I love this video you made. I watched a few others before yours but yours is the most direct w/o a bunch of unnecessary blabbing but great info for the freezer too.This is exactly what I was looking for! Thanks so much!
I see you are kind of a newer channel. I'm going to spread your joy on my Facebook and hope you get a few new watchers from it. Best of luck to you!@@joyhomesteadva
Finally got a bread maker and Sundays are going to be pizza day, this vid is so easy to follow and tells me everything I need to know to get started! Thanks so much!
@joyhomesteadva I did the pizza dough tonight, but the first thing I made was a rosemary parmasean loaf, it came out so good!!! The flavor was so good you don't need anything on it. Crisp cheesy crust, soft cheesy inside
New sub. How long can I freeze my pizza dough? Also, I have the Cuisinart bread machine. And it only allows 4 cups of flour max. I’ll have to adjust. I really liked the way you perfectly explained everything. Thanks. Linda
thank you thank you, I love homemade pizza, always used frozen bread dough but that's getting expensive, so glad I found this, gonna made a lot and freeze
Fun ideas....salami pizza. Cheadar Brats pizza. Yesterday I used nacho spice cheese....it was excellent. Mozzarella is nice but 4 cheese blend makes the best pizza. Also get pizza sauce in a squeeze bottle....very convenient and mess free
Great tutorial for pizza dough....I just dusted off my HB bread machine and going to get busy making pizzas for dinner... thanks so much for this video! 🤩🍕🍷
Good instructions. Nice voice , no annoying music 👍 I am going to do this. I like simple topping , while my husband loads his up. I mean everything. lol I spoil him too much. ❤❤❤ keep baking . I wish i could have seen crust though after baking. It’s okay
I just made this and froz 4 packs for next week. I had to add more water. Like you said different bread flours absorb differently. New brand and new bag. I will just watch my water. Thank you for the extra work you did and sharing your recipe!!
@@joyhomesteadva we’re planning on baking a pizza tomorrow!! I will let you know. I like thin crust. So we will try it out. My first homemade Pizzas ever!!
Looks very easy to follow ... will give it a try! (I couldn't hear what you were saying, even though the sound was turned all the way up,) Thanks for sharing!
Let me know how it goes when you try it! I just checked the sound and it is working on my end so I'm not sure what might have happened. Hopefully just a temporary glitch. -Jamie
@@msCindyZdepends on topping, but yes, most home ovens only go to 500F, pizzaria ovens range from 800F and more. Have made thin, thick, round pan, cast iron, cookie sheet, etc. Best thing one can do is set it to MAX for (preheat) 10-15 (most home ovens will stop heating around 525-550F) and this works pretty good. Cheese only, about 8-10 minutes. Toppings, about 11-14 minutes. In oven Pizza time, the difference between 11-12 or 13-14 minutes can make a huge difference. So, learn your toppings, check in 10 minutes, adjust your time accordingly and you'll be fine. Again, set on MAX, or broil, as you still won't reach 800F, but you'll be close and cut your time by almost 50%, with great pizza to boot. Now if you really want to get into the science, there is 50-72% moisture, which changes the consistency of the crust (plus style, thin, thick, Sicilian vs CPK, etc), again, experiment. It's your creation. In time, you'll find the one (or two, or three, 😉, that works great. ✨🌟💫
Is this recipe suitable for a bread machine with the max loaf size of 2 lb? Asking because the recipes that came with my machine ask for 4 cups of flour not 6.
Yes, the machine I use has a 2 lb maximum. The mixer pan is sufficient to mix this as a dough but not to bake it. Make sure the machine is on the "dough" setting and all should be good. -Jamie
@@joyhomesteadva thank you for you reply Joy, it really helped and thanks for sharing your recipe. I love that you have some homemade sauces there, it's something that I just started doing as well. Looking forward to more recipe from you. Lots of love from 🇵🇭🇳🇿
I have the same machine! My first one ( same model) shook itself off counter & broke. I cannot get any bread to work for me. I use bread flour. could my yeast be too cold ( I keep in freezer)?
Are you using bread machine (instant) yeast or active dry yeast? As long as the yeast is bloomed/activated it should work. My yeast is kept in the fridge and the cooler temp hasn't affected the bread. Hmmm, now I'm on a mission to figure this out! -Jamie
Yes! I do this all the time now since I found a great place to buy yeast in bulk. You will need to bloom the yeast first. I heat the water to 110 degrees, add a pinch of sugar (to help the yeast feed), and the active dry yeast. While that is blooming, I add the salt and oil to the mixer pan. Once the yeast has bloomed, I add that to the pan then add the flour last. It works beautifully. Side note: active dry yeast seems to flulff up the dough more quickly, so I pull the dough out with about 10 minutes left in the dough cycle to prevent it from rising too much in the pan and overflowing. I hope this helps! -Jamie
It helps a lot! I just got a new bread maker and am itching to try it out. Pizza dough is a big one but also for breads. I got a Kitchen in a box brand. The instructions aren't real clear so watching you tube videos to learn how to use it.@@joyhomesteadva
Great video, easy to follow - if I prep my pizza in the pan ahead of time (a few hours) is that ok, or should I just keep the dough on the counter until I'm ready to prep and bake the pizza?
You can absolutely prep ahead of time and keep in the fridge until ready to bake. I've also prepped and frozen the full pizza with all toppings (like a store bought frozen pizza) and baked it just the same. From frozen takes a few more minutes to cook through but is still delicious and very convenient! -Jamie
@@Moomettes_NE I flash freeze it on a pan, then remove it once frozen, wrap it in foil or plastic wrap, label, and store in freezer until time to bake.
I weigh out the flour to 27 oz. That is just over 6 cups if using bread flour. I was using a 1.5 cup scoop in the video which makes it seem like less. Thanks! -Jamie
Instant Yeast (Bread Machine Yeast) does not require sugar but it speeds up the process if you use it. A pinch of sugar can be added to jump start the activation process. I will add that pinch of sugar when I use active dry yeast when I make this recipe in a stand mixer. -Jamie
@yaad2226 a little extra water might be needed. I've noticed that certain brands of flour are more dense and dry than others. Try adding an extra tablespoon or two of warm water to your next batch and see if that helps. -Jamie
New sub. How long can I freeze my pizza dough? Also, I have the Cuisinart bread machine. And it only allows 4 cups of flour max. I’ll have to adjust. I really liked the way you perfectly explained everything. Thanks. Linda
Thanks for the sub and for watching! I've kept this dough recipe in the freezer for 6 months without any issues. This recipe can also be done in a stand mixer or by hand if you want to use the full amount of flour. Stand mixer with a dough hook for about 5 minutes, proof for 30 mins, then shape and freeze. By hand mix until the dough holds a fingerprint then springs back, proof for 30 minutes, then shape and freeze. I hope this helps! -Jamie
I love this video you made. I watched a few others before yours but yours is the most direct w/o a bunch of unnecessary blabbing but great info for the freezer too.This is exactly what I was looking for! Thanks so much!
Wow, thank you! Thanks for watching! -Jamie
I see you are kind of a newer channel. I'm going to spread your joy on my Facebook and hope you get a few new watchers from it. Best of luck to you!@@joyhomesteadva
Thank you! Can't wait to try your recipe, & I really appreciate the freezing instructions as well.
Aww, you're welcome! Let me know how it goes when you try it! -Jamie
My pizza dough came out great thank you !.
Yay, great news! Happy Pizza Making 🍕 -Jamie
Finally got a bread maker and Sundays are going to be pizza day, this vid is so easy to follow and tells me everything I need to know to get started! Thanks so much!
Thank you for watching! Let me know what all you make in the bread machine. Ours is very well-used, lots of dough going all the time. -Jamie
@joyhomesteadva I did the pizza dough tonight, but the first thing I made was a rosemary parmasean loaf, it came out so good!!! The flavor was so good you don't need anything on it. Crisp cheesy crust, soft cheesy inside
@zzzroxyzzz oooooh that's sounds amazing!
Hello 2 like 👍👍😋😋yumm🍕🍕 full video
New sub. How long can I freeze my pizza dough? Also, I have the Cuisinart bread machine. And it only allows 4 cups of flour max. I’ll have to adjust. I really liked the way you perfectly explained everything. Thanks. Linda
thank you thank you, I love homemade pizza, always used frozen bread dough but that's getting expensive, so glad I found this, gonna made a lot and freeze
I'm glad you found the video. Let me know how it goes! -Jamie
LOVE IT
Excellent tutorial! Thank you. I have a bread machine, and can’t wait to try it!
Thank you! Let me know how it goes! -Jamie
Many thanks for the recipe, I am going to try it in my Starfrit machine
You're welcome! Let me know how it goes. -Jamie
Fun ideas....salami pizza. Cheadar Brats pizza. Yesterday I used nacho spice cheese....it was excellent. Mozzarella is nice but 4 cheese blend makes the best pizza. Also get pizza sauce in a squeeze bottle....very convenient and mess free
Great tutorial for pizza dough....I just dusted off my HB bread machine and going to get busy making pizzas for dinner... thanks so much for this video! 🤩🍕🍷
Thank you! Pizza Night is a favorite in our house. Let me know how it goes when you try the recipe! -Jamie
Great demonstration. I'll try your recipe this week.
Thank you! Let me know how it turns out. -Jamie
Trying this tonight for dinner! Thanks for the great video…your pesto looked amazing btw❤
Thank you! Let me know how it goes! -Jamie
Good instructions. Nice voice , no annoying music 👍 I am going to do this. I like simple topping , while my husband loads his up. I mean everything. lol I spoil him too much. ❤❤❤ keep baking . I wish i could have seen crust though after baking. It’s okay
Thank you for watching! That's the great thing about pizza; you can put as little or as much as you want on it! -Jamie
I just made this and froz 4 packs for next week. I had to add more water. Like you said different bread flours absorb differently. New brand and new bag. I will just watch my water. Thank you for the extra work you did and sharing your recipe!!
Thanks for watching! I hope you enjoy them! -Jamie
@@joyhomesteadva we’re planning on baking a pizza tomorrow!! I will let you know. I like thin crust. So we will try it out. My first homemade Pizzas ever!!
@@PLJS2018 so exciting! I hope they are wonderful and all you imagine them to be🍕 -Jamie
Excellent, excellent video! Thanks so much.
Thanks for watching! -Jamie
Looks very easy to follow ... will give it a try! (I couldn't hear what you were saying, even though the sound was turned all the way up,) Thanks for sharing!
Let me know how it goes when you try it! I just checked the sound and it is working on my end so I'm not sure what might have happened. Hopefully just a temporary glitch. -Jamie
Try cranking your oven on full 500f or more. Then bake about 8 min . find your own timing for your oven temp but it will be less than at 450 f
8 minutes?
@@msCindyZdepends on topping, but yes, most home ovens only go to 500F, pizzaria ovens range from 800F and more.
Have made thin, thick, round pan, cast iron, cookie sheet, etc.
Best thing one can do is set it to MAX for (preheat) 10-15 (most home ovens will stop heating around 525-550F) and this works pretty good.
Cheese only, about 8-10 minutes.
Toppings, about 11-14 minutes. In oven Pizza time, the difference between 11-12 or 13-14 minutes can make a huge difference. So, learn your toppings, check in 10 minutes, adjust your time accordingly and you'll be fine. Again, set on MAX, or broil, as you still won't reach 800F, but you'll be close and cut your time by almost 50%, with great pizza to boot.
Now if you really want to get into the science, there is 50-72% moisture, which changes the consistency of the crust (plus style, thin, thick, Sicilian vs CPK, etc), again, experiment. It's your creation.
In time, you'll find the one (or two, or three, 😉, that works great.
✨🌟💫
Thank you for the excellent tutorial, it is very helpful! 😋🍕❣
Thanks for watching! -Jamie
BBQ chicken pizza yum. TY
Thanks for watching! -Jamie
Great vid, Can you make a pizza right away with the dough ? does it have to sit ?
It's best to let fresh dough rest about 10 minutes before shaping. -Jamie
Salute
Thank you!
I've had this same machine for a couple of years now, only in white.
I use mine at least once a week. One of my most used kitchen gadgets! Thanks for stopping by! -Jamie
22:16 👏👏
Is this recipe suitable for a bread machine with the max loaf size of 2 lb? Asking because the recipes that came with my machine ask for 4 cups of flour not 6.
Yes, the machine I use has a 2 lb maximum. The mixer pan is sufficient to mix this as a dough but not to bake it. Make sure the machine is on the "dough" setting and all should be good. -Jamie
Hi Joy. When the dough is totally thawed do you still re-prove it before adding the toppings?
Hello! The dough will rise during the thawing process, eliminating the need for a second proof. I hope this helps! -Jamie
@@joyhomesteadva thank you for you reply Joy, it really helped and thanks for sharing your recipe. I love that you have some homemade sauces there, it's something that I just started doing as well. Looking forward to more recipe from you.
Lots of love from 🇵🇭🇳🇿
I have the same machine! My first one ( same model) shook itself off counter & broke. I cannot get any bread to work for me. I use bread flour. could my yeast be too cold ( I keep in freezer)?
Are you using bread machine (instant) yeast or active dry yeast? As long as the yeast is bloomed/activated it should work. My yeast is kept in the fridge and the cooler temp hasn't affected the bread. Hmmm, now I'm on a mission to figure this out! -Jamie
How did you calculate the 27ounces of flour?
I have a baking conversion chart that does cups to ounces. This conversion is for bread flour. -Jamie
If I have active dry yeast instead of bread machine yeast, will it work?
Yes! I do this all the time now since I found a great place to buy yeast in bulk.
You will need to bloom the yeast first. I heat the water to 110 degrees, add a pinch of sugar (to help the yeast feed), and the active dry yeast. While that is blooming, I add the salt and oil to the mixer pan. Once the yeast has bloomed, I add that to the pan then add the flour last. It works beautifully. Side note: active dry yeast seems to flulff up the dough more quickly, so I pull the dough out with about 10 minutes left in the dough cycle to prevent it from rising too much in the pan and overflowing.
I hope this helps! -Jamie
It helps a lot! I just got a new bread maker and am itching to try it out. Pizza dough is a big one but also for breads. I got a Kitchen in a box brand. The instructions aren't real clear so watching you tube videos to learn how to use it.@@joyhomesteadva
How much active dry yeast do you use? Not 4 tsp? @@joyhomesteadva
@@FosterChicken I use the same amount of yeast. 4 tsp.
Great video, easy to follow - if I prep my pizza in the pan ahead of time (a few hours) is that ok, or should I just keep the dough on the counter until I'm ready to prep and bake the pizza?
You can absolutely prep ahead of time and keep in the fridge until ready to bake. I've also prepped and frozen the full pizza with all toppings (like a store bought frozen pizza) and baked it just the same. From frozen takes a few more minutes to cook through but is still delicious and very convenient! -Jamie
Thank You
@@Moomettes_NE you're very welcome 🧡
@@joyhomesteadva When you freeze to bake later, do you freeze in the pan or place on cardboard round to place in pan later?
@@Moomettes_NE I flash freeze it on a pan, then remove it once frozen, wrap it in foil or plastic wrap, label, and store in freezer until time to bake.
Fresh seems to roll out easier but thawed wasn't much trouble either.
@peepla7 yeah, you just have to work with the thawed a little bit more but it cooperates easily. -Jamie
I use nitrile gloves for removing it and kneading. Without the gloves....it gets stuck under my nails which is annoying.
Printed recipe please
Recipe and instructions are in the description. -Jamie
8 Oz to the cup is not 27 Oz for 6 cups.
8 fluid ounces equal a cup but dry ounces vary depending on the weight/density of what is measured.
@@joyhomesteadva why not state it in weight not cups don't intermixed them all you are doing is confusing people.
That was not 6 cups of flour.
I weigh out the flour to 27 oz. That is just over 6 cups if using bread flour. I was using a 1.5 cup scoop in the video which makes it seem like less. Thanks! -Jamie
if u are not using sugar how is the yeast going to rise
Instant Yeast (Bread Machine Yeast) does not require sugar but it speeds up the process if you use it. A pinch of sugar can be added to jump start the activation process. I will add that pinch of sugar when I use active dry yeast when I make this recipe in a stand mixer. -Jamie
@@joyhomesteadva my bread is always dense not fluffy and hard dont know why
@yaad2226 a little extra water might be needed. I've noticed that certain brands of flour are more dense and dry than others. Try adding an extra tablespoon or two of warm water to your next batch and see if that helps. -Jamie
@@joyhomesteadva hmm ok thanks will try that
New sub. How long can I freeze my pizza dough? Also, I have the Cuisinart bread machine. And it only allows 4 cups of flour max. I’ll have to adjust. I really liked the way you perfectly explained everything. Thanks. Linda
Thanks for the sub and for watching!
I've kept this dough recipe in the freezer for 6 months without any issues.
This recipe can also be done in a stand mixer or by hand if you want to use the full amount of flour. Stand mixer with a dough hook for about 5 minutes, proof for 30 mins, then shape and freeze. By hand mix until the dough holds a fingerprint then springs back, proof for 30 minutes, then shape and freeze.
I hope this helps! -Jamie