Same Day Pizza Dough Recipe

Sometimes you just can't wait 48 hours for your pizza dough to proof. So, in this short video I show you my recipe for same day pizza dough (ready in as little as 4 hours). Thanks for watching!
RECIPE:
350 grams Flour
1.5g Yeast
225g Water - room temp
9g Fine Sea Salt
++++PLEASE WATCH VIDEO FOR MIXING DIRECTIONS+++
MY NORMAL DOUGH RECIPE VIDEO - • Best dough for Home Pi...
HOW TO STRETCH PIZZA DOUGH VIDEO - • Stretch Pizza Dough li...
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[@michaelevegens7425]

this recipe is absolutely the best , so everybody out there looking wasting time trying to find a good recipe . you can stop now , you found it . thank you so much for posting

[@PatioPizza]

That’s awesome to hear! Thank you so much for watching

[@the3rls491]

Please help me with US measurements

[@jakesteele9597]

You have the BEST pizza channel on KZbin!! Super informative & to the point, love the work man hope you keep it up! Learning tons from you man

[@billnicesun3613]

Great recipe! I have tried it at least 3 times and it works perfectly! Thanks!

[@raquelquinonez6912]

Best pizza dough recipe, so easy to follow and dough comes out perfect every time, weather you do 4 or 6 hours, perfect dough 🍕

[@Ecohen52784]

You definitely have the most informative Pizza channel on KZbin. I lean so much from your videos. Thank you so much for what you do and your love of pizza. 🙏🙏🙏🥰

[@PatioPizza]

Thank you! That just made my day. Please let me know if there is anything in particular you’d like to see more of and thanks for watching! Cheers, jesse

[@jax2482]

Thank you for a great dough! 🍕

[@RezOz9916]

I've been scouring the internet/KZbin for 6-8 months to find a reliable reproducible pizza dough recipe and I can confidently say I found it here. The dough was perfect, strong, bouncy, held its shape n cooked beautifully. Thank you for this simple n yet perfect recipe. 🍕 🍕 👍

[@scubadoo5263]

Can’t wait to give this a try !

[@swervsplatt9672]

Great recipe, buddy. Thanks.

[@mike_adams]

Did this recipe/process today. Came out awesome! Start to done pizza in 6 hrs.

[@JoeGreen-po9mv]

New to this pizza game. Following your directions to the T made me the Best dough I made to date. Thank you. Love for you to make a simple recipe that we can keep in refrigerator for few days. Thanks in advance. Ed

[@Margarita29589]

I have made this recipe 3 times in like 2 weeks it’s literally the best pizza base I have ever made! Also scales up and down brilliantly. Thanks so much 🍕

[@cloverellazeda]

Tried this recipe, and it turned out great! ❤

[@michaelb.9548]

Great recipe! My pizzas became perfect! 😊🍕🔥

[@Gorguruga]

Fantastic recipe. So simple. And very well produced video which explained everything nice and clear. Cheers!

[@PatioPizza]

Thank you so much!

[@jordentahquechi9079]

Hey man this recipe absolutely slapped, I think I actually forgot the salt in the dough but I added some on top and it was fantastic. Thanks

[@GiopoloMtl]

Love this pizza recipe. I just got my pizza oven and will use this recipe to play with it until I get it right, as they say that there is a bit of a learning curve. Love your channel, love your simple recipes and your concise videos. Ever considered making a New Haven pizza video? Greetings from Montreal, Canada.

[@mikeyvisser8740]

I usually use long fermentation recipes but i needed a same day doigh recipe and stumbled upon this one . I couldnt believe the puff i got off of this. Great recipe

[@PatioPizza]

That’s awesome to hear! Thanks so much for letting me know. Cheers

[@rbiv5]

Pizza looked great. 6 hours is the absolute minimum for me as well. I made some last week and it was great.

[@stephanlord]

Thank you!

[@CraigAlexander26]

Hey legend, loving this recipe. I've made it twice now and both times its been very sticky. Not sure if different flours can cause this or not. To help fix it, ive just added extra flour during the main kneading step. Is this a good option, or should i alter my mixture during the initial mixing step?

[@silvafacundo]

Thank you for the recipe! I will try it out on Saturday. I'm making 8-9 pizzas on the Roccbox for a dinner party.

[@mandelafoggie9359]

Hw did it go?

[@dashermike3207]

If you’ve done one of these and I missed it on your website, I apologize. If not, would you consider doing a pizza using your same-day pizza dough with a spinach Alfredo sauce filling? My wife loves spinach Alfredo sauce, pizza and I’m having problems getting it right. Thank you and 😮thanks again for all the great videos.

[@zhariasimmons9491]

This….is possibly the best crust ive ever had..ive tried to make pizza dough COUNTLESS amounts of times…and they all came out flavorless and nasty..but this..this right here is 10/10 perfection THANK YOU

[@PatioPizza]

Thank you!

[@Gwalms235]

Could the yeast be substituted for active sourdough starter?

[@mentaltwitch8094]

I've made this recipe 4 weeks in a row as I'm new to making my own dough. I wasn't getting as much puff on the crust as seen in the video, bought new yeast and that didn't seem to be the issue. It could be my ferment timing (6-8 hours room temp) or prep; I use a food processor to bring the dough together which ends up being a bit further along than shaggy. Last time I decide to modify the recipe slightly. I did 5g salt and 4g sugar, just to see if it impacted browning or increased fermentation by feeding the yeast a bit. Could be coincidence, but the sugared version provided a 2-3x more puffed crust overall, even under the toppings. Of course more trials will be needed, but just some general insight for a possible way to modify slightly but have a bit different of an experience.

[@Tilith]

I use those exact proportions, but with honey instead of sugar. For the puff on the crust, don't forget that the oven is very important too, the hotter, the more growth.

[@maltonfil]

What was the temp on roccbox? How long was cook?

[@Sophia-jd7sx]

how long do i cook for in home oven and what temperature???

[@CANADIANPIZZALOVER]

I truly enjoy watching your Videos. I have 2 questions..... 1...If I want to double the receip, do I double the Yeast? 2...Due to Arthritis I cant hand mix dough. How long would I mix dough on Kitchenade, and would that include autolease(misspelled). Thank you Michael Canadian Pizza Lover

[@PatioPizza]

Thank you! Yep, just double everything and you should be fine. Mix for 3 minutes, let it rest for 15. Then mix for another 7 and I suspect that will get you where you want to go. Just use the lowest speed on your mixer. Thanks again!

[@konnyknees]

trying this today for our valentine's day tradition. cannot wait. will report back soon

[@konnyknees]

ok gave it a try and gotta say, the crust on this was great, was absoluly delicious and better than any store brand stuff or dough I've made in the past. some feedback on the video instructions - I wasn't sure what the texture should have felt like during the phases which we were kneading and folding/rolling into a ball. I felt like my texture was a LOT more sticky than yours and would have loved to have some hints on what the right texture/stickiness/moisture should have been. I found my dough to stick to my wooden cutting board surface after a few minutes of kneading

[@amberabbott389]

@@konnykneesI think that’s pretty normal with most doughs! You usually just have to add a bit of extra flour to your board/surface when it happens

[@Ecohen52784]

Do you ever use slices of mozzarella cheese? My local store in the Orlando area was out of the Polly whole milk cheese so I picked up Boars Head whole milk in their deli department and was very pleased how the New York style pizza came out using your recipe. It was delicious🙏💕🥰

[@PatioPizza]

Yes! I love using slices of fresh mozz and low moisture mozz. Never tried the board head brand though, maybe next week. Cheers and thanks for watching!

[@butfirstmeditation1438]

Just tried this and it was amazing after 6 hours at room temp. I was wondering if it would be possible to make this the night before and keep it in the fridge until the following afternoon? Mornings can be a bit hectic in our house!

[@PatioPizza]

That should work fine. Glad you enjoyed it!

[@dyglesias]

Hi, thanks for all your knowledge. For option 2, how long can these dough balls stay in the fridge?

[@konnyknees]

says 2-9 hours in the video. any more than that would be fine, but no more than like 48 hours in my opinion. the yeast will eventually run out of food/sugars to eat and the gluten structure will likely collapse. you'll lose out on the texture ya want in the pizza. if you do the fridge method, just make sure you're getting it back to room temp before forming it into a pie. good luck!

[@chrisbrennan2208]

Great recipe. Question, if I wanted to double our triple the recipe, will that work?

[@PatioPizza]

Yes, absolutely

[@docdrone890]

for a New York style pizza Iam I better off with a pizza steel in my home oven or a gas ooni style oven? love your amazing videos

[@Ecohen52784]

I was wondering the same question 🙏💕

[@PatioPizza]

You can make either work great! I personally prefer the pizza oven, because I think it can get a little closer to a “true” NY style with the higher temps. However, it takes a lot longer to master that technique than a home oven with a steel. Thanks for watching!

[@Ecohen52784]

@@PatioPizza thank you, love your channel 🙏💕

[@docdrone890]

I made 3 pizza's yesterday in my ooni koda 12 and the crust came out very good but more like Neapolitan then NY, I am doing something wrong? I am new at using a propane oven. Thank You Jessie for your wonderful videos.💕💕 Do you thing I would have better results with a Roccbox?

[@dawnamendola8690]

At what point would you freeze this dough ? After the 4-6 hour room temperature ferment ( or if using 9 hr refrigerator method) and when ready to use would you use same method for thawing for this particular recipe?

[@simonkenyon-rivard1218]

I would make the dough balls and wait until they double up and then i would freeze them. Thats what im doing

[@GM418]

Yeah, it'd be nice if there was a conversion to cups, seeing as that's the going thing for most us Americans, and most of us just at home cooks don't have scales.

[@solo022667]

If I want to make just one pizza , can I cut everything in half ?

[@BBQ_Beto]

What was the temp in the Rocbox? Time? Im curious since this isn't 00 flour. What if baking in a home oven?

[@PatioPizza]

800 in Roccbox. I’d go max oven temp on a pizza steel for 5 minutes and then turn on broil to finish the last 2-3 minutes. Hope that helps and thanks for watching!

[@beckagerhart7819]

If I don't have a pizza oven how do I bake it in my toaster oven?

[@anapaulalopez6682]

Hi, I am making this for tomorrow. Could I add semolina flour?

[@PatioPizza]

I don’t love semolina in my dough, but I know others that do. So I’d say give it a shot if you want. Start low though, maybe 5-10% max of the total flour. Cheers

[@user-yt1bz6wo9d]

In the video you say to use 1.5g of "instant" yeast, but it looks like you used 1.5g of Caputo's "active" dry yeast. I used 1.5g of Fleishmann's instant dry yeast and it seemed to be over proofed in 3-4 hours. What yeast should I be using? Thanks for recipe.

[@nanchanger]

One of several unanswered questions...

[@putawaywet1]

First time trying your recipe, no sugar or honey to feed?

[@PatioPizza]

Not necessary with instant yeast. If you are using active then yes, toss in some sugar.

[@jennifercostello3229]

Can i make this in my home oven?.... p.s i dont have a pizza stone or pizza steel

[@PatioPizza]

Yes, just use a sheet tray. At the end of the day, it’ll be pizza!

[@DeeBeeStudioSabah]

What if my room temperature is 29celcius/ 84f. I still wait for 4-6 hours?

[@PatioPizza]

Keep an eye on it… I’m guessing it’ll be closer to 2 hours. You can back down the yeast a bit too

[@spletrix1869]

I doubled all the ingredients and after mixing everything together the dough looks and feels way to moist and sticky compared to yours. Kneaded for like 4 minutes by hand, used 32° Celsius water. Any ideas why?

[@PatioPizza]

Could be relative humidity or the flour. You can let it rest for 20’minutes and see if it comes together. Or just add enough extra flour to get it where you want it. I’ve had the same complaint from other people when doubling my recipes. I’m not sure why that would change the ratio but something I’ll look in to.

[@joshtuk]

I’m not sure what makes this any different from a regular same day dough.

[@nanchanger]

Anyone have a conversion for the measurements?

[@mrdilligaf1968]

When making pizza dough or and cooking and baking , most and some of the best use grams. It's far more accurate

[@marvincheek2389]

Can this dough be frozen?

[@PatioPizza]

Absolutely, check out my video on freezing dough. Thanks for watching!

[@lauraiannizzi917]

I just realized this is for 2 balls at ounce I was trying to figure out for 14 balls And I calculated 10.5 g of yeast but by doing that it blew up very quickly

[@PatioPizza]

Hey there, flour, salt, water and oil all scale proportionally as you increase the dough amount. Unfortunately yeast is not as easy. The more yeast and the greater the amount of dough will generate a lot more heat and speed up fermentation. Check out the pizza app, if you enter the other parameters of this recipe it will give you a better idea of the yeast amount to use. It will also calculate for temperatures and times that you want to use. Cheers

[@beckagerhart7819]

Took my dough out an hour ago and it's still small and flat. It hadn't risen at all. What can I do?

[@beckagerhart7819]

Update: I followed the recipe TO A T and it's still not ready after being out of a fridge for over 2 hours. I've given up. Next time I'm just gonna leave it out don't care what happens.

[@chrismonson3581]

Why no sugar in this recipe? Did I miss something???

[@ChicagoMike85]

Only mistake I made was that I bulk fermented in a greased container. I hope it doesn’t ruin the final results🤞

[@PatioPizza]

Nah, you’ll be fine

[@Auba-Nono]

I cannot find one video without measuring in grams. I do not have a scale and only have measuring cups!! Someone help please? Ive tried converting the measurements but its not the same as both are measured different!

[@lauraeggert9502]

The closest grams-to-cups I could find and used was: 2/3c water 1/4teaspoon Yeast 1 1/2c bread flour 1 teaspoon salt I know this comment was posted a couple months ago now, but I still hope that it helps!

[@erniecf]

Highly recommend getting a scale

[@adamellistutorials]

Can you double, quadruple this?

[@PatioPizza]

Yep.

[@adamellistutorials]

What flour is it boss?

[@adamellistutorials]

Can I use AP? @patio

[@mikecarlo2049]

Do you have a video on how to transfer the pizza from the counter to the peel? The video skipped that critical step Thanks

[@JJ_991]

Why there isn't any oil used to make the dough?

[@PatioPizza]

I like oil in my dough if it’s going into a home oven. I usually skip it for the pizza oven. You can definitely add it though! About 2% of the total weight of the flour

[@JJ_991]

@@PatioPizza thanks for the reply, I was just curious as we always used olive oil for the dough in Italy and your pizza looks amazing even without it, I guess is not that essential

[@severeestimate9361]

Lol would have been a good P.S in the sub notes for us brain fart guys. I'm used to putting a little oil in myself, but I figured I'd follow the recipe. It's all good, tho. Will make these tonight and remember for the next time. Thanks again for the great recipes and tips. I'm going to build a pizza oven one of these days. I have cooked them on my grill, tho. 😋

[@robwright3064]

@@PatioPizza what step do you put the oil in and how much? I'm baking in a home oven on a pizza steel. Going to try this asap! Looks great!

[@Trynagetdown0]

Can you please put the measurements in cups in the description? I don’t have a scale and I can’t get consistent answers when trying to find how much grams are to cups. It’s very frustrating

[@nickconnors2479]

Who weighs water?

[@PatioPizza]

Bakers… ; )

[@offwitmelkychrms]

Grams? Thanks a lot🖕

[@israeltorres9071]

After 10 minutes the dough was a complete piece of garbage. Don't try this. ❌

[@PatioPizza]

After 10 minutes of what? Obviously a lot of people have had good experiences with this recipe. I’d love some more info to maybe help you out.

[@severeestimate9361]

10 minutes was just the first rest period. Try again and follow the destructions.