The Perfect Pizza with Sue Becker

[@beckyjermeay5227]

I just made the BBQ chicken and pineapple pizza as well as the dessert pizza from this video. Both were amazingly delicious! I purchased the indoor smoker specifically for this recipe. I absolutely loved it. I didn't notice any problems with smoke leakage as mentioned in another comment. Yes, my house smelled a little smoky, but my house ends up smelling like whatever I cook no matter what it is. If it becomes an issue, I'll simply open more windows or use the smoker on a portable burner outside. My chicken had an amazing smoky flavor. I can't wait to smoke salmon with it tomorrow. As far as product recommendations go, I have absolutely loved every single product that I have bought as a recommendation from the Bread Beckers (and much to the chagrin of my husband, I have bought several....LOL!). You can tell that the Bread Beckers use all of the products that they recommend and only recommend products that work well. Thank you for your many informational videos that you have made available to watch for free! I am a Registered Dietitian with a Master's Degree in Nutrition, and Sue Becker has helped me to connect the missing dots in my own nutrition education. As I was taught from a secular perspective, I had never once considered what God or the Bible had to say about healthy eating, and it was a definite light bulb moment for me. I have noticed many health improvements since beginning this journey in real bread. I can't wait to see what the future holds!

[@BreadBeckers]

Wow! Thanks so much for your comment and for letting us know that you love your smoker! We are so glad that you are also able to help others with nutrition as well! Keep up the good work!

[@cbak1819]

Thank very much for the roasted pepper tip 2:08:20. You can also just cover the roasted pepper with a towel if not a fan of plastic.

[@BreadBeckers]

Thanks for commenting.

[@cbak1819]

I'm making pizza now from the overnight pizza crust that I commented about and the oil on the bottom before you put the sauce on is a game changer thank you so much!! I don't use cornmeal I use flour and it turns out so good. We thank God for your information here an experience.!

[@BreadBeckers]

I’m so glad to hear that the pizza turned out great!

[@PD-iu9bn]

Weighing my flour was an absolute game changer for my pizza dough, followed by slow, cold rises in the fridge. I can’t wait to try some of these dough recipes as soon as our MockMill Lino 200 arrives next week!

[@BreadBeckers]

Excited for your new mill! Thanks so much for commenting!

[@cbak1819]

Great tip on shaping.

[@BreadBeckers]

Thank you so much for watching!

[@nccgolden3626]

Thank you so much for this. I have made both recipes n love them. I just did recipe #1 witn one cup Hard White, one c Hard Red n one c Kamut. I let one dough ball rest for 3 hrs. Toppings I added leftover shredded Lechon (roast pork), banana peppers n sautéed onions. Oh my goodness it was so delicious ! Even slice without the extra toppings was delicious w a little Redmons salt. Yum!

[@nccgolden3626]

Also she was going to give the chocolate sauce recipe but never did. Is there any way recipes or link can be added in description box ?

[@BreadBeckers]

Wow! That does sound amazing! Thanks for sharing that with us! Email [e-mail], and they should be able to get that recipe for you there.

[@barbaramikulcik1930]

You all are to fun. Love your show

[@BreadBeckers]

Thanks so much! Glad you're here!

[@MWilliams1]

I love all your cooking videos please make more❤

[@BreadBeckers]

Thank you and thanks for commenting.

[@stephaniewalley9978]

Can i get the pizza dough recipes? Also do you have a cook book with all the recipes you do on KZbin? I wish i could attend your classes in person, but love watching your videos!!

[@BreadBeckers]

Hi. Thanks for asking. Please send an email to [e-mail] and ask this same question. Hope this helps!

[@robertrouse5938]

I would love the recipe for the Desert pizza drizzles (Cream cheese and Chocolate). Is there a way to get them? Love the video!

[@BreadBeckers]

Please email [e-mail] and ask for the recipe there. Thanks!

[@nccgolden3626]

Love Sue’s videos. I do not see the link for the Pizza Recipe #1 n #2 ?

[@BreadBeckers]

Hello. Please feel free to email [e-mail], and ask them for the recipe. They may be able to help you there.

[@sarahgrimes2875]

Is the toothpaste on your website to buy?

[@BreadBeckers]

Yes. It can be found here - www.breadbeckers.com/store/pc/showsearchresults.asp?pageStyle=H&resultCnt=30&keyword=toothpaste Thanks for asking.

[@maryb1206]

I couldn’t find that pressure cooker on your website .

[@BreadBeckers]

Here are the pressure cookers that we sell - www.breadbeckers.com/store/pc/showsearchresults.asp?pageStyle=H&resultCnt=30&keyword=pressure+cooker

[@brianandalyssagilliam1013]

Do we not have to worry about the oxidation of the nutrients in the flour if we store the dough in the fridge for a few days?

[@BreadBeckers]

Thanks for asking. The oxidation process may be slightly slowed down when storing freshly-milled flour in extremely cold temps, such as freezing. However, it does not stop the oxidation process. Think about what happens to bananas and even spinach when frozen. This is proof that oxidation is still taking place, and in some instances like these, it can even cause it to speed up. It is always best to mill it fresh and to only mill what is needed at that time. Hope this helps.

[@lorrainesalas0818]

When the fresh milled flour is combined with the other ingredients and made into the pizza dough- does that change the oxidation rate at all? I wonder the same thing for the loaves of bread when cold proofing- are nutrients lost when we slow proof the pizza dough or sandwich bread dough? Thank you!

[@barbarabello4148]

What’s the recipe for the olive oil mixture you use that keeps on the counter?

[@BreadBeckers]

Hello. Thanks for asking. We sell a variety of different EVOO in our store. More than likely, the oil that was used in this video was either Cretan or Agrelia. Both links are below. Also, make sure to check out all the specialty, infused EVOOs that we have. They are amazing and add a special touch of goodness to every recipe. Cretan: www.breadbeckers.com/store/pc/Cretan-O2-Extra-Virgin-Olive-Oil-3L-TIN-140p3608.htm Agrelia: www.breadbeckers.com/store/pc/AGRELIA-Extra-Virgin-Olive-Oil-3L-TIN-140p3562.htm Olivelle Infused Olive Oil: www.breadbeckers.com/store/pc/Infused-Olive-Oil-from-Olivelle-140p3802.htm Oliver Farm: www.breadbeckers.com/store/pc/showsearchresults.asp?pageStyle=H&resultCnt=30&keyword=Oliver+Farm

[@n.a.garciafamily]

Commenting for myself 😉 33:00 To Market To Market suggestions

[@BreadBeckers]

Thanks for commenting on our video.

[@sandramarks3708]

How can I get a written copy of this recipe?

[@BreadBeckers]

Please email [e-mail] and ask them how to get a copy. Thanks for asking.

[@cbak1819]

Overnight pizza dough. 4 cups flour, 10 oz. or so room temp water, 1/2 tsp. Yeast, 2 tsp. Salt. Mix until shaggy , leave on counter in warm area, covered 12-18 hours, stretch dough then Pre heat oven 500* f. It's a wet dough. Make 1/2 sheet pizza. (Loads) Oil sheet pan plop dough on spread, let rest, if it tares or springs back. Add toppings. Place in oven. Drop temp to 400. I place on lowest wrack using a electric oven. Bake 20 min. Aprox. Not a fan of corn meal.

[@BreadBeckers]

Thank you so much for sharing your pizza dough recipe using freshly-milled flour, of course!

[@oldfashionedonpurpose4020]

How can we get the recipes to these older videos

[@BreadBeckers]

If you email our support desk at: [e-mail] and then be sure to give the class or video name and ask for the recipe hand out for that class.

[@tiggywinkle7522]

@@BreadBeckers thank you for sharing these recipes! Blessed!

[@sherrywalker787]

What is the best bread machine you talk about that works with thicker dough such as fresh milled whole wheat?

[@christydfrederick]

You can go to the BreadBecker website but I think the mixer is the Kitchen Assistant. The bread machine they recommend is a Zojirushi. You can find the name in their getting started class.

[@sharins2265]

Zojirushi ❤️

[@BreadBeckers]

It is the Zojirushi Bread Machine. Here is the link for it on our website: www.breadbeckers.com/store/pc/AutoBakery-Zojirushi-2-lb-Home-Bread-Baker-BLACK-11p2762.htm

[@mppuglia]

How about a beautiful margarita pizza with fresh basil on the top

[@BreadBeckers]

Sounds delicious!

[@cbak1819]

Amen Sister on " that's a baby "

[@BreadBeckers]

Thanks for commenting.

[@elizabethpinto4473]

I don’t see the recipe for the pizza dough. Where can I find it? Thank you Blessings

[@BreadBeckers]

Hi, send an email to [e-mail], and we can help you located it there. Thanks so much for asking.

[@sharonphillips3700]

So I used my bread machine on course 11 to make dough. It was a sticky mess. Can you tell us how to make just pizza dough please??! From start to finish. I am so frustrated

[@BreadBeckers]

Just so I know where you are starting from...Are you using the Zojirushi Bread Machine to make your pizza dough? Knowing this will help me be able to troubleshoot better.

[@sharonphillips3700]

@@BreadBeckers yes. I’ve only made one loaf of bread so far. Very new to this. I tried your recipe on course 11 last night and it was so sticky I couldn’t even get it out of the maker. I didn’t know what to do with it so I threw it away. Such a waste. Thought I’d try the pizza dough in their recipe book today. They say to use rapid yeast. I just don’t know if I let rise more when it’s finished in the machine and where I go from there

[@sharonphillips3700]

@@BreadBeckers so I just baked another loaf. It was on a timer. It isn’t finished yet and it is completely sunk in the middle! How much wheat am I going to have to waste before I get this down?

[@n.a.garciafamily]

@@sharonphillips3700 It takes time to learn new things. Give yourself grace ☺️ I don't know if you enjoy children and have patience with them, but if you do, try and apply that patience with yourself. Hugs! You'll get it down! Personally I enjoy the Breadbeckers more than others *but* I watch many other channels for input as well.