Years later and now that this is behind a paywall I'm very glad I made the recipe enough to memorize it! 416g flour, 9g salt, 270g water, 3g yeast. (yeast is the only one I'm not sure about)

@abhinavomprakash4884

2 жыл бұрын

Not all heroes wear capes. You're awesome ♥️

@vex15423xum

2 жыл бұрын

Standardized: 65% hydration (pretty dry for pizza) 2% salt (standard) 1% yeast

@melvinsharples4015

2 жыл бұрын

1% yeast is way to much. .2% at the most

@shalimarlake7852

2 жыл бұрын

@@melvinsharples4015 maybe it was 1 gram then?

@andreasklintberg583

Жыл бұрын

@@shalimarlake7852 yes it was 1 gram.

this literally changed my life, I've become sober And Now i have a Job, and a Stable life i've gone back to college i'm making my family Proud i feel So accomplished , Thank you Stranger Pizza Dough

@jordygonzalez5017

5 жыл бұрын

For real?

@boons101

4 жыл бұрын

this is actually true for me. I got sober and started working at the indie last year and have since gone back to college.

Such a thin dough disc. Skilled

@lithrawri

8 жыл бұрын

Alex!!

@gabrielepumo9784

8 жыл бұрын

Mr. Pizza is in the house. After your epic Pizza Odyssey I'm surprised Chefsteps didn't choose you for this segment! :P

@jgonsalk

8 жыл бұрын

Love your pizza recipe too Alex!

@nabskhuweis2016

7 жыл бұрын

this is the best recipe and method I have found. does anyone know what the metal containers are called that he uses to keep the dough in overnight....thanks

@DanielAnchondo

7 жыл бұрын

There call Hotel Pans.

this is an eyegasm

@saeb8046

8 жыл бұрын

Hey jp and julia

@1zkcnk

8 жыл бұрын

JP!!!! Make us a PIZOOKIE from BJ's soon?

@itsosimpo

8 жыл бұрын

Pizza + Cookies--how could that go wrong?! PIZOOKIES are the BEST!!!

that was so well done. beautiful visuals, clean and simple, and the music is almost haunting while its engaging. just another reason i love this channel and website.

finally! i've been waiting for this since i started following you guys, Thanks!

What a dedication!! I'd love to try his pizza someday!

Amazing to watch someone so good at their craft.

Beautifully shot video! :) For a chef like me - thats all I need... great visuals, close-ups of techniques, and easy music in the background. Thanks for sharing!

Amazing. Thank you for sharing!!

I have made my pizza using his recipe and techniques. OMG!! I tell you, this was the best pizza I ever had. It was crispy at the edges with perfect air pockets in. This is my go-to pizza recipe from now.

@jacksepe1205

5 жыл бұрын

Pizza is soft not crispy faccia Di minchia

Yum, perfect dough

This is simply an art. Now I know where to go when I visit Seattle.

Gentle and loving touch with the dough, yet firm at the same time

Beautiful video! This is quite close how iv'e been making my pizza dough, by inspiration from a swedish baker and also from SeriousEats. The recipe im using has pretty much the same hydration, fresh yeast instead of dry, 0.17% less salt and I add olive oil to the dough instead of coating it during shaping. Have never used the stand mixer, and just mixed the dough with the spoon, then fermented at room temperature, about 23C for 8-16h, then shape and into the fridge to rest til it's time to bake. Have never found the gluten development to be insufficient. I'm going to try this method out. Looking forward to the next video!

Made this dough on the weekend, was pretty awesome. Thin crust that didn't droop, beauty.

Joe thanks so much for these tips!

Finally!!!!!! I've been waiting so long for the chefsteps pizza since I discovered you

I don't know about the dough, but that pizza oven can be life changing for me, lol I need it!

Awesome teaching video! Thank you💞

Amazing dough stretching skills! Looks easier than it actually looks.

Love the direction this video took. The music and film shots were on point.

Did I miss the sous-vide step somewhere?

WoW He is good. Just watching his hands you can tell he knows what he's doing. Cool Video I'll give this a try.

Might you consider linking the website in your description? That would be very helpful. Thank you!

I need that skill set. You can tell when a person has a passion for the food they prepare. Might have to road trip to eat there.

Awesome, very similar to the dough that we make at the Italian restaurant where I work.

Thank you for the great recipe! Pizza was awesome!

Love how delicate he is with the dough. A master.

@maniswolftoman

4 жыл бұрын

You have to be. Not tearing it is a difficult trick to master. It requires finesse, speed and delicacy at the same time. Like hand-making pasta, or many bread dough techniques.

Great, as usual ! Thank's :)

well done. I like how you ferment for 5-6 hours and fridge rest over night. bravo!

I really need to give pizza on the grill a shot. This hot summer demands it!

At what temp do you do the fermentation step? Room temperature? Outside where it is 90 degrees?

Really good dough,worth the wait!

This is SUCH a good video.

One of the all time greats right here

I think the most important thing about this is the long rise times. I noticed a great difference in mine when I let them rise overnight in the fridge. I also put Garlic in my dough.

Does anyone else feel like they have had an epiphany on how much DOUGH is important to us?!! And how beautiful and simple it is??? 🥖🍞🥖🍞🥐🥐🥐🧈🧈🍕🍕🍕🥪🥪🥪🍔🍔🌭🌭

I am 100% sold on this recipe.

3 months ago I opened my pizzeria ... and this's my dough recipe, and every one told me it's delicious... thx to ChefSteps

@FunnyVideoes-jj9iz

6 жыл бұрын

Can you tell me their pizza dough recipe?

@kyleharvey3824

5 жыл бұрын

What’s the proportions

@kyleharvey3824

5 жыл бұрын

K H can you tell me the proportions you used ?

@philfred4702

4 жыл бұрын

@@kyleharvey3824 chfstps.co/28KACe5

@silvermediastudio

3 жыл бұрын

@@kyleharvey3824 It'll vary by your altitude and environmental conditions, the flour and yeast you get, your local water, and your oven. But start with 275g flour, 2-1/4t yeast, 3/4t salt, 175ml water. Experiment adding or taking away small amounts until you get it dialed in. Also some tips... AP flour will make a softer crust, bread flour more crispy. You can do a mix of the two and try that out. The water should be warm but not hot, like 110°F, don't kill the yeast.

this is awesome! I've always liked bread flour over 00 flour for pizza! I'm guessing since i saw the wood fire - this works really well at high temps?

@AndreaFromTokyo

8 жыл бұрын

The oven is a gas operated one, as you can see in the beginning of the video! but yes, it looks an high temperature dough, temperature he doesn't properly achieve since he needs to lift the pizza up. that is a trick to show the "black bubbles" otherwise the dough would result too hard due to extended cooking times

@WhiteThunderBBQ

8 жыл бұрын

+AndreaFromTokyo thanks my friend! i cook high temp pies a couple times a month on the grill. i have had a gas high temp calzone and it was different from the wood fired but equally as good!

@AndreaFromTokyo

8 жыл бұрын

Glad i Helped :D try to go around 375c/400c but it really depends on your oven\grill :) try once, improve next! cheers!

@WhiteThunderBBQ

8 жыл бұрын

+AndreaFromTokyo yeah I'd have to convert it, but i like 600-650f. i burned the crap out of a calzone last week cuz i tried it at 750f...good thing i wasn't making a video for my channel 😂

@DoumdaDoum

6 жыл бұрын

for a pizza, it should be around 900f

Superb music in this video. Well done music team!

I like the way he shapes the dough.

more like "how to make love to a pizza dough", amazing.

Hi Joe I have been making this pizza dough recipe for a while now and have had many favourable comments. Thanks for sharing. I do have a question though. Why does the Doug have to be uncovered in the fridge for 30 mins before covering?

Hi, how long can this stay in the fridge and still work. I normally leave for 24 hours and it's superb, however I've a pizza party postponed for 2 days, so that will be 3 days. Is it likely to perform as normal or should I make another batch tomorrow? Thanks

Can we get more specific? Like what brands of dough/yeast and such?

Can I cook it in Sous-vide?

@gowthamanp.a9431

8 жыл бұрын

Sous vide is a method of slow cooking for meats, vegetables and fruits, but where as pizza needs authentic wood fire or stone deck oven to bake.

@RockarTom

8 жыл бұрын

You are right. But I tried make a joke about sous-vide and ChefSteps, because they use it for everything even for cooking some water (again little joke) :) And also I doesn't mean it as insult, I like there videos but sous-vide is everywhere. :)

@computerchi

8 жыл бұрын

+MrJimpi joke is very clear. i guess some people are a bit, shall we say, slow!

@RockarTom

8 жыл бұрын

+computerchi Thank you

@Food_D

8 жыл бұрын

Joking aside (for some) I did ferment my dough in the water bath once. Left at 27C for optimal proofing temps....that's all!

that music is so chill. :)

Does 00-flour make a difference?

hats off to Joe!

Pls drop link on this last soundtrack

Great music as usual! This one reminds me of Bonobo.

@Rad631

5 жыл бұрын

I thought the same

@maderfaker3974

3 жыл бұрын

Yeah, totally like something from Black Sands LP

Well I think this video is well made but the pizzaiolo i don't know what kind of pizza is doing Can some one explain what style is this Ciao from maestrovitoiacopelli

@Naton

6 жыл бұрын

omg vito watches ChefSteps!

@robespierrey

6 жыл бұрын

Ma infatti. Per carità, fa scena, però la pizza italiana è molto più semplice e verace.

@FioreFabrizio

6 жыл бұрын

scusa ma cosa c'era di diverso dalla ricetta italiana?! era più complessa da che punto di vista?

@Agama_brodata

6 жыл бұрын

its pizza romana i belive

@FioreFabrizio

6 жыл бұрын

I'd rather say napoletana. not strictly napoletana.

Damn I finally see someone that has the same last name as me for the first time in my life. Feels good man

at what temperature should I ferment the dough?

@FioreFabrizio

6 жыл бұрын

I would say room temperature. at least 20°C.

Will it have the same effects with the dough if you kneed it by hand? I really wanna try this technique but I dont have an industrial mixer?

@MrPandypan

8 жыл бұрын

The same... just takes more time and effort.

Thank you for the zoom.

how would I make the pizza sauce?

so the type of flour and the kind of yeast doesn't matter? just technique? does Joe buy his product from Safeway like I have to?

say what you want about chefsteps, but their editing is on point

you got a SoundCloud link for the song?

best pizza recipe ever ❤❤

can i still do this dough with no hook machine thing?

Can this dough make into thick crust?

Can unused dough be frozen?

how do you make the pizza pie so thin??

Amazing music!

omg i miss you guys pls dont leave

Is this actually normal bread flour as it says in the video? Excptected tipo 00/0

How long should i knead by hand if I don't have a Stand mixer?

@Fitz1993

8 жыл бұрын

until you have a nice supple dough, a good way to test your dough is to rip a small piece off and to stretch it out into a disk (like your making a small pizza), if you can stretch it until it turns translucent without it tearing your probably done.

I really love the music, anybody have any info ??

@mdabrarahmed

5 жыл бұрын

Search Emancipator

@Jesse10000

5 жыл бұрын

malamu - tristan de liege

Have you guys updated your soundcloud in a while? cuz i would hands down like to jam this song when i go on my next vision quest through the icelandic tundra... also i dig this new series

Wtf this is incredible! 8 h fermentation at room temperature + 24 h in the fridge! I KNEW it was the fermentation time (amongst other) that is decisive to pizza-dough!

I've tried many different pizza dough recipes. Everytime I slide the pizza into the oven, it's stuck on the peel. I've tried adding flour, which ends up being too much and stuck to the bottom of the pizza. And I also don't like to use corn meal. Any suggestions?

@dowlingadvisor

2 жыл бұрын

Corn meal is the simplest and cheapest but you can also use semolina.

You know you're on to something when many people comment on your video. But...... you know you're on to something quite special when you have attracted other well-known KZread personalities to your channel, who each commented on your video! (Alex French Guy Cooking and Vito Iacopelli)

The full recipe link is not functioning.

A high Hydration dough in my mind makes the best dough also. Mainly for wood fired pizza ovens

Anybody use this recipe for the Uuni 3 pizza oven?

what brand /protien % flour are you using for this recipe?

Do they just use bread flour (instead of something like double x flour) because it is more accessible or is that what they actually use?

@bmartin2949

8 жыл бұрын

That's what they actually use. ChefSteps, and guest chefs, use all kinds of ingredients, some that are very difficult to obtain, and will never skimp on quality due to availability.

beautiful framing

no dough hook or kitchenaid mix...what would be the substitute technique anyone?

@21LoDown

7 жыл бұрын

bearstearn3 knead by hand. will take a while but it's how it used to be before mixers came into play.

Finally!!!! Chefsteps is the best!

Does anyone know what the audio track is fir this?

@mashrurahmedkaify9305

8 жыл бұрын

malalu- stratus

How should I do it if I don't have a stand mixer with a hook?

@TheBonny720

8 жыл бұрын

you have to keep kneading it by hand on a plain surface with little to no flour and no oil until it has a similar consistency to the machine kneaded one. there's a lot of stretching action involved with this type of hand kneading. I believe it's for the purpose of developing the gluten. check some videos to see how it's done, you really gotta see it to get what to do.

Can you shape the pies in advance? A couple of hrs before baking them?

What song is this? it's extremely chill...

What type of flour are you using anybody can make dough I use two thirds “00” flour some all purpose and finish bottom with semolina👌

great soundtrack

Is one gram of dry yeast enough for that much flour?

damn well filmed

Great music -Bonobo-esque

You tell as great recipes in your videos, but there are also great music in them. It would be great, if you share this wonderful music in the description)

Life-Changing Pizza Dough So deep.

Hi Joe, do U use unbleached flour?

@texterkid100

7 жыл бұрын

Always unbleached in bread dough, healthier environment for he yeast to work in

no recipes measurement?

Fermented for 5-8 hours:) that's the key of building flavors!

Does All purpose flour work okay?

@MrPandypan

8 жыл бұрын

sometimes... and it depends on what you are looking for in texture. CHEERS.

That looks fantastic. Also first time I saw that you're supposed to use the back of your hand for the stretching. Prevents tearing I guess. For us non-americans: What is bread flower also known as?

@Leerill

8 жыл бұрын

I've seen it sold as both bread flour and strong flour in the UK.

@andersbrtlsn

8 жыл бұрын

Bread flour (or strong flour) is a type of flour with a high protein content, around 12% protein or higher.

@syahirahn.6954

8 жыл бұрын

It's sold as high protein flour here in Malaysia.