The Easiest Actually Good Pizza Dough - No Mixer
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- เผยแพร่เมื่อ 20 ก.ค. 2024
- As a pro pizza baker for 4 years, I can say that this is the easiest actually GOOD pizza dough you can make. This recipe uses a simple technique and fermentation process along with a reliable flour to give us a fantastic result with minimal effort. Grab Bob's Red Mill’s Unbleached White All-Purpose Flour & some of my other favorite Bob's products in my Amazon storefront or at your local grocery store. When I bake with Bob’s Red Mill products, I know I’m fueling myself, my family, and my friends with the highest quality of ingredients since their products go through rigorous testing processes to safety. Comment how your baking goes. #bobsredmill
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RECIPE - Makes 4 Pizzas
▪400g (1 2/3c) Warm Water, 86F/30C
▪20g (1 1/2T) Extra virgin olive oil
▪7g (2t) Instant Yeast
▪15g (1T) Salt
▪20g (2T) granulated sugar
▪680g (5 3/4c) All-purpose flour:
Instructions:
1. Mix warm water with olive oil, yeast, salt, and sugar then use a sturdy spook to gradually add 680g (about 5 1/3 cups) of all-purpose flour to the bowl and combine until flour has hydrated and has formed into a clump of dough.
2. At this point, switch to mixing using your soaking wet hand. Grab and squeeze the dough repeatedly until ingredients are fully incorporated and dough is homogenous.
3. Cover the bowl with a lid and let the dough ferment on the counter for 30 minutes.
4. Wet your hand to prevent sticking, and perform a series of strength-building folds. To do this, grab a corner of the dough, stretch it out gently, and fold it back over itself. Repeat this process 4-5 times around different parts of the dough.
5. After folding, flip the dough so the seams are underneath. Shape the dough into a tight ball by rounding it up from one side to the other while tucking under to create tension. Cover and let sit at room temperature for 60 minutes.
6. After the total fermentation time of 90 minutes, turn the dough out onto a lightly floured surface. 7. Divide into four equal pieces, each weighing about 280g.
8. Shape by folding the sides inwards and turn 90 degrees to repeat, then flip over and roll into a ball to strengthen further.
9. Spray a baking tray with olive oil and place the pre-shaped dough balls on it. Cover and let them rest for 15 minutes to relax before pressing the dough out into a pizza and topping.
To make the pizza in a cast iron pan instead, press a dough ball into an oiled cast iron skillet until it's about 8 inches in diameter. Let it rest covered for 10 minutes, then finish pressing out into the pan.
10. Dress the dough with sauce and your preferred toppings.
11. Bake in a preheated oven at 550°F (285°C) for 10-12 minutes for the pan pizza or 9-10 minutes for a hand-tossed version on a pizza stone or steel.
PIZZA SAUCE RECIPE:
(makes enough for 4+ pizzas - I usually freeze half)
▪28oz can crushed tomatoes
▪100g 6Tbsp tomato paste
▪12g or 2 tsp salt
▪20g or 1 2/3Tbsp sugar
▪2g or 2 3/4tsp dried basil
▪2g or 2tsp dried oregano
▪1g or 1/2tsp chili flake
▪2g or 3/4tsp garlic powder
▪2g or 3/4 tsp onion powder
Into a high sided container add crushed tomatoes, tomato paste, salt, sugar, basil, oregano, chili flake, garlic powder, and onion powder. Spin with immersion blender to break down to smooth, but still has texture.
CHAPTERS:
0:00 Mixing the dough
2:00 Shaping and resting the dough
3:03 Quality flour matters
4:12 Separating into pizza dough balls
5:36 Turning the dough into pizza
#pizzadough #pizzadoughrecipe #pizza
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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.
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
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 🤣👍🏼
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...
@@patrickselwood Oy vey!
@@treycorte2203 that's some small dick energy you got there, buddy. Or "compact mutli purpose tool" if you prefer.
this is exactly what I needed. No stand mixer and enthusiastic home cook.
Give it a try
Hell yeah dude, looks sick!
It really does. On a personal note, does he work out?
He does work out. Nice bod.
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
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.
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...
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 like the idea of calling it Bri-dough!
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 🥺
Getting Bob's as a sponsor is pretty impressive. Well deserved!
As an Oregonian I approve of this sponsorship. And Bob's is worker-owned!
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..
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! 🍕
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.
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.
This was the best tutorial on hand stretching pizza dough I've ever seen. Thank you, I think I can master it now!
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’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
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!
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.
My respect for Bob's after finding out they're employee owned: 📈📈📈
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!
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!
Your a really nice human! So considerate about what people have access to.
G bless you!
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!
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!!
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 😍😍😍🙏🙏🙏
Made it, came back to say this recipe is a keeper! Thank you for a good pizza dough recipe
Looks great Brian as always! Wouldn't have baked a single pizza or bread without your vids.
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.
Exciting sponsorship! Congratulations!
And also thanks for the amazing recipe as always. I will definitely try this out this week 🍕
Thanks for the no-mixer recipe! Will give this one a try!
We really love your recipes and you are now my de facto person I go to for anything new I want to try. You are really easy to follow and I love that.
I just made this recipe tonight after seeing your video. It was the best pizza dough recipe ever! So fast so easy yet delicious😋🍕 thanks Brian!
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!!
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!
Hey Bri, just made this for dinner for the family (doubled the recipe), was amazing! Thank you!
Really appreciate the cast iron instructions! I know what my weekend plans are
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!
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!
Love this video. Thank you for explaining the hand stretching technique again! I'll be making this dough soon!
I've been making pizzas for a couple of decades, but I learned a few tricks here I'm eager to try. Thanks again for the great content.
I cook more recipes from this channel than any other. It has helped me so much.
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!
One of my favorite chefs 😊
By far!
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.
Thank you so much for a no mixer version!!! I'm looking forward to making some actually good pizza for once
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😁👍🏾🍕🍕🍕
Thanks as always, Brian! It is always a good day when you upload.
I made this for the family and they absolutely loved it. Thanks
Excelente video, Brian. La técnica utilizada me parece genial. Gracias por la explicación detallada .
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!
Thank you CHEF for another great recipe! I love all your recipe video tutorials!
Heck yeah, dude! Looks sick.
I've been looking for another easy pizza recipe to try out, and it's nice to see one by my favorite TH-cam Chef. Thanks for this, Brian.
Hell yeah looks Sick! ty for all the work you and your wife do we dont see. Always watching your ads just as a ty. Keep it up!!
By far the best instructions and applications for the best food recipes!
Great, as ever. Completely helpful. Thank you
Thanks for this. I'll enjoy this soon. Keep 'em coming
Just made this recipe, as always freaking amazing.
cant wait to try your recipe on our BGE and Bob's AP. I have used their artisan bread flour and loved it.
This is such a good instructional on stretching the dough. Much appreciated.
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 :)
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!
I am totally trying this method. Thank you Brian.
tried you recipe pizza in a cast iron pan on the bbq over wood came out awesome thank you give yourself a raise cheers from chicago
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!
Thank you so much for making high quality videos and not being annoying like other big cooking channels
Nice workout I want to eat it...
Oh wait.
Great method, now I'm craving for pizzas. 🤤
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
Your useful tweaks will help improve the 1-1/2 hour dough crafting process that I use regularly...eagerly awaiting a better flavor and crunch, thanks!
Quality vids as usual Bri! Since you basically nail anything fermentation related, I'd love to see a video from ya on brewing beer.
I still use your quick pizza recipe with the beer replacement on the regular, it's one of my favorites!
Hell yeah dude! Looks sick!!! Seriously though, another awesome recipe and fun video!!
Fabulous pizza!! Excellent directions with great start with Bob's Red Mill products. Bri, you looking super fit !
Thank you for saving me soooo much time and stress! I love your recipe! Thank you!
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.
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
I love everything about your videos Bri; the editing, the explanations, the Q&As, Lorn. But that upside down tomato can at 7:17 is killing me 😂
Always coming through with the pizza goodness. 🙌🙌
Thanks brother! I've used your pizza dough recipe many times to joy of my f&f.
Love the Bob's Red Mill sponsorship, worker owned companies definitely deserve the attention! Also this pizza is the best I've ever had!
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 😂
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. 🧑🏻🍳
I've made somewhere north of a few hundred pizzas by hand at home over the years, and the best are the ones that I don't put much effort into and just toss it together as lazily as possible. That said, I always have pizza sauce that I make in bulk stashed in the freezer and it can make any pizza quite good.
Hell yeah, dude, that looks sick! Your recipes never miss!
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!
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 need to try this. As always, thank you!
That looks amazing. Can't wait to try it?
I just made your Chicago Tavern-style pizza this weekend, loved it!
Showed up for the recipe...stayed for the Portnoy reference. Thanks for this, I'll give it a try this weekend.
You need to get Portnoy there to do a review. Seriously, great recipe and technique. Awesome sponsorship gig!
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!
Definitely gonna keep this recipe. Thank you
Will make within a week. Can’t wait. Thanks Bri
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!!!
Another great pizza vid! Thanks Bri!