11,236 Like 1,230 Dislike
Learn up close how to make pizza dough from scratch by Susan Sady of Susan's Cooking School. I demonstrate each step in the process of making a versatile yeast dough. 1.Pizza dough recipe: https://susanscookingschool.com/pizzadough.html 2. My super easy Pizza For Two video: https://youtu.be/sZ98HkmezDY 3. Absolutely delicious Charcoal Grilled Pizza: https://www.youtube.com/watch?v=szCpvbEHeAo 4. My Whole Wheat Pizza Dough: https://youtu.be/qjlIwGh1oF4 5. Answers to frequently asked questions: Susan's Pizza Dough FAQS page: https://www.susanscookingschool.com/pizzadough.html 6. How Long Does it Take For Dough To Rise? https://susanscookingschool.com/how-long-does-it-take-dough-to-rise.html 7. Baking with Fresh Yeast: https://blog.susanscookingschool.com/2013/02/baking-with-fresh-yeast.html 8. Susan's Whole Wheat Pizza Dough video: https://www.youtube.com/watch?v=qjlIwGh1oF4 9. My partner in cooking: the Polish Chef: https://www.youtube.com/user/ThePolishChef 10. My Facebook Page: https://www.facebook.com/pages/Utica-NY/Susans-Cooking-School/197787651801 11. Cheddar Broccoli Fougasse: https://youtu.be/DogxqjjGikM Thanks for watching!
Check out this Easy and Quick Pizza Dough/ Base Recipe Ingredients: 2.5 Cups All Purpose Flour 1 Tsp Instant Yeast 2 Tsp Sugar 1/2 Tsp Salt (Optional) 1 Cup Warm Water This recipe will make: 1 - 12in Thick base 1 - 16in Medium base 2 - 8in Thin base Hope you enjoyed the recipe and stay tuned for many more exciting ones.... Thanks for watching ~A Music: iMovie jingles For business inquiries: email@example.com FTC: This video is not sponsored
Get recipe: http://bit.ly/1Bc5fkw You CAN Make Perfect Light and Airy Pizza at Home! It All Comes Down to the Dough... Making the perfect pizza dough is most certainly a creative act, and for me it has been an obsession. I have experimented for years with different ways of making pizza dough: different flours, yeasts, resting time, kneading techniques, no-knead dough… A few months ago, I decided that I wanted to publish a pizza dough that was easy to make and would yield the results you might expect from a top pizzeria. So I rolled up my sleeves, read as much as I could on the chemistry of yeast and flour, and made dough – lots of dough. This pizza dough recipe is the result of all my research and experiments (failures too!), and I must say that I am extremely excited to finally publish it. To make a restaurant-style thin-crust pizza, the dough needs to have the right consistency (that is, slightly sticky) and the oven needs to deliver tons of heat. In this step-by step video, I address both of these issues in depth. So be sure to watch. And of course, let’s not forget about the flour! This recipe calls for either bread flour (I use King Arthur’s) or Caputo Tipo “00” Pizza Flour. Both flours yield superb crusts that are almost identical in texture and flavor, with the “00” flour delivering a slightly more refined pizza. Are you ready to roll up your sleeves? I am… Let me show you how to make the perfect pizza dough, and then shape it into the most delicious thin-crust pizza!
This video is my secrets to making great restaurant quality pizza at home. Visit http://erikeats.com for more details and recipes on how to make Restaurant quality pizza at home.
Here is a recipe that I've been using for years now for my own homemade pizza crust from scratch! Don't be intimidated by making it at home. It's so easy and is the best crust there is! This is the same crust used in my pepperoni pizza video from a few years back. Enjoy! What you'll need: 3/4 cup warm water (about 100*F) 2 Tbsp granulated sugar 1 tsp active dry yeast 1 tsp salt 1 Tbsp olive oil 2 cups all-purpose or plain flour additional oil for greasing In a large bowl, combine water and sugar and sprinkle yeast on top to re-hydrate. Don't use too hot of water or you will kill your yeast. After yeast is a bit foamy, add in salt, 1 Tbsp oil and flour. Mix well until it comes together to form a dough. Knead until smooth and all flour is incorporated and dough is no longer sticky, about 3 minutes. Grease a bowl with another tablespoon of oil, coat dough ball with oil and cover with a damp towel. Let rise in a warm place for 1-2 hours or until doubled in size. To use, grease a pan with more oil, pat dough out using your finger tips to 14"-16" in diameter. Spread with sauce, top with cheese and toppings and bake in a preheated 450*F oven for 12-14 minutes or until crust is golden brown and cheese is melty. Makes (1) 16" pizza. Enjoy!! My Links: Google+: https://plus.google.com/+croutoncrackerjacks Facebook: https://www.facebook.com/pages/Crouton-Crackerjacks/549691821747028 Pinterest: https://www.pinterest.com/crackerjackj/ Twitter: https://twitter.com/crackerjack_j
Deronda demonstrates how to make an easy homemade soft PIZZA DOUGH. Click on "Show more" below to get ingredients and instructions on how to make...
HOMEMADE PIZZA DOUGH
1 (1/4 ounce) envelope active dry yeast
2 tablespoons olive oil
1 tablespoon kosher salt
4 cup all-purpose flour
1 1/2 cups warm water (110 degrees F.)
Additional flour for hands and surface
In a small mixing bowl add yeast. Pour 1/2 cup warm water over yeast. Stir with fork. Let set 10 minutes. Yeast will become creamy and bubbly. Add the remaining warm water to yeast.
Add yeast mixture, salt, olive oil and flour in the large bowl of a stand mixer fitted with a dough hook. Mix ingredients at medium speed until smooth and elastic, about 15 minutes.
Place dough (dough will be sticky) in a lightly greased bowl. Cover with greased plastic wrap. Let dough rise in a draft-free environment for 2-3 hours.
With floured hands gently push down dough, turn out onto a floured surface.
Divide dough into your desired portions. Form into round(s) balls and let stand 20 minutes. I divide my dough into 6 equally portions to make 6 thin 10-12 inch pizzas.
Stretch dough gently into thin shape(s). Place on baking sheet evenly sprinkled with cornmeal. Top with desired ingredients.
Bake in a preheated 450 degrees F oven for 10-15 minutes.
Suggested Pizza Toppings:
onion, thinly sliced or caramelized
bell peppers (all colors), thinly sliced
pizza sauce, homemade or store bought
cheese, any type
chicken, grilled, baked or poached
banana pepper, thinly sliced
just to name a few!!
TIPS: Unused pizza dough balls can be refrigerated up to 1 week in lightly greased zip-top plastic bag or airtight containers. Before stretching dough, allow it to come to room temperature.
JOIN ME ON...
Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, and Tips from start to finish!! An inspirational channel for the CHEF in all of us!!