Good video and great recipe, I use the same one and the olive oil is key in the dough and on the dough. Not owning a stone I preheat a large sheet pan(commercial grade)about 10 mins in the oven. First brushing the pan with a small amount of olive oil just enough to prevent sticking. My crust comes out crispy brown but chewy but it does take longer to bake overall.
This video is great, however I am confused with the "cups" measurement. I am from Europe and have no idea what a cup sized is, i have a couple of them, and most of them are different size lol, and in addition, I have found several version of "cups" on few websites i visited. I suggest that one cup is 136 grams of flour or 240 milimeters of water, which was referred as american cup, and because of the guys accent, i would say he is from us.
I don't know why but I found it gut busting funny when you realized that you forgot the oil step before putting the sauce...and what's with the voice over for the temperature? Hahaha, this is so funny but your effort is well appreciated both for the comedic relief and the education. I always like to see different variations.
Hello – nice video. The result at the end looks perfect, but I want to verify something. Did you say 3 TABLESPOONS of olive oil to 2.25 cups of flour? I’ve been using much less oil, ie: 1 TBLS / 3 cups of oil. Most other recipes I’ve seen recommend a similar ratio to mine, but I wonder if more oil (like yours) would be better. Basically, I found that more oil makes my dough more difficult to stretch out to shape, but you seemed to have no trouble.
Where can you get that stone which you baked the pizza? I loved your recipe and I'm going to try to make it. I don't have a stone so, can I use a baking tray?
I mostly use different mozzarella cheeses that I get at a local health food type grocer. I like to add fontina sometimes and a little gorgonzola for flavor. There are several more. I don't know the brands, but I try to find organic.
May I ask what kind of cheese you're using, including the brand(s)? I think I've got most of my ingredients down, but I can't find a good cheese. Thank you!
great vid,Ienjoyed a lot, thanks for showing to knead all in bowl, Iwas thinking on doing that, it seem cleaner,I 've just tried it an works great, I also added oil, let's see how it works out, tell you later.
Do you have any advice for getting my dough to cook at the same time as my toppings? Whenever I make my own dough, it takes almost 20 minutes for the dough to become golden brown. Obviously this is a problem for any of the toppings I have on the pizza.
I used a frozen bread dough from the store though, and it baked at almost the perfect time. If I properly cover the store-bought bread dough with olive oil, everything comes together at the right time. Something is wrong with my own ingredients.
Wow! looks like a pizza from a restaurant! Where can I buy a baking stone and a Pizza peel? I guess you americans have alot of such equipment but not here in sweden.
I have found a swedish website that sells a pizza peel and baking stone. But I just wonder, is there a difference between a cheap stone and an expensive stone?
Mix ingredients well, knead for 4 or 5 min. divide in two, let rise, extend, place filling, bake at 500 or 550 degrees F for about 8-10 min or until crisp and enjoy!
You have inspired me to create pizza. I've mastered thai and now it's time for american magic (real italian pizza sucks). You bring lots of joy to my life. The stop motion followed by the pizza grab is hilariously cheesy (pun intended). Thank you!
after the dough rises in a warm place (which sometimes only takes 30 minutes), is the dough then ready for baking, or should i place it in the fridge after it rises??
I don't understand the need to use instant yeast. When I make pizza dough, I use regular yeast and I let it rise for 2 hours the same as on this video. No time saving whatsoever.
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Very Good Pizza dough from this recipe. I found out that if I refrigerate the dough it tastes better. 3rd day tastes the best. 4 days might be too long in frige.
nice i just made my own delicous only 1 small thing my pizza was very very thin i only let it sit for an hour and a half if i let it sit overnight would it be thicker?
Worked great. I found out that my dough on the 3rd day was the best. It had bubbles in the dough and the taste was much better. I pounded it down once each day.
Nice video, well done. A few questions: (a) Where do you buy that package of yeast (b) Where did you get that pizza stone, it looks so much larger than my Pamper Chef round stone (c) Have you ever tried making that dough in a Kitchen Aid blender?
What a great video! The one reason I want to make my own pizzas is because I love mushrooms and most places use those canned nasty ones. Now I can make my own with fresh button/portabellas/shitaki mushrooms :) Thanks
Looks like a great, simple recipe. I've never cooked my own pizza and I was wondering if you could add spices like garlic to the dough itself or would that mess up the chemistry of the whole thing?
You could do that. Some ingredients don't play nice with yeast but I don't think garlic is one of them. Cinnamon is, but I don't imagine you would try putting cinnamon is pizza dough.
hi, thanks to ur recipe i get my dough very good but i have a problem.... when i try and bake my pizza it just gets too hard (unchewable)... even if i dont roll it too thin, the pizza either turns out to be too hard or not cooked at all... please help me... im sure i am getting some basics wrong... btw, i use a home oven...
Can I ask, what is the benefit of using the pizza stone? My pizzas are usually overdone/burnt on the bottom, but look perfectly done on top, would the pizza stone prevent this or am I doing something else wrong?
you have to read the directions on your yeast packets. most need ot be "proofed". yeast added to warm water, then it has to sit for 10 minutes. THEN you add the flour and continue.....
Good thing you said "most" because this is instant yeast which isn't the same as the little packets you're referring to and, in fact, it doesn't need to be proofed in warm water but mixed in with the dry ingredients and I did.
Specifically, it's SAF brand instant yeast - good stuff. Many if not most professional bakers use it.
great video. thanks for posting that. you make it look easy, especially the shaping part which is where i have the most challenge! i have guests for dinner tonight and i will use your recipe. if it fails, it will all be your fault! jk, ha ha ha!!
Hi. Thank you so much for sharing your recipe and teaching me how to make pizza dough! My husband and I love it. It's a great crust and yummy! You are the best!
I use 1/3rd cup of pastry flour. I add a tablespoon of butter and 1/8 teaspoon of garlic powder. Also add 1/8 teaspoon sugar. Oh, and I use 1 teaspoon of yeast, not half a teaspoon, and I mix the yeast with the hot water first.
Hi, thanks for the great video, i just used ur recipe to make the dough... unfortunately the dough comes out a bit too dry. not even close as soft as the dough that you made in the video. anyone else tried this recipe and had the same problem?
depends on your toppings. If you put stuff like mushrooms on top, you should fly those in a pan first, then add as toppings later. Same with bell peppers etc.
LOL i like the ending. i remember making this at a resteraunt years ago. home made pizza is always better then corporate pizzas. by the way if you can what makes the dough sizes thinner and thicker? i forgot what makes it that way. Good Video by the way.
that was a real nice recipe and you showed it real well as well,
I also added one tsp of sugar in it while mixing the dry ingredients, and it tasted awesome, through your recipe, yesterday i made the first pizza dough of my life and it was really nice and soft and perfect.
thanks for sharing it with us, hope to see more from u
Jeez man! You are using a lot,lot of oil! You could just use half or quarter of the oil for that little amount of flour... But at least you don't don't use sugar:-)
There's hundreds of ways to make a pizza. Sugar and oil simply provide different flavors. People should experiment with different ingredients to build a pizza that suits their tastebuds. Saying there's only one way to make a crust is wrong
I agree with that.. but the excessive use of oil and adding sugar is what makes the difference between healthy food and junk food - especially in this case. I understand that americans have a little bit different tastebuds since they are used to put sugar everywhere. Anyway, my point was that there is no need to make the food less healthy when it's not necessary and can taste even better when made properly. By the way I really appreciate other Eric's recipes!
Liquid fats (like the olive oil he's using) aren't really unhealthy at all. It's the hard fats / trans fats that are unhealthy. Also, mostly when people use sugar in pizza dough recipes is to "feed" the yeast so it works like it's supposed to.
You sound like you've been doing this for a while, can you recommend or point me in the direction of great pizza dough recipes??? I commented to ritorujon concerning a recipe I use to PUT together, it was the best dough I ever had, but I'm still trying to figure it out. The owner of the recipe has passed away, his mom doesn't even know the entire recipe.
"can taste even better when made properly" Please share any ideas for making pizza dough better or more proper. One of my hobbies in life is making pizza dough, I've worked at a couple of pizzarias a few decades ago :) I love working with dough, Alton Brown from food network has an article and recipe for Pizza dough, we handled the dough exactly as he explains, although our recipe was secret and I made it from unmarked bags, I know we used bread flour, four powdered cheeses, olive oil ...
The finished pizza looks good and i would like to try it out but im not sure how to convert cups to grams also how about throwing and twirling the thing up in the air does it make a difference?
Good question. You have to let the dough "relax" for 10 minutes or so after you first roll it out. So roll it out and let it just set there for a while. When you try again it will roll out further without as much shrinking back.
This guy's method works great if you are new to making pizza do. You will need to develop the "touch" as to when your do is getting to moist/sticky. Just trust your fingers, sprinkle on a little flour and keep on kneading. (yes, I know I mispelt dough!)
hi...what did u say...3 corner cups..can u clarify pls..
ty
Mega3games 3 weeks ago
@Mega3games I think what you're hearing me say is 2 and 1/4 cups. So it's the "quarter" cup thing not "corner" cup.
breadtopia 3 weeks ago
i have succeeded for this recipe...the pizza crush its really nice...Thank q for the recipe ;)....
sophill888 6 months ago
Good video and great recipe, I use the same one and the olive oil is key in the dough and on the dough. Not owning a stone I preheat a large sheet pan(commercial grade)about 10 mins in the oven. First brushing the pan with a small amount of olive oil just enough to prevent sticking. My crust comes out crispy brown but chewy but it does take longer to bake overall.
KissHope 6 months ago
Nice one there at the end grabbing for the last piece. I will be trying this recipe soon. Thanks for the video.
uhavemooface 7 months ago
LOL die
badeesh 7 months ago
This video is great, however I am confused with the "cups" measurement. I am from Europe and have no idea what a cup sized is, i have a couple of them, and most of them are different size lol, and in addition, I have found several version of "cups" on few websites i visited. I suggest that one cup is 136 grams of flour or 240 milimeters of water, which was referred as american cup, and because of the guys accent, i would say he is from us.
duhovnik 7 months ago
I don't know why but I found it gut busting funny when you realized that you forgot the oil step before putting the sauce...and what's with the voice over for the temperature? Hahaha, this is so funny but your effort is well appreciated both for the comedic relief and the education. I always like to see different variations.
supercooled 8 months ago
This looks great! For more recipes and how-to videos, please subscribe to the Allrecipes channel! This dough is great for Pepperoni Pizza Bread!
AllRecipes 8 months ago
Hello – nice video. The result at the end looks perfect, but I want to verify something. Did you say 3 TABLESPOONS of olive oil to 2.25 cups of flour? I’ve been using much less oil, ie: 1 TBLS / 3 cups of oil. Most other recipes I’ve seen recommend a similar ratio to mine, but I wonder if more oil (like yours) would be better. Basically, I found that more oil makes my dough more difficult to stretch out to shape, but you seemed to have no trouble.
cupwithhandles 9 months ago
@cupwithhandles Yea, that is a lot. You could easily use less.
breadtopia 9 months ago
Very nice. Thanks for sharing.
AnnexGroup 11 months ago
Just wonder why baking involves adding some salt as ingredient ? Anyone has a clue? TQVM
raficsulejmanovic 11 months ago
@raficsulejmanovic salt gives an extra taste to ingredients i think it also helps the dough to rise.
WhiteKnightGaming 7 months ago
ive just tried it and am eating it and its amazing :D thank you (Y)
lookingAclass 11 months ago
someone gave me a gr8 tip btw if it could be any useful to anyone:
sprinkle cheese before ingredients (except for the tomato sauce) so it stays at its color and does not get burnt :)
lookingAclass 11 months ago
Can You Use a Floured Cookie sheet?
CadensVidz 1 year ago
Where can you get that stone which you baked the pizza? I loved your recipe and I'm going to try to make it. I don't have a stone so, can I use a baking tray?
Redl16 1 year ago
@Redl16 It's a Fibrament stone. Found on Breadtopia website.
breadtopia 1 year ago
Do you think you could make a bagel recipe to post. It would be much obliged.
16hilltyKMS 1 year ago
Made this recipe today, & it was a complete success. First successful pizza I have ever made. Thank you so much.
16hilltyKMS 1 year ago
I mostly use different mozzarella cheeses that I get at a local health food type grocer. I like to add fontina sometimes and a little gorgonzola for flavor. There are several more. I don't know the brands, but I try to find organic.
breadtopia 1 year ago
May I ask what kind of cheese you're using, including the brand(s)? I think I've got most of my ingredients down, but I can't find a good cheese. Thank you!
AmyLeesPetWookiee 1 year ago
I Love the last shot AAAAWWWW its the PIZZA MONSTER !!!! LOL
LordJesus4Ever 1 year ago
What's the best way to remove the finished pizza from the pizza stone?
dnutz111 1 year ago
How do commercial pizza stores make pizza to go when there's no time to let the dough rest?
eujeeves 1 year ago
great vid,Ienjoyed a lot, thanks for showing to knead all in bowl, Iwas thinking on doing that, it seem cleaner,I 've just tried it an works great, I also added oil, let's see how it works out, tell you later.
chuchuwhy 1 year ago
Some people bake the crust by itself for some time and then put the toppings on for the last few minutes of baking.
breadtopia 1 year ago
Maybe I should try a different brand of flour...
AmyLeesPetWookiee 1 year ago
Do you have any advice for getting my dough to cook at the same time as my toppings? Whenever I make my own dough, it takes almost 20 minutes for the dough to become golden brown. Obviously this is a problem for any of the toppings I have on the pizza.
I used a frozen bread dough from the store though, and it baked at almost the perfect time. If I properly cover the store-bought bread dough with olive oil, everything comes together at the right time. Something is wrong with my own ingredients.
AmyLeesPetWookiee 1 year ago
Nice looking Pizza!
Trx1127 1 year ago
Nice looking Pizza!
Trx1127 1 year ago
Wow! looks like a pizza from a restaurant! Where can I buy a baking stone and a Pizza peel? I guess you americans have alot of such equipment but not here in sweden.
Nefus1988 1 year ago
UPDATE:
I have found a swedish website that sells a pizza peel and baking stone. But I just wonder, is there a difference between a cheap stone and an expensive stone?
Nefus1988 1 year ago
Ive always heard use Bread Flour and not All Purpose.
SBPStudio 1 year ago
i knead it in the air too when i make bread lol
TheAutumnExpresso 1 year ago
I gotta try this. Thanks for sharing!!
silating 1 year ago
I made the sour dough version of this from the website. Best pizza dough I ever made.
robert0380 1 year ago
what was that red paste he was spreading on top?
wkangaroo 1 year ago
Very good presentation
DominicCopeland 1 year ago
Ingredientes:
2 1/4 cups all purpose flour
1/2 t salt
1/2 t instant yeast (SAF-instant yeast)
3/4 cup 80-90 degrees F water
3 T olive oil
Mix ingredients well, knead for 4 or 5 min. divide in two, let rise, extend, place filling, bake at 500 or 550 degrees F for about 8-10 min or until crisp and enjoy!
Gracias.
donalfredito 1 year ago
Should the olive oil used be extra virgin? Also how long can the dough be kept in the refrigerator?
ColonelAngus75 1 year ago
ACK! Why does everyone put pineapple on their pizza lately?
Aprilshowersss 1 year ago
Good looking dough. I use garlic salt and some oregano in my dough for a little flavor.
chadasjackson 1 year ago
what do you do when you only have got fresh bakers yeast? (the kind that comes in blocks)
leonieke123ke 1 year ago
This is a great dough, simple to make and very tasty!
Works very well for stromboli too!
TangoSpiceCompany 1 year ago
nice
MrClaessensw 1 year ago
why won't cold water work?
pocketlint59 1 year ago
@pocketlint59
Instant Yeast gets activated more so with hot water than cold.
Seyahhsod 1 year ago
what if I dont have yeast. can I use baking powder? and if so how much. hurry before I just try it :P
ThaddeusMaximus909 1 year ago
@ThaddeusMaximus909 No. You need yeast. Baking powder won't do it. Wait until you have some yeast.
breadtopia 1 year ago
@breadtopia kk thanks alot :P
ThaddeusMaximus909 1 year ago
@ThaddeusMaximus909
Pizza without yeast sucks, It tastes terrible. Trust me!
Nefus1988 1 year ago
You have inspired me to create pizza. I've mastered thai and now it's time for american magic (real italian pizza sucks). You bring lots of joy to my life. The stop motion followed by the pizza grab is hilariously cheesy (pun intended). Thank you!
gumpdy 1 year ago
For the gram conversion:
Add 575g of flour, Add Salt 3g, Add Yeast 3g.
Mix it up.
Luke-warm water 175g.
Mix it up.
Oil 45g.
Cook it at 250 degrees of Celsius.
UneX100 1 year ago
@UneX100 thanx
tashyagoone 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
after the dough rises in a warm place (which sometimes only takes 30 minutes), is the dough then ready for baking, or should i place it in the fridge after it rises??
FromSouthforkTexas 1 year ago
@FromSouthforkTexas It's ready for baking after it about doubles in volume.
You only place it in the fridge if you want to keep it for later use. If you're gonna keep it, keep it before it rises.
Xyreth 1 year ago
awesome viddy, thank you.
madzappa 1 year ago
good
thank you
hleokakaaa 1 year ago
spray can oil?!?!?!
JoPiDo 1 year ago
recipe was great, I tried it!
delicacy100 1 year ago
@delicacy100
earthwormensemble 1 year ago
How many ounces of flour for those of us that go by weight?
Mrwiserfoodie 1 year ago
Thanks for posting this video! I really liked the utensil that you used to mix the dough. What is it called, and where can I get one? Thanks!
LauraO12 1 year ago 3
@LauraO12 It's called a Danish Dough Whisk. We sell them on our Breadtopia site, only we're out of them for a couple more weeks.
breadtopia 1 year ago
This has been flagged as spam show
@LauraO12 I agree stop by my channel and check out something special
freefoodgiftcard 1 year ago
@LauraO12 It's called a Garden Hoe, try Homebase or B&Q
jayjaygibbs 11 months ago
is the pizza stone preheated or no?
starassist1977 1 year ago
@starassist1977 Yes. As hot as you can get it.
breadtopia 1 year ago
@starassist1977 Yes. As hot as you can get it.
breadtopia 1 year ago
Instant yeast is an excellent source. Thank you for your video. Please watch our video response!
Cheers and keep up the great vids!
NOVSEV
novsev 1 year ago
i like it..^^
4everlost91 1 year ago
thanks for postin this...my pizza turned out awesome! ;0
karlalana 1 year ago
I see. Okay, I'll give it a try.
aldexrey 1 year ago
I don't understand the need to use instant yeast. When I make pizza dough, I use regular yeast and I let it rise for 2 hours the same as on this video. No time saving whatsoever.
aldexrey 1 year ago
You can do that.
Instant yeast is just yeast you can mix in with dry ingredients. It doesn't require activation in warm water first like some yeast does.
breadtopia 1 year ago
This has been flagged as spam show
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MintLeather 1 year ago
Very Good Pizza dough from this recipe. I found out that if I refrigerate the dough it tastes better. 3rd day tastes the best. 4 days might be too long in frige.
Definitely a good recipe.
classicalterations 1 year ago
nice......its realy easy...the dough is just like donut dough..
haizadt 1 year ago
nice i just made my own delicous only 1 small thing my pizza was very very thin i only let it sit for an hour and a half if i let it sit overnight would it be thicker?
leavittobeaver 2 years ago
yah, you could let it sit for a few hours then refrigerate over night.
nico1blue 2 years ago
awesome video man... love the end
thedeadbeats 2 years ago
Worked great. I found out that my dough on the 3rd day was the best. It had bubbles in the dough and the taste was much better. I pounded it down once each day.
classicalterations 2 years ago
Yammmmmmmmmmmmmy
i will make it tomorrow.
kanwalnisa 2 years ago
that was great info ty, especially storing it also.ty
sessy4paws 2 years ago
d u have to use yest
TheTeeHeeXD 2 years ago
If you don't, then you'll have a cracker for a crust.
Don't even think about using baking powder/soda either.
Trust me; I tried and failed miserably :)
Huba588 1 year ago
Simple and Great!
prandtl002 2 years ago
its amazing. thank you so much for this amazing video. i am now going to make homemade pizza - much more healthy.
youbihar 2 years ago
Nice video, well done. A few questions: (a) Where do you buy that package of yeast (b) Where did you get that pizza stone, it looks so much larger than my Pamper Chef round stone (c) Have you ever tried making that dough in a Kitchen Aid blender?
Thanks!
3rdMarineDiv 2 years ago
All these things are available in the Breadtopia store. A Google search will pull it up.
I tried a Kitchen Aid once. Didn't like it at all. I knead by hand or use a Bosch mixer for large quantities.
breadtopia 2 years ago
Dude, your sauce, what is the recipe?
tetekofa 2 years ago
What a great video! The one reason I want to make my own pizzas is because I love mushrooms and most places use those canned nasty ones. Now I can make my own with fresh button/portabellas/shitaki mushrooms :) Thanks
1meanPro 2 years ago
Great, I love the effects at the end!!!
mcoomb1 2 years ago
Great video! Thank you!
janevski 2 years ago
my 3 boys love pizza. ill try to give them home cooked pizza now
tjbjao777 2 years ago 3
WHERE DO I BUY SAF INSTANT YEAST!?
MichaelMcBomb 2 years ago
From the Breadtopia web site!
breadtopia 2 years ago
Looks like a great, simple recipe. I've never cooked my own pizza and I was wondering if you could add spices like garlic to the dough itself or would that mess up the chemistry of the whole thing?
MrColemand2 2 years ago
You could do that. Some ingredients don't play nice with yeast but I don't think garlic is one of them. Cinnamon is, but I don't imagine you would try putting cinnamon is pizza dough.
breadtopia 2 years ago
hi, thanks to ur recipe i get my dough very good but i have a problem.... when i try and bake my pizza it just gets too hard (unchewable)... even if i dont roll it too thin, the pizza either turns out to be too hard or not cooked at all... please help me... im sure i am getting some basics wrong... btw, i use a home oven...
nishantvshah 2 years ago
any chance of having the measurements in grams for us europeans, please?
also, does the pizza stone ensure more of a crispy crust?
your pizza looks great.
AbstractMan23 2 years ago
Nice! Thks
bpereztab 2 years ago
You look and sound like Maynard James Keenan. I like the ending. The stop motion was a nice touch. Can't Wait to try this recipe.
MichaelMcBomb 2 years ago
I used this recipe today for the first time and it was great. I used to use Bisquick for the crust but not anymore. Thanks for sharing this recipe!
ColonelAngus75 2 years ago
fantastic, the first and only recipe I'll ever use for pizza dough ;)
birgitmichelle 2 years ago
help me.. mine didnt see to work...
missymassy86 2 years ago
A decent pizza stone should prevent the bottom from cooking quite so fast so the bottom won't burn before the toppings are done.
breadtopia 2 years ago
Excellent man, thanks for this!
Can I ask, what is the benefit of using the pizza stone? My pizzas are usually overdone/burnt on the bottom, but look perfectly done on top, would the pizza stone prevent this or am I doing something else wrong?
Thanks in advance for any advice given ;-)
LurkingCrassZero 2 years ago
Are you cooking your pizza on the bottom rack on your oven? I would try raising it one level.
wasteland44 2 years ago
Thank you so much. You are a great teacher. I'm ready to make my dough.
SimplyFoodify 2 years ago
right, but most people wont use it. they'll go to the grocery store, and find a bunch of packets of instant yeast. either way, its good dough.
thatbastardson 2 years ago
True.
breadtopia 2 years ago
you have to read the directions on your yeast packets. most need ot be "proofed". yeast added to warm water, then it has to sit for 10 minutes. THEN you add the flour and continue.....
thatbastardson 2 years ago
Good thing you said "most" because this is instant yeast which isn't the same as the little packets you're referring to and, in fact, it doesn't need to be proofed in warm water but mixed in with the dry ingredients and I did.
Specifically, it's SAF brand instant yeast - good stuff. Many if not most professional bakers use it.
breadtopia 2 years ago
I like the fact that you showed us how to store it. Thanks.
pookiroo 2 years ago
great video. thanks for posting that. you make it look easy, especially the shaping part which is where i have the most challenge! i have guests for dinner tonight and i will use your recipe. if it fails, it will all be your fault! jk, ha ha ha!!
thanks again.
benbirkley 2 years ago
How did it go?
Kingtom0001 2 years ago
the crust was lovely; the pizza spectacular!
benbirkley 2 years ago
Niiiiice, good job. : )
Kingtom0001 2 years ago
Lovely recipe.
WingedSamurai 2 years ago
thank you great man
montaser988 2 years ago
Thanks, James!
breadtopia 2 years ago
you are my hero
JamesTAlucard 2 years ago
Hi. Thank you so much for sharing your recipe and teaching me how to make pizza dough! My husband and I love it. It's a great crust and yummy! You are the best!
BecsMom 2 years ago
Great recipe!!! Thanks for posting, its really yummy AND simple!!!!
SuburbanPony 2 years ago
I tried thisout since we like pizza so much, and we haven't bought a store bought pizza crust since. Now thats a pizza!! Thanks
Lisa
beninski707 2 years ago
do you leave it in the freezer or normal refrig?
TheMohaw 2 years ago
normal fridge
breadtopia 2 years ago
cool, i made one for the first time for my dad, so he can cook it lol
TheMohaw 2 years ago
isn't the yeast supposed to sit in water for a while?
caezarlocke 2 years ago
The type of yeast I use, SAF instant yeast, doesn't require activation in water first. You just mix it in dry.
breadtopia 2 years ago
its awesome...i made it with casserole.
it works..thanks for the concept..
Michelle25503 2 years ago
thanks!
now i have the munnchies...
mangozumo 2 years ago
nice video, im gunna try it out right now
eax74 2 years ago
Another thing I've learned:
I use 1/3rd cup of pastry flour. I add a tablespoon of butter and 1/8 teaspoon of garlic powder. Also add 1/8 teaspoon sugar. Oh, and I use 1 teaspoon of yeast, not half a teaspoon, and I mix the yeast with the hot water first.
yogiudo 2 years ago
if ur water is hotter then 100 Degrees then ur killing the yeast so u know
guayaba209 2 years ago
Thanks for the tip!
yogiudo 2 years ago
yum
ghidfg 2 years ago
Hi, thanks for the great video, i just used ur recipe to make the dough... unfortunately the dough comes out a bit too dry. not even close as soft as the dough that you made in the video. anyone else tried this recipe and had the same problem?
thanks again, happy pizza doughing :D
RedKingSnake 2 years ago
the top of my pizza never gets fully cook, the part that s touching the sauce,
Fazigu 2 years ago
You may be using too much sauce. Try a very thin layer next time and not too many toppings either.
breadtopia 2 years ago
depends on your toppings. If you put stuff like mushrooms on top, you should fly those in a pan first, then add as toppings later. Same with bell peppers etc.
foobar1968 2 years ago
Excellent .. dough .. & pizza
amn2100 2 years ago
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MrRancher01 2 years ago
i made this and it was GREAT. thank you
starwishes102 2 years ago
yummmmm
vikkieboo1 2 years ago
oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo
iraqi6 2 years ago
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iraqi6 2 years ago
LOL i like the ending. i remember making this at a resteraunt years ago. home made pizza is always better then corporate pizzas. by the way if you can what makes the dough sizes thinner and thicker? i forgot what makes it that way. Good Video by the way.
AtomicPhill 2 years ago
If u want an awsome tomato home made base with a hint of garlic and chilli email me i am the best!!..
stannyman73 2 years ago 2
Why dont you try adding cornmeal 2 the mix and roll it out in cornmeal the n you get a propper texture crunchie like pizza hut!
stannyman73 2 years ago 2
that was a real nice recipe and you showed it real well as well,
I also added one tsp of sugar in it while mixing the dry ingredients, and it tasted awesome, through your recipe, yesterday i made the first pizza dough of my life and it was really nice and soft and perfect.
thanks for sharing it with us, hope to see more from u
aorora83 2 years ago 2
I like it super thin. Some like it thicker. It won't take you long to arrive at your own preference.
breadtopia 2 years ago
how thick should it be once rolled out?
bobochoichoi 2 years ago
Should of wrote the recipe in the info box.
ftkdirty 2 years ago
Thanks for the great recipe! :D
ginamagina 2 years ago
MMMM that some good eating.
mathewbet1 2 years ago
Great ending!
wainwright461 2 years ago
This comment has received too many negative votes show
It might have been good if I could hear it!
breezebro 2 years ago
Love the ending........Also love the dough....Good stuff!
mark28map 2 years ago
what is the metric conversions for everythinngggg??
Debbierahxxx 2 years ago
Jeez man! You are using a lot,lot of oil! You could just use half or quarter of the oil for that little amount of flour... But at least you don't don't use sugar:-)
ritorujon 2 years ago
There's hundreds of ways to make a pizza. Sugar and oil simply provide different flavors. People should experiment with different ingredients to build a pizza that suits their tastebuds. Saying there's only one way to make a crust is wrong
dkz12321 2 years ago
I agree with that.. but the excessive use of oil and adding sugar is what makes the difference between healthy food and junk food - especially in this case. I understand that americans have a little bit different tastebuds since they are used to put sugar everywhere. Anyway, my point was that there is no need to make the food less healthy when it's not necessary and can taste even better when made properly. By the way I really appreciate other Eric's recipes!
ritorujon 2 years ago
Liquid fats (like the olive oil he's using) aren't really unhealthy at all. It's the hard fats / trans fats that are unhealthy. Also, mostly when people use sugar in pizza dough recipes is to "feed" the yeast so it works like it's supposed to.
Spoppedi 2 years ago
You sound like you've been doing this for a while, can you recommend or point me in the direction of great pizza dough recipes??? I commented to ritorujon concerning a recipe I use to PUT together, it was the best dough I ever had, but I'm still trying to figure it out. The owner of the recipe has passed away, his mom doesn't even know the entire recipe.
goffnett 2 years ago
"can taste even better when made properly" Please share any ideas for making pizza dough better or more proper. One of my hobbies in life is making pizza dough, I've worked at a couple of pizzarias a few decades ago :) I love working with dough, Alton Brown from food network has an article and recipe for Pizza dough, we handled the dough exactly as he explains, although our recipe was secret and I made it from unmarked bags, I know we used bread flour, four powdered cheeses, olive oil ...
goffnett 2 years ago
It was nice of Stephen Hawking to remind you of the correct temperature.
offrampt 2 years ago 4
LOL
milesmaximum 2 years ago
good job bread man.
gjerrildkro 2 years ago
LISANTI CHEESE
lisanti1 2 years ago
The finished pizza looks good and i would like to try it out but im not sure how to convert cups to grams also how about throwing and twirling the thing up in the air does it make a difference?
ponmeister 2 years ago
Why my dough keeps shrink back when I roll it out, while yours is not???
great4702 2 years ago
Good question. You have to let the dough "relax" for 10 minutes or so after you first roll it out. So roll it out and let it just set there for a while. When you try again it will roll out further without as much shrinking back.
breadtopia 2 years ago
This guy's method works great if you are new to making pizza do. You will need to develop the "touch" as to when your do is getting to moist/sticky. Just trust your fingers, sprinkle on a little flour and keep on kneading. (yes, I know I mispelt dough!)
unibrook 2 years ago
oil, oil, and then more oil
cactuschris2002 2 years ago
This has been flagged as spam show
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this is bob. help bob take over youtube by posting this on every video.
senatorxbox360dude 2 years ago
gr8 video m8 its really helped me
barca2k88 2 years ago
oh it rolled out so beautifully and sliced up so nicely!!! i want some!!!!
maluch 2 years ago