Wow, wow, wow is all I have to say! You’re pizza dough recipe turned out SO good! And so easy to make. It was my first time making pizza from scratch. I made your pizza sauce too. I added fresh oregano to my sauce. I used fresh mozzarella and Canadian bacon as my toppings. Hands down this was the VERY BEST. Thank you! 🍕❣️🍕
Thank you Matt for sharing this recipe, I've been making pizzas for over twenty years and I knew there was one better then my. Today I made you pizza with your dough and my family loved it, I'm so glad I found this one thanks! 🤗🎉👏🏻😎
Matt I'm not on the comments all the time, but my family loves everything I cook or bake from your channel, this was my first time with the pizza and my 6 yr old granddaughter had fun helping and eating, we said goodbye Domino's pizza
Hey Matt! Made this for Christmas Dinner today and it was just WOW. I think the semolina flour did the extra ✨ touch ✨ to the crust. It was even better than takeout! Merry Christmas Matt and thank you so much again!
Hi I am from Pakistan and every time I bake the pizza with Ur dough recepie I simply love it.... Crispy and yummy... Detailed video .... Exact measurements.... And I love it when u say if I can do it then u can do it..... Thanks alot
Well thank you so much, that means a lot to me! :) If you get the chance can you visit my website and give this recipe a comment and a rating? :) It would really help me out. inthekitchenwithmatt.com/homemade-pizza-dough
Hi Matt I was told that cheese should be the first ingredient to go on the dough as the sauce makes the dough wet. I did try it both ways and found that putting the cheese on first , then the sauce followed by the rest of the toppings including more cheese worked best. I like both ways but a few times my crust wasn’t crispy when I added the sauce first... your recipes are my go too always. Everything you make turns out great. Your step by step instructions are a huge help. Thanks for all your great recipes and for your time making videos. I’ve learned a lot watching you cook and bake.
Thank you! Yes some people put cheese on first. I don't. But then again, I don't like to use a ton of sauce to begin with. So I don't ever run into that problem. And you are very welcome! Glad you like my videos! :)
I have to say this pizza was so good and my whole family were so in love they said no more pizza from the takeaway places. 😂thank you for sharing this and the semolina secret because that definitely made it taste like shop pizza!
Matt, just to show I am not a one trick pony with an obsession for candying citrus peel, I am catching up with some of your older videos. I recently had an order of artisan, traditional Sicilian flours and am determined to try making pizza with one: Tumminía (This flour is recommended for pizza). I previously made a Lorraine Pascal pizza dough, but once I added the toppings the dough became too 'wet', I ended up having to part cook the dough before adding the toppings. So this time, I will try your recipe, although I will have to find semolina flour, it isn't something that I have. I , will also check your toppings out as I think my Napolitana was too 'wet' a topping for the other dough - your pizza looked perfect, so it has to be tried! Thanks Matt, another great video. (My latest batch of peel is in the syrup as I type!)
Thanks Matt. The dough came out perfect. The only thing I had to add 1 more cup of flour cuase while mixing in the machine it was too wet. I divided the dough. One I baked only with 8 hours fermenting. That one didn't stretch easily. The second ball fermented 32 hours. It streached awesome.
Hi Matt ! I was quite bussy and didn't get time to comment how it turned out , it came perfectly amaxing soft and rised up well, i love it even i saved some dough and tried something different which is "i spread some cream cheese , dates and nuts with honey and on top put some sprinkles then baked" my younger brother and sis liked so much and finished it on same day 😊👌 Thanks 💛💜
Hi Matt I made 4 cups all purpose flour plus1 cup of semolina flour so made one pizza from that dough ... it came out very nice . Can I put the rest in the fridge fir next day use ? Having a pizza party
In The Kitchen With Matt They turned out great Matt, it was so easy. After they baked I brushed them with garlic butter, so good. Thank you for this easy recipe.
Thanks for this tasty pizza recipe. Would love to see a similarly tasty recipe for Pizza Pocket similar to what Pizza Pizza used to make; too bad they don't make them anymore.
You are welcome! You could watch this video, but use this homemade pizza dough instead, and then just make the "calzones" or pizza pockets smaller than I made in the video. The closest I can think of to making a pizza pocket. th-cam.com/video/YyM5ai8HdcA/w-d-xo.html
Absolutely amazing! Just what I've been searching for my friend! Newly subscribed and sooo looking forward to trying all of your amazing recipes! Stay well and stay safe! Greetings from Ontario, 🇨🇦 Canada!😊🌞🙏
Thanks for the recipe! We made it and they came out great!! I just had one question. We made 2 pizzas with the dough and on one of them the dough rose more in the middle. It tasted really good but I was just curious why it did that and the other one didn’t? Anyway we will be making then again!!
Excellent. I'll start by formally introducing myself (but not fully revealing everything in a public commenting board). My name is Yasmine, 29 (almost 30) year old woman from Kuwait, with a special taste for Basbousa and spices. I would like to further develop my Western cooking skills, and starting with your cinnamon rolls seems to me like a good beginning. I look forward to being your student, and if you happen to have a Facebook page, I would gladly share everything I know about Middle Eastern food and cooking. Cheers to you, Sir!
Yes!! 00' flour is great. In my full written recipe on my website for this recipe I talk all about 00' flour, definitely the best flour for pizza if you can get it.
Hey Matt. I am going to make approx 8 pizzas on Friday. It’s Wednesday right now. Was going to make the dough tomorrow so shall I just stack them in the fridge or freeze them then thaw at room temperature on Friday? 🤔 going to use your sauce as well. Wish me me luck amigo.
Hey Paul!! Fun! Yes I would triple the recipe or just make three separate batches of the recipe, which will actually give you 9 medium pizzas. And yes, just place them in zip lock bags after the dough rises, and then put them in the fridge. Then yes leave them out at room temp for 30 to 45 minutes before you want to make the pizzas. When I do that, I divide the dough into thirds after it rises and shape them into balls, before putting them into the bag. You can probably get 2 or 3 per bag, depending on the size of the bag. Let me know how it goes and if you run into any issues. :)
Sorry just saw this comment! Thank you so much! I really appreciate it! Pumpkin roll? No I don't but I am sure I can come up with a video on it at some point. :)
Hi Matt I am going to help make some pizza and I live in Yuma I was wondering what or which ingredients would work were going to teach children how to make their own pizzas I’ve done this before but it’s been a long time. Would you be able to advise me on bands and ingredients? Thank you have a good day!🤓
Hi Andrea, the normal store brands are fine for this. I alway use the Bob's Red Mill brand of semolina flour, found in the baking section near the flour at Fry's. Have a great day and good luck!
Can this be made in a stand mixer? I can't knead by hand anymore. Alas, if I cut recipe in half,do I still use the same amount of yeast(2 1/4 tsp.per packet. TY for responding. I have semolina flour & didn't know what to use it for. TY.
Thanks Matt. I have been using this recipe without the semolina and it just didn't taste quite right. I didn't know about that ingredient so I am excited about it.
Awesome try it out and let me know what you think! :) Also one thing my friend that taught me does is he uses a pizza stone, so that definitely helps with the taste of the dough. I also like the higher heat, instead of like 350 or 400 for 15 minutes, etc.
I'm a sous chef at my restaurant and have been making pizza dough for a couple years. (at the other place I worked too.. we used beer instead of water lol) but recently I've been taking to people and they've asked if I use semolina when making the dough and I said no. I used "00" flour yeast warm water sugar and EVOO. but today instead of 8 qts if flour. I did 6 and 2qts of semolina.. and it came out great. I want to try a small peice of each side by side and see how different they taste
Awesome!! Yeah I definitely prefer how the dough tastes when I mix in the semolina, that is awesome you tried it. Let me know how your taste tasting goes!
In The Kitchen With Matt heyy wasn't too bad. I typically use 8 qts of 00 flour for my pizza dough. This time I went with 6qts of 00 and 2 qts of semolina. It definitely makes for a fluffier pizza dough. I found I had to add a little more water/oil/sugar and yeast to keep it from being too dry tho I may tweak it a bit more but so far I like it.
Hi Matt I love ur recipes esp the cinnamon rolls recipe my question for this pizza recipe is how much of each ingredient do I need for a smaller size pizza let’s say for 2 . Ps ur recipes never disappoint and for how long do I heat my water in the microwave ? bcoz I got no thermometer for th water temperature. Thnx
Hi there Sharifah! :) You can probably just cut the whole recipe in half exactly and that will give you 2 smaller pizzas. :) I usually get about 3 large pizzas out of one batch, or about 4 medium pizzas, or 6 small pizzas from one batch of dough. So cutting it in half will give you about 2 medium pizzas. Which would leave you with 1 cup of water, on high in the microwave, depending on your wattage of the microwave, I would say it would take 35 to 40 seconds maybe. Then dip your finger in but be careful lightly touch it first to see how hot it is. You want the water temp to feel like a hot bath tub. If that makes sense? :) And make sure to let the yeast foam up first, before adding all the other ingredients. This way you can tell if your yeast is good or not. :)
It depends on the type of corn flour, corn flour here in the states is called cornstarch and it is much different than cornmeal. Just use extra Semolina flour, instead of the cornmeal for the bottom of the pizza. I don't recommend greasing the bottom of the pizza with oil.
Hey, I dont have semolina flour....I do have fine semolina. Is that okay to substitute or not? Please let me know. I want to make this pizza tomorrow :)
@@inthekitchenwithmatt I made this dough today along with your homemade pizza sauce and it was amazing! Everyone loved it. I think the pizza was perfect and i'll be using this recipe from now on. Thank you so much for this easy and delicious recipe :)
Hi Mat: I made the pizza and it delicious, froze pizza dough and wanted to make more pizza I thaw dough on refrigerator side last night all the way through 4 pm today. It was very hard to maneuver the dough was not elastic? I know; I did something wrong, should I have proof the dough again? Please help .
Sure you can use bread flour and mix it with the all purpose. Half and Half, but if you want it to be like it is in the video you still need to add the semolina. :) It makes a huge difference. With that said, you can definitely make it with all (all-purpose flour and bread flour)
Yes, Basbousa is a kind of sweet cake made of semolina with cream filling. I have an unusual weakness for it. It is usually baked in large trays, then it is cut into small squares and turned into bites. I teach you about Arabian dishes and desserts, and you teach me how to cook American food :)
I should introduce you to good Basboosa, then. The best is made by local levant families. Add cream to it and it's a heartbreaker. It is also used to make Semit bread in Turkey. I think it's a brilliant way to add taste to homemade pizza. I don't know if I can find Jack cheese in Kuwait, though. I never tasted it.
In The Kitchen With Matt I let it rise overnight in the fridge I think maybe the problem was I tried to stretch it when it was still too cold and also too much flour could have been the issue thank you I’m going to try it again tonight
@@calicuts909 Yep if the dough is too cold it won't stretch as well either. After you take it out of the fridge allow it to come to room temperature for 30 to 45 minutes first. :)
Sure! After it rises divide the dough into 3 equal balls, and then put them in a freeze back laying flat so the dough doesn't touch each other, after the dough balls freeze you can move the bag around, it won't matter if they touch at that point. Then when you want to use one, take it out and let it thaw out then roll it out and use it for your pizza. :)
Thank you Cecilia, so this batch makes about 3 medium sized pizzas. They dough can store in the fridge for a week, or you can freeze the extra dough as well. :) for several months.
I do like breakfast burritos! I also had a request for Fajitas which I will be doing at some point. I will put breakfast burritos on my list, I am not sure when I will get to them, but I will at some point! :)
I like how some people toss the dough in the air at restaurants and I’m always afraid that I would accidentally drop it on the floor if I tried to do that haha
hahaha yeah! That is pretty cool, I have never practiced throwing pizza dough in the air enough, I have tried a few times, but need a lot more practice.
Oh wow, it looks juicy! I find it amazing that you use semolina with flour for the dough. Do all pizza chefs use semolina for the dough? Semolina is used in this part of the world for dessert. My favorite is called Basboosa, usually made with cream. Semolina must give a good crunch to the dough, right?
No, there are several different ways to make pizza dough, sometimes with just all purpose flour, other times with bread flour, and in this case a 5th part semolina flour. Semolina flour is used to make fresh pasta, and a variety of other things. In the pizza dough, it helps give it more of a chewy crust. It's quite excellent. :) I am not an expert with semolina, I just know it makes the pizza dough taste super yummy!
warm water to activate the yeast. 105 F to 115 F. Also if you can use bottled water, unless your tap water taste really good. haha my tap water here in Arizona tastes awful! lol
You can it just won't turn out quite as good. :) the semolina really helps develop the pizza dough crust. :) But yes you can use only all-purpose (plain flour) if you like.
For the all purpose flour I use "Gold Medal" brand mostly, but have used the generic Kroger brand that they also sell at my supermarket. For the semolina flour I use "Bob's Red Mill Semonlina Flour". I hope that helps!
Mr. Matt I'm fans here in utube and every watching and try every bake u do but I'm success the other what i do but when i do that pizza dough why make it bubbles and dry but i follow ur prisidiors to doing it's my mistake i use the cooking oil couse we don't have already that olive oil
You can use cooking oil instead of olive oil if that is all you have. Remember to cover the dough when it is rising, with a damp towel, or better yet, a piece of plastic wrap over the bowl first, then a damp towel over it, that will help it from getting dried out. :)
I also have it on instructables.com - Might be easier for you, it outlines all the steps with pictures, and has the ingredients list - www.instructables.com/id/Amazing-Homemade-Pizza-Dough/
Sure you can use bread flour for pizza dough, although the crust will probably come out a bit crispier. :) Make sure to add the flour in a little at a time, instead of adding it all at once. Let me know how it goes!!!
That was a helluva lot more than one cup of semolina! I used almost 5 cups of regular flour and a cup and a half of semolina and my dough came out like glue. It also didn't rise.
mmm not sure what happened. I always use 4 cups of all purpose flour and 1 cup of semolina. with the 2 cups of water. There are a couple of reasons why the dough didn't rise, the yeast could be bad/old, the water was too hot or too cold, or it didn't sit long enough to rise. I am sorry it didn't work out for you.
Even with bad yeast, the dough shouldn't have had the consistency of glue though. I don't think. I let it sit almost 2 hours. I had to use a fork to "knead" it because it was so sticky. I covered my counter in flour and even then it mostly stuck to the counter. We've only had the yeast for about a week or so. Other than banana nut bread, I had making breads. Everything else I can do awesome. Breads I suck at.
Yeah almost 2 hours should be enough time for sure. When bread dough is too sticky you need to add a little bit of flour, while kneading. 1 week old, definitely is not old. The only other thing I can think of is maybe the water was too hot or too cold. Did you proof the yeast first? By putting the yeast and a little bit of sugar in the warm water, and let it set for 5 to 10 minutes until it got really foamy?
Yep. I let it set it for 15 minutes. My problem may have been the water was too hot. I don't have a thermometer other then the kind for checking for fevers and it's in Celsius. It didn't look as foamy as in the video.
Yeah that could have been the issue. In my 1200 watt microwave it takes 29 seconds to heat the water/milk mixture to the right temp. I don't imagine that would change much with all water.
Wow, wow, wow is all I have to say! You’re pizza dough recipe turned out SO good! And so easy to make.
It was my first time making pizza from scratch. I made your pizza sauce too. I added fresh oregano to my sauce. I used fresh mozzarella and Canadian bacon as my toppings. Hands down this was the VERY BEST. Thank you! 🍕❣️🍕
So glad you made both the dough and the sauce!! :) :) You are very welcome. :)
Thank you Matt for sharing this recipe, I've been making pizzas for over twenty years and I knew there was one better then my. Today I made you pizza with your dough and my family loved it, I'm so glad I found this one thanks! 🤗🎉👏🏻😎
You are so very welcome Brenda!!! :) So glad you liked the video and that you made the pizza dough!!! :)
I made pizza with this recipe . It's amazing and absolutely perfect . but I used whole flour mixture. Thank you Matt for sharing your perfect recipe.
Awesome!! So glad you made it and liked it. :) :) You are very welcome. :)
Matt I'm not on the comments all the time, but my family loves everything I cook or bake from your channel, this was my first time with the pizza and my 6 yr old granddaughter had fun helping and eating, we said goodbye Domino's pizza
So glad you like it Elizabeth!! :) And glad you had fun with your granddaughter.
love this recipe, thanks!!!
Thanks! You are welcome!
Hey Matt! Made this for Christmas Dinner today and it was just WOW. I think the semolina flour did the extra ✨ touch ✨ to the crust. It was even better than takeout! Merry Christmas Matt and thank you so much again!
So happy to hear you made it!! :) :) Merry Christmas! You are so very welcome. :)
How far ahead can these be made? Could I make several and freeze some for impromptu pizza night when I don’t feel like cooking a lot? If so how?
wow, ive tried making tons of dough and Ive never heard of semolina flour. Looking forward to this.
Let me know how it turns out after you try it. :)
I think I've spent all day on your channel, so happy I found it!
Well thank you!! :)
A secound time making this pizza recipe. It never dissapionted. LOVE IT !!!
hehehehe great! glad you like it so much! :)
OMG I made this and the pizza crust came out so soft and tasty.
Thank you sooo much for the recipe !!!
Awesome! Glad you tried it out! Definitely my favorite homemade pizza dough recipe!! :) You are very welcome!! :)
It really is the best...and when it comes to making baking / cooking easy and enjoyable, so is Matt! 😊
Hi I am from Pakistan and every time I bake the pizza with Ur dough recepie I simply love it.... Crispy and yummy... Detailed video .... Exact measurements.... And I love it when u say if I can do it then u can do it..... Thanks alot
Well thank you so much, that means a lot to me! :) If you get the chance can you visit my website and give this recipe a comment and a rating? :) It would really help me out. inthekitchenwithmatt.com/homemade-pizza-dough
Thanks Matt. Greetings from Istanbul- Türkiye
You are welcome! Thanks for watching in Turkey! :)
Hi Matt
I was told that cheese should be the first ingredient to go on the dough as the sauce makes the dough wet. I did try it both ways and found that putting the cheese on first , then the sauce followed by the rest of the toppings including more cheese worked best. I like both ways but a few times my crust wasn’t crispy when I added the sauce first... your recipes are my go too always. Everything you make turns out great. Your step by step instructions are a huge help. Thanks for all your great recipes and for your time making videos. I’ve learned a lot watching you cook and bake.
Thank you! Yes some people put cheese on first. I don't. But then again, I don't like to use a ton of sauce to begin with. So I don't ever run into that problem. And you are very welcome! Glad you like my videos! :)
I have made this pizza crust several times. I do add a little garlic powder to my crust. But it’s delicious.
Glad you keep making it!!
I have to say this pizza was so good and my whole family were so in love they said no more pizza from the takeaway places. 😂thank you for sharing this and the semolina secret because that definitely made it taste like shop pizza!
I also cooked it a bit more and the crust was perfectly golden and a little more airy inside ! ❤️was so good!
So happy to hear that! :) :)
Awesome! yeah, baking times will vary depending on the oven. :)
Matt, just to show I am not a one trick pony with an obsession for candying citrus peel, I am catching up with some of your older videos. I recently had an order of artisan, traditional Sicilian flours and am determined to try making pizza with one: Tumminía (This flour is recommended for pizza). I previously made a Lorraine Pascal pizza dough, but once I added the toppings the dough became too 'wet', I ended up having to part cook the dough before adding the toppings. So this time, I will try your recipe, although I will have to find semolina flour, it isn't something that I have. I , will also check your toppings out as I think my Napolitana was too 'wet' a topping for the other dough - your pizza looked perfect, so it has to be tried! Thanks Matt, another great video. (My latest batch of peel is in the syrup as I type!)
That is awesome, so glad you keep making that peel! Yeah, I hope you do try this dough recipe, it is my favorite homemade pizza dough. Good luck!
Thanks Matt :) I'll be trying this tonight along with your homemade pizza sauce!
You are so very welcome! Let me know how you like it. :)
Thanks Matt. The dough came out perfect. The only thing I had to add 1 more cup of flour cuase while mixing in the machine it was too wet. I divided the dough. One I baked only with 8 hours fermenting. That one didn't stretch easily. The second ball fermented 32 hours. It streached awesome.
You are welcome! Yeah when using a mixing machine over hand kneading the flour amount will vary more. So glad you tried it!!
Hi Matt ! I was quite bussy and didn't get time to comment how it turned out , it came perfectly amaxing soft and rised up well, i love it even i saved some dough and tried something different which is "i spread some cream cheese , dates and nuts with honey and on top put some sprinkles then baked" my younger brother and sis liked so much and finished it on same day 😊👌 Thanks 💛💜
Awesome so glad you were able to make it and that it turned out perfect for you! :)
Hi Matt I made 4 cups all purpose flour plus1 cup of semolina flour so made one pizza from that dough ... it came out very nice . Can I put the rest in the fridge fir next day use ?
Having a pizza party
Awesome! Yes you sure can, put the dough in a ziplock bag or an airtight container.
You really make the recipes easy Jesus your the best!
Thank you!
Super tasty and easy to make. My family loves this recipe.Thank you!
Thank you Silvia!! So glad you tried it out and like it! :)
Thank you so much, i learn so much from watching your videos.
You are welcome!
Hi Matt I made your pizza tonight and it was really delicious thank you so much for the recipe
Glad you gave it a try and liked it!! You are welcome!!
Your the best Matt, you make everything looks so easy and it is..making your bread sticks now, can’t wait to try them.
Thank you so much! Let me know how they turn out! :)
In The Kitchen With Matt
They turned out great Matt, it was so easy. After they baked I brushed them with garlic butter, so good. Thank you for this easy recipe.
mmmm garlic butter....mmm hahaha so glad that you liked them! :)
OMG LOVE IT MATT I BAKE EVERY THING YOU BAKE LMAO JUST LOVE YOU
Awesome! Glad you like it! And thank you so much!! :)
Than go and marry him
@@jiashun5453 ummm are u dumb
What a wholesome TH-cam comment
Thanks for this tasty pizza recipe.
Would love to see a similarly tasty recipe for Pizza Pocket similar to what Pizza Pizza used to make; too bad they don't make them anymore.
You are welcome! You could watch this video, but use this homemade pizza dough instead, and then just make the "calzones" or pizza pockets smaller than I made in the video. The closest I can think of to making a pizza pocket. th-cam.com/video/YyM5ai8HdcA/w-d-xo.html
I have several pizza dough recipes and am always looking for another, tyvm,
That is great! Yeah I really really like this. Making it again today, its a tradition for Christmas Eve Dinner to make homemade pizzas. haha
Absolutely amazing! Just what I've been searching for my friend! Newly subscribed and sooo looking forward to trying all of your amazing recipes! Stay well and stay safe! Greetings from Ontario, 🇨🇦 Canada!😊🌞🙏
Thank you so much, Kim!! Thanks for watching in Ontario!! :) :) Stay healthy and safe as well. :)
I have made this recepi for many times it was so great recepi, thanks matt just love it.❤❤
Awesome Mawar! :) So glad that you like it!
Thanks for the recipe! We made it and they came out great!! I just had one question. We made 2 pizzas with the dough and on one of them the dough rose more in the middle. It tasted really good but I was just curious why it did that and the other one didn’t? Anyway we will be making then again!!
Glad you made them! Oh, most likely there were some air bubbles trapped in the middle when rolling it out. A little puffing like that is very common.
@@inthekitchenwithmatt ok. Good to know! Thank you Matt! Oh and I also made your cinnamon rolls!! They were so yummy!!! 😁
@@shanacelestine7050 You are welcome! And awesome! glad you tried those as well. :)
Making this for your calzone recipe tonight. Could I use my Kitchen aid mixer? I have trouble kneading.
Great and yes you sure can! You will only need to knead it for 5 minutes in the kitchen aid instead of 8 to 10 by hand.
Wonderful....thanks so much! I love to cook, but I'm kinda ham-handed with chef stuff. I'll give it a shot though!
You are very welcome, Kevin! Yes, give this a shot and let me know how it turns out. :)
Excellent. I'll start by formally introducing myself (but not fully revealing everything in a public commenting board). My name is Yasmine, 29 (almost 30) year old woman from Kuwait, with a special taste for Basbousa and spices. I would like to further develop my Western cooking skills, and starting with your cinnamon rolls seems to me like a good beginning. I look forward to being your student, and if you happen to have a Facebook page, I would gladly share everything I know about Middle Eastern food and cooking. Cheers to you, Sir!
Thanks!
Matt thank you for the recipe let me tell you it doesn’t get better then this
You are very welcome! Yeah homemade pizza dough is so awesome!
if you use 000 flour , will is substitute for the reg flour , and do I still use the semolina as well
Yes!! 00' flour is great. In my full written recipe on my website for this recipe I talk all about 00' flour, definitely the best flour for pizza if you can get it.
Hey Matt. I am going to make approx 8 pizzas on Friday. It’s Wednesday right now. Was going to make the dough tomorrow so shall I just stack them in the fridge or freeze them then thaw at room temperature on Friday? 🤔 going to use your sauce as well. Wish me me luck amigo.
Hey Paul!! Fun! Yes I would triple the recipe or just make three separate batches of the recipe, which will actually give you 9 medium pizzas. And yes, just place them in zip lock bags after the dough rises, and then put them in the fridge. Then yes leave them out at room temp for 30 to 45 minutes before you want to make the pizzas. When I do that, I divide the dough into thirds after it rises and shape them into balls, before putting them into the bag. You can probably get 2 or 3 per bag, depending on the size of the bag. Let me know how it goes and if you run into any issues. :)
@@inthekitchenwithmatt Thanks Matt. I will do.
@@paulmarshallenergytherapym8034 You are welcome!
@@inthekitchenwithmatt Hey Matt. Not sure if I used to much yeast but it’s still rising even though I have cut into balls and put it in the fridge 😂
@@paulmarshallenergytherapym8034 that is normal, Paul! :) It will rise less quickly in the fridge, but it will still rise. :)
YUM! I love pizza one of my most favorite food and I know how to make really good pizzas😋
Yeah, pizza is so yummy, one of my favorite foods as well!
I could eat two whole pizzas in a day if I wanted too :)
@@jamestropicals8262 hahaha nice! I ate a whole one today, half for lunch and half for dinner. By the way, I will be live tomorrow at 8am MST
Hi Matt I'm from Mumbai India your pizza looks great well explained now I know how to make real pizza dough. Btw what is the size of your pan?
Thank you Maria! :) My pan is a 14inch pan. 👍
Matt do you have pumpkin roll recipe? You're the only cook I follow because I love your videos..thank you for sharing your talent for us GB
Sorry just saw this comment! Thank you so much! I really appreciate it! Pumpkin roll? No I don't but I am sure I can come up with a video on it at some point. :)
Hi Matt I am going to help make some pizza and I live in Yuma I was wondering what or which ingredients would work were going to teach children how to make their own pizzas I’ve done this before but it’s been a long time. Would you be able to advise me on bands and ingredients? Thank you have a good day!🤓
Hi Andrea, the normal store brands are fine for this. I alway use the Bob's Red Mill brand of semolina flour, found in the baking section near the flour at Fry's. Have a great day and good luck!
Can this be made in a stand mixer? I can't knead by hand anymore. Alas, if I cut recipe in half,do I still use the same amount of yeast(2 1/4 tsp.per packet. TY for responding. I have semolina flour & didn't know what to use it for. TY.
Hello! Yes of course, you can make it in a stand mixer with dough hook. Yep if you cut the recipe in half, you only need about tsp. of yeast.
Such a nice human being
Thank you!
Thanks Matt. I have been using this recipe without the semolina and it just didn't taste quite right. I didn't know about that ingredient so I am excited about it.
Awesome try it out and let me know what you think! :) Also one thing my friend that taught me does is he uses a pizza stone, so that definitely helps with the taste of the dough. I also like the higher heat, instead of like 350 or 400 for 15 minutes, etc.
In The Kitchen With Matt hi Matt, thanks for sharing this recipe. I'd like to try it. What is a pizza stone and does it enhance the taste?
Thanks
Thank you Matt for your reply
You are very welcome! :)
I'm a sous chef at my restaurant and have been making pizza dough for a couple years. (at the other place I worked too.. we used beer instead of water lol) but recently I've been taking to people and they've asked if I use semolina when making the dough and I said no. I used "00" flour yeast warm water sugar and EVOO. but today instead of 8 qts if flour. I did 6 and 2qts of semolina.. and it came out great. I want to try a small peice of each side by side and see how different they taste
Awesome!! Yeah I definitely prefer how the dough tastes when I mix in the semolina, that is awesome you tried it. Let me know how your taste tasting goes!
In The Kitchen With Matt heyy wasn't too bad. I typically use 8 qts of 00 flour for my pizza dough. This time I went with 6qts of 00 and 2 qts of semolina. It definitely makes for a fluffier pizza dough. I found I had to add a little more water/oil/sugar and yeast to keep it from being too dry tho I may tweak it a bit more but so far I like it.
That is great Chris! :)
i'll try this dough,it looks amazing
Great! Let me know how it turns out for you! :)
Hi Matt I love ur recipes esp the cinnamon rolls recipe my question for this pizza recipe is how much of each ingredient do I need for a smaller size pizza let’s say for 2 . Ps ur recipes never disappoint and for how long do I heat my water in the microwave ? bcoz I got no thermometer for th water temperature. Thnx
Hi there Sharifah! :) You can probably just cut the whole recipe in half exactly and that will give you 2 smaller pizzas. :) I usually get about 3 large pizzas out of one batch, or about 4 medium pizzas, or 6 small pizzas from one batch of dough. So cutting it in half will give you about 2 medium pizzas. Which would leave you with 1 cup of water, on high in the microwave, depending on your wattage of the microwave, I would say it would take 35 to 40 seconds maybe. Then dip your finger in but be careful lightly touch it first to see how hot it is. You want the water temp to feel like a hot bath tub. If that makes sense? :) And make sure to let the yeast foam up first, before adding all the other ingredients. This way you can tell if your yeast is good or not. :)
Is it fine to grease the pizza pan with olive oil or vegetable oil instead of using cornmeal?
Can we also use corn flour as a substitute for cornmeal?
It depends on the type of corn flour, corn flour here in the states is called cornstarch and it is much different than cornmeal. Just use extra Semolina flour, instead of the cornmeal for the bottom of the pizza. I don't recommend greasing the bottom of the pizza with oil.
@@inthekitchenwithmatt Thanks!
@@r.n.5843 You are welcome!
@@inthekitchenwithmatt Where do you place the pizza in the oven? Top rack, middle rack , or bottom rack?
@@r.n.5843 Hi there, middle to top.
Is it possible to save the other half of the dough for another time? Or, is it best to use it all on the same day?
Thanks!
Hi Kara! Yup you can freeze the dough if you like. :)
Thank you!!
You are welcome!
Hey, I dont have semolina flour....I do have fine semolina. Is that okay to substitute or not? Please let me know. I want to make this pizza tomorrow :)
Yep use the fine semonlina! :) Let me know how the pizza dough turns out. :)
@@inthekitchenwithmatt I made this dough today along with your homemade pizza sauce and it was amazing! Everyone loved it. I think the pizza was perfect and i'll be using this recipe from now on. Thank you so much for this easy and delicious recipe :)
@@jehandadkhan9000 So awesome! So glad you were able to make them and that you liked them. :) :)
You are great ...i just love your videos....😍😋😋😋😋
Thank you so much! So glad you like them. :)
Hi Matt,
Regarding the semoulina flour, is it corn based semoulina or wheat based semoulina or other ?
It is Durum wheat. :) This is the kind I buy but it doesn't have to be this brand: amzn.to/2W2ATzs
Thank you so much for your quick reply... just can’t wait now to try both your dough and sauce recipes... ;-)
@@josepaquette6631 You are very welcome! :) :)
Thank you🌺
You are welcome!
Hi Mat: I made the pizza and it delicious, froze pizza dough and wanted to make more pizza I thaw dough on refrigerator side last night all the way through 4 pm today. It was very hard to maneuver the dough was not elastic? I know; I did something wrong, should I have proof the dough again? Please help
.
Hi Gina! Thaw it out at room temperature and not in the fridge. :) That will help.
Hi.
I have extra bread flour at home too.
Can I mix it together with the all purpose flour?
If yes, what should be the ratio?
Sure you can use bread flour and mix it with the all purpose. Half and Half, but if you want it to be like it is in the video you still need to add the semolina. :) It makes a huge difference. With that said, you can definitely make it with all (all-purpose flour and bread flour)
@@inthekitchenwithmatt
Thank you Sir for the advice.
You are welcome!
Yes, Basbousa is a kind of sweet cake made of semolina with cream filling. I have an unusual weakness for it. It is usually baked in large trays, then it is cut into small squares and turned into bites. I teach you about Arabian dishes and desserts, and you teach me how to cook American food :)
That does sound pretty yummy! haha I am all about learning about new food!
it's taste good but it's really sweet also.
Hi matt what if l don't have the semolina flour it will not come out good l only have the normal flour ?
Hello! It will still turn out, you will need to add a bit more all purpose flour, it just won't come out quite as good. :)
Matt wat does the semolina flour do
the semolina helps give it a chewier texture and toughness and a slightly different flavor profile. It is amazing. :)
I should introduce you to good Basboosa, then. The best is made by local levant families. Add cream to it and it's a heartbreaker. It is also used to make Semit bread in Turkey. I think it's a brilliant way to add taste to homemade pizza. I don't know if I can find Jack cheese in Kuwait, though. I never tasted it.
You can leave the Jack out. Most people just use all mozzarella anyways. Basbousa is a sweet cake? made out of semolina? sounds pretty good!
I’ve made this twice and both times the dough was hard to stretch, any tips?
It sounds like maybe you added a little bit too much flour when kneading the dough. Did you let the dough rise until at least doubled in size?
In The Kitchen With Matt I let it rise overnight in the fridge I think maybe the problem was I tried to stretch it when it was still too cold and also too much flour could have been the issue thank you I’m going to try it again tonight
@@calicuts909 Yep if the dough is too cold it won't stretch as well either. After you take it out of the fridge allow it to come to room temperature for 30 to 45 minutes first. :)
Can I use a bread machine to knead?
I don't see why not. :)
@@inthekitchenwithmatt Okay, thanks!
@@annaofthewoodlandrealm You are welcome!
hi matt.semolina flour is from corn?
Hello roro, no semolina flour comes from a special wheat called "Durum wheat". :) commonly used in pasta noodles.
@@inthekitchenwithmatt thank you😀🤗
@@rororay1056 You are so very welcome!
Can this be frozen for later use?
Sure! After it rises divide the dough into 3 equal balls, and then put them in a freeze back laying flat so the dough doesn't touch each other, after the dough balls freeze you can move the bag around, it won't matter if they touch at that point. Then when you want to use one, take it out and let it thaw out then roll it out and use it for your pizza. :)
Hi Matt AMAZING as always, I have a question, How do I store the rest of the pizza dough n for how many days?
Thank you Cecilia, so this batch makes about 3 medium sized pizzas. They dough can store in the fridge for a week, or you can freeze the extra dough as well. :) for several months.
In The Kitchen With Matt , thank u so much for ure help & ure wonderful recipes! Have a great night & an awesome week!
You are so very welcome! :) You too! :)
I like this recipe…!
Thanks so much!
Thank you, awesome video
Thank you and you are welcome!
Thanks 👍🏻💐
You are welcome Farah! This is one of my favorite recipes of all time! :)
Do breakfast burritos next Matt! You need some more Mexican food options. Lol
I do like breakfast burritos! I also had a request for Fajitas which I will be doing at some point. I will put breakfast burritos on my list, I am not sure when I will get to them, but I will at some point! :)
hi matt can u tell me is this 2 teaspoon with 1/2 teapoon yeast in recipie
Yep 2 teaspoons plus 1/2 teaspoon of yeast. :)
Will it be a problem if I don't use the semolina flour?
You can substitute the semolina with normal flour. It won't taste exactly the same. But it will still work. :)
Dose your friend have a restaurant
No he totally should though!! He is pretty old now though. In his early 70s I think now.
I like how some people toss the dough in the air at restaurants and I’m always afraid that I would accidentally drop it on the floor if I tried to do that haha
hahaha yeah! That is pretty cool, I have never practiced throwing pizza dough in the air enough, I have tried a few times, but need a lot more practice.
Oh wow, it looks juicy! I find it amazing that you use semolina with flour for the dough. Do all pizza chefs use semolina for the dough? Semolina is used in this part of the world for dessert. My favorite is called Basboosa, usually made with cream. Semolina must give a good crunch to the dough, right?
No, there are several different ways to make pizza dough, sometimes with just all purpose flour, other times with bread flour, and in this case a 5th part semolina flour. Semolina flour is used to make fresh pasta, and a variety of other things. In the pizza dough, it helps give it more of a chewy crust. It's quite excellent. :) I am not an expert with semolina, I just know it makes the pizza dough taste super yummy!
Can I use baking powder instead of yeast, if not what can I use instead of yeast please tell me
No sorry you can't use baking powder for this recipe. You need to use yeast. :)
In The Kitchen With Matt Thank you so much
Took the frozen dough out of the freezer. Let it thaw. Now what? Will it puff up?
Once it is thawed make your pizza with it. :) It will rise a little when baking.
Thanks💐
You are welcome!
Matt; Hi I cannot get my yeast to foam, I am afraid of really warm H2O....my yeast is not expired, what can I do to get it right?
Sorry just saw this message! You really need to get your yeast to 105 to 115 degrees. Also make sure to add about a tsp of sugar as well to the water.
very nice 😀😍
Thank you! :)
Warm water or just water
warm water to activate the yeast. 105 F to 115 F. Also if you can use bottled water, unless your tap water taste really good. haha my tap water here in Arizona tastes awful! lol
Thanks...very nice...
Thank you! :)
I like pizza… 😋😋😋😋😋😋 I like pepperoni but my brother likes cheese
Cool!
WHERE DO YOU PUT IT Like IN THE MIKOWAV
You bake it in the oven.
nice pizza
Thank you!!! :)
can you just use all purpose flours
You can it just won't turn out quite as good. :) the semolina really helps develop the pizza dough crust. :) But yes you can use only all-purpose (plain flour) if you like.
Thanks
You are welcome!
Love pizza
Me too! It really is one of the best foods around! haha :)
please give name of your flour.....
which flour you use
For the all purpose flour I use "Gold Medal" brand mostly, but have used the generic Kroger brand that they also sell at my supermarket. For the semolina flour I use "Bob's Red Mill Semonlina Flour". I hope that helps!
A delicious dough for any pizza. Try it you'll like it!
Thanks Anthony!!
How do you do some pizza sauce
I will put it on my list! :)
Have you ever. ( slice) cut the pizza dough before baking?
Hi Rick, no, I always cut it after. Never thought to cut it before baking.
Look out Chef Boyardee 😅
LOL
My mom knows how to make pizza. I like pepperoni also my brother likes cheese…
Cool!
Mr. Matt I'm fans here in utube and every watching and try every bake u do but I'm success the other what i do but when i do that pizza dough why make it bubbles and dry but i follow ur prisidiors to doing it's my mistake i use the cooking oil couse we don't have already that olive oil
You can use cooking oil instead of olive oil if that is all you have. Remember to cover the dough when it is rising, with a damp towel, or better yet, a piece of plastic wrap over the bowl first, then a damp towel over it, that will help it from getting dried out. :)
hey Matt can i get your pizza dough recipe please thank you!
Hi! It's in the description part. :)
I also have it on instructables.com - Might be easier for you, it outlines all the steps with pictures, and has the ingredients list - www.instructables.com/id/Amazing-Homemade-Pizza-Dough/
TH-cam is getting really comfy with those double ads
Yeah, but usually you can just skip them after 5 seconds, if it isn't skippable it is only 15 seconds. Not too bad. :)
Can "Very strong flour (for bread)" be used for Pizzas? I made a mistake and didn't read the label. #Help #LastMinuteWorries
Sure you can use bread flour for pizza dough, although the crust will probably come out a bit crispier. :) Make sure to add the flour in a little at a time, instead of adding it all at once. Let me know how it goes!!!
For example this recipe from Chef Bobby Flay uses Bread Four instead of All-Purpose - www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe
In The Kitchen With Matt Thank you so much for replying fast with the advice - earned a sub. 😊
You are so very welcome!! And thank you so much! :)
Yeah, my god... You are the god of all pizza cooking. It worked perfectly - THANKS SO MUCH!!!! 😀😀😀😁😁
we did this before but stuffed it
Nice!
That was a helluva lot more than one cup of semolina!
I used almost 5 cups of regular flour and a cup and a half of semolina and my dough came out like glue. It also didn't rise.
mmm not sure what happened. I always use 4 cups of all purpose flour and 1 cup of semolina. with the 2 cups of water. There are a couple of reasons why the dough didn't rise, the yeast could be bad/old, the water was too hot or too cold, or it didn't sit long enough to rise. I am sorry it didn't work out for you.
Even with bad yeast, the dough shouldn't have had the consistency of glue though. I don't think. I let it sit almost 2 hours. I had to use a fork to "knead" it because it was so sticky. I covered my counter in flour and even then it mostly stuck to the counter. We've only had the yeast for about a week or so. Other than banana nut bread, I had making breads. Everything else I can do awesome. Breads I suck at.
Yeah almost 2 hours should be enough time for sure. When bread dough is too sticky you need to add a little bit of flour, while kneading. 1 week old, definitely is not old. The only other thing I can think of is maybe the water was too hot or too cold. Did you proof the yeast first? By putting the yeast and a little bit of sugar in the warm water, and let it set for 5 to 10 minutes until it got really foamy?
Yep. I let it set it for 15 minutes. My problem may have been the water was too hot. I don't have a thermometer other then the kind for checking for fevers and it's in Celsius. It didn't look as foamy as in the video.
Yeah that could have been the issue. In my 1200 watt microwave it takes 29 seconds to heat the water/milk mixture to the right temp. I don't imagine that would change much with all water.
Please write in gramm und milli
Done! :)