Chris Finally Figured Out Pizza Dough | "Easy-Stretch" Pizza Dough

[@dgdigital2659]

Excellent job I usually use Roberta's pizza dough recipe but I like this one I'll give it a try looks fantastic Chris

[@JohnCipriano-nl8cp]

High hydration dough really makes a Great product

[@Painter931]

I am a new subscriber. I always watched you on the test kitchen. I followed your directions from you tube. I think the magic ingredient is that yogurt. I am going to try this. I have experimented with pizza for a long time. I think I finally found my answer with your video. Thank you very much.

[@homayounazarnoush5699]

You are so knowledgeable 🌸

[@clarecampbell4481]

Wow - very interesting!!

[@DavidJacksonphunman1]

Chris, could you please do chicken cordon blue? Love your show!

[@JohnDavis-i6j]

This came out as promissed. The dough was easy stretch, however i had kind of a focaccia taste.

[@RCrystal34]

Super excited to see this channel recommended because i miss him on America's test kitchen but i agree with the comments on the recipe not being available. Its just a pointless video 😢 so dissapointed

[@CafeBagheri]

Recipe on the web page is incomplete!

[@vanessacampbell4655]

Thank you for sharing your recipe. I’m excited to try it. I hate tough pizza dough also.

[@CafeBagheri]

@@vanessacampbell4655 Recipe is half typed. They are missing most ingredients!

[@vanessacampbell4655]

@@CafeBagheri 4 cups bread flour or 546 grams 1/4 cup whole milk Greek yogurt 1 package yeast or 2-1/4 teaspoons 1-1/2 cups water 2 Tablespoons olive oil The salt and sugar I didn’t get exact measurements but I’m assuming for 4 cups of flour it’s probably about 1-1/2 to 2 teaspoons salt and the sugar is probably about the same as the salt. All the other measurements are from his recipe and the instructions on how to mix and all that are on his website.

[@stefp62]

Would love a recipe without having to pay for it

[@Yoda63]

"it's 546, roughly, grams" hahaha

[@nichole4jewelry]

Great recipe…THANKS!

[@zizzie4081]

Sheesh, all this complaining. He gives you the recipe in the video. Get a pencil and paper. Do you work for free?

[@doriobar]

He gives the recipe in the video? You mean like "a little bit of salt" and "a little bit of sugar"? Yeah, real helpful. Let me write that down.

[@danielkreshak4241]

Why didn't you weigh the water (1 1/2 cups) when you stress how important it is to weigh the flour?🤔

[@philipboardman1357]

I love the dough recipe. He really needs a pizza oven though. That's just not hard enough in my opinion

[@maryreneejohnson2590]

I don’t watch videos that don’t share the recipe for free, so unsubscribed

[@beck645]

Yes I agree. I don’t like this guy. One of his other videos has comments turned off. He even looks like an old crab who barely knows how to cook. I’ve been making great pizza for 25 years. No one uses yogurt. That’s just laughable like him. No subscription and a big thumbs down.

[@beck645]

@ArtemisSilverBow LOL tons of fantastic REAL chefs who know what they are doing like Stephan with the French Cooking Academy. No attitude. No guessing. Just solid teaching as it should be. AND he’s a super nice guy. Not some old crab. Lol!

[@markmagnani9701]

@ArtemisSilverBow. Spot on

[@MrScubajsb]

Agree.

[@MrScubajsb]

​@ArtemisSilverBowif a random person from home can post a recipe, he can too. More ppl will sub and he will make more money on yt.

[@doriobar]

Clickbait for a Milk Street subscription with a link to a paywalled "You need to be a Milk Street Member to see the full recipe" page. Thanks for nothing.

[@doriobar]

@ArtemisSilverBow What did I say that's not true? I'm waiting. Yeah, I thought so. You're just a pathetic CK fanboy. Go back to waxing your bow tie.

[@mothaphoto]

They get paid when people watch the video… and if the recipe was great, then they might gain paying subscribers….

[@davidcenter4954]

The link indicates the measurements for the yogurt and the olive oil, the description here gives flour and water measurements and all the steps with times and details, y'all just bad at taking notes?

[@justincanada100]

"Roughly 546 grams..." If that's roughly, what's precise?! ;)

[@abefeoni6499]

Yogurt dough recipes are a dime a dozen online, you are enforcing registration for this? You will stay sub 100000 subs for ever, guaranteed, try to be a little bit more generous.....it helps with business

[@oshkoshdom2197]

Why do these TV cooks keep trying to reinvent the wheel, the New York Times and Joy of Cooking cookbooks have good pizza dough recipes. I tossed pies for over 40 years, the most important thing to do is let the dough rest in the refrigerator for 48 hours.

[@beck645]

@ArtemisSilverBow WRONG. he’s right. You don’t have a clue anymore than the old grump. Yogurt?! Omg! What a joke.

[@MikehMike01]

@ArtemisSilverBowthe pizza in the video looked pretty bad tbh, pizza is supposed to be chewy like a bagel not crunchy like a cracker 🤮

[@jadakiss228]

48 hours?!

[@Chris90.]

@@MikehMike01 yeah im no pizza expert but that didn't sound good for a pizza crust.

[@MikehMike01]

@@Chris90. come to NY some time, where pizza was invented and perfected, you’ll see

[@danielbergen5889]

How can this guy be so thin

[@mothaphoto]

No recipe = thumbs down, unsubscribe, don’t recommend channel… you give us no value for watching your video, and think that will make us want to subscribe 😂

[@mcculleys3780]

Yikes. No offense, I love Kimball's work, but watch the plethora of KZbin videos from mostly Italian pizzaiolos that show the techniques more thoroughly for pizza advice.

[@kathymckenzie9794]

WARNING: Do not waste your time or money on any Milk Street recipes. They are unreliable and poorly tested. It's clear that Milk Street has no commitment to quality. Christopher Kimball, your America's Test Kitchen recipes were reliable, but it's disappointing to see the drastic decline at Milk Street. This is clearly about profit over quality.

[@daveg9000]

I thoroughly disagree.

[@charliehollender7850]

Oil, yogurt, sugar...you making a cake?

[@doc6482]

No a pie, a pizza pie

[@charliehollender7850]

@@doc6482 well played

[@Maggie-t5h]

Looks tough and dry to me