Solid simple dough! If you are new to pizza making or baking 2% salt is pretty standard and .4% yeast isn't a bad starting point either. In bakers percent your flour is always the 100% and you go from there. So he's working at 65 percent hydration. There are also formulas avaliable to find your desired water temp, dough temp, etc. Beware of recipes requiring a whole packet of instant yeast or 90 degree F water! Finally, be sure to let your dough come up to temperature after removing it from a cold ferment so it cooks through! Good luck!
There’s a video with Vincenzo and his world champion pizza maker yelling at the guy using an entire packet of yeast for just one pizza. WAAAAYYYY more than needed.
@aidanmcdonald3813 the percentage of hydration changes with the style of pizza and cooking enviroment (electric oven, gas oven, wood, etc). Type of flour determines protein content. Protein content correlates to gluten structure and possible fermentation time.
Awesome video! You have an incredible way of logically and simply getting to the heart of the subject matter and taking the mystery out. Wish I had you for a calculus teacher years ago.
Great simple recipe. So many great dough recipes out there. “00” is my favorite, then I mix it with other Flours for different styles of Pizza. They are all good!!
Just wanted to thank you for this awesome video. Made my first pizzas the other day with your recipe and they turned out amazing. Subscribed cause your content rocks
I'm getting ready to make pizza for my daughter's birthday party tomorrow. I've decided to use this recipe instead of my own. I will let you know how it goes.
@odinstorlie5887 I forgot to update lol. Went great 👍 . I made 10 pizzas, for 10 kids and 6 adults. They got demolished. The parents asked for my dough recipe, I sent them the link to this vid. Thanks you
If freezing would you put in freezer after you shape into balls or would you put in freezer after the refrigerator fermentation ... watching all your videos sorry for all the questions but each dough recipe is a little different and knowing when to freeze the dough is what I really want to learn
Thanks for this video! I'm a relative beginner when it comes to pizza dough, though I've tied a handful of recipes for bake-at-home pizza. .... For some reason I thought you needed to bloom the active dry yeast in water with some sugar? Does it not need any sugar with such a long rise?
Nope. I only do that if the age of the yeast is in question. It's good way to speed things up but totally unnecessary in many dough recipes. I also don't prefer sugar in my pizza crust but others may like it. You could certainly try it both ways. How did your pizza turn out?
Hi Mike! I would try it with the 650 grams to start. If you are doing everything by weight then the less dense flour should be accounted for. You can always make small adjustments as you go if necessary though. In my experience the 00 also takes a little longer to hydrate. So, maybe try mixing everything except oil for a few minutes and then let it sit for 5 minutes without mixing to let it hydrate a bit before continuing to mix and adding the oil. Let me know how it goes!
When doubling the receipe do I double the yeast. I can't mix the dough by hand and have to use kitchenaid. Please tell me how long to mix the dough and do I let dough rest for 15 min before continuing the mix? Do I also use stretch and fold before bulk fermenting? I want to freeze dough for 48 hrs. Thank you Michael Canadian pizza lover
Overcame my fear of flour and dough about a year ago thanks to your channel. I've made many good pizzas since then New York style, Bar pizza, as well as New England Greek pan pizza. My question is about hydration. I've been using AP flour and if I go much past 60% hydration my mixer develops a big puddle on the bottom and the dough is so sticky that I have to use more flour just to get it out and to shape and stretch. Any advice on what I might be doing wrong? If I stay 58 to 60% it comes out quite nicely but at 65 the dough is such a sticky mess, I have to keep adding flour so I've defeated the purpose of a higher hydration. Would appreciate any advice or what I might be doing different or wrong. Thanks very much.
Why not use a higher protein content flour like bread flour at 12.7? It seems to work better for me higher gluten formation and shaping/streatching the dough. Also, don't you add sugar or honey to the yeast/water? I'm not trying to put you on the spot. Just curious. The pizza looks great.
As someone who really wants pizza right now and made the dough before they finished it, do I need to let it proof over night or can I eat this dough now?
I used to work at a papa Murphy’s when I was younger and the dry ingredients came already packed. So I never knew the measurements besides the flour. Can’t make there dough but deft can make yours. Thanks
Just tried this recipe in my 5.3 L mixer ("Beautiful"). Apparently this is too much flour. Have you halved the recipe before? Any suggestions? Your pies look amazing!
This is my first time ever Making pizza dough.. I diddnt have any sea salt and used garlic salt instead lol do you think it's still going to come out okay?? I also added a little bit of sugar to. Thanks for the recipe I've been watching ur videos for the last hour while waiting to cut up the dough balls
@Patio Pizza Update: The dough came out fantastic. I wound up making 2 pizzas and 4 calzones. I really enjoyed it. Thank you for the recipe. The only downside is I think I opened pandoras box because I'm probably going to become obsessed with trying to perfect my pizza.. I'm sure you can relate.
Always looking for a new recipe to try. Will mix this up today for this weekend. What do you suggest for weight when forming into balls for a 16” pizza? Thank you for sharing!
My dough came out super sticky with all ingredients exactly measured. i did cheap out and used the Target brand all purpose flour we had sitting around, not the king arthur stuff. Is that the reason?
I finally made this recipe as-is and gotta say it's my go to from now on (will prob use your poolish recipe again after i get a bit more experienced with dough. but for now this is fantastic). Initially I was a bit worried the lack of sugar wouldn't work for me in a home oven setting (electric conventional that goes to 550f w/ baking steel) but I get all the color I need on a 6 min bake and the dough tastes great! I just had a "day 3" dough now and it was the best yet! Only trouble is I found it a bit sticky to work with when removing from the container to start making the pie, and it stretched almost too easily via the knuckle over knuckle technique. Not sure if my flour can't handle the 65% hydration or if I need to knead, rest, or mix differently (so many variables), but good to know I'll still have great tasting pizza as I work through those challenges as a new pizza maker!
You can Google the grams to cups but it really doesn't work for flour because the way you measure really matters. Flour can be packed densely in the bag and when you scoop it out with the cup it will weigh more. Or you can spoon it into the cup and it might weigh less. Or its a different brand of flour. As you make more dough, you'll find that a wetter dough makes the best pizza crust.
Wow,Wow, Great Tutorial, well explained, easier to follow! Amazing Pizza Dough receipt. “ SIMPLICITY and PATIENCE! A Must , the resting period for a proper fermentation! In addition to that create lovely flavour and healthy digestion! Thank you for sharing your Professional Skills. Greetings from Singapore 🌹🌹🌹 Edith, a happy and appreciative Subscriber.
Nope, as long as you hydrate it and give it something to eat it will ferment just fine. You would use warm water if you were trying to achieve a faster fermentation, like most bread recipes. However, we want a nice slow and not overly active fermentation for pizza dough. Great question and thanks for watching!
Im new to your site and look forward to trying your pizza recipes. Have you thought about a grandma or sicilian style pan pizza? Thank you Michael Canadian pizza lover
do you really have to mix for 10 minutes in the mixer? Sounds like a long time... i jsut made some and it was smooth after about 3 minutes so i shut it off
I think the biggest factors probably are cook surface, temperature, and allowing for a proper fermentation and rise. But like most things, keep at it and improve with every pizza! Cheers and thanks for watching
Actual best pizza dough- 2 cups 00 pizza flour. 1/3 cup semolina flour. 2 teaspoons of sugar. 1 teaspoon of salt. 1 cup of lukewarm water. Add 1 teaspoon of active dry yeast. Put the water and yeast in your mixer first. Wait five or ten minutes before adding the flour mix. Mix for ten or so. Place the dough in a large bowl. Cover it with plastic wrap and refrigerate for 12 to 24 hours before using it. Use plenty of flour to stretch it out. Semolina flour works good as it is finer than corn meal. Once you stretch the dough out on the flour don’t fold it onto itself. Only so much will stick to the formed dough. Use corn meal or semolina flour to coat the bottom of the pie dough so it won’t stick to a pizza screen, pan or stone. Make sure you fold the edges to make a nice outer crust and keep your ingredients from spilling over onto your pizza stone. 😊 Use a pizza oven that can get to at least 700 degrees. Cook time for a 12 inch pizza is 7 minutes or less. Chefman makes a kitchen pizza oven that gets to 800 degrees! Four and a half minutes to cook a 12 inch New York style pizza to perfection! I have one. No olive oil in the dough!!! Like some New Haven tomato pies, you can add some on top with either ingredients.
Depends on a few factors. Helps with browning in home ovens it also leads to a slightly “softer” dough. I don’t use it for neopolitan but I do for NY style
I'm totally new to pizza making (haven't made one yet), so here's the noob question. 250 gram dough balls? Are you making medium pizzas or large ( large being 12" - 14") pizzas. I ask because 250 grams is only 8.8 oz
Working on editing it right now, should be out by early next week. Sorry for the delay, thanks for checking out the channel and hope to have you back soon!
Hey there, yes, this recipe will produce good crisp. It’ll be much crispier when cooked on a steel in a home oven at 500-550. You get less crisp and more chew when you go high temp 750+. You might like this video as well m.ruclips.net/video/0qmSY9Xi2a4/видео.html Please let me know if there is anything you need help with and thanks for watching the video!
Hi there, With instant dry yeast there is no real need to activate it before adding to your dough. However, you do want to make sure you give it a chance to hydrate a little bit before adding your flour. Hope that helps
I would love to use this recipe for dough .....but who measures water in mg?.......and all the other measurements......Wow....but thank you anyway for your time......
What causes room temperature pizza dough to not be relaxed enough to stretch out? Could this be caused by working the dough too much? Do you have any tips on preventing this?
The longer it sits the more relaxed it should become. If you work it too much the gluten will tighten back up. I guess I need a little more info on what process you followed and the issues you’re having?
It depends on the type of yeast, desired fermentation, pizza style, etc. Sugar can help speed up fermentation by jump starting the yeast. It also aids in browning somewhat. I tend to not use it most of the time, but if I’m in a hurry I I’ll add a little. Although, these days I typically use a little honey instead of table sugar. Hope that helps to clarify a little bit.
This video should start with the fact that an scale is required for the measurements.Also, you should show the grams alongside the amount of cup measurements as well.Just weigh the grams and count how many cups you scoop into the mix of flour and water.This was far more ardjuous an task as i didnt have an scale capable of weighing more than 20 grams.The last time i made from scratch dough, i just winged it and it came out perfect.I was 15 then and made pizza and calzones.This dough, i roasted some garlic and herbs and mixed it into the olive oil before i added it to the dough how you said.I tasted a small amount and GOLLY i cannot wait to make this serrano pepper, extra cheese, rosted garlic hamburger pizza🤤🤌. I am kind of worried about the from scratch sauce im going to make but im sure i got this.Thank you.
Hello Mr Patio...I'm a vegan and can't eat dough,cheese, sauce or even breathe oxygen really....do you have a substitute for all of these using soy products...or maybe raw cardboard?
00 flour is always available on Amazon. Italian flours are more healthier , and dont have all the crap ingredients that american flours have either. Yes they are fresh, so i dont know what your talking about. Cheap flour not so good pizza. Yes 00 cost more, but you will love the results much better. N.Y pizza has a crisp in the crust.. Didn't hear anything when you cut into it... that's the difference!
I dunno, I know it's hip to weigh in grams but I doubt most viewers are chef's with gdamned scales in the frig. We're home cooks. We measure in imperial.
I wouldn’t know anything about being hip I assure you… however, measuring with grams does make for an accurate dough recipe. But the old google should be able to convert everything of you want. Hope you’ll give a try. Cheers and thanks for watching! Jesse
Not a chef here but I have a scale at home. It's 2023 and Amazon exists. Not expensive and if you bake it's well worth it and doesn't take much space in the gdamned cupboard.
Thanks for watching John! I’ve tried it all and have been a pro pizza maker for about a decade now. This is what I find works best for this recipe. You’ll notice the gluten content of the flour I used is 12%. This is perfect for NY style. However, I’m in the process of shooting a video comparing 5 different flours over 3 different dough recipes in two oven styles. Hope you’ll subscribe and Check it out!
@@PatioPizza The flour that is used by most NY pizza shops is Gold Medal ALL TRUMPS Bleached Bromated Malted Enriched - it is the one true flour to use .. along with Stanislaus tomato products (alta cucina or many others) while they are not at your supermarket they can all be bought online ... why settle for less. This is for NY style pizza not neopolitan that is Caputo 00 flour but that's a whole different pizza...
@@jhillestad Thanks John. A lot of the major players in pizza today (Dan Ricter, Tony G, Audri Kelly, etc) have moved away from bleached and bromated because of the health issues associated with that type of flour. The Bleach bromated stuff originally found popularity because they made it quicker and easier to develop dough. However, the same or better results can be achieved with many flours with proper handling and time. But yes, it was a common staple for several decades in many traditional pizza shops. Cheers
These cooks crack me up with their "grams" with these extremely basic receipts. The best cook and baker I ever met hands down was my grandmother who came over on a boat from Europe. The only things she ever used to measure was a coffee mug, guessing about 7 oz and a metal tea spoon. Most everything she baked or cooked was by look and feel. 10 grams of too much water... OH NO! Anyway good video. The dough that sits in the ice box for three days seems to be better than the dough that sat in the fridge for two days. He's one for you, try using lard instead of the olive oil and fresh yeast. Never tried it but that tip comes from an immigrant from Naples Italy.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Solid simple dough! If you are new to pizza making or baking 2% salt is pretty standard and .4% yeast isn't a bad starting point either. In bakers percent your flour is always the 100% and you go from there. So he's working at 65 percent hydration. There are also formulas avaliable to find your desired water temp, dough temp, etc. Beware of recipes requiring a whole packet of instant yeast or 90 degree F water! Finally, be sure to let your dough come up to temperature after removing it from a cold ferment so it cooks through! Good luck!
There’s a video with Vincenzo and his world champion pizza maker yelling at the guy using an entire packet of yeast for just one pizza. WAAAAYYYY more than needed.
Why would you not use a whole packet? Im curious whats wrong with a higher yeast %
@ibnabbas5957 it's gonna over gas the dough and it's not going to be good for your health either. Stick to bakers percentages.
@@ryanclark2017 Do you use the same percentages if you're using type 00 or another type of flour?
@aidanmcdonald3813 the percentage of hydration changes with the style of pizza and cooking enviroment (electric oven, gas oven, wood, etc). Type of flour determines protein content. Protein content correlates to gluten structure and possible fermentation time.
Awesome video! You have an incredible way of logically and simply getting to the heart of the subject matter and taking the mystery out. Wish I had you for a calculus teacher years ago.
Great simple recipe. So many great dough recipes out there. “00” is my favorite, then I mix it with other Flours for different styles of Pizza. They are all good!!
Just wanted to thank you for this awesome video. Made my first pizzas the other day with your recipe and they turned out amazing. Subscribed cause your content rocks
I'm getting ready to make pizza for my daughter's birthday party tomorrow. I've decided to use this recipe instead of my own. I will let you know how it goes.
So how did it go
@@odinstorlie5887 he forgot to write back lmao or he messed up real bad
@odinstorlie5887 I forgot to update lol.
Went great 👍 . I made 10 pizzas, for 10 kids and 6 adults. They got demolished. The parents asked for my dough recipe, I sent them the link to this vid. Thanks you
What's yr proof time? 24 hours like the recipe?
@ahw1661 Nope, ran out of time. Proofed for about 12 hrs. Still turned out fine.
Similar to the recipe I use except for the longer proof time in the fridge.
Going to try this and make some brisket pizza later in the week.
If freezing would you put in freezer after you shape into balls or would you put in freezer after the refrigerator fermentation ... watching all your videos sorry for all the questions but each dough recipe is a little different and knowing when to freeze the dough is what I really want to learn
Nice ones, btw can use almond flour or oat flour instead of all purpose flour? I concend abt low glycemic index due to diabetic ..tx
Thanks for this video! I'm a relative beginner when it comes to pizza dough, though I've tied a handful of recipes for bake-at-home pizza. .... For some reason I thought you needed to bloom the active dry yeast in water with some sugar? Does it not need any sugar with such a long rise?
Nope. I only do that if the age of the yeast is in question. It's good way to speed things up but totally unnecessary in many dough recipes. I also don't prefer sugar in my pizza crust but others may like it. You could certainly try it both ways. How did your pizza turn out?
Bloom the yeast in water and sugar with a quarter of the water. It'll come out mutch more awesome and more crispy
Wow that dough came out great for using AP, I’ll try this ASAP 🍕
Let us know how it turns out! Thanks for watching
@@PatioPizza Making it today 😆
Out of this dough and the poolish one you made in November, which one would you say made the best tasting pizza?
Poolish! Thanks!
Is there anyway to make a decent pizza dough the same day and avoid the over-night fridge/rest period?
I used your recipe. Pizza came out delicious.
Is this available in normal measurements (tsp / cups / tablespoons etc)?
How much flour did you use to portion the 7 dough balls??
Lovely, thanks! How much water would you use if you have 00 flour?
Hi Mike! I would try it with the 650 grams to start. If you are doing everything by weight then the less dense flour should be accounted for. You can always make small adjustments as you go if necessary though. In my experience the 00 also takes a little longer to hydrate. So, maybe try mixing everything except oil for a few minutes and then let it sit for 5 minutes without mixing to let it hydrate a bit before continuing to mix and adding the oil. Let me know how it goes!
@@PatioPizza thanks! Luckily 00 flour is easy to get here (UK). Good luck with the channel. I will look out for your videos.
When doubling the receipe do I double the yeast.
I can't mix the dough by hand and have to use kitchenaid.
Please tell me how long to mix the dough and do I let dough rest for 15 min before continuing the mix?
Do I also use stretch and fold before bulk fermenting?
I want to freeze dough for 48 hrs.
Thank you
Michael
Canadian pizza lover
Thank you for the recipe!! I can't wait to try it. Will the dough freeze? Good luck with your channel!
Thanks jacki! Fun little side project while we work on what’s next... stay tuned. let me know how it turns out
Ah man... I thought he answered the freeze question...
@@PatioPizzawill it freeze if you only want to make 2 pizzas?
Could I freeze these pizza balls I'm not using and save for later?
Overcame my fear of flour and dough about a year ago thanks to your channel. I've made many good pizzas since then New York style, Bar pizza, as well as New England Greek pan pizza. My question is about hydration. I've been using AP flour and if I go much past 60% hydration my mixer develops a big puddle on the bottom and the dough is so sticky that I have to use more flour just to get it out and to shape and stretch. Any advice on what I might be doing wrong? If I stay 58 to 60% it comes out quite nicely but at 65 the dough is such a sticky mess, I have to keep adding flour so I've defeated the purpose of a higher hydration. Would appreciate any advice or what I might be doing different or wrong. Thanks very much.
Why not use a higher protein content flour like bread flour at 12.7? It seems to work better for me higher gluten formation and shaping/streatching the dough. Also, don't you add sugar or honey to the yeast/water? I'm not trying to put you on the spot. Just curious. The pizza looks great.
What if my oven only reaches 230°c? What baking time do you recommend?
Please keep up good videos..tried it ..great…easy to use..thanks
Is it normal to use this much yeast for NY style? 4g seems like a lot but I’ve only done Neapolitan and generally use less than a gram
As someone who really wants pizza right now and made the dough before they finished it, do I need to let it proof over night or can I eat this dough now?
one more question sir.What setting do i put my oven to? antistatics,broil,convection air? thank you
Convection is the best Setting.
@TheAbhi1079 ,you mean convection air,right? Thank you appreciate it
@@TigerDemonWarrior Yes Right.
I used to work at a papa Murphy’s when I was younger and the dry ingredients came already packed. So I never knew the measurements besides the flour. Can’t make there dough but deft can make yours. Thanks
Just tried this recipe in my 5.3 L mixer ("Beautiful"). Apparently this is too much flour. Have you halved the recipe before? Any suggestions? Your pies look amazing!
This is my first time ever Making pizza dough.. I diddnt have any sea salt and used garlic salt instead lol do you think it's still going to come out okay?? I also added a little bit of sugar to. Thanks for the recipe I've been watching ur videos for the last hour while waiting to cut up the dough balls
Should be just fine (I think…). Glad you’re enjoying the videos, let me know how the dough turns out. Cheers!
@Patio Pizza Update: The dough came out fantastic. I wound up making 2 pizzas and 4 calzones. I really enjoyed it. Thank you for the recipe. The only downside is I think I opened pandoras box because I'm probably going to become obsessed with trying to perfect my pizza.. I'm sure you can relate.
How do you transfer ready pizza from the table to the oven?
Can you freeze the unused dough?
For sure! I have a whole video on it, please check it out and thanks for watching!
Always looking for a new recipe to try. Will mix this up today for this weekend. What do you suggest for weight when forming into balls for a 16” pizza? Thank you for sharing!
Thanks for checking it out! I’d go 18oz or about 500 grams for a 16inch pizza.
Can you use your ultimate pizza dough for different styles I.E
grandma, sicilian, deep dish?
Thank you
Michael
Canadian pizza Lover
Can you freeze the dough??
how long can i keep the rest of the dough for?
Making today for the Super Bowl on Sunday.
Can this be halved?
My dough came out super sticky with all ingredients exactly measured. i did cheap out and used the Target brand all purpose flour we had sitting around, not the king arthur stuff. Is that the reason?
Could be. Just add a little extra and see what happens. It’ll still be pizza eventually… good luck and thanks for watching!
I finally made this recipe as-is and gotta say it's my go to from now on (will prob use your poolish recipe again after i get a bit more experienced with dough. but for now this is fantastic). Initially I was a bit worried the lack of sugar wouldn't work for me in a home oven setting (electric conventional that goes to 550f w/ baking steel) but I get all the color I need on a 6 min bake and the dough tastes great! I just had a "day 3" dough now and it was the best yet!
Only trouble is I found it a bit sticky to work with when removing from the container to start making the pie, and it stretched almost too easily via the knuckle over knuckle technique. Not sure if my flour can't handle the 65% hydration or if I need to knead, rest, or mix differently (so many variables), but good to know I'll still have great tasting pizza as I work through those challenges as a new pizza maker!
Hey! how's the pizza prep going now? I bet you have a great feel for the dough now and it handles much easier. Happy pizza making!
Can you convert grams into cups or spoons for me? I don’t have a scale
You can Google the grams to cups but it really doesn't work for flour because the way you measure really matters. Flour can be packed densely in the bag and when you scoop it out with the cup it will weigh more. Or you can spoon it into the cup and it might weigh less. Or its a different brand of flour. As you make more dough, you'll find that a wetter dough makes the best pizza crust.
Wow,Wow,
Great Tutorial, well explained, easier to follow!
Amazing Pizza Dough receipt. “ SIMPLICITY and PATIENCE!
A Must , the resting period for a proper fermentation!
In addition to that create lovely flavour and healthy digestion!
Thank you for sharing your Professional Skills.
Greetings from Singapore 🌹🌹🌹
Edith, a happy and appreciative Subscriber.
Hey Assshat! Well done! Cheers!
You show dry active yeast, shouldn’t we be using warm water around 100f?
Nope, as long as you hydrate it and give it something to eat it will ferment just fine. You would use warm water if you were trying to achieve a faster fermentation, like most bread recipes. However, we want a nice slow and not overly active fermentation for pizza dough. Great question and thanks for watching!
I had to stop at the 00 part, comment appreciation, and then continue watching
Im new to your site and look forward to trying your pizza recipes.
Have you thought about a grandma or sicilian style pan pizza?
Thank you
Michael
Canadian pizza lover
Thanks for checking out the channel! Yes, grandma is in the pipeline and coming soon!
do you really have to mix for 10 minutes in the mixer? Sounds like a long time... i jsut made some and it was smooth after about 3 minutes so i shut it off
Sounds like a win! But, yes, on low speed it usually takes about 10. Thanks for watching!
So pizza stone is what makes the pizza dough look like a pro and bread flour not reg. white flour ? Because I can never make it look crispy .
I think the biggest factors probably are cook surface, temperature, and allowing for a proper fermentation and rise. But like most things, keep at it and improve with every pizza! Cheers and thanks for watching
Looks perfect! Will try to make it this weekend. 🍕 🤤
Awesome! Let me know how it goes!
Actual best pizza dough- 2 cups 00 pizza flour. 1/3 cup semolina flour. 2 teaspoons of sugar. 1 teaspoon of salt. 1 cup of lukewarm water. Add 1 teaspoon of active dry yeast. Put the water and yeast in your mixer first. Wait five or ten minutes before adding the flour mix. Mix for ten or so. Place the dough in a large bowl. Cover it with plastic wrap and refrigerate for 12 to 24 hours before using it. Use plenty of flour to stretch it out. Semolina flour works good as it is finer than corn meal. Once you stretch the dough out on the flour don’t fold it onto itself. Only so much will stick to the formed dough. Use corn meal or semolina flour to coat the bottom of the pie dough so it won’t stick to a pizza screen, pan or stone. Make sure you fold the edges to make a nice outer crust and keep your ingredients from spilling over onto your pizza stone. 😊 Use a pizza oven that can get to at least 700 degrees. Cook time for a 12 inch pizza is 7 minutes or less. Chefman makes a kitchen pizza oven that gets to 800 degrees! Four and a half minutes to cook a 12 inch New York style pizza to perfection! I have one. No olive oil in the dough!!! Like some New Haven tomato pies, you can add some on top with either ingredients.
No olive oil?
What are these measurements Jesus
Dude that’s some gorgeous dough. ❤
Is the olive oil really important? I never use oli in my dough. 🤔
Depends on a few factors. Helps with browning in home ovens it also leads to a slightly “softer” dough. I don’t use it for neopolitan but I do for NY style
High quality video 🎉
4 grams active dry yeast would mean a 8 grams fresh yeast ?
What's with using grams?
What’s wrong with grams?
this is perfect pizza❤❤
Add semolina flour to bottom of crust when baking for extra crispy !
Why there is no sugar added to yeast in this recipe
I'm totally new to pizza making (haven't made one yet), so here's the noob question. 250 gram dough balls? Are you making medium pizzas or large ( large being 12" - 14") pizzas. I ask because 250 grams is only 8.8 oz
I use 330g, and make them about 13". Turns out nice. But I cook in oven, 235 deg C, and cooks in about 9 mins.
Where is the video on stretching the dough?
Working on editing it right now, should be out by early next week. Sorry for the delay, thanks for checking out the channel and hope to have you back soon!
was there any crisp to your pizza?? couldn't tell as you didn't hold or eat the pizza slice =(
Hey there, yes, this recipe will produce good crisp. It’ll be much crispier when cooked on a steel in a home oven at 500-550. You get less crisp and more chew when you go high temp 750+.
You might like this video as well m.ruclips.net/video/0qmSY9Xi2a4/видео.html
Please let me know if there is anything you need help with and thanks for watching the video!
So dont let the yeast rise before putting it in the dough?
Hi there, With instant dry yeast there is no real need to activate it before adding to your dough. However, you do want to make sure you give it a chance to hydrate a little bit before adding your flour. Hope that helps
650 g how many pizza crust does this make?
325g will do a nice 12-13"
No sugar? The flour must have enough to do the trick huh. Would adding a little be bad?
Nah, it’ll be fine. Back down the yeast a hair though. Thanks!
how many pizza i get with this recipe?
I accidentally added the salt to the flour before the yeast , am I toast ?
I dissolved yeast in flour , salt is in the flour now I need to combine but I feel I messed up had ?
Nah, you’ll be fine
I would love to use this recipe for dough .....but who measures water in mg?.......and all the other measurements......Wow....but thank you anyway for your time......
What causes room temperature pizza dough to not be relaxed enough to stretch out? Could this be caused by working the dough too much? Do you have any tips on preventing this?
The longer it sits the more relaxed it should become. If you work it too much the gluten will tighten back up. I guess I need a little more info on what process you followed and the issues you’re having?
Can anyone answer why some people use sugar and some don’t?
It depends on the type of yeast, desired fermentation, pizza style, etc. Sugar can help speed up fermentation by jump starting the yeast. It also aids in browning somewhat. I tend to not use it most of the time, but if I’m in a hurry I I’ll add a little. Although, these days I typically use a little honey instead of table sugar. Hope that helps to clarify a little bit.
Any harm in letting the pizza dough sit longer than 60 mins after removing from fridge?
Making this almost made me throw the Kitchen Aid into my porch window
“What? who does this piece of 💩 think he is” lmfao
This video should start with the fact that an scale is required for the measurements.Also, you should show the grams alongside the amount of cup measurements as well.Just weigh the grams and count how many cups you scoop into the mix of flour and water.This was far more ardjuous an task as i didnt have an scale capable of weighing more than 20 grams.The last time i made from scratch dough, i just winged it and it came out perfect.I was 15 then and made pizza and calzones.This dough, i roasted some garlic and herbs and mixed it into the olive oil before i added it to the dough how you said.I tasted a small amount and GOLLY i cannot wait to make this serrano pepper, extra cheese, rosted garlic hamburger pizza🤤🤌.
I am kind of worried about the from scratch sauce im going to make but im sure i got this.Thank you.
I wish this wasn't in "grams"! I have no idea how to convert that with my measuring cups.
True NY style pizza dough is not OO Flour.. but Great for Neapolitan
Why did you leave it at room temp than cut it up to just put in the fridge for 48 hrs? Why not just throw it in the fridge
This is prob the easiest dough recipe... i have tried 4 and this one works... i can tell you which ones dont work... believe me
Translate grams to cups tablespoon oz
Dude, are you Canada or Europe? Give us freaking IMPERIAL measurements.
yeah 00 is too expensive i can get flour for so cheap in huge bags at Costco
Hello Mr Patio...I'm a vegan and can't eat dough,cheese, sauce or even breathe oxygen really....do you have a substitute for all of these using soy products...or maybe raw cardboard?
Sorry bud - got nothing
Have you tried vegan water? It's best served cold..like frozen cold,,ummm good.
Look up the chemicals that are added to pre shredded mozzarella and other cheeses
00 flour is always available on Amazon. Italian flours are more healthier , and dont have all the crap ingredients that american flours have either. Yes they are fresh, so i dont know what your talking about. Cheap flour not so good pizza. Yes 00 cost more, but you will love the results much better. N.Y pizza has a crisp in the crust.. Didn't hear anything when you cut into it... that's the difference!
Why are so many YT chefs against blooming their yeast?
I dunno, I know it's hip to weigh in grams but I doubt most viewers are chef's with gdamned scales in the frig. We're home cooks. We measure in imperial.
I wouldn’t know anything about being hip I assure you… however, measuring with grams does make for an accurate dough recipe. But the old google should be able to convert everything of you want. Hope you’ll give a try. Cheers and thanks for watching! Jesse
Not a chef here but I have a scale at home. It's 2023 and Amazon exists. Not expensive and if you bake it's well worth it and doesn't take much space in the gdamned cupboard.
00 Flour is 6.5 times as much more expensive by me.
I get a better result using a food processor, not sure the reason.
Grams? What are freaking Canadian?
Where's the crispy crunchy undercarriage? 😢 It looked soggy 😞
I looked for another recipe when I saw it was in grams
use bread flour
1000 grams. KMA
You're in America we don't do videos measured in grams
Exactly !!! 😂
all purpose flour ?!? no way... get at least king arthur bread flour for the higher gluten... come on man!
Thanks for watching John! I’ve tried it all and have been a pro pizza maker for about a decade now. This is what I find works best for this recipe. You’ll notice the gluten content of the flour I used is 12%. This is perfect for NY style. However, I’m in the process of shooting a video comparing 5 different flours over 3 different dough recipes in two oven styles. Hope you’ll subscribe and Check it out!
@@PatioPizza The flour that is used by most NY pizza shops is Gold Medal ALL TRUMPS Bleached Bromated Malted Enriched - it is the one true flour to use .. along with Stanislaus tomato products (alta cucina or many others) while they are not at your supermarket they can all be bought online ... why settle for less. This is for NY style pizza not neopolitan that is Caputo 00 flour but that's a whole different pizza...
@@jhillestad Thanks John. A lot of the major players in pizza today (Dan Ricter, Tony G, Audri Kelly, etc) have moved away from bleached and bromated because of the health issues associated with that type of flour. The Bleach bromated stuff originally found popularity because they made it quicker and easier to develop dough. However, the same or better results can be achieved with many flours with proper handling and time. But yes, it was a common staple for several decades in many traditional pizza shops. Cheers
These cooks crack me up with their "grams" with these extremely basic receipts. The best cook and baker I ever met hands down was my grandmother who came over on a boat from Europe. The only things she ever used to measure was a coffee mug, guessing about 7 oz and a metal tea spoon. Most everything she baked or cooked was by look and feel. 10 grams of too much water... OH NO! Anyway good video. The dough that sits in the ice box for three days seems to be better than the dough that sat in the fridge for two days. He's one for you, try using lard instead of the olive oil and fresh yeast. Never tried it but that tip comes from an immigrant from Naples Italy.
Baking is more scientific than general cooking. If you get a measurement wrong the yeast might not react etc. i hope this is a troll comment.
Why do all these “ home “ recipes use grams?! Not everyone has a scale. It’s dumb
Gonzalez Larry Lee Margaret Johnson David
20 grams of salt was way too much for me. 10 would have been better
Wait 24-48 hrs wtf???
Real talk I'm only watching because it's not a 10 minute video of bs
Vegan as well i seen