Omg, the blue Plate @9:36 is exactly same one my grandmother used to serve me the best dishes of my childhood. I still remember the big lantern in the middle. This gives me thrills. Thank you granny, I'm always thinking of you.
Oh how I’ve missed my Jack videos...Always simply described so that even I can follow and create with Jack’s sense of humour and theatre for entertainment..how we’ve missed this 🥰
Bravissimo Jack, cool video as always! Please, allow me to add a couple of remarks: 1) make your tomato sauce with whole peeled tomatoes, they are less processed and the usually taste better 🤤 also, if you want to get rid of some acidity, a pinch of bicarbonate of soda works wonders - rather than sugar! 2) I like to use a colander or strainer to drain the mozzarella, rather than the kitchen tissue...which is white...so, if a little chunck gets stuck on the mozza, you will hardly notice 😅
I spend your entire videos smiling to myself. In fact my husband walks by and says « you must be watching Bake with Jack ». Hahaha 🤣 of course, he loves my bread results. Just wanted to say thank you for your You Tube channel. I really have fun with you here in my kitchen in the USA
The most important part of the dough prep is clearly the "double tap". Add so much flavor! Thanks for a great video. Immensely entertaining as always. 🍕👍
Thank you very much Jack for the recipe! I translated it into a bakers percentages: flour 500 gr = 100% water 325 gr = 70%. yeast 4 gr = 0,8%. salt 8 gr = 1,6% which makes a totalweight dough of 837 gr which is 167,4 gr per pizza. Btw: I learned about the bakerspercentage from you as wel 👍 I find it very usefull. Great stretching tip. My pizza dough always fought back to get to its origin position. So, a super felt thank you!!!
I've been baking pizza for a while now. I bake them on a couple of old large ceramic floor tiles. Its not quite as good as my pizza stone but I can bake three pizzas all at once. I use 20% semolina flour and 80%strong white. It gives the base a great flavour. I must admit I think your uncooked sauce is a bit too wet for me. I prefer a cooked sauce made to a thicker jammy consistency. It also means I don't need to dry out the mozzarella overnight.
I have tried so many pizza recipes and have had my fair share of pizza drama at home... I followed this tutorial from start to finish and it is hands down the best homemade pizza I have ever eaten! 😍
Excellent video! A very welcome return to a practical demonstration. ps loving the reflection in the oven door, don't you dare change the camera angle in future ;-)
Wow what an amazing video! The new kitchen looks like it's working well for you and quality of the filming and sound is great. Very professional now eh? Well done. Love it!!!!!❤❤❤
I just tried the recipe and it is awesome! It was the best homemade pizza I´ve ever made. The crust was so fluffy. I really love that you keep your instructions simple and even as a beginner your videos are easy to follow.
This looks very good ... another two ingredients that give pizza it's characteristic taste are parmesan cheese and basil leaves, added before the mozzarela. Thanks for a wonderful video, I enjoy your videos as much as the resulting breads and buns that I get from them !!!!
I started using your standard bread recipe to make pizza at home. After the first 1 hour proof, just rolled it with a rolling pin, proofed till it looked ok then put on the toppings and stuck it in the oven. Tasted great as well.
Hint I just brought a pizza stone but if you have a gas oven I put my pizza on the bottom of the oven for a short time it will get a beautiful golden brown then move it up to finish .🍕 .but please keep an 👀on your pizza .love these videos.
Excellent Jack! Just what I needed. My go to recipes are your 101 and 130 start to finishes, and now this will be what I bring up and play when I make pizza soon. Lots of work for you for sure, and we all do appreciate all you do for us. Thanks Jack!!
Fantastic Jack. Been making pizza for years now, but I think I might implement some of your techniques here! Thanks Jack. Loved the filming in you new studio. Tip for people who don't have a baking stone: PREHEAT your baking sheet or pizza pan. Use parchment paper to slide your pizza onto your hot pan. You can still get a decent crunch on your pizza.
Good morning jack! I got a new starter in my fridge, a pizza sounds like good idea for it. I learned my tap water was killing my yeast! So now I use non-chlorinated bottled water.
I woke up this morning and first thing in my mind was “I wonder what the temp is in Jack’s kitchen!” So had to get to the pizza vid. You’ve got me messing around with pizza dough using bread flour and also 00 Italian flour. Really enjoy your pizza technique. It easy now to make the dough a day ahead and have it ready the next. I find in the frig it works fine overnight.
Pizza is ultimately what brought me into baking. I worked so hard to make pizza at home that held a candle to what I would get when I lived in NY. I'm glad to see that the recipe I landed on isn't far from what you got, it's validating that an expert baker and I came to the same conclusions independently! In my experience, and with my flour, I usually take the dough a little bit thinner without issue, and I think that gives my pizza a better crust to topping ratio. Also, a touch of olive oil in the dough makes it brown or blacken up on the bottom even better (although I leave it out most of the time unless I'm the only one eating the pizza, because not everyone likes the dark brown leopard spotting as much as I do). Also 👍 good job not overdoing it with the sauce. Nothing quite as upsetting as the way I've seen some people on this site drown a pizza in some overly seasoned cooked sauce. Overall, as with all the other videos of yours I've seen, the principles come first, and you've nailed all the principles!
Time. It's true! Made some for same day. Very nice. Froze some before rising, then thawed it for a day in the fridge and then 2 hours on the counter before stretching - amazing taste! Whole fam gave compliments. Thank you Jack!
I've been waiting for you to do pizza for ages (in particular your ratio of ingredients) but the baking parchment tip alone makes the wait worthwhile. Thanks.
Just used the dough recipe for pizza night! My super picky nephew loved it! Kids are the best critics.😍🍕🍕 Thank you Jack! His was mushroom and olive with pepperoni and cheese and mine was bell peppers, mushrooms, onion bacon and sausage with cheese. Both were amazing and I loved the crispy crust.
Wow! That was so cool!What a great way to stretch the dough out! I'm going to start some now and can't wait to finish it tomorrow. Thanks Jack, your videos are great!
This is a question, not a comment, and I know it's very late, but I have had real problems with the overnight refrigeration of the dough. I don't have two identical trays, so I put the dough balls on one tray, lightly oiled the tops, and covered them all loosely with cling wrap. The next morning, all of the dough balls had hard, crusty edges. Also, I wanted to freeze three of the now puffed-up balls, and even though I wiped each of those three as clean as I could of oil with a paper towel, when I tried to fold them up again, it was virtually impossible, partly because of the hard, crusty edges and partly because of the remaining oil. On your videos 153 and 156, when you take the dough balls out of the fridge after their overnight rest, the skins are as soft and white as when they went in. What did I do wrong and how do I fix it?
I have been struggling to make a decent home made pizza off and on for months, bc the ones from local pizzerias leave us feeling bloated and full of regret. Tonight I followed your recipe, methods, and principles. It was wonderful. My husband devoured his serving and was eyeballing mine. Thank you, Jack.
What is better than pizza? Not a thing! A few years ago my wonderful hubby built me a wood fire pizza oven on the patio. Once the snow is gone, your recipe will be the first one I try out!
Jack, I’ve been making pizza at home for at least a decade and have always been happy with it, but tonight I used your recipe and process to make perhaps the best I ever have. My usual is a 65% hydration, yours is about 54%, but the long, slow fermentation produces a dough that is easy to shape and bakes crisply but with an easy bite and great flavor. Kudos to you, mate!
We can't get strong plain flour where I live so I always add a bit of gluten flour. However when I visit UK I love seeing all the strong flours in supermarkets!!
Love your show sir. Cheers from the USA. Bad joke for you today. Do you know what a diet pizza is? It's a pizza with one slice missing....I did say it was a bad joke.
That looks wonderful. I don't have a baking stone so I use 2 identical heavy cookie sheets. I heat one as the oven preheats and fit the pizza on the second one and set that cookie sheet on top of the heated one. The crust is always crisp.
You stole my parchment technique. Really is the best way for me to get my pizza in the oven. Everything looks really nice with your new studio. Keep up the great work!
Awesome production value mate. One thing though: the audio quality has echoes and makes the room sound boomy. Go ahead and use the lavalier mic or add sound baffles on the walls and ceilings. The simplest and most artistic way is just to hang flags/banners of cloth on the ceiling and hang a picture or two on the walls to absorb/deflect sound waves. This will make your room (which is basically a rectangular box) less boomy and kill standing waves. If you do this, your production value will be aces, mate. Cheers and keep up the good work. You are a GOAT with baking!
I’ve been making pizza now for 2 years , perfected my technique and recipe , now i’m moving to wood fired . 1st time using it tomorrow .... wish me luck 🤞
Fortunately with Jacks videos, I have also got to that point where I can see what is needed to adjust and correct things without it ending in disaster (but only in my old oven). How did you get on with wood firing ?
@@sharib4915 To be honest can't remember the video and have decided not to watch it, as I have long since developed my own based on a quick pizza recipe, but I do knead the dough for a couple of minutes and let it rise for about 45 minutes. I will put a recipe, ingredients and instructions on my TH-cam channel hopefully in the next few hours but it will take a while before I make a video. I have never done anything with sourdough and never will, simply because I hate the name..
I like the way you have gone about doing the pizza, I do more than one and cling film them, freeze the dough for another time, I have trouble shaping going to try the way you do. Thanks Jack.
In every single video of yours Im learning so much!!! We are so blessed to have you here! 😊 Ouh! and of course this tutorial was great! It always fun to do it together 🤭 I've doubled the amount of dough and ended up with ten dough balls. I've made just two pizzas. The rest I left it in the freezer (for rainy days 🤭).
A really good tasting base. It was so easy to mix. For us four slightly larger pizzas worked out well. My only challenge was that my tray was too small so my dough balls connected up. A pair of kitchen scissors got me out of trouble. Despite that the stretching techniques helped me to achieve the lovely thin crust I’ve always wanted to make, that didn’t get all hard like a cracker. I did have to roll one back up as I shocked the dough by pulling rather than stretching. We’ll enjoy it tomorrow.
Success!!! I must have tried and failed to get perfect pizza very many times but I made pizzas for today as per your instructions and it worked a treat! Drying the mozzarella is a tip worth remembering. We put our own toppings on but the base worked out perfectly although I halved the quantities. Thanks Jack!
Ooh yes, can we learn how to make good sourdough pizza please Jack. I'm gluten sensitive so need to make it sourdough, I don't need to go for gluten free.
Man crush aside your videos are the perfect blend of inspiring, fun and enthusiastic. Any chance you are planning on doing one for sourdough pizza, start to finish, or at least the recipe for the first stage of making the dough? Oh... And would you recommend freezing the dough for another occasion? Keep up the good work and many thanks... 👍👍👌
Good morning Jack, thanks again for your baguettes i bake again yesterday this time good, so as ilearn from you thanks you, only color too dark/ i spray the oven wall many time which create dark color of the top but i can tell you/because your method i was able to bake the bread that i want to eat, crispy baguette...well i am here learn more PIZZA..thank you so much...❤
Thanks for the tutorial. Friday nights are pizza and movie night in our house and the one thing that always causes problems is shaping the pizza. Looking forward to trying this method 😁
Shout out to Nigeria, Jack. So awesome. What a simple presentation of Pizza making! Thank you so much for another wonderful video from you. I never get tired of watching all of them. Since I watched your video on baguettes, start to finish, I always look forward to baking them as it has become very easy. Thank you. Surely trying this out. I have an issue though- the baking stone. How can I get it? I need it for Bagguet bread and Pizza. Is there a substitute for it?
Don't know if there was a light source right over the table whiting everything out or if it is just my old eyes. But had a hard time telling the difference between the dough and the table. I think your new table is much blonder in color than the one at home, so maybe that's it. I enjoyed the first cooking vid from your new kitchen and the sound was great. Thank you!
I have been told that granite releases toxic gasses. Even when used as countertops. Just letting you know. Thank you for the pizza tutorial, looks delicious!
I sometimes freeze dough balls after they’ve been balled and allowed to ferment for a couple of hours (in or out of the fridge). Stick them on a plate with cling wrap and after they go hard you can slip them into a freezer bag. You can defrost them in the fridge and then let them finish fermenting (this might take a whole day) or you may be able to do it over a few hours if the room temperature is warm enough in your house.
This is how I make my yogurt, I use the ninja 9 in 1 foodie, I use the yogurt setting but have to bypass yogurt & go to ferment otherwise it does the whole process, boil etc, going to ferment takes it to the 8hrs you are showing. I wouldn’t go back to boiling, cooking etc, this is by far the easiest way to make yogurt 😊
Thanks Jack. You are a great presenter, as always. Thanks for sharing the shaping technique. I am going to give it a try for sure. Your videos are my life saving device with I started my Sourdough journey in April 2020. Thanks very much for your entertaining presentation and clear instructions.
Hey Jack! Love this recipe. Is there a way to make it using my sourdough starter? I made my starter using the 25g warm water and 25g rye flour from one of your other videos. Thanks!
Wow. Great technique. Can’t wait to try! Excellent video. Love the new space, and it’s nice to see you again in action. Thanks and cheers from across the pond!😍
Kudos on the new studio Jack! The lighting on the overhead shot starting at 13:41 is brilliant! After preheating your stone/steel, you might try switching to BROIL for the actual cook. I find it better mimics the traditional wood-fired oven. BTW, if you want to know how to get that oven even HOTTER, I know a guy in France named Alex ;-)
I used to visit a lovely deli for Hawaiian pizza with baklava for dessert. All made from scratch on the premises. Sigh. Miss that. Homemade is always better. Thanks for showing how easy it is. LOVE YOUR KITCHEN! You should moonlight as a designer. 😁
You've upped your game with your beautiful new studio--very impressive as well as helpful for bakers. I will be making pizza dough today! Looking forward to more demonstrations!
Recommend for you to put stone as high as you can. Temperature just below heating element is higher, so you can make pizza in 1.5-3min. I also have heard that is better to use cold water to make dough.
Many other online sources strongly suggest bringing the dough up to room temperature before shaping and baking, but here it looks like the dough goes more or less straight from the fridge to the oven. Ordinarily my faith in Jack is such that I trust his advice unquestioningly, but here, as someone inexperienced in the art of pizza, I'm curious about the difference in direction.
Quite amazing, First it is 70% dough, and still it feels soo smoth to use. Second, each peace are only 160 gram and still you can strech it to a full size pizza. I use 250 g for a full size 12" pizza (and sometimes f-it up anyway) and still not to much of working the dough, only used time.
Just recently discovered your TH-cam. Channel. You are like a breath of fresh air. I love the way you roll. I have also preordered your new book. Cannot wait for that. Looking forward to all your future videos. Fabulous, x
Thanks Jack! I have been trying to bake authentic pizza’s for years - but today has been the best by far! 2 things that made the difference: overnight dough with minimal yeast and using a pizza stone. Loving it! 🙏🏻👍🏻
Love it love it love it! 🍕 Can I request some kid friendly recipes, really trying to get my little lad into cooking, we make pizza and bread anyway but i struggle as I never know what I could or couldn’t do xx
This vid looks very kid friendly to me, ages 7+. Younger, you won't want to eat it 🤯, no attention span, no patience. Been there with my kid and now my grandkids. Made spaghetti w my 10yo g'daughter. It worked w her but I lost her as it was drying. As for baking Cookies, Muffins, and Quick Breads are very easy and fast so are good ideas for young ones. Any recipes that's quick! Ooo, how about banana bread and let them squish the bananas with their hands! They'll love it!!!
This looks amazing! I’m going to try it out tomorrow and Saturday. I always had trouble rolling out pizza dough, so I’m glad you do it a different, more manageable way.
Great video! I viewed plenty of pizza making videos and I think yours is my favorite. Your step by step breakdown is so easy to follow. Will be using your dough recipe & technique next pizza dinner. By the way, love the studio, lot's of luck with it and hope you make many many new videos in it.
![โรงเรียนตอนตี 2 โคตรหลอน..!! [โรงเรียนไดเม่]](http://i.ytimg.com/vi/2MAEMwqVYh8/mqdefault.jpg)
The improved production value has not gone unnoticed - lighting, sound & different angles all look great. Thanks Jack!
My thoughts exactly! This video looked so professionally shot!
But no more bowl of fruit? 😄
+1
One of first things I noticed, as well as the obvious passion and joy! Can’t wait to make memories 😎👍🏻
P
Will you be doing a sourdough pizza video too? Hope so, it's my favorite!
Omg, the blue Plate @9:36 is exactly same one my grandmother used to serve me the best dishes of my childhood. I still remember the big lantern in the middle. This gives me thrills. Thank you granny, I'm always thinking of you.
Oh how I’ve missed my Jack videos...Always simply described so that even I can follow and create with Jack’s sense of humour and theatre for entertainment..how we’ve missed this 🥰
Bravissimo Jack, cool video as always!
Please, allow me to add a couple of remarks:
1) make your tomato sauce with whole peeled tomatoes, they are less processed and the usually taste better 🤤 also, if you want to get rid of some acidity, a pinch of bicarbonate of soda works wonders - rather than sugar!
2) I like to use a colander or strainer to drain the mozzarella, rather than the kitchen tissue...which is white...so, if a little chunck gets stuck on the mozza, you will hardly notice 😅
Bicarbonate of soda?? Wow, let me try this. Thanks!
@@barbaradale3549 hope you don't mind a bit of self promotion, but on my channel I've got LOADS of pizza tips 😀
I spend your entire videos smiling to myself. In fact my husband walks by and says « you must be watching Bake with Jack ». Hahaha 🤣 of course, he loves my bread results. Just wanted to say thank you for your You Tube channel. I really have fun with you here in my kitchen in the USA
Yep the pizza fold is the only way to eat a delicious pizza like yours. Well done 👏
The most important part of the dough prep is clearly the "double tap". Add so much flavor! Thanks for a great video. Immensely entertaining as always. 🍕👍
Thank you very much Jack for the recipe! I translated it into a bakers percentages: flour 500 gr = 100% water 325 gr = 70%. yeast 4 gr = 0,8%. salt 8 gr = 1,6% which makes a totalweight dough of 837 gr which is 167,4 gr per pizza. Btw: I learned about the bakerspercentage from you as wel 👍 I find it very usefull. Great stretching tip. My pizza dough always fought back to get to its origin position. So, a super felt thank you!!!
65% hydration
Hoppsan! You are right 👍
Thanks, Jack! That shaping technique was really helpful. Will put it into practice tomorrow! 🍕
I've been baking pizza for a while now. I bake them on a couple of old large ceramic floor tiles. Its not quite as good as my pizza stone but I can bake three pizzas all at once. I use 20% semolina flour and 80%strong white. It gives the base a great flavour. I must admit I think your uncooked sauce is a bit too wet for me. I prefer a cooked sauce made to a thicker jammy consistency. It also means I don't need to dry out the mozzarella overnight.
I have tried so many pizza recipes and have had my fair share of pizza drama at home... I followed this tutorial from start to finish and it is hands down the best homemade pizza I have ever eaten! 😍
What temperature did you cook on?
@@annemariekefala2591 250! :)
@@Kepler2110 thank you!
I just finished two of these amazing pizzas. Probably one of the best I have ever eaten. Thanks Jack!
Excellent video! A very welcome return to a practical demonstration. ps loving the reflection in the oven door, don't you dare change the camera angle in future ;-)
We’re all here for Jack’s buns!
Wow what an amazing video! The new kitchen looks like it's working well for you and quality of the filming and sound is great. Very professional now eh? Well done. Love it!!!!!❤❤❤
A very professional video from the new studio. It’s working well.
I just tried the recipe and it is awesome! It was the best homemade pizza I´ve ever made. The crust was so fluffy.
I really love that you keep your instructions simple and even as a beginner your videos are easy to follow.
Amazing K, nice one ☺️👌🏻
This looks very good ... another two ingredients that give pizza it's characteristic taste are parmesan cheese and basil leaves, added before the mozzarela. Thanks for a wonderful video, I enjoy your videos as much as the resulting breads and buns that I get from them !!!!
Yes!!! He has still ads!!! Thank you for your work
I started using your standard bread recipe to make pizza at home. After the first 1 hour proof, just rolled it with a rolling pin, proofed till it looked ok then put on the toppings and stuck it in the oven. Tasted great as well.
Hint I just brought a pizza stone but if you have a gas oven I put my pizza on the bottom of the oven for a short time it will get a beautiful golden brown then move it up to finish .🍕 .but please keep an 👀on your pizza .love these videos.
Excellent Jack! Just what I needed. My go to recipes are your 101 and 130 start to finishes, and now this will be what I bring up and play when I make pizza soon. Lots of work for you for sure, and we all do appreciate all you do for us. Thanks Jack!!
Fantastic Jack. Been making pizza for years now, but I think I might implement some of your techniques here! Thanks Jack. Loved the filming in you new studio.
Tip for people who don't have a baking stone: PREHEAT your baking sheet or pizza pan. Use parchment paper to slide your pizza onto your hot pan. You can still get a decent crunch on your pizza.
To prevent a soggy bottom, you can brush a light coating of olive oil (as a barrier) on the bare dough before you apply your sauce & toppings. 🍕
I’ve just made my very 1st starter,it’s born date was Tuesday and I’m making a few small loafs super excited 😁👍 cheers jack.
Good morning jack! I got a new starter in my fridge, a pizza sounds like good idea for it. I learned my tap water was killing my yeast! So now I use non-chlorinated bottled water.
yep the tap water was the death of my original starter too but since i changed to distilled water...success! every week since last April!
How do you incorporate sourdough??
I woke up this morning and first thing in my mind was “I wonder what the temp is in Jack’s kitchen!” So had to get to the pizza vid. You’ve got me messing around with pizza dough using bread flour and also 00 Italian flour. Really enjoy your pizza technique. It easy now to make the dough a day ahead and have it ready the next. I find in the frig it works fine overnight.
Pizza is ultimately what brought me into baking. I worked so hard to make pizza at home that held a candle to what I would get when I lived in NY. I'm glad to see that the recipe I landed on isn't far from what you got, it's validating that an expert baker and I came to the same conclusions independently!
In my experience, and with my flour, I usually take the dough a little bit thinner without issue, and I think that gives my pizza a better crust to topping ratio. Also, a touch of olive oil in the dough makes it brown or blacken up on the bottom even better (although I leave it out most of the time unless I'm the only one eating the pizza, because not everyone likes the dark brown leopard spotting as much as I do).
Also 👍 good job not overdoing it with the sauce. Nothing quite as upsetting as the way I've seen some people on this site drown a pizza in some overly seasoned cooked sauce.
Overall, as with all the other videos of yours I've seen, the principles come first, and you've nailed all the principles!
I have never tried the drying of the mozzarella before but that is definitely smart. Going to try it tomorrow night
I've made pizza exactly following his recipe and it came out the best pizza. Thanks Jack
Time. It's true! Made some for same day. Very nice. Froze some before rising, then thawed it for a day in the fridge and then 2 hours on the counter before stretching - amazing taste! Whole fam gave compliments. Thank you Jack!
This, with your sourdough as yeast is absolutely AMAZING each time. The secret really is the stone / steal.
Cheeky V60 in the background. Love that Jack is a fresh coffee guy.
I've been waiting for you to do pizza for ages (in particular your ratio of ingredients) but the baking parchment tip alone makes the wait worthwhile. Thanks.
Just used the dough recipe for pizza night! My super picky nephew loved it! Kids are the best critics.😍🍕🍕 Thank you Jack! His was mushroom and olive with pepperoni and cheese and mine was bell peppers, mushrooms, onion bacon and sausage with cheese. Both were amazing and I loved the crispy crust.
Amazing jon, nice one 🤗🤗🤗
My pizza steel is on the way, my pizza peel is arriving today, making dough tomorrow :D
Nice.
Don’t know why you are not doing Hollywood’s job. Your boyish charm + Pru’s venerable sagacity. Ace!
So nice seeing you reinvigorated with energy and seemingly doing better since the kitchen has been finished :)
Wow! That was so cool!What a great way to stretch the dough out! I'm going to start some now and can't wait to finish it tomorrow. Thanks Jack, your videos are great!
This is a question, not a comment, and I know it's very late, but I have had real problems with the overnight refrigeration of the dough. I don't have two identical trays, so I put the dough balls on one tray, lightly oiled the tops, and covered them all loosely with cling wrap. The next morning, all of the dough balls had hard, crusty edges. Also, I wanted to freeze three of the now puffed-up balls, and even though I wiped each of those three as clean as I could of oil with a paper towel, when I tried to fold them up again, it was virtually impossible, partly because of the hard, crusty edges and partly because of the remaining oil. On your videos 153 and 156, when you take the dough balls out of the fridge after their overnight rest, the skins are as soft and white as when they went in. What did I do wrong and how do I fix it?
I have been struggling to make a decent home made pizza off and on for months, bc the ones from local pizzerias leave us feeling bloated and full of regret. Tonight I followed your recipe, methods, and principles. It was wonderful. My husband devoured his serving and was eyeballing mine. Thank you, Jack.
What is better than pizza? Not a thing! A few years ago my wonderful hubby built me a wood fire pizza oven on the patio. Once the snow is gone, your recipe will be the first one I try out!
Jack, I’ve been making pizza at home for at least a decade and have always been happy with it, but tonight I used your recipe and process to make perhaps the best I ever have. My usual is a 65% hydration, yours is about 54%, but the long, slow fermentation produces a dough that is easy to shape and bakes crisply but with an easy bite and great flavor. Kudos to you, mate!
In the video he says 325g Water 500g Flour. Isn't that a 65%?
@@jalmolky
You know, that’s right! It was still a lot better than mine for some reason!
We can't get strong plain flour where I live so I always add a bit of gluten flour. However when I visit UK I love seeing all the strong flours in supermarkets!!
Love your show sir. Cheers from the USA. Bad joke for you today. Do you know what a diet pizza is? It's a pizza with one slice missing....I did say it was a bad joke.
🤣
@@thegiftlady1 Cheers to you and all you love.
That looks wonderful. I don't have a baking stone so I use 2 identical heavy cookie sheets. I heat one as the oven preheats and fit the pizza on the second one and set that cookie sheet on top of the heated one. The crust is always crisp.
You stole my parchment technique. Really is the best way for me to get my pizza in the oven. Everything looks really nice with your new studio. Keep up the great work!
Awesome production value mate. One thing though: the audio quality has echoes and makes the room sound boomy. Go ahead and use the lavalier mic or add sound baffles on the walls and ceilings. The simplest and most artistic way is just to hang flags/banners of cloth on the ceiling and hang a picture or two on the walls to absorb/deflect sound waves. This will make your room (which is basically a rectangular box) less boomy and kill standing waves. If you do this, your production value will be aces, mate. Cheers and keep up the good work. You are a GOAT with baking!
I’ve been making pizza now for 2 years , perfected my technique and recipe , now i’m moving to wood fired . 1st time using it tomorrow .... wish me luck 🤞
Fortunately with Jacks videos, I have also got to that point where I can see what is needed to adjust and correct things without it ending in disaster (but only in my old oven).
How did you get on with wood firing ?
@@chrisbodum3621 do you guys use sourdough pizza dough, or what's here?
@@sharib4915 To be honest can't remember the video and have decided not to watch it, as I have long since developed my own based on a quick pizza recipe, but I do knead the dough for a couple of minutes and let it rise for about 45 minutes.
I will put a recipe, ingredients and instructions on my TH-cam channel hopefully in the next few hours but it will take a while before I make a video.
I have never done anything with sourdough and never will, simply because I hate the name..
Fantastic tutorial on technique for the dough prep and shaping, thanks Jack! 👍👍
Made this recipe 3 times now everytime it turned out perfect! Demonstration of shaping the pizza is extremely helpful! Thanks Jack😘👍👍
I like the way you have gone about doing the pizza, I do more than one and cling film them, freeze the dough for another time,
I have trouble shaping going to try the way you do. Thanks
Jack.
I have been waiting for a bake with jack version pizza fot a long time! Oh yes!
Great stuff Jack.
All your noodley bits and tips are always useful on my baking journey!
In every single video of yours Im learning so much!!! We are so blessed to have you here! 😊
Ouh! and of course this tutorial was great! It always fun to do it together 🤭 I've doubled the amount of dough and ended up with ten dough balls. I've made just two pizzas. The rest I left it in the freezer (for rainy days 🤭).
Well looks like we will be having pizza (as often as it takes to get the dough into a bigger circle) but it really was lovely thank you
Go for it Alison 👌🏻
A really good tasting base. It was so easy to mix. For us four slightly larger pizzas worked out well. My only challenge was that my tray was too small so my dough balls connected up. A pair of kitchen scissors got me out of trouble. Despite that the stretching techniques helped me to achieve the lovely thin crust I’ve always wanted to make, that didn’t get all hard like a cracker. I did have to roll one back up as I shocked the dough by pulling rather than stretching. We’ll enjoy it tomorrow.
So chuffed for you ☺️🙌🏻🍕
Tried this recipe and made my first pizza ever, it went so well! Thank you so much Jack for this recipe and for sharing all your tips
Gino, Oliver, on ya way. This is by far the best pizza dough instructional.
I got rid of my pizza stone when I got a baking steel. LOVE that thing!!
Kay, which baking steel did you get? The half inch A36 steel? Or, quarter inch ones?
Pros and cons?
Success!!! I must have tried and failed to get perfect pizza very many times but I made pizzas for today as per your instructions and it worked a treat! Drying the mozzarella is a tip worth remembering. We put our own toppings on but the base worked out perfectly although I halved the quantities. Thanks Jack!
I just had some homemade sourdough pizza 71% hydration. Is it a coincidence that this video was uploaded?
Not a coincidence... 👀
Ooh yes, can we learn how to make good sourdough pizza please Jack. I'm gluten sensitive so need to make it sourdough, I don't need to go for gluten free.
Man crush aside your videos are the perfect blend of inspiring, fun and enthusiastic.
Any chance you are planning on doing one for sourdough pizza, start to finish, or at least the recipe for the first stage of making the dough?
Oh... And would you recommend freezing the dough for another occasion?
Keep up the good work and many thanks... 👍👍👌
Good morning Jack, thanks again for your baguettes i bake again yesterday this time good, so as ilearn from you thanks you, only color too dark/ i spray the oven wall many time which create dark color of the top but i can tell you/because your method i was able to bake the bread that i want to eat, crispy baguette...well i am here learn more PIZZA..thank you so much...❤
Thanks for the tutorial. Friday nights are pizza and movie night in our house and the one thing that always causes problems is shaping the pizza. Looking forward to trying this method 😁
Shout out to Nigeria, Jack. So awesome. What a simple presentation of Pizza making!
Thank you so much for another wonderful video from you. I never get tired of watching all of them. Since I watched your video on baguettes, start to finish, I always look forward to baking them as it has become very easy. Thank you. Surely trying this out. I have an issue though- the baking stone.
How can I get it? I need it for Bagguet bread and Pizza. Is there a substitute for it?
Excellent. Been struggling with dough being too soft and stretchy - this looks easy!!
Like the "Chapters" too
Just made this dough, and it was awesome. Thanks Jack. Go to dough now, and we cook our Pizza on a Ferrari pizza oven. Highly recommended.
Don't know if there was a light source right over the table whiting everything out or if it is just my old eyes. But had a hard time telling the difference between the dough and the table. I think your new table is much blonder in color than the one at home, so maybe that's it. I enjoyed the first cooking vid from your new kitchen and the sound was great. Thank you!
I have been told that granite releases toxic gasses.
Even when used as countertops.
Just letting you know.
Thank you for the pizza tutorial, looks delicious!
Brilliant as always, Jack. One question. Can the pizza dough balls be frozen and, if so, at what stage?
I sometimes freeze dough balls after they’ve been balled and allowed to ferment for a couple of hours (in or out of the fridge). Stick them on a plate with cling wrap and after they go hard you can slip them into a freezer bag. You can defrost them in the fridge and then let them finish fermenting (this might take a whole day) or you may be able to do it over a few hours if the room temperature is warm enough in your house.
@@CrazyCalabrese78 Thanks, Frank. I suspected as much but it's good to have confirmation from someone who's done it.
@@judiths8462 you’re welcome. Give it a try :)
Thanks for asking and answering Judith and Frank. I had the same question.
You might want to watch this video, it has the answers you'r looking for 😀
th-cam.com/video/JMvJT9z9_24/w-d-xo.html
This is how I make my yogurt, I use the ninja 9 in 1 foodie, I use the yogurt setting but have to bypass yogurt & go to ferment otherwise it does the whole process, boil etc, going to ferment takes it to the 8hrs you are showing.
I wouldn’t go back to boiling, cooking etc, this is by far the easiest way to make yogurt 😊
Some trivia pizza originated in the Ancient Greek city of Neapoli, it is infact Greek and not what people associate with Italy as is lasagne.
I am dying, you surely must be my brother from another mother. I love your humor and dialoging.
Thanks Jack. You are a great presenter, as always. Thanks for sharing the shaping technique. I am going to give it a try for sure. Your videos are my life saving device with I started my Sourdough journey in April 2020. Thanks very much for your entertaining presentation and clear instructions.
Made my dough last night.. Give or take 5 grams flour, used same recipe. Just finished eating mine. Yum.
Hey Jack! Love this recipe. Is there a way to make it using my sourdough starter? I made my starter using the 25g warm water and 25g rye flour from one of your other videos. Thanks!
Wow. Great technique. Can’t wait to try! Excellent video. Love the new space, and it’s nice to see you again in action. Thanks and cheers from across the pond!😍
Clever way to shape the individual pizzas. Thanks. I'll give that a try my next pizza.
Oh yum. I’ve been making pizzas for years and they are a family favourite. This recipe will make them even easier. Thanks
Kudos on the new studio Jack! The lighting on the overhead shot starting at 13:41 is brilliant! After preheating your stone/steel, you might try switching to BROIL for the actual cook. I find it better mimics the traditional wood-fired oven. BTW, if you want to know how to get that oven even HOTTER, I know a guy in France named Alex ;-)
I used to visit a lovely deli for Hawaiian pizza with baklava for dessert. All made from scratch on the premises. Sigh. Miss that. Homemade is always better. Thanks for showing how easy it is. LOVE YOUR KITCHEN! You should moonlight as a designer. 😁
You've upped your game with your beautiful new studio--very impressive as well as helpful for bakers. I will be making pizza dough today! Looking forward to more demonstrations!
Recommend for you to put stone as high as you can. Temperature just below heating element is higher, so you can make pizza in 1.5-3min.
I also have heard that is better to use cold water to make dough.
It's not strictly necessary! That depends on how long you want to ferment your dough and on its hydration. 😀
Many other online sources strongly suggest bringing the dough up to room temperature before shaping and baking, but here it looks like the dough goes more or less straight from the fridge to the oven. Ordinarily my faith in Jack is such that I trust his advice unquestioningly, but here, as someone inexperienced in the art of pizza, I'm curious about the difference in direction.
Excellent! Jack is Back!!
Quite amazing, First it is 70% dough, and still it feels soo smoth to use. Second, each peace are only 160 gram and still you can strech it to a full size pizza. I use 250 g for a full size 12" pizza (and sometimes f-it up anyway) and still not to much of working the dough, only used time.
Your shaping technique is on point. Keep the good work Jack
Just recently discovered your TH-cam. Channel. You are like a breath of fresh air. I love the way you roll. I have also preordered your new book. Cannot wait for that. Looking forward to all your future videos. Fabulous, x
Thanks Naomi, welcome 🤗🤗🤗🍞
Loved the music ❤and your enthusiasm
Thanks Jack! I have been trying to bake authentic pizza’s for years - but today has been the best by far! 2 things that made the difference: overnight dough with minimal yeast and using a pizza stone. Loving it! 🙏🏻👍🏻
Love it love it love it! 🍕
Can I request some kid friendly recipes, really trying to get my little lad into cooking, we make pizza and bread anyway but i struggle as I never know what I could or couldn’t do xx
This vid looks very kid friendly to me, ages 7+. Younger, you won't want to eat it 🤯, no attention span, no patience. Been there with my kid and now my grandkids. Made spaghetti w my 10yo g'daughter. It worked w her but I lost her as it was drying. As for baking Cookies, Muffins, and Quick Breads are very easy and fast so are good ideas for young ones. Any recipes that's quick! Ooo, how about banana bread and let them squish the bananas with their hands! They'll love it!!!
Making Pizza dough today. You are my good too as always!!
This looks amazing! I’m going to try it out tomorrow and Saturday. I always had trouble rolling out pizza dough, so I’m glad you do it a different, more manageable way.
l Love your cooking-teaching style! Thanks for the step-by-step on how to shape the dough!
Great video! I viewed plenty of pizza making videos and I think yours is my favorite. Your step by step breakdown is so easy to follow. Will be using your dough recipe & technique next pizza dinner. By the way, love the studio, lot's of luck with it and hope you make many many new videos in it.
I use "00" Caputo flour or similar Italian flour. Makes for the most sublime, tender cruata
Parchment paper! Yes! That would be such a help!
I bought a pizza pan about a month ago but I'm not quite ready yet. I've just gotten comfortable with bread.
I want to make pizza once a week.
Jack.. you bloody star.. I never knew to dry the cheese !!! Ta muchly