i tested this dough today and it was amazing, the most amazing pizza i have ever eaten ! but i used type 00 flour( pizza flower), our supermarket in germany didnt have any all purpose flour(type 550). next time im gonna test it with normal flour(type 405)
I'm going back to this way of making pizza dough. I tried the no knead method and it was not good, several times and I use the no knead method for my breads. Puck it!!!
Really interesting approach to making pizza dough. Never seen these extra stages of adding water, flour, water, more flour. I don't use honey, or olive oil. I do use a pizza stone and a peel. Looking forward to trying your and Wolfie's steps!
hmm. here in the philippines you cant buy packed yeast, you can only just buy by kilo.. so i dont know how many teaspooons is 1 packet? can anyone tell me the exact measurement by spoon? thanks a lot.. :)
best...dough...ever. just ate a slice and it's AMAZING. and i'm baking a pizza every 2 weeks or so, but i never got these results. near perfection. will bake another one early in the morning to impress my girls at work :)) thanks Wolfgang, but first of all thanks Chef John for this.
lmao at the end that remembered me in one of the terminator movie he was like asta lavista baby but dude i love the way you show everything dude awesome im going to sub u
everytime i watch food, or about to devour on something so delicious, i start to drool haha and i dont know it until i realize that i am,xD thats how great you cook
Why the heck do i watch this when i am in no condition or mood to do something...It's just so addicting yet so hard to watch. My mouth simply waters at the title, let alone the actual video.
@dfgrego - he may be somewhat cool in his execution BUT he FORGOT to mention how much salt, EVOO, etc. Sure, he/They want you TO GO TO their/his site but he should've let us decide whether we want to "side up to him"; let us decide if we should herald him...or not.... Overall, his segment/delivery gets a 9 out of 10. (And, yes--I have 2 pizza stones & peels...also should point out that this is NOT a good time for Arnold!!)...heeheeheee....
@dfgrego - he may be somewhat cool in his execution BUT he FORGOT to mention how much salt, EVOO, etc. Sure, he/They want you TO GO TO their/his site but he should've let us decide whether we want to "side up to him"; let us decide if we should herald him...or not.... Overall, his segment/delivery gets a 9 out of 10. (And, yes--I have 2 pizza stones & peels.
@dfgrego - he may be somewhat cool in his execution BUT he FORGOT to mention how much salt, EVOO, etc. Sure, he/They want you TO GO TO their/his site but he should've let us decide whether we want to "side up to him"; let us decide if we should herald him...or not.... Overall, his segment/delivery gets a 9 out of 10.
lol the amount of comments Ive had to my comment on this video could almost pass for a social life in itself XD
I dont want to use a converter, I want chef John and all other foodies doing vids for youtube to post all measures and temps in the international standard measures, ie the metric and celcius. Fahrenheit and other obscure or homemade measurements should be an added bonus if the producer is so inclined, not the norm!
@justmeimei Click the link to Chef John's foodwishes blog, in the video description above. Then, enter "Wolfgang Puck's Pizza Dough" in the recipe search box.
Exact measurements for the flour are not always possible, because the flour can act a little differently from bag to bag, and season to season.
I've found Bread flour has more protein than All Purpose flour, and will spring back when worked if the dough is not fully developed. The dough will relax, if left on the counter for five or ten minutes. Use NO more flour than is absolutely necessary because a softer dough is easier to work.
A refrigertated dough relaxes more, and has more flavor if made the day before.
A 14" pizza stone is good size and cheap at Target. The extra space is nice if you miss the center of the hot stone.
@exer45 The first part of Chef John's cooking process crisps up the bottom of the crust, so it is crunchy and toasted on the bottom. NOT SOGGY! :)
The second half of the baking process on the middle rack will cook the toppings. This is even more important when veggies like onions/bellpeppers/mushrooms release moisture that pools onto a pizza top. The upper half of the oven is where the hot air dries the toppings.
My oven is old, so I put the pizza on a higher rack than Chef John.
Made this and it turned out really great, although i had a hard time rolling out the dough as it kept shrinking. I only got two 8-10" pizzas out it, so i might have let it rise enough, should have left it in one big ball for a full size pizza. I used bread flour, gave it a nice chewy, soft, doughy yet crispy texture. Used a corn meal lined pizza pan, but lightly sprayed it first, im sure a pizza stone really would be better.
Years and years ago, Wolfgang Puck made pizza you could buy from the grocery store. I remember the Duck Sausage one being really good. Now after some hiatus, they have WP pizzas again, but they are far inferior to the product which came out in the 90's
Tip for those who are lazy like me: Just put all the ingredients into a bread machine and use the "Dough" setting. It'll mix and knead everything for you and take care of both risings!
@EwingPatric Then you're eating unhealthy trash. If you get experience making your own pizza from scratch, you can make something that is good for you and tastes better than the fake crap pizza you buy at the store. You can also make extra dough and freeze it if you aren't going to use it soon.
@AmyLeesPetWookiee I ONLY make my own food from scratch. I was being cynical to express how I felt about the EXTENSIVE process it takes to make this pizza. This guy's monotone speech isn't helping either.
@EwingPatric Well, once you get used to it you can do it pretty quick. It does still take more time than taking a frozen pizza and jamming it in the oven though, obviously. I made my own recipe tonight and was finished in about a half hour, not counting the rising. That's still slow, but a lottttt faster than when I first started. It's really nice to be able to make small pizzas for lunch or whenever from 10 ounce dough balls.
@doubtfuldreamer Yes you can. I'm pretty sure that freezing the dough will completely stop the fermenting process. I wouldn't keep the dough frozen for longer than two months or so and expect good results though. It depends on your ingredients, and your freezer, what is "safe and good to eat." Lots of people freeze their dough though.
Thanks to MMOE. Not into football.. hope the recipe works for you. i just screwed it up when I tried to half the recipe. biggest mistake: turning the oven to broil instead of "off" when I put the dough in the oven to rise! 1/4 of the dough was already cooked by the time I realized the broiler was on. I tried to salvage it and i made 2 little pizzas with it. Good flavor in the crust, good toppings.. but not like the one in the video : ( sigh oh well better luck next time. gluck 2 ur team.
@SOURPATCHPOMEGRANATE I put this type of dough in fridge and got busy ...for 3 days. Of course it kept growing and after 3 days I punched it down. Rolled it out, and DAMN! It was the BEST pizza dough I've ever had. Be sure to cover it all the way around with the olive oil and I plastic wrap covered the top of the bowl. It CAN NOT GET DRY, or your screwed! Actually, you've just inspired me.I'm gonna make some now for the UNC game tomorrow! GO TARHEELS, Hell YEAH!
@SOURPATCHPOMEGRANATE The duration of time the dough will last in the fridge partially depends on how much yeast is used. He says here that this recipe will be good in the fridge for 2 or 3 days. You'll probably be able to tell if the dough has gone bad, either by appearance or smell.
just made this dough ittssss soooo goodd. i seperated mine and forgot that after you make the ballls you let them rise for 20 more mins loll. anyways i am letting my other threre rise and it stilled turned out great. also tried his bread recipes and its also good and easy!! thank chef!
i like this dough but almost every time i hve to use 3.5 to 4 cups of flour other wise it is to sticky to knead. anyway i also use it for stromboli or roll it into italian bread;)
I love your vids man, and I have no problem with sorta "guessing" amounts, but when you do mention amounts, please, for the love of the kitchen gods, USE OR NOTE THE METRIC MEASURES! the world is larger than the measly 300 million people in the USA mate ;)
@LackadaisicalE Do an online search for measurement converters and you'll have a much easier time, and then Chef John won't have to do it himself while he's busy making these great videos.
@LackadaisicalE Or you could use one of the million converters on the internet instead so you wont have to guess. Thats what i do. And we use the metric system here ;)
@LackadaisicalE this is a traditional tuscan dough (i'm an brithish Chef with loads of Italian experience) try 500g tipo 00 or strong white bread flour, 15g yeast, 10g salt, 330g TEPID water 50g OLIVE oil. Mix everything very well, work the dough for 10 minutes. leave to double in size. devide into three (makes three pizzas) then gently fold each dough ball on itself 3 times (just to firm up). roll out the dough very thinly, into a pizza shape. add topping & cook @ 220 for 6 - 10 minutes.
@anto0099 I don't want to offend anyone. People have taken traditional foods and made their own versions of them. I'm sure pizza in Naples is amazing, but some people just like to change recipes.
at 5:13 you add 2.5 more cups of flour on top of the 3 you already have in the bowl so that would bring your flour total up to 5.5 cups. But later in the video you said you only used a total of 3 cups of flour? I am confused?
@fmbighair no offence but if u listen to what he said he said 3 cups total and then said u put 2.5 cups in the mix and the rest on the board for ur kneeding :)
@Aceinthehole7269 olive oil sorry, no need in using olive oil and honey, when using honey, it both adds moisture and sweetness, and you won´t need sugar or olive oil
Great recipe - you can also substitute all purpose flour for high gluten flour (check out Sir Lancelot flour from King Arthur) for a chewy, delicious crust.
"That California difference"?? Are you an actual retard??
roaneah 4 days ago
You forgot Puck's secret ingredient (botulism.)
SkallagrimNeinnskegg 4 days ago
I bet you give good back rubs
ibowman64 6 days ago
Chef John, you look like me dad. O_o
rollinginthedeep14 1 week ago
lol, the dough looks all squishy :3
nunoyobiznis 1 week ago
GolfWang
JohnyMickBananas 2 weeks ago
This has been flagged as spam show
i tested this dough today and it was amazing, the most amazing pizza i have ever eaten ! but i used type 00 flour( pizza flower), our supermarket in germany didnt have any all purpose flour(type 550). next time im gonna test it with normal flour(type 405)
TobeschOnTheRock 2 weeks ago
Comment removed
TobeschOnTheRock 2 weeks ago
WOAH! There's a gorilla cooking pizza!
monkey97x 2 weeks ago
I tried this recipe it was excellent! thnx for putting this recipe on youtube
ssj2gohanstheman88 2 weeks ago
I don't think rolling really matters on pizza dough. The yeast causes it to rise anyways.
yellowman88 3 weeks ago
God, I just made the worst pizza last night. Shoulda watched this.
getogatocat 3 weeks ago
i make at least 200 pizzas a week and i roll the shit outta that shit...
I dont work at Dominos either.
KMurderful 4 weeks ago
Tried this tonite and it works!
thatgirlvintage 1 month ago
Made this for my daughters and it's the best pizza dough we've had so far. Thank you for sharing.
LAGrilling 1 month ago
thank you for sharing.
otroems 1 month ago
In future can you post ingredients in grams too please? Cup size in the US is different from Europe
enterfailedment 1 month ago 3
@enterfailedment
Cups do volume, not weight. You want mL. In the US, current law dictates a 1 cup = equivalent of 240 mL.
Erectoralporicy 4 weeks ago
I'm going back to this way of making pizza dough. I tried the no knead method and it was not good, several times and I use the no knead method for my breads. Puck it!!!
pucrob 1 month ago
woah, chef johns voice has changed heaps!
123456789robbie 1 month ago
Hey Chef, you got a sexy pod there.
Antiks72 1 month ago
13 min advertisement...really?
nirey 1 month ago
hey chef john,
BigUpToNJ 1 month ago
Mine kept turning into The Blob!
patrickbateman00 1 month ago
puck this guy
KillinDaWelfareMCs 2 months ago
I'm making this, right now! It's looking good so far
steph5504 2 months ago
why my pizza dough are all cracked?
DUAL727 2 months ago
@Pismodd What's the fun in that? Besides, you haven't lived til you've felt uncooked dough.
Disembow1280 2 months ago
I've never heard that culinary instruction before. "Mix it until it's annoying." Excellent :D
YoshiIkagawa 2 months ago 84
Chef John, you have hairy arms. =____=
hh155 3 months ago 56
@hh155 That isnt chef john, its his yeti who happens to be his chef's assistant!
Andreh78 2 months ago
@hh155 yes. a real man has hair
MasTeRnoOkz 1 month ago
@hh155
those are mens arms
larry89 1 month ago
@hh155 its called manly man arms. :3
ColoBeans 1 month ago
@hh155 That's a great thing, repent yourself for smirking that ugly face!
poyete 1 week ago
@foodwishes Chef John, my dough took forever to knead and didn't come out as smooth as yours, what do you suppose went wrong?
emil232010 3 months ago
i was expecting odd future o_O
scotchxsoda 3 months ago
Really interesting approach to making pizza dough. Never seen these extra stages of adding water, flour, water, more flour. I don't use honey, or olive oil. I do use a pizza stone and a peel. Looking forward to trying your and Wolfie's steps!
PizzaHomeChef 3 months ago
PERFECT VIDEO BY THE WAY ! :)
theoryallogist 4 months ago
I make pizza dough when I am stressed.
theoryallogist 4 months ago 2
how much 1 is packet of dry active yeast? i have mine in a small cup
Sample95 4 months ago
@Sample95 One packet of active dry yeast contains 2 and 1/4 teaspoons of yeast.
DoveOfFlames 4 months ago
@DoveOfFlames thnx buddy (:
Sample95 4 months ago
@Sample95 You're very welcome! :)
DoveOfFlames 4 months ago
hmm. here in the philippines you cant buy packed yeast, you can only just buy by kilo.. so i dont know how many teaspooons is 1 packet? can anyone tell me the exact measurement by spoon? thanks a lot.. :)
moccani01 4 months ago
@moccani01 - i think it's around 1 and a half teaspoon
EpalBoyz 3 months ago
BEST CHEF EVER!!
SALisKablamo 4 months ago
DEAR GOD IVE EATEN MY TOES.
NGBDanx 4 months ago in playlist More videos from foodwishes
@NGBDanx
lol whaaaat??!
89CoutureBarbie89 4 months ago
lol my dough came out of the bowl while it rested
rsdewd 4 months ago
worst artist of the year...
DJNakytaco 5 months ago
best...dough...ever. just ate a slice and it's AMAZING. and i'm baking a pizza every 2 weeks or so, but i never got these results. near perfection. will bake another one early in the morning to impress my girls at work :)) thanks Wolfgang, but first of all thanks Chef John for this.
niteowlvault 5 months ago
I just finished making and tasting this pizza a few minutes ago. It is AMAZING. Thank you a million times for posting this recipe!!
humannaturedj 5 months ago in playlist Cooking/baking
the guy talking reminds me of JABOODYDUBS hah, freakin funny
SwoopdySwoop 6 months ago
Best pizza I ever made. Thanks man!
FlameHazeist 6 months ago
Just made it!!! Yurned out GREAT!!!!!
ddigwell 6 months ago
@ddigwell Doing mine now ! hope it doesn't fail :P
paulcampbell37 6 months ago
lmao at the end that remembered me in one of the terminator movie he was like asta lavista baby but dude i love the way you show everything dude awesome im going to sub u
Deaxon1 6 months ago
how much salt and oil? :o
jihad76239 7 months ago
@jihad76239 about a handfull of both
cyberfoxlt 7 months ago
everytime i watch food, or about to devour on something so delicious, i start to drool haha and i dont know it until i realize that i am,xD thats how great you cook
CinrageElite 7 months ago
My mouth is watering.
holasierra95 7 months ago
just subd
behnamasid 7 months ago
seriously...your hand is that hairy or that is just lightning effect?
DarinaSica10 7 months ago
Why the heck do i watch this when i am in no condition or mood to do something...It's just so addicting yet so hard to watch. My mouth simply waters at the title, let alone the actual video.
Kratosony 8 months ago
@dfgrego - he may be somewhat cool in his execution BUT he FORGOT to mention how much salt, EVOO, etc. Sure, he/They want you TO GO TO their/his site but he should've let us decide whether we want to "side up to him"; let us decide if we should herald him...or not.... Overall, his segment/delivery gets a 9 out of 10. (And, yes--I have 2 pizza stones & peels...also should point out that this is NOT a good time for Arnold!!)...heeheeheee....
jeffreylying 8 months ago
@dfgrego - he may be somewhat cool in his execution BUT he FORGOT to mention how much salt, EVOO, etc. Sure, he/They want you TO GO TO their/his site but he should've let us decide whether we want to "side up to him"; let us decide if we should herald him...or not.... Overall, his segment/delivery gets a 9 out of 10. (And, yes--I have 2 pizza stones & peels.
jeffreylying 8 months ago
@dfgrego - he may be somewhat cool in his execution BUT he FORGOT to mention how much salt, EVOO, etc. Sure, he/They want you TO GO TO their/his site but he should've let us decide whether we want to "side up to him"; let us decide if we should herald him...or not.... Overall, his segment/delivery gets a 9 out of 10.
jeffreylying 8 months ago
lol the amount of comments Ive had to my comment on this video could almost pass for a social life in itself XD
I dont want to use a converter, I want chef John and all other foodies doing vids for youtube to post all measures and temps in the international standard measures, ie the metric and celcius. Fahrenheit and other obscure or homemade measurements should be an added bonus if the producer is so inclined, not the norm!
Don't make me use the belt!
LackadaisicalE 8 months ago
Awesome and yummy o-o
brickhouse36 9 months ago
I AM FUCKING HUNGRY!!!11
cothfi 9 months ago
anyone please tell me the EXACT amounts T.T thanks!
justmeimei 9 months ago
@justmeimei Click the link to Chef John's foodwishes blog, in the video description above. Then, enter "Wolfgang Puck's Pizza Dough" in the recipe search box.
Exact measurements for the flour are not always possible, because the flour can act a little differently from bag to bag, and season to season.
ZombiedustXXX 9 months ago
@ZombiedustXXX yup i had opened his blog and I foud out that it needed 3 cups. .
do you think 1 cups=122 grams??
justmeimei 9 months ago
@ZombiedustXXX yup i had opened his blog and I found out that it needed 3 cups. .
do you think 1 cups=122 grams??
justmeimei 9 months ago
@justmeimei That is a great question! I do know that 122 grams is closer to 1/2 cup (four ounces).
A "cup" is a measure of volume, and grams are a measure of weight. :S
For many reasons, a cup is 236 grams to 240 grams by weight. This is not important.
If you have a 250ml scoop, use that. Do not pack the flour. Spoon it in loosely.
Don't be afraid to try a dough for a simple "test" pizza. There is no perfect recipe. Take recipe notes, and use it to improve your process.
ZombiedustXXX 9 months ago
@ZombiedustXXX thanks 4 helping :D
i'll try then :D
justmeimei 9 months ago
I've found Bread flour has more protein than All Purpose flour, and will spring back when worked if the dough is not fully developed. The dough will relax, if left on the counter for five or ten minutes. Use NO more flour than is absolutely necessary because a softer dough is easier to work.
A refrigertated dough relaxes more, and has more flavor if made the day before.
A 14" pizza stone is good size and cheap at Target. The extra space is nice if you miss the center of the hot stone.
ZombiedustXXX 9 months ago
Comment removed
zimThuet 9 months ago
why did you put the pizza on the bottem of the oven for the first 5 min and than in the middle ? im really curious :P
exer45 9 months ago
@exer45 The first part of Chef John's cooking process crisps up the bottom of the crust, so it is crunchy and toasted on the bottom. NOT SOGGY! :)
The second half of the baking process on the middle rack will cook the toppings. This is even more important when veggies like onions/bellpeppers/mushrooms release moisture that pools onto a pizza top. The upper half of the oven is where the hot air dries the toppings.
My oven is old, so I put the pizza on a higher rack than Chef John.
ZombiedustXXX 9 months ago
@ZombiedustXXX thnx ! :)
exer45 9 months ago
I recommend that you put the dough in the fridge for 4-6 days, it makes a better tasting dough :)
Aceinthehole7269 9 months ago
I will be trying this TOMORROW!
VaGurl88 9 months ago
@VaGurl88 How did the pizza come out? I'de like to know how it is before I attempt to make it.
SaulC80 9 months ago
@SaulC80 it came out GREAT!..i made it liek three times since lol.. its really good
VaGurl88 9 months ago
@VaGurl88 Thank you so much for the input. I'll be making this tomorrow then!
SaulC80 9 months ago
i love this man! he's so clean, perfect narrator voice, not too slow, not too fast. like wow.
nickrockz619 10 months ago
Made this and it turned out really great, although i had a hard time rolling out the dough as it kept shrinking. I only got two 8-10" pizzas out it, so i might have let it rise enough, should have left it in one big ball for a full size pizza. I used bread flour, gave it a nice chewy, soft, doughy yet crispy texture. Used a corn meal lined pizza pan, but lightly sprayed it first, im sure a pizza stone really would be better.
RefurbishedBacon 10 months ago
The narrator on this is hillarious! LOVE that laid-back, lackadaisical California cool.
dfgrego 10 months ago 77
"Always doing the Arnold Schwarzenegger impression" haha too funny. Thanks for the vid, great recipe.
jcrm05 10 months ago
great but needs more cheese dude
phuckfuck 10 months ago
the best so far yummy
greiver839 10 months ago
Years and years ago, Wolfgang Puck made pizza you could buy from the grocery store. I remember the Duck Sausage one being really good. Now after some hiatus, they have WP pizzas again, but they are far inferior to the product which came out in the 90's
Koeningsplein15 11 months ago
I surrender D:
I subscribe
hippohoppa 11 months ago
Comment removed
hippohoppa 11 months ago
My new fav chef! What a genius, how have I never heard of him before?
evonose 11 months ago
Cheese pizza? We call it a Dairy Pizza.
IamUncledeuce 11 months ago
What about a conventional oven?
doubtfuldreamer 11 months ago
Tip for those who are lazy like me: Just put all the ingredients into a bread machine and use the "Dough" setting. It'll mix and knead everything for you and take care of both risings!
donutgabe 11 months ago
Jesus FUCKING christ. I'd rather just pop a digionio in on the middle shelf for 15 minutes without ALL OF THIS FUCKING WORK.
EwingPatric 1 year ago
@EwingPatric Then you're eating unhealthy trash. If you get experience making your own pizza from scratch, you can make something that is good for you and tastes better than the fake crap pizza you buy at the store. You can also make extra dough and freeze it if you aren't going to use it soon.
AmyLeesPetWookiee 11 months ago
@AmyLeesPetWookiee I ONLY make my own food from scratch. I was being cynical to express how I felt about the EXTENSIVE process it takes to make this pizza. This guy's monotone speech isn't helping either.
EwingPatric 11 months ago
@EwingPatric Well, once you get used to it you can do it pretty quick. It does still take more time than taking a frozen pizza and jamming it in the oven though, obviously. I made my own recipe tonight and was finished in about a half hour, not counting the rising. That's still slow, but a lottttt faster than when I first started. It's really nice to be able to make small pizzas for lunch or whenever from 10 ounce dough balls.
Anyway, take care!
AmyLeesPetWookiee 11 months ago
@AmyLeesPetWookiee Hey, I don't care. Take care!
EwingPatric 11 months ago
Can you freeze the other pizza dough?
doubtfuldreamer 1 year ago
@doubtfuldreamer Yes you can. I'm pretty sure that freezing the dough will completely stop the fermenting process. I wouldn't keep the dough frozen for longer than two months or so and expect good results though. It depends on your ingredients, and your freezer, what is "safe and good to eat." Lots of people freeze their dough though.
AmyLeesPetWookiee 11 months ago
Thanks to MMOE. Not into football.. hope the recipe works for you. i just screwed it up when I tried to half the recipe. biggest mistake: turning the oven to broil instead of "off" when I put the dough in the oven to rise! 1/4 of the dough was already cooked by the time I realized the broiler was on. I tried to salvage it and i made 2 little pizzas with it. Good flavor in the crust, good toppings.. but not like the one in the video : ( sigh oh well better luck next time. gluck 2 ur team.
SOURPATCHPOMEGRANATE 1 year ago
Can you let some of the dough sit in your fridge for a couple days or will it no longer be good to use?
SOURPATCHPOMEGRANATE 1 year ago
@SOURPATCHPOMEGRANATE I put this type of dough in fridge and got busy ...for 3 days. Of course it kept growing and after 3 days I punched it down. Rolled it out, and DAMN! It was the BEST pizza dough I've ever had. Be sure to cover it all the way around with the olive oil and I plastic wrap covered the top of the bowl. It CAN NOT GET DRY, or your screwed! Actually, you've just inspired me.I'm gonna make some now for the UNC game tomorrow! GO TARHEELS, Hell YEAH!
MagnetoMasterOfEvil 1 year ago
@SOURPATCHPOMEGRANATE The duration of time the dough will last in the fridge partially depends on how much yeast is used. He says here that this recipe will be good in the fridge for 2 or 3 days. You'll probably be able to tell if the dough has gone bad, either by appearance or smell.
AmyLeesPetWookiee 11 months ago
just made this dough ittssss soooo goodd. i seperated mine and forgot that after you make the ballls you let them rise for 20 more mins loll. anyways i am letting my other threre rise and it stilled turned out great. also tried his bread recipes and its also good and easy!! thank chef!
TheEmMoi 1 year ago
LOL youre so funneh!!
udayaai 1 year ago
I love making d'oh
lk0056 1 year ago
HASTA LA VISTA BABY
injuryproduction 1 year ago
oh my god you know how too make pizza you are amezing
zazkocar 1 year ago
@zazkocar its the easiest thing in the world - just need some knowledge and the best quality ingredients you can find, and bobs your uncle.
filmationlibrary 1 year ago
2:55 closed captioning "he can use your for your tits" lolz
bubblelink47 1 year ago
nice, smooth and firm, and a little sticky...are we talking about pizza or hookers?
marilynknotborgir 1 year ago
This recipe sucks! Tell Wolfgan to go Puck-himself. There's no way he makes his pizza dough like this!
yakomiah 1 year ago
i like this dough but almost every time i hve to use 3.5 to 4 cups of flour other wise it is to sticky to knead. anyway i also use it for stromboli or roll it into italian bread;)
thanks chef john!
xxdjcharlierockxx 1 year ago
does he do manicure?
TheMystery1singer 1 year ago
You know the term "cheezing" is also known as when someone snorts cat piss to get high?
JimmyChiffels 1 year ago
Nice dough!
InocenciaInolvidable 1 year ago
i've never made pizza dough before :D thanks!!
Epurope 1 year ago
can i use sugar instead of honey?
Milegolasss 1 year ago
@Milegolasss sugar works fine, when I make pizza dough I use a combination of both
jhiller21 1 year ago
@jhiller21 thank's (Y)
Milegolasss 1 year ago
pizzas are never baked properly in a microwave, wat else can b used as a substitute for pizza yeast
duyus 1 year ago
you make me hungry :/
angelbbii 1 year ago
Can you freeze this dough?
spinbudy1 1 year ago
Italian arms: always hairy.
hahaseb 1 year ago
I love your vids man, and I have no problem with sorta "guessing" amounts, but when you do mention amounts, please, for the love of the kitchen gods, USE OR NOTE THE METRIC MEASURES! the world is larger than the measly 300 million people in the USA mate ;)
LackadaisicalE 1 year ago 72
@LackadaisicalE yeah, use fucking metric already - GOD!!
filmationlibrary 1 year ago
@LackadaisicalE go to the website its how he makes money off of these videos you fucking idiot
alecnovella3 10 months ago 15
@LackadaisicalE
I think he does that on the site. :) You can see the amount of ingredients he uses there and here its just a preview of the cooking process.
OGJay08 10 months ago
@LackadaisicalE Do an online search for measurement converters and you'll have a much easier time, and then Chef John won't have to do it himself while he's busy making these great videos.
wakemusicalarm 10 months ago
@LackadaisicalE why don't you just convert it yourself? you have google
u2010227 9 months ago
@LackadaisicalE I have made a few of these recipes myself, and I live in Finland
Just google for cup to dl converter, there are plenty of them
phille52 8 months ago
@LackadaisicalE psh you lowly peasants can use the google converter.
newgateway1 8 months ago
@LackadaisicalE yeah but my country of 300 measly people ...RUN THE WORLD,... Build a bridge and get over it
SILVERSURFING514 7 months ago
@LackadaisicalE PFFT 'MERICANS ONLY PEOPLE IN THE WORLD THAT MATTER.
Wilson1592 7 months ago
@LackadaisicalE Or you could use one of the million converters on the internet instead so you wont have to guess. Thats what i do. And we use the metric system here ;)
BeardedDanishViking 7 months ago
Comment removed
8kcht3 6 months ago
This has been flagged as spam show
@LackadaisicalE We will bomb you back to the stone age BITCH BOY
WeeItsNookies 6 months ago
@LackadaisicalE Learn to convert bro!
elisabeth101799 6 months ago
@LackadaisicalE this is a traditional tuscan dough (i'm an brithish Chef with loads of Italian experience) try 500g tipo 00 or strong white bread flour, 15g yeast, 10g salt, 330g TEPID water 50g OLIVE oil. Mix everything very well, work the dough for 10 minutes. leave to double in size. devide into three (makes three pizzas) then gently fold each dough ball on itself 3 times (just to firm up). roll out the dough very thinly, into a pizza shape. add topping & cook @ 220 for 6 - 10 minutes.
mosephi 6 months ago
@mosephi Thanks bro, I'll try your dough :)
LackadaisicalE 6 months ago
tried it.. tastes good..the cornmeal idea is good too
RENEDU2 1 year ago
American pizza???? ahahahahah. Does the american sushi exist???
anto0099 1 year ago
@anto0099 I don't want to offend anyone. People have taken traditional foods and made their own versions of them. I'm sure pizza in Naples is amazing, but some people just like to change recipes.
TheEliteSystem 1 year ago
What is this shit?? It's a biscuit?? Come to Naples and eat the REAL pizza
anto0099 1 year ago
Did he ever say this was the "real" pizza? This is AMERICAN pizza. Calm down dude. And they say Americans are bad...
TheEliteSystem 1 year ago
Vote Up If You Found This By Typing Puck!
92BeefStu 1 year ago
no wonder pizza hut has lesser customer now.
brackpersian 1 year ago
How much salt and olive oil do you use in the beginning?
933sundaynight 1 year ago
can i borrow you for like all eternity?
TheYumbacon 1 year ago
at 5:13 you add 2.5 more cups of flour on top of the 3 you already have in the bowl so that would bring your flour total up to 5.5 cups. But later in the video you said you only used a total of 3 cups of flour? I am confused?
fmbighair 1 year ago
@fmbighair No the total for all the flour is gonna be 3 cups he was just saying that
Aceinthehole7269 1 year ago
@fmbighair no offence but if u listen to what he said he said 3 cups total and then said u put 2.5 cups in the mix and the rest on the board for ur kneeding :)
sheffguy29 1 year ago
this is just bullshit
a perfect example of someone trying to reinvent the weel, without getting feedback from experts
you dont use honey AND sugar together, pick one of them, and dry yeast is no good compared to fresh yeast
the whole stirring multiple times-part, is just a waste of time, add all the dry at once, to the liquid, and knead
Cetramarius 1 year ago
@Cetramarius He used salt?
Aceinthehole7269 1 year ago
@Aceinthehole7269 olive oil sorry, no need in using olive oil and honey, when using honey, it both adds moisture and sweetness, and you won´t need sugar or olive oil
Cetramarius 1 year ago
@Cetramarius idk i'm no chef i'm just a 16 year old guy and I find it pretty good =D
Aceinthehole7269 1 year ago
This is the third time I've made this and now it's the ONLY pizza dough I use. Thanks for sharing.
sunquo 1 year ago
this video should be called "How to fuck up pizza dough"
unoriginalism 1 year ago
This dude looks like a chef
ErickFBIPredator 1 year ago
@Ibringthetruth1 Actually you can only if have the spirit not unlike you YOU DON'T!!!
ErickFBIPredator 1 year ago
This has been flagged as spam show
I just made this man great job its delicious :D
Aceinthehole7269 1 year ago
I just made this man great job its delicious :D
Aceinthehole7269 1 year ago
after watching this i should my uncle and the whole evening we spent making it it turned out great! 5-STARS
mmflattireproduction 1 year ago
im surely gonna try this , it seem look like nice *SEEM*
TheVination 1 year ago
Great recipe - you can also substitute all purpose flour for high gluten flour (check out Sir Lancelot flour from King Arthur) for a chewy, delicious crust.
badjujuwan 1 year ago