cooking with water heated from a hot water heater is not safe. the anode rod in the hot water heater leaves metals in the water that can make you ill.
I used 4 cups all-purpose flour and two cups home-milled red wheat and I have to say this is the BEST pizza dough I've baked yet! I topped it with salami, smoked gouda and home marinara and that too was divine. Excellent recipe, this one is going in my favorites under 'Best of The Best Bakes'. Cheers!
@Cocalibra 1 cup is 125 grams of flour. I usually go by weight, but this recipe I have made so many times I don't measure anything anymore. I just use a random amount of water and add flour to the right consistency.
I have not gotten anywhere with the no sugar. I use cake yeast often, which requires none of this. That is harder to find though. For the active dry yeast, I tried adding the sugar straight to the flour but it didn't seem to rise like it does when I "proof" it w/sugar in water.
Sugar should never be added directly to yeast. Yeast cannot feed on sucrose (table sugar); in fact, it will retard the action of the yeast in the dough. I don't know why there are so many recipes out there stating that yeast needs to be 'proofed' with sugar.
@RFinkle2 Could you please explain more? That really interests me? Without the sugar my dough has no life and limited rise. What do you recommend instead of adding sugar to the yeast?
@magicmn717 Sure. Sugar is hygroscopic (as well as salt, for that matter), which means it attracts water. The yeast actually feed on damaged starch from the grain (which is broken down by amylase enzymes into sugars the yeast can consume). If you are using active dry yeast, you simply dissolve it in some water (lukewarm works fine), or with instant yeast, you simply mix it in with the flour.
@magicmn717 So with either salt or sugar you are actually dehydrating the yeast and slowing them down. You can find more on this in the Bread Builders (Scott and Wing, pg 47), Bread Baking (DiMuzio), Bread (Hamelman), as well as the Bread Baker's Apprentice (Reinhart). Any other questions, just ask.
@magicmn717 most yeast strains for baking is S. cerevisiae A weak solution of water and sugar can be used to check if yeast is expired active yeast will foam and bubble as it ferments the sugar into ethanol and carbon dioxide. refered to as proofing the yeast as it tests the viability of the yeast before other ingredients are added. No surgar used 4 less common Saccharomyces a genus in the kingdom of fungi that includes many species of yeast used for sourdough and flatbread etc
cooking with water heated from a hot water heater is not safe. the anode rod in the hot water heater leaves metals in the water that can make you ill.
manholewisdom 1 week ago
Am hungry
killer55527 2 weeks ago
I have a question. At 02:30 youre using that device. Now what do i do if i dont have that device? Should i mix it with my hand? :)
bowtodaking 1 month ago
I used 4 cups all-purpose flour and two cups home-milled red wheat and I have to say this is the BEST pizza dough I've baked yet! I topped it with salami, smoked gouda and home marinara and that too was divine. Excellent recipe, this one is going in my favorites under 'Best of The Best Bakes'. Cheers!
prettybones8 1 month ago
@prettybones8 That's great to hear! Glad to know you enjoyed my recipe!
magicmn717 1 month ago
what about the pizza sauce?
Fefop1981 1 month ago
you are vary good! i learned alot from you
MrIsaacGosse 2 months ago
Pizza without sauce.. all my wat.
Aupas 2 months ago
you should have the people in the background keep the chatter down, Nice Video
koisarduy 2 months ago
looks delicious
robinkhaira1 3 months ago
Dude,You forgot to put the pizza sauce lolz...but nice pizza tho.....
ausadl 4 months ago
Recipe sound very good, but i was wondering how much "a cup " is if you converted it into grams...
and i am following the discussion regarding the sugar / no sugar, any news yet ?
Cocalibra 5 months ago
@Cocalibra 1 cup is 125 grams of flour. I usually go by weight, but this recipe I have made so many times I don't measure anything anymore. I just use a random amount of water and add flour to the right consistency.
I have not gotten anywhere with the no sugar. I use cake yeast often, which requires none of this. That is harder to find though. For the active dry yeast, I tried adding the sugar straight to the flour but it didn't seem to rise like it does when I "proof" it w/sugar in water.
magicmn717 5 months ago
Sugar should never be added directly to yeast. Yeast cannot feed on sucrose (table sugar); in fact, it will retard the action of the yeast in the dough. I don't know why there are so many recipes out there stating that yeast needs to be 'proofed' with sugar.
RFinkle2 5 months ago
@RFinkle2 Could you please explain more? That really interests me? Without the sugar my dough has no life and limited rise. What do you recommend instead of adding sugar to the yeast?
magicmn717 5 months ago
@magicmn717 Sure. Sugar is hygroscopic (as well as salt, for that matter), which means it attracts water. The yeast actually feed on damaged starch from the grain (which is broken down by amylase enzymes into sugars the yeast can consume). If you are using active dry yeast, you simply dissolve it in some water (lukewarm works fine), or with instant yeast, you simply mix it in with the flour.
RFinkle2 5 months ago
@magicmn717 So with either salt or sugar you are actually dehydrating the yeast and slowing them down. You can find more on this in the Bread Builders (Scott and Wing, pg 47), Bread Baking (DiMuzio), Bread (Hamelman), as well as the Bread Baker's Apprentice (Reinhart). Any other questions, just ask.
RFinkle2 5 months ago
@magicmn717 most yeast strains for baking is S. cerevisiae A weak solution of water and sugar can be used to check if yeast is expired active yeast will foam and bubble as it ferments the sugar into ethanol and carbon dioxide. refered to as proofing the yeast as it tests the viability of the yeast before other ingredients are added. No surgar used 4 less common Saccharomyces a genus in the kingdom of fungi that includes many species of yeast used for sourdough and flatbread etc
auntieSpam 2 months ago
@RFinkle2 yes, I would appreciate a further explanation as well, Thanks ;)
prettybones8 1 month ago
great job! thanks for sharing
emoneyblue 8 months ago
@emoneyblue Glad you enjoyed it!
magicmn717 8 months ago
How many g are in the packs of yeast you added?
AgentWD40 9 months ago
@AgentWD40 I believe it is 7 grams in each packet of dry yeast.
magicmn717 9 months ago
TOMATO SAUCE?
leldux10 10 months ago
and i really want you to tell me how long that i have to keep it to rise
ok ?
and i'm so Sorry For Disturbance !
mostafa50500 1 year ago
@mostafa50500 It's fine, I welcome the questions. I usually let it go 15-20. The general rule is until it about doubles in size.
magicmn717 1 year ago
nice pizza and very easy recipe
but please can you edit the description box and put the measurement so i can easily print is sorry but please i really want this dough recipe .
mostafa50500 1 year ago
@mostafa50500 No problem. I'm glad you liked it.
magicmn717 1 year ago