Looking for a great food processor? get this: extrafudge.com/ref/B00VLX6M5M The only minus is that the lid could be difficult to completely sanitize. But it's a workhorse.
I’ll try again, but break it up... Cuisinart is garbage these days. If you observe any comparison videos between food processors, Cuisinarts are no longer worth buying anymore. Breville‘s food processor is where it’s at. It is more money, but why waste ANY money on a product that doesn’t do what it supposed to do? Best choice is to wait until a sale, and get the much superior Breville for cheaper (they go on sale for holidays).
Secondly, _OF COURSE_ yeast is cheaper at Costco/Sam’s Club. Good god man - do you not know what the expensive membership fees are for? They are for making up a lot of the price differences between them and regular grocery stores, carefully calculated to figure out how much the average person spends at these membership stores to buy in bulk so that the stores turn a good profit. Do you think everybody shops at such stores? Not only are they not local to most people, but with everybody renting apartments these days because home ownership is out of price reach, nobody has room to buy things in bulk... not to mention that it’s usually families that require buying so much product, not single people or a married couple. And that membership fee isn’t cheap, so unless you really buy that much product there to make it worth it, you’ll be wasting money.
@@lowspeed2000 It was successful on my second attempt just now, but I had to break it up and re-write it. YT’s algorithm is so annoying with how overly sensitive it is. I’m finding these days it prevents us from posting long comments.
Man, people on this comment section are rude... you don't like his pace? Speed it up or move foward. Jeez ! Atleast this guys walks you through the whole process.
This dough was so light and airy. I used sugar instead of honey, but other than that I followed the recipe. Didn’t even knead the dough. Just rolled it out after the 24 hours. Thank you for this recipe!!
Nope. The way yeast work is that the warmer the water, the more the yeast gets active (up to the point where it actually too hot so they die, 110f is the norm for the max temp). By using cold water (and moving to the fridge) you make sure that you get a slow activity and a slow rise. This gives the dough a much more complex taste. Trust me. You can research this on your own if you are interested in the science involved.
A lot of people watch videos of Pizza/dough making. Some know better some don't. I belong to the latter, and for me the video was good and explanatory, with suggestions which is my expectation. I'll keep you posted after i am through. Good job.
Sure, You can reduce the ingredients by half, Just make sure the FP can handle dough. Post back how it turned out. And when you add the water add really little by little at the end, because a little water goes a long way when the dough is semi wet.
Thank you for taking the time to make this video. I knew my food processor could do this but I've never tried it. My dough has just been made and it's in the fridge now. I'll return to let everyone know how it turned out.
That's an answer I can't really answer. It depends on the temperature and type of oven. I grill my pizza at close to 550F (In an outdoor propane weber grill). It takes between 5-7 minutes. (It also depends on humidity, relative temperature and other factors) You have to experiment.
Making this now. I'm adding a few more spices to the crust and letting the yeast sit in warm water for 10 mins since we will only be letting it rise for a few hours.
Was the best recipe I've ever made! Now my food processor smoked up but I have a kitchen aid stand mixer. I added a lot of extra flour to get it to feel right. Kids said it's better than take out. I've thanks so much! I'm going to make 2 tonight. One will be deep dish! 5 star recipe people. Just add more flour and 1 in a half tsp salt if you add the extra flour.
I made this dough for dinner tonight. it's amazing, and my mom love it. usually i don't like the crispy crust much, but this is very good .. Thank you maybe i'll make it again later..
Great idea regarding buying yeast in bulk but be careful, yeast does go bad. If you're not going to use that much you are probably better off buying the packets.
Does this processor overheat? What temps do you get? Do you think that I could use this with a dual sli combo? Would this processor be better than a intel i7?
@@ureviews Wasn't at all meant to knock your video. Everything looked like it came out amazing. I think it would be a good habit to add that into your video just so someone with a different machine reached in and something bad happened. That was the only reason I mentioned that. What is the machine your using in that video BTW?
I was wondering exactly which food processor you're using I'm using the new ninja food processor it's really awesome to make pizzas, cakes, baguettes, focaccia bread, or any type of kneaded dough please visit our website at www CoffeeBeanRoast. Com
@@808remodeling Lmfao! Good god. Too funny. Ninja reps here promoting their food processor. I’d never trust their products after seeing how crappy their blenders are that were so highly promoted. And I’ve never seen a Ninja food processor come out even remotely in top tier comparison tests. It’s the epitome of an overhyped brand.
Went to Sam's club and bought 2 pounds of Fleischmann's Instant Dry Yeast for $4.98. The same amount at the local grocery store would cost me $93.60. I'd rather have to much than not enough. Thanks for the advise.
You don't need to knead it because sitting in the fridge overnight makes the gluten. We really only use the food processor to incorporate the ingredients and maybe a little kneading. Try it... this is fool proof really. If you wanted to make this dough within say an hour best way is to fold the dough, let it rest then fold again. But it won't have the complex flavors that letting the yeast do it's thing gives us when we let it rest 24 hours.
Thanks for the info. One other thing I want to know is whether I can use whole wheat flour instead cus I am a hypoglycemic. Do you have a recipe for whole wheat four.
Got a question. In the I guess the second video you do what I think is called delay oil addition in that you add the oil after everything is mixed. So I guess that works right. I know the experts say do that, did you keep up this practice?
Somebody left a comment that they "wish you had scripted this", and "too long".... I totally disagree. (there are lots of tv shows that are scripted. watch those) I ran across these recipe videos of yours and I love the way they are. It's like you invited us in to your kitchen and were talking us through what you were doing withOUT scripting. Love these just as they are & can't wait to try this pizza dough. Thanks!
Cool video, everybody loves a good pizza. It's nice to see the possibilities of food processors, as a lot of people don't really use them to their utmost extent. I agree though, that you do need a reliably heavy duty processor for good results. Thanks for the tutorial!
Hi guy, I wanna ask a silly question if you don't mind whats the model number on your kitchenaid food processor ( like. KFP0711CU ) or some other number ? .and how many cups it holds ? Model number is important for me Thanks.
Cool recipe❤️ great works.. will follow 😊✨ I thought food processor cannot make a batter 😁😁 but after viewed some videos and ur video it make sense that food processor has amazing functions 😍😍
I always make my pizza dough by hand, even though I do have a food processor. It never occurred to me to try it, maybe because my Kitchenaid is deafening. I only use it when There’s no alternative. Alas, I noticed the shaft was slipping when I last used it to grate mozzarella. Time to treat myself to a new machine!
I noticed your food processor blade is plastic, so I'm assuming that's a food processor dough blade. Will it make a difference if you use a metal blade?
THANKS Its More Italian! heck will makes ya eat the crust too ! like garlic bread or save the crust for meat loaf and things> Just blend up the crust to crumbs Excellent for meat loaf or hamburger patties
Well give me some more information, maybe we can make it work for you. What happened? because it really is simple. Takes a few minutes and works every time.
??? doesn t yeast need warmth to develop?i always heard lukewarm water to add to the flour and temperature room to let it rise for hours...... or warmth if you do not want t wait for hours
I could make 500 pizzas, minimum, with a pound of yeast. It would probably expire by the time I got to 200. Not to mention I would have to pay $35 to join Costco.
Your video describes how to make pissaladiére. It's a French version of thin crust pizza with a delicate dough that requires little kneading and is allowed to rise overnight. And it's a dough that can only be achieved in a food processor. Not quite an authentic "pizza dough" but thumbs up, no less.
Not to nit-pick but I wish people who do demos would script them first just to avoid all the superfluous stuff. Also, having all the ingredients measured and prepped helps as well, e.g. scooping flour out of the bag. Just some constructive advice for all of you chefs wanting to do something similar. You need to make your audience want to listen to you.
"Don't hit your dough, be gentle with it" don't call it names. Oh my, why am I watching pizza dough videos? How did I get here? I really have no true intentions of making pizza in the near future...
thank u for your video. We just bought our first food processor and was wondering how to use the dough blade. Me and my better half both believe that instructions manual is for pussies XD.
Looking for a great food processor? get this: extrafudge.com/ref/B00VLX6M5M
The only minus is that the lid could be difficult to completely sanitize. But it's a workhorse.
My comment just got instant-wiped. Wow.
I’ll try again, but break it up...
Cuisinart is garbage these days. If you observe any comparison videos between food processors, Cuisinarts are no longer worth buying anymore.
Breville‘s food processor is where it’s at. It is more money, but why waste ANY money on a product that doesn’t do what it supposed to do? Best choice is to wait until a sale, and get the much superior Breville for cheaper (they go on sale for holidays).
@@anti-ethniccleansing465 what comment?
Secondly, _OF COURSE_ yeast is cheaper at Costco/Sam’s Club. Good god man - do you not know what the expensive membership fees are for?
They are for making up a lot of the price differences between them and regular grocery stores, carefully calculated to figure out how much the average person spends at these membership stores to buy in bulk so that the stores turn a good profit.
Do you think everybody shops at such stores? Not only are they not local to most people, but with everybody renting apartments these days because home ownership is out of price reach, nobody has room to buy things in bulk... not to mention that it’s usually families that require buying so much product, not single people or a married couple.
And that membership fee isn’t cheap, so unless you really buy that much product there to make it worth it, you’ll be wasting money.
@@lowspeed2000
It was successful on my second attempt just now, but I had to break it up and re-write it. YT’s algorithm is so annoying with how overly sensitive it is. I’m finding these days it prevents us from posting long comments.
Man, people on this comment section are rude... you don't like his pace? Speed it up or move foward. Jeez ! Atleast this guys walks you through the whole process.
This is the best pizza dough recipe I have found on youtube so far.
This dough was so light and airy. I used sugar instead of honey, but other than that I followed the recipe. Didn’t even knead the dough. Just rolled it out after the 24 hours. Thank you for this recipe!!
Nope. The way yeast work is that the warmer the water, the more the yeast gets active (up to the point where it actually too hot so they die, 110f is the norm for the max temp). By using cold water (and moving to the fridge) you make sure that you get a slow activity and a slow rise. This gives the dough a much more complex taste. Trust me. You can research this on your own if you are interested in the science involved.
Was JUST thinking that, lol
A lot of people watch videos of Pizza/dough making. Some know better some don't. I belong to the latter, and for me the video was good and explanatory, with suggestions which is my expectation. I'll keep you posted after i am through.
Good job.
I usually divide after it's been in the fridge and then have it rise again for an hour (while it comes to room temperature).
Your instructions are clear after the dough has risen for twenty four hours. Do you let the dough come to room temp. first before you divide?
Sure, You can reduce the ingredients by half, Just make sure the FP can handle dough. Post back how it turned out. And when you add the water add really little by little at the end, because a little water goes a long way when the dough is semi wet.
Thank you for taking the time to make this video. I knew my food processor could do this but I've never tried it. My dough has just been made and it's in the fridge now. I'll return to let everyone know how it turned out.
It's been 9 years, still waiting.
For?
@@ureviews For hishighness420 to return and let us know how things turned out.
@@Swift016 😂
It's possible... but... You will get a different type of crust. Also the yeast adds to the flavor of the crust. (by fermentation)
That's an answer I can't really answer. It depends on the temperature and type of oven. I grill my pizza at close to 550F (In an outdoor propane weber grill). It takes between 5-7 minutes. (It also depends on humidity, relative temperature and other factors) You have to experiment.
Making this now. I'm adding a few more spices to the crust and letting the yeast sit in warm water for 10 mins since we will only be letting it rise for a few hours.
Awesome, report back!
Was the best recipe I've ever made! Now my food processor smoked up but I have a kitchen aid stand mixer. I added a lot of extra flour to get it to feel right. Kids said it's better than take out. I've thanks so much! I'm going to make 2 tonight. One will be deep dish! 5 star recipe people. Just add more flour and 1 in a half tsp salt if you add the extra flour.
I made this dough for dinner tonight. it's amazing, and my mom love it. usually i don't like the crispy crust much, but this is very good .. Thank you maybe i'll make it again later..
Thank you just what I needed, luv my food processor, and making noodles and pastry too
Sweet. Btw this though makes for great flat bread. if you just spread it and put it on a stone.
Tried it with my $120 Cuisinart that's nearing a decade old and it worked just great :)
It's a great recipe!
You did a nice job of making professional dough for cooking. Thanks for all your help.
Great idea regarding buying yeast in bulk but be careful, yeast does go bad. If you're not going to use that much you are probably better off buying the packets.
No problem, just make pizza every night!
Does this processor overheat? What temps do you get? Do you think that I could use this with a dual sli combo? Would this processor be better than a intel i7?
If you're talking about standard size 1/2 sheets I would say 2-3 pizzas depending on the thickness.
I'm surprised you don't have to knead it, does the rotating of the blades do that for you?
You should unplug your Processor before you put your hand in there to get the dough out. Or remove the entire container. Seems like a good recipe.
You probably have a point, however multiple safety switches would have to break
@@ureviews Wasn't at all meant to knock your video. Everything looked like it came out amazing. I think it would be a good habit to add that into your video just so someone with a different machine reached in and something bad happened. That was the only reason I mentioned that. What is the machine your using in that video BTW?
I didn't take it in a bad way. It's all good. The link to the machine is in the description. Thank you for the suggestion!
I love your video. You said 3 or 4 pizza's. Well I am wanting to make several like pan size pizza's. How many would that make?
can you tell me which food processor ur using here, this bowl size is perfect for what i need
goo.gl/OZc1eA Great unit!
Derk Nizotts I would also like to know which food processor you were using I'm using the new ninja processor it's really cool
I was wondering exactly which food processor you're using I'm using the new ninja food processor it's really awesome to make pizzas, cakes, baguettes, focaccia bread, or any type of kneaded dough please visit our website at www CoffeeBeanRoast. Com
@@808remodeling
Lmfao! Good god. Too funny. Ninja reps here promoting their food processor.
I’d never trust their products after seeing how crappy their blenders are that were so highly promoted. And I’ve never seen a Ninja food processor come out even remotely in top tier comparison tests.
It’s the epitome of an overhyped brand.
Went to Sam's club and bought 2 pounds of Fleischmann's Instant Dry Yeast for $4.98. The same amount at the local grocery store would cost me $93.60. I'd rather have to much than not enough. Thanks for the advise.
You don't need to knead it because sitting in the fridge overnight makes the gluten. We really only use the food processor to incorporate the ingredients and maybe a little kneading. Try it... this is fool proof really. If you wanted to make this dough within say an hour best way is to fold the dough, let it rest then fold again. But it won't have the complex flavors that letting the yeast do it's thing gives us when we let it rest 24 hours.
Thanks for the info. One other thing I want to know is whether I can use whole wheat flour instead cus I am a hypoglycemic. Do you have a recipe for whole wheat four.
Got a question. In the I guess the second video you do what I think is called delay oil addition in that you add the oil after everything is mixed. So I guess that works right. I know the experts say do that, did you keep up this practice?
Somebody left a comment that they "wish you had scripted this", and "too long".... I totally disagree. (there are lots of tv shows that are scripted. watch those) I ran across these recipe videos of yours and I love the way they are. It's like you invited us in to your kitchen and were talking us through what you were doing withOUT scripting. Love these just as they are & can't wait to try this pizza dough. Thanks!
@kathyinDC
And he did it RealTime.
That’s cool with me 🙏🏻
Yeah, I uhhhhh agree with you. Scripted is so uhhhhhhh boring.
Thanks for sharing your experience! Glad you enjoyed it!
canon vixia m40 series the m50 is the replacement this year. Superb video camera.
Read the food processor manual, if they say it's OK then it should do the job. What model/brand is it?
do you have to have a special blade for the processor?
Ok.. starting this tonight for tomorrow's dinner. I've made pizza dough, but not in my food processor yet. I'll report back with reviews soon =)
How do you keep the dough from getting under and into the middle apparatus? then slowing or stopping the spinning of it?
You can try going half half ... Give it a try and post back! think of it as a fun experiment!
Cool video, everybody loves a good pizza. It's nice to see the possibilities of food processors, as a lot of people don't really use them to their utmost extent. I agree though, that you do need a reliably heavy duty processor for good results. Thanks for the tutorial!
What kind of camera did you use?
Hi guy,
I wanna ask a silly question if you don't mind whats the model number on your kitchenaid food processor ( like. KFP0711CU ) or some other number ? .and how many cups it holds ? Model number is important for me Thanks.
hey cool i'm going to try this with my food processor thanks for the video!
Good
stuff
mate !
Also, can I use vegetable oil instead of olive oil? Thanks!
So how did it turn out ?
So it's been 3 weeks.... How did it come out ?! :)
If you wanted to freeze part or all of the dough for later use, at what point would you put it in the freezer?
After the first rise. Cut to portions and ziplock individually. Thanks for watching! And let us know how your pizza turned out!
Funny you mentioned this. I'm just uploading a new video Start to Finish how to make thin crust pizza. Let me know if you liked it better.
Cool recipe❤️ great works.. will follow 😊✨ I thought food processor cannot make a batter 😁😁 but after viewed some videos and ur video it make sense that food processor has amazing functions 😍😍
I always make my pizza dough by hand, even though I do have a food processor. It never occurred to me to try it, maybe because my Kitchenaid is deafening. I only use it when There’s no alternative. Alas, I noticed the shaft was slipping when I last used it to grate mozzarella. Time to treat myself to a new machine!
I noticed your food processor blade is plastic, so I'm assuming that's a food processor dough blade. Will it make a difference if you use a metal blade?
How long do you bake this dough?
Very nice!
i like garlic powder and Italian seasonings in my pizza dough
That's a good idea, I'm gonna try ☺️
THANKS Its More Italian! heck will makes ya eat the crust too ! like garlic bread or save the crust for meat loaf and things> Just blend up the crust to crumbs Excellent for meat loaf or hamburger patties
Which brand is this food processor
Well give me some more information, maybe we can make it work for you. What happened? because it really is simple. Takes a few minutes and works every time.
Who makes the bowel you use?
Check the description or pinned comment
So how did it come out ? :) we all want to hear!
??? doesn t yeast need warmth to develop?i always heard lukewarm water to add to the flour and temperature room to let it rise for hours...... or warmth if you do not want t wait for hours
Best crust recipe EVER!
thanks! glad you liked it!
World's best huh? Wow must be pretty damn good..
i am allergic to honey. Can I use sugar? if so , how much?
Can I do this (but smaller portion) in 7 CUP FP?
5 days would be the max.
They also freeze very well.... Just make sure you thaw them in the fridge slowly.
I could make 500 pizzas, minimum, with a pound of yeast. It would probably expire by the time I got to 200. Not to mention I would have to pay $35 to join Costco.
Your video describes how to make pissaladiére. It's a French version of thin crust pizza with a delicate dough that requires little kneading and is allowed to rise overnight. And it's a dough that can only be achieved in a food processor. Not quite an authentic "pizza dough" but thumbs up, no less.
Check out the description. I reviewed it as well.
Do I need to use that blade for dough because I have seen people using Crome blade which looks longer that comes with machine/ cuisinard
+Danny Diet the metal blade is fine too.
Not to nit-pick but I wish people who do demos would script them first just to avoid all the superfluous stuff. Also, having all the ingredients measured and prepped helps as well, e.g. scooping flour out of the bag. Just some constructive advice for all of you chefs wanting to do something similar. You need to make your audience want to listen to you.
Thanks for the comments. trying to improve. Though really the point here is you don't need to measure that accurately.
this didnt work out for me at ALL
EL VIDEO ESTÁ MAL MONTADO PUES NO SE VE NADA. CORRÍGELO. GRACIAS
I bought this food processor at Goodwill for only $15 😁and it looks like they only used it twice. Brad new $220😬😭😭😭
OMG! congrats., great machine!
"Don't hit your dough, be gentle with it" don't call it names.
Oh my, why am I watching pizza dough videos? How did I get here? I really have no true intentions of making pizza in the near future...
u know that the if it sticks to your fingers the dough is not ready,don t u?
Why do you need honey? I'm sure real Italian pizzas don't use anything sweet in the base.
You don't have to add honey. It helps with browning and flavor. But as far as Italian , it depends on the pizza.
Oooops I just found it.. Elite Die-Cast Food Processor. Thanks anyway.
I think I would pulse it for 15-20 minutes to let the gluten build up...
wegmans honey!
how could the dough will rise using a cold water and to be kept in a refrigerator ?!!
yest needs a warm place and water i guess
It doesn't happen in an hour, it happens slowly.
slowly because of the cold water
i guess if you used a warm water will get the job done faster
You have to pay to be a member of sams club... maybe at costco I don't know. So you're not saving any money.
Bingo! And yes you have to pay an expensive membership fee at Costco as well!
I can’t watch. Way to many uhs.
7:19 - Recipe for loosing your fingers...
thank u for your video. We just bought our first food processor and was wondering how to use the dough blade. Me and my better half both believe that instructions manual is for pussies XD.
Boy ! speed up man...I almost committed suicide listening your mombling
bunakkaptan I apologize. Can I offer you a hug?
Are your videos faster?
its the method not the money
If you can’t cook and talk at the same time , do a voice over. Your hesitation is very annoying.
B
I had this playing at double speed, and still... too loooong and too sloooowww... lol
Your videos are much faster?
Biggest scam, yeasts at grocery stores. Who knew
😂
you needed to show the entire process from start to finish. Not especially good.
Have you made a better video to share?
only 2 speed for him!
slow and...very slow
you talk to much
Allan Robin Blunt, but true...
Too*
How are all your videos, you can show us how a proper video is made?
Boring
Watch a nice thriller on netflix.