Thank you, Excellent. What type of pizza maker do you have? Please let me know how it turns out for you! I would love to hear the success story! - Peter
Hi Billy and thanks for the question. The answer is 'it depends' on the type of pizza dough you are making. If you are using a bread machine, you put the yeast in with everything else as you are putting the ingredients in the machine. If you are using the no-knead method, you can put the yeast in at any time with the other ingredients, the order does not matter. With the mixer or food processor method you should proof the yeast in the water for 5-10 minutes to allow the yeast to proof (make sure it is active) and then add the yeast and water with the dry ingredients. I hope this helps. Peter
@@charlesbily3786 thank you! I agree, I haven't ordered takeout pizza in a long time. I have a new pizza video coming out the 2nd week of January. Watch out for it. Glad it worked out. Tell your friends 😀😎thx. Peter
Nice catch! You are the only one who caught that? If you are using the overnight method you need 1/4 teaspoon of yeast. If you're using the quick method use 1 1/2 teaspoon of yeast, everything else is the same. You can download the recipe for free on my website.
@@PeterHudsonaz :-) I'm usually the last one in the room to notice such a detail. I used a similar recipe. I added a packet of yeast (not fast acting) then realized I was out of time, so I put the bowl in the fridge overnight. I'm experienced making bread (baggets and such) and the no-kneed looked like a shaggy mess to me--I was full of doubts. But wow did it make a fantastic pizza. I cooked on HIGH on parchment paper with a good olive oil under the dough. I was shocked to discover that in just 4-5 minutes the dough was completely done, and I had added a lot of toppings.
Hi Allen, I am glad it worked out and you liked the pizza! Yes, the no knead method does make a shaggy ball - that taste really great when it's prepared well! Thanks for the comments. Peter
To be honest I don't recommend any bread machine as I use the no knead method for making dough or bread of any type. I have a couple of recipes for this on my website or check out Artisan Bread With Steve on YT. Peter
Can I make the KitchenAid or the no knead version ahead of time and keep in the refrigerator for a few days? If I can do that, how long before it goes bad?
Hi Marion, to be honest, I have not kept pizza dough in the refrigerator for more than a couple of days, but I have frozen the unused pizza dough in one pound size packages (the weight of each pizza dough) using a Ziplock freezer bag, and then I have defrosted the dough in the refrigerator for a couple of days before letting the dough come to room temp for use. Thanks for the question. Peter
Hi Shelly, what I do is I divide the dough into 1 pound parts and then I put the dough I am not going to use in a ziplock freezer bag and place it in the freezer. I have kept dough for several weeks, but I don't have a specific time as to how long it will keep, I'm just not sure. I would thaw out the dough overnight in the refrigerator for best results. Peter
Hi Lynda, this is a high-hydration dough... meaning it has a greater water content. The ratio for no knead dough is typically four ozs of water for every cup of flour. Yes, it will be sticky so use flour when getting it ready for the pan. Watch m video on the best Woodfire pizza and you'll see this dough in action. Thanks for the comment. Peter
I like your demo on the kitchenaid, thanks!
Thank you, I'm glad you liked the demo. Peter
It’s a great insight of how you can make pizza dough without equipment complications. Thank you!
Thanks Pablo, it's one of my favorite ways to make pizza dough!
Thanks for vid.
Looks good Peter, I was looking for a good way to make pizza dough. I have a pretty nice pizza maker that I just got. Thank you
Thank you, Excellent. What type of pizza maker do you have? Please let me know how it turns out for you! I would love to hear the success story! - Peter
Looks delicious! Nice tips
Thank you Rey! Peter
Hi Peter Thanks
Would it be okay to add the yeast to the liquid first?
Hi Billy and thanks for the question. The answer is 'it depends' on the type of pizza dough you are making. If you are using a bread machine, you put the yeast in with everything else as you are putting the ingredients in the machine. If you are using the no-knead method, you can put the yeast in at any time with the other ingredients, the order does not matter. With the mixer or food processor method you should proof the yeast in the water for 5-10 minutes to allow the yeast to proof (make sure it is active) and then add the yeast and water with the dry ingredients. I hope this helps. Peter
I made it tonight and used your ninja grill method, it came out great, I won’t be ordering take out from the pizzeria anymore
Thanks again
@@charlesbily3786 thank you! I agree, I haven't ordered takeout pizza in a long time. I have a new pizza video coming out the 2nd week of January. Watch out for it. Glad it worked out. Tell your friends 😀😎thx. Peter
I didn't see you add yeast to the no-mix dough. How did it rise?
Nice catch! You are the only one who caught that? If you are using the overnight method you need 1/4 teaspoon of yeast. If you're using the quick method use 1 1/2 teaspoon of yeast, everything else is the same. You can download the recipe for free on my website.
@@PeterHudsonaz :-) I'm usually the last one in the room to notice such a detail.
I used a similar recipe. I added a packet of yeast (not fast acting) then realized I was out of time, so I put the bowl in the fridge overnight. I'm experienced making bread (baggets and such) and the no-kneed looked like a shaggy mess to me--I was full of doubts. But wow did it make a fantastic pizza. I cooked on HIGH on parchment paper with a good olive oil under the dough. I was shocked to discover that in just 4-5 minutes the dough was completely done, and I had added a lot of toppings.
Hi Allen, I am glad it worked out and you liked the pizza! Yes, the no knead method does make a shaggy ball - that taste really great when it's prepared well! Thanks for the comments. Peter
Regarding the bread maker, which do you recommend for for pizza dough and occasional bread making?
To be honest I don't recommend any bread machine as I use the no knead method for making dough or bread of any type. I have a couple of recipes for this on my website or check out Artisan Bread With Steve on YT. Peter
Can I make the KitchenAid or the no knead version ahead of time and keep in the refrigerator for a few days? If I can do that, how long before it goes bad?
Hi Marion, to be honest, I have not kept pizza dough in the refrigerator for more than a couple of days, but I have frozen the unused pizza dough in one pound size packages (the weight of each pizza dough) using a Ziplock freezer bag, and then I have defrosted the dough in the refrigerator for a couple of days before letting the dough come to room temp for use. Thanks for the question. Peter
Can you freeze this dough ? And for how long and what is the defrost time ?
Hi Shelly, what I do is I divide the dough into 1 pound parts and then I put the dough I am not going to use in a ziplock freezer bag and place it in the freezer. I have kept dough for several weeks, but I don't have a specific time as to how long it will keep, I'm just not sure. I would thaw out the dough overnight in the refrigerator for best results. Peter
I don't understand why you use so much water for the no knead dough. Won't it be really sticky?
Hi Lynda, this is a high-hydration dough... meaning it has a greater water content. The ratio for no knead dough is typically four ozs of water for every cup of flour. Yes, it will be sticky so use flour when getting it ready for the pan. Watch m video on the best Woodfire pizza and you'll see this dough in action. Thanks for the comment. Peter