I just can't do same-day doughs unless super desperate, given how much of a flavor development I notice in the fridge after a couple of days of cold proofing. Any changes you would make for a 48-72 hour fridge rest after the bulk ferment? Thinking of doing that, but with a sourdough starter instead of commercial yeast.
half sheet pan (what most people have) 415g bread flour 290g water 11g salt 1g yeast I made this today it was really good. I didnt read the entire description and made it as written for an entire normal sheet pan and it was not too thin so i may just do the same thing again.
I just realized the pan size conversion in the description. This is one of the most helpful and useful details I’ve seen provided in a pizza video. I use a 14x10 pan, so I REALLY appreciate that. Thanks man!
I tried this dough but I gave it a 1 day proofing in the fridge and made it in a 16” round pan. I came exactly how I love it. This might be my go to recipe for my family.
I checked out other Grandma pizza recipes, but I am going to go with yours. Thank you, for taking the time to explain and guide us through this. Homemade pizza is a daunting task for some of us; especially when you live in NJ area.
Thanks, Tim, for including the hydration ratio for the dough--I was just about to reach for my calculator :-) The pro tip you mentioned was to bring the dough together first then let it fully hydrate before kneading.
Well done! I love the burnt edges, that must add so much flavour (also a little bit of cancer probably 🤣), but still, once in a while I simply can't resist.
Love your Vids. Ooni Karu 16 owner and Pizza Junky. Only thing I can add to your deeper / pan pizza's is this; that olive oil... cut it 50/50 with unsalted butter. That crust will be something you dreamed of. Great Vids!! Can't wait to see more.
Thank you! This recipe is awesome! Although my cheese tends to brown a little too much before I can get the bottom as crisp as yours, any tips on how to solve this? Thanks!
Yep, very similar, but I don't add any oil to this pizza dough. I do add it to my focaccia dough. Thanks for the suggestion on dusting the pan with parm before baking. I'll give that I try!
@@rmiraflor Nice! Hope you like it. @rbiv25 suggested a longer cold temp fermentation so if you have the time, it would add even more flavor and complexity to the dough.
@@KitchenCraftFood Thank you. I’ve been using a biga, cold fermented for 48-72 hours, and the results have been very good. Just happened to see this video posted today and thought it’d be a good try for dinner tonight. BTW I am a chef by trade, and even with a couple of decades in restaurants under my belt, I’ve never been (or needed to be) proficient with pizza and other yeasted doughs. My brother in law’s interest in making pizza has spurred my own and , thanks to many TH-cam videos like yours, we’ve been on an accelerated learning curve. I’m seeing an Ooni in my not too distant future. Thanks for the channel.
@@rmiraflor Former chef here. I've been out of the industry for a number of years now. Are you still working in the biz? Thanks for the support. Let me know what you think of the recipe. I think it's a pretty good one if you're in a pinch. Cheers!
You could bulk cold ferment, or you could spread the dough out in the pan, cover tightly, and cold ferment that way. I have a similar video here, th-cam.com/video/LPQaFB-yIBI/w-d-xo.html, that includes some extended fermentation.
@@KitchenCraftFood Thanks so much for the reply. I'm a chef in North Central Ohio with a large pool season kick-off pizza party tomorrow and plan on using your recipe.
@@MrMiseenplace Nice! I hope this recipe works well for your needs. Former chef myself. Worked in restaurants for a little over a decade before switching careers.
I have this exact same mixer in the same larger size and i feel like i have issues when making smaller recipes where the dough hook doesnt mix the ingredients well enough if there isnt a large enough mass. Would you happen to also have this issue? have to use my old smaller one for smaller recipes, maybe im doing something incorrectly.
Hey Tim thanks again for another great recipe! Quick question about scaling the recipe down instead of up. I have a 12x12 Lloyd's pan instead, so if I'm reading the equation correctly, would I do 196/144 = 1.36, and reduce every ingredient by 36%?
Basically. I find it easier to think of it the other way around - just multiply all the weights by .73 (144/196). I have the same 12x12 Lloyd's pan. But honestly, you can go anywhere from a 250g ball for a thin crust square to about 560g for a Sicillian.
same day dough....just don't know. 48 cold rise is subtle but worthwhile. Saying that, 3 hr tabletop is better than anything from a supermarket when using the autolyse method
Tried this recipe today and it didn't rise. I checked my yeast and it was blooming. It seems like this amount of yeast is low. Other recipes use substantially more yeast. Not to mention, usually, I'm activating it beforehand. I'll try it again some other time to try and figure out the problem.
From the bite he took at 10:19, it looks like the pizza was chewy and didnt have a crispy crust. maybe he should have par baked the dough in the oven before adding toppings.
There might be some confusion as to what "Low moisture Mozzarella" is or isn't. What the content uploader refers to is whole milk mozzarella that's sold in a 1-lb. block. Common brands are Polly-O and Galbani as well as generic store brands such as Walmart's Great Value whole milk mozzarella. "Part skim" is not "low moisture". Absolutely do not use mass produced "Low Moisture Part Skim" cheese as it won't melt properly and burns easily. Same goes for pre-shredded cheese which has starch in it to keep the strands separated. Lousy for pizza.
The only volume measurement that I usually give is for the yeast. Everything else is by weight because it’s so much more accurate. Provides consistent dough every time you make a batch.
Looks good! I think the question is what do you gain by using the roller? It doesn’t save time and you lose some desirable airy texture in the end. It’s challenging to work with higher hydration doughs so I could see someone with less experience getting a better result with the roller if they don’t know how to form it evenly.
The fact you took the dough out of the bowl, used flour, and then a rolling pin....I can't take you seriously. That dough should've been put in the pan and then finger pressed/stretched out. No need to use flour on a pan pizza. Yikes
![[LIVE] : ONE ลุมพินี 89 | คู่เอก "ยอดไอคิว vs คิริลล์"](http://i.ytimg.com/vi/Z3vYkHJ_5Ig/mqdefault.jpg)
This is a first, a same-day pizza dough made on my channel. Never thought it would never happen 🤣. What do you think?
I very much appreciate your production quality as much as I do your recipes. The work you put into these videos definitely does not go unnoticed.
@@bobby_4747 Thanks so much Bobby. I truly appreciate it!
Wasnt the detroit pizza recipe also a same day dough?
I just can't do same-day doughs unless super desperate, given how much of a flavor development I notice in the fridge after a couple of days of cold proofing. Any changes you would make for a 48-72 hour fridge rest after the bulk ferment? Thinking of doing that, but with a sourdough starter instead of commercial yeast.
half sheet pan (what most people have)
415g bread flour
290g water
11g salt
1g yeast
I made this today it was really good. I didnt read the entire description and made it as written for an entire normal sheet pan and it was not too thin so i may just do the same thing again.
I just realized the pan size conversion in the description. This is one of the most helpful and useful details I’ve seen provided in a pizza video. I use a 14x10 pan, so I REALLY appreciate that.
Thanks man!
Glad it was helpful!
Looks phenomenal! Hearing the crunch of the crust is making me hungry!
I made this today and it came out amazing! .
Awesome! So glad you enjoyed it. Happy New Year!
I tried this dough but I gave it a 1 day proofing in the fridge and made it in a 16” round pan. I came exactly how I love it. This might be my go to recipe for my family.
You came?
@@vashlash6870 😂
Good work. I love it
WOW.
Spectacular!
Thank you!
I like it thx u also the pan
Definitely a go-to recipe for everyday sheet pan pizza! Looks damn good pal! Let's have it 🤝
It's a wrap! What a fun collab 🤘. Three fantastic recipes for our subscribers to choose from.
I checked out other Grandma pizza recipes, but I am going to go with yours. Thank you, for taking the time to explain and guide us through this. Homemade pizza is a daunting task for some of us; especially when you live in NJ area.
Adding about 1% of white vinegar mimics a long fermentation in these quick-pizza & bread doughs 😉
your videos have this very relaxed chill vibe to them that i don't feel from other cooking vids. keep up the great work!
Hey! U made me want to make pizza!! Ugh! Lol love this tutorial ty
I would love to know where you got the wooden prep board in this video. I really enjoyed your video. Thank you.
The pizza looked absolutely delicious and beginner friendly. You've motivated me to try this for my family! Thanks.
Love to hear that!
Thanks, Tim, for including the hydration ratio for the dough--I was just about to reach for my calculator :-) The pro tip you mentioned was to bring the dough together first then let it fully hydrate before kneading.
Very cool Thanks for sharing. I know @kitchen&craft will agree, if you can, please try this with a 3 day cold fermented dough...it will be legendary.
I'm always a sucker for extended fermentation 🙂!
That's a beauty!
Nom nom nom...sounds divine!!! 🍕🍕🍕🍕
Thanks!
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘😍❤️👍
Well done! I love the burnt edges, that must add so much flavour (also a little bit of cancer probably 🤣), but still, once in a while I simply can't resist.
PSA - always enjoy burnt edges in moderation. 🤣
Amazing video, well done thank you for sharing! I'ma give this a try when my LloydPan gets here! ;)
Awesome. Hope you enjoy it!
The pizza looks cheesy and tasty
Very tasty indeed!
Love your Vids. Ooni Karu 16 owner and Pizza Junky. Only thing I can add to your deeper / pan pizza's is this; that olive oil... cut it 50/50 with unsalted butter. That crust will be something you dreamed of. Great Vids!! Can't wait to see more.
If I wanted to do a longer ferment time with this recipe what would you recommend?
oil the top of the dough when you leave it for fermentation because it can make a crust on top.
Yummmmmmy
Thank you! This recipe is awesome! Although my cheese tends to brown a little too much before I can get the bottom as crisp as yours, any tips on how to solve this? Thanks!
Thanks! Two suggestions: (1) bake the pizza a lower in the oven if possible, or (2) reduce the oven temp just a little a bit. Cheers!
Basically a focaccia pizza? For a little additional flavor, you can add finely grated Parmesan to the bottom of the pan with the olive oil.
Yep, very similar, but I don't add any oil to this pizza dough. I do add it to my focaccia dough.
Thanks for the suggestion on dusting the pan with parm before baking. I'll give that I try!
@@KitchenCraftFood Point taken. Ive got my dough resting right now and looking forward to it!
@@rmiraflor Nice! Hope you like it. @rbiv25 suggested a longer cold temp fermentation so if you have the time, it would add even more flavor and complexity to the dough.
@@KitchenCraftFood Thank you. I’ve been using a biga, cold fermented for 48-72 hours, and the results have been very good. Just happened to see this video posted today and thought it’d be a good try for dinner tonight. BTW I am a chef by trade, and even with a couple of decades in restaurants under my belt, I’ve never been (or needed to be) proficient with pizza and other yeasted doughs. My brother in law’s interest in making pizza has spurred my own and , thanks to many TH-cam videos like yours, we’ve been on an accelerated learning curve. I’m seeing an Ooni in my not too distant future. Thanks for the channel.
@@rmiraflor Former chef here. I've been out of the industry for a number of years now. Are you still working in the biz?
Thanks for the support. Let me know what you think of the recipe. I think it's a pretty good one if you're in a pinch. Cheers!
Looks Awesome! Before the three hour rise, could it be placed in the cooler overnight, then pulled out 3 or four hours before cooking?
You could bulk cold ferment, or you could spread the dough out in the pan, cover tightly, and cold ferment that way. I have a similar video here, th-cam.com/video/LPQaFB-yIBI/w-d-xo.html, that includes some extended fermentation.
@@KitchenCraftFood Thanks so much for the reply. I'm a chef in North Central Ohio with a large pool season kick-off pizza party tomorrow and plan on using your recipe.
@@MrMiseenplace Nice! I hope this recipe works well for your needs. Former chef myself. Worked in restaurants for a little over a decade before switching careers.
@@KitchenCraftFood Sorry for the slow reply, party came, and went well, thanks!
I have this exact same mixer in the same larger size and i feel like i have issues when making smaller recipes where the dough hook doesnt mix the ingredients well enough if there isnt a large enough mass. Would you happen to also have this issue? have to use my old smaller one for smaller recipes, maybe im doing something incorrectly.
Oh yes, I do as well. This recipe is as small as I can go and still use the mixer. Any smaller and it's all by hand.
Is it necessary to have a machine to knead pizza dough ?? Please answer 🙏🏻
Not at all. You can always knead by hand.
Why didn't You Poke it with a Fork?? Is it like optional or compulsory??
This looks so beginner-friendly! Definitely gonna give it a try
100% beginner friendly! Probably the easiest to make dough on my channel 🙂.
Do you have a Sicilian pizza recipe you can share?
Is the temperature 450 or 475?
Hey Tim thanks again for another great recipe! Quick question about scaling the recipe down instead of up. I have a 12x12 Lloyd's pan instead, so if I'm reading the equation correctly, would I do 196/144 = 1.36, and reduce every ingredient by 36%?
Basically. I find it easier to think of it the other way around - just multiply all the weights by .73 (144/196). I have the same 12x12 Lloyd's pan. But honestly, you can go anywhere from a 250g ball for a thin crust square to about 560g for a Sicillian.
@@einfussganger thanks, that is helpful!
Looking 👍
Thank you! Cheers!
same day dough....just don't know. 48 cold rise is subtle but worthwhile. Saying that, 3 hr tabletop is better than anything from a supermarket when using the autolyse method
It’ll do when you’re in a pinch. Otherwise, extended fermentation for sure 👍
Would you let it sit out on the counter for a couple hours before going into the fridge for a longer 48hr or 72hr ferment?
@@Dlow99884 I usually leave it on the counter for 1-3 hours as it gives more air pockets that way
Tried this recipe today and it didn't rise. I checked my yeast and it was blooming. It seems like this amount of yeast is low. Other recipes use substantially more yeast. Not to mention, usually, I'm activating it beforehand. I'll try it again some other time to try and figure out the problem.
From the bite he took at 10:19, it looks like the pizza was chewy and didnt have a crispy crust. maybe he should have par baked the dough in the oven before adding toppings.
Crispy outer, chewy inner. Good combo.
There might be some confusion as to what "Low moisture Mozzarella" is or isn't. What the content uploader refers to is whole milk mozzarella that's sold in a 1-lb. block. Common brands are Polly-O and Galbani as well as generic store brands such as Walmart's Great Value whole milk mozzarella. "Part skim" is not "low moisture". Absolutely do not use mass produced "Low Moisture Part Skim" cheese as it won't melt properly and burns easily. Same goes for pre-shredded cheese which has starch in it to keep the strands separated. Lousy for pizza.
Cannot find any recipe for bread flour pizza dough using a 12x12 loyds pizza pan
Easy fix...just scale down this recipe. There's instructions on how to do that in the description box below the video.
@@KitchenCraftFood ok thanks for reply 👍
What size pan are you using?
Never mind I opened my ears second around , thanks for the simple pizza.
Happy to share. Thanks for watching!
crust should be brown but never burnt
So where do is the recipe for the dough?
Check out the description box below the video for the ingredients and measurement list.
We use cups and tsp / tablespoon etc measurements . Can you incorporate in your presentation ?
👍👍👍👍👍👍👍👍👍👍👍😊
How comes 70% hydration is so non sticky???
Good gluten formation helps.
The rolling was a mistake
Looks spectacular but it’s the wrong pan. The walls are too high
Thank you, but I respectfully disagree about pan size/shape.
@@KitchenCraftFood if you’re going for the hybrid Detroit/Grandma appearance then the pan is fine.
Props for the reusable cover
Would make it much easier if you gave measurements in cups and teaspoons instead. just started making it hope it comes out OK
The only volume measurement that I usually give is for the yeast. Everything else is by weight because it’s so much more accurate. Provides consistent dough every time you make a batch.
Never use a roller on pizza dough!!!
Hey buddy, look at the end result. Not too shabby.
Looks good! I think the question is what do you gain by using the roller? It doesn’t save time and you lose some desirable airy texture in the end. It’s challenging to work with higher hydration doughs so I could see someone with less experience getting a better result with the roller if they don’t know how to form it evenly.
Don't roll the dough noo ☹️ shape it by hand only. You want it fluffy not compacted
The dough was beautifully fluffy when baked.
Invest in a pizza cutter
I have many, including this beautiful knife.
*Detroit Style. You’re welcome.
And Detroit style has its roots in sicilian style. You're welcome :)
No meat? No thanks.
You be you
I thought that was pepperoni on your pizza... who plops sauce on top of the cheese? 😒
More people than you think.
Not really convincing based on, “not bad for a same day dough”.
Tasty pizza, but think I’d prefer Danny’s version with that extended fermentation. Still, a lot of folks don’t want to wait that long for pizza.
The fact you took the dough out of the bowl, used flour, and then a rolling pin....I can't take you seriously. That dough should've been put in the pan and then finger pressed/stretched out. No need to use flour on a pan pizza. Yikes
I did all that just to piss you off.
@@KitchenCraftFoodanymore videos coming? Love your stuff…