0:14 3/4cup (180ml) water at 100-110F, 0:35 active dry yeast, 0:55 teaspoon of sugar, 02:00 240g of flour, 0:2:30 3/4 tsp salt and 2tsp of sugar. 0:2:40 1 tbsp oil
@@parulbegum8080 it’s a joke, a disaster, I will do a brief technical breakdown: if you replay the video, he put in 7 grams of dry yeast for 240g of flour, if you don’t know anything about dough making, you wouldn’t think too much of it, but the ideal rule of thumb is 1 to 2 grams of fresh yeast per kilo of flour, his yeast makes 21 kilograms of flour, because fresh yeast is 3x weaker than dry yeast, since he’s making one pizza and every kilogram makes 6 dough balls weighing 250-280g depending on hydration, he is using 42 grams of dry yeast per kilo of flour, or 126 grams of fresh, as we already know, that is enough for 126 kilograms of flour, if we divide that by 6, that’s in the neighborhood of 750 pizzas. Not only has he dumped too much yeast, he also started off with 40 degrees Celsius water (100-110 Fahrenheit) which is diabolically hot, he thinks that it would help rise the dough faster, which is correct, but water this hot can effectively cook your gluten and will over ferment the dough, which is why the smell of dough like this comes off as sour or burns your nostril, because the yeast is so strong that it has fed off of the gluten instead of the starch, and another reason why his dough came out pale on top of this dangerous combo, he adds sugar, which does not belong on pizza, it will give your pizza a false sense of coloring and will cause your yeast to feed off of the sugar instead of the flour, which in this situation, is pouring gasoline on a fire. oil in higher temperatures is not ideal, I would see why he adds oil, but if you respect the dough, you don’t need it unless your flour isn’t made for pizzas, because some flours like AP flour are so weak in gluten that this network that we are trying to achieve just collapses on its own weight, which is inevitable with sugar, hot water and so much yeast. If you want a better recipe, just reply to this comment.
@you.got.gapped.racing44 I think you're thinking too much into it. I made a pizza using his recipe today and the dough was incredibly soft, rised well(I let it ferment in the fridge for a day) and it was perfect. I didnt measure the amount of yeast i used, but it was a little less than half of what he used since i cut the recipe by half. Im not sure if using less yeast would work, but im willing to try. I don't have much knowledge on this, however what I do know is that sugar is there to enhance the flavor of the dough and also help the yeast ferment, so therefore I believe it certainly belongs on pizza. I also don't believe that the 110 F water is enough to cook anything. It is not regularly receiving heat enough to maintain that temperature, therefore it decreases over time. and dough needs way more time than that to cook in such a low temperature. But honestly, what do I know? I'm basing this all on my personal opinion. Still, I'm interested in your recipe and would like to try if you would provide me with it. But, I think insulting his recipe just because it doesnt with yours or is incorrect is incredibly rude. If you want people to listen to you, you have to do it in a way that will interest them without putting anyone down. I believe you have good intentions, although your way of approaching it is wrong.
For an even tastier dough I let my dough proof in the refrigerator overnight. Remove it about 2 hours before forming it into your desired shape, add sauce and any topping you like and bake. I just started following this page and you make some amazing recipes!
@@ehe3653 I'm not sure if that question is to me or not? If it is then this is my way of processing pizza dough. I mix all of my ingredients together and once it forms a sticky ball I cover it for 10-15 minutes. I then turn the dough onto a floured surface and kneed until it is not sticky anymore, about 30 mins. I then place the dough in a lightly oil bowl and cover letting it rest and rise for 1 hour. After that hour I divide the dough into 280-300 gram pieces, roll them and place in a proofing container. I then put them in my fridge overnight or up to 48 hours, the longer they stay in the fridge the easier they are to handle and the taste is just better. But do not exceed 72 hours or the dough will sour.
I use this recipe every time I make homemade pizza. It won me our yearly family pizza competition. I paired it with a home made pizza sauce, high quality mozzarella and fresh salami. Fantastic, thank you.
Just forwarded this to my sister in Kenya, she wants to make pizza. I use so many of your recipes coz the measurements are on point. Thank you so very much 🎉
First and foremost I haven’t made anything bad following this guy’s recipes and instructions. With this recipe my pizza stone is only 12in so you can totally use this recipe for a 12in pizza but I found the crust to be thicker than I desired so I did some experimenting and found that if you follow this recipe and cut the final ball in half you can make two 12in thin crust pizzas. Just thought I would share that.
Made this recipe tonight and it is was the best pizza I have ever made or bought! Only my second time making pizza dough from scratch [first time was an older Preppy Kitchen video]. I kneaded the dough by hand as no mixer yet [took about 40 minutes] and had a very soft/pillowy dough. I used 50/50 plain flour and bread flour. Doubled the recipe [minus the yeast] and had enough dough for 4 medium sized pizzas. Teared up from making something so great myself. Love this channel. Always the best recipes. 🤩
@@jwvette77bro just shut up and go to a different recipe then. Personally I love this recipe an this guys channel if you dont go no ones foricing you to stay here
First time to realize there is a difference between the active dry yeast and instant yeast! I love how you explain everything , when I watch your recipe I learn more than just a recipe, I learn about cooking in general as well! My favorite channel for cooking!
Made this recipe tonight and it is was the best pizza I have ever made or bought! Only my second time making pizza dough from scratch [first time was an older Preppy Kitchen video]. I kneaded the dough by hand as no mixer yet [took about 40 minutes] and had a very soft/pillowy dough. I used 50/50 plain flour and bread flour. Doubled the recipe [minus the yeast] and had enough dough for 4 medium sized pizzas. Teared up from making something so great myself.
I have tried for years to find an easy pizza crust to make at home, and this one really worked for me! Baked it in a dark metal rectangular pan, set on a large round pizza stone in the 450 degree preheated oven, and it came out perfectly! So easy and can make a pizza in 2 1/2 hours - start to finish. Love it! Thank you!!
We been having Pizza Friday in our home for the past 20 years. We started with dough from the grocery but we’ve been making our own for at least 15 years. My recipe is very similar to yours. I do use brown sugar. When we moved to the SW of France, our home had a pizza oven!
I have tried a lot of pizza recipes and find sticking in the fridge for a day or more instead of a standard rise makes it taste way better. I'll have to try brown sugar tho
We’ve been making pizza nearly every Friday since 1985. First, I used a pizza stone for about 20 years. Then I bought a pizza steel. Then my husband bought me a pizza oven for Christmas which pushed my pizza into a new level. We especially like a pizza covered with pesto, Swiss or Gryuere cheese, artichokes, sun dried tomatoes, and roasted garlic. My kids are grown now but our son is back at home and we still do it. Same thing with Sunday roasts, must be lamb today ‘cause beef was last week 🤪
I confirm that the recipe is amazing! The most professional-looking and -tasting pizza I’ve ever made! The only correction I’ll keep in mind for the next time is baking time - my pizza only needed 9 mins instead of 12-15 in the recipe. I doubled the recipe and froze a half to save myself the trouble for the next time. Already defrosted and baked it - turned out beautifully! Also with this recipe I finally managed to stretch the dough and get a beauuuutiful crust instead of just using a rolling pin as I always used to. I consider myself a professional chef now 😂 A huge THANK YOU, John! ❤
@@Jennygoeswinkkx3 Yes, I actually specifically looked on UA-cam for advice on how to best freeze pizza dough 🥸 The advice was: after the dough sits for an hour and doubles in size, knead it just a little, shape into a ball, then let rest for 10 mins and then pop into the freezer. Worked perfectly for me 👌
I'm 14 and I've really been getting into cooking and baking and you are always my first choice when it comes to cooking/baking. I got my first mixer yesterday and I'm super excited to try this recipe as soon as I can!! :3 Thank u!! ^_^
@@YummyYummsters3 I’m 16, I have been making pizzas since I was 9, I would advise you to stay away from this guy, he made a disaster, please watch Vito iacopeli on UA-cam, he is an amazing teacher of Neapolitan pizza, and he speaks English well enough for you to understand, and what mixer do you have at the moment? Is it a proper spiral mixer or a kitchenaid style mixer?
@@you.got.gapped.racing44 other italian here, you don't need to make a perfect Neapolitan pizza to have good pizza. the dough can be simple or complicated. for a beginner this is a fine recipe. he's okay.
@@mcstevieboy I’m not shitting on the guy in the video for not making pizza napolitana, I’m shitting on the fact that he’s using 7 grams of yeast for 240 grams of flour, if you factor hydration, he is using 42 grams of dry yeast for every kilo of flour, for context, we use 1 to 2 grams of fresh yeast per kilo, fresh yeast is weaker than the dry stuff, by about 2 to 3 times, so he is effectively using enough yeast per kilo to make 84-126 kilograms of flour, I don’t even weigh as much as that, and he’s also using sugar on top of so much yeast, which is only going to overferment, this is for every pizza, not napolitana only, his flour is also too weak for pizza, bread flour is the minimum for American sty pizzas while tipo 00 and tipo 0 with a w of 280+ is sufficient. @YummyYummsters3 seems like a nice person , I want to treat them to something better than whatever is presented in this video, im not going to plot blowing their intestines by using 42 grams of yeast per kilo, they sadly thinks that the guy in the video is a professional when that is incorrect. Vito iacopeli makes videos for pizza napolitana, bari style pizzas, nyc style, pizza in pala, pizza in teglia, Chicago style and Detroit style, but most of his videos are about making dough for these and how to maintain ovens for home and business use. I’m Arab, not Italian.
John, you are the best on all your recipes. You explain everything when viewing your videos. So many helpful hint and you have a great personality. Love watching your channel.
Sir, I’ve gotta say a huge thanks to you! This recipe is perfect, well explained;measurements on point. My friend and I made the dough and like you suggested we added cheese to the crust and after oven baking it was perfectly cooked, not too dry not too wet. So thank you❤
I made pizza for dinner last night and I have to tell you that your pizza dough was a hit! It was so light and the edges were beautifully crisp. This will be my go to from now on. Thank you so much! 😊
This was great! I went with bread flour and I also used instant yeast because it was all I had. The pizza came out amazing!!! Was inhaled by my family in minutes 😅
I really like your recipes! I learned three years ago how to make pizza dough and we have never eaten a pizza from anywhere from home since! A while ago i saw your video to make mozzarella, haven't bought it from the store since! It really makes all the difference! Fresh everything and really it's less then even a pizza place! I like that you don't machine as it's easy to do by hand! Thank you for your videos!
@Preppy Kitchen thank you so much for all your recipes that you’ve been sharing with us. Over the course of 3 yrs. since I started baking I’ve been following you and used all of your recipes and it’s always a hit and never failed. Now i asked my niece to follow you and used all your recipes as well. Her pizza from your recipes was a bomb and she’s only 16 yrs. old. and love to bake. Again thank you so much and we appreciate all your efforts in doing all the videos. I will definitely buy your book soon if GOD willing…Happy Baking
You are amazing 🤩 You explain everything someone could need to know and you do it in an amazing entertainment way ❤ looks like I’m watching TV 📺 I dare say it’s comforting and relaxing to watch 💕
I never have made pizza at home because most videos include using a pizza stone and peal. I don’t have those. I’m so thrilled to see a pizza made on a normal pan. I’m going to make a pizza this weekend!
I had a huuuge craving for pizza all day long and finally decided to make it instead of buying one. OMG, it was delicious!! As you said, I added some spices to the dough and my goodness, it’s soooo good 🤤🤩🤩
This guy doesn't just throw some ingredients into a bowl. He also sneaks in some facts and tips which some might find helpful. Each recipe I steal from him turns out exactly like in the video, or even better. John surely knows what he's doing. Pure dedication right here, that's what it is!
This dough is perfect and so easy!! I was in search for a multi-purpose dough recipe that uses 1 packet of yeast and doesn't use like 5 cups of flour. After allowing the rise, it was divided in two and put in the refrigerator, and made Stromboli and a mini pizza later in the week. Thank you!!
Thanks - I was wondering if I could make this the day before I planned to use it and then just refrigerate it. How long did you let it sit out of the fridge before shaping it?
This is the best pizza dough recipe we have found. Made it multiple times with the kids and we all love it. Thanks so much! Looking forward to making more of your recipes with and for the family.
Thank you for sharing this recipe! First time making pizza from scratch with kiddo and it turned out amazing! The little chef was so proud of his work!
Hi John🎉 What a lovely recipe ‼️ thank you 🍊 May I make a suggestion please: wouldn’t be better if you made some marks/wholes on the dough with a fork? and then bake it for a 3-5 minutes and then spread the tomato sauce on??? Thank you 🍊
3/4c water. 2 and 1/4 tsp yeast. 1 tsp sugar. 2 cups of pizza, bread, or all-purpose 2:35 flour. 2 tsps sugar. 1tbsp olive oil. 1tsp salt. For myself later when checking back. This makes a great dough for stuffed crust, I use string cheese for the stuffed crust when lazy.
Holy cow John, just used this recipe to make a pizza and I have to say it was the best home made pizza ever. Also, I love all of your other vids. Keep up the good work, mate. Pete from 🇦🇺
Not being mean but I thought this would come out terrible when I tried it coz I can’t cook worth a shit. But this recipe and technique is fantastic and explained very well and clear and holy fuck he used grams and ml to help out the futuristic parts of the world 10/10 ! Thank you and if I put on weight from eating this non stop it’s totally your fault 😂
TY John! My husband is NOT a cook but wants to try your pizza recipe today. Have one of your cookbooks as a gift but follow you on your channel. You have the best adjectives for food haha!
I tried this today with 50% Indian Wheat flour and 50% Walmart All-Purpose Enriched Flour, and with veggies, and it was surprisingly scrumptious. This is the first time in forever, where I sat through and watched an entire UA-cam cooking video, multiple times to closely follow a recipie. I tried making a Chicago Style Deep Dish Pizza and Pan Pizza during Covid and hated it, tried making bread, hated it and then gave up. I dont understand Bread Floud/Bleached flour or the 100 types of flour and which one of it is used for what kind of bread, so it felt pretty good to see an end result that was not only edible, it tasted pretty good! Thank you!
180ml Luke warm water 7g dry yeast 1tsp sugar Mix and set aside for 5-7 mins (foamy) 240g plain flour 3/4 top salt 2tsp sugar 1tbsp olive oil Mix all ingredients Let it rise for about an hour Heat oven to 232 degrees celcius Do what you must to the dough and bake for approx 15 mins or until crust is golden and cheese is melty melty
@@Fuzigish8 usually 1 normal base or 2 small bases . When I use these portions ot fills my rectangle oven tray when I roll out the dough so I have an oven tray sized pizza
Thanks for this! It’s exactly what I’m looking for! I watched a few other videos and they seemed a little over complicated for me. I’m already making my own sauces for the pizza, I don’t want additional worries!!
Made this today for the first time, my family loooooooved it.... Thank you so much, next time I will double the flour and make more pizzas, thus recipe worked well for me
So this was my 2 try at dough in 20 years. Was such a hassle the 1st time I vowed to never try it again. Well I tried your recipe and was pleasantly surprised it was super easy and tasted better than the ill-fated first one. I’ll try it with “fancier” flour next time and who knows? Thank you 😊
Hi John, your videos are always so fun to watch! This is my second time making this recipe and I love it! I’m making it for my family and trust me they will be impressed that I was able to make a pizza. The next recipe that i will make will be your sourdough. I hope i can get it right lol
please dont learn form this person(my humble opnion) watch vincenzo's plate. he made a reaction to this video. then decide for yourself. rule of thumb learn the cuisine from people of the country of origin. its beautiful way to learn their culture along with their cuisine.
I made the one you had made a while ago... I am glad to see your kids enjoyed the pizza! I think this is just an updated video on the same recipe (going off of memory, but it seemed the same).
John, you are a God send. Every time I search for a recipe on UA-cam and you pop up, I know I am in good hands. Your smile and attitude always makes cooking/baking more fun. Thank you!!
Actually, I made this dough 10 days ago, enjoyed homemade pizza the whole weekend and froze 2 little balls of dough, I cooked one few minutes ago, so I am enjoying your videos eating your pizza recipe 😁 and it’s soooooooo good.
You skip proofing the yeast in the water. Put all the dry ingredients in the bowl and give a whisk to combine. Then add the warm water and start mixing. I have used active dry or instant yeast in pizza dough recipes and both turn out nicely. Good luck :)
0:14 3/4cup (180ml) water at 100-110F, 0:35 active dry yeast, 0:55 teaspoon of sugar, 02:00 240g of flour, 0:2:30 3/4 tsp salt and 2tsp of sugar. 0:2:40 1 tbsp oil
Thanks mate
@@outcast6187 this video is a joke.
@@you.got.gapped.racing44What?
@@parulbegum8080 it’s a joke, a disaster, I will do a brief technical breakdown:
if you replay the video, he put in 7 grams of dry yeast for 240g of flour, if you don’t know anything about dough making, you wouldn’t think too much of it, but the ideal rule of thumb is 1 to 2 grams of fresh yeast per kilo of flour, his yeast makes 21 kilograms of flour, because fresh yeast is 3x weaker than dry yeast, since he’s making one pizza and every kilogram makes 6 dough balls weighing 250-280g depending on hydration, he is using 42 grams of dry yeast per kilo of flour, or 126 grams of fresh, as we already know, that is enough for 126 kilograms of flour, if we divide that by 6, that’s in the neighborhood of 750 pizzas.
Not only has he dumped too much yeast, he also started off with 40 degrees Celsius water (100-110 Fahrenheit) which is diabolically hot, he thinks that it would help rise the dough faster, which is correct, but water this hot can effectively cook your gluten and will over ferment the dough, which is why the smell of dough like this comes off as sour or burns your nostril, because the yeast is so strong that it has fed off of the gluten instead of the starch, and another reason why his dough came out pale
on top of this dangerous combo, he adds sugar, which does not belong on pizza, it will give your pizza a false sense of coloring and will cause your yeast to feed off of the sugar instead of the flour, which in this situation, is pouring gasoline on a fire.
oil in higher temperatures is not ideal, I would see why he adds oil, but if you respect the dough, you don’t need it unless your flour isn’t made for pizzas, because some flours like AP flour are so weak in gluten that this network that we are trying to achieve just collapses on its own weight, which is inevitable with sugar, hot water and so much yeast.
If you want a better recipe, just reply to this comment.
@you.got.gapped.racing44 I think you're thinking too much into it. I made a pizza using his recipe today and the dough was incredibly soft, rised well(I let it ferment in the fridge for a day) and it was perfect. I didnt measure the amount of yeast i used, but it was a little less than half of what he used since i cut the recipe by half. Im not sure if using less yeast would work, but im willing to try. I don't have much knowledge on this, however what I do know is that sugar is there to enhance the flavor of the dough and also help the yeast ferment, so therefore I believe it certainly belongs on pizza. I also don't believe that the 110 F water is enough to cook anything. It is not regularly receiving heat enough to maintain that temperature, therefore it decreases over time. and dough needs way more time than that to cook in such a low temperature. But honestly, what do I know? I'm basing this all on my personal opinion. Still, I'm interested in your recipe and would like to try if you would provide me with it. But, I think insulting his recipe just because it doesnt with yours or is incorrect is incredibly rude. If you want people to listen to you, you have to do it in a way that will interest them without putting anyone down. I believe you have good intentions, although your way of approaching it is wrong.
For an even tastier dough I let my dough proof in the refrigerator overnight. Remove it about 2 hours before forming it into your desired shape, add sauce and any topping you like and bake. I just started following this page and you make some amazing recipes!
Thank you for this tip! I was looking for instructions on make ahead dough 😇
I did this and it was delicious and i also didn’t feel as rushed
You are a gentleman and a scholar.
do you put it in the oven like in the video before putting in the refrigerator?
@@ehe3653 I'm not sure if that question is to me or not? If it is then this is my way of processing pizza dough. I mix all of my ingredients together and once it forms a sticky ball I cover it for 10-15 minutes. I then turn the dough onto a floured surface and kneed until it is not sticky anymore, about 30 mins. I then place the dough in a lightly oil bowl and cover letting it rest and rise for 1 hour. After that hour I divide the dough into 280-300 gram pieces, roll them and place in a proofing container. I then put them in my fridge overnight or up to 48 hours, the longer they stay in the fridge the easier they are to handle and the taste is just better. But do not exceed 72 hours or the dough will sour.
I use this recipe every time I make homemade pizza. It won me our yearly family pizza competition. I paired it with a home made pizza sauce, high quality mozzarella and fresh salami. Fantastic, thank you.
Just forwarded this to my sister in Kenya, she wants to make pizza. I use so many of your recipes coz the measurements are on point. Thank you so very much 🎉
First and foremost I haven’t made anything bad following this guy’s recipes and instructions. With this recipe my pizza stone is only 12in so you can totally use this recipe for a 12in pizza but I found the crust to be thicker than I desired so I did some experimenting and found that if you follow this recipe and cut the final ball in half you can make two 12in thin crust pizzas. Just thought I would share that.
Maybe I can try cut the ingredients in 2
just watching this video and just asked about making a thinner crust so that answers my question! thank you!
@@davidcarbone3385 I ended up with a 200 gram ball for the thin crust 12 inch pizza.
Thank youuu! ✨
Thanks, your advice was great. Gave it a try and yes I really like the thinner pizza
Made this recipe tonight and it is was the best pizza I have ever made or bought! Only my second time making pizza dough from scratch [first time was an older Preppy Kitchen video]. I kneaded the dough by hand as no mixer yet [took about 40 minutes] and had a very soft/pillowy dough. I used 50/50 plain flour and bread flour. Doubled the recipe [minus the yeast] and had enough dough for 4 medium sized pizzas. Teared up from making something so great myself.
Love this channel. Always the best recipes. 🤩
I thought you needed the yeast
@@steburton1146 as in they doubled the recipe and kept the yeast the same as in the original recipe
lol this recipe is horrible !
Lol where's yours ?@@jwvette77
@@jwvette77bro just shut up and go to a different recipe then. Personally I love this recipe an this guys channel if you dont go no ones foricing you to stay here
First time to realize there is a difference between the active dry yeast and instant yeast!
I love how you explain everything , when I watch your recipe I learn more than just a recipe, I learn about cooking in general as well!
My favorite channel for cooking!
Made this recipe tonight and it is was the best pizza I have ever made or bought! Only my second time making pizza dough from scratch [first time was an older Preppy Kitchen video]. I kneaded the dough by hand as no mixer yet [took about 40 minutes] and had a very soft/pillowy dough. I used 50/50 plain flour and bread flour. Doubled the recipe [minus the yeast] and had enough dough for 4 medium sized pizzas. Teared up from making something so great myself.
Never seen your channel, but you have a great style of cooking. I love how you have a nuanced approach but not pretentious… Literally perfect!
bot
I have tried for years to find an easy pizza crust to make at home, and this one really worked for me! Baked it in a dark metal rectangular pan, set on a large round pizza stone in the 450 degree preheated oven, and it came out perfectly! So easy and can make a pizza in 2 1/2 hours - start to finish. Love it! Thank you!!
We been having Pizza Friday in our home for the past 20 years. We started with dough from the grocery but we’ve been making our own for at least 15 years. My recipe is very similar to yours. I do use brown sugar. When we moved to the SW of France, our home had a pizza oven!
I have tried a lot of pizza recipes and find sticking in the fridge for a day or more instead of a standard rise makes it taste way better.
I'll have to try brown sugar tho
Thank you for the recipe
So helpful
@@L______llllIIIII for the yeast
We’ve been making pizza nearly every Friday since 1985. First, I used a pizza stone for about 20 years. Then I bought a pizza steel. Then my husband bought me a pizza oven for Christmas which pushed my pizza into a new level. We especially like a pizza covered with pesto, Swiss or Gryuere cheese, artichokes, sun dried tomatoes, and roasted garlic. My kids are grown now but our son is back at home and we still do it. Same thing with Sunday roasts, must be lamb today ‘cause beef was last week 🤪
Such a beautiful dough...first time making...the recipe is in my favourites!❤❤❤ Thank you so much for sharing 😊
Thanks!
A perfect circle is an amazing band 😅 thank you for being awesome and wholesome and showing step-by-step as a human being and not edited too much 👌
ye
I confirm that the recipe is amazing! The most professional-looking and -tasting pizza I’ve ever made! The only correction I’ll keep in mind for the next time is baking time - my pizza only needed 9 mins instead of 12-15 in the recipe. I doubled the recipe and froze a half to save myself the trouble for the next time. Already defrosted and baked it - turned out beautifully!
Also with this recipe I finally managed to stretch the dough and get a beauuuutiful crust instead of just using a rolling pin as I always used to. I consider myself a professional chef now 😂
A huge THANK YOU, John! ❤
Did you freeze the dough after letting it rest for an hour and spreading it?
@@Jennygoeswinkkx3 Yes, I actually specifically looked on UA-cam for advice on how to best freeze pizza dough 🥸 The advice was: after the dough sits for an hour and doubles in size, knead it just a little, shape into a ball, then let rest for 10 mins and then pop into the freezer. Worked perfectly for me 👌
Oh good! I've needed a reliable and forgiving pizza dough recipe. Thank you, John!
I'm 14 and I've really been getting into cooking and baking and you are always my first choice when it comes to cooking/baking. I got my first mixer yesterday and I'm super excited to try this recipe as soon as I can!! :3 Thank u!! ^_^
try making eclairs
You go get em champ.
@@YummyYummsters3 I’m 16, I have been making pizzas since I was 9, I would advise you to stay away from this guy, he made a disaster, please watch Vito iacopeli on UA-cam, he is an amazing teacher of Neapolitan pizza, and he speaks English well enough for you to understand, and what mixer do you have at the moment? Is it a proper spiral mixer or a kitchenaid style mixer?
@@you.got.gapped.racing44
other italian here, you don't need to make a perfect Neapolitan pizza to have good pizza. the dough can be simple or complicated. for a beginner this is a fine recipe. he's okay.
@@mcstevieboy I’m not shitting on the guy in the video for not making pizza napolitana, I’m shitting on the fact that he’s using 7 grams of yeast for 240 grams of flour, if you factor hydration, he is using 42 grams of dry yeast for every kilo of flour, for context, we use 1 to 2 grams of fresh yeast per kilo, fresh yeast is weaker than the dry stuff, by about 2 to 3 times, so he is effectively using enough yeast per kilo to make 84-126 kilograms of flour, I don’t even weigh as much as that, and he’s also using sugar on top of so much yeast, which is only going to overferment, this is for every pizza, not napolitana only, his flour is also too weak for pizza, bread flour is the minimum for American sty pizzas while tipo 00 and tipo 0 with a w of 280+ is sufficient.
@YummyYummsters3 seems like a nice person , I want to treat them to something better than whatever is presented in this video, im not going to plot blowing their intestines by using 42 grams of yeast per kilo, they sadly thinks that the guy in the video is a professional when that is incorrect.
Vito iacopeli makes videos for pizza napolitana, bari style pizzas, nyc style, pizza in pala, pizza in teglia, Chicago style and Detroit style, but most of his videos are about making dough for these and how to maintain ovens for home and business use.
I’m Arab, not Italian.
John, you are the best on all your recipes. You explain everything when viewing your videos. So many helpful hint and you have a great personality. Love watching your channel.
Absolutely 💯!!!
TRUE!
Sir, I’ve gotta say a huge thanks to you! This recipe is perfect, well explained;measurements on point. My friend and I made the dough and like you suggested we added cheese to the crust and after oven baking it was perfectly cooked, not too dry not too wet. So thank you❤
I’ve used this recipe over 15 times and it never fails to amaze me 😍
I followed your recipe and I have to admit that I made the best pizza.
The dough was so easy to make and scrumptious!
Thank you John 🙏
Real
Ok let’s be honest this guy has the best recipe
Seriously!
TRUTH!
Yea i agree
Everything I’ve tried of his is excellent!!
And they always turn out when home baking❤❤❤❤
I made pizza for dinner last night and I have to tell you that your pizza dough was a hit! It was so light and the edges were beautifully crisp. This will be my go to from now on. Thank you so much! 😊
This was great! I went with bread flour and I also used instant yeast because it was all I had. The pizza came out amazing!!! Was inhaled by my family in minutes 😅
I really like your recipes! I learned three years ago how to make pizza dough and we have never eaten a pizza from anywhere from home since! A while ago i saw your video to make mozzarella, haven't bought it from the store since! It really makes all the difference! Fresh everything and really it's less then even a pizza place! I like that you don't machine as it's easy to do by hand! Thank you for your videos!
please dont learn form this person(my humble opnion) watch vincenzo's plate. he made a reaction to this video. then decide for yourself
Ok this recipe is very simple and straight forward, I love that you actually showed how to cook it as well. Thank you
@Preppy Kitchen thank you so much for all your recipes that you’ve been sharing with us. Over the course of 3 yrs. since I started baking I’ve been following you and used all of your recipes and it’s always a hit and never failed. Now i asked my niece to follow you and used all your recipes as well. Her pizza from your recipes was a bomb and she’s only 16 yrs. old. and love to bake. Again thank you so much and we appreciate all your efforts in doing all the videos. I will definitely buy your book soon if GOD willing…Happy Baking
You have the best recipes John. I have learned a lot from your videos.
We made this recipe as activity with the kids for New Year’s Eve. PERFECTION and DELICIOUS!! I can’t want to try this again. Very easy and tasty.😊
Amazing recipe! First-time pizza maker here and my wife loved it. Thanks for sharing!❤
You are amazing 🤩 You explain everything someone could need to know and you do it in an amazing entertainment way ❤ looks like I’m watching TV 📺 I dare say it’s comforting and relaxing to watch 💕
I never have made pizza at home because most videos include using a pizza stone and peal. I don’t have those. I’m so thrilled to see a pizza made on a normal pan. I’m going to make a pizza this weekend!
Omg same! Every video makes it look so difficult but John always has the simplest explanations 🤗
I had a huuuge craving for pizza all day long and finally decided to make it instead of buying one. OMG, it was delicious!! As you said, I added some spices to the dough and my goodness, it’s soooo good 🤤🤩🤩
I made it today, it’s surprisingly easy and delicious.
It’s like I ordered it from a restaurant ❤
Thank you so much
Made this dough last weekend. Really easy and delish recipe. Best pizza ever.
I tried this for dinner tonight, it was amazing! I’ve never made dough before and I knew you would have the recipe for me!!
This guy doesn't just throw some ingredients into a bowl. He also sneaks in some facts and tips which some might find helpful.
Each recipe I steal from him turns out exactly like in the video, or even better. John surely knows what he's doing.
Pure dedication right here, that's what it is!
This dough is perfect and so easy!! I was in search for a multi-purpose dough recipe that uses 1 packet of yeast and doesn't use like 5 cups of flour. After allowing the rise, it was divided in two and put in the refrigerator, and made Stromboli and a mini pizza later in the week. Thank you!!
Thanks - I was wondering if I could make this the day before I planned to use it and then just refrigerate it. How long did you let it sit out of the fridge before shaping it?
Absolutely wonderful recipe. My family loved it. Thank you, John.
This guy is my go-to for most of the recipes I need. Thank you for your videos! ❤
Everything this guy makes it amazing from his bread-biscuits to this dough it’s amazing
This is the best pizza dough recipe we have found. Made it multiple times with the kids and we all love it. Thanks so much! Looking forward to making more of your recipes with and for the family.
John!!! You are awesome! I love your channel!!! Clear & easy to understand recipes make cooking so much easier.
Thank you for sharing this recipe! First time making pizza from scratch with kiddo and it turned out amazing! The little chef was so proud of his work!
Thank you! all the tips! I just got my very own Kitchen Aid stand mixer. Hooray!!
We tried this recipe last night,
Amazing! I had so much fun making it 🫶🏼
This is the same way I make my pizza dough! I’m so happy we make it the same way! I love watching your videos 🤍
I am not even finished waiting for the dough to rise and you already made me so happy 😊😊. Can wait for my kids to try it❤❤❤❤.
Hi John🎉
What a lovely recipe ‼️ thank you 🍊
May I make a suggestion please: wouldn’t be better if you made some marks/wholes on the dough with a fork? and then bake it for a 3-5 minutes and then spread the tomato sauce on???
Thank you 🍊
Makes sense.
3/4c water. 2 and 1/4 tsp yeast. 1 tsp sugar.
2 cups of pizza, bread, or all-purpose 2:35 flour. 2 tsps sugar. 1tbsp olive oil. 1tsp salt.
For myself later when checking back. This makes a great dough for stuffed crust, I use string cheese for the stuffed crust when lazy.
it isgoog
Holy cow John, just used this recipe to make a pizza and I have to say it was the best home made pizza ever. Also, I love all of your other vids. Keep up the good work, mate.
Pete from 🇦🇺
Best fr literally
Not being mean but I thought this would come out terrible when I tried it coz I can’t cook worth a shit. But this recipe and technique is fantastic and explained very well and clear and holy fuck he used grams and ml to help out the futuristic parts of the world 10/10 ! Thank you and if I put on weight from eating this non stop it’s totally your fault 😂
Futuristic part of the world 😂😂😂😂. Guess im part of thatt
Thank you for the recipe; I made it yesterday, and my kids loved it.
Thank you! I've been trying to find a good, easy pizza dough. I can't wait to try this.
TY John! My husband is NOT a cook but wants to try your pizza recipe today. Have one of your cookbooks as a gift but follow you on your channel. You have the best adjectives for food haha!
Beautiful Stand Mixer you have there & nice recipe John!
I tried this today with 50% Indian Wheat flour and 50% Walmart All-Purpose Enriched Flour, and with veggies, and it was surprisingly scrumptious. This is the first time in forever, where I sat through and watched an entire UA-cam cooking video, multiple times to closely follow a recipie. I tried making a Chicago Style Deep Dish Pizza and Pan Pizza during Covid and hated it, tried making bread, hated it and then gave up. I dont understand Bread Floud/Bleached flour or the 100 types of flour and which one of it is used for what kind of bread, so it felt pretty good to see an end result that was not only edible, it tasted pretty good!
Thank you!
180ml Luke warm water
7g dry yeast
1tsp sugar
Mix and set aside for 5-7 mins (foamy)
240g plain flour
3/4 top salt
2tsp sugar
1tbsp olive oil
Mix all ingredients
Let it rise for about an hour
Heat oven to 232 degrees celcius
Do what you must to the dough and bake for approx 15 mins or until crust is golden and cheese is melty melty
How many bases does this make?
@@Fuzigish8 usually 1 normal base or 2 small bases . When I use these portions ot fills my rectangle oven tray when I roll out the dough so I have an oven tray sized pizza
@@rs1389OK great. Appreciate the reply.
❤
He said 450 degrees not 230
I just tried your recipe, IT WORKS! And it is DELICIOUS! It brought back childhood memories of homemade pizza bites we’d make at summer camp.
FINALLY! A SIMPLE RECIPE!!!
I know right!? 😂
Thanks for this! It’s exactly what I’m looking for! I watched a few other videos and they seemed a little over complicated for me. I’m already making my own sauces for the pizza, I don’t want additional worries!!
Fabulous! Now I finally have an easy pizza crust recipe! This is one I will try immediately. Thanks for sharing it 😊❤
I did it yesterday, and it turned out great.
Wow I love it the way he make it to look easy to prepare all his recipes 😍 thank you for each one of you post 😀🧑🍳🧑🍳🧑🍳
Keeper! I doubled the recipe except the yeast. My family loved it!
Good i didnt do that but i stilled shared with my family
John you never age. Love your channel.
I just made my pizza using your teachings, it came out so nice. That was the best pizza I ever ate. Thanks
I just love this guy!
Who are you telling!!! He is the best!!!
@@minajones4834 right?!! Such a soothing voice too😊🇨🇦
@@lyndaseymourlyndaseymour7513 omg yessss!!!
Made this today for the first time, my family loooooooved it.... Thank you so much, next time I will double the flour and make more pizzas, thus recipe worked well for me
When you explain the recipe looks so easy to make it 🧑🍳🧑🍳
So this was my 2 try at dough in 20 years. Was such a hassle the 1st time I vowed to never try it again. Well I tried your recipe and was pleasantly surprised it was super easy and tasted better than the ill-fated first one. I’ll try it with “fancier” flour next time and who knows? Thank you 😊
Yay! I've been unhappy with the one I use from Gennaro Contaldo. I like my neighbor's but when I asked for the recipe he said it's store-bought! 😆
I love that kitchen. Thank you for your easy to follow recipes and amazing personality. 😊 💙 💙 💙 💙 💙
Such a great instructor!
Very nicely made n well instructed with all important information.... great 👍👍👍👍👍
Great recipe❤
Hi John, your videos are always so fun to watch! This is my second time making this recipe and I love it! I’m making it for my family and trust me they will be impressed that I was able to make a pizza. The next recipe that i will make will be your sourdough. I hope i can get it right lol
please dont learn form this person(my humble opnion) watch vincenzo's plate. he made a reaction to this video. then decide for yourself. rule of thumb learn the cuisine from people of the country of origin. its beautiful way to learn their culture along with their cuisine.
Oh man! Been waiting for this one! Cant wait to try it soon.
We’ve all sinned, trust in Jesus alone for salvation!
Making this right now. Subscribed. I liked the explaining of things about flour and stuff. It's awesome.
I want to double my recipe. I know you do everything but these do I double the amount of the water? Or leave it as it is with the yeast
I doubled the water and kept the yeast the same. It Came out lovely 💕
Yes he does and is an excellent instructor
Can I use this dough for cinnamon sticks also?
That sounds great! Do it and let us know!
@@adedow1333Dominos used their dough for the cinnamon sticks. I don’t see why not.
I tried 🍕 dough and the dough is sooo good and soft.
Very few ingredients.👍
Hey John plz share recipe of sauce also
This recipe is the best pizza dough! I don't think I will ever buy a pizza again! Delicious! Thanks so much John!!! Excellent recipe as usual!
I followed this recipe and made a pizza for the first time in my life, and it tasted better then Domino's!🤯
I made the one you had made a while ago... I am glad to see your kids enjoyed the pizza!
I think this is just an updated video on the same recipe (going off of memory, but it seemed the same).
A smiling MAN has infact a lot of confidence in himself and pretty sure of himself in every matter.
John, you are a God send. Every time I search for a recipe on UA-cam and you pop up, I know I am in good hands. Your smile and attitude always makes cooking/baking more fun. Thank you!!
What if I don't have that mixer? Maybe wooden spoon and kneading.
He says at 2:55 that you can do this all by hand, just knead it on a counter.
@@gezusmofo Cool, thank you.
Actually, I made this dough 10 days ago, enjoyed homemade pizza the whole weekend and froze 2 little balls of dough, I cooked one few minutes ago, so I am enjoying your videos eating your pizza recipe 😁 and it’s soooooooo good.
Making Pizza Dough = Therapy Session🤣
This turned out so well! Thank you
You have a pizza sauce recipe?
Thanks for your recipe. I've actually found my dough rises better and spreads easier without oiling the bowl, but we all have our own ways. 👍
What if I have instant yeast 😢?
You can do the same it won't be any different or just add water and yeast separately
You can use instant yeast. Put the yeast in the flour with the sugar, salt & olive oil. Then add water and mix! It will be great 😊
You skip proofing the yeast in the water. Put all the dry ingredients in the bowl and give a whisk to combine. Then add the warm water and start mixing. I have used active dry or instant yeast in pizza dough recipes and both turn out nicely. Good luck :)
How to Substitute Active Dry Yeast for Instant Yeast
1 teaspoon instant (bread machine) yeast = 1 1/4 teaspoons active dry yeast.
1 teaspoon active dry yeast = 3/4 teaspoon instant yeast.
1 package instant yeast (2 1/4 teaspoons or 7 grams) = 1 1/4 package active dry yeast (2 4/5 teaspoons or almost 9 grams).
Exactly what if have instant yeast
Thank you very much your pizza. Recipe is amazing just🎉❤😊 thank you i loved the pizza❤❤
Talk less
Thank you so much. You have the best recipe with that is the easiest to follow !!!!
Waluigi Quagmire
Thanks John, tried this pizza dough today, turned out excellent!