susan, i tired you dough yesterday. It was the best pizza i ever made! I followed the details to the point, meaning i was checking the temp of the water. It turned out just perfect! It was worth the time and it was very rewarding to get such a good result right the first time. I was so exited that i forgot to add cheese to the pizza *rofl*. well, thats what the second portion was for ;) thank you again for your directions
I WRITE FROM CHILE, TORRES DEL PAINE, I WANT IN A SPECIAL WAY TO HAVE FOUND YOUR VIDEOS, THEY ARE REALLY VERY GOOD,,Thank you very much for sharing such good recipes and their culinary secrets ... a warm hug and blessings, From the last corner of the world admiration for his great work, I apologize because my English is not good.
This is so awesome! I've been making home made pizza dough from scratch for 25 years and this video has revolutionized my technique!.Thank you so much for this!
I just made this. It came apsolutelly perfect. Same like when i buy from pizzeria. It isnt joke. Seriously best pizza reecpie i tryed so far and i woint change:)Thanks for recepie and all the best!
Thank you Susan! We buy our pizza dough pre-made at the grocery store and it's a drag to have to make the trip after work .. now I can make my own :) I've had mixed results making my own bread dough but watching you work the dough I think I'm starting to understand better. Thanks for the great videos!
One advice to make it better. Place the pizza stone at top rack, turn to max heat and use broil mode. Pizza is done in 6-8 mins, slightly charred and looks like a pizza from the restaurant.
11 лет назад+3
Ohhhh!! I love it!!, thanks for sharing...I like the way you use the knife, need to learn how to do it too!!!!
I seen someone else use corn meal on the peel so that it slides off really well. What do you think about that? It is a good idea or bad to do that? Thanks
That pizza looks great. Thanks for putting this up. Will try your recipe this week and hopefully i can get it right. Do you have a video or a recipe for some really good pizza sauce? Thanks
thank you so much for posting this information susan. i've attempted to make pizza twice now and both times the dough was very sticky, elastic and would not form the pie well; i'm sure i did something wrong. Watching your video cleared a lot of confusion and i can't wait to try it and hope for the best!
You are really good at making the pizza dough especially spreading it out. That is where i always mess up trying to spread it as it always breaks on me. great vid. will try your recipe and maybe i will be successful for once :)
Susan, thank you so mich for this. I got more than the recipe oit of this, the techniques were great. It seems though without a pizza stone, the dough does not cook evenly in the middle. I need to buy one!
One of the best cooking presentations on RUclips ever. Homely feel but damn, you've got some professional skills in cutting, kneeding, and just explaining why. Can I use homemade beer which had lots of active yeast in it instead of yeasty water do you think? Really impressed you put sugar in the water to speed up the yeast, along with keeping them in a warm bath. Thank you! I'm trying this today with my homebrew.
Thank you for the informative video. Have you used the stone at higher temperatures and slightly shorter cooking times? If so, was there a noticeable difference?
Yes, I have. Generally speaking, the thinner the dough, the higher the temperature and the shorter the cooking time. Make sure that your stone can be used at that higher temp. I don't usually go over 450F.
I need to find me one of those cheese slicers like the one you have, that's a great gadget. I find that when we grate, we tend to grate too much. I'm an avid pizza maker, but I need to try your dough, and the way you make it rise. You're a great pizzaiola in my book...
hello,susan so nice teach, i'm malaysian i have problem no have the oven. can i use the normal microwave and that can be the pizza success? Please teach me .thanks you.
Hi Susan: ) my pizza tends to come out with cunchy crust but half raw inside....what coudl I be doing wrong? I baked a pan pizza on 450,475 or so for abotu 8 minutes, pizza hut style.....but inside raw and not fluffy enough (frustrated)
Rob Rob - too much tomato sauce, to much toppings, wrong position of oven rack, too short time of developing dough. Try to search in RUclips for Vito Iacopelli. He explains everything about pizza making.
I have seen a recipe where you make dough and cut into squares when ready to bake, toss in oil and herbs and add cheese and meat....dump into a round skillet and bake as pull apart and dunk in sauce.....would this dough work for that?
order if you please. this video is for those of us who enjoy creating our own food. as for your question. its quick compared to the hours it usually takes to make homemade pizza dough, some chiefs will take around 24 hours to let the dough cold rise, so this is crazy fast. and very delicious . ='D
Hi Susan ! I tried your pizza rec many times n these are a few rdblocks i ran into : 1. Even when covered , my dough forms a thin crust.. Makes it hard to roll out.. 2) when i bake it the crnter is not crispy like it shd be. It is done but id a lil tendrr. I tried makng it thon as well.. No luck .. Why do u thonk that is?
Few tips: Cover the dough better when it's resting so that it won't dry out. You can also moisten the dry spots with a little water and let rest before stretching. I stretch my pizza dough -not roll. Try not to have the dough too thick in the center or use too many toppings. Good luck!
using melted butter instead of oil makes the gluten protein allot lighter and flakier. Oil makes the gluten almost chewy, what ever your desire, there is more options than using oil
I love u aunty I wish u were my sister who culd have cooked for me this way but she is only doing disastrous work in th e kitchen with puzza ..making cookies out of pizza
That dough was fast and the toppings were made while the dough was rising. Fast sauce would be store-bought sauce. Just to compare, I have dough in the fridge that has been in there for 2 days and still isn't ready to eat yet (3-day fermentation). A quick yeast bread won't be "quick". It's quick relative to bread making.
I like how you don't add any sauce to your pizza, never made a pizza that way. I'll have to bring out my rolling pin since every time I stretch out a pizza dough by hand I end up getting holes in it every time, don't know why, haha
That means your gluten isn't well developed and/or your flour to water ratio is incorrect. Try weighing your flour AND water next time and knead for a good 8-10 minutes. Aim for a dough that's between 55-60% hydration, meaning that your water weighs 55-60% of what your flour weighs e.g. 1000g flour to 550-600g water. Most scales let you measure in grams.
ToxicHorsePucky Interesting, I have a digital scale I'll try this out, my typical dough recipe is 3 cups all purpose flour to 1 cup warm water, I'll try your method next time and see if it works, thanks for the tip!
Ive made your recipe 10 times in 1 month. I dont understand how you get your dough so silky looking and elastic-like. I only use the highest quality ingredients btw.
Sorry, not possible, at least not to my knowledge. You could make my grilled flatbread outdoors over a wood or charcoal fire and put pizza toppings on it. Check out my video, How to Make Grilled Flatbread Over a Wood Fire.
It dryes out, longer bakes in a normal oven with low temperatures will turn your pizza crust into concrete. Go buy a ferrari G3 oven instead, that bakes a pizza in 3 minutes, the crust will be just fine. Pizza means very high beaking temperatures, its just not possible in a normal household oven.
Here you go: My Pizza sauce recipes: Susan's Sweet Pizza Sauce: ruclips.net/video/vyuVQlml5UI/видео.html How To Make Pizza Sauce: ruclips.net/video/eHNcDiVRDPc/видео.html
susan, i tired you dough yesterday. It was the best pizza i ever made! I followed the details to the point, meaning i was checking the temp of the water. It turned out just perfect! It was worth the time and it was very rewarding to get such a good result right the first time. I was so exited that i forgot to add cheese to the pizza *rofl*. well, thats what the second portion was for ;) thank you again for your directions
I WRITE FROM CHILE, TORRES DEL PAINE, I WANT IN A SPECIAL WAY TO HAVE FOUND YOUR VIDEOS, THEY ARE REALLY VERY GOOD,,Thank you very much for sharing such good recipes and their culinary secrets ... a warm hug and blessings,
From the last corner of the world admiration for his great work,
I apologize because my English is not good.
This is so awesome! I've been making home made pizza dough from scratch for 25 years and this video has revolutionized my technique!.Thank you so much for this!
I just made this. It came apsolutelly perfect. Same like when i buy from pizzeria. It isnt joke. Seriously best pizza reecpie i tryed so far and i woint change:)Thanks for recepie and all the best!
This "quick" pizza looks intricate as hell. The scenic route pizza has got to be amazing.
Thank you Susan! We buy our pizza dough pre-made at the grocery store and it's a drag to have to make the trip after work .. now I can make my own :)
I've had mixed results making my own bread dough but watching you work the dough I think I'm starting to understand better. Thanks for the great videos!
You are such a pro! 👍🏼 trying this tomorrow...thank you!
One advice to make it better. Place the pizza stone at top rack, turn to max heat and use broil mode. Pizza is done in 6-8 mins, slightly charred and looks like a pizza from the restaurant.
Ohhhh!! I love it!!, thanks for sharing...I like the way you use the knife, need to learn how to do it too!!!!
Thx4sharing. I loved the pizza.Even the way you pre-cooked the ingredients.I think I will try this one.
Thanks!
very nice,slowly,neatly, useful tips for pizza thank you.
That is some STRONG homemade pizza game she's got there!
I seen someone else use corn meal on the peel so that it slides off really well. What do you think about that? It is a good idea or bad to do that? Thanks
Gorgeous! I’m so sparked!
That pizza looks great. Thanks for putting this up. Will try your recipe this week and hopefully i can get it right. Do you have a video or a recipe for some really good pizza sauce? Thanks
Thank you so much for taking the time to make this video. Looks really good. :)
thank you so much for posting this information susan. i've attempted to make pizza twice now and both times the dough was very sticky, elastic and would not form the pie well; i'm sure i did something wrong. Watching your video cleared a lot of confusion and i can't wait to try it and hope for the best!
Looks delicious!!!
If the dough shrinks back, it's because it needs to rest a little longer to allow the gluten to relax. I used to have this same issue.
You are really good at making the pizza dough especially spreading it out. That is where i always mess up trying to spread it as it always breaks on me. great vid. will try your recipe and maybe i will be successful for once :)
I like this recipe. It comes out well without tomato is the best part to it :)
Susan, thank you so mich for this. I got more than the recipe oit of this, the techniques were great. It seems though without a pizza stone, the dough does not cook evenly in the middle. I need to buy one!
looks delicious, can't wait to try it, thanks for the video
Thank you, Susan, for nice recipe! I love it!
Thank you very much. Very informative! Shall try this!
Looks lovely and pretty easy
This looks soooooo good!
Bravo,,it looks very nice !!
You make it look so easy
Glad you enjoyed it!
One of the best cooking presentations on RUclips ever. Homely feel but damn, you've got some professional skills in cutting, kneeding, and just explaining why.
Can I use homemade beer which had lots of active yeast in it instead of yeasty water do you think? Really impressed you put sugar in the water to speed up the yeast, along with keeping them in a warm bath. Thank you! I'm trying this today with my homebrew.
Darling!! It was fast, easy and Yummy! I have made it twice now! Got compliments on the fabulous crust! Thank you so much...................Jody
Jody Castillo Congrats- now you're an official pizza maker!
You make it look sooooo easy!
Thank you for the informative video. Have you used the stone at higher temperatures and slightly shorter cooking times? If so, was there a noticeable difference?
Yes, I have. Generally speaking, the thinner the dough, the higher the temperature and the shorter the cooking time. Make sure that your stone can be used at that higher temp. I don't usually go over 450F.
@@Susanscookingschool Thank you. I have a baking arriving tomorrow. I hear they transfer more heat and are more durable. Thanks again for the reply.
Professional Italian pizza maker
You're welcome and good luck with your bread baking!
Thank you for your nice recipe will try this recipe weekend 😁😁😁😁😁👌🏿👍
I need to find me one of those cheese slicers like the one you have, that's a great gadget. I find that when we grate, we tend to grate too much. I'm an avid pizza maker, but I need to try your dough, and the way you make it rise. You're a great pizzaiola in my book...
Thanks!
Another question, is the one you've used a 4 qt mixing bowl?
+GiopoloMtl Close - 10 cups
Now I know how to coax my dough to rise. Thank you.
Jim Kovac You're welcome!
hello,susan so nice teach, i'm malaysian i have problem no have the oven. can i use the normal microwave and that can be the pizza success? Please teach me .thanks you.
This is terrific! Thank you so much!
HAHA awesome!!!!
"ITSSS GOOOD......" ^^
Thankyou so much for this recipe!!! :D
You're welcome!
Thank you so much for sharing!
Hi Susan: ) my pizza tends to come out with cunchy crust but half raw inside....what coudl I be doing wrong?
I baked a pan pizza on 450,475 or so for abotu 8 minutes, pizza hut style.....but inside raw and not fluffy enough (frustrated)
lower heat
Rob Rob - too much tomato sauce, to much toppings, wrong position of oven rack, too short time of developing dough. Try to search in RUclips for Vito Iacopelli. He explains everything about pizza making.
This is very quick for pizza dough or any type of yeast bread.
Yumm yumm yumm
I have seen a recipe where you make dough and cut into squares when ready to bake, toss in oil and herbs and add cheese and meat....dump into a round skillet and bake as pull apart and dunk in sauce.....would this dough work for that?
Linda Falter Should work fine.
A longer fermentation time improves flavor and texture. I have more information on my blog - the links are in the video description area.
I love it!!!!! Thanks
order if you please. this video is for those of us who enjoy creating our own food. as for your question. its quick compared to the hours it usually takes to make homemade pizza dough, some chiefs will take around 24 hours to let the dough cold rise, so this is crazy fast. and very delicious . ='D
Best remark, at end..haha
if i want a thin crust, should i just leave out the yeast?
You can, but it's best to use the un-iodized table salt if you don't have Kosher or sea salt.
Looks good
Can one use a bread machine to knead the dough?
THE OLD SKOOL CHEESE IS AWESOME, MY GRANDMA HAD 1 GROWING UP AS A CHILD. WISH I COULD FIND IT lol
B E A U T I F U L pizza!!!!!!
would this work on a deep dish pizza?
I have a modificated pro electro pizza oven that bakes a pizza in 1 minute and 45 sec napoli style, in my opinion it could never be to hot.
What brand of bread flour do you use or recommend?
+Steven Nie I usually use King Arthur bread flour.
Thank you!!!
thank you very much
Its good !!
I've never used a bread machine, but you probably can use it just for kneading.
I'm eating pizza right now!
To each their own I suppose. Marinara? can't make a pizza without it. Thanks for the dough recipe though.
yum !!
Hi Susan ! I tried your pizza rec many times n these are a few rdblocks i ran into : 1. Even when covered , my dough forms a thin crust.. Makes it hard to roll out.. 2) when i bake it the crnter is not crispy like it shd be. It is done but id a lil tendrr. I tried makng it thon as well.. No luck .. Why do u thonk that is?
Few tips: Cover the dough better when it's resting so that it won't dry out. You can also moisten the dry spots with a little water and let rest before stretching. I stretch my pizza dough -not roll. Try not to have the dough too thick in the center or use too many toppings. Good luck!
Susan's Cooking School :) thx
thq :)
TY!!! :D
using melted butter instead of oil makes the gluten protein allot lighter and flakier. Oil makes the gluten almost chewy, what ever your desire, there is more options than using oil
I'm so jealous of your skills! ahah
good
I personally like mine with lots of Tomatoe sauce.
hey hi, can pizza dough be frozen?
google Account I generally don't recommend freezing the dough, but for more info, please check out my Pizza Dough FAQs page.
I love u aunty I wish u were my sister who culd have cooked for me this way but she is only doing disastrous work in th e kitchen with puzza ..making cookies out of pizza
Same thing. Can't make it so stretchy and soft
That dough was fast and the toppings were made while the dough was rising. Fast sauce would be store-bought sauce. Just to compare, I have dough in the fridge that has been in there for 2 days and still isn't ready to eat yet (3-day fermentation). A quick yeast bread won't be "quick". It's quick relative to bread making.
Can I just add cheese and pepperoni on it?
Staceystar4 You certainly can!
yes there is no problem :) you can add tomato sauce or bacon , parmezan , cedar toppings
xoxo thanks : )
how many pizzas does this recipe gives ???
This makes enough dough for two 12-inch pizzas. Please check my recipe page for more info: www.susanscookingschool.com/quick_pizza.html
Haha, your caramen is so cute
it's good? ITS GOOD :DD
I like how you don't add any sauce to your pizza, never made a pizza that way. I'll have to bring out my rolling pin since every time I stretch out a pizza dough by hand I end up getting holes in it every time, don't know why, haha
That means your gluten isn't well developed and/or your flour to water ratio is incorrect. Try weighing your flour AND water next time and knead for a good 8-10 minutes. Aim for a dough that's between 55-60% hydration, meaning that your water weighs 55-60% of what your flour weighs e.g. 1000g flour to 550-600g water. Most scales let you measure in grams.
ToxicHorsePucky Interesting, I have a digital scale I'll try this out, my typical dough recipe is 3 cups all purpose flour to 1 cup warm water, I'll try your method next time and see if it works, thanks for the tip!
Let ur dough ferment in the fridge over night. Take it out in the next day like 10h before baking it.
Ive made your recipe 10 times in 1 month. I dont understand how you get your dough so silky looking and elastic-like. I only use the highest quality ingredients btw.
😍😍😋
Nice pizza👍, nice man also😬
No, just stretch the dough thinner.
Don't stretch the dough as thin as in the video for a deep dish pizza.
Sorry, not possible, at least not to my knowledge. You could make my grilled flatbread outdoors over a wood or charcoal fire and put pizza toppings on it. Check out my video, How to Make Grilled Flatbread Over a Wood Fire.
I have both! Just visit my website: susanscookingschool(dot)com
It dryes out, longer bakes in a normal oven with low temperatures will turn your pizza crust into concrete.
Go buy a ferrari G3 oven instead, that bakes a pizza in 3 minutes, the crust will be just fine.
Pizza means very high beaking temperatures, its just not possible in a normal household oven.
Pardon my typos..
you forgot tomatoes sause
👍🙏
Why didn’t you add pizza sauce? The sauce is a big part of the pizza flavour.
Here you go: My Pizza sauce recipes:
Susan's Sweet Pizza Sauce: ruclips.net/video/vyuVQlml5UI/видео.html
How To Make Pizza Sauce: ruclips.net/video/eHNcDiVRDPc/видео.html
where is the tomato base ? never seen a pizza made without the tomato base which is surely the prime ingredient
It's called bianca, quite common in Italy, not all toppings are good with tomato sauce
jjjota and that my friend is where me and you disagree
How is 80 minutes quick when you can order one in 20?
Very good tutorial but there is no such thing as fast pizza when the dough is homemade.
u can do another way too
make ur owne some hot
& put ur dough there
guess it works
LOL it's good the sauce not necessary I don't believe what is your in output