How to Make Pizza Dough | Tips & Techniques with Chef Tom
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- เผยแพร่เมื่อ 12 มี.ค. 2020
- Chef Tom walks us through the Tips & Techniques needed to make the perfect Pizza Dough. Flour, water, salt and yeast. Simple and delicious!
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I love how chef Tom shows you what he's doing as well as some alternatives like "tossing it the air cuz that's... fun" keep it up
Going back to the basics will definitely drive up the traffic to this channel. Thanks for this video.
Perfect video for the at-home cook - thanks again for the great lesson Chef Tom!
Best pizza dough recipe out there. So simple and delish!
THANK YOU for this recipe. Finally got a good pizza from our pizza oven! Love all your videos.
Perfect instructions to make a pizza - great Job Chef Tom as always 👍👍👍
Glad I found your channel. Your videos are so well done. Thanks! :)
We made this for the first time tonight. It was very easy and tasted great. We tossed one in the freezer and will try that one next week. We have tried many recipes but this was the best and easiest - by far.
This recipe is great. It’s my “go to” for pizza and pepperoni rolls. You’re a wonderful teacher Chef! Can’t wait for chicken and pesto.
Looking forward to the next video and great go to pizza dough!
I love chef Tom, I would just like to touch on something that I feel he doesn’t. You don’t need the fancy tools he uses to make this same exact pizza dough. I mean they help and they are nice but in all reality you only need a bowl, measuring cups, and obviously the ingredients. So if you don’t have a stand mixer, instant read thermometer, scale, and a dough cutter don’t be discouraged you can literally make the same exact thing with just a few common kitchen tools and you will not be able to tell the difference in quality, I personally think dough kneed by hand is a lot better, also a lot more labor intensive but worth it in my opinion.
Now that’s a beautiful dough, well done Tom!
Chef Tom - this masterclass was ace. Just ordered a new YS480 here in the UK
and it is all down to you.
Nice work Chef Tom!
Great, I'll try to make. Thanks.
I bought 2 pizza ovens from ATBBQ. The Clementi Clementino & the Ooni Koda 16. The Clementi is still in the box, can't wait to discover the flavors that oven will produce. Before buying these ovens I went on Pizza Dough overload, looking at many recipes. I bought The Pizza Bible from Tony Gemignani and learned some great doughs from Tony's book, but my conscience kept telling me to give Chef Toms recipe a try.
Why would I not, as you know every recipe Chef Tom and the crew from " The Sauce", at ATBBQ is always mouth watering delicious.
My daughter was having friends over and I didn't have time to put in the preparation for one of Tony's doughs, that was the first time I made Chef Toms Pizza Dough.
I've managed a Pizza parlor and what I do understand is that most ovens have a dough that will make a great Pizza.
As Chef Tom says in this Video, this dough is good for a wood fired oven or a gas oven.
I've made Chefs Tom's recipe at least once a week now because it is that good.
My daughter & her friends loved every bite. I've made Chef Toms dough and made pizzas at work and my co- workers thought that his pizza dough was better than any pizza we ever ate at work.
I get my Ooni Koda about 750° then I turn the flame down really low and make awesome pizzas. If I could add a photo I would. Make sure you get the OO flour! This is a great pizza dough, give it a try. ✌
Fantastic recipe. And I've tried alot of them. Only mod I did was 1 tsp sugar. Dough is really easy to work with compared to others I've used.
Very nice . Looking for detail on making good pizza dough. Can't wait to try this . Thanks
Great, let us know how it turns out.
The timing on this is perfect. I recently installed a wood fire oven and pizza dough has been my nemesis. Can't wait to give this one a try.
Thanks
Love Chef Tom, I don't believe there is anything that he can't do! Pro level in all areas of Culinary training.
Thanks so much! We appreciate the time and attention that he gives to his recipe development and instructions. Thanks for watching!
Thanks for the help. Been struggling with inconsistent dough. What size is that butcher block? I need one of those!
First focaccia now this love it! Kettle pizza here we go...
Parfect recipe chef👍
Thanks so much! Hit subscribe, new videos drop every Tuesday and Friday. Thanks for watching!
Nice simple and easy just how I like my tips videos with the fact that the pizza dough will be used in a later video. Awesome. You know they actually have competitions involving pizza dough tossing?
Great video. I know it becomes more work, but can you mix this by hand?
Hi thanks for posting. Why no oil in the dough mix Tom?
Hey Chef Tom! How about a breakfast pizza recipe? Would love to see what you could come up with.
Ive been using locally made honey instead of adding any sugar and it seems to bring some magic to the dough. The chew is improved and the taste as well. If you want to go wildass... try using your favorite beer instead of water.
I followed your recipe and the doe is great! It made 2 - 16 pizzas, which seemed pretty thin in middle. They came out soft in the middle. I am wanting to get a thinner crisper crust. I use an XL BGE with a convector, plus 2 pizza stones tiered above that and baked at 500-550. I feel part of the problem is we overload our pizzas with toppings. I know not overloading will help out but what other tips can you give to get a thinner crisper crust?
Really impressed that you weighed the ingredients. Those will make some nice Neapolitan pies.
Can you make a video on the new Masterbuilt Gravity Series? Maybe a long cook, or since it gets up to 700, maybe do a pizza with this dough.
Do you knead a mixer for this recipe or can you knead by hand?
Can this be made the day before and just refrigerate to quickly use the next day or even freeze the dough balls for future use?
Bro! Is that hoodie an XXL? If so I need that! Great vid
I just made this. Was excellent.. Pity my oven won't get over 250C but didn't matter..
Good video. I believe that "00" refers to how finely the flour is ground, not its protein content. I have the exact bag in the video which states that its protein is only 10%. King Arthur AP, by contrast, is 11.7%.
Hello FoF!, thank you for being a part of our community. The Nutrition Facts on the "00" package shows 4g of protein in a 30g serving, or 13.3% protein per serving.
Tom! Are you awesome btw. Is this recipe really much different than the neopolitan style other than the thickness of the crust? In or there words, can we use it for thick (Er) crust and thin crust pizza depending on what cooler we use?
If I wanted this to be more thin crust, what would I do?
Was wondering why no sugar to give the yeast something to work on?
is it soggy if you freezee them ???
Saica is a good olive oil. I use it every day.
Is it the same steps for bigger batches resting wise?
We typically make 6 dough balls at a time; the resting time remains the same. Thanks for watching.
This is 65% hydration. If the hydration level is too low, it doesn't work well in high-heat cookers. Divide grams of water by grams of flour = percent hydration
This amount of dough should be enough for 4 12inch pizzas not 2 ;). And I would let it ferment at least 24h in the fridge. There is also video about fermenting 1-7 days (on YT). Taste of the dough changes with time, the longer the better.
Love the recipe. I weighed all the ingredients but my dough was really sticky after 8 min of mixing. I ended up have to add more flour to make it not sticky.
Are you using the "00" flour? Drop us a note to info@atbbq.com. Thanks for watching!
We made some pizza dough by using self rising flour and greek yogert as a quick method vs. 2 hours of rising time. It turns out fairly well although we were not examining how well it would stretch and pull, it seemed to be about the same as any. Taste was there too for those who like the crust flavors.
My humble opinion is that protein has nothing to do with pizza dough. I'm pretty sure Tom said "gluten" in any case. Gluten is what creates "gluten structure" which produces pockets of bubbles created by the fermenting yeast to create the nice soft crust we like. Cooking hot and fast creates a crispiness that we like -- "soft and crunchy in the same time" as another pizza channel refers to it.
The oven temperature & time to bake would have been helpful. This is a big omission.
My mom made perfect bread every week measuring temperature with a finger dip in the water to bloom her yeast and the the palm of her hand to measure a teaspoon. By weight? come on don't be ridiculous. You don't need all this crap to make a dough but it is a nice dough btw Tom. Did all by myself with a measuring cup and the palm and heel of my hand.
Hamburgen
Where is the recipe, ???
THANK YOU FOR NOT ADDING SUGAR.
Never use a rolling pin on pizza dough!
Sorry Chef but I would have started over with that yeast bloom!!
Perhaps this was a situation of where video production took precedent but not a good example nevertheless
ayy
Hi iam butcher
You must be very lazy. On youtube, there are millions of videos with Italian pizza chefs that teaching pizza from the flour to the plate, even in English.