1 HOUR PIZZA?! (Perfect for Weeknights or Any Nights)
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- Опубліковано 16 чер 2021
- Because sometimes (most times) when you want pizza you want it NOW, I bring you 1 Hour Pizza. This recipe uses a few tricks to produce delicious yeasty dough in 1 hour start to finish without all of the constraints of adulthood like knowing what you're going to be doing two days from now. Perfect for weeknights, lazy weekends, or mixing up your usual pizza routine.
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RECIPE:
DOUGH (Makes 2 pizzas)
210g or just under 1c beer
350g or 2 3/4c AP flour (11.7% protein)
5g or 1tsp salt
8g or 1 3/4tsp sugar
7g or 2 1/4tsp instant yeast
15g or 1 1/2Tbsp olive oil
Heat beer over low for 20-30 sec or until temp reaches about 98F/36C.
Into the bowl of a food processor measure flour, salt, sugar, yeast, olive oil. Spin on high for 20-30 sec until just combined. Stream in warmed beer and continue to spin until dough forms into a shaggy ball. Flip dough onto a floured surface and knead for about a minute.
Divide dough into 2 equal sized pieces (about 300g each). Form into round balls, cover with damp towel and allow to rest at room temp for 15min.
Place each ball onto an oiled piece of parchment and top with another piece of oiled parchment. Flatten dough slightly with your hands then proceed to roll dough out into a 12-14" round. Once rolled out, allow dough rounds to rise at room temp for 30 to 40 minutes while you prepare the sauce and toppings and your oven preheats (Preheat oven and pizza stone or steel to 550F/287C).
SAUCE (makes enough for 4+ pizzas - I usually freeze half)
28oz can crushed tomatoes
100g 6Tbsp tomato paste
12g or 2 tsp salt
20g or 1 2/3Tbsp sugar
2g or 2 3/4tsp dried basil
2g or 2tsp dried oregano
1g or 1/2tsp chili flake
2g or 3/4tsp garlic powder
2g or 3/4 tsp onion powder
Into a high sided container add crushed tomatoes, tomato paste, salt, sugar, basil, oregano, chili flake, garlic powder, and onion powder. Spin with immersion blender to break down to smooth, but still has texture.
TOPPINGS:
Full fat aged mozzarella, shredded
Fresh whole milk mozzarella, cubed or torn into 1/2" pieces
Pepperonis, peperoncini, etc
To build pizzas, spoon about 3-4tbsp of sauce across dough, evenly spread shredded mozz, followed by fresh mozz. Add additional toppings of choice (pepperoni, pepperoncini, and parm is a fav combo of mine). Bake for 6-7min.
#1hourpizza #weeknightpizza #quickpizza
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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Навчання та стиль
pls do not let anyone see this
a long dough prep time is the only defense i have against people who come over wanting me to make them pizza
10/10
True
😛secrets out shaq😛
When my two dad's give compliments to each other.
Heart eyes
Not only can you make dough faster, but more of it. That's a double whammy!
I've been doing that for years. One beer for the pizza and the other 11 to wash it down.
only 12? Pff amateur.
@@twintriode Must be an American.
@@leth9320 No I'm from EU, how about you?
@@twintriode I was joking about the amount, or rather small amount, of beer that he drinks. Just tongue in cheek.
@@leth9320 It's fine. I'm not an angry internet person. I was joking about living in the EU.
I love that you always include hand mix alternative to your recipes. Very simple but thoughtful thing. Much appreciated.
Yes I prefer hand mixing ,less washing up
Yes! No fighting with the dough, super easy to roll out with the oiled parchment paper, and super easy to slide around without a pizza peel. This is the only way I am doing it from here on out. And just your other videos, thanks for putting the measurements in grams. That makes it so easy to measure it all out without getting measuring cups dirty. I wish all recipes did this!
I had 90 minutes between classes and wasn't too excited about what was in my fridge so I tried this out and was blown away! This is like magic, thank you!!
Are you serious? You already made it? That’s amazing
What a great, on-the-spot test!
This guy is my new GO-TO because he cooks mostly all foods I like and can actually cook (with his guidance) The editing, b-roll, and music selection is excellent. Really look forward to these when they release.
Thanks for being here
Same here!
Try his chocolate chip cookie recipe. Amazing!
Exactly-he has improved at least half a dozen recipes that I've been making for years.
I wish he didn't use that background music. It's really challenging for people on the spectrum. 😢 Please eliminate.
This has been a game changer!! A couple things I've figured out:
You can freeze the dough right after you've made it - make two balls and wrap in plastic wrap. When ready, put it in the microwave to defrost it for a few minutes. SOOOO awesome!! The kids like it way better than take out! Thank you!!!
Finally, someone who loves "dark" pizza crust! I always ask for a few extra minutes of baking! Love it!
this is the way
The trick is getting the crust dark without burning the cheese.
@@bcask61 I like the cheese A LITTLE BIT burnt. It has great flavor that way. 😀
He is using American beer. So you can also use water. Or piss if you want more flavor 😂
I think that the general rule is to have the crust and the cheese cocked until they get dark-ish brown and yet not burnt. Especially the crust that should always be soft and gassy (when possible ofc)
Man, this guy's content hits different. Chooses recipe that can be done by just any average person without too much technical skill needed. Highly appreciate this channel
Yet it hits exactly like where he steals it lol
@@Seamus0714 unless there is another youtuber who did this but is unknown and he literaly stole everything without credit well it means nothing, cooking is cultural, it exist everywhere, in books, in restaurant or so, not realy anyone invent anything so you kinda could say that even chef who put dishes in their menu stole them if you wanna go this road and the chef before them stole it to their grandma wo probably stole it to their grandma who probably stole it at some point from the whatever cook was in their town, vilage back in the day and so on.
So unless you got something real like an exact link and clear evidence that people "stole" others work or so, just dont throw at random stuff out of your ass lol
@@Shiirya He literally steals all his content. Go support the original creators, they deserve it.
@@Seamus0714 so you litetaly didnt read. Proofs, links, arguments, anything ?
Again on certain subjet its hard to contest but on cooking and i watch a lot i hardly see ressemblanbce with other content, i mean not more than other similaritie which each others and work together and so.
@@Seamus0714 lying liar, you are lying.
The dough made with beer is genius!! I’m eating it right now, so tasty and crunchy! Thank you for sharing this trick!
Totally agree that a pizza should be dark and crispy. The sauce caramelizes and the flavor kicks into high gear. The crust takes on a satisfying, flavorful crunch, and it doesn't flop around and make a mess. The cheese and sauce and oils fuse into this dreamy, greasy concoction (that turns out AMAZING when refrigerated or reheated). Overcooked mozzarella takes on a taste and texture akin to crispy bacon. Truly perfection.
I actually like my pizza a little undercooked and doughy...might be a weirdo though. I respect the flavor of a well done/slightly burnt pie however
keep going... lmao
It's like toast. How well done you like it is how well done you like it. End of story.
Epilog: Pizza is better well-done, though. But only as long as your crust can stand up to it, cuz if it can't, all the yumminess upstairs won't count for much.
I’ve made this multiple times now. It’s honestly 95% as good as making a 24-hr dough and baking it in our Ooni. Different but great in its own way.
First time doing this recipe and, I gotta say, wasn't expecting that the beer would be such a game changer. Wife and I totally smashed that pizza in minutes! Thanks, Brian!
This was a 10/10 recipe. As someone who is usually scared of working with dough this was super easy and super delicious. Total gamechanger.
Turned out great. Thank you for that. I never tried making pizza at home due to the long fermentation periods of the doughs. This was truly game changing and now got me interested in maybe trying some different methods. Thank you 💙
Bri, I love all these pizza (and other bread) videos you’ve been doing. You’ve got me thinking about different styles and what makes them what they are and how exactly I should classify my favorite neighborhood joints. Do you know of a book on the topic? Like what styles use a poolish, what styles include sugar in the dough, etc. Stuff like that is interesting to me.
I don’t know of a definitive one. Maybe someone wants me to write one. I just got “pizza czar” and that was a fun one. I rec it
The pizza bible covers everything
@@markbeall3333 Yeah that's what I ended up getting
In my experience, one of the hardest part of making a pizza is getting it off the damn peel without turning it an unintentional calzone on your stone/steel. The parchment paper is a great idea to remove that stressful part of makin' da pizza!
You got that right. Too many times I had a perfect pie stick to the pizza peel and spew its deliciousness all over the oven.
Try using a wooden peel. Dust it lightly with cornmeal before building you pie right on the peel. Top it quickly before the dough has a chance to absorb the cornmeal. Works like a charm. 👍🏼
Word
unintentional calzone'' lmao best phrase
Agreed! It even allowed my young children to take as much time decorating up their pies as they wanted. With flour or cornmeal while building on the peel, it’s a bit of a race to dress up the pie before the slip-promoters get absorbed into the bottom dough.
I love this concept! I think it makes pizza making more accessible to non-chefs and non-home cooks. Thanks!
👌
Thank you, thank you!! My initial attempts at pizza were total fails but this one was a great success and so easy. The parchment paper is a game changer!
This will be dinner tonight!! Thank you, Brian, for being so inspiring and bringing us so many fantastic culinary ideas!!!😃😃😃😃
Thanks, Brian! This has become my go-to for homemade pizza. I prefer a more fermented flavor, so I've been letting the dough rest for an hour or more, which really deepens the flavors. It's also very forgiving and easy to shape. And then sauce; it is spot on! 👌
I made the pizza according to the one hour recipe here on youtube and I have to say that it was the best pizza I've ever eaten...absolute perfection in the thinness and crispness of the dough and the juiciness of everything else...Even my kids, who are so picky about eating anything new, ate this pizza until they had lumps behind their ears...
I'm REALLY into making pizza and I continue to enjoy trying different dough recipes. I will definitely try this out, thank you!
Love this. Thank you for your delicious recipes and style!
i have made this several times (according to recipe) successfully for my family :)
last friday i also prepared this dough a few hours ahead, and it rose nicely and had a great crispy fluffy crust! our new- go to recipe for both fast and slow pizzas!
and we are now so excited about the flavour, that we put beer into our sourdough bread dough as well 😂
it is amazing! such a nice new level of flavour!
😛🙏🤙🏻
Worked on this recipe while I was pet sitting for someone’s dog last night and I followed it as closely as possible. (slight modifications due to not having yeast on hand and had to use baking soda instead) while I didn’t get everything done within an hour, it was still relatively quick and practically one of the most delicious homemade pizzas I’ve made! (and honestly, homemade pizza is the best way to go in my opinion!!!)
Thanks for providing this recipe and for the ones on the channel! I’m hoping to try the Detroit style one in the near future!!!
Your pizza recipe has become my #1 for pizza whenever we want to eat pizza! Thanks so much for sharing!
I wanted to share that I love the dough streatching technique. I usually do the sheet pan version so I can skip the step. I have one of those small rolling pins for dumplings from the Asian market that works to be perfect for this.
Made it today and the result was amazing! Great flavour and texture, perfect crisp at the edges. Thank you Brian ☺️
Thanks very much for watching!
Thank you for also giving the temperature in celcius. The rest of the world appreciates it!
Glad you are happy about that. I get rude comments about it all the time from Americans , we are the worst
Hi Bri, my Wife and I love your videos. I have a small pizza business in PA specializing in Deep Dish styles but I needed a traditional NY pizza. I struggled making the crust until I saw this video. "WHO KNEW" (YOU DID!) that adding a little beer to the recipe instead of water would make such a difference. I now get nearly as many positive comments about my NY as I do my Chicago or Detroit pizzas. THANK YOU!
I’ve just done the pizza today. It was amazing, a lot more than I expected, in both texture and flavour. I’m very impressed! It feeds 4 adults easy and I’ll definitely make it again.
Just made this expecting a good, less than authentic pizza. Was awesome. The rolling pin using two oiled parchments technique is a total game changer.
So glad
I bought a scale for this, used a Heineken, made two pies tonight. I only used fresh mozzarella with some veggies on top and made my own sauce. THE DOUGH CAME OUT PERFECT IMMEDIATELY. THANK YOU, BRIAN. It took me a little over an hour, but it was my first time. I really appreciate this dough recipe and I could definitely do it faster in the future with some practice. Seriously, Thank you.
Today has been the day, I made it and it's incredible. All works fine like he said. For topping I use others ingredients . Love it
Made this dough last night for dinner. It was awesome! Great recipe! Definately a repeat in my house. Love all of your videos. Great work!
"Lack of pre planning" You were talking to me. This one looks to be in my skill level. I'm good at streaming beer. Thanks.
It’s a super easy one!
Absolute genius move using beer, can't wait to try this
Thanks, I stole it from ATK. They are Jedis sometimes
Can we use like yeast and warm water instead of beer, because am like underage and would not like to use beer.
@@robinvillers4583 can you get alcohol free beer or another light malt drink? Or perhaps water down some malt extract? The alcohol is part of the fermented flavours but I reckon you'd get a better taste than using even more yeast.
@@GrandmaSledgehammer but does the alcohol go away during the heating for 30 seconds?
@@robinvillers4583 nope. I've eaten plenty of boozy tasting pizzas when doing long ferments. ua-cam.com/video/nxqAGbJ3bSA/v-deo.html
Made this for dinner tonight, my husband said it was one of the BEST pizzas I've ever made!! I have to agree (and I've made many different pizzas over the years)! Thanks for the great recipe!!!
We tried this tonight for the 4th of July and it was amazing! We don’t have a food processor so I mixed it by hand, and we threw it in our Ooni, and it was SOOO good! This is definitely our go-to last minute pizza recipe!! Thank you!!
This has quickly become one of my favorite cooking channels on UA-cam. Bravo for the great content.
Thanks for watching Steve. Glad youtube showed you my vids
Same!
This is amazing! I have had it for 2 days in a row now. Cannot wait to have this again for the rest of the week 😊
Haha awesome
Great recipe! I made it twice last week. Forgot to warm the beer the first time, just let it sit for an extra 30-60 mins. I love what oiling up the pizza after rolling did to it. I also tried the pepperoncinis on the peps and it was pretty tasty.
Thank you for all the great videos! They are always fun to watch, very informative yet really light and full of good humor.
Thank you Chef Bri, your content is great and I learn something new every time.
Thanks very much for watching Betty
this looks amazing can't wait to make it. also, i LOVE when recipes are in grams - dough always comes out better when you measure in grams instead of cups.
Awesome thanks for watching!
@@BrianLagerstrom well now that I know you reply quickly, what do I do if i don't have a pizza steel? thanks!
Do you have pizza stone? You can make on sheet tray
I'm alcoholic, cant get near beer. Is there an alternate fluid, like carbonated water?
@@joykunath4528 its about the malty flavour, so 0.0% beer wil do I guess
I made this today and it was perfect. Love the crunchiness of the under of the base due to olive oil and i love me some crunches
Perfect, used this method last night and the pizzas were perfect. Thanks.
Wow. That was super easy. Definitely a repeater. Thanks!
Thanks John. Glad it worked for you
We've been making pizza almost every weekend for the past few months. Since we had something else in mind for Friday dinner, I didn't make any dough Thursday evening. Then plans got switched around and I made this quick dough with the beer. It performed very well and I liked the rolling technique, though after it rested it did shrink back a bit, and I did the additional technique you showed in your NY pizza video of using the toppings to hold the center of the pizza in place while gently stretching out the perimeter a bit. This may have been the best homemade pizza I managed solo so far, but I can't wait to try the NY style.
This pizza is way good for the ti
Commitment. Good luck wit the NYc
Just made this for the first time and it was absolutely delicious. Thanks for your hard work!!!! Great show!!
We loved this dough!!! So good and so fast. Thank you. Love your videos and how well you explain things
Ah, I see you have haters now. That's a good thing, it means your killing it bro! You have to earn haters! It's a positive sign of success. Another great video!
Thanks Smokey! Yeah a lot of fun comments on how much of a shitty Josh Weissman I am. Haha
Brian Lagerstrom, I definitely like you more than Josh!!! His head is getting too big!😂
@@BrianLagerstrom your recipes compared to him are much more reasonable for a home cook. He uses expensive ingredients and spends ludicrous amounts of time and money for a very small improvement on a dish whilst you are much more realistic with your recipes. His videos are fun to watch for entertainment purposes only, but yours are much better to watch for someone like me who actually wants to make these dishes. i'm telling all of my friends about your channel, I've already made 6 of your dishes and they were all some of the best food I've ever had.
@@zacharywilliams105 Couldn't have said it better myself! :o)
@@BrianLagerstrom I'm finding him to be unwatchable anymore. Don't change your style please. And please do the thick grilled dad burgers!
Dude, I have worked in Dominos for 2 years, I love pizza, I lie to my wife to go eat pizza, and I have to say that I will try your work inhouse. Thanks a lot.
Thanks for watching. Good luck!
Just made it then. Absolutely 10/10. Highly recommend!!! Did thin and thick. Bloody awesome!
Brian, just made this today for the first time. The dough turned out perfectly, topped with pepperoni and the sausage mixture from your deep dish video.
I decided to not roll it out between parchment and just did the normal hand stretching technique and it worked out totally fine.
Thanks again for another knockout pizza recipe.
For anyone interested: I made this recipe in a stand mixer instead of the food processor and it came out amazing.
I just added all of the ingredients, mixed it until it came together, then kneaded with the dough hook for 1-2 mins.
I let it rise in the bowl for 1hr, and then shaped it with my hands (I didnt have parchment paper).
It was the best homemade pizza dough I've ever had!!
Thanks Bri!!
That’s great! Thanks for sharing
Dude! I made this Dough recipe a few days ago and did one supreme pizza, which was great! Two days later in the fridge I had to use it. Tonight I took the dough out and let it come to room temp, I decided to shred up some frozen butter and fold it into the dough. Made a taco pizza with it, a bit of pizza sauce and refried beans mixed up,added taco meat and cooked it, added taco toppings on top. It was killer! Crust super flakey! Wish I would have pre baked the crust first to get more flakey news. Love the vids man! Going to do your hamburger meat this weekend as well as the potato buns😀 love ya bro!
Let me know how the burgers go! So glad you have this pizza a try
whoa dude, pizza sauce refried beans mixed, sounds next level
Hey I just tried this recipe last night and wow it was amazing. Thank you for this recipe my husband and I loved it!!
Looking forward to trying this one out. Just found your channel and have been binge watching.😁 So glad to see the two versions of measurements as I don't have a scale to weigh in grams....thank you for going the extra mile to add that conversion! Thanks again!
Doooooood!!!! You truly are my pizza grandson! My first thought after you placed the ronis was peperoncini?...and then you placed them! The Itallian restaurant I worked at when I was young insisted that the pizza wasn't done until the cheese was a golden brown. I like to take it a step further and cook it until the ronis are crispy along their edges. Then and only then is it ready to eat IN MY HOUSE. But...you do you. right? Beautiful za. Nice work!!! One more thing....how can anyone give a thumbs down to pizza??????????????
🤙🏻
The At-Home Pizza-Making King is here to grace us again with yet another more optimized recipe for pizza at home. We are not worthy
🤙🏻🤙🏻🤙🏻😛😛😛
The parchment paper hack is a real time saver. Great bar pizza. Used pre-shred because that's all the store has for whole milk moz. Worked great!
I just used this method for the dough and slightly changed the sauce recipe to use what was available for me but omg it's one of the nicest pizzas I've tasted
Bri, everytime I finished making any foods, your signature "Let's eat this THIIIIINGG" always rolling in my head automatically 😂😂 amazing recipe as always!
Haha thanks for watching this thiiiing
Yes. I think of it as, “let’s make this, shall we?”, but with better hair! (Love ya, Josh, no offense~!)
Et pour conclure vous êtes très sympathique j’adore Regardez vos vidéos c’est très positif
That's a great recipe. I'm. definitely going to try to make it. Thanks so much!!
This has become my go-to pizza dough. It’s quick and delicious. I bake it on a pizza stone and it comes out super crunchy - my husband loves that!!! Thanks for the recipe!
This is gonna be worth it for my friends and family to think I'm some sort of pizza genius (of course thanks to your recipes lol)
Thank you for watching these vids
Made this last night for the kids. Was a hit with everyone. Thanks for freeing me from pre-planning pizza 3 days out!
Last min pizza party
Thank you so much for this recipe. I tried it tonight and the pizza came out great!
We made this tonight! It was our first time, so it was a bit rough around the edges, but it still tasted amazing. Thank you Brian for yet another winner!
Great vid and personality.... I love the toppings on the 2nd pizza , the beer method is a great idea... Keep on rockin in the free world man. PS that ain't a burnt pizza... I'll show u a burnt pizza.
Thanks for watching dood
Just made this. Shit was perfect perfect. Made one as us and another with bacon, red onion and Gorgonzola. Amazing.
Wow that’s a sick combo dood
I love all of your videos, especially the ones of you showing us how to make great pizza! 🍕 personally, I think you cook them to absolute perfection! Golden and exactly how they should be 👌
This is by far the best homemade pizza I have ever made. Thank you so much !!!
Cook's Illustrated/Test Kitchen does have a really similar procedure for a 1 hour pizza, but complicates the recipe with things like bread flour, semolina, beer, and vinegar and anchovies in the sauce, and trying to flip the dough from the parchment to the peel. I made it once and declared I'd just never punish myself again with the fussiness and plan ahead. THIS recipe is just simple enough to actually throw together in an hour.
Thanks. Yeah I have seen that recipe and I think it was too complicated for pretty much the same result as this. I love them tho, but sometimes the create process where it’s not needed
I've made the CI one before too and, while their stuff is usually on point, I didn't love the texture of the curst. It was kind of... cottony? I assumed it was the semolina but maybe I did something wrong. Either way, I totally agree this recipe looks better - less fussy, more concise.
Oooooooo good idea to heat the beer! I'm going to add that step at home thanks! Subscribed
Edit: actually I'll just keep a few room temp beers on hand for da 🍕 why wash Xtra pan
Haha nice move
You don't need a whole beer so keep it cold and microwave the cup of beer you need. Then you drink the extra!
They look great, and I can’t wIt to try them. Thanks for sharing!
Brian, the oiled parchment paper was a game changer when rolling out the dough. Thank you.
I'm loving that tip about cooking it on parchment paper. Getting dough off the peel can ruin an evening. Is that something that is specific to this particular pizza dough or will that work with all types?
It can work for most types, you may have to lightly oil it so it doesn’t grip the wetter doughs. Worth trying
Dont know buddy, but these pizza videos are like Pringles; it's impossible to eat one and stop. Beer dough.... what a Scientist! :) *applauses*
Both of those 'zas look incredible. Really liking your content!
This recipe is a godsend! That was the first time I used my pizza steel and it was ridiculously tasty. Also, the parchment paper trick made thin crust dough so much easier to work with... genius! Subscribed.
This is one of the few recipes I've actually tried my hand at making. Thought I'd share my notes for my eventual second try for anyone looking to give it a shot themselves:
- The "hour" mentioned in this video is in reference specifically to the idle time waiting for the pizza to rise, with about 5 minutes in there to account for prep time. If you're using a food processor and have quick access to all your ingredients/tools you might get pretty close to that, but if you're hand mixing and you take into account the time it takes to bake, you're looking at more like an hour fifteen minutes to an hour twenty minutes from entering the kitchen to eating pizza.
- Try to avoid super light beers for this recipe. I used Michelob light lager because it was what we had but because of how mild that beer is to drink, the yeastiness I was looking for didn't really come through in the dough.
- When measuring your ingredients, use the tare feature as much as possible if you've got one on your scale. UA-cam videos tend to pre-portion everything for the sake of clean and clear visuals, but when actually making this yourself there's no reason to dirty so many dishes. Just measure something into your mixing bowl, then tare before moving to the next thing.
- If you're gonna make a half batch, maybe write down the numbers separately somewhere. I was just reading the recipe in the description and halving it mentally each time, but that ended up with me putting double the amount of salt I needed when I forgot to do it for that one. Oops.
- The 15 minute rest is a great time to clean up the bowl and spoon and whatnot from the initial mix. Hot water works great for getting off all the residual dough pieces. Try to scrape them all off before using your sponge, lest you instantly ruin your sponge lol.
- The parchment rolling method is great! I was really impressed with how thin I was able to get the dough without it ripping apart, especially with how little I had worked it or let it ferment. That said, because of the home oven and the short fermentation, I'd say resist the temptation to get it as thin as possible. I had some bits that were a little thicker around the edges and the chew from those was pretty nice, and in my opinion better than the sorta frozen pizza thin crust vibe I got from the super thin bits. Note that Brian gives a diameter in the video instead of a thickness.
- Do NOT use jarred sauce for this unless you really love that sauce. I just used some Marinara we had in the fridge because I didn't wanna clean an immersion blender, but it ended up basically tainting the pizza. Because of how thin everything is, the sauce is one of the main flavors. I suspect I would've liked it a lot more if I made the sauce from the video.
- Be mindful of how much cheese you're using. I ended up having to do Ragusea-style string cheese coins for my pizza and I ended up with a pretty thick layer after it was all melted. I didn't think I needed to weigh the cheese but I think I will next time.
- Take a page out of Brian's Jersey Pizza video and chill/freeze the cheese up until you top the pizza. Mine squeezed out a lot of fat while I was waiting for the crust to set up and it was pretty unappetizing, especially with all the other oil floating around from the other steps.
- Was my first time trying pepperoncini on a pizza. Would definitely recommend it y'all that was like the biggest saving grace of the whole thing for my attempt.
Overall I can't comment too much on how it was due to the aforementioned mistakes (especially the extra salt potentially stunting the yeast and skimping out on the sauce) but the process wasn't too bad. There's a lot of overlap time where you can clean or prep while you're waiting for the dough to rise and things generally time out pretty well. I also didn't eat most of it hot and tossed it into the fridge, and I can say as far as cold pizzas go it was pretty solid. I think with a bit more finessing this can be really great. Will report back after my second attempt 👍
Thanks for the tips!
Fun fact: Hops are light sensitive, especially sunlight. Green glass blocks very little light. White and blue glass are the same story. Brown glass blocks the majority. Cans block everything. White and green glass are the most likely to contain skunked beer. Cans are the least likely (they are however more susceptible to heat damage). Basically, the best way to get fresh beer is to always buy it cold (especially if you drink IPA or light lager), preferably in a can, preferably brewed as close to you as possible (your favorite beer will taste like sweetened cardboard and gym socks halfway around the world) and pour it in to a glass (which releases aromatics making the beer taste better, and also massively cuts down on bloating).
I don't drink and know nothing about beer. What beer should I use?
@@edged1001 Since you're cooking with it, you're safe with pretty much any light lager. Avoid anything like IPA or stout, and pick someone that moves pretty well. Ask an employee which beers sell fast and pick one of those.
Brilliant!! Looks amazing!! Thanks for the upload!
I'm going to try this with my daughter, it looks absolutely amazing!
Babish: Tiny Whisk
Chef John: Freakishly Small Spoon
Weeds & Sardines: Miniature Cheese Grater
It’s a youtube must I guess
@@BrianLagerstrom you're in great company
O wait what I just watched?!
Vito! Been watching your vids for a while, man. Thanks for stopping by.
HAHAHAH I knew he would not love this style of pizza ! All pizza is good my friend!
this feels strange
Dude!,
This is my new go to pizza crust.
Totally awesome, thin and crispy.
Thanks
That looks exactly like my ideal weeknight pizza, I also agree with you with liking the pizza to be dark and crispy, and this pizza has the perfect amount of cheese, sauce, and toppings. I would love to try this If i can get my hands on the tools needed to make this!
Pizza for the kids: what can i take instead of beer?
nonalcoholic beer?
I'm sure you can use water but there's probably no alcohol left in the dough after cooking, beer is purely for flavor.
@@nfix09 And the taste of the dough - of beer?
why is this guy in joshua's kitchen???
Great recipe! Kiddo and I made it tonight with some extra toppings ... going on the list for more 💯
After many years and attempts to make a nice pizza dough I’d more or less given up. I tried this and omg it was on point! The whole family loved the pizzas!
I don’t know who needs to hear this but I think everyone hearing this should stop just saving money and learn to invest if you want financial stability.
Not sure how this is relevant but very sound advice I agree strongly
It’s pain to watch and I’m not even Italian. But for an American style pizza it’s probably a great recipe :)
Yeah, being a neapolitan pizza nerd I was screaming in horror all the way through :) Still, it is what it is and I am telling myself to relax. It's just pizza ...
Tried this recipe. I was very impressed with the result for only 1 hour. Great recipe thank you.
Made it yesterday, got as excited as a kid in a candy store to realize the dough is so darn easy to use and make and I might not screw it up this time. Brilliant stuff, really good videos. Kudos to your performance on the channel, you are really holding an incredibly high standard in editing, explanation, and entertainment, so my hat of to you mate.