We have the smaller Kitchenaid stand mixer and sometimes it seems pretty useless - the ball of dough winds up snarling around the dough hook and thunking the side of the bow until you shut it down. Dough seems to come together faster by hand.
This is an easy dough to mix by hand… it’s not worth the extra effort of washing the mixer bowl and dough hook! I had the smaller KitchenAid at one time (the larger one wouldn’t fit under the upper cabinets in my kitchen) and after I don’t know how many loaves of bread, all of that stiff dough blew it out.
My 13 year old son watches all your videos and has started making your pizzas and breads!! I LOVE that he finds your videos so entertaining and you so cool that he wants to actually cook/bake!! He said to tell you, “great bod baker god!” 😂
I learned to make pizza dough last year from watching this channel...& have literally made 2 pizzas a month every month since....He got the best videos on making dough ever...
Robert Gene Moore (February 15, 1929 - February 10, 2024) was an American food executive and philanthropist. He and his wife Charlee founded Bob's Red Mill, a brand of whole-grain foods and baking products, in 1978. Known for his white beard, red vest, bolo tie, and flat cap, an illustration of Moore's face is found on all of the company's products, alongside the salutation "To Your Good Health".
Thanks for the easy recipe. I'm a loyal Bob's customer. Have been for years. I'm making a big batch of Bri-Dough and stocking up my freezer to make 'quick pizza' happen anytime.
If your pizza oven runs at temps higher than your home oven, as most do, then this might not be the recipe for that application. The sugar makes the dough prone to burning pretty quick.
This is just what I was looking for. I've baked lots of different types of homemade bread and pizza over the years. I even worked at a couple of pizzerias. But it's been years, and I need a refresher! I love your technique, and instructions for handling the dough. People, listen, we've been making great bread by hand for millennia! It's not complicated. Anyone can do this. Feed your family, not the corporate food production companies!
I made this tonight for dinner. I have tried multiple dough recipes, but none that proofed the dough like this one. It was much easier than I expected. By the time I made the third pizza, I got my rhythm down. We added our favorite toppings and watched them toast up in the oven. Let me tell you… THE BEST PIZZA EVER!! My man said it was the best pizza he has ever eaten. 😍 Thank you for the easy recipe and follow-along video!!
Thanks for the real story. Love the aspect of therapy as I have bilateral rotator cuffs (full), tears, and trying to add daily activities as therapies/rehab and you sold me on the end product. Exercise and use up some leftovers... Dinner. Oh yeah.
You have given me the courage to make my own pizza. I got a pizza steel (game changer) and a large peel and have hade great success. After more than a few disappointments from my local pizza joint I see no reason to go back. That is knowing what I know now. Thank you.
We've been doing various recipes we found on TH-cam, and honestly at this point my favorite pizza in town is one I make myself! I never expected that. Remember that your first version of any new recipe will not be nearly as good as the one you get after a few tries. Dialing it in to what you like will make it incredible! Good luck!
I was really intimidated to make my own, and worried it would taste like my mom's pizza attempts (I love my mom, but she didn't like cooking). It was easier than I thought and, like you, I'm not going to be buying any more pizzas! 🍕
The cast-iron tip is great, I've been doing something similar with a good stainless steel pan and I just give the dough a head start over high-heat on the stove top for like 2 minutes (basically while I layer all my toppings) and it's the closest I've ever got to replicating a crust similar to a pizza oven.
I tried this once, I kinda just ended up with a pancake before I got the toppings on cuz the pan was hot lol. Did you preheat the pan first or let it come to temp with the dough in it?
@@LikeACroutonStart with a cold pan! This is my favorite method for home cooked pizza because it's so simple! I put a bunch of olive oil in the pan cold, then push the dough into the pan all the way to the edge. Then when I layer my sauce and toppings I make sure to spread them all the way to the edge of the dough so I get caramelized sauce and fried cheese edges! I then put that onto the range and cook the bottom on medium heat until I can pick it up with a spatula and it doesn't stretch at all, and visibly looks cooked. Then I just transfer the whole pan into the oven and really am only waiting until the toppings look done as I already know the bottom is done. SO easy and only takes one pan, doesn't require a peel or pizza stone, or the wasted thermal energy of all the pre-heat time you must do with a stone.
Oh man the best part is being able to spread the sauce and cheese all the way to the edge of the pan where it caramelizes and fries... I intentionally load up the edge with more sauce and cheese just because that's my absolute favorite part.
Made this tonight. It was great. It's like an instant NY style pizza. Obviously it lacks the complexity of a dough that's been cold fermented for 72 hours, but it's still really excellent for a pizza that takes 90 only minutes to proof. My wife and kids loved it. Thank you!
Bob's has such good stuff! Great sponsor. This pizza dough looks amazing! We've been enjoying trying new pizza recipes. This looks like it needs to go on the list. Thank you for this channel!
I've tried a lot of dough recipes for homemade pizza dough and never have been too happy with any of them. I needed a quick one for later in the day and came across this one. I'm already a subscriber so I think the algorithm sorted it toward the top. I'm sure glad it did. I have a stand mixer, but Brian made this look so easy with the quick one bowl method that I just decided to give it a try to save some cleanup. I followed the recipe precisely by weight. The only change I made was I actually had bread flour so I did use that instead. Not only did the dough turn out perfectly like the video, but the firmness and stretchiness of the dough was like I remember from working at Domino's years ago. It was perfect, proofed perfectly, set up tight into balls once cut down. I docked it out by hand, slapped it to size and it hand tossed beautifully, good even weight for spinning. No thin spot holes or ripping. I made it into 3 pizzas. 2-12" and 1 12" pan. I put the two hand-tossed onto pizza screens. Oven at 550F. They cooked perfectly with 1 spin. No bubbles. golden brown crust and bottom. Excellent. The cast-iron pan turned out fantastic. I did preheat it to 550 with the oven and carefully added avocado oil and a little butter. I dropped the dough in with a lip around and up the edges making sure not to burn myself. Sauced and baked. It turned out crispy on the crust and fluffy inside. Exellent. This is for sure my new dough recipe. Thank you Brian! Keep up the great videos.
Bob’s is good stuff! And so is this pizza dough. I wouldn’t have guessed FOUR pizzas from 5 3/4 cups of flour, but as a result, there is pizza dough in the freezer. The stretching instructions and your demonstration are very helpful. I understand the importance of weighing ingredients rather than measuring their volume, but somehow your measurements leave me doubting my scale or doubting my ability to use a measuring cup. 😂
@@TravelEssentials-w2h 2.87 cups of water might weigh 680 grams, but 2.87 cups of flour sure won't. Flour weighs about half as much as water, but that's very dependent on how compressed it is. (Which is why he's stating weight instead of volume, weight of flour is much more reliable.)
This recipe is legit. I've been looking for a good, easy pizza crust recipe for some time, and this is the one! I was worried about how dry it was when I was mixing it, but after the second rest, it came together perfectly! 10/10 This is my go-to now
I’m so glad I was recommended this channel. I love the detail in everything this dude does. I never knew how much hungry my stomach gets just watching this man make pizza dough. Not even to the pizza yet
OMG!!! Thank You, Thank You, Thank You!! I am the only person who manages to screw up stretching a "ready made" store bought pizza dough. (seriously) This video was the perfect "pizza for dummies" and it actually gives me hope! Honestly can't thank you enough for being so SLOWLY specific about technique. I will try again!!
I used to make dough like this. I now make a poolish (a wet dough) and let that ferment overnight. I know this was for fast pizza, but the flavor after 12-24 hrs is very good.
Hell yeah dude, looks sick! Making pizza at home has always intimidated me but this seems easy and straight to the point! I will definitely have to try!
This pizza dough is amazing, I tried it today, started at 6:00 pm and by 8:30 I had the first pizza out of the oven, the pizza came out fluffy and crispy, thank you for this!
The details of your cooking method and the fact that you explain why those details matter really helped me improve my success rate. thumbs up for being knowledgeable and attentive.
I made this already, 3 pizzas prepared and consumed. The cast iron variant was sooooo much easier to prepare, the downside is it came out soft on the bottom. The answer was just putting the skillet on the burner on high for about 2 minutes for that good crisp. Fabulous recipe, thank you for the instructions!
You got me, I've been lulled into a false sense of security since you stopped doing the "Let's Eat This Thing!!!!" dance so I didn't have my finger on the pause button. That being said, this is a great recipe for when you don't have time to do a 1-2 day ferment. And let's be honest, pizza emergencies sometimes just happen so this is perfect to fill that gap.
Made this a few days ago. Probably my most successful pizza. It stretched out to proper size, didnt stick to the peel, and the kneading process was minimal. I finally didnt have to use cast iron. Awesome.
Your stretch and fold -> tightening method has revolutionized how I make bread. I no longer pine for a stand mixer (much) and I don't knead by hand anymore.
As someone who is uncomfortable with pizza dough, thank you for the cast iron skillet option...makes this SO much friendlier for me and is not intimidating at all. Big thanks and it's delicious and easy as it looks!
I tried the Pizza dough and the Pizza was super soft, slightly sweet and bready. It was delicious. Especially for a dough that rested under 2 hours. Thank you that will be my Go to recipe for fast Pizza!
This recipe is hands down the one true pizza recipe to rule them all. I might have believed the at home Neapolitanish one was it, but no, this is The One until you outdo yourself again at some point. Saw the video at 11:30 this morning and made it for dinner tonight and my pies were almost as photogenic as yours - a first for me!! Used a 50:50 ratio of bread flour and plain flour and used Bertinet's slap and fold method to knead the dough. Dough balls spent 2 hours in the fridge between early afternoon and dinner time. Perfection.
If you ever visit Oregon, you should go have lunch at the mill. Yes, it's a literal place and Dave's Killer Bread is right across the street. Both those businesses have a rich history; couldn't be more different, both great and always focused on the healthiest items. Don't forget to complain over at Dave's about how you were expecting a Sin Dawg but they stopped making them.
I needed this machineless Dough Recipe Brian....I and My wife are RVing the country for the next year and needed an easy Dough recipe. Thanks for all you do!
Handsdown the easiest and best pizza recipe that I tried and I have been struggling to make good pizza crust with no pizza steel or even baking pans (i just use baking paper and slide that with the pizza in the oven using my cutting board 😂 The dough was easy to make and manage (nothing brings me more joy than playing with really soft easy dough) the folding technique is genius, and it came out a little crispy at the bottom but still soft and chewy ❤❤❤
Brian, many thanks my man! Made this pizza today with my four kids...first time EVER making fresh pizza...it came out PERFECTLY, first time! Felt like we were eating real pizzaria pizza right at home. I even used the oiled-parchment / roller pin method to stretch out the dough (from another video of yours). So easy! This will be a go-to recipe for us going forward!
With my mom and my wife being Celiac as well, I can't thank you enough for recommending Bob's 1:1 gluten free flour. we love cooking at home with it! can't wait to experiment with this pizza recipe and try it gluten free!
We tried it - we loved it. Added some sliced red onion but other than that, just like your video. We couldn’t stop until it was gone. Two thumbs up from st Charles, Missouri.
As a long time watcher / subscriber that is a Celiac and just found out that your wife is gluten-free: PLEASE do some videos focused on using gluten-free substitutions (e.g., making the pizza dough with gluten-free flour). It's one thing to be told "you can just sub this for that", it's another thing entirely to watch a professional actually make it and possibly learn some tricks. There aren't nearly enough food-based channels centered around cooking gluten-free. Thank you for all the great content!
Celiac here and I completely agree! I want to see the cooks I already enjoy and respect to just also toss out some gluten-free love here or there, too. Also doesn't help that many channels/recipes that are just lump gluten-free and vegan together. Hell na, give me that meat and cheese just w/o the gluten!
This is exactly what I've been looking for, this week. Every recipe I came across was either unnecessarily complicated or required the dough to rest overnight. Thank you so much!!
This was an awesome crust especially to be able to make the day you want pizza. I’ve been looking for a good recipe and so glad I tried this! Husband can’t stop raving
I watched all of your pizza videos. Made my first pizza using this dough recipe and it turned out Amazing. Your videos are really good and easy to follow
Wonderful recipe. Both the crust and sauce. I have never settled on a pizza sauce until now. This is my pizza sauce from now on. I kept half the dough in the fridge for the next day and it was as good or better (though a little thinner, but I like that). Thanks Brian!
Made this tonight. Very good! Used the cast iron method and used beer instead of water (mixing your pan pizza recipe with this one). Turned out extremely good! I took forever doing unrelated stuff while the 60 minutes rise was happening and let it sit in the bowl for ~2.5 hours. I'm not experience enough in pizza dough to know what this did, but I can say it didn't make it bad :)
Brian, you turned me from never-baked-before into a pizza and baguette-making-king of our friends group in a matter of a couple weeks. Thanks so much for your content. I use this no mixer method for all my dough too, no matter what I'm making.
I have a KitchenAid stand mixer but I still love to knead dough by hand. I also like the stretch and fold technique. I may be weird but I love how tactile kneading your own dough is.
Hi Brian, Thank you for sharing this simple recipe, but taste good. I have tried this recipe and my family loves it. This is my first time making pizza using all purpose flour. i think i like the texture. It is soft and not too chewy
Looks great! Quick tip for frugal pizza lovers...a free substitute for that fancy pizza peel is a big stiff piece of corrugated cardboard, pre-lubed with that semolina flour (or cornmeal) just as in the video. Just don't use it to remove the cooked pizza!
My wife has a swing-away stand mixer that tucks under the counter. It's great for her, but I prefer doing my prep work "counter-top style" and this video will be so super easy to replicate. Thanks for posting such quality content Brian!
I don't use a stand mixer, just a regular food processor! from watching some of Brian's videos. It makes it all so easy. Especially when using a beer + yeast mix. Now I just gotta improve my pizza shaping, but it's getting there. The dough comes out amazing.
love the AP flour recipes! I don't bake a ton but I always have AP on hand, so I'm always thankful for recipes that don't expect 00, cake, or bread flour :)
I just tried it tonight and the dough is fantastic! Definitelly better than any dough from the store and cheaper, of course 🙂 This will be my go-to recipe now!
So good! Still working out the optimal time and temp in my oven / with my baking steel, as 550F for 9-10 minutes gave me burnt pizza - but it was well worth it and well worth the continued experimentation! We make pizza every Friday and this crust is absolutely delicious, even when a little charred 😂
Thank you for this recipe. Thank you for also sharing the information about freezing some of the pizza balls since its just me and this way too much dough; however, I will also work on cutting the receipe in half.
Honestly, congrats on the Bob's sponsorship.
Thank you. They're definitely one of my dream sponsors.
I said the same
I live about a 30 minute drive from the Mill. Great stuff!
That’s a gangster move
As an Oregonian, bobs red mill and Tillamook are 2 companies that we would go to war for
Appreciate you thinking of us stand mixerless people.
We have the smaller Kitchenaid stand mixer and sometimes it seems pretty useless - the ball of dough winds up snarling around the dough hook and thunking the side of the bow until you shut it down. Dough seems to come together faster by hand.
This is an easy dough to mix by hand… it’s not worth the extra effort of washing the mixer bowl and dough hook! I had the smaller KitchenAid at one time (the larger one wouldn’t fit under the upper cabinets in my kitchen) and after I don’t know how many loaves of bread, all of that stiff dough blew it out.
@@Ootgreet1That's when it's done though
It is good to think of them, but in all seriousness: get a stand mixer if you want to bake regularly.
@@jdotoz Facts
this is exactly what I needed. No stand mixer and enthusiastic home cook.
Give it a try
Brian, thank you for not making us feel like inadequate home chefs for not having all the gadgets. I appreciate that a whole lot.
My stand mixer is a multipurpose tool not a gadget.
I remember watching a video on like "easy meal prep ideas" and the first thing the chef did was bring out their suvide (sp?) machine...
@@treycorte2203 that's some small dick energy you got there, buddy. Or "compact mutli purpose tool" if you prefer.
@treycorte2203 Of course it's not a gadget. A stand mixer is definitely a doo-hickey. People these days.
Hell yeah dude, looks sick!
It really does. On a personal note, does he work out?
He does work out. Nice bod.
My 13 year old son watches all your videos and has started making your pizzas and breads!! I LOVE that he finds your videos so entertaining and you so cool that he wants to actually cook/bake!! He said to tell you, “great bod baker god!” 😂
Hell yeah that’s so awesome. Tell him I say what’s up!
@@BrianLagerstrom we go to St. Louis a lot bc of family and he’s always like, “maybe we should look up bri guy!” You’re a celebrity in our house 🤣👍🏼
I learned to make pizza dough last year from watching this channel...& have literally made 2 pizzas a month every month since....He got the best videos on making dough ever...
Bob's is a great company, they sell a ton of things you cant find easily anywhere else. Its a little more pricey, but you get what you pay for.
Getting Bob's as a sponsor is pretty impressive. Well deserved!
Finally a recipe for us folks who live in small apartments & don’t have counter space for a mixer!
unfold a table in the LR near a plug. congratz on the extended kitchen counter space!
I have a decent sized kitchen but still run out of room..I often run my blender or processor on the floor..lol..then put them back after..
RIP Bob Moore. Happy to see his company partnering with your channel!
Robert Gene Moore (February 15, 1929 - February 10, 2024) was an American food executive and philanthropist. He and his wife Charlee founded Bob's Red Mill, a brand of whole-grain foods and baking products, in 1978. Known for his white beard, red vest, bolo tie, and flat cap, an illustration of Moore's face is found on all of the company's products, alongside the salutation "To Your Good Health".
@@JohnHausser He very much existed bro
Thanks for the easy recipe. I'm a loyal Bob's customer. Have been for years. I'm making a big batch of Bri-Dough and stocking up my freezer to make 'quick pizza' happen anytime.
I just got an outdoor woodfire pizza oven for Father's Day. This might be the best timed video for me lol. I've been looking up pizza dough recipes
The best Father’s Day gift! You do all the work and they reap the reward! 🤣👍
If your pizza oven runs at temps higher than your home oven, as most do, then this might not be the recipe for that application. The sugar makes the dough prone to burning pretty quick.
Happy Fathers day. Hope your dough works out
Definitely check out his neapolitan pizza recipe too! It's my go-to recipe for my Roccbox
Block it up when not in use man, I’ve had a few friends with cats who used it as a litter box 🥺
This is just what I was looking for. I've baked lots of different types of homemade bread and pizza over the years. I even worked at a couple of pizzerias. But it's been years, and I need a refresher! I love your technique, and instructions for handling the dough. People, listen, we've been making great bread by hand for millennia! It's not complicated. Anyone can do this. Feed your family, not the corporate food production companies!
I made this tonight for dinner. I have tried multiple dough recipes, but none that proofed the dough like this one. It was much easier than I expected. By the time I made the third pizza, I got my rhythm down. We added our favorite toppings and watched them toast up in the oven. Let me tell you… THE BEST PIZZA EVER!! My man said it was the best pizza he has ever eaten. 😍 Thank you for the easy recipe and follow-along video!!
Thanks for the real story. Love the aspect of therapy as I have bilateral rotator cuffs (full), tears, and trying to add daily activities as therapies/rehab and you sold me on the end product. Exercise and use up some leftovers... Dinner. Oh yeah.
As an Oregonian I approve of this sponsorship. And Bob's is worker-owned!
Hell yea, Dude! That looks sick!
You have given me the courage to make my own pizza. I got a pizza steel (game changer) and a large peel and have hade great success. After more than a few disappointments from my local pizza joint I see no reason to go back. That is knowing what I know now. Thank you.
We've been doing various recipes we found on TH-cam, and honestly at this point my favorite pizza in town is one I make myself! I never expected that.
Remember that your first version of any new recipe will not be nearly as good as the one you get after a few tries. Dialing it in to what you like will make it incredible!
Good luck!
Check out the “Just One Bite Please” site’s Detroit style pizza recipe, it’s great, and doesn’t take a super high oven temperature either.
I was really intimidated to make my own, and worried it would taste like my mom's pizza attempts (I love my mom, but she didn't like cooking). It was easier than I thought and, like you, I'm not going to be buying any more pizzas! 🍕
@@CactusGal Pizza is the first step. Wait until you get into making your own sub rolls, ice cream, lattes. You'll never eat out again lol
This was the best tutorial on hand stretching pizza dough I've ever seen. Thank you, I think I can master it now!
The cast-iron tip is great, I've been doing something similar with a good stainless steel pan and I just give the dough a head start over high-heat on the stove top for like 2 minutes (basically while I layer all my toppings) and it's the closest I've ever got to replicating a crust similar to a pizza oven.
I tried this once, I kinda just ended up with a pancake before I got the toppings on cuz the pan was hot lol. Did you preheat the pan first or let it come to temp with the dough in it?
@@LikeACroutonStart with a cold pan! This is my favorite method for home cooked pizza because it's so simple! I put a bunch of olive oil in the pan cold, then push the dough into the pan all the way to the edge. Then when I layer my sauce and toppings I make sure to spread them all the way to the edge of the dough so I get caramelized sauce and fried cheese edges! I then put that onto the range and cook the bottom on medium heat until I can pick it up with a spatula and it doesn't stretch at all, and visibly looks cooked.
Then I just transfer the whole pan into the oven and really am only waiting until the toppings look done as I already know the bottom is done.
SO easy and only takes one pan, doesn't require a peel or pizza stone, or the wasted thermal energy of all the pre-heat time you must do with a stone.
Oh man the best part is being able to spread the sauce and cheese all the way to the edge of the pan where it caramelizes and fries... I intentionally load up the edge with more sauce and cheese just because that's my absolute favorite part.
Made this tonight. It was great. It's like an instant NY style pizza. Obviously it lacks the complexity of a dough that's been cold fermented for 72 hours, but it's still really excellent for a pizza that takes 90 only minutes to proof. My wife and kids loved it. Thank you!
Bob's has such good stuff! Great sponsor.
This pizza dough looks amazing! We've been enjoying trying new pizza recipes. This looks like it needs to go on the list. Thank you for this channel!
I've tried a lot of dough recipes for homemade pizza dough and never have been too happy with any of them. I needed a quick one for later in the day and came across this one. I'm already a subscriber so I think the algorithm sorted it toward the top. I'm sure glad it did.
I have a stand mixer, but Brian made this look so easy with the quick one bowl method that I just decided to give it a try to save some cleanup. I followed the recipe precisely by weight. The only change I made was I actually had bread flour so I did use that instead. Not only did the dough turn out perfectly like the video, but the firmness and stretchiness of the dough was like I remember from working at Domino's years ago. It was perfect, proofed perfectly, set up tight into balls once cut down. I docked it out by hand, slapped it to size and it hand tossed beautifully, good even weight for spinning. No thin spot holes or ripping.
I made it into 3 pizzas. 2-12" and 1 12" pan. I put the two hand-tossed onto pizza screens. Oven at 550F. They cooked perfectly with 1 spin. No bubbles. golden brown crust and bottom. Excellent. The cast-iron pan turned out fantastic. I did preheat it to 550 with the oven and carefully added avocado oil and a little butter. I dropped the dough in with a lip around and up the edges making sure not to burn myself. Sauced and baked. It turned out crispy on the crust and fluffy inside. Exellent.
This is for sure my new dough recipe. Thank you Brian! Keep up the great videos.
Bob’s is good stuff!
And so is this pizza dough. I wouldn’t have guessed FOUR pizzas from 5 3/4 cups of flour, but as a result, there is pizza dough in the freezer.
The stretching instructions and your demonstration are very helpful. I understand the importance of weighing ingredients rather than measuring their volume, but somehow your measurements leave me doubting my scale or doubting my ability to use a measuring cup. 😂
Yes, I googled 680 grams is like 2.87 cups? But I still followed 5 and 1/3 cups of flour.
@@TravelEssentials-w2h 2.87 cups of water might weigh 680 grams, but 2.87 cups of flour sure won't. Flour weighs about half as much as water, but that's very dependent on how compressed it is. (Which is why he's stating weight instead of volume, weight of flour is much more reliable.)
This recipe is legit. I've been looking for a good, easy pizza crust recipe for some time, and this is the one! I was worried about how dry it was when I was mixing it, but after the second rest, it came together perfectly! 10/10 This is my go-to now
I’m so glad I was recommended this channel. I love the detail in everything this dude does. I never knew how much hungry my stomach gets just watching this man make pizza dough. Not even to the pizza yet
OMG!!! Thank You, Thank You, Thank You!! I am the only person who manages to screw up stretching a "ready made" store bought pizza dough. (seriously) This video was the perfect "pizza for dummies" and it actually gives me hope! Honestly can't thank you enough for being so SLOWLY specific about technique. I will try again!!
I used to make dough like this. I now make a poolish (a wet dough) and let that ferment overnight. I know this was for fast pizza, but the flavor after 12-24 hrs is very good.
Ive seen so many pizzas made but never had me stop to check out the video to find out. This looks simple enough to make and super tastey. 🤤
Hell yeah dude, looks sick! Making pizza at home has always intimidated me but this seems easy and straight to the point! I will definitely have to try!
This pizza dough is amazing, I tried it today, started at 6:00 pm and by 8:30 I had the first pizza out of the oven, the pizza came out fluffy and crispy, thank you for this!
Looks great Brian as always! Wouldn't have baked a single pizza or bread without your vids.
The details of your cooking method and the fact that you explain why those details matter really helped me improve my success rate. thumbs up for being knowledgeable and attentive.
Thank you so much for a no mixer version!!! I'm looking forward to making some actually good pizza for once
I made this already, 3 pizzas prepared and consumed. The cast iron variant was sooooo much easier to prepare, the downside is it came out soft on the bottom. The answer was just putting the skillet on the burner on high for about 2 minutes for that good crisp.
Fabulous recipe, thank you for the instructions!
Really appreciate the cast iron instructions! I know what my weekend plans are
Wowzer! We made two of these tonight and it was amazing. The sauce was great too! Thank you for sharing
You got me, I've been lulled into a false sense of security since you stopped doing the "Let's Eat This Thing!!!!" dance so I didn't have my finger on the pause button.
That being said, this is a great recipe for when you don't have time to do a 1-2 day ferment. And let's be honest, pizza emergencies sometimes just happen so this is perfect to fill that gap.
Made this a few days ago. Probably my most successful pizza. It stretched out to proper size, didnt stick to the peel, and the kneading process was minimal. I finally didnt have to use cast iron. Awesome.
Thanks for the no-mixer recipe! Will give this one a try!
Your stretch and fold -> tightening method has revolutionized how I make bread. I no longer pine for a stand mixer (much) and I don't knead by hand anymore.
Hell yeah.
One of my favorite chefs 😊
By far!
As someone who is uncomfortable with pizza dough, thank you for the cast iron skillet option...makes this SO much friendlier for me and is not intimidating at all. Big thanks and it's delicious and easy as it looks!
HI Bri i love the wet hand trick .. that actually added a bit more hydration to the dough and thanks for this easiest pizza dough recipe 😍😍😍🙏🙏🙏
I tried the Pizza dough and the Pizza was super soft, slightly sweet and bready. It was delicious. Especially for a dough that rested under 2 hours. Thank you that will be my Go to recipe for fast Pizza!
9:32 correction i wanted pizza at 4:30 am lol
This recipe is hands down the one true pizza recipe to rule them all. I might have believed the at home Neapolitanish one was it, but no, this is The One until you outdo yourself again at some point.
Saw the video at 11:30 this morning and made it for dinner tonight and my pies were almost as photogenic as yours - a first for me!! Used a 50:50 ratio of bread flour and plain flour and used Bertinet's slap and fold method to knead the dough. Dough balls spent 2 hours in the fridge between early afternoon and dinner time. Perfection.
If you ever visit Oregon, you should go have lunch at the mill. Yes, it's a literal place and Dave's Killer Bread is right across the street.
Both those businesses have a rich history; couldn't be more different, both great and always focused on the healthiest items.
Don't forget to complain over at Dave's about how you were expecting a Sin Dawg but they stopped making them.
I needed this machineless Dough Recipe Brian....I and My wife are RVing the country for the next year and needed an easy Dough recipe. Thanks for all you do!
@1:35 I thought for sure he was going to say “most people watching this video….have hands.” 😂
😂
Handsdown the easiest and best pizza recipe that I tried and I have been struggling to make good pizza crust with no pizza steel or even baking pans (i just use baking paper and slide that with the pizza in the oven using my cutting board 😂
The dough was easy to make and manage (nothing brings me more joy than playing with really soft easy dough) the folding technique is genius, and it came out a little crispy at the bottom but still soft and chewy ❤❤❤
It’s nice to see nice little companies like Bob’s Red Mill mentioned on the preeminent home cook TH-cam channel.
Brian is actually a professional Chef. 🧑🏻🍳
Brian, many thanks my man! Made this pizza today with my four kids...first time EVER making fresh pizza...it came out PERFECTLY, first time! Felt like we were eating real pizzaria pizza right at home. I even used the oiled-parchment / roller pin method to stretch out the dough (from another video of yours). So easy! This will be a go-to recipe for us going forward!
Could I let this ferment/proof all day if I made the dough in the morning?
Was just about to ask this!
Yes.
You would probably need to stick it in the fridge otherwise it will certainly overproof (unless you live in a very cold place)
Use pizzapp to calculate amount of ingredients. Amazing program!!
3 days in the fridge 😘👌
With my mom and my wife being Celiac as well, I can't thank you enough for recommending Bob's 1:1 gluten free flour. we love cooking at home with it! can't wait to experiment with this pizza recipe and try it gluten free!
Nice workout I want to eat it...
Oh wait.
Great method, now I'm craving for pizzas. 🤤
This is actually a very good pizza dough/pizza. Followed the recipe and made 2 pizzas for my family and everyone loved it. Thanks Brian!
Love it! I’m going to try it! Hope my channel grows like yours has!
Ur videos look great!
it can and it will! Have fun & stay consistent! You got some good recipe videos 👌🏽
Perfect pizza dough recipe. I did let my dough sit in the fridge 8 hours though. It still turned out great. It will be my go to pizza dough.
🇮🇹: nothing beats 🖐️ when you make 🍕 dough
KitchenAid mixer : lol
We tried it - we loved it. Added some sliced red onion but other than that, just like your video. We couldn’t stop until it was gone. Two thumbs up from st Charles, Missouri.
As a long time watcher / subscriber that is a Celiac and just found out that your wife is gluten-free: PLEASE do some videos focused on using gluten-free substitutions (e.g., making the pizza dough with gluten-free flour). It's one thing to be told "you can just sub this for that", it's another thing entirely to watch a professional actually make it and possibly learn some tricks. There aren't nearly enough food-based channels centered around cooking gluten-free. Thank you for all the great content!
Celiac here and I completely agree! I want to see the cooks I already enjoy and respect to just also toss out some gluten-free love here or there, too. Also doesn't help that many channels/recipes that are just lump gluten-free and vegan together. Hell na, give me that meat and cheese just w/o the gluten!
Simply amazing! Thank you so much for showing us how to knead by hand and how to stretch the dough, my pizza turned out incredible!
The real hack is to make a bunch of these, then freeze them. When you feel like pizza, you just warm it up in the oven and eat.
Forealz! You only have to clean once!
I do that with pizza all the time. I undercook it a little bit so it doesn’t get too brown in the reheating process.
Sometimes I wish I were the kind of person who left a spare square inch of space in her freezer.
This recipe makes 4, no?
I mean, yes, but is it really a well equipped freezer if there's not a half-dozen frozen pizzas in it?
Made it, came back to say this recipe is a keeper! Thank you for a good pizza dough recipe
This is exactly what I've been looking for, this week. Every recipe I came across was either unnecessarily complicated or required the dough to rest overnight. Thank you so much!!
My respect for Bob's after finding out they're employee owned: 📈📈📈
This was an awesome crust especially to be able to make the day you want pizza. I’ve been looking for a good recipe and so glad I tried this! Husband can’t stop raving
GIANT MICROPHONE MAKE BRIAN LOOK TEENY
I watched all of your pizza videos. Made my first pizza using this dough recipe and it turned out Amazing. Your videos are really good and easy to follow
Good recipe but you said pizza in 90 minutes and all the resting exceeds that said time
Love the Bob's Red Mill sponsorship, worker owned companies definitely deserve the attention! Also this pizza is the best I've ever had!
I expected a video on how to make a pizza easily, as well as without an oven. I’m disappointed. Again!
Wonderful recipe. Both the crust and sauce. I have never settled on a pizza sauce until now. This is my pizza sauce from now on. I kept half the dough in the fridge for the next day and it was as good or better (though a little thinner, but I like that). Thanks Brian!
Thank you so much for making high quality videos and not being annoying like other big cooking channels
Love your videos and subscribed! I even enjoyed your Bob's Red Mill info. I'm starting this today for tomorrow's pizza party! 😊
I met Bob at a master gardener meetup - very sharp dude and looks exactly like the image on the bag. Great products from that company!!
Made this tonight. Very good! Used the cast iron method and used beer instead of water (mixing your pan pizza recipe with this one). Turned out extremely good! I took forever doing unrelated stuff while the 60 minutes rise was happening and let it sit in the bowl for ~2.5 hours. I'm not experience enough in pizza dough to know what this did, but I can say it didn't make it bad :)
I made this pizza yesterday and it taste almost like a 24 hour cold fermentation dough This is the BEST Same day Dough I've ever tasted😁👍🏾🍕🍕🍕
Hey Bri, just made this for dinner for the family (doubled the recipe), was amazing! Thank you!
Brian, you turned me from never-baked-before into a pizza and baguette-making-king of our friends group in a matter of a couple weeks. Thanks so much for your content. I use this no mixer method for all my dough too, no matter what I'm making.
Just made this recipe, as always freaking amazing.
I have a KitchenAid stand mixer but I still love to knead dough by hand. I also like the stretch and fold technique. I may be weird but I love how tactile kneading your own dough is.
Thank you!!! I can't count the number of times I've wanted pizza for dinner, but it was 4:00. You're the best!!!
Hi Brian, Thank you for sharing this simple recipe, but taste good. I have tried this recipe and my family loves it. This is my first time making pizza using all purpose flour. i think i like the texture. It is soft and not too chewy
This is the best explained pizza base and best tasting on TH-cam. Thanks mate.
Looks great! Quick tip for frugal pizza lovers...a free substitute for that fancy pizza peel is a big stiff piece of corrugated cardboard, pre-lubed with that semolina flour (or cornmeal) just as in the video. Just don't use it to remove the cooked pizza!
My wife has a swing-away stand mixer that tucks under the counter. It's great for her, but I prefer doing my prep work "counter-top style" and this video will be so super easy to replicate. Thanks for posting such quality content Brian!
I don't use a stand mixer, just a regular food processor! from watching some of Brian's videos. It makes it all so easy. Especially when using a beer + yeast mix. Now I just gotta improve my pizza shaping, but it's getting there. The dough comes out amazing.
love the AP flour recipes! I don't bake a ton but I always have AP on hand, so I'm always thankful for recipes that don't expect 00, cake, or bread flour :)
Thanks for the simple recipe! I didn’t make the dough but did follow your tips on how to stretch the dough and oven temp and time. Dough will be next!
Exciting sponsorship! Congratulations!
And also thanks for the amazing recipe as always. I will definitely try this out this week 🍕
I just tried it tonight and the dough is fantastic! Definitelly better than any dough from the store and cheaper, of course 🙂 This will be my go-to recipe now!
Hey Bri......tried the recipe....excellent.....my stove only goes to 500 so i cooked it for 15 minutes and it was perfect...
cant wait to try your recipe on our BGE and Bob's AP. I have used their artisan bread flour and loved it.
So good! Still working out the optimal time and temp in my oven / with my baking steel, as 550F for 9-10 minutes gave me burnt pizza - but it was well worth it and well worth the continued experimentation! We make pizza every Friday and this crust is absolutely delicious, even when a little charred 😂
I don’t have a stand mixer, but I do have a food processor. It’s great for forming the dough.
I liked Brian’s demo of stretching the dough.
This recipe is freaking phenomenal. Simple and very effective. Thank you!
By far the best instructions and applications for the best food recipes!
Thank you for this recipe. Thank you for also sharing the information about freezing some of the pizza balls since its just me and this way too much dough; however, I will also work on cutting the receipe in half.