Yes! No fighting with the dough, super easy to roll out with the oiled parchment paper, and super easy to slide around without a pizza peel. This is the only way I am doing it from here on out. And just your other videos, thanks for putting the measurements in grams. That makes it so easy to measure it all out without getting measuring cups dirty. I wish all recipes did this!
I had 90 minutes between classes and wasn't too excited about what was in my fridge so I tried this out and was blown away! This is like magic, thank you!!
I think that the general rule is to have the crust and the cheese cocked until they get dark-ish brown and yet not burnt. Especially the crust that should always be soft and gassy (when possible ofc)
This guy is my new GO-TO because he cooks mostly all foods I like and can actually cook (with his guidance) The editing, b-roll, and music selection is excellent. Really look forward to these when they release.
This has been a game changer!! A couple things I've figured out: You can freeze the dough right after you've made it - make two balls and wrap in plastic wrap. When ready, put it in the microwave to defrost it for a few minutes. SOOOO awesome!! The kids like it way better than take out! Thank you!!!
Man, this guy's content hits different. Chooses recipe that can be done by just any average person without too much technical skill needed. Highly appreciate this channel
@@Seamus0714 unless there is another youtuber who did this but is unknown and he literaly stole everything without credit well it means nothing, cooking is cultural, it exist everywhere, in books, in restaurant or so, not realy anyone invent anything so you kinda could say that even chef who put dishes in their menu stole them if you wanna go this road and the chef before them stole it to their grandma wo probably stole it to their grandma who probably stole it at some point from the whatever cook was in their town, vilage back in the day and so on. So unless you got something real like an exact link and clear evidence that people "stole" others work or so, just dont throw at random stuff out of your ass lol
@@Seamus0714 so you litetaly didnt read. Proofs, links, arguments, anything ? Again on certain subjet its hard to contest but on cooking and i watch a lot i hardly see ressemblanbce with other content, i mean not more than other similaritie which each others and work together and so.
Totally agree that a pizza should be dark and crispy. The sauce caramelizes and the flavor kicks into high gear. The crust takes on a satisfying, flavorful crunch, and it doesn't flop around and make a mess. The cheese and sauce and oils fuse into this dreamy, greasy concoction (that turns out AMAZING when refrigerated or reheated). Overcooked mozzarella takes on a taste and texture akin to crispy bacon. Truly perfection.
It's like toast. How well done you like it is how well done you like it. End of story. Epilog: Pizza is better well-done, though. But only as long as your crust can stand up to it, cuz if it can't, all the yumminess upstairs won't count for much.
In my experience, one of the hardest part of making a pizza is getting it off the damn peel without turning it an unintentional calzone on your stone/steel. The parchment paper is a great idea to remove that stressful part of makin' da pizza!
Try using a wooden peel. Dust it lightly with cornmeal before building you pie right on the peel. Top it quickly before the dough has a chance to absorb the cornmeal. Works like a charm. 👍🏼
Agreed! It even allowed my young children to take as much time decorating up their pies as they wanted. With flour or cornmeal while building on the peel, it’s a bit of a race to dress up the pie before the slip-promoters get absorbed into the bottom dough.
i have made this several times (according to recipe) successfully for my family :) last friday i also prepared this dough a few hours ahead, and it rose nicely and had a great crispy fluffy crust! our new- go to recipe for both fast and slow pizzas! and we are now so excited about the flavour, that we put beer into our sourdough bread dough as well 😂 it is amazing! such a nice new level of flavour!
For anyone interested: I made this recipe in a stand mixer instead of the food processor and it came out amazing. I just added all of the ingredients, mixed it until it came together, then kneaded with the dough hook for 1-2 mins. I let it rise in the bowl for 1hr, and then shaped it with my hands (I didnt have parchment paper). It was the best homemade pizza dough I've ever had!! Thanks Bri!!
My 14 year old came home today and said “dad, I want homemade pepperoni pizza for dinner tonight. But we don’t have any grocery store premade crust”. I said, “okay son! Brian has a good recipe for it and we’ll give it a try”. He said, “is that the TH-cam guy you’ve been watching and making so much food from?”. I replied, “That’s the one!” Great recipe. Easy and the best sauce I’ve ever made at home. Just need to invest in a pizza steel. Thank you, Brian and Loren! My family appreciated your creative efforts yet again.
@@robinvillers4583 can you get alcohol free beer or another light malt drink? Or perhaps water down some malt extract? The alcohol is part of the fermented flavours but I reckon you'd get a better taste than using even more yeast.
Hi Bri, my Wife and I love your videos. I have a small pizza business in PA specializing in Deep Dish styles but I needed a traditional NY pizza. I struggled making the crust until I saw this video. "WHO KNEW" (YOU DID!) that adding a little beer to the recipe instead of water would make such a difference. I now get nearly as many positive comments about my NY as I do my Chicago or Detroit pizzas. THANK YOU!
Bri, I love all these pizza (and other bread) videos you’ve been doing. You’ve got me thinking about different styles and what makes them what they are and how exactly I should classify my favorite neighborhood joints. Do you know of a book on the topic? Like what styles use a poolish, what styles include sugar in the dough, etc. Stuff like that is interesting to me.
Dude, I have worked in Dominos for 2 years, I love pizza, I lie to my wife to go eat pizza, and I have to say that I will try your work inhouse. Thanks a lot.
I bought a scale for this, used a Heineken, made two pies tonight. I only used fresh mozzarella with some veggies on top and made my own sauce. THE DOUGH CAME OUT PERFECT IMMEDIATELY. THANK YOU, BRIAN. It took me a little over an hour, but it was my first time. I really appreciate this dough recipe and I could definitely do it faster in the future with some practice. Seriously, Thank you.
First time doing this recipe and, I gotta say, wasn't expecting that the beer would be such a game changer. Wife and I totally smashed that pizza in minutes! Thanks, Brian!
I made this today and it was amazing. I used my bread machine dough setting. 90 minutes (and zero work) later, I just divided the dough, rolled it on the parchment paper, and it was good to go. It came out amazing
This recipe is really good and super easy. I’m making two 9x9 pizzas at least once a week. We live super far from town and I really miss having pizza delivered. This recipe makes life bearable again! Thank you! I load my pies up with artichoke hearts and olives. It always comes out perfect. Time to make some right now!
this looks amazing can't wait to make it. also, i LOVE when recipes are in grams - dough always comes out better when you measure in grams instead of cups.
I’ve just done the pizza today. It was amazing, a lot more than I expected, in both texture and flavour. I’m very impressed! It feeds 4 adults easy and I’ll definitely make it again.
I made the pizza according to the one hour recipe here on youtube and I have to say that it was the best pizza I've ever eaten...absolute perfection in the thinness and crispness of the dough and the juiciness of everything else...Even my kids, who are so picky about eating anything new, ate this pizza until they had lumps behind their ears...
After many years and attempts to make a nice pizza dough I’d more or less given up. I tried this and omg it was on point! The whole family loved the pizzas!
Worked on this recipe while I was pet sitting for someone’s dog last night and I followed it as closely as possible. (slight modifications due to not having yeast on hand and had to use baking soda instead) while I didn’t get everything done within an hour, it was still relatively quick and practically one of the most delicious homemade pizzas I’ve made! (and honestly, homemade pizza is the best way to go in my opinion!!!) Thanks for providing this recipe and for the ones on the channel! I’m hoping to try the Detroit style one in the near future!!!
Just did the pizza on the pizza oven Amazing dough! 5 min kneading 15 min resting 30 min dough rest after making the pizza shape with sides 5 min on 350c Recommend 😎
Ah, I see you have haters now. That's a good thing, it means your killing it bro! You have to earn haters! It's a positive sign of success. Another great video!
@@BrianLagerstrom your recipes compared to him are much more reasonable for a home cook. He uses expensive ingredients and spends ludicrous amounts of time and money for a very small improvement on a dish whilst you are much more realistic with your recipes. His videos are fun to watch for entertainment purposes only, but yours are much better to watch for someone like me who actually wants to make these dishes. i'm telling all of my friends about your channel, I've already made 6 of your dishes and they were all some of the best food I've ever had.
the paper rolling method is brilliant.. thanks for not showing off your skills, by teaching me how to skip hard steps I'm motivated to cook these foods more frequently.
Thanks, Brian! This has become my go-to for homemade pizza. I prefer a more fermented flavor, so I've been letting the dough rest for an hour or more, which really deepens the flavors. It's also very forgiving and easy to shape. And then sauce; it is spot on! 👌
I’ve been watching your videos for a couple months now and really enjoy them. You make them detailed enough that anyone can make them. Last weekend I tried the pizza dough from your triple pizza video and have to admit my pizzas looked more like amoebas than pizzas but they tasted great. I used the no-cook sauce from this recipe. Superb. This week we got a late start but wanted pizza for lunch so threw this dough together and we were eating great, American style pepperoni pizza in 90 minutes. I need to mention that we live in Israel so a real pepperoni pizza is impossible to find; no pork (all-beef pepperoni just isn’t right) and can’t get meat AND cheese in the same pizza joint, let alone on the same pizza. You have made homemade pizza available to us! Thanks! Just one tip; if you don’t have a pizza steel/stone, pre-cook the naked pizza for 5-6 minutes, just until the surface firms up, then top the pizza and bake until cheese is nice and brown.
We've been making pizza almost every weekend for the past few months. Since we had something else in mind for Friday dinner, I didn't make any dough Thursday evening. Then plans got switched around and I made this quick dough with the beer. It performed very well and I liked the rolling technique, though after it rested it did shrink back a bit, and I did the additional technique you showed in your NY pizza video of using the toppings to hold the center of the pizza in place while gently stretching out the perimeter a bit. This may have been the best homemade pizza I managed solo so far, but I can't wait to try the NY style.
Just made this now and I totally misread the instructions and put 2 actual cups of 3/4 cups of flour BUT clearly this recipe is incredibly forgiving because this pizza still turned out GREAT. Took me just slightly over an hour...hour and 15 minutes but wow! Will definitely be putting this dough recipe into rotation and great recipe when having a few friends over too! Thanks for sharing, Brian :D
Made this today and after eating my mom said "I have to hug you", to which I replied "why?". She said "that was the best pizza I've ever had!". Great recipe my man, I will be keeping this in the rotation for the rest of my days!
Best homemade pepperoni pizza I have ever had, even beats a lot of the ones from pizza places. Easy to follow recipe, nailed it on the first attempt. Thank You!!!
Doooooood!!!! You truly are my pizza grandson! My first thought after you placed the ronis was peperoncini?...and then you placed them! The Itallian restaurant I worked at when I was young insisted that the pizza wasn't done until the cheese was a golden brown. I like to take it a step further and cook it until the ronis are crispy along their edges. Then and only then is it ready to eat IN MY HOUSE. But...you do you. right? Beautiful za. Nice work!!! One more thing....how can anyone give a thumbs down to pizza??????????????
I made these pizzas at home a couple weeks ago and they were awesome! Traveled to NY this past weekend and made them for some friends I was staying with. They said it was the BEST pizza they've ever had! Thanks again Brian!!
Dude! I made this Dough recipe a few days ago and did one supreme pizza, which was great! Two days later in the fridge I had to use it. Tonight I took the dough out and let it come to room temp, I decided to shred up some frozen butter and fold it into the dough. Made a taco pizza with it, a bit of pizza sauce and refried beans mixed up,added taco meat and cooked it, added taco toppings on top. It was killer! Crust super flakey! Wish I would have pre baked the crust first to get more flakey news. Love the vids man! Going to do your hamburger meat this weekend as well as the potato buns😀 love ya bro!
OMG!!!! Finally! I just made this crust(pizza) and it was fantastic. I can finally stop experimenting (wasting time and money!) and just keep this and your 1hour pan pizza (which is very tasty) in my book.
Second week in a row, making your pizza and my wife and I are delighted with the outcome! Instead of using a roller, I use my hands on the parchment paper to push the dough out to the sides, leaving a little bit of a handle to pick up the pizza
Turned out great. Thank you for that. I never tried making pizza at home due to the long fermentation periods of the doughs. This was truly game changing and now got me interested in maybe trying some different methods. Thank you 💙
I just used this method for the dough and slightly changed the sauce recipe to use what was available for me but omg it's one of the nicest pizzas I've tasted
I commented on another of your videos once. I was a chef years ago and I still cook for my wife and for my kids when they’re in town. I’ve been making pizza seriously since 2018 and now have my 900+ degree oven on the patio, a half dozen or so different flours, 3 different types of yeasts and so much equipment for pizza that it takes up a quarter of the kitchen. I’ve been trying different ways, times and temperatures to ferment my doughs and was looking for a 3 day ferment recipe when I stumbled across your 1 hour pizza. I chuckled a bit at first, but I had all I needed to make it and I gave it a try. Brian, this pizza blew me away. After countless Napolitana pizzas, hours and hours of fermentation, messing with hydrations, machine kneading, hand kneading and then… the best pizza I’ve ever made was a 40 minute ferment and a beer crust. No joke, It had a cornicione that was just air and leopard spots on the bottom. The taste was like a 48 hour ferment. I think I’ll sell the outdoor oven and just do this one all the time. My wife confided to me that it was my best effort ever. Thank you for freeing up my time.
Idk if he will respond but I will: thats amazing!! And inspiring. Im making this tonight. Just one question, what beer did you use? I'm going to be using a lager but I heard you can get different taste using different beers (like the lighter the beer, the less flavor). Anyway, glad it went well for you! Please share what beer u used im curious
This is one of the few recipes I've actually tried my hand at making. Thought I'd share my notes for my eventual second try for anyone looking to give it a shot themselves: - The "hour" mentioned in this video is in reference specifically to the idle time waiting for the pizza to rise, with about 5 minutes in there to account for prep time. If you're using a food processor and have quick access to all your ingredients/tools you might get pretty close to that, but if you're hand mixing and you take into account the time it takes to bake, you're looking at more like an hour fifteen minutes to an hour twenty minutes from entering the kitchen to eating pizza. - Try to avoid super light beers for this recipe. I used Michelob light lager because it was what we had but because of how mild that beer is to drink, the yeastiness I was looking for didn't really come through in the dough. - When measuring your ingredients, use the tare feature as much as possible if you've got one on your scale. TH-cam videos tend to pre-portion everything for the sake of clean and clear visuals, but when actually making this yourself there's no reason to dirty so many dishes. Just measure something into your mixing bowl, then tare before moving to the next thing. - If you're gonna make a half batch, maybe write down the numbers separately somewhere. I was just reading the recipe in the description and halving it mentally each time, but that ended up with me putting double the amount of salt I needed when I forgot to do it for that one. Oops. - The 15 minute rest is a great time to clean up the bowl and spoon and whatnot from the initial mix. Hot water works great for getting off all the residual dough pieces. Try to scrape them all off before using your sponge, lest you instantly ruin your sponge lol. - The parchment rolling method is great! I was really impressed with how thin I was able to get the dough without it ripping apart, especially with how little I had worked it or let it ferment. That said, because of the home oven and the short fermentation, I'd say resist the temptation to get it as thin as possible. I had some bits that were a little thicker around the edges and the chew from those was pretty nice, and in my opinion better than the sorta frozen pizza thin crust vibe I got from the super thin bits. Note that Brian gives a diameter in the video instead of a thickness. - Do NOT use jarred sauce for this unless you really love that sauce. I just used some Marinara we had in the fridge because I didn't wanna clean an immersion blender, but it ended up basically tainting the pizza. Because of how thin everything is, the sauce is one of the main flavors. I suspect I would've liked it a lot more if I made the sauce from the video. - Be mindful of how much cheese you're using. I ended up having to do Ragusea-style string cheese coins for my pizza and I ended up with a pretty thick layer after it was all melted. I didn't think I needed to weigh the cheese but I think I will next time. - Take a page out of Brian's Jersey Pizza video and chill/freeze the cheese up until you top the pizza. Mine squeezed out a lot of fat while I was waiting for the crust to set up and it was pretty unappetizing, especially with all the other oil floating around from the other steps. - Was my first time trying pepperoncini on a pizza. Would definitely recommend it y'all that was like the biggest saving grace of the whole thing for my attempt. Overall I can't comment too much on how it was due to the aforementioned mistakes (especially the extra salt potentially stunting the yeast and skimping out on the sauce) but the process wasn't too bad. There's a lot of overlap time where you can clean or prep while you're waiting for the dough to rise and things generally time out pretty well. I also didn't eat most of it hot and tossed it into the fridge, and I can say as far as cold pizzas go it was pretty solid. I think with a bit more finessing this can be really great. Will report back after my second attempt 👍
Bri, everytime I finished making any foods, your signature "Let's eat this THIIIIINGG" always rolling in my head automatically 😂😂 amazing recipe as always!
My wife and I just finished making two pizzas….. One with pepperoni and cheese, of course and the other one, Cheese and basil. Absolutely marvelous and everything that Brian says should be gospel for someone who wants to enjoy quality pizza and bread Made at home. Eric
I'm loving that tip about cooking it on parchment paper. Getting dough off the peel can ruin an evening. Is that something that is specific to this particular pizza dough or will that work with all types?
We tried this tonight for the 4th of July and it was amazing! We don’t have a food processor so I mixed it by hand, and we threw it in our Ooni, and it was SOOO good! This is definitely our go-to last minute pizza recipe!! Thank you!!
I just made this today and topped it with jalapenos and pepperoni and its the best and easiest pizza Ive ever made for myself. I cooked mine a little less and it still had a nice browned bottom from the pizza steel and an airy crust. The sauce is also very tasty. Thanks!
Great vid and personality.... I love the toppings on the 2nd pizza , the beer method is a great idea... Keep on rockin in the free world man. PS that ain't a burnt pizza... I'll show u a burnt pizza.
I love this dough recipe fast, easy and flavorful ...... perfect thin crust. I use this dough everytime now as my family prefers it and so quick and easy THANKS BRIAN
Oooooooo good idea to heat the beer! I'm going to add that step at home thanks! Subscribed Edit: actually I'll just keep a few room temp beers on hand for da 🍕 why wash Xtra pan
I don’t know who needs to hear this but I think everyone hearing this should stop just saving money and learn to invest if you want financial stability.
We have made this many times. We love this recipe. The only changes we made were: 1) Sprinkle a light amount of corn meal on the side of oiled parchment paper that would be the bottom of the pizza. 2) Trim the excessive parchment paper off around the pizza dough before baking. Leave about a 1/2" around the edge of the crust. The excessive parchment paper burns to a crisp in 550F.
Great recipe! I made it twice last week. Forgot to warm the beer the first time, just let it sit for an extra 30-60 mins. I love what oiling up the pizza after rolling did to it. I also tried the pepperoncinis on the peps and it was pretty tasty.
I wanted to share that I love the dough streatching technique. I usually do the sheet pan version so I can skip the step. I have one of those small rolling pins for dumplings from the Asian market that works to be perfect for this.
Brian, just made this today for the first time. The dough turned out perfectly, topped with pepperoni and the sausage mixture from your deep dish video. I decided to not roll it out between parchment and just did the normal hand stretching technique and it worked out totally fine. Thanks again for another knockout pizza recipe.
Just tried it. This really does the trick to make pizza from scratch and have it ready to eat in an hour time…. And you right, it really needs some char on it, specially around the crust 😋😋😋
I've tried like 10 different pizza recipes and finally I've made one that is actually worth doing instead of ordering one. Thank you so much. First try and success. Hoping for more in the future
Thank you, thank you!! My initial attempts at pizza were total fails but this one was a great success and so easy. The parchment paper is a game changer!
Made this for dinner tonight, my husband said it was one of the BEST pizzas I've ever made!! I have to agree (and I've made many different pizzas over the years)! Thanks for the great recipe!!!
I made this today but stretched it out over a couple days. Crusts went together exactly the same (Dos Equis lager) but I only cooked them 3 min, then tossed them in the freezer for future pizza parties. I also made the sauce mostly the same except I added half a minced red onion before the low simmer. Excellent! I love what beer does for pizza crust.
I really appreciate and like many of the recipes on this channel. With that said, IMO only make this if you REALLY need a pizza in a very short time. The dough has that slightly "bread" taste, in addition to easily burning on a pizza stone/steel. In addition, I would recommend decreasing the sugar in the sauce, unless you like it to taste sweet. Thanks for all the work you do, Brian.
pls do not let anyone see this
a long dough prep time is the only defense i have against people who come over wanting me to make them pizza
10/10
True
😛secrets out shaq😛
When my two dad's give compliments to each other.
Heart eyes
Not only can you make dough faster, but more of it. That's a double whammy!
I love that you always include hand mix alternative to your recipes. Very simple but thoughtful thing. Much appreciated.
Yes I prefer hand mixing ,less washing up
I've been doing that for years. One beer for the pizza and the other 11 to wash it down.
only 12? Pff amateur.
@@twintriode Must be an American.
@@leth9320 No I'm from EU, how about you?
@@twintriode I was joking about the amount, or rather small amount, of beer that he drinks. Just tongue in cheek.
@@leth9320 It's fine. I'm not an angry internet person. I was joking about living in the EU.
Yes! No fighting with the dough, super easy to roll out with the oiled parchment paper, and super easy to slide around without a pizza peel. This is the only way I am doing it from here on out. And just your other videos, thanks for putting the measurements in grams. That makes it so easy to measure it all out without getting measuring cups dirty. I wish all recipes did this!
I had 90 minutes between classes and wasn't too excited about what was in my fridge so I tried this out and was blown away! This is like magic, thank you!!
Are you serious? You already made it? That’s amazing
What a great, on-the-spot test!
Finally, someone who loves "dark" pizza crust! I always ask for a few extra minutes of baking! Love it!
this is the way
The trick is getting the crust dark without burning the cheese.
@@bcask61 I like the cheese A LITTLE BIT burnt. It has great flavor that way. 😀
He is using American beer. So you can also use water. Or piss if you want more flavor 😂
I think that the general rule is to have the crust and the cheese cocked until they get dark-ish brown and yet not burnt. Especially the crust that should always be soft and gassy (when possible ofc)
This guy is my new GO-TO because he cooks mostly all foods I like and can actually cook (with his guidance) The editing, b-roll, and music selection is excellent. Really look forward to these when they release.
Thanks for being here
Same here!
Try his chocolate chip cookie recipe. Amazing!
Exactly-he has improved at least half a dozen recipes that I've been making for years.
I wish he didn't use that background music. It's really challenging for people on the spectrum. 😢 Please eliminate.
This has been a game changer!! A couple things I've figured out:
You can freeze the dough right after you've made it - make two balls and wrap in plastic wrap. When ready, put it in the microwave to defrost it for a few minutes. SOOOO awesome!! The kids like it way better than take out! Thank you!!!
Man, this guy's content hits different. Chooses recipe that can be done by just any average person without too much technical skill needed. Highly appreciate this channel
Yet it hits exactly like where he steals it lol
@@Seamus0714 unless there is another youtuber who did this but is unknown and he literaly stole everything without credit well it means nothing, cooking is cultural, it exist everywhere, in books, in restaurant or so, not realy anyone invent anything so you kinda could say that even chef who put dishes in their menu stole them if you wanna go this road and the chef before them stole it to their grandma wo probably stole it to their grandma who probably stole it at some point from the whatever cook was in their town, vilage back in the day and so on.
So unless you got something real like an exact link and clear evidence that people "stole" others work or so, just dont throw at random stuff out of your ass lol
@@Shiirya He literally steals all his content. Go support the original creators, they deserve it.
@@Seamus0714 so you litetaly didnt read. Proofs, links, arguments, anything ?
Again on certain subjet its hard to contest but on cooking and i watch a lot i hardly see ressemblanbce with other content, i mean not more than other similaritie which each others and work together and so.
@@Seamus0714 lying liar, you are lying.
Totally agree that a pizza should be dark and crispy. The sauce caramelizes and the flavor kicks into high gear. The crust takes on a satisfying, flavorful crunch, and it doesn't flop around and make a mess. The cheese and sauce and oils fuse into this dreamy, greasy concoction (that turns out AMAZING when refrigerated or reheated). Overcooked mozzarella takes on a taste and texture akin to crispy bacon. Truly perfection.
I actually like my pizza a little undercooked and doughy...might be a weirdo though. I respect the flavor of a well done/slightly burnt pie however
keep going... lmao
It's like toast. How well done you like it is how well done you like it. End of story.
Epilog: Pizza is better well-done, though. But only as long as your crust can stand up to it, cuz if it can't, all the yumminess upstairs won't count for much.
In my experience, one of the hardest part of making a pizza is getting it off the damn peel without turning it an unintentional calzone on your stone/steel. The parchment paper is a great idea to remove that stressful part of makin' da pizza!
You got that right. Too many times I had a perfect pie stick to the pizza peel and spew its deliciousness all over the oven.
Try using a wooden peel. Dust it lightly with cornmeal before building you pie right on the peel. Top it quickly before the dough has a chance to absorb the cornmeal. Works like a charm. 👍🏼
Word
unintentional calzone'' lmao best phrase
Agreed! It even allowed my young children to take as much time decorating up their pies as they wanted. With flour or cornmeal while building on the peel, it’s a bit of a race to dress up the pie before the slip-promoters get absorbed into the bottom dough.
i have made this several times (according to recipe) successfully for my family :)
last friday i also prepared this dough a few hours ahead, and it rose nicely and had a great crispy fluffy crust! our new- go to recipe for both fast and slow pizzas!
and we are now so excited about the flavour, that we put beer into our sourdough bread dough as well 😂
it is amazing! such a nice new level of flavour!
😛🙏🤙🏻
I’ve made this multiple times now. It’s honestly 95% as good as making a 24-hr dough and baking it in our Ooni. Different but great in its own way.
Do you keep it on the parchment paper when cooking in your ooni?
Just made this expecting a good, less than authentic pizza. Was awesome. The rolling pin using two oiled parchments technique is a total game changer.
So glad
Thank you for also giving the temperature in celcius. The rest of the world appreciates it!
Glad you are happy about that. I get rude comments about it all the time from Americans , we are the worst
The dough made with beer is genius!! I’m eating it right now, so tasty and crunchy! Thank you for sharing this trick!
For anyone interested: I made this recipe in a stand mixer instead of the food processor and it came out amazing.
I just added all of the ingredients, mixed it until it came together, then kneaded with the dough hook for 1-2 mins.
I let it rise in the bowl for 1hr, and then shaped it with my hands (I didnt have parchment paper).
It was the best homemade pizza dough I've ever had!!
Thanks Bri!!
That’s great! Thanks for sharing
My 14 year old came home today and said “dad, I want homemade pepperoni pizza for dinner tonight. But we don’t have any grocery store premade crust”. I said, “okay son! Brian has a good recipe for it and we’ll give it a try”. He said, “is that the TH-cam guy you’ve been watching and making so much food from?”. I replied, “That’s the one!”
Great recipe. Easy and the best sauce I’ve ever made at home. Just need to invest in a pizza steel.
Thank you, Brian and Loren! My family appreciated your creative efforts yet again.
Absolute genius move using beer, can't wait to try this
Thanks, I stole it from ATK. They are Jedis sometimes
Can we use like yeast and warm water instead of beer, because am like underage and would not like to use beer.
@@robinvillers4583 can you get alcohol free beer or another light malt drink? Or perhaps water down some malt extract? The alcohol is part of the fermented flavours but I reckon you'd get a better taste than using even more yeast.
@@GrandmaSledgehammer but does the alcohol go away during the heating for 30 seconds?
@@robinvillers4583 nope. I've eaten plenty of boozy tasting pizzas when doing long ferments. th-cam.com/video/nxqAGbJ3bSA/w-d-xo.html
Hi Bri, my Wife and I love your videos. I have a small pizza business in PA specializing in Deep Dish styles but I needed a traditional NY pizza. I struggled making the crust until I saw this video. "WHO KNEW" (YOU DID!) that adding a little beer to the recipe instead of water would make such a difference. I now get nearly as many positive comments about my NY as I do my Chicago or Detroit pizzas. THANK YOU!
Bri, I love all these pizza (and other bread) videos you’ve been doing. You’ve got me thinking about different styles and what makes them what they are and how exactly I should classify my favorite neighborhood joints. Do you know of a book on the topic? Like what styles use a poolish, what styles include sugar in the dough, etc. Stuff like that is interesting to me.
I don’t know of a definitive one. Maybe someone wants me to write one. I just got “pizza czar” and that was a fun one. I rec it
The pizza bible covers everything
@@markbeall3333 Yeah that's what I ended up getting
Dude, I have worked in Dominos for 2 years, I love pizza, I lie to my wife to go eat pizza, and I have to say that I will try your work inhouse. Thanks a lot.
Thanks for watching. Good luck!
I bought a scale for this, used a Heineken, made two pies tonight. I only used fresh mozzarella with some veggies on top and made my own sauce. THE DOUGH CAME OUT PERFECT IMMEDIATELY. THANK YOU, BRIAN. It took me a little over an hour, but it was my first time. I really appreciate this dough recipe and I could definitely do it faster in the future with some practice. Seriously, Thank you.
First time doing this recipe and, I gotta say, wasn't expecting that the beer would be such a game changer. Wife and I totally smashed that pizza in minutes! Thanks, Brian!
I love this concept! I think it makes pizza making more accessible to non-chefs and non-home cooks. Thanks!
👌
I made this today and it was amazing. I used my bread machine dough setting. 90 minutes (and zero work) later, I just divided the dough, rolled it on the parchment paper, and it was good to go. It came out amazing
This was a 10/10 recipe. As someone who is usually scared of working with dough this was super easy and super delicious. Total gamechanger.
This recipe is really good and super easy. I’m making two 9x9 pizzas at least once a week. We live super far from town and I really miss having pizza delivered. This recipe makes life bearable again! Thank you! I load my pies up with artichoke hearts and olives. It always comes out perfect. Time to make some right now!
this looks amazing can't wait to make it. also, i LOVE when recipes are in grams - dough always comes out better when you measure in grams instead of cups.
Awesome thanks for watching!
@@BrianLagerstrom well now that I know you reply quickly, what do I do if i don't have a pizza steel? thanks!
Do you have pizza stone? You can make on sheet tray
I'm alcoholic, cant get near beer. Is there an alternate fluid, like carbonated water?
@@joykunath4528 its about the malty flavour, so 0.0% beer wil do I guess
I’ve just done the pizza today. It was amazing, a lot more than I expected, in both texture and flavour. I’m very impressed! It feeds 4 adults easy and I’ll definitely make it again.
"Lack of pre planning" You were talking to me. This one looks to be in my skill level. I'm good at streaming beer. Thanks.
It’s a super easy one!
I made the pizza according to the one hour recipe here on youtube and I have to say that it was the best pizza I've ever eaten...absolute perfection in the thinness and crispness of the dough and the juiciness of everything else...Even my kids, who are so picky about eating anything new, ate this pizza until they had lumps behind their ears...
This has quickly become one of my favorite cooking channels on TH-cam. Bravo for the great content.
Thanks for watching Steve. Glad youtube showed you my vids
Same!
After many years and attempts to make a nice pizza dough I’d more or less given up. I tried this and omg it was on point! The whole family loved the pizzas!
Worked on this recipe while I was pet sitting for someone’s dog last night and I followed it as closely as possible. (slight modifications due to not having yeast on hand and had to use baking soda instead) while I didn’t get everything done within an hour, it was still relatively quick and practically one of the most delicious homemade pizzas I’ve made! (and honestly, homemade pizza is the best way to go in my opinion!!!)
Thanks for providing this recipe and for the ones on the channel! I’m hoping to try the Detroit style one in the near future!!!
Just did the pizza on the pizza oven
Amazing dough!
5 min kneading
15 min resting
30 min dough rest after making the pizza shape with sides
5 min on 350c
Recommend 😎
Ah, I see you have haters now. That's a good thing, it means your killing it bro! You have to earn haters! It's a positive sign of success. Another great video!
Thanks Smokey! Yeah a lot of fun comments on how much of a shitty Josh Weissman I am. Haha
Brian Lagerstrom, I definitely like you more than Josh!!! His head is getting too big!😂
@@BrianLagerstrom your recipes compared to him are much more reasonable for a home cook. He uses expensive ingredients and spends ludicrous amounts of time and money for a very small improvement on a dish whilst you are much more realistic with your recipes. His videos are fun to watch for entertainment purposes only, but yours are much better to watch for someone like me who actually wants to make these dishes. i'm telling all of my friends about your channel, I've already made 6 of your dishes and they were all some of the best food I've ever had.
@@zacharywilliams105 Couldn't have said it better myself! :o)
@@BrianLagerstrom I'm finding him to be unwatchable anymore. Don't change your style please. And please do the thick grilled dad burgers!
the paper rolling method is brilliant.. thanks for not showing off your skills, by teaching me how to skip hard steps I'm motivated to cook these foods more frequently.
Thanks, Brian! This has become my go-to for homemade pizza. I prefer a more fermented flavor, so I've been letting the dough rest for an hour or more, which really deepens the flavors. It's also very forgiving and easy to shape. And then sauce; it is spot on! 👌
I’ve been watching your videos for a couple months now and really enjoy them. You make them detailed enough that anyone can make them. Last weekend I tried the pizza dough from your triple pizza video and have to admit my pizzas looked more like amoebas than pizzas but they tasted great. I used the no-cook sauce from this recipe. Superb. This week we got a late start but wanted pizza for lunch so threw this dough together and we were eating great, American style pepperoni pizza in 90 minutes. I need to mention that we live in Israel so a real pepperoni pizza is impossible to find; no pork (all-beef pepperoni just isn’t right) and can’t get meat AND cheese in the same pizza joint, let alone on the same pizza. You have made homemade pizza available to us! Thanks! Just one tip; if you don’t have a pizza steel/stone, pre-cook the naked pizza for 5-6 minutes, just until the surface firms up, then top the pizza and bake until cheese is nice and brown.
Great tip thanks for watching
We've been making pizza almost every weekend for the past few months. Since we had something else in mind for Friday dinner, I didn't make any dough Thursday evening. Then plans got switched around and I made this quick dough with the beer. It performed very well and I liked the rolling technique, though after it rested it did shrink back a bit, and I did the additional technique you showed in your NY pizza video of using the toppings to hold the center of the pizza in place while gently stretching out the perimeter a bit. This may have been the best homemade pizza I managed solo so far, but I can't wait to try the NY style.
This pizza is way good for the ti
Commitment. Good luck wit the NYc
Just made this now and I totally misread the instructions and put 2 actual cups of 3/4 cups of flour BUT clearly this recipe is incredibly forgiving because this pizza still turned out GREAT. Took me just slightly over an hour...hour and 15 minutes but wow! Will definitely be putting this dough recipe into rotation and great recipe when having a few friends over too! Thanks for sharing, Brian :D
Made this last night for the kids. Was a hit with everyone. Thanks for freeing me from pre-planning pizza 3 days out!
Last min pizza party
Made this today and after eating my mom said "I have to hug you", to which I replied "why?". She said "that was the best pizza I've ever had!". Great recipe my man, I will be keeping this in the rotation for the rest of my days!
The At-Home Pizza-Making King is here to grace us again with yet another more optimized recipe for pizza at home. We are not worthy
🤙🏻🤙🏻🤙🏻😛😛😛
Best homemade pepperoni pizza I have ever had, even beats a lot of the ones from pizza places. Easy to follow recipe, nailed it on the first attempt. Thank You!!!
Doooooood!!!! You truly are my pizza grandson! My first thought after you placed the ronis was peperoncini?...and then you placed them! The Itallian restaurant I worked at when I was young insisted that the pizza wasn't done until the cheese was a golden brown. I like to take it a step further and cook it until the ronis are crispy along their edges. Then and only then is it ready to eat IN MY HOUSE. But...you do you. right? Beautiful za. Nice work!!! One more thing....how can anyone give a thumbs down to pizza??????????????
🤙🏻
I made these pizzas at home a couple weeks ago and they were awesome! Traveled to NY this past weekend and made them for some friends I was staying with. They said it was the BEST pizza they've ever had! Thanks again Brian!!
Wow! That’s high praise!
Made it today and the result was amazing! Great flavour and texture, perfect crisp at the edges. Thank you Brian ☺️
Thanks very much for watching!
The parchment paper hack is a real time saver. Great bar pizza. Used pre-shred because that's all the store has for whole milk moz. Worked great!
Dude! I made this Dough recipe a few days ago and did one supreme pizza, which was great! Two days later in the fridge I had to use it. Tonight I took the dough out and let it come to room temp, I decided to shred up some frozen butter and fold it into the dough. Made a taco pizza with it, a bit of pizza sauce and refried beans mixed up,added taco meat and cooked it, added taco toppings on top. It was killer! Crust super flakey! Wish I would have pre baked the crust first to get more flakey news. Love the vids man! Going to do your hamburger meat this weekend as well as the potato buns😀 love ya bro!
Let me know how the burgers go! So glad you have this pizza a try
whoa dude, pizza sauce refried beans mixed, sounds next level
OMG!!!! Finally! I just made this crust(pizza) and it was fantastic. I can finally stop experimenting (wasting time and money!) and just keep this and your 1hour pan pizza (which is very tasty) in my book.
This is amazing! I have had it for 2 days in a row now. Cannot wait to have this again for the rest of the week 😊
Haha awesome
Second week in a row, making your pizza and my wife and I are delighted with the outcome! Instead of using a roller, I use my hands on the parchment paper to push the dough out to the sides, leaving a little bit of a handle to pick up the pizza
Turned out great. Thank you for that. I never tried making pizza at home due to the long fermentation periods of the doughs. This was truly game changing and now got me interested in maybe trying some different methods. Thank you 💙
I just used this method for the dough and slightly changed the sauce recipe to use what was available for me but omg it's one of the nicest pizzas I've tasted
Just made this. Shit was perfect perfect. Made one as us and another with bacon, red onion and Gorgonzola. Amazing.
Wow that’s a sick combo dood
I commented on another of your videos once. I was a chef years ago and I still cook for my wife and for my kids when they’re in town. I’ve been making pizza seriously since 2018 and now have my 900+ degree oven on the patio, a half dozen or so different flours, 3 different types of yeasts and so much equipment for pizza that it takes up a quarter of the kitchen. I’ve been trying different ways, times and temperatures to ferment my doughs and was looking for a 3 day ferment recipe when I stumbled across your 1 hour pizza. I chuckled a bit at first, but I had all I needed to make it and I gave it a try. Brian, this pizza blew me away. After countless Napolitana pizzas, hours and hours of fermentation, messing with hydrations, machine kneading, hand kneading and then… the best pizza I’ve ever made was a 40 minute ferment and a beer crust. No joke, It had a cornicione that was just air and leopard spots on the bottom. The taste was like a 48 hour ferment. I think I’ll sell the outdoor oven and just do this one all the time. My wife confided to me that it was my best effort ever. Thank you for freeing up my time.
Idk if he will respond but I will: thats amazing!! And inspiring. Im making this tonight. Just one question, what beer did you use? I'm going to be using a lager but I heard you can get different taste using different beers (like the lighter the beer, the less flavor). Anyway, glad it went well for you! Please share what beer u used im curious
@@ramonh188 I used Yuengling Lager. It’s what I had in the house. It worked amazingly well.
Wow. That was super easy. Definitely a repeater. Thanks!
Thanks John. Glad it worked for you
Just made it then. Absolutely 10/10. Highly recommend!!! Did thin and thick. Bloody awesome!
This is one of the few recipes I've actually tried my hand at making. Thought I'd share my notes for my eventual second try for anyone looking to give it a shot themselves:
- The "hour" mentioned in this video is in reference specifically to the idle time waiting for the pizza to rise, with about 5 minutes in there to account for prep time. If you're using a food processor and have quick access to all your ingredients/tools you might get pretty close to that, but if you're hand mixing and you take into account the time it takes to bake, you're looking at more like an hour fifteen minutes to an hour twenty minutes from entering the kitchen to eating pizza.
- Try to avoid super light beers for this recipe. I used Michelob light lager because it was what we had but because of how mild that beer is to drink, the yeastiness I was looking for didn't really come through in the dough.
- When measuring your ingredients, use the tare feature as much as possible if you've got one on your scale. TH-cam videos tend to pre-portion everything for the sake of clean and clear visuals, but when actually making this yourself there's no reason to dirty so many dishes. Just measure something into your mixing bowl, then tare before moving to the next thing.
- If you're gonna make a half batch, maybe write down the numbers separately somewhere. I was just reading the recipe in the description and halving it mentally each time, but that ended up with me putting double the amount of salt I needed when I forgot to do it for that one. Oops.
- The 15 minute rest is a great time to clean up the bowl and spoon and whatnot from the initial mix. Hot water works great for getting off all the residual dough pieces. Try to scrape them all off before using your sponge, lest you instantly ruin your sponge lol.
- The parchment rolling method is great! I was really impressed with how thin I was able to get the dough without it ripping apart, especially with how little I had worked it or let it ferment. That said, because of the home oven and the short fermentation, I'd say resist the temptation to get it as thin as possible. I had some bits that were a little thicker around the edges and the chew from those was pretty nice, and in my opinion better than the sorta frozen pizza thin crust vibe I got from the super thin bits. Note that Brian gives a diameter in the video instead of a thickness.
- Do NOT use jarred sauce for this unless you really love that sauce. I just used some Marinara we had in the fridge because I didn't wanna clean an immersion blender, but it ended up basically tainting the pizza. Because of how thin everything is, the sauce is one of the main flavors. I suspect I would've liked it a lot more if I made the sauce from the video.
- Be mindful of how much cheese you're using. I ended up having to do Ragusea-style string cheese coins for my pizza and I ended up with a pretty thick layer after it was all melted. I didn't think I needed to weigh the cheese but I think I will next time.
- Take a page out of Brian's Jersey Pizza video and chill/freeze the cheese up until you top the pizza. Mine squeezed out a lot of fat while I was waiting for the crust to set up and it was pretty unappetizing, especially with all the other oil floating around from the other steps.
- Was my first time trying pepperoncini on a pizza. Would definitely recommend it y'all that was like the biggest saving grace of the whole thing for my attempt.
Overall I can't comment too much on how it was due to the aforementioned mistakes (especially the extra salt potentially stunting the yeast and skimping out on the sauce) but the process wasn't too bad. There's a lot of overlap time where you can clean or prep while you're waiting for the dough to rise and things generally time out pretty well. I also didn't eat most of it hot and tossed it into the fridge, and I can say as far as cold pizzas go it was pretty solid. I think with a bit more finessing this can be really great. Will report back after my second attempt 👍
Thanks for the tips!
I love the way he points at the bottom of the slice while he’s dancing. ❤️
Can you freeze one of those 2 dough balls?
Brian, the oiled parchment paper was a game changer when rolling out the dough. Thank you.
Thank you Chef Bri, your content is great and I learn something new every time.
Thanks very much for watching Betty
Amazing recipe Brian, i made it yesterday and both pizzas were gone in 5min. Using a Pizza steel gave me a great crisp on the bottom.
Bri, everytime I finished making any foods, your signature "Let's eat this THIIIIINGG" always rolling in my head automatically 😂😂 amazing recipe as always!
Haha thanks for watching this thiiiing
Yes. I think of it as, “let’s make this, shall we?”, but with better hair! (Love ya, Josh, no offense~!)
My wife and I just finished making two pizzas….. One with pepperoni and cheese, of course and the other one, Cheese and basil. Absolutely marvelous and everything that Brian says should be gospel for someone who wants to enjoy quality pizza and bread Made at home.
Eric
I'm loving that tip about cooking it on parchment paper. Getting dough off the peel can ruin an evening. Is that something that is specific to this particular pizza dough or will that work with all types?
It can work for most types, you may have to lightly oil it so it doesn’t grip the wetter doughs. Worth trying
We tried this tonight for the 4th of July and it was amazing! We don’t have a food processor so I mixed it by hand, and we threw it in our Ooni, and it was SOOO good! This is definitely our go-to last minute pizza recipe!! Thank you!!
This is gonna be worth it for my friends and family to think I'm some sort of pizza genius (of course thanks to your recipes lol)
Thank you for watching these vids
Today has been the day, I made it and it's incredible. All works fine like he said. For topping I use others ingredients . Love it
Babish: Tiny Whisk
Chef John: Freakishly Small Spoon
Weeds & Sardines: Miniature Cheese Grater
It’s a youtube must I guess
@@BrianLagerstrom you're in great company
I just made this today and topped it with jalapenos and pepperoni and its the best and easiest pizza Ive ever made for myself. I cooked mine a little less and it still had a nice browned bottom from the pizza steel and an airy crust. The sauce is also very tasty. Thanks!
Great vid and personality.... I love the toppings on the 2nd pizza , the beer method is a great idea... Keep on rockin in the free world man. PS that ain't a burnt pizza... I'll show u a burnt pizza.
Thanks for watching dood
Tried this recipe. I was very impressed with the result for only 1 hour. Great recipe thank you.
O wait what I just watched?!
Vito! Been watching your vids for a while, man. Thanks for stopping by.
HAHAHAH I knew he would not love this style of pizza ! All pizza is good my friend!
this feels strange
I love this dough recipe fast, easy and flavorful ...... perfect thin crust. I use this dough everytime now as my family prefers it and so quick and easy THANKS BRIAN
Thanks for trying Mark!
Oooooooo good idea to heat the beer! I'm going to add that step at home thanks! Subscribed
Edit: actually I'll just keep a few room temp beers on hand for da 🍕 why wash Xtra pan
Haha nice move
You don't need a whole beer so keep it cold and microwave the cup of beer you need. Then you drink the extra!
Crispy, well cooked pizza is where it’s at . Cheese is browned and blistered. Very nice. I’ll be trying this very soon.
I don’t know who needs to hear this but I think everyone hearing this should stop just saving money and learn to invest if you want financial stability.
Not sure how this is relevant but very sound advice I agree strongly
We have made this many times. We love this recipe. The only changes we made were:
1) Sprinkle a light amount of corn meal on the side of oiled parchment paper that would be the bottom of the pizza.
2) Trim the excessive parchment paper off around the pizza dough before baking. Leave about a 1/2" around the edge of the crust. The excessive parchment paper burns to a crisp in 550F.
why is this guy in joshua's kitchen???
they're roommates
Great recipe! I made it twice last week. Forgot to warm the beer the first time, just let it sit for an extra 30-60 mins. I love what oiling up the pizza after rolling did to it. I also tried the pepperoncinis on the peps and it was pretty tasty.
I wanted to share that I love the dough streatching technique. I usually do the sheet pan version so I can skip the step. I have one of those small rolling pins for dumplings from the Asian market that works to be perfect for this.
That looks amazing. Lot of videos promise "quick dough recipe" but dont deliver. This is truly quick, easy n looks delicious. Will give it a spin
Brian, just made this today for the first time. The dough turned out perfectly, topped with pepperoni and the sausage mixture from your deep dish video.
I decided to not roll it out between parchment and just did the normal hand stretching technique and it worked out totally fine.
Thanks again for another knockout pizza recipe.
Just tried it. This really does the trick to make pizza from scratch and have it ready to eat in an hour time…. And you right, it really needs some char on it, specially around the crust 😋😋😋
This recipe is incredible. Tasty dough, crispy crust, well balanced sauce. Never making dough overnight again
Your pizza recipe has become my #1 for pizza whenever we want to eat pizza! Thanks so much for sharing!
I've tried like 10 different pizza recipes and finally I've made one that is actually worth doing instead of ordering one. Thank you so much. First try and success. Hoping for more in the future
Update after a year. I've done it like 50 times and it always comes out perfect. Everyone in the family knows me for this recipe now hahah
This recipe is impressive! Made it tonight for my family and it came out way better than i thought it would. Legit 1 hour pizza
Thank you, thank you!! My initial attempts at pizza were total fails but this one was a great success and so easy. The parchment paper is a game changer!
Made this for dinner tonight, my husband said it was one of the BEST pizzas I've ever made!! I have to agree (and I've made many different pizzas over the years)! Thanks for the great recipe!!!
I made this today but stretched it out over a couple days. Crusts went together exactly the same (Dos Equis lager) but I only cooked them 3 min, then tossed them in the freezer for future pizza parties. I also made the sauce mostly the same except I added half a minced red onion before the low simmer. Excellent! I love what beer does for pizza crust.
This will be dinner tonight!! Thank you, Brian, for being so inspiring and bringing us so many fantastic culinary ideas!!!😃😃😃😃
Well, you did it again. Great idea with the parchment and olive oil.
I used water instead of beer and put a little more sugar than the recipe, and a wooden mixing spoon, and it still turned out great!
Made it. Took 1hr and 10 minutes for a complete noob. Turned out great! Definitely worth your time. Let’s gooo peps!!!!
I really appreciate and like many of the recipes on this channel. With that said, IMO only make this if you REALLY need a pizza in a very short time. The dough has that slightly "bread" taste, in addition to easily burning on a pizza stone/steel. In addition, I would recommend decreasing the sugar in the sauce, unless you like it to taste sweet. Thanks for all the work you do, Brian.