EASY PIZZA DOUGH RECIPE using All Purpose Flour
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- čas přidán 5. 12. 2020
- An easy pizza dough recipe using all purpose flour for your weekly pizza? Let me say more: no kneading, no wood-fire ovens, no crazy special equipment. It's that easy. On top, we'll also be using one of the most common flour around: all purpose flour.
So just follow along and get ready to rock your conventional oven with these kick-ass pies.
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This recipe makes 4 pizzas:
500 gr ALL PURPOSE FLOUR
350 ml WATER
12 gr SALT
0.6 gr DRY YEAST
DAY 1
Roughly combine (literally less than 2 min) the ingredients and rest in the fridge for 12-18 hrs
DAY 2
Stretch, fold and roll 3 times every 15 min, then rest 1 hr
Shape the balls then final proof for 4 hrs
Cook in a pan (I use a crepe pan but any will suffice - amzn.to/3g9Cn4T ) for 1 minute or until the base starts to brown. Then move it to the highest rack of your oven at maximum temperature for 2-3 minutes. Constantly check your pizza to ensure it doesn't burn. It's pretty hot up there!
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*What you guys think about this method?* _I tried my best to make it as easier as possible, so everyone can enjoy a great pizza in the comfort of their home._ Let me know in the comments! And if you liked the video, remember to leave a *thumbs up* and *subscribe* ! It helps the channel a lot! Thanks so much everyone! goo.gl/WWsYyX 👽
Very impressed with your technique, I've been making pizza at home for a long time, but I've always been torn between either a dry pizza with a crispy base, or a chewy and fluffy pizza with a slightly undercooked base (even with the grill on max).
This is the last piece of the puzzle to pizza perfection in the home oven! All I need is a large enough pan :) thank you my friend
A.P. Flour, even the cheapest Dollar Tree or Target brand, can make great pizza dough when you know what you're doing. Nothing makes me more cross than simpleton snobs making ridiculous claims about the necessity for "00" flour, and as if there's only one type of "00" flour. Great vid! Thanks 🍕
yes Very impressive. Can I keep in the fridge longer then 18hours?
@@markmolnar6200 that really depends on the flour Mark. If you want to go for a longer fermentation, I'd suggest you using a bread flour or Manitoba or high protein one so it can last a long time.
@@MileZeroKitchen Thank You. now did the stretching. feels and looks like magic. Even went easier then looks on video. Using flour of Vietnam as I am in Saigon. Maybe there is a reason why BanhMi breads are soooo light and crisp. first I thought would not work. Superb dough. OMG
this channel is criminally underrated
I strongly agree!
YES!!!!!!!!!
Wow, that was great! Never seen a pizza with all purpose flour come out with this quality! I suppose that's a way to save money 😆
Pretty much! :) Thanks for watching!
Yes! Straight to the recipe. These are the kind of cooking videos I like.
I've been struggling to get my pizza bases right until I tried this recipe. It is by far the best one I have seen. Thanks so much!
I just tried it today. It was easy, and the pizza was good. Will do again! Thank you!
So happy I found your video again! I made this recipe and loved it!! Then went to find it in my playlists and was bummed to see it had forgotten to save it. Honestly i dont know how many recipes I’ve tried but yours is definitely the most delicious and close to the pizza crust i crave!! Thanks so much!!
WOW this pizza made my mouth watery lol Can't wait to try it, Thank You!
Love the style of your videos. It’s like a mini production every time!
After many failures, I almost gave up on getting a pizza with this type of airy crust in my home oven...tried my hands on your recipe today and it came out great! THANKS A LOT!
That's so nice to hear Clarel! Enjoy it!!! And thanks so so much for watching! ✌️👽
Can’t wait to try this new one.
Best pizza dough demo on CZcams! ❤️
Hey Manasi, thank you so so much! Your comment is much appreciated and more! 🌛
This video deserves more than what it has reached.
Thank you, u help my pizza game alot at home, my dough is nice and fluffy now, and crispy, thanks
This was a wonderful experience. A great music backdrop while following along with your amazing cooking! New sub! (:
Eric THANKS so much for your support and WELCOME to the fam! ✌️👽
Thanks for the tip of using parchment paper idea for your transfer of pizza to the pan. I keep stretching my dough too thin and it makes holes and causes disasters and I can only make emergency calzone! I want to make pizzas! Just got a Ooni Koda 16 and I plan to keep trying since my brother bought it and I plan to use as intended! I hope to use foil (as I think the high heat above 700F will burn parchment paper)as my transfer from table to peel to oven without holes and finally my pizza!
This looks amazing
Thanks a lot!
Feel relieved after watching
your videos are pure bless.
Whoa, Ben! Thank you so very much!!! Very happy you enjoyed the new one! :) I hope it'll inspire to make pizza even with average equipment and ingredients! Thanks again for watching and sticking around! Appreciate it
this works so good, best home made pizza i have ever made even better then some pizza shops. just bought a roccbox and i will be trying this on the roccbox soon. thank you for sharing this recipe.
you're most welcome!
Was it done on the same day ?
Great video! If I had a stand mixer, would i need to keep laminating the dough even before portioning it out?
Using the pan was a very clever trick to hack a neapolitan pizza in a home oven, I'll copy it, thank you!
Late to the party but trying out this recipe today. Will update with results.
Update: Another winner, excellent as always.
Great video!!!!!!!!!!!
Thanks!
I would like to see a chicago stuffed and tavern style using your dough techniques..
Wait for it to rise a million times, I’ll just order pizza, my friend, I don’t have the patience! But good job!
Nice
You are tremendous, paisan.
Heya! Thanks a lot for the video, I'll be making the dough tonight :) But just to clarify should we add any sugar for the yeast?
Looks amazing. Can this dough be cooked in an Ooni pizza oven?
im liking that audio on that dough my boy
Would you consider any one of your videos about dough ok to use for a sub or hoagie roll? Or any other ideas?
I would eat this one, the center isn't completely soggy or gumlined
This is a wonderful video but we like our pizza a little thicker Could I just make two pizzas instead of four. Can I leave the second ball in fridge or can I freeze at that time. Thank you.
Of course you can. You can adjust the weight of the dough balls to your liking, and adjust the baking time accordingly. You can leave the dough balls in the fridge (up to 2-3 days) but i would avoid freezing. Thanks for watching!
found this video rather late, im trying this today , dough waiting for me in the fridge to get back from work, ive tried so many recipes i had like 1 every 10 pizzas to turn out good, im keeping my fingers crossed for this one, hoping for the best, anyone knows about how many grams per dough ball?
What is the protein percentage per 100 gms in APF which you have used?
Thanks
I like
Can I sub the yeast with instant yeast??
how long does the dough need to rest, can it be less than 12 hours?
My good
Hey I have a question, so my oven burns from both top and bottom and I'm planning to make this pizza with a preheated pizza stone. Which rack should I bake my pizza on? Would appreciate it if you replied
Tough question. If you want to go neapolitan style, I'd suggest you keep it too rack as close as possible to the grill (as it's a kind of pizza that needs as much heat as possible). If you want to bake a crispy thin roman pizza, I'd suggest bottom rack.
hey looks great but can i ask why didn't you add sugar?
Hey! How do I incorporate active dry yeast here? I do not have access to instant. Please help thank you
I always use active dry yeast, also in this recipe. You're good to go! :)
If i put raw toppings(mushrooms, peppers) form the start are they gonna cook properly in the 1 minute in the pan and 3 minutes in the grill or would it be better to saute them separately?
Depends how you want them. Personally mushrooms i would cook out first but peppers i wouldn't for a crunchier texture. Try both see what you prefer
Great recipe, any way I can Cook the pizza without the parchment paper? I don’t have any in house rn
Sure. Just use some flour to dust the pizza and peel and you should be good to go! :) Thanks for watching
@@MileZeroKitchen wait so how would the peel go in the oven? I need the parchment paper for the oven but I don’t have any so what would I place it on?
How many grams should the dough balls be?
I love pizza but i am diabetic so I can't it much. Could you please make a video for Low Carb Pizza Dough Recipe. Thanks.
King Arthur (used here) AP flour has a higher protein (11.7%) than many all-purpose flours at 8% to 11%. Don't be shocked if your results are not the same. And lower protein flours with 70% water by weight added in can become a mess to work with and take patience and some techniques.
I believe my flour has 10%. Should I do anything different or add anything to it to get a strikingly similar result?
Hi....im having a hard time converting 0.6g....how much teaspoon of yeast did you use? Thank u
Hey Irish! It's roughly 1/8 of a tsp!
Hello,
Forgive my questions as I am trying to learn the best I can...
Why did you get the dough ball tight when you rounded it. I see the video notes that it makes the dough stronger but what does that do to the final pizza?
Why did you add oil all of those times (on the dough ball and on the pizza before cooking it)? What effect does it have on the final pizza?
Also, why did you cook it on the flat surface first then use only the top rack in the oven?
You make the ball tight so the gluten will get stronger.
The oil really helps the dough to not dry out and not sticking around.
The flat surface helps the pizza base to be cooked crispy while the mozzarella is melting. If you only cook at the top rack, the pizza would probably be soggy as the mozzarella will release some liquids, with some chances your pizzas would be undercooked.
Please consider sponsor me on Patreon, I answer all the questions to my Patreons, and give extra tips and tricks weekly. Thanks!
@@MileZeroKitchen
Thank you.
Love the videos keep going.
Anybody know if instant yeast would work or if it has to be the dry active?
The one I always use is dry active. Can't say about the instant one.
Hey man! I followed your recipe thoroughly. On the 2nd day, don’t have 4 hours to proof, what are the drawbacks of proofing for less than 4 hrs?
The dough balls will simply not be proofed enough and your pizza will not be airy or springy. The last proof is what we call "appretto" and it's the most important part along with the cooking. You could try to put them into the oven (only lights on) or in a warm place and proof for at least 2 hours instead of 4 but can't really promise the same results. Good luck!
@@MileZeroKitchen thanks my man, I'm gonna try it and let you know how it turns out. Brilliant recipe anyway, Cheers!!
Pratham Trivedi How did it turn out with a 2 hour rise inside the oven with the light on?
My dough always ends up being too loose, I kept adding more flour but still didn't fix it. I used Robinhood all purpose flour fyi
Hi chef.whay do you always use pink salt?
It's a little healthier than table salt, that's all! :)
@@MileZeroKitchen ok chef. Thank you for answering.🙏
I think you should just order at this point and its all worth it
6:00 This is what I’m doing wrong. I used to take the refrigerated doe out and knead it more, then I would realize that my doe wouldn’t stretch proper. This is because, when you knead the doe again, it exercises the gluten and makes it “elastic-like”, where it won’t form into your pizza shape. I did learn another thing, if your doe won’t form or stretch and keep it’s shape and it keeps ripping, “leave it for 15 minutes and come back to it “, it will form perfectly. This is because the gluten has “relaxed”. I never knew this until a few days ago. I will never “exercise the gluten” by kneading the doe again. Maaan, doe is so touchy.
Normally, you should not tear the dough during crushing, you will damage the gluten.
Great recipe and technique, your videos always deliver :) do you consider the pizza in the video/obtained by this method as Neapolitan? Honest question , not looking to start any controversies :) seems neapolitan to me, looking forward for more pizza instructionals such as sfincione
, grandma style and different pizzas in Italy :)
Thanks so much Joseph! Although the method is probably not neapolitan, the way I stretched the dough - with the super airy and chewy cornicione - could resemble the neapolitan style, in terms of look. At the end of the day, it all boils down in how you stretch the dough I believe. I have more pizza recipes in schedule (including sfincione sometimes in Jan). Also, a new pizza video format based more on toppings will be coming your way soon. It's gonna be fun. And hey, thanks so much for watching! Appreciate it :)
❤❤👍👍
Why do you cover dough?
Like it’s going to do it’s thing but can’t do it if someone’s looking??
What kind of people would put thumbs down. :(
Bro which mode on oven
Everything is explained in details in the description. Simply highest rack of the oven at max temperature from top (broil)
@@MileZeroKitchen ya. But I mean it should be in grill mode
Right?
@@shantanujoshi290 yes. Grill is broil
@@MileZeroKitchen And one last thing… bro. Did you rotate your pizza because i saw many other videos where they rotate the pizza in the oven so that it is cooked evenly… thanks m8🖖🏻
@@shantanujoshi290 for this particular recipe I didn't rotate... bro! the pizza cooks first in the pan so the bottom gets cooked evenly, then in the oven to only melt the mozzarella and crisp up the top! Good luck and thanks for watching :)
I think.ill just order pizza hhahaa
Memerlukan lebih ramai orang jadi sebarkan video ini lebih banyak
Is there a reason why you’re dough looked very easy to work with at 70% hydration? When I tried it, everything went to hell😂 Follow up question, did you preheat your oven first to the maximum temp then turn the broiler on, or did you just turn the broiler on? I never got the airy crust like you so what could I have done wrong? Last question, how do you store your yeast? I freeze mine cause I’m scared of it just dying.
I wish I could answer all your questions but quite tough without seeing what you're doing. My guessing is that you're just using the wrong flour maybe?
Oven to max then broiler.
I store the yeast in the fridge.
Thanks for watching!
Mile Zero Kitchen thank you! I’m going to try it for the third time😂 I just bought the same brand of ap flour you used. Should I put it into the fridge now? How long does your yeast last? And I promise last question 😂 Do you switch it to broil right before or when it’s done preheating and you just leave it on for the next pizza? Thank you for answering my questions! Love your channel, keep it up!
@@Dracsbest about 6 months in the fridge. I switch to broil right before putting the first pizza in! ✌️👽
Mile Zero Kitchen Thank you! 🤞👽
@Mile Zero Kitchen I made some pizzas the other night and they came out way better than the first time, thank you! I use room temp water. What temp was you water?
Where has your crispy crunchy pizza dough gone why did you take it off?
First he has 3 ball then they turn to 4 🤔
I noticed that also. What do they weigh?
Great but not easy.))
Wow! Only 4 mins of actual cooking.
cooking is such an art
I know it's an abomination, but have you seen these quick pizza dough recipes using Self-Rising Flour and Greek Yogurt?
You are brutal
This is not easy enough for me. I am doomed.
You Got It
For TRUE neapolitan pizza, you did a few steps wrong
And they were?
DOES ANYONE MEASURE IN CUPS AND SPOONS ANYMORE🤦🏿♀️🤷🏿♀️💆🏿♀️
Buy a kitchen scale FFS,its like 5 bucks...If you have the money for ingridients,there must be some cash for the scale
Cups and spoons are inaccurate and yield inconsistent results. Weight is precise, not volume. You just gotta get used to the metric system, it’s far superior.
Nope not quick and easy. Need it done n ready to use in about an hour not in 12 to 18 hours