There are more mistakes than this. You have no idea how this really works. Wherever you got this method, you misquoted measurements and more. Like going to a Shoarma place for Italian foods!
This is now my new recipe for pizza crust. After years of searching for a thin crispy crust recipe I finally found it! My dough was too wet so I just added flour until it became the right consistency. I also put the skillet on the gas burner right before putting the dough on for the first bake to make it extra hot. This actually crisped up my pizza even more. My second pizza, I did not do this and it wasn’t as crispy. Thank you for this recipe!
Very good and quicker than a lot of other recipes. I used cast iron and the bottom didn’t brown, so I placed the pizza on the rack for browning and it worked well. Will make again!
Tried this Pizza Today. I have to say the Pizza Dough is Crunchy. I used a 220mm cast iron pan with loops on both sides. I first prepped the Cast Iron Pan 6 cycles of seasoning. Works well. I separated it into 4 segments as he directed. Rolled it out really thin. The other Dough I put in the Fridge until next time. Well Done. Thank you.
I've been looking for a recipe to make for my hubby that doesn't involve hours and hours of work. This looks great! Going to try this and see if he like it. 😊Thanks so much for sharing.
Thank you. This looks like an excellent recipe for home. I use Italian 00 flour and make the sauce. If I have no sauce, we make "Pizza bianca"-- which is without tomatoes... onions, and burrata, for example... with a few capers and Parmigiano Reggiano. You can slice thin the onions and throw into hot water for a half a minute... Another is anchovies and black olives --no cheese... with a thin crust it is excellent.Buon appetito!
Wow! This is just what I've been searching for. Super presentation. Great comprehensive detail. Excellent to follow,and,displayed ingredients are billiant.
I love how you mentioned alternative methods like with the skillet, mixer and bread flour. In many recipes I guess what to do and it doesn’t work most of the time. Thanks a lot will definitely try it.
Thanks. I'll give it a whirl. Currently, my best "cracker" crust recipe is achieved by using the pasta roller -- getting it way thinner than I can get with a rolling pin.
Oh nice! I need to try that. I don’t have a pasta roller but I’ll order one to try it out. I make pizza every week and I always have an experimental pizza :D
my dough is a lot stickier than yours is at 2:00. Your hands are so nice and clean! Mine are covered in gluteny dough. Is it because I used all-purpose instead of bread flour?
I just finished eating and I must say that i love you maaaaan it’s soooo great thin crusty, I’ve been searching for the perfect pizza dough recipe and this one won my heart It’s the New York style pizza everyone !
Sean, thanks for your sharing but please go over your ingredients, the amount of water and flour should not be equal, it came out like poolish. I added 140 more grams of bread flour and it finally became a nice dough. Please correct to make it right.
yea same...i was following the dough mix exactly as he says but turned out too watery....i added about 240g more flour...then its okay. i think he meant to say 2x240g of flour....he is confusing
thought it was just me. i did it twice, sure I made a mistake the first time. Added flour to get to the right consistency. this recipe seems to be incorrect.
Without a doubt the BEST pizza crust I’ve ever made at home. Thanks for sharing your recipe. I concur with other that I needed to add a little extra flour, but that was it. Perfect!😊
After I use rolling pin to flatten the pizza dough.. Can I wrap it with cling wrap and place it in freezer until to be bake and eaten by several days /week?
Hello, thank you for this video. I tried this recipe and it turned out great. Very nice crunchy crust! Question: After the dough is all prepped and ready for cooking, can I put the dough in the fridge and save it for a day or two later? Or, does it have to be used right away? Thank you
@@KCLewis1956 Hey Kevin. I ran across these. First one mentions refrigerating at around the 1:45 markruclips.net/video/5byV-M-nUkg/видео.html . He also has another regarding freezing dough. "How to Freeze Pizza Dough. Good stuff.
@@seanaslam A new trick I learned a while back is rolling out the dough on parchment paper. I always had hell sliding the pizza peel under the dough. It's no problem now. Baked 4 minutes and slide dough out. It's crisp enough to slide it off the paper, add toppings and back on the the peel and in the oven.
My ultimate favorite “thin pizza” is actually a Turkish pizza called lahmacun (pronounced lah-mah-joon) which is arguably not a “pizza pizza” by western standards since the dough is just literally basic flat bread flour water and salt… it ends up being like a soft crunchy pizza “taco” hahaha 😂. But I’m curious to try the typical Mediterranean meat toppings on a regular thin crust pizza. I’ll tag you and let you know how it turned out 😁
Can I remove the crust from the skillet after the first bake to add the toppings? Then put it back in? Or will that mess up the recipe? Kids love to help add toppings and I don’t want them to burn themselves. Thank you!
That’s a great question. You can remove the crust and place it on your counter or plate. With the first bake you would have already cooked the dough so it won’t mess up as the crust as it has already risen. Good luck 👍🏻
Hey do you oil your cast iron before putting the dough on it? It seems oily or is it just reflection of light? Amazing recipe btw. I'm literally proofing my dough as I'm asking this question lmao.
Thanks for the complement So I guess should have mentioned that I have cured my cast iron pan. Basically first wash your pan with soap and wool steel. Dry it properly. Then coat it with oil. I used olive oil. (But they to use grape seed. Because of high temps). Then I take my oven to the highest temp and bake the cast iron pan by it self. The oil infuses and creates that oilly surface. Then your pan becomes non stick. Probably best to check this video out: m.ruclips.net/video/KLGSLCaksdY/видео.html.
Hello I have done this recipe but as some other comments say I used more flour cause it was watery I also tried today mixing the water like you said to the others but still it didn't work for some reason. Anyway my question is can you do a video showing us how to do it right?pls
Quick question. If I use the same measurements you did can i make 2 think crust and 1 regular? I don’t know if It is enough. Also, can I even use this for regular pizza or just thin crust?
I think your water to flour ratio is wrong. You have 100% hydration. Ratio should be measured in grams. Normally pizza dough is about 60% hydration. So if using 240g of flour, it's 144g of water. Not 250ml.
So how much flour? The description says 270g, the video caption says 240g, and I can't quite hear what you say in the audio, but sounds like 200g. Please clarify, thanks!
i use 240g water and 250g flour butnit was too watery....had to put another 240g of flour and adjust accordingly....why? maybe your measurement is wrong?
The ideal dough ratio is 1 cup water to 2 cups flour. The trick however is to add water in several stages. Add one third water at the beginning to the flour and try and consolidate everything in to a ball. Add another one third and try to smooth the whole ball at much as possible. The last one third has to be added half at a time. Add, knead thoroughly.
Also, put some olive oil in the pan after it preheats. And season the oil, garlic powder, oregano, fresh cracked pepper, semolina. Seriously this makes INSANE pan pizzas
What did I do wrong? I tried following the recipie. Firstly, the dough was runny. Did I add to much water? So, I added some more flour and the dough looks better. Secondly, the dough wouldn’t stretch even after keading in a food processor for 15 mins and manually by hand for 15 mins. 🤷🏼♀️ the dough is resting now. We’ll see how it goes.
@@seanaslam I used a measuring glass (ml). If missed, I might have missed the amount of water by around 10-20 ml. Maybe that’s why. Anyway, it has been 1 hour 45 mins. The dough has doubled but has cracked. I’ll continue and let you know the final result
No doubt!! Even without knowing the subject matter I could discern it was a bogus sound track for the "crunch" the second it happened. YouBoob sucks for this and many other bogus uploaded reasons. Musical instrument "lessons" are the worst!!!
Correction at 5:24 - second time bake pizza for 8 minutes.
First bake - 4 mins dough only
Second bake - 8 mins with sauce cheese and toppings.
your eating sound is gross
Very crispy! Very easy recipe!
There are more mistakes than this.
You have no idea how this really works. Wherever you got this method, you misquoted measurements and more.
Like going to a Shoarma place for Italian foods!
This is now my new recipe for pizza crust. After years of searching for a thin crispy crust recipe I finally found it! My dough was too wet so I just added flour until it became the right consistency. I also put the skillet on the gas burner right before putting the dough on for the first bake to make it extra hot. This actually crisped up my pizza even more. My second pizza, I did not do this and it wasn’t as crispy. Thank you for this recipe!
Glad it turned out great.
I preheat my oven for 30 minutes and let the pan heat up in there. You have to make sure the pan is hot.
I've been making pizza for a long time, but this is definitely the best crust ever. Thank you for sharing. 😊
Very good and quicker than a lot of other recipes. I used cast iron and the bottom didn’t brown, so I placed the pizza on the rack for browning and it worked well. Will make again!
Anytime you use real cast iron you must heat it to temperature before placing bread or pizza on it.
Tried this Pizza Today. I have to say the Pizza Dough is Crunchy. I used a 220mm cast iron pan with loops on both sides. I first prepped the Cast Iron Pan 6 cycles of seasoning. Works well. I separated it into 4 segments as he directed. Rolled it out really thin. The other Dough I put in the Fridge until next time. Well Done. Thank you.
I am glad it came out good :). Thanks for sharing your process.
I've been looking for a recipe to make for my hubby that doesn't involve hours and hours of work. This looks great! Going to try this and see if he like it. 😊Thanks so much for sharing.
Tried this recipe, and it’s AMAZING! all my family loved it
Thank you for the recipe. Ive always tried to make a thin crust pizza, however I had failed. Until i saw your recipe. Thank u. God bless you
Thank you. This looks like an excellent recipe for home. I use Italian 00 flour and make the sauce. If I have no sauce, we make "Pizza bianca"-- which is without tomatoes... onions, and burrata, for example... with a few capers and Parmigiano Reggiano. You can slice thin the onions and throw into hot water for a half a minute... Another is anchovies and black olives --no cheese... with a thin crust it is excellent.Buon appetito!
He's using ingredients from India!!
Find a worthy resource.
Thank you so much S E A N for this amazing recipe. I just made it tonight and wow my family loved it!
I actually tried this and it really turned out thin and crispy. Technique on the rolling pin helped. My husband loved it.
That’s amazing. Glad to hear that !
Wow! This is just what I've been searching for. Super presentation. Great comprehensive detail. Excellent to follow,and,displayed ingredients are billiant.
I love how you mentioned alternative methods like with the skillet, mixer and bread flour.
In many recipes I guess what to do and it doesn’t work most of the time.
Thanks a lot will definitely try it.
Do try it out. Hope it’s goes well for you.
This recipe worked quite well. Thank you.
The best pizza I ever made,I'm very good in copying your recipe,thanks to you ,they can't stop eating until the last bite😂two thumbs up 👍👍
Thank you I just bake it’s very crispy. Thank you 🙏👍
Glad it came out great. :)
I tried it today..and it was amazing 🤩 thank you sean…
Thank you, this was the best pizza dough recipe l ever tried. Easy and delicious.
yo this is a mighty tasty recipe w/ the perfect amount of CRUNCH. making it again tonight!
So glad to hear that. This pizza is truly unique.
Did you use bread flour or all purpose?
@@rainnmoon114 i have the same q mate..
Thanks. I'll give it a whirl. Currently, my best "cracker" crust recipe is achieved by using the pasta roller -- getting it way thinner than I can get with a rolling pin.
Oh nice! I need to try that. I don’t have a pasta roller but I’ll order one to try it out. I make pizza every week and I always have an experimental pizza :D
Your crust recipe is the best one I’ve ever try
Thanks I am glad you liked it :)
It turned out very good. Super easy recipe with clear instructions. 😋
Glad you liked it
Thanks for sharing!🎉Pizza! Pizza! Trying tour recipe nos with à little twist to get a crunchier crust because I do not have cake flour.
very clear instructions!
I put some corn meal on the bottom of the crust and it was amazinggggg 10/10
the dough is perfect for thin crust! thanks for the recipe.
Thanks 😊! I am glad you liked it :)
Looks good. I use Rao’s pizza sauce. Excellent.
Thanks :)
Your great 👍 explain really good. Going to make this tomorrow. I cook my own sauce. I'm an old fashion Italian Nana. God bless you 🙏❤
Exciting! i will try this 🤗
my dough is a lot stickier than yours is at 2:00. Your hands are so nice and clean! Mine are covered in gluteny dough. Is it because I used all-purpose instead of bread flour?
I think his measurments are incorrect, so add more flour. Maybe 300g
with video was really helpful and got the perfect pizza crust , and i make my own pizza sauce
I just finished eating and I must say that i love you maaaaan it’s soooo great thin crusty, I’ve been searching for the perfect pizza dough recipe and this one won my heart
It’s the New York style pizza everyone !
That’s awesome. so happy to hear such great feedback.
Did you use bread flour or all purpose flour?
Love your receipt
Definitely a great one 👍👍
Thanks :)
Sean, thanks for your sharing but please go over your ingredients, the amount of water and flour should not be equal, it came out like poolish. I added 140 more grams of bread flour and it finally became a nice dough. Please correct to make it right.
yea same...i was following the dough mix exactly as he says but turned out too watery....i added about 240g more flour...then its okay.
i think he meant to say 2x240g of flour....he is confusing
thought it was just me. i did it twice, sure I made a mistake the first time. Added flour to get to the right consistency. this recipe seems to be incorrect.
@Tanya Famador so how much water and flour should i use? And is the rest of the recipe correct?
See above correction 😊
Please read more....
Thank you for the recipe. My husband loves pizza!!!
that’s awesome
. i liked and subscribed more more recipes!!! Thank you.
This looks wonderful.
Thanks.
Without a doubt the BEST pizza crust I’ve ever made at home. Thanks for sharing your recipe. I concur with other that I needed to add a little extra flour, but that was it. Perfect!😊
That’s crispy AF nicely done my friend.
Cooking with this Guy thanks a lot :) thanks for checking it out !
Hi, can I use almond flour instead of bread flour?
Love Love love ❤️ this recipe.
Thank you Tracey
92% hydration appeared to be excessively high for a thin style pizza crust. I lowered mine to approximately 85% and the results were pretty good
Can I just bake the crust in the oven in a pizza tray. What temperature should I bake it.
Thank you so much for sharing. May I know how long can keep the dough after it rises ?
I make my own....my crusts are good but prefer thin crust...going to trying this...thanks...
Do try it. And let me know how it goes.
After I use rolling pin to flatten the pizza dough.. Can I wrap it with cling wrap and place it in freezer until to be bake and eaten by several days /week?
Trying this today 😀
Recently introduced to RAO pizza sauce. Great sauce when I don’t have the time to make my own.
never tried those, but would love to try.
Can i use instant dry yeast?
Yes you can use it.
Hello, thank you for this video. I tried this recipe and it turned out great. Very nice crunchy crust! Question: After the dough is all prepped and ready for cooking, can I put the dough in the fridge and save it for a day or two later? Or, does it have to be used right away? Thank you
I have the same question. ;-)
@@KCLewis1956 Hey Kevin. I ran across these. First one mentions refrigerating at around the 1:45 markruclips.net/video/5byV-M-nUkg/видео.html . He also has another regarding freezing dough. "How to Freeze Pizza Dough. Good stuff.
Excellent 👍👍👍👍👍❤😂🎉😊
Why is the video proportions different than the written instructions?
Make it always now I know its so easy to do
This worked perfect and I use a pizza stone. My wife said throw out all the other dough recipes/techniques I kid you not.
I am so happy to hear that. glad you liked this recipe!!
@@seanaslam A new trick I learned a while back is rolling out the dough on parchment paper. I always had hell sliding the pizza peel under the dough. It's no problem now. Baked 4 minutes and slide dough out. It's crisp enough to slide it off the paper, add toppings and back on the the peel and in the oven.
@@joecooksey4331 nice. Thanks for sharing your trick. I’ll try parchment payment next time
My ultimate favorite “thin pizza” is actually a Turkish pizza called lahmacun (pronounced lah-mah-joon) which is arguably not a “pizza pizza” by western standards since the dough is just literally basic flat bread flour water and salt… it ends up being like a soft crunchy pizza “taco” hahaha 😂. But I’m curious to try the typical Mediterranean meat toppings on a regular thin crust pizza. I’ll tag you and let you know how it turned out 😁
How much of the dough would you use if you were making a 16 inch pizza? Was trying to figure out what size pan you were using. Thanks!
your video just popped up. i’ve been looking for a thin crust pizza video, i’ll definitely try this. tnx🙂
Can I remove the crust from the skillet after the first bake to add the toppings? Then put it back in? Or will that mess up the recipe? Kids love to help add toppings and I don’t want them to burn themselves. Thank you!
That’s a great question. You can remove the crust and place it on your counter or plate. With the first bake you would have already cooked the dough so it won’t mess up as the crust as it has already risen. Good luck 👍🏻
Thank you!
Hey do you oil your cast iron before putting the dough on it? It seems oily or is it just reflection of light?
Amazing recipe btw. I'm literally proofing my dough as I'm asking this question lmao.
Thanks for the complement
So I guess should have mentioned that I have cured my cast iron pan. Basically first wash your pan with soap and wool steel. Dry it properly. Then coat it with oil. I used olive oil. (But they to use grape seed. Because of high temps). Then I take my oven to the highest temp and bake the cast iron pan by it self. The oil infuses and creates that oilly surface. Then your pan becomes non stick. Probably best to check this video out: m.ruclips.net/video/KLGSLCaksdY/видео.html.
Oh. I understand now. Thank you so much for your prompt reply! You got a sub🤗
@@Mysterix619 thanks for the sub 😊
The recipe is 92% hydration, but the dough doesn't look that wet/sticky in the video. In my experience, anything above 70% is too difficult to handle
You are right, with this water and flour ratio, it’s really difficult to handle and failure rate are high.
Hi Lean, Im from Indonesia.. What kind of flour on that dough? Thanks Lean
Using bread flour. Turns out to be the best.
@@seanaslam thanks Lean
Love love love thin crust!
Food & Stuff thanks it’s my favorite too :)
Try RAO marina for the pizza sauce. AMAZING! So much better than Prego!
Thank you trying this recipe very soon! Looks simple and delicious! Also thanks for your extra tips and clear directions!
Looks good
I’ll definitely give this crust a try! Thank you for another awesome tutorial! 🥰
YdaJun's Plant-based Kitchen You are welcome :)
Hello, is it 240g or 270g of flour?
This crust recipe has ruined every delivery pizza for me. I’ve become a snob and only like my own crust 😂😂😂. Thanks for this recipe!
I am trying this tonight looks like I will be up late
i hope it came out good :D
Hello I have done this recipe but as some other comments say I used more flour cause it was watery I also tried today mixing the water like you said to the others but still it didn't work for some reason. Anyway my question is can you do a video showing us how to do it right?pls
Ok I’ll made an update to this :)
@@seanaslam hey thanks for answering
I tried this and it was really good. Just that the base was too crispy. Could be due to my OTG. I’ll try again next time
no way 250ml water & 240g flour ratio. Its too much water
I will be trying your pizza crust this weekend. I do not have a cast iron skillet, so I am not sure what pan to use.
Use any hot pan. Just be careful.
I used cast iron pan as it holds a lot of heat when it out from oven. That’s the main benefit
Is there a specific type of oil do you use while preparing the dough?
Olive oil worked well for me. His oil looks very light, so probably something like canola oil.
Quick question. If I use the same measurements you did can i make 2 think crust and 1 regular? I don’t know if It is enough. Also, can I even use this for regular pizza or just thin crust?
Yes
how much flour you have 240g in video and 270 g in written recipe
Impossible ratio water/flour for a pizza dough, it's more a poolish (pre-fermentation) for French baguette recipe than thin pizza.
I think your water to flour ratio is wrong.
You have 100% hydration. Ratio should be measured in grams. Normally pizza dough is about 60% hydration. So if using 240g of flour, it's 144g of water. Not 250ml.
So how much flour? The description says 270g, the video caption says 240g, and I can't quite hear what you say in the audio, but sounds like 200g. Please clarify, thanks!
240g (equal to 2 cups)
What kind of oil?
Can I use half of dough for 35 cm pizza?
I personally haven’t tried but I think It may take 3/4 dough to make that size
Very important to use warm water , right ?
Yes helps with activate the yeast fastwr
Yummy😋😋😋😋
Can i let it rest overnight
Yes you can. If you let it rest for 2 or 3 days. Turns out even better. 😋
i use 240g water and 250g flour butnit was too watery....had to put another 240g of flour and adjust accordingly....why? maybe your measurement is wrong?
The ideal dough ratio is 1 cup water to 2 cups flour. The trick however is to add water in several stages. Add one third water at the beginning to the flour and try and consolidate everything in to a ball. Add another one third and try to smooth the whole ball at much as possible. The last one third has to be added half at a time. Add, knead thoroughly.
I hv the same experience. It’s not abt the grams, it’s abt the 1:2 ratio.
If crunchy is what you are after, try a solid fat rather than a liquid. Try some lard.
Also, put some olive oil in the pan after it preheats. And season the oil, garlic powder, oregano, fresh cracked pepper, semolina. Seriously this makes INSANE pan pizzas
What did I do wrong? I tried following the recipie. Firstly, the dough was runny. Did I add to much water? So, I added some more flour and the dough looks better. Secondly, the dough wouldn’t stretch even after keading in a food processor for 15 mins and manually by hand for 15 mins. 🤷🏼♀️ the dough is resting now. We’ll see how it goes.
Hmm I wonder if gluten didn’t form correctly?
I think at this point you can wait 1-2 hours until it rises. If it rises then you should be ok
@@seanaslam Thanks for the reply. 😃 Ok, I’ll leave it for 1-2 hours.
Also did you add measured flour and water ? Exactly 1 measured cup of water.
@@seanaslam I used a measuring glass (ml). If missed, I might have missed the amount of water by around 10-20 ml. Maybe that’s why. Anyway, it has been 1 hour 45 mins. The dough has doubled but has cracked. I’ll continue and let you know the final result
@@seanaslam Hi sean, it worked in the end. Thanks for the recipie.
Can i just bake one time ?
Yes you can do that. The remaining dough can last in the fridge for up to a week
Me too
Pizza Sauce. Not Ragu. Make my own Sauce or use Cirio's Pizza Sauce. Very good flavor.
Where is the 5th instruction?
With 250g of water, and 240g of flour, this would be a bit over 100% hydration. There’s no way that’s right. What’s the accurate water:flour %?
1 cup water to 2 cup flour is the ratio
Water weights more than flour that’s why it looks like it’s more water than flour 🙄😑
If you use cups, it’s a 1 to 2 ratio
Nah it's not work for me. I followed everything it came out watery dough TT
i think ill make a tutorial video on how to mix the flour and water. i made it yesterday using same measurements and it came out fine.
Why the milk no measurements
I have to have home made sauce!
There's no way your pizza sounds like that based on the way it moves. You added sound in post.
No doubt!! Even without knowing the subject matter I could discern it was a bogus sound track for the "crunch" the second it happened.
YouBoob sucks for this and many other bogus uploaded reasons. Musical instrument "lessons" are the worst!!!
Make the sauce. Save money and tastes better. No cook- kitchen ready tomatoes.
I make my own sauce and mix my own sausage
try 2/3 mozz and 1/3 munster cheese.........
Has anyone used this crust in a wood fired oven?