0:14 3/4cup (180ml) water at 100-110F, 0:35 active dry yeast, 0:55 teaspoon of sugar, 02:00 240g of flour, 0:2:30 3/4 tsp salt and 2tsp of sugar. 0:2:40 1 tbsp oil
@@parulbegum8080 it’s a joke, a disaster, I will do a brief technical breakdown: if you replay the video, he put in 7 grams of dry yeast for 240g of flour, if you don’t know anything about dough making, you wouldn’t think too much of it, but the ideal rule of thumb is 1 to 2 grams of fresh yeast per kilo of flour, his yeast makes 21 kilograms of flour, because fresh yeast is 3x weaker than dry yeast, since he’s making one pizza and every kilogram makes 6 dough balls weighing 250-280g depending on hydration, he is using 42 grams of dry yeast per kilo of flour, or 126 grams of fresh, as we already know, that is enough for 126 kilograms of flour, if we divide that by 6, that’s in the neighborhood of 750 pizzas. Not only has he dumped too much yeast, he also started off with 40 degrees Celsius water (100-110 Fahrenheit) which is diabolically hot, he thinks that it would help rise the dough faster, which is correct, but water this hot can effectively cook your gluten and will over ferment the dough, which is why the smell of dough like this comes off as sour or burns your nostril, because the yeast is so strong that it has fed off of the gluten instead of the starch, and another reason why his dough came out pale on top of this dangerous combo, he adds sugar, which does not belong on pizza, it will give your pizza a false sense of coloring and will cause your yeast to feed off of the sugar instead of the flour, which in this situation, is pouring gasoline on a fire. oil in higher temperatures is not ideal, I would see why he adds oil, but if you respect the dough, you don’t need it unless your flour isn’t made for pizzas, because some flours like AP flour are so weak in gluten that this network that we are trying to achieve just collapses on its own weight, which is inevitable with sugar, hot water and so much yeast. If you want a better recipe, just reply to this comment.
@you.got.gapped.racing44 I think you're thinking too much into it. I made a pizza using his recipe today and the dough was incredibly soft, rised well(I let it ferment in the fridge for a day) and it was perfect. I didnt measure the amount of yeast i used, but it was a little less than half of what he used since i cut the recipe by half. Im not sure if using less yeast would work, but im willing to try. I don't have much knowledge on this, however what I do know is that sugar is there to enhance the flavor of the dough and also help the yeast ferment, so therefore I believe it certainly belongs on pizza. I also don't believe that the 110 F water is enough to cook anything. It is not regularly receiving heat enough to maintain that temperature, therefore it decreases over time. and dough needs way more time than that to cook in such a low temperature. But honestly, what do I know? I'm basing this all on my personal opinion. Still, I'm interested in your recipe and would like to try if you would provide me with it. But, I think insulting his recipe just because it doesnt with yours or is incorrect is incredibly rude. If you want people to listen to you, you have to do it in a way that will interest them without putting anyone down. I believe you have good intentions, although your way of approaching it is wrong.
For an even tastier dough I let my dough proof in the refrigerator overnight. Remove it about 2 hours before forming it into your desired shape, add sauce and any topping you like and bake. I just started following this page and you make some amazing recipes!
First and foremost I haven’t made anything bad following this guy’s recipes and instructions. With this recipe my pizza stone is only 12in so you can totally use this recipe for a 12in pizza but I found the crust to be thicker than I desired so I did some experimenting and found that if you follow this recipe and cut the final ball in half you can make two 12in thin crust pizzas. Just thought I would share that.
Made this recipe tonight and it is was the best pizza I have ever made or bought! Only my second time making pizza dough from scratch [first time was an older Preppy Kitchen video]. I kneaded the dough by hand as no mixer yet [took about 40 minutes] and had a very soft/pillowy dough. I used 50/50 plain flour and bread flour. Doubled the recipe [minus the yeast] and had enough dough for 4 medium sized pizzas. Teared up from making something so great myself. Love this channel. Always the best recipes. 🤩
@@jwvette77bro just shut up and go to a different recipe then. Personally I love this recipe an this guys channel if you dont go no ones foricing you to stay here
Made this recipe tonight and it is was the best pizza I have ever made or bought! Only my second time making pizza dough from scratch [first time was an older Preppy Kitchen video]. I kneaded the dough by hand as no mixer yet [took about 40 minutes] and had a very soft/pillowy dough. I used 50/50 plain flour and bread flour. Doubled the recipe [minus the yeast] and had enough dough for 4 medium sized pizzas. Teared up from making something so great myself.
We been having Pizza Friday in our home for the past 20 years. We started with dough from the grocery but we’ve been making our own for at least 15 years. My recipe is very similar to yours. I do use brown sugar. When we moved to the SW of France, our home had a pizza oven!
I have tried a lot of pizza recipes and find sticking in the fridge for a day or more instead of a standard rise makes it taste way better. I'll have to try brown sugar tho
We’ve been making pizza nearly every Friday since 1985. First, I used a pizza stone for about 20 years. Then I bought a pizza steel. Then my husband bought me a pizza oven for Christmas which pushed my pizza into a new level. We especially like a pizza covered with pesto, Swiss or Gryuere cheese, artichokes, sun dried tomatoes, and roasted garlic. My kids are grown now but our son is back at home and we still do it. Same thing with Sunday roasts, must be lamb today ‘cause beef was last week 🤪
180ml Luke warm water 7g dry yeast 1tsp sugar Mix and set aside for 5-7 mins (foamy) 240g plain flour 3/4 top salt 2tsp sugar 1tbsp olive oil Mix all ingredients Let it rise for about an hour Heat oven to 232 degrees celcius Do what you must to the dough and bake for approx 15 mins or until crust is golden and cheese is melty melty
@@Fuzigish8 usually 1 normal base or 2 small bases . When I use these portions ot fills my rectangle oven tray when I roll out the dough so I have an oven tray sized pizza
I confirm that the recipe is amazing! The most professional-looking and -tasting pizza I’ve ever made! The only correction I’ll keep in mind for the next time is baking time - my pizza only needed 9 mins instead of 12-15 in the recipe. I doubled the recipe and froze a half to save myself the trouble for the next time. Already defrosted and baked it - turned out beautifully! Also with this recipe I finally managed to stretch the dough and get a beauuuutiful crust instead of just using a rolling pin as I always used to. I consider myself a professional chef now 😂 A huge THANK YOU, John! ❤
@@Jennygoeswinkkx3 Yes, I actually specifically looked on TH-cam for advice on how to best freeze pizza dough 🥸 The advice was: after the dough sits for an hour and doubles in size, knead it just a little, shape into a ball, then let rest for 10 mins and then pop into the freezer. Worked perfectly for me 👌
I'm 14 and I've really been getting into cooking and baking and you are always my first choice when it comes to cooking/baking. I got my first mixer yesterday and I'm super excited to try this recipe as soon as I can!! :3 Thank u!! ^_^
@@YummyYummsters3 I’m 16, I have been making pizzas since I was 9, I would advise you to stay away from this guy, he made a disaster, please watch Vito iacopeli on TH-cam, he is an amazing teacher of Neapolitan pizza, and he speaks English well enough for you to understand, and what mixer do you have at the moment? Is it a proper spiral mixer or a kitchenaid style mixer?
@@you.got.gapped.racing44 other italian here, you don't need to make a perfect Neapolitan pizza to have good pizza. the dough can be simple or complicated. for a beginner this is a fine recipe. he's okay.
@@mcstevieboy I’m not shitting on the guy in the video for not making pizza napolitana, I’m shitting on the fact that he’s using 7 grams of yeast for 240 grams of flour, if you factor hydration, he is using 42 grams of dry yeast for every kilo of flour, for context, we use 1 to 2 grams of fresh yeast per kilo, fresh yeast is weaker than the dry stuff, by about 2 to 3 times, so he is effectively using enough yeast per kilo to make 84-126 kilograms of flour, I don’t even weigh as much as that, and he’s also using sugar on top of so much yeast, which is only going to overferment, this is for every pizza, not napolitana only, his flour is also too weak for pizza, bread flour is the minimum for American sty pizzas while tipo 00 and tipo 0 with a w of 280+ is sufficient. @YummyYummsters3 seems like a nice person , I want to treat them to something better than whatever is presented in this video, im not going to plot blowing their intestines by using 42 grams of yeast per kilo, they sadly thinks that the guy in the video is a professional when that is incorrect. Vito iacopeli makes videos for pizza napolitana, bari style pizzas, nyc style, pizza in pala, pizza in teglia, Chicago style and Detroit style, but most of his videos are about making dough for these and how to maintain ovens for home and business use. I’m Arab, not Italian.
I had a huuuge craving for pizza all day long and finally decided to make it instead of buying one. OMG, it was delicious!! As you said, I added some spices to the dough and my goodness, it’s soooo good 🤤🤩🤩
I made pizza for dinner last night and I have to tell you that your pizza dough was a hit! It was so light and the edges were beautifully crisp. This will be my go to from now on. Thank you so much! 😊
I really like your recipes! I learned three years ago how to make pizza dough and we have never eaten a pizza from anywhere from home since! A while ago i saw your video to make mozzarella, haven't bought it from the store since! It really makes all the difference! Fresh everything and really it's less then even a pizza place! I like that you don't machine as it's easy to do by hand! Thank you for your videos!
This was great! I went with bread flour and I also used instant yeast because it was all I had. The pizza came out amazing!!! Was inhaled by my family in minutes 😅
I never have made pizza at home because most videos include using a pizza stone and peal. I don’t have those. I’m so thrilled to see a pizza made on a normal pan. I’m going to make a pizza this weekend!
I tried this today with 50% Indian Wheat flour and 50% Walmart All-Purpose Enriched Flour, and with veggies, and it was surprisingly scrumptious. This is the first time in forever, where I sat through and watched an entire TH-cam cooking video, multiple times to closely follow a recipie. I tried making a Chicago Style Deep Dish Pizza and Pan Pizza during Covid and hated it, tried making bread, hated it and then gave up. I dont understand Bread Floud/Bleached flour or the 100 types of flour and which one of it is used for what kind of bread, so it felt pretty good to see an end result that was not only edible, it tasted pretty good! Thank you!
This dough is perfect and so easy!! I was in search for a multi-purpose dough recipe that uses 1 packet of yeast and doesn't use like 5 cups of flour. After allowing the rise, it was divided in two and put in the refrigerator, and made Stromboli and a mini pizza later in the week. Thank you!!
Thank you for sharing this recipe! First time making pizza from scratch with kiddo and it turned out amazing! The little chef was so proud of his work!
This is the best pizza dough recipe we have found. Made it multiple times with the kids and we all love it. Thanks so much! Looking forward to making more of your recipes with and for the family.
@Preppy Kitchen thank you so much for all your recipes that you’ve been sharing with us. Over the course of 3 yrs. since I started baking I’ve been following you and used all of your recipes and it’s always a hit and never failed. Now i asked my niece to follow you and used all your recipes as well. Her pizza from your recipes was a bomb and she’s only 16 yrs. old. and love to bake. Again thank you so much and we appreciate all your efforts in doing all the videos. I will definitely buy your book soon if GOD willing…Happy Baking
John, you are the best on all your recipes. You explain everything when viewing your videos. So many helpful hint and you have a great personality. Love watching your channel.
Made this today for the first time, my family loooooooved it.... Thank you so much, next time I will double the flour and make more pizzas, thus recipe worked well for me
John, you are a God send. Every time I search for a recipe on TH-cam and you pop up, I know I am in good hands. Your smile and attitude always makes cooking/baking more fun. Thank you!!
Actually, I made this dough 10 days ago, enjoyed homemade pizza the whole weekend and froze 2 little balls of dough, I cooked one few minutes ago, so I am enjoying your videos eating your pizza recipe 😁 and it’s soooooooo good.
Thanks for this! It’s exactly what I’m looking for! I watched a few other videos and they seemed a little over complicated for me. I’m already making my own sauces for the pizza, I don’t want additional worries!!
You are amazing 🤩 You explain everything someone could need to know and you do it in an amazing entertainment way ❤ looks like I’m watching TV 📺 I dare say it’s comforting and relaxing to watch 💕
Just made this for like the 10th time, and I send this video link to my friends. Awesome crust, always good, every time. Although, I doubled it this time, and the crust did not rise as much as not doubled, I did not double my yeast.
I made the one you had made a while ago... I am glad to see your kids enjoyed the pizza! I think this is just an updated video on the same recipe (going off of memory, but it seemed the same).
TY John! My husband is NOT a cook but wants to try your pizza recipe today. Have one of your cookbooks as a gift but follow you on your channel. You have the best adjectives for food haha!
John, been watching your videos a long time. This has got to be THEEE best pizza dough recipe. I usually use a naan bread or buy a flatbread. Tomorrow that changes!! Pizza for supper! Woohoooo thanks my friend! ❤
Hi John, your videos are always so fun to watch! This is my second time making this recipe and I love it! I’m making it for my family and trust me they will be impressed that I was able to make a pizza. The next recipe that i will make will be your sourdough. I hope i can get it right lol
please dont learn form this person(my humble opnion) watch vincenzo's plate. he made a reaction to this video. then decide for yourself. rule of thumb learn the cuisine from people of the country of origin. its beautiful way to learn their culture along with their cuisine.
Super easy to make, although my dough was proofed in about 30 minutes - I used the pre-heated oven trick to proof. Just a FYI, if it's doubled in size, then it's good to go.
This is the best pizza dough i’ve made !!!! Thank you so much for the recipe! I was thinking to make extra and freeze it ….Do you think the dough would freeze good?
John, have you ever intentionally over whipped heavy cream to make your own butter? Maybe you could demonstrate that and use the butter in a recipe? Have you ever wanted to plant the orchid that produces vanilla?
@@Aiko2-26-9 What if you had a greenhouse that could replicate the conditions of the equatorial climate? I do know that Hawaii does indeed grow orchids that produce the vanilla bean. So if you are a chef that lives in Hawaii theoretically they could grow the orchid.
Hello my name is George and I was looking for a cheesecake recipe and I chose ur’s and man it was awesome it great but my father in-law said it was very rich anyway I truly think it was awesome and I really enjoyed all ur TH-cam videos recipes thanku
…Or you can set it outside (in the shade) to rise, IF of course you live in Arizona! After miserably failing my first attempt at the dough, and nearly giving up, I found you!!! Thank you for your easy instructions and patient explanation. Only problem now is keeping the raw dough away from my child…er ugh…my husband!
when you say double everything, does this include the sugar and water used to active the yeast? or all ingredients AFTER the yeast has been activated 😅
Tried it yesterday and the recipe was excellent.. going to make some modifications today since it was more dough than I needed, but super stoked on this recipe.
If you’re broke homie without a stand mixer (like me), try putting your ingredients in a smaller bowl and using a pair chopsticks to stir it. Smaller surface area, less resistance. Big brain move.
I came on here looking for your pizza recipe. I'm making this tomorrow. I can't wait to see how it turns out. Love Love Love all your recipes. I just received my Preppy Kitchen Super Easy cookbook. Meal planning already 😊 Please come to Phoenix AZ for your book tour 🎉 Also wishing for an Preppy Kitchen Insta Pot cookbook in the future 😁
Hi John. I have a question. I made this dough for dinner tonight. Hubby loved it! Was wondering if I can prebake the crust for a few minutes prior to adding sauce and toppings? The center was a little soft but overall, my pizza was yummy.
I don’t know if John does this or not but I par-bake mine every time and prefer it. I bake it for about 5-6 minutes until it’s not browned, but firm. Remove it from the oven onto a wire rack and let it cool while I get my toppings ready, then brush with olive oil, add toppings and finish baking until it’s as browned as I want. I think it makes a crispier crust. I make extra crusts, par-bake, wrap in plastic wrap and freeze for later use too. No need to thaw, just increase baking time by a few minutes.
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
0:14 3/4cup (180ml) water at 100-110F, 0:35 active dry yeast, 0:55 teaspoon of sugar, 02:00 240g of flour, 0:2:30 3/4 tsp salt and 2tsp of sugar. 0:2:40 1 tbsp oil
Thanks mate
@@outcast6187 this video is a joke.
@@you.got.gapped.racing44What?
@@parulbegum8080 it’s a joke, a disaster, I will do a brief technical breakdown:
if you replay the video, he put in 7 grams of dry yeast for 240g of flour, if you don’t know anything about dough making, you wouldn’t think too much of it, but the ideal rule of thumb is 1 to 2 grams of fresh yeast per kilo of flour, his yeast makes 21 kilograms of flour, because fresh yeast is 3x weaker than dry yeast, since he’s making one pizza and every kilogram makes 6 dough balls weighing 250-280g depending on hydration, he is using 42 grams of dry yeast per kilo of flour, or 126 grams of fresh, as we already know, that is enough for 126 kilograms of flour, if we divide that by 6, that’s in the neighborhood of 750 pizzas.
Not only has he dumped too much yeast, he also started off with 40 degrees Celsius water (100-110 Fahrenheit) which is diabolically hot, he thinks that it would help rise the dough faster, which is correct, but water this hot can effectively cook your gluten and will over ferment the dough, which is why the smell of dough like this comes off as sour or burns your nostril, because the yeast is so strong that it has fed off of the gluten instead of the starch, and another reason why his dough came out pale
on top of this dangerous combo, he adds sugar, which does not belong on pizza, it will give your pizza a false sense of coloring and will cause your yeast to feed off of the sugar instead of the flour, which in this situation, is pouring gasoline on a fire.
oil in higher temperatures is not ideal, I would see why he adds oil, but if you respect the dough, you don’t need it unless your flour isn’t made for pizzas, because some flours like AP flour are so weak in gluten that this network that we are trying to achieve just collapses on its own weight, which is inevitable with sugar, hot water and so much yeast.
If you want a better recipe, just reply to this comment.
@you.got.gapped.racing44 I think you're thinking too much into it. I made a pizza using his recipe today and the dough was incredibly soft, rised well(I let it ferment in the fridge for a day) and it was perfect. I didnt measure the amount of yeast i used, but it was a little less than half of what he used since i cut the recipe by half. Im not sure if using less yeast would work, but im willing to try. I don't have much knowledge on this, however what I do know is that sugar is there to enhance the flavor of the dough and also help the yeast ferment, so therefore I believe it certainly belongs on pizza. I also don't believe that the 110 F water is enough to cook anything. It is not regularly receiving heat enough to maintain that temperature, therefore it decreases over time. and dough needs way more time than that to cook in such a low temperature. But honestly, what do I know? I'm basing this all on my personal opinion. Still, I'm interested in your recipe and would like to try if you would provide me with it. But, I think insulting his recipe just because it doesnt with yours or is incorrect is incredibly rude. If you want people to listen to you, you have to do it in a way that will interest them without putting anyone down. I believe you have good intentions, although your way of approaching it is wrong.
For an even tastier dough I let my dough proof in the refrigerator overnight. Remove it about 2 hours before forming it into your desired shape, add sauce and any topping you like and bake. I just started following this page and you make some amazing recipes!
First and foremost I haven’t made anything bad following this guy’s recipes and instructions. With this recipe my pizza stone is only 12in so you can totally use this recipe for a 12in pizza but I found the crust to be thicker than I desired so I did some experimenting and found that if you follow this recipe and cut the final ball in half you can make two 12in thin crust pizzas. Just thought I would share that.
Maybe I can try cut the ingredients in 2
just watching this video and just asked about making a thinner crust so that answers my question! thank you!
@@davidcarbone3385 I ended up with a 200 gram ball for the thin crust 12 inch pizza.
Thank youuu! ✨
Thanks, your advice was great. Gave it a try and yes I really like the thinner pizza
Made this recipe tonight and it is was the best pizza I have ever made or bought! Only my second time making pizza dough from scratch [first time was an older Preppy Kitchen video]. I kneaded the dough by hand as no mixer yet [took about 40 minutes] and had a very soft/pillowy dough. I used 50/50 plain flour and bread flour. Doubled the recipe [minus the yeast] and had enough dough for 4 medium sized pizzas. Teared up from making something so great myself.
Love this channel. Always the best recipes. 🤩
I thought you needed the yeast
@@steburton1146 as in they doubled the recipe and kept the yeast the same as in the original recipe
lol this recipe is horrible !
Lol where's yours ?@@jwvette77
@@jwvette77bro just shut up and go to a different recipe then. Personally I love this recipe an this guys channel if you dont go no ones foricing you to stay here
Made this recipe tonight and it is was the best pizza I have ever made or bought! Only my second time making pizza dough from scratch [first time was an older Preppy Kitchen video]. I kneaded the dough by hand as no mixer yet [took about 40 minutes] and had a very soft/pillowy dough. I used 50/50 plain flour and bread flour. Doubled the recipe [minus the yeast] and had enough dough for 4 medium sized pizzas. Teared up from making something so great myself.
Never seen your channel, but you have a great style of cooking. I love how you have a nuanced approach but not pretentious… Literally perfect!
bot
We been having Pizza Friday in our home for the past 20 years. We started with dough from the grocery but we’ve been making our own for at least 15 years. My recipe is very similar to yours. I do use brown sugar. When we moved to the SW of France, our home had a pizza oven!
I have tried a lot of pizza recipes and find sticking in the fridge for a day or more instead of a standard rise makes it taste way better.
I'll have to try brown sugar tho
Thank you for the recipe
So helpful
@@Piperitum for the yeast
We’ve been making pizza nearly every Friday since 1985. First, I used a pizza stone for about 20 years. Then I bought a pizza steel. Then my husband bought me a pizza oven for Christmas which pushed my pizza into a new level. We especially like a pizza covered with pesto, Swiss or Gryuere cheese, artichokes, sun dried tomatoes, and roasted garlic. My kids are grown now but our son is back at home and we still do it. Same thing with Sunday roasts, must be lamb today ‘cause beef was last week 🤪
Such a beautiful dough...first time making...the recipe is in my favourites!❤❤❤ Thank you so much for sharing 😊
Ok let’s be honest this guy has the best recipe
Seriously!
TRUTH!
Yea i agree
Everything I’ve tried of his is excellent!!
And they always turn out when home baking❤❤❤❤
A perfect circle is an amazing band 😅 thank you for being awesome and wholesome and showing step-by-step as a human being and not edited too much 👌
ye
180ml Luke warm water
7g dry yeast
1tsp sugar
Mix and set aside for 5-7 mins (foamy)
240g plain flour
3/4 top salt
2tsp sugar
1tbsp olive oil
Mix all ingredients
Let it rise for about an hour
Heat oven to 232 degrees celcius
Do what you must to the dough and bake for approx 15 mins or until crust is golden and cheese is melty melty
How many bases does this make?
@@Fuzigish8 usually 1 normal base or 2 small bases . When I use these portions ot fills my rectangle oven tray when I roll out the dough so I have an oven tray sized pizza
@@rs1389OK great. Appreciate the reply.
❤
He said 450 degrees not 230
I confirm that the recipe is amazing! The most professional-looking and -tasting pizza I’ve ever made! The only correction I’ll keep in mind for the next time is baking time - my pizza only needed 9 mins instead of 12-15 in the recipe. I doubled the recipe and froze a half to save myself the trouble for the next time. Already defrosted and baked it - turned out beautifully!
Also with this recipe I finally managed to stretch the dough and get a beauuuutiful crust instead of just using a rolling pin as I always used to. I consider myself a professional chef now 😂
A huge THANK YOU, John! ❤
Did you freeze the dough after letting it rest for an hour and spreading it?
@@Jennygoeswinkkx3 Yes, I actually specifically looked on TH-cam for advice on how to best freeze pizza dough 🥸 The advice was: after the dough sits for an hour and doubles in size, knead it just a little, shape into a ball, then let rest for 10 mins and then pop into the freezer. Worked perfectly for me 👌
I’ve used this recipe over 15 times and it never fails to amaze me 😍
I'm 14 and I've really been getting into cooking and baking and you are always my first choice when it comes to cooking/baking. I got my first mixer yesterday and I'm super excited to try this recipe as soon as I can!! :3 Thank u!! ^_^
try making eclairs
You go get em champ.
@@YummyYummsters3 I’m 16, I have been making pizzas since I was 9, I would advise you to stay away from this guy, he made a disaster, please watch Vito iacopeli on TH-cam, he is an amazing teacher of Neapolitan pizza, and he speaks English well enough for you to understand, and what mixer do you have at the moment? Is it a proper spiral mixer or a kitchenaid style mixer?
@@you.got.gapped.racing44
other italian here, you don't need to make a perfect Neapolitan pizza to have good pizza. the dough can be simple or complicated. for a beginner this is a fine recipe. he's okay.
@@mcstevieboy I’m not shitting on the guy in the video for not making pizza napolitana, I’m shitting on the fact that he’s using 7 grams of yeast for 240 grams of flour, if you factor hydration, he is using 42 grams of dry yeast for every kilo of flour, for context, we use 1 to 2 grams of fresh yeast per kilo, fresh yeast is weaker than the dry stuff, by about 2 to 3 times, so he is effectively using enough yeast per kilo to make 84-126 kilograms of flour, I don’t even weigh as much as that, and he’s also using sugar on top of so much yeast, which is only going to overferment, this is for every pizza, not napolitana only, his flour is also too weak for pizza, bread flour is the minimum for American sty pizzas while tipo 00 and tipo 0 with a w of 280+ is sufficient.
@YummyYummsters3 seems like a nice person , I want to treat them to something better than whatever is presented in this video, im not going to plot blowing their intestines by using 42 grams of yeast per kilo, they sadly thinks that the guy in the video is a professional when that is incorrect.
Vito iacopeli makes videos for pizza napolitana, bari style pizzas, nyc style, pizza in pala, pizza in teglia, Chicago style and Detroit style, but most of his videos are about making dough for these and how to maintain ovens for home and business use.
I’m Arab, not Italian.
I had a huuuge craving for pizza all day long and finally decided to make it instead of buying one. OMG, it was delicious!! As you said, I added some spices to the dough and my goodness, it’s soooo good 🤤🤩🤩
Made this dough last weekend. Really easy and delish recipe. Best pizza ever.
I made pizza for dinner last night and I have to tell you that your pizza dough was a hit! It was so light and the edges were beautifully crisp. This will be my go to from now on. Thank you so much! 😊
Oh good! I've needed a reliable and forgiving pizza dough recipe. Thank you, John!
I really like your recipes! I learned three years ago how to make pizza dough and we have never eaten a pizza from anywhere from home since! A while ago i saw your video to make mozzarella, haven't bought it from the store since! It really makes all the difference! Fresh everything and really it's less then even a pizza place! I like that you don't machine as it's easy to do by hand! Thank you for your videos!
please dont learn form this person(my humble opnion) watch vincenzo's plate. he made a reaction to this video. then decide for yourself
This was great! I went with bread flour and I also used instant yeast because it was all I had. The pizza came out amazing!!! Was inhaled by my family in minutes 😅
I never have made pizza at home because most videos include using a pizza stone and peal. I don’t have those. I’m so thrilled to see a pizza made on a normal pan. I’m going to make a pizza this weekend!
Omg same! Every video makes it look so difficult but John always has the simplest explanations 🤗
You have the best recipes John. I have learned a lot from your videos.
I made it today, it’s surprisingly easy and delicious.
It’s like I ordered it from a restaurant ❤
Thank you so much
I tried this today with 50% Indian Wheat flour and 50% Walmart All-Purpose Enriched Flour, and with veggies, and it was surprisingly scrumptious. This is the first time in forever, where I sat through and watched an entire TH-cam cooking video, multiple times to closely follow a recipie. I tried making a Chicago Style Deep Dish Pizza and Pan Pizza during Covid and hated it, tried making bread, hated it and then gave up. I dont understand Bread Floud/Bleached flour or the 100 types of flour and which one of it is used for what kind of bread, so it felt pretty good to see an end result that was not only edible, it tasted pretty good!
Thank you!
Everything this guy makes it amazing from his bread-biscuits to this dough it’s amazing
This dough is perfect and so easy!! I was in search for a multi-purpose dough recipe that uses 1 packet of yeast and doesn't use like 5 cups of flour. After allowing the rise, it was divided in two and put in the refrigerator, and made Stromboli and a mini pizza later in the week. Thank you!!
FINALLY! A SIMPLE RECIPE!!!
I know right!? 😂
Thank you for sharing this recipe! First time making pizza from scratch with kiddo and it turned out amazing! The little chef was so proud of his work!
This is the best pizza dough recipe we have found. Made it multiple times with the kids and we all love it. Thanks so much! Looking forward to making more of your recipes with and for the family.
@Preppy Kitchen thank you so much for all your recipes that you’ve been sharing with us. Over the course of 3 yrs. since I started baking I’ve been following you and used all of your recipes and it’s always a hit and never failed. Now i asked my niece to follow you and used all your recipes as well. Her pizza from your recipes was a bomb and she’s only 16 yrs. old. and love to bake. Again thank you so much and we appreciate all your efforts in doing all the videos. I will definitely buy your book soon if GOD willing…Happy Baking
John, you are the best on all your recipes. You explain everything when viewing your videos. So many helpful hint and you have a great personality. Love watching your channel.
Absolutely 💯!!!
TRUE!
Made this today for the first time, my family loooooooved it.... Thank you so much, next time I will double the flour and make more pizzas, thus recipe worked well for me
Amazing recipe! First-time pizza maker here and my wife loved it. Thanks for sharing!❤
I just made my pizza using your teachings, it came out so nice. That was the best pizza I ever ate. Thanks
This recipe is the best pizza dough! I don't think I will ever buy a pizza again! Delicious! Thanks so much John!!! Excellent recipe as usual!
A smiling MAN has infact a lot of confidence in himself and pretty sure of himself in every matter.
This is the same way I make my pizza dough! I’m so happy we make it the same way! I love watching your videos 🤍
Watching all the way from the carribbean I love his recipe I never go wrong with his guidance
John, you are a God send. Every time I search for a recipe on TH-cam and you pop up, I know I am in good hands. Your smile and attitude always makes cooking/baking more fun. Thank you!!
Absolutely wonderful recipe. My family loved it. Thank you, John.
Actually, I made this dough 10 days ago, enjoyed homemade pizza the whole weekend and froze 2 little balls of dough, I cooked one few minutes ago, so I am enjoying your videos eating your pizza recipe 😁 and it’s soooooooo good.
Makes great fri-bread too. I add garlic, basil, Italian, roll out then let it rise for 45 minutes. Airy, crispy.
My husband always asks me when I’m cooking something new “preppy kitchen?” I say yes ! Love you preppy kitchen !!!
I’ve made a thousand pizzas and tried the poolish, which is ok, but this is my go to almost invariably. It’s just versatile and good every time.
Ok this recipe is very simple and straight forward, I love that you actually showed how to cook it as well. Thank you
I am not even finished waiting for the dough to rise and you already made me so happy 😊😊. Can wait for my kids to try it❤❤❤❤.
Thanks for your recipe. I've actually found my dough rises better and spreads easier without oiling the bowl, but we all have our own ways. 👍
I love that kitchen. Thank you for your easy to follow recipes and amazing personality. 😊 💙 💙 💙 💙 💙
Beautiful Stand Mixer you have there & nice recipe John!
I am not the best ..Thank you for making me a MUCH better baker!! Keep the videos coming!
You know what he really does on everything that he cooks absolutely
Thanks for this! It’s exactly what I’m looking for! I watched a few other videos and they seemed a little over complicated for me. I’m already making my own sauces for the pizza, I don’t want additional worries!!
John you never age. Love your channel.
You are amazing 🤩 You explain everything someone could need to know and you do it in an amazing entertainment way ❤ looks like I’m watching TV 📺 I dare say it’s comforting and relaxing to watch 💕
Just made this for like the 10th time, and I send this video link to my friends. Awesome crust, always good, every time. Although, I doubled it this time, and the crust did not rise as much as not doubled, I did not double my yeast.
When you explain the recipe looks so easy to make it 🧑🍳🧑🍳
Thank you! I've been trying to find a good, easy pizza dough. I can't wait to try this.
I made the one you had made a while ago... I am glad to see your kids enjoyed the pizza!
I think this is just an updated video on the same recipe (going off of memory, but it seemed the same).
TY John! My husband is NOT a cook but wants to try your pizza recipe today. Have one of your cookbooks as a gift but follow you on your channel. You have the best adjectives for food haha!
Decided on pizza today, was gonna use the old recipe video you had up but this one came up first 🤩
Just made Pizza by following your recipe, turned out delicious! Thank you :)
Thank you! all the tips! I just got my very own Kitchen Aid stand mixer. Hooray!!
Outstanding… such an easy to follow recipe.. Can I use wheat flour instead of all purpose flour? Thanks
This recipe was so damn easy!!!! I cut it in half and stretched it really thin and made two pizzas!! They came out so good!
Just made pizza and it's so delicious 😋 .Doubled the recipe.
Made thos tonight as my son requested pizza. The best recipe in the world!!!
I have watched 2 of your videos an I really like your energy I had to subscribe
John!!! You are awesome! I love your channel!!! Clear & easy to understand recipes make cooking so much easier.
Thanks John, tried this pizza dough today, turned out excellent!
John, been watching your videos a long time. This has got to be THEEE best pizza dough recipe. I usually use a naan bread or buy a flatbread. Tomorrow that changes!! Pizza for supper! Woohoooo thanks my friend! ❤
Hi quick thing it’s naan not naan bread
Fabulous! Now I finally have an easy pizza crust recipe! This is one I will try immediately. Thanks for sharing it 😊❤
Tried it and it turned out amazing! Best recipe I‘ve tried so far^^
That looks perfect! We love making these as a family so that everyone gets their own personal pizza pie ❤ 🍕
Hi John, your videos are always so fun to watch! This is my second time making this recipe and I love it! I’m making it for my family and trust me they will be impressed that I was able to make a pizza. The next recipe that i will make will be your sourdough. I hope i can get it right lol
please dont learn form this person(my humble opnion) watch vincenzo's plate. he made a reaction to this video. then decide for yourself. rule of thumb learn the cuisine from people of the country of origin. its beautiful way to learn their culture along with their cuisine.
Extra thanks for this one! If you see this comment, can you speak to best way to freeze this dough and for how long it will be good?
Thank you so much. You have the best recipe with that is the easiest to follow !!!!
Made the pizza dough recipe. Came out great!
Making Pizza Dough = Therapy Session🤣
Yes he does and is an excellent instructor
Thanks best recipe ever. Hi from South Africa.
Wow I love it the way he make it to look easy to prepare all his recipes 😍 thank you for each one of you post 😀🧑🍳🧑🍳🧑🍳
Oh man! Been waiting for this one! Cant wait to try it soon.
We’ve all sinned, trust in Jesus alone for salvation!
I wish this dude could be my private chef.
Super easy to make, although my dough was proofed in about 30 minutes - I used the pre-heated oven trick to proof. Just a FYI, if it's doubled in size, then it's good to go.
Making this right now. Subscribed. I liked the explaining of things about flour and stuff. It's awesome.
This is the best pizza dough i’ve made !!!! Thank you so much for the recipe!
I was thinking to make extra and freeze it ….Do you think the dough would freeze good?
Yay! I've been unhappy with the one I use from Gennaro Contaldo. I like my neighbor's but when I asked for the recipe he said it's store-bought! 😆
John, have you ever intentionally over whipped heavy cream to make your own butter? Maybe you could demonstrate that and use the butter in a recipe?
Have you ever wanted to plant the orchid that produces vanilla?
Vanilla can only be grown near the equator. So in the US the only place it will grow is Hawaii.
@@Aiko2-26-9 What if you had a greenhouse that could replicate the conditions of the equatorial climate?
I do know that Hawaii does indeed grow orchids that produce the vanilla bean.
So if you are a chef that lives in Hawaii theoretically they could grow the orchid.
@@nellgwenntry it out!
I tried it and… woah! It was so good I instantly subscribed thank you so much
Why no instant yeast? I very much appreciate the closeups of what your dough looks like. That's super helpful since flour can vary, even by weight.
Hello my name is George and I was looking for a cheesecake recipe and I chose ur’s and man it was awesome it great but my father in-law said it was very rich anyway I truly think it was awesome and I really enjoyed all ur TH-cam videos recipes thanku
…Or you can set it outside (in the shade) to rise, IF of course you live in Arizona! After miserably failing my first attempt at the dough, and nearly giving up, I found you!!! Thank you for your easy instructions and patient explanation. Only problem now is keeping the raw dough away from my child…er ugh…my husband!
when you say double everything, does this include the sugar and water used to active the yeast? or all ingredients AFTER the yeast has been activated 😅
Tried it yesterday and the recipe was excellent.. going to make some modifications today since it was more dough than I needed, but super stoked on this recipe.
If you’re broke homie without a stand mixer (like me), try putting your ingredients in a smaller bowl and using a pair chopsticks to stir it. Smaller surface area, less resistance. Big brain move.
Haha
😂😂
Your all recipes are very good I
I came on here looking for your pizza recipe. I'm making this tomorrow. I can't wait to see how it turns out. Love Love Love all your recipes. I just received my Preppy Kitchen Super Easy cookbook. Meal planning already 😊 Please come to Phoenix AZ for your book tour 🎉 Also wishing for an Preppy Kitchen Insta Pot cookbook in the future 😁
just talking about making homemade pizza with my mom and you post this!! 🫶🫶🥹
This receipe makes a great pizza. If I want to make enough portion for two pizzas, would it just double on all the ingredients?
Pretty much yea
Hi John. I have a question. I made this dough for dinner tonight. Hubby loved it! Was wondering if I can prebake the crust for a few minutes prior to adding sauce and toppings? The center was a little soft but overall, my pizza was yummy.
I don’t know if John does this or not but I par-bake mine every time and prefer it. I bake it for about 5-6 minutes until it’s not browned, but firm. Remove it from the oven onto a wire rack and let it cool while I get my toppings ready, then brush with olive oil, add toppings and finish baking until it’s as browned as I want. I think it makes a crispier crust. I make extra crusts, par-bake, wrap in plastic wrap and freeze for later use too. No need to thaw, just increase baking time by a few minutes.
I made it with my sourdough starter instead of the yeast so basically I made sourdough pizza dough 😊 so good.