Most informative video I’ve seen on pizza dough: salt for strength (I haven’t been using enough in my dough), and the illustration about fat using the slices of bread was brilliant.
After spending about 8 months and 20+ recipes and making around 60 batches of dough I find this amazing video. It is the most informative and thought out pizza dough video I have seen up to date. This means I am going to have to try this now. I love how she actually explains every little detail. Amazing stuff. Thank you kindly for this.
Being an OCD chef I sincerely appreciate your perfectly detailed tutorial explaining each fine step and purpose for doing so. I find that fine cooking is all in the little details that often get lost in recipes. Great instruction. Gracie!
This is a great recipe. Pretty much the best dough I've found. Mixing the all purpose flour with the bread flour makes the dough more airy and crisp.....not doughy. Cooks well everytime. Still tastes like a neopolitan crust. Using my finger tips to push out the dough keeps it airy and pushes the air to the outside crust. Makes a nice crispy puffy crust. In a normal oven I do 13 to 14 minutes at 500 degrees. I use a stone. May be different with a metal pan. Delicious neopolitan type pizza. The best I've found online. I get very consistent crust with this receipe. It's just like the best pizzaria's in the Philadelphia area. I make it with 1 tsp of sugar if I'm out of honey. Tastes great both ways.
this was the first video i saw where they explain all about every single ingredient, well done!! and for sure, i don't use any olive oil anymore in my recipy. many videos just show how to make dough, but none explain exactly what everything does. if you want to learn how to cook, you have to know every single ingredient function!! you get a million thumb up from me!! thank you!!
I'll tell you what. The dough came out awesome. Spread easy and didn't stick to the peel. I used the camp chef recipe with nothing but sticky unmanageable dough. This came out with a great crisp and real good taste. And she explained everything very well. Awesome!!
The VERY BEST tutorial and demonstration I have viewed. She explained the reason for measuring the temp of the flours, the reason for the sweetness, the reason for resting the dough BEFORE adding the salt, AND the REASON for not adding oil.!!!!! Thank you very other recipe on the web that told me to add oil to the dough, AND oil the dough to rest 😠😠😠😠 Now, I can make a crusty pizza. You did a wonderful job😊😊😊😊😀😀😀😀
Incredible video. Im always looking for a way to made a great pizza crust. I always put oil which is why my crust is always dense. I can't wait to try it. Thank you for sharing!!
You truly are an amazing Chef. You have the BEST Pie Crust recipe I have ever heard and your Pizza dough recipe is spot on to perfection. Your explanations on the use of oil are proof of your expertise compared to all the rest sho do use it in their Pizza dough. The use of Oil is a killer to Artisan Breadmaking and Good Pizza Dough is a close match. Chef, you are the first that I have heard of all the rest to state this fact. My family owns a bakery in France (Boulanger) and I live there for 13 years and learned a lot about bread making and pastry. You impress me as far more knowledgeable than all the rest. even though I know about bread making I like to still look for improvements and again your pie crust recipe is the Very BEST. BRAVO CHEF!
The best thing is that you explain WHY everything is happening so you have answered many of my questions! For example why no oil, why corn flour. Thank you for this!
Don't use corn flour, but semolina flour. Use only corn flour if you don't have anything else. Strange that this lady uses it. No one that is making Neapolitan pizza use it.
Hands down the best pizza dough and cooking method recipe online. I've been using this recipe for New Haven style "Apizza". Cooking with the stone at 700 degrees minimum for char on the bottom (wood + coal fired),. I make a16 inch pie with a 411 gram dough ball with a TF of .072. The all purpose flour with a mixture of bread flour or 00 really holds up the toppings nicely, as you stated. Thank you!
Great video! Most people think that kneading the dough intensely turns out a better pizza. I loved how you suggested to use your hands instead of a rolling pin. It really does make a big difference when you keep those air pockets in the dough. Thank you!
I made this today. It was really fantastic, considering my cooking vessel limitations. Not absolutely perfect. I'm still on a quest for something just a tad lighter and less chewy. But make no mistake about it. This is my #1 for now. Thank you for the recipe. We're in Healdsburg quite often. I'll have to visit the source soon.
Thank you for the great video! You are the first person (I have watched) that explained how to get an ideal temperature for the dough to rise properly. I think I will learn to apply this to all my bread making.
This might be the most enjoyable video recipe I've ever seen on YT. Serene, Informative, visually appealing, and lots of great hints and tips! Brilliant!!! Thanks Cristina Valencia and JV&W
Very nice recipe. I can't wait to try it out. Two questions: Can you provide weights for the flour (better than volumes because of settling)? Does this dough freeze well? (Although I love pizza, I'm not sure that I can eat 4 or 5 in one sitting :-) ).
Very use ful video :-) Thank you , I have made thaousands Pizza , in my work as pizza maker , but I think, one can always learn how other people make theiir dough I use to add salt in my dough while I have made half part of dough . anyway thank you for sharing your knowledge with us cheers
Beautiful pizza oven. Noticed a couple of things like maybe the fire was not going in some shots. However, I have the exact same wooden pizza peel and use corn meal or semolina and it works fine to get the pizza to slide onto my gas grill in which I lined with 8 fire bricks on the cooking grate and drilled out the NG orifices so the grill now reaches a temp of about 750 F. But I noticed in the video that a metal peel was used to move the pizza around and even maybe remove from the pizza oven. Is that preferred rather than the wooden one? But the finished pizza ended up on the wooden one.
Thank you. Wood or metal peel is really a matter of preference. Wood is considered a better insulator. www.pizzatoday.com/departments/in-the-kitchen/2013-april-dough-doctor/
When you said you let the portioned doughs rest overnight, did you leave it in the fridge or at room temperature? Would it need to be covered with cling wrap (airtight) if left at room temperature or just loosely covered? Thank you.
If you are saving dough for later, store it in the fridge and make sure it's covered. When you're going to cook with the dough, let it sit at room temperature for about 30 minutes to an hour before you start working with it.
For home use, this is the best recipe hands down that I’ve tried, and I’ve tried plenty. This will definitely be my goto for conventional oven. We’ll see how it turns out in the pizza oven when the weather cooperates.
Gr8 video, what temperature should I use for gas stove, and where in the oven, ? Bottom top or middle . And is a pizza stone better than a metal tray? Thanks alot
We typically recommend a gas grill as the alternative, not a gas stove. Let me check back to you on the other questions. www.jordanwinery.com/culinary/recipes/jordan-pizza-dough
There is a delay in heat with metal trays. That's why we use a pizza stone or a wood-fired oven with a stone base. www.preparedpantry.com/blog/buy-pizza-stone-pizza-pan/
Any tips if the dough is still shiny and very sticky after the second mixing step? I’ve made this recipe several times (it’s my favourite) but I’m not sure what went wrong tonight. Ended up adding a couple more spoons of flour and mixing about 6 minutes instead of 2-3 mins. Maybe the water wasn’t warm enough, or my mixer is on too low a speed?
what I learned to make it fluffyer: -real typ 00 flour with a high percentage of protein ( like Caputo Nuvola) -really hot pizza stone or steel (a normal baking sheet doesn't get hot enough) -a wetter dough 70% hydration rises better than a dryer dough with 60% hydration (but is harder to work with because it's sticky and soft)
Great video Jordan! Your pizza look amazing and delicious. I would like to make one pizza like the you one you made on this video. However, I am not sure about how much ingredients should I use to prepare the dough for one single pizza. Can you please tell me the amount of each ingredient that is suitable for one pizza that could serve 1-2 adults. Thanks
The recipe was made to yield four pizzas worth of dough, so any variations could change the end result. I'd say roughly: 3/8 cups warm water 3/8 tsp active dry yeast 3/8 tsp of honey 1/2 cup of unbleached bread flour or Tipo 00 flour 1/2 cup unbleached all-purpose flour 3/8 tsp kosher salt Good Luck :)
When storing in the fridge for the next day. Do you cover the dough with oil? Or do you just cover the pan with plastic wrap with the dough on the cornmeal? Trying to prevent it from drying out. Thanks!!!
You should always cover with either damp t-towel or plastic wrap wether its in fridge or not,you should try making your own sourdough starter and adding that to your dough instead of shop bought yeast makes a really tasty and soft lite dough and you can leave it out up to 26hrs i normaly prove 14hrs my pizzas are always really nice.
For those of you cooking at home, check out parbaking. It's nice if you get good at making large batches and want to focus your time and effort on your ingredients moreso.
STOP! Look no further for the perfect pizza dough recipe. I have been testing recipes for years and this is exactly what I wanted my crust to taste like. This is the holy grail of pizza crust. Get a pro mixer like she has not a food processor and follow the recipe exactly. I have a Camp Chef pizza oven that heats a stone and oven to 800 degrees. I cooked the pizza at 600-650 and it came out perfect.
I just have to second this comment. You must be getting a real nice char with the stone at 650...got to have that char on the bottom or just toss that pie...
If you let it sit overnight, how long before shaping should you remove it from the refrigerator? I'm guessing we shouldn't be wrestling with super cold dough.
I'd say for a hour or so.That's what i do.It works for me. Oh btw if you leave your dough for at least for 2 to even 3 days on the fridge makes it even better
Interesting information especially about adding olive oil or fat to the dough I might have to try not using it so much because I want my dough to be more airy and I usually do use flour to linr the tray with and it isn't lost on me that my dough balls are probably absorbing the flour so I'll have to try using cornmeal. What other kinds of effects can be produced by omitting certain ingredients? like what happens if you don't add salt?
Chef Jordan can you help me with the 'Bread Flour', we have a few options where we live, Wheat/Sorghum/Millet/Semolina, I know it's the Wheat route but I don't know if All purpose alone will cut it, I'm also stuck with Instant Yeast only & don't know how & if it will substitute the Dry yeast
Great video! Anything I can do to reduce spring back in addition to letting it rest? I have even had it in the freezer for several days defrosted it let it sit on the counter and it's still fights me!
On the video she states INSTANT YEAST on the written recipe listed from the link it lists ACTIVE DRY YEAST I know the difference but I'm not sure which one to use in this recipe.
i finished the pizza baking, it didn't shrink, was perfect! first rest was one hour, second rest was 1,5 hours for the dough balls. i learned one thing, adding oil or any fat makes pizza dough shrink!!
Most informative video I’ve seen on pizza dough: salt for strength (I haven’t been using enough in my dough), and the illustration about fat using the slices of bread was brilliant.
Indeed.
This recipe works great with the salt she used and no oil.
What I like about this video is how explain what the different ingredients do instead of just telling you the ingredients. Very informative.
After spending about 8 months and 20+ recipes and making around 60 batches of dough I find this amazing video. It is the most informative and thought out pizza dough video I have seen up to date. This means I am going to have to try this now. I love how she actually explains every little detail. Amazing stuff. Thank you kindly for this.
Thank you for the kind words! Let us know how your dough turns out.
Being an OCD chef I sincerely appreciate your perfectly detailed tutorial explaining each fine step and purpose for doing so. I find that fine cooking is all in the little details that often get lost in recipes. Great instruction. Gracie!
Thank you. You can find more baking recipes and our wines at www.jordanwinery.com.
This is a great recipe. Pretty much the best dough I've found. Mixing the all purpose flour with the bread flour makes the dough more airy and crisp.....not doughy. Cooks well everytime. Still tastes like a neopolitan crust. Using my finger tips to push out the dough keeps it airy and pushes the air to the outside crust. Makes a nice crispy puffy crust. In a normal oven I do 13 to 14 minutes at 500 degrees. I use a stone. May be different with a metal pan. Delicious neopolitan type pizza. The best I've found online. I get very consistent crust with this receipe. It's just like the best pizzaria's in the Philadelphia area.
I make it with 1 tsp of sugar if I'm out of honey. Tastes great both ways.
David Kennedy Thank you. We’ll let the chef know.
This Lady is fantastic. So hi tech on all the reasons ingredients work as they do Respect !
this was the first video i saw where they explain all about every single ingredient, well done!! and for sure, i don't use any olive oil anymore in my recipy. many videos just show how to make dough, but none explain exactly what everything does. if you want to learn how to cook, you have to know every single ingredient function!! you get a million thumb up from me!! thank you!!
I'll tell you what. The dough came out awesome. Spread easy and didn't stick to the peel. I used the camp chef recipe with nothing but sticky unmanageable dough. This came out with a great crisp and real good taste. And she explained everything very well. Awesome!!
Thanks for your feedback!
The VERY BEST tutorial and demonstration I have viewed. She explained the reason for measuring the temp of the flours, the reason for the sweetness, the reason for resting the dough BEFORE adding the salt, AND the REASON for not adding oil.!!!!!
Thank you very other recipe on the web that told me to add oil to the dough, AND oil the dough to rest 😠😠😠😠
Now, I can make a crusty pizza.
You did a wonderful job😊😊😊😊😀😀😀😀
Incredible video. Im always looking for a way to made a great pizza crust. I always put oil which is why my crust is always dense. I can't wait to try it. Thank you for sharing!!
You truly are an amazing Chef. You have the BEST Pie Crust recipe I have ever heard and your Pizza dough recipe is spot on to perfection. Your explanations on the use of oil are proof of your expertise compared to all the rest sho do use it in their Pizza dough. The use of Oil is a killer to Artisan Breadmaking and Good Pizza Dough is a close match. Chef, you are the first that I have heard of all the rest to state this fact. My family owns a bakery in France (Boulanger) and I live there for 13 years and learned a lot about bread making and pastry. You impress me as far more knowledgeable than all the rest. even though I know about bread making I like to still look for improvements and again your pie crust recipe is the Very BEST. BRAVO CHEF!
Thank you for your kind words!
The best thing is that you explain WHY everything is happening so you have answered many of my questions! For example why no oil, why corn flour. Thank you for this!
Don't use corn flour, but semolina flour. Use only corn flour if you don't have anything else. Strange that this lady uses it. No one that is making Neapolitan pizza use it.
I love your professionalism, I never realized this was so scientific.
I love you, this is the best video on pizza dough that I've encountered. You rock! I can't wait to try it out
Yours was the very first pizza I've ever tried to make and it was really good! Thank you!
@Cristina Valencia, you know exactly how to cook and are a professional baker. My congrats to all your contribute!!
I am planning to follow your technique and make my own pizza.
Best video so far on making dough and cooking pizza - clear concise - thank you!
You are doing really good,
Thank you
Plz , put more recipes.
Hands down the best pizza dough and cooking method recipe online. I've been using this recipe for New Haven style "Apizza". Cooking with the stone at 700 degrees minimum for char on the bottom (wood + coal fired),. I make a16 inch pie with a 411 gram dough ball with a TF of .072. The all purpose flour with a mixture of bread flour or 00 really holds up the toppings nicely, as you stated. Thank you!
Thank you! We will share your compliments with the chef.
Excellent Tutorial!
Thank you for sharing.
Greetings from Singapore 🌹🌹🌹
Edith
I fought this for a year, honey? WOW!! I tried it this week - all the difference in the world - you have my respect, salute!!!
She is an amazing baker and teacher. I have learned so much from these videos. Thank you so much.
TERRIFIC Video and Demonstration. Love your Step by Step Instructions. Thank you very much for sharing. God Bless. 🙏🇬🇧
Great video! Most people think that kneading the dough intensely turns out a better pizza. I loved how you suggested to use your hands instead of a rolling pin. It really does make a big difference when you keep those air pockets in the dough. Thank you!
For successful kneading focus on technique.
you are a great teacher !
Great no rubbish video! Highly informative
Awsome vid your so technical I learned a lot! Thanks so much !
I made this today. It was really fantastic, considering my cooking vessel limitations. Not absolutely perfect. I'm still on a quest for something just a tad lighter and less chewy. But make no mistake about it. This is my #1 for now. Thank you for the recipe. We're in Healdsburg quite often. I'll have to visit the source soon.
Best how to food video I've ever seen,well presented, thanks
Thank you for the great video! You are the first person (I have watched) that explained how to get an ideal temperature for the dough to rise properly. I think I will learn to apply this to all my bread making.
Thanks for the explanations.
What an amazing video
Thanks so much for all the info.
Specially the fact of not using oil for having nice air pockets
This was a great video. I learned a lot from it. Thank You!
Thank you. Enjoyable to watch an excellent teacher.
Thank you. You can find more baking recipes and our wines at www.jordanwinery.com.
Thank you for make making all your recipes so precise and easy to follow! Very informative. You're definitely one of my favorite chefs!
Thank you!
She's an amazing chef/baker. I've tried her recipes and they are some of the best ones. Thanks Cristina.
This might be the most enjoyable video recipe I've ever seen on YT. Serene, Informative, visually appealing, and lots of great hints and tips! Brilliant!!! Thanks Cristina Valencia and JV&W
CoastalCanes You’re welcome. Thank you.
Very nice dough. Great presentation of the recipe.
Thank you. You can find more baking recipes and our wines at www.jordanwinery.com.
The Best recipe I have ever tried
Thanks so much
Glad you enjoyed it! :)
Excellent demonstration. Thank you
What a pleasant presentation. Thank you Cristina.
Wonderful ❗️Thank you 😀💗
Best pizza dough recipe out there for sure. Very informative! Thank you!
great help!! thank u
Very clear and neat explanations. 👍
It is so inviting that I was almost expecting Chef Jordan to share her pizza through the screen...😄
Loved the video. I cried at the end. Awesome😭👏
muy buena receta...gracias
De nada!
You did a really good job on your video! Nicely done. Good techniques also.
I have 6 years making pizza and found 3 mistakes that I make. Thanks a lot. You are awesome.
Great Video thanks for the tips
Glad you enjoyed!
Best video and explanation on pizza making iv'e ever seen.
Very nice recipe. I can't wait to try it out. Two questions: Can you provide weights for the flour (better than volumes because of settling)? Does this dough freeze well? (Although I love pizza, I'm not sure that I can eat 4 or 5 in one sitting :-) ).
Very use ful video :-)
Thank you , I have made thaousands Pizza , in my work as pizza maker ,
but I think, one can always learn how other people make theiir dough
I use to add salt in my dough while I have made half part of dough .
anyway
thank you for sharing your knowledge with us
cheers
Love the recipes you share. How long should the dough take to get to room temperature before making the pizza?
Kathy Baker About 30 minutes at an average room temperature.
Beautiful pizza oven. Noticed a couple of things like maybe the fire was not going in some shots. However, I have the exact same wooden pizza peel and use corn meal or semolina and it works fine to get the pizza to slide onto my gas grill in which I lined with 8 fire bricks on the cooking grate and drilled out the NG orifices so the grill now reaches a temp of about 750 F. But I noticed in the video that a metal peel was used to move the pizza around and even maybe remove from the pizza oven. Is that preferred rather than the wooden one? But the finished pizza ended up on the wooden one.
Thank you. Wood or metal peel is really a matter of preference. Wood is considered a better insulator. www.pizzatoday.com/departments/in-the-kitchen/2013-april-dough-doctor/
Love it!
When you said you let the portioned doughs rest overnight, did you leave it in the fridge or at room temperature? Would it need to be covered with cling wrap (airtight) if left at room temperature or just loosely covered? Thank you.
If you are saving dough for later, store it in the fridge and make sure it's covered. When you're going to cook with the dough, let it sit at room temperature for about 30 minutes to an hour before you start working with it.
Jordan Vineyard & Winery I had the same question and this answers it perfectly. Great recipe and tutorial by the way. Thank you!
For home use, this is the best recipe hands down that I’ve tried, and I’ve tried plenty. This will definitely be my goto for conventional oven.
We’ll see how it turns out in the pizza oven when the weather cooperates.
I'm going to try this. With bread because I like the pours.do you think it will yield te same results?
Gr8 video, what temperature should I use for gas stove, and where in the oven, ? Bottom top or middle . And is a pizza stone better than a metal tray? Thanks alot
We typically recommend a gas grill as the alternative, not a gas stove. Let me check back to you on the other questions. www.jordanwinery.com/culinary/recipes/jordan-pizza-dough
There is a delay in heat with metal trays. That's why we use a pizza stone or a wood-fired oven with a stone base. www.preparedpantry.com/blog/buy-pizza-stone-pizza-pan/
all her recipes are brilliant - work every time
Awesome job. Now I'm hungry for pizza. Lol
I don’t have a stand mixer...how long would I knead the dough by hand?
Try this: ruclips.net/video/Lwis-ZXJcjk/видео.html
Nice presentation. I'll give this recipe a try.
Just wondering if I can cook this style base in a conveyor Blodgett 3870 Oven as opposed to that amazing oven you have
If it's at the right temperature it should be fine.
I’ll give it ago .. and let you know how it goes .. thanks for the messsage
This is gold.
Any tips if the dough is still shiny and very sticky after the second mixing step? I’ve made this recipe several times (it’s my favourite) but I’m not sure what went wrong tonight. Ended up adding a couple more spoons of flour and mixing about 6 minutes instead of 2-3 mins. Maybe the water wasn’t warm enough, or my mixer is on too low a speed?
Me too - any advice would be appreciated!
Thank you very much! Waiting for more recipes!!!
I cant wait to try it out. Thanks
Beautiful! I'm getting a great flavor with my crusts but not getting the texture like you have.
I'll be trying this recipe next!
what I learned to make it fluffyer:
-real typ 00 flour with a high percentage of protein ( like Caputo Nuvola)
-really hot pizza stone or steel (a normal baking sheet doesn't get hot enough)
-a wetter dough 70% hydration rises better than a dryer dough with 60% hydration (but is harder to work with because it's sticky and soft)
Beautiful. The recipe too. Thanks.
Awesome, I have been using your pie pastry recipe for quite at while at least 1oo pies,
Glad you enjoy the recipe!
Very good video I thought. I enjoyed and learned from the presentation.
Very nicely done.
Thanks for video 🙏🏼. Could you please say how much water , yeast,flour do i need for cooking dough?
Can we use this recipe for commercial purpose?
Great video Jordan! Your pizza look amazing and delicious. I would like to make one pizza like the you one you made on this video. However, I am not sure about how much ingredients should I use to prepare the dough for one single pizza. Can you please tell me the amount of each ingredient that is suitable for one pizza that could serve 1-2 adults. Thanks
The recipe was made to yield four pizzas worth of dough, so any variations could change the end result.
I'd say roughly:
3/8 cups warm water
3/8 tsp active dry yeast
3/8 tsp of honey
1/2 cup of unbleached bread flour or Tipo 00 flour
1/2 cup unbleached all-purpose flour
3/8 tsp kosher salt
Good Luck :)
Jordan Vineyard & Winery Thanks You are a wonderful person
Best dough recipe I have seen. Knowing by showing the "Why" in detail in the key. Thank you for sharing.
Can corn starch be used instead of wheat
When storing in the fridge for the next day.
Do you cover the dough with oil? Or do you just cover the pan with plastic wrap with the dough on the cornmeal?
Trying to prevent it from drying out.
Thanks!!!
You should always cover with either damp t-towel or plastic wrap wether its in fridge or not,you should try making your own sourdough starter and adding that to your dough instead of shop bought yeast makes a really tasty and soft lite dough and you can leave it out up to 26hrs i normaly prove 14hrs my pizzas are always really nice.
For those of you cooking at home, check out parbaking. It's nice if you get good at making large batches and want to focus your time and effort on your ingredients moreso.
Awesome! Thank you!!!
Very cool! Thanks xx
STOP! Look no further for the perfect pizza dough recipe. I have been testing recipes for years and this is exactly what I wanted my crust to taste like. This is the holy grail of pizza crust. Get a pro mixer like she has not a food processor and follow the recipe exactly. I have a Camp Chef pizza oven that heats a stone and oven to 800 degrees. I cooked the pizza at 600-650 and it came out perfect.
Thank you for the compliment
I just have to second this comment. You must be getting a real nice char with the stone at 650...got to have that char on the bottom or just toss that pie...
Thank you for sharing your expert techniques, by far the most well presented I've seen, clearly you are a master at your art...I have learned much !
If you let it sit overnight, how long before shaping should you remove it from the refrigerator? I'm guessing we shouldn't be wrestling with super cold dough.
I'd say for a hour or so.That's what i do.It works for me.
Oh btw if you leave your dough for at least for 2 to even 3 days on the fridge makes it even better
Can I use this recipe to make garlic knots
Interesting information especially about adding olive oil or fat to the dough I might have to try not using it so much because I want my dough to be more airy and I usually do use flour to linr the tray with and it isn't lost on me that my dough balls are probably absorbing the flour so I'll have to try using cornmeal. What other kinds of effects can be produced by omitting certain ingredients? like what happens if you don't add salt?
thank you ,good dough recepie it works
Awesome presentation and analysis! Subbed
Thanks! at 6:00 there is a misspelling. It is not Flowered, but Floured work space.
Chef Jordan can you help me with the 'Bread Flour', we have a few options where we live, Wheat/Sorghum/Millet/Semolina, I know it's the Wheat route but I don't know if All purpose alone will cut it, I'm also stuck with Instant Yeast only & don't know how & if it will substitute the Dry yeast
Thanks for such a helpful vedio, how can i cook it in my electric oven? To have it looks like the one is cooked inside fire one.
Beautiful! Pizza & Wine, yes please! :-)
In the video, instant yeast is specified, but the recipe lists active dry yeast. Does it matter which is used?
I hadn’t noticed that and have been using active dry yeast- works great.
excellent
Great video! Anything I can do to reduce spring back in addition to letting it rest? I have even had it in the freezer for several days defrosted it let it sit on the counter and it's still fights me!
Give the dough more time to rest at room temperature. If 2 hours didn't do the job, then make it 3 or 4 hours or more.
On the video she states INSTANT YEAST on the written recipe listed from the link it lists ACTIVE DRY YEAST I know the difference but I'm not sure which one to use in this recipe.
Great question. We recommend the active dry yeast for this recipe.
www.jordanwinery.com/culinary/recipes/jordan-pizza-dough
they are interchangeable, but active dry has to be dissolved in water first. She did that; so I wonder which one she actually used.
i finished the pizza baking, it didn't shrink, was perfect! first rest was one hour, second rest was 1,5 hours for the dough balls. i learned one thing, adding oil or any fat makes pizza dough shrink!!