Is Instant Pot Pizza Dough A Thing?

[@gardenfork]

Watch My Pizza How To Vids: kzbin.info/aero/PLK9GxIRaLC5Utz3x2HWRMeU0h1WPrRq5p

[@BOBW805]

Tried this and to my great surprise it really worked. I used beer instead of water thinking it would mimic a longer proof's flavor; it did. Thanks for making the video.

[@daledurbin2354]

Board to slide pizza onto the tiles. Local Lumber yard (not Lowe's or Home Depot) Get one wide cedar shingle, works like a charm... Buy several, use others to cook salmon (fish) on, good to! MAKE CERTAIN shingles aren't treated with fire resisted chemicals.

[@gardenfork]

Had not thought of a shingle Dale, a good one there. Thx for sharing. Eric.

[@wade3166]

Keep them coming Eric, love the videos, especially the Instant pot ones. I finally bought one after watching your short rib video.

[@gardenfork]

I made short ribs the other day, didn’t Cooke them quite long enough but they were good. Thx!

[@thefaeryman]

I add some honey to feed the yeast, give it a try.

[@vzmkitty]

Hooray! I commented on your last pizza video about the joy of IP dough, not sure if you meant my comment or someone else's. I had intended to comment it on your previous video, but forgot to do so once the kids were in bed. Glad you made a video about it, it's so easy and quick.

[@gardenfork]

YES! sorry Veronica, i blanked on your name. THANK YOU! eric

[@DanielinLaTuna]

😂 lol, McKinnzie, McDonald King, same difference. Veronika, you have a good sense of humor.

[@vzmkitty]

I told my husband "I'm famous! I got a shout-out on Garden Fork!"

[@DanielinLaTuna]

Veronika McDonald King , famous all over the KZbin universe. How did your husband take the news?

[@vzmkitty]

DanielinLaTuna less enthusiastically that I expected. I mean, I’d think my newfound celebrity status would matter to him. I wonder how he’ll take the news that I’m changing my name to MacKenzie? ;-)

[@DanielinLaTuna]

Eric! Always a pleasure to watch!

[@gardenfork]

Great to hear from you Daniel! Eric

[@DanielinLaTuna]

I had been thinking of building a pizza oven in the backyard. Now I don’t need one (booo...!) Anyhoo, it was one of those “if I have time someday” projects. In the meantime, pizza!

[@BleuJurassic]

the salt regulates the dough and Kosher salt is less than ground salt in use and basically kosher salt is called kosher salt because the size of its crystals is ideal for drawing out moisture from meat, making it perfect for use in the koshering process. its the same as fine salt. rock salt is saltier than the normal salt

[@gardenfork]

Wow did not know that about rock salt, I have some in the garage. Thx for sharing the info eric.

[@digiital]

I have been using my IP to do no knead bread as well. Leave for 3-4hrs in it on the yogurt setting. 3 cups flour. 1.5cups of water (or instead of the water Greek yogurt or sour cream to give it a sourdough taste to the bread ) and 1 table spoon of yeast. Castiron pot on the oven at 450F for 30mins and then remove pot at the dough to the hot pot and let it go with the lid on for 25-30 mins and some people remove the lid and let it go for another 5-10 mins to brown it.

[@gardenfork]

Good to know David, thx foe the recipe. Anything else I should know?

[@digiital]

@@gardenfork Not really. The normal "no Knead" says to do it for 3 hrs on the countertop or overnight. I have done both. 12 hrs (start the night before) , but tried to move things along with the IP.

[@stephensimpson1761]

I will sometimes add one of those frozen cubes of basil when making the crust in addition to some minced garlic.

[@gardenfork]

Excellent Stephen, good to know. Thx!

[@god563616]

That pizza looks incredible!!!!! Can we use already made dough?

[@Carnivorefitness2024]

Nice! Do those pizza screens really make the dough slide off so easy? That would make pizza making life so much better!

[@Voice1041]

Good stuff dude . . . amazingly simple. I don't have a pizza stone or terra cotta tiles so we did it on a cookie sheet, baking at 500 on the middle rack.

[@russtex]

Love your new word "Wamp Up"!! Looks delicious, Eric!

[@shamael4803]

I have the cosori brand what would be my options to press on this machine

[@NormanMcGregor]

The dough setting on a bread maker works really well and really, its a lot less clean up than washing the instant pot and the food processor. Bread machine, one pot pizza dough.

[@NormanMcGregor]

Your cooking method is VERY GOOD!

[@left0verture]

Hadda like this. Anybody with a mellow lab for a buddy is okay in my book. 👍 Just got an instant pot, love pizza. Homemade beats pizza joint 3 times outa 5. Gonna try this.

[@mrfuentes24]

And my twins say "Das, it's the best pizza I ever tasted", thanks my friend for making me look AWESOME!

[@AStran-su4of]

The idea of a pizza baking mesh (which you are using wrongly) is to allow the oven temperature to reach the dough through the mesh from underneath and bake the pizza over and under uniformly. So try as an experiment the Mediterranean way. Do not use the tiles in the oven. Instead preheat your oven on very high temperature and bake the pizza on your round pizza baking mesh in the middle of the oven. I think you might like the result. It will be a nice future project for you.

[@Carnivorefitness2024]

There is no way that a mesh pan is going to make a better crust than a pizza stone! Nope lol he just used it as a peel.

[@johnanges818]

Eric, is there a reason you use your Instant Pot (IP) lid when proofing dough in the IP? You normally only need the IP lid when pressure cooking, and the Yogurt function is not pressure cooking. I have not done pizza dough, but when I have done bread dough in the IP, I have used a frying pan lid that fits (or even a plate that covers the opening). Do you find the IP lid gives you any advantage in this process? Also, when proofing bread dough, I was taught that you should use the Less setting for the Yogurt function. Is pizza dough different that it can take the higher temperature of the Normal setting for the Yogurt function when proofing? I’m still learning, so I would appreciate any feedback you have on these questions. Thanks.

[@whitneysanders6996]

Can you use any pizza dough recipe of choice and just rise in instant pot

[@lgrbarnard2]

Trying this pizza dough method. Have fun making pizza.

[@gardenfork]

Yeah!

[@JamesDElliott]

Have you done an instapot cobbler yet?

[@gardenfork]

No do you have a recipe James?

[@JamesDElliott]

@@gardenfork I do. PM me.

[@kimd8rh15]

I keep going back to this recipe cause now I am trying to make sour dough bread with my starter,,,in the instapot,,can u please look up a recipe 😆I have a pizza stone to cook the bread in the oven,,,try😂👍

[@rickransus7081]

Hey Eric love your videos. Long time viewer, have you ever tried cooking in a Potjie African pot? I think you would enjoy it, I know how much you love cast iron. Maybe stew or something. Let me know, thanks.

[@cherielacroix7006]

Hey Eric, my pressure cooker doesn’t have a yogurt setting, what other setting would you recommend? Thank You! Enjoy your videos..

[@sassytbc7923]

Will other salt work as well?

[@TheRealJerseyJoe]

If you want the yeast to get busy, you need to feed it with a little flour or sugar....not just warm water..... just an FYI !

[@fxm5715]

Yup, and it doesn't take much; just a pinch of sugar will do it. Once they're in the dough, they can hit the ground running!

[@TheRealJerseyJoe]

@@fxm5715 - Exactly !!!

[@gardenfork]

wow great, thanks for that!

[@kevind7308]

Not sure why you went to broil. Bottom is key.

[@Solar_Apartment]

1 clove of garlic...really? Please burn your pizza/man card immediately! ;o)

[@gardenfork]

The raw. Garlic goes a long way!

[@rhkennerly]

Maybe we should call it “buckshot flour?”

[@dkh1020]

Don't see the purpose of using the instant pot to proof the dough other than it being faster. I get a better dough by simply bringing a bowl of water to boil in my microwave. Then I put the dough in the microwave to rise. Plus I don't have to drag out another appliance. I guess if you are short on time, this could be an option.

[@gardenfork]

I wanted to see how this worked out and it did quite well, but yes, the microwave works too. I have the instant pot right on the counter so it was easy. Thx!

[@Norman1965arg]

Is that just an accelerating proof method?

[@weege001]

it sure looks like it

[@KS-ts3le]

Who carries on flour?

[@gardenfork]

large grocery stores stock it, thx!

[@SBakall2]

Try Amazon. I'm fortunate to live near an italian grocery store and they carry all sorts of italian flours for pasta and pizza crusts.. but I know Amazon has it as well.

[@gardenfork]

Thx Sophie, excellent suggestion.

[@africancichlids3011]

Add a teaspoon of sugar Eric the yeast eat sugar

[@gardenfork]

Yes! Why did I not do that?😀

[@africancichlids3011]

Not sure Eric 😉

[@gardenfork]

My brain always thinks of the thing to do after the fact!

[@africancichlids3011]

@@gardenfork mine as well

[@Ben-vk4us]

After trying to watch this video. I quit after about 2 or 3 min in. I'm sticking to my tried and true method. Yes, it's longer but it's really good.

[@cheryldavis2655]

My pot doesn't have a yogurt button so what other button do I use?

[@gardenfork]

I would check the instructions for your model. Thx!

[@johnanges818]

If you have a LUX model, you can't proof dough. All the settings on the LUX model are too hot to proof dough. They will kill the yeast and the bread won't rise. If you have a nicer model that doesn't have the Yogurt button but does have the Sous Vide button, you can use that to manually set the temperature low enough to make the dough rise (but I don't know what that temperature is).

[@jnobile]

Trying to love the new intro, but the tagline is just toooooo long to be catchy.

[@gardenfork]

It’s a work in progress John, (like myself!) I talk about it on the podcast some. Thx!

[@dannydunnagan3267]

That is a beautiful thing but I am on a diet no good food for me.

[@gardenfork]

sorry Danny! save it for the future!

[@rhkennerly]

Yeah, I had to give up the Eric-inspired bread baking, too.