Great video. This recipe was first published in the early 2000s. I must have made it 100 times. My favorite part is the golden sheen you get from the honey. It's faint but distinctive. It's not the same, but still fine, with sugar. If you put it into the refrigerator after initial kneading it will keep for a few days and develop a deeper flavor. I prefer 72 hours. After removing you have to let it come back to room temp naturally which takes at least an hour and sometimes two, depending on the size of the dough ball. After warming back up punch it down, wait 20 minutes and form your dough into crust. If you want to see the difference between rolled vs hand stretched make 2 pizzas in a row. It really does make a difference. I've found that I can hand make a dough better if I make it into a 6" crust, let it rest for several minutes, then finish by stretching out to desired size. Cheers!
Kev Ro what kind of flour? Also will this also make good steakhouse yeast rolls,,, I haven't found a good recipe for good yeast rolls. Thanks in advance.
Thats right! I have been using this recipe since I was 16 and im 37. For the first 3 years after I learned to make this dough I had a post it in my wallet with the recipe.
I made my four dough balls earlier today and put in fridge for dinner, but I did not do the 1 hr warm up, punch down, and 20 min wait after. Maybe that's why I didn't get a nice crust around the edge like in the photo. It was definitely tasty though. Next time I will remember this as well as the 6" crust 1st, then wait business.
Ingredients from his Website: Ingredients: 1 package dry active yeast 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing toppings of your choice
I like chef John’s recipes and have tried couple successfully. This one i was missing exact measurement. Below is the measurements i used. Pizza turned out really good Water - 1 1/8 cup Olive oil - 1 table spoon Salt - 1/2 table spoon Flour - 2 1/2 cup Honey - 1 teaspoon Yeast - 1 packet
@@Befu Search? Now why would one want to search and search. Then it becomes more of a job on top of a job. Then forget it. Life is hectic as it is. Even behind the scenes, Anthony Bourdain said he spent weeks in his hotel room and yet never did he ever say on camera "yuck."
1 package dry active yeast 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing
Thank you chef. I tried this yesterday. I complained to my wife almost from the start, that the dough didnt feel right, and it was going to be a disaster. The dough felt like no other pizza recipe I had made before, and that's because it isnt.. it is outstanding.. no more hard, dry, homemade pizza. This is the most realistic, pizza shop substitute I have ever tasted. I only used 2.5 cups of flour, and it was a massive success. Thanks again.
I’m lost. When stirring he added the three cups of flour making the bather then added 2 1/2 more cups before turning out on the cabinet. So isn’t that 5 cups of flour?
This recipe was delicious I'm 13 and I made it myself I made a few changes instead of honey I used sugar also I sliced whole pieces of mozzarella instead of shredding it was a very easy recipe to follow thank you
When I was 14 years old I already worked independent in a small kitchen, so keep doing what you're doing man! You can be a Masterchef one day if you want. :)
I have always had a problem making pizza from scratch. I actually found out why my dough would never cook in the middle. Thank you for mentioning to put olive oil on first, before putting the sauce on, so it doesn't get soggy before it cooks, and secondly, I never thought to put the pizza on the bottom of the oven either. I was going to try precooking the dough for about 5 minutes, then put the sauce on, but I like your suggestion . I'm gonna try it tonight. Thanks again.
I just made this recipe and it was really good. The pizza was restaurant quality. I've tried making pizza before years ago and I was really disappointed. I've also worked with yeast before while home brewing wine and even that came out terribly wrong but the active dry yeast for this recipe worked out really well, I just used the hotest water that came out of my faucet. The dough grew to almost twice the size and it all worked out. I also didn't have a pizza stone or big enough cooking tray but being Mexican I have a comal so I used that with the corn meal and it worked great. I wowed my girlfriend with this recipe.
I'd suggest getting a fairly cheap electronic thermometer to make sure your water is around 95-100 degrees. It gives you the best bloom and fermentation results in your dough. Hot tap water at it's hottest will be around 120 which will work, but not as good a results.
Pretty good. I did this the other night. I made 6 from the same amount as I like it paper thin. used fresh mozz, San Marzano tomatoes, olive oil, salt & pepper and fresh basil: SIMPLE and awesome. It seems they were only in there for less that 5 minutes at 500 and used a pizza stone. If you don't have one, get one. They are worth every penny and a must have. I use it for many things (very surprised you don't have one, chef). Love what you do John! You helped me out a lot.
Omg I haven’t seen this recipe before. Hands down the best homemade pizza I ever made. Crispy, chewy, flavorful and easy to make. I had a finished pizza on the dinner table in an hour and a half. Happy I found this great pizza dough!! 🍕🍕Thank you John and Wolfgang.
thank you Chef John for my first successful homemade pizza! The crust was just perfect. I put it in the fridge overnight after the initial rise and am going to do that every time.
I always par cook the pizza with nothing on it for 4-6 minutes in a 550 f oven. This ensures a well cooked pizza, never getting a soggy crust. Especially if you using mushrooms and pineapple. The best is drying the pineapple on / with paper towels to get all the liquid out. Mushrooms I pre cook to get ask the water out. This ensures the pizza doesn't get soggy at all. Once the pizza is par cooked, you can load it up with your toppings. I've found dicing the meats and mushrooms delivers a great pizza that won't have you pulling off the cheese when you eat because of round meat slices. Always cook at 550f on a pizza stone. A loaded pizza takes eight to twelve minutes ( depending on the browning of cheese you like). I like darkened cheese and give it a few minutes on broil.
I've been using this recipe for a couple of years now. I cook my pizza in a 500 degree oven with the cast iron pan preheated inside. Olive oil in the hot pan, spread and put dough in. It snaps and sizzles as I put on the topping. For a great crust, sprinkle shredded Monterey Jack cheese around the edge of the crust. Better pizza than any store bought. My Italian wife (who doesn't even like pizza...go figure) now requests it on a weekly basis. Thanks Chef for sharing. Excellent recipe.
First time making pizza. This recipe is perfect for me. I didn't mess it up. Usually my mom makes a stovetop pizza with a no yeast recipe, but she's not here at the moment and I wanted home made pizza for dinner. We usually have pepperoni on hand since last year when she started making pizzas during quarantine, but we also like improvising with whatever ingredients we have on hand. Also I ate all the pepperoni. The first pie was topped with chorizo and grilled onions, and sliced, grilled brussell sprouts with garlic and butter. 😙👌 The second pie was topped with fresh basil and oregano from my dad's garden and sliced tomato. Also added crushed pepper. 😙👌 I had two dough balls left so one went into the fridge for tomorrow and the other was cut into smaller pieces and filled with a squash and brown sugar concoction (I ran out of piloncillo) and it was also 😙👌 Can't believe it took me this long to try this recipe out. My girlfriend will appreciate it next week when I make her a Margherita pizza. Thanks chef John! ✌️
Made this today. Halved the recipe (just a tbsp extra flour needed when everything was halved), and it turned out pretty well. Will be my go-to recipe. Comes together quickly. Got the second puck in the freezer (after the first rise) to see how it turns out for a mid-week pizza craving. Thanks for the recipe.
Ingredients: 1 package dry active yeast (2 tsp) 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing toppings of your choice
This dough freezes sooo good!! i made this and freeze the rest and have been using them whenever, just put them down the day before I want to cook them and voilà
mmmm I just made this for lunch. it's the best pizza dough I've ever made, maybe even tasted! I usually fail miserably at pizza dough but you made it so easy to follow and its delicious. Thank you so much :)
Two extra tips. Use Bread Flour which has a higher protein content (but your going to need a little more water) and when you are forming/stretching the dough into a pizza shape, try to avoid touching the sides (just stretch out the inside where you are going to sauce), it will allow that part of the crust to rise better while cooking and will make for a yummier texture.
I have used this recipe multiple times and have absolutely loved it. I cut the dough in 2 instead of 4 to make larger pizzas. I love this channel so much and also love your carnitas! My husband approves as well. ☺️
Do you mean bottled water? Because filtering it yourself won’t kill the chlorine. It might take it down a bit. Better off to just let it sit on the counter for a day exposed to air. That will kill it off.
Chef John, you have become my go -to chef to make bread and pizza at home. My son, who lives in NYC, makes pizza dough at home and has encouraged me to do the same. Thanks for the videos. Be safe and healthy.
Made this dough day before yesterday but doubled it so there would be extra. I used it for dinner and yesterday's lunch. I have to say..I've tried many different recipes and in my opinion this supersedes all the others. Tender, crispy and tasty! Thanks for posting! This is now my go to pizza crust recipe!
Loved this recipe, changed flour to whole wheat flour, fine almond flour and coconut flour... Wonderful flavor and texture. Never started cooking on bottom rack and moved to center, worked like a dream. Thanks to both of you !
I use my cast iron pizza pan as a pizza stone. Its 14" round and has two handles. Works like a charm. I also use it for stromboli, grilled sandwiches, pancakes, eggs etc For deep dish pizza a cast iron skillet with high sides is perfect. You can make a panini press with 2 flat skillets. Here's the good news. You only have to buy them once. They will outlive you, your kids and your grand kids. My oldest piece is close to 100 yrs old. :o)
I can’t believe you called someone a dumbass. You have burst my bubble. I thought you better than that. Your true colors have shown and you have let this viewer down. Your witty inflections are truly an act. That comment says who you really are......
Tonithenightowl last week I made my first pizza in a CI skillet and its really a game changer for me, the crust was super crispy and the mozarella a little brown and bubbly. And you are right a CI skillet is inmortal.
i made this dough today and oh my god!!! it was so fluffy yet had that crunch when u first bite into it! the bottom gets really crispy. it’s for sure going to be my go to recipe!!
I made pizza with your dough recipe, and sauce recipe, and it came out very good. I also used the dough recipe and made like a spanakopita (Greek spinach pie ) pizza ,my guest raved over it.
Came across this recipe 2 weeks ago and since then, I have eatten the most homemade pizza I have ever had in my life. Very good recipe! Add flour accordingly, but very good dough and baking technique. It's official! 👍 Thank you for sharing.
Searching for a pizza dough that would please the palate of this displaced New Yorker, I came across this video and thought "California???". Well I gave it a try, used filtered water so as not to give it a chlorine taste, followed the recipe exactly, and..voila! It is quite good- nice texture and fine flavor. I will use this recipe again. Thank you Chef John! (And Wolfgang!) Happiness.
Oh my goodness...best dough recipe! I've looked for what seems forever to find one that was the chewy goodness. Finally my search is over! Thanks Chef John!
This is a great recipe, I use it all the time and it always works perfectly! Crunchy, chewy - so good! Thank you so much! (sometimes I add a teaspoon of my sourdough starter and it adds a little more flavor :D)
1package dry active yeast, 1tbs honey, 1/4cup really warm water (10min disolve) -> salt pinch /oil/ 3/4cup really warm water105degrees (same) -> gradually mix in 1by1 (3->2,5total ) cups of flour. Kneeing for 5-6min smooth slightly sticky firm dough. 40min to rise sit in a warm place ( warmer the faster it grows) Split + another 20min sit in warm place.
@@jibelsinger I like King Arthur AP four. I don't think Caputo 00 is worth the money. Put it in the fridge for a day or two to ferment a is even better because the yeast has time to convert even more sugar.
Jibel: in the US, I think King Arthur is superior. Easy to find, higher gluten, co-op owned in New England, and they age the flour better. They also have s good website, and an 800 number to call with baker questions. I've used KAF for four decades, and trust it. Their flours aren't bleached, either. Even Walmart sells it. I get a predictable product with it.
I made yesterday a pizza from this recipe. And it was perfect. Really great dough. The pizza looked like from the pizza hut and tasted really fresh and good. baked it for 12-13 min in 220 degree heated oven.
From the website/blog Ingredients: 1 package dry active yeast 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing toppings of your choice
@@arleendelgado7587 I buy frozen dough all the time that comes in plastic bags. You can leave it on the counter for about an hour and it's good enough. I like to leave it for even more, sometimes three hours.
Thank you for sharing my autistic grandson and Grandma write that recipe down so I did I'm going to make it for him thank you so very much God bless you all and stay safe
LOL! Thank you all for a great laugh! It's good to see there are people out there that: 1)love Chef John as much as me 2)love pizza as much as me and 3)love a good laugh as much as me. My suggestion to you all, write the dang recipe down and keep it in a recipe box. :D
Wow! I had no idea your channel has been up for 10+ years! I was shocked when I saw the quality and camera angles. I never see you use a wooden spoon! Put whatever toppings you want. Because of course, you are the Ryan Gosling of your pizza topping :)
I can't believe people are arguing or even asking what measurement he used. First of, Chef John is american and of course uses Fahrenheit. Secondly, everyone that should be allowed into a kitchen knows that water that is 105 degrees centigrade would instantly kill the yeast and render it useless.
Furthermore, you can easily find conversion charts online and do it yourself. And please don't call beginners idiots, the only stupid questions are questions that don't get asked. Remember when you were a beginner? Don't be mean.
Hello chef john! I'm a new subscriber to your channel and I'm so hooked to all of your great recipes and your website. I confess I'm now a fan because I love your voice, puns and especially the delicious food you cook. I'm as well a little disappointed to myself because why in the world I'm now just discovering your videos? Why? I felt wasted at the moment. I can learn a lot of culinary things from you. Thank you for sharing your passion in cooking chef! Keep it up. Don't stop inspiring many young aspiring cooks like me. God bless chef. We love yah and I'm looking forward to video 2000th :)
I love the comment on the other video about not being on your death bed crying that you never made pizza. I will try to live long enough to make me some nice pizza.
I made this for my family and it was so delicious, everyone loved it. Thank you for sharing this recipe. Though I am going to make more dough next time as it was so much in demand.
I just figured out if you click the link and when your browser comes up, if you delete everything before the 'www' off the link it works perfectly. And when the page loads, it's a secure page like it's supposed to be. Weird.
Great video. This recipe was first published in the early 2000s. I must have made it 100 times. My favorite part is the golden sheen you get from the honey. It's faint but distinctive. It's not the same, but still fine, with sugar. If you put it into the refrigerator after initial kneading it will keep for a few days and develop a deeper flavor. I prefer 72 hours. After removing you have to let it come back to room temp naturally which takes at least an hour and sometimes two, depending on the size of the dough ball. After warming back up punch it down, wait 20 minutes and form your dough into crust. If you want to see the difference between rolled vs hand stretched make 2 pizzas in a row. It really does make a difference. I've found that I can hand make a dough better if I make it into a 6" crust, let it rest for several minutes, then finish by stretching out to desired size.
Cheers!
Kev Ro what kind of flour? Also will this also make good steakhouse yeast rolls,,, I haven't found a good recipe for good yeast rolls. Thanks in advance.
Great tips - thank you!
Thats right! I have been using this recipe since I was 16 and im 37. For the first 3 years after I learned to make this dough I had a post it in my wallet with the recipe.
Kev can you freeze the dough?
I made my four dough balls earlier today and put in fridge for dinner, but I did not do the 1 hr warm up, punch down, and 20 min wait after. Maybe that's why I didn't get a nice crust around the edge like in the photo. It was definitely tasty though. Next time I will remember this as well as the 6" crust 1st, then wait business.
Ingredients from his Website:
Ingredients:
1 package dry active yeast
1 teaspoon honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
toppings of your choice
Exact amount of yeast??????
Aaron Sask a
@@lifeinnetherlands7744 1 packet of yeast= 2 1/4 teaspoons.
Thanx!
So it's 60% hydration right?
I like chef John’s recipes and have tried couple successfully. This one i was missing exact measurement. Below is the measurements i used. Pizza turned out really good
Water - 1 1/8 cup
Olive oil - 1 table spoon
Salt - 1/2 table spoon
Flour - 2 1/2 cup
Honey - 1 teaspoon
Yeast - 1 packet
Exact measurements are always listed on his website. Just search for pizza dough and it's the third? result. It tells what he used.
Thank you for posting the measurements.
@@Befu Search? Now why would one want to search and search. Then it becomes more of a job on top of a job. Then forget it. Life is hectic as it is. Even behind the scenes, Anthony Bourdain said he spent weeks in his hotel room and yet never did he ever say on camera "yuck."
Thanks for posting this. Although hilariously I had already made the dough by the time I saw this 😅
But I can use it for next time! :)
Link not working.
1 package dry active yeast
1 teaspoon honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Thank you.
Thank you
Thanks
Mr. Josh, thank you! Six lines instead of two pages! Stay safe! RobL
@@geezermann7865 tutghgloiook
Thank you chef. I tried this yesterday. I complained to my wife almost from the start, that the dough didnt feel right, and it was going to be a disaster. The dough felt like no other pizza recipe I had made before, and that's because it isnt.. it is outstanding.. no more hard, dry, homemade pizza. This is the most realistic, pizza shop substitute I have ever tasted. I only used 2.5 cups of flour, and it was a massive success. Thanks again.
2.5 cup of flour and did all the ingredients the same
I used 2.5 cups flour too & kept the rest ingredients same. Success. Thank you for sharing
I’m lost. When stirring he added the three cups of flour making the bather then added 2 1/2 more cups before turning out on the cabinet. So isn’t that 5 cups of flour?
I've never heard that culinary instruction before. "Mix it until it's annoying." Excellent :D
This recipe was delicious I'm 13 and I made it myself I made a few changes instead of honey I used sugar also I sliced whole pieces of mozzarella instead of shredding it was a very easy recipe to follow thank you
+TheMUTKilla Nice that's really artisan. You're on your way kid
+FürDasDeutscheVaterland I plan to make Calzones for a party this afternoon.
When I was 14 years old I already worked independent in a small kitchen, so keep doing what you're doing man! You can be a Masterchef one day if you want. :)
Periods and commas will go a long way throughout the rest of your life. Please use them!
that escalated quickly
i love this man! he's so clean, perfect narrator voice, not too slow, not too fast. like wow.
Yez he is
I have always had a problem making pizza from scratch. I actually found out why my dough would never cook in the middle. Thank you for mentioning to put olive oil on first, before putting the sauce on, so it doesn't get soggy before it cooks, and secondly, I never thought to put the pizza on the bottom of the oven either. I was going to try precooking the dough for about 5 minutes, then put the sauce on, but I like your suggestion . I'm gonna try it tonight. Thanks again.
I made calzones with this pizza dough and it came out perfect. My whole family loved them, thank you for this recipe
sooooooooo this video has led to my family DEMANDING pizza multiple times a week. I have been making this recipe 2-3 times a week. Thanks Jonny.
*well, pizza IS natures perfect food after all, and you do want to stay on good terms with mother nature in most cases*
@Champ Alexy After you make recipe & you cut it in 4 freeze 3 of the doughs and make 1 to eat.
Mine too
@Champ Alexy PLEASE JUST LISEN TO HIM
@Champ Alexy Divide the recipe by four.
just did this recipe, man just 2 words... THANK YOU.
I just made this recipe and it was really good. The pizza was restaurant quality. I've tried making pizza before years ago and I was really disappointed. I've also worked with yeast before while home brewing wine and even that came out terribly wrong but the active dry yeast for this recipe worked out really well, I just used the hotest water that came out of my faucet. The dough grew to almost twice the size and it all worked out. I also didn't have a pizza stone or big enough cooking tray but being Mexican I have a comal so I used that with the corn meal and it worked great. I wowed my girlfriend with this recipe.
I'd suggest getting a fairly cheap electronic thermometer to make sure your water is around 95-100 degrees. It gives you the best bloom and fermentation results in your dough. Hot tap water at it's hottest will be around 120 which will work, but not as good a results.
Made this dough and made calzone and it was amazing! Best pizza dough ever. Never will I ever make pizza dough again using other recipe,
I concur. This recipe worked better than any other recipe that I have used in the past.
what are the measurements?
Christine Lhei Atienza foodwishes.blogspot.com/2009/07/wolfgang-pucks-famous-california-pizza.html
Please refer to this blogpost for measurements.
Pretty good. I did this the other night. I made 6 from the same amount as I like it paper thin. used fresh mozz, San Marzano tomatoes, olive oil, salt & pepper and fresh basil: SIMPLE and awesome. It seems they were only in there for less that 5 minutes at 500 and used a pizza stone. If you don't have one, get one. They are worth every penny and a must have. I use it for many things (very surprised you don't have one, chef).
Love what you do John! You helped me out a lot.
chef John...you're the best! I really mean it. Thank you for all the wonderful recipes they always turn out great.
not only that, but I also like how he talks and presents his "stuff" :)
Wolfgang's pizza dough recipe is my "go to" also and it's so easy in the breadmaker. Nice tutorial.
Omg I haven’t seen this recipe before. Hands down the best homemade pizza I ever made. Crispy, chewy, flavorful and easy to make.
I had a finished pizza on the dinner table in an hour and a half. Happy I found this great pizza dough!! 🍕🍕Thank you John and Wolfgang.
This is the same recipe as every other one just sub honey for sugar
1 packet of yeast is roughly 2 and 1/4 tsp. For everyone who struggled to figure this out like me
1 packet is 1-1/4 tsp yeast
@@revcon2050 no, he was right 2.25-2.5
Thanks
My pack of yeast says it on the back. 1/4 oz & it says approximately 2- 1/4 teaspoons.
Wtf is a cup of water or stuff thats no definitive mesurement i sont know how much i have to put in
thank you Chef John for my first successful homemade pizza! The crust was just perfect. I put it in the fridge overnight after the initial rise and am going to do that every time.
I always par cook the pizza with nothing on it for 4-6 minutes in a 550 f oven. This ensures a well cooked pizza, never getting a soggy crust. Especially if you using mushrooms and pineapple. The best is drying the pineapple on / with paper towels to get all the liquid out. Mushrooms I pre cook to get ask the water out. This ensures the pizza doesn't get soggy at all. Once the pizza is par cooked, you can load it up with your toppings. I've found dicing the meats and mushrooms delivers a great pizza that won't have you pulling off the cheese when you eat because of round meat slices. Always cook at 550f on a pizza stone. A loaded pizza takes eight to twelve minutes ( depending on the browning of cheese you like). I like darkened cheese and give it a few minutes on broil.
I've been using this recipe for a couple of years now. I cook my pizza in a 500 degree oven with the cast iron pan preheated inside. Olive oil in the hot pan, spread and put dough in. It snaps and sizzles as I put on the topping. For a great crust, sprinkle shredded Monterey Jack cheese around the edge of the crust. Better pizza than any store bought. My Italian wife (who doesn't even like pizza...go figure) now requests it on a weekly basis. Thanks Chef for sharing. Excellent recipe.
hi, are you using 00 pizza flour, bread flour, unbleached AP flour or bleached AP flour?
First time making pizza. This recipe is perfect for me. I didn't mess it up. Usually my mom makes a stovetop pizza with a no yeast recipe, but she's not here at the moment and I wanted home made pizza for dinner. We usually have pepperoni on hand since last year when she started making pizzas during quarantine, but we also like improvising with whatever ingredients we have on hand. Also I ate all the pepperoni. The first pie was topped with chorizo and grilled onions, and sliced, grilled brussell sprouts with garlic and butter. 😙👌 The second pie was topped with fresh basil and oregano from my dad's garden and sliced tomato. Also added crushed pepper. 😙👌 I had two dough balls left so one went into the fridge for tomorrow and the other was cut into smaller pieces and filled with a squash and brown sugar concoction (I ran out of piloncillo) and it was also 😙👌 Can't believe it took me this long to try this recipe out. My girlfriend will appreciate it next week when I make her a Margherita pizza. Thanks chef John! ✌️
Made this today. Halved the recipe (just a tbsp extra flour needed when everything was halved), and it turned out pretty well. Will be my go-to recipe. Comes together quickly. Got the second puck in the freezer (after the first rise) to see how it turns out for a mid-week pizza craving. Thanks for the recipe.
hi, are you using 00 pizza flour, bread flour, unbleached AP flour or bleached AP flour?
@@triciaherrera211 Just regular AP.
I made this crust for pizza today. It was crispy and everyone loved it. YUM
your humor is just wonderful...excellent recipes, clear direction and hysterically if dry humor...whats not to love!
love your humor even if I don't care about the recipe. you just say jokes like it's not something funny and then makes the listener think
But how can you not care about pizza dough!?
You ARE the Wolfgang Puck of your knead and tuck.
Ingredients:
1 package dry active yeast (2 tsp)
1 teaspoon honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
toppings of your choice
Thank you very much!
Thank you, you save my Dupid brain everytime I wanna eat pizza (:
hi, are you using 00 pizza flour, bread flour, unbleached AP flour or bleached AP flour?
@@triciaherrera211 I use bread flour if I have it, otherwise I always have AP bleached in my pantry
This dough freezes sooo good!! i made this and freeze the rest and have been using them whenever, just put them down the day before I want to cook them and voilà
Nice! What's the longest you've freezed it? 3, 5 days? Or weeks? 🤣
mmmm I just made this for lunch. it's the best pizza dough I've ever made, maybe even tasted! I usually fail miserably at pizza dough but you made it so easy to follow and its delicious. Thank you so much :)
I make lots of chef johns recipes,you cant go wrong with chef john.He s the best.
I first encountered Wolfgang’s pizza dough recipe in the 1980s. This is the BEST pizza dough recipe. I’m grateful to Wolfgang for sharing it.
Two extra tips. Use Bread Flour which has a higher protein content (but your going to need a little more water) and when you are forming/stretching the dough into a pizza shape, try to avoid touching the sides (just stretch out the inside where you are going to sauce), it will allow that part of the crust to rise better while cooking and will make for a yummier texture.
or less flour
I have used this recipe multiple times and have absolutely loved it. I cut the dough in 2 instead of 4 to make larger pizzas. I love this channel so much and also love your carnitas! My husband approves as well. ☺️
Make calzones. I'm a make it tomorrow. I bought yeast today.
If your dough doesn't rise well or at all I recommend using filtered water, tab water in most cities have too much Chlorine which will kill the yeast.
Yes, good tip.
Just let it rise however much or little you want, very simple.
Ahmad Ghosheh I
Do you mean bottled water? Because filtering it yourself won’t kill the chlorine. It might take it down a bit. Better off to just let it sit on the counter for a day exposed to air. That will kill it off.
julien hunt many bottled waters are tap water
Chef John, you have become my go -to chef to make bread and pizza at home. My son, who lives in NYC, makes pizza dough at home and has encouraged me to do the same. Thanks for the videos. Be safe and healthy.
Made this dough day before yesterday but doubled it so there would be extra. I used it for dinner and yesterday's lunch. I have to say..I've tried many different recipes and in my opinion this supersedes all the others. Tender, crispy and tasty! Thanks for posting! This is now my go to pizza crust recipe!
Chef John this is my very first go-to pizza crust recipe. I've tried so many recipes only once... but I've gone back to this one 4x's now. 😍
I made this today - they came out amaaaaaaazing - great great recipe - thank you chef John
Loved this recipe, changed flour to whole wheat flour, fine almond flour and coconut flour... Wonderful flavor and texture. Never started cooking on bottom rack and moved to center, worked like a dream. Thanks to both of you !
Did you mix all three types of flour or just use individual ones when you made different pizzas
I use my cast iron pizza pan as a pizza stone. Its 14" round and has two handles. Works like a charm. I also use it for stromboli, grilled sandwiches, pancakes, eggs etc For deep dish pizza a cast iron skillet with high sides is perfect. You can make a panini press with 2 flat skillets. Here's the good news. You only have to buy them once. They will outlive you, your kids and your grand kids. My oldest piece is close to 100 yrs old. :o)
I can’t believe you called someone a dumbass. You have burst my bubble. I thought you better than that. Your true colors have shown and you have let this viewer down.
Your witty inflections are truly an act. That comment says who you really are......
Tonithenightowl last week I made my first pizza in a CI skillet and its really a game changer for me, the crust was super crispy and the mozarella a little brown and bubbly. And you are right a CI skillet is inmortal.
SuperKathio, are you referring to the video or a comment (that has since been deleted/removed)? Just curious. Thanx!
Thank you for the awesome tip, I figured I could get my cast-iron hotter than my oven. What is the cook time if you don't mind?
How do you clean cast irons?? I know ur not supposed to use soap, but how do you get all the grime off?
i made this dough today and oh my god!!! it was so fluffy yet had that crunch when u first bite into it! the bottom gets really crispy. it’s for sure going to be my go to recipe!!
OMG, it's so delicious.
Thank you so much for the recipe. 👍🏻✌🏻️🎉🎉🎉🎉
It's really amazing.
this turned out great! if anyone was wondering, one package of yeast equals about 2 1/2 tsp of yeast if you buy it in bulk.
It's "you're" gay, not "your" gay ...dumbass
u wot m8
Food Wishes lol
Awesome!!!❤️❤️❤️❤️ If only trolls could handle simple grammerl!!😂😂😂
No u.
Food Wishes Love your videos. You're great at explains things. You would be an excellent teacher. All the best👍🏼
I made pizza with your dough recipe, and sauce recipe, and it came out very good. I also used the dough recipe and made like a spanakopita (Greek spinach pie ) pizza ,my guest raved over it.
Made this tonight and it was amazing! Easily the best pizza dough I’ve ever made :) Thank you 🙏🏾😉
It was awesome during lockdown, added pepperoni, bacon and onion. Thanks Chef John!!
I've been trying many pizza recipes and this one so far is my favorite, you sir, are amazing!
Came across this recipe 2 weeks ago and since then, I have eatten the most homemade pizza I have ever had in my life. Very good recipe! Add flour accordingly, but very good dough and baking technique. It's official! 👍 Thank you for sharing.
Searching for a pizza dough that would please the palate of this displaced New Yorker, I came across this video and thought "California???". Well I gave it a try, used filtered water so as not to give it a chlorine taste, followed the recipe exactly, and..voila! It is quite good- nice texture and fine flavor. I will use this recipe again. Thank you Chef John! (And Wolfgang!) Happiness.
I’ve tried many pizza dough recipes and this is one of the best.
Oh my goodness...best dough recipe! I've looked for what seems forever to find one that was the chewy goodness. Finally my search is over! Thanks Chef John!
Such a great teacher. Your voice is very reassuring!
This is a great recipe, I use it all the time and it always works perfectly! Crunchy, chewy - so good! Thank you so much! (sometimes I add a teaspoon of my sourdough starter and it adds a little more flavor :D)
2023! And this recipe is still amazing! Chef John is my favorite chef by far
1package dry active yeast, 1tbs honey, 1/4cup really warm water (10min disolve) -> salt pinch /oil/ 3/4cup really warm water105degrees (same) -> gradually mix in 1by1 (3->2,5total ) cups of flour. Kneeing for 5-6min smooth slightly sticky firm dough. 40min to rise sit in a warm place ( warmer the faster it grows) Split + another 20min sit in warm place.
hi, are you using 00 pizza flour, bread flour, unbleached AP flour or bleached AP flour?
This is still my go-to pizza dough recipe!!
Let’s here it for 2022 🙌🏻👏🏽
Almost 2023 now!! Only 1 month!
@@rishitripathi6503 Keep making them pizzas!
flour amounts vary! i said you have to go by feel!
Food Wishes Wow, you were a different person 8 years ago. There was anger in you...
What kind of flour do you use?
@@jibelsinger I like King Arthur AP four. I don't think Caputo 00 is worth the money. Put it in the fridge for a day or two to ferment a is even better because the yeast has time to convert even more sugar.
Wow!
Jibel: in the US, I think King Arthur is superior. Easy to find, higher gluten, co-op owned in New England, and they age the flour better. They also have s good website, and an 800 number to call with baker questions. I've used KAF for four decades, and trust it. Their flours aren't bleached, either. Even Walmart sells it. I get a predictable product with it.
I made yesterday a pizza from this recipe. And it was perfect. Really great dough. The pizza looked like from the pizza hut and tasted really fresh and good. baked it for 12-13 min in 220 degree heated oven.
Oh! *You're* responsible for the fact that this is my go-to pizza dough recipe! Thanks, Chef John!
After watching many pizza recipe I’ve decided to follow this one and I loved it . THANK YOU.
Making this again tonight for my family. It’s delicious 😋
Made this dough yesterday and it was by far the best pizza dough i have ever made . Thanks chef John!!!!
From the website/blog
Ingredients:
1 package dry active yeast
1 teaspoon honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
toppings of your choice
Of course it turned out perfectly as usual whenever I do any recipe from your site.And really, the proving time is really short😁💫Thank you Chef
10 years old video in my recommendation... And now i want pizza!🍕🙂
Tried recipe for the first time today. Pizza came out delicious. My son loved it. Thank you chef for this easy recipe ❤️
As always, you impress. Thank you for the best pizzsa recipe I've seen to date.
This is my go to pizza! Absolutely 🔥 I use fresh mozz, spicy sauce, and boars head pepperoni
"Always doing the Arnold Schwarzenegger impression" haha too funny. Thanks for the vid, great recipe.
I've been making this crust for years and I've never had any complaints.
This is my second time making this recipe. This time I doubled it, and am going to portion out and freeze the extra dough!
Hi, did you freeze the extra dough and if so how/what did you do to defrost it and get it ready to make the pizza?
@@arleendelgado7587 I buy frozen dough all the time that comes in plastic bags. You can leave it on the counter for about an hour and it's good enough. I like to leave it for even more, sometimes three hours.
Thank you for sharing my autistic grandson and Grandma write that recipe down so I did I'm going to make it for him thank you so very much God bless you all and stay safe
Helped me great with my home economics cooking test we were doing pizza
This is a great dough. I haven't found any pizza "style" it won't do. Super easy to work with, and delicious.
THIS WAS 10 YEARS AGO
WHAT THE HELL
@Log Splitta not forever, nothing lasts forever. If those servers burn down, where is your forever?
@@tuts351 Wayback Machine - archive
Hacking tutorials Offsite backup.
@Kiwi Pineapple jesus dont scare me
LOL! Thank you all for a great laugh! It's good to see there are people out there that:
1)love Chef John as much as me
2)love pizza as much as me and
3)love a good laugh as much as me.
My suggestion to you all, write the dang recipe down and keep it in a recipe box. :D
I’m liking that pizza dough recipe! As Chef Tell used to say with his German accent, “Very simple, very easy!” Thank you!
I knead this recipe!!
Heehee
haha
No way you said that
@@lia7037 llgfdfhzsks. Sdhjdg flagging pp uff DD FF I'll cc cc QQ f function
😂🤣
I just finished making and tasting this pizza a few minutes ago. It is AMAZING. Thank you a million times for posting this recipe!!
Me at 3 am : I need to go to sleep
RUclips: Wanna know how to make pizza dough but never actually put those skills to use?
Me: ... yeh
I just made this recipe and it’s fantastic! Firm but smooth, by the way I don’t have oven so I made my pizza in a pan and worked just perfect!
Wow! I had no idea your channel has been up for 10+ years! I was shocked when I saw the quality and camera angles. I never see you use a wooden spoon!
Put whatever toppings you want. Because of course, you are the Ryan Gosling of your pizza topping :)
Never though of using honey in my dough. Great idea! I love watching your videos and listening to you talk! Great voice 👍🏻😋🥰‼️
I can't believe people are arguing or even asking what measurement he used.
First of, Chef John is american and of course uses Fahrenheit.
Secondly, everyone that should be allowed into a kitchen knows that water that is 105 degrees centigrade would instantly kill the yeast and render it useless.
Water at 105 C isn't even possible at atmospheric pressure.
hans farenheit bro lol
Its 40 celcius
Yea I firmly believe that some people ask intentially stupid questions just for the attention.
Furthermore, you can easily find conversion charts online and do it yourself. And please don't call beginners idiots, the only stupid questions are questions that don't get asked. Remember when you were a beginner? Don't be mean.
I like this chef he seems very calm and meticulous.
this is much more simpler than your pizza dough recipe from 2007
I've made this dough twice. It's fantastic and easy to follow. Thanks!
Hello chef john! I'm a new subscriber to your channel and I'm so hooked to all of your great recipes and your website. I confess I'm now a fan because I love your voice, puns and especially the delicious food you cook. I'm as well a little disappointed to myself because why in the world I'm now just discovering your videos? Why? I felt wasted at the moment. I can learn a lot of culinary things from you. Thank you for sharing your passion in cooking chef! Keep it up. Don't stop inspiring many young aspiring cooks like me. God bless chef. We love yah and I'm looking forward to video 2000th :)
After trying out many different types of dough, this is one I go with now. It's so easy to make and it tastes great.
"Ideas are like pizza dough, made to be tossed around." --- Anna Quindlen. 🍕🍕🍕🍕🍕
Dinner tonight. Ty chef John.and ty chef Wolfgang for sharing
the only pizza dough recipe I use
I made this today and it was amazing. Chewy, soft on the inside the crusts gets a nice crisp. Very yummy.
I love the comment on the other video about not being on your death bed crying that you never made pizza. I will try to live long enough to make me some nice pizza.
I made this for my family and it was so delicious, everyone loved it. Thank you for sharing this recipe. Though I am going to make more dough next time as it was so much in demand.
Wolfgang Puck's recipe, serious, this recipe is older then the first humans.
It is the specific process (order of adding ingredients and timing) that is unique.
Love chef John. It's soooo important to use a scale when making pizza dough.
Sir, Google says site not secure, and not letting me through. Kindly rectify, thanks!
There's a problem with this particular page. Not sure what it is, but if you search 'food wishes' on Google the links to other pages work just fine.
I just figured out if you click the link and when your browser comes up, if you delete everything before the 'www' off the link it works perfectly. And when the page loads, it's a secure page like it's supposed to be.
Weird.
I've tried all recipes of pizza dough but it never came out as perfect as yours chef thank you!
hi, are you using 00 pizza flour, bread flour, unbleached AP flour or bleached AP flour?