Please, read more information about this Pizza Dough in the video description. YOU MIGHT ALSO LIKE: 🍕NEW Pizza Dough Recipe: ruclips.net/video/zNwlXZqmku8/видео.html This one is not so long and borring lol 🍅 PIZZA SAUCE RECIPE: ruclips.net/video/qRs-kZJsj9o/видео.html 🍄 MUSHROOM PIZZA WITH CREAMY SAUCE: ruclips.net/video/dvd1-b21MxY/видео.html
I have loved learning to cook over the past few years, properly that is. I have loved cooking all my life. I have been "trying" lol to do it since I was like 7. I have learned to make restaurant style Indian curries and Chinese meals but pizza with my own dough and bread where the things that I kept failing on. I saw your video, combined my experience over the past decade and made my first delicious home made pizza from scratch thanks to you. Thank you!!!!! no more takeaway pizza for me.
@@Itsmelika91 😂😂😂 I forgot I tried this.. so I’m always doing something extra even if I never tried the recipe before because I’m overly confident lol I mixed pizza flour and gluten dough don’t ask me why 🤦🏾♀️ the dough came out sooo hard lmao I ended up just eating the top off the pizza 😭😂
I’ve been trying out different recipes and this has been the best one for me 😋 thank you! It was so soft, fluffy, and airy on the inside and crispy on the outside. just what I was looking for.
I used your recipe but tweaked the method. I used my mixer and added the oil in the dough and a little to the bowl so it helps it release. It still came out better than any other recipe I have tried. Still had a good chewy fluffy texture. Even if not to quite the level with your way of doing it. I mixed it 5 minutes with the dough hook then left it alone for the whole time instead of doing the in between folding. It is still hands down the best ratio of ingredients for those of us who don't have level of patience you do for dough. Thank you so much for putting this recipe out there. It could also be I stretch mine to fit the cookie tray that my convection oven uses which is a little bigger so that could be a factor in the level of rising in the oven too. Either way best recipe and I've tried dozens. I try to accommodate the fact that waiting for it to rise I will get side tracked also.
@@Lanasdiary I used one of the doughs the other day to make cinnamon rolls with cream cheese icing. It was great for that too. It made them how they are supposed to be. Not cakey like the store bought ones but a soft but chewy texture. My kiddo loved them too. Love this dough.
This is the first recipe that I’ve really liked and I’ve been making pizza dough on and off for 5years!! I did do one little addition, I added white vinegar, like a tablespoon. The pizza was so good , crunchy, soft , flavorful, Cheers to u ❤️ really appreciate the great video
I never comment on anything but this has now become our family staple. We love this recipe, I recommend everyone to try it! thank you for sharing it! ☺️🍕
I tried pizza dough for the last thirty years. I replaced the AP with 00 flour. The best pizza dough by far. My husband said it's his favorite. Thanks for sharing.
Brilliant recipe. This is so much better than all the others, especially Vito's The key with this one is it only asks to have the oven at 240 degrees. All the others tell you to turn it up to max - 275 in my case. Makes a HUGE difference.
Thank you so much for your recipe! Award winning crust, it came out so amazing. My whole family was in love. Reminds you of a pizza crust that you're always looking for. The best hands up (not hands down lol). 🙌🏾
The best flour to use is Bread Flour because it has a higher protein content. It allows the crust to be more chewy. I suggest using Sargento Mozzarella and Provolone cheese because it adds stretchy-ness to the cheese, as well as great flavor. I use string cheese sticks, cut in half lengthwise, with dough folded over them to make it 'stuffed crust' - way easier than loose cheese. Make sure it is sealed or your cheese will leak out. I have the same cast iron pan with red sleeve! I heat mine on the stove to get some heat in it before the oven since it takes so long to get them hot. You can also put it on the stove afterward to finish the crust if it isn't done. I make sure the pepperoni are on top of everything and after cooking use a heat gun on them to get them crispy - it adds so much to the flavor!
Thank you for your comment and your advices. I appreciate that :) About Bread Flour, I can't always buy it in the nearest grocery store. We usually have All Puprose Flour here. And this recipe work nice with APF also good as with BF. And I also can't buy Sargento Mozzarella and Provolone here. So I use the prodacts wich I can easily find in my fridge or nearest grosery. Have a nice day! 😇
@@Lanasdiary OK, I certainly understand trouble finding ingredients. Just suggestions based on doing the same thing myself since we used so many of the same things. I wanted to share other things I discovered along the way - I hope I did not sound picky. I wanted your viewers to see it also. It was a surprise how much it changed the taste and texture. Thanks and have a great day!
I’m going to make this today!!! I’m thinking white sauce and mushrooms for the toppings for one and a tomato sauce veg pizza!! I’ll update the results:)
The results: The crust was everything the title and video portrayed itself as. Crispy bottom, soft edges, and chewy crust! The crust makes two 10 inch (25.4cm) round pizza doughs. I baked the doughs individually on parchment paper only at 500 degrees Fahrenheit for 6 mins or until the crust was nice and golden. And I did use bread flour for this instead of AP flour...I'll update this when I use AP (all purpose flour) next time I did make the white sauce from melted salted butter, garlic, heavy cream, black pepper, and fresh parmesan. So I made one white sauce topped with cooked shiitake mushrooms (only mushrooms I had at the time, I'd do shredded oyster mushrooms next time. Shiitake was still good bc its health benefits.) The other pizza, I made a simple tomato sauce, mozz, and pickled jalapeno peppers. Both were amazingly delicious. I will definitely make this recipe again but double it next time :) Thanks for the awesome recipe! My belly is happy and stuffed with pizza haha
Followed the exact measurements by grams & it turned out great in texture and flavor. I got a compliment on the crust which I was surprised (it was my first time ever making a pizza from scratch) thanks!! (:
I like your method to get that bubbly as well as soft texture after baking 🥰.. To make the outer layer crispy throw in some ice into oven in the middle of baking
Thank you so much! I appreciate it☺️ I tried to bake with both, but I noticed the stone gives a better crust. And always preheat the stone or baking sheet with the oven.
Hi...your new subscriber & viewer...found your recipes very easy with less ingredients & excellent results... I will definitely try Pizza today .. Thanks alot for sharing...
Lots of prep and wait,prep and work and wait but if it comes out looking like the video it is well worth the effort. Will definitely do tomorrow. Thanks
You don't have to do all that prep!!! Make the dough after knead for 10 minutes and let it rise 2 hours on the table, temperature room. After it , fold to degaz just a little, forme a 2 ball and put in a container and cover the dough with a lid so it will not dry out and put in the fridge 36 hours!!! ( make it 2 days before you want pizza ) or do it and freeze it. When you need pizza dough, take it from the freezer and put the dough ball in each a big bowl and let it defrost and rise for 8-10 hours me I put the dough to defrost the night before and let it defrost all night and rise till double and then make my pizza!!! Simple😂
Hi!.... Im Novi, from Indonesia 😊. So glad to find your channel. It's seem so easy make pizza dough the way you are. But one question that I have..... It's the taste from that pizza same as the pizza dough with Italian pizza that usually use the polish dough?... Thx n GBU 🙏😊
The pizzas look very good. After the dough was pressed out, do you let it rise further or just place the toppings on it straight away and bake? And, was the pizza stone / tray placed on the bottom of the oven, or elsewhere? And yes, I'll take the tomato sauce recipe (I'll get the link below . . . ) Thanks!
Thank you! I use a pizza stone but if you don't have it you can use just a baking tray. Although you get a better result with the stone. And I usually place on the bottom of my oven, but every oven is different. Some oven get too hot and pizza can be burned out. And this is tomato sauce: Heat 1 tbsp vegetable oil over a low heat, then add the 1-2 garlic cloves and fry for a few min. Add 1 can crushed tomatoes, cracked black pepper, sugar and salt on your taste. Also add dried basil and oregano. Simmer until thickened and reduced. Done 😊
Hello! Awesome recipe!! 😍💕💕 did you use an electric oven? Or a wood fire oven? And if you did use a wood fire oven, is there a way to do it in an electric oven?
Thank you 😊 I used an electric oven and gas oven. For best results preheat your oven at least 40-50 minutes with a baking stone or baking sheet inside.
@@streetbasketballbaby4703 You're welcome! Usually I use any cheese I have in my fridge (local cheeses or mazarella, gouda, any regular sandwich cheeses). And sometimes I like to add some goat cheese because it has richer taste 😌
215g of water is basically a cup, right? I used the amout as requested but mix dough was way too watery. That and the 2 cups and 2 tbsp didn't make the dough in the video. Mine was sticky and thinner
Tip, if making this in a pizza oven like an ooni. Don’t use sugar in this recipe, it’ll cause the dough to burn easily in the oven. Instead let your dough rise without sugar for 8 to 12 hours or until doubled in size at room temperature. All the sugar does is cause the yeast to react quickly thus causing the dough to rise quicker, also it’s used to brown the dough in a standard kitchen oven that cooks at a lower temperature. But in a pizza oven that gets hotter than a standard oven it’ll burn and char the crust.
Hi, thanks for your comment. Sugar is important ingredient of the dough, so if you exclude it the result could be different. I think it would better to lower oven temperature.
Thank you for this post, this is by far the best pizza I have made and I've made ALOT !!! Just a quick question.. is it possible to freeze the raw dough/Pizza and if so at what stage? Please and thank you xx
Usually I don't use grill mode, but it depends on oven you use. You can turn on the grill for the last 1-2 minutes if want to get more golden brown crispy crust
Just making this now... I can't afford to put 'real' cheese on it, so the powdered stuff will have to do. I live you because you measured the water by weight - makes it hard to mess up. I'll check back in with a report once it's done. I'm on the 3nd rise now. 😊
@@Lanasdiary - YOU WON!! You are now my official goto recipe. All I had to put on it was spaghetti sauce and parmasean cheese, but it rose up really well with a nice chewy crust, and so on and was a nice treat. I was tempted to make them into rolls instead and might try that as well. Thank you for helpin' out the ol' man. Hugs & Love!! 🥰
I definitely got to try this recipe, but without pre heating the tray for an hour like you do, my oven is electric if I do how you do, it will be the most expensive pizza I ever made 😁. Also, I would love the recipe for the tomato sauce, have you got a link please? 😃 The recipe looks great, thank you for sharing.
I totally understand you because now I have an electric oven too 😅.. even in this case I recommend preheat the oven with a tray in... Not for 1 hour, but as long as you can. Hot tray is very important for a good crispy pizza crust. The pizza sauce recipe is here: ruclips.net/video/qRs-kZJsj9o/видео.html You also might like my new pizza recipe: ruclips.net/video/zNwlXZqmku8/видео.html I use both of these dough recipes, but this one is my favourite.
Ohh.. unfortunately I don't remember what cheese I used at that time. But usually for pizza toppings I use any cheese I have in the fridge (gauda, Mozzarella, cheddar etc)
Heat 1 tbsp vegetable oil over a low heat, then add the 1-2 garlic cloves and fry for a few min. Add 1 can crushed tomatoes, cracked black pepper, sugar and salt on your taste. Also add dried basil and oregano. Simmer until thickened and reduced. Done 😊
Don’t simmer sauce buy some San Mariano tomatoes crush them with your hand yo can used can as there pretty hard to fine and some salt of some pepper chili flakes if u simmer it kills all the moisture so when u cook ur pizza like the sauce it will come out dry
In this recipe, both sugar and oil are important ingredients. Sugar is helpful in the fermentation of the yeast. And regarding oil, it affects the dough's texture as well.
@@Lanasdiary Thanks to your response! Following the AVPN's regulations, there is no sugar and oil in the dough. Oil is only a topping. So I don't understand why it is widely used for pizza making if they are not needed. This is why I asked if you've ever tried to do it without them and a result if any, not why you use them. I know their properties. I use grape Caputo yeast now (approved by AVPN), it ferments the dough perfectly (2 times stronger), I tried to use no Caputo yeast and the result was not good (before I used only no Caputo yeast, but I could not compare then). Maybe this is a reason why pizza makers use the sugar and oil as enhancers. The more you ferment the more sugar you get in the dough, but the oil prevents good fermentation (the dough gets elastic, but not naturally). It would be of interest to know other people's experience in terms of using sugar and oil as enhancers.
I prefer to use a stone. And you can upside down a tray if your pizza size is big. And I usually bake pizza on the bottom rack, but all ovens are different (and be careful if you going to use tray on the bottom rack... burned pizza isn't so good haha)
Hi, I usually make pizza on pizza trays with a slight lip and holes in the bottom. Any tips for transferring the dough to a tray if your recipe calls for preheating the tray?
I usually stretch the dough on parchment paper and then I put the cutting board (wooden) under and transfer to the oven... or use the part of a box made from thick corrugated paper ... yes it probably sounds weird, but it works well if don't have a pizza peel .
Hello Lana, how are you? Can I ask a question? Can I use a planetary mixer (kitchen aid artisan) instead of using my hands? Is there any difference in the kneading? Best regards, Emanuel. Love your recipes.
Hello Emanuel, unfortunately I can't help you because I always make this pizza dough with my hands. But if you give it a try, please let us know how it turns out.
If you proofed the dough at room temperature, you can keep it in a fridge for 1 night, but not longer, otherwise it may be overproofed. You can probably freeze the dough, but I didn't try.
If you did this in a mixer would the result be the same? My hands and wrists hurt from my day job so all that kneading looks like it might be a bit too much for my hands
If you preheat your oven for about 1 hour, usually this time is enough. Although all ovens are different and it may take a bit longer. So I recommend to bake your pizza until golden around the edges.
I made this and it turned out great!!! My go to from now. on! I forgot the salt, so it was a bit bland! But everything else was great! Next time, I'll be sure to add the salt I'm sure it would be perfect then!!!
Thanks for confirming the quantities. I’ve made this now and it makes a delicious pizza base. I also made extra and rolled them up into rolls and they bake up lovely and make great rolls for dinner. Really versatile recipe, Thanks
Omg I have been on a dough making spree for the last 3 woks and I found 1 pizza dough recipe I loved but this one seems a lot more softer and oh so yummy,I especially want your sauce recipe please please? Making this dough as I’m typing comment to you.yummy
I've tried this and several other recipes - looking for the fluffy, "deep dish" crust. For some reason I've just not been able to capture it. I wind up with thin - very good tasting - thin crust pizza.
My gosh too much craving with this homemade pizza me too I like pepperoni with lots of mozzarella cheese on top with some pickles 😋😋 you made a perfect Pizza dough and it seemed not difficult to make as per your procedure so nice! Keep in touch and God bless 😍
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Please, read more information about this Pizza Dough in the video description.
YOU MIGHT ALSO LIKE:
🍕NEW Pizza Dough Recipe: ruclips.net/video/zNwlXZqmku8/видео.html This one is not so long and borring lol
🍅 PIZZA SAUCE RECIPE: ruclips.net/video/qRs-kZJsj9o/видео.html
🍄 MUSHROOM PIZZA WITH CREAMY SAUCE: ruclips.net/video/dvd1-b21MxY/видео.html
Best pizza dough ever! Thanks for the recipe ❤
@@angela7014 Glad to hear you like it!
@@Lanasdiaryis it active dry yeast or instant yeast? If it's instant how will the process change if you use active dry yeast
I have loved learning to cook over the past few years, properly that is. I have loved cooking all my life. I have been "trying" lol to do it since I was like 7. I have learned to make restaurant style Indian curries and Chinese meals but pizza with my own dough and bread where the things that I kept failing on. I saw your video, combined my experience over the past decade and made my first delicious home made pizza from scratch thanks to you. Thank you!!!!! no more takeaway pizza for me.
@@owengrant9066 wow this sounds amazing, thank you! Glad you like it!!
My favorite pizza dough recipe! I prefer chewy bubbly dough over thin crust pizza and this recipe just hits the spot 10/10
Awesome! Thank you!
Im trying today I just came from the grocery store
@@Kbreezeproduction did it work out?
@@Itsmelika91 😂😂😂 I forgot I tried this.. so I’m always doing something extra even if I never tried the recipe before because I’m overly confident lol I mixed pizza flour and gluten dough don’t ask me why 🤦🏾♀️ the dough came out sooo hard lmao I ended up just eating the top off the pizza 😭😂
@@Itsmelika91 I will follow the instructions next time lol
I’ve tried many different recipes but this one is the best! You deserves more subscribers!!
Thank you ☺️
I’ve been trying out different recipes and this has been the best one for me 😋 thank you! It was so soft, fluffy, and airy on the inside and crispy on the outside. just what I was looking for.
Thank you, I'm so happy to hear that ☺️
@@Lanasdiary was that 6grms of instant dry yeast? Also how can you make the soft fluffy crust sweeter?
Good to hear Feedback from someone who tried it, before trying it myself.
@@04paok it's 1 pack of dry yeast.
Is the water you add in step 1 warm? Hot or cold? The yeast needs warmth to activate no? Also do u no how much to use if using wet yeast
I used your recipe but tweaked the method. I used my mixer and added the oil in the dough and a little to the bowl so it helps it release. It still came out better than any other recipe I have tried. Still had a good chewy fluffy texture. Even if not to quite the level with your way of doing it. I mixed it 5 minutes with the dough hook then left it alone for the whole time instead of doing the in between folding. It is still hands down the best ratio of ingredients for those of us who don't have level of patience you do for dough. Thank you so much for putting this recipe out there. It could also be I stretch mine to fit the cookie tray that my convection oven uses which is a little bigger so that could be a factor in the level of rising in the oven too. Either way best recipe and I've tried dozens.
I try to accommodate the fact that waiting for it to rise I will get side tracked also.
Glad you like this recipe and thank you for sharing your experience!!
@@Lanasdiary I used one of the doughs the other day to make cinnamon rolls with cream cheese icing. It was great for that too. It made them how they are supposed to be. Not cakey like the store bought ones but a soft but chewy texture. My kiddo loved them too. Love this dough.
@@SunnieDIY This is a great idea thank you for sharing , i've never use this dough for something else except pizza.
What setting did you have mixer on? Mine is 0-6....so I would consider 3 to be medium. Thanks
What speed? Sorry if this a duplicate.
I just made my very first pizza following your recipe and I think it turned out quite good. Thank you! 😃
Great! Thank you for the feedback ☺️
This is the first recipe that I’ve really liked and I’ve been making pizza dough on and off for 5years!! I did do one little addition, I added white vinegar, like a tablespoon. The pizza was so good , crunchy, soft , flavorful, Cheers to u ❤️ really appreciate the great video
I'm glad to hear that! Thank you 😊
This is the best pizza recipe I've ever tried! I do love it!!
I never comment on anything but this has now become our family staple. We love this recipe, I recommend everyone to try it! thank you for sharing it! ☺️🍕
Glad you liked it!! Thank you for the comment ☺
I have tried different pizza recipes and by far, this one is the best! Can’t wait to try some of your other recipes. Thank you for sharing.
Thank you for the feedback! It inspire me to create more new videos☺
The best thing is that you have mentioned the proper quantity of each items .. thank you so much for the video
You're welcome! Glad you like it :)
I tried pizza dough for the last thirty years. I replaced the AP with 00 flour. The best pizza dough by far. My husband said it's his favorite. Thanks for sharing.
The best pizza dough! Thank you. I also like your pizza sauce video recipe🤤
Thank you 😊 I appreciate your feedback!
Brilliant recipe.
This is so much better than all the others, especially Vito's
The key with this one is it only asks to have the oven at 240 degrees. All the others tell you to turn it up to max - 275 in my case.
Makes a HUGE difference.
Thank you 😊
This recipe was perfect, I made this pizza for my family and my mom and I loved it. Thank you!
Glad you liked it!! Thank you 😊
Thank you so much for your recipe! Award winning crust, it came out so amazing. My whole family was in love. Reminds you of a pizza crust that you're always looking for. The best hands up (not hands down lol). 🙌🏾
Thank you for sharing your feedback! So glad your family love it!!
I tried it today 17.03 .23 so perfect just I couldn't describe this feeling with my words great video thanks for all 😊
Thank you for such a nice feedback! I appreciate it 😊
Good recipe. I did it yesterday and it did't need to knead hard. I double the recipes. It is soooo good.
Thank you 😊
The best flour to use is Bread Flour because it has a higher protein content. It allows the crust to be more chewy.
I suggest using Sargento Mozzarella and Provolone cheese because it adds stretchy-ness to the cheese, as well as great flavor.
I use string cheese sticks, cut in half lengthwise, with dough folded over them to make it 'stuffed crust' - way easier than loose cheese. Make sure it is sealed or your cheese will leak out.
I have the same cast iron pan with red sleeve! I heat mine on the stove to get some heat in it before the oven since it takes so long to get them hot. You can also put it on the stove afterward to finish the crust if it isn't done.
I make sure the pepperoni are on top of everything and after cooking use a heat gun on them to get them crispy - it adds so much to the flavor!
Thank you for your comment and your advices. I appreciate that :)
About Bread Flour, I can't always buy it in the nearest grocery store. We usually have All Puprose Flour here. And this recipe work nice with APF also good as with BF. And I also can't buy Sargento Mozzarella and Provolone here. So I use the prodacts wich I can easily find in my fridge or nearest grosery.
Have a nice day! 😇
@@Lanasdiary OK, I certainly understand trouble finding ingredients. Just suggestions based on doing the same thing myself since we used so many of the same things. I wanted to share other things I discovered along the way - I hope I did not sound picky. I wanted your viewers to see it also. It was a surprise how much it changed the taste and texture.
Thanks and have a great day!
what is the diameter of each pizza?
@@nenamacatuno4908 About 30cm.
glad to see this comment! I only have bread flour and wanted to make sure it works with this recipe well. Will try this tomorrow
I’m going to make this today!!! I’m thinking white sauce and mushrooms for the toppings for one and a tomato sauce veg pizza!! I’ll update the results:)
The results:
The crust was everything the title and video portrayed itself as. Crispy bottom, soft edges, and chewy crust! The crust makes two 10 inch (25.4cm) round pizza doughs. I baked the doughs individually on parchment paper only at 500 degrees Fahrenheit for 6 mins or until the crust was nice and golden. And I did use bread flour for this instead of AP flour...I'll update this when I use AP (all purpose flour) next time
I did make the white sauce from melted salted butter, garlic, heavy cream, black pepper, and fresh parmesan. So I made one white sauce topped with cooked shiitake mushrooms (only mushrooms I had at the time, I'd do shredded oyster mushrooms next time. Shiitake was still good bc its health benefits.)
The other pizza, I made a simple tomato sauce, mozz, and pickled jalapeno peppers. Both were amazingly delicious. I will definitely make this recipe again but double it next time :) Thanks for the awesome recipe! My belly is happy and stuffed with pizza haha
Followed the exact measurements by grams & it turned out great in texture and flavor. I got a compliment on the crust which I was surprised (it was my first time ever making a pizza from scratch) thanks!! (:
Thank you! Glad you enjoyed it!
How many gram yeast is
Thank you this was the best dough I ever cooked for pizza
Made my first pizza dough using your recipe and turned out very well. My kids and husband love it. It's a keeper. Thank you for sharing with us! ❤
I'm so glad you like this recipe! Thank you 😊
The dough method is certainly worth the effort. It looks amazingly delicious. Will try a veg option. Thanks so much!!
Thank you! Hope you will like it!!
this is 100% the best and eastiest recipe to follow!
Thank you! Glad you like it!
I like your method to get that bubbly as well as soft texture after baking 🥰.. To make the outer layer crispy throw in some ice into oven in the middle of baking
Thank you 😊 I've never tried add ice before, but I'm going to do this next time :)
My go-to pizza dough recipe! Never fails and uses a small amount of yeast 😊
Thank you!
Yes, your recipe for pizza dough is the best, I did try so many different recipes but.... thank you for sharing with us.❤️❤️👍👍
Thank you!! 😊
Superbbbbb..tried already. Love it💕
I just found your channel and I am in love! I can not wait to make this pizza. Would you please tell me if you used a stone or steel? Thank you
Thank you so much! I appreciate it☺️
I tried to bake with both, but I noticed the stone gives a better crust. And always preheat the stone or baking sheet with the oven.
Just click ur recipe its awesome!ur wat of cooking is good!
This is the ultimate pizza dough recipe!!!!
Hi...your new subscriber & viewer...found your recipes very easy with less ingredients & excellent results... I will definitely try Pizza today .. Thanks alot for sharing...
Thank you so much 🙂
Lots of prep and wait,prep and work and wait but if it comes out looking like the video it is well worth the effort. Will definitely do tomorrow. Thanks
You don't have to do all that prep!!! Make the dough after knead for 10 minutes and let it rise 2 hours on the table, temperature room. After it , fold to degaz just a little, forme a 2 ball and put in a container and cover the dough with a lid so it will not dry out and put in the fridge 36 hours!!! ( make it 2 days before you want pizza ) or do it and freeze it. When you need pizza dough, take it from the freezer and put the dough ball in each a big bowl and let it defrost and rise for 8-10 hours me I put the dough to defrost the night before and let it defrost all night and rise till double and then make my pizza!!! Simple😂
Welp. I made it! BEST PIZZA CRUST RECIPE EVER! 💯💯💯💯
Glad you liked the recipe! Did you bake it in a cast iron?
@@Lanasdiary I just made another one in my cast iron and it came out better than the one I made last night. It’s cast iron approved 👍🏽
Just finished making my pizza, the dough came out really nice.
Thank you for the recepy it's really great I been try twice ❤❤❤😋😋😋🍕🍕🍕🍕
Glad you like it ☺️ thank you!
This came out perfectly! I am sooo happy! Thank you so much :DD
Made this twice. So good!
Thank you! Glad you like it!!
To day tried your recipe , so happy finally i can find a best recipe , my kids love the pizza I made with your recipe . Thank you for sharing ❤
Thank you! Glad you like the recipe ☺️
Excellent Video
Thank you for sharing this great video
You are welcome! Glad you like it 😊
good recipe,thank you🍕🫶🏻
What a show!Thats awasome.Thanks for sharing ,Stay connected'
Excellent presentation! Thank you!
Looks like a good, easy recipe. One I can follow, finally. But Will only use couple grams oil and substitute sourdough starter for the yeast.
Hi!.... Im Novi, from Indonesia 😊. So glad to find your channel. It's seem so easy make pizza dough the way you are. But one question that I have..... It's the taste from that pizza same as the pizza dough with Italian pizza that usually use the polish dough?...
Thx n GBU 🙏😊
Hi Novi, thanks for your comment. I haven’t tried pizza in Italy, but this dough turns out absolutely amazing! Give it a try 😉
Thanks for sharing this! May I know which rack of the oven do you use?
I used the second rack from the top, but it depends on what place is the hottest in your oven.
So delicious, I tried this today and it was so tasty! Thank you for the recipe
Thank you ☺️
Do you know what 215 g of water means?I can’t make this until I know,thank you
@@Pattys1967 sorry for late reply. 215 g of water is almost 1 cup
@@morrisandco6617 thank you ,i decided to to google it and figured it out but thank you for your reply,much appreciated
The pizzas look very good. After the dough was pressed out, do you let it rise further or just place the toppings on it straight away and bake? And, was the pizza stone / tray placed on the bottom of the oven, or elsewhere? And yes, I'll take the tomato sauce recipe (I'll get the link below . . . ) Thanks!
Thank you!
I use a pizza stone but if you don't have it you can use just a baking tray. Although you get a better result with the stone. And I usually place on the bottom of my oven, but every oven is different. Some oven get too hot and pizza can be burned out.
And this is tomato sauce:
Heat 1 tbsp vegetable oil over a low heat, then add the 1-2 garlic cloves and fry for a few min. Add 1 can crushed tomatoes, cracked black pepper, sugar and salt on your taste. Also add dried basil and oregano. Simmer until thickened and reduced. Done 😊
Finally, the perfect pizza dough for me! Thank you, thank you, thank you! 😋
Thank you ☺️
Hello! Awesome recipe!! 😍💕💕 did you use an electric oven? Or a wood fire oven? And if you did use a wood fire oven, is there a way to do it in an electric oven?
Thank you 😊 I used an electric oven and gas oven. For best results preheat your oven at least 40-50 minutes with a baking stone or baking sheet inside.
@@Lanasdiary Thank you so much for letting me know! Can I also ask what cheese did you use? 💕💕
@@streetbasketballbaby4703 You're welcome! Usually I use any cheese I have in my fridge (local cheeses or mazarella, gouda, any regular sandwich cheeses). And sometimes I like to add some goat cheese because it has richer taste 😌
@@Lanasdiary Thank you so much for letting me know!! 💕💕
I tried this recipe and it was sooo good! Thank you for sharing❤
I’m glad you love this recipe! Thank you for sharing your review 🙂
This is my favourite pizza dough recipe! Always turn out great. I recomend!
Thank you 😊
215g of water is basically a cup, right? I used the amout as requested but mix dough was way too watery. That and the 2 cups and 2 tbsp didn't make the dough in the video. Mine was sticky and thinner
I’ll work on an American converted version. Aussie cups! No wonder Foster’s comes in those odd cans.
Cheers!
I've never seen pepperoni like that before. What's different about it?
Used this to make pull apart bread; delish!
What is the yeast measurements in gram 1.6g or 1,6 g it's confusing
215g of water
10g of sugar
1,6g of Yeast
300g of flour
5g of salt
30min
Dobras
30min
15g óleo + dobras
30min
I’m trying this today 😍thank you for this video 🙏🏽
Hope it turned out good! Thank you 😊
@@Lanasdiary it was amazing 😍🍕thank you again !!
Tip, if making this in a pizza oven like an ooni. Don’t use sugar in this recipe, it’ll cause the dough to burn easily in the oven. Instead let your dough rise without sugar for 8 to 12 hours or until doubled in size at room temperature.
All the sugar does is cause the yeast to react quickly thus causing the dough to rise quicker, also it’s used to brown the dough in a standard kitchen oven that cooks at a lower temperature. But in a pizza oven that gets hotter than a standard oven it’ll burn and char the crust.
Hi, thanks for your comment. Sugar is important ingredient of the dough, so if you exclude it the result could be different. I think it would better to lower oven temperature.
Thank you for this post, this is by far the best pizza I have made and I've made ALOT !!! Just a quick question.. is it possible to freeze the raw dough/Pizza and if so at what stage? Please and thank you xx
Thank you! I haven't tried to freeze this pizza dough, but I'd freeze it after dividing into balls and freeze them separately.
@@Lanasdiary thank you ! I'll give it a go. X
Oven needs to be on convection mode only or grill mode?
Usually I don't use grill mode, but it depends on oven you use. You can turn on the grill for the last 1-2 minutes if want to get more golden brown crispy crust
@@Lanasdiary okay.. thank you
Don't let Vito see this lol jk
LMAOOO😂
Pretty sure he would always start with making his poolish.
Is it Soft? Is it Crounchy? Wallah!
lol 🤣 and why chef ✌️✌️
@@Justbleed434
“Crounchy“…
Perfect! 🤣🤣🤣
Just making this now... I can't afford to put 'real' cheese on it, so the powdered stuff will have to do. I live you because you measured the water by weight - makes it hard to mess up. I'll check back in with a report once it's done. I'm on the 3nd rise now. 😊
Hope your pizza turned out delicious!
@@Lanasdiary - YOU WON!! You are now my official goto recipe. All I had to put on it was spaghetti sauce and parmasean cheese, but it rose up really well with a nice chewy crust, and so on and was a nice treat. I was tempted to make them into rolls instead and might try that as well. Thank you for helpin' out the ol' man. Hugs & Love!! 🥰
@@ChrisMusante That's amazing! I'm glad you like it! And spaghetti sauce is such a smart decision!!
successfully made this it was so goooddddd
I definitely got to try this recipe, but without pre heating the tray for an hour like you do, my oven is electric if I do how you do, it will be the most expensive pizza I ever made 😁.
Also, I would love the recipe for the tomato sauce, have you got a link please? 😃
The recipe looks great, thank you for sharing.
I totally understand you because now I have an electric oven too 😅.. even in this case I recommend preheat the oven with a tray in... Not for 1 hour, but as long as you can. Hot tray is very important for a good crispy pizza crust. The pizza sauce recipe is here: ruclips.net/video/qRs-kZJsj9o/видео.html
You also might like my new pizza recipe: ruclips.net/video/zNwlXZqmku8/видео.html I use both of these dough recipes, but this one is my favourite.
@@Lanasdiary Thank you so much for your reply, appreciate the link and the new recipe, subscribed to your chanel, God bless you. Love from England ❤🙏
@@mirian593 thank you 😊☺️
What’s the name of the first cheese you placed on the pizza. The one you cut up?
Ohh.. unfortunately I don't remember what cheese I used at that time. But usually for pizza toppings I use any cheese I have in the fridge (gauda, Mozzarella, cheddar etc)
👌🏻😘😘😘omg omg yummy.. im watching it again.. look at the pizza 🍕.. wow.. want to have a slice right now
Thank you 😊
Thanks for cup measurements
Thank you for making it doable
At what temperature we should bake it
Preheat your oven to 240C with a baking stone or baking tray inside at least 40-60 minutes. Bake your pizza for 7-9 minutes until golden brown edges.
Tomato sauce recipe pls 😋
Heat 1 tbsp vegetable oil over a low heat, then add the 1-2 garlic cloves and fry for a few min. Add 1 can crushed tomatoes, cracked black pepper, sugar and salt on your taste. Also add dried basil and oregano. Simmer until thickened and reduced. Done 😊
Don’t simmer sauce buy some San Mariano tomatoes crush them with your hand yo can used can as there pretty hard to fine and some salt of some pepper chili flakes if u simmer it kills all the moisture so when u cook ur pizza like the sauce it will come out dry
Did you try not to use the sugar and oil for the dough in this recipe? And what was the difference?
In this recipe, both sugar and oil are important ingredients. Sugar is helpful in the fermentation of the yeast. And regarding oil, it affects the dough's texture as well.
@@Lanasdiary Thanks to your response! Following the AVPN's regulations, there is no sugar and oil in the dough. Oil is only a topping. So I don't understand why it is widely used for pizza making if they are not needed. This is why I asked if you've ever tried to do it without them and a result if any, not why you use them. I know their properties. I use grape Caputo yeast now (approved by AVPN), it ferments the dough perfectly (2 times stronger), I tried to use no Caputo yeast and the result was not good (before I used only no Caputo yeast, but I could not compare then). Maybe this is a reason why pizza makers use the sugar and oil as enhancers. The more you ferment the more sugar you get in the dough, but the oil prevents good fermentation (the dough gets elastic, but not naturally). It would be of interest to know other people's experience in terms of using sugar and oil as enhancers.
Can you please mske a video on the tomato paste for the pizza the home made one
the video of tomato sauce is already on my chennel😉
Which oven rack, please. Do you prefer stone or tray or just the paper? If tray... upside down? Thanks
I prefer to use a stone. And you can upside down a tray if your pizza size is big. And I usually bake pizza on the bottom rack, but all ovens are different (and be careful if you going to use tray on the bottom rack... burned pizza isn't so good haha)
Hi, I usually make pizza on pizza trays with a slight lip and holes in the bottom.
Any tips for transferring the dough to a tray if your recipe calls for preheating the tray?
I usually stretch the dough on parchment paper and then I put the cutting board (wooden) under and transfer to the oven... or use the part of a box made from thick corrugated paper ... yes it probably sounds weird, but it works well if don't have a pizza peel .
Hello Lana, how are you? Can I ask a question? Can I use a planetary mixer (kitchen aid artisan) instead of using my hands? Is there any difference in the kneading? Best regards, Emanuel. Love your recipes.
Hello Emanuel, unfortunately I can't help you because I always make this pizza dough with my hands. But if you give it a try, please let us know how it turns out.
@@Lanasdiary Hi Lana, happy 2024! The dough is perfect. I did with my kitchenaid artisan. Thank you very much.
@@emanuelmagalhaes8825 Happy new year Emanuel! I'm glad to hear you like how it turned out and thank you for sharing your experience!!
Yes I would like the recipe for your sauce please? And thank you
This is the pizza sauce recipe: ruclips.net/video/qRs-kZJsj9o/видео.html
My favorite recipe!!!
Thank you!
I would like this recipe. So I can print it out
I made this. It turned out good
Thank you for your comment 😊 I'm happy to hear that!
I am preparing with this recipe my favorite pizzas 🍕😋 so greatful that i found this video more than 1,5 years ago
Happy to hear that, thank you!
Hello. Is there a way to save left over pizza dough for later use. Please advise?
If you proofed the dough at room temperature, you can keep it in a fridge for 1 night, but not longer, otherwise it may be overproofed.
You can probably freeze the dough, but I didn't try.
Hello, i have a question.
So, if i preheat oven 1hour, so when the pizza in. The oven turn off or still in 240c? Thx
Hello, don't turn off the oven while the pizza is baking.
If you did this in a mixer would the result be the same? My hands and wrists hurt from my day job so all that kneading looks like it might be a bit too much for my hands
I haven't used a mixer for pizza dough myself, but some people in the comments said they did and it turned out well.
This recipe is very good!
Thank you 😊
7-8 minutes is enough for baking?
If you preheat your oven for about 1 hour, usually this time is enough. Although all ovens are different and it may take a bit longer. So I recommend to bake your pizza until golden around the edges.
I made this and it turned out great!!! My go to from now. on! I forgot the salt, so it was a bit bland! But everything else was great! Next time, I'll be sure to add the salt I'm sure it would be perfect then!!!
Thank you for the feedback😊 I glad to hear you like this dough although without salt!
What temperature is the oven? And approx. how long? If it was posted I missed it after several views.
Preheat your oven to 240C with a baking stone or baking tray inside at least 40-60 minutes. Bake your pizza for 7-9 minutes until golden brown edges.
Hi if I’m using dried yeast which doesn’t need activating with warm water, will I use the same amount? 3/4 tea spoon thanks
Yes, use the same amount :)
Thanks for confirming the quantities. I’ve made this now and it makes a delicious pizza base. I also made extra and rolled them up into rolls and they bake up lovely and make great rolls for dinner. Really versatile recipe, Thanks
@@MrTranamosity glad to hear that! Thank you 😊
Ye pizza OTG me tha ya microwave me
Omg I have been on a dough making spree for the last 3 woks and I found 1 pizza dough recipe I loved but this one seems a lot more softer and oh so yummy,I especially want your sauce recipe please please? Making this dough as I’m typing comment to you.yummy
What’s the oven heat you choose? Btw it’s very mouthwatering receipy i will definitely try😍
I have the basic gas oven and usualy preheat it to 240C at least for 1 hour. Thanks :)
Trying this pizza dough right now. Also thank you for including the song in your description 😊
You're welcome! Hope you enjoy your pizza!!
I've tried this and several other recipes - looking for the fluffy, "deep dish" crust. For some reason I've just not been able to capture it. I wind up with thin - very good tasting - thin crust pizza.
My gosh too much craving with this homemade pizza me too I like pepperoni with lots of mozzarella cheese on top with some pickles 😋😋 you made a perfect Pizza dough and it seemed not difficult to make as per your procedure so nice! Keep in touch and God bless 😍
Thank you 💕☺️
when you put the puizza in the oven with the parchment paper do you put it directly on the oevn grate or a pizza stone
Usually on the pizza stone or an oven-tray.
How much dough does this recipe yield, in ounces or lbs?
I would like to know about the tomato sauce please tell us
the recipe is here: ruclips.net/video/qRs-kZJsj9o/видео.html