I made this dough, using your recipe online, and it came out great! I used Tippo 00 flour and all your recommended seasonings. Two skills I picked up from your video that I really liked. Proofing the yeast until doubled (I always did it using all the recipe's water at once). Gave me a better rise in the fridge over a short period of time. And baking the pizza on the bottom rack in the oven. Made a big difference in the crust. Thank you for sharing this simple, great tasting pizza dough.
Made a pizza tonight. Dough is really good and easy. I kneaded in a machine because I'm lazy. Hubby likes a thin crust, so made one of those. Next time I will make puffy pizza. Found out left over Teriyaki chicken, lamb other leftovers make a good pizza. Thanks.
found this channel while looking for a video to teach me how to cook clams. glad i found it, cause now i have a whole lot of new delicious things to cook on my low budget diet.
+Monketron I'm glad you found it too. I'm just getting started for the New Year, once again, after a much needed break for the Holidays. Hope yours was good and that you enjoy the upcoming video recipes.
+Poor Man's Gourmet Kitchen keep on cooking I hope you do get your own show somewhere in the future. I'm gonna tell my friend I know that guy that's the nacho pizza man his foods amazing!!!
I love making homemade pizza dough myself, I always make them in batches and freeze them so I can easily have them when the family want a pizza. So good. I use 00 Italian four, it makes a big difference. Thanks for sharing :)
***** You serious? lol wow what a shame. Being of Italian background, my parents go to an Italian deli and thats where they buy it, but our stores here in Australia carry them in the supermarkets. hope you find it, Im sure Amazon might have it? maybe
+james w Thanks James. I've got a company that just sent me their Pizza Peal so I can demonstrate how to use one with a Baking stone. Gonna try to get that up tomorrow sometime if you're interested.
+Poor Man's Gourmet Kitchen I'm from London so I've been at work a few hours already lol. I've only recently got into cooking at home as I used to eat takeaway food every night, which got me a bit fat, so your videos are brilliant for teaching me how to make great food at home.
Ah, I see. Not sure my tutorials will help in the weight department, unfortunately. I don't cut many corners and most of my recipes make you want to eat MORE. So be careful. My wife both loves and hates me for my skills in the kitchen! ;-)
It looks like you also had in the beginning a sourdough starter like thing with the yeast + water + sugar mixture on its own. Then added it in thats pretty cool. Anyway i have always had trouble making pizza /calzone dough as dessert ones aren't as bad for me. I just find it very difficult to get the consistency for pizza easy enough to roll out /shape... looks like your recipe works. I am going to give it a try.
Poor Man's Gourmet Kitchen I made this pizza dough multiple times and it is my favorite recipe ! Always delicious results and lots of thanks from my family and friends. Thank you very much for your recipe !
Thats actually look really good, curious what is the difference in quality or why would one wait the full 24 hour fermentation period vs just letting it go for a half an hour or so. Then baking it off? From what i experience is it just looks bigger because its fully risen. But does this make any difference on quality or other things as an end result? Any particular type of flour you use for this or is general purpose good enough.
+ohhhgggeeezzz I can pull this off with All Purpose, Bread Flour, or a mix of both and I here 00 Italian flour is Awesome for Pizza dough. In this video I used All Purpose!
I love your videos and want to try them all, but my main concern is the pizza dough. I have followed your recipe and can't seem to get it right. I don't have a mixer with dough hook and haven't tried the dough cycle on the bread machine. I am doing this by hand mixing with heavy wooden spoon handle and have to add considerably more flour before I can even work with it. What should I be doing???
Hopefully you're not using the exact ingredients, from my website, and no more added flour than what I recommend. poormansgourmetkitchen.com/pizza-dough.html Kneading is very important and should be done with your hands for 10 minutes to break down the gluten in the flour. This is a very sticky dough so don't be adding more flour. Be sure to let the dough ferment in the refrigerator over night for best results and flavor. Let it rise on your counter top, covered, at room temperature for at least an hour or until it doubles in size before you punch the dough down and shape it into a pie.
What does putting it into the fridge do for the dough? Even if Im going to use the dough the same day I still refrigerate? I usually let my dough sit out for an hour to rise, maybe Im doing it wrong because mine is never as poofy as yours or full of bubbles in the crust :) I so want to try your recipe, but was just nosey about why the fridge step :)
Well as you know, the yeast gives the rise but it also gives the flavor and it gets more flavor during fermentation. The fridge slows down the rise while it continues the fermenting. So in a sense, the dough is just marinating for a bolder and stronger flavor. The best dough's rest over night. As far as poof goes, HERE'S THE SECRET, you really have to make sure that dough is kneaded properly. That's the one thing that I hate about a mixer. It doesn't really do it enough. So if you want "poof", knead the dough by hand for about 8 minutes so it really activates the Gluten and then let it rise.
+Patti Hale Same as any recipe... I like to flatten the dough out into a rectangular shape, though, and then cut my bread sticks. The trick is to separate each one with an inch of space and let them rise at room temperature so they become airy and fluffy when you bake. Then season them any way you'd like.
+Curiosity I still let the dough rise in the warmth but I let the fermentation take place in the refrigerator so though dough reaches its maximum flavor potential.
Hi Lily, This dough is best at it's 24 peak, which allows the fermentation to kick in and really flavor the dough. Technically, however, you can start using the dough after it's risen and doubled in size. Temperatures, humidity and elevation all play a roll as well so, depending on where you live, that will effect the time.
Thanks for your reply PMGK....I made the dough (super easy btw) about 38 hours ago...It’s risen nicely, but I didn’t want to touch it until I use it...I also didn’t know whether I should punch it down and return it to the fridge...My plan is to use it tonite for dinner...If I don’t booger it up I will post a pic here for you...Fingers crosses that my pizza looks as yummy as yours did....Thanks again!
That's not a stromboli btw. That's a calzone. A stromboli you lay the dough out in a square and put your ingredients in and then roll it up. A calzone the dough is just on the outside.
Full recipe can be found here: poormansgourmetkitchen.com/pizza-dough.html
How does this channel not have more subscribers? I'm genuinely confused, this is one of the best cooking channels I've seen.
+Starwind87 When you figure that one out, you let me know... ok?
Sorry, I just found it. Stand back, son!
I made this dough, using your recipe online, and it came out great! I used Tippo 00 flour and all your recommended seasonings. Two skills I picked up from your video that I really liked. Proofing the yeast until doubled (I always did it using all the recipe's water at once). Gave me a better rise in the fridge over a short period of time. And baking the pizza on the bottom rack in the oven. Made a big difference in the crust. Thank you for sharing this simple, great tasting pizza dough.
Tippo 00 Flour is the BEST for this Pizza Dough recipe. Good choice.
you have such a soothing voice ! you made it look so easy and it looks delish by the way
+Sherry Donald Thx, that's the whole point! ;-)
Made this last night for pizza and it was fantastic! Will do again. Thanks.
Glad you liked it!! 😊 🍻
This has been my go to pizza dough for years. Love it!
Right? So simple and tasty 😋.
Thx for speaking up about it! 🍻
Made a pizza tonight. Dough is really good and easy. I kneaded in a machine because I'm lazy. Hubby likes a thin crust, so made one of those. Next time I will make puffy pizza. Found out left over Teriyaki chicken, lamb other leftovers make a good pizza. Thanks.
Oh yeah... thanks for letting me know. Just pile those leftovers on there and BAKE! ;-)
found this channel while looking for a video to teach me how to cook clams. glad i found it, cause now i have a whole lot of new delicious things to cook on my low budget diet.
+Monketron I'm glad you found it too. I'm just getting started for the New Year, once again, after a much needed break for the Holidays. Hope yours was good and that you enjoy the upcoming video recipes.
Great dough!! Thank You!!
Welcome 🍻
I rarely get motivated to cook. From your clarity in instructions, I've subscribed. I want to see what I can make with your help. Thank you.
My soul purpose here is to make better videos/recipes for everyone to follow, so I hope they help!
omg where are the viewers looks at that delicious looking food this channel should be a tv show
Your guess is as good as mine but, sign me up for that! ;-)
+Poor Man's Gourmet Kitchen keep on cooking I hope you do get your own show somewhere in the future. I'm gonna tell my friend I know that guy that's the nacho pizza man his foods amazing!!!
+Trini Love friends**
Sounds good to me! Thank you
Love Zifasa .....Can’t speak for the rest but 👋 here’s a viewer!!! PMGK has some fantastic and delicious recipes.
Now that's some good dough 😏 thanks for sharing xx
O Man ! Im starving now... Thank you. Will try this today..
Let me know how it turns out!
I love making homemade pizza dough myself, I always make them in batches and freeze them so I can easily have them when the family want a pizza. So good. I use 00 Italian four, it makes a big difference. Thanks for sharing :)
+FitAnge S I would LOVE to make my dough with 00 Italian Flour, I just can't find it anywhere. Store clerks just look clueless when I ask for it! LOL
***** You serious? lol wow what a shame. Being of Italian background, my parents go to an Italian deli and thats where they buy it, but our stores here in Australia carry them in the supermarkets. hope you find it, Im sure Amazon might have it? maybe
Now you've got me itching for it. I'm definitely going to have to order it from Amazon and we'll finish this conversation after I've FINALLY tried it.
+Poor Man's Gourmet Kitchen haha awesome! Yes but it and make it. Trust me it's soo much better
I know what me and my girlfriend are doing this weekend 😉👍🏼 thanks so much for your videos, they are brilliant
+james w Thanks James. I've got a company that just sent me their Pizza Peal so I can demonstrate how to use one with a Baking stone. Gonna try to get that up tomorrow sometime if you're interested.
+Poor Man's Gourmet Kitchen definitely man, I've subscribed so I'll keep an eye out. Thanks for the reply 😊
No problem. Hope I didn't wake you. I just can't sleep so I'm trying to catch up! ;-)
+Poor Man's Gourmet Kitchen I'm from London so I've been at work a few hours already lol. I've only recently got into cooking at home as I used to eat takeaway food every night, which got me a bit fat, so your videos are brilliant for teaching me how to make great food at home.
Ah, I see. Not sure my tutorials will help in the weight department, unfortunately. I don't cut many corners and most of my recipes make you want to eat MORE. So be careful. My wife both loves and hates me for my skills in the kitchen! ;-)
It looks like you also had in the beginning a sourdough starter like thing with the yeast + water + sugar mixture on its own. Then added it in thats pretty cool. Anyway i have always had trouble making pizza /calzone dough as dessert ones aren't as bad for me. I just find it very difficult to get the consistency for pizza easy enough to roll out /shape... looks like your recipe works. I am going to give it a try.
Nope, no sour dough.
Literally my mouth is watering .......
We LOVE pizza, in this house!
Awesome
Thank you for your great recipe, I am amazed how easy it is and the result looks delicious !
People love this dough.
I hope you give this a try!
Poor Man's Gourmet Kitchen I made this pizza dough multiple times and it is my favorite recipe ! Always delicious results and lots of thanks from my family and friends. Thank you very much for your recipe !
Thats actually look really good, curious what is the difference in quality or why would one wait the full 24 hour fermentation period vs just letting it go for a half an hour or so. Then baking it off? From what i experience is it just looks bigger because its fully risen. But does this make any difference on quality or other things as an end result? Any particular type of flour you use for this or is general purpose good enough.
Fermentation seasons and flavors the dough. Longer marination is 🔑!
Just saved my life thank u so much 🤗🤗
+Amanda Daniel No problem. Dough can be a little tricky so good luck!
+Poor Man's Gourmet Kitchen thank you. I'll let you know how it turns out as soon as I get a chance to do it
I'm trying this recipe for sure. ☺👍👍
+Carlos Tobar Are you familiar with dough?
all purpose flower or high gluten flour? Thanks for your videos man... super cool that you are sharing these
+ohhhgggeeezzz I can pull this off with All Purpose, Bread Flour, or a mix of both and I here 00 Italian flour is Awesome for Pizza dough. In this video I used All Purpose!
Thank you
I love your videos and want to try them all, but my main concern is the pizza dough. I have followed your recipe and can't seem to get it right. I don't have a mixer with dough hook and haven't tried the dough cycle on the bread machine. I am doing this by hand mixing with heavy wooden spoon handle and have to add considerably more flour before I can even work with it. What should I be doing???
Hopefully you're not using the exact ingredients, from my website, and no more added flour than what I recommend. poormansgourmetkitchen.com/pizza-dough.html Kneading is very important and should be done with your hands for 10 minutes to break down the gluten in the flour. This is a very sticky dough so don't be adding more flour. Be sure to let the dough ferment in the refrigerator over night for best results and flavor. Let it rise on your counter top, covered, at room temperature for at least an hour or until it doubles in size before you punch the dough down and shape it into a pie.
it looks so bomb !!!!
Thank you. Have you seen my Nacho Pizza? ruclips.net/video/x4pkzDydXBo/видео.html
+Poor Man's Gourmet Kitchen I haven't ill check it out!
What does putting it into the fridge do for the dough? Even if Im going to use the dough the same day I still refrigerate? I usually let my dough sit out for an hour to rise, maybe Im doing it wrong because mine is never as poofy as yours or full of bubbles in the crust :) I so want to try your recipe, but was just nosey about why the fridge step :)
Well as you know, the yeast gives the rise but it also gives the flavor and it gets more flavor during fermentation. The fridge slows down the rise while it continues the fermenting. So in a sense, the dough is just marinating for a bolder and stronger flavor. The best dough's rest over night. As far as poof goes, HERE'S THE SECRET, you really have to make sure that dough is kneaded properly. That's the one thing that I hate about a mixer. It doesn't really do it enough. So if you want "poof", knead the dough by hand for about 8 minutes so it really activates the Gluten and then let it rise.
Thank you for the help :) Ive been letting my dough hook do the kneading only for a few minutes, next time I will get my hands in there :)
yummy calazone I would make
I love Calzones. But check out my Stromboli... you're going to die! ruclips.net/video/-g954IMTpcQ/видео.html
Your dough is awesome I also made Bierocks with this yummy😆😆😆🌟🌟🌟
So, how do I make this dough into bread sticks to use with your dipping oil?
+Patti Hale Same as any recipe... I like to flatten the dough out into a rectangular shape, though, and then cut my bread sticks. The trick is to separate each one with an inch of space and let them rise at room temperature so they become airy and fluffy when you bake. Then season them any way you'd like.
Most people rise with warmth, you are doing it in the refrigerator; how does that work? Please explain...
+Curiosity I still let the dough rise in the warmth but I let the fermentation take place in the refrigerator so though dough reaches its maximum flavor potential.
really nice as much as gennaro condaldo
+frencheliea LOL, thanks. I actually had to look him up but then I recognized him immediately. Thanks for the compliment.
How long can dough be kept before touching it for first use?
Hi Lily,
This dough is best at it's 24 peak, which allows the fermentation to kick in and really flavor the dough. Technically, however, you can start using the dough after it's risen and doubled in size. Temperatures, humidity and elevation all play a roll as well so, depending on where you live, that will effect the time.
Thanks for your reply PMGK....I made the dough (super easy btw) about 38 hours ago...It’s risen nicely, but I didn’t want to touch it until I use it...I also didn’t know whether I should punch it down and return it to the fridge...My plan is to use it tonite for dinner...If I don’t booger it up I will post a pic here for you...Fingers crosses that my pizza looks as yummy as yours did....Thanks again!
Definitely punch it down but remove it from the refrigerator soon enough to reach room temperature before baking.
Please can you write the recipe in a wall post?
👍👍💖
+Carlos Tobar Thx
can u tell me...how many pizzas be made from your dough
This recipe is for one large, 14" pizza.
420!
+He Sells Resale Puff-puff-pass!
That's not a stromboli btw. That's a calzone. A stromboli you lay the dough out in a square and put your ingredients in and then roll it up. A calzone the dough is just on the outside.
😂 Yeah, you're an idiot! 🙄
Stromboli ruclips.net/video/-g954IMTpcQ/видео.html
@@PMGK that's a calzone dumb dumb. A stromboli has the dough rolled into the meat. Think a swiss roll vs. Ding dong. You Ding dong.
I gave it a thumbs down cause the recipe is NOT there
Of course it is, you're just an idiot!