Making the BEST Pizza Dough -Featuring Chef Penny
HTML-код
- Опубликовано: 7 сен 2024
- Yeast doughs are my kryptonite. I have trouble getting them to be consistent every time. Chef Penny gives me a masterclass on how to make the best pizza dough. It takes a bit of time but it is worth the wait.
Find Chef Penny
Website:www.sugar-cout...
Instagram: / sugar_couture
/ penny.stankiewicz
Editing, production-Karen Proto
Camera, titles, editing-Kyra Proto
Please support us on Patreon: www.patreon.co...
Check out my other social media outlets on Instagram & TikToc: @protocooks
We now have Merch: teespring.com/...
For mail correspondence:
Protocooks
box 179
857 Post Rd
Fairfield, CT 06824
Links to the products & equipment used in this video:
Kitchen-
00 flour:amzn.to/3kkq3zn
Pizza stone:amzn.to/3hB48lZ
Pizza steel:amzn.to/33smuAu
Pizza screens:amzn.to/2FG2get
Pizza peel:amzn.to/3hv5jDf
Pizza cutter:amzn.to/3kq7dqR
Dough scraper:amzn.to/32wVPDi
Measuring cups:amzn.to/35BDjvD
Scale:amzn.to/33umyzS
Sheet trays:amzn.to/2FGY7qm
Parchment paper:amzn.to/3kfhbuW
Kitchen aid mixer:amzn.to/358fKu0
Ingredient bowls:amzn.to/30IQYNo
Kitchen towels:amzn.to/3g1CY7J
Apron:amzn.to/32RutZ3
Filming, lighting, sound-
Camera:amzn.to/2X3WwAK
Microphone transmitter:www.amazon.com...
Microphone:amzn.to/3hMu3Y6
Studio lights:amzn.to/32k3xiZ
//As an Amazon associate I earn from qualifying purchases//
pizza dough
makes 2 balls
Pre ferment or biga
150 g all purpose flour
150 g water, room temperature
1 g yeast
Dough
all of the preferment
300 g 00 flour or bread flour
130 g water, room temperature
3 g instant yeast
15 g olive oil
13 g kosher salt
28 oz can peeled ground tomatoes
1 clove garlic
1/4 cup extra virgin olive oil
Large pinch of salt
Add all to a bowl and purée with a blender or stick blender
Chef Frank is the only person I've ever seen who can teach me things by admitting he doesn't know either.
I love Frank's humility in being able to admit that.
Kinda weird since he looks a lot more experienced when opening that dough ball compared to Penny.
@@teferi456 he said in the video that he worked at a pizza place before, I guess he meant he is bad in making the dough not working with it lol
He is so awesome!
Guess we are having homemade pizza this weekend 😁
I hope you've already made your starter then...
@@alexandernorman5337 I always have one ready in the freezer to awaken for just such an occasion.
Ahhh the history of delicious pizza pie😋😋😋
Ugh! Homemade pizza dough, another major limitation of mine.....which is why I buy Boboli pizza crust! And yeah, making homemade margherita pizza this friday! Love that basil!
Nice video! Here's some feedback, you need more light, lots of light. Even a smartphone light can improve this a bit.
Frank: Admits he doesn't know how to cook everything
The internet: Shocked Pikachu Face
100% sure Penny adding alcohol to this dough
That is what yeast does. Don't outsource their job!
smells boozy - chef frank
thats the yeast my dude
Frank: "dough is my kryptonite" also Frank: 'works dough like he's been working in a pizzeria for 20 years' then me: "that pizza looks like it's worth working on for three days"
Well, he makes pasta fine and there is a lot of overlap. I think the only thing he didn't have down was the process of making the starter, properly ageing it, and then combining it in the dough.
I hope Chef Penny doesn't take this the wrong way, but she seems a lot "nicer" than I thought.
In Epicurious, idk if it was the editing or whatever, she seemed more "strict" or "stuck up"... but without all the editing... camera cuts etc. she seems like genuinely nice person.
Still though, how can you not love freshly baked pizza... those both look awesome, probably BOTH pepperoni AND mushroom on mine though lol.
She is a bit stuck up on her first few appearances, but she became more laid back on here recent ones
I believe that is "the pastry chef" in her. People get fanatical over bread, cakes, and pies.
I think Chef Frank probably has a calming effect on everyone. I think it's easier to be relaxed in one's kitchen than a studio set.
I love how confident Chef Penny is in all of her appearances.
That's what I'm waiting for! The level 3 chefs in a video together.
He teamed up with another one to make peanut brittle too, which was great!
I still want to see 2 Level 3 chefs swap, or even a Level2 and Level3 swap, but then they do their own recipe.
Watching two legends nerd out on food made my day
1:08 Ingredients
3:52 Biga
7:17 Dough proper
11:37 Fermentation
13:06 Making balls and rising
15:08 Shaping
17:33 Dressing & oven prep
21:08 Cut & tasting
always here for a level 3 collab
The level 3 collab is the actual level 4 we deserve.
Axel Lessio oh god yes, they should also just let them taste each other’s dishes at the end
Just had pizza the night before this was published (yesterday). I used a type 2 flour (less refined than 00), 80% hydration, 48h fermentation (just 6h out of the fridge) and topped with: porchetta, cherry tomatoes confit and burrata! Yes, I'm Italian! 😄
Followed along and finished making pizza just like this tonight! Pretty darn good. Maybe shouldn't have used the convection feature of my oven, because the top was brown but the middle of the pie's dough needed maybe another minute or two to be totally perfect. Wife thought it was fabulous.
Topped with thin salami, pepperoni, and paper thin sliced onion, bell pepper, and mushrooms. YUM!
I don't like baking and flour much. But this was fun and a bit easier than I expected.
Thanks Frank & Penny!
Chef Frank is going to build that pizza oven with bricks he makes himself.
Josh Lewis salt bricks
Love that when Frank doesn't know how to do something well, he brings in an expert. Was cool to see Penny and her method. Would like to see more guest chefs on Proto Cooks from time to time, like Sàul or King.
I love how you're also showing that you're still learning despite being a master in your own right, Frank! These videos where you show yourself learning alongside us make cooking seem a hell of a lot less scary when there's some stuff that even professional chefs struggle with. Now if you excuse me, I need to go scrape off the excess sticky dough left on my countertop...
💜LOVE💜 learning alongside you, Chef, especially with such personable and knowledgeable bakers like Chef Penny!!! 💜💜💜 I yelled "NO!" at you right along with her when you threatened to burst that beautiful bubble in your dough!!! 🤣🤣🤣 It would be amazing to watch the two of you bake Cinnamon Rolls together!
Great idea. I’ll ask her.
Hi Chef Frank and Chef Penny,
In Denmark we mostly only get fresh yeast, and - as you say - it doesn’t keep very well.
However - fresh yeast keeps just fine in the freezer😊
Just freeze it in the portion sizes you need, and let it thaw in the fridge or directly in your bowl.
It may become a bit runny, but is good for baking all the same😊
Just a small Danish tip for you😊
13:30 Penny: Mmm...Gluten.
RELATABLE
You two are amazing teachers. The way you do stuff and naturally teach your viewers is done so professionally. Thanks for the video!
Thanks
i work in a high end pizza restaurant and this is great for the home cook. all the essentials are there. just check yeast levels on timing for when you want it ready and you're set.
Frank's wheat crop produced some high quality flour this year.
Penny is a great baker also that guy who speaks like he's guarding a castle
oooo now I understand. thanks Chefs!
*This is not the collab we wanted, but it was the collab we needed.*
I would love to see a challenge from both chefs. What can u do with $5-10?
Go to Chipotle and buy a burrito, double-wrapped for the extra calories.
Get some Root Beer and a burger instead.
I was thinking... 5-10$ *with* pantry staples (sugar, flour, butter, oil, milk, salt, pepper, eggs...)
That's a good idea, they can also use $100, but they have to yield 10 portions
Eyy 2 of my favorite chefs
I like how we went from "nooo! gluten is poison" to "mmmm, gluten!"
IF, one can tolerate it, gluten is fantastic! Even once in a while, the taste is worth the pain.
"Even lactose intolerant kids want ice cream" - some episode of 2 and 1/2 men.
7:30
"It smells kinda boozy." HMMMMMMMM...
It's Penny's dough what can you expect
Great looking crust. But with it taking 3 days to make it's easy to understand why so many people turn to takeout instead. It may not be as good, and it may be a lot more expensive, but it doesn't usually take 3 days to arrive.
Great informative video as always. This channel deserves more than a million subs!
22:45 Actually the Associazione Verace Pizza Napoletana says to put the basil on before baking the pie, not after, so I wouldn't worry about an Italian travel ban after doing so.
penny's chocolate cake recipe is the BEST!! it's the only one i make now, and i'm sure once i try out this pizza dough recipe it'll be my new favourite too!! thanks so much chef frank and chef penny :) :)
I don't know how many people take the time to mention it, but you explain everything so very well. Thank you! You seem to anticipate the first mistakes, and then follow through with why what you are doing works. You are a good teacher. Thank you from me or from anyone else that noticed it, but couldn't put it into words. :)
I love *PIZZA* ...Thanks for uploading, *CHEF FRANK* 🍕🍕🍕🍕🍕
You two. So adorable!
GREAT VIDEO!!! Thank you Frank and Penny!!
Thanks for another great video!
Thank you
22:45 actually in Naples most pizzerias put the basil before the pizza goes in the oven, it's "traditional". But I do agree with you. I personally put it before AND after so I make everyone happy. 😂
My two favorite chefs from Three Levels, so happy to see this colab! Now just get Emily and Lawrence over for a dinner party and my life will be complete.
:)
Been here because of epicurious. Saw someone your youtube channel.
Bravo, Penny and Frank! Italy approves that beautiful dough.
This is really a great video. Thank you both
Two legends!!!!
"In Italy you use a fork and a knife"
I guess she hasn't heard of pizza a portafoglio, which is probably the truest way to eat a Neapolitan pizza.
That's a great way to make dough! Nice one
The ones who have forgotten more than most of us will ever know are usually the ones most ready to admit they don't know something.
This channel is pure gold! Great video! :o
Thank you, Chef Frank and Chef Penny.
Frank you should make a new series! Where you Get someone (your friends other chefs etc) to pick random ingredients and you have to make a random dish using the ingredients!
I didn´t understand the yeast part, mainly because we only have fresh or dry yeast in Sweden, i always double the recipe so i can use the 50 grams of yeast in one go or i freeze the leftovers YES you can freeze yeast. And you can also freeze the dough that is left. Baking is so easy :) Like i said in an earlier video give me a shout for recipes or how to do, translations or other things.
That New York Style Pizza looks amazing. And i learned some new things about flour grading. Even though i prefer Neapolitan Pizza (and the Italia Squisita guys and gals have a few more things to say about that): Great video! And i love how Chef Frank is so East Coast humble and just drops in between that he grew his own Pizza while working at an italian restaurant.
I am excited to try this out. I have been making homemade pizza for over 20 years but love to try new pizza recipes. I will have to double this since I usually make 4 pizza / stromboli at a time for the family to each have their own. Keep up the great recipes! This is my new favorite channel.
Yay 3 day pizza
Excellent Tutorial!
Educational!
Thank you for sharing!
Greetings from Singapore!
🌹🌹🌹
Edith, a happy Subcriber
Thanks
About pizza crust, bubbles are a "must have"! Without bubbles, there is no "proof of life" in the dough. My family used to fight for the slices with bubbles.
Oregano - you forgot the oregano in the sauce, subtract 50 pts! Fresh, Sweet Basil (or spinach, or both) as the pizza cools is a great idea!
Omg it's Chef Penny
I'm starting the process today💃💃♥️♥️♥️♥️
All the best
Technically this has alcohol because yeast is what you use to turn grape juice into wine
Also, barley malt into beer. Yeast- proof that God loves us, and wants us to be happy.
And grain into whiskey and whisky!
Really appreciate listing out the recipe in detail!
Mind.blown. 🤯 two lvl 3 chefs in the same kitchen
Great video!!! Get the ooni fyra... outdoor pizza oven wood fired!!!
It's incredible to see two experts chatting
I knew I would love this collab just from looking at the thumbnail 😁 stay safe and healthy everyone!
Hey, these guys are great! They should work at the ICE.
24:23 in Italy we don't use fork and knife, we fold it in 3 parts and we call it "portafoglio". Fork and knife are for the rich. 😁
"It smells kinda boozy."....Hmmm I wonder if it's burbon, vodka or beer
Also, super Chef Frank is so humble, admiting that he's not good in certain areas
It is something you can observe at many people, who are good at what they are doing. Maybe it is a Sign of confidence in their abbility?
Those pizza would not be despised (at home pizza level, at least) here in Italy too. Also, we go fork and knife when we eat pizza sitting at a pizzeria. If it's a street pizza it's folded in four. The whole pizza folded in four. Look for pizza a portafoglio.
Is nobody going to talk about the fact that Chef Frank literally handled that dough like as if he has been doing it his whole life?
Recommend to put oven as high as you can, only top heat, no fan and put your pizza stone or steel as high as you can (5-10cm below heater) and bake for 1,5-3min.
My 2 favorites pro chef from epic curious
Oh yea, my two favourite chefs
I just had homemade pizza last night... definitely taking notes!
Ah yes. The two best chefs.
This video proofs that Penny is very good chef. Never stard with the flour, always start with the water.
In the original recipe, oil is not used but it's just about the flavour. :)
Stopped this at 2.06 when she talked about a fancy flour that I, and many more viewers, cannot get where we live. I love Frank's recipies, technique, banter and available ingredients for many of us scattered viewers and fans from different parts of the globe. You can make decent pizza dough with flour, salt, oil, yeast and elbow grease for kneading.
You can use whatever Flour you have. Just not cake flour. All Purpose or bread flour work great.
Finally 😍😍 your own Chanel 😍😍😍😍😭
You are the best
Love you frank
This was super helpfull, thx a lot !
Glad to hear!
Great recipe for flatbread, too!
Did you try the recipe?
@@Protocookswithcheffrank-m1t i have made them and froze them at both of my houses. We are habing a big party this fall, and i am serving make your own flatbreads
That’s nice to hear. Where are you writing from? Are you a good cook?
@@Protocookswithcheffrank-m1t I make whole wheat ciabatta buns for my husband and love to cook oriental dishes. I moved from Chicago to Idaho.
Great 😊 it's such an exciting
feeling to see such feedback.
It's funny that she has the theory on lock, but he's got better technique. Watching her stretch dough then sauce, and cheese that pizza reminded me of my days as a trainer. I'd say she's got fewer than 500 pizzas under her belt. Frank looks like someone who didn't make a lot of pizzas, but has done it for a while. Maybe 15-20 pizzas a week for about a year and most folks would likely still be around that level.
It's so nice seeing someone showing this stuff at the level of a home cook so people don't get discouraged. Keep up the good work! I'd eat that pizza.
love all the videos always! please don't stop 👏
Ok, I gotta try this one.....
Ahh yesssss The two best Level 3s
yumm, pizza looks really easy to make. I just need some practice with the proportions and scaling it down for a single person
Those pizzas look delicious!
I followed Chef Sim Cass' pizza dough recipe from his Epicurious 4 Levels of Pizza (similar to this) and grilled it on the barbecue. It was absolutely amazing! 😋
Sim is awesome. One of the best bakers around.
We gotta get dessert episodes with Chef Penny.
Yei!!!
I'm sooooo making pizza this weekend
Me too! To then eat it on Wednesday... 😂 but it's totally worth it.
Great video, learned a lot from this!
Have you made a video on how to make pasta? I tried making some (was delicious), but I lack the rolling technique. Do you have some tips of getting it real thin without the use of a pasta maker? Love your content, it is nice and slow, so I never get lost and I understand every step of the way!
That dough smell broozy?
Well, definitely chef Penny if there is anything with brooze or even it smell in the dough.
Chef Frank, you sure call the right chef to teach.
Was Penny on Chopped? I think I just saw her episode last week!
Really? How did she do?
CatLuvahInYoFace Sadly, I think she got chopped in the final round in dessert. She was really good though I think she should have won.
Bh Hb Season 45 ep 15
A typical question is, "If you could only eat one food for the rest of your life, what would you choose?"
Is there any answer besides pizza?
Doughnuts
@@ProtoCookswithChefFrank Only if the cake doughnuts are fresh and the yeasted ones still have the crunchy glaze.
Hell has a wide selection of week old ones that come in plastic clam shells or on "special days" the ones of indeterminate age that sit in vending machines.
You've gotta do more videos with Penny
Now i want pizza
I might have to try this sometime. also, if I use the pizza stone for frozen pizza (can not always make my own dough) do I have to let the stone heat up for an hour still?
Wow.. kinda wanna make pizza from now on.
Chef Frank, could you please do some dishes all around the world? (OMG I never been this early)