for .75 3/4 grams
Love the clip but you need to up your Parm game!
agreed. i work at a place now with nice parm options. i'll do better.
Hey can you do a New Haven pizza?
i'll add it to the list.
@@kitchenheadshow I’ve been doing Chicago bar pizza. It’s tasty
@@IzzyEatz That's the thin kind right?
@@kitchenheadshow yes sir
This is my 2nd attempt at thia recipe and the dough is always way to sticky, i dont know what im doing wrong
The stickiness should go away through the kneading process. But you could always reduce the water or add more flour and then once you get the hang of it, go back to the original recipe.
Most of us don't have digital scales.
It's a great investment if youre going to bake in your life. theyre cheap and santa will bring it straight to your house
You had me until you used the "Container" of Parm!
sometimes a cheetah cant change his stripes
@@kitchenheadshow lol - for Sure- You be You !
@@kitchenheadshow Cheetahs have spots not stripes.
@@kitchenheadshowyou know what? Pizza looks great, enjoyed your vid and your presentation....will give your recipe a go tomorrow, and let it ferment in fridge until next day - great job!
Made it, fermented in fridge 2 days, came out great. After experimenting with several different pizza dough recipes over the years, will use this one for the time-being - highly recommend. I doubled the recipe, made 3 dough balls (pizzas) out of it as the kids prefer a thinner crust. May try an even thinner crust next time - THAT is the beauty of pizza.....and this recipe is quite easy to work with.
Cheddar Cheese on pizza.
Sigh.
i've followed the measurements to the gram and when kneading the dough it got so sticky that i could use that as cement between bricks. no idea how your hands remained so dry.
a lot of it is just practice and moving quickly. Try using a wooden spoon to mix it until you basically have to switch over to your hands, then dump it out and let the counter do a lot of the work.
Somebody help me...😢 8 min 500'C then..?
Your pizza dough, initially looks like pastry 🤔 and add sugar?👀 after ditching the sugar in my own dough, I doubt I'll ever go back
its not for taste, just to ensure the yeast is jazzed up and hungry.
Wow! an American who know grams exist. Now if we can only spread the word about the rest of the world using Celsius... (and what is 'broil'? [apart from an Americanism?])
I can't believe that 100g of flour made a pizza that size.
to cook from above. prolly has other names.