@@eduardochavacano Some "no knead" breads are more like a batter and can be stirred with a spoon. This dough is too stiff for that so mixing it by hand necessary - kind of like making meatloaf. As she pointed out the dough is still shaggy. "Kneading" is the process of stretching and folding the dough to develop the gluten to the point where you could "stretch out a window". Ok. Please reply when you find the meaning of life👍
@@eduardochavacano It's no knead compared to a regular pizza dough you'll be working for 10-20 minutes. If these 30 seconds bother you then maybe buy ready made dough? Idk man, you do have to mix the ingredients, it's not a batter.
Thank you for showing us how to make this dough without having access to a stand mixer! Most food youtubers just assume I have a professional kitchen's whole paraphernalia stuffed away in a cupboard.
I always love watching Helen's videos because at first I'm like "I don't have 17mins to watch this". But when I eventually get to it, I watch it 3 times.
I really like how you avoid blackening on the crust's underside as well as dusty/gritty stuff underneath it too. Your pizza technique seems to address every minor pet peeve I have with most pizza joints.
I just love your humor and that you play no music!!! You always take the time to really explain every step without over explaining as well THANK YOU 💖💖💖
@@CouchSttr Double agree - hard of hearing, English as a second language, and people on the spectrum really appreciate videos with NO music. THANK YOU, Helen!
Love the voice and no background music drowning it. Covers all possible questions of first timers. Generous in giving out professional tips. I just found my new favorite YT cooking page.
Every other pizza UA-cam video recommends flouring under the dough (on the work surface) when stretching out the pizza before topping. But the only method that really works for me is Helen's oil method. I seem to be able to stretch out the dough and make perfect sized pizza on parchment paper with no problem. Thanks Helen!
Then you're doing it wrong. If you want to know how to make a real pizza, check out Vito Lacopelli's channel. An no, you don't need a stand mixer or a 900 degree F pizza oven.
Use semolina flour or rice flour, or even corn flour or regular semolina, or at least the coarser wheat flour you are able to find. It's even easier than oil in my opinion
One way I've found to keep a pizza from getting soggy is to put the cheese on first then half bake, add sauce to top and complete the bake. This works especially well if you know that you will have some leftover pizza. The cheese keeps the sauce from being absorbed into the crust keeping it very crisp - and it reheats very well. We call this an upside-down pie around here - mid-Atlantic USA
I made this thin crust pizza dough a few days ago. It made the best thin crust that I've ever had! Thanks for another wonderful and well explained recipe, Helen! I can honestly say that ever recipe of yours that I've made, have all been wonderful.
Pre-cooking toppings will reduce the moisture content and therefore reduce the sogginess of the pizza. P.S. Love your channel. As a recent graduate of a culinary institute I appreciate your teaching skills and the fact that you admit that you might not know the scientific reasons for a result, but you back it up with empirical real world results. That's what really matters. Cheers!
I made this pizza tonight for visiting family, and the crust was absolutely the bomb. I used a dedicated pizza oven, and have tried so many recipes trying to get just the perfect crust. This is the one I’ll use time and time again, from now on. We are retired expats living on a Pacific beach in Panama, but if I lived in Boston, I’d definitely be n your class. Instead, I’ll enjoy your many videos. Thank you ever so much 🥰
Just made the pizza and baked it on parchment paper in 500 degree oven -- No stone or steel --- It came out great. I won't bother to use my pizza stone again. So easy & quick this way. Thank you Helen !
I'm a Sicilian American guy from New york city and I must say your recipe looks really delicious to me. I'll definitely get that dough going tomorrow so I can have at ready when the mood strikes and that happens to me a lot. THANK YOU!
You have absolutely revolutionized my pizza making! I was never able (30 years trying), to stretch out my dough thin enough to please my husband or myself. It almost always turned out thick in some parts, thin in others. Thank you!!
I use a similar technique for stretching my pizzas in a pan with oil and have found using a sheet of oiled foil on the top lets me stretch and the foil holds it in place while the dough relaxes. Plus you can get it really even because you can slide your hand over the foil with no risk of sticking and tearing the dough.
Thank you so much for this fabulous recipe. I came across your channel while watching a sushi rice recipe. I love your accent, charisma, and recipes. You’ve got yourself a new subscriber. Thank you so so much ❤️
I did this immediately after watching the video and it was a hit. It was the easiest pizza recipe I've ever made, especially since I DREAD kneading doughs. The pizza crust came out crispy, done all the way through and it was cooked to perfection. Thanks from Romania!
I owned a pizza store in the Bronx on Kingsbridge road and this recipe is almost exactly the same as mine. I did however make 150 pounds of it at a time times about 5. Great job! Believe it or not I put the dough in the walk in in wooden trays covered with damp cheesecloth for at least 3 days, this really does help. I also agree with her about wood fired pizza, the worst pizza I had was when I lived in Naples (the supposed birthplace of pizza) I also threw my dough which I still do. The only suggestion I will make is for Helen to visit me here in Arizona and make me some of her lovely pizza. Great job Helen!
Hi Helen, I found your channel a month ago and love the clarity of your recipes together with your delightful presentation. I have always cooked pizza with trepidation. Your method of stretching the dough with oil is excellent and so easy to control. Usually I dread getting the dough off the peel and onto the stone but your way was a revelation. We had our first pizzas using your method tonight and they were superb. Thank you so much.
I made this tonight and had a little trouble. I've been making pizza at home for decades. But I've never made a truly thin crust pizza successfully, and this looks like a good method. It was hard to break my stretching habits and at first I got tons of tiny holes. Annoying. But by my second pizza I forced myself to do that patting motion and it worked. I got 2, 11 inch pizzas, which is what your written recipe indicates. Though your video seems to indicate a larger size. Anyway, that sauce is terrific and I'll get better at this method over time. I love learning new things from great teachers like you!
Great job with pizza! Yes, it takes a few tried to get it right. the size I give in the recipe (11") assumes a round pizza to give you a rough idea of the size (so that you know how many pizzas you'd want to make). As you saw in the video, my pizzas aren't round, but oval due to the shape of my parchment paper. I don't go by size, but by the thickness of the dough.
I'm totally going to make this for my mom! She loves a thin and crisp crust and she has dietary restrictions where she should really be cutting store-bought stuff with additives out! Thank you!
I love you ! I feel like I'm getting my culinary education for free. You explain things very well & you're honest if it doesn't work & you make it look easy, thank you !
I just tried this and it wasFABULOUS! Even my meat-eater husband loved it! I could eat this pizza every week and can’t wait to try it out on my sister when she comes to visit❤️
This is probably the easiest pizza recipe/set of instructions I've encountered. The ingredient list is simple and explained in such a way that I don't think I could do any part of this incorrectly. You might be my new favorite recipe person.
You’re reading my mind!!! I was in the mood for pizza last night and this is the kind of pizza I LOVE but never could perfectly make... this is perfect! I’ll try it!🙆🏻♂️🙆🏻♂️🙆🏻♂️
The recipe from the old video, is My go to pizza recipe. We love love that thin pizza. Thanks Helen. You make our days of confinament, surraonded by lovely recipe.
Thank you for this wonderful recipe. My family gets together for pizza frequently. This is the only recipe I use now. I use a pizza screen though. I prebake, turn the crust over, top and bake on lowest rack. I can make 4 pizzas in less than 30 minutes with one oven using your recipe to prepare the sauce and dough the day before. We all love it. You've added to the enjoyment of our lives! (Isn't that what cooking is all about?) 💖
I accidentally fell on ur UA-cam video whn I was looking for - how to cook quinoa - and I absolutely love the way u demonstrated the Quinoa (went on to Pizza) cooking & explained simplistically & practically (pool vs hot tub - humour). Wd definitely watch more of ur videos - love ur hair-cut!!
I had skipped this video because when you put it out I was still living on the road without an oven. That has changed and I will have to make this! I was just thinking of buying a peal for bread and pizzas but after seeing your rimless baking sheet I think I like how that works better!
This is a great recipe, so easy and tastes great plus at last, so easy to form into shape. The lid popped slightly open on 1 container in the fridge but moistening it on the dry areas with a little water and leaving it overnight softened it up again ( with the lid on tight this time ). Am a great fan of Helen Rennie. Thanks
The Holy Grail of thin pizza crust. This is gourmet. I served it to my family, and they devoured 2 pizzas for the 4 of us. I served it the same day, letting it rise for 2 hours. Flattening out the dough was such a breeze even as compared to the Pillsbury cannister crust. Simply delicious!!!
I made it today and it turned out great. I was able to use nicer tomatoes and pepperoni than most pizza places would use and it was so much better than anything out there.
Good tip place your cheese in the freezer for 15 minutes before building your pizza. It slows down the browning. If you’re looking for a good pre-shredded cheese try Sargento’s off the block low moisture full fat mozzarella. If you’re really worried about the cellulose you can place your cheese in a strainer and rinse with cold water. Pat dry with paper towels make sure it’s completely dry before using.
Hi Helen! I'm so thrilled to have found your channel! Your videos are so comprehensive and your recipes are truly fool proof. I have been baking regularly for several years and this pizza recipe is the best I've come across. Thank you so much, from me and my family .
This turned out fabulously. I did kneed the dough in my KA stand mixer for about 10 minutes just to see how much gluten would develop from plain flour. It was more than I expected. I'm glad given I usually use bread flour when making pizza. Since bread flour is more than 2X the cost of plain this is going to be my go-to pizza recipe from now on. Thanks for sharing....!
when i saw thin New-York stylish pizza, i got Adam Ragusea vibes. when i saw white wine, i thought it IS Adam Ragusea cooking! No wonder he endorses you, Helen! ;-)
I made this dough and let it sit for 4 days in the fridge. Just baked it and it was perfection!!! After patting it out on the parchment paper and topping it, I baked it on the parchment directly on the oven rack (as per another of your videos.) Just a note, I didn’t have to add extra olive oil to the paper; what was in with the dough seemed sufficient. Thank you for your recipes and your clear instructions!!!
I'm so glad I'm not the only one who considers "char" burn. I have some no-knead whole wheat dough already made up and I'm really hoping your technique (I'll try your recipe next time) will work with it. Wish me luck.
Mmmmm...I'm sooo envious! I've had to be gluten-free for many years now and pizza was my NUMBER 1 FOOD! Always homemade. Every time I try to modify a recipe to GF I'm immensely disappointed. I'm weeping over here! It looks positively delish
This is actually almost the same as Roman style pizza al taglio, we use oil instead of flour too and we go straight for rectangular shape, maybe just a tiny bit taller, very nice!
I tried this pizza - it was very good. Unfortunately, I used pre-shredded mozzarella. Ms. Rennie's lessons are so clear and articulate and very easy to follow. Thank you
I JUST DISCOVERED YOU 15 minutes ago (today is 3/7/24) and I am already MADLY IN LOVE WITH YOU AND YOUR SPECTACULAR CHANNEL!!!.....This is just my FIRST video of yours which I have just watched, and I ADORE your magnificently DETAILED instructions....YOU ARE WONDERFUL!!!!...(PS: And don't worry that I said I'm "madly in love with you"....I'm NOT a "coo-coo" or anything like that, I simply HIGHLY appreciate you and your magnificent instructional, informative video(s) and I look forward to learning MUCH MORE from you!) THANK YOU SO MUCH!!.....KEEP UP THE INCREDIBLY FANTASTIC WORK DARLIN'!!! (i KNOW YOU WILL!!!).....Love and virtual hugs forever........Daryl....(PPS: I subscribed to ALL and "Liked" this video....Too bad there's not an "ABSOLUTELY ADORED" button...I would DEFINITELY click that one!!!....haha!!)
I felt like I was hearing myself talk about thin crust pizza. Like you, I can't stand burnt, powdery, or gritty pizza crusts. To each his own and all that, but to me, the crust gets lost when so much is added to it that it loses itself. So refreshing.
That pizza crust looked outstanding, the only pizza I eat is a thin crust pizza. Thank you for all the tips and tricks you shared in this video. I’m Hooked..I will be making this pizza crust from now on for all my pizzas. Thank you again and a Big 👍 Up To You..
I just finished baking this wonderful thin crust pizza. It is, by far, the best thin crust I've ever worked with and tasted. BTW, I let it rise 4 days before using the dough.
we tried this pizza dough today. I don't think i let mine rise long enough since we made it the same day as cooking it. so the 2 pizzas were very small. HOWEVER!! they were amazing. the crust tasted wonderful and the sauce was so tasty. thank you for the cheese tip. that mozz was so much better than the preshredded kind.
Let the dough relax a tad between stretchings. I usually stretch mine four or five times - about 5+ minute rest between stretching. Ricotta makes a great topping as does cottage cheese. Use a couple tea spoons and "dab" it around the pizza before baking.
It really depends on the pizza. Some pizzas have good tasting crusts, but most typical local pizza places (at least where I am) have dry, hard, and flavorless crusts that are quite thick. Like, they're practically designed to be just handles.
To be fair, most pizza crust is pretty bland. I'd argue the litmus test for a genuinely good pizza is crust edges so good that people actually eat them up.
I'm exploring thin crust pizza dough recipes to make at home. I really like your video! I ordered a 10" Supreme pizza at an eat as you watch movie theatre today. The cheese and toppings were ample and good. But the crust was tasteless!! I'm sure it was some kind of premade crust they use, but it could have been with sawdust! It was thin and crispy but the edges were so hard I dared not bite for fear of breaking a tooth!! What I'm getting at is I want to make sure I find a thin crust recipe with not only good crunch but good flavor as well. I'm hoping the secret is curing the dough in the frig for a few days!
Люблю ваши видео и ваш акцент. Уверен, что анло-саксам очень нравятся оба. Но мне, больше всего, нравятся ваша работа. Молодчина!!! Вы очень хороший учителб.
relatively new to your channel but have been loving your video's. You present well and are great at explaining the process but what really convinced me that your one of my new favorites is your "the fork don't lie" comment. Love chef John and happy to have found you.
I love your video. I'm definitely going to try this. I'm currently in Italy for a month but when I return home to Panama this pizza is the first thing I'm going to make. I usually make pizza for just my wife and me, so I'm going to try to cut your ingredients in half, just one pizza. We'll see how that works out. Also, Panama is in the tropics, so I VERY rarely use the kitchen oven. I have a toaster oven outside that only goes to 450F. but I'm going to try it. I saw one of your videos where you suggested parchment paper right on the rack, I'm going to try that too. The pizza in Italy seems pretty good too!
We have a very popular pizza shop that makes a similar style crust, but you have to travel way over into town to get it and it's always crowded and very expensive. I made this at home two nights ago and it's far better than theirs.....thank you Helen :)
I came up with a hack to thin the dough. After the dough has proofed and is on the parchment with with the oil “halo” I lightly oil a second parchment on one side. I placed the 2nd parchment oil side down. Then I take a large cutting board and squeeze dough between the two pieces of parchment paper. That will make at least a 12 inch pizza which you can then adjust by hand.
I made the dough two nights ago, and my first pizza tonight. I followed the dough recipe very faithfully, using a scale. I did cheat and use Rao's pizza sauce, and I added some parmesan as well under the mozzarella, and some sliced stick pepperoni on top. My oven goes up to 525, and I have a pizza steel. I preheated it for 35 minutes or so, and ended up cooking it for 9 minutes total. The final pizza was very good for a first try with a new method and recipe. I don't think I patted the dough thin enough in the center, as it was a touch flabby there, even though I had some leopard spotting underneath. The edges were delightful. One more dough in the refrigerator to try again.
Freezing the cheese for an hour or so helped with the browning and breaking (oily) of the cheese. I had to do a lot of adaptations because my oven is not so good.
Helen, I just stumbled on your channel and am awed by your teaching technique and knowledge. I'll definitely try pizza this way - simple, yet good results. Thank you.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
“ How is this not a pizza I don’t know but I’m sure I’ll find out in the comments” 😂. Helen you just kill me I love you so much!
how is this no knead??? Im searching for the truth in the comment and I think i’ll find the meaning of life before i find the answer.
@@eduardochavacano Some "no knead" breads are more like a batter and can be stirred with a spoon. This dough is too stiff for that so mixing it by hand necessary - kind of like making meatloaf. As she pointed out the dough is still shaggy. "Kneading" is the process of stretching and folding the dough to develop the gluten to the point where you could "stretch out a window". Ok. Please reply when you find the meaning of life👍
@@eduardochavacano It's no knead compared to a regular pizza dough you'll be working for 10-20 minutes. If these 30 seconds bother you then maybe buy ready made dough? Idk man, you do have to mix the ingredients, it's not a batter.
I'd classify it as a midwestern tavern style pizza, though people would normally cut it into squares.
Instablaster...
I absolutely love how in-depth she goes on everything. Your explanation is always very clear
I agree with you. There are a few chefs on YT right now that really teach instead of just giving out a recipe; Helen is spectacular. Amazing stuff.
Totally agree!
Hey rob 😎
@@bellenesatan yo what is up who are you
@@robert58 😈🔥🦶🏻🦶🏻🦶🏻🦶🏻
Now this is a professional educator. If I lived in Boston, I would definitely take some classes!
Thank you for showing us how to make this dough without having access to a stand mixer! Most food youtubers just assume I have a professional kitchen's whole paraphernalia stuffed away in a cupboard.
You and I must share the same kitchen.
@@loisdotcom You, and we three.
I tried Helen and someone else’s 10 minute kitchen aid dough, Helen won!
I always love watching Helen's videos because at first I'm like "I don't have 17mins to watch this". But when I eventually get to it, I watch it 3 times.
I really like how you avoid blackening on the crust's underside as well as dusty/gritty stuff underneath it too. Your pizza technique seems to address every minor pet peeve I have with most pizza joints.
I just love your humor and that you play no music!!! You always take the time to really explain every step without over explaining as well THANK YOU 💖💖💖
The no music is delightful, I agree.
Agreed!!!! It makes the video far easier for hard of hearing people to understand.
@@CouchSttr Double agree - hard of hearing, English as a second language, and people on the spectrum really appreciate videos with NO music. THANK YOU, Helen!
@@scofahv
🏳️🌈💙😊
Finally, a video of the kind of "pizza" I like :)
georgH same here!
Yes, not everybody likes high carb stodgy Pizzas. This is light and sensible 😊
Lovin' the chef John reference, as you two are pretty much the only UA-cam chefs I watch 😁
I always love how you describe temperatures as "pool water" or "hot tub" which is super useful for us without thermometers
I live in an apartment without pool and without hot tub and I how how she always mention the temperature!
Love the voice and no background music drowning it. Covers all possible questions of first timers. Generous in giving out professional tips. I just found my new favorite YT cooking page.
Every other pizza UA-cam video recommends flouring under the dough (on the work surface) when stretching out the pizza before topping. But the only method that really works for me is Helen's oil method. I seem to be able to stretch out the dough and make perfect sized pizza on parchment paper with no problem. Thanks Helen!
so glad it works well for you!
Me too!!! And no issues with sliding it off the peele and into the oven! Parchment paper is the way to go!
Then you're doing it wrong. If you want to know how to make a real pizza, check out Vito Lacopelli's channel. An no, you don't need a stand mixer or a 900 degree F pizza oven.
Use semolina flour or rice flour, or even corn flour or regular semolina, or at least the coarser wheat flour you are able to find. It's even easier than oil in my opinion
that extra flour dries out the surface, and hardens it
One way I've found to keep a pizza from getting soggy is to put the cheese on first then half bake, add sauce to top and complete the bake. This works especially well if you know that you will have some leftover pizza. The cheese keeps the sauce from being absorbed into the crust keeping it very crisp - and it reheats very well. We call this an upside-down pie around here - mid-Atlantic USA
I made this thin crust pizza dough a few days ago. It made the best thin crust that I've ever had! Thanks for another wonderful and well explained recipe, Helen! I can honestly say that ever recipe of yours that I've made, have all been wonderful.
You really do some of the best instructional videos I've seen on UA-cam. Thank you so much.
Pre-cooking toppings will reduce the moisture content and therefore reduce the sogginess of the pizza. P.S. Love your channel. As a recent graduate of a culinary institute I appreciate your teaching skills and the fact that you admit that you might not know the scientific reasons for a result, but you back it up with empirical real world results. That's what really matters. Cheers!
I made this pizza tonight for visiting family, and the crust was absolutely the bomb. I used a dedicated pizza oven, and have tried so many recipes trying to get just the perfect crust. This is the one I’ll use time and time again, from now on.
We are retired expats living on a Pacific beach in Panama, but if I lived in Boston, I’d definitely be n your class. Instead, I’ll enjoy your many videos. Thank you ever so much 🥰
Just made the pizza and baked it on parchment paper in 500 degree oven -- No stone or steel --- It came out great. I won't bother to use my pizza stone again. So easy & quick this way. Thank you Helen !
I love that you gave the amounts for both instant and active types of yeast. Thank you!
Educational, entertaining and great recipes, I mean this is literally the best youtube channel out there
I'm a Sicilian American guy from New york city and I must say your recipe looks really delicious to me. I'll definitely get that dough going tomorrow so I can have at ready when the mood strikes and that happens to me a lot. THANK YOU!
You have absolutely revolutionized my pizza making! I was never able (30 years trying), to stretch out my dough thin enough to please my husband or myself. It almost always turned out thick in some parts, thin in others. Thank you!!
This is the most thorough explanation EVER, thus making this recipe very approachable, I think I'm finally ready to make my own pizza now!
I use a similar technique for stretching my pizzas in a pan with oil and have found using a sheet of oiled foil on the top lets me stretch and the foil holds it in place while the dough relaxes. Plus you can get it really even because you can slide your hand over the foil with no risk of sticking and tearing the dough.
That’s genius!
Thank you so much for this fabulous recipe. I came across your channel while watching a sushi rice recipe. I love your accent, charisma, and recipes.
You’ve got yourself a new subscriber. Thank you so so much ❤️
Thank you for the recipe. I love how your videos don't have a ton of music. A tiny bit at the end is perfect. You are perfect🍕🍕❣️
I’ve tested several different recipes for pizza dough. This by far is the best tasting and easiest to work with dough. Thank you for this video.
I did this immediately after watching the video and it was a hit. It was the easiest pizza recipe I've ever made, especially since I DREAD kneading doughs.
The pizza crust came out crispy, done all the way through and it was cooked to perfection. Thanks from Romania!
Thank you Helen. I really appreciate your style of teaching. You usually anticipate all my questions.
I owned a pizza store in the Bronx on Kingsbridge road and this recipe is almost exactly the same as mine. I did however make 150 pounds of it at a time times about 5. Great job! Believe it or not I put the dough in the walk in in wooden trays covered with damp cheesecloth for at least 3 days, this really does help. I also agree with her about wood fired pizza, the worst pizza I had was when I lived in Naples (the supposed birthplace of pizza) I also threw my dough which I still do. The only suggestion I will make is for Helen to visit me here in Arizona and make me some of her lovely pizza. Great job Helen!
Pretty sure I've watched every pizza video on UA-cam... this one stands above and alone. Bravo.
This may be the EXACT recipe I’ve been looking for all along. So straightforward! Thanks for the detailed instructions 😄
Hi Helen, I found your channel a month ago and love the clarity of your recipes together with your delightful presentation. I have always cooked pizza with trepidation. Your method of stretching the dough with oil is excellent and so easy to control. Usually I dread getting the dough off the peel and onto the stone but your way was a revelation. We had our first pizzas using your method tonight and they were superb. Thank you so much.
So glad your pizza came out well :)
I made this tonight and had a little trouble. I've been making pizza at home for decades. But I've never made a truly thin crust pizza successfully, and this looks like a good method. It was hard to break my stretching habits and at first I got tons of tiny holes. Annoying. But by my second pizza I forced myself to do that patting motion and it worked. I got 2, 11 inch pizzas, which is what your written recipe indicates. Though your video seems to indicate a larger size. Anyway, that sauce is terrific and I'll get better at this method over time. I love learning new things from great teachers like you!
Great job with pizza! Yes, it takes a few tried to get it right. the size I give in the recipe (11") assumes a round pizza to give you a rough idea of the size (so that you know how many pizzas you'd want to make). As you saw in the video, my pizzas aren't round, but oval due to the shape of my parchment paper. I don't go by size, but by the thickness of the dough.
I'm totally going to make this for my mom! She loves a thin and crisp crust and she has dietary restrictions where she should really be cutting store-bought stuff with additives out!
Thank you!
Wow - this is my favorite type of pizza! Wonderful, detailed instructions.
I love you ! I feel like I'm getting my culinary education for free. You explain things very well & you're honest if it doesn't work & you make it look easy, thank you !
I love your instructions. I love weighing things. It saves me from dirtying up all of my measuring tools. Thank you! Will be watching regularly.
I just tried this and it wasFABULOUS! Even my meat-eater husband loved it! I could eat this pizza every week and can’t wait to try it out on my sister when she comes to visit❤️
This is probably the easiest pizza recipe/set of instructions I've encountered. The ingredient list is simple and explained in such a way that I don't think I could do any part of this incorrectly. You might be my new favorite recipe person.
You’re reading my mind!!! I was in the mood for pizza last night and this is the kind of pizza I LOVE but never could perfectly make... this is perfect! I’ll try it!🙆🏻♂️🙆🏻♂️🙆🏻♂️
The recipe from the old video, is My go to pizza recipe. We love love that thin pizza.
Thanks Helen. You make our days of confinament, surraonded by lovely recipe.
Helen, I love your down-to-earth and humorous approach to everything. I learn so much from you. Thank you for your teaching.
Once again, I wish I had known about this channel before so I could have avoided the Pizza Dough Meltdown of 2022. Thank you!
Thank you for this wonderful recipe. My family gets together for pizza frequently. This is the only recipe I use now. I use a pizza screen though. I prebake, turn the crust over, top and bake on lowest rack. I can make 4 pizzas in less than 30 minutes with one oven using your recipe to prepare the sauce and dough the day before. We all love it. You've added to the enjoyment of our lives! (Isn't that what cooking is all about?) 💖
I accidentally fell on ur UA-cam video whn I was looking for - how to cook quinoa - and I absolutely love the way u demonstrated the Quinoa (went on to Pizza) cooking & explained simplistically & practically (pool vs hot tub - humour). Wd definitely watch more of ur videos - love ur hair-cut!!
She is a master at explaining steps! Perfect for beginners and "experts" alike! Cam't wait to try to make this.
I had skipped this video because when you put it out I was still living on the road without an oven. That has changed and I will have to make this! I was just thinking of buying a peal for bread and pizzas but after seeing your rimless baking sheet I think I like how that works better!
Great, simple, and thorough instructions!
This is a great recipe, so easy and tastes great plus at last, so easy to form into shape. The lid popped slightly open on 1 container in the fridge but moistening it on the dry areas with a little water and leaving it overnight softened it up again ( with the lid on tight this time ). Am a great fan of Helen Rennie. Thanks
I could listen to you read a phone book! I love your voice so much💕
This is the best video on pizza making I have found. I hope to try it soon.
The Holy Grail of thin pizza crust. This is gourmet. I served it to my family, and they devoured 2 pizzas for the 4 of us. I served it the same day, letting it rise for 2 hours. Flattening out the dough was such a breeze even as compared to the Pillsbury cannister crust. Simply delicious!!!
I made it today and it turned out great. I was able to use nicer tomatoes and pepperoni than most pizza places would use and it was so much better than anything out there.
so glad it worked well for you :)
I've made 2 batches of this so far - one without a saucier and one with. The saucier is a great addition.
Good tip place your cheese in the freezer for 15 minutes before building your pizza. It slows down the browning. If you’re looking for a good pre-shredded cheese try Sargento’s off the block low moisture full fat mozzarella. If you’re really worried about the cellulose you can place your cheese in a strainer and rinse with cold water. Pat dry with paper towels make sure it’s completely dry before using.
What’s the cellulose issue?
Hi Helen! I'm so thrilled to have found your channel! Your videos are so comprehensive and your recipes are truly fool proof. I have been baking regularly for several years and this pizza recipe is the best I've come across. Thank you so much, from me and my family .
I ADORE YOUR ACCENT. My mum's family is Ukrainian, and I weep listening to you because you sound like my relatives!!
Can't wait to try your recipe. I fail every time I try. Now you have told us the secret of "no-knead" Thank you so much!
This turned out fabulously. I did kneed the dough in my KA stand mixer for about 10 minutes just to see how much gluten would develop from plain flour. It was more than I expected. I'm glad given I usually use bread flour when making pizza. Since bread flour is more than 2X the cost of plain this is going to be my go-to pizza recipe from now on. Thanks for sharing....!
when i saw thin New-York stylish pizza, i got Adam Ragusea vibes. when i saw white wine, i thought it IS Adam Ragusea cooking! No wonder he endorses you, Helen!
;-)
she is such a great speaker. I just dont know why this is no knead.
I love that you quoted, “Fork Don’t Lie,”. Lol, perfect!
I made this dough and let it sit for 4 days in the fridge. Just baked it and it was perfection!!! After patting it out on the parchment paper and topping it, I baked it on the parchment directly on the oven rack (as per another of your videos.) Just a note, I didn’t have to add extra olive oil to the paper; what was in with the dough seemed sufficient. Thank you for your recipes and your clear instructions!!!
so glad it turned out well :)
this is such a different pizza from what I usually go with but your confidence in it makes me want to try it!
yes, she has that bitchy confidence that makes me just want to take her word and try to make one.
@@eduardochavacano ?? She's so pleasant to listen to. The opposite of the way you describe her.
This was a revolutionary video for me after years of efforts in regard to the dough prep. Thank you so much! My new pizza steel sealed the deal.
I'm so glad I'm not the only one who considers "char" burn. I have some no-knead whole wheat dough already made up and I'm really hoping your technique (I'll try your recipe next time) will work with it. Wish me luck.
I have try this pizza...
My grand children love it...
Thanks Helen..
I really like your channel, you are explaining the mistakes, not like other channels...
i just tried this, crispy thin pizza, love it. thx Helen
I made this tonight and hubby and I loved it! Spot on instructions.
this is exactly how my mom always makes pizza! brilliant ~
Tried this and loved it…I had to use more flower for the right consistency. Two days in fridge was amazing!
Mmmmm...I'm sooo envious! I've had to be gluten-free for many years now and pizza was my NUMBER 1 FOOD! Always homemade. Every time I try to modify a recipe to GF I'm immensely disappointed. I'm weeping over here! It looks positively delish
This is actually almost the same as Roman style pizza al taglio, we use oil instead of flour too and we go straight for rectangular shape, maybe just a tiny bit taller, very nice!
I tried this pizza - it was very good. Unfortunately, I used pre-shredded mozzarella. Ms. Rennie's lessons are so clear and articulate and very easy to follow. Thank you
Do tell the downsides you experiences from pre-shredded mozzarella...
I JUST DISCOVERED YOU 15 minutes ago (today is 3/7/24) and I am already MADLY IN LOVE WITH YOU AND YOUR SPECTACULAR CHANNEL!!!.....This is just my FIRST video of yours which I have just watched, and I ADORE your magnificently DETAILED instructions....YOU ARE WONDERFUL!!!!...(PS: And don't worry that I said I'm "madly in love with you"....I'm NOT a "coo-coo" or anything like that, I simply HIGHLY appreciate you and your magnificent instructional, informative video(s) and I look forward to learning MUCH MORE from you!) THANK YOU SO MUCH!!.....KEEP UP THE INCREDIBLY FANTASTIC WORK DARLIN'!!! (i KNOW YOU WILL!!!).....Love and virtual hugs forever........Daryl....(PPS: I subscribed to ALL and "Liked" this video....Too bad there's not an "ABSOLUTELY ADORED" button...I would DEFINITELY click that one!!!....haha!!)
Welcome to the rabbit hole. Once you try one of her recipe, you will do all of them.
I felt like I was hearing myself talk about thin crust pizza. Like you, I can't stand burnt, powdery, or gritty pizza crusts. To each his own and all that, but to me, the crust gets lost when so much is added to it that it loses itself. So refreshing.
That pizza crust looked outstanding, the only pizza I eat is a thin crust pizza. Thank you for all the tips and tricks you shared in this video. I’m Hooked..I will be making this pizza crust from now on for all my pizzas. Thank you again and a Big 👍 Up To You..
I just finished baking this wonderful thin crust pizza. It is, by far, the best thin crust I've ever worked with and tasted. BTW, I let it rise 4 days before using the dough.
we tried this pizza dough today. I don't think i let mine rise long enough since we made it the same day as cooking it. so the 2 pizzas were very small. HOWEVER!! they were amazing. the crust tasted wonderful and the sauce was so tasty. thank you for the cheese tip. that mozz was so much better than the preshredded kind.
Let the dough relax a tad between stretchings. I usually stretch mine four or five times - about 5+ minute rest between stretching.
Ricotta makes a great topping as does cottage cheese. Use a couple tea spoons and "dab" it around the pizza before baking.
Got good results trying this for the first time and I will without a doubt bake it again. Thank you!
I just tried this; it’s a delicious, crispy pizza. This will now be my go-to home-made pizza recipe. Thanks Helen, you’re a genius!
so glad it worked well
Excellent, really excellent tutorial. Thank you! The crispy crust is our favorite, too!
Thanks a lot from Egypt, it was easy to flow every word you said, your way to explain is good
Tried this and it was amazing. Best homemade pizza I have ever made. Thank you
I will never understand the kind of picky eater that will leave pizza crust go to waste. Like what? I genuinely cannot comprehend. :D
It's basically throwing away free breadsticks!
It really depends on the pizza. Some pizzas have good tasting crusts, but most typical local pizza places (at least where I am) have dry, hard, and flavorless crusts that are quite thick. Like, they're practically designed to be just handles.
To be fair, most pizza crust is pretty bland. I'd argue the litmus test for a genuinely good pizza is crust edges so good that people actually eat them up.
I am almost the only one in my family that eats it. I just don't understand leaving the wonderful crust especially from very good pizza.
Spulg People They throw Away the crust Are Mentally ill They probably eat soup with a knife
I'm exploring thin crust pizza dough recipes to make at home. I really like your video! I ordered a 10" Supreme pizza at an eat as you watch movie theatre today. The cheese and toppings were ample and good. But the crust was tasteless!! I'm sure it was some kind of premade crust they use, but it could have been with sawdust! It was thin and crispy but the edges were so hard I dared not bite for fear of breaking a tooth!! What I'm getting at is I want to make sure I find a thin crust recipe with not only good crunch but good flavor as well. I'm hoping the secret is curing the dough in the frig for a few days!
Beautifully explained by this beautiful lady
thank you Helen... Спасибо большое! You give the best instructions without a lot of glitter or complicated ingredients.
Люблю ваши видео и ваш акцент. Уверен, что анло-саксам очень нравятся оба. Но мне, больше всего, нравятся ваша работа. Молодчина!!! Вы очень хороший учителб.
relatively new to your channel but have been loving your video's. You present well and are great at explaining the process but what really convinced me that your one of my new favorites is your "the fork don't lie" comment. Love chef John and happy to have found you.
This lady knows her stuff!
I love your video. I'm definitely going to try this. I'm currently in Italy for a month but when I return home to Panama this pizza is the first thing I'm going to make. I usually make pizza for just my wife and me, so I'm going to try to cut your ingredients in half, just one pizza. We'll see how that works out. Also, Panama is in the tropics, so I VERY rarely use the kitchen oven. I have a toaster oven outside that only goes to 450F. but I'm going to try it. I saw one of your videos where you suggested parchment paper right on the rack, I'm going to try that too. The pizza in Italy seems pretty good too!
We have a very popular pizza shop that makes a similar style crust, but you have to travel way over into town to get it and it's always crowded and very expensive. I made this at home two nights ago and it's far better than theirs.....thank you Helen :)
I came up with a hack to thin the dough. After the dough has proofed and is on the parchment with with the oil “halo” I lightly oil a second parchment on one side. I placed the 2nd parchment oil side down. Then I take a large cutting board and squeeze dough between the two pieces of parchment paper. That will make at least a 12 inch pizza which you can then adjust by hand.
I love thin crust pizza! Thank you Helen.
Exactly what I was looking for in a homemade pizza. Thank you Helen.
I made the dough two nights ago, and my first pizza tonight. I followed the dough recipe very faithfully, using a scale. I did cheat and use Rao's pizza sauce, and I added some parmesan as well under the mozzarella, and some sliced stick pepperoni on top. My oven goes up to 525, and I have a pizza steel. I preheated it for 35 minutes or so, and ended up cooking it for 9 minutes total. The final pizza was very good for a first try with a new method and recipe. I don't think I patted the dough thin enough in the center, as it was a touch flabby there, even though I had some leopard spotting underneath. The edges were delightful. One more dough in the refrigerator to try again.
Freezing the cheese for an hour or so helped with the browning and breaking (oily) of the cheese. I had to do a lot of adaptations because my oven is not so good.
Helen, I just stumbled on your channel and am awed by your teaching technique and knowledge.
I'll definitely try pizza this way - simple, yet good results. Thank you.
Looks great! I will make it like that. Thank you Helen! And it is definately a pizza!!!