1 DOUGH 3 PIZZAS (The Most Versatile Pizza Dough)

I love all styles of pizza, but sometimes you also want versatility. So today we're going to make 1 dough that you can turn into 3 pizzas. Each is unique in style, beginner friendly, and tastes dope.
☕ Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/BrianLagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR
APRON: amzn.to/37rXqgC
CUTTING BOARD: amzn.to/341OgnD
DOUGH CARD: amzn.to/34dtXUB
DIGITAL SCALE: amzn.to/30bNZO3
SHEET PAN: amzn.to/34v7CSC
HAND BLENDER: amzn.to/36ycPf2
INSTANT READ THERMOMETER: amzn.to/3jab370
STAND MIXER: amzn.to/33eQot4
CAST IRON SKILLET: amzn.to/3jw4oVf
STAINLESS BOWL: amzn.to/36j8SL6
PIZZA PEEL: shareasale.com/r.cfm?b=176343...
PIZZA steel amzn.to/3412d5J
DOUGH RECIPE
245g or 1c warm water (86F/30C)
20g or 1.5tbsp olive oil
4g or 1 rounded tsp instant yeast
7g or 1 1/2tsp sugar
375g or 2 2/3c AP flour (11.7% protein)
9g or 1 1/2tsp salt
Into bowl of stand mixer with dough hook, measure water, olive oil, yeast, sugar, sugar, salt. Mix on low 3 min. Increase speed to med-high & continue mixing 4 more min until dough clears sides of bowl. Transfer dough to oiled bowl & let proof covered at room temp, 45 mins. Do 4-5 stretch & folds and 5-6 slap & folds shown @2:12. Cover, refrigerate to ferment, 6-24 hrs.
ALTERNATE DOUGH MIXING:
If you don't have a stand mixer, mix ingredients in food processor for 5sec OR using a spoon to combine followed by a wet hand. Proof covered at room temp, 30 minutes. Complete 1 set of 4-5 stretch & folds + 5-6 slap & folds shown @2:46. Allow to sit covered at room temp for another 15 minutes then complete another set of stretch & folds + slap & folds. Cover, refrigerate 6-24 hrs.
PIZZA ROSSA
1/4c ish of olive oil
28oz can crushed tomatoes (about 800g)
7g or 1 1/4tsp salt
Chili oil (1tbsp Calabrian chili's + approx 4tbsp olive oil, mixed)
Place dough onto floured surface & roll away from you. Place on parchment lined & floured sheet tray, cover & proof at room temp, 90 min. Place dough + parchment on pizza peel (or back of baking tray). Drizzle with approx 1/4c oil. Press &dimple out dough with fingertips as shown @3:40.
For the sauce, mix crushed tomatoes and salt and spoon generously over dough. Load dough into preheated 550F/287C on preheated pizza stone/steel (sheet tray works too - just watch for burning on the bottom). Bake 14-18mins. Drizzle with chili oil.
PAN PIZZA:
Olive oil (10g/ 3/4tbsp for sauce + 4-5 glugs for pan)
400g or 2c crushed tomato (about 1/2 28oz can)
25g or 1tbsp tomato paste
3g or 1/2tsp salt
5g or 1 1/4tsp sugar
1/4 tsp oregano
1/4 tsp basil
clove garlic, minced
Full fat mozzarella, shredded
Toppings
Oil a well-seasoned 12" cast-iron skillet (4-5 plugs oil). Flip dough into skillet. Push dough to fill pan. Cover and let rise on counter for 90min.
For the sauce, mix 3/4 of crushed toms, tomato paste, salt, sugar, oregano & basil with immersion blender until smooth. Stir in remaining crushed tomatoes. Heat 10g olive oil in sauté pan over med high, add garlic & cook until starting to take color. Add sauce, lower heat to med & simmer for 15min to reduce.
Spread about 1/3c of sauce onto dough, sprinkle with shredded mozzarella, and your fav toppings. For me it's pepperoni, pepperoncini, fresh mozz, & parm. Bake in preheated 550F/287C oven, 18-20min. Transfer to stovetop burner for 2-3more min to finish browning bottom if needed.
HAND STRETCHED (New York/Neapolitan):
28oz can nice crushed tomatoes (about 800g)
7g or 1 1/4tsp salt
Full fat mozzarella, shredded
Fresh basil
Whole milk fresh mozzarella
Olive oil
Flakey salt
For the sauce, puree tomatoes and salt.
Flip dough onto floured surface & divide into 2 320g pieces. Preshape as shown @9:44. Place shaped balls onto floured tray, cover & proof at room temp, 90 min.
Lightly flour dough ball & work surface, then use fingers to press dough out into a 7-8" circle with raised edge. Stretch dough further as shown @10:14. Dust pizza peel (or sheet tray) with semolina flour, then place dough onto peel.
Spread about 3 spoonfuls of sauce, leaving a small border for the crust. Lightly sprinkle with shredded mozz. Add basil & fresh mozz. Drizzle with olive oil and sprinkle with flakey salt.
Bake in 550F/287C oven on preheated stone/steel for 7-8min. You can also use baking sheet, but again watch bottom for burning with sheet.
#1dough3pizzas #pizzadough #easypizzadough #pizzadoughrecipe #weedsandsardines
|| MUSIC ||
EPIDEMIC SOUND: Get a free trial with this link: www.epidemicsound.com/referra...
bensound.com
**DISCLAIMER: Some links in this description may be affiliate links. If you buy these products using these links I'll receive a commission at no cost to you. All links are to products that I use or recommend.

[@wolfingitdown2047]

I can't begin to tell you how excited you've made me to learn baking and making doughs. You are the king of approachable baking recipes

[@BrianLagerstrom]

Thanks Wolfgang!!!!

[@wolfingitdown2047]

@@BrianLagerstrom Anytime, Bri!!

[@martaviviani1401]

No kidding!

[@GrahamNadin]

Agreed! I've made the fritters a few times now and they're flawless!

[@MMAptou]

You may have the equipment but you dont have the passion to create something realy delicious, if you want to get this feeling starve 3-4 days and you´ll gonna know what i am talking about. How you can be satisfied by your self, while you burn your hard work? Do you eat all of your pizza´s you make ? I do eat all of them and i wouldnt if they would be burned like that. But anyone has his own standarts, isnt it ? Keep on the good work, and make more guys wanna be good in what they do!

[@TheBigk1964]

As an enthusiastic amateur cook, this is one of the best videos I have ever seen on pizza making!

[@BrianLagerstrom]

That’s a great thing to hear! Thanks

[@connormatthews522]

First video of yours that I've come across, quite refreshing to see someone who gets straight to the point and doesn't mince words. Lots of youtubers use a lot of words to say very little so you are a very welcome change of pace haha.

[@stefexx7691]

Honestly I don't know why you don't have more subs. Your vids are so professional and easy to watch for every level of cook. Keep it up! Love the 3 separate levels!

[@BrianLagerstrom]

Thanks! I hope those subbbz are on their way soon! Grateful for the ones that are here!

[@BombedNevada]

Yes!!! You really weren’t lying about a choose your own adventure pizza dough recipe.

[@BrianLagerstrom]

Thanks for watching BN

[@wafkt]

Thanks Bri! Your videos are great and so easy to follow, and perhaps more importantly result in similar outcomes (sometime I follow other people’s recipes, and at the end I’m like “where did I go wrong!?”, “what did they do differently?”). So far I’ve done 1 dough-3 pizzas, ciabatta and focaccia - the family has been blown away with the results. I’m also so pleased with the results. Thanks so much.

[@TheBeefTrain]

What a G. I just ordered my pizza steel. Can't wait to rip through all these pizza dough recipes. I hope I get the same type of browning on the crust you do in all your videos. I haven't had much success using other recipes from KZbin.

[@TonyTama]

I have used this recipe twice for my family and they loved it and Id like to say thank you. Especially for having tutorials for some of us who lack certain appliances. :)

[@leethul]

Can really feel that you are finding your lane when it comes to overall video vibe 👌🏼 Keep up the good work my dude!

[@BrianLagerstrom]

Thanks Lee! It only took 79 tries haha

[@ryancain6012]

Made the Roman-style and Pan pizza for dinner for a group the other night. That was the best pizza that I have ever had, I couldn't believe that I made it, and that is thanks to you! Thanks very much for that gift of a great meal and the added satisfaction of making it to boot!

[@boggy4545]

You've made baking and cooking fun, easy and food that comes out tasting amazing. Could you please do a bread rolls recipe

[@BrianLagerstrom]

Thanks! And I did. It’s called dinner rolls 2 ways I hope you check it out

[@Ricardohoineff]

You make my days better. Love to watch your videos during breakfast ( when I'm alone). Very inspiring! Have a good day!

[@robrector925]

Made this dough yesterday and, like your other recipes, it turned out great. Getting the hang of the slap and fold technique too. Thanks!

[@gaylewalker9107]

This is the best pizza dough I’ve ever made…and I’ve made a lot! Gorgeous texture and flavour…thank you thank you

[@BrianLagerstrom]

Thanks so much!

[@renaissance17]

I dont follow your recipes but i love making pizza dough and apparently watching other people make it. Looks great, and i appreciate that you enjoy different styles.

[@mariosimonemodugno118]

Hey it's still me i'm watching a lot of your videos and i must say, even if i'm italian i appreciate all the pizzas and bread you make and i like them!all the different styles from different places in the US... nice, good job continue like this 👌

[@BrianLagerstrom]

Thank you very much for watching

[@TheBrownSys]

Been trying to make a dough I like for almost 2 years now. I just recently made the pan pizza and the NY style with this dough. This was what I was looking for. Thank you!

[@scottguy3506]

Just used this dough to make calzone, and it worked amazingly. Keep up the good work. Thank you.

[@chuckciao1]

Kudos Brian! This is by far the best pizza how to video I have ever seen! Thank you!

[@deanscottx1473]

Have just made this dough and pizza #3... woooww.. you, sir, are a miracle worker. Dough was delicious, the saltyness of the sauce compliments the pizza so well. This is one to keep, many thanks.

[@Elizabeth-490]

Thank you for these recipes and instructions! Excited that these sauce recipes look like what I have been trying to find !

[@cadcock15]

3rd time making this dough. Its amazing! You inspire me to cook and I love your videos, keep it up!

[@Alex-ec1lu]

I love these series. 3 recipes (bread, pizza, etc) out of one dough

[@amyv.2130]

Excited for this! I've been making pizza every Friday or Saturday night using your granny/sheet pan recipe. Eager to see how this differs.

[@BrianLagerstrom]

Let me know how you like

[@JonCausithONS]

Decided to make this for dinner for a dear friend of mine and I: this is definitely one of the most versatile recipes that I have ever worked with: I ended up making a Detroit style pizza and a thin, round pizza made in the style of Grotto Pizza from Rehoboth, DE! The tomato sauce was absolutely incredible, the versatility of the dough was incredibly impressive and everything came out wonderfully! It was all made about 19 hours after the dough was put into the fridge, so it probably could have benefited from a longer fermentation time, but it still came out wonderfully! Definitely going to keep working on this recipe! Thanks for making this, Brian!!!

[@Merples]

You're easily becoming one of my favorite KZbin channel, keep up the good work!

[@BrianLagerstrom]

Thanks Merps! Glad you found the channel

[@jimmy25snyder]

This is much better than anything you buy in a store. Plus, Brian makes it look simple. My first try came out great. Thanks for the videos.

[@NetEenWaarheid]

The best dough ever!! We LOVE your channel

[@geocastaneda7997]

Hi Bri! G'day. Definitely a 'jaw drop' dough recipe for me. I made the Pizza Rossa with 'bolognese sauce' I made earlier. We don't have Calabrian peppers here in Sydney but I infused chilli flakes with oil for a bit and it seemed to work. I had to parbake my dough for about 7 - 8 minutes though as my oven only goes up to 250 C, this was something I picked up in your Sheet Pan Pizza video and it works all the time. Thanks, take care.

[@brianmotter8150]

I did your dough recipe in a Bread Machine on the Dough setting and it worked well. Just put in the wet first and the yeast last.

[@johnpnj]

Dude - you're awesome, plain and simple. I've learned a LOT from your videos, and you seem like a cool, chill bloke. Thanks for sharing your incredible knowledge! 🍻

[@KOPANIIN]

youtube recommended me this video, but i'm live in Belarus (is russian language country). You are channel is awesome , keep going do what did you doing, you awesome ПЕКАРЬ

[@littleponygirl666]

I wish I could like this video AT LEAST a second time. Wonderful recipe! Thank you Brian.

[@orvillealdrich7601]

We have done a mash-up of this dough and your NY Style Pizza recipes...without a doubt, the best pizza, simply the best! Hard to believe we can make this caliber of pizza at home. Thank you Chef Bri!

[@loui828]

daaammn a 2 year old video and this looks great, i've been watching a lot of your videos lately and you've easily become my go to for nice, easy, and tasty recipes, love the down to earth vibe and the kitchen looks like a kitchen that most people would be cooking out of.

[@paper_pirate]

As someone who has (sadly) developed severe lactose intolerance, THANK YOU for making pizzas without cheese!!!

[@BrianLagerstrom]

Damn, I kinda feel you. I only eat cheese once in a while as it gives me deep painful acne.

[@baaghiisu]

Yeah, he is a real dough master! Wonderful.

[@2500smb]

I've been working to perfect my pizza dough for a while. After making your recipe, Wow. Now I know that I didn't kneed the dough enough and the kichenAid for 4 minutes was the trick. Thanks Bri.

[@garretwolfe3877]

This is outstanding and your recipes are easy to follow and make!!! Thank you so much!

[@BrianLagerstrom]

Thanks for watching Garret!

[@prettyboy54321]

I subscribe to many cooking channels, but you are officially my favorite chef! Shhh, don't tell the others.

[@BrianLagerstrom]

Haha thanks. Sorry chef John.

[@Face_Meat]

Your content is so incredibly spot-on. Keep it up.

[@wefoodhard]

Dough looks amazing and definitely versatile!! Def going to try this out, thanks for sharing!!

[@BrianLagerstrom]

Thanks dood!! I hope you do try

[@gustavofreire11]

Made this over the weekend. Results were amazing. The dough was easy to work with and it came out puffy and very tasty. Looking forward to make your butter chicken recipe. Thank u!

[@annereidy7981]

Love your videos, they are so informative!

[@lucaslegz]

Thank you! Going to try this tomorrow.

[@artistsComplex]

You are a gd lifesaver with the instructions about the shaggy hand-mixed dough

[@sailorgirl2017]

Great tips! I hit my pan-style pizza on the stovetop for 3 mins before I send it to the hot oven. Perfect bottom-to-top cook ratio every time. :)

[@BrianLagerstrom]

🔥🔥🔥

[@justincronau7477]

Hey Bri, Made the NY / Napoli version over the weekend and the Rosa version tonight. Incredible. Keep up the great work

[@WhiteThunderBBQ]

You can never go wrong with pizza recipes! Might try this with strong bread flour. Cheers!

[@MaramRohan]

This guy is something else! Good luck with this channel man.

[@nsherman32]

Brian, this pizza is awesome!! I've never made pizza before and it is bomb! Thanks for your videos

[@paultuttle5730]

The dough is great thanks Brian!

[@fuedfree]

thank you thank you Got the dough in the refrigerator and cant wait to bake a pie tomorrow. Awesome recipe. I believe this dough recipe is the best and last one. the holy grail

[@BrianLagerstrom]

That’s awesome go glad your getting use out of it!

[@derekokeeffe9919]

Cant wait to try these!

[@fishlovme]

I worked at a pizza place when I was in college that taught me how to do hand toss. And some of us tossed it in the air. I still do this when I make hand tossed pizza. Also, I was taught to squish the crust down a lot more or it can get too bubbly. If you like a real bubbly crust where all the toppings go to the middle of the pizza then it's fine, but where I worked our crust was just a little bit higher than the rest of the pizza. It's amazing how many ways there are to make a pizza!

[@twizack22]

Putting holes in the dough for keeping the bubbles away?

[@colina1330]

I like to use Wolfgang Puck's same-day pizza dough recipe (it takes like 2 hours and it's delicious), but I'm definitely gonna start adding some strength-building folds.

[@robertphillips1941]

Hooray! A pizza dough I was finally able to pull off. I made it pan style in my BC carbon steel pan, the result took me back to 1980s pizza hut, which is a good thing in my opinion.

[@Shamanmanwow]

Normally I've stopped watching pizza dough videos because they all seem the same after you watch one, but MAN, THANK YOU for teaching the pizza rossa style! Awesome!

[@BrianLagerstrom]

Thanks! Appreciate the feedback!

[@samuelmahoney6878]

Growing up, we used to make home made pizza somewhat frequently. The dough we used was similar to this, but used some sugar as well. One thing I have wondered about is that inclusion. I became the defacto pizza dough person because folks liked my crust, but I just added a bit extra sugar. I almost never add sugar now, but I like the taste of extra yeast, so I wonder if it was just the super active ferment that made the difference. My family bakes a lot, but we almost never did overnight ferments, so that is a factor as well. Unless it was sourdough. We milled our own whole wheat and a bit of that was added to the AP flour we generally used. That is one thing I love about bread is that there is so many factors.

[@-artemis1544]

You're so underrated,i hope your channel keep growing even more

[@BrianLagerstrom]

Thanks 🙏

[@Bennn2013]

I've literally eaten entire pizzas I've made, wine or beer was usually involved. Great video, thanks for all your inspiring vids!

[@BrianLagerstrom]

As always thanks for the comment dood

[@proth4753]

I love the slap and fold technique! It's like the bend and snap. Works every time!😂

[@sandyj1561]

Beautiful so gonna do this!

[@tommyhaggerty5651]

I done the Pizza Rossa with some wholemeal bread flour and it was a really interesting alternative, I'd highly recommend!

[@BrianLagerstrom]

That’s some Bonci stuff

[@simonv1194]

We've been making our own pizza dough for the past year now and we've been struggling with the crust and spreading of it to form a nice base (Neapolitan is the only way we roll). How you do this is just a simple trick, but quite unbeatable. It's easy and the result is a-mazing. Your bread vids got me interested and this just sold it off. Many delicious thanks from Belgium!

[@jackw536]

This is so informative and well put together! Going to try the NY style one this weekend. Keep it up!

[@BrianLagerstrom]

Awesome thanks for watching Jack

[@alpham777]

Funny enough I’ve used almost this same recipe to make a deep dish as well I like it more with cornmeal added but it still came out pretty legit. Recently in my world I’ve been embarking on a “cooking by senses” mission, I’ve made some interesting things to say the least and hopefully soon will have the courage or honestly even foresight to take pics and post em. Congrats you singlehandedly inspired me to think about sharing my craft.

[@BrianLagerstrom]

Thanks! I hope you do share, hit me On insta

[@carolynwhitcraft8197]

Bri, I've made this dough five times for pan pizza and it was perfect every time. I'm making it for our little guy's bday (stromboli for the big 04), using my hand to get it into an oiled bowl, he goes into the drawer, hands me the bowl scraper and says, "Here Mom, this will get it out easier.". Needless to say, we love you in this casa, my man. Keep up the amazing work!

[@BrianLagerstrom]

Wow! That’s a third powerful way to use this dough! So glad it’s hitting for pan pizza and thanks so much for giving these recipes a try. Sounds like Lil Whitcraft is a pro.

[@01anguyen]

ABSOLUTELY going to be making these bad boys in the coming weeks!! That pizza/carb dance at the end is exactly how I feel about watching this video! Bravo on yet another amazing post!

[@BrianLagerstrom]

As always thanks ANN!

[@kenichicello86]

Thanks Brian, I’ve finally tackled bread making because of you. 🙇‍♂️ 🙇‍♂️🙇‍♂️

[@danielspiker4754]

Just got done making this for the first time. The pan pizza was amazing, but I could use some work on my hand stretched pizza dough. I made a half version of the pizza rosa out of the extra dough and it slaps. Definetly will keep making this recipie.

[@jennifertennant4837]

Cooking up the pan pizza tonight! My dough looked awesome!

[@yatessnyder1490]

I made this one tonight, it was beautiful

[@professorlabs]

Great looking bottom on that last one! I've pretty much settled on 550 for my electric oven these days to get a crisp but even bottom and top

[@bendalton5221]

great videos, you are taking the angst out of pizza dough making, which can often be the most painful part of making a pizza, when the dough fails. I love to cook, I can cook anything. But I can't bake to save my life, so tips like these are 100% helpful..... 'Cheers'

[@cristobalmaluenda840]

i made this pizza today and it was so deliciousss, my family loved it, and it looked like domino's. THANK YOU

[@BrianLagerstrom]

So glad you gave it a try! Thank you.

[@akirch9]

Bri keepin that pie game tight!! My 4yo daughter requested smiley face pep pizza for her birthday. I made 8 of your OG NY pizzas for everyone and they were on point! It was nice to not have to worry about how they would turn out. Thanks bruh!

[@MrCaseyJohnson]

Looks so YUM!!!

[@adamw1817]

Thank You sooooo much for these the most tastiest recipes

[@BrianLagerstrom]

Thanks for watching Adam

[@JankyzFSX]

As always Brian you are an Inspiration! I usually prepare pizza no 3, because my family like this one , but no 1 as a snack with delicious olives sounds yummy 😋

[@BrianLagerstrom]

It’s a perfect snack. I hope you try it

[@randominnkeeper1756]

Im really glad youtube suggesteg me your channel! So useful. I cant decide what to try first

[@BrianLagerstrom]

Glad your here cheers!

[@exiawildfire7708]

So glad I subscribed to this channel…made a pan pizza tonight with this recipe and won’t ever go back to fast food pizza again lol…this pizza tasted amazing…thanks brian

[@FoolOfATuque]

Bri my wife has been making some sourdough pizza. I like it a lot because it has a lot of flavor and doesn’t have to cold ferment for an extended period. I find if I’m going to plan a pizza night for Friday using dry yeast we need to make that dough Sunday and keep it in the fridge all week. The sourdough has that nice flavor much quicker.

[@donnabryan7]

Hi brian.i am a new sub.i have been struggling to find the perfect recipe.cant wait to try this😀

[@j-perez]

I would love to see a kitchen tour and a kitchen guide to basic tools a home cook needs:)

[@chamith256]

Congratulations for 1M subs 🎉

[@Chill-ot4ll]

wow this is amazing

[@ak-om1fp]

It’s only been 6 days since the video aired but I’ve made so many pizzas using your recipe :) it’s literally foolproof thank you :D

[@BrianLagerstrom]

Woah! Thanks so much! So glad you have it a try!

[@Annatelle0]

I used to live in STL and I have been craving some pizza rosa from union loafers!! So happy I found this video ❤️❤️❤️❤️🍕

[@jamesmoore3365]

Hands down the best recipe ever. I will never order pizza again. Thank you for posting this. ❤

[@50sKid]

9 months ago when I first posted a comment on this video, I think I didn't really understand what Bryan meant when he said that final pizza is a combination of Neapolitan and NY and a little bit Cali, but now that I've educated myself quite a bit more, I have a new appreciation for how deep that goes. It's the classic battle between a quick cook, high heat Neapolitan that produces a nice puffy, soft crust that is not chewy or crispy and a classic NY that produces a chewy crispy crust that isn't really puffy or soft. When you can combine those two styles, you have magic, and that's what some of the better chefs in Cali are doing. Like Nancy Silverton or Chris Bianco (technically in Phoenix but he's opening a restaurant in LA soon). I've recently been making Nancy's dough on my Ooni using a lower temp cook and it's been hitting that sweet spot between the two styles and it's just SICK dude.

[@Liquidgrin]

This is how I make my favorite pie!

[@ytdf1972]

Just came across your channel today. I'm predicting if you keep going with the same quality you'll hit a million subs within 12 months. Thanks for sharing.

[@BrianLagerstrom]

So glad you found the channel! I hope your right that am for being here

[@rischellaw4009]

The pan pizza in this video was probably the best pizza ive ever had. Thanks

[@patriciaadermann2368]

I would be willing to be the taste tester on any of these!!! FYI, I like spinach and onion...;)

[@awalkthroughtorah6897]

Oil and cornmeal works wonders on the bottom of the loaf. Makes it like purchased crust.

[@AroundHouse]

We do this pizza recipe almost every week double in size as we get one deep dish in cast iron skillet and 2 Neapolitan styles. So delicious!

[@mikkimikki5376]

Just what I needed! 😆

[@valgarvin6026]

Love this recipe! I make the Big Dog all the time.

[@zan3zan344]

always happy to see this is my recommended

[@BrianLagerstrom]

🤙🏻🤙🏻🤙🏻