383 - Pizza! Same day or overnight, yeasted or sourdough, quick child requested meal | Australia

Hey Everyone!
I have been asked multiple times for my pizza recipe, so I finally put a video together and double checked my recipe lol.
Plenty of tips and tricks in the video voiceover.
Yeasted
700g water (body temp if you want it same day and the weather is cool)
30g salt
7g yeast
20g sugar
50g oil
1100-1150g flour (I use Costco bakers flour, check video for discussion re flour quantities)
All in the bowl in the above order and dough hook for 2-5mins, until mostly smooth and pulling away from the sides of the bowl.
Proof to 1.5ish times the size, shape into 250g balls x 8 and into the fridge.
Pull out 30 mins before ready to start topping.
Sourdough
Same as above but reduce the water and flour by 50g each and replace with 100g starter.
Mix up of an evening and let proof overnight ( depending on temps, you may get away with same day if you do it early in the morning and the day is warm, but I always stick to an overnight proof. )
Shape into balls in the morning and into the fridge.
Remove 30 mins prior to wanting to start topping.
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Enjoy!
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The website still has A LOT to go on it, there is a lot of dead links and empty space and even some 'sample stuff' from the template I bought, but if you'd like to look at how a sample recipe will look, here's a link and feedback is always welcome :)
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Please leave any feedback in the comments! :D
Thank you for watching and your support!
Nyssa & Darryl
Surreal, Apollo, Sonnet, Orpheus, Lorcan and Kavik.
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Nyssa
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[@hollyfink6168]

Every time I make a dough it’s different. I had many failures, learning by doing. Now, I’m getting good at it ! Mostly good now. If I don’t have buns for dinner, just make them, don’t have tortillas or flatbread make them too. 😊 Learning as I’m going, thanks Nyssa! You gave me the confidence!

[@jorobinson6640]

Hi Nyssa. You have obviously done so much research with your cooking methods and practiced many times as well - which is totally amazing! I love the fact you don't share any recipes until it's "Nyssa tried-and-tested"! You may not consider yourself an expert, but I feel just one of the reasons you've gathered a large following on social media is because you take a huge amount of guess-work out of made from scratch recipes for most of us. :D

[@elizabethmcenearney7860]

Thanks so much for doing this video. I love watching you cook because I also tend to not measure a lot of things. Just judge it by feel and experience.

[@OurSmallFootprint]

There's definitely such a need to judge cooking as you go, so many ingredients work so differently depending on what you are putting them with, cooking styles/weather, but dough especially! :D

[@krackerjaxx5575]

Explained very well. I enjoy all of your content and I watch the ads!

[@OurSmallFootprint]

Thank you :D. Much appreciated!

[@Whimsy_Pose]

Love that your using your squirrelling comment, always makes me chuckles as we don't have squirrels in AU. But you haven't used it on the video for a while.❤

[@elizaC3024]

Love your videos. I use a crust recipe from a 40 year old Betty Crocker cookbook. I refrigerate it for 2-4 hours ahead of stretching it out. I have even rolled it out with a rolling pin. Sometimes it is a thin crust, sometimes it ends up a deep dish. We aren't fussy. The home grown pizza sauce makes it 😋.

[@OurSmallFootprint]

I must admit, I do love the consistency of the texture of the base I’ve found with this recipe. I sometimes love a good thin cracker crust, but I know that if I follow my notes on this one it’s always a chewy, crisp on the bottom but tender on top crust and I feel accomplished when I can achieve that lol

[@bethenyauker4727]

Thank you for putting out your recipe!! They look delicious 😋. I tried corn on our pizza awhile back after watching you and me and the kids liked it but not my husband! 😆. Loved hearing the geese!

[@OurSmallFootprint]

hehe, Darryl doesn't like it either, he'll tolerate it though, I think a couple of the kids would choose not to have it if I gave them a choice, but they all love corn, so I know that its not exactly a hardship for them to eat it! :D

[@glenelle24]

Your recipe is very much appreciated and will hit my meal rotation this week, thank you!

[@annamaria8755]

Yay! I've been eagerly waiting for this.

[@michelleh7769]

As always your food looks so tasty 😋... Thank you for sharing..

[@cinapoowee7582]

My fav pizza is mozzarella, pepperoni, sausage, sauteed onions and red peppers and, of course, extra sauce. If someone orders pizza or makes it and it has mushrooms on it I decline from having any. The only time I ever eat mushrooms is in Campbell's cream of mushroom soup (my favorite) but it has to be Campbell's and no other brand.

[@conniewach7872]

Mozzarella cheese, pepperoni, onions, green olives, pineapple.

[@robynclarke5274]

Your pizzas look like ones from an Italian pizzeria, yum yum.

[@OurSmallFootprint]

It has taken a while to get them consistent, but I'm super happy with them now! :D

[@zowiewilliams3349]

Looks amazing as usual 😊

[@heatherbolichowski1910]

We are lucky here in Canada to have such high quality flour. We use our "all purpose" flour for almost all baking and it has plenty of gluten to do everything well. It costs about $10 for a 10kg bag. If I am adding a nutritional bump to my sandwich bread, I use psyllium, hemp, ground flax, and/or chia seeds.

[@OurSmallFootprint]

We don't have a lot of choices without kicking the price up far too much, especially with the quantity we eat, but I'm pretty happy with the costco bakers flour, I get good results, and I can just use plain all purpose too with a few tweaks.

[@MotherClover28]

I need your energy 🤣 I spent half the day in the kitchen yesterday and I felt like I needed a nap

[@OurSmallFootprint]

Heh, I have a chair and I take time out when I can while doing stuff! I think the videos sometimes make it seem like more go than it is :)

[@MotherClover28]

@@OurSmallFootprint totally get what you mean. I have a chair in my kitchen for the same reason. 🤪

[@suelamond4060]

I carnt stand for long periods so I sit to do all my preparations.

[@debbiecahill8488]

❤❤❤❤ love your channel thanks for sharing your experience from Debbie Cahill from Ireland ❤❤❤❤❤❤❤❤

[@atlanticalilly]

I'm so happy about this video. I have been wanting to do a pizza like you do and now there is a video for reference 😊

[@OurSmallFootprint]

You'll have to be sure to come back and let me know how it went!

[@bunnobear]

Yum, we have homemade pizza every Friday night. We get Manildra flour for $8.99 for 5kg.

[@OurSmallFootprint]

The costco stuff is the Manildra brand I think! :D. It comes in 25kg bags now at costco instead of 12.5kg.

[@marilyngoossens1379]

Hi Nyssa. Delicious looking pizzas.❤️

[@user-qd2wd7ns9uAnnie]

Oh wow your pizza looks incredible. Always makes me very hungry watching your cooking videos.. Thanks Nyssa, I will give the recipe a go.. I only have pizza stone and bake in the oven..😊

[@marygarcia5449]

❤❤❤

[@sharonburling2262]

Yum, yum ,yum yum yum! Can I come and live with you! My dough is always flat!

[@Duke_of_Prunes]

I have never seen corn on a pizza, but pizza at my house is highly experimental as well. 😋

[@OurSmallFootprint]

Hehe, I think at some point I just tried it because we always have corn and not always a huge amount of toppings and I love corn on/in just about anything!

[@Duke_of_Prunes]

@@OurSmallFootprint My Colombian wife puts corn in a small pan and heats it up well. Then she takes a couple of her free-range eggs, scrambles them, then mixes it in with the corn. She loves it!

[@mylife-321-0]

Hi Nyssa! Your pizza dough looked amazing! We love all kinds of toppings on ours. It is only the two of us most nights so we order out. TFS!!❤

[@karenjoy7557]

Pizza's look great...next time you should try roasted pumkin or sweet potato with rosemary would be nice... Just wondering did you ever work for NAB in your younger life as U remind me of a woman I used to work with on the Northern Beaches NSW...??? ❤❤❤

[@OurSmallFootprint]

Darryl and the kids would prob love that, I will have to give it a go! (I’m not a huge fan of sweet potato or pumpkin myself) Not me! I haven’t worked in NSW or with ANZ :)

[@angelaelphinstone5273]

Love it! Thanks Nyssa🎉

[@jenniferr2057]

Oh, yeah. First comment! Thank you, Nyssa!

[@aprilwright8056]

You make the best looking pizzas!!

[@nanettesilas6062]

Whoo hoo loved this video ❤❤❤

[@FrugalFunMum]

Well done! I swear I record everything I do too and when it comes back to needing footage I'm like where is it ? LOL

[@OurSmallFootprint]

I am so bad at deleting stuff to make space too lol

[@FrugalFunMum]

@@OurSmallFootprint same i use my phone so i need the space so i edit as fast as i can and then delete, i use my phone so i can use the free imovie to edit cause im lazy ha ha - everyone tells me to get a camera and sd cards for storage but i'm not really sure there's a lot i want to keep referring back to unless it's that week / part of the video story and also a camera and sd cards means a different editing software and i got no brain to process how to use that lol

[@EmmaHolland-dy4zk]

Thank you for sharing this. Quick question : as Surreal is now 16 is she looking at colleges? How will you handle the next stage of parenting with your lifestyle? (Mum myself and am curious as to handle these things myself)

[@sallyhostetter2820]

Thanks for the recipe.

[@OurSmallFootprint]

Most welcome 😊

[@sylviahufer7019]

I will have to dig out my kitchenaid mixer and make some pizza

[@OurSmallFootprint]

It definitely makes things a lot easier when making larger batches of dough!

[@nickybenn3320]

I really want to make some pizza dough but don't have a kitchenaid or mixer only beater type thing

[@OurSmallFootprint]

You can totally do it by hand, it’s a forgiving dough because you second proof it, a very simple dough it comes together really well and is very flexible.

[@conniewach7872]

Yummy

[@yelenairwin1717]

Do you ever use different sauces for the base? Like a barbecue sauce bittom for a chicken and onion topping or an alfredo-type garlicky sauce and chicken, bacon and artichoke topping, for example. I can't imagine sweeet corn as pizza topping no matter how hard I try 😅

[@OurSmallFootprint]

Yes! the apple butter bbq sauce I make is delish as a base! I don't think I've done a white sauce here at home, I've had it from pizza shops though, I might have to give it a go, because it is tasty! hehe, its definitely an odd one, but I really like it, that sweet pop of flavour when you're eating :D

[@Tessie2601]

I love pizza in moderation. But gotta have pepperoni and pineapple. I would hate to have no dairy. No butter, cheese, or full cream milk sob. My daughter was dairy free till her twenties when she started tolerating it. I used to buy soy ice cream (Chinese container size) and it was $10. Very expensive.

[@jenstewark8087]

Yeah another nyssa video

[@Emsta]

How do you think the dough would go frozen in balls? For those days when

[@OurSmallFootprint]

I reckon it would work well, its a firm enough dough that it holds itself and as it defrosted it would proof that last little bit and still maintain shape, I haven't personally tried it, but I reckon it has the right consistency for it! I have considered par baking them mind you, just spreading them out and putting pizza sauce on, baking just enough to hold shape then freezing, I used to do that a long time ago, but I haven't in a while because I lacked freezer space, maybe now we have the big freezer I should give it a go again!

[@kcclowdus422]

Hi Nyssa, I have a question that relates to the rising you do before refrigerating. Because of some serious health issues that I have I take medication that has a side effect of making me extremely hot so, the temperature of my house stays around the 68F mark. Is there anything that you know of that I can do with the dough to combat that so that it will rise correctly?

[@frugalitystartsathome4889]

My heating is only set at 66F max in the midst of Winter - that’s positively tropical if you’re in the UK, 68 sounds like melting point!

[@kcclowdus422]

Haha! I live in the US in the deep south (Alabama). At this point we're already basically getting summer weather so I am talking about air conditioning not heat.

[@frugalitystartsathome4889]

@@kcclowdus422 oh yes, I get that. What I meant was that you seemed to be suggesting that 68F might be a little cool for the dough to rise, whereas for me I’d be expecting tremendous things at that temp! I greatly envy you! I love heat, though I rarely get to experience it in our climate!

[@kcclowdus422]

Thanks for letting me know. I am extremely new to any kind of bread making or dough making. I guess right now is going to be all trial and error! Lol. I just tried Nyssa's focaccia and put it in the fridge for overnight and I guess we will just see what happens!

[@rowenasutton548]

Nyssa is it 7g or 10g yeast? Do you leave this out when you add the sourdough starter?

[@OurSmallFootprint]

Did I say two diff amounts ? the lower amount works better for lower temps, and for longer fridge times, but 7-10 isn't a huge difference, I might have changed it at some point and voiceovered one and my notes said something diff! No yeast when using the starter, just an overnight proof with starter versus only those couple of hours if yeasted.

[@nannyprep2690]

I'm not sure what happened but I was unsubscribed. Hoping it isn't happening regularly for anyone else ❤

[@michelemcgill1720]

Would I be able to do this in the TMX?

[@OurSmallFootprint]

It would be too big a batch for the tmx, 800g flour is the absolute max I’ve found, but you could halve it!

[@em.2875]

Why don't you share cheese with the 1 child that can have it?

[@OurSmallFootprint]

If I serve him (its the youngest) something with dairy then he can no longer give his leftovers to another child nor share it, its just easier to keep it all the same so that everything is available to all of them and 'mum's' is the one that is different :D