In five min he gave you more of the solid basics than you will find on half the internet! Thank you for sharing good, solid practices for making a quality dough!

Finally some real information. I am so sick of seeing such generalized information without getting into any details. I applaud this person for finally getting into some real information to make it different from every other pizza recipe out there. He talks about the ingredients in detail and the process,etc.. I found this very refreshing compared to the other video on youtube dealing with pizza making.

@jackpast

6 жыл бұрын

Marty Lynchian Could not agree more with your statement here, Marty!

@mikesmith1502

5 жыл бұрын

Soo i make my dough , let it rise in a bowl for about a hour, then make dough balls, put the dough balls in a tray thats in the frige, let them sit in the frige for a few days until i cook them?

@malltehenner4164

5 жыл бұрын

@@mikesmith1502 Yup

@marijamatic4175

3 жыл бұрын

kzread.info/dash/bejne/d6qDpMt7Y8Kxgpc.html Best pizza dough ever!

@k91221

Жыл бұрын

You really believe em ? Wow !!

Thank you for being honest and self less with your teaching.there are,nt many folks like you.respect to you.

Thank you, I have used this several times over the past month, it is perfect. we moved form Long Island several years ago and my family says that I have mastered the NY pizza, now for Bagels and Knots

Thank you for your honesty and professionalism. Finally real advice we can use. Not click-bait.

Thank you for sharing your secrets of Pizza making

Been using this recipe for years thanks for sharing John!

This is the best pizza dough video I've seen by far, and I've probably seen 40 or 50 of them. I'm going to try your method.

I'm in a wonderful nice calm meditative state now after watching your video... all tingly..... I am now in full mosifus pizza zen mode, and armed with your fantastic insight, experience, information and explanation, I am ready to make some awesome pizza dough. And, the next time I'm in Las Vegas, I shall visit one of your shops! Thanx!!

thank you so much, my bf used to live in NY and misses the pizza, so i'll cut this down to reasonable at-home measures and try it!

Thank you. Great recipe.

Best recipe on KZread. Very authentic.

Thank You 👍...I just did my first pizza dough following your instructions... I reduced to amount in half 3 times. 🏆

John, thanks for the presentation. I'm a NYC expat in Maine and I do miss the NY thin crust.

From PA lived in Vegas for 11 yrs but moved back to PA. and your places were always my go to for good pizza in Vegas. Always went to the ones on Tropicana ave and the one on Horizon ridge. I miss Metro. O we always ordered the metro too.

Been on the path to create a perfect dough and this video gave me a good feeling

Good stuff John. It’s great that you explained your process. I’ve been making Neapolitan dough for two and a half years for our mobile wood fired business but now we’re adding a second trailer with a Peerless deck oven to make NY style pies as well as others. We’ll be sure to visit Metro when we come to Vegas for Pizza Expo.

@heathkitchen4315

4 жыл бұрын

Glenn Allen how is that going? I’ve been wanting to do that around my area.

Thanks John, great info!

We eat at Metro Pizza all the time. Best pizza in town. This man is a king.

WOW!!! Best tasting dough I have ever made! Thank you!!!!! Of course, I scaled it down to a single pizza.

Thank You for sharing knowledge.

Thank you for uploading this, John, I've been using this dough for a few years now and it's both easy and wonderful. I've used it in as early as 2 hours if the kitchen is warm, all the way out to one-week of chilled fermentation. It never fails - great recipe. Finding GM AllTrumps is hit and miss around here, but I've also used King Arthur Bread flour at 12.7% and it works - maybe a little more tricky to stretch when the house is cold, but not a big deal.

@MrTimezone2

2 жыл бұрын

We use King Arthur too. Great success with that brand thats employee owned.

Thanks for this insightful video. No instant yeast and no sugar is important info to know! I will get this flour and try this method

I'm going to try this recipe tomorrow at my shop. I'm on the west coast so I have the unbromated flour but I hope it comes out good

Very informative great job. Thank you

Educational! Excellent information! Thank you for sharing! Greetings from Singapore! Edith

Side note, this recipe also makes a great Auntie M's pretzel bite knock off. Make the dough for pizza. When you're ready to make the pretzel bites, portion the dough into bite size nuggets. Dump some baking soda into a pot of water (enough to saturate the water). Let it boil, drop the nuggets in for about a minute minute. Scoop out the nuggets, let them dry for a couple minutes. Brush with butter, sprinkle with coarse sea salt. Put in a 425F oven for 10-15 minutes, until golden brown. Let cool, and enjoy!

Great video, I began making pizza at home with Jiffy mix (pathetic). Over the years I graduated making doe, and after many failed batches I finally got some Molina Caputo tipi 00 pizza flour. It has the characteristics that John is talking about, and better flavor after a few days.

Finally a good recipe with percentages, thanks

YOU are my new favorite pizza guy! Thanks for cutting through all the crap, giving the essentials, and covering all the bases. Very informative and direct. I have a pizza oven in my mancave that will hit 1300F (I turn it down for NY style) and I make pizza pretty much every day. I had been using King Arthur Bread flour, but just recently bought a 50 lb bag of All-Trumps. I've made three pies so far with it, and all you say about it is true. Wonderful product! Many thanks for your info!

@lovesgibson

2 жыл бұрын

What differences did you notice between the bread flour and this one?

@joemartinez9040

Жыл бұрын

King Arthur is Crap. I started out with Gold medal bread flour. Which is now to expensive if you're selling. The All Trumps is about the same as the Gold Medal. According to a Company Spokesman I talked too.

I figured out this ratio for someone who is making only two or three pizzas and not like 100 pizzas. I followed his order of steps and let the dough sit refrigerated for about 78 hours, then at room temperature for another hour. All three people who tried my pizza said that the three day refrigerated dough crust was noticeably better than dough made the night before. I also liked it better. 3 cups flour 1 cup water 1/4 tsp dry active yeast 7/8 tsp kosher salt 2 1/2 tsp olive oil

@ianbatchelder

3 жыл бұрын

Esther Sarmiento Calle 2 or 3

@chelseahinkson3294

Жыл бұрын

Thanks so much

I’m not great at math but I think these are the percentages. I converted everything to oz then divided by the flour. Flour 100% Water 62% Yeast .005% for fresh .0025% for dry active yeast Salt 2% Oil 2%

@ingaamrouche3702

3 жыл бұрын

flour 100% water 62% yeast 8% salt 32% oil 32%

@zech127

3 жыл бұрын

Inga Amrouche so for 500g of flour that would be 40g of yeast? I don’t think that’s right

@zech127

3 жыл бұрын

Outlaw.44 I’m not sure. Like I said I’m not the best at figuring that out as baking is new to me. I will say I have been using my percentages in all grams. So for 500g of flour I use 1.25g of dry yeast. It has been working well. The dough is fluffy but doesn’t rise a lot like a Neapolitan pizza, which I would expect. It is the closest I have found to NY style dough. That being said I could be doing it wrong.

@zech127

3 жыл бұрын

Outlaw.44 say we take his example of 50lb of flour. That’s 800oz. 2oz/800oz=0.25%

@zech127

3 жыл бұрын

Outlaw.44 if you want fluffy dough look up Ooni’s dough ooni.com/blogs/recipes/classic-pizza-dough-how-to-make-it-perfect

Great video John

Been struggling to find the right tips on pizza dough, these seem perfect

Fantastic video thank you

Accurate info, well presented.

Great video!

Thank you very much I’m gonna cut the recipe in three I wish you guys were here pizza looks good thank you very much be safe

Nice 1 This is really helpful

So good this video. What more do you need to know.

Thanks John.

solid advice cheers

Great video. So with New York Style the dough doesn't get bulk fermented apart from the slight rest before balling and refrigerated ! Is this normally the way it's done ?

BRAVO John Coming from a 40 year experience Pizza maker

great video, very informative video. Thank you

@PizzaTV

10 жыл бұрын

samy montana Thanks for watching!

What temperature is your fridge set to? For the 3 day period.? Thanks

This is the best pizza video of I seen he fully explains the type of flour doesn't just say flour, and is breaking down the science of pizza making only thing is you're supposed to add a little sugar to the yeast before adding it to the pizza, but BEST VIDEO YET!!! MPGA FOR PRESIDENT!

@heathkitchen4315

4 жыл бұрын

Toxichammertoe he addressed this. It hurries the fermentation and he wanted it to take as long as possible. He said that.

What song is playing in the background? I would love to learn it on guitar.

I saw you on Chopped!!! Randomly clicked on this video. Pizza Master!

Hi John and thank you for sharing. I just wonder what temperature you got in the dough fridge? And also what is the maximum days you can keep the dough in there? Thank you

the correct percentage, that I calculated. flour: 100% Water: 62% Yeast: 0.5% fresh yeast (0.50% same as 0.5%) or 0.25% dry active yeast Salt: 2% Olive Oil: 2%

good, great, video.......thanks...

@PizzaTV

9 жыл бұрын

R Marin Thanks so much!

John I’ve always used a deck style oven but am now working with a Marra Forni rotating deck which is wood/ gas fired oven. Can’t seem to get the crispy golden bottom. What temperature fo you suggest. We are at 625. Takes 31/2 minutes to bake.

Please can you post a video for the home user. This was a very good informative video.

@bayareaartist999

3 жыл бұрын

1 cup water, 1 teaspoon active dry yeast, 1 teaspoon salt, 3 1/2 cups flour, 1/8 cup oil. Mix it all together by hand, adjust water. put in an oiled ziplock gallon bag for two day in the fridge. Pull it out and ball it up. Let proof, use. NO mixer.

What is your baking temperature for NY pies? I have a Blodgett 1048 with stones that will go to 650. Great video! Thanks!

Thank you 👍👍👍

What is the temperature of the refrigerator for the dough fermentation?

Scaled down, approx: (used digital scales) 350ml water 350 gr 1.41 gr dry yeast (1/2 Tbsp) 1 tbsp olive oil 550-570 gr bread flour (maybe 3.5’ish cups if i had to guess) 11 gr salt Heaping tbsp

he should have heated the metal bowl because If it's cold and soon as the warm water touches it, that warm water will get cool very fast thereby screwing up the yeast. It can be warmed up with hot water being poured in and then poured out so the bowls warm.

Look amazing recipe How about the cooler how much degree Celsius should be.

Great video, John and guys at PMQ. Thank you for sharing your vast knowledge. Just one observation... It would be extremely helpful for us home pizza enthusiasts if you put the baker's percentage for the recipe so that we could scale it for our needs. Keep up your good work. Cheers!

@robertbennett6697

5 ай бұрын

It is at 3:18.

Is this recipe work on stuffed crust or it's just for pan pizza?

About the yeast... do you weigh the yeast? 2 oz is a lot of yeast

Thank you

hi ,i,m just wondering about the temperature.. of ur cooler, i love ur pizza oven

@PizzaTV

9 жыл бұрын

michel ahwach Our cooler stays around 35-36 degrees. -Brian Hernandez

Firstly, love the video. I'm currently in need for a pizza dough recipe for a commcercial gas oven max temperature is 572 (F) or 300 celcius. I've made Neapolitan pizza dough AVPN approved recipe. This works in woodfire. Can anyone recommend a pizza dough recipe for gas oven. I'll have to use it in a pizza cafe soon. I like the Neapolitan or NewYork style pizza's.

Woah! Look at that mixer!

What is the weight of the dough ball for a large pie

that's interesting that no sugar is included in the recipe. i'll have to try it. i am scared not adding a buffer to the yeast, but wth, i'll give it a go. thanks for the video.

@Alejandrogonzalez29

Жыл бұрын

What were your results? I had the same thought bc I use sugar every time that’s the only Thing really different from the recipe I use already.

@chrischeng7674

10 ай бұрын

Using sugar will allow for a crispier crust If you are using a home oven at 550F (typical max temp). For higher temperature ovens, the sugar is not required and is not required for fermentation.

What is weight of each ball

just an FYI...in your video you were putting 50143GM flour, but you recommended the 50111GM. are they interchangable?

Thank you for the recipe. Great video!! What weight of the dough ball is the correct for a 14” and 16” pizza. Thank you!!

@AM-cy1xz

10 ай бұрын

With a thickness factor of .1, it’ll be about 20oz for a 16” pie, and 15.4oz for a 14” pie

@AM-cy1xz

10 ай бұрын

# Dough Weight for Diameter, d is diameter, TF is thickness factor, DBW is dough ball weight d=14 TF=.1 DBW = TF*pi * (d/2) * (d/2)

So you don’t add any sugar for the yeast to ferment?

My question is how long does the dough last once it's ready to be used

When you say Bromated and Unbromated flours are almost interchangeable (1:10-1:30), what would you do differently if using unbromated flour?

@JunesTarotJourney

11 ай бұрын

Unbromated flour just means you have to mix your dough a bit longer. Bromated flour is illegal in Euriope, California and other places because a product in the bromated is tied to cancer.

how much pounds did he divide the dough into? How big of a pizza would you get from it? And what should the cooler temperature be? Can anyone say pls

What is the actual Bakers Percentage for NYC style dough? I had an awesome recipe last winter that I cant remember exactly but it was something like 100% F, 63% hyd, 0.25% ADY, 2% salt and 2% EVOO. Does that sound right?

@johnhaver1264

5 жыл бұрын

Yes.

4:29 what weight dough balls?

Best video for pizza dough I've ever seen. Finally!! Questions: 1. What's the temperature of the cooler? 2. You're using Active Dry Yeast. Will it activate with room temperature water? The manufacture recommends activating it first, so that's interesting. 3. You're adding the salt right on top of the yeast. Won't that kill part of the yeast?

@BlueHen123

7 жыл бұрын

The cooler is probably standard fridge, 32-40 degrees He dissolves the yeast in water in the mixing process. Since he's letting it sit for 2-3 days that is all that is needed He didn't add the salt on top, he first mixed the yeast in water. It dissolves fast

What would be a perfect temperature For fermentation in the cooler for 2 to 3 Days

@Ulsternial

4 жыл бұрын

Sal Camposano 50-60 degrees

How long should we take the dough out to room temp before use?

@BalzMahoney

6 жыл бұрын

chuckAWD it depends on the temp of your kitchen. A good rule of thumb start at about 30 minutes. Definitely a good starting point. Get it a little tacky at your touch. Beware of air bubbles though. Once you see them starting to push out your ready. Use that as your gauge for future batches. Trial and error at that point but start with 30 minutes at least. Make sure they are always rising in the same spot for consistency in temp. I.e., close to the oven or in a particular corner. -Brian Hernandez, PMQ Test Chef (sorry for my avatar and username, this is my old KZread account. Hehe) Email me at Brian@pmq.com with any other questions. Thanks for watching! Happy Holidays!

hello there can you tell me how to make pizza Sauce ?

How many table spoons of yeast?

Is bromated flour safe? Apparently potassium bromate is considered a carcinogen and banned in many countries. What is the difference in using all trumps unbleached/unbromated verses using the bromated?

What would be the proper temperature of the cooler

@Silverpinstudios

4 жыл бұрын

Your cooler should be around 37-39 degrees. The dough will overproof if it's not cold enough especially if your doing a 48-72 hour ferment

Information was great It would be nice if we could scale this down to somebody doing it in the home I guess I got to break out my calculator

Dough balls basic 1.5 oz balls per inch for pizza?

What temp? 500-6??

interesting that you show Bromated AT but use UNBROMATED flour in the mixer. Why?

What’s the ratio for home use on a 6 quart mixer

@PizzaTV

3 жыл бұрын

David, sorry for the delay in responding./ If you email me at brian@pmq.com I can send you a Bakers Percent that will allow you to adjust your recipe automatically based on the weight of flour you use.

what is the best oz for 12"14"and16"

@andi6288

4 жыл бұрын

Jamil Alabdi 11oz,14 oz, 18 oz

I have question for home use 5lbs of flour is 100 percent, by other ingredient as yeast salt water oil how make weigh of each. Thanks Mike

@ryanclark2017

3 жыл бұрын

Divide his original measures by 10 and you’ll probably be somewhat close I’d guess. So 5lbs flour 3.1 lbs water .4 oz fresh yeast/.2 oz active yeast 1.6 oz sea salt 1.6 oz olive oil

@ryanclark2017

3 жыл бұрын

Also, if you can’t find All Trumps, “Bread Flour” is typically higher protein content than all purpose flour. The addition of olive oil is what gives the pizza more “crunch”.

That's what I'm talking about.

If I wanted to freeze pizza dough at what point in fermentation would I freeze the dough balls.

@wormhole331

5 жыл бұрын

At the end. Just let a frozen ball come to room temperature before using.

John, I make my dough pretty much like you do except I add some sugar. I like my dough so that's not my problem. I use all Trumps flour also and uncooked sauce. My issue is the cheese. I buy Grande Mozzarella from Wisconsin. I use a small pizza oven at home called a Halo 16 which I like. Saying all that, I am not getting the taste I want so I think I am missing something with the cheese. I have used Mozzarella with provolone, next time with, then with Romano, and last with parmesan, and still haven't been able to obtain the taste I am looking for so I thought I would ask you, what combination of cheeses do pizzeria use.

how many balls does the 50lb bag make? just trying to scale it down so i have the recipe for 2 balls

@swervsplatt9672

3 ай бұрын

He tells you the bakers percentage in the video.

Interestingly, my pizza recipe that I created for myself is very close to this one. Guess I was doing something right after all. My %ages are a bit different, but pretty close.

post more videos please

What is the weight of 14 inch pizza dough n 10 inch pizza ... please guide me

@PizzaTV

3 жыл бұрын

Good rule of thumb is an ounce an inch. If you want a thicker crust all over you can add some weight. The pizzeria I worked at used 16 oz. for 14" I've even seen people do 18 0z. for 14". Depends on your crust thickness preference. You can email me at brian@pmq.com with any other questions. Thanks Faisal!

How much does the cutted dough must weight before make the balls?

@sely5200

7 жыл бұрын

Enrique Villasanti I would like to know too.

@PizzaTV

7 жыл бұрын

Great question! I found this for you "Finally John implores you to throw out your measuring spoons and measuring cups. This is an advanced baking technique. To get accurate consistency in your dough making, you need to do what the professional bakers do: they weigh out all of their ingredients. John states you need to be totally consistent with your dough so that it will turn out the same, each time you create dough" But I am going to refer you to our Think Tank as well where you will get the best response from professional pizzaiolos that you can get quickly: thinktank.pmq.com/forums/the-think-tank.6/