Homemade Pizza Recipe

Homemade Pizza Recipe
#pizza #pizzarecipe #pizzadough #foodie
Ingredients:
524 grams of 0.0. flour
340 grams of cold water
400 grams of Italian chopped tomatoes
250 grams of drained mozzarella
15.7 grams of sea salt
0.4 grams of dried instant yeast
1 garlic clove
Olive oil
Fresh basil

[@tickledtoffee]

Looks delicious!

[@JamesW-gv8re]

Looks great will give it a go. Keep them coming Nathan ❤

[@gillfitchet646]

Have followed your channel with much interest, this is my favourite so far, thank you

[@justincredible123]

Came from reddit. Don't give up.

[@nathanskitchen]

I won't, cheers bro :)

[@caravaz]

Hi nate the pizza makes me hungry 😁😁

[@nathanskitchen]

Haha cheers Bro, let me know how it goes if you make it :)

[@caravaz]

@@nathanskitchen I'm ordering Pizza Hut affect from your video 😂😂

[@nathanskitchen]

@@caravaz cheating... 😆 🤣

[@perotinofhackensack2064]

at the end, your sliding made noise that obscured your speech-- was it 3 min par bake with sauce, and then 10 minutes more back with the cheese on? and my other question is -- for 1 person i can make this, and then freeze 3 balls for later in the week to make fresh pizza. but when during the process can i freeze the dough? thanks

[@nathanskitchen]

Hi mate, sorry if I was not clear. That recipe makes 3 pizzas, or 4 small pizzas. Base with sauce in the oven for 3/4 mins. Then add cheese and cook until melted to your liking (about 10 mins).
Once the dough has rested (end of recipe), you can put it straight into the freezer. Then, when you need it, take it out and defrost at room temperature for 3 hours - then you are good to go. Any other questions please let me know bro :)

[@perotinofhackensack2064]

@@nathanskitchen Thanks! Wait now, am I 'mate' or am I 'bro'... lol
I do have 2 more questions - you rest the bulk dough for 2 hrs, then you divide and let those rest for 5 more hours. What if you just let the large ball rest for 7 hours, then balled into 4? Whats the difference?
Second, if I wanted to add a cold ferment of 1-2 days to this, what would be the rest/rise schedule. (or do you have another vid that has a rest in the fridge?) Thanks!

[@nathanskitchen]

@perotinofhackensack2064 Hi 'mate' lol.
Answer to first question: With that particular recipe, the dough isn't as active due to the amount of yeast used. So you ideally want to let it rest for a longer period after you have made the dough balls, so that it has more time to proof.
Answer to second question: for a cold ferment, please watch my latest video 😀
Any issues, please let me know 👍