No-Knead Thin Crust Pizza

[@lunadargent5292]

“ How is this not a pizza I don’t know but I’m sure I’ll find out in the comments” 😂. Helen you just kill me I love you so much!

[@eduardochavacano]

how is this no knead??? Im searching for the truth in the comment and I think i’ll find the meaning of life before i find the answer.

[@petrunak4579]

@@eduardochavacano Some "no knead" breads are more like a batter and can be stirred with a spoon. This dough is too stiff for that so mixing it by hand necessary - kind of like making meatloaf. As she pointed out the dough is still shaggy. "Kneading" is the process of stretching and folding the dough to develop the gluten to the point where you could "stretch out a window". Ok. Please reply when you find the meaning of life👍

[@kaboomsihal1164]

@@eduardochavacano It's no knead compared to a regular pizza dough you'll be working for 10-20 minutes. If these 30 seconds bother you then maybe buy ready made dough? Idk man, you do have to mix the ingredients, it's not a batter.

[@hypothalapotamus5293]

I'd classify it as a midwestern tavern style pizza, though people would normally cut it into squares.

[@iragary8787]

Instablaster...

[@robert58]

I absolutely love how in-depth she goes on everything. Your explanation is always very clear

[@aintgonnahappen]

I agree with you. There are a few chefs on YT right now that really teach instead of just giving out a recipe; Helen is spectacular. Amazing stuff.

[@WiktoriasKitchen]

Totally agree!

[@bellenesatan]

Hey rob 😎

[@robert58]

@@bellenesatan yo what is up who are you

[@bellenesatan]

@@robert58 😈🔥🦶🏻🦶🏻🦶🏻🦶🏻

[@madamerosario]

Now this is a professional educator. If I lived in Boston, I would definitely take some classes!

[@FederalPandas]

Thank you for showing us how to make this dough without having access to a stand mixer! Most food youtubers just assume I have a professional kitchen's whole paraphernalia stuffed away in a cupboard.

[@loisdotcom]

You and I must share the same kitchen.

[@naturalPaths]

@@loisdotcom You, and we three.

[@NMW320earth]

I tried Helen and someone else’s 10 minute kitchen aid dough, Helen won!

[@dtaus809]

I always love watching Helen's videos because at first I'm like "I don't have 17mins to watch this". But when I eventually get to it, I watch it 3 times.

[@HeatherValentineMsFoodie]

I just love your humor and that you play no music!!! You always take the time to really explain every step without over explaining as well THANK YOU 💖💖💖

[@sjenkins1057]

The no music is delightful, I agree.

[@CouchSttr]

Agreed!!!! It makes the video far easier for hard of hearing people to understand.

[@scofah]

@@CouchSttr Double agree - hard of hearing, English as a second language, and people on the spectrum really appreciate videos with NO music. THANK YOU, Helen!

[@catherinecarter8987]

​@@scofahv 🏳️‍🌈💙😊

[@blakfloyd]

I really like how you avoid blackening on the crust's underside as well as dusty/gritty stuff underneath it too. Your pizza technique seems to address every minor pet peeve I have with most pizza joints.

[@georgH]

Finally, a video of the kind of "pizza" I like :)

[@steverundle8635]

georgH same here!

[@catherinecarter8987]

Yes, not everybody likes high carb stodgy Pizzas. This is light and sensible 😊

[@attorneyrobert]

Every other pizza KZbin video recommends flouring under the dough (on the work surface) when stretching out the pizza before topping. But the only method that really works for me is Helen's oil method. I seem to be able to stretch out the dough and make perfect sized pizza on parchment paper with no problem. Thanks Helen!

[@helenrennie]

so glad it works well for you!

[@lisaboban]

Me too!!! And no issues with sliding it off the peele and into the oven! Parchment paper is the way to go!

[@excommunicado4639]

Then you're doing it wrong. If you want to know how to make a real pizza, check out Vito Lacopelli's channel. An no, you don't need a stand mixer or a 900 degree F pizza oven.

[@edoardo2]

Use semolina flour or rice flour, or even corn flour or regular semolina, or at least the coarser wheat flour you are able to find. It's even easier than oil in my opinion

[@revertinthemaking]

that extra flour dries out the surface, and hardens it

[@preetizangulo3470]

I always love how you describe temperatures as "pool water" or "hot tub" which is super useful for us without thermometers

[@fuglbird]

I live in an apartment without pool and without hot tub and I how how she always mention the temperature!

[@drexldog]

Lovin' the chef John reference, as you two are pretty much the only KZbin chefs I watch 😁

[@wayne00k]

One way I've found to keep a pizza from getting soggy is to put the cheese on first then half bake, add sauce to top and complete the bake. This works especially well if you know that you will have some leftover pizza. The cheese keeps the sauce from being absorbed into the crust keeping it very crisp - and it reheats very well. We call this an upside-down pie around here - mid-Atlantic USA

[@IslandTiffiney]

I made this thin crust pizza dough a few days ago. It made the best thin crust that I've ever had! Thanks for another wonderful and well explained recipe, Helen! I can honestly say that ever recipe of yours that I've made, have all been wonderful.

[@bruceharlick3322]

You really do some of the best instructional videos I've seen on KZbin. Thank you so much.

[@michaelkireev3374]

when i saw thin New-York stylish pizza, i got Adam Ragusea vibes. when i saw white wine, i thought it IS Adam Ragusea cooking! No wonder he endorses you, Helen! ;-)

[@eduardochavacano]

she is such a great speaker. I just dont know why this is no knead.

[@injectilio]

"You don't want to yeet the oil into the dough." DEAD.

[@tangledthreadworks]

I heard yeet 😏

[@patrickcallahan2210]

I use a similar technique for stretching my pizzas in a pan with oil and have found using a sheet of oiled foil on the top lets me stretch and the foil holds it in place while the dough relaxes. Plus you can get it really even because you can slide your hand over the foil with no risk of sticking and tearing the dough.

[@myjewelry4u]

That’s genius!

[@drkaplin98]

Pre-cooking toppings will reduce the moisture content and therefore reduce the sogginess of the pizza. P.S. Love your channel. As a recent graduate of a culinary institute I appreciate your teaching skills and the fact that you admit that you might not know the scientific reasons for a result, but you back it up with empirical real world results. That's what really matters. Cheers!

[@hoptoi]

I love that you gave the amounts for both instant and active types of yeast. Thank you!

[@VillaFusion]

Thank you so much for this fabulous recipe. I came across your channel while watching a sushi rice recipe. I love your accent, charisma, and recipes. You’ve got yourself a new subscriber. Thank you so so much ❤️

[@RDens4d]

I made this pizza tonight for visiting family, and the crust was absolutely the bomb. I used a dedicated pizza oven, and have tried so many recipes trying to get just the perfect crust. This is the one I’ll use time and time again, from now on. We are retired expats living on a Pacific beach in Panama, but if I lived in Boston, I’d definitely be n your class. Instead, I’ll enjoy your many videos. Thank you ever so much 🥰

[@arminmatthe823]

Educational, entertaining and great recipes, I mean this is literally the best youtube channel out there

[@scofah]

Thank you for the recipe. I love how your videos don't have a ton of music. A tiny bit at the end is perfect. You are perfect🍕🍕❣️

[@DARYLGRANTLINDSAY]

I JUST DISCOVERED YOU 15 minutes ago (today is 3/7/24) and I am already MADLY IN LOVE WITH YOU AND YOUR SPECTACULAR CHANNEL!!!.....This is just my FIRST video of yours which I have just watched, and I ADORE your magnificently DETAILED instructions....YOU ARE WONDERFUL!!!!...(PS: And don't worry that I said I'm "madly in love with you"....I'm NOT a "coo-coo" or anything like that, I simply HIGHLY appreciate you and your magnificent instructional, informative video(s) and I look forward to learning MUCH MORE from you!) THANK YOU SO MUCH!!.....KEEP UP THE INCREDIBLY FANTASTIC WORK DARLIN'!!! (i KNOW YOU WILL!!!).....Love and virtual hugs forever........Daryl....(PPS: I subscribed to ALL and "Liked" this video....Too bad there's not an "ABSOLUTELY ADORED" button...I would DEFINITELY click that one!!!....haha!!)

[@arielortiz2721]

Welcome to the rabbit hole. Once you try one of her recipe, you will do all of them.

[@Insanetoaster]

This is the most thorough explanation EVER, thus making this recipe very approachable, I think I'm finally ready to make my own pizza now!

[@elrobo3568]

I owned a pizza store in the Bronx on Kingsbridge road and this recipe is almost exactly the same as mine. I did however make 150 pounds of it at a time times about 5. Great job! Believe it or not I put the dough in the walk in in wooden trays covered with damp cheesecloth for at least 3 days, this really does help. I also agree with her about wood fired pizza, the worst pizza I had was when I lived in Naples (the supposed birthplace of pizza) I also threw my dough which I still do. The only suggestion I will make is for Helen to visit me here in Arizona and make me some of her lovely pizza. Great job Helen!

[@24Dennysa]

I did this immediately after watching the video and it was a hit. It was the easiest pizza recipe I've ever made, especially since I DREAD kneading doughs. The pizza crust came out crispy, done all the way through and it was cooked to perfection. Thanks from Romania!

[@margaretherron1779]

This is a great recipe, so easy and tastes great plus at last, so easy to form into shape. The lid popped slightly open on 1 container in the fridge but moistening it on the dry areas with a little water and leaving it overnight softened it up again ( with the lid on tight this time ). Am a great fan of Helen Rennie. Thanks

[@sandriagutierrez2605]

You have absolutely revolutionized my pizza making! I was never able (30 years trying), to stretch out my dough thin enough to please my husband or myself. It almost always turned out thick in some parts, thin in others. Thank you!!

[@sebasgehon9886]

You’re reading my mind!!! I was in the mood for pizza last night and this is the kind of pizza I LOVE but never could perfectly make... this is perfect! I’ll try it!🙆🏻‍♂️🙆🏻‍♂️🙆🏻‍♂️

[@946brandon]

I'm a Sicilian American guy from New york city and I must say your recipe looks really delicious to me. I'll definitely get that dough going tomorrow so I can have at ready when the mood strikes and that happens to me a lot. THANK YOU!

[@foxyroxytm]

This may be the EXACT recipe I’ve been looking for all along. So straightforward! Thanks for the detailed instructions 😄

[@AlergicToSnow]

Thank you Helen. I really appreciate your style of teaching. You usually anticipate all my questions.

[@helgaorben4106]

Just made the pizza and baked it on parchment paper in 500 degree oven -- No stone or steel --- It came out great. I won't bother to use my pizza stone again. So easy & quick this way. Thank you Helen !

[@jonker5096]

This is probably the easiest pizza recipe/set of instructions I've encountered. The ingredient list is simple and explained in such a way that I don't think I could do any part of this incorrectly. You might be my new favorite recipe person.

[@marisol9171]

I love you ! I feel like I'm getting my culinary education for free. You explain things very well & you're honest if it doesn't work & you make it look easy, thank you !

[@soniaspangenberg8557]

Helen, I love your down-to-earth and humorous approach to everything. I learn so much from you. Thank you for your teaching.

[@OpenSesame33]

Wow - this is my favorite type of pizza! Wonderful, detailed instructions.

[@lisaboban]

I made this tonight and had a little trouble. I've been making pizza at home for decades. But I've never made a truly thin crust pizza successfully, and this looks like a good method. It was hard to break my stretching habits and at first I got tons of tiny holes. Annoying. But by my second pizza I forced myself to do that patting motion and it worked. I got 2, 11 inch pizzas, which is what your written recipe indicates. Though your video seems to indicate a larger size. Anyway, that sauce is terrific and I'll get better at this method over time. I love learning new things from great teachers like you!

[@helenrennie]

Great job with pizza! Yes, it takes a few tried to get it right. the size I give in the recipe (11") assumes a round pizza to give you a rough idea of the size (so that you know how many pizzas you'd want to make). As you saw in the video, my pizzas aren't round, but oval due to the shape of my parchment paper. I don't go by size, but by the thickness of the dough.

[@puntodevista3176]

The recipe from the old video, is My go to pizza recipe. We love love that thin pizza. Thanks Helen. You make our days of confinament, surraonded by lovely recipe.

[@cheryl4729]

She is a master at explaining steps! Perfect for beginners and "experts" alike! Cam't wait to try to make this.

[@Appaddict01]

Good tip place your cheese in the freezer for 15 minutes before building your pizza. It slows down the browning. If you’re looking for a good pre-shredded cheese try Sargento’s off the block low moisture full fat mozzarella. If you’re really worried about the cellulose you can place your cheese in a strainer and rinse with cold water. Pat dry with paper towels make sure it’s completely dry before using.

[@johnmimist]

What’s the cellulose issue?

[@vccomputing]

Pretty sure I've watched every pizza video on KZbin... this one stands above and alone. Bravo.

[@TheBrownieLady7]

I just tried this and it wasFABULOUS! Even my meat-eater husband loved it! I could eat this pizza every week and can’t wait to try it out on my sister when she comes to visit❤️

[@aintgonnahappen]

I've made 2 batches of this so far - one without a saucier and one with. The saucier is a great addition.

[@mluckynikko77]

Great, simple, and thorough instructions!

[@GIBKEL]

Tried this and loved it…I had to use more flower for the right consistency. Two days in fridge was amazing!

[@saraswathinarasimhan3560]

Hi Helen! I'm so thrilled to have found your channel! Your videos are so comprehensive and your recipes are truly fool proof. I have been baking regularly for several years and this pizza recipe is the best I've come across. Thank you so much, from me and my family .

[@nickpalombo3985]

I made it today and it turned out great. I was able to use nicer tomatoes and pepperoni than most pizza places would use and it was so much better than anything out there.

[@helenrennie]

so glad it worked well for you :)

[@MictianHybris1]

This is actually almost the same as Roman style pizza al taglio, we use oil instead of flour too and we go straight for rectangular shape, maybe just a tiny bit taller, very nice!

[@viiviniitsoo3225]

I love your instructions. I love weighing things. It saves me from dirtying up all of my measuring tools. Thank you! Will be watching regularly.

[@CClay-kn9lm]

Thank you for this wonderful recipe. My family gets together for pizza frequently. This is the only recipe I use now. I use a pizza screen though. I prebake, turn the crust over, top and bake on lowest rack. I can make 4 pizzas in less than 30 minutes with one oven using your recipe to prepare the sauce and dough the day before. We all love it. You've added to the enjoyment of our lives! (Isn't that what cooking is all about?) 💖

[@foghorn90leghorn73]

The Holy Grail of thin pizza crust. This is gourmet. I served it to my family, and they devoured 2 pizzas for the 4 of us. I served it the same day, letting it rise for 2 hours. Flattening out the dough was such a breeze even as compared to the Pillsbury cannister crust. Simply delicious!!!

[@ThedasN7]

Once again, I wish I had known about this channel before so I could have avoided the Pizza Dough Meltdown of 2022. Thank you!

[@guyindecatur]

This turned out fabulously. I did kneed the dough in my KA stand mixer for about 10 minutes just to see how much gluten would develop from plain flour. It was more than I expected. I'm glad given I usually use bread flour when making pizza. Since bread flour is more than 2X the cost of plain this is going to be my go-to pizza recipe from now on. Thanks for sharing....!

[@calvinemerson]

this is exactly how my mom always makes pizza! brilliant ~

[@Javaman92]

I had skipped this video because when you put it out I was still living on the road without an oven. That has changed and I will have to make this! I was just thinking of buying a peal for bread and pizzas but after seeing your rimless baking sheet I think I like how that works better!

[@philippam1122]

I accidentally fell on ur KZbin video whn I was looking for - how to cook quinoa - and I absolutely love the way u demonstrated the Quinoa (went on to Pizza) cooking & explained simplistically & practically (pool vs hot tub - humour). Wd definitely watch more of ur videos - love ur hair-cut!!

[@dewinjoman7826]

i just tried this, crispy thin pizza, love it. thx Helen

[@julieschultz6363]

I'm so glad I'm not the only one who considers "char" burn. I have some no-knead whole wheat dough already made up and I'm really hoping your technique (I'll try your recipe next time) will work with it. Wish me luck.

[@Spulg]

I will never understand the kind of picky eater that will leave pizza crust go to waste. Like what? I genuinely cannot comprehend. :D

[@sonikku956]

It's basically throwing away free breadsticks!

[@ibechane]

It really depends on the pizza. Some pizzas have good tasting crusts, but most typical local pizza places (at least where I am) have dry, hard, and flavorless crusts that are quite thick. Like, they're practically designed to be just handles.

[@FoodieFindings]

To be fair, most pizza crust is pretty bland. I'd argue the litmus test for a genuinely good pizza is crust edges so good that people actually eat them up.

[@aintgonnahappen]

I am almost the only one in my family that eats it. I just don't understand leaving the wonderful crust especially from very good pizza.

[@mgtowproperties]

Spulg People They throw Away the crust Are Mentally ill They probably eat soup with a knife

[@abouttime837]

this is such a different pizza from what I usually go with but your confidence in it makes me want to try it!

[@eduardochavacano]

yes, she has that bitchy confidence that makes me just want to take her word and try to make one.

[@petrunak4579]

@@eduardochavacano ?? She's so pleasant to listen to. The opposite of the way you describe her.

[@Passionforfoodrecipes]

Thanks Helen, I really *kneeded* that! Well I guess technically I didn't kneed it... 😉😆

[@PatrickLeonardva]

I love that you quoted, “Fork Don’t Lie,”. Lol, perfect!

[@northover]

This was a revolutionary video for me after years of efforts in regard to the dough prep. Thank you so much! My new pizza steel sealed the deal.

[@maggiedolly123]

I made this dough and let it sit for 4 days in the fridge. Just baked it and it was perfection!!! After patting it out on the parchment paper and topping it, I baked it on the parchment directly on the oven rack (as per another of your videos.) Just a note, I didn’t have to add extra olive oil to the paper; what was in with the dough seemed sufficient. Thank you for your recipes and your clear instructions!!!

[@helenrennie]

so glad it turned out well :)

[@paintbrushful]

Can't wait to try your recipe. I fail every time I try. Now you have told us the secret of "no-knead" Thank you so much!

[@aserioussalamander9475]

This lady knows her stuff!

[@SeniorGardener]

I just finished baking this wonderful thin crust pizza. It is, by far, the best thin crust I've ever worked with and tasted. BTW, I let it rise 4 days before using the dough.

[@redheadedneighbor]

I could listen to you read a phone book! I love your voice so much💕 This is the best video on pizza making I have found. I hope to try it soon.

[@condoriris6286]

You are my favorite cooking channel

[@Syedda-nosheen]

Beautifully explained by this beautiful lady

[@dostr4111]

I tried this pizza - it was very good. Unfortunately, I used pre-shredded mozzarella. Ms. Rennie's lessons are so clear and articulate and very easy to follow. Thank you

[@wellnesspathforme6236]

Do tell the downsides you experiences from pre-shredded mozzarella...

[@GunsHarleysUSA]

That pizza crust looked outstanding, the only pizza I eat is a thin crust pizza. Thank you for all the tips and tricks you shared in this video. I’m Hooked..I will be making this pizza crust from now on for all my pizzas. Thank you again and a Big 👍 Up To You..

[@tumbleweedwendy4318]

Mmmmm...I'm sooo envious! I've had to be gluten-free for many years now and pizza was my NUMBER 1 FOOD! Always homemade. Every time I try to modify a recipe to GF I'm immensely disappointed. I'm weeping over here! It looks positively delish

[@theraweggfiles]

I felt like I was hearing myself talk about thin crust pizza. Like you, I can't stand burnt, powdery, or gritty pizza crusts. To each his own and all that, but to me, the crust gets lost when so much is added to it that it loses itself. So refreshing.

[@Lethesys]

I really like your channel, you are explaining the mistakes, not like other channels...

[@scottme1962]

I made this tonight and hubby and I loved it! Spot on instructions.

[@valfardakaborkbork8113]

Got good results trying this for the first time and I will without a doubt bake it again. Thank you!

[@karenmullenax3832]

we tried this pizza dough today. I don't think i let mine rise long enough since we made it the same day as cooking it. so the 2 pizzas were very small. HOWEVER!! they were amazing. the crust tasted wonderful and the sauce was so tasty. thank you for the cheese tip. that mozz was so much better than the preshredded kind.

[@guyindecatur]

Let the dough relax a tad between stretchings. I usually stretch mine four or five times - about 5+ minute rest between stretching. Ricotta makes a great topping as does cottage cheese. Use a couple tea spoons and "dab" it around the pizza before baking.

[@EricThompson-gs9ce]

thank you Helen... Спасибо большое! You give the best instructions without a lot of glitter or complicated ingredients.

[@albertqss]

Люблю ваши видео и ваш акцент. Уверен, что анло-саксам очень нравятся оба. Но мне, больше всего, нравятся ваша работа. Молодчина!!! Вы очень хороший учителб.

[@jadcock58]

Tried this and it was amazing. Best homemade pizza I have ever made. Thank you

[@Aljo1986]

I just tried this; it’s a delicious, crispy pizza. This will now be my go-to home-made pizza recipe. Thanks Helen, you’re a genius!

[@helenrennie]

so glad it worked well

[@foghorn90leghorn73]

I came up with a hack to thin the dough. After the dough has proofed and is on the parchment with with the oil “halo” I lightly oil a second parchment on one side. I placed the 2nd parchment oil side down. Then I take a large cutting board and squeeze dough between the two pieces of parchment paper. That will make at least a 12 inch pizza which you can then adjust by hand.

[@mariadiantherese9663]

Excellent, really excellent tutorial. Thank you! The crispy crust is our favorite, too!

[@Kate10able]

Looks great! I will make it like that. Thank you Helen! And it is definately a pizza!!!

[@davidlaue8225]

We have a very popular pizza shop that makes a similar style crust, but you have to travel way over into town to get it and it's always crowded and very expensive. I made this at home two nights ago and it's far better than theirs.....thank you Helen :)

[@adelmetowlly]

Thanks a lot from Egypt, it was easy to flow every word you said, your way to explain is good

[@Hunter-dr2cr]

Freezing the cheese for an hour or so helped with the browning and breaking (oily) of the cheese. I had to do a lot of adaptations because my oven is not so good.

[@edzebra]

Made it tonight with mild cheddar because it's what I had on hand. I don't recommend cheddar cheese but the sauce and crust were easy to replicate and delicious. Thanks for the great instruction!

[@hannibalthecollector]

I love the way you explain things

[@BoredNinja]

you're the best female cook on KZbin, i really enjoy watching your videos

[@Basomic]

Nah, best cook on KZbin in general

[@Ciaosalute605]

I love the way u explain things. U fabulous!

[@nicolasincerti9830]

I love your video. I'm definitely going to try this. I'm currently in Italy for a month but when I return home to Panama this pizza is the first thing I'm going to make. I usually make pizza for just my wife and me, so I'm going to try to cut your ingredients in half, just one pizza. We'll see how that works out. Also, Panama is in the tropics, so I VERY rarely use the kitchen oven. I have a toaster oven outside that only goes to 450F. but I'm going to try it. I saw one of your videos where you suggested parchment paper right on the rack, I'm going to try that too. The pizza in Italy seems pretty good too!

[@graciasmerci2895]

for 2 pizzas (about 11” / 28cm in diameter) 1-3/4 c. flour 1 tsp SAF instant yeast (or 1 and 1/4 tsp active dry yeast) 1 tsp sugar 1 tsp table salt (or 2 tsp Diamond Crystal Kosher salt) 2/3 c. water 1.5 Tblspoon olive oil, evoo, divided {You're welcome}

[@Nathan-kw2hs]

i do like a nice bubbly crust, Alex french guy cooking's no knead method is what i generally use :) I did find that my baking sheets warp when i max the heat on my oven, good thing is they pop back when they cool down..

[@pphedup]

I love Alex the French guy.

[@specialk7030]

Just made it for the first time. Perfect crust! Thanks so much for your very useful and clear directions! This is my go to from now on. 🍕❤️

[@tracydr01]

I love these super thin crust pizzas. I call them Shakey’s pizzas because we used to get them at Shakey’s when I was a kid. Thanks for the recipe and information.

[@radzo1675]

I agree. Semolina or flour on the bottom completely ruins a pizza.