Pizza night just got even better with this easy and delicious homemade dough recipe. Let me know in the comments what toppings you're adding to your pizza! Written recipe: www.biggerbolderbaking.com/easiest-pizza-dough/
I appreciate that you use parchment paper on the pan instead of cornmeal which for me always burns and it's difficult to get the hang of sliding the dough onto a scorching hot stone. 🍕🍅🧀🧅🧄😋❤
I am so grateful for you. Youre a natural teacher. Explanations are clear and concise. The bonus is you are adorable and passionate about your craft. Thank you for your hard work!
Love this pizza dough. I make this recipe all the time now. I could never get my outer crust brown until I watched this video. I set my oven to 450 degrees and put rack second from the top of oven. I noticed your rack was high up in oven. My pizza was brown crust!!! I'm so happy.
I love watching you. You explain everything so well and everything looks so good. I’ve been following you since well before George was born. You need to be on television!!! Thank you for all of your wonderful videos 🌸
Very nice recipie Gemma! They looks amazing! I make the same recipie dought! I see these recipie in the tv in Cyprus before years! I but in my dought dry oregano! I alway makes pizza dougth, dougth and cooking with olive oil. In Cyprus were i live and in Greece we always cokking with olive oil! We have very good olive oil! Have a nice day and good weekend! Have a good week! 👍👏🍕🍕🍕
Gemma, there’s a TH-cam channel called Vincenzo’s plate. He made Neapolitan Pizza but using No kneed Ciabatta as a base for a quick pizza. The rest of the ingredients were the same, San Marzano Tomatoes, Extra Virgin Olive Oil, Foir De Latte and fresh Basil.
Oh my! I just found my new cooking channel. You are special! I love pizza, so this was just great. I bake bread with a bread machine and do keep bread flour, but i am happy you explained about the difference since I do keep all purpose flour also.
Your so cool, you have so many yummy recipes for exaple I tried your vanilla mug cake recipe it was AMAZING your so talented keep up the REALLY GOOD WORK
I love pepperoni pizza as well. But I also like Canadian bacon and pineapple, pizza loaded with veggies and if course multi cheese pizza. How does you family feel about alfredo pizzas?
It looks great. I've been testing different pizza doughs in my new bread machine every week and tomorrow is Test 5 so I'll give this one a try. The written recipe divides into 6 pizzas but only 4 in the video? Either way, it's a lot so maybe I'll start with a half batch. THANKS!
@@biggerbolderbaking I went for it! SOOO GOOD! This was my 4th bread maker pizza attempt and easily the best. I let the dough rise an extra 35 minutes after the dough Cycle which only rises for 70 minutes. Also, since I don't have semolina, I reduced the flour a skosh so I could add a bit when rolling out (tried the rolling pin but had better luck with my hands). The crust was crispy but not dry with just a bit of a chew. Baked for 14 minutes as oven only gets to 485° or so. Loved it! I made 1/2 a batch which yielded a 14"-ish pizza so we're looking forward to cold pizza for breakfast! Thank you!
you can use a large baking tray...as heavy duty as possible....it is there to act as conduit for the heat of the oven so you get the leoparding on the bottom of the pizza
👌👌👌This is a Winner! Simple and delicious ! Great Tutorial,… well explained all! Thank you for sharing your amazing Talent! Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹 Edith, a happy and appreciative Subscriber
Absolutely. You can manually knead the dough. It takes a bit of arm strength, but it is entirely possible to do. Get the recipe here, www.biggerbolderbaking.com/easiest-pizza-dough/ Enjoy!
I make pizza a lot and I just don't get why people have a hard time with active dry yeast. All you have to do is put it into 110-115 degree water and let it sit for 10 minutes while you do other things in the kitchen. So easy. Plus, with ADY, you KNOW when it's good or not, as opposed to using instant yeast and preparing the dough only to find it didn't rise because it wasn't good yeast.
It’s just good to have it as an option. I use dry active yeast in some recipes, too. But instant yeast is just much more convenient to use, hence the preference for it in many of my recipes.
Gemma that looks so delicious I love pizza I usually put lots of cheese spinach mushrooms onions & sometimes kielbasa I've made dough in the past but I need to try this one soon thx for another fantastic recipe 💕 George is getting so big I remember when you were pregnant with him 💖
Hello again Gemma, can I cut this recipe for pizza dough in half? I'm making it for just one person. So dividing the dough into four equal parts. Is too much pizza though. And yes I know I can freeze it, but I much rather make it fresh I think it will just taste better?
Hello Gemma, can I replace the all-purpose flour, with two and a half cups of whole wheat flour, and one and a half cups all purpose flour? Because I'm a type 2 diabetic and I can't do all of this all-purpose flour. It would be really helpful if you could let me know if this recipe for pizza dough would work out with these substitutions Thank you so much.
Hi. Yes, you can do that in practically most bread recipes, this one included. But you may need to adjust the amount of liquids as flours do not absorb liquids the same way. Gradually add the liquid when combining wet and dry ingredients STOP when the dough comes together and reaches the same consistency as shown in the video. Hence, you can add more if necessary, or use less when applicable. I hope this helps.
Hello, my question is, of course not related to pizza at all. What is the difference between vanilla extract, vaniila bean, vanilla paste and i think there is another one that i cannot think of? And are they interchangeable! Thank you, I love watching your channel!
Hi Angela. I’m not an expert on the various vanilla products you mentioned, though I have used all. But in this case, google will be your friend. As to the question, yes, in most recipes, you can interchangeably use vanilla extract and paste. I don’t recommend vanilla essence as the flavor is too artificial. Hope this helps.
I have a question Do we bake it with both the top and bottom grills of the oven on at the same time ? Because my oven has different knobs for both the grills so they aren't open together.
Hi Marium. I suggest you preheat a metal pan. If you have a cast iron pan, use that. Then place your pizza on top of it. Use bottom heating only, so the top of the pizza does not burn. Hope this helps.
Hi Cora. You can use plain or strong flour in this recipe. You may need to adjust the amount of liquids as flours do not absorb liquids the same way. Gradually add the liquids, and stop when the dough reaches the same consistency as shown in the video. Hope this helps.
Great pizza dough recipe, Gemma. Tell George to try ham and green olive. LOL. That's my favorite, with pepperoni coming in a close second. BTW, what kind of mixer are you using?
You can make this dough in advance: after it has risen, divide the dough into four equal pieces, coat each ball in oil, and place in individual Ziploc bags. Store in the refrigerator for up to 2 days. For long-term storage, freeze the Ziploc bag of dough for up to 6 weeks. To use, thaw in the fridge overnight then roll and assemble as directed in the recipe. It’s best to wrap it tightly in plastic wrap to prevent freezer burn. For best results, follow the recipe here, www.biggerbolderbaking.com/easiest-pizza-dough/
You can try making one, but you need a different recipe for it as you don't need yeast for it. My 15-minute pizza dough recipe does not use yeast, you can try a gf all purpose flour blend for the flour. Check the recipe here, www.biggerbolderbaking.com/no-yeast-pizza-dough-recipe/
You do not have to keep yeast and salt separate UNLESS you are making bread in a bread. machine, otherwise there is no need to separate them at all. Bread Machine dough needs them to be separate because the ingredients sit there overnight and the machine automatically starts at the programmed time in the morning, which means that if you pile salt on top of the yeast then the salt can dissolve in the water and destroy (kill). the yeast as it sits on top of it for many hours. Normal dough recipes such as this one, don't matter because as soon as you put all the ingredients into the bowl then you start the mixers and they all get mixed essentially instantly, that means that the concentration of salt is normal and it will season your dough without killing the yeast (this is true for dough that you knead by hand as well). Far too many people have repeated that old yeast and salt separation nonsense without realizing that its not true for normal (non-bread-machine) baking, causing beginners to get upset hone they accidentally touch a few grains of salt to their yeast, that distress is absolutely not necessary.
I have one made of cauliflower. You can use use a gf all purpose flour blend in my 15-minute no yeast pizza recipe, www.biggerbolderbaking.com/no-yeast-pizza-dough-recipe/
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. Here you go! www.biggerbolderbaking.com/easiest-pizza-dough/ 😊
I don’t recommend tweaking it as it is a yeast based pizza dough. You can try a gl all purpose flour blend with my no yeast pizza dough recipe. Check it out here, www.biggerbolderbaking.com/no-yeast-pizza-dough-recipe/
Gemma always puts a direct link to the full recipe in the description box. That way, if the recipe needs to be updated, you will have access to the most current version.
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. Here you go! www.biggerbolderbaking.com/easiest-pizza-dough/ 😊
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. Here you go! www.biggerbolderbaking.com/easiest-pizza-dough/ 😊
I know this is difficult to understand, but people around the world measure in different ways. We have to give cups/metric measurements and imperial measurements. It takes too much out of the flow of the presentation, and really slows it down. We know, we tried it before, and it was just as tricky. We put the link to the recipe right by the video for your convenience. But here you go on this recipe, www.biggerbolderbaking.com/easiest-pizza-dough/ I hope this helps,
Pizza night just got even better with this easy and delicious homemade dough recipe. Let me know in the comments what toppings you're adding to your pizza!
Written recipe: www.biggerbolderbaking.com/easiest-pizza-dough/
I appreciate that you use parchment paper on the pan instead of cornmeal which for me always burns and it's difficult to get the hang of sliding the dough onto a scorching hot stone. 🍕🍅🧀🧅🧄😋❤
Wow
I am so grateful for you. Youre a natural teacher. Explanations are clear and concise. The bonus is you are adorable and passionate about your craft. Thank you for your hard work!
Thank you for the kind words. I'm glad you find my videos helpful.
Love this pizza dough. I make this recipe all the time now. I could never get my outer crust brown until I watched this video. I set my oven to 450 degrees and put rack second from the top of oven. I noticed your rack was high up in oven. My pizza was brown crust!!! I'm so happy.
I love watching you. You explain everything so well and everything looks so good. I’ve been following you since well before George was born. You need to be on television!!! Thank you for all of your wonderful videos 🌸
Thank you for the kind words and for the support. 😊
Hi sanniel
Very nice recipie Gemma! They looks amazing! I make the same recipie dought! I see these recipie in the tv in Cyprus before years! I but in my dought dry oregano! I alway makes pizza dougth, dougth and cooking with olive oil. In Cyprus were i live and in Greece we always cokking with olive oil! We have very good olive oil! Have a nice day and good weekend! Have a good week! 👍👏🍕🍕🍕
Thanks for sharing, Dia!
@@biggerbolderbaking Thanks Gemma! 🤩🤩🤩
super dough, thank you for sharing your knowledge
Glad you like it!
I haven't make this but I'm very keen thank you so much Gemma much appreciated bless to you nd your family
Thanks a million for the support.
Gemma, there’s a TH-cam channel called Vincenzo’s plate. He made Neapolitan Pizza but using No kneed Ciabatta as a base for a quick pizza. The rest of the ingredients were the same, San Marzano Tomatoes, Extra Virgin Olive Oil, Foir De Latte and fresh Basil.
Thanks for sharing!
Massimo ..Nocerino London . Does it for a living 💡
Oh my! I just found my new cooking channel. You are special! I love pizza, so this was just great. I bake bread with a bread machine and do keep bread flour, but i am happy you explained about the difference since I do keep all purpose flour also.
Welcome Bigger Bolder Baking!
Cant wait to make this soon for me can i use vegan cheese and mushrooms i love pizza sooooooooooooo much perfect for my after office meals
I'm not sure about the vegan cheese, Ramya. But the mushrooms are a go.
Perfect !! Omg I am gonna try this!
Go ahead and give this a go!
Can't wait to make this pizza !!!!!!!!!!🍕🍕🍕
Hope you’ll love it, Helen. Get the recipe here, www.biggerbolderbaking.com/easiest-pizza-dough/ Enjoy!
That pizza looks amazing.
Wow yummy one of my favourite gonna make it soon thanks for your sharing dear jemma ❤️👍😋
Thank you, Rukmani. You can get the recipe here, www.biggerbolderbaking.com/easiest-pizza-dough/
Made this tonight. So easy and tasty!!
Well done to you, Stacy!
Your so cool, you have so many yummy recipes for exaple I tried your vanilla mug cake recipe it was AMAZING your so talented keep up the REALLY GOOD WORK
Thank you for the kind words, Carol.
Pizza looks amazing hope you have a nice weekend
Thanks a million! I hope you'll give this a go. Get the recipe here, www.biggerbolderbaking.com/easiest-pizza-dough/
Thank you Gemma for sharing this wonderful recipe
Hope you like it!
I love pepperoni pizza as well. But I also like Canadian bacon and pineapple, pizza loaded with veggies and if course multi cheese pizza. How does you family feel about alfredo pizzas?
It's not a usual choice, but I suppose it's more a matter of preference.
@@biggerbolderbaking I'm not fond of alfredo but once in awhile I'll eat chicken alfredo with bacon
It looks great. I've been testing different pizza doughs in my new bread machine every week and tomorrow is Test 5 so I'll give this one a try. The written recipe divides into 6 pizzas but only 4 in the video? Either way, it's a lot so maybe I'll start with a half batch. THANKS!
Go for it, Amy! Get the recipe here, www.biggerbolderbaking.com/easiest-pizza-dough/
@@biggerbolderbaking I went for it! SOOO GOOD! This was my 4th bread maker pizza attempt and easily the best. I let the dough rise an extra 35 minutes after the dough Cycle which only rises for 70 minutes. Also, since I don't have semolina, I reduced the flour a skosh so I could add a bit when rolling out (tried the rolling pin but had better luck with my hands). The crust was crispy but not dry with just a bit of a chew. Baked for 14 minutes as oven only gets to 485° or so. Loved it! I made 1/2 a batch which yielded a 14"-ish pizza so we're looking forward to cold pizza for breakfast! Thank you!
Definitely will try this! Except what do I do without a cast iron pan? Thank you!
you can use a large baking tray...as heavy duty as possible....it is there to act as conduit for the heat of the oven so you get the leoparding on the bottom of the pizza
Yay! Finally.. thank you!
Thank you for sharing ❤ this :)
My pleasure 😊
👌👌👌This is a Winner!
Simple and delicious !
Great Tutorial,… well explained all!
Thank you for sharing your amazing Talent!
Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹
Edith, a happy and appreciative Subscriber
Glad you found it helpful, Edith. Go ahead and give this a go. Get the recipe here, www.biggerbolderbaking.com/easiest-pizza-dough/
YUM!!!!! Thank you Gemma!!
Exactly what I was looking for!!
I hope you’ll give it a go! Get the recipe here, www.biggerbolderbaking.com/no-yeast-pizza-dough-recipe/ Enjoy!
Good job!
Thank you Gemma with today's prices in Pizza this is a treat! I'm using our Canadian flour and it's really easy lik the instant yeast!! Yummy!❤❤❤🎉
Hope you like it! Go ahead and give it a go!
Oh that is so delicious. I love pizza
Perfect reason to give this a go! Get the recipe here, www.biggerbolderbaking.com/easiest-pizza-dough/ Enjoy!
Looks delicious !
wonderful recipes.thank you
I love your accent. I don't have a mixer, is there an alternate method? Thank you.
Absolutely. You can manually knead the dough. It takes a bit of arm strength, but it is entirely possible to do. Get the recipe here, www.biggerbolderbaking.com/easiest-pizza-dough/ Enjoy!
I make pizza a lot and I just don't get why people have a hard time with active dry yeast. All you have to do is put it into 110-115 degree water and let it sit for 10 minutes while you do other things in the kitchen. So easy. Plus, with ADY, you KNOW when it's good or not, as opposed to using instant yeast and preparing the dough only to find it didn't rise because it wasn't good yeast.
It’s just good to have it as an option. I use dry active yeast in some recipes, too. But instant yeast is just much more convenient to use, hence the preference for it in many of my recipes.
Hi Gemma
My conversational oven doesn’t go above 190C so what can I do like what temperature & for how long can I bake it?
You can try baking this on a pan that's placed on a pre heated pizza stone. Hope this helps.
Gemma that looks so delicious I love pizza
I usually put lots of cheese spinach mushrooms onions & sometimes kielbasa
I've made dough in the past but I need to try this one soon thx for another fantastic recipe 💕 George is getting so big I remember when you were pregnant with him 💖
I hope you get on well with this recipe, Charli. You can find it here, www.biggerbolderbaking.com/easiest-pizza-dough/
Thank you for this
Hi Gemma! Where did you get that cast iron tray?
I’ve had it for years. I don’t remember where I got it, but you can get it in stores. I’m pretty sure they have cast iron round pizza pans.
Hello again Gemma, can I cut this recipe for pizza dough in half? I'm making it for just one person. So dividing the dough into four equal parts. Is too much pizza though. And yes I know I can freeze it, but I much rather make it fresh I think it will just taste better?
Yes, you can halve this recipe. You can bake the freshly made dough. Freezing it is just a make-ahead option.
What brand is your stand mixer? I’m with George!!!
Hi. It’s a Wolf Gourmet High Performance Stand Mixer. Hope this helps.
Yeah! You got a top view camera! Wish you got it sooner
Hello Gemma, can I replace the all-purpose flour, with two and a half cups of whole wheat flour, and one and a half cups all purpose flour? Because I'm a type 2 diabetic and I can't do all of this all-purpose flour. It would be really helpful if you could let me know if this recipe for pizza dough would work out with these substitutions Thank you so much.
Hi. Yes, you can do that in practically most bread recipes, this one included. But you may need to adjust the amount of liquids as flours do not absorb liquids the same way. Gradually add the liquid when combining wet and dry ingredients STOP when the dough comes together and reaches the same consistency as shown in the video. Hence, you can add more if necessary, or use less when applicable. I hope this helps.
Hello, my question is, of course not related to pizza at all. What is the difference between vanilla extract, vaniila bean, vanilla paste and i think there is another one that i cannot think of? And are they interchangeable! Thank you, I love watching your channel!
Hi Angela. I’m not an expert on the various vanilla products you mentioned, though I have used all. But in this case, google will be your friend. As to the question, yes, in most recipes, you can interchangeably use vanilla extract and paste. I don’t recommend vanilla essence as the flavor is too artificial. Hope this helps.
I have a question
Do we bake it with both the top and bottom grills of the oven on at the same time ?
Because my oven has different knobs for both the grills so they aren't open together.
Hi Marium. I suggest you preheat a metal pan. If you have a cast iron pan, use that. Then place your pizza on top of it. Use bottom heating only, so the top of the pizza does not burn. Hope this helps.
@@biggerbolderbaking Thank you so much!! I'll do this next time ☺️
Gemma have you ever made pizza dough with the 00 flour?
Hi Brandi. Yes, I have, but not often. You can make pizza dough. It will have a bit of chew in it.
Gemma, watching from ireland, would I use plain or strong flour?
APF is the same as plain flour, but as she said, either is fine!
Thanks for jumping in. Much appreciated.
Hi Cora. You can use plain or strong flour in this recipe. You may need to adjust the amount of liquids as flours do not absorb liquids the same way. Gradually add the liquids, and stop when the dough reaches the same consistency as shown in the video. Hope this helps.
Great pizza dough recipe, Gemma. Tell George to try ham and green olive. LOL. That's my favorite, with pepperoni coming in a close second. BTW, what kind of mixer are you using?
Hi Ann. It's a Wolf stand mixer.
Hi gem how can I store the dough n for how long
You can make this dough in advance: after it has risen, divide the dough into four equal pieces, coat each ball in oil, and place in individual Ziploc bags. Store in the refrigerator for up to 2 days.
For long-term storage, freeze the Ziploc bag of dough for up to 6 weeks. To use, thaw in the fridge overnight then roll and assemble as directed in the recipe. It’s best to wrap it tightly in plastic wrap to prevent freezer burn.
For best results, follow the recipe here, www.biggerbolderbaking.com/easiest-pizza-dough/
How can I make pIzza with gf flour
You can try making one, but you need a different recipe for it as you don't need yeast for it. My 15-minute pizza dough recipe does not use yeast, you can try a gf all purpose flour blend for the flour. Check the recipe here, www.biggerbolderbaking.com/no-yeast-pizza-dough-recipe/
I dont have yeast, so can i skip it ??
Not in this recipe, sorry. You can try it in my 15-minute no yeast pizza, www.biggerbolderbaking.com/no-yeast-pizza-dough-recipe/ Hope you like it!
Could you fo this in a food processor or is that to aggressive?
Oh no, you need to knead this, www.biggerbolderbaking.com/easiest-pizza-dough/ A food processor will not do the same.
You do not have to keep yeast and salt separate UNLESS you are making bread in a bread. machine, otherwise there is no need to separate them at all.
Bread Machine dough needs them to be separate because the ingredients sit there overnight and the machine automatically starts at the programmed time in the morning, which means that if you pile salt on top of the yeast then the salt can dissolve in the water and destroy (kill). the yeast as it sits on top of it for many hours.
Normal dough recipes such as this one, don't matter because as soon as you put all the ingredients into the bowl then you start the mixers and they all get mixed essentially instantly, that means that the concentration of salt is normal and it will season your dough without killing the yeast (this is true for dough that you knead by hand as well).
Far too many people have repeated that old yeast and salt separation nonsense without realizing that its not true for normal (non-bread-machine) baking, causing beginners to get upset hone they accidentally touch a few grains of salt to their yeast, that distress is absolutely not necessary.
cookies with bread flour possible?
Yes, absolutely.
Do you have a recipe for gluten free pizza
I have one made of cauliflower. You can use use a gf all purpose flour blend in my 15-minute no yeast pizza recipe, www.biggerbolderbaking.com/no-yeast-pizza-dough-recipe/
I hav seen in one of ur video u sprayed water while baking pizza
I am not able to find that video
Plz help
Hey hi didn’t find d measurements .it would be grt if u put provide them in d video or comment 😊
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. Here you go! www.biggerbolderbaking.com/easiest-pizza-dough/ 😊
Hi thanks gemma finally got the written measurements for pizza😊❤
@@biggerbolderbaking hi just wanna know if u have eggless recipes for cake n cookies. Its better if u provide eggless recipes side by side.
Could you use this dough in your No Oven Pizza method?
Yes, you can, Linda. 😊
Can House hold flour be used
If you mean plain flour or all purpose flour, then the answer is yes, absolutely.
😋
could this be done in a Gluten Free version?
I don’t recommend tweaking it as it is a yeast based pizza dough. You can try a gl all purpose flour blend with my no yeast pizza dough recipe. Check it out here, www.biggerbolderbaking.com/no-yeast-pizza-dough-recipe/
Would help if she saids the amount of each ingredients.
Look good
But I hate the you don’t show how much of ingredients you combined so this video sux, web site doesn’t have info either!
Pizza
OPINION:
PLEASE WRITE ALL THE INGREDIENTS IN THE description box
THAT WOULD REALLY HELP❤
Gemma always puts a direct link to the full recipe in the description box. That way, if the recipe needs to be updated, you will have access to the most current version.
Thanks for jumping in, Gerarda.
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. Here you go! www.biggerbolderbaking.com/easiest-pizza-dough/ 😊
Measurements are not given in the written recipe.
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. Here you go! www.biggerbolderbaking.com/easiest-pizza-dough/ 😊
@@biggerbolderbaking hi thanks
Gemma i am so not proud of you for topping the pizza with peperoni. Lets just say it looks so not Italian
American pizza is also a thing
Why wouldn’t you just say the measurements? I’m not a fan of going to websites so sorry I’m unsubscribing 👎
I know this is difficult to understand, but people around the world measure in different ways. We have to give cups/metric measurements and imperial measurements. It takes too much out of the flow of the presentation, and really slows it down. We know, we tried it before, and it was just as tricky. We put the link to the recipe right by the video for your convenience. But here you go on this recipe, www.biggerbolderbaking.com/easiest-pizza-dough/ I hope this helps,