Recipe. Ingredients - Bring together in a food processor Bread Flour 1 ⅓ cup Semolina Flour ½ cup Rapid Yeast 2 tsp Sugar 2tsp Combine for 20 seconds in food processor. Warm Water (115° F) ½ c + 2 tablespoons approx 5 oz Beer (mild lager) ¼ c White Vinegar 2 tsp EVO 1 ½ tsp Combine in a running food processor 10 seconds Let sit for 10 minutes to autolyze Add Salt tsp 1 & process for 10 seconds Shape and divide into two equal portions. Place each piece on a lightly oiled parchment paper and roll out. Add a second piece of parchment on top and roll out further until it’s approximately 11.5 inches in diameter. Let rise for 30 minutes. (start making sauce) When ready to make pizza remove the top parchment and lightly dust top of the dough, brush to make sure every part is covered so it won’t stick to the peel. Flip dough onto the peel and pull off top layer. Make Sauce. Puree in food processor. Whole peeled 28 oz can tomatoes, drained. 3 Anchovies (edit: not sardines) EVO 1 tbsp Salt 1 tsp Dried Oregano 1 tsp Sugar ½ tsp Black Pepper ¼ tsp Crushed red pepper ⅛ tsp Make Pizza. ¼ c parmesan. ¾ cup whole milk mozzarella grated. Bake 8-12 min
The gentleman in the glasses is such a natural on camera, seamlessly demoing cooking with talking and explaining, which is harder than it looks! Very impressive!
I love it when they give the scientific reasoning for doing things makes it more interesting. Also I sure could go for a slice of pizza! Definitely will try the recipe. Thank you so much for sharing have a great day.
I made this recipe tonight and it was the bomb. Followed the instructions to the tee and all went well. Most difficult step in the process was getting the made-up pizza's onto the pizza stone. I used my gas grill and pizza stone. I found that if I slide the pizza and bottom layer of parchment paper on to the stone, the pizza would stiffen enough in about five minutes and I could slide the parchment away allowing the pizza to have direct contact witht the stone. Worked great. Made the dough recipe twice and produced four pizzas. It was a hit with my neighbors. Can't wait to make again.
Made this tonight. It worked perfectly - the dough was easy to make and very easy to work with. Even made the pizza sauce as recommended with anchovies and it came out great. The pizzas cooked in my 500 degree oven using a pizza stone in 8 minutes. And it took less than an hour! Very good recipe and family loved it.
Okay wow. Normally our family doesn't like thin crust pizza, but this recipe is a keeper! We did ours with loads of toppings like pepperoni, cooked Italian sausage, bell peppers AND all the cheese. Really astounding pizza. Easy. No kneading. Fast. Fun! So glad we were able to try this recipe. Thank you!
We have made this many times. Here is an update: IF we are only two, one pie will do the trick for dinner. In the past we would freeze the extra dough for later. Most times we would forget, etc. This last time I made both shells. The second shell I kept the parchment paper in place, bottom and top. Then I rolled it up and put it into a zip lock bag. ( I had to bend it to get it in) After a month I finally remembered it, took it out, thawed it and made the pizza. It takes LONGER then an hour but it was a good pie. The shell retained its strength and most of the flavor.
My tip if you don't have one of those fancy peels is to leave the bottom parchment paper on to make it easy to transfer to the hot stone. I cut the paper with scissors leaving about one inch around the pizza. This also gives you a handle to spin the pizza for even cooking. The paper easily comes off when you transfer the cooked pizza to a cutting board. The bonus is that it keeps your pizza stone cleaner.
The problem with this is that the bottom of the pizza doesn't get as crisp. However, you can place the pizza on your stone with the parchment paper, and then after 2-3 minutes, you can slide an offset palette knife between the paper and the pie and just pull the paper out, letting the pizza cook the rest of the way directly on the stone.
As someone who has to speak publicly all the time I am really impressed by how calm he is and how smoothly he discusses such a complex process without having to stop and think.
Thank you for this quick dough recipe. All the tips were really helpful, like the parchment and the oven rack moves as well as the change to Broil at the end. When I rolled it out, it seemed skimpy and I had my doubts, but it rises beautifully in the hot oven. Really nice thin crust and soooo tender! My broiler goes auto 550, so in less than 5 mins. I had Pizza, with the authentic bubbles forming. I made 2 batches of dough and three kinds of pizza. Clam and bacon, sausage and meatball and just plain cheese. Clam was winner! 😋Thanks again folks at ATK! ❤🍕
I made this following the recipe and used a food processor. It was unbelievably good and you definitely get a fermented flavor in the dough. Dan is stellar!
My compliments to you all. I have made 20 plus pizzas using polish and biga. None turned out as well as this recipe. This is my keeper go-to pizza dough recipe. Thank you!!
Quick tip for those of us without the fancy peels - you can just keep the pizza on the 2nd piece of parchment paper, top and place on the stone, parchment paper and all (i.e. skip the flipping step)! The paper will darken and separate from the pizza and can be removed after a few minutes. Just make sure it's parchment paper and not wax paper! Also, used this stretching technique with other pizza dough that is still a little cold/resistant to stretching, and works well!
OMG, just made this and am really impressed. The crust was super crisp-shockingly so! The edge didn't rise much and you can see it in the video. It doesn't have the fluffiness a napoletana might have but it is really solid weeknight homemade pizza. For a family of 4, this is a new go-to recipe!
Since I don't have one of those cool pizza peels, I leave my pizza on parchment (I don't spray it with cooking spray; it doesn't stick.) and slide the whole thing onto my stone. I use the same baking instructions given by ATK, and when the pizza is done, I'm able to slide my pizza screen (I *do* have one of those, purchased at my local restaurant supply store) right under the parchment to take it off the stone. Once it's out of the oven, I immediately remove the parchment from underneath; otherwise, steam will develop and make that nice crispy crust soggy.
I like to use the parchment to slide it off the peel and on to the stone, nice and clean, but I lift it at 2-3 minutes and pull out the parchment to let it finish on the stone (and so the parchment doesn't turn to brown flakes at 550!). Try it!
Slide it on to the stone supporting it with a piece of card and when it’s done it’ll be firm enough to grab with fingers/tongs and slide onto a plate or rack. For anyone who makes a lot of pizzas get yourself a peel (they cost about the same as a take-out pizza and are worth it just for the panache).
I made this and came out perfect. I only used half the dough so with the rest of the dough I sprayed a 6in cast iron pan, covered, and proofed it for about an hour, double in size. Baked in a 375 oven for about 30 minutes, turned it right out and let it cool 10 minutes then had slice in and dip in warm leftover sauce... Excellent! Thank you for all your sharing!
Making the dough in a bread machine is definitely much easier as both kneading and proofing is done in one go, all you have to do is add ingredients and forget it for an hour and half . Using 00 flour yields a way better crust than any other flour, also replace the sugar with honey. I have tried various methods and have settled on the bread machine as the most trusted method for best tasting pizza.
Finally tried the sauce portion of this recipe and it was fantastic. Loved the taste. Using from now on. I did like the dough recipe (although need to add more flour), but I have since learned (and preferred) making pizza dough with longer rising time.
Anybody else happen to notice the dough went from a shaggy wet mess to well formed dough just after the explanation of hydration and before he put the salt in? That ten minutes sure did some magic, lol I think what they did was take the shaggy dough out of the food processor and put in a replacement dough. Even the sides were scraped. BUT, I'll try it myself to see if this actually works. Game changer if so.
tried this today cuz i really wanted a fast pizza....used half the ingredients for the dough cuz i didnt have anough yeast to make 2 doughs and I was too lazy to run to the store...it tastes just as good as my 3 day doughs...thank you !!!!!
Excellent video! I've been making my own pizza (no one delivers way out in rural America!) and the dough didn't have a lot of flavor. My routine is after the first rise I divide it, use a food sealer, and put it right into the freezer. Now I can see that adding the beer and vinegar would definitely help to give it a better flavor. The anchovies in the sauce was a good tip too. I make mine exactly like yours except for adding the little fishes but I'm going to start now. I noticed your pizza was sitting way up high at the top of the oven, I usually have it lower and use a pizza stone. Wonder if I should switch it up now. Oh well, thanks for the tips..I love making my own, no worries about time or cost anymore.
This crust recipe is fantastic! I've made it many times and used a cast iron skillet instead of a pizza stone for the perfect texture. I have used another uncooked pizza sauce recipe also from ATK but I may need to try this sauce recipe with anchovies since I know they really are a magic ingredient. My husband and I are foodies and my husband has declared that we don't need to go out for pizza ever again since my pizza (using ATK's recipes of course!) is better than pizzeria pizza!
Don't mean to be totally dense but when you say you used a cast iron skillet, you put it in the oven, not on the stovetop, correct? And if so, what temperature? Thanks.
@@suebryant6387 I put my cast iron in a cold oven then preheat the oven AND cast iron. When the oven is preheated to 450 or 500 degrees fahrenheit I carefully remove the cast iron and quickly assemble the pizza on the ripping hot pan. Cast iron holds heat fantastically so the few minutes it's out won't affect it much. Some people prefer to "start" cooking the crust on the stovetop but I don't do that since cast iron heats horribly unevenly and you'll have a darker area of the crust directly under the burner. (It sounds weird but if you make scrambled eggs in a cast iron pan you'll see exactly what I'm describing.) At 450 or 500 degrees you won't need too long to cook it. Less than 10 minutes most likely, you'll need to watch it carefully, start checking at 4 or 5 minutes depending on how big your pan is.
@@suebryant6387 My toaster oven came with a pizza stone which got me started making pizzeria level pizza. The stone got stained and started to smoke while preheating. (We rent an apartment with an oversensitive smoke alarm that is connected directly to the fire department so I couldn't use a smoke causing pizza stone.) I did some research and learned cast iron is even better for pizza since it's easier to clean and overall easier to maintain/use if you're already familiar with the rules of cast iron. I picked up a Lodge 15" cast iron pizza pan from Walmart for about $40 and its awesome. I started with a 13" deep dish style Lodge pan since it fit in my toaster oven. (I've only made deep dish pizza once but I would like to try again. The deep dish pan is a bit harder to use for NY style pizza but I make it work anyway.) :-) ATK has spoiled me with their recipes.
I found that if I heat oven on high until stone is 600 then turn to lowest when I put in the pizza to bake and rotate often. The crust/dough gets done without burning the top.
@@SaltyJim Thanks! I've since made this recipe a bajillion times and trial and error between placement of my stone and lowering the oven temp has helped me master this now! Always good!!
Dan should start his own cooking channel... this is what we want... how to make all restaurant recipes at home for le$$ and healthier option for families..
This was a great guideline for my own home pizza quick rise dough (I made some adjustments for more dough and added more beer and it turns out fast and beautiful) thanks for the upload !
I’ve referenced this video about four times now to understand exactly how to make the recipe, and I’m making the recipe today. This will be the fifth time I’ve watch the video and the fifth time I’ve had to like the video. I’m not sure why it keeps showing that I haven’t liked the video yet, but it has. Just thought you should know. Love the video by the way
Born & raised in New Haven, CT here, home of the best rated pizzas in the whole country. I moved out of there 27 yrs ago & realized great pizza was hard to come by. Sooo I began over 12 yrs ago to learn how to make excellent neapolitan style pizza at home. It was in these last 2 yrs that I finally have amazing success at making true neapolitan style pizza at home, specially now that I have a wood/coal fueled pizza oven. With all that said, my typical dough takes 3 days, 2 days rushed. And I have to agree, there are days where I really want to make pizza but don't have any dough ready to go. I am going to try this method out for poops 💩 & giggles 🤭. I truly have low expectations (due to my high standards for pizza lol) but I love to experiment & play in the kitchen. I will update this comment after I do & give you my honest thoughts on this method.
@@metsrus Hi, not yet, I been playing with making French Baguettes 🥖 & making a sour dough starter lately 😁. Plus I also been playing with making pizza dough using 50% & 100% biga starters & using autolyse methods. I'm going to try to make this fast dough recipe this week. As for recipe, are you referring to my personal pizza dough recipe for neapolitan style pizza 🍕?
@@rcbustanut2057 yeah I'd like your personal recipe if you don't mind. I've been searching for the best dough recipe all over the internet, I bet you have the perfect one since you're such a connoisseur
@@metsrus Hi, sorry, I haven't forgotten. I don't mind sharing it. My recipe is based on baker's %. That's the easy part. It's the detailed process that is a bit more complex. I start my pizza dough on Thursday nights to have it ready by Saturday noon time. I will post it soon.
This is the best emergency dough ever. The vinegar will help with the crust on 24-48 hour dough as well, especially if you have a shitty oven like me. Thank for this idea.
Nice and agree on most except one thing, if a pizza needs longer then a few minutes (hence us home bakers) wait with the mozzarella and add that two minutes before its done to avoid gummi and/or browned stuff , melted stringy white is what you want it to be.
Tried this tonight. First crust was a complete failure. Combined ingredients, but it ended up a big gloopy mess. Spent 15 minutes cleaning out the food processor to try again. The second attempt worked! Made one with hot Italian sausage, and the other pepperoni. I will definitely use this crust again. I used a pizza steel rather than a stone.
I like that conveyor belt thing you did with the pizza peel and the parchment paper as you set the raw pizza on the stone. Typically I just cook on the parchment, but that's a solid move.
Ok made this today...then made another batch for 2 more - 1 with stuffed crust. Can i say this was easy and quick...4 pizzas start to finish in 2 hours!! Love it!
I gave to buy the semolina flour and beer to make this but it looks easy enough. My favorite recipe thus far has been your shrimp scampi with poached shrimp. I’ve made it twice and it’s a hit.
first the pizza sauce is the same sauce as don pipnos but needs to cook down some and minced garlic..also did anyone else notice the really kewl board he had the dough on when he put it in the oven on the baking stone... really neat way the cloth went around the board,,
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Recipe.
Ingredients - Bring together in a food processor
Bread Flour 1 ⅓ cup
Semolina Flour ½ cup
Rapid Yeast 2 tsp
Sugar 2tsp
Combine for 20 seconds in food processor.
Warm Water (115° F) ½ c + 2 tablespoons approx 5 oz
Beer (mild lager) ¼ c
White Vinegar 2 tsp
EVO 1 ½ tsp
Combine in a running food processor 10 seconds
Let sit for 10 minutes to autolyze
Add Salt tsp 1 & process for 10 seconds
Shape and divide into two equal portions. Place each piece on a lightly oiled parchment paper and roll out. Add a second piece of parchment on top and roll out further until it’s approximately 11.5 inches in diameter. Let rise for 30 minutes. (start making sauce)
When ready to make pizza remove the top parchment and lightly dust top of the dough, brush to make sure every part is covered so it won’t stick to the peel. Flip dough onto the peel and pull off top layer.
Make Sauce. Puree in food processor.
Whole peeled 28 oz can tomatoes, drained.
3 Anchovies (edit: not sardines)
EVO 1 tbsp
Salt 1 tsp
Dried Oregano 1 tsp
Sugar ½ tsp
Black Pepper ¼ tsp
Crushed red pepper ⅛ tsp
Make Pizza. ¼ c parmesan. ¾ cup whole milk mozzarella grated. Bake 8-12 min
Thanks!
You can get whole recipe from KCET, also.
Thanks!
77macgruber it’s anchovies NOT sardines but thank you!
77macgruber gracias
The gentleman in the glasses is such a natural on camera, seamlessly demoing cooking with talking and explaining, which is harder than it looks! Very impressive!
His name is Dan Souza
He doesn't try to say "cute" things; he just shows the process clearly.
You should see some of the old clips! He's cleaned up nicelu
He’s not a natural, he’s just VERY experienced. He’s been on camera at ATK for years and years. he’s one of my favorite cooking educators.
When he’s with Julia is a great chemistry. They make a great team
I love it when they give the scientific reasoning for doing things makes it more interesting. Also I sure could go for a slice of pizza! Definitely will try the recipe. Thank you so much for sharing have a great day.
My Mom had a PhD in Nutrition. Makes me nostalgic...
I made this recipe tonight and it was the bomb. Followed the instructions to the tee and all went well. Most difficult step in the process was getting the made-up pizza's onto the pizza stone. I used my gas grill and pizza stone. I found that if I slide the pizza and bottom layer of parchment paper on to the stone, the pizza would stiffen enough in about five minutes and I could slide the parchment away allowing the pizza to have direct contact witht the stone. Worked great. Made the dough recipe twice and produced four pizzas. It was a hit with my neighbors. Can't wait to make again.
Oh my gosh. This is the most professional cooking youtube channel.
Made this tonight. It worked perfectly - the dough was easy to make and very easy to work with. Even made the pizza sauce as recommended with anchovies and it came out great. The pizzas cooked in my 500 degree oven using a pizza stone in 8 minutes. And it took less than an hour! Very good recipe and family loved it.
Okay wow. Normally our family doesn't like thin crust pizza, but this recipe is a keeper! We did ours with loads of toppings like pepperoni, cooked Italian sausage, bell peppers AND all the cheese. Really astounding pizza. Easy. No kneading. Fast. Fun!
So glad we were able to try this recipe. Thank you!
We have made this many times. Here is an update: IF we are only two, one pie will do the trick for dinner. In the past we would freeze the extra dough for later. Most times we would forget, etc. This last time I made both shells. The second shell I kept the parchment paper in place, bottom and top. Then I rolled it up and put it into a zip lock bag. ( I had to bend it to get it in) After a month I finally remembered it, took it out, thawed it and made the pizza. It takes LONGER then an hour but it was a good pie. The shell retained its strength and most of the flavor.
Dan needs his own channel.
He has one: "What's eating Dan"
@@smamis wooosh
smamis, that’s technically his own segment
Domo there is no joke here
Errr ..I think not . Boring boring
My tip if you don't have one of those fancy peels is to leave the bottom parchment paper on to make it easy to transfer to the hot stone. I cut the paper with scissors leaving about one inch around the pizza. This also gives you a handle to spin the pizza for even cooking. The paper easily comes off when you transfer the cooked pizza to a cutting board. The bonus is that it keeps your pizza stone cleaner.
I’ll try this! My doughs always stick to the wooden peel, even with cornmeal.
I’m gonna try this.
Excelent tip, parchment paper is wonderful for those that don't have a bakers peel
I did this tonight. Pizza turned out great, and easy to rotate and remove. Thanks for sharing.
The problem with this is that the bottom of the pizza doesn't get as crisp. However, you can place the pizza on your stone with the parchment paper, and then after 2-3 minutes, you can slide an offset palette knife between the paper and the pie and just pull the paper out, letting the pizza cook the rest of the way directly on the stone.
I've watched this show since PBS. Best cooking show out there in my opinion.
It’s still on PBS. The “Create” channel.
Their magazine is excellent, too. Not one advertisement in the entire issue. Just hard-core cooking techniques and the science behind the why.
Bridget, Julia, and team do an excellent job. Christopher who?
Been watching cooks country and Americas test kitchen since its inception. Dan and Brian are the best
As someone who has to speak publicly all the time I am really impressed by how calm he is and how smoothly he discusses such a complex process without having to stop and think.
Thank you for this quick dough recipe. All the tips were really helpful, like the parchment and the oven rack moves as well as the change to Broil at the end. When I rolled it out, it seemed skimpy and I had my doubts, but it rises beautifully in the hot oven. Really nice thin crust and soooo tender! My broiler goes auto 550, so in less than 5 mins. I had Pizza, with the authentic bubbles forming. I made 2 batches of dough and three kinds of pizza. Clam and bacon, sausage and meatball and just plain cheese. Clam was winner! 😋Thanks again folks at ATK! ❤🍕
For the people who don't eat fish, just add MSG. Tomatoes have them naturally anyway and it really enhances the flavor like anchovies can.
Could a person add a bit of fish sauce instead?
@@jenniferg2771 What about sea cucumber, grouper, or hagfish?
I made this following the recipe and used a food processor. It was unbelievably good and you definitely get a fermented flavor in the dough. Dan is stellar!
How was the dough texture? Did it bubble and rise.
@@gzy9988 it rises, i don’t recall it being bubbly though. but it’s a home run
I made it! No not bubbly , but great texture, crispy crust and good flavor! I'll definitely make again!
@@gzy9988 i think it’s best with Heinecken ;)
My compliments to you all.
I have made 20 plus pizzas using polish and biga. None turned out as well as this recipe. This is my keeper go-to pizza dough recipe.
Thank you!!
ATK is my Go-To for the best recipes and Cooking advice.
Been experimenting with pizza doughs for quite awhile. This one is IT! We love it..thank you.
I've made this pizza dough many, many times and it always comes out great!
I love America’s Test Kitchen . Love it love it Love it !
I'm not sure if I commented here before, but this is the best video on pizza. Thank you
Quick tip for those of us without the fancy peels - you can just keep the pizza on the 2nd piece of parchment paper, top and place on the stone, parchment paper and all (i.e. skip the flipping step)! The paper will darken and separate from the pizza and can be removed after a few minutes. Just make sure it's parchment paper and not wax paper! Also, used this stretching technique with other pizza dough that is still a little cold/resistant to stretching, and works well!
You are a genius ! I tried your idea and it worked perfectly. I was using semolina but it burns quickly and starts smoking.
I'm making it this weekend. A hint on the sauce: I'm using San Marzano tomatoes which don't need sugar.
I watch everything Bridget!
OMG, just made this and am really impressed. The crust was super crisp-shockingly so! The edge didn't rise much and you can see it in the video. It doesn't have the fluffiness a napoletana might have but it is really solid weeknight homemade pizza. For a family of 4, this is a new go-to recipe!
If you really like the risen border you can fold the edge in after rolling it out
Thank you so much for this recipe! It's amazing being able to pull together pizza in an hour start to finish
When I watch Dano I'm just spellbound! He's the best!
Your information and ideas never disappoint. Thank you for doing what you do.
I’ve been watching ATK for at lease 25 yrs. Love it love.
Since I don't have one of those cool pizza peels, I leave my pizza on parchment (I don't spray it with cooking spray; it doesn't stick.) and slide the whole thing onto my stone. I use the same baking instructions given by ATK, and when the pizza is done, I'm able to slide my pizza screen (I *do* have one of those, purchased at my local restaurant supply store) right under the parchment to take it off the stone. Once it's out of the oven, I immediately remove the parchment from underneath; otherwise, steam will develop and make that nice crispy crust soggy.
I like to use the parchment to slide it off the peel and on to the stone, nice and clean, but I lift it at 2-3 minutes and pull out the parchment to let it finish on the stone (and so the parchment doesn't turn to brown flakes at 550!). Try it!
Slide it on to the stone supporting it with a piece of card and when it’s done it’ll be firm enough to grab with fingers/tongs and slide onto a plate or rack. For anyone who makes a lot of pizzas get yourself a peel (they cost about the same as a take-out pizza and are worth it just for the panache).
@@anonimushbosh you can sometimes use upside down cookie sheet, get shop grade thin ash plywood or go to Williams Sonoma
XavierKatzone I do the same thing! Pull the parchment out halfway through baking time. Direct contact with the stone is 👌
I was thinking the same haven’t tried it yet
These people know what's up, it's all about that bubble piece.
:p
Bubble crew unite. 1 thumbs up = 1 bubble
I made this and came out perfect. I only used half the dough so with the rest of the dough I sprayed a 6in cast iron pan, covered, and proofed it for about an hour, double in size. Baked in a 375 oven for about 30 minutes, turned it right out and let it cool 10 minutes then had slice in and dip in warm leftover sauce... Excellent! Thank you for all your sharing!
Making the dough in a bread machine is definitely much easier as both kneading and proofing is done in one go, all you have to do is add ingredients and forget it for an hour and half . Using 00 flour yields a way better crust than any other flour, also replace the sugar with honey. I have tried various methods and have settled on the bread machine as the most trusted method for best tasting pizza.
I agree. The only way I have ever made pizza…and bread.
Finally tried the sauce portion of this recipe and it was fantastic. Loved the taste. Using from now on. I did like the dough recipe (although need to add more flour), but I have since learned (and preferred) making pizza dough with longer rising time.
Been watching you guys for a few years! Must say you are all awesome 👏🏽
Anybody else happen to notice the dough went from a shaggy wet mess to well formed dough just after the explanation of hydration and before he put the salt in? That ten minutes sure did some magic, lol I think what they did was take the shaggy dough out of the food processor and put in a replacement dough. Even the sides were scraped. BUT, I'll try it myself to see if this actually works. Game changer if so.
tried this today cuz i really wanted a fast pizza....used half the ingredients for the dough cuz i didnt have anough yeast to make 2 doughs and I was too lazy to run to the store...it tastes just as good as my 3 day doughs...thank you !!!!!
Ok I tired this but it tasted like frozen crappy pizza. Sis I do something wrong?
Excellent video! I've been making my own pizza (no one delivers way out in rural America!) and the dough didn't have a lot of flavor. My routine is after the first rise I divide it, use a food sealer, and put it right into the freezer. Now I can see that adding the beer and vinegar would definitely help to give it a better flavor. The anchovies in the sauce was a good tip too. I make mine exactly like yours except for adding the little fishes but I'm going to start now. I noticed your pizza was sitting way up high at the top of the oven, I usually have it lower and use a pizza stone. Wonder if I should switch it up now. Oh well, thanks for the tips..I love making my own, no worries about time or cost anymore.
How has your pizza making been since making some adjustments?
I love the bubbles!
This crust recipe is fantastic! I've made it many times and used a cast iron skillet instead of a pizza stone for the perfect texture. I have used another uncooked pizza sauce recipe also from ATK but I may need to try this sauce recipe with anchovies since I know they really are a magic ingredient. My husband and I are foodies and my husband has declared that we don't need to go out for pizza ever again since my pizza (using ATK's recipes of course!) is better than pizzeria pizza!
Don't mean to be totally dense but when you say you used a cast iron skillet, you put it in the oven, not on the stovetop, correct? And if so, what temperature? Thanks.
@@suebryant6387
I put my cast iron in a cold oven then preheat the oven AND cast iron. When the oven is preheated to 450 or 500 degrees fahrenheit I carefully remove the cast iron and quickly assemble the pizza on the ripping hot pan. Cast iron holds heat fantastically so the few minutes it's out won't affect it much. Some people prefer to "start" cooking the crust on the stovetop but I don't do that since cast iron heats horribly unevenly and you'll have a darker area of the crust directly under the burner. (It sounds weird but if you make scrambled eggs in a cast iron pan you'll see exactly what I'm describing.)
At 450 or 500 degrees you won't need too long to cook it. Less than 10 minutes most likely, you'll need to watch it carefully, start checking at 4 or 5 minutes depending on how big your pan is.
@@jessicaharris1608 Thanks so much for the quick reply! I have never used cast iron before but love to make pizza so I am excited to try this!
@@suebryant6387
My toaster oven came with a pizza stone which got me started making pizzeria level pizza. The stone got stained and started to smoke while preheating. (We rent an apartment with an oversensitive smoke alarm that is connected directly to the fire department so I couldn't use a smoke causing pizza stone.) I did some research and learned cast iron is even better for pizza since it's easier to clean and overall easier to maintain/use if you're already familiar with the rules of cast iron. I picked up a Lodge 15" cast iron pizza pan from Walmart for about $40 and its awesome. I started with a 13" deep dish style Lodge pan since it fit in my toaster oven. (I've only made deep dish pizza once but I would like to try again. The deep dish pan is a bit harder to use for NY style pizza but I make it work anyway.)
:-) ATK has spoiled me with their recipes.
@@jessicaharris1608 We do the same with a cast iron large round pizza iron. Yum!
Love this recipe!!! Still working on balancing toppings to fully baked but not burnt crust timing, but delicious every time.
I found that if I heat oven on high until stone is 600 then turn to lowest when I put in the pizza to bake and rotate often. The crust/dough gets done without burning the top.
@@SaltyJim Thanks! I've since made this recipe a bajillion times and trial and error between placement of my stone and lowering the oven temp has helped me master this now! Always good!!
Whatever Dan is paid, it's not enough. He's a natural.
Can't wait to try this recipe 😋 Bridget is cool. A real Doll!
I love you Dan!!
Dan should start his own cooking channel... this is what we want... how to make all restaurant recipes at home for le$$ and healthier option for families..
Only 1/4 cup lager? What am I supposed to do with the rest of the bottle? Oh I get it.
**glug**
Lead a lager than life existence
What would be so bad about replacing more of the water with more beer?
Chaz Thompson more sour/fermented flavor that may be undesirable
I mean...you gotta have a beverage with that pie.
Vegan Cooking for Two is the best vegan cookbook I have ever had because it tells you how to level up and what to substitute this for that.
This was a great guideline for my own home pizza quick rise dough (I made some adjustments for more dough and added more beer and it turns out fast and beautiful) thanks for the upload !
I’ve referenced this video about four times now to understand exactly how to make the recipe, and I’m making the recipe today. This will be the fifth time I’ve watch the video and the fifth time I’ve had to like the video. I’m not sure why it keeps showing that I haven’t liked the video yet, but it has. Just thought you should know. Love the video by the way
Dan is just the best.
Dan's crispy pizza sounds wonderful. I'll get a couple ingredients and make that happen. Thanks!
Like all of ATK recipes, this one is another keeper.
thank you for the recipe.. tried it and it was super yummy... best pizza!! Thanks Dan.. as always, your recipe is super yummy
I love you recipes. One of my favorite though was Grandma’s pizza. It’s always a big hit.
This recipe is the closest I've seen yet to the flavor and texture of my Italian grandma's crust.
Tried it with my kids. Recipe is easy to follow and pizza was awesome.
Born & raised in New Haven, CT here, home of the best rated pizzas in the whole country. I moved out of there 27 yrs ago & realized great pizza was hard to come by. Sooo I began over 12 yrs ago to learn how to make excellent neapolitan style pizza at home. It was in these last 2 yrs that I finally have amazing success at making true neapolitan style pizza at home, specially now that I have a wood/coal fueled pizza oven.
With all that said, my typical dough takes 3 days, 2 days rushed. And I have to agree, there are days where I really want to make pizza but don't have any dough ready to go. I am going to try this method out for poops 💩 & giggles 🤭. I truly have low expectations (due to my high standards for pizza lol) but I love to experiment & play in the kitchen. I will update this comment after I do & give you my honest thoughts on this method.
how did it turn out? and can you share your recipe?
@@metsrus Hi, not yet, I been playing with making French Baguettes 🥖 & making a sour dough starter lately 😁. Plus I also been playing with making pizza dough using 50% & 100% biga starters & using autolyse methods.
I'm going to try to make this fast dough recipe this week. As for recipe, are you referring to my personal pizza dough recipe for neapolitan style pizza 🍕?
@@rcbustanut2057 yeah I'd like your personal recipe if you don't mind. I've been searching for the best dough recipe all over the internet, I bet you have the perfect one since you're such a connoisseur
@@metsrus Hi, sorry, I haven't forgotten. I don't mind sharing it. My recipe is based on baker's %. That's the easy part. It's the detailed process that is a bit more complex. I start my pizza dough on Thursday nights to have it ready by Saturday noon time.
I will post it soon.
Just made this and it was amazing! Thanks!
Going to try your One hour pizza thank you for sharing 😊
🤩👍 - TY Dan Souza... 🍕🍕🍕
This turned out really well.
You have gotta Love handsome smart and entertaining Dan Souza. Be still my heart😎
I thought she was going to say “fast good and cheap...here’s Dan” lol
🤣🤣🤣🤣🤣🤣
Dan has a side gig too 🤔. I am joking
This is the best emergency dough ever. The vinegar will help with the crust on 24-48 hour dough as well, especially if you have a shitty oven like me. Thank for this idea.
Oh, man. All that needed was some fresh basil leaves...yum!
Rebecca Gillan - what-a-bouta couple cloves of garlic in that sauce?
Nice and agree on most except one thing, if a pizza needs longer then a few minutes (hence us home bakers) wait with the mozzarella and add that two minutes before its done to avoid gummi and/or browned stuff , melted stringy white is what you want it to be.
Dan can, yes he can, he's our favourite family superman...
*favorite
(What? It’s _America’s_ Test Kitchen…)
Padraic Fanning *favourite= how we spell it here in Canada (and the U.K.)
I love that pizza peel but for $74 at Amazon, I think I'll stick with mine. Great video. We really like Dan. Hi Dan!
I'm definitely going to try the sauce (minus the anchovies). Every pizza sauce I've attempted tastes like marinara.
Tried this tonight. First crust was a complete failure. Combined ingredients, but it ended up a big gloopy mess. Spent 15 minutes cleaning out the food processor to try again. The second attempt worked! Made one with hot Italian sausage, and the other pepperoni. I will definitely use this crust again. I used a pizza steel rather than a stone.
Just what the world needs for maximum betterment!
You guys are fantastic I have no words
ruclips.net/video/RAJ9cAH-kG4/видео.html
Are there any other channels like this? It is incredible that they test so many things!
Recipe works perfect!!!!
Great recipe and presentation - lightyears ahead of the nonsense on Food Network these days.
This channel is so addictive.
Dan the GOAT 🐐
Most suggestive recipe talk this week, well done
THANKS FOR GREAT EDUCATION AND RECIPES!!!!!! Making pizza right now!
I’m so glad RUclips finally recommended this video to me! Can you use any type beer?
Anchovies are the bacon of the sea
Love his smooth and assured explanations!! Yummy Hunky pizza wt hunkiest man too!!!
I thought he looked good too
Excellent explanation...love it!
I like that conveyor belt thing you did with the pizza peel and the parchment paper as you set the raw pizza on the stone. Typically I just cook on the parchment, but that's a solid move.
It’s called a super peel.
Looks real good!
My two favorite ATK hosts/chefs. Very well explained recipe for a quick pizza dough. Thanks.
What pizza stone should I buy and what size if I don't have one? Thanks much !
Love this show
I love listening to intelligent women. She’s so dreamy 😍
The sauce is very good
Oh my mouth is salivating big time!😋
Wonderful! I can't wait to try it.
That looks spectacular! !!!🍕🍕🍕🍕🍕🍕🍕🍕
Ok made this today...then made another batch for 2 more - 1 with stuffed crust. Can i say this was easy and quick...4 pizzas start to finish in 2 hours!! Love it!
The food processor for the dough is a great trick, I do that myself sometimes and it works wonders!
@dan Souza any suggestions for a vegetarian alternative for anchovies in the sauce?
Great video. I hadn’t thought about putting anchovies in my pizza sauce. Beer in the dough, I’m there!
What was put over the peel? To make it ez to come off?
It’s a canvas sleeve so the pizza rolls off the peel easily.
I gave to buy the semolina flour and beer to make this but it looks easy enough. My favorite recipe thus far has been your shrimp scampi with poached shrimp. I’ve made it twice and it’s a hit.
Dad and I love this recipe....flavor price and time.👍
first the pizza sauce is the same sauce as don pipnos but needs to cook down some and minced garlic..also
did anyone else notice the really kewl board he had the dough on when he put it in the oven on the baking stone... really neat way the cloth went around the board,,