Best Pizza Dough Recipe Walk-Through | Introducing a Homemade Pizza-Making Series
With so many pizza recipes these days and not enough clear, quality education on making pizza at home, I’ve decided to share with you my recipes and techniques that will turn homemade pizza from a cringe and frustrating experience into a family victory tradition that will save you money in the long-run and get you restaurant-quality pizza at home. I hope you stick around!
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In this video, I give you step-by step instructions on how to succeed making my “Best Pizza Dough” recipe.
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Here are some other details that I didn’t mention in the video:
-Once the salt is added, mix on medium speed for about 3 mins. It doesn’t need to knead any longer than that due to fermentation. The gluten matrix will have plenty of time to form!
I like using active dry yeast because I can get a large amount of it at Costco (I make a loooot of pizza). You can absolutely use instant yeast you do not need to hydrate this in water before mixing dough all together.
-I don’t notice a difference using honey vs sugar, so use whichever you’d like!
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Here is my recipe for reference:
Posted @withregram • @thebkydpalate BEST PIZZA DOUGH🍕 Over 3 years deep into making pizza at home, I’ve fallen in love with the process and never crave to-go. With a little planning ahead, you can make the best homemade pizza of your life!
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Yield: 8 Fermented 9.5oz Dough Balls
Total Time: 24-72hrs
Pizza Style: Pizza Classica
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INGREDIENTS
YIELD: 4 DOUGHS
14oz room temp water
1tsp active dry yeast
23oz bread flour
2.5Tbsp olive oil
2tsp salt
2tsp sugar or honey
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INSTRUCTIONS
STEP 1: Weigh water and add yeast to the warm water (approx. 98°F) in a mixing bowl, and set aside. Get another large bowl and weigh out the flour.
STEP 2: Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing). If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway thru kneading to avoid killing the yeast. Knead/mix for 3 mins or until reasonably together, not perfect.
STEP 3: Place into airtight container with enough room for dough to double in size. It’s okay if it doesn’t double in size while fermenting in the fridge. Cover top of dough with plastic wrap to prevent “elephant skin”. Immediately move to fridge to bulk ferment for a min of 12hrs and max of 36hrs.
STEP 4: After bulk fermentation, cut into 9.5-10oz dough balls (comfortable 12” medium pizzas) and place into airtight containers. If making pizza that night, allow dough balls to sit at room temp for at least 1hr before stretching. Dough balls can continue to individually ferment in fridge for up to 1 week.
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Pizza oven: HALO Versa 16 (halo-pg.com/product/versa-16-...)
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Other supplies: linktr.ee/thebkydpalate?fbcli...
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Wooden cups by barebonesliving.com/collectio...
Wooden bowls found at TJMaxx
Kitchen scale from Walmart
KitchenAid found on fb marketplace 2 years ago. Works like a charm!
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As always, please let me know if you have any questions! Looking forward to helping my fellow pizza lovers out there 🍕🍕🍕
Пікірлер: 31
INGREDIENTS IN GRAMS: 14oz room temp water = 397g 1tsp active dry yeast = 3g 23oz bread flour = 653g 2.5Tbsp olive oil = 30g 2tsp salt = 16g 2tsp sugar or honey = 10g
@thebkydpalate
3 ай бұрын
Thank you for doing this conversion! I’ve learned that everyone has their preference with how to measure ingredients. Appreciate you!
Recently made your recipe from your original short. Was looking for a video like this so glad you made it. The pizza and your sauce was so good! Made the mistake of not measuring the ingredients based on weight but was able to fix it. Made a pesto red onion bacon chicken pizza too which was a hit. Looking forward to more stuff!
@thebkydpalate
3 ай бұрын
Great to hear this! Happy I could help give more clarity. Please let me know if you have any questions!
Thanks Tom for the recipe!! I made the recipe last week and cooked in my Gozney Dome. It was fantastic!! The dough came out crispy and with a beautiful airy crust. I did a total of 70 hours CT between the bulk fermentation and after balling the dough.
@thebkydpalate
3 ай бұрын
Epic!! The Gozney Dome is incredible. Happy you had a positive experience!
@muhammadalialtaf7842
Ай бұрын
Can you explain the timing of the fermentation you did in more detail please?
Can you freeze the pizza dough? If you can, do you freeze it before or after the fermentation process?
Seriously, thank you so much. The most important takeaway for me… the extended and repeated fermentation time. That’s what’s been missing from my varied approaches, but I’m convinced it’s critical to optimal dough making. Can’t wait to give the new approach a try. Cheers Sir.
@thebkydpalate
3 ай бұрын
Happy I could provide you with a valuable recipe. I have no doubt you'll love it! Fermentation is absolutely crucial to great dough. Thanks for dropping in!
The pizza in your short clip looks amazing! I have the same oven coming Friday so I'm making the dough now. Have you tried the recipe using 00 flour before? I read the oven doesn't produce true neapolitan-style pizzas due to the lack of heat needed but a neapolitan/ny style hybrid sounds like something I'd like even more. Thinking maybe 50/50 bread flour and 00 flour?
@thebkydpalate
3 ай бұрын
YES!! The Versa 16 is awesome. Lmk if you have any questions using it. I have used 00 flour and it's great! Highly recommend. You can also do a 50/50- either bread flour or 00 flour work great due to their high protein content.
So no shaping or kneading when dividing into smaller doigh balls?
Is there a way to print out the complete recipe??
My dough did a bulk fermentation for 48 hours. I then cut them into 9.5 oz balls and put them in separate containers just like your video. Tomorrow is pizza making day! Can you let me know how long I need to keep the dough out at room temp prior to cooking? Also, what is your recommended time and temperature for cooking the pizza I will be cooking in a convection oven? We are looking forward to tomorrows pizza! We are using your dough and sauce :)
@thebkydpalate
3 ай бұрын
This is great to hear!! I let it sit out for about an hour before stretching out. Set your oven to 550F and allow the stone to as hot as it can get (as close to that high oven temp as possible). Lmk if you have any other questions!!
Can I use whole wheat bread flour?
Hi I bought a ooni pizza oven yesterday mostly to take it camping , can this dough be taken in a cooler when I go camping and make the separate balls over there when I em ready to cook the pizzas or will I have to wait some time after making the dough balls , or is it best to take individual dough balls in my cooler.
@thebkydpalate
3 ай бұрын
Yes! I recommend keeping ice in the cooler during the process so that it doesn’t proof too quickly. Sounds like a fun adventure
@EdgarHernandez-bc8sx
3 ай бұрын
Thank you 👍 looking forward to your next video. Awesome content
Can we get the measurements in grams?
@jselectronics8215
2 ай бұрын
28 grams per ounce. 14 x28 = 392g water, 23 x 28 = 644g flour.
In the video you put the plastic wrap around the dough ball. Doesn't this suffocate the ball from getting bigger? I did it your way but worried that the plastic wrap might stop it from growing bigger.
If I don't have a container that big, can I cut it and put it in smaller containers?
@thebkydpalate
3 ай бұрын
It’s important to bulk ferment for the first 12 hrs. This allows consistency in each dough ball. If you don’t have a large container, I recommend a large bowl with clear wrap to cover. Hope that helps!
How can you get 8 balls of 270 gr from a dough that weight +/- 1050 grams ......
I'm here from instagram!
@thebkydpalate
3 ай бұрын
Welcome to the page!!
Greetings. The recipe instructions leave out the sugar/honey instructions. They can go in with the oil. I also add 1 tbs of diastatic malt powder. It helps the yeast do its thing. Cheers.
Im here from instagram 😅
@thebkydpalate
3 ай бұрын
Welcome 😆