I made your dough Monday night and what a game changer for me. After machine mixing for 10 min, I let it sit for 2 hours and then did some stretch and folds at 5 min intervals before balling. Placed balls in fridge for 24 hours and let it rest 3 hours before making pizza. The dough was super soft and not one rip while stretching. Words can't describe how delicious the pizza was. Thank you so much for your life changing moment. Michael
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
I recently bought a bag of OO flour and tried to make pizza. I make bread all the time so I thought I could make pizza. It was a disaster! Now I will try again using your recipe with added white flour. Your pizza looks so delicious and I don't even like pepperoni! Thank you for all the advice!
🍃🌸🍃 I made pizza’s on our Green Egg BBQ. It was fabulous. This information is fabulous on Flour!! I live in USA and will have to compare the different types of Flour available! You have GREAT information 💕🍃🌸🍃
Semi-pro tip: you can use parchment paper when rolling out your dough. You can also put the parchment paper in the oven on your pizza stone/steel. Makes it easy to launch and remove the pizza.
We have been so fortunate to try your pizza first hand and it is incredible! Now we can try to make it ourselves; thank you for sharing your recipe. :)
Your pizza looks just delicious. Thank you for all that great information. I had no idea about the different flours. I thought I made pretty good pizza - but yours really is a game changer. Will try it next time.
Thanks for the feedback and I still have a lot more to share regarding pizza and focaccia, but it will be in the near future :) Hope you give this recipe a try - comes out great all the time :)
What can I say Ivo…..Nothing short of perfection! Cant wait to try it one day. Thank you for sharing your great recipe and all your valuable tricks in making it.
I love pizza, and seeing this I wanted some of that so bad! I currently have tonsillitis but if that pizza were in front of me, I think I would try to swallow it! You make it look doable, I will try this in the future!
Used your pizza recipe for dinner tonight. Amazing! It will be my go-to recipe for Friday nights from now on. I will make one recipe the night before and one on the day next time to see if I can tell the difference. Your secret ingredient IS a game-changer. Perfect crust.
Definitely going to try your recipe! I’ve been making pizza at home since the pandemic started (in my Brevile Smart Oven Air on the “pizza” setting). I’m very happy with it but I think I can improve it with your recipe and techniques. Thank you! Such a talented couple you and Laura are.
I. Made a sicilian pizza in a 12x16 Lloyds pan . I doubled your dough recipe which came to around 30 oz. Total proof time was 5 hrs. I'd love to show you my finished Gold Medal Pizza but I don't know how to send it. Thank you Michael
I really appreciate your passion and soft explanations. I cant buy small amounts of skin milk but i was thinking of using 2% milk. Would that be okay Thank you Michael Canadian Pizza Lover
This is one fine teaching moment. I am planning on making the dough. I want to double the receipe to make 2 balls. Before Iplace the dough in the fridge, do I ball the dough after the 5 hours or at what point? Thank you very much Michael
You do not need to wait 5 hours - after 2 hours, the dough is ready to be used, or, in your case, split it in half, shape it, and then you can place it in a sealed container and put it in the fridge for next day use :)
It really looks so delicious. Do you need a pizza stone? What about using a baking tray and putting it at the bottom of the oven to preheat it? Would that be alright or is a baking tray too thin to keep the heat?
You can use a baking tray, but in this case, you would not need to preheat the tray. The results come out better on a pre-heated stone - more authentic - but tray pizza is also very good :) You can just put your dough on your cold tray and then place tray in your pre-heated oven
Thanks for the tip, this sounds good! We often have your gnochis, they are absolutely delicious, and the next day we fry the leftovers with a little oil, that's great, too . Many greetings from Germany from a little mountain area, the Harz Mountains!
Does your wife have an Amazon page as well that would be nice also if she were to have one? I love cooking with the Coias anyone else? Do you mind if I share the malted powder with others? next pizza stuff crust
My wife has a UA-cam channel for quilting & sewing but she will also appear on this cooking channel as well, periodically :) As for sharing the information, please go ahead and share the info and the video too...its a great recipe and I would be very happy if more people know of it 👍👍😃😃🍕🍕
Great video If I wanted to double or triple the receipe to make a pan pizza would I also double or triple the yeast? Thank you Canadian pizza lover Michael
Hi Michael - because it is a quick, same day dough, yes, double or triple the yeast - In the near future, I will be sharing some overnight recipes for larger batches of dough that take less yeast :)
On your full course pizza , I doubled the receipe. Do I divide the dough after the 10 min knead or during the 4 Hr rest? Thank you Michael Canadian Pizza Lover
Serious question. We don't drink milk and rarely have it on hand. I bought some whole milk powder for recipes calling for milk. Do you think that might work here?
You can certainly just use water - in the description below, click on "see more" then scroll down and you will see all the details you need :) Let me know if you have any other questions as I am happy to help
Oh so sorry I was reading the recipe, I paused the video or you could use agave nectar or the freezer for 3 min, oh so sorry for adding things here you could keep some heavy washers in the kitchen when using your baker's chart.
LOL :) :) :) Sit tight Steve, because I have some "prime" pizza and focaccia recipes to come out in the future with my best dough recipe, for overnight dough
Your complicating simple pizza making😳.....honestly. I dont need pizza peels ...measuring the dough.foundant chart 😂. that is ridiculous! Also you can use Mutti Polpi sauce. Your sauce had tomato puree in it! I dont need that malt stuff or combination of flour! Just complicated pizza should be very uncomplicated 😂😂😂 wow I had a headache watching this video! And we come from a looong line of Italian women and nonnas that know a whole lot of pizza making!
Yes, this is one version, and if this version is not for you, then perhaps you may enjoy my other version - check this one out and let me know your thoughts :) ua-cam.com/video/1WahghOTASE/v-deo.htmlsi=Z_tqeaKgdodBgUpo Oh and PS> definitely try the sauce, as it is amazing - just try it once and you will see
I made your dough Monday night and what a game changer for me.
After machine mixing for 10 min, I let it sit for 2 hours and then did some stretch and folds at 5 min intervals before balling. Placed balls in fridge for 24 hours and let it rest 3 hours before making pizza.
The dough was super soft and not one rip while stretching. Words can't describe how delicious the pizza was.
Thank you so much for your life changing moment.
Michael
You just made my day!! So glad you are enjoying some delicious GF pizza :)
I'm a pizzaholic and I was drooling throughout this video!🤤 Laura is so lucky to get to eat your amazing food! Thank you for sharing! 🍕😍
I smelled it as it was coming out of the oven. delicious. Lucky Miss Laura !
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
LOL...great to hear from you in south Georgia and I also love Vidalia onions :)
I recently bought a bag of OO flour and tried to make pizza. I make bread all the time so I thought I could make pizza. It was a disaster! Now I will try again using your recipe with added white flour. Your pizza looks so delicious and I don't even like pepperoni! Thank you for all the advice!
glad to hear you are going to try this recipe....comes out great all the time :) :)
🍃🌸🍃 I made pizza’s on our Green Egg BBQ. It was fabulous. This information is fabulous on Flour!! I live in USA and will have to compare the different types of Flour available! You have GREAT information 💕🍃🌸🍃
Semi-pro tip: you can use parchment paper when rolling out your dough. You can also put the parchment paper in the oven on your pizza stone/steel. Makes it easy to launch and remove the pizza.
Thanks for sharing your tips with us 👍
We have been so fortunate to try your pizza first hand and it is incredible! Now we can try to make it ourselves; thank you for sharing your recipe. :)
Hi Sue - I have another amazing pizza and Focaccia recipe that I am looking forward to sharing in the near future - it is outstanding :) :)
I know what is going to be my Saturday lunch this week. Pizza, yum!!😍😍
Wow!!! 😯 this gentleman sincerely deserves five stars ⭐️! The explanation was simple, detailed and precise. Thank you 🙏 so much! 😊
I make homemade pizzas but I’m definitely going to try your recipe for the dough and topping.
Thank you for your recipes.
I will be on the lookout for those crust ingredients. Can't wait to make sauce with my garden san Marzano Tomatoes and herbs. Looks amazing!
OMG, I was drooling.
Ok Ivo....that was even better than your fishing videos!! See you on the water..... Jim
Wow! Looks good enough to eat! 😍
It's always good to be out there
Awesome, thank you for sharing. I am hungry right now.
Your pizza looks just delicious. Thank you for all that great information. I had no idea about the different flours. I thought I made pretty good pizza - but yours really is a game changer. Will try it next time.
Thanks for the feedback and I still have a lot more to share regarding pizza and focaccia, but it will be in the near future :) Hope you give this recipe a try - comes out great all the time :)
What can I say Ivo…..Nothing short of perfection! Cant wait to try it one day. Thank you for sharing your great recipe and all your valuable tricks in making it.
...thanks Wolfgang....you are going to love making this!!
I love pizza, and seeing this I wanted some of that so bad! I currently have tonsillitis but if that pizza were in front of me, I think I would try to swallow it! You make it look doable, I will try this in the future!
Used your pizza recipe for dinner tonight. Amazing! It will be my go-to recipe for Friday nights from now on. I will make one recipe the night before and one on the day next time to see if I can tell the difference. Your secret ingredient IS a game-changer. Perfect crust.
....so glad you like it :) :) :)
Definitely going to try your recipe! I’ve been making pizza at home since the pandemic started (in my Brevile Smart Oven Air on the “pizza” setting). I’m very happy with it but I think I can improve it with your recipe and techniques. Thank you! Such a talented couple you and Laura are.
Great video.
Mushroom brushetta. Great idea. I have some muffalatta. Now I'm tempted to try it on a pizza.
Oh, man. That is a GREAT looking pizza. And I'm a Chicago thin crust kinda guy, but I'd hit that pizza with fervor. Thanks for sharing your knowledge.
You're going to love it👍👍
That looks so delicious. You made that so interesting and informative with the products you use.
...thanks Doreen and hope you give this recipe a try someday :)
Oh my. Yes, I will try this recipe 😍
I. Made a sicilian pizza in a 12x16 Lloyds pan . I doubled your dough recipe which came to around 30 oz.
Total proof time was 5 hrs.
I'd love to show you my finished Gold Medal Pizza but I don't know how to send it.
Thank you
Michael
WOW - sounds like you had an amazing Pizza!!
Oh, that looks good!
I really appreciate your passion and soft explanations.
I cant buy small amounts of skin milk but i was thinking of using 2% milk.
Would that be okay
Thank you
Michael
Canadian Pizza Lover
Yes...2% will work out perfectly fine 👍👍
would love to see a recipe for tomato pie... cant seem to find the right one
This is one fine teaching moment. I am planning on making the dough.
I want to double the receipe to make 2 balls.
Before Iplace the dough in the fridge, do I ball the dough after the 5 hours or at what point?
Thank you very much
Michael
You do not need to wait 5 hours - after 2 hours, the dough is ready to be used, or, in your case, split it in half, shape it, and then you can place it in a sealed container and put it in the fridge for next day use :)
It really looks so delicious. Do you need a pizza stone? What about using a baking tray and putting it at the bottom of the oven to preheat it? Would that be alright or is a baking tray too thin to keep the heat?
You can use a baking tray, but in this case, you would not need to preheat the tray. The results come out better on a pre-heated stone - more authentic - but tray pizza is also very good :) You can just put your dough on your cold tray and then place tray in your pre-heated oven
Thanks for the tip, this sounds good! We often have your gnochis, they are absolutely delicious, and the next day we fry the leftovers with a little oil, that's great, too . Many greetings from Germany from a little mountain area, the Harz Mountains!
Does your wife have an Amazon page as well that would be nice also if she were to have one? I love cooking with the Coias anyone else? Do you mind if I share the malted powder with others? next pizza stuff crust
My wife has a UA-cam channel for quilting & sewing but she will also appear on this cooking channel as well, periodically :) As for sharing the information, please go ahead and share the info and the video too...its a great recipe and I would be very happy if more people know of it 👍👍😃😃🍕🍕
Great video
If I wanted to double or triple the receipe to make a pan pizza would I also double or triple the yeast?
Thank you
Canadian pizza lover
Michael
Hi Michael - because it is a quick, same day dough, yes, double or triple the yeast - In the near future, I will be sharing some overnight recipes for larger batches of dough that take less yeast :)
Thank you for info.
I dont have skim milk so can you please tell me how much more water in grams to add..
Thank-you
Michael
On your full course pizza , I doubled the receipe.
Do I divide the dough after the 10 min knead or during the 4 Hr rest?
Thank you
Michael
Canadian Pizza Lover
You can divide it right after you finish kneading it and although the recipe is doubled, the wait time is still the same (2 hrs). Enjoy :)
This looks delicious Ivo! Can I ask how you seasoned your stone. Mine is kinda blotchy looking.
....it was literally just seasoned by all the use :)
Serious question. We don't drink milk and rarely have it on hand. I bought some whole milk powder for recipes calling for milk. Do you think that might work here?
In your case, I would suggest just using water instead of the milk - the pizza will still be fantastic 👍
I dont have skim milk so can you please tell me how much water in grams
Thank you
Michael
You can certainly just use water - in the description below, click on "see more" then scroll down and you will see all the details you need :) Let me know if you have any other questions as I am happy to help
Oh so sorry I was reading the recipe, I paused the video or you could use agave nectar or the freezer for 3 min, oh so sorry for adding things here you could keep some heavy washers in the kitchen when using your baker's chart.
Thanks for your feedback 👍👍🍕🍕
@@CookingwiththeCoias, No problem
@@CookingwiththeCoias :)
Did Laura get a piece ?
LOL....I was good and shared it :)🍕🍕
We need a grandma pie. It is just better.
I want to be a Coia!
LOL :) :) :) Sit tight Steve, because I have some "prime" pizza and focaccia recipes to come out in the future with my best dough recipe, for overnight dough
Way too burnt for my taste. I would have removed it from the oven far earlier. Looked like and sounded like burnt toast.
Thanks for your feedback and if you prefer a lighter pizza, then yes, just do not cook it as long👍
As I like your seafood risotto recipe, this pizza recipe is not appealing at all.
Your complicating simple pizza making😳.....honestly. I dont need pizza peels ...measuring the dough.foundant chart 😂. that is ridiculous! Also you can use Mutti Polpi sauce. Your sauce had tomato puree in it! I dont need that malt stuff or combination of flour! Just complicated pizza should be very uncomplicated 😂😂😂 wow I had a headache watching this video! And we come from a looong line of Italian women and nonnas that know a whole lot of pizza making!
Yes, this is one version, and if this version is not for you, then perhaps you may enjoy my other version - check this one out and let me know your thoughts :) ua-cam.com/video/1WahghOTASE/v-deo.htmlsi=Z_tqeaKgdodBgUpo Oh and PS> definitely try the sauce, as it is amazing - just try it once and you will see