This Pizza Took Me 3 Months to Make
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- čas přidán 12. 04. 2023
- Meal-preppable, freezable pizza that’s hard to beat for its macros and its taste. This is the pizza to eat, diet or no diet.
⚪FULL RECIPE⚪
Yield: 2 large OR 4 small pizzas
~Nutrition per serving~
770 Cals
- 47g Protein
- 96g Carbs
- 22g Fat
Da Dough
- 1 ½ c (320g) warm water
- 1-2 Tbsp (~20g) honey (more if prefer)
- 1 sachet (3g) active dry yeast
- 2 Tbsp (30 mL) olive oil
- 4 c (480g) bread flour
- 1 1/2 tsp (9g) salt
Da Sauce
- 1 15oz (425g) tomato sauce
- 1-2 Tbsp tomato paste
- ¾ tsp (4g) salt
- 1 tsp (2g) garlic powder
- 1 tsp (2g) onion powder
- 1 tsp (0.5g) dried basil
- 1 tsp (0.25g) dried oregano
- ½ tsp (1g) black pepper
- pinch of red pepper flakes (optional)
- (a touch of water to thin)
Toppings
- ½ ibs (225g) shredded mozzarella
- 280g cooked chicken breast
DIRECTIONS
Warm water in microwave (40-45 secs).
Mix in honey and yeast.
Measure out flour and salt.
Add yeast-water mixture and oil to the dries.
Mix until dough starts to form.
Need with flour for around 10 minutes, or until dough is smooth and elastic.
Let dough rise for 2 hours (or 1 hour + 1-2 days in fridge + 1 hour out of fridge) before shaping.
While dough is rising, make sauce and prepare toppings.
30 minutes - 1 hour before making pizza, set oven to highest temp (not broil): 500+ F (260+ C)
Prepare pizzas.
Bake for roughly 10 minutes or until cooked through.
Freeze the ones you don’t want to bake. Can also store dough in fridge for a few days.
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⚪PRODUCTS I USE⚪
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My Favorite PB Powder
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Digital Food Scale:
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Glass Meal Prep Containers:
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My Favorite Bread Flour:
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The All-Purpose Flour I Prefer:
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The Yeast I Buy:
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Good Food. Better Health.
✌️ - Jak na to + styl
The fact you also mentioned the temperature in Celsius alone, you have my eternal gratitude
Haha 😆 this is great!!
Something I really like about this channel is that your kitchen looks like… a normal kitchen. Not that the other foodtubers content suffers from being produced in fancy kitchens, congrats to them for making it in life already, but I feel more connection to your videos seeing you cooking with groceries, utensils, countertops, a stove that look like the ones in my apartment. You really don’t need anything fancy to make delicious food
Made it a couple of times now- super easy, super tasty!
Your pizza is as good as Dewey's & that is saying a lot!!! Plus I know what's in your cooking. Very proud you may have surpassed your ol' Mom.
I was so confused until I read your name 😅 So sweet!
@@tukamousa9025 yes, he's my son & a lil genius. You should see his artwork. He doesn't brag but I do. 👪💞
Hahaha this is adorable 🤍
As someone who doesn’t come off as a chef you sure do know what your doing.
worked in a artisinal pizza shop for a good couple years, this recipe is extremely solid.
heres a tip for frozen pizza, you can par cook it and then let it cool before throwing in the freezer
Much appreciated, Mister! And thank you for the tip!
This guys is criminally underrated. Shoutout to the youtube algorythm for reccomanding me your video and more importantly to you for putting this much effort in your content!
It’s much appreciated!
You’re the goat mate! You know what you’re doing, your research backs it up and you transmit that knowledge in a clear simple way. Love your vids. Keep it up. Congrats on a great method of teaching and great video quality!
Thank you! 🙏
Such an excellent video. Helpful, concise, well made and not overproduced. If I wasn't already subscribed I would be now. Definitely going to try this recipe!
Dooooope! Surprised how delicious this looks!
I'm so excited to try making this!
Nice! Thanks!
This was delicious! I have to work on stretching the dough more evenly though. My last two attempts had a thick crust.
Wow good video!
I'm gonna have to try this!!!
If you do, let me know what you think!
I'll try this out sometime
i love your voice lmao, and great recipe
Im always down for some pizza!
I hope you make more vids!!
amazing
Yeah gonna make this
It was very good
Sweet. Probably cheaper than the $10 frozen dough I bought.
Do you cook the pizza at 525 degrees for 10 minutes? Or do you turn it down when the pizza goes in the oven?
Looks amazing 😋 can’t wait to try this out!!
Thank you in advance!!
Happy New Year! 🎊
525 for the full cook time! You’re welcome, and Happy New Year to you, too!!!
@@ethanpaffhmm ill try that cuz all over the internet ppl are talking about pizza stones and steels and brick ovens and what not while at work be throw the pizza on a perforated plate lmao
Awesome video! Gonna have to try this one.
Pizza time 👌👌
Pizza time 😂
Sticki boi. Some music or sound effects would fit a long video like this imo. Good pizza king, I’ll definitely try it in the future 😎
Also for 6 months on this channel your progress is actually solid, especially with yt algorithm not kicking in. I like how you do low ingredient count recipes, maybe when writing the script think about as if you’re explaining it to your best friend, for me i still can’t see your chosen target audience but I’m no expert anyways, just giving some feedback and hoping it helps. If i were you i’d start thinking going full time)
I like that bit of advice for doing the scripting as if talking to a friend. I’ll apply that. I think it’ll help it feel more natural, too. Thanks, man!
I was thinking the same thing for music/sound effects. In general I’d say it would be good to make the videos feel more dynamic and polished. That takes a lot more time, but I’m working to get there.
Yeah, not sure what’s up with YT or if I’m just not producing good enough videos. Probably the latter. But I won’t be discouraged. I’ve got too much good info to share with the world.
I suppose that I should be more specific about my audience: people who want easy, accesible, macro-conscious recipes that taste great and are meal-preppable.
I really believe in my vision and how I see food. I’ve just been scared that pushing it too hard would scare people away. Maybe I stop caring about that?
Thoughts?
❤️✌️
@@ethanpaff You’re making great progress so no need to worry about that, just keep improving, there needs to be a balance between upload rates and rest times you take to improve your content yknow?
I do agree the target audience should be more specific, but don’t rush it, you can keep testing things differently. What I’ve seen on youtube is cooking + some other interest, such as fitness or hiking or healthy meals or several different meals together. If you haven’t done this already, take some cooking youtubers you like and analyze them, their content and their audience. For what you’re doing I’d say Felu and How To Cook Smarter make similar content but they’re not that high up on cooking youtuber lists, it’s up to you to decide whether you want to target the mass audience or create an actual community for whom you’ll provide immense value and then try to monetize that, whether with cook books or courses ect.
I hear you. Definitely need to upload more frequently.
People in the gym keep asking me if I’m a personal trainer and telling me I look like I know what I’m doing. Making me think it wouldn’t be too hard for me to involve fitness advice into my channel. Might help fill in the gaps and be the key to honing in on my target audience.
I suppose I can give up on the idea of reaching the masses. It’s not really possible anyway. Most people don’t watch YT. Most of the people who do don’t watch cooking stuff. Most who do don’t watch health/fitness cooking. Point being it’s already a niche market.
If I had a better sense of who my audience already is, I might be better able to target them…. Why is it that you watch my content? What do you get out of it?
@@ethanpaff I think your video about potatoes meat and eggs is the perfect example of why i watch you, it’s ingredients I’ve already used but never in a way you described. Not only did you give me a healthier version but a more simpler one, plus if you’ve made it for 10 years that means you’ve “improved” upon it quite a lot.
How long did the dough really take to knead?
hey ethan at what position do you place the pizza inside the oven, is it the middle rack or just 1 above the lowest rack
Can’t remember what the video shows, but I prefer the top rack or one below. I think it helps to brown the top. Bottom rack with help with crisping up the bottom of the crust. You can experiment to see what you prefer. Middle is a nice middle ground and should yield more consistent cooking.
Have you tried freezing the extra dough? Not sure if it would be good?
I have and all it takes is leaving in the fridge for about a day for it to thaw. Then I just leave it on the counter for an hour before using.
Still, it’s way easier to just prep the full pizza before freezing.
I loved the part when he said "it's kneadin' time"
I feel like a spaghetti recipe could be worthwhile
I gotchu 😉
@@ethanpaffactually consider doing lasagna!
based on your other habits I'm curious why you use non-stick pans?
Yeah, great question. I went back and forth on using them for a while, until I watched a pretty thorough video by Adam Ragusea regarding the safety of nonstick pans. Because of that video and the research behind it I felt comfortable using non-stick so long as I don’t over heat them and if I replace them often. To be completely honest, I don’t know if they are hurting my health. And I still wonder what might be coming off of them over time to make them less non-stick.
I would use other pans for eggs, but that would necessitate me using oil to cook with them. And as you know, non-stick allows me to have more control over the caloric load of a dish.
Until I do further digging to find a better alternative, it’s a compromise I’m willing to accept. Not saying it’s best for everyone, but acceptable for me for now.
Thanks for your question!
@@ethanpaffjust tried the pizza it’s great
honestly, just skip microwaving the water and use warm water from your tap
pizza pizza - little ceasers pizza guy
unreal
Hopefully your vids start getting picked up by the algorithm again. It's a complete piss take that you've only got 10k subs.
Ohio mentioned - video disliked
jk love your vids