Foods101withDeronda Hi Thanks for your amazing recipe, I made it twice and the second time was nicer while I added 2 tbs of sugar as i used to make my dough before and turned to be the best dough I have ever seen.
I just made this bc of the quarantine and gurl I love you. Ive tried to make pizza before and didnt succeed ao I tried doing this and it was AMAZING I LOVE I THANK U
I have been trying out different pizza recipes and until I found this pizza recipe, neve was satisfied with the other recipes. I only will use this recipe, It is the best !!! Thank you for posting !!!
Thank you and to answer your question...I have never frozen this pizza dough. This dough will keep up to (1) week, in the refrigerator, in a lightly oiled zip-lock bag or airtight container. Make sure the dough returns back to room temp before patting it out and stretching it into desired shape. Hope this helps! -Deronda :)
This has become my Saturday night go-to thin crust recipe. I mix the salt with the flour just out of habit and all the water to the yeast (lazy) everything else I do the same. These toppings especially with caramelized onions are the bomb!!!! Thanks Deronda! You are the best. Your scalloped potato recipe is absolutely awesome too! 🐝🐝🐝
I've been trying different pizza crust recipes but failed to get the texture and fluffiness that I wanted. Thank you, finally I perfected it. It's indeed a perfect pizza crust.
+Cliff Carlo Bunches of thanks...Cliff!! Thank you for your insightful comment!! Just what I aim to accomplish for my pizza loving subscribers & viewers!! Forever ENJOY!! -Deronda :)
You are very welcome. I made a batch of these only yesterday, placed them on cardboard then covered with cling film. There are now six in the freezer. I cooked two from frozen and they were absolutely delicious. The take-out menu is now in the bin as I shall be making these in future. Thanks Deronda :-)
Hi! Just happened upon your video, the dough looks great, well actually the whole pizza looks delish! Just a question or two😃, what do you mean by carmalized onions, how do you do these, and isn‘t the water too warm for the yeast? Do you know what Farenheit is in degrees?
I love the convenience of using the Kitchen Aid mixer for the dough. Pizza parlors have huge versions of this type of mixer called Hobart. Many people do this by hand and believe me that is a lot of work. I have to admit that I like using the Kitchen Aid. For large quantities of dough, I work the dough by hand because my mixer bowl is not big enough. As for the sugar, some use it and some don't. It does encourage the browning of the crust. Either way, the pizza is delicious. I will definitely be preparing this recipe! The texture of the dough is perfect!
your pizza looks great , i like the way you proof the yeast & add the flour, the cornmeal on the bottom is a great idea. since everyone is homebound it's nice to get back to basics
I appreciate the simple recipe. There are a lot of critics on here when it appears that what you did worked just fine. I've been making my own crust for all of my 19 married years, and it's similar to what you did here - including not using sugar (until just recently, and only when I think of it, but it's also nothing that my dough misses when I don't use it). I'm going to try it your way to see what it's like. Thanks for the tip on refrigerating the extra dough. That's exactly what I need to do this week!
Deronda that pizza looks fantastic! I made a pizza tonight in a cast iron skillet. Cooked it on med/high for 3 mins then in the oven at 400f for a further 12-15 mins. Was awesome and crusty. Yours looks terrific. Yum
Yeast + Salt = Dead Yeast ( or at least seriously weaken yeast) You can add it to flower, but not directly to yeast. I give you thumbs up for the effort :)
What a perfect recipe. I made my first pizza in 1985, when l was 15. It took 2 or more proofings, let it rise the first proof for a few hours till it had risen triple the size, then punch it down and let it rise again for a bit. When you were slicing it I could hear the crunch. I bought a mix last week, only added very little grams of water and that was it. l didn't quite enjoy the taste. If I had bought one just ready to bake l think that would've tasted better. But l love this recipe and l will make it this weekend. I wish you tube would have an attach button like on facebook that when people try the recipe they can post their results.
Wow! Thanks for sharing your recipe for pizza dough! I’m making it your way minus the sugar. I’m allergic to sugar, All sugar, except fruit sugar. Sweetened my sauce with dates. So I will be using dates, or unsweetened apple sauce.
As a teen, I worked for one of the largest Italian Restaurants in Minneapolis MN. We added Italian seasoning to the yeast mixture so that the dough would be flavored. For your size dough I would add 1 tsp to 1 Tbsp Italian seasoning.
After looking at a few different pizza dough videos, I decided to do it exactly like yours and it turned out amazing. I'm happy and this is the one I'm going to do for now on. But I will try it out thinner next time.
Looky here. Awesome! And you said it twice. This is the recipe I'm gonna use but I'm gonna split it into fourths for 14" pizzas. Thanks for the how to.
Yeast is halotolerant, its ok with some salt water for a few minutes. Just dont leave it out for a long time, or mix pure salt with dry yeast (lot of people mix 'dry ingredients' and mix sugar, salt anx yeast first).
I use a pizza stone and heat it up in oven @ about 500 degrees before I transfer the pizza to the Hot stone. Browns the bottom perfectly:). My pizzas are about 13 inches round and are done in 8-10 minutes. I will try your dough recipe, and just make them thinner crust cause that is our favorite. Thank You:)
If I used sourdough starter in place of the granular yeast how would I go about altering this recipe to have the right proportions? (My granular yeast bit the dust a few days ago when trying to make hoagie rolls and ended up with bread sticks instead, so that won't rise). I made some sourdough starter to use for baking until I can afford to get more yeast in the package from the grocery store.
Thanks for the totorial. I had to make a comment because the number on your comments was 666 and I wanted to change that number. Love and continue cooking.
Hello Deronda, it was good to see you yesterday in ulta. I didnt know how to send you a message on here except one of these videos. Wow I have enjoyed them! They are awesome and you do an amazing job! I have been looking for a good pizza dough recipe too and so glad I found this on here along with many other recipes I have enjoyed watching! Thanks for all the wonderful advise yesterday and again it was so neat getting to meet you, and so glad to be able to enjoy all your wonderful recipes and absolutely love it!!:) God Bless
DITTO, AWESOME, thanks a million, & you are very welcome...Susan!! I enjoyed my special time spent with you, meeting your special guy, & crew at Ulta!! I learned so much from you & can't wait for my next trip!! Hope that you're very much better, my new friend!! ENJOY your PIZZA!! -Deronda :)
thank you so much and can't wait to see you again as well!! I learned a lot from you too and especially these videos! You are an amazing cook and definitely trying your recipes:)I am feeling much better and I thank you:) Thanks again!!:) Susan
WAS ALWAYS TAUGHT THAT EVEN IN PIZZA DOUGH, SOME SUGAR, LIKE A TSP IS ADDED TO YEAST WATER, ALLOWED TO PROOF TO FOAMY,...AND THAT SALT IS MIXED IN WITH THE FLOUR DRY MIXTURE.. THIS IS NOT SCREAM-TYPING..JUST WAS NOT USING MY GLASSES.. YOUR OVEN TEMP IS SO AGREED WITH. I LlIKE YOUR ASSEMBLY. THANKS FOR SHARING :)
THIS ONE TIME I MADE A PIZZA AND I HAVE NORMAL SIZED HANDS AND WHEN I PUT IT IN THE OVEN MY GLASSES FELL OFF MY FACE AND MELTED INTO THE PIZZA AND SOMETIMES THE YEAST SCREAMS WHEN I TURN ON THE KITCHENAID MIXER. OOPS THERE GOES MY GLASSES AGAIN. AND I STEPPED ON MY PIZZA DOUGH. YELLING IS FUN IT MAKES ME FEEL LIKE A PROFESSIONAL WRESTLER! I LIVE IN SPACE.
I did try the pizza. I need practice with rolling out the dough - I couldn't get your method done. The recipe was a good recipe. Everyone like it, but for me I have to now "perfect" the sauce. Thanks.
i make the same way but i put dough in bread machine on mix for 5 mins .i also use same dough mix but with garlic puree added to make nan breads . mini ones for kids and also bigger ones too . i cook them in oven but best results for me is to put in frying pan and a squirt of olive oil .
Hi Deronda is have to use All purpose flour ? And wht's the temperature is required? I have made with Bread flour and use 450 degree. It turns out soft at bottom and not crisp.
geeta dave Hi Geeta!! I've never used Bread Flour for Pizza Dough!! Click on "SHOW MORE" about for the full Pizza Dough recipe!! Hope this helps you master your homemade Pizza Dough!! ENJOY!! -Deronda :)
something i like to do is put some olive oil on the top of the portioned out dough balls while they rest on the floured surface, and flip them onto some baking parchmentwith the oiled side first, spread it out as thin as you like, should give the bottom the nicest crunch you can hope for in your home oven at ~250°C/~485°F.
Hello Deronda, I made this recipe today and the dough is Amazing ... I made my pizza on a grill, turned out so yummy ... thank you so much for sharing ...
OV VEVO dry yeast is mainly yeast (kind of like baking powder or baking soda) to help it rise. here is an actual meaning of it I found online: Many baking recipes call for yeast. Yeast is a micro-organism of the fungi kingdom that is used by bakers as a leavening agent in breads. Yeast operates by fermenting the flour in your dough, releasing carbon dioxide into the bread and causing it to rise. Yeast in bread is the reason it is fluffy and light. However, if a recipe calls for yeast as an ingredient and you don't happen to have any on hand, you may want to find a substitute for it. Here are some suggestions for substitutions for yeasts. You REALLY need it or else the pizza will be the same size like it was before she put it to rize. here is a substitude you can use: 1. Add all ingredients according to the recipe. 2. Then, add in equal parts baking soda and lemon juice to equal the amount of yeast called for in the recipe. 3. Bake as usual. Tips: 1. Dough does not need rise time when made with yeast substitute. 2. The baking soda and lemon juice need to be added last for the reaction to work properly. 3. For best results, use fresh baking soda.
QUICK SUGGESTION: when adding the pizza/tomato sauce, place a spoonful (or more depending on the amount you want) to the center of the dough then lightly spread it with the back of your spoon to have a more even spread instead of starting from the sides.
Damn you human I was going to say the same thing always always always start from the center spread out do not overlap leave half inch do not let your spoon leave the pizza surface
U should smooth the dough out into a ball and brush it with a layer of olive oil to prevent the outer layer from oxidation it’s optional to make a lip for the pizza dough... thanks for the tip about the corn meal...I don’t have a pizza stone yet ... thanks for the video over all u did a great job... I can’t wait to make my cooking video with the my children
Hi, great video :). How many grams of fresh yeast would I need to use please? Can the surplus pieces of dough be stored in the freezer, rather than in the fridge? Kind regards, Sooz x
I tried doing yesterday and my dough never rised the way you showed.. You said you put 1/4 ounce pack of yeast right ??? Mayb I should have put more then that?!! Please tell me why ??!
Hi Lusine, To answer your questions...be sure that all liquids are heated to 110 - 130 degrees F before adding to yeast and flour. If your liquids are too cool or too hot the yeast will not rise. The yeast amount is 1/4 ounce envelope or net weight of 3/4 oz (21g). Check date on yeast package...DO NOT use outdated yeast...fresh is always BEST!! This should give you the perfect homemade pizza crust for your next attempt. ENJOY!! -Deronda :)
Instant yeast is designed to be added to the flour and you can get away with 130 degrees because the flour lowers the temperature of the water. For dry active yeast (which is proofed in warm water) you want the water to be 105-110 degrees. 130 will most likely kill dry active yeast. Also, it helps to add a teaspoon of sugar to the yeast when proofing, as the yeast will feed on the sugar. I do this and mine foams up quite a bit more than the yeast in this video. It's also possible your yeast is not good. Yeast gets less effective with age. Oxygen can expedite the process. There are a bunch of different ways to do pizza dough. Personally I weigh my flour water because it is more precise than measuring. I generally use 60% ratio. Meaning for ten ounces or flour I use 6 ounces of water. I would also suggest shaping the dough into a tight, small, smooth ball before rising. The surface tension helps to develop the gluten strands in the dough. I would guess the issue is expired yeast or water that is too hot. It really is a matter of experimentation and finding what you like best. Different ingredients and techniques can produce very different results.
Foods101withDeronda
Hi
Thanks for your amazing recipe, I made it twice and the second time was nicer while I added 2 tbs of sugar as i used to make my dough before and turned to be the best dough I have ever seen.
I wonder why she does.nt use sugar in her dough?
YOUR VIDEOS ARE GREAT. THE INSTRUCTIONS ARE CLEAR. THANKS FOR WRITING DOWN ALL THE DETAILS IN THE DESCRIPTION. GOD BLESS!
DIDO, AWESOME, I'm honored, thanks a million & you're very welcome...Simply Vegas!! ENJOY!! -Deronda :)
I just made this bc of the quarantine and gurl I love you. Ive tried to make pizza before and didnt succeed ao I tried doing this and it was AMAZING I LOVE I THANK U
You are best teacher ever i love your perfection on each step and clear explanation. Thanks
I'm honored, thanks a million, & you're very welcome...Deep!! Forever ENJOY your homemade PIZZA DOUGH, my friend!! -Deronda :)
I have been trying out different pizza recipes and until I found this pizza recipe, neve was satisfied with the other recipes. I only will use this recipe, It is the best !!! Thank you for posting !!!
I'm honored & My pleasure 😊
Thank you and to answer your question...I have never frozen this pizza dough. This dough will keep up to (1) week, in the refrigerator, in a lightly oiled zip-lock bag or airtight container. Make sure the dough returns back to room temp before patting it out and stretching it into desired shape. Hope this helps! -Deronda :)
So not to pop it into the freezer, right?
This has become my Saturday night go-to thin crust recipe. I mix the salt with the flour just out of habit and all the water to the yeast (lazy) everything else I do the same. These toppings especially with caramelized onions are the bomb!!!! Thanks Deronda! You are the best. Your scalloped potato recipe is absolutely awesome too! 🐝🐝🐝
I've been trying different pizza crust recipes but failed to get the texture and fluffiness that I wanted. Thank you, finally I perfected it. It's indeed a perfect pizza crust.
78
Salt is a yeast killer so never add salt directly to yeast, also remember for toppings, less is best for a great pizza, great vid.
Thanks for this information
This is definitely one of the easiest and delicious pizza vids I have come across on youtube for some time. Nice work Deronda.
+Cliff Carlo Bunches of thanks...Cliff!! Thank you for your insightful comment!! Just what I aim to accomplish for my pizza loving subscribers & viewers!! Forever ENJOY!! -Deronda :)
You are very welcome. I made a batch of these only yesterday, placed them on cardboard then covered with cling film. There are now six in the freezer. I cooked two from frozen and they were absolutely delicious. The take-out menu is now in the bin as I shall be making these in future. Thanks Deronda :-)
You're very welcome...Cliff!! Awesome to know you're exercising your frozen pizza dough rights!! Forever ENJOY your future pizzas!! -Deronda :)
Hi! Just happened upon your video, the dough looks great, well actually the whole pizza looks delish! Just a question or two😃, what do you mean by carmalized onions, how do you do these, and isn‘t the water too warm for the yeast? Do you know what Farenheit is in degrees?
That looks really good!!!!! The crust has that great crunch.
I love the convenience of using the Kitchen Aid mixer for the dough. Pizza parlors have huge versions of this type of mixer called Hobart. Many people do this by hand and believe me that is a lot of work. I have to admit that I like using the Kitchen Aid. For large quantities of dough, I work the dough by hand because my mixer bowl is not big enough. As for the sugar, some use it and some don't. It does encourage the browning of the crust. Either way, the pizza is delicious. I will definitely be preparing this recipe! The texture of the dough is perfect!
This recipe works perfect. The longer the better in the mixer.
AWESOME!! Forever ENJOY!! -Deronda :)
Foods101withDeronda
xenawolf
xenawolf of
xenawolf
your pizza looks great , i like the way you proof the yeast & add the flour, the cornmeal on the bottom is a great idea. since everyone is homebound it's nice to get back to basics
I appreciate the simple recipe. There are a lot of critics on here when it appears that what you did worked just fine. I've been making my own crust for all of my 19 married years, and it's similar to what you did here - including not using sugar (until just recently, and only when I think of it, but it's also nothing that my dough misses when I don't use it). I'm going to try it your way to see what it's like. Thanks for the tip on refrigerating the extra dough. That's exactly what I need to do this week!
I just made the dough! Its resting now! thanks!
Deronda that pizza looks fantastic! I made a pizza tonight in a cast iron skillet. Cooked it on med/high for 3 mins then in the oven at 400f for a further 12-15 mins. Was awesome and crusty. Yours looks terrific. Yum
i love pan pizza i did twice to see if it turns out same and its great and so easy. i do let it ferment overnight
Yeast + Salt = Dead Yeast ( or at least seriously weaken yeast)
You can add it to flower, but not directly to yeast. I give you thumbs up for the effort :)
Thank you for the detail recipe and well demonstrated video!
What a perfect recipe. I made my first pizza in 1985, when l was 15. It took 2 or more proofings, let it rise the first proof for a few hours till it had risen triple the size, then punch it down and let it rise again for a bit. When you were slicing it I could hear the crunch. I bought a mix last week, only added very little grams of water and that was it. l didn't quite enjoy the taste. If I had bought one just ready to bake l think that would've tasted better. But l love this recipe and l will make it this weekend. I wish you tube would have an attach button like on facebook that when people try the recipe they can post their results.
Great recipe, thank you so much Deronda....you good !
My pleasure 😊
Waooo, thanks for sharing this video and you are a great cook 👏🙏🏾
Wow! Thanks for sharing your recipe for pizza dough! I’m making it your way minus the sugar. I’m allergic to sugar, All sugar, except fruit sugar. Sweetened my sauce with dates. So I will be using dates, or unsweetened apple sauce.
My mouth is watering, One fresh pie with all the toppings please!
INDEED :)
Wow this recipe work! It’s my first attempt making pizza and succeed! My kids keep praising is good!
thank you for this video definitely going to be trying this out tonight. I did have one question have you frozen the dough after making it.
I've never frozen this PIZZA DOUGH!! ENJOY!!
Great video - clear instructions to the point!! Thank you
You're welcome!
Can this be made without a mixer? I don’t have one so I would just knead it by hand correct?
@jackwithdoodles Thanks so much ... look forward to trying it! :)
As a teen, I worked for one of the largest Italian Restaurants in Minneapolis MN. We added Italian seasoning to the yeast mixture so that the dough would be flavored. For your size dough I would add 1 tsp to 1 Tbsp Italian seasoning.
Tom n
Varyavarachi varat
@Deshpande - WTF!?!?!? 😂😂😂
Tom n salsbery steak
Salsbery steaksals
Good idea
Very nice Yammy pizza.i will try.thanks.God bless you.
Most welcome 😊
Thanks for this great and delicious recipe ..........love your recipes
I'm a beginner at making HM pizza. I have a question. Can you freeze the extra dough?? And, if yes, for how long??
After looking at a few different pizza dough videos, I decided to do it exactly like yours and it turned out amazing. I'm happy and this is the one I'm going to do for now on. But I will try it out thinner next time.
Hi, can your unused pizza dough go to the freezer for later use. ? Thank you. I’m making this for the grand kids today 👍♥️
Yes, absolutely
These look amazing. 👍🏻 Thank you for a great and easy video.
Thank you for detail and recipe how to make Pizza Dough .
Looky here. Awesome! And you said it twice. This is the recipe I'm gonna use but I'm gonna split it into fourths for 14" pizzas. Thanks for the how to.
Love it.Its so delicious.
Yeast is halotolerant, its ok with some salt water for a few minutes. Just dont leave it out for a long time, or mix pure salt with dry yeast (lot of people mix 'dry ingredients' and mix sugar, salt anx yeast first).
Hi can this dough be frozen? Only 2 at home. Please reply
Love from South Africa
From Singapore. Your lovely video made us hungry! Looks yummy
AWESOME & that's my goal...Letty in Singapore!! Thanks for leaving your comment!! Forever ENJOY from America!! -Deronda :)
Finally, After all the failures at pizza dough making, Your video works perfectly for me. It also smells so good , Thank you soooo much.
AWESOME & you're very welcome!! ENJOY, my friend!! -Deronda :)
I use a pizza stone and heat it up in oven @ about 500 degrees before I transfer the pizza to the Hot stone. Browns the bottom perfectly:). My pizzas are about 13 inches round and are done in 8-10 minutes. I will try your dough recipe, and just make them thinner crust cause that is our favorite. Thank You:)
Looks so easy and good! I think I will use a larger amount of dough. This pizza looks personal size.
When you say "4 cups of flour" how are you measuring that? By weight, or by volume?
"1 cup" of flour is approx 4.25 ounces.
+T Glenn so you need to multiply 4.25 x 4 :')
@@paulsimongaming6986 but what if you pack down the flour and it weighs 5.25 ounces?
If I used sourdough starter in place of the granular yeast how would I go about altering this recipe to have the right proportions? (My granular yeast bit the dust a few days ago when trying to make hoagie rolls and ended up with bread sticks instead, so that won't rise). I made some sourdough starter to use for baking until I can afford to get more yeast in the package from the grocery store.
Deronda, your pizza dough is just absolute perfection, especially if you do stuffed crust. 😋😋😋
Thank you, Byron!! Great tip, my friend!! 😋
Great recipe. Like adding patm and onions under dsice with Olive oil and basil and sea salt them then sauce then cheese etc. Your Great.
For how long should we keep the dough in the warm place? 2hours or 3???
Me encanta mirar como hacer pizzas y debe ser muy fácil
What kind of pizza sauce do you use? It looks awesome!
Thanks for the totorial. I had to make a comment because the number on your comments was 666 and I wanted to change that number. Love and continue cooking.
Can you freeze this dough? How would you freeze the dough, if you can?
Hi Janica...I've never frozen this pizza dough before!! -Deronda :)
I am going to try to freeze some of this dough before it rises and see how it works. I will let you know. Thank you.
can i use milk in stead of water & add alittle bit of butter?
Hello Deronda, it was good to see you yesterday in ulta. I didnt know how to send you a message on here except one of these videos. Wow I have enjoyed them! They are awesome and you do an amazing job! I have been looking for a good pizza dough recipe too and so glad I found this on here along with many other recipes I have enjoyed watching! Thanks for all the wonderful advise yesterday and again it was so neat getting to meet you, and so glad to be able to enjoy all your wonderful recipes and absolutely love it!!:) God Bless
DITTO, AWESOME, thanks a million, & you are very welcome...Susan!! I enjoyed my special time spent with you, meeting your special guy, & crew at Ulta!! I learned so much from you & can't wait for my next trip!! Hope that you're very much better, my new friend!! ENJOY your PIZZA!! -Deronda :)
thank you so much and can't wait to see you again as well!! I learned a lot from you too and especially these videos! You are an amazing cook and definitely trying your recipes:)I am feeling much better and I thank you:) Thanks again!!:) Susan
@@Foods101withDeronda
Whats Ulta??
WAS ALWAYS TAUGHT THAT EVEN IN PIZZA DOUGH, SOME SUGAR, LIKE A TSP IS ADDED TO YEAST WATER, ALLOWED TO PROOF TO FOAMY,...AND THAT SALT IS MIXED IN WITH THE FLOUR DRY MIXTURE.. THIS IS NOT SCREAM-TYPING..JUST WAS NOT USING MY GLASSES.. YOUR OVEN TEMP IS SO AGREED WITH. I LlIKE YOUR ASSEMBLY. THANKS FOR SHARING :)
Bonnie Konjevich 6y;y
THIS ONE TIME I MADE A PIZZA AND I HAVE NORMAL SIZED HANDS AND WHEN I PUT IT IN THE OVEN MY GLASSES FELL OFF MY FACE AND MELTED INTO THE PIZZA AND SOMETIMES THE YEAST SCREAMS WHEN I TURN ON THE KITCHENAID MIXER. OOPS THERE GOES MY GLASSES AGAIN. AND I STEPPED ON MY PIZZA DOUGH. YELLING IS FUN IT MAKES ME FEEL LIKE A PROFESSIONAL WRESTLER! I LIVE IN SPACE.
I add honey.
Hi Deronda. May I recommend reducing the yeast? I think you got some good results but maybe flavor could come with time and less pushing?
I did try the pizza. I need practice with rolling out the dough - I couldn't get your method done. The recipe was a good recipe. Everyone like it, but for me I have to now "perfect" the sauce. Thanks.
Thank you.Can i feeze the reste of the dough in the freezer
pleasant good day .
if i use instant yeast do i still have to activate the yeast in warm water first
Yes you do
thanks i will do
This video is among my saved information. Thanks for sharing your recipe for pizza dough.
TY...Angie!! Your pizza made in a cast iron skillet sounds delicious!! Appreciate you sharing...I'll give it a try one day. -Deronda :)
Good home made style look delicious.
Hello I went after the leftover dough and it came out better.
Can these be frozen for use when we want to make a homemade pizza? Ideas on thawing or different cooking instructions?
goofygirlfriend yes, it can be frozen...to thaw it out...just put it on the counter ❤️
I followed the recipe and it turned out just right. Thanks
Shereen Cade You're very welcome...Shereen!! Forever ENJOY!! -Deronda :)
Thanks for sharing i love the perfect delicious pizza homemade love lots
My pleasure 😊
I Need a pizza crust recipe your's is so simply this is one that I will try.Can you freeze this dough?
i make the same way but i put dough in bread machine on mix for 5 mins .i also use same dough mix but with garlic puree added to make nan breads . mini ones for kids and also bigger ones too . i cook them in oven but best results for me is to put in frying pan and a squirt of olive oil .
When do the other balls of dough that you didn't use get their rise?
Can I use traditional Prego sauce if I don't have pizza sauce?
Yes...Annette...ENJOY!! -Deronda :)
Do you add any sugar to activate the yeast?
The yeast rising can a bit tricky depending on the temperature and humidity of where you are preparing it.
Hi Deronda is have to use All purpose flour ? And wht's the temperature is required? I have made with Bread flour and use 450 degree. It turns out soft at bottom and not crisp.
geeta dave Hi Geeta!! I've never used Bread Flour for Pizza Dough!! Click on "SHOW MORE" about for the full Pizza Dough recipe!! Hope this helps you master your homemade Pizza Dough!! ENJOY!! -Deronda :)
Thanks
How hard is it to mix this by hand? I don't have a dough hook.
for how many days we can preserve this dough balls...
Would it be the same amount if I use instant yeast?
something i like to do is put some olive oil on the top of the portioned out dough balls while they rest on the floured surface, and flip them onto some baking parchmentwith the oiled side first, spread it out as thin as you like, should give the bottom the nicest crunch you can hope for in your home oven at ~250°C/~485°F.
No yeast, Self rising flour ok for dough?
I went ahead and sautéed some onion and I must say, it was quite delicious :)
Thank you!
AWESOME, you're very welcome, & bunches of thanks for sharing your results with us...Jay!! Forever ENJOY!! -Deronda :)
Another really nice recipe, thank you Deronda!
Ronda Goodlet Bunches of thanks & you're very welcome...Ronda!! ENJOY! -Deronda :)
I have enjoyed your recipe now many times over, thanks so much!
Awesome & great to get your feedback...Ronda!! Forever ENJOY!!! -Deronda :)
I will indeed ,Blessings!
Hello Deronda,
I made this recipe today and the dough is Amazing ...
I made my pizza on a grill, turned out so yummy ...
thank you so much for sharing ...
AWESOME & you're very welcome...Zahira!! Thank you for sharing your pizza results with each of us!! ENJOY your way, always, my friend!! -Deronda :)
Thank you Foods! Foods,What rack in the oven and what Temperature to bake at?TY73s
FYI, my name is Ronda , no wonder I am devoted to your videos!
Ronda Goodlet Awesome to have you devoted...Ronda!! Forever ENJOY!! -Deronda :)
hi Deronda, please explain 4 cup flour = ? gram. 1.5 cup warm water = ? ml . Thanks.
Ko Amin Samudera look it up on google...Its that simple. :I
Wonderful ! Actually i make my own style pizza since long time. I tried your way and was positive completely, , thanks for video
salam Hadi Awesome & you're very welcome...Salam!! ENJOY!! -Deronda :)
Hello :) I have a question... What is dry yeast?? do I really need it? what can I substitutute with it?
OV VEVO dry yeast is mainly yeast (kind of like baking powder or baking soda) to help it rise. here is an actual meaning of it I found online:
Many baking recipes call for yeast. Yeast is a micro-organism of the fungi kingdom that is used by bakers as a leavening agent in breads. Yeast operates by fermenting the flour in your dough, releasing carbon dioxide into the bread and causing it to rise. Yeast in bread is the reason it is fluffy and light. However, if a recipe calls for yeast as an ingredient and you don't happen to have any on hand, you may want to find a substitute for it. Here are some suggestions for substitutions for yeasts.
You REALLY need it or else the pizza will be the same size like it was before she put it to rize. here is a substitude you can use:
1. Add all ingredients according to the recipe.
2. Then, add in equal parts baking soda and lemon juice to equal the amount of yeast called for in the recipe.
3. Bake as usual.
Tips:
1. Dough does not need rise time when made with yeast substitute.
2. The baking soda and lemon juice need to be added last for the reaction to work properly.
3. For best results, use fresh baking soda.
QUICK SUGGESTION: when adding the pizza/tomato sauce, place a spoonful (or more depending on the amount you want) to the center of the dough then lightly spread it with the back of your spoon to have a more even spread instead of starting from the sides.
Damn you human I was going to say the same thing always always always start from the center spread out do not overlap leave half inch do not let your spoon leave the pizza surface
jack black
Human unimportant fool
It should be side to center.
brkitdwn Fuck off.
I don't have a dough hook or a kitchen aid. How do I mix the dough?
looks like yummy pizza.. cheers!
Thanks for sharing. The pizza looks amazing.
Bunches of thanks and awesome you'll be giving it a go...Candra!! You will not be disappointed!! -Deronda :)
Ruu u. Y
From SINGAPORE. WONDERFUL VIDEO
Letty Cha now
U should smooth the dough out into a ball and brush it with a layer of olive oil to prevent the outer layer from oxidation it’s optional to make a lip for the pizza dough... thanks for the tip about the corn meal...I don’t have a pizza stone yet ... thanks for the video over all u did a great job... I can’t wait to make my cooking video with the my children
Can the recipe be halved? I wouldn't use that much.
Wow! Looks yummy & crunchy too.. I will try this. Thanks for sharing .. God bless you & family! 👍👏❤️❤️❤️😊
Hi, great video :). How many grams of fresh yeast would I need to use please? Can the surplus pieces of dough be stored in the freezer, rather than in the fridge? Kind regards, Sooz x
2 and 1/4 teaspoons of yeast
Thanks :). Will it freeze after the first rise please? Kind regards, Sooz
I tried doing yesterday and my dough never rised the way you showed.. You said you put 1/4 ounce pack of yeast right ??? Mayb I should have put more then that?!! Please tell me why ??!
Hi Lusine, To answer your questions...be sure that all liquids are heated to 110 - 130 degrees F before adding to yeast and flour. If your liquids are too cool or too hot the yeast will not rise. The yeast amount is 1/4 ounce envelope or net weight of 3/4 oz (21g). Check date on yeast package...DO NOT use outdated yeast...fresh is always BEST!! This should give you the perfect homemade pizza crust for your next attempt. ENJOY!! -Deronda :)
thank you so much i think i put too much hot water..what do u think should i though use that dough or make a new one?
Instant yeast is designed to be added to the flour and you can get away with 130 degrees because the flour lowers the temperature of the water. For dry active yeast (which is proofed in warm water) you want the water to be 105-110 degrees. 130 will most likely kill dry active yeast.
Also, it helps to add a teaspoon of sugar to the yeast when proofing, as the yeast will feed on the sugar. I do this and mine foams up quite a bit more than the yeast in this video.
It's also possible your yeast is not good. Yeast gets less effective with age. Oxygen can expedite the process.
There are a bunch of different ways to do pizza dough. Personally I weigh my flour water because it is more precise than measuring. I generally use 60% ratio. Meaning for ten ounces or flour I use 6 ounces of water. I would also suggest shaping the dough into a tight, small, smooth ball before rising. The surface tension helps to develop the gluten strands in the dough.
I would guess the issue is expired yeast or water that is too hot. It really is a matter of experimentation and finding what you like best. Different ingredients and techniques can produce very different results.
Will adding a little bit sugar affect the dough, or would it be okay?
+Karine Harris Will be ok, sugar works always good with yeast . Just don't put in too much! A teaspoon will be ok!
Pizzimontana thank you!
Karine Harris Just make sure to put the Salt in after the Sugar...That is when you add flour. The Sugar goes in with the water and the yeast together
Is it okay if I rest the dough overnight?