The Easiest Pizza Dough in the World - Homemade | No Knead | By Hand ✋
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- เผยแพร่เมื่อ 20 ก.ย. 2024
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Hey people! During these weeks I developed an incredibly easy and convenient pizza dough recipe. This is for everyone who wants to attempt an amazing Neapolitan-style pizza but doesn't know where to start or feels intimidated by bread/pizza making. Well, don't be. This recipe is specifically tailored for you. It features very little mixing (almost zero kneading), just a couple of folds and we'll be letting the rests do all the magic.
A couple of important notes:
- if you can use a good 00 Flour, or just about any flour with 10-12% protein. This can be All purpose or Bread Flour. In this recipe, I used 00 Polselli Vivace Flour, but King Arthur does an Amazing job as well.
- You'll see me bake in an Ooni Oven and you'll think "Well, the fancy oven will do the trick". Not true. You can definitely bake this pizza in a conventional home oven. Simply pre-heat your oven at 500F or 260C with your pizza stone at the highest rack of the oven (as close as possible to the heating element) for one hour. Stretch your pizza and par-bake it (no cheese) for 2-3 minutes. Add your cheese or toppings and return to the oven for another 1-2 minutes.
Let's bake together.
Makes 2 Pizzas (250 gr Each):
290 gr 00 Flour (or any 010-12% Protein Flour)
200 gr Water
9 gr Salt
0,5 gr Dry Yeast
Also on my website: www.milezeroki...
KITCHEN EQUIPMENT USED IN THIS VIDEO:
Precision Gram Scale: amzn.to/3GQXFUm
00 Flour: amzn.to/3gzVXfj
Ooni Koda 16: amzn.to/3F6q2MR
Ooni Pizza Peel: amzn.to/3qI86QR
Ooni Turning Peel: amzn.to/3Qyp7XU
My AMAZON STORE: www.amazon.com...
Licensed MUSIC: artlist.io/Dan...
Affiliate Disclosure:
Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you.
I'm proudly inspired by the cinematography of some amazing channels here on TH-cam like Liziqi, Maji, Cat's Kitchen, W Table, Summer Kitchen, Honeykki, Haegreendal, Cooking Tree, Her 86M2, and many more....
Visit My Website: www.milezerokit...
Follow me on Instagram and Facebook: @milezerokitchen
Using this footage without permission or license is not permitted.
#easypizzadough #pizza #easyneapolitanpizza #homemadepizza #nokneading #asmrcooking #asmr #asmrfood
Enjoyed the Thanksgiving feast? Now it's time to get back on those baking skills and eat some pie! ✌👽 Hey did you wanna hear a secret? Jake asked me if you could subscribe to the channel, or like this video! So let's make him happy. Woof. 🐶
Isnt it in teaspoon, cups??😮
Made your pizza tonight, my family is SHOCKED, better than in our local Pizzeria, fantastico!! Mille grazie!
What oven did u use?
the quality of these videos is literally through the roof. I literally cant believe you dont have a million subs!
Thank you so much for watching nd the kind comment! Really appreciate it!
You literally have a point
I love cooking pizza and film making. You've combined them beautifully.
Love your videos they are well put together.
Recipes are easy to follow. Been using the no knead stretch and fold method since I discovered your channel.
Thanks Mike!
Would you be able to upload same pizza but in home oven? I've been pretty confident in the ooni but the ones in a home oven never turn out great
@@mikeyvisser8740 if you don’t know by now just par bake the dough along with the sauce. Wait for the crust to rise and the color is golden. Once that happens ass your toppings and place it back in the oven till it’s done.
You know it's MZK when classical music meets contemporary pizza 🔥❤️ loving the combination as well as your videos ✌️
Thank you Fiete!
And I totally love the dog ❤❤❤❤
@@anandersonnovel Jake is the real MVP here 😅
It’s Saturday afternoon, just had my nap listening to acoustic guitar music. I search for no knead pizza and yours came up. Your video is so soothing, I can’t seem to move. I’m a newer subscriber and so glad I found this treasure among TH-cam channels. I’m not new to no knead for breads, but did have issues with no knead pizza doughs. I stayed with bread machine pizza dough which gives a beautiful elastic dough, but I’m going ahead with it again. I did try my starter for sourdough last night, but I think it got over proofed. The crust puffed up, but not the main part. Got the stone out, peel etc. This is the Lahey method I learned over 14 years ago. Another good one is Artisan Bread in 5 and the olive oil dough. It’s no knead and a great versatile dough.
Thanks for the effort you put in to your videos
Thanks for watching Donald!
We already subscribed to your channel...
Great vídeos and amazing recipes .And we loooove Jake.
Greetings from Spain!
Jake loves you back! Thanks so much for watching!
You should really open a pizzeria man, these pizzas are beautiful, i tell you these things as an Italian, you deserve the best, hope you keep up the work, congrats bro
This is Pizza ASMR! An absolutely engaging video and can't-wait-to-try recipe/technique. Thank you for posting.
Made this today in my oven at 550 degrees on a baking steel, top rack. It come out looking just like the Ooni. Family loved it. Love your technique, I realized I was over handling the dough before on the stretch. Also, stretching in a floured bowl as opposed to on the peel like I was doing before helps to prevent sticking. Looking forward to your next video.
550 Celsia or Fahrenheit?
@@kerisek11 550 F. Steel is better than a stone when you cant get hotter than 550.
That was relaxing af & i didn't expecting that. Thank you!
This video is so enjoyable I'm going to watch it with my Mum. I always seem to watch your videos around 3.30 am thanks so much for the awesome pizza.
Thank you for the support Ian!
Başarı asla tesadüf değildir! Kaliteli, öğretici ilham verici bir video olmuş elinize sağlık.👍İmrendim ben de yapmak isterdim fakat öyle pizza fırınım yok
Thank you so much for watching!
До чего Вкусно! Отличное тесто! Спасибо Вам! 👍👍👍 How Delicious! Great dough! thank you! 👍👍👍
Thank you for watching!
I’m doin this right now and the aesthetic of your video man …ua channel will blow up soon ✨✨✨
This should have a billion views.
Your videos are so relaxing to watch.
Me again. I've been watching your video over and over again for the past few days. What can I say, I'm absolutely thrilled. I like to repeat myself, this is art. This weekend I'm going to cook the pizzas like you. My family is already looking forward to it and thinks I can cook😜
Thank you very much again. Greetings from Germany.
Thank you Rico!
Your videos are really well done! Very enjoyable and relaxing to warch.
Hey, that's art. I love it.👍🏻👍🏻👍🏻🇩🇪
Thank you Rico!
I've just finished dinner...but my eyes see a more tasty delight!
pizza e video stupendi! BRAVO!!! 🇮🇹
Beautiful video, beautiful pizzas. You make it look easy but for people like me who find working with dough at 65% let alone 68-70% hydration I suspect it's disappointingly hard. Haven't tried this one but have enough disappointments behind me to make me hesitant to try another.
Keep trying don't give up. Took me over 2yrs to finally get it right. Napolatan pizza is most difficult to nail.
I have to make one now!! I Hungry. Lol
Que buena producción! Excelente trabajo. Subscrito!
What's in the bowl/plate that you empty the dough into? Is that regular flour or semolina or what? Looks great!
again thank you for your content! So good! Did I already ask this? Where did you get your mixing bowl? love it!!!
Wow The dough looks so beautiful! I have used the other pizza recipes and they were great. so now I will give this one a try. You are a true artist! Thanks. Do you think bread flour has too much protein for this recipe?
You can try with bread flour! I haven’t had any issues with that
Hello, I’m French!
What flour did you use to make these?
Thanks in advance👍
Nice but you can make this even more easy you don't need all the folding you can just mix all the ingredients in a bowl with a spoon until all the flour is moist and then put it in the fridge until next day take the dough out stretch it and fold it like seen in the video but one time is enough make a ball out of it and let it rest for at least 15 minutes then you can make your dough balls for the pizza let them rest at room temperature for at least 4 hours and your dough will be ready works perfectly 😊
Laminating pizza dough is not needed.
Or or or
Make your own video and do whatever you want in it because not everything is your way
This is how we like it and I appreciate this method
Pizza making is an art form too and this video is inspiring and respectful
But for most it’s
Dump the dough
Throw in fridge
Stretch
Ball
Bake
Eat
Repeat
@@cloud6526Hahaha…my thoughts exactly
Fantastic looking pizza, thank you!
This was a really nice video. ❤
More exciting than any movie😊
Sure, here is the translation:
---
Great result, congratulations.
I’m glad I found this video ❤
Beautiful Dani!
Beautiful! 😍
Thank you! 😊
Very nice but I would like crispy in the center too. Could you get that with par baking? I would like to see that, thanks.
Wonderful video 🙏🔥😍 just curious
the temperature of the stone was while you're cooking the pizzas I know the oven was at 350c but what about the stone cheers
So easy!
How long can it be kept in the refrigerator?
Great Video, thank you. Can i assume you let the bulk dough get to RT before balling? If i wanted to add EVO, how much would you suggest? Thanks
This is really amazing but the oven is good, how can i do that, real pizza
Beautiful 😍 in the Ooni do you have the flame on max when the pizza is in?
Dani, you are an artist and a great inspiration! Excellent video content and super style! Bravo! If I become a Patron, are their printable recipes with instructions available? The website is beautiful but we can't print the recipes since the background is black and the font is white. I do my best to try and remember everything you do but I need step by step notes next to my dough as I go. Grazie Mille!
Thank you so much! I still haven’t plan yet printable recipes on my Patreon or on the website but I promise I’ll try to be better in the new year. It’s just a lot to do and this is only a very small sidekick so time is what it is unfortunately!
Hello. Do you cook pizza with wheat flour? Or do you have some special flour?
Thanks for the recipe, it's great. I already subscribed, I want to ask you what is the name of the music you are using in the video please
What model your Ikea mixing bowl? Can't find it on Ikea website.
Can i freeze the balls, if yes, for how much time? What happens if i use flour type 1?
i second the request -- if i freeze one ball, when/how, and then how defrost/reactivate?
Such beautiful footage and pacing! What is that mixing bowl you're using?
IKEA Mixing bowl😊
Top demais 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻 👏🏻
Hej!
Do you use the cold water or room temperature?
Mortadella on pizza is S teir!
Looks great! Can it be balled after the last stretch and fold and put in fridge balled and just pull them out a couple hours before making pizza the next day or two? Thanks!
Also…. Love to have the pistachio pesto recipe
are you using rice flour @ 4:53?
is there a significant difference in result / flavour with your big recipe? which do you prefer?
Lovely!
You are esthetical.
Thank you for this therapeutic video!
Wow, looks perfect, maybe I can crack open the kids 16 one last time before the winter hahaha, thanks as always Mile. Just curious about something, do you think I can make a focaccia barrese style pizza with he Detroit dough recipe and a Llyod pan? Love the Detroit recipe so much and the pan so was just curious lol
Sure you can!
@@MileZeroKitchen thanks 🙏
wonderfull
Thank you!
Just wondering if you’ve tested out longer cold fermentation times? I’ve read some pizzerias go as long as 6 day.
Went to IKEA because I also like this ball but it doesn't come with a lid.
Hello! I am Japanese.
Even if I follow the recipe exactly, after the first fermentation, the dough is quite sticky and not fine. What could be the cause?
Sounds like the gluten didn’t develop enough. Try working the dough more and always use wet hands when dealing with high hydration!
@@MileZeroKitchen Thanks for replying! I'll give it a try!
What does the lamination do for the dough?
It creates structure! 🤗
Thanks
How can I print out your recipe?
Ma pate a doublé de volume au frigo c'est normal ?
Can i use plain flour with the same recipe??
How kann ich make this Pizza with dinkel flour.
Do you let the dough warm up before the shape?
Ładna, ładna, też tak robię, bajka
Great video, i do question the amount of dry yeast? .5 gram don't seem right.
It is right!
less is more 🙂
@@MileZeroKitchenif i want to make 4 pizzas do i have to double the amount od yeast too? So i will use 1 gram or yeast amount is fixed and i have to use just 0.5gram?
Hello if I have only normal oven , What temperature and time should I bake at?
Maximum temperature what your oven can do. Also it is good to use pizza stone or steel and let oven pre heat for at least 40 minutes
What's the diameter of each pizza?
Where do you source your cheese?
Which gram scale do you use?
All my equipment is listed in the description of each video. This is the scale: amzn.to/3GQXFUm
Come al solito perdo qualche passaggio cioè non ho visto che per due ore dovevo lasciarla a temperatura ambiente e poi metterla in frigo 🤦🏻♀️ che faccio adesso?
What temp is your water?
mine turn out hard..cuz i keep adding flour when my dough too sticky and hard to handle 😂
You used a ciabatta style recipe to make it
Too much dough in the crust. Needs more air. To achieve this is mastering the stretch. Best technique for that is slap and stretch technique. Trust me I was total denial but I forged on and low and behold wow!
Can’t do that with gluten free dough
easy ?
There's some kneading in the end...
If I could two thumbs up this I would
You’re too kind! Thanks for watching Robert
Napoli pizza looks really good I usually order delivery pizza
If you know the Dominos style recipe, you can make it now
Dominos? That’s not pizza … that’s a fast food imposter
"no knead", starts kneading.
Are you kidding? This bun has sides wider than the Atlantic.
I thought it was Apple strudel
Does it matter if the dough tears when attempting the stretch out before the trifold?
I’ve done this recipe probably 15 times and not once have I gotten it to stretch like yours. Just tears in spots
Sounds like your dough didn’t develop a correct gluten structure. It could tear but not as much as you mentioned. It should be very elastic.
Try do a third set of stretch and fold before the bench stretch. Or possibly it’s the flour you’re using.
@@MileZeroKitchen thank you Sir
😍🤤🍕
❤❤❤
Ingredients for 6 pizzas?😅
arigato.
👏👏👏❤️
🤭🤭🤭
nr1
This is the most farting around for a pizza dough I've seen in a long time. Bloom the yeast. Make the dough. Knead it. Prove it. Three steps that don't involve all of the intermittent origami.
Read any old recipe if that's what you want. I'm here for pizza therapy
Then you go and use scissors 🤦
Ce sont des ciseaux à pizza ils sont fait pour ça
Don’t need those annoying sound effects on the food just make it normally no chef gets this extra loud mixing sounds ridiculous
Ooooh yes "at home"...We all have pizza oven on gas at home.
Well If you listened to what he said in the video…. You can use ovens that max out even 550 … so most kitchen conventional ovens would work
Poli sompoder Chey carry kora jinisher jotnu bashi why??