@EverythingGirl221 the less yeast, the longer fermentation it takes, but that'll enhance a flavor a lot because the byproduct, amount of alcohol and CO2 is more in controllable conditions.
@ElephantsTongue Honey is a nice natural substitute for sugar, just like bbqguys said, but what he didn't mention is that you need sugar in the dough to allow the yeast to have something to eat in order to activate.
@canaryjerry Correct. I am saying "Still" Mineral Water. If you look up Mineral Water on Wikipedia you can see an explanation in the first paragraph. There is "Sparkling" Mineral Water and "Still" Mineral Water. "Still" means that it has to effervescence or bubbles in it. Thank you for watching!
@sanjayu1 Expertvillage sucks ass. Most of the videos I've watched, on pretty much all subjects, be it cooking, motorcycles, computers, etc are utter crap. They produce TONS of content, that's their strategy, but most of it is just stuff you probably already know.
hey chef tony i have no past experience at making pizza dough i only watched up until u finished listing the ingredients tryed for my self and it sucked you are terrible and i shouldent have to watch the hole viddyeh to know how to make it.
@TexasDude2994 Yes for both of your questions. I always like to use the best ingredients available, and if all you have is table salt and tap water, then you use it. Thank you for watching!
question do you have to put the extra virgin olive oil on it after? and do you have to store it up to two days or could you make a pizza after yu kneaded it?
@Anotherhack69 You can definitely use sugar. Most people suggest doing an equal measurement when you are under 1 cup. Honey will be more sweet, so typically you will add more sugar. Try experimenting to find how much you like. Thanks for watching!
Not sure why you added Honey. I never used it in my past when making pizza dough. Does it add more flavor or something? And I actually only let it sit in the freezer unit for a day so it doesn't rise too much. But hey, everyone does things different. A+ on the video.
@jamieuk23 haha yea crazy yanks measure in cups rather then grams, 200g of strong whits flour, 12g margarine, 5g yeast, 5g caster sugar, a pinch of salt, 125ml or warm water.
If the situation of being lazy and buying self-rising dough was the solution, how long should I wait for the kneaded dough to temper? Is there a difference between that and scratch-made?
I would recommend a little more oil, like 21/2 table spoons, because I really like chewy crusts, not dried out crust. Other than that, this is a good recipe.
I think what might be stressed, is that a one or two day old dough "relaxes", and is easier to work into the shape the home chef desires. The flavor is improved, and the dough doesn't "spring back" like a rubber band. Perfectly good but "new" dough can be worked, but it does resist A LOT more than than a softer "mature" dough.
@mitraljez Honey burns at a lower temp than white sugar. Honey may aid with crust browning and crunch. I use honey, but regular white sugar works. Letting the dough develop at least overnight makes a bigger difference, IMO.
The actual purpose to the honey is to feed the yeast. Yeast is a living organism and need a little help to make it start to bloom so to speak. Any kind of sugar will aid in this process but most chefs use a more form of sugar such as honey. This also will let you know if the organisms are alive in the yeast as it will actually grow and foam up a bit. If it does not throw it out because your dough will not rise. I prefer to "proof" my yeast first before adding ingredients
my problem is that even though i flour the area really well where i roll out the dough, it sticks to the surface so i cant slide it on a cooking sheet. Any suggestions?
Keep in mind that flour contains various amounts of moisture; which makes following the recipe exactly, very hard. Try adding a little more flour to the kneading process (for a dough that is less sticky).
@bbqguys thanks for the reply, i tried using lots and lots of flour but it only gets kneaded in the dough and therefore the dough sticks to the surface. I tried putting olice oil on the surface and it helped a little bit but was still a tuffy.
If you are seriously wanting to make pizza dough or any kind of dough might I recommend getting a silicone liner to roll on. Technique makes a set of them 4 in set that cost about 18.00, various sizes. You can use on cookie sheets or bake pans and no long need to oil pans. They can also be used on the counter to roll dough on. The brand I mentioned works great and stay in one place on the counter, others slide easily. Good luck and give it a try again.
@squishfaceofsaryrn Try add some more flour to your dough than you begin with.. I think that when the dough is watery at the beginning it will make the crust soft, too soft.. Even if your dough comes out hard, it will stick.. If you add the right amount of flour to the water that dough wont stick... If you add too much and make a hard dough it will come out too crispy. The right thing would be to make it hard to begin with then soft, the kind of dough most people would think will stick....
Hi Chef Tony, i tried ur homemade pizza dough last night, using the recipe in this video and it turn out perfect. I was very impressed, it tasted like the pizza one can purchase, keep up the good cooking. : )
my very first try ever and it came out great! thanks chef tony. i'm even making pizza for guests this weekend b/c i'm so inspired by your easy and deelish recipe. we'll be having three different toppings: basil pesto and shrimp, bbq chicken w/red onion slices and red pepper slices, and traditional w/zucchini and bacon added.
as for a request, i'd love to know how to make chocolate souffle. it's my very favorite dessert.
honey? gimme a freakin break. you need to change the title to a special type of dough or something. so we dont waste our time trying to find a simple pizza dough recipe.....with honey...
The honey does not make the dough "special", it only aids in feeding the yeast so the dough rises. You can use a teaspoon of reg sugar and that will do the same. Perhaps if you asked questions instead of attacking a video you don't understand. Good luck.
Dude, I'm totally not trying to be a dick when I ask did you say "still mineral" water as opposed to "distilled"? I just couldn't make it out! Thanks! Can't wait to try this!
I am going to be using your sauce and dough recipes tomorrow to make a pizza for this girl for a "first date" I guess you could call it. I love cooking and know it will be good. Thank you for posting!
Can we leave it in the fridge for more than 2 days or do you recommend something else? If I wanted to make the pizza 4-5 days in advance perhaps? Thanks and awesome videos!
I made my first pizza today with this dough recipe... all I can say is WOW.. I will NEVER eat a commercial pizza again.. seriously, this is the best dough ever.
I made the crust thin and grilled it, and it was AMAZING. Crunchy but not hard..
I used all organic ingredients and everybody who tried it loved it.
Thanks, let me know what you think once you have tried it, I always appreciate the feedback. Some of my best recipe improvements come from other peoples taste opinions of my dishes.
It's amazing the difference between home made and restaurant made. I work at a pizza chain for four years, and about the only thing that is similar is proofing time. Helpful for people that like to make their own stuff. Good video Chef.
My dough never cooks the way it's supposed to. I've followed the instructions of several different videos and the recipes given, and the dough almost never browns before the cheese starts getting messed up. I use the same ingredients listed, and it never really tastes like I want it to...that's on the rare occasion the dough is actually cooked. I have a pizza stone, one of the pans with the small holes in the bottom and still, nothing is 100%
@bbqguys I'm a little above sea level as far as I know. I use a conventional oven, with various metal pans and a pizza stone. I've also tried using a pan on the stove top, but I wouldn't dare talk about how that went.
I got my last bit of dough to resemble something similar to a pizza crust. It wasn't perfect, but it cooked and even had a crispiness to it. I used butter to try to manipulate the dough, and give taste. It has a tendency to rip easily, maybe too much water?
@velocity73R Thank you. I do most of that already, although I haven't tried the parchment paper thing. I've got my thin crust nearing something edible at this point, but I'm still wondering how to also do a thicker crust and have everything cook at the same time with my fairly low-heat oven. Take care!
Thanks Tony, you inspired me to make my own dough. Doesn't seem as hard as everyone tells me it is. I've always been told you need a cuisinart or mixer. I'm going to try it your way.
Making dough is one of the simplest and most rewarding things you can create in the kitchen. I'm glad I was able to help, let me know what you think after you have tried it.
Thanks Dave, I always leave my dough in the fridge for 2 days, but for the video I didn't think anyone would have that kind of patience. I will have to check this recipe out for pita bread.
dude, all is good but you could do better. paint that atrocious fake brick wall. maybe light cream/ almost white. and then get real plants instead of plastic. it would be worth it.
when i make homemade pizza i use the same recipe i use for white bread. the liquid in it is milk and the recipe uses a combination of AP flour and Bread flour. the fat i use is butter. it comes thick and fluffy and fantastic. Ive tried other recipes for pizza dough but always go back to my white bread recipe. Ive never tried one with honey though. When I make whole wheat bread I use honey. Never thought of using it in a white bread. Anyway nice vid.
Hey Chef Tony. I'm Head Chef in a kitchen thats equipped with a wood-fire pizza oven. I'm keen to try a dough with honey in it, will let you know tomorrow how I go. Cheers, Pete.
Hey Tony. Thanks for sharing that. I reckon it will be awesome, but I want to know something. Why you put Honey, and what is the option for honey, in case someone is allergic to it.
hi tony,a very good video.cud u plz tell me that how wud u categoriese the amount of all the items for bigger doughs,like making dough for the pizza shop. and wud eggs and milk help in making pizza dough.i u want u can send me the answer on my email add.i.e aakasha1@hotmail.com.will be much appreciated.thax
When you place it in the resealable bag it looked like you removed air from the bag. Is this important to remove as much air from the bag as possible before you seal the bag?
Also is there any different processes when it comes to using whole wheat flour?
As a note I like your choice of honey and sea salt as they are healthier alternatives in my opinion.
You only need to remove some air to allow for expansion and off-gassing.
Do you plan to use all whole wheat or a blend with white flour? I can give you some different recipes depending on what you are looking to do.
I appreciate the note, I am a bit of a health nut myself, but I do have to give the credit to my dad and godfather on that; they taught me this recipe when I could barely reach the counter.
Thanks for watching, If I can help you with anything please let me know.
I would like to try a blend of whole wheat/white flour and also one with 100% wholewheat. I am a bit sceptical of the 100% WW because I think it might be too heavy and dense.
Thank you for your response and offer for alt. recipes.
Sugar makes a crispier and little more caramelized dough, honey is used for the unique flavor it adds to the dough as well. You can use regular white sugar if you don't like honey, it imparts almost no extra flavor to the recipe.
Please answer. I want to make an alkaline pizza.Can I make pizza dough with spelt flour or rye flour?
ave383 1 month ago
@ave383 Absolutely, I have made Spelt pizza dough several times with success; but I have not yet tried rye. Good Luck and happy experimenting!
Chef Tony
bbqguys 1 month ago
Cool Stuff Looks Easy...
sbjennings99 1 month ago
Let the dough in the freezer for a month ?? HAHAAHA LOL xD that shit made my day xD
bobysoad666 2 months ago
THIS IS TOO COMPLICATED
rayray7531 2 months ago
@EverythingGirl221 the less yeast, the longer fermentation it takes, but that'll enhance a flavor a lot because the byproduct, amount of alcohol and CO2 is more in controllable conditions.
UFOENGINE 2 months ago
Nice...thanks for much for the video and the 3 options afterwards...thats really awesome!
insixiangmy9 3 months ago
Honey in the dough? I approve!
CraftyGamer 3 months ago
can somebody tell me how many dl is a cup i just don't know :(
pleas my grandmother wont learn me to make pasta or pizza before she thinks i'm ready :(
so she wants to know what I can improve, and then when I make the pizza just right, she will learn me her secrets :)
so I want a good start, and that pizza dough looks good <3
Grazie mille <3
snuppisn 4 months ago
I like that you specifically require bread flour for the higher gluten content. I see so many lame pizza dough recipes that call for AP flour.
vanscoyoc 4 months ago
thank you For this video was very very helpful
Usmerchant101 5 months ago
@EverythingGirl221 You would probably want some more yeast, but that will probably work. It might take longer to rise. Thanks for watching!
bbqguys 6 months ago
y honey????
lol
ElephantsTongue 6 months ago
@ElephantsTongue Why not honey? Its a great natural sweetener! It's been used in all types of breads for centuries. Give it a try!
bbqguys 6 months ago 5
@ElephantsTongue Honey is a nice natural substitute for sugar, just like bbqguys said, but what he didn't mention is that you need sugar in the dough to allow the yeast to have something to eat in order to activate.
hellified666 3 months ago
You didn't mention one of the vital point to make pizza dough is the water temperature...
SuNCamPopov 6 months ago
can you make a video on how to make mozzarella sticks?
everybodyluvssabbath 6 months ago
Comment removed
canaryjerry 6 months ago
@canaryjerry Correct. I am saying "Still" Mineral Water. If you look up Mineral Water on Wikipedia you can see an explanation in the first paragraph. There is "Sparkling" Mineral Water and "Still" Mineral Water. "Still" means that it has to effervescence or bubbles in it. Thank you for watching!
bbqguys 6 months ago
this is so much better than that expertvillage
sanjayu1 6 months ago
@sanjayu1 Expertvillage sucks ass. Most of the videos I've watched, on pretty much all subjects, be it cooking, motorcycles, computers, etc are utter crap. They produce TONS of content, that's their strategy, but most of it is just stuff you probably already know.
eltotoX 6 months ago
hey chef tony i have no past experience at making pizza dough i only watched up until u finished listing the ingredients tryed for my self and it sucked you are terrible and i shouldent have to watch the hole viddyeh to know how to make it.
-Hellenback General Manager
LeaveJBieberalone 7 months ago
Also, does this recipe work well for both thin crust and thick crust?
diminutiveangel 7 months ago
can you just use regular flour or does it have to be bread flour
WatcherGate 7 months ago
@WatcherGate Regular flour will work. Try experimenting and see what you like best. That's the fun of cooking! Thank you for watching.
bbqguys 7 months ago
yeah...i would rather just go buy a pizza from pizza hut
Mrgrimm9991 7 months ago
can i use baking soda or powder, instead of yeast
undertaker12367 7 months ago
@TexasDude2994 Yes for both of your questions. I always like to use the best ingredients available, and if all you have is table salt and tap water, then you use it. Thank you for watching!
bbqguys 7 months ago
10 Dislikes? Lol Those people probably don't like the extra virgin olive oil hah :)
NeonAera 7 months ago
delayed fermentation is the bomb :)
fibreoptik 8 months ago
question do you have to put the extra virgin olive oil on it after? and do you have to store it up to two days or could you make a pizza after yu kneaded it?
thejerkkoff 9 months ago
could you please tell the ingredients in GRAMS?? im confused using the CUP thing :(
justmeimei 9 months ago
Can you use sugar instead of honey? If so, how much?
Anotherhack69 9 months ago
@Anotherhack69 You can definitely use sugar. Most people suggest doing an equal measurement when you are under 1 cup. Honey will be more sweet, so typically you will add more sugar. Try experimenting to find how much you like. Thanks for watching!
bbqguys 9 months ago
@Anotherhack69
I cannot figure out what he said. Is it 1 2/3 cups flour plus 1/2 cup flour or is it 1 2/3 cup wit 1/2 cup of that set aside?
wfmitchell 8 months ago
Comment removed
Hancerlioglu 9 months ago
He is so cute, this pizza must be really good!
ericakarouk 9 months ago 3
Thank you verry much! You are amaizing!!!
aksenova1987 10 months ago
How about quesh. Those look delichhh!!!
Rory123654 10 months ago
4:19-4:25
The list of ingredeants, and the recipie.
SinnFein4ever 10 months ago
Not sure why you added Honey. I never used it in my past when making pizza dough. Does it add more flavor or something? And I actually only let it sit in the freezer unit for a day so it doesn't rise too much. But hey, everyone does things different. A+ on the video.
DarkParadice 10 months ago
Thanks mate :-) I am from the UK and we dont work by cups thats why I was confused
jamieuk23 10 months ago
am confised 1 and 2 thrids cup of flour ? ermmm how much flour is that exactly so I can measure ?
jamieuk23 10 months ago
@jamieuk23 that is 1 cup + 2/3 cup of flour.
bbqguys 10 months ago 6
@jamieuk23 haha yea crazy yanks measure in cups rather then grams, 200g of strong whits flour, 12g margarine, 5g yeast, 5g caster sugar, a pinch of salt, 125ml or warm water.
good luck
steveoplacebo 7 months ago
Wow! Great Recipe!
buglover3599 11 months ago
Chef Tony, I like adding Italian spices & crushed garlic to my dough during prep, Never see any crusts left over but the fussy eaters
murphy13295 1 year ago
i love u
thrasher1234slipknot 1 year ago
If the situation of being lazy and buying self-rising dough was the solution, how long should I wait for the kneaded dough to temper? Is there a difference between that and scratch-made?
5hape5ter 1 year ago
Ahahaaaa...that's why it never tasted like pizza all this while(I mean the things I have making.)
Physicspilot 1 year ago
can i use tap water?
yellowman88 1 year ago
Hi Chef... I kept the dough for 1 1/2 hours on room temp, but i didn't rise.
mazheralam 1 year ago
WTF 2 days i want to eat pizza today and a month to wait to damm.. by then i would of alreaady bought a pizza but great pizza dough recepi
llllcod6mw2jjjj 1 year ago
I would recommend a little more oil, like 21/2 table spoons, because I really like chewy crusts, not dried out crust. Other than that, this is a good recipe.
bragladish 1 year ago
i knew this video was gunna be good when i saw the guys name was tony..
tdstudd1996 1 year ago
Last I checked this vid had like 40 views xD
Good to see them going up :)
heavenlyplaya 1 year ago
Advertising available for BBQGuys on 995sunglasses
995sunglasses 1 year ago
how much is a cup in dl?
TaeIeon 1 year ago
Sounds like a great recipe Tony!
I think what might be stressed, is that a one or two day old dough "relaxes", and is easier to work into the shape the home chef desires. The flavor is improved, and the dough doesn't "spring back" like a rubber band. Perfectly good but "new" dough can be worked, but it does resist A LOT more than than a softer "mature" dough.
ZombiedustXXX 1 year ago
1 question... why honey... what does it do i mean point of honey ?
mitraljez 1 year ago
@mitraljez Honey burns at a lower temp than white sugar. Honey may aid with crust browning and crunch. I use honey, but regular white sugar works. Letting the dough develop at least overnight makes a bigger difference, IMO.
ZombiedustXXX 1 year ago
@ZombiedustXXX ah i see ;)
tyvm 4 telling ;)
i tryed this recepie the day that i saw the ^^clip
and i must say, the pizza kicked ass ;)
mitraljez 1 year ago
@mitraljez
The actual purpose to the honey is to feed the yeast. Yeast is a living organism and need a little help to make it start to bloom so to speak. Any kind of sugar will aid in this process but most chefs use a more form of sugar such as honey. This also will let you know if the organisms are alive in the yeast as it will actually grow and foam up a bit. If it does not throw it out because your dough will not rise. I prefer to "proof" my yeast first before adding ingredients
KissHope 1 year ago
my problem is that even though i flour the area really well where i roll out the dough, it sticks to the surface so i cant slide it on a cooking sheet. Any suggestions?
squishfaceofsaryrn 1 year ago
@squishfaceofsaryrn
Keep in mind that flour contains various amounts of moisture; which makes following the recipe exactly, very hard. Try adding a little more flour to the kneading process (for a dough that is less sticky).
I hope this helps,
Chef Tony
bbqguys 1 year ago
@bbqguys thanks for the reply, i tried using lots and lots of flour but it only gets kneaded in the dough and therefore the dough sticks to the surface. I tried putting olice oil on the surface and it helped a little bit but was still a tuffy.
squishfaceofsaryrn 1 year ago
@squishfaceofsaryrn
If you are seriously wanting to make pizza dough or any kind of dough might I recommend getting a silicone liner to roll on. Technique makes a set of them 4 in set that cost about 18.00, various sizes. You can use on cookie sheets or bake pans and no long need to oil pans. They can also be used on the counter to roll dough on. The brand I mentioned works great and stay in one place on the counter, others slide easily. Good luck and give it a try again.
KissHope 1 year ago
@KissHope your awesome! thank you!
squishfaceofsaryrn 1 year ago
@squishfaceofsaryrn Try add some more flour to your dough than you begin with.. I think that when the dough is watery at the beginning it will make the crust soft, too soft.. Even if your dough comes out hard, it will stick.. If you add the right amount of flour to the water that dough wont stick... If you add too much and make a hard dough it will come out too crispy. The right thing would be to make it hard to begin with then soft, the kind of dough most people would think will stick....
Hancerlioglu 9 months ago
why do you cut it into 2 pieces??
gv93927 1 year ago
@gv93927
I cut in two, because I like to prepare enough dough for 2 pizzas at once. If you only want to make one pizza you can simply cut the recipe in half.
Happy Grilling!
Chef Tony
bbqguys 1 year ago
why do u but honey??
gv93927 1 year ago
@gv93927
It adds a rich character to the dough and helps to feed the yeast. You can omit honey and still make a nice pizza dough.
bbqguys 1 year ago
would a muslin cloth be better ?
KR1NkAndroid 1 year ago
@KR1NkAndroid
A muslin cloth should work fine.
Chef Tony
bbqguys 1 year ago
This looks like a good recipe. I will try it this week, thank you for posting it!
lamador27 1 year ago
make a beef welington like gordan ramsey does it . good luck .
SERVER1992 1 year ago
@SERVER1992 What, with lots of cursing? "YOU CALL THAT A BEEF WELLINGTON? WELL F*** OFF THEN! GET OUT OF MY KITCHEN!"
AmyLeesPetWookiee 1 year ago
@AmyLeesPetWookiee lmao .
SERVER1992 1 year ago
Hi Chef Tony, i tried ur homemade pizza dough last night, using the recipe in this video and it turn out perfect. I was very impressed, it tasted like the pizza one can purchase, keep up the good cooking. : )
jmorello123 1 year ago
thank you chef tony. very good vdo and easy to understand instructions. recipe is very easy to follow. thanks again.
davidogan 1 year ago
I have a recipe for sesoned pizza dough you might like all you do is add 1 tab. garlic 1 tab.bazel 1tab.oragano
jimed831usa 1 year ago
my very first try ever and it came out great! thanks chef tony. i'm even making pizza for guests this weekend b/c i'm so inspired by your easy and deelish recipe. we'll be having three different toppings: basil pesto and shrimp, bbq chicken w/red onion slices and red pepper slices, and traditional w/zucchini and bacon added.
as for a request, i'd love to know how to make chocolate souffle. it's my very favorite dessert.
thanks again!
ljmagain 1 year ago
honey? gimme a freakin break. you need to change the title to a special type of dough or something. so we dont waste our time trying to find a simple pizza dough recipe.....with honey...
wowbishyjust 1 year ago
@wowbishyjust
The honey does not make the dough "special", it only aids in feeding the yeast so the dough rises. You can use a teaspoon of reg sugar and that will do the same. Perhaps if you asked questions instead of attacking a video you don't understand. Good luck.
KissHope 1 year ago
Whaaaaaaatt??? ... at school i made a really nice pizza in 2 hours. But 2 days in the freezer .. thats crazzzy and gay.
karnage981 1 year ago
@karnage981
That is 2 days in the refrigerator (slower rising will improve the taste and texture) or the dough can be stored in the freezer for up to 2 months.
Thanks for watching!
Chef Tony
bbqguys 1 year ago 8
Dude, I'm totally not trying to be a dick when I ask did you say "still mineral" water as opposed to "distilled"? I just couldn't make it out! Thanks! Can't wait to try this!
69adrummer 1 year ago
@69adrummer
No problem, for most bread doughs, you will want to use still mineral water.
Keep Cooking!
Chef Tony
bbqguys 1 year ago
I am going to be using your sauce and dough recipes tomorrow to make a pizza for this girl for a "first date" I guess you could call it. I love cooking and know it will be good. Thank you for posting!
lxbrownnproudxl 1 year ago
Could you tell me what the 1/2 recipe would be? Also, can this be made with whole wheat flour and it come out tasty? Thank you?
sxyynggrl4u 1 year ago
Facinating!
freebuddy321 1 year ago
I LOVE U CHEF TONY!!! BEST PIZZA DOUGH I TRIED THANX!!
SonyBoy4 1 year ago
Can we leave it in the fridge for more than 2 days or do you recommend something else? If I wanted to make the pizza 4-5 days in advance perhaps? Thanks and awesome videos!
Fiestfan1234 1 year ago
I made my first pizza today with this dough recipe... all I can say is WOW.. I will NEVER eat a commercial pizza again.. seriously, this is the best dough ever.
I made the crust thin and grilled it, and it was AMAZING. Crunchy but not hard..
I used all organic ingredients and everybody who tried it loved it.
THANK YOU!
Bullydogairsoft 1 year ago
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Bullydogairsoft 1 year ago
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Bullydogairsoft 1 year ago
great vid i look forward to trying it out
fallbread 1 year ago
@fallbread
Thanks, let me know what you think once you have tried it, I always appreciate the feedback. Some of my best recipe improvements come from other peoples taste opinions of my dishes.
Chef Tony
bbqguys 1 year ago
Comment removed
Bullydogairsoft 1 year ago
It's amazing the difference between home made and restaurant made. I work at a pizza chain for four years, and about the only thing that is similar is proofing time. Helpful for people that like to make their own stuff. Good video Chef.
KScharba 1 year ago
Mine came out awesome. I made one and stored the other one in the freezer. Thanks Chef Tony
MyTube22T 1 year ago
@MyTube22T
Thanks, I'm glad you enjoyed it!
Keep Grilling!
Chef Tony
bbqguys 1 year ago
damn, i was hoping this pizza dough could be made in a shorter time... - i need to make some Emergency homemade pizza!! lol
ederinho420 1 year ago
My dough never cooks the way it's supposed to. I've followed the instructions of several different videos and the recipes given, and the dough almost never browns before the cheese starts getting messed up. I use the same ingredients listed, and it never really tastes like I want it to...that's on the rare occasion the dough is actually cooked. I have a pizza stone, one of the pans with the small holes in the bottom and still, nothing is 100%
Do you have any advice? Thanks in advance...
AmyLeesPetWookiee 1 year ago
@AmyLeesPetWookiee
What are you cooking your pizza in/on (oven or grill), and where do you live altitude wise?
bbqguys 1 year ago
@bbqguys I'm a little above sea level as far as I know. I use a conventional oven, with various metal pans and a pizza stone. I've also tried using a pan on the stove top, but I wouldn't dare talk about how that went.
I got my last bit of dough to resemble something similar to a pizza crust. It wasn't perfect, but it cooked and even had a crispiness to it. I used butter to try to manipulate the dough, and give taste. It has a tendency to rip easily, maybe too much water?
Thanks for the reply!
AmyLeesPetWookiee 1 year ago
@AmyLeesPetWookiee
Hey Amy I'm no pizza expert but I have found a few things that seem to work...
1) Use Pizza Stone - which you have so (Check)
2) Make sure OVEN is as HOT as possible..And let it heat at least 1/2 hour before putting pizza in.
3) Use Parchment paper to build the pizza on, that way it's easy to transfer pizza to stone. Just leave it on the paper and place everything on stone.
4) Roll pizza as THIN as possible, ROLL UNTIL YOU CAN"T ROLL NO MORE.
Crust = +/- 3mm.*MOST IMPORTANT*
velocity73R 1 year ago
@velocity73R Thank you. I do most of that already, although I haven't tried the parchment paper thing. I've got my thin crust nearing something edible at this point, but I'm still wondering how to also do a thicker crust and have everything cook at the same time with my fairly low-heat oven. Take care!
AmyLeesPetWookiee 1 year ago
Very qood presentation Chef. Making dough is creative.What about malto instand of honey? Thanks Vasili
vmoraitis 1 year ago
Thanks Tony, you inspired me to make my own dough. Doesn't seem as hard as everyone tells me it is. I've always been told you need a cuisinart or mixer. I'm going to try it your way.
Thanks again!
PS, I subscribed!
jerman2003 1 year ago
@jerman2003
Making dough is one of the simplest and most rewarding things you can create in the kitchen. I'm glad I was able to help, let me know what you think after you have tried it.
Thanks for subscribing,
Chef Tony
bbqguys 1 year ago
Solid recipe, Tony. Leaving it in the fridge for a day or two is definitely the way to go. Pizza dough makes great pita bread, too.
eventualdave 1 year ago
@eventualdave
Thanks Dave, I always leave my dough in the fridge for 2 days, but for the video I didn't think anyone would have that kind of patience. I will have to check this recipe out for pita bread.
I appreciate the tip!
Chef Tony
bbqguys 1 year ago
dude, all is good but you could do better. paint that atrocious fake brick wall. maybe light cream/ almost white. and then get real plants instead of plastic. it would be worth it.
ned262626 1 year ago
@ned262626
comment noted, and understood. That is our next big project.
Thanks for watching,
Chef Tony
bbqguys 1 year ago
Preferable to let the dough rest in the fridge at least over night, fresh dough never works/taste quite right.
Violaetor 1 year ago
@Violaetor
I second that.
Thanks for watching,
Chef Tony
bbqguys 1 year ago
I replace the water with beer,its the best dough..
alacott 1 year ago
@alacott
I'll give that a shot.
Thanks for watching,
Chef Tony
bbqguys 1 year ago
Where is the video of making the pizza?
kuei1248 1 year ago
can you show me how to make chocolate cookies
lalo1020100 1 year ago
Great video!!! I would love to see you make a seiten or meat other than tofu.
Malkiarising1 1 year ago
when i make homemade pizza i use the same recipe i use for white bread. the liquid in it is milk and the recipe uses a combination of AP flour and Bread flour. the fat i use is butter. it comes thick and fluffy and fantastic. Ive tried other recipes for pizza dough but always go back to my white bread recipe. Ive never tried one with honey though. When I make whole wheat bread I use honey. Never thought of using it in a white bread. Anyway nice vid.
Aprilshowersss 1 year ago
Hey Chef Tony. I'm Head Chef in a kitchen thats equipped with a wood-fire pizza oven. I'm keen to try a dough with honey in it, will let you know tomorrow how I go. Cheers, Pete.
pedrospoite 1 year ago
Never heard of pizza dough with honey before... but I'll try it...
JamesHoganable 1 year ago
@JamesHoganable
Great, let me know what you think after you have tried it out.
Thanks,
Chef Tony
bbqguys 1 year ago
nice
Arthures123 1 year ago
@Arthures123
Thanks, I hope you will try it and let me know what you think.
Chef Tony
bbqguys 1 year ago
Comment removed
Arthures123 1 year ago
"You ain't got no pancake mix!"
Good video :)
Jesse4Jezza 1 year ago
@Jesse4Jezza
Check out my buttermilk pancake recipe video, that should get you where you are looking to go.
Thanks for watching,
Chef Tony
bbqguys 1 year ago
@bbqguys
lol, that whole pancake mix thing was just a random thing I heard and I felt like saying it, but I will check out that video.
Thanks :)
Jesse4Jezza 1 year ago
wow... pizza dough with honey ... niiice!
RJMelbourne 1 year ago
@RJMelbourne
Thanks, I hope you enjoy it.
Keep Grilling,
Chef Tony
bbqguys 1 year ago
nice buddy
TheBazid 1 year ago
Hey Tony. Thanks for sharing that. I reckon it will be awesome, but I want to know something. Why you put Honey, and what is the option for honey, in case someone is allergic to it.
abhishekmohare 1 year ago
hi tony,a very good video.cud u plz tell me that how wud u categoriese the amount of all the items for bigger doughs,like making dough for the pizza shop. and wud eggs and milk help in making pizza dough.i u want u can send me the answer on my email add.i.e aakasha1@hotmail.com.will be much appreciated.thax
aakasha22 1 year ago
Hey Thanks Tony..keep it up
anilkumar14 1 year ago
@anilkumar14
Thank you, I appreciate the support and all of the feedback I can get. We try to tailor our channel around what our subscribers want to see.
I hope you enjoy it!
Chef Tony
bbqguys 1 year ago
@bbqguys Really Enjoyed, it was so simple and informative
anilkumar14 1 year ago
AWSOME
potheadsk8r 1 year ago
@potheadsk8r
I'm glad you liked it and I hope you will try the homemade pizza sauce to go with it.
Keep Grilling!
Chef Tony
bbqguys 1 year ago
@bbqguys alredy did and it was sooooooooo damn delicious ....kee up th good work oh i subscribed
potheadsk8r 1 year ago
chef tony your great man you make it so easy simple and god way to go im made it at home great dough
lebnen143 1 year ago
@lebnen143
I'm glad you enjoy the recipes and we appreciate the support.
Keep Grilling!
Chef Tony
bbqguys 1 year ago
2 hours is a serious haul, I'm glad I could help.
Thanks for watching,
Chef Tony
bbqguys 1 year ago
I live square in the middle of nowhere. Knowlege is power when your nearest food supply is 2 hours drive.
MikeofWyoming 1 year ago
I ADMIRE YOU!
robok 1 year ago
@robok
Thanks,
We appreciate the support!
Chef Tony
bbqguys 1 year ago
Great videos mate!
Do you have good recipe for gluten-free pizza?
Recommend a good book for pizza/baking recipes?
Cheers!
Nizbet1168 1 year ago
@Nizbet1168
Thanks,
Let me do a little research on the gluten free recipe and I'll get back to you.
Chef Tony
bbqguys 1 year ago
what should i do if the dough isn't strong enough to handle after it rises? and how do i prevent the dough from becoming lumpy?
FromSouthforkTexas 1 year ago
When you place it in the resealable bag it looked like you removed air from the bag. Is this important to remove as much air from the bag as possible before you seal the bag?
Also is there any different processes when it comes to using whole wheat flour?
As a note I like your choice of honey and sea salt as they are healthier alternatives in my opinion.
juicymoose007 2 years ago
You only need to remove some air to allow for expansion and off-gassing.
Do you plan to use all whole wheat or a blend with white flour? I can give you some different recipes depending on what you are looking to do.
I appreciate the note, I am a bit of a health nut myself, but I do have to give the credit to my dad and godfather on that; they taught me this recipe when I could barely reach the counter.
Thanks for watching, If I can help you with anything please let me know.
Chef Tony
bbqguys 2 years ago
I would like to try a blend of whole wheat/white flour and also one with 100% wholewheat. I am a bit sceptical of the 100% WW because I think it might be too heavy and dense.
Thank you for your response and offer for alt. recipes.
juicymoose007 2 years ago
Why honey?
papeluso 2 years ago
Sugar makes a crispier and little more caramelized dough, honey is used for the unique flavor it adds to the dough as well. You can use regular white sugar if you don't like honey, it imparts almost no extra flavor to the recipe.
bbqguys 2 years ago