Quick & Easy Pizza Dough Recipe
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- Опубліковано 15 чер 2024
- Unlock the secrets to the ultimate homemade pizza with my quick and easy pizza dough recipe! This versatile dough is the perfect base for creating restaurant-quality pizzas right in your own kitchen.
In this foolproof pizza dough recipe you'll learn how to effortlessly mix the dough, knead it to perfection, and then unlock the real magic of cold-proofing. By refrigerating the dough for 24 to 72 hours, you'll enhance its flavour, texture, and workability to achieve an incredibly crispy crust and chewy interior.
Whether you're craving a classic Margherita, a loaded pepperoni, or experimenting with unique topping combinations, this quick and easy pizza dough recipe is the ultimate base for creating incredible homemade pizzas. Impress your family and friends with your new pizza-making skills!
For the full written recipe, ingredient list, and detailed instructions, visit my website.
0:00 Introduction
0:20 Mixing Ingredients
1:34 Kneading Dough
1:28 Balling Up
4:31 Cold Proof
5:12 Balling Pizza Dough
6:00 Stretching Pizza Dough
7:05 Topping Pizza
7:58 Cooking Pizza
8:28 Final Thoughts
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My Kit:
Ooni Karu 16 Pizza Oven
Ooni Perforated Pizza Peel
Ooni Pizza Dough Box
Ooni Digital Infrared Thermometer
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Visit my website for more recipes and videos!
www.grantbatty.co.uk
#cooking #pizza #ooni #outdoorcooking #recipe #baking - Навчання та стиль
This guy makes a better pizza tutorial than most of the well-known food youtubers that I've watched
That’s so kind. Thanks so much 🙌🏼
Man this is the most straight to the point Pizza recipe video with lovely cinematic shots. Would love to have a levain version of it.
Thanks so much. Yes working on a sourdough film 🙌🏼🔥
I followed your recipe and it turned out great. Have tried so many recipes this is THE BEST and EASIEST pizza dough ever. Thanks for sharing 😊
That’s great to hear. Thanks so much for sharing 🙌🏼
This looks great - the only thing I'd change is to dissolve salt along with the yeast to simplify it. The common misconception is that salt kills the yeast, but that's been disproven in many videos already. With that, this makes a great recipe, thanks.
Yh i do this mainly so that the salt goes throughout the glower evenly
Thanks for the comment, I like to give the dough a little time to rest before adding salt but have also added the salt with the yeast when tight for time. Thanks for watching the film and your thoughts 🙌🏼
awesome video, thanks for the recipe and the tips!
Thanks so much 🙌🏼
Love it, really good explanation, with no faff! Look forward to seeing more
Thanks so much 🙌🏼
Hey Grant, I'm glad I found your channel. I'm an avid pizza maker, you explained in detail and clearly. Like and sub, keep them coming.
Thanks so much 🙌🏼
Hi Grant - very clear demonstration and advice, just what I like/need. I'm a beginner bread/pizza baker. I'm fortunate to have a Kamado Joe Junior BBQ which I love using - spatchcock chicken ... epic! My efforts with sour dough bread so far are a bit mixed TBH, but I'm improving - gradually. I'm going to give your bread recipe a go. I'm a pizza addict and your dough recipe makes complete sense - but, I can't use 4 dough balls in one go, so, naïve question - can I freeze them for future use, or should I just reduce the amount of the ingredients in proportion? Thanks - I've subscribed! BTW - well produced videos and good web site! Jeff.
Hi Jeff, thanks so much for your kind words. Really appreciate you taking the time to comment. Love the sound of spatchcock chicken! Yes, you can freeze them. Or what I end up doing is cooking 4 pizzas and then freezing two pizzas. They reheat really well in a home oven. You can also half the ingredients. Thanks again for your kind words. I'd like to make more videos like this soon.
Ha! Good idea to cook lots, freeze and then re- heat because the time it takes to properly heat soak the Kamardo Joe to 500f/600f or whatever is required, not to mention the proper lump wood charcoal used - and then only cook one 2 minute pizza is daft. Oh ... I have so much to learn - thanks Grant!
That lamb shoulder pizza on the ooni channel looks incredible..
Thanks so much! That was such an epic pizza.
Grant if you want two pizza balls are all the ingredients just halved ?? Thanks
hello, yes that's right. It might be a little harder to knead it as it's less on the work surface but it would work fine. You could always make 4 and freeze two of them for a different day.
hi, do you have any tips when using convection oven instead of pizza oven? thank you!
Hey, yes 🙌🏼 when I cook in my home oven I use a pizza stone or steel and heat it using the grill. Get it as hot as your oven goes and cook for 7-10 minutes. You can substitute a stone for a flat baking tray. Just make sure the tray is hot before adding your pizza 🙌🏼
@@grantbattyfoodgive the dose thank you
What is the full recipe please
I wish when you say share the recipe please give us the recipe ! Where is the details please ? Thanks
Link to recipe in the description
What kind of cheese was it? Couldn’t pick up the type . Thanks
Hello, on this Margherita I used Fior di Latte
Do you have a sauce making video?
Hello, not at the moment but I plan to make one 👍
Great recipe, but there is no reason to add the salt later with this yeasted though. Save yourself some trouvle and add it up front. Your pizzas look incredible btw.
Thanks for the comment. Appreciate it. I feel it's easier to knead before adding the salt as it tightens the dough. This is what I love about baking, everyone has something that works for them 🙌🏼
Where is the quantity???
If you press 'more'...
Hello, the recipe is linked in the description 🙌🏼
reason ur dough didnt proof too big
is u added alot salt
How much flour?….water? don’t see the recipe ?
Flour 00 type water yeast salt oil
Hello, the full recipe and method breakdown is on my website which is linked in the description
@@grantbattyfood no ingredients show just the pizza
Good video. But not simple or easy. You put alot of work ind this.
Thank you, It really doesn't take much time. Especially compared to my sourdough recipe. I think this is a great easy to follow recipe to build confidence with beginner pizza makers
@@grantbattyfood you made it harder, to add the salt later, plus when you mix the dough let it rest for 30min and then give it a small knead, then it will not stick.
There is no need for oil in this type of pizza dough. It is just added calories.
I am glad you did not put sugar in it 🤣🤣. I know I write negative, but I mean it in a good way☺️😄
Added calories? The olive oil is the healthiest ingredient out of all the ingredients!
Never post a pizza video without eating and reviewing it on camera.
I can confirm this pizza was epic 🙌🏼🍕
I don't call cold proofing the dough for 24 +hours a "quick" recipe as the title suggests
Its clear that the quick is only making of the dough not baking
Tbf it's not much hassle. You can keep it for as long as you like
What’s ’Quick’ about this? 24 plus hours in the fridge is far from quick. Just another click bait title. 100 recipes for pizza dough exactly like this on UA-cam.
5 minutes to make pizza dough sounds quick to me. Use it right away if you want. Won't be as good.
Thanks for your comment. It’s hands on time that’s quick and it’s easy to make. Also prioritising a quality recipe so the cold proofing really helps that 🙌🏼
Absolutely. I always make mine at least 2 days prior to using, if not 3 days. Typically make dough on Wednesday for pizzas on Saturday.