This guy is awesome. I love how you explain everything so clear and without the scary picture perfect creepy fake smile or speaking like youre talking to a 5 y o.
EXATCLY, Always the cringy white smile thw WHOOOLE Video and like dumbed down instructions "Twist the cap off to release milk, into Plastic bowl" like WTF!!? LOL
Wow! I'm Italian and a cooking school student. I have to say that I'm impressed, I thought that Americans don't know how to make a pizza. I made this recipe at school today actually, and I really liked it. 👏👍 (Please, excuse me for my not-so-good English)
Yup, country of 310,000,000+ people, including ones certified by the VPN, not a single one knows how to make your arbitrary definition of "pizza", totally reasonable assumption to make
jb76489 Sorry, but in every country I go the pizza is not like in Italy. And I traveled almost all over Europe. I'm sorry if I can't afford some trips in USA
I travelled all over Italy and I thought Italian food especially pizza was waaay too overhyped. Italians need to loosen up about their food. I much prefer pizza in my home country and I think some places in the US make amazing pizza too.
Well Thomas, I think I have found the right youtube channel to get helpful tips on cooking, baking and getting top notch advise to make my life easier! I love your video's and know I'll be watching a lot more to come! Thanks so much.
Wow! You are awesome. I always wanted to learn the kneading with palm method, and u explained it perfectly. Love the clarity in all your videos. Thanks sooo much.
I just discovered your channel, when I was trying to make pate a choux. I think the way you explain how to prepare all the various recipes on your channel is very concise and easy to understand . Thank you very much...
I love this recipe. Simple instructions and straight forward presentation. Most pizza dough has people measure ingredients like they are making gunpowder. This is a “start with this and if it’s sticky add more” type of explanation. Brilliant. K.I.S.S.
Fact: as soon as the yeast makes contact with water it will activate, no matter if your water is cold or warm. If water ist cooler then it will take longer to activate but it will. Only if you put hot water (above 55 oC) the yeast will die. Thanks for sharing
if you add a good squeeze of honey to this.... OMG I do it every time. also I recommend adding sugar to that water before the yeast. it really wakes up that yeast. I do the proofing part differently as in 1st stage overnight in fridge then cut and 2nd stage 30 mins and done. I think it's a matter of preference. great vid
Ok, this is one of the rare YT pizza dough videos with actual good advice. Pretty bang on, in fact. Key points: cold fermentation in the fridge overnight (I actually prefer 72 hrs), no rolling pin, use parchment to transfer if you wish (works super well), have a good pizza stone and bake in the highest temp for a quick rise. What I would suggest though is to use bread flour instead of all purpose. You’ll be surprised at the difference with a higher protein and gluten flour. Also, never use volumes for ingredients like flour, water, yeast, salt, sugar and EVOO. Weight only. This is for consistency. Ideally, use bakers’ percentages; they exist for a reason. Still, good job!
"the Italians will use" 0 FLOUR It's actually less fine than 00 and we usually mix half of the 0 with half of the 00 in order to achieve a good rise AND an optimal balance between chewiness and crunchiness
That is nice looking dough and I worked in a pizza parlor in Southern California when I lived there and was in the Air Force. My job was that of the bartender, but did make my own pizza each night at work. They was great and the person making the dough stayed busy making them and having them ready for making the pizzas.
Great GREAT video. You spoke so great - didn't talk down to us who aren't chef's - yet love to try new avenues of "making foods from scratch". Thank you so very much! I am so excited to learn more from you !!!
I agreed with you about leaving a pizza dough in the fridge overnight. And that's what gives a great texture and chewiness to the pizza. Thank you I love watching your videos.
OK, So I love this pizza dough. I've made it a few times and in he video he cuts in 4 sections. Each section is small and kind of make a thinner crust. I like a thicker crust so I opted to combine two sections making a bigger pizza with a bit more crust. Kept it in the oven longer and the crust was perfect. Chewy and thinker. Yummy. Thank you Thomas.
I have tried it but I'm using instant yeast since I found it in the kitchen. I don't have the parchment paper, I just put a little oil on the tray.. it's delicious! thank you
I lightly flour the parchment paper and stretch my pizza out on it. I add my topping and use my pizza peel to slide pizza and parchment onto a hot pizza steel. About 3 minutes into cooking, I open the oven, slide my pizza peel between the pizza and parchment paper and pull the parchment and the peel out. Pizza bottom was firm enough to allow this. This helps bottom get even more crispier. The key to all of this is making the pizza on the parchment paper.
This guy taught me this recipe, but in order to make it even better if that’s possible, make sure your dough is still kinda tacky, so don’t over kneed and don’t over flour, get it so it’s still like tacky and then use oil so it’s easier to work with, trust me! Ugh the crunch the flavor, the fatness! It’s amazing
1 envelope active dry yeast (2 ¼ tsp) 2 cups water (110 degrees) 2 tsp salt 5 - 5 ½ cups flour Olive oil 1. Wake up yeast in 2 cups water to wake up yeast for 5-10 minutes. 2. Place 3 cups flour in stand mixer and 2 tsp salt and mix to distribute the salt. Add water and yeast mixture and mix on low with dough hook. 3. Add flour ½ cup at a time and mix until tacky consistency (up to 2 cups). Knead on medium for 10 minutes. 4. Turn dough out onto well-floured surface and knead 5-10 minutes until no longer tacky and extremely smooth. 5. Round dough into ball and place in well-oiled bowl. Cover and place in semi-warm place. Let rise 2 hours. 6. Turn dough onto well-floured surface. Divide into four portions. Shape each portion into a ball. 7. Place on floured baking sheet in fridge overnight. (Can be frozen after 2nd proof.) 8. Remove from fridge, shape, add toppings, and bake. 9. Bake at 425 - 500 degrees until done.
Yes, the edges are sometimes burnt. I usually trim it around the pizza before sliding it onto the stone, but it's still the best way. It never sticks and this way you can have a very thin crust - I sometimes even use a rolling pin to get it extra thin (though I realise this is not orthodox...)
I've made pizza dough and worked with yeast for years as a home cook. It is so much easier than he shows. Just use tap water that is hot to your hand. I've never killed yeast with either heat or salt. You don;t even need to wake the yeast first. You can just mix it in the flour and it will work too.
The one great thing about Italian food is that most of it was made by working class people and depending on what part of Italy you lived determined what type of ingredients were readily available. if you had bread and tomatoes, you could concoct a dish that made the bread more flavorful. Ancient Greeks covered their bread with oil, cheese and herbs and baked it.
Love the videos, this is my go to place for a lot of basic info. For those that want truly good pizza, watch the ones who specialize in pizza. There will be a huge difference in your outcome. Peter Reinhart's American pie, Tony Gemignani's the pizza bible to name a couple. If money was not an issue nobody would hire a handyman, they would hire the experienced expert every time. When he says don't use instant Yeast he needs to explain why. That is all I use. Other than you need more active dry yeast than instant, and instant doesn't need to go into water, there isn't much difference. Instant takes a bit longer to activate, but to have Pizza on Saturday the dough should be made 2 to 3 days prior anyway.
it's really not that much work he uses one of those fancy kitchen helpers, I use chopsticks and my hands. It's actually better, because you don't "overwork" your dough. also, my dough is done and ready to sit for some time, after 10min, tops!
I always make my pizza dough a day ahead. Slow gluten rise is key. So much easier to work with and form a decent circle.I prefer the cast iron skillet method. I have a pizza stone but God knows what happened to it. Learned that from you guys! Dang, John Jacob Jingle-Hiemer Schmidt. Thanks for the tips! You're great!
A few remarks on this recipe; the secret of the crust is in the moisture content of the dough. The wetter the dough, the better the crust will form. Basically, a ratio between 100:62-100:65 (flour:water) is used for the best results. That brings me to the pizza stone itself: the idea of the stone in those authentic ovens is that it will draw out moisture from the dough where it touches the stone (be it for pizza, be it for breads). That will give the signature crust. Using parchment paper totally ruins that concept because the parchment paper is in the way, the stone cannot absorb the moisture. So, ditch the parchment paper, just use a pizza peel to which you can add some semolina or if you like a bit more coarser, ground corn. Regarding the proving of the dough: it depends a bit on the region, but in Napoli (where Pizza comes from), they let the dough proof for at least 2 days but preferably longer. Around 5 days is optimum. What will happen is that the yeast will break down the sugars and change the chemical structure (better known as "fermentation"). If you pull away the plastic, you will actually smell alcohol. That's a very good sign because it means the pizza dough has a nice complex flavour. If you let it proof for 5 days, you can use a bit less yeast too.But that of course does require you to plan your pizza almost a week in advance which is of course not the purpose of the recipe in this video.
Since I've been making my own pizza, I've stopped buying it frozen or from a pizzeria. It just tastes better. I don't make my own dough, but what I use is just as fresh. :)
Do you have other videos about making different kinds of pizza crust... like Neapolitan or Stromboli or calzone or New York style etc? And everything we need to know about using a pizza stone or seasoned iron pan and the peel. Basically everything involved with making pizza at home THE VERY BEST!!! Thank you 🙏 so much!! Oh ye and egg washed Stromboli bread too!!
I’m constantly making pizza dough and then I use my vacuum sealer and pop it in the freezer. I never know when the grandchildren are coming over. Also the first thing out of their mouths isn’t, “Hello Grandma”! It’s, “Can we make pizza?”! 😳♥️👵🏻
1.why shouldnt u use instant yeast 2. does proofing it twice make it extra better (i have always proofed once) 3. can all the kneading not be done in the mixer only thanks:)
I've been making homemade pizza dough for years and have never placed it in the fridge overnight. I use it right away after the second proof and it comes out perfect every time. I recently started using the recipe on Jenny Jones channel: Jenny Can Cook. It uses the same ingredients but is much faster to make.
Great recipe , one thing I don't understand about yeast, why do they make it 2 kinds, instant and active, I personally use only instant to skip that activation step?
You don't need a pizza stone. I usually just place my pizza dough onto a buttered medium heat frying pan, assemble the pizza with ingredients then place it in a hot oven for like 5 minutes, heat from bottom and top of the oven for the crispiness
Active dry yeast needs to be activated by warm water while instant yeast doesn't. And if you use instant, you should use a little bit less. Hope that useful :)
JK,JK Active dry yeast must be incorporated into warm water for the germination process to occur However instant yeast can directly be incorporated in the dough.
Active dry yeast is just Saccaromices Cervisiae, the same yeast used to make beer and is a living organism; instant yeast is just baking soda (a mix of sodium bicarbonate and ammonium bicarbonate), and it proof basically releasing carbon dioxide via a chemical reaction with acidic component (generally milk, eggs or tap water).
huge huge fan love your recipes .. i always solve my problems in the kitchen but can u please answer me this.. can i use whole wheat flour for this recipe??? and can i use yogurt instead of sour cream? and what is the substitute for oil shortening? plllz i really need those Q answered thanks
This guy is awesome. I love how you explain everything so clear and without the scary picture perfect creepy fake smile or speaking like youre talking to a 5 y o.
U didn't add oil and a little sugar
EXATCLY, Always the cringy white smile thw WHOOOLE Video and like dumbed down instructions
"Twist the cap off to release milk, into Plastic bowl" like WTF!!? LOL
Agreed! This guy is awesome. I love all of his recipes.
Awesome video! What a wonderful way to explain the recipe.
Wow! I'm Italian and a cooking school student. I have to say that I'm impressed, I thought that Americans don't know how to make a pizza. I made this recipe at school today actually, and I really liked it. 👏👍 (Please, excuse me for my not-so-good English)
Yup, country of 310,000,000+ people, including ones certified by the VPN, not a single one knows how to make your arbitrary definition of "pizza", totally reasonable assumption to make
jb76489 Sorry, but in every country I go the pizza is not like in Italy. And I traveled almost all over Europe. I'm sorry if I can't afford some trips in USA
your English is very good. better than a lot of English/American people trying to speak Italian ;-)
I travelled all over Italy and I thought Italian food especially pizza was waaay too overhyped. Italians need to loosen up about their food. I much prefer pizza in my home country and I think some places in the US make amazing pizza too.
That depends on who's cooking it. Anyone can learn anything if they go for it and that includes pizza.
Well Thomas, I think I have found the right youtube channel to get helpful tips on cooking, baking and getting top notch advise to make my life easier! I love your video's and know I'll be watching a lot more to come! Thanks so much.
Wow! You are awesome. I always wanted to learn the kneading with palm method, and u explained it perfectly.
Love the clarity in all your videos. Thanks sooo much.
I just discovered your channel, when I was trying to make pate a choux. I think the way you explain how to prepare all the various recipes on your channel is very concise and easy to understand . Thank you very much...
Thank you Thomas you are a great Chef , your tips are so sincere and you are very generous on your recipes 👍🏻
Thomas is my absolute favourite on this channel! More pls!
Love this video Thomas. Explanation is so clear. Good tips too.
love the way you teach! so detailed and you make everything looks so easy to do ❤❤❤
I love this recipe. Simple instructions and straight forward presentation. Most pizza dough has people measure ingredients like they are making gunpowder. This is a “start with this and if it’s sticky add more” type of explanation. Brilliant. K.I.S.S.
I love how incredibly detailed and technical this is! And, I am cursing myself for not thinking of the parchment paper trick! Thank you Thomas!
I tried this recipe and it’s so good! Best pizza I’ve ever made, and it’s not super complicated.
Your videos are great, I love how you explain everything so well
Love the idea of using parchment paper. Thanks for the cool tip!
Fact: as soon as the yeast makes contact with water it will activate, no matter if your water is cold or warm. If water ist cooler then it will take longer to activate but it will. Only if you put hot water (above 55 oC) the yeast will die. Thanks for sharing
Francisco Vazquez not true
I just love his recipes and personality.
I really like watching this guy's videos. He seems so nice and personable. Also non threatening if that makes sense haha.
Thomas, I love your videos. Not just this one by the way, but almost all of them.
"tacky and loose"
I feel very attacked.
Adrianna Acedia
Rik hahaha
hahaha!
Rik ccc,c
im crying
if you add a good squeeze of honey to this.... OMG I do it every time. also I recommend adding sugar to that water before the yeast. it really wakes up that yeast.
I do the proofing part differently as in 1st stage overnight in fridge then cut and 2nd stage 30 mins and done. I think it's a matter of preference. great vid
So love his videos!!! Thomas Joseph needs his own CZcams channel!!! please!!!
You are perfect at teaching, amazing ability.
Dude, love the way you explain each step and the reasoning behind it. Easy to understand. Thanks.
Perfect as always, Thomas. Thanks a bunch!
Ok, this is one of the rare YT pizza dough videos with actual good advice. Pretty bang on, in fact. Key points: cold fermentation in the fridge overnight (I actually prefer 72 hrs), no rolling pin, use parchment to transfer if you wish (works super well), have a good pizza stone and bake in the highest temp for a quick rise. What I would suggest though is to use bread flour instead of all purpose. You’ll be surprised at the difference with a higher protein and gluten flour. Also, never use volumes for ingredients like flour, water, yeast, salt, sugar and EVOO. Weight only. This is for consistency. Ideally, use bakers’ percentages; they exist for a reason. Still, good job!
I’ve tried several other doughs and although this one is simple and straight forward it’s delicious.
i love your recipes Thomas!
"the Italians will use" 0 FLOUR
It's actually less fine than 00 and we usually mix half of the 0 with half of the 00 in order to achieve a good rise AND an optimal balance between chewiness and crunchiness
That is nice looking dough and I worked in a pizza parlor in Southern California when I lived there and was in the Air Force. My job was that of the bartender, but did make my own pizza each night at work. They was great and the person making the dough stayed busy making them and having them ready for making the pizzas.
Great GREAT video. You spoke so great - didn't talk down to us who aren't chef's - yet love to try new avenues of "making foods from scratch". Thank you so very much! I am so excited to learn more from you !!!
I agreed with you about leaving a pizza dough in the fridge overnight. And that's what gives a great texture and chewiness to the pizza.
Thank you I love watching your videos.
OK, So I love this pizza dough. I've made it a few times and in he video he cuts in 4 sections. Each section is small and kind of make a thinner crust. I like a thicker crust so I opted to combine two sections making a bigger pizza with a bit more crust. Kept it in the oven longer and the crust was perfect. Chewy and thinker. Yummy. Thank you Thomas.
When he put the dough on his fists, I was totally expecting him to teach us how to toss it. haha!
Thankyou so much for these amazing and helpful videos.
He is really good at explaining every step.
I make your pizza dough all the time. Love, love this method. Thank you so much for this video
Great pizza recipe!!! Thank you!!!
I have tried it but I'm using instant yeast since I found it in the kitchen. I don't have the parchment paper, I just put a little oil on the tray.. it's delicious! thank you
That's so cool I'm making pizza tonite. I'm a home bread baker so the dough will always be homemade.
I lightly flour the parchment paper and stretch my pizza out on it. I add my topping and use my pizza peel to slide pizza and parchment onto a hot pizza steel. About 3 minutes into cooking, I open the oven, slide my pizza peel between the pizza and parchment paper and pull the parchment and the peel out. Pizza bottom was firm enough to allow this. This helps bottom get even more crispier. The key to all of this is making the pizza on the parchment paper.
Thank you... love how it’s good and really easy you make it look and explain. It’s just fascinating. Thank you!
I love all your videos, I've learned a lot!
Greetings from the smallest country in Central America: El Salvador
This guy taught me this recipe, but in order to make it even better if that’s possible, make sure your dough is still kinda tacky, so don’t over kneed and don’t over flour, get it so it’s still like tacky and then use oil so it’s easier to work with, trust me! Ugh the crunch the flavor, the fatness! It’s amazing
1 envelope active dry yeast (2 ¼ tsp)
2 cups water (110 degrees)
2 tsp salt
5 - 5 ½ cups flour
Olive oil
1. Wake up yeast in 2 cups water to wake up yeast for 5-10 minutes.
2. Place 3 cups flour in stand mixer and 2 tsp salt and mix to distribute the salt. Add water and yeast mixture and mix on low with dough hook.
3. Add flour ½ cup at a time and mix until tacky consistency (up to 2 cups). Knead on medium for 10 minutes.
4. Turn dough out onto well-floured surface and knead 5-10 minutes until no longer tacky and extremely smooth.
5. Round dough into ball and place in well-oiled bowl. Cover and place in semi-warm place. Let rise 2 hours.
6. Turn dough onto well-floured surface. Divide into four portions. Shape each portion into a ball.
7. Place on floured baking sheet in fridge overnight. (Can be frozen after 2nd proof.)
8. Remove from fridge, shape, add toppings, and bake.
9. Bake at 425 - 500 degrees until done.
OMG...Thank You for explaining Yeast! Subbed
thank you! i always look forward to your videos, Thomas!
Thomas, I love your video's they are tops, thank you so much
Why put tape over the KitchenAid logo on the bowl but not the mixer itself...?
I was just abt to comment on the exact same thing
This bothered me no end.
I think the assumption was they needed it covered in the closeups but not in wide shots.
Probably because they only got paid to advertise the mixer..not both
May be the get paid from another company and are obliged to hide it.
I have learn so much from you Mr. Joseph
wao, perfect pizza dough!!!! thanks!!
You sound a like Sarah at the end :)))) Love you both! I do the same with the parchment paper...
Yes, the edges are sometimes burnt. I usually trim it around the pizza before sliding it onto the stone, but it's still the best way. It never sticks and this way you can have a very thin crust - I sometimes even use a rolling pin to get it extra thin (though I realise this is not orthodox...)
I've made pizza dough and worked with yeast for years as a home cook. It is so much easier than he shows. Just use tap water that is hot to your hand. I've never killed yeast with either heat or salt. You don;t even need to wake the yeast first. You can just mix it in the flour and it will work too.
Thank you SO much for this video ! now THAT is what Im talking about ...
i really enjoy your videos, thank you! :)
glad to lots of new videos from you. such great practical and useful info.
The one great thing about Italian food is that most of it was made by working class people and depending on what part of Italy you lived determined what type of ingredients were readily available.
if you had bread and tomatoes, you could concoct a dish that made the bread more flavorful. Ancient Greeks covered their bread with oil, cheese and herbs and baked it.
Yeast one evenlope
2 cups of water
3 cups of flour
2 tsp of fine sea salt
Thanking myself
Love the videos, this is my go to place for a lot of basic info. For those that want truly good pizza, watch the ones who specialize in pizza. There will be a huge difference in your outcome. Peter Reinhart's American pie, Tony Gemignani's the pizza bible to name a couple. If money was not an issue nobody would hire a handyman, they would hire the experienced expert every time. When he says don't use instant Yeast he needs to explain why. That is all I use. Other than you need more active dry yeast than instant, and instant doesn't need to go into water, there isn't much difference. Instant takes a bit longer to activate, but to have Pizza on Saturday the dough should be made 2 to 3 days prior anyway.
that's a lot of work for making a pizza dough!!!!! but that's totally worth it!!!!
it's really not that much work
he uses one of those fancy kitchen helpers, I use chopsticks and my hands. It's actually better, because you don't "overwork" your dough. also, my dough is done and ready to sit for some time, after 10min, tops!
1,2,3 viva l'Algérie
Tamago haha we algerians are everywhere!!!! ya7yao wled bladi ezzinin :)
Chopsticks? :o I'm intrigued
Home made Dough is so much better for you, especially if you use Organic Non GMO flour which is fairly cheap and pretty common now.
citation needed
Ha!
oh shutup you vegan
tareen moiz
Lmaooo definitely not even close to Vegan.
I like GMO.
Thank you so much for this recipe 🍕, that made pizza easier than ever for me 😃
This man is the love of my life.
I always make my pizza dough a day ahead. Slow gluten rise is key. So much easier to work with and form a decent circle.I prefer the cast iron skillet method. I have a pizza stone but God knows what happened to it. Learned that from you guys! Dang, John Jacob Jingle-Hiemer Schmidt. Thanks for the tips! You're great!
Thank you Thomas, you are amazing xx
You are a good teacher thanku 😋😋
A few remarks on this recipe; the secret of the crust is in the moisture content of the dough. The wetter the dough, the better the crust will form. Basically, a ratio between 100:62-100:65 (flour:water) is used for the best results.
That brings me to the pizza stone itself: the idea of the stone in those authentic ovens is that it will draw out moisture from the dough where it touches the stone (be it for pizza, be it for breads). That will give the signature crust. Using parchment paper totally ruins that concept because the parchment paper is in the way, the stone cannot absorb the moisture. So, ditch the parchment paper, just use a pizza peel to which you can add some semolina or if you like a bit more coarser, ground corn.
Regarding the proving of the dough: it depends a bit on the region, but in Napoli (where Pizza comes from), they let the dough proof for at least 2 days but preferably longer. Around 5 days is optimum. What will happen is that the yeast will break down the sugars and change the chemical structure (better known as "fermentation"). If you pull away the plastic, you will actually smell alcohol. That's a very good sign because it means the pizza dough has a nice complex flavour. If you let it proof for 5 days, you can use a bit less yeast too.But that of course does require you to plan your pizza almost a week in advance which is of course not the purpose of the recipe in this video.
That looks pretty easy! Thank you!
Since I've been making my own pizza, I've stopped buying it frozen or from a pizzeria. It just tastes better. I don't make my own dough, but what I use is just as fresh. :)
excellent method sliding the dough onto the stone while sitting on the parchment paper
I really like this recipe
i always use yeast whether instant or active without waking em up. They always work
The chances of my doing this successfully are about the same as my setting up a version of CERN's Large Hadron Collider in my basement.
Do you have other videos about making different kinds of pizza crust... like Neapolitan or Stromboli or calzone or New York style etc? And everything we need to know about using a pizza stone or seasoned iron pan and the peel. Basically everything involved with making pizza at home THE VERY BEST!!! Thank you 🙏 so much!! Oh ye and egg washed Stromboli bread too!!
I’m constantly making pizza dough and then I use my vacuum sealer and pop it in the freezer. I never know when the grandchildren are coming over. Also the first thing out of their mouths isn’t, “Hello Grandma”! It’s, “Can we make pizza?”! 😳♥️👵🏻
that dough is better looking than I can even dream of being
1.why shouldnt u use instant yeast
2. does proofing it twice make it extra better (i have always proofed once)
3. can all the kneading not be done in the mixer only
thanks:)
Hi Joseph at what stage do you freeze the dough for later use thank you love your easy to follow tutorials.❤️
I've been making homemade pizza dough for years and have never placed it in the fridge overnight. I use it right away after the second proof and it comes out perfect every time. I recently started using the recipe on Jenny Jones channel: Jenny Can Cook. It uses the same ingredients but is much faster to make.
helpfulnatural I love her channel
helpfulnatural Thomas is my boy thoe.
helpfulnatural some pizza places fridge their dough as it develops aromatic alcohols from the fermentation giving more flavour to the dough.
***** I understand why it's done that way however I've never felt the need to do that step with the recipes I've used. It just takes too long. :/
Just start day before you would usually start. xD Unless you make unexpected pizza every time..
Omg fun! and useful tips! Will try this one soon!! Thanks for making it so easy to follow :0)
Love it!!! Thanks so much! 💕🍕🍕🍕
Great recipe , one thing I don't understand about yeast, why do they make it 2 kinds, instant and active, I personally use only instant to skip that activation step?
After proofing in the fridge overnight, am I supposed to roll the dough back into a ball before freezing??
instead of adding extra flour, you should save off some water to add later. Dough is not just wet flour you know.
Brilliant work !
great lesson! Thanks.
great video and teaching!
parchment paper! excellent tip!
You don't need a pizza stone. I usually just place my pizza dough onto a buttered medium heat frying pan, assemble the pizza with ingredients then place it in a hot oven for like 5 minutes, heat from bottom and top of the oven for the crispiness
Great as always!
Make sense... Thank you for the video.
I'm loving the fact that the Kitchenaid logo is still showing under the tape on the bowl. xD An A for effort tho! lol
I love your videos!!! Do you believe there would be any issues with making this from whole wheat flour?
I don’t have a kitchen aid! That thing did all the work!!
Slovakians using ''00'' flour as a standard for fine baking ;-) We never use dry yeast, is always the fresh one!
Love your videos, now I'm doubting my local pizza place
This guy must feast on his freakin cooking perfecfions every damn day
I need storage tips for the dough. Like how long would it last for the uncooked on fridge. Or should I just prepare the whole thing and freeze it.
lovelyyy, thank you!
Whats different between active dry yeast and instant yeast??
Active dry yeast needs to be activated by warm water while instant yeast doesn't. And if you use instant, you should use a little bit less. Hope that useful :)
Active dry yeast is active and dry and instant yeast is for instant purposes Lol.
JK,JK Active dry yeast must be incorporated into warm water for the germination process to occur However instant yeast can directly be incorporated in the dough.
Mohammed Usaid e
Active dry yeast is just Saccaromices Cervisiae, the same yeast used to make beer and is a living organism; instant yeast is just baking soda (a mix of sodium bicarbonate and ammonium bicarbonate), and it proof basically releasing carbon dioxide via a chemical reaction with acidic component (generally milk, eggs or tap water).
huge huge fan
love your recipes .. i always solve my problems in the kitchen
but can u please answer me this.. can i use whole wheat flour for this recipe???
and can i use yogurt instead of sour cream?
and what is the substitute for oil shortening?
plllz i really need those Q answered
thanks