Making Dan Richer's Amazing Pizza - Start to Finish

Make Dan Richer's everyday pizza dough from his new book The Joy Of Pizza!
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[@craig.barker]

​ @Right On Pizza - have used this recipe three times now and it is absolutely amazing (shout out to Dan!). Yes, it is a bit more involved but then so very worth it. This is definitely my go to pizza recipe for now. Especially since I am using a home oven - that high hydration ratio is the one for sure! And now just standing by for the sauce recipe - looks great too.

[@matthewjeffries4621]

Great video! Thank you so much for putting in the time!

[@JS-nf1sn]

Great video. Thank you. Bought the book. Already made my best home pizza to date and looking forward to getting better.

[@dirkdiggler9482]

Very nice video. I appreciate all the detailed info and instructions. And I like how you actually took the time to show a good close up shot of the finished crust. Lots of KZbinrs just go through the process of making pizza and leave it up to the viewer to imagine how it turned out, which is just irritating. Close ups are mandatory in my book.

[@RRINTHESHOP]

That pie looks awesome. I am going to ave to visit just for the pizza.

[@joeroach136]

Great video, love the detail!

[@rightonpizza]

Right on Joe!! 🙌🙌🍕🍕 Thanks!!

[@gregnoname3707]

That looks good. I wish I had that kind of patience.

[@JeffCowan]

Top work, Jon

[@nealchocolatehead1]

Great job and the the step by step process made it easy to make …. Very good job 👍 👏

[@rightonpizza]

Right On!! 🙌🙌🍕 Thanks for watching!

[@Weaver1812]

I love the precision. I always get hung up on ambiguity.

[@rayperez6214]

That thing looks amazing !!! Great detailed video. Would love to see video on how you made the sauce.

[@rightonpizza]

Right On Ray! 🙌🍕 Thanks for watching. I’ll have to put up a video on the sauce soon! 🍅

[@troy4692]

Wouldn’t all the flour when you are balling the dough reduce the hydration? What about balling with wet or oiled hands? Highest hydration I use is 65% but I want to go higher. At the moment, after the initial stages, I only use flour from the bench to open the skin and stretch my dough, shaking off as much as I can.

[@duyle8921]

looks good. i plan to buy the book

[@matthewjeffries4621]

My second time watching your video and I noticed the Jeremiah Johnson cameo in your refrigerator. Nice touch. Love that film!

[@rightonpizza]

Right On Matthew!! 🙌🍕🍕 Jeremiah is keeping an eye on the dough! Watch your top knot!!

[@RRINTHESHOP]

That pie looks awesome. I can’t wait to come and visit for some pizza.

[@rightonpizza]

Right on Randy! Soon I’ll have the pizza shop set up! I hope soon!! Got to get that Airstream out of here!

[@RRINTHESHOP]

@@rightonpizza Right on Jon.

[@rickf.9253]

What friction factor would you recommend when using a stand mixer with a dough hook?

[@tomdale1313]

txs for sharing...

[@anthonyvink7153]

Alex French Guy Cooking has a video that helped me get better at that stretching technique. This is your first video I’ve watched so maybe you have already have it, but I also loved Pizza Camp. It’s got great recipes as well. I’ve been loving the upside down Margherita. Basil first then cheese to protect the basil top with sauce. I find you get more sweetness from the tomatoes coming through. Looking forward to watching more videos

[@rightonpizza]

Right on Anthony! 🙌🍕 Thanks for watching! You sound like a pizza enthusiast like myself! I’ll have to try that with the basil 🌿 on the bottom! Sounds good!! Thanks 🙌🙌🙌

[@appalm83]

Очень крутое, отличное видео. Спасибо и большая благодарнасть за проделанную работу.

[@ScoutCrafter]

That was a lot of work to make that dough! Looks awesome!

[@tomdale1313]

you outa see what some tool heads do to restore tools, time-wise...

[@vjgarozzo]

What is the friction factor for a kitchenaid? Thanks

[@Vitug23]

Thanks for the video Dan! I was curious if you ever tried using 00 flour with this recipe or what you think about using it?

[@billbrikiatis3155]

Especially the new King Arthur flour, which has consistent quality.

[@johnk8174]

I calculate for one 14" pie, rounding a little: his recipe: 1000g flour = 6x250 balls = 1500g divide by 6: 166.67g flour multiply by 49/36 (to get 14" pies): 226.9 g flour rounding: 225g flour per dough ball: 401.75g dough Flour 225 g Water (76%) 171 g Salt (2%) 4.5 g IDY (0.3%) 0.675 g Desired dough temp = 78 (DDT x 3) - (Air temp + Flour temp + Friction factor) Friction factor = 2 Water temp will be about 94

[@KC8WC0]

What size bowl are you mixing in, in this video?

[@rogermcdonald1607]

That looks like alot of work Jon but it also looked very delicious! If my Smell O Vision is working correctly i would give you 9.1 for your first attempt! Lol. Right On Jon! 👍👍🍕🍕🇺🇸Roger

[@setdown2]

Mmmmm looks good. Tastes good Is good But 😵😵 I can't do all that...😖 I just can't 😭 BTW. What is a pic of R.Redford doing in your fridge ...i'm so confused...😱 It did look sooo good.. 😭😭 😞

[@WarChortle]

Any updates on the pizza shop?

[@357magdad]

It looks like your investment in time was worth it!👍🍕

[@wmougayar]

Thanks for this. 2 questions 1. Richer's book says 78%, but yours said 76% water. Curious which is it? 2. At what point can the dough be frozen for later baking?

[@rightonpizza]

Hi William! Thanks for watching! If you use the dough recipe on page 146 -My Everyday Dough -of Dan’s book (The Joy Of Pizza) The recipe calls for 76% hydration. On page 150 is the Yeasted Whole Wheat. That calls for 78%. As far as freezing the dough, it’s generally not recommended but can be done by freezing after dividing and balling. Can be kept for about a month before going bad. Right On! 🙌🍕🍕🍕✨

[@wmougayar]

@@rightonpizza got it. Thank you.

[@kajaparchanska1098]

Hello! I am very confused about the bread type ( I am very basic level pizza maker ) why does Dan use 00 type and here we use bread flour? Which one its recommended for best result? Would love so much any tips about it! Thank you!

[@cjaquilino]

Generally? Use a malted/higher protein (gluten) flour, whether a bread or an all purpose flour for a home oven. 00 in a wood fired oven.

[@dalerimkunas]

Dan does not recommend 00 flour in the book. Higher protein flour like bread four is needed to get browning in home oven temps. OO and AP flour will not brown in home ovens unless you add oil or sugar or both.

[@mikewags3146]

Can you keep it in the frig longer than 12 hours after making the dough balls?

[@rightonpizza]

Yes you can keep it in the fridge for a few days. The colder the fridge the longer it will keep. The cold slows down the fermentation. When it starts smelling a bit like alcohol then it is past it’s prime. Day 4 and day 5 are probably the best as far as flavor and good carmelization of the crust. 🙌✨🍕

[@mikewags3146]

@@rightonpizza thanks!!!

[@ksam8987]

The second day, after i fold it for the last time, i didnt prove back. I wonder why.

[@horsepastedelish]

11:29 Lumberjack Luke Skywalker sighting

[@rawbacon]

Looks Amazing! .......Something's gone wrong in the Bread/Dough world since I was a kid, smells different, taste different, not sure if it's the Variety of Wheat, something they're using on the Crops, the Yeast or maybe the Bromate but I see King Arthur is Bromate Free, so that's good. I just learned the local Pizza Shop has "The Reuben" Corned Beef, Swiss Cheese & Sauerkraut.....That's definitely on my Hit List.

[@bentline]

Do you think it would come out differently had he used bread dough instead of all purpose flour?

[@rightonpizza]

With bread flour it would for sure have a little more chew and stretch to the crust. Both will make a great pizza !! AP flour will give a little more crunch!

[@cjaquilino]

He used King Arthur All Purpose flour, which is damn near a bread flour in terms of gluten content.

[@combatmedic1980]

What, your not rating YOUR pizza??? Good grief, that pizza must cost $75 for all the work put into it at his pizza place.. I think only you Jon would take the time to go though all those steps for a pizza. It looks great. Now try shrimp on it. And who could forget Taylor Ham pizza.

[@DJ-nn6vg]

Why doesn’t every pizza joint make this quality pizza? Are they lazy or just cheap.?

[@greavous93]

I lived just outside of Naples, Italy for 3 years and ate the real McCoy as often as possible. This was 1976-1979, and I absolutely assure everyone that no thermometers or digital scales were used to prepare the dough. Just never happened. Nobody talked about percentage of hydration or friction temperature during the kneed process, not that "dog" whatever stretch and doing it forever. Finally, nobody had room for an industrial fridge to hole dough for 2 days prior to sale. Keep in mind we are talking about something that was born in the Naples region ages and lifetimes ago, not in 1999. This how to should be labeled for entertainment only.

[@williamekasala2861]

Dumbest comment I’ve heard. I’ve been making pizzas since 1961. We all started out measuring concisely.

[@psuholetutube]

I wonder why you don't autolyse for about an hour before adding the yeast and salt? With a hydration that high it seems prudent. I reserved 10g of water and added that with the yeast and salt after an hour and then followed as noted. Made the repeated folding very easy!

[@2014Bboy]

It looks lovely - but falls squarely into the "Life is too short" category for 99.99 % of people I suspect.

[@rightonpizza]

It does take a few days but is sure worth it!! It gets quicker and quicker

[@pegthemeg]

As an italian, i can say that you miss main point and i am sure dan didnt write about it in his book :) You cannot make a good pizza without ORIGINAL SAN MARZANO tomato sauce. Type of oven, cheese and making of pastry are important as well and those things change taste just slightly but a good san marzano tomato sauce is the heart of pizza. Buon appetito.

[@malakiblunt]

'everyday' takes minium of 36hrs 🤣😂🤣

[@villageroma]

Really.. that was a joke right? Mate try with fishing.. pizza aint for you nor for the autor of the book..

[@Nclght]

I bet I'd say the same thing about your pizza. How do I know? Well if you really know anything at all about pizza you'd know It's a proven fact arrogant, narcissistic, condescending aholes make the worst pizzas. 🤮

[@villageroma]

@@Nclght mine aint an opinion and you must be from US right? How about a new car with 5 wheels, one dor and no windshield?.. Why not write a book about how to make one at your own garage... Hahaha

[@jth1200]

I'll buy a DiGorno 😂😂😂😂😂

[@antichifornai]

oh my god the worst pizza that i ever seen...if you need some advice contact me...this isn t pizza believe me...