Best Pizza Dough Recipe Walk-Through | Introducing a Homemade Pizza-Making Series

[@tonymont72]

INGREDIENTS IN GRAMS: 14oz room temp water = 397g 1tsp active dry yeast = 3g 23oz bread flour = 653g 2.5Tbsp olive oil = 30g 2tsp salt = 16g 2tsp sugar or honey = 10g

[@thebkydpalate]

Thank you for doing this conversion! I’ve learned that everyone has their preference with how to measure ingredients. Appreciate you!

[@skillstacktv]

Recently made your recipe from your original short. Was looking for a video like this so glad you made it. The pizza and your sauce was so good! Made the mistake of not measuring the ingredients based on weight but was able to fix it. Made a pesto red onion bacon chicken pizza too which was a hit. Looking forward to more stuff!

[@thebkydpalate]

Great to hear this! Happy I could help give more clarity. Please let me know if you have any questions!

[@eyeofbass]

Seriously, thank you so much. The most important takeaway for me… the extended and repeated fermentation time. That’s what’s been missing from my varied approaches, but I’m convinced it’s critical to optimal dough making. Can’t wait to give the new approach a try. Cheers Sir.

[@thebkydpalate]

Happy I could provide you with a valuable recipe. I have no doubt you'll love it! Fermentation is absolutely crucial to great dough. Thanks for dropping in!

[@nvrcflyer2]

I really like your videos and editing! Your Pizza looks amazing! I am starting some dough using your recipe. I really hope this is the one lol. So much time spent making hundrteds of homemade pies just to feel like its missing something. Like a secret is being witheld lol. Any chance of a video showing what cheese you use whether its a blend or not. Possibly showing brands that most of us could get at markets around the US. Also showing toppings and some of that drizzle that brings the pizza up to a whole new level. I have followed so many recipes for different pizzas and they all seem to be missing that it factor. I can tell if its the dough, cheese or sauce, maybe all three. Anyway love the channel you got a new subscriber!

[@thebkydpalate]

Thank you for this awesome comment!! Yes, I’ll tell you now I’ve been exactly where you are. Like there was a secret being held back worldwide by all pizza pros. For me that secret was fermentation- turns out most pizza makers out there just don’t teach it that well, or make it much of an emphasis. For me, it made all the difference. I’ll tell you now my all time favorite mozz cheese preference that has a great balance of quality and affordability is Costco’s Kirkland brand shredded mozz. Great stuff!! I’ll look into doing more content around these granular details. Welcome to the backyard my friend!

[@jwolach]

Thanks Tom for the recipe!! I made the recipe last week and cooked in my Gozney Dome. It was fantastic!! The dough came out crispy and with a beautiful airy crust. I did a total of 70 hours CT between the bulk fermentation and after balling the dough.

[@thebkydpalate]

Epic!! The Gozney Dome is incredible. Happy you had a positive experience!

[@muhammadalialtaf7842]

Can you explain the timing of the fermentation you did in more detail please?

[@katief7162]

So no shaping or kneading when dividing into smaller doigh balls?

[@brackenfalslev5471]

Can you freeze the pizza dough? If you can, do you freeze it before or after the fermentation process?

[@verawun]

The pizza in your short clip looks amazing! I have the same oven coming Friday so I'm making the dough now. Have you tried the recipe using 00 flour before? I read the oven doesn't produce true neapolitan-style pizzas due to the lack of heat needed but a neapolitan/ny style hybrid sounds like something I'd like even more. Thinking maybe 50/50 bread flour and 00 flour?

[@thebkydpalate]

YES!! The Versa 16 is awesome. Lmk if you have any questions using it. I have used 00 flour and it's great! Highly recommend. You can also do a 50/50- either bread flour or 00 flour work great due to their high protein content.

[@verawun]

@@thebkydpalate Thanks for the reply! I was wondering what your preferred stone temp is when you launch your pizza in the Versa, and do you have the flame on high, med, or low? TIA!

[@adamiverson4383]

Can we get the measurements in grams?

[@jselectronics8215]

28 grams per ounce. 14 x28 = 392g water, 23 x 28 = 644g flour.

[@gribBEESApiaries]

My dough did a bulk fermentation for 48 hours. I then cut them into 9.5 oz balls and put them in separate containers just like your video. Tomorrow is pizza making day! Can you let me know how long I need to keep the dough out at room temp prior to cooking? Also, what is your recommended time and temperature for cooking the pizza I will be cooking in a convection oven? We are looking forward to tomorrows pizza! We are using your dough and sauce :)

[@thebkydpalate]

This is great to hear!! I let it sit out for about an hour before stretching out. Set your oven to 550F and allow the stone to as hot as it can get (as close to that high oven temp as possible). Lmk if you have any other questions!!

[@muhammadalialtaf7842]

In the video you put the plastic wrap around the dough ball. Doesn't this suffocate the ball from getting bigger? I did it your way but worried that the plastic wrap might stop it from growing bigger.

[@thebkydpalate]

Not at all- just prevents the dough from developing “elephant skin” which basically means a dried out top layer of the dough.

[@eyeofbass]

Greetings. The recipe instructions leave out the sugar/honey instructions. They can go in with the oil. I also add 1 tbs of diastatic malt powder. It helps the yeast do its thing. Cheers.

[@debbiekelton1005]

Is there a way to print out the complete recipe??

[@thebkydpalate]

I’ll have a website up soon with printable recipes!

[@katief7162]

If I don't have a container that big, can I cut it and put it in smaller containers?

[@thebkydpalate]

It’s important to bulk ferment for the first 12 hrs. This allows consistency in each dough ball. If you don’t have a large container, I recommend a large bowl with clear wrap to cover. Hope that helps!

[@markjudkins1000]

I'm here from instagram!

[@thebkydpalate]

Welcome to the page!!

[@EdgarHernandez-bc8sx]

Hi I bought a ooni pizza oven yesterday mostly to take it camping , can this dough be taken in a cooler when I go camping and make the separate balls over there when I em ready to cook the pizzas or will I have to wait some time after making the dough balls , or is it best to take individual dough balls in my cooler.

[@thebkydpalate]

Yes! I recommend keeping ice in the cooler during the process so that it doesn’t proof too quickly. Sounds like a fun adventure

[@EdgarHernandez-bc8sx]

Thank you 👍 looking forward to your next video. Awesome content

[@sc00zy]

How can you get 8 balls of 270 gr from a dough that weight +/- 1050 grams ......

[@thebkydpalate]

This is my 4 dough recipe- just double it and you’re set!

[@InspectorRubes]

​​@thebkydpalate , I'm am also going to double the recipe to make 8 dough balls. Double the yeast to 2 tsps as well?

[@c0urtneycraig]

Can I use whole wheat bread flour?

[@thebkydpalate]

Yes but keep in mind that it’ll soak in more water than white bread flour which means you’ll need to add more water.

[@JoelsterG4k]

Im here from instagram 😅

[@thebkydpalate]

Welcome 😆