Learn how to make the perfect pizza dough

Learn how to make the perfect pizza dough. You can find this recipe in my first book, 'World's best Pizza'. Got any additional q's, flick them through.

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[Wozzaatwozza]

The biggest tip Jonny has helped me with making pizza is the small amount of yeast of 1g yeast per 1kg of flour. I tried various other recipes and I keep coming back to 1g per 1kg. Thanks Jonny.

[markbryant]

Hey Johnny, thanks for making a video. I did your Masterclass about 7 weeks ago and it was just awesome! Totally recommend it to anyone who likes to make pizza. I just have to finish making my wood-fired oven ;-)

[Bluefinger]

I just tried this dough and it is by far the best one I know. I have tried all kind if receipes and while most of them were good, they all somehow tasted like homemade pizza if you know what I mean ... close but no cigar ;) This one however tastes like the real deal. I have never had a better pizza anywhere ever - period! Thank you Johnny!

I did use 10 gramms of yeast per kilo flour however. 10 gramms of yeast looks to be the same amount as yours unless you are using a very different type of fresh yeast than I do.

[yorick]

I've bought your 00 flour and it's simply the best. Saw you in a pizza masterclass video on Vincenzo's plate. Greetings from the Netherlands!

[brooklynstone]

Recipe is perfection. some notes as a pizza chef. I get best results when my ingredients are at a starting temperature of between 16 - 18C. Also fresh yeast/active dried yeast and instant dried yeast are all different, read the packaging, I use 1g instant dried yeast to 1kg 00 high W flour in my kitchen which is 19C. i use a thermometer to check my dough temp and it is ready at 23-26c. Making dough is part science and part art. I let my dough mature for 24hrs in my cool room (2C) for 24hrs and it comes out perfect. I am using more yeast than i need because I work in a low humidity kitchen. and i rest my dough for 2 hours before i use it. Johnny can you add anything to this?

[donaldsaunders]

Hi Johnny great video but I usually add my yeast to the warm water first to make sure it’s active because I done it your way before but sometimes I buy a dead yeast and it won’t rise so i have to throw it out.

[jamese.phillips]

Thanks, Maestro Johnny! Can you tell me the difference or preference of making pizza dough with this method versus making the dough using "poolish"?

[mottipearl]

Hello,

I like your videos very much.
I have a few questions for you:

If I am using home oven with pizza stone, should I increase the hydration value?
By how much?

Any other changes I should apply to the recipe in case of home oven?

Many thanks
Motti

[Bluefinger]

I am not quite sure about the 1g of yeast ... that ball looks more like 10g. 1g would be like a couple of crums.

also, do you let the dough balls rest for 24 at room temperature or do you refrigerate it?

thanks!

[iShareTravel]

Hey Johnny, I’ve been following your dough recipe to the letter, but when I leave my dough balls to rest they spread out and don’t stay in dough balls shapes. Any advice?

[aslinfirmin]

Hi johnny, I like buying your pre made pizzas from the West FOOTSCRAY IGA, fantastic, but I don't eat meat, and the only ones they are selling these days are the meat pizza, can make them sell Neapolitan or margarita ? Really appreciate it if you could, thanks. I'm a big fan.

[comsoft]

Is the 24 hours ftagmentation is in the friedge or in room temp?

[gururmasal]

You are amazing master, thank you for sharing this very special information with us...

[faresrock]

follower from algeria, thanks sooo much bro, salam

[dingdongviet]

I have 1 confusion: In India, even at 30 to 36'c, yeast company is reommending to use 10gm of IDY per 1000kg and you are using just 1 gm...I followed your recipie and used 1 gm in India but it didnot rise as much....is this due to yeast quality?

[hawaiiansrule]

Ciao Johnny! Can you help? I am using all the correct ingredients and measure everything perfectly but, after my pizza comes out of the oven it’s not as soft as it should be. It’s not like the pizza I get in Napoli. What I doing wrong? Can you help me?

[jhunenriquez]

Chef Johnny What if i'm using bread flour?

[popproductions]

Ingredients List:
00 Flour 1kg
Water (room temperature) 600ml
Salt 30g
Active (refrigerated) yeast 3g / dry yeast 1g

[suziescrapbook]

Hi, can you please help me to learn how high I have to cook this pizza? We live in rural Arizona & we have a propane pizza oven. Nobody seems to have this type of oven but to store the wood here for a pizza oven was scary to me because of the scorpions and snakes and such. I don’t want to reach in to get a pile of wood and come out with a problem. Anyhow, if you could help me out with that, I would so appreciate it.
Thanks in advance!

[jonathanlimst]

Hey Johnny, I have a problem with my dough. After kneading for 30 minutes and completing the first rest, my dough still doesn't have those cavities when I cut it to make the balls. When I cut the dough, it's a slightly rough and damp surface, without any cavities like shown in your video. How do I fix that?