Ultimate PIZZA DOUGH Recipe - New York Style
Video Overview & Insights
This is my ultimate pizza dough recipe. While it does not fit any one style directly, it is most like a traditional New York Style. However, it is extremely versatile and easy to make and work with. Thanks for watching and subscribing!
Who measures that way 😭 over here having me do conversions
PLEASE HELP SUPPORT THIS CHANNEL:
By purchasing some of my favorite gear (affiliate links):
Had to try someone else sir. No offense but the creaky vocal fry voice was the culprit..
kitchenAid 8qt mixer - https://amzn.to/3P6h2tj
Misen Chef Knife - 8 Inch - https://amzn.to/3bGXTj4
Im curious, it looks like you create 7 dough balls with this recipe. How long can we store any other doughballs we dont use? Obviously not making 7 pizzas at a time. Can we freeze them?
Gozney RoccBox pizza oven - https://amzn.to/3nEuLfa
Pizza Steel - https://amzn.to/3NOWfcy
😮<——face hole!
Lloyds Detroit style pizza pan - https://amzn.to/3OKzbgD
OR support us on Patreon - https://www.patreon.com/wanderpizza
How long does this dough stay good in the refrigerator? Can you freeze it?
---------All purpose pizza Dough Recipe (makes 7 - 12inch pizzas)-----------
Ingredients:
Do you add semolina to the dough mix? If so, when do I put that it In the mixer? I asking because I added it to my mixer along with the flour and it came out grainy 😢
1000 grams strong all-purpose flour (around 12% protein)
20 grams fine sea salt
Really bro. The ultimate dough recipe is the same one I can find on a million videos.
4 grams active dry yeast
20 grams extra-virgin olive oil
Same old recipe that everyone else says is their great dough recipe???!!!
650 grams lukewarm filtered water (620-630 grams if you want an easier to work with dough)
Procedure:
What if I don’t want flop j’lopz?
- Add the water and yeast to mixing bowl and stir.
- Add the flour to mixing bowl.
Thanks very much for this really easy recipe to follow! I used my Kitchen Aid to mix the dough for 5 min, then added the olive oil and let it mix for another 10 min but my dough came out super sticky unlike yours! What did I do wrong? Is it crucial that the dough proofs for 24 - 48 hours or can I use it the same day? Thanks!
- Add salt to mixing bowl.
- Attach dough hook and mix on low for 5-10 minutes or until no dry flour remains in bowl.
My dough turned out very sticky. Had to use a lot of olive oil on my hand and on parchment paper. Cooked it on 450 instead for 30 mins. Turned out to be a very good pan pizza crust. I had a lot of left over pizza dough too.
- Add oil and mix for another 5-10 minutes.
- Cover bowl with foil and let it rest at room temperature for one hour.
We go by cups not grams
- Remove from bowl and divide into 7 equal portions of about 250 grams.
- Ball dough by stretching and folding it back onto itself repeatedly (see video)
How to reduce the sour taste in pizza, everything else worked out perfectly but my pizza was a little sour. what sauce is best ?
- Place each balled dough into a greased air tight container.
- Let dough ferment in the refrigerator for 24-48 hours before use.
Thank you Rufus Mcdufus
- Remove dough from refrigerator 30-60 minutes before use.
- Stretch and top as you like and cook on a pizza stone or steel at 550 degrees for 7-10 minutes
ehh
More User Perspectives
No sugar?!
@americasandoval1697Just tried this without the cold ferment and it was lovely but a bit doughy, looking forward to trying the rest after it's been made properly!
@BagofnowtHi, thank you so much for sharing this recipe. This is my first time. And would like to know if I can freeze the dough for the future. Can I just take it out to thaw and then continue on.
@FaerieHousePublishingYou sound like you’re from the US, why are we using grams? 😂
@Chris-we3cpNow I have to go convert to us measure because I don’t have a scale
@joeferrao1725No sugar needed for yeast like other videos?
@rayg5445Face hole lol.
You got me
Big flop jallop. Nope.
@tommydenato8863Supermarkets also carry King Arthur 00 bread flour, why not use that?
@Flyingfast79I’ve been chasing a decent high-altitude “poolish pizza” recipe for 2 years and have concluded it’s just a waste of time and ingredients. This will be my basic-pizza dough go-to recipe from now on. I use Caputo 00 Chefs flour and bump up the hydration to 68%.
@herrprepper2070!!! Much Better Pizza Doe Recipe !!! :
660 gram 00 Flour
430 ml 4°C cold water!
3,4 gram fresh yeast or 1,7 gram dry yeast (mixxed in water for 10 minutes)
21 gram salt (added to the doe after the water flour mix)
You will have 4 doe balls 275 gram each.
Take the doe out of the fridge the day before making the pizza. The longer it stays outside the better the yeast can work.
Do NOT add oil to the doe. ONLY use oil on your hands to make it easier to work with the doe balls.
Add olive oil to the toppings BEFORE baking the pizza to get the best cheese result ever.
This is nonsense in grams etc. Didn’t realize water was weighed in grams. F this shit.
@briandegnan7773Nobody ever talks about transferring the pizza from the cutting board to the oven. After trial and error, I found the best way is to make your pizza is on the parchment paper. on top of your pizza paddle and then transfer the pizza to the stone easily.
@TheSourballsGrams? Seriously
@HazyDazy76or a kilo as us metrics would say
@damienjordan55F Grams ugh
@noninoni454Who weighs their water
@NICU2Why do I need a flour with a 12% protein content? Is that important or just you adding protein to your bread?
@timvitkuskeMy face hole is dripping! XD I like the way you flow fella XD! Good stuff! Thanks.
@girthakianWhy are we using grams?
@christalnixon6362Do you freeze before or after the 24-48 hours?
@nyr36Good video face hole made me lol
@GibySGI wish there was some way to have a warning on what youtube cooking tutorials are going to randomly blurt out cuss words like this one did. I usually put these on with my kids around. I don't need them hearing that kind of language. Definitely won't watch this guy again.
@kylepsheridanWhat if I don't have a mixer?
@jonathangarcia2849Can you freeze the extra dough
@kellymiller2687It's funny that do you say you're in the u s but you don't use cups So i'm gone brother.
@wordforlife1585Can't wait to try this.
@gastondeveaux3783Can you freeze the dough for later use?
@dm7097So I made a pizza for the first time the other day using a wood pellet pizza oven. I used this dough recipe. The pizza making process turned out to be a disaster, but the dough (the parts that got cooked anyway) were delicious! Great recipe.
@b-rad-3849I'm in Thailand and have only been able to find Instant yeast. What modifications would I need to make for using this yeast? Thanks!!
@RhiannaTubbs-k2gYou lost me at grams.
@MikeYac66You didn't hold the finished product up to the camera. How do I know you recipe didn't turn out to be a pizza CRACKER?
@JeraldPullenI made this crust tonight. Excellent!
@Automedon3Why grams bro? Give us the old school 1 cup , 1 teaspoon, etc.......
@petedogg369I’m not about to bust out my coke scale in front of my mom
@deviouslito5011