I have been messing with so many different dough recipes lately. Stumbled across this because I missed up my 72 hour dough and wanted a good pizza. This is hands down the best dough I've had. Light, fluffy, airy and tasty. Holds the ingredients amazingly well too. Four hours now to make an amazing dough. Thank you BK
I've never tried Brooklyn pizza or any kind of American pizza before. I only tried this recipe because of the same day dough. I mixed one third of whole wheat flour into the flour. The best recipe I've tried in my new Ariete pizza oven. It's the first time I've added sugar and olive oil to my dough. The result was amazing. Thank you!
This dough recipe is excellent! I used some leftover olive oil from a tortilla Española which had a strong sautéed onion flavor. It gave the dough an amazing layer of flavor! Thanks for sharing!!!!
Thank you for your comment Joanne! That makes us so happy to hear that we could help you make great pizza at home 😀 please share with all your family and friends.
What a Brilliant vidclip, Very Instructive, Full of Info. and LOTS of 'Comedy' ..... :-) :-) :-) Where can I get the 'Written' Instructions .... Could not find it in the 'MORE' Drop Down .... Cheers from ChCh, NZ
Here are the Baker's Percentages.. with these you can scale up/down the recipe as needed. Target dough weight 871.2 for the video recipe Flour 100% Water 64% Yeast 1.4% Salt 2% OOil 6% Sugar 0.84% Time to go make some myself!!
I normally make a 48 hour ferment dough with high hydration and very low sourdough percentage. It's amazing. We also bake exclusively in a wood oven, so usually load up the heat on Saturday night for Pizza so we can bake bread on residual heat Sunday morning. This wee I forgot to plan ahead and needed a quick pizza dough recipe. This dough is pretty decent for a low hydration dough. Holds ingredients really well, so very good for NY style pizza with heavier toppings. Not as much flavor as a long ferment, but will definitely use again if I need a quick dough.
Wanted to surprise my better half with some NY style pizza today. You like the only dude thats bout action rn. Thanks for the quick and detailed video!
So after you cover with towel let sit on counter for another hour to 2 hours then you can make the pizza? At what point would you freeze the dough ? After the first rise ?
@@brooklynbridgepizzaco It came out amazing! I am from NJ and I just missed NYC pizza. I was never able to get yeast to rise but this recipe was full proof and I ended up making a pretty delicious pizza. Thank you!
@@IAmAMuslimaah Thank you so much for your feedback! Please share with all of your family and friends so we can continue to help everyone in making the best pizza at home. :) Salute!
I THOUGHT I WAS THE ONLY ONE WHO TALKED TO THEIR DOUGH WHILE KNEADING IT I TOO BUILD RELATIONSHIPS WITH MY DOUGH I LOVE WORKING WITH DOUGH ITS ITS LIFE CHANGING ALL IS RIGHT WITH THE WORLD WHEN IM KNEADING DOUGH AHHH NOW I GET CATS I GET IT NOW I GET IT
Hey there. This was amazing Thankyou for the simple-to-follow recipe. We’ve just finished our wood fired pizza oven and these were brilliant on first attempt. Out of interest if I wanted to do the prep the night before - what stage should you put the dough balls in the fridge? After first rise and then allow to rewarm to room temp, or just make everything as if ready to serve and then refrigerate? Thanks so much
Hey Amanda! I would only leave the dough in the fridge for 3 days max. Yes, you can absolutely freeze the dough right away after first rise is complete. Just defrost overnight in the fridge and take out about an hour before use. Hope this helps :)
Yes absolutely. Freeze each dough ball in a separate freezer bag. Coat the freezer bag with a bit of oil so the dough can be removed after thawing without sticking. Allow dough to come to room temperature before stretching and baking.
You can use 00 flour but it will not turn out the same. 00 flour works better in a wood fire oven cause the temperature is above 700 and also will have a different hydration. For home oven our recipe is to be used as given for the dough structure and cooked on our Brooklyn Steel for the best crust. Hope that helps!! Salute!
Great question! We do not recommend using AP flour as it does not have the protein content as bread flour does. This will have a different structure and turn out to the dough. Hope that helps! Please support us and visit our website. :)
Being that you would do a 3 day dough, then this video is clearly not for you. The title states "SAME DAY DOUGH" which everyone is extremely happy with. Hope you find your 3 day dough video. 😀
I have been messing with so many different dough recipes lately. Stumbled across this because I missed up my 72 hour dough and wanted a good pizza.
This is hands down the best dough I've had. Light, fluffy, airy and tasty. Holds the ingredients amazingly well too. Four hours now to make an amazing dough. Thank you BK
So glad to hear that! That is our mission :)
@@brooklynbridgepizzaco Post that mission as a success!
This dough is an absolute game changer!! I’ve impressed everyone that’s tried my pizza. Can’t thank you enough for this recipe!!
That's so great to hear Shiv! Feel free to share our products and recipe! 😄
I saw one it was literally 5 days... fugettabouit!!!
I've never tried Brooklyn pizza or any kind of American pizza before. I only tried this recipe because of the same day dough. I mixed one third of whole wheat flour into the flour. The best recipe I've tried in my new Ariete pizza oven. It's the first time I've added sugar and olive oil to my dough. The result was amazing. Thank you!
That is so great to hear! That is our mission to help everyone make great pizza at home. Thank you for your comment. 😄🍕
This dough recipe is excellent!
I used some leftover olive oil from a tortilla Española which had a strong sautéed onion flavor. It gave the dough an amazing layer of flavor!
Thanks for sharing!!!!
Great idea!
Made this dough…used it…even froze some…..this is one exquisite pizza dough! Thanks!
Thank you for your comment Joanne! That makes us so happy to hear that we could help you make great pizza at home 😀 please share with all your family and friends.
I came here for this. All of the videos say wait 20 days then knead the dough and wait some more
Maybe 2 days?
20 days 😂lol
This video was very good. A lot of clear instruction. I prefer that over show.
Thank you! Happy home pizza making. :)
Flour 500g
Salt 10g
Sugar 1tsp
Yeast 7g
320ml water
30ml oil
This is incorrect. Everything is in grams.
@@theHappiSinghgrams converts to ml
Not necessarily it depends on the specific gravity. For example 1 ml of water is 1g. But 1 ml of olive oil is not 1 gram. @@zootymczoot9134
What a Brilliant vidclip, Very Instructive, Full of Info. and LOTS of 'Comedy' ..... :-) :-) :-) Where can I get the 'Written' Instructions .... Could not find it in the 'MORE' Drop Down .... Cheers from ChCh, NZ
This video is funny and good. Should definitely have more views
Here are the Baker's Percentages.. with these you can scale up/down the recipe as needed.
Target dough weight 871.2 for the video recipe
Flour 100%
Water 64%
Yeast 1.4%
Salt 2%
OOil 6%
Sugar 0.84%
Time to go make some myself!!
Please let us know how it turns out for you!
Awesome thanks! Was about to figure all that out until I found your comment! (Bakers percentage)
Love it
I normally make a 48 hour ferment dough with high hydration and very low sourdough percentage. It's amazing. We also bake exclusively in a wood oven, so usually load up the heat on Saturday night for Pizza so we can bake bread on residual heat Sunday morning. This wee I forgot to plan ahead and needed a quick pizza dough recipe. This dough is pretty decent for a low hydration dough. Holds ingredients really well, so very good for NY style pizza with heavier toppings. Not as much flavor as a long ferment, but will definitely use again if I need a quick dough.
And I would definitely use more salt in the dough
This recipe is designed to cook in a home oven on our Brooklyn Pizza Steel. It's good to know you enjoyed it in a wood oven. Thank you for sharing.
Wanted to surprise my better half with some NY style pizza today. You like the only dude thats bout action rn. Thanks for the quick and detailed video!
Thank you for your feedback! That’s our mission. Let us know how it turns out! 😁
Yes!
“ you good, you almost there?” That’s a good relationship if if I’ve heard one, forget about the slap 😂
Gotta keep everyone happy! lol
Honestly though other people should take note of how to do a proper instructional video, not to mention it’s a perfect recipe. Thanks bro
Can we see the end product out of the oven ?
You left me hanging !!
Lol sorry about that! Here ya go! czcams.com/video/3oYYSouavGE/video.html
I only have Tipo 00 flour. About to see if that will work.
So after you cover with towel let sit on counter for another hour to 2 hours then you can make the pizza? At what point would you freeze the dough ? After the first rise ?
Awesome call back to "My Cousin"
Thank you for making this 🤣🤣🤣 you read my mind. I don't need 48 hrs dough! I'm trying to make this today 🤣.
So glad to hear that ! Please let us know how the dough turns out for you. :)
@@brooklynbridgepizzaco It came out amazing! I am from NJ and I just missed NYC pizza. I was never able to get yeast to rise but this recipe was full proof and I ended up making a pretty delicious pizza. Thank you!
@@IAmAMuslimaah Thank you so much for your feedback! Please share with all of your family and friends so we can continue to help everyone in making the best pizza at home. :) Salute!
I THOUGHT I WAS THE ONLY ONE WHO TALKED TO THEIR DOUGH WHILE KNEADING IT I TOO BUILD RELATIONSHIPS WITH MY DOUGH I LOVE WORKING WITH DOUGH ITS ITS LIFE CHANGING ALL IS RIGHT WITH THE WORLD WHEN IM KNEADING DOUGH AHHH NOW I GET CATS I GET IT NOW I GET IT
We are so glad you share our passion for pizza!😁
❤ you made it so simple , manageable & prefect & Awesome
Xmas 24 & H N Year 24 👌🙏🕊️🦅🍕🍻 Thank you 🙏 namaste
I like the forth cup of water. What about the other three?
Whats the temp and bake time
Are you punching it down after the 1st rise before you make the dough balls?
Awesome tysm man
Hey there. This was amazing Thankyou for the simple-to-follow recipe. We’ve just finished our wood fired pizza oven and these were brilliant on first attempt. Out of interest if I wanted to do the prep the night before - what stage should you put the dough balls in the fridge? After first rise and then allow to rewarm to room temp, or just make everything as if ready to serve and then refrigerate? Thanks so much
Yes! You would refrigerate after the first rise and take out the next day with enough time to get to room temp before using. Hope that helps!
@@brooklynbridgepizzaco mega! Thanks so much
@@gregbulman1151 You are very welcome! Please tag us in any of your social media to see your results! 😁
Making now, will report back.
Can you freeze this dough and also how long will it last in the fridge? Thanks.
Hey Amanda! I would only leave the dough in the fridge for 3 days max. Yes, you can absolutely freeze the dough right away after first rise is complete. Just defrost overnight in the fridge and take out about an hour before use. Hope this helps :)
Cooking time and temp??
Preheat the Brooklyn Pizza Steel in the oven for 30 minutes @ 500 then cook the pie for 8-10 minutes depending on your oven.
Are these ok to freeze?
Yes absolutely. Freeze each dough ball in a separate freezer bag. Coat the freezer bag with a bit of oil so the dough can be removed after thawing without sticking. Allow dough to come to room temperature before stretching and baking.
You never said what to do after you cover with towel. Do you let rise again?
Nope, just take a dough ball, stretch it out, add toppings and cook.
Still unsure how the 1/4 cup of water is used…. Which portion of the water do you use for the yeast activation?
Yeast goes into the 1/4 cup
There is 320 grams of water total, pour a 1/4 cup out of the 320g of water into a separate cup, use that for the yeast activation. Hope that helps!
Looks great man. But can I use 00 pizza flour ? Instead of bread flour. Oh just subscribed
You can use 00 flour but it will not turn out the same. 00 flour works better in a wood fire oven cause the temperature is above 700 and also will have a different hydration. For home oven our recipe is to be used as given for the dough structure and cooked on our Brooklyn Steel for the best crust. Hope that helps!! Salute!
@@brooklynbridgepizzaco Tnx man. Yea your advice helps 👍
How long did you cook it in the oven for? And at what temp
Using the "Original Brooklyn Pizza Steel™" with a 30 min preheat at 500° it takes between 8-10 minutes. Can't wait to see your results!
Can I use regular AP flour?
Great question! We do not recommend using AP flour as it does not have the protein content as bread flour does. This will have a different structure and turn out to the dough. Hope that helps! Please support us and visit our website. :)
This guy is funny.
What if I only have instant yeast??
You can just mix it in with the dry ingredients. Instant yeast does not require proofing. Hope that helps!
@@brooklynbridgepizzaco thank goodness because that is what I did.
@@johnnysinfonia Can’t wait to hear how it turns out! We are guessing amazing of course, it is our recipe. 😉
@@brooklynbridgepizzaco it went well!
@@johnnysinfonia Thats great!! See... Crust us, we wouldn't lie to you ;)
Bro we don't have time for this. Talk a little faster. If I had time, I'd do a 3 day dough
Being that you would do a 3 day dough, then this video is clearly not for you. The title states "SAME DAY DOUGH" which everyone is extremely happy with. Hope you find your 3 day dough video. 😀
If you don’t have time to talk to your dough and build a relationship, you don’t deserve the dough
You can speed up the speed of the video .. duh plus this video was all the five minutes if that isn't fast then I don't know what is🙄