Welcome back Sarah! Hope all is well, but please know that you were undeniably missed. Great recipe and I will give it a spin, and that's coming from a guy who makes dough the long way and ferments 48-36 hours. Cheers!
I love your instruction, you clearly help us learn more and easy to understood compare to many other videos where they only give simple and basic instructions and they leave out at little important details. Thank you so much for your value knowledge and time to make this video to teach us and to share.
I didn't realise on how much I miss watching you. Don't get me wrong, I love watching all the other chefs, but tbh you're my favourite. I am so glad that you're back.
Sarah!! I am so glad you're back! When I saw the thumbnail in my notifications I was so happy. I enjoyed everything you did in 2019 and am looking forward to seeing all of the great recipes you have to share with us in 2020! I hope you had a happy holiday season and wish you great joy and success in the year to come. Much love from Fate Texas!
Sarah, this is a 1-1.5H dough!!! This is not fast-here is a 15 minute (from flour to pan) recipe. In a food processor, whirl 2c flour, 1 tsp salt, 1 tbsp instant yeast. Add 1 cup very hot tap water + 2 tbsp olive oil and process until the dough forms a ball (maybe 10 seconds-if it isn’t coming together, sprinkle in a tbsp or so of flour, whirl again). Pop onto the counter, and knead with a little flour a little if it is sticky-oil the ball and pop an upsidedown bowl over it. Let rise until doubled (15 minutes!!!) while you prep your toppings and preheat your oven to 425F, then stretch onto an oiled cookie sheet, and add your toppings...tomato sauce, tapenade, pesto and use whatever is in the fridge. Bake 20 minutes at about 400-425F. Dinner in 35 minutes.
Thank you for posting, personally I like to let it rise in fridge for 1-2 days for better flavor but sometimes its nice to have these instructions on hand as well.
Thank you Sarah!!! I have finally found a recipe for dough that works for me. I was able to handle it without it being so sticky. Made my pizza (with pepperoni) last night and I thoroughly enjoyed it. Yummy!!! Now on to making bread.
Thanks Sarah for the great instructional video, it's awesome! You make everything look so easy...very encouraging to watch your video's. It's great to have you back you're a great teacher.
Tried letting the dough rest for 30 minutes prior to preparing pizza. The dough stretched perfect. Thanks for the tip. Missing new videos from you. I hope you are well.
Thanks for this great video! Very easy to follow and understand. I’m inspired to make fresh pizzas for tonight. Love your calm presentation style and glasses too :) You wear them well and make the overall video that much easier on the eyes 😊
firouzeh j. Not much i have used them interchangeable and never had a problem. I never bloom my yeast either. For the best result king arthur flour instant yeast is the best i have used. Instant yeast if frozen more gently than active and active is basically the opposite. Happy baking!!
This is great and thank you for your great presentation. A time ago I figured it cost the same to go to my local pizza parlor and buy their "pizza" dough. Cost - two bucks.
Actually making this again today so had ingredients copied from this video on hand - 2/3 cup warm water (110degrees is very yeast friendly) 1 package dry yeast ( i use 1/3 of fresh cake yeast ,its what I have) 1 tsp sugar 1 3/4 cup flour 1 tbs olive oil 1 1/2 teaspoon Diamond Kosher salt ( if you use Morton kosher salt use 1/2 tsp, its saltier)
If you do a slightly thinner inner crust and a thicker outer crust, I work with an oven pumping btw 500-550. Heat a pizza stone at the same time the oven heats. Once everything is hot, throw it on the stone and toss in the oven. Depending on the thickness, you will have to watch the pizza closely so that the top doesn't cook too fast. You can turn the temp down to 425 if it does. The hot pizza stone will get you a nice crispy bottom crust. Also, remember to rotate your pizza to get an even crust with no black spots.
Jane Renee Good point. Room temp, to me, is usually the temperature you would bathe an infant or Child at. Just slightly warmer than body temperature. You wanna make the yeast happy.
Yay! I love Sarah Carey’s videos!!! She makes cooking look so happy and effortless ❤️
I dont even care for the pizza dough; i just realised how much i miss you
Ne Ro. Me too. I just love Sarah.
She's the reason I subscribed to Everyday Food's channel.
Love her son much miss her so mich
Same here!!! I learned all my basics from Sarah!
Ne Ro except that I like the dough too.
The way she knead the dough so effortlessly is so satisfying. Really missed you Sarah
Welcome back Sarah! Hope all is well, but please know that you were undeniably missed. Great recipe and I will give it a spin, and that's coming from a guy who makes dough the long way and ferments 48-36 hours. Cheers!
Yay, Sarah is back!!! Thank you for being you and sharing your wonderfulness.
I had a growing concern because I wasn’t seeing Sarah Carey. So glad she’s back! ❤️
SO THRILLED SARAH IS OK AND BACK!!
Hooray Sarah is back and hooray finally a sheet pan that looks used. Thanks for keeping it real.
We missed you Sarah!!!!
I am soooo happy to see you back Sarah!
OUR GIRL IS BACK! Screw pizza, I’m just happy to see Sarah again. :’)
Yay, Sarah's back! Welcome back :)
I love your instruction, you clearly help us learn more and easy to understood compare to many other videos where they only give simple and basic instructions and they leave out at little important details. Thank you so much for your value knowledge and time to make this video to teach us and to share.
I didn't realise on how much I miss watching you. Don't get me wrong, I love watching all the other chefs, but tbh you're my favourite. I am so glad that you're back.
The hair looks fabulous! Thank you for the tips!
Sarah!! I am so glad you're back! When I saw the thumbnail in my notifications I was so happy. I enjoyed everything you did in 2019 and am looking forward to seeing all of the great recipes you have to share with us in 2020! I hope you had a happy holiday season and wish you great joy and success in the year to come. Much love from Fate Texas!
Also, try cornmeal instead of flour underneath the dough when making a round! It’s so good!
Yes, it is indeed great to see you back on the channel, Sarah!
Yea!!! Sarah is back 😀! And no annoying music
Love, love, love you Sarah!!
Love your hair side-parted!
And, of course, I love your recipes. I’m addicted. Always delicious!
"So now you're back, from outer space..."
Don't play with our hearts, Sarah.
In any case, I thoroughly enjoyed this video. Make more of them.
As usual I learn new things from Sarah
Back!!! Missed her, kept looking.
I made it and wonderful!
I NEED THE INGREDES LISTED,,,,, PLEASE.
So nice to see you back !
Yay Sarah is back!!!!
Love you Sarah! great to see you.
Sarah!!! Yes!!!!
We need more of your videos!
Sarah, this is a 1-1.5H dough!!! This is not fast-here is a 15 minute (from flour to pan) recipe. In a food processor, whirl 2c flour, 1 tsp salt, 1 tbsp instant yeast. Add 1 cup very hot tap water + 2 tbsp olive oil and process until the dough forms a ball (maybe 10 seconds-if it isn’t coming together, sprinkle in a tbsp or so of flour, whirl again). Pop onto the counter, and knead with a little flour a little if it is sticky-oil the ball and pop an upsidedown bowl over it. Let rise until doubled (15 minutes!!!) while you prep your toppings and preheat your oven to 425F, then stretch onto an oiled cookie sheet, and add your toppings...tomato sauce, tapenade, pesto and use whatever is in the fridge. Bake 20 minutes at about 400-425F. Dinner in 35 minutes.
Thank you for posting, personally I like to let it rise in fridge for 1-2 days for better flavor but sometimes its nice to have these instructions on hand as well.
Welcome back Sarah! We missed you
Yay! Sarah is back! It has been too long! ❤️
Wow what a great presentation. Thank You
Thank you Sarah!!! I have finally found a recipe for dough that works for me. I was able to handle it without it being so sticky. Made my pizza (with pepperoni) last night and I thoroughly enjoyed it. Yummy!!! Now on to making bread.
do mind inform how u find the measurements for this dough?
Thanks Sarah for the great instructional video, it's awesome! You make everything look so easy...very encouraging to watch your video's. It's great to have you back you're a great teacher.
I have my favorite pizza dough recipe already but I feel glad to see this video cause I love to see Sarah ❤️
One can not go wrong with pizza dough 😋
Unless you stretch it too much and end up with a fully baked pizza that has a hole in the bottom. It can ruin your whole day.
I miss the weekly updates. Thank you ba test kitchen
I make pizza for my grandson once s week and love this recipe❤️
Wow. Sarah's been MIA. Glad to see her back!
Happy you're back!!
Thank you. Great!
Thanks again for this perfect pizza dough recipe...😍
Sarahhhhhhhh i missed youuuuuu
Can fresh pizza be frozen? If yes: does it need to be thawed before using?
Tried letting the dough rest for 30 minutes prior to preparing pizza. The dough stretched perfect. Thanks for the tip. Missing new videos from you. I hope you are well.
I don’t even like Martha Stewart. But I watch because he you guys. Thanks for another good recipe
perfect recipe for sheltering while slowing down cover 19
Can I use the active dry yeast?
You're back!!! Yay!!!
To say the least I have missed your channel with you the star .please come back and stay with us 🤗🤗🤗🤗🤗🤗🤗🤗
Welcome back, Sarah! 🙂
But where’s Thomas?
Where you been at, girl!? ❤
Can I freeze the dough after the first rise? How do I handle it after I take it out of the freezer?
Why is it better to keep dry yeast in the fridge?
I like using garlic infused honey instead of sugar to bloom my yeast ;)
Thanks for this great video! Very easy to follow and understand. I’m inspired to make fresh pizzas for tonight. Love your calm presentation style and glasses too :) You wear them well and make the overall video that much easier on the eyes 😊
Awesome! Thank you!
Thank you gonna try This today
What are differences between instant and reqular (active dry) yeast beside the fact you bloom the regular one and no need for instant?
firouzeh j. Not much i have used them interchangeable and never had a problem. I never bloom my yeast either. For the best result king arthur flour instant yeast is the best i have used. Instant yeast if frozen more gently than active and active is basically the opposite. Happy baking!!
Sara can I make bread with this dough???
I don’t use yeast in my dough and it turned out good.
I would have liked to see a finished pizza. How much does this dough rise?
This was really helpful, thank you!
I love making homemade pizza! This was very thorough and educational! :-)
Thank you!!!
How many grams of dry yeast?
We’ve missed you. Great video, very informative.
Your hair looks great. Very attractive !
Sara is back... :)))) Easy and perfect recipe ❤️❤️
TERRIFIC VIDEO and PRESENTATION, Sarah. Thank you very much for sharing. 🙏🇬🇧
We've missed you mom 🥺
Yeah. It’s Sarah!
This is great and thank you for your great presentation.
A time ago I figured it cost the same to go to my local pizza parlor and buy their "pizza" dough.
Cost - two bucks.
The link to subscribe and get recipes is being miss directed!
Great adcive!!! Thanks
Do you have a written recipe on this dough? Please
Actually making this again today so had ingredients copied from this video on hand -
2/3 cup warm water (110degrees is very yeast friendly)
1 package dry yeast ( i use 1/3 of fresh cake yeast ,its what I have)
1 tsp sugar
1 3/4 cup flour
1 tbs olive oil
1 1/2 teaspoon Diamond Kosher salt ( if you use Morton kosher salt use 1/2 tsp, its saltier)
Sarah the hair is really beautiful!
OMG Sarah! I have missed you!
I'd make a quick pun, but there's really no KNEED for that!
I never feel like I can get mine crisp enough on the bottom. What temperature should I be trying to work with?
go with a higher temp than you currently use :)
If you do a slightly thinner inner crust and a thicker outer crust, I work with an oven pumping btw 500-550. Heat a pizza stone at the same time the oven heats. Once everything is hot, throw it on the stone and toss in the oven. Depending on the thickness, you will have to watch the pizza closely so that the top doesn't cook too fast. You can turn the temp down to 425 if it does. The hot pizza stone will get you a nice crispy bottom crust. Also, remember to rotate your pizza to get an even crust with no black spots.
Sarah I absolutely love your hair!!!! Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
I love your hair!
I've really missed you, Sarah! Will you be making videos again? (I hope, I hope!)
Sarah! I missed you! ❤
Yah🤗 I don’t remember when was the last time i saw her in a video😥 god bless! (I remember my Grandma😣)
Where have you been, Sarah?
So glad to see you again & your hair is freakin gorgeous!!!
Show the measurement plls
Share is the recipe.
I'm going to take a wild guess she's from the Midwest I may be wrong but I don't think so. Maybe around Indiana or Illinois sounds good to me.
Love your hair Sarah.. 😘
The wetter the dough the tastier the pizza, wetter doughs need higher temperatures tp bake
The wetter the dough, the harder it is to work with. Maybe for a rustic flat bread but not a round pizza.
Maybe to someone whos never worked it, 80% hydration is the highest
@@lifesabowlofcherries yep, I use very wet dough, I just don't lift it up to shape it. Wet dough makes for a crispier crust.
Your subscribe link is dead and goes to some redirect. Nice to have you back though :)
I'll be slightly generous and tell you one secret ingredient we use at my restaurant. Brown sugar.
I won't tell you how much dough 😎
Is she really back
All purpose flour is a no no for a good pizza dough. A bread flour with more than 12 % gluten actually is to go for.
temp for water please. you don't have to proof yeast unless you haven't used it in a long time per all yeast companies, yes i asked them all.
Slightly warmer than room temp
@@Penguinssss what temp is your room? in the winter mine is 65. in the summer it's 75. too low yeast won't active. too hot yeast will be killed.
Jane Renee Good point. Room temp, to me, is usually the temperature you would bathe an infant or Child at. Just slightly warmer than body temperature. You wanna make the yeast happy.
Noooooo your beautiful red hair?!?!!
Why don’t you list all the ingredients?
Sarah where have you been? Did Martha have you locked in her basement icing gingerbread cookies ?