No-Knead Thin Crust Pizza
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- เผยแพร่เมื่อ 21 พ.ค. 2024
- No-Knead Thin Crust Pizza
00:00 Intro
01:58 Container Prep
02:42 The Dough by Hand and Rising Schedule
04:56 The Dough with a Stand Mixer
05:43 The Sauce
07:51 Preheating the Oven
08:07 How to Buy Mozzarella
09:18 Stretching the Dough
11:30 Topping and Baking
13:47 FAQ
June 5, 2021 update: After this video was made, I found this hack for baking a pizza without a stone or steel: • Seasoning Your Baking ...
Note about yeast: my recipe is tested with SAF instant yeast (amzn.to/2XXCOad). Your rising time might be a little different with active dry. Whichever yeast you use has to be stored in the fridge or freezer immediately after opening. SAF instant will last for a year in the fridge and several years in the freezer. How long active dry will last is unpredictable.
The Dough (make 1 to 5 days before serving )
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for 2 pizzas (about 11” / 28cm in diameter)
226 grams unbleached all-purpose flour (I use King Arthur)
1 tsp SAF instant yeast (or 1 and 1/4 tsp active dry yeast)
1 tsp sugar
1 tsp table salt (or 2 tsp Diamond Crystal Kosher salt) (5.7g on a 0.01g precision scale)
158 grams water at 70-90F (21-32C)
20g olive oil divided between 2 containers of 2 cup capacity each (10g per container)
By hand: In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon and then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth.
With a stand mixer using a paddle attachment: Mix all the dry ingredients by hand in a bowl of a stand mixer. Fit it with a paddle attachment and run on low speed while adding the water. Mix until the dough starts to form. Scrape down the bowl, and mix another few seconds just until no dry flour remains.
Both methods: Cut the dough in half with a pastry scraper. With damp hands, roll each piece into a rough ball and place into a container with oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature for 45 minutes, then refrigerate overnight or up to 5 days. The dough should be roughly doubled in size before shaping.
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The Sauce
For at least 4 pizzas (I like having leftover sauce. If you don’t, you can cut the recipe in half.)
2 Tbsp olive oil
1 yellow onion, diced
A pinch of chili flakes
2 garlic cloves, minced
750g of diced or crushed tomatoes (canned or boxed)
1/2 cup dry white wine
Salt to taste
Set a small saucepan over medium heat. Add olive oil, onions, chili flakes, and a generous pinch of salt. Cook stirring occasionally until translucent. Add the garlic and cook until starting to brown. Add the tomatoes and wine. Bring to a simmer and cook until very thick, about 30 min. Puree with a food processor or blender (I use an immersion blender) until no big chunks remain. Taste and correct for salt. Cool completely. The sauce will keep in the fridge for up to 5 days.
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Stretching and baking
Set a rack in the lowest level of the oven. Place a pizza stone or steel on it. Preheat the oven to 500F (260C) for at least 30 minutes before baking. Stretch the dough out on parchment paper as shown in the video. Top with a very thin layer of tomato sauce and shredded mozzarella (or the toppings of your choice). The best mozzarella option for this style of pizza is low-moisture whole milk. You’ll need about 1/4 Lb (113g) per pizza.
Slide a rimless baking sheet or a peel under the parchment paper and slide the parchment paper with the pizza onto the stone in the oven. Bake until the crust is nicely browned around the edges and underneath, about 8 min. Slide the pizza and parchment back onto the rimless baking sheet to get the pizza out of the oven. Move to a cutting board to slice and serve immediately.
Grilled Pizza Variation: • Grilled Thin Crust Pizza
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“ How is this not a pizza I don’t know but I’m sure I’ll find out in the comments” 😂. Helen you just kill me I love you so much!
how is this no knead??? Im searching for the truth in the comment and I think i’ll find the meaning of life before i find the answer.
@@eduardochavacano Some "no knead" breads are more like a batter and can be stirred with a spoon. This dough is too stiff for that so mixing it by hand necessary - kind of like making meatloaf. As she pointed out the dough is still shaggy. "Kneading" is the process of stretching and folding the dough to develop the gluten to the point where you could "stretch out a window". Ok. Please reply when you find the meaning of life👍
@@eduardochavacano It's no knead compared to a regular pizza dough you'll be working for 10-20 minutes. If these 30 seconds bother you then maybe buy ready made dough? Idk man, you do have to mix the ingredients, it's not a batter.
I'd classify it as a midwestern tavern style pizza, though people would normally cut it into squares.
Instablaster...
Now this is a professional educator. If I lived in Boston, I would definitely take some classes!
I absolutely love how in-depth she goes on everything. Your explanation is always very clear
I agree with you. There are a few chefs on YT right now that really teach instead of just giving out a recipe; Helen is spectacular. Amazing stuff.
Totally agree!
Hey rob 😎
@@bellenesatan yo what is up who are you
@@robert58 😈🔥🦶🏻🦶🏻🦶🏻🦶🏻
Thank you for showing us how to make this dough without having access to a stand mixer! Most food youtubers just assume I have a professional kitchen's whole paraphernalia stuffed away in a cupboard.
You and I must share the same kitchen.
@@loisdotcom You, and we three.
I tried Helen and someone else’s 10 minute kitchen aid dough, Helen won!
I just love your humor and that you play no music!!! You always take the time to really explain every step without over explaining as well THANK YOU 💖💖💖
The no music is delightful, I agree.
Agreed!!!! It makes the video far easier for hard of hearing people to understand.
@@CouchSttr Double agree - hard of hearing, English as a second language, and people on the spectrum really appreciate videos with NO music. THANK YOU, Helen!
@@scofahv
🏳️🌈💙😊
Finally, a video of the kind of "pizza" I like :)
georgH same here!
Yes, not everybody likes high carb stodgy Pizzas. This is light and sensible 😊
I really like how you avoid blackening on the crust's underside as well as dusty/gritty stuff underneath it too. Your pizza technique seems to address every minor pet peeve I have with most pizza joints.
I JUST DISCOVERED YOU 15 minutes ago (today is 3/7/24) and I am already MADLY IN LOVE WITH YOU AND YOUR SPECTACULAR CHANNEL!!!.....This is just my FIRST video of yours which I have just watched, and I ADORE your magnificently DETAILED instructions....YOU ARE WONDERFUL!!!!...(PS: And don't worry that I said I'm "madly in love with you"....I'm NOT a "coo-coo" or anything like that, I simply HIGHLY appreciate you and your magnificent instructional, informative video(s) and I look forward to learning MUCH MORE from you!) THANK YOU SO MUCH!!.....KEEP UP THE INCREDIBLY FANTASTIC WORK DARLIN'!!! (i KNOW YOU WILL!!!).....Love and virtual hugs forever........Daryl....(PPS: I subscribed to ALL and "Liked" this video....Too bad there's not an "ABSOLUTELY ADORED" button...I would DEFINITELY click that one!!!....haha!!)
Lovin' the chef John reference, as you two are pretty much the only TH-cam chefs I watch 😁
I always love how you describe temperatures as "pool water" or "hot tub" which is super useful for us without thermometers
I live in an apartment without pool and without hot tub and I how how she always mention the temperature!
One way I've found to keep a pizza from getting soggy is to put the cheese on first then half bake, add sauce to top and complete the bake. This works especially well if you know that you will have some leftover pizza. The cheese keeps the sauce from being absorbed into the crust keeping it very crisp - and it reheats very well. We call this an upside-down pie around here - mid-Atlantic USA
Love the voice and no background music drowning it. Covers all possible questions of first timers. Generous in giving out professional tips. I just found my new favorite YT cooking page.
I always love watching Helen's videos because at first I'm like "I don't have 17mins to watch this". But when I eventually get to it, I watch it 3 times.
Every other pizza TH-cam video recommends flouring under the dough (on the work surface) when stretching out the pizza before topping. But the only method that really works for me is Helen's oil method. I seem to be able to stretch out the dough and make perfect sized pizza on parchment paper with no problem. Thanks Helen!
so glad it works well for you!
Me too!!! And no issues with sliding it off the peele and into the oven! Parchment paper is the way to go!
Then you're doing it wrong. If you want to know how to make a real pizza, check out Vito Lacopelli's channel. An no, you don't need a stand mixer or a 900 degree F pizza oven.
Use semolina flour or rice flour, or even corn flour or regular semolina, or at least the coarser wheat flour you are able to find. It's even easier than oil in my opinion
that extra flour dries out the surface, and hardens it
"You don't want to yeet the oil into the dough." DEAD.
I HEARD IT AS THAT TOO LOL but i think she said "knead"
I heard yeet 😏
I made this thin crust pizza dough a few days ago. It made the best thin crust that I've ever had! Thanks for another wonderful and well explained recipe, Helen! I can honestly say that ever recipe of yours that I've made, have all been wonderful.
You really do some of the best instructional videos I've seen on TH-cam. Thank you so much.
when i saw thin New-York stylish pizza, i got Adam Ragusea vibes. when i saw white wine, i thought it IS Adam Ragusea cooking! No wonder he endorses you, Helen!
;-)
she is such a great speaker. I just dont know why this is no knead.
I owned a pizza store in the Bronx on Kingsbridge road and this recipe is almost exactly the same as mine. I did however make 150 pounds of it at a time times about 5. Great job! Believe it or not I put the dough in the walk in in wooden trays covered with damp cheesecloth for at least 3 days, this really does help. I also agree with her about wood fired pizza, the worst pizza I had was when I lived in Naples (the supposed birthplace of pizza) I also threw my dough which I still do. The only suggestion I will make is for Helen to visit me here in Arizona and make me some of her lovely pizza. Great job Helen!
Your tips are incredible Helen. I love all styles of pizza so this one looks just great to me!
Good tip place your cheese in the freezer for 15 minutes before building your pizza. It slows down the browning. If you’re looking for a good pre-shredded cheese try Sargento’s off the block low moisture full fat mozzarella. If you’re really worried about the cellulose you can place your cheese in a strainer and rinse with cold water. Pat dry with paper towels make sure it’s completely dry before using.
What’s the cellulose issue?
Thank you Helen. I really appreciate your style of teaching. You usually anticipate all my questions.
Educational, entertaining and great recipes, I mean this is literally the best youtube channel out there
Wow - this is my favorite type of pizza! Wonderful, detailed instructions.
Helen's videos are a pleasure! Love the info and her charming way of delivery :)
Hi Helen! I'm so thrilled to have found your channel! Your videos are so comprehensive and your recipes are truly fool proof. I have been baking regularly for several years and this pizza recipe is the best I've come across. Thank you so much, from me and my family .
This may be the EXACT recipe I’ve been looking for all along. So straightforward! Thanks for the detailed instructions 😄
Pre-cooking toppings will reduce the moisture content and therefore reduce the sogginess of the pizza. P.S. Love your channel. As a recent graduate of a culinary institute I appreciate your teaching skills and the fact that you admit that you might not know the scientific reasons for a result, but you back it up with empirical real world results. That's what really matters. Cheers!
Thank you so much for this fabulous recipe. I came across your channel while watching a sushi rice recipe. I love your accent, charisma, and recipes.
You’ve got yourself a new subscriber. Thank you so so much ❤️
I made this tonight and hubby and I loved it! Spot on instructions.
Great, simple, and thorough instructions!
I love that you gave the amounts for both instant and active types of yeast. Thank you!
I love you ! I feel like I'm getting my culinary education for free. You explain things very well & you're honest if it doesn't work & you make it look easy, thank you !
thank you Helen... Спасибо большое! You give the best instructions without a lot of glitter or complicated ingredients.
Helen, I love your down-to-earth and humorous approach to everything. I learn so much from you. Thank you for your teaching.
Pretty sure I've watched every pizza video on TH-cam... this one stands above and alone. Bravo.
Helen, I just stumbled on your channel and am awed by your teaching technique and knowledge.
I'll definitely try pizza this way - simple, yet good results. Thank you.
Just made it for the first time. Perfect crust! Thanks so much for your very useful and clear directions! This is my go to from now on. 🍕❤️
This is the most thorough explanation EVER, thus making this recipe very approachable, I think I'm finally ready to make my own pizza now!
Thank you for the recipe. I love how your videos don't have a ton of music. A tiny bit at the end is perfect. You are perfect🍕🍕❣️
I love your instructions. I love weighing things. It saves me from dirtying up all of my measuring tools. Thank you! Will be watching regularly.
FANTASTIC!!!! Love the level of detail and looking forward to making this thin crispy pizza!
The recipe from the old video, is My go to pizza recipe. We love love that thin pizza.
Thanks Helen. You make our days of confinament, surraonded by lovely recipe.
This was a revolutionary video for me after years of efforts in regard to the dough prep. Thank you so much! My new pizza steel sealed the deal.
Excellent, really excellent tutorial. Thank you! The crispy crust is our favorite, too!
She is a master at explaining steps! Perfect for beginners and "experts" alike! Cam't wait to try to make this.
You’re reading my mind!!! I was in the mood for pizza last night and this is the kind of pizza I LOVE but never could perfectly make... this is perfect! I’ll try it!🙆🏻♂️🙆🏻♂️🙆🏻♂️
This is probably the easiest pizza recipe/set of instructions I've encountered. The ingredient list is simple and explained in such a way that I don't think I could do any part of this incorrectly. You might be my new favorite recipe person.
Just came across your channel and omg I love the way you explain everything. Instant subscriber!
Got good results trying this for the first time and I will without a doubt bake it again. Thank you!
I use a similar technique for stretching my pizzas in a pan with oil and have found using a sheet of oiled foil on the top lets me stretch and the foil holds it in place while the dough relaxes. Plus you can get it really even because you can slide your hand over the foil with no risk of sticking and tearing the dough.
That’s genius!
My mouth is watering, I want some, It looks soooo good, thank you Helen, I will be trying this style no doubt.
Exactly what I was looking for in a homemade pizza. Thank you Helen.
without a doubt the best pizza recipe i have seen awesome from England, thank you so much xx
New subscriber...I'm so glad I found you! I appreciate your explanation of each step. This pizza recipe sounds delicious and will try it out tonight. Thank you for the great video. ❤️
Thanks a lot from Egypt, it was easy to flow every word you said, your way to explain is good
I will never understand the kind of picky eater that will leave pizza crust go to waste. Like what? I genuinely cannot comprehend. :D
It's basically throwing away free breadsticks!
It really depends on the pizza. Some pizzas have good tasting crusts, but most typical local pizza places (at least where I am) have dry, hard, and flavorless crusts that are quite thick. Like, they're practically designed to be just handles.
To be fair, most pizza crust is pretty bland. I'd argue the litmus test for a genuinely good pizza is crust edges so good that people actually eat them up.
I am almost the only one in my family that eats it. I just don't understand leaving the wonderful crust especially from very good pizza.
Spulg People They throw Away the crust Are Mentally ill They probably eat soup with a knife
You have absolutely revolutionized my pizza making! I was never able (30 years trying), to stretch out my dough thin enough to please my husband or myself. It almost always turned out thick in some parts, thin in others. Thank you!!
I love the way you explain things
I've made 2 batches of this so far - one without a saucier and one with. The saucier is a great addition.
I made the dough and sauce. Both were super. Thank you for your films. All the dishes are delicious
I'm a Sicilian American guy from New york city and I must say your recipe looks really delicious to me. I'll definitely get that dough going tomorrow so I can have at ready when the mood strikes and that happens to me a lot. THANK YOU!
I did this immediately after watching the video and it was a hit. It was the easiest pizza recipe I've ever made, especially since I DREAD kneading doughs.
The pizza crust came out crispy, done all the way through and it was cooked to perfection. Thanks from Romania!
relatively new to your channel but have been loving your video's. You present well and are great at explaining the process but what really convinced me that your one of my new favorites is your "the fork don't lie" comment. Love chef John and happy to have found you.
I'm totally going to make this for my mom! She loves a thin and crisp crust and she has dietary restrictions where she should really be cutting store-bought stuff with additives out!
Thank you!
i just tried this, crispy thin pizza, love it. thx Helen
I love that you quoted, “Fork Don’t Lie,”. Lol, perfect!
Very informative video in a pleasing tone. Thank you!
I enjoyed this video! You have really great tips!
This is a great recipe, so easy and tastes great plus at last, so easy to form into shape. The lid popped slightly open on 1 container in the fridge but moistening it on the dry areas with a little water and leaving it overnight softened it up again ( with the lid on tight this time ). Am a great fan of Helen Rennie. Thanks
Thank you for this wonderful recipe. My family gets together for pizza frequently. This is the only recipe I use now. I use a pizza screen though. I prebake, turn the crust over, top and bake on lowest rack. I can make 4 pizzas in less than 30 minutes with one oven using your recipe to prepare the sauce and dough the day before. We all love it. You've added to the enjoyment of our lives! (Isn't that what cooking is all about?) 💖
I could listen to you read a phone book! I love your voice so much💕
This is the best video on pizza making I have found. I hope to try it soon.
Tried this and it was amazing. Best homemade pizza I have ever made. Thank you
I love the way u explain things.
U fabulous!
Very very nice. We share the same love of pizza styles. I am getting ready for the weekend with this recipe.
I accidentally fell on ur TH-cam video whn I was looking for - how to cook quinoa - and I absolutely love the way u demonstrated the Quinoa (went on to Pizza) cooking & explained simplistically & practically (pool vs hot tub - humour). Wd definitely watch more of ur videos - love ur hair-cut!!
I have try this pizza...
My grand children love it...
Thanks Helen..
Hi Helen, I found your channel a month ago and love the clarity of your recipes together with your delightful presentation. I have always cooked pizza with trepidation. Your method of stretching the dough with oil is excellent and so easy to control. Usually I dread getting the dough off the peel and onto the stone but your way was a revelation. We had our first pizzas using your method tonight and they were superb. Thank you so much.
So glad your pizza came out well :)
I TOTALLY agree with you , on how i want my crust !!!!! THANK YOU !!!! looks fantastic !
I had skipped this video because when you put it out I was still living on the road without an oven. That has changed and I will have to make this! I was just thinking of buying a peal for bread and pizzas but after seeing your rimless baking sheet I think I like how that works better!
Helen !!! You are the best ! ...( or one of the best 😊) ... thank you so much , I feel like first time a have a confidence to make my own pizza , after watching your video.
I just tried this and it wasFABULOUS! Even my meat-eater husband loved it! I could eat this pizza every week and can’t wait to try it out on my sister when she comes to visit❤️
Good stuff! New to the channel… can’t stop watching. Thank you!
OMG THAT LOOKS SO INCREADABLE IM GOING TO BE VERY BUSY THIS WEEK !!!!!!!!!!!!!!!!!!!!!!!! THIS IS A GREAT VIDEO MS. HELEN !! I usually make fried pizzas but im going to be making these also !
I'm definitely going to try this. TY, Helen!
Thanks Helen, I really *kneeded* that! Well I guess technically I didn't kneed it... 😉😆
Thank you for this recipe one of the best ever tried ❤❤❤
First time here n happily listening.You r such a cute n enthusiastic teacher.I like your warmth!
This is actually almost the same as Roman style pizza al taglio, we use oil instead of flour too and we go straight for rectangular shape, maybe just a tiny bit taller, very nice!
Awesome video, for sure going to try it this weekend
Tried this and it came out amazing. Thank you , thank you, thank you
this is exactly how my mom always makes pizza! brilliant ~
This turned out fabulously. I did kneed the dough in my KA stand mixer for about 10 minutes just to see how much gluten would develop from plain flour. It was more than I expected. I'm glad given I usually use bread flour when making pizza. Since bread flour is more than 2X the cost of plain this is going to be my go-to pizza recipe from now on. Thanks for sharing....!
Excellent videos and instruction. Food is very tasty. My new favorite.
Hello Helen,
I just subscribed to your channel and found your teaching style and personality, incredible. I have already tried making focaccia and pasta and going to try the pizza next since that’s something I haven’t been able to reproduce with other recipes.
The best part about your videos is how you explain why which helps in understanding the recipe better and that knowledge is going to be helpful elsewhere also.
Thank you so much for your time and if I am in Boston area, I’d love to join one of your cooking classes.
so glad you found my focaccia and pasta videos helpful
I just tried this; it’s a delicious, crispy pizza. This will now be my go-to home-made pizza recipe. Thanks Helen, you’re a genius!
so glad it worked well
Beautifully explained by this beautiful lady
this is such a different pizza from what I usually go with but your confidence in it makes me want to try it!
yes, she has that bitchy confidence that makes me just want to take her word and try to make one.
@@eduardochavacano ?? She's so pleasant to listen to. The opposite of the way you describe her.
Looks great! I will make it like that. Thank you Helen! And it is definately a pizza!!!
Just made the pizza and baked it on parchment paper in 500 degree oven -- No stone or steel --- It came out great. I won't bother to use my pizza stone again. So easy & quick this way. Thank you Helen !