591ml Water 1 tsp Granulated Sugar 2 tsp Dried yeast 910g All Purpose flour/Plain flour 1 1/2 tsp Salt 6 tbsp Extra Virgin Olive Oil p.s. hope this helps if you are from the UK like me
@@game4alaughmanas hot as possible. The only difference between normal ovens and pizza oven is how good pizza ovens heat. Like they're extremely hot compared to normal ones.
I remeber watching this when I was hungry. Now its coronavirus and we have to be in quarantine, so i am learning how to cook, instead going to resataurants
love her little comments about her personal things she likes doing the process. Tried this recipe to make my first pizza that I have ever made and me and family loved it.
Here is for the 5% of the people who wanna make this. Ingredients for 16 servings 2 ½ cups warm water 1 teaspoon sugar 2 teaspoons active dry yeast 7 cups all-purpose flour, plus more for dusting 6 tablespoons extra virgin olive oil, plus more for greasing 1 ½ teaspoons kosher salt ¼ cup semolina flour OPTIONAL TOPPINGS TOMATO SAUCE 28 oz canned whole tomatoes 1 tablespoon kosher salt MARGHERITA tomato sauce fresh mozzarella cheese, torn into small pieces fresh basil leaf Your welcome! 💕
I found using half bread flour and half all purpose flour works best to get that puffy, crispy no flop bottom, and still a little chewy. And corn meal works great to keep pizza from sticking to tray or stone when in the oven.
Ingredients for 16 servings: 2 ½ cups warm water (600 mL) 1 teaspoon sugar 2 teaspoons active dry yeast 7 cups all-purpose flour (875 g), plus more for dusting 6 tablespoons extra virgin olive oil, plus more for greasing 1 ½ teaspoons kosher salt ¼ cup semolina flour (30 g) OPTIONAL TOPPINGS TOMATO SAUCE 28 oz canned whole tomatoes (795 g) 1 tablespoon kosher salt MARGHERITA: tomato sauce fresh mozzarella cheese, torn into small pieces fresh basil leaf TASTY’S BIANCA: extra virgin olive oil fresh mozzarella cheese, torn into small pieces ricotta cheese fresh basil pesto dried oregano PEPPERONI: tomato sauce fresh mozzarella cheese, torn into small pieces spicy pepperoni slice freshly grated parmesan cheese
Hmm, the video says 1.5 tsp kosher salt for the dough, and on the website written recipe, it says 1.5 tbsp kosher salt, now which is it? I think mine's going to be salty or maybe the video is wrong.
Man, this has me in almost tears :*(. I miss my mom...she passed last year, but she'd once in awhile make homemade pizzas and it was always so fun and good. She'd make the dough by scratch, then cook it slightly...then she'd let us add as much sauce and ingredients as we wanted. I mean, they weren't the greatest pizzas I've ever had...but they were very good and just fun. ==update== Thank you everyone for the kind comments and well wishes. I still miss my mom everyday...but at least her passing no longer feels so raw and impossible. One thing I cherish is the fact that when I look back...I always think back on all the good times and almost never think back on the bad. She really was my best friend
twitchster77 I feel you my mom passed away 6 years ago when I was 7 but the thing that got me through it was the saying “everything happens for a reason” and I look at where I’m at and thank my mom and god for putting me on the path that I am on but, I would risk all this for just one minute to hear her voice again god bless you and it will get better in the long run
0:07: 🍕 Homemade pizza is easy to make with simple ingredients and adds a personal touch to a classic favorite. 1:54: 🍕 Pizza dough preparation tips and rising process 3:41: 🍕 Tips for making delicious homemade pizza, including dough preparation and oven preheating. 5:31: 🍕 Tips for shaping and stretching pizza dough for better flavor and texture. 7:25: 🍕 Homemade pizza preparation with mozzarella and basil, and a variation without sauce.
2 1/2 cups warm water(should not feel like anything?) 1 teaspoon sugar 2 teaspoon dried yeast (bubly=alive) On a separate bowl 7 cups flour 1 1/2 teaspoon salt 6 tablespoons olive oil add the yeast mixture then kneed for 10 mins press dough it should spring back right away pull the outside of the dough in put the dough in a bowl with a lil olive oil warp with cling rise for 1 hour or overnight flour then kneed for 1-2 minutes and to the shaping thing again let rise for another hour get your oven hot as it can possibly can stretch dough put semolina? or flour put the pizza in then take out when golden brown It's been a year and i saw this lol idk i actually commented this i just wanted to note things down so if i miss anything sorry
I, as the viewer, not only get the recipe made infront of my eyes but also get much useful information I would otherwise could only learned from experience. I love them
1. Use bread flour instead of all-purpose. Due to the higher gluten content it will result in a better textured crust. Alternatively, you could go more authentic with Italian “00” flour which is traditionally what Neapolitan pizzas are made with. 2. Good pizza dough should be allowed to rest in a fridge for AT LEAST 1 day. 2 is better and 3 is best. Please don’t shoot for only an hour. Slowing the rising process will allow for a really amazing flavor for the dough. 3. The more common and reliable way to test if your pizza dough kneaded enough is to take a bit of it in your hands and gently stretch it outwards as far as it can go. It should be so glutenous that it can become thin enough to be translucent without tearing. It’s called the “windowpane test” for those wondering. 4. While not necessary, I’d recommend forming an upward protruding “rim” of crust that is distinctly thicker than the rest of the dough in the center. This just helps form a nice substantial crust that adds to the overall structure of the pizza (this is especially true if you’re going for a very thin New York style crust so that the entire pizza isn’t the equivalent of a floppy paper towel). Just be careful not to push any air out of the crust while doing this.
Shawn Williams I believe they are pretty similar so I’m not entirely sure. I haven’t actually used 00 flour so I’m not a reliable source of information. To be honest, I don’t have too much experience with pizza making, most of what I stated was from advice I’ve heard from those who do lol. How long did you let the bread rise for? As I said, slowing the rising will result in a much better taste. Pizza making requires a lot of variables to get right, such as oven temperature, kneading time, type of flour, thinness of dough, amongst others. Experimenting with these variables is really the best way to find what works best with your oven and your kitchen.
I am three years late to the party but I have two questions >< 1. Do I need to let the dough rise at room temperature for a couple of hours before putting it in the fridge for 2-3 days? 2. Do I need to adjust the amount of years or the temperature of water/milk if I am planning to put my dough in the fridge for 2-3 days?
Just finished trying this recipe and can confirm: It's amazing. I've never had "aged" dough like that before. The flavor is really complex and it cooked perfectly. I think this is my new favorite series. The pancake episode was the best recipe I've ever had as well!
Abelhawk when making bread or pizza a longer fermentation period really helps, That said u can get away with a shorter 1st resting time (under 2 hrs) for things like white basic white , and items like cinnamon breads
what i've noticed is that in all of these videos of the 101 series, I, as the viewer, not only get the recipe made infront of my eyes but also get much useful information I would otherwise could only learned from experience. I love them
My experience: I've made this about 4 times in quarantine and hell it IS the best homemade pizza dough recipe... but be careful about the flour you use and the conditions it is kept in. If the weather is humid, you wanna add more flour or less water (it's a bit of an experiment; so you'll wanna be careful how much you're changing the flour or water amount so as to not change the ratios drastically. Preferably add the extra flour at the kneading part).
Richard Myers I've got way more than basic cooking skills and have worked in the pizza biz for most of my adult life. And I'd never go to this much trouble for a pizza. Not to mention the expense. And that sauce? Canned tomatoes with sugar? Seriously?
Daddyquartro, I agree, it does seem like a lot of work for pizza dough. I only let mine rise once, not twice and never let it sit overnight. It's pizza dough, not French bread (lol). Maybe you should make a video (: Just for curiosity sake I might try it to see if it yields better results.
I'm a little perplexed as to how someone could produce such a high-quality, informative video on making pizza, and then tell us that bianca pizza is basically just bread with spots of cheese on it.
*gets hungry* *looks at food* *looks at an empty container for 10 seconds* *watches video* *tries to recreate* *fails* *wants to order pizza* *looks at wallet* *looks at an empty wallet for 10 seconds* *dies*
it’s 5:58 am and i haven’t slept yet bc i was literally binge watching Star Wars all night and then got hungry so now im here watching this video at 5:58 am. And now im literally making pizza dough rn so that i can sleep for 7 hrs after and then wake up to baking some good pizza. Ahhhh what a day.
Suhani Bansal yea lol. woke up at 3 pm and made carbonara pizza w a fusion twist of korean bulgogi and kimchi, and a salami pizza w veggies along w a decadent drizzle of homemade balsamic reduction glaze. YUM
@ViperSA Her voice crack is not the issue I'm describing, the mic signal sounds like it is gained so much it is distorting in the pre-amp or the sound guy used a limiter in combination with make-up gain very destructively. Either way, the music isn't ducking when she talks either which makes both the music and vocals fight for the same frequency band. The overall mix is not very pleasant, I would lower the vocals by 1-2dB and use sidechain with a multiband compressor on the music.
i'm italian, and the entire process isn't very hard, but, for the pizza, there isn't an official recipe: you have to put ingredients with the naked eye. For the cooking, i suggest using a pre-heated pan on the stove and, when the under of the pizza is cooked, we have to finish the cooking with the oven's grill.
Omg, I have a special recipe! Step one: Get $5 Step two: Go to store Step three: Buy premaid pizza Step four: Eat in car, only to realize that when you get home, you need more. Step five: Repeat step one Step six: Enjoy!
Made this for my picky eating Son and he said 1 milli out of 10✓. I made some batches and freeze them. Thank you. this is truly the best pizza I've ever eaten. So soft and nice🙌🏾
Seth Santillan, it doesn't have a weird taste if it's cooked properly Pineapple actually goes really well with ham and cheese, in countries where pineapple grows they often cook it with different kinds of meat It's like eating grapes with molded cheese, your tastes are just too unsophisticated to understand how good it is
The edge of counter stretch is genius. I love the white pizza. I would add mushrooms, olives and spinach. Thanks for sharing this amazing pizza dough recipe
Being Italian does not mean you make the best Italian food. Best Italian food i ever had was made by a Pakistani restaurant in Wisconsin. Best food eva! Sarraphino's was the name of it.
Ok so we preheat the oven with a baking sheet upside down inside it. Is that baking sheet what we use as our peel? If so how does the pizza go into the oven? On a different baking sheet with Parchment paper? Without Parchment paper? Or just directly in the oven?
*"do you know anyone that don't like pizza?"* Me:yes I do, he says is disgusting. *"I don't wanna know that person"* Me: yeah... Me neither. *EDIT: thank you for all the likes and comments :)* EDIT2: This was 6 months ago... I don't get notifications anymore :( EDIT3: btw... why are you reading this comment? Did the video bored you? EDIT4: This is cringe :3
Me I hate but I love homemade because I don't like garlic or onions. There's another comment on this vid by me. Can you find it? It includes my special recipe
Hey, sorry to ask that but, could it be possible for you to put quantities in grams too? It would be sooo helpful (sorry for my bad english) Here in france we don't work often with "cups" system TwT
Even though I am in America, I try to strictly use weight. This is the formula I used which came out amazing after a 22-ish hour rise. This dough greatly benefits from the longer rise since there is a very small amount of yeast compared to flour. 3.1g Active Dry Yeast .3% 4.1g Sugar .4% 567g Warm Water 67.5% ----- 840g AP Flour 100% 81.9g Olive Oil 9.75% 7.75g Morton's Kosher Salt .9% Although, if doing a shorter rise, you could increase the yeast to 1-3% depending on how much time you have. You could also increase the salt to about 2%. I think the amt. of salt is so low to not hinder the small amount of yeast over a long rise.
The pizza at 08:45 is different to the pizza at 08:48. The one on the close up, the crust is fluffier, the pizza is circular, and and there’s ricotta sitting halfway up the crust itself. The one from top-down is much flatter and asymmetrical
My mom was making pizza dough and she forgot about it, so it was meant to rise for 24 hours but she found it after a month, the pizza that came out of that was revolutionary Edit after 2 years: I lied
Nope. Dude I'm italian (the country that invented pizza), and in Italy we appreciate pizza without tomato sauce. For example: the ancient pizza recipe is the "Masto Nicola" (literally master Nicholas) and its made up of mozzarella, LOTS of basil and LOTS of cheese. And, if i can say it, in Italy pepperoni don't exists. In Italy pepperoni (with one p) means bell peppers.
@@alessandroiovino5803 daje la pizza Biancaneve è famosissima, for the english readers, we call it Biancaneve (Snow White) or Facci ri vecchia (old lady's face), if you wanna be more Italian
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The edge of counter stretch is genius. I love the white pizza. I would add mushrooms, olives and spinach. Thanks for sharing this amazing pizza dough recipe 😊
I've attempted making pizza several times during the pandemic, watching various Italian pizza gurus. But my pizza never turned out quite right. It was always either a little too dense or not airy or crispy enough even though I allowed the dough to rise 20-24 hours. I tried this recipe yesterday and finally had success. The crust was chewy and crispy and had quite a lot of air pockets in the cornicione. I think it may have to do with adding EV olive oil to the dough mixture. Not only did it have a nice taste but it made for easier stretching. Prior attempts always broke easily during the stretching step. This recipe allowed for more elasticity. I also used sifted bread dough and dry "pizza" yeast (whatever that means). I don't know the why or science, but I do know that this recipe worked for me.
@@val3rie499 it's okay, I see you... and this person who actually made some6from TH-cam and not just watch as therapy like a lot of us. But anyway, you're seen too xx
We have a thing called "Poor man's pizza" where I'm from. You take yesterday's dry bread slices and put salami, mayonnaise or ketchup on top (or whatever else you have in the house) and bake them in the oven. It's the best trash pizza I ever ate.
lmao , I've used to make something similar but I used tomato paste and some red pepper on it , then some Turkish cheese and some Turkish sausage (I think it's called smoked sausage in English , I'm not sure) , some diced Italian pepper on it , and some pickles. Then I put it into microwave for 3 minutes and boom you got full meal , seriously , it's basically a pizza made in 10 mins that's cheap as hell
@@Navrozs we use ketchup as an additional sauce on pizza , generally when you order a pizza at a pizza store , say , Domino's , they'll offer you some ketchup and moyannaise.
If you're making fun of canned tomatoes you think we're laughing with you but we're all laughing at you lol. Try making "fresh tomatoes" taste as good as ripened canned tomatoes without it taking 4+hours of added work.
Actual recipe: 591g water 4g granulated sugar 8g dried yeast 952g Strong/Bread Flour 6g salt 81g Extra Virgin Olive Oil Use Strong/Bread Flour for pizza dough, not APF. If APF is all you have, it will do, but use 875g of flour instead. You want the gluten the extra protein in strong flour produces to make your dough chewy and give you that proper "pizza" texture. I really hate the American tendency to list ingredients like flour for recipes by volume. Yes, I am American myself, but I loathe measurement by volume recipes. Buy a kitchen scale and use it, they're dirt cheap. It drives me up the wall and I hate having to convert everything to a weight measurement myself all the time. Volume is not a consistent way to measure ingredients, one person's "cup of flour" could easily be double what another person measures as a cup of flour depending on how fine the grains, how tightly packed, and various other factors. Weight is consistent and reliable. 150g of strong flour is 150g of strong flour every time. Also, don't waste your money on a pizza stone and get a pizza steel instead. For home cooking it is superior in every way possible to a pizza stone. It's more durable, retains heat better, stuff doesn't stick to it nearly as easily, etc... Your pizzas will come out much better with steel in a home oven.
"150g Extra Virgin Olive Oil" is definitively not the original recipe -> 6 tbsp is 88.720589 ml which is 81,36g (density of olive oil is approximately 0.917 g/ml).
@@bl6973 No it's not. If you're doing it right, you won't burn or overcook your pizza unless you want to. I've never had any issues burning any bread I didn't deliberately want to blacken with a steel. Besides, NY style pie is supposed to have a little blackening on parts of it. It's entirely controlled and not burning the pie to char, but you do actually want a bit of black on the crust if you're doing it right. If that's not your preference, that's not big deal, but if you want authentic NY style pizza, that's the correct way to do it. Ideally you want a wood fire brick oven, but unless you have the space to build one, a pizza steel under direct heat is fine. Barring that, a stone under direct heat. The only exception to this is a convection oven, where the steel or stone should be in the center of the oven. There are small specialized ovens that are better than a home oven but not as good as a wood fire oven, but for anyone who doesn't want to pay $300+ and then store such a device for almost perfect pizza, a steel in an oven is best for home cooking if you want as close to authentic as you can get.
I made this dough 2 months ago and kept in my cupboard and forgot about it…. Found it and made it today, best pizza I’ve had! So luxurious and the flavour and texture was the BEST!😌😌😋
I made this pizza dough - can confirm it's a great recipe. Initially I found that the water wasn't enough to bind all the flour in so maybe increasing it by 2 tablespoons might help
@@ezraking4176 yes, I don't have an oven so I cook my pizza on the stove, but you have to try and regulate the temperature yourself so it is a bit tricky
@@zzingping3674 nah, you wouldn't yse the liquidy part, it's too bitter. I like to take the tomatoes out chop them up just a bit since I like it chunky then make my own sauce
I watched this video mesmerized. Went shopping to buy mozzerella, parmesan, pepperoni. Made the dough. Fired my oven to 250C. Got my stones ready. And my dough sticked to my peel. With my ambition to get my pizza I forced my pizza into oven having a great ball of dough and pizza toping mixture. Now I ate something I just regret and my oven is dead!
I preheat the pizza stone to 500F, then take it out and put on stove. Then I put pizza dough on stone and then put on sauce, cheese, etc. Be careful not to get burnt. Then put pizza stone in oven and cook. Crust will start cooking while adding other ingredients.
Well Tasty 101 maybe you should try shredded pizza blend are low moisture part skim mozzarella, smoke flavored provolone, parmesan & romano cheeses for our homemade pizzas after when pizza is getting cool. All homemade pizzas served with Kroger shredded pizza blend cheese.
Hi there, my names Bryan and I just made a great croissant recipe tutorial. Would you be so kind as to check it out? Any feedback or even subscribing would make my day. Thank you!
Ok I just made it now and I’m amazed I finally found the perfect pizza dough. It’s really good. I put it on 200c non fan oven for around 10-15 minutes untill golden brown. The good thing about this method is that you can find out if your yeast works before you add to the rest as I many times had to throw away a dough as I’ve realised late that my yeast was out of date.
guy: hey bae I got you pizza girl: thanks bae (open box) girl see a ring instead of pizza guy: will you marry me? girl: I can't believe.. you lied to me about this pizza we are done
Followed this recipe and made it twice, can confirm the pizza was phenomenal! First time making it, I let the dough rise over 2 nights, soooo yummmyy!!
@@sanyasingh2139 the water didnt seem to be enough so I added a teeny bit to get out all the flour that didnt get incorporated into the dough :\ waiting for it to rise - hope this dough doesnt fail me otherwise it'd be a waste of 7 cups of flour
@@valeriacamilacastilloespin7246 I didn't use a self timer when I popped the pizzas in the oven, we just made sure we kept an eye on it cause we were cooking two pizzas at a time but I'd say roughly 4-7mins on the highest heat of the oven so very quick!!!
@@valeriacamilacastilloespin7246 The recipe is super simple and straight forward all I can say is that it feeds enough for up to 6 people including adults and children. Buy all kinds of ingredients so you can make a mixture of toppings :)
591ml Water
1 tsp Granulated Sugar
2 tsp Dried yeast
910g All Purpose flour/Plain flour
1 1/2 tsp Salt
6 tbsp Extra Virgin Olive Oil
p.s. hope this helps if you are from the UK like me
From the UK and this was really helpful. Thank you
cool
HOLY CROLY FINALLY THE YIELDS IN METRIC. Thank you so much this is really helpful!!
What should be the temperature of the oven? For how long?
@@sajalshradha2445 500° F
95% watching this for entertainment and because they are hungry.
5% actually following the recipe and how to make it.
Nick C. I made it
@@77_dead6 ikr its super easy
I'm the 5%
You are right
Nick C. I made super easy and it came out delicious.
I love her little comments about her personal things she likes doing the process. Gives a more comfortable welcoming channel feel.
Eitakou damn what a nice comment
@@mohamedalmaazmi7284 literally 👍👍
@@aimaeyo228 'uuuhh.
That's the reason why the channel has 18.4 mil subs!
@@mdirfanahmed846 *Yeah!* *I agree*
Been making this for the last 2months as a newbie. My God its delicious. I ordered domino's one time in the 2months and didn't miss it. THANK YOU.
Thanks fir uk but what temp in the oven, going to give this a shot tonight 🫣
How was it buddy @@game4alaughman
who cares
@@game4alaughmanas hot as possible. The only difference between normal ovens and pizza oven is how good pizza ovens heat. Like they're extremely hot compared to normal ones.
Did you say Dominoes!!! Are you in College?
I remeber watching this when I was hungry. Now its coronavirus and we have to be in quarantine, so i am learning how to cook, instead going to resataurants
Exactly why I'm here!.😊
Same!!
same!!
that's exactly what I'm doing haha
Me too i can’t go to buy a pizza so imma make one
i’ve studied this recipe more than i study for my finals
Omg yesss
Same i feel like i study the heck out of different recipes before making them and still end up pulling up the video as reference while cooking
Mariana Navarro so true
Hhahahahaha x2
Don't is not that great of a recipe, its just ok.
Watch my man Kenji Lopez, Adam Ragusea, Helen Rennie. They are such cool people
2:43 I love how you can see the leaves getting older as the dough rises
Jacquelin Trahan wtf how did you even notice that 😂😂
I love how much detail is in this video
Good eyes bro
@@maia9787 she's weird that's why lol jk
@@eldi9559 she's not a bro
love her little comments about her personal things she likes doing the process. Tried this recipe to make my first pizza that I have ever made and me and family loved it.
I love her little comments about her personal things she likes doing the process
ok, but why is her voice so soothing like I can fall asleep right now
I am falling asleep rn- haha
I suppose you are an adult,coz a student won't say that coz we sleep at class
Indeed
I tought I was the only one😂
Her voice 🔥🔥🔥I can listen to it all day every day
Here is for the 5% of the people who wanna make this.
Ingredients
for 16 servings
2 ½ cups warm water
1 teaspoon sugar
2 teaspoons active dry yeast
7 cups all-purpose flour, plus more for dusting
6 tablespoons extra virgin olive oil, plus more for greasing
1 ½ teaspoons kosher salt
¼ cup semolina flour
OPTIONAL TOPPINGS
TOMATO SAUCE
28 oz canned whole tomatoes
1 tablespoon kosher salt
MARGHERITA
tomato sauce
fresh mozzarella cheese, torn into small pieces
fresh basil leaf
Your welcome! 💕
Kylie Pro101 Thanks I needed this!!
this is sooo helpful thank you!!! ❤️
Omg thank you!!😭💖
By 16 servings, do you mean 16 pizzas, or..?
You are awesome!
Who else watching this on covid-19 lockdown and missing pizza so much that you want to make it yourself?
Me
And yet I never made it 😂
Pizza delivery exists
i had to use 15 cups to save the dough from a being a soup
Tonight is (homemade) pizza night, my friend
I found using half bread flour and half all purpose flour works best to get that puffy, crispy no flop bottom, and still a little chewy. And corn meal works great to keep pizza from sticking to tray or stone when in the oven.
Thanks bro I was looking for what flour to use
wth
Ingredients
for 16 servings:
2 ½ cups warm water (600 mL)
1 teaspoon sugar
2 teaspoons active dry yeast
7 cups all-purpose flour (875 g), plus more for dusting
6 tablespoons extra virgin olive oil, plus more for greasing
1 ½ teaspoons kosher salt
¼ cup semolina flour (30 g)
OPTIONAL TOPPINGS
TOMATO SAUCE
28 oz canned whole tomatoes (795 g)
1 tablespoon kosher salt
MARGHERITA:
tomato sauce
fresh mozzarella cheese, torn into small pieces
fresh basil leaf
TASTY’S BIANCA:
extra virgin olive oil
fresh mozzarella cheese, torn into small pieces
ricotta cheese
fresh basil pesto
dried oregano
PEPPERONI:
tomato sauce
fresh mozzarella cheese, torn into small pieces
spicy pepperoni slice
freshly grated parmesan cheese
Thx for writting this out!
Thanks! I always appreciate your typed out recipes in the comments! :)
Hmm, the video says 1.5 tsp kosher salt for the dough, and on the website written recipe, it says 1.5 tbsp kosher salt, now which is it? I think mine's going to be salty or maybe the video is wrong.
ZH TUBE i want to know the temperature and the time for bake the pizza
Thank you!
Man, this has me in almost tears :*(. I miss my mom...she passed last year, but she'd once in awhile make homemade pizzas and it was always so fun and good. She'd make the dough by scratch, then cook it slightly...then she'd let us add as much sauce and ingredients as we wanted.
I mean, they weren't the greatest pizzas I've ever had...but they were very good and just fun.
==update==
Thank you everyone for the kind comments and well wishes. I still miss my mom everyday...but at least her passing no longer feels so raw and impossible.
One thing I cherish is the fact that when I look back...I always think back on all the good times and almost never think back on the bad. She really was my best friend
twitchster77 aw take care ❤️ may your mother's soul rest in peace. ❤️
Aww I’m sorry take care ♥️
twitchster77 I feel you my mom passed away 6 years ago when I was 7 but the thing that got me through it was the saying “everything happens for a reason” and I look at where I’m at and thank my mom and god for putting me on the path that I am on but, I would risk all this for just one minute to hear her voice again god bless you and it will get better in the long run
I'm sorry for your loss
Sorry for your loss, sometimes fun with family regardless of the outcome is above everything else. Take care ☺️
R.I.P.
Who is this woman? She brings so much character to this process I feel hungry just hearing her describe it!
Claire King is Tasty's best kept secret.
Roman Polak It’s great that she’s not a secret anymore.
@Niha's Toy Corner Considering one is on videos regularly while the other is mostly just through voice, *definitely* Claire.
Claire king.
@@peetasburntbread7919 GOOD comment
0:07: 🍕 Homemade pizza is easy to make with simple ingredients and adds a personal touch to a classic favorite.
1:54: 🍕 Pizza dough preparation tips and rising process
3:41: 🍕 Tips for making delicious homemade pizza, including dough preparation and oven preheating.
5:31: 🍕 Tips for shaping and stretching pizza dough for better flavor and texture.
7:25: 🍕 Homemade pizza preparation with mozzarella and basil, and a variation without sauce.
Everybody gangsta until the yeast doesn't bubble.
True.
:)))
L
eh
HAHAHHAHHA LT AMPOTA
2 1/2 cups warm water(should not feel like anything?)
1 teaspoon sugar
2 teaspoon dried yeast (bubly=alive)
On a separate bowl
7 cups flour
1 1/2 teaspoon salt
6 tablespoons olive oil
add the yeast mixture then kneed for 10 mins
press dough it should spring back right away
pull the outside of the dough in
put the dough in a bowl with a lil olive oil warp with cling
rise for 1 hour or overnight
flour then kneed for 1-2 minutes and to the shaping thing again
let rise for another hour
get your oven hot as it can possibly can
stretch dough
put semolina? or flour
put the pizza in then take out when golden brown
It's been a year and i saw this lol idk i actually commented this i just wanted to note things down so if i miss anything sorry
Thank you for this
Thank you x
Thé comment i was looking for 😍😍😍 thank you 😘
I have such a bad memory I literally just can't remember this whole recipe your comment?? written recipe whatever😂 has helped me alot
Thank you🙏
thank you... I had to watch several times and still wasn't sure... this helps greatly 🌸🌸🌸
If anyone cares, I counted how many times she said "like" throughout this video, and the final tally was, like, 41.
what a waste of your time lmao
Like, really??
@@urbestcowboy 89 people disagree ;D
Like, that's a lot bro!
@@urbestcowboy No wasted time here, just some self quarantine fun
I, as the viewer, not only get the recipe made infront of my eyes but also get much useful information I would otherwise could only learned from experience. I love them
Can we all just take some time to appreciate the fancy tomato setup along with basil JUST for a single shot showing canned tomatoes at 4:45 ??
Agreed
It's called art man
shivani chauhan pretty sure they’re cherry tomatoes. Idk
shivani chauhan no there just standard cherry tomatoes
Oh, wow. That's insane, thanks for pointing it out!
That bubbling cheese at the end was pretty soothing.
Justin Y. Omg u are the real one
Justin Y. Indeed
Ohh hey, i already thought were you would be
Your comments are very soothing
You know what’s more soothing...
Her voice
A message to anyone watching:
Just go to sleep already.
Swordnarrows it’s 4:30 PM why the fuck am I sleeping now?
hi how did you do this
why would is sleep it’s 6:30 pm
14:41
Haha cute
1. Use bread flour instead of all-purpose. Due to the higher gluten content it will result in a better textured crust. Alternatively, you could go more authentic with Italian “00” flour which is traditionally what Neapolitan pizzas are made with.
2. Good pizza dough should be allowed to rest in a fridge for AT LEAST 1 day. 2 is better and 3 is best. Please don’t shoot for only an hour. Slowing the rising process will allow for a really amazing flavor for the dough.
3. The more common and reliable way to test if your pizza dough kneaded enough is to take a bit of it in your hands and gently stretch it outwards as far as it can go. It should be so glutenous that it can become thin enough to be translucent without tearing. It’s called the “windowpane test” for those wondering.
4. While not necessary, I’d recommend forming an upward protruding “rim” of crust that is distinctly thicker than the rest of the dough in the center. This just helps form a nice substantial crust that adds to the overall structure of the pizza (this is especially true if you’re going for a very thin New York style crust so that the entire pizza isn’t the equivalent of a floppy paper towel). Just be careful not to push any air out of the crust while doing this.
Allison Koester wow what a know it all. Jk thanx 4 da tips
Shawn Williams I believe they are pretty similar so I’m not entirely sure. I haven’t actually used 00 flour so I’m not a reliable source of information. To be honest, I don’t have too much experience with pizza making, most of what I stated was from advice I’ve heard from those who do lol. How long did you let the bread rise for? As I said, slowing the rising will result in a much better taste. Pizza making requires a lot of variables to get right, such as oven temperature, kneading time, type of flour, thinness of dough, amongst others. Experimenting with these variables is really the best way to find what works best with your oven and your kitchen.
NICE TIPS DUDE!
Allison Koester thanks 😀
I am three years late to the party but I have two questions ><
1. Do I need to let the dough rise at room temperature for a couple of hours before putting it in the fridge for 2-3 days?
2. Do I need to adjust the amount of years or the temperature of water/milk if I am planning to put my dough in the fridge for 2-3 days?
Her narration was quite satisfying to listen to. Sounds like the women who narrate in commercials
BRBallin1 i liked it too. :)
the lady making it is the person talking :)
mattie Krogman thats the same with every vid?
Op The Goat i think so
And it turns me on plus make me hungry at the same time
Just finished trying this recipe and can confirm: It's amazing. I've never had "aged" dough like that before. The flavor is really complex and it cooked perfectly. I think this is my new favorite series. The pancake episode was the best recipe I've ever had as well!
Abelhawk did you keep it in the refrigerator overnight?
robber barron thanks man
Is it as good as papa johns?
I find 3 days in the fridge and then letting it rise again in a warm place makes the best flavor. Try as foccacia too :)
Abelhawk when making bread or pizza a longer fermentation period really helps, That said u can get away with a shorter 1st resting time (under 2 hrs) for things like white basic white , and items like cinnamon breads
what i've noticed is that in all of these videos of the 101 series, I, as the viewer, not only get the recipe made infront of my eyes but also get much useful information I would otherwise could only learned from experience. I love them
I'm reading the comments because I love pizza too much! 😄👋🇮🇹
i would like the straight Forward recepie better
👩🚒
My experience: I've made this about 4 times in quarantine and hell it IS the best homemade pizza dough recipe... but be careful about the flour you use and the conditions it is kept in. If the weather is humid, you wanna add more flour or less water (it's a bit of an experiment; so you'll wanna be careful how much you're changing the flour or water amount so as to not change the ratios drastically. Preferably add the extra flour at the kneading part).
Yes, that's what I've had to do.
thanks for this update because I live in a humid and hot country. I wanna know if it really does freeze well??
Yess, it's currently pretty humid where I'm at and I've had to add extra flour at the kneading stage.
Rozhin Mkian I live in Mumbai and have clue how to properly alter the ratios
DAMMIT
@@mencot89 i haven't tried that out yet, I basically love playing with that "cute" soft dough so it's enough reason to make a fresh one every time :)
2:24
don't do it... don't do it...
*slaps the smooth dough ball*
XD
😂
dont send that f****** i****
@@cookwithtokkiah1599 are you dumb
@@cookwithtokkiah1599 are you dumb
This is great. I substitute honey for sugar and cold ferment overnight. So much more flavor and the air bubbles produced is amazing.
Thanks for letting me know
*Why am I watching this when I know damn well I am too lazy to be doing any of this*
Why you too lazy? Everyone should have some basic cooking skills their mother or grandmother taught them. Makes me mad!!!!
Richard Myers well not everybody can cook
same
Richard Myers
I've got way more than basic cooking skills and have worked in the pizza biz for most of my adult life.
And I'd never go to this much trouble for a pizza. Not to mention the expense.
And that sauce? Canned tomatoes with sugar? Seriously?
Daddyquartro, I agree, it does seem like a lot of work for pizza dough. I only let mine rise once, not twice and never let it sit overnight. It's pizza dough, not French bread (lol). Maybe you should make a video (: Just for curiosity sake I might try it to see if it yields better results.
watching these videos is just torture when you're hungry, but at the same i just *can't stop* XD
Mystic Aviator true😂
Missy Pope I can relate
legit so TRUE!!!
go vegan and save lives, human and animal.
Brett Crawford no
*_The Krusty Krab pizza is the pizza for you and me_*
Veridian ffs ur everywhere
Veridian. Where's my Diet Dr. Kelp?
How am I suppose to eat this with no drink?!
P p p p p p pizza
P p p p p p pizza
Veridian Damn you're everywhere, what do you think you are? Justin Y.?
Krusty Kra-a-a-a-a-a-a-a-ab pizza is the pizza, yeah, for you and MEEEEEEE!
I'm a little perplexed as to how someone could produce such a high-quality, informative video on making pizza, and then tell us that bianca pizza is basically just bread with spots of cheese on it.
It's a crap pizza regardless
What were you expecting? Lol
@@jacobm7026 bc its not really a pizza
*gets hungry*
*looks at food*
*looks at an empty container for 10 seconds*
*watches video*
*tries to recreate*
*fails*
*wants to order pizza*
*looks at wallet*
*looks at an empty wallet for 10 seconds*
*dies*
Sensei That‘s why I have a brother with a credit card. He pays and tells me to give him the money later. He forgets. Profit.
my life story
Are we considered poor?🥺
Lol
Top 10 saddest anime deaths of all time
it’s 5:58 am and i haven’t slept yet bc i was literally binge watching Star Wars all night and then got hungry so now im here watching this video at 5:58 am. And now im literally making pizza dough rn so that i can sleep for 7 hrs after and then wake up to baking some good pizza. Ahhhh what a day.
Haha , is this true?
Suhani Bansal yea lol. woke up at 3 pm and made carbonara pizza w a fusion twist of korean bulgogi and kimchi, and a salami pizza w veggies along w a decadent drizzle of homemade balsamic reduction glaze. YUM
You got photos of the pizza i wanna see how it came out
Hmmm. It's so interesting to see other people's lives
Good plan
With COVID-19 and the lockdowns happening, we might as well learn how to make a good pizza
Yep
I did this recipe for a couple years. And i remebered it and im making it non stop again
Facts
I think its good to know anyway...I need to try making a pizza
Yall still scared of covid?
love that you hear the passion of the person talking
yeahhhhhhh
Her voice and laugh is so satisfying. :-P
WTv What-This-Video th-cam.com/video/697RvQNNcq4/w-d-xo.html
yeah, but her voice is compressed to sh*t.
Up talk is a cancer on society it’s time to stop
@ViperSA Her voice crack is not the issue I'm describing, the mic signal sounds like it is gained so much it is distorting in the pre-amp or the sound guy used a limiter in combination with make-up gain very destructively. Either way, the music isn't ducking when she talks either which makes both the music and vocals fight for the same frequency band.
The overall mix is not very pleasant, I would lower the vocals by 1-2dB and use sidechain with a multiband compressor on the music.
@@chrisnemat Yeah, up-talk makes everything sounds like a question. Not very good when you are supposed to sound like you know what you are doing.
*dough gets up and runs away* woman: "just look how alive that dough is, i love it..."
Lmao you funny
@@rumanachowdhury1858 LOL ur funny
@@nandhakishor103 Oh shut up
@@rumanachowdhury1858 You are so funny
@@nandhakishor103 was this a case of schrodinger's douchebag?
Me: this has to be EASY
(see’s the whole video)
Me:OK I GOT THIS!
(gets a bowl)
(Looks at bowl for 5 mins)
(puts bowl back)
(orders pizza)
i'm italian, and the entire process isn't very hard, but, for the pizza, there isn't an official recipe: you have to put ingredients with the naked eye. For the cooking, i suggest using a pre-heated pan on the stove and, when the under of the pizza is cooked, we have to finish the cooking with the oven's grill.
I'm dying over here cause it's TRUE facts😭😭😭😭
*nods head furiously*
We are twins
Omg, I have a special recipe!
Step one: Get $5
Step two: Go to store
Step three: Buy premaid pizza
Step four: Eat in car, only to realize that when you get home, you need more.
Step five: Repeat step one
Step six: Enjoy!
Made this for my picky eating Son and he said 1 milli out of 10✓. I made some batches and freeze them. Thank you. this is truly the best pizza I've ever eaten. So soft and nice🙌🏾
wow
Gordon Ramsy : I don't like pizza
Tasty Girl Producer : I DON'T WANT TO KNOW THAT PERSON
@Seth Santillan No one should
@Seth Santillan try frying a genuine ham steak and pineapple juice mate you'll never look back
Seth Santillan, it doesn't have a weird taste if it's cooked properly
Pineapple actually goes really well with ham and cheese, in countries where pineapple grows they often cook it with different kinds of meat
It's like eating grapes with molded cheese, your tastes are just too unsophisticated to understand how good it is
She is head of culinary at tasty
Lol
Seth Santillan who the fuck eats steak well done
“Extra Virgin Olive Oil”
Throws self in
Why virgin when you can be extra virgin? Lmao
Omgg I'm dyingggg
😌 this comment made my day ty
Your uncle can change all that
HomeDeath45 how do I respond to this
sauce without garlic or oregano? what is this
d4lep0ro ikr
I know this is weird but I have never tried garlic
@@sultanalmuftah7276 what in the world
@@nova-kf9qp I know
@@sultanalmuftah7276 ofcourse you did but just didnt notice maybe. Because theres garlic in literally almost any dish
The edge of counter stretch is genius. I love the white pizza. I would add mushrooms, olives and spinach. Thanks for sharing this amazing pizza dough recipe
yeaaa why not
“The Best Homemade Pizza You’ll Ever Eat”
My Italian grandma: are you challenging me?
Being Italian does not mean you make the best Italian food. Best Italian food i ever had was made by a Pakistani restaurant in Wisconsin. Best food eva! Sarraphino's was the name of it.
@@jaysinp.becker4273 wow best pizza i' ve ate was from a moroccan in seville ._. that thing was out of this world
@@jaysinp.becker4273 you definitly never eaten traditional if a pakistan made the best italian food you have ever tasted
@@Boykofan if you dont live the tradition you cant replicate it
@@Boykofan i said replicate
I just ate a whole oreo pack watching this
I’m proud of you😂
@cubremig i
D Mills the Lion troll my sister is trans have fun
soldier
Chunk Sawastuk 😂😂😂🤦🏻♂️
Currently seeing this at 4am while my belly is making some weird noises... The fridge might be attacked soon.
Man
Men
ahha I do that alot xd
Yeah!! I will also attack the Swiggy Food Ordering App now .😀😀😀😋😋😋
Fridge: oh not again..
@@mangalsintakala9747 🤣🤣🤣🤣🤣✌️👍
Ok so we preheat the oven with a baking sheet upside down inside it. Is that baking sheet what we use as our peel? If so how does the pizza go into the oven? On a different baking sheet with Parchment paper? Without Parchment paper? Or just directly in the oven?
Gordon ramsay : thats not a perfect circle.
Ikr
Gordon Ramsay's son: those are not perfect slices.
The pizza: your not flat :)
Ahaha
Chuck-e-cheese conspiracy ???
*"do you know anyone that don't like pizza?"*
Me:yes I do, he says is disgusting.
*"I don't wanna know that person"*
Me: yeah... Me neither.
*EDIT: thank you for all the likes and comments :)*
EDIT2: This was 6 months ago... I don't get notifications anymore :(
EDIT3: btw... why are you reading this comment? Did the video bored you?
EDIT4: This is cringe :3
PaolaR06 lol
lol x2
Me I hate but I love homemade because I don't like garlic or onions.
There's another comment on this vid by me. Can you find it? It includes my special recipe
WhyNotWynaut? I didn't find it
Esther PRETTYMUCH wait what? I haven't seen the new episodes because I have been addicted to Hamilton these days :'v
Hey, sorry to ask that but, could it be possible for you to put quantities in grams too? It would be sooo helpful (sorry for my bad english) Here in france we don't work often with "cups" system TwT
there's a link to the full recipe in the description, and there are online converters that let you figure out cups of flour to ml or grams etc.
@@danyukhin I know, that's how I do it but it's kinda inconvenient =s
@@loudruot9087 bonjour
Even though I am in America, I try to strictly use weight. This is the formula I used which came out amazing after a 22-ish hour rise. This dough greatly benefits from the longer rise since there is a very small amount of yeast compared to flour.
3.1g Active Dry Yeast .3%
4.1g Sugar .4%
567g Warm Water 67.5%
-----
840g AP Flour 100%
81.9g Olive Oil 9.75%
7.75g Morton's Kosher Salt .9%
Although, if doing a shorter rise, you could increase the yeast to 1-3% depending on how much time you have. You could also increase the salt to about 2%. I think the amt. of salt is so low to not hinder the small amount of yeast over a long rise.
Tbh, u can actually go on Google and search it. For example, search "How much grams is one cup?" I do that too and it totally works, trust me 😄
The pizza at 08:45 is different to the pizza at 08:48.
The one on the close up, the crust is fluffier, the pizza is circular, and and there’s ricotta sitting halfway up the crust itself.
The one from top-down is much flatter and asymmetrical
My mom was making pizza dough and she forgot about it, so it was meant to rise for 24 hours but she found it after a month, the pizza that came out of that was revolutionary
Edit after 2 years: I lied
I hope it was frozen , because that much time in the fridge is disgusting
Lol 😂
sounds like something id do lmao
Oh dear😂
@@aliwoo._ even worse if it was left on the counter to rise
Pizza without tomato sauce.
WAIT THATS ILLEGAL!
C'mon pizza without tomato sauce is the best
@John Melvin is it acc good
Come to Italy
Nope. Dude I'm italian (the country that invented pizza), and in Italy we appreciate pizza without tomato sauce. For example: the ancient pizza recipe is the "Masto Nicola" (literally master Nicholas) and its made up of mozzarella, LOTS of basil and LOTS of cheese.
And, if i can say it, in Italy pepperoni don't exists. In Italy pepperoni (with one p) means bell peppers.
@@alessandroiovino5803 daje la pizza Biancaneve è famosissima, for the english readers, we call it Biancaneve (Snow White) or Facci ri vecchia (old lady's face), if you wanna be more Italian
4:10 I like how everything you said ryhmed
desperate housewives fanpage two words rhymed, that's not exactly mind blowing lol
@@ninja_tony 3*
@@ninja_tony flour, towel, hour
Yes, that's two.
Lol
I have been using this recipe for like a year now its pretty good
Does microwaving leftover Papa John's count as homemade?
Veridian I'm pretty sure it dosnt....
If you're microwaving it at home
😂
Duh
Are you using your own microwave?
Title: "The Best Homemade Pizza You'll Ever Eat"
My Italian Grandma: fite me
George Gamez Everything lmao 😂 so true
An Italian grandma making homemade Italian food!? The stuff of dreams right there.
Lucky you
. ........ *Attention George* ........ .
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George Gamez Everything SO TRU
Teacher: no eating in class
Kids at the back of the class:
😂
This is such an underrated comment
Lol
Amin Feratoski omg always 😂😂😂
Good one
The edge of counter stretch is genius. I love the white pizza. I would add mushrooms, olives and spinach. Thanks for sharing this amazing pizza dough recipe 😊
This video: **still cant convince me to do homemade pizza**
Covid-19: Fine, I’ll do it myself
Akezhan Tatishev lol
Akezhan Tatishev truuuuuuuuuu
Yesssssss.
Lel
i want to like but it is on 420 and i dont want to ruin it :(
If you like pizza without the sauce with just cheese, that just means you like bread with cheese
Chit Mon I do.
I don’t know why but I don’t like the sauce that much
idek lol why
Fresh Mint even I don’t know haha
Cheese bread
I've attempted making pizza several times during the pandemic, watching various Italian pizza gurus. But my pizza never turned out quite right. It was always either a little too dense or not airy or crispy enough even though I allowed the dough to rise 20-24 hours. I tried this recipe yesterday and finally had success. The crust was chewy and crispy and had quite a lot of air pockets in the cornicione. I think it may have to do with adding EV olive oil to the dough mixture. Not only did it have a nice taste but it made for easier stretching. Prior attempts always broke easily during the stretching step. This recipe allowed for more elasticity. I also used sifted bread dough and dry "pizza" yeast (whatever that means). I don't know the why or science, but I do know that this recipe worked for me.
Same😆
i
Did you let it rise outside or in refrigerator?
I already made 16 pizzas with this recipe!! Soo friggin good!!
Watch Vito Iaocopelli. He’s a great instructor and pizza genius.
Its 6 year old post but looks so modern and editing + voiceover is top notch. Appreciate your effort!! love it
Guys congrats me. I've watched this more than 11 times in quarantine but finally i made it yesterday!!
How’d it turn out?
👏🏻 👏🏻 👏🏻
Mine has been rising for 7 hours now. Tomorrow I shall see. It is pushing the wrap up already.
@@val3rie499 it's okay, I see you... and this person who actually made some6from TH-cam and not just watch as therapy like a lot of us. But anyway, you're seen too xx
@@val3rie499 Apparently, you do. You took time to comment.
My favorite series ever , the girl voice is like meditation for me
Ghx 20 she makes me hungry the way she talks about the food she’s making!!
Ghx 20 IKR!
Ghx 20 nice profile pic, Jessica.
Ghx 20 me too i wish she has a braodcast
SOOO, after seeing this video on repeat for about 2 yrs, i finally decided to make it.. .......... AND It turned out great !!!
nuhad raisa 👍😎
At what temperature did you made it?
@@maggiepayne7866 do it at max
Thank you, first comment who actually did it, and how it turned out
Better than any pizza made by the pizza outlets?
Her voice convinces me I'm going to make the best pizza ever...she didn't lie , this was great!
We have a thing called "Poor man's pizza" where I'm from.
You take yesterday's dry bread slices and put salami, mayonnaise or ketchup on top (or whatever else you have in the house) and bake them in the oven.
It's the best trash pizza I ever ate.
@Curtis 187 buts it's Damon good mah boi
lmao , I've used to make something similar but I used tomato paste and some red pepper on it , then some Turkish cheese and some Turkish sausage (I think it's called smoked sausage in English , I'm not sure) , some diced Italian pepper on it , and some pickles. Then I put it into microwave for 3 minutes and boom you got full meal , seriously , it's basically a pizza made in 10 mins that's cheap as hell
In Mexico they put ketchup as the sauce. It's gross
@@Navrozs we use ketchup as an additional sauce on pizza , generally when you order a pizza at a pizza store , say , Domino's , they'll offer you some ketchup and moyannaise.
hhsusi nsjjss No, we don't!
I can’t tell you how much I crave pizza right now and it’s like almost 1am😩
bellabieber09 me almost 3 am
Oh it’s already 3 am
SAME
Venus same
The Legendary Bush Camper 😂
Her voice is soothing. I dropped the iPad on my face
What her name
@@sihlemkhize Alexis
@@everythingatonce3622 surname
Is your face okay?😂😂
It's okay thanks🤣
Dough: Freshly risen for 24 hours
Cheese:Freshly grated
Sauce:
Straight from a can
In the city I live it's not easy to get freshly grown tomatoes
@@protect_trans_lives Fresh tomatoes can make a good sauce, but it's so much work and time it isn't worth it. Buy a can.
Not so Violet Is it. Mexico. City. ?
Canned tomatoes are used by many pro chefs in sauces. It’s just much more practical and not noticeably different.
If you're making fun of canned tomatoes you think we're laughing with you but we're all laughing at you lol. Try making "fresh tomatoes" taste as good as ripened canned tomatoes without it taking 4+hours of added work.
Don't mind me, just torturing myself while fasting in Ramadan.....
Ibrahima Smart hahaha Ramadan always turns me into a baker for some reason
Yeah me too
Cuz you need to make dat good food for iftar
@@ca9inec0mic58 yeah lol
@@gezelligheid5079 same here
Had been making pizzas for 3 years with this recipe, works every time, best out of the best! ❤
Saving this to watch in Ramadan 😂
Edit : I came back to watch it , 1st day of Ramadan
dont do that to yourself lol
@@vajra6888 I gotta do what I gotta do 🤣🥺
Hayam Rashid Looks like i’m not the only one torturing themself on the first day of Ramadan 😂
Same 1 hour left till I can eat
@@banhaidar81 I broke our fast at 8:23 pm
HOMEMADE PIZZA RECIPE :
- 2 1/2 cups - water💧
- 1 tsp - sugar
- 2 tsp - yeast
- 7 cups - flour
- 1 1/2 tsp - salt🧂
- 6 tbsp - extra virgin olive oil
KNEAD FOR 10+ MINUTES
PUT OIL INTO THE BOWL
LEAVE IN ROOM TEMP FOR 1-24 HOURS
PREHEAT OVEN TO 450°F
ADD YOUR GO TO TOPPINGS
BAKE FOR 15 MINUTES
Neat? You mean KNEAD. Thank you for editing it
Thanks, you saved me the trouble of writing it lol
Thanks! Now I don’t have to watch this vid 10 when cookin to pizza 😁
Also after cutting and shaping the dough let it rise for another hour.
Thanks dude your a life saver
Actual recipe:
591g water
4g granulated sugar
8g dried yeast
952g Strong/Bread Flour
6g salt
81g Extra Virgin Olive Oil
Use Strong/Bread Flour for pizza dough, not APF. If APF is all you have, it will do, but use 875g of flour instead. You want the gluten the extra protein in strong flour produces to make your dough chewy and give you that proper "pizza" texture.
I really hate the American tendency to list ingredients like flour for recipes by volume.
Yes, I am American myself, but I loathe measurement by volume recipes. Buy a kitchen scale and use it, they're dirt cheap.
It drives me up the wall and I hate having to convert everything to a weight measurement myself all the time.
Volume is not a consistent way to measure ingredients, one person's "cup of flour" could easily be double what another person measures as a cup of flour depending on how fine the grains, how tightly packed, and various other factors.
Weight is consistent and reliable. 150g of strong flour is 150g of strong flour every time.
Also, don't waste your money on a pizza stone and get a pizza steel instead.
For home cooking it is superior in every way possible to a pizza stone. It's more durable, retains heat better, stuff doesn't stick to it nearly as easily, etc...
Your pizzas will come out much better with steel in a home oven.
Big thqnks!
Ok miss quirky
That was a joke... and thanks for writing this out, also I'm sorry for assuming you gender
"150g Extra Virgin Olive Oil" is definitively not the original recipe -> 6 tbsp is 88.720589 ml which is 81,36g (density of olive oil is approximately 0.917 g/ml).
contrabardus
Wat, the best setup is a stone under a steel. And stones make better bread that isn’t burned
@@bl6973 No it's not. If you're doing it right, you won't burn or overcook your pizza unless you want to.
I've never had any issues burning any bread I didn't deliberately want to blacken with a steel.
Besides, NY style pie is supposed to have a little blackening on parts of it.
It's entirely controlled and not burning the pie to char, but you do actually want a bit of black on the crust if you're doing it right.
If that's not your preference, that's not big deal, but if you want authentic NY style pizza, that's the correct way to do it.
Ideally you want a wood fire brick oven, but unless you have the space to build one, a pizza steel under direct heat is fine. Barring that, a stone under direct heat.
The only exception to this is a convection oven, where the steel or stone should be in the center of the oven.
There are small specialized ovens that are better than a home oven but not as good as a wood fire oven, but for anyone who doesn't want to pay $300+ and then store such a device for almost perfect pizza, a steel in an oven is best for home cooking if you want as close to authentic as you can get.
I made this dough 2 months ago and kept in my cupboard and forgot about it…. Found it and made it today, best pizza I’ve had! So luxurious and the flavour and texture was the BEST!😌😌😋
I really love how the pizza wasnt a perfect circle, it just looks better
And looks more appetizing to me
I agree
Love the uniqueness of the pizza dough!
why, and what do you have against circles ?
I made this pizza dough - can confirm it's a great recipe. Initially I found that the water wasn't enough to bind all the flour in so maybe increasing it by 2 tablespoons might help
@Karla Catalan yes that's what I ended up doing 😁
@Karla Catalan it turned out well. Rose beautifully both times and made a lovely pizza crust. This is not a thin crust pizza- it was soft and lovely.
Did you let it Rise overnight in fridge?
I love how they say "homemade" and they put it in an industrial oven capable of melting iron...
It’s not for us commoners...
Hey, just wondering. Can I make stove-top pizzas but with this recipe?
Being iron itself
@@ezraking4176 yes, I don't have an oven so I cook my pizza on the stove, but you have to try and regulate the temperature yourself so it is a bit tricky
@@karlacastillo6838 thank you!
This was the best pizza I’ve ever eaten. My family loved it!
it looks like crap, the globs of uneven cheese and the pizza isnt even a circle ,gross
low standards....just because a girl tells you the recipe with a bch voice doesn't mean you need to sim.p
@@AnimatedStoriesWorldwide savage
Who's just lying in the bed and scrolling the comments?
Me
Yh me at 3am rn watching this and starving
Hope did you know
Me too
couch
Put all that time into the dough only to give the sauce no love? It's a travesty. I can't look.
its authentic, look it up
😂😂😂
I never seen a pizza elitist before
@@zzingping3674 nah, you wouldn't yse the liquidy part, it's too bitter. I like to take the tomatoes out chop them up just a bit since I like it chunky then make my own sauce
@@TheJudge064 well yes but thats a lot of work especially considering that its difficult to find whole italian tomatoes fresh. But you are correct
I watched this video mesmerized. Went shopping to buy mozzerella, parmesan, pepperoni. Made the dough. Fired my oven to 250C. Got my stones ready. And my dough sticked to my peel.
With my ambition to get my pizza I forced my pizza into oven having a great ball of dough and pizza toping mixture.
Now I ate something I just regret and my oven is dead!
I preheat the pizza stone to 500F, then take it out and put on stove. Then I put pizza dough on stone and then put on sauce, cheese, etc. Be careful not to get burnt. Then put pizza stone in oven and cook. Crust will start cooking while adding other ingredients.
It seems practical. I'm gonna give it a try next time! :)
Sundance change the sauce recipe trust me I have done that
richienyy this is actually a super stupid and idiotic idea. lol. get a "pizza shovel" and use lot of flower.
@@Sundance1977 ... get a pizza shovel. Don't listen to richienyy.. that is a horrible idea. you will fuck up everything... and it will get shit
Well Tasty 101 maybe you should try shredded pizza blend are low moisture part skim mozzarella, smoke flavored provolone, parmesan & romano cheeses for our homemade pizzas after when pizza is getting cool.
All homemade pizzas served with Kroger shredded pizza blend cheese.
I left it for a month.
My whole kichen is filled with pizza dough
It would just be a huge air bubble
You are a legend. Props to you
Over acting
@@mte6088 r/wooosh
@@mte6088 you missed the joke didnt you?
The way she speaks I can listen to her all day 😍😍😍😍😍
Anthony Hernandez OMG yes 😍😍
Nah
Hi there, my names Bryan and I just made a great croissant recipe tutorial. Would you be so kind as to check it out? Any feedback or even subscribing would make my day. Thank you!
Anthony Hernandez IKR... It's hard to find one to watch without annoying commentary or just an obnoxious voice.
Yeah and unfortunately she has an obnoxious voice, the commentary was annoying and the recipe, honestly, was crap as was the way she made the pie.
"If you know someone who doesn't like pizza, I don't want to know that person."
Erin: THAT'S NOT VEGAN
yes yes i have found the best comment of 2020
Good potential, poorly made, 6/10
@@zarez1119 ok technoblade
Ah, I remember that video!
Damn right. That Erin was so annoying.
Ok I just made it now and I’m amazed I finally found the perfect pizza dough. It’s really good. I put it on 200c non fan oven for around 10-15 minutes untill golden brown. The good thing about this method is that you can find out if your yeast works before you add to the rest as I many times had to throw away a dough as I’ve realised late that my yeast was out of date.
No not fridge just room temperature. You have to try it
@@wilburshuman good luck ! Hope it turns out good as it did for me🙏🏻
i love the way they film these vids; it’s straight-up food porn
WTF
Wayne lawson I’m not saying this in a creepy way, food porn is a well-known term and expression, not some sort of weird fetish
couldnt held my laugh jaja
I'd like the normal porno instead.
@@rubenbustamante1828 The fu-
Edit: Somebody needs to tell me what Ruben said
guy: hey bae I got you pizza
girl: thanks bae (open box)
girl see a ring instead of pizza
guy: will you marry me?
girl: I can't believe.. you lied to me about this pizza we are done
Lolzz, I cant believe this
What an original joke
We live in a society
Credit : brent Rivera
Ha ha ha That would be so petty
Added to my Bucket list, "Make a pizza Dough, let it set for 24 hours, then make a pizza"
that's an extreme sport.
In fact, the best pizzaIoli let rest their dough from 3 to 6 days in the fridge !
😂
4:16 But ensure to read the instructions in the item you choose! Some trays should not be heated over 400F, for example.
i’m hungry and there’s no food at my house but i wanna eat this so bad, i might as well just eat my phone.
Top Fortnite lol
Order something 😂😂
Why do I relate to the thing you said so much?
Hitv
So did you eat it?
Followed this recipe and made it twice, can confirm the pizza was phenomenal! First time making it, I let the dough rise over 2 nights, soooo yummmyy!!
How much time was it in the oven? :o I want to use this recipe, any pieces of advice? Thank u
Is water enough?
@@sanyasingh2139 the water didnt seem to be enough so I added a teeny bit to get out all the flour that didnt get incorporated into the dough :\ waiting for it to rise - hope this dough doesnt fail me otherwise it'd be a waste of 7 cups of flour
@@valeriacamilacastilloespin7246 I didn't use a self timer when I popped the pizzas in the oven, we just made sure we kept an eye on it cause we were cooking two pizzas at a time but I'd say roughly 4-7mins on the highest heat of the oven so very quick!!!
@@valeriacamilacastilloespin7246 The recipe is super simple and straight forward all I can say is that it feeds enough for up to 6 people including adults and children. Buy all kinds of ingredients so you can make a mixture of toppings :)
Your voice is so soothing and the food looks so good. This video is perfect.
i would crush you🙂✌✌✌✌
gods plan
Fun Videos i would crush u
😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆😆
children❤❤🙂
Fun Videos r/woooosh
It sounds like she's eating the mic
I’ve been making pizzas for years and I can tell u those little brown bites are the best. It means that your pizza will taste amazing.