1 DOUGH 3 PIZZAS (The Most Versatile Pizza Dough)
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- Опубликовано: 3 июн 2024
- I love all styles of pizza, but sometimes you also want versatility. So today we're going to make 1 dough that you can turn into 3 pizzas. Each is unique in style, beginner friendly, and tastes dope.
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DOUGH RECIPE
245g or 1c warm water (86F/30C)
20g or 1.5tbsp olive oil
4g or 1 rounded tsp instant yeast
7g or 1 1/2tsp sugar
375g or 2 2/3c AP flour (11.7% protein)
9g or 1 1/2tsp salt
Into bowl of stand mixer with dough hook, measure water, olive oil, yeast, sugar, sugar, salt. Mix on low 3 min. Increase speed to med-high & continue mixing 4 more min until dough clears sides of bowl. Transfer dough to oiled bowl & let proof covered at room temp, 45 mins. Do 4-5 stretch & folds and 5-6 slap & folds shown @2:12. Cover, refrigerate to ferment, 6-24 hrs.
ALTERNATE DOUGH MIXING:
If you don't have a stand mixer, mix ingredients in food processor for 5sec OR using a spoon to combine followed by a wet hand. Proof covered at room temp, 30 minutes. Complete 1 set of 4-5 stretch & folds + 5-6 slap & folds shown @2:46. Allow to sit covered at room temp for another 15 minutes then complete another set of stretch & folds + slap & folds. Cover, refrigerate 6-24 hrs.
PIZZA ROSSA
1/4c ish of olive oil
28oz can crushed tomatoes (about 800g)
7g or 1 1/4tsp salt
Chili oil (1tbsp Calabrian chili's + approx 4tbsp olive oil, mixed)
Place dough onto floured surface & roll away from you. Place on parchment lined & floured sheet tray, cover & proof at room temp, 90 min. Place dough + parchment on pizza peel (or back of baking tray). Drizzle with approx 1/4c oil. Press &dimple out dough with fingertips as shown @3:40.
For the sauce, mix crushed tomatoes and salt and spoon generously over dough. Load dough into preheated 550F/287C on preheated pizza stone/steel (sheet tray works too - just watch for burning on the bottom). Bake 14-18mins. Drizzle with chili oil.
PAN PIZZA:
Olive oil (10g/ 3/4tbsp for sauce + 4-5 glugs for pan)
400g or 2c crushed tomato (about 1/2 28oz can)
25g or 1tbsp tomato paste
3g or 1/2tsp salt
5g or 1 1/4tsp sugar
1/4 tsp oregano
1/4 tsp basil
clove garlic, minced
Full fat mozzarella, shredded
Toppings
Oil a well-seasoned 12" cast-iron skillet (4-5 plugs oil). Flip dough into skillet. Push dough to fill pan. Cover and let rise on counter for 90min.
For the sauce, mix 3/4 of crushed toms, tomato paste, salt, sugar, oregano & basil with immersion blender until smooth. Stir in remaining crushed tomatoes. Heat 10g olive oil in sauté pan over med high, add garlic & cook until starting to take color. Add sauce, lower heat to med & simmer for 15min to reduce.
Spread about 1/3c of sauce onto dough, sprinkle with shredded mozzarella, and your fav toppings. For me it's pepperoni, pepperoncini, fresh mozz, & parm. Bake in preheated 550F/287C oven, 18-20min. Transfer to stovetop burner for 2-3more min to finish browning bottom if needed.
HAND STRETCHED (New York/Neapolitan):
28oz can nice crushed tomatoes (about 800g)
7g or 1 1/4tsp salt
Full fat mozzarella, shredded
Fresh basil
Whole milk fresh mozzarella
Olive oil
Flakey salt
For the sauce, puree tomatoes and salt.
Flip dough onto floured surface & divide into 2 320g pieces. Preshape as shown @9:44. Place shaped balls onto floured tray, cover & proof at room temp, 90 min.
Lightly flour dough ball & work surface, then use fingers to press dough out into a 7-8" circle with raised edge. Stretch dough further as shown @10:14. Dust pizza peel (or sheet tray) with semolina flour, then place dough onto peel.
Spread about 3 spoonfuls of sauce, leaving a small border for the crust. Lightly sprinkle with shredded mozz. Add basil & fresh mozz. Drizzle with olive oil and sprinkle with flakey salt.
Bake in 550F/287C oven on preheated stone/steel for 7-8min. You can also use baking sheet, but again watch bottom for burning with sheet.
#1dough3pizzas #pizzadough #easypizzadough #pizzadoughrecipe #weedsandsardines
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I can't begin to tell you how excited you've made me to learn baking and making doughs. You are the king of approachable baking recipes
Thanks Wolfgang!!!!
@@BrianLagerstrom Anytime, Bri!!
No kidding!
Agreed! I've made the fritters a few times now and they're flawless!
You may have the equipment but you dont have the passion to create something realy delicious, if you want to get this feeling starve 3-4 days and you´ll gonna know what i am talking about. How you can be satisfied by your self, while you burn your hard work? Do you eat all of your pizza´s you make ? I do eat all of them and i wouldnt if they would be burned like that. But anyone has his own standarts, isnt it ? Keep on the good work, and make more guys wanna be good in what they do!
As an enthusiastic amateur cook, this is one of the best videos I have ever seen on pizza making!
That’s a great thing to hear! Thanks
Yes!!! You really weren’t lying about a choose your own adventure pizza dough recipe.
Thanks for watching BN
youtube recommended me this video, but i'm live in Belarus (is russian language country). You are channel is awesome , keep going do what did you doing, you awesome ПЕКАРЬ
You make my days better. Love to watch your videos during breakfast ( when I'm alone). Very inspiring! Have a good day!
Made the Roman-style and Pan pizza for dinner for a group the other night. That was the best pizza that I have ever had, I couldn't believe that I made it, and that is thanks to you! Thanks very much for that gift of a great meal and the added satisfaction of making it to boot!
I dont follow your recipes but i love making pizza dough and apparently watching other people make it. Looks great, and i appreciate that you enjoy different styles.
First video of yours that I've come across, quite refreshing to see someone who gets straight to the point and doesn't mince words. Lots of youtubers use a lot of words to say very little so you are a very welcome change of pace haha.
Kudos Brian! This is by far the best pizza how to video I have ever seen! Thank you!
As someone who has (sadly) developed severe lactose intolerance, THANK YOU for making pizzas without cheese!!!
Damn, I kinda feel you. I only eat cheese once in a while as it gives me deep painful acne.
Made this dough yesterday and, like your other recipes, it turned out great. Getting the hang of the slap and fold technique too. Thanks!
What a G. I just ordered my pizza steel. Can't wait to rip through all these pizza dough recipes. I hope I get the same type of browning on the crust you do in all your videos. I haven't had much success using other recipes from RUclips.
I love these series. 3 recipes (bread, pizza, etc) out of one dough
Been trying to make a dough I like for almost 2 years now. I just recently made the pan pizza and the NY style with this dough. This was what I was looking for. Thank you!
Thank you for these recipes and instructions! Excited that these sauce recipes look like what I have been trying to find !
3rd time making this dough. Its amazing! You inspire me to cook and I love your videos, keep it up!
I have used this recipe twice for my family and they loved it and Id like to say thank you. Especially for having tutorials for some of us who lack certain appliances. :)
The best dough ever!! We LOVE your channel
Yeah, he is a real dough master! Wonderful.
This is much better than anything you buy in a store. Plus, Brian makes it look simple. My first try came out great. Thanks for the videos.
You've made baking and cooking fun, easy and food that comes out tasting amazing. Could you please do a bread rolls recipe
Thanks! And I did. It’s called dinner rolls 2 ways I hope you check it out
Thanks Bri! Your videos are great and so easy to follow, and perhaps more importantly result in similar outcomes (sometime I follow other people’s recipes, and at the end I’m like “where did I go wrong!?”, “what did they do differently?”). So far I’ve done 1 dough-3 pizzas, ciabatta and focaccia - the family has been blown away with the results. I’m also so pleased with the results. Thanks so much.
Honestly I don't know why you don't have more subs. Your vids are so professional and easy to watch for every level of cook. Keep it up! Love the 3 separate levels!
Thanks! I hope those subbbz are on their way soon! Grateful for the ones that are here!
I wish I could like this video AT LEAST a second time. Wonderful recipe! Thank you Brian.
Can really feel that you are finding your lane when it comes to overall video vibe 👌🏼 Keep up the good work my dude!
Thanks Lee! It only took 79 tries haha
Your content is so incredibly spot-on. Keep it up.
You can never go wrong with pizza recipes! Might try this with strong bread flour. Cheers!
Dude - you're awesome, plain and simple.
I've learned a LOT from your videos, and you seem like a cool, chill bloke.
Thanks for sharing your incredible knowledge! 🍻
Hi Bri! G'day. Definitely a 'jaw drop' dough recipe for me. I made the Pizza Rossa with 'bolognese sauce' I made earlier. We don't have Calabrian peppers here in Sydney but I infused chilli flakes with oil for a bit and it seemed to work. I had to parbake my dough for about 7 - 8 minutes though as my oven only goes up to 250 C, this was something I picked up in your Sheet Pan Pizza video and it works all the time. Thanks, take care.
I love the slap and fold technique! It's like the bend and snap. Works every time!😂
Just used this dough to make calzone, and it worked amazingly. Keep up the good work. Thank you.
We have done a mash-up of this dough and your NY Style Pizza recipes...without a doubt, the best pizza, simply the best! Hard to believe we can make this caliber of pizza at home. Thank you Chef Bri!
Have just made this dough and pizza #3... woooww.. you, sir, are a miracle worker. Dough was delicious, the saltyness of the sauce compliments the pizza so well. This is one to keep, many thanks.
daaammn a 2 year old video and this looks great, i've been watching a lot of your videos lately and you've easily become my go to for nice, easy, and tasty recipes, love the down to earth vibe and the kitchen looks like a kitchen that most people would be cooking out of.
This is outstanding and your recipes are easy to follow and make!!! Thank you so much!
Thanks for watching Garret!
You're easily becoming one of my favorite RUclips channel, keep up the good work!
Thanks Merps! Glad you found the channel
The dough is great thanks Brian!
This is the best pizza dough I’ve ever made…and I’ve made a lot! Gorgeous texture and flavour…thank you thank you
Thanks so much!
You are a gd lifesaver with the instructions about the shaggy hand-mixed dough
Love your videos, they are so informative!
Hey Bri,
Made the NY / Napoli version over the weekend and the Rosa version tonight. Incredible. Keep up the great work
Dough looks amazing and definitely versatile!! Def going to try this out, thanks for sharing!!
Thanks dood!! I hope you do try
Made this over the weekend. Results were amazing. The dough was easy to work with and it came out puffy and very tasty. Looking forward to make your butter chicken recipe. Thank u!
I've been working to perfect my pizza dough for a while. After making your recipe, Wow. Now I know that I didn't kneed the dough enough and the kichenAid for 4 minutes was the trick. Thanks Bri.
Cant wait to try these!
Brian, this pizza is awesome!! I've never made pizza before and it is bomb! Thanks for your videos
Decided to make this for dinner for a dear friend of mine and I: this is definitely one of the most versatile recipes that I have ever worked with: I ended up making a Detroit style pizza and a thin, round pizza made in the style of Grotto Pizza from Rehoboth, DE!
The tomato sauce was absolutely incredible, the versatility of the dough was incredibly impressive and everything came out wonderfully!
It was all made about 19 hours after the dough was put into the fridge, so it probably could have benefited from a longer fermentation time, but it still came out wonderfully! Definitely going to keep working on this recipe!
Thanks for making this, Brian!!!
Thank you! Going to try this tomorrow.
Excited for this! I've been making pizza every Friday or Saturday night using your granny/sheet pan recipe. Eager to see how this differs.
Let me know how you like
Hey it's still me i'm watching a lot of your videos and i must say, even if i'm italian i appreciate all the pizzas and bread you make and i like them!all the different styles from different places in the US... nice, good job continue like this 👌
Thank you very much for watching
I did your dough recipe in a Bread Machine on the Dough setting and it worked well. Just put in the wet first and the yeast last.
Hooray! A pizza dough I was finally able to pull off. I made it pan style in my BC carbon steel pan, the result took me back to 1980s pizza hut, which is a good thing in my opinion.
Beautiful so gonna do this!
This guy is something else! Good luck with this channel man.
I made this one tonight, it was beautiful
Cooking up the pan pizza tonight! My dough looked awesome!
I like to use Wolfgang Puck's same-day pizza dough recipe (it takes like 2 hours and it's delicious), but I'm definitely gonna start adding some strength-building folds.
I subscribe to many cooking channels, but you are officially my favorite chef! Shhh, don't tell the others.
Haha thanks. Sorry chef John.
9 months ago when I first posted a comment on this video, I think I didn't really understand what Bryan meant when he said that final pizza is a combination of Neapolitan and NY and a little bit Cali, but now that I've educated myself quite a bit more, I have a new appreciation for how deep that goes. It's the classic battle between a quick cook, high heat Neapolitan that produces a nice puffy, soft crust that is not chewy or crispy and a classic NY that produces a chewy crispy crust that isn't really puffy or soft. When you can combine those two styles, you have magic, and that's what some of the better chefs in Cali are doing. Like Nancy Silverton or Chris Bianco (technically in Phoenix but he's opening a restaurant in LA soon). I've recently been making Nancy's dough on my Ooni using a lower temp cook and it's been hitting that sweet spot between the two styles and it's just SICK dude.
I used to live in STL and I have been craving some pizza rosa from union loafers!! So happy I found this video ❤️❤️❤️❤️🍕
wow this is amazing
thank you thank you Got the dough in the refrigerator and cant wait to bake a pie tomorrow. Awesome recipe. I believe this dough recipe is the best and last one. the holy grail
That’s awesome go glad your getting use out of it!
Oil and cornmeal works wonders on the bottom of the loaf. Makes it like purchased crust.
Thank You sooooo much for these the most tastiest recipes
Thanks for watching Adam
Looks so YUM!!!
Love this recipe! I make the Big Dog all the time.
ABSOLUTELY going to be making these bad boys in the coming weeks!! That pizza/carb dance at the end is exactly how I feel about watching this video! Bravo on yet another amazing post!
As always thanks ANN!
Great looking bottom on that last one! I've pretty much settled on 550 for my electric oven these days to get a crisp but even bottom and top
I would love to see a kitchen tour and a kitchen guide to basic tools a home cook needs:)
Im really glad youtube suggesteg me your channel! So useful. I cant decide what to try first
Glad your here cheers!
This is so informative and well put together! Going to try the NY style one this weekend. Keep it up!
Awesome thanks for watching Jack
Great video! thanks
Bri keepin that pie game tight!! My 4yo daughter requested smiley face pep pizza for her birthday. I made 8 of your OG NY pizzas for everyone and they were on point! It was nice to not have to worry about how they would turn out. Thanks bruh!
great videos, you are taking the angst out of pizza dough making, which can often be the most painful part of making a pizza, when the dough fails. I love to cook, I can cook anything. But I can't bake to save my life, so tips like these are 100% helpful.....
'Cheers'
Just got done making this for the first time. The pan pizza was amazing, but I could use some work on my hand stretched pizza dough. I made a half version of the pizza rosa out of the extra dough and it slaps. Definetly will keep making this recipie.
So glad I subscribed to this channel…made a pan pizza tonight with this recipe and won’t ever go back to fast food pizza again lol…this pizza tasted amazing…thanks brian
Great tips! I hit my pan-style pizza on the stovetop for 3 mins before I send it to the hot oven. Perfect bottom-to-top cook ratio every time. :)
🔥🔥🔥
You're so underrated,i hope your channel keep growing even more
Thanks 🙏
This is how I make my favorite pie!
Thanks Brian, I’ve finally tackled bread making because of you. 🙇♂️ 🙇♂️🙇♂️
Growing up, we used to make home made pizza somewhat frequently. The dough we used was similar to this, but used some sugar as well. One thing I have wondered about is that inclusion. I became the defacto pizza dough person because folks liked my crust, but I just added a bit extra sugar. I almost never add sugar now, but I like the taste of extra yeast, so I wonder if it was just the super active ferment that made the difference. My family bakes a lot, but we almost never did overnight ferments, so that is a factor as well. Unless it was sourdough. We milled our own whole wheat and a bit of that was added to the AP flour we generally used. That is one thing I love about bread is that there is so many factors.
Congratulations for 1M subs 🎉
Always enjoy your videos, especially the pizza videos! 🍕👍
Thanks Joe
Hi brian.i am a new sub.i have been struggling to find the perfect recipe.cant wait to try this😀
I worked at a pizza place when I was in college that taught me how to do hand toss. And some of us tossed it in the air. I still do this when I make hand tossed pizza. Also, I was taught to squish the crust down a lot more or it can get too bubbly. If you like a real bubbly crust where all the toppings go to the middle of the pizza then it's fine, but where I worked our crust was just a little bit higher than the rest of the pizza. It's amazing how many ways there are to make a pizza!
Putting holes in the dough for keeping the bubbles away?
We do this pizza recipe almost every week double in size as we get one deep dish in cast iron skillet and 2 Neapolitan styles. So delicious!
I've literally eaten entire pizzas I've made, wine or beer was usually involved. Great video, thanks for all your inspiring vids!
As always thanks for the comment dood
Great content as always!
Thanks Clint!!!!!!
We've been making our own pizza dough for the past year now and we've been struggling with the crust and spreading of it to form a nice base (Neapolitan is the only way we roll). How you do this is just a simple trick, but quite unbeatable. It's easy and the result is a-mazing. Your bread vids got me interested and this just sold it off. Many delicious thanks from Belgium!
I would be willing to be the taste tester on any of these!!! FYI, I like spinach and onion...;)
I done the Pizza Rossa with some wholemeal bread flour and it was a really interesting alternative, I'd highly recommend!
That’s some Bonci stuff
Hands down the best recipe ever. I will never order pizza again. Thank you for posting this. ❤
That pan pizza looked amazing!!!!
Thanks! I can’t wait to make it into a proper vid
Man you make this fun thanks alot. stand mixer is hard to get. but my hands is reliable
i made this pizza today and it was so deliciousss, my family loved it, and it looked like domino's. THANK YOU
So glad you gave it a try! Thank you.
As always Brian you are an Inspiration! I usually prepare pizza no 3, because my family like this one , but no 1 as a snack with delicious olives sounds yummy 😋
It’s a perfect snack. I hope you try it
Thanks!
The pan pizza in this video was probably the best pizza ive ever had. Thanks
Never make apologies for "too much sauce." That pizza rosa looks fire! How did I miss this when I was in Rome!? I need a do over!
Excellent dough, excellent pizza. Added some sundried tomatoes. Delicious! Thank you.
Thanks Tracie!