HOW TO MAKE AN EASY, NO MESS - HIGH HYDRATION PIZZA DOUGH!

[@frkinfo]

Fantastic video ❤ super ❤

[@PaulieDetmurds]

Thank You frkinfo!

[@albertlehmenkuhler]

Professional explanation! Thanks a lot! Merry Xmas! 🌤️🌴⛄️🎄

[@PaulieDetmurds]

Thanks Albert! Very appreciated!

[@recipesbyroxy]

Nice share

[@PaulieDetmurds]

Thank You Roxy!

[@cookingwithsherry]

You always make the best pizza dough so thanks for explaining and showing how you make it

[@PaulieDetmurds]

Thanks Sherry! I always appreciate you watching!

[@CaptainBailey4007]

Nice!! 🍻

[@PaulieDetmurds]

Hand salute! To the Captain!

[@THESUNDAYDINNERCHEF-uw1qh]

Paulie, great video my friend. Out west here, I struggle with little or no humidly at all. So, I have a few different ways of making my pizza dough, but you are spot on with the basic dough! Merry Christmas to you & your wife!

[@PaulieDetmurds]

Thanks Tom. I wouldn't call it a basic dough, it is advanced compared to the cookbooks calling for two cups of flour and a tbsp of yeast! LOL But this video was to make it easy for one who could understand what I was saying! LOL Thanks Tom, Merry Christmas to You and Marie as well!

[@2AChef-n-BBQ]

Thats got personal size stromboli written all over it😁 great vid👍🏼🇺🇸🍻

[@PaulieDetmurds]

Thanks JC. My baker on my last ship loved making stromboli.

[@2AChef-n-BBQ]

@PaulieDetmurds my wife loves stromboli and calzones but she always says mine are too big. I need to downsize my dough, but Im so used to making 18" pizzas🤣😂🤣. Merry Christmas sire🙏🏼

[@ateshevlogs8798]

Pizza dough 🍕🍕🍕🍕

[@PaulieDetmurds]

Salamat!

[@HappyPlaceCooking]

I don't care for science much. Was my least favorite subject in school. Though, I did love chemistry. I think cuz there's math involved and I loved math. Ooops I rambled again. Icky. I worked in a town that had sulfur smelling water. It would even come out yellow-ish brown from time to time. That is a pretty good sized container. I don't even have a container that big lol. That is a cool whisk. I'd say time is good for all breads. This is probably why I don't make breads more often. I don't have patience to give it the time it needs 😆 I gotta say that dough I did where it stayed in the fridge for 48 hours was the best pizza dough I had ever made. There is really something to be said for letting the dough sit for a couple days. Thanks for sharing your "secret" with us science deficient people 😉lol

[@PaulieDetmurds]

I wasn't great in math, but did like science! I hear ya on the 48 hours. I have two of those 6L containers. I made some cookies today to give away for Christmas,...filled the container right up! Thanks!!!

[@TropicalTimInthePhilippines]

No doubt the ONLY way to the beginnings of a great pizza. Store bought pre-formed crusts will get by, but just don't cut it.

[@PaulieDetmurds]

Pre-formed? NEVER! Thanks Tim!