HOW TO MAKE FRESH PIZZA DOUGH (WITHOUT MIXER)

This is a super easy recipe for how to make fresh pizza dough without a mixer. Making pizza dough from scratch without mixer isn't as hard as it sounds, and I'm not claiming this is perfect pizza dough, but it works pretty dang well. It yields a nice crispy, sturdy pizza crust and the basis for a good homemade pizza. And we know a lot of people don't have a stand mixer so this is a homemade pizza dough made without a mixer, I'll teach you how to make pizza by kneading the dough with your hands.

#Pizza #PizzaDough #NotAnotherCookingShow

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[NOTANOTHERCOOKINGSHOW]

I misspoke. 2 1/2 teaspoons of yeast NOT TABLESPOONS!

[strocat]

This dough is top notch. I was kitchen manager at a nice restaurant for years. I made this dough. Proofed for 5 hours.. knocked it down.. proofed another hour.. then cut into 4 portions.. oiled and put in fridge for 24 hours. I found 48 hours from making the dough will give you pizza dough that rivals the best money can buy. Great recipe (The best crust I've ever had). 5 hour rise knock it down... 1 hour rise knock it down.. divide.. oil.. fridge 24 hours.. pull 2 hours before making pizza.. form sauce cheese toppings then bake. God it was good.

[bluesusername]

3 1/2 cups bread flour
1 packet dry active yeast
1/2 tbsp sugar
1 tsp salt
1 tbsp olive oil
1 1/2 cup water at 110°F

[GriffVicious]

man, you're just hitting all my weak points. I love pizza and pasta and you've made some great pasta videos, now I get pizza too

[johnclay]

Had my sons birthday party yesterday which included a pizza oven for the kids to design their own. I was up until 2am the night before making the dough (my first time ever!). This video and technique was absolutely perfect to create fantastic bases for 15 hungry kids and 7 hungry adults (I scaled up obviously!)
I’d recommend watching this every time. Thank you so much!

[blakeaskelin]

BROTHER! I juiced this recipe and use it on the regular to make pizzas in my pizza oven out the back. Literally EVERYONE comments on how good/perfect the dough is. Cheers big man!

[calebcologna]

I appreciated seeing you struggle with the sticky dough, makes my biscuit making feel less clumsy

[olivertruswell]

Just a tip (yeah I'm that guy): If you let it proof for 2-3 days in the fridge the taste and crispiness becomes amazing. Looks like you used a TON of yeast which for using same day works I guess. But a 1 hour proof will never taste as good as 24-72 hours. And when you're baking at home in a regular oven that proofing is essential.

[esthermarcen]

I did follow this recipe today, the result was beautiful, my dough grow a lot ( i put it in the sauna and after 2 hours it was so big that I thought I had a small white bear cub) I had 6 pizzas normal single size here in Finland, really pleased with this. they were a really nice taste as well. thanks so much that is my recipe from now on.

[komalpreetbrar]

I made this pizza following this recipe and the pizza magherita recipe and let me tell you that I experienced foodagism for the first time in my life!!! IT TASTED SO PHENOMENAL!!! I got tears in my eye after I finished eating it because that’s how great the pizza was!!

[ironside]

Reduce the yeast to literally a gram or two and your pizzas will be much more digestible and light for the stomach, but improve your kneading and get the air inside and you will get much better results. Talking from experience since I myself was on a pizza journey the past 2 weeks and I learnt so much! I experimented with different flours, hidrations, kneading techniques, yeast quantities and this is what works the best so far for me: 66% hidration, 1g yeast per 100ml of water and a bunch of kneading, in 3 separate phases and 20 minutes of rest in between, before leting the dough proof for x hours. Also, don’t forget to protect your dough from air or it will be ruined! Close it in some kinda of a bowl and oil it properly so it doesn’t stick. Good luck!

[Hiker]

I followed this recipe last week and it was killer! The ratios of ingredients were spot on and made an outstanding dough of which I made 4 personal pies! Incredible crisp and flavor just how I like it! Thanks so much for this how to video!

[sarahelmiraroystershelton]

I wanna share you this treat, I hope you can recreate it without looking online until you are done.
Basically Cream Buns with a lids cut in a Diamond shape.

Ingredients

DOUGH
25g of fresh yeast
125ml of whole milk, cold
2 tsp cardamom pod
325g of plain flour
1 medium free-range egg, lightly beaten
50g of granulated sugar
1/2 tbsp of baking powder
1/2 tsp salt
100g of unsalted butter, softened
EGG WASH
1 egg, lightly beaten with 1 tbsp of water
FILLING
100g of ground almonds
100g of granulated sugar
3 tbsp of water
1/2 tsp cardamom seeds
1 tsp vanilla extract
VANILLA CREAM
200ml of double cream
1 tbsp of icing sugar, plus extra for dusting
1 tsp vanilla extract

1. Begin by making the dough. Place the yeast in the bowl of a food mixer fitted with a dough hook. Gently stir in the cold milk until the yeast has completely dissolved
2. Crush the cardamom in a pestle and mortar and remove the outer pods. Grind the remaining seeds to a fine powder and add to the yeast and milk in the mixing bowl
3. Add the plain flour, beaten egg, granulated sugar, baking powder and salt to the bowl. Start mixing on a medium speed for 5 minutes, or until a ball of dough forms
4. Cut the butter into pieces and add to the dough a piece at a time, ensuring that each piece is incorporated before adding the next. Continue to mix the dough for another 10–15 minutes
5. When the dough stops sticking to the side of the bowl and is very soft and elastic, turn off the mixer. Leave the dough to rest in the bowl for 10 minutes
6. Divide the dough into 9 pieces, approximately 70–80g each. On a clean work surface (you shouldn't need to dust it with flour) take a piece at a time and lightly cup your hand around it. Without using too much pressure roll each piece around on the work surface in a circular motion to shape it into a smooth round ball
7. Cover a large flat baking tray with baking paper. Place the balls of dough on the paper, making sure you leave some room in between each one for spreading. Cover with a clean cloth and leave to rise somewhere warm for 1 hour 30 minutes
8. Preheat the oven to 220°C
9. Brush the tops of each of the buns lightly with egg wash and bake in the oven for 10 minutes or until golden. Remove and leave to cool on a wire rack
10. Meanwhile, make the filling by placing the ground almonds and granulated sugar in a blender. Blend together and add just enough of the water to make a smooth paste
11. Crush the cardamom for the filling in a pestle and mortar and remove the pods. Grind the seeds to a fine powder and add to the almond paste along with the vanilla extract
12. Using a small sharp knife, cut a lid off of the top of each bun and make a little well in the middle by scooping out some of the bread – add any crumbs to the almond paste
13. Use 1 tablespoon of the double cream to loosen the almond paste mixture a little and spoon the paste into the holes
14. To make the vanilla cream, whip the whipping cream adding powdered sugar and vanilla extract. whip until firms.
15. Spoon or pipe the cream on top of the almond filling and top the cream with the lid. Dust with icing sugar and serve.

(once you are done, google "semlor" and see how you did).
No need to film it, just thought it would be fun. let me know if you made them.

[mack]

Kind of sort of the David Blaine cooking. Definitely a compliment.

[ahmedsalama]

OMG OMG OMG your recipe is spot on absolutely amazing. The dough was soft and fluffy definitely making it again. One question can i freeze the dough and will it taste the same?

[hectordejesus]

Bro…I don’t think there isn’t anything you’ve put on your channel that isn’t killer. The dough came out amazing! Greetings and love from The Bronx. 🙏🏽

[antichef]

LOL burst out laughing “grandma pizza”

[eileenly]

in case you’re wondering what this is in grams :)
420 grams of bread flour
1 1/2 cups warm water
1 packet (7 grams) of yeast
10 g sugar
4 g salt (i recommend 2 teaspoons/8 grams instead)
13 g of olive oil

[e.a.]

3 1/2 Bread flour  (420 gramms)
1 tablespoon of salt
1 tablespoon of olive oil
Mix good in a bowl

1 1/2 cups (3.5dl) of water 110 degrees (43°)
2 1/2 teaspoons of dry active yeast
1/2 Tablespoon of sugar
Mix together and let it sit for 5min

Mix flour with yeast water

[Apatxi]

You read my mind! Went shopping on Sunday to make pizza this week but was thinking shit I need dough recipe! And bam!