Nina, were you ever a teacher ? Your video is straightforward, clear, concise and to the point. Even I could not screw this up. Thank You for taking the time to make this excellent video. 💜
My Breville is arriving this week. I've seen other people add water first to make dough and thought I would do the same. Glad I saw your warning. Thanks!
@mikalliz2167 Hi Mika, the processor does make pizza making very easy. I started playing with other dough recipes, and now I make choux pastry in the processor. It never fails! Here's the video if you'd like to try that. ua-cam.com/video/IXCEkh9Ptb4/v-deo.htmlsi=_2yKTqIwt-3g2A-d Enjoy!
I have been looking at soooo many processor pizza dough videos and I was about to try and figure out another way to do the dough...BUT...this is exactly what I was looking for! I hope it works out as easily as you made it look. I even have the step down version of your processor...the sous chef 12 plus and I couldn't find anyone making dough with it. And that you used the supplied dough blade makes it even better! Everybody was saying only use the S-blade. I can't wait. I get my Pizzaiolo tomorrow and i'm making dough for it. Thank you in advance!
Thank you so much Nina♥ I love your video. Made the pizza dough for the first time in the food processor and the process was super easy compared to manual kneeding. Cleaning the food processor was easy and fast too. Agreed with the other comment. You are a gifted cooking instructor. Instructions are clear and detailed; you give great tips too.
Che Bella. In just a few sentences, you cleared up questions I had for years. How to freeze,when,how long, which type, how when to thaw. And flour differences I had never heard before. Big hug.
I just got a food processor and have decided to cut out seed oils and HFCS this year, so that means we are going to learn to make a lot of things from scratch. We are doing round 2 of your dough tonight and I'm going to do 3 batches, 1 for imediate use, one for fridge, and one for freezer. The first night we made it our oven coil caught fire as it was preheating. Thankfully it was before they went in the oven. But our pizzas were already topped! So we used the stove top. Thankfully it is seperate from our oven and on a different breaker. It took three of us to move the pizza from the pizza pan to the pan on the stove. I set it at medium low and put the lid on the pan. It is a glass lid so I could see what was happening. When it looked cooked on top I checked the bottom and it was golden brown. It came out of the pan easily as well. So if disaster happens, it can be cooked on the stove top even after loaded. 😊
The sign of a good chef is being able to zig-zag when life throws you a curve ball. Well done, DimShell ! I make pizza on the grill, on a pizza stone, in a sheet pan, and in a cast iron pan on the stove top. Whichever one we eat is our favorite at that time... they're all delicious. Aside from a sharp knife, the processor is my favorite kitchen tool. Here's a tip for you. When making pizza. I make the dough. Don't wash the bowl. Instead, make your pizza sauce. The denser food first. Here is the order: first, grate the Romano or Parm cheese; remove it to a bowl. Mince garlic, the canned tomatoes, then seasonings. You don't have to cook this sauce. Stretch the dough into the pan that you'll use. Top with extra virgin olive oil, add the sauce then cheese. Bake at 475°F for 7 minutes. Top with mozzarella and bake at 450°F for another 7 to 10 minutes. 😋
Hello Nina, best pizza dough recipe I found, so easy, so simple, you example everything great. Just made 3 doughs, one in refrigerator and the other 2 in freezer. Machine is out, flour is out, might as well make a few, saves time. 👍. Thank you 😊
@ninainthekitchen1455 That's not my dog, but I'd love to have a Wired Haired Pointing Giffon as a companion. They're a hunting breed with the sweetest disposition. Some call them Griffs, but they're universally known as "The Happy Breed." They rarely have a bad day.
@MissionForward3 I'm a dog lover, but I'm not familiar with that breed. I know of the short haired pointers. Even though they look similar, the griffon looks like a great dog to have as a best bud. 👌
@ninainthekitchen1455 Yes. The German Short haired pointers do look similar. But German pointers are more businesslike. Probably a little better for hunters because they're more aggressive. Griffs are more laid back. But like their German cousins, once they catch a scent, they'll be off nose to the ground, and you might think you'll never see them again.
@@MissionForward3 Well, they sound like a great companion dog. I hope that you get to spend time with your own Griffon. BTW, how did your dough turn out?
@@ninainthekitchen1455 thank you NINA💗I tried the pizza dough in the food processor it was a hit 😍 I did 2 batches as I have 2 hungry teenagers baked it last night and the kids also ate the left over for breakfast today 😂 thank you again
Wow, you make me want to start using my food processor and begin making my own homemade pizza. Thanks for sharing this recipe. What kind of processor are you using? I have a basic Black and Decker food processor. Thanks
@merchman1 Hi merch, I am using a Breville 16 cup processor. I had a Cuisinart and was perfectly happy with it. Then, the Breville came into the kitchen where I taught cooking classes.... I had to have it! Lol Whatever you use is fine. Making your own dough is a huge step forward in quality and flavor. The processor makes it so easy that you may never get takeout again. Let me know how it goes. Enjoy!
Thanks for writing Iam... I have a Breville. In fact, I love it so much that I made a demo video. Here it is: ua-cam.com/video/B8Nn5jqrDrw/v-deo.html Enjoy!
@@ninainthekitchen1455 Thanks again Nina for the reply. May I please know where did you buy it from? I am thinking to buy it. Would you recommend it? Any problems you face with it? I will be watching your video you sent now. Thanks
Awesome presentation! I was looking for a gluten-free pizza dough recipe made on food processor and came across your video. I will try it using gluten-free blend and see what happens. Thank you!
I love your tips! Thank you so much! I’ve made pizza dough in my new processor, but I didn’t know dry ingredients go first, so I did a mess 😅 Next time I will follow your tips!
Just made your pizza dough recipe after watching your wonderful presentation on how to! Is your ingredient amount here just for ONE pizza? Can it be divided for a thinner crust and get two pizzas out of the recipe? Thanks!
Thank you. I had a Magimix for a long time. The Food processor made quite some noises while doing a dough. Your machine stays quite stable. I now sold it and thought about getting a kitchen aid mixer. Not a processor. But now i'm not sure about it anymore 😅I might ending up buying a food processor again..
That is a big decision! After thinking about it, I probably use my processor more than my stand mixer. That is a head scratcher.... whichever way you decide, happy baking!
I love how you are very specific, precise & quantitative. That's very helpful, and better than the other videos I've seen. Plus the practical tips too. Appreciated! Thank you Nina! PS - That's a great food processor! What brand & model is it?
@@ninainthekitchen1455 Certainly Nina! Your food processor looks amazing! Being Irish, was looking for one that's wide shoot, that any size baking potato could fit in. If I may ask, what brand & approximate cost? Recently discovered baking potatoes are far easier to peel, than the 5/10 pound bag, with various sized potatoes - been making hashbrowns =]
Hi JJ, my processor is a Breville. I was very happy with my Cuisinart, then the culinary center kitchen where I worked got these Brevile Processors. It's the best that I've ever used. I would go home and wish that my Cuisinart would just stop working, lol. The Breville was my Christmas present. That was 2 years ago and I still love it. They are very thoughtfully designed. In fact, I made a video about the Breville. Here it is: ua-cam.com/video/B8Nn5jqrDrw/v-deo.html
Hello Nina, thank you for sharing your beautiful recipe, it’s so wonderful to make the dough in food processor, can this dough be used for making bread similar ? Thank you 🙏🏻
Hi T, Great question! You can make any bread in a processor. The downside is that you can only make one loaf at a time. That will be the equivalent of about 3 cups of flour or 360g. Thanks for writing and, happy baking!
I made it today. Followed your recipe to the T, it turned out so well. Just be careful with the blade, (I used the S blade,didn't have the plastic one) I cut half of the tip of my index finger. Otherwise it was really fast. Thank you
Oh no!!! Processor blade cut are awful. I'm glad to hear that other than your cut, the results were good. Happy and safe baking. Thank you for writing Imaan. 💕
In the 80's, Jim Leahy started playing around with ways for the home baker to make the best quality artisan breads. He found that the food processor did the best job of mixing and kneading bread. His experiments shows that kneading in a processor is better then stand mixer or even by hand. It produces a better product but the caveat is that you can only work in small batches. Let me know how it goes. Enjoy!
Good video, very informative... one question I have is how many 12 inch pizzas does this recipe make? You mention 6 servings, but I don't know what that means in terms of pizzas... thanks
Hi Steve, Here's the reason that I didn't go into how many 12-inch pizzas. How thick or thin do you like your crust? Are you baking for big eaters? It's difficult to gauge so here's my best answer: The recipe makes a 1-3/4 pound dough. That should be enough for three thin crust 12 inch pizzas, or 6 servings. I hope this helps you. Thanks for writing, please enjoy!
Thanks. Nina. What am I doing wrong? The dough was covered in a sealed bowl, no rise after 1, even two hours on a 62°F counter. Maybe my flour was too cold, stored in the freezer? I used 115°F° water. I did just like you showed. This is my second attempt. The first time I put it in a greased bag like you said in the fridge all night. Same result. It does not rise? Help! 🤕Thx
It should rise even in the fridge. My guess is that your yeast has expired. If your yeast was active, the cold flour would slow the rise, but not stop it.
Thanks Nina for your fast response. The yeast is new, so not sure? Going to add more yeast again but going to use some sugar in the water this time and see if I can revive this ball of dough. Appreciate you!
The only other thing that I can guess is that we used different yeasts. I used instant yeast, and it sounds as though you used dry active. My experience is that they do like different treatments. For dry active yeast, do proof it. Instant can just go in with the dry ingredients. Please, let me know what happens.
@@lees5402 yes probably used the other yeast,what does your yeast say on label?i had this same problem when i first started making my own pizza,now i know better,i actually love proofing my yeast,the smell of yeast gets me so excited for a beautiful bread or pizza,so add warm water to the yeast and some sugar,let it sit for about 5 minutes,if its good,it will eat the sugar and start to foam up,thats my favorite part,i know im weird like that,just love making my own pizza dough,i would never eat store bought for some unknown reason,now i know why,making your own just wins out over everything else,good luck
Hi Dolores, I started making pizza as soon as I could see over the kitchen table. I know that you must have a similar story. We were lucky to grow up knowing what the best is. 😘
Nina and Patty: Thanks so much for helping. I can't remember what the packet was either dry or instant but as you said Nina it WAS in fact expired. Thanks Walmart lol. So redid it again and it rose beautifully in my sealed bowl just like in your promo pic. Great!!
I'm happy that it worked out, and the answer was so simple. 👌 Here is another recipe that you may enjoy. ua-cam.com/video/gxvcNJZ5TW0/v-deo.html Pizza dough ua-cam.com/video/Dlm0ZW-xyQc/v-deo.html
I calculated the amount of flour to a per serving size, but pizza is a difficult food to say exactly what a serving is. It depends on the thickness of the crust, the topping, and the appetite of your guests.
Hi Zena, yes you can use your KitchenAide. Srart with the wet ingredients, then add the dry ingredients. It's good to hear from you. I hope all is well. 🤗
I am so going to to do this! I have a ninja food processor with the dull blade and I have been wanting to try my own pizza from scratch. I love Detroit style Deep Dish, but its like $35 with tip every time I buy one...any recommendations on how to cook it? Speed/temp use convection oven? thanks again. And I am also a youtube creator so, very nicely done. 😁
Hi Kim! I know about Detroit style pizza, but I've never had one. Having said that, I have to say that I've never had a pizza style that I didn't like. The best thing about homemade pizza is that anything goes. You create your own favorites, and they never taste like cardboard. As far as the bake goes. You want lots of good olive oil in the pan and on the dough. Bake at a high temperature and absolutely use convection. Google Detroit style pizza for good ideas on oven temp. That homemade pizza of yours will be far better than anything you have purchased in the past. The best part is that you will just get better with experience. Please tell me the name of your UA-cam channel. Enjoy and Bon appetite! 😋
I use King Arthur flour. My mother always used all-purpose flour, and I tend to do the same. It gives you a tender crumb. Bread flour will give you a chewy crust. More like what you get in a pizzeria. I also make sourdough crusts, and very occasionally, I will use 00 flour. In that order! 00 flour does not burn easily, so I use that when I grill pizza.
Yes, it can be kept in the fridge. I have also frozen it in a freezer zipper bag before it doubles in bulk. I usually don't recommend freezing raw yeasted dough, but since pizza is a flatbread, it works out. Remove from your freezer the morning that you want to use the dough. By dinnertime, you'll just have to shape it.
I subscribe to several food channels and watch even more here on UA-cam, but I actually make more recipes from this channel than any other. I'm making this for tomorrow's Saturday pizza night.
So true I had 8 stitches once ,trying to cut fries by the mandolin ,and voila ended up in the ER getting stitches , 2 shots and 3 weeks not able to use my right hand
@rnrchef those are all great questions. I make 4 different pizzas, and we enjoy each one so much that while eating them, one of us will claim that tonight's method is the best. The most used method is: I stretch the dough into a sheet pan. Top that with an uncooked sauce. The sauce is just canned whole San Marzano tomatoes, salt, crushed red pepper, about a teaspoon of oregano, two cloves of garlic, maybe three. I oil the pan, place the dough, and oil the dough. Make the sauce in my processor. The dough relaxes during that time. I sauce the dough and add freshly grated Romano cheese. Into the oven at 475° F for 7 minutes. Remove the pizza, then add mozzarella. Back in the oven for another 7 to 9 minutes. The sauce cooks in the oven. Depending on your oven, you may want to drop the temp to 450° after putting the mozzarella on the pizza. Aside from that, I use the grill. Bake both sides of the pizza dough, add a cooked sauce and whatever topping you want. Cook offset, with the lid on until the ingredients are done. #3) pizza stone, however, the best way to use the stone is to heat it for an hour or so before baking. Because of that, I only use the stone if I happen to be making artisan breads on the same day. #4) I stretch some dough and place it into an oiled cast iron skillet. Cook on the stove top over medium heat until the crust is golden brown. Flip the crust, add a little olive oil and toppings, place a lid on the pan. When your cheese is melted, place your pan under the broiler. If I make pizza this way, I use my toaster over as the broiler.
hi nina,so im 55 and i just recently found out, thanks to people like yourself that i can make my own bread dough and more importantly, pizza dough,so ive made it about 5 times,each time i followed a differant persons recipe,i even bought the ninja 3 in one food processor,blemder ,chopper ,anyways i have a few differant things to make the dough in,ive done it with my hands,that is the hardest,so now i come to your channel with this recipe using your processor,my brother gave me his black and decker food processor but its missing alot of blades and other things,so its just been sitting on my shelf,until now because it looks like yours,i didnt think i could use it for dough because i didnt have a plastic dough blade,but then after you showed that you dont need the plastic one,i got all excited because i have a medal blade in it,but the ends are cut like the one you showed us for dough,so im going to do your way today to make dough,i cant wait to try it,im excited and i thank you so much for doing this video and sharing your technique,thank you ,i will let you know how it came out mwah!!
Nina, were you ever a teacher ? Your video is straightforward, clear, concise and to the point. Even I could not screw this up. Thank You for taking the time to make this excellent video. 💜
Hi S.L.S. , I have taught cooking and baking classes!
Thanks for writing 💞
I completely concur. Great video
My Breville is arriving this week. I've seen other people add water first to make dough and thought I would do the same. Glad I saw your warning. Thanks!
Thank you. I never knew you could use a food processor. And yes its very fast and smooth
@mikalliz2167 Hi Mika, the processor does make pizza making very easy. I started playing with other dough recipes, and now I make choux pastry in the processor. It never fails!
Here's the video if you'd like to try that.
ua-cam.com/video/IXCEkh9Ptb4/v-deo.htmlsi=_2yKTqIwt-3g2A-d
Enjoy!
I did this and made calzones and it worked really well. I was surprised.
Well done, I have been doing this for eons and it is absolutely the best, easiest and tastiest method for pizza. Hope everyone follows you.
I have been looking at soooo many processor pizza dough videos and I was about to try and figure out another way to do the dough...BUT...this is exactly what I was looking for! I hope it works out as easily as you made it look. I even have the step down version of your processor...the sous chef 12 plus and I couldn't find anyone making dough with it. And that you used the supplied dough blade makes it even better! Everybody was saying only use the S-blade. I can't wait. I get my Pizzaiolo tomorrow and i'm making dough for it. Thank you in advance!
Thank you so much Nina♥ I love your video. Made the pizza dough for the first time in the food processor and the process was super easy compared to manual kneeding. Cleaning the food processor was easy and fast too. Agreed with the other comment. You are a gifted cooking instructor. Instructions are clear and detailed; you give great tips too.
@sd4301 thanks so much for writing. This made my day!
Very good 👍
This was so easy to do! Thank you, Nina!
Che Bella.
In just a few sentences, you cleared up questions I had for years. How to freeze,when,how long, which type, how when to thaw. And flour differences I had never heard before.
Big hug.
I love hearing this! So glad that I could help.
Merry Christmas Charlie 🎅
So many useful tips! Also as European appreciate metric, so few Americans do this. Learned quite a few things. Thank you.
Nina, I was very happy to have found your video. What a great teacher you are and you have a wonderful personality.
Thanks Nina
great video; thank you
I just got a food processor and have decided to cut out seed oils and HFCS this year, so that means we are going to learn to make a lot of things from scratch. We are doing round 2 of your dough tonight and I'm going to do 3 batches, 1 for imediate use, one for fridge, and one for freezer.
The first night we made it our oven coil caught fire as it was preheating. Thankfully it was before they went in the oven. But our pizzas were already topped! So we used the stove top. Thankfully it is seperate from our oven and on a different breaker.
It took three of us to move the pizza from the pizza pan to the pan on the stove. I set it at medium low and put the lid on the pan. It is a glass lid so I could see what was happening. When it looked cooked on top I checked the bottom and it was golden brown. It came out of the pan easily as well. So if disaster happens, it can be cooked on the stove top even after loaded. 😊
The sign of a good chef is being able to zig-zag when life throws you a curve ball. Well done, DimShell !
I make pizza on the grill, on a pizza stone, in a sheet pan, and in a cast iron pan on the stove top. Whichever one we eat is our favorite at that time... they're all delicious.
Aside from a sharp knife, the processor is my favorite kitchen tool. Here's a tip for you. When making pizza. I make the dough. Don't wash the bowl. Instead, make your pizza sauce. The denser food first. Here is the order: first, grate the Romano or Parm cheese; remove it to a bowl. Mince garlic, the canned tomatoes, then seasonings. You don't have to cook this sauce. Stretch the dough into the pan that you'll use. Top with extra virgin olive oil, add the sauce then cheese. Bake at 475°F for 7 minutes. Top with mozzarella and bake at 450°F for another 7 to 10 minutes. 😋
Thank you for this recipe!
You are most welcome. Enjoy!
I love your kitchen ❤
Excellent instructions and subtle tips.
Love your personality …
Amazing lady
Thks so much 4 these useful tips
Nina, Thank you so much. I will try this tonight. Giuseppe
Hello Nina, best pizza dough recipe I found, so easy, so simple, you example everything great. Just made 3 doughs, one in refrigerator and the other 2 in freezer. Machine is out, flour is out, might as well make a few, saves time. 👍. Thank you 😊
I do the same, especially when making pie crust. Happy baking Mary!
After you put in the water there was a lot of balls 4:35 and 4:47 there's one huge, nice ball
Great video.
I am definitely going to try this.
Thanks for posting 👍
Using a processor for dough is so easy! You won't be disappointed... I promise. 🤗
As a member of the 'metric crowd' thanks for your on screen notes
Thanks for writing. As a baker, I prefer metric. Cheers 🥂
Hello Nina, just made it, it’s in the fridge now, my family is so excited for eating homemade pizza tomorrow, thank you xoxo
You'll never go back. Enjoy! 😁
Wow what an inspirational video Nina! I’m definitely going to try it and it justifies my possession of a food processor! Thank you. Mark. UK
Great demo thank you
Nice video. TY. I'll be making pizza dough for calzone. Really couldn't be much easier.
Thanks for writing, I love your dog's face!
@ninainthekitchen1455 That's not my dog, but I'd love to have a Wired Haired Pointing Giffon as a companion. They're a hunting breed with the sweetest disposition.
Some call them Griffs, but they're universally known as "The Happy Breed." They rarely have a bad day.
@MissionForward3
I'm a dog lover, but I'm not familiar with that breed. I know of the short haired pointers. Even though they look similar, the griffon looks like a great dog to have as a best bud. 👌
@ninainthekitchen1455 Yes. The German Short haired pointers do look similar. But German pointers are more businesslike. Probably a little better for hunters because they're more aggressive. Griffs are more laid back. But like their German cousins, once they catch a scent, they'll be off nose to the ground, and you might think you'll never see them again.
@@MissionForward3 Well, they sound like a great companion dog. I hope that you get to spend time with your own Griffon.
BTW, how did your dough turn out?
I just bought the brevill food processor,so excited to try this recipe,new subscriber 😊
Hi Shamsa, I just know that you will LOVE the Breville. Welcome to my channel and thank you for subscribing. 🤗
@@ninainthekitchen1455 thank you NINA💗I tried the pizza dough in the food processor it was a hit 😍 I did 2 batches as I have 2 hungry teenagers baked it last night and the kids also ate the left over for breakfast today 😂 thank you again
@@shamsaalfalasi86 that made my day! 😘🤗
Your explanation is excellent and I really enjoyed this video!
Thanks for writing, Bill.
❤very nice!
Lovely straight to the point. ❤️
Thanks for writing, Liz. I try not to waste your time. Enjoy!
Again, fantastic filming and editing techniques! Beautiful.
Great instruction! Thank you!
Very hood Video!!
Wow, you make me want to start using my food processor and begin making my own homemade pizza. Thanks for sharing this recipe. What kind of processor are you using? I have a basic Black and Decker food processor. Thanks
@merchman1
Hi merch, I am using a Breville 16 cup processor. I had a Cuisinart and was perfectly happy with it. Then, the Breville came into the kitchen where I taught cooking classes.... I had to have it! Lol
Whatever you use is fine. Making your own dough is a huge step forward in quality and flavor. The processor makes it so easy that you may never get takeout again.
Let me know how it goes. Enjoy!
thanks Nina for a great video. may i please know which food processor you used in this video?
Thanks for writing Iam... I have a Breville. In fact, I love it so much that I made a demo video. Here it is:
ua-cam.com/video/B8Nn5jqrDrw/v-deo.html
Enjoy!
@@ninainthekitchen1455 Thanks again Nina for the reply. May I please know where did you buy it from? I am thinking to buy it. Would you recommend it? Any problems you face with it? I will be watching your video you sent now. Thanks
Great video! Thank you for sharing. Really have to try this!
Thank you so much for these crystal clear instruction and great video Nina, I'm following your method everytime I make pizza dough, you rock ! 🤗🥰
No more cardboard take-out. 😂
Enjoy!!
Awesome presentation! I was looking for a gluten-free pizza dough recipe made on food processor and came across your video. I will try it using gluten-free blend and see what happens. Thank you!
Please let me know how it turns out.
I love your tips! Thank you so much!
I’ve made pizza dough in my new processor, but I didn’t know dry ingredients go first, so I did a mess 😅
Next time I will follow your tips!
Just made your pizza dough recipe after watching your wonderful presentation on how to! Is your ingredient amount here just for ONE pizza? Can it be divided for a thinner crust and get two pizzas out of the recipe? Thanks!
Great tip! Thank you for sharing!
Thank you amazing 👍🏻
I'm so excited to do your Pizza dough!!! Thank you for your recipe and tips❤️
Wonderful- incredibly helpful video. Thank you.
Thank you. I had a Magimix for a long time. The Food processor made quite some noises while doing a dough. Your machine stays quite stable. I now sold it and thought about getting a kitchen aid mixer. Not a processor. But now i'm not sure about it anymore 😅I might ending up buying a food processor again..
That is a big decision! After thinking about it, I probably use my processor more than my stand mixer. That is a head scratcher.... whichever way you decide, happy baking!
Thank you
I love how you are very specific, precise & quantitative. That's very helpful, and better than the other videos I've seen. Plus the practical tips too. Appreciated! Thank you Nina!
PS - That's a great food processor! What brand & model is it?
Thank you for writing JJ!
@@ninainthekitchen1455 Certainly Nina! Your food processor looks amazing! Being Irish, was looking for one that's wide shoot, that any size baking potato could fit in. If I may ask, what brand & approximate cost?
Recently discovered baking potatoes are far easier to peel, than the 5/10 pound bag, with various sized potatoes - been making hashbrowns =]
Hi JJ, my processor is a Breville. I was very happy with my Cuisinart, then the culinary center kitchen where I worked got these Brevile Processors. It's the best that I've ever used. I would go home and wish that my Cuisinart would just stop working, lol. The Breville was my Christmas present. That was 2 years ago and I still love it. They are very thoughtfully designed. In fact, I made a video about the Breville. Here it is:
ua-cam.com/video/B8Nn5jqrDrw/v-deo.html
Thanks Nina for the beautiful video & great directions/ explanations for the dough..
Hello Nina, thank you for sharing your beautiful recipe, it’s so wonderful to make the dough in food processor, can this dough be used for making bread similar ? Thank you 🙏🏻
Hi T, Great question! You can make any bread in a processor. The downside is that you can only make one loaf at a time. That will be the equivalent of about 3 cups of flour or 360g.
Thanks for writing and, happy baking!
@@ninainthekitchen1455
Thank you Nina, yes definitely I will make one first and see how it comes out
Thank you so much for sharing ❤️
You're welcome and thank you for writing.
I made it today. Followed your recipe to the T, it turned out so well. Just be careful with the blade, (I used the S blade,didn't have the plastic one) I cut half of the tip of my index finger. Otherwise it was really fast. Thank you
Oh no!!! Processor blade cut are awful. I'm glad to hear that other than your cut, the results were good. Happy and safe baking. Thank you for writing Imaan. 💕
@@ninainthekitchen1455 ,Thank you Nina. The bleeding took abit to stop but its bandaged and will heal 😊
You're right, the hardest part about dough is deciding to do it lol
True, but then it becomes fun. Enjoy!
Thanks Nina, I always make my dough in the KitchenAid, Gonna try this on Friday!! Always enjoy your vid's!!!!!
In the 80's, Jim Leahy started playing around with ways for the home baker to make the best quality artisan breads. He found that the food processor did the best job of mixing and kneading bread. His experiments shows that kneading in a processor is better then stand mixer or even by hand. It produces a better product but the caveat is that you can only work in small batches. Let me know how it goes. Enjoy!
Good video, very informative... one question I have is how many 12 inch pizzas does this recipe make? You mention 6 servings, but I don't know what that means in terms of pizzas... thanks
Hi Steve,
Here's the reason that I didn't go into how many 12-inch pizzas. How thick or thin do you like your crust? Are you baking for big eaters? It's difficult to gauge so here's my best answer:
The recipe makes a 1-3/4 pound dough. That should be enough for three thin crust 12 inch pizzas, or 6 servings. I hope this helps you. Thanks for writing, please enjoy!
Thanks. Nina. What am I doing wrong? The dough was covered in a sealed bowl, no rise after 1, even two hours on a 62°F counter. Maybe my flour was too cold, stored in the freezer? I used 115°F° water. I did just like you showed. This is my second attempt. The first time I put it in a greased bag like you said in the fridge all night. Same result. It does not rise? Help! 🤕Thx
It should rise even in the fridge. My guess is that your yeast has expired. If your yeast was active, the cold flour would slow the rise, but not stop it.
Thanks Nina for your fast response. The yeast is new, so not sure? Going to add more yeast again but going to use some sugar in the water this time and see if I can revive this ball of dough. Appreciate you!
The only other thing that I can guess is that we used different yeasts. I used instant yeast, and it sounds as though you used dry active. My experience is that they do like different treatments. For dry active yeast, do proof it. Instant can just go in with the dry ingredients. Please, let me know what happens.
@@lees5402 yes probably used the other yeast,what does your yeast say on label?i had this same problem when i first started making my own pizza,now i know better,i actually love proofing my yeast,the smell of yeast gets me so excited for a beautiful bread or pizza,so add warm water to the yeast and some sugar,let it sit for about 5 minutes,if its good,it will eat the sugar and start to foam up,thats my favorite part,i know im weird like that,just love making my own pizza dough,i would never eat store bought for some unknown reason,now i know why,making your own just wins out over everything else,good luck
Thank you ❤️
My AMAZING CHEF, Thank u Neens❤️🥰❤️
Hi Pammy!! 😘😘
Hi Nina, Nothing like the homemade pizza crust! Thanks for sharing how you made it. See you soon. Hugs, Dolores 🥰
Hi Dolores, I started making pizza as soon as I could see over the kitchen table. I know that you must have a similar story.
We were lucky to grow up knowing what the best is. 😘
Well explained 👌👌👌
Thanks for writing Bill
Note to viewers if your water is too hot you’re gonna have a Bad time
Nina and Patty: Thanks so much for helping. I can't remember what the packet was either dry or instant but as you said Nina it WAS in fact expired. Thanks Walmart lol. So redid it again and it rose beautifully in my sealed bowl just like in your promo pic. Great!!
I'm happy that it worked out, and the answer was so simple. 👌
Here is another recipe that you may enjoy.
ua-cam.com/video/gxvcNJZ5TW0/v-deo.html
Pizza dough
ua-cam.com/video/Dlm0ZW-xyQc/v-deo.html
Hi, making your recipe right now. :) When you say 6 servings, do you mean pizzas?
I calculated the amount of flour to a per serving size, but pizza is a difficult food to say exactly what a serving is. It depends on the thickness of the crust, the topping, and the appetite of your guests.
So I can just use the regular blade that came with the processer?
Thanks for the reply I really appreciate it.
Yes, even though I have a "dough" blade, I usually choose the the S blade for dough.
Hi Nina ! I don’t have a food processor but I do have a kitchenaid big mixer can I make the pizza dough with that machine ? Thanks for the recipe
Hi Zena, yes you can use your KitchenAide. Srart with the wet ingredients, then add the dry ingredients.
It's good to hear from you. I hope all is well. 🤗
@@ninainthekitchen1455 : Thank You 🙏🏼 Happy Thanksgiving to you and family !
I am so going to to do this! I have a ninja food processor with the dull blade and I have been wanting to try my own pizza from scratch. I love Detroit style Deep Dish, but its like $35 with tip every time I buy one...any recommendations on how to cook it? Speed/temp use convection oven? thanks again. And I am also a youtube creator so, very nicely done. 😁
Hi Kim!
I know about Detroit style pizza, but I've never had one. Having said that, I have to say that I've never had a pizza style that I didn't like.
The best thing about homemade pizza is that anything goes. You create your own favorites, and they never taste like cardboard.
As far as the bake goes. You want lots of good olive oil in the pan and on the dough. Bake at a high temperature and absolutely use convection. Google Detroit style pizza for good ideas on oven temp. That homemade pizza of yours will be far better than anything you have purchased in the past. The best part is that you will just get better with experience.
Please tell me the name of your UA-cam channel.
Enjoy and Bon appetite! 😋
What kind of flour do you use?
I use King Arthur flour. My mother always used all-purpose flour, and I tend to do the same. It gives you a tender crumb. Bread flour will give you a chewy crust. More like what you get in a pizzeria. I also make sourdough crusts, and very occasionally, I will use 00 flour. In that order! 00 flour does not burn easily, so I use that when I grill pizza.
@@ninainthekitchen1455 Thank you for the useful information.
Can this dough be refrigerated for a couple days
Yes, it can be kept in the fridge. I have also frozen it in a freezer zipper bag before it doubles in bulk. I usually don't recommend freezing raw yeasted dough, but since pizza is a flatbread, it works out. Remove from your freezer the morning that you want to use the dough. By dinnertime, you'll just have to shape it.
Oh, mama, now I'm in trouble!!!
🤣🤣🤣
Yes, yes you are! 😘
I subscribe to several food channels and watch even more here on UA-cam, but I actually make more recipes from this channel than any other. I'm making this for tomorrow's Saturday pizza night.
Thank you for writing. I only post recipes that we love. 😋💞
Good tip! Homemade is definitely always better! Btw the worst cut you can get in your Kitchen I think is from a Mandolin! Yikes! 😩
You may be right about the Mandolin.
So true I had 8 stitches once ,trying to cut fries by the mandolin ,and voila ended up in the ER getting stitches , 2 shots and 3 weeks not able to use my right hand
doesn't matter to me but - no sugar or oil like other videos? Your way is the fastest I've seen so far though.
Unless I'm making an enriched dough, I don't add sugar. When making pizza dough, I usually do add about 1 tablespoon of olive oil. I just forgot 🤣
@@ninainthekitchen1455 Which do you prefer when cooking: Rack or stone? And do you pre-cook the dough a bit before adding toppings or? Thanks
@rnrchef those are all great questions. I make 4 different pizzas, and we enjoy each one so much that while eating them, one of us will claim that tonight's method is the best.
The most used method is:
I stretch the dough into a sheet pan. Top that with an uncooked sauce. The sauce is just canned whole San Marzano tomatoes, salt, crushed red pepper, about a teaspoon of oregano, two cloves of garlic, maybe three.
I oil the pan, place the dough, and oil the dough. Make the sauce in my processor. The dough relaxes during that time. I sauce the dough and add freshly grated Romano cheese. Into the oven at 475° F for 7 minutes. Remove the pizza, then add mozzarella. Back in the oven for another 7 to 9 minutes. The sauce cooks in the oven. Depending on your oven, you may want to drop the temp to 450° after putting the mozzarella on the pizza.
Aside from that, I use the grill. Bake both sides of the pizza dough, add a cooked sauce and whatever topping you want. Cook offset, with the lid on until the ingredients are done.
#3) pizza stone, however, the best way to use the stone is to heat it for an hour or so before baking. Because of that, I only use the stone if I happen to be making artisan breads on the same day.
#4) I stretch some dough and place it into an oiled cast iron skillet. Cook on the stove top over medium heat until the crust is golden brown. Flip the crust, add a little olive oil and toppings, place a lid on the pan. When your cheese is melted, place your pan under the broiler. If I make pizza this way, I use my toaster over as the broiler.
hi nina,so im 55 and i just recently found out, thanks to people like yourself that i can make my own bread dough and more importantly, pizza dough,so ive made it about 5 times,each time i followed a differant persons recipe,i even bought the ninja 3 in one food processor,blemder ,chopper ,anyways i have a few differant things to make the dough in,ive done it with my hands,that is the hardest,so now i come to your channel with this recipe using your processor,my brother gave me his black and decker food processor but its missing alot of blades and other things,so its just been sitting on my shelf,until now because it looks like yours,i didnt think i could use it for dough because i didnt have a plastic dough blade,but then after you showed that you dont need the plastic one,i got all excited because i have a medal blade in it,but the ends are cut like the one you showed us for dough,so im going to do your way today to make dough,i cant wait to try it,im excited and i thank you so much for doing this video and sharing your technique,thank you ,i will let you know how it came out mwah!!
It sounds as though you are on your way to delicious breads and pizza. Happy baking!!
Beggie like begging?