HOW TO MAKE FRESH PIZZA DOUGH (WITHOUT MIXER)

[@NOTANOTHERCOOKINGSHOW]

I misspoke. 2 1/2 teaspoons of yeast NOT TABLESPOONS!

[@machineofthe6thriver430]

Omg thank you so much for this. I was looking at my yeast and thinking “huh. This can’t be right” thank god i checked the comments

[@machineofthe6thriver430]

@@hk0444 Most pizza dough recipes will call for warm water and sugar. It's for yeast activation.

[@machineofthe6thriver430]

@@hk0444 Oh haha. No worries.

[@Bowwow30]

Isn’t it time to switch to grams? I’ve got 3 different sizes of teaspoons in my kitchen drawer, let alone so many sizes of cups. A gram is a gram.

[@metadream]

Could you perhaps start including measurements in grams for delicate things like this? Been having not quite the success with cups and teaspoons in doughs and cakes.

[@strocat25]

This dough is top notch. I was kitchen manager at a nice restaurant for years. I made this dough. Proofed for 5 hours.. knocked it down.. proofed another hour.. then cut into 4 portions.. oiled and put in fridge for 24 hours. I found 48 hours from making the dough will give you pizza dough that rivals the best money can buy. Great recipe (The best crust I've ever had). 5 hour rise knock it down... 1 hour rise knock it down.. divide.. oil.. fridge 24 hours.. pull 2 hours before making pizza.. form sauce cheese toppings then bake. God it was good.

[@historygal7]

This sounds amazing! Thanks for the tips! Wish I had seen this 10 mins ago before I made mine. 😒

[@GriffVicious]

man, you're just hitting all my weak points. I love pizza and pasta and you've made some great pasta videos, now I get pizza too

[@NOTANOTHERCOOKINGSHOW]

I go straight for the heart, in the positive way. ✊

[@JonnySublime]

Read my mind.

[@calebcologna8681]

I appreciated seeing you struggle with the sticky dough, makes my biscuit making feel less clumsy

[@johnclay949]

Had my sons birthday party yesterday which included a pizza oven for the kids to design their own. I was up until 2am the night before making the dough (my first time ever!). This video and technique was absolutely perfect to create fantastic bases for 15 hungry kids and 7 hungry adults (I scaled up obviously!) I’d recommend watching this every time. Thank you so much!

[@esthermarcen7587]

I did follow this recipe today, the result was beautiful, my dough grow a lot ( i put it in the sauna and after 2 hours it was so big that I thought I had a small white bear cub) I had 6 pizzas normal single size here in Finland, really pleased with this. they were a really nice taste as well. thanks so much that is my recipe from now on.

[@historygal7]

Clever idea with sauna! What a coincidence, I just made pullapitko and decided to make pizza dough. Even made another variation with rye.

[@blakeaskelin2996]

BROTHER! I juiced this recipe and use it on the regular to make pizzas in my pizza oven out the back. Literally EVERYONE comments on how good/perfect the dough is. Cheers big man!

[@Hiker1792]

I followed this recipe last week and it was killer! The ratios of ingredients were spot on and made an outstanding dough of which I made 4 personal pies! Incredible crisp and flavor just how I like it! Thanks so much for this how to video!

[@meatcranium4280]

Steve right on. Are usually knead my doe with my hands as well. Great Detailed tutorial

[@NOTANOTHERCOOKINGSHOW]

It’s more fun with your hands!

[@bluesusername]

3 1/2 cups bread flour 1 packet dry active yeast 1/2 tbsp sugar 1 tsp salt 1 tbsp olive oil 1 1/2 cup water at 110°F

[@LloydChristmas7]

How do you heat the water? Do you just use warm tap water?

[@Sidiciousify]

Just use warm tap water.

[@olivertruswell]

Just a tip (yeah I'm that guy): If you let it proof for 2-3 days in the fridge the taste and crispiness becomes amazing. Looks like you used a TON of yeast which for using same day works I guess. But a 1 hour proof will never taste as good as 24-72 hours. And when you're baking at home in a regular oven that proofing is essential.

[@andreaskyprianou1434]

This is my favourite cooking show. Thank you for inspiring me. 🇨🇦

[@gillieography]

Didn’t he proof it overnight after the initial proofing and portioning it out?

[@fordtimelord8673]

Proofing 24-72 hours does get you a superior product.

[@master-of-mind5881]

Thank you this tip will helps me immensely.

[@komalpreetbrar7740]

I made this pizza following this recipe and the pizza magherita recipe and let me tell you that I experienced foodagism for the first time in my life!!! IT TASTED SO PHENOMENAL!!! I got tears in my eye after I finished eating it because that’s how great the pizza was!!

[@4000mack]

Kind of sort of the David Blaine cooking. Definitely a compliment.

[@nbcuni]

Lol I see it too. Only less douchey. A lot less douchey.

[@hectordejesus3350]

Bro…I don’t think there isn’t anything you’ve put on your channel that isn’t killer. The dough came out amazing! Greetings and love from The Bronx. 🙏🏽

[@shahintabibzadeh1525]

My go to cooking channel! Thanks!

[@CookingWithCJ]

love the video brother! Can't wait to see how you make the pizzas!

[@NOTANOTHERCOOKINGSHOW]

Thank you bud!! It was so funny, all I could smell editing this was pizza for some reason. No pizza in the house...

[@johnlennon1049]

You're right! Nothing is better than PIZZA! Great video!

[@ironside915]

Reduce the yeast to literally a gram or two and your pizzas will be much more digestible and light for the stomach, but improve your kneading and get the air inside and you will get much better results. Talking from experience since I myself was on a pizza journey the past 2 weeks and I learnt so much! I experimented with different flours, hidrations, kneading techniques, yeast quantities and this is what works the best so far for me: 66% hidration, 1g yeast per 100ml of water and a bunch of kneading, in 3 separate phases and 20 minutes of rest in between, before leting the dough proof for x hours. Also, don’t forget to protect your dough from air or it will be ruined! Close it in some kinda of a bowl and oil it properly so it doesn’t stick. Good luck!

[@TaKevinT]

Just made the dough and I was pretty happy how it rolled out Simple cleaning too

[@kandice6120]

This is was absolutely amazing. 10/10 would make it again. Thanks for everything!

[@Apatxi1022]

You read my mind! Went shopping on Sunday to make pizza this week but was thinking shit I need dough recipe! And bam!

[@NOTANOTHERCOOKINGSHOW]

I love when that happens! I’m tuning in to everyone’s psyche

[@ahmedsalama8633]

OMG OMG OMG your recipe is spot on absolutely amazing. The dough was soft and fluffy definitely making it again. One question can i freeze the dough and will it taste the same?

[@brunolucchesi1393]

great vid, just made my first pizza dough and it looks perfect, cant wait to cook it

[@ruthhetherington8471]

I love making all different kinds of pizza dough. I’ll be following you.

[@andyassad2626]

I tried your recipe and it turnout out fantastic!! Doing it again today. Thank you

[@R2TheM]

Finally got my hands on some bread flour. Making this dough today to ferment overnight. Pizza tomorrow!

[@infinitycrops]

Awesome video ..... and also biggest motivation for just breaking down and buying a mixer LOL

[@stephanottawa7890]

This is a simple and great recipe..Even I could do it!

[@tombuck]

This looks incredibly good. I’ve always wanted to learn how to toss pizza dough myself.

[@NOTANOTHERCOOKINGSHOW]

Thanks man!! I didn't do a toss in the pizza video, it just didn't need it, I'll teach the toss eventually! I don't know if as a whole community we are at the toss level. 😂I already got people cutting themselves practicing onions. lol.

[@sarahelmiraroystershelton1888]

I wanna share you this treat, I hope you can recreate it without looking online until you are done. Basically Cream Buns with a lids cut in a Diamond shape. Ingredients DOUGH 25g of fresh yeast 125ml of whole milk, cold 2 tsp cardamom pod 325g of plain flour 1 medium free-range egg, lightly beaten 50g of granulated sugar 1/2 tbsp of baking powder 1/2 tsp salt 100g of unsalted butter, softened EGG WASH 1 egg, lightly beaten with 1 tbsp of water FILLING 100g of ground almonds 100g of granulated sugar 3 tbsp of water 1/2 tsp cardamom seeds 1 tsp vanilla extract VANILLA CREAM 200ml of double cream 1 tbsp of icing sugar, plus extra for dusting 1 tsp vanilla extract 1. Begin by making the dough. Place the yeast in the bowl of a food mixer fitted with a dough hook. Gently stir in the cold milk until the yeast has completely dissolved 2. Crush the cardamom in a pestle and mortar and remove the outer pods. Grind the remaining seeds to a fine powder and add to the yeast and milk in the mixing bowl 3. Add the plain flour, beaten egg, granulated sugar, baking powder and salt to the bowl. Start mixing on a medium speed for 5 minutes, or until a ball of dough forms 4. Cut the butter into pieces and add to the dough a piece at a time, ensuring that each piece is incorporated before adding the next. Continue to mix the dough for another 10-15 minutes 5. When the dough stops sticking to the side of the bowl and is very soft and elastic, turn off the mixer. Leave the dough to rest in the bowl for 10 minutes 6. Divide the dough into 9 pieces, approximately 70-80g each. On a clean work surface (you shouldn't need to dust it with flour) take a piece at a time and lightly cup your hand around it. Without using too much pressure roll each piece around on the work surface in a circular motion to shape it into a smooth round ball 7. Cover a large flat baking tray with baking paper. Place the balls of dough on the paper, making sure you leave some room in between each one for spreading. Cover with a clean cloth and leave to rise somewhere warm for 1 hour 30 minutes 8. Preheat the oven to 220°C 9. Brush the tops of each of the buns lightly with egg wash and bake in the oven for 10 minutes or until golden. Remove and leave to cool on a wire rack 10. Meanwhile, make the filling by placing the ground almonds and granulated sugar in a blender. Blend together and add just enough of the water to make a smooth paste 11. Crush the cardamom for the filling in a pestle and mortar and remove the pods. Grind the seeds to a fine powder and add to the almond paste along with the vanilla extract 12. Using a small sharp knife, cut a lid off of the top of each bun and make a little well in the middle by scooping out some of the bread - add any crumbs to the almond paste 13. Use 1 tablespoon of the double cream to loosen the almond paste mixture a little and spoon the paste into the holes 14. To make the vanilla cream, whip the whipping cream adding powdered sugar and vanilla extract. whip until firms. 15. Spoon or pipe the cream on top of the almond filling and top the cream with the lid. Dust with icing sugar and serve. (once you are done, google "semlor" and see how you did). No need to film it, just thought it would be fun. let me know if you made them.

[@NOTANOTHERCOOKINGSHOW]

I love the challenge! Will try it and let you know! Might be a little though, remind me!

[@FredrikLivijn]

@@NOTANOTHERCOOKINGSHOW Reminder

[@johnharley3233]

@@NOTANOTHERCOOKINGSHOW reminder again

[@Akaistos]

@@NOTANOTHERCOOKINGSHOW Reminder?

[@ImForgivenToo]

well explained...well done !!!! thanks for posting !

[@barackhussainobama7336]

I got a few tips that I did not know before.. Gonna follow this recipe next time. Also, my sister calls you Chef John 2.0!! Cheers

[@NOTANOTHERCOOKINGSHOW]

HA!! Your sister is the BEST!

[@ChristysCookingLifestyle]

Yes, everybody loves pizza, at least they should😍I’m gonna definitely try this recipe. I’m lazy, normally make all of my dough in my bread machine. Thanks for sharing😃

[@NOTANOTHERCOOKINGSHOW]

Me too, but I realized it’s actually more fun and less clean up this way! Thanks for watching Christy!

[@nabinregmi4117]

I have. Make pizza you. Help me

[@vicarofrevelwood]

Okay now I know I can make this when I'm camping with the crew, since I already got a pizza oven that goes on my Weber cattle with a stone, I was making all my dough ahead of time. It's got to be a pain in the butt to keep refrigerated, but you just made my life easier. And their lives tougher because guess who I'm going to get to help me make the dough?

[@AZ-vv1rf]

Old school and simple! I Like it!

[@eileenly]

in case you’re wondering what this is in grams :) 420 grams of bread flour 1 1/2 cups warm water 1 packet (7 grams) of yeast 10 g sugar 4 g salt (i recommend 2 teaspoons/8 grams instead) 13 g of olive oil

[@Vect0r11]

Thanks

[@sarahelmiraroystershelton1888]

I am now all set up for a calzone :)

[@NOTANOTHERCOOKINGSHOW]

Calzone it up, girl! 🙌

[@kellychong8145]

This was amazing! It was so easy and my picky family demolished the pizza after! Thank you!

[@randevamahaarachchi416]

You are the best at making pizza 🍕 bro thanks for making this video

[@stivenpatino6365]

Thank you for the video and great description of the pizza dough recipes. Many blessings

[@annanamiel264]

Thank you for such a nice and easy recipe❤️

[@pammickelson1022]

Making pizza today. Thank you for the tips.

[@LifeRNhungrynursetravels]

Yes! Looks amazing

[@hottrod0069]

Going to attempt my first pizza dough and sauce. Your video was very informative and just what I was looking for since I don't have a mixer yet lol. Thanks for the video

[@MichaelJayValueInvesting]

This is perfect as love homemade pizza but traditionally have always bought pre-made dough from the store. Will have to try this out!

[@NOTANOTHERCOOKINGSHOW]

At the very least, go to your local pizzeria and buy it from them, the store bought is okay, but there is a vastly better option available at your local pizzeria around the corner.

[@roshivvymegido9178]

Hey man great recipe but you should probably clarify that the yeast measurement is in Teaspoons, not Tablespoons. Otherwise this dough is perfect and it's my go-to now. Thanks a bunch.

[@NOTANOTHERCOOKINGSHOW]

Ah yes that was an annoying slip up. Did I correct it at all in the video?

[@roshivvymegido9178]

Not as far as I saw, the only indication was the text you showed on the Yeast Packet that showed it was actually in Teaspoons

[@NOTANOTHERCOOKINGSHOW]

@@roshivvymegido9178 It looks like I indiated using one packet of the yeast. I don't believe I specified. But I should write up a recipe for this. I made this video before I started writing. This is confusing me so I don't want it confusing anyone else. thank you

[@roshivvymegido9178]

Hey man no biggie, just keep doin' what you do.

[@mollyphillips478]

At minute 1:13, you say that the packages of yeast is “approximately two and a half tablespoons” 😁 May need to update the audio 👌🏼 looking forward to trying the recipe (the correct amount is helpful as I’m not in the US and don’t have the small packets of yeast. It’s a big ol’ bag of it). ✌🏼

[@PettyQween]

Waiting for you to hit 1 million subs

[@WhiteThunderBBQ]

word! I usually go the pizza shop route too - but my go-to homemade recipe uses half bread half 00 flour.....its sooo good!

[@NOTANOTHERCOOKINGSHOW]

Ya, to me, thats the most practical. You find a good place and you're ready to go. And I choose to omit the 00 because I didn't know how easy that would be to find for everyone.

[@crazydubwise]

@@NOTANOTHERCOOKINGSHOW I use bread flour(with a nice dash of oil, because the low temperature home oven) , it gives you a new york-ish bready dough

[@crazydubwise]

Oh,and a teaspoon of sugar, for browning

[@Lanchoooo]

Love your channel immensely.... I wouldn’t of used tap water to rinse the yeast out of cup..... Chlorine will kill the yeast. Sorry I’m OCD.... and a decent home cook. Thanks for the education in Italian cuisine and love the history to go with.... learned a lot! Ciao

[@nathantron25666]

Thank you for the video, bro!! Very helpful

[@PaulCuenin]

Very helpful thanks

[@lafinitryder]

Nothing better than homemade pizza!! Love it!!

[@NOTANOTHERCOOKINGSHOW]

The best!

[@NBK1122]

Thank you for this video. I never make my own pizza because (1) I don't have a stand mixer and (2) the pizza is too much for one person. I'm always afraid it'll spoil before I eat it all, or I'll eat the whole thing in one or two days so it doesn't go bad, but regret it afterwards. It's good to know that pizza dough can be frozen so I can make a smaller pizza when the mood strikes. Also, I can't find a decent frozen vegetable pizza in the supermarket.

[@tommyp6920]

Thanks dude!

[@GallaghersGrub]

You make it look easy. Now I want homemade pizza.

[@NOTANOTHERCOOKINGSHOW]

Thank you brother!

[@TheMiddleTimes]

Looks good - let you know how it turns out. Your style is easy and informative - rocks. This East Coast pizza-loving gal wishes you a mellow day.

[@ger3dine]

Good video and we're did get that thermometer?

[@josel.dominguez6747]

great video and recipe thanks for sharing, regards

[@hombuswacuracao]

great video man

[@shaheenali9588]

Brilliant pizza dough recipe 👍👍👍👍

[@DiegoVilche]

Amazing thank you so much!

[@howiekearney]

Loved the video and recipe easy to follow. Just wondering if you need to wait overnight? Will dough be fine if I plan on using it the same day?

[@ravinknight3040]

How long should you bake for ?

[@NorthTexasBBQAddicts]

ANOTHER LEGIT VIDEO!

[@NOTANOTHERCOOKINGSHOW]

There he is! Thanks bud!

[@debstawecki6843]

Terrific video, I subscribed immediately. Thanks so much for sharing your know how!

[@michaelluke1274]

I tried this!!

[@ger3dine]

Great video and were did get that Blue temperature stick?

[@goldensparrow1187]

Thanks...just made my first pizza. 😁

[@josel.dominguez6747]

Thanks for sharing nice recipe my friend regards.

[@suzekeemink8618]

Hey, do you know how many pizza's you can make out of this? (talking about personal margherita style pizza's)

[@pedropestana7981]

Today is a sad day....how to make sushi just made a clickbait video...and didnt even care about the dislikes...glad to see awesome youtubers like you are still trying. That quality its like a milion subs

[@NOTANOTHERCOOKINGSHOW]

I appreciate that, Pedro. Who’s how to make sushi? Couldn’t find them

[@pedropestana7981]

@@NOTANOTHERCOOKINGSHOW its a really nice guy who had a lot of viewers but in one simple day the views droped in a weird way....so now he clickbait, kind of sad, Ireally liked him and he made a lot of changes in my way of seeing food kzbin.info/www/bejne/mXexc518htKVppI

[@rbklovesjmyjosue]

Hi, new subscriber...thanks for all the explanation.

[@darynaiakovenko8800]

Made a dough in the morning, in the evening baked pizza and Oh Jesus! It is incredibly delicious dough, extra crunchy... you just need to keep up with your patience and wait long hours to let that dough rest and rise 😅 thank you!

[@ozziemerrett3705]

So this dough will work if I do it all in one day?

[@StoneMountainAdventures]

Sometimes I miss slinging dough... looking forward to this series.

[@NOTANOTHERCOOKINGSHOW]

Thanks buddy!

[@lavliina2136]

If I want to use all purpose flour how much water would I use

[@mml1224]

luv2 u do a poolish, airy sicilian type pizza! great job!

[@PMQPizza]

Awesome!

[@NOTANOTHERCOOKINGSHOW]

Thank you!

[@kaylahevans8334]

Weird comment but you have beautiful hands 😍

[@NOTANOTHERCOOKINGSHOW]

Haha thank you. I keep hearing that. Maybe I should’ve been a hand model!

[@christophermassey8352]

Ok kira

[@mynameistoosacredtoshareto7020]

@@christophermassey8352 the way that i was gonna comment this

[@McBurger29]

Are you offering him a hand job?

[@solcastro9180]

My same thought!!!

[@antichef]

LOL burst out laughing “grandma pizza”

[@NOTANOTHERCOOKINGSHOW]

It's coming in hot next week! lol

[@cotepm]

Hello from Montreal!

[@flipinfin]

Can i use the same weight for all purpose flour?

[@NOTANOTHERCOOKINGSHOW]

Yes

[@ishikainthekitchen286]

What type of bowl you use for Kneading dough and what is the size...

[@julo2557]

I've never made homemade pizza, so I am going to try it!

[@NOTANOTHERCOOKINGSHOW]

Go for it bud! Hope you’re well!

[@razzbuddy]

Just finished my first homemade start to finish pizza. In spite of my first practice pizza looking more like Homer Simpson, the second round actually looked commercial. Did this with your margarita style recipe with helpful Weber mods from White Thunder BBQ. It is worth checking out. Top drawer results. Fun to make and impresses your friends. What’s not to like? Thanks! Notice a troll or two lately hating on your success. Ignore them. Tiny minds, tiny dicks. Keep up the great work and continued success.

[@acerock013]

can you knead the dough on a granite countertop or does it have to be a wooden surface?

[@lauraflynn6062]

I knead on granite and it’s been fine; suspect wood would be better for friction.

[@robc7563]

Love your recipes and your videos. Artistic and informative. Thank you!!

[@Obsidian901]

Just made the dough today.

[@Lilylanauze]

Thanks so much for the recipe I made it and it was perfect 👍🏽

[@pantera6]

Is it okay to sub double OO flour for bread flour here??

[@jendyson6729]

nice job, very helpful, very professional. Going to go make this now so thank you honey, love from a grandma ;)

[@NOTANOTHERCOOKINGSHOW]

Let me know how it goes for you!! Much love!

[@feardabrow]

If I will use bread flour, will I still use the same amount of water and flour as stated in your recipe? Also can I make pizza dough using this recipee without kneading like those no knead recipe all over the internet? Thanks!

[@rxlo1062]

Excellent 👍

[@MrBbitaliano81]

Your channel is the shit, this came out perfect. As a fellow paisan, respect.

[@buddy-xp1yt]

Thanks dude! This will help. I wanna make pizza for mi gf~🍕

[@stevie5924]

Where are you in NYC

[@Bingsuu99]

can i use ap flour?

[@Ryan201920]

Awesome. A couple days late though! I made a couple pizzas this weekend and the dough was pretty good but I think it baked too hard. Wife and friends weren't as critical haha. Also, the recipe I followed encouraged coating the proofing bowl with oil. I noticed you didn't do that. Thoughts?

[@NOTANOTHERCOOKINGSHOW]

It's probably easier to get it out of the bowl, so in that case, its helpful, but I don't think its necessary. More of a game time decision in my opinion. And as a new yorker, I kinda love a crispier crust!

[@vishhnur6796]

Excellent

[@OkkyHan]

That smooth pizza dough ball is so fricking satisfying to look at 😍😍😍😍😖

[@NOTANOTHERCOOKINGSHOW]

I agree!

[@lacruz1986]

🔥........ Go Giants!!!

[@marygrinter4878]

I have been making pizzas by hand for around a year and I only just made my very FIRST pizza pie with NO holes forming when throwing. I knew I was supposed to fold it under itself but this was the first video that impressed the importance of pinching the navel that's under the ball onto to itself and making sure it disappears. So thankful for your attention to detail! My pizza today was PERFECT. :)