I've never heard that culinary instruction before. "Mix it until it's annoying." Excellent :D

Great video. This recipe was first published in the early 2000s. I must have made it 100 times. My favorite part is the golden sheen you get from the honey. It's faint but distinctive. It's not the same, but still fine, with sugar. If you put it into the refrigerator after initial kneading it will keep for a few days and develop a deeper flavor. I prefer 72 hours. After removing you have to let it come back to room temp naturally which takes at least an hour and sometimes two, depending on the size of the dough ball. After warming back up punch it down, wait 20 minutes and form your dough into crust. If you want to see the difference between rolled vs hand stretched make 2 pizzas in a row. It really does make a difference. I've found that I can hand make a dough better if I make it into a 6" crust, let it rest for several minutes, then finish by stretching out to desired size. Cheers!

@jackbquick123

5 жыл бұрын

Kev Ro what kind of flour? Also will this also make good steakhouse yeast rolls,,, I haven't found a good recipe for good yeast rolls. Thanks in advance.

@LauraCourtneyette

4 жыл бұрын

Great tips - thank you!

@JavierGonzalez-ly7ys

3 жыл бұрын

Thats right! I have been using this recipe since I was 16 and im 37. For the first 3 years after I learned to make this dough I had a post it in my wallet with the recipe.

@Taffi0623

2 жыл бұрын

Kev can you freeze the dough?

@tombrown9679

2 жыл бұрын

I made my four dough balls earlier today and put in fridge for dinner, but I did not do the 1 hr warm up, punch down, and 20 min wait after. Maybe that's why I didn't get a nice crust around the edge like in the photo. It was definitely tasty though. Next time I will remember this as well as the 6" crust 1st, then wait business.

I like chef John’s recipes and have tried couple successfully. This one i was missing exact measurement. Below is the measurements i used. Pizza turned out really good Water - 1 1/8 cup Olive oil - 1 table spoon Salt - 1/2 table spoon Flour - 2 1/2 cup Honey - 1 teaspoon Yeast - 1 packet

@Befu

2 жыл бұрын

Exact measurements are always listed on his website. Just search for pizza dough and it's the third? result. It tells what he used.

@sdp923

2 жыл бұрын

Thank you for posting the measurements.

@sue111100

2 жыл бұрын

@@Befu Search? Now why would one want to search and search. Then it becomes more of a job on top of a job. Then forget it. Life is hectic as it is. Even behind the scenes, Anthony Bourdain said he spent weeks in his hotel room and yet never did he ever say on camera "yuck."

@TheShubLub

2 жыл бұрын

Thanks for posting this. Although hilariously I had already made the dough by the time I saw this 😅 But I can use it for next time! :)

@robin2012ism

2 жыл бұрын

Link not working.

just did this recipe, man just 2 words... THANK YOU.

i love this man! he's so clean, perfect narrator voice, not too slow, not too fast. like wow.

@terrythompson6386

3 жыл бұрын

Yez he is

sooooooooo this video has led to my family DEMANDING pizza multiple times a week. I have been making this recipe 2-3 times a week. Thanks Jonny.

@scottmantooth8785

4 жыл бұрын

*well, pizza IS natures perfect food after all, and you do want to stay on good terms with mother nature in most cases*

@frankthetank1369

3 жыл бұрын

@Champ Alexy After you make recipe & you cut it in 4 freeze 3 of the doughs and make 1 to eat.

@musiqclub9725

3 жыл бұрын

Mine too

@mufozomby7637

3 жыл бұрын

@Champ Alexy PLEASE JUST LISEN TO HIM

@nohandle62

3 жыл бұрын

@Champ Alexy Divide the recipe by four.

1 package dry active yeast 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing

@geezermann7865

3 жыл бұрын

Thank you.

@416t.o5

3 жыл бұрын

Thank you

@mjmcoffeegray7208

3 жыл бұрын

Thanks

@roblehnert5925

3 жыл бұрын

Mr. Josh, thank you! Six lines instead of two pages! Stay safe! RobL

@sergengendaneza699

2 жыл бұрын

@@geezermann7865 tutghgloiook

Thank you chef. I tried this yesterday. I complained to my wife almost from the start, that the dough didnt feel right, and it was going to be a disaster. The dough felt like no other pizza recipe I had made before, and that's because it isnt.. it is outstanding.. no more hard, dry, homemade pizza. This is the most realistic, pizza shop substitute I have ever tasted. I only used 2.5 cups of flour, and it was a massive success. Thanks again.

@ChristineChang99

4 жыл бұрын

2.5 cup of flour and did all the ingredients the same

@eggyjello3589

4 жыл бұрын

I used 2.5 cups flour too & kept the rest ingredients same. Success. Thank you for sharing

@haleylynne1768

2 жыл бұрын

I’m lost. When stirring he added the three cups of flour making the bather then added 2 1/2 more cups before turning out on the cabinet. So isn’t that 5 cups of flour?

chef John...you're the best! I really mean it. Thank you for all the wonderful recipes they always turn out great.

@Perfect2257

10 жыл бұрын

not only that, but I also like how he talks and presents his "stuff" :)

I made calzones with this pizza dough and it came out perfect. My whole family loved them, thank you for this recipe

Oh my goodness...best dough recipe! I've looked for what seems forever to find one that was the chewy goodness. Finally my search is over! Thanks Chef John!

I've been using this recipe for a couple of years now. I cook my pizza in a 500 degree oven with the cast iron pan preheated inside. Olive oil in the hot pan, spread and put dough in. It snaps and sizzles as I put on the topping. For a great crust, sprinkle shredded Monterey Jack cheese around the edge of the crust. Better pizza than any store bought. My Italian wife (who doesn't even like pizza...go figure) now requests it on a weekly basis. Thanks Chef for sharing. Excellent recipe.

1 packet of yeast is roughly 2 and 1/4 tsp. For everyone who struggled to figure this out like me

@revcon2050

3 жыл бұрын

1 packet is 1-1/4 tsp yeast

@morehn

3 жыл бұрын

@@revcon2050 no, he was right 2.25-2.5

@nrgrz6960

3 жыл бұрын

Thanks

@frankthetank1369

3 жыл бұрын

My pack of yeast says it on the back. 1/4 oz & it says approximately 2- 1/4 teaspoons.

@TeaTheSecond

3 жыл бұрын

Wtf is a cup of water or stuff thats no definitive mesurement i sont know how much i have to put in

Wolfgang's pizza dough recipe is my "go to" also and it's so easy in the breadmaker. Nice tutorial.

I always par cook the pizza with nothing on it for 4-6 minutes in a 550 f oven. This ensures a well cooked pizza, never getting a soggy crust. Especially if you using mushrooms and pineapple. The best is drying the pineapple on / with paper towels to get all the liquid out. Mushrooms I pre cook to get ask the water out. This ensures the pizza doesn't get soggy at all. Once the pizza is par cooked, you can load it up with your toppings. I've found dicing the meats and mushrooms delivers a great pizza that won't have you pulling off the cheese when you eat because of round meat slices. Always cook at 550f on a pizza stone. A loaded pizza takes eight to twelve minutes ( depending on the browning of cheese you like). I like darkened cheese and give it a few minutes on broil.

This recipe was delicious I'm 13 and I made it myself I made a few changes instead of honey I used sugar also I sliced whole pieces of mozzarella instead of shredding it was a very easy recipe to follow thank you

@markowalski1

8 жыл бұрын

+TheMUTKilla Nice that's really artisan. You're on your way kid

@Cyberplayer1337

8 жыл бұрын

+FürDasDeutscheVaterland I plan to make Calzones for a party this afternoon.

@MrLeroyFox

7 жыл бұрын

When I was 14 years old I already worked independent in a small kitchen, so keep doing what you're doing man! You can be a Masterchef one day if you want. :)

@epriley891

6 жыл бұрын

Periods and commas will go a long way throughout the rest of your life. Please use them!

@xxxViceroyxxx

6 жыл бұрын

that escalated quickly

I made this crust for pizza today. It was crispy and everyone loved it. YUM

flour amounts vary! i said you have to go by feel!

@p-mtc3900

6 жыл бұрын

Food Wishes Wow, you were a different person 8 years ago. There was anger in you...

@jibelsinger

6 жыл бұрын

What kind of flour do you use?

@epistte

5 жыл бұрын

@@jibelsinger I like King Arthur AP four. I don't think Caputo 00 is worth the money. Put it in the fridge for a day or two to ferment a is even better because the yeast has time to convert even more sugar.

@loridennis2989

4 жыл бұрын

Wow!

@MarySanchez-qk3hp

4 жыл бұрын

Jibel: in the US, I think King Arthur is superior. Easy to find, higher gluten, co-op owned in New England, and they age the flour better. They also have s good website, and an 800 number to call with baker questions. I've used KAF for four decades, and trust it. Their flours aren't bleached, either. Even Walmart sells it. I get a predictable product with it.

I first encountered Wolfgang’s pizza dough recipe in the 1980s. This is the BEST pizza dough recipe. I’m grateful to Wolfgang for sharing it.

your humor is just wonderful...excellent recipes, clear direction and hysterically if dry humor...whats not to love!

mmmm I just made this for lunch. it's the best pizza dough I've ever made, maybe even tasted! I usually fail miserably at pizza dough but you made it so easy to follow and its delicious. Thank you so much :)

I made this today - they came out amaaaaaaazing - great great recipe - thank you chef John

Chef John, you have become my go -to chef to make bread and pizza at home. My son, who lives in NYC, makes pizza dough at home and has encouraged me to do the same. Thanks for the videos. Be safe and healthy.

I just finished making and tasting this pizza a few minutes ago. It is AMAZING. Thank you a million times for posting this recipe!!

I've been trying many pizza recipes and this one so far is my favorite, you sir, are amazing!

love your humor even if I don't care about the recipe. you just say jokes like it's not something funny and then makes the listener think

@BandEater

6 жыл бұрын

But how can you not care about pizza dough!?

@michaelfoncannon9421

6 жыл бұрын

You ARE the Wolfgang Puck of your knead and tuck.

i made this dough today and oh my god!!! it was so fluffy yet had that crunch when u first bite into it! the bottom gets really crispy. it’s for sure going to be my go to recipe!!

I just made this recipe and it was really good. The pizza was restaurant quality. I've tried making pizza before years ago and I was really disappointed. I've also worked with yeast before while home brewing wine and even that came out terribly wrong but the active dry yeast for this recipe worked out really well, I just used the hotest water that came out of my faucet. The dough grew to almost twice the size and it all worked out. I also didn't have a pizza stone or big enough cooking tray but being Mexican I have a comal so I used that with the corn meal and it worked great. I wowed my girlfriend with this recipe.

@braddorcas9363

3 жыл бұрын

I'd suggest getting a fairly cheap electronic thermometer to make sure your water is around 95-100 degrees. It gives you the best bloom and fermentation results in your dough. Hot tap water at it's hottest will be around 120 which will work, but not as good a results.

Omg I haven’t seen this recipe before. Hands down the best homemade pizza I ever made. Crispy, chewy, flavorful and easy to make. I had a finished pizza on the dinner table in an hour and a half. Happy I found this great pizza dough!! 🍕🍕Thank you John and Wolfgang.

@jamesball5743

Жыл бұрын

This is the same recipe as every other one just sub honey for sugar

Pretty good. I did this the other night. I made 6 from the same amount as I like it paper thin. used fresh mozz, San Marzano tomatoes, olive oil, salt & pepper and fresh basil: SIMPLE and awesome. It seems they were only in there for less that 5 minutes at 500 and used a pizza stone. If you don't have one, get one. They are worth every penny and a must have. I use it for many things (very surprised you don't have one, chef). Love what you do John! You helped me out a lot.

After watching many pizza recipe I’ve decided to follow this one and I loved it . THANK YOU.

Made this dough yesterday and it was by far the best pizza dough i have ever made . Thanks chef John!!!!

Made this dough and made calzone and it was amazing! Best pizza dough ever. Never will I ever make pizza dough again using other recipe,

@RaghuvirVarma

4 жыл бұрын

I concur. This recipe worked better than any other recipe that I have used in the past.

@christinelheiatienza8926

4 жыл бұрын

what are the measurements?

@RaghuvirVarma

4 жыл бұрын

Christine Lhei Atienza foodwishes.blogspot.com/2009/07/wolfgang-pucks-famous-california-pizza.html Please refer to this blogpost for measurements.

I have always had a problem making pizza from scratch. I actually found out why my dough would never cook in the middle. Thank you for mentioning to put olive oil on first, before putting the sauce on, so it doesn't get soggy before it cooks, and secondly, I never thought to put the pizza on the bottom of the oven either. I was going to try precooking the dough for about 5 minutes, then put the sauce on, but I like your suggestion . I'm gonna try it tonight. Thanks again.

Came across this recipe 2 weeks ago and since then, I have eatten the most homemade pizza I have ever had in my life. Very good recipe! Add flour accordingly, but very good dough and baking technique. It's official! 👍 Thank you for sharing.

Hands down best dough recipe. Thank you for sharing. The pizza crust turned out absolutely soft and spectacular!

OMG, it's so delicious. Thank you so much for the recipe. 👍🏻✌🏻️🎉🎉🎉🎉 It's really amazing.

Chef John your recipes are always the best!😋 thank you so much!

Chef John this is my very first go-to pizza crust recipe. I've tried so many recipes only once... but I've gone back to this one 4x's now. 😍

First time making pizza. This recipe is perfect for me. I didn't mess it up. Usually my mom makes a stovetop pizza with a no yeast recipe, but she's not here at the moment and I wanted home made pizza for dinner. We usually have pepperoni on hand since last year when she started making pizzas during quarantine, but we also like improvising with whatever ingredients we have on hand. Also I ate all the pepperoni. The first pie was topped with chorizo and grilled onions, and sliced, grilled brussell sprouts with garlic and butter. 😙👌 The second pie was topped with fresh basil and oregano from my dad's garden and sliced tomato. Also added crushed pepper. 😙👌 I had two dough balls left so one went into the fridge for tomorrow and the other was cut into smaller pieces and filled with a squash and brown sugar concoction (I ran out of piloncillo) and it was also 😙👌 Can't believe it took me this long to try this recipe out. My girlfriend will appreciate it next week when I make her a Margherita pizza. Thanks chef John! ✌️

Oh! *You're* responsible for the fact that this is my go-to pizza dough recipe! Thanks, Chef John!

Made this for my daughters and it's the best pizza dough we've had so far. Thank you for sharing.

Tried recipe for the first time today. Pizza came out delicious. My son loved it. Thank you chef for this easy recipe ❤️

As always, you impress. Thank you for the best pizzsa recipe I've seen to date.

I have used this recipe multiple times and have absolutely loved it. I cut the dough in 2 instead of 4 to make larger pizzas. I love this channel so much and also love your carnitas! My husband approves as well. ☺️

@frankthetank1369

3 жыл бұрын

Make calzones. I'm a make it tomorrow. I bought yeast today.

Such a great teacher. Your voice is very reassuring!

Master Chef John, Love your humor, your instructions and techniques are always right on point as well your recipes are always exquisite! Bravo 5 out of 5 stars.

"Always doing the Arnold Schwarzenegger impression" haha too funny. Thanks for the vid, great recipe.

Two extra tips. Use Bread Flour which has a higher protein content (but your going to need a little more water) and when you are forming/stretching the dough into a pizza shape, try to avoid touching the sides (just stretch out the inside where you are going to sauce), it will allow that part of the crust to rise better while cooking and will make for a yummier texture.

@ALock-sn1qp

5 жыл бұрын

or less flour

I used this dough recipe and my pizza came out PHENOMENAL !!! OMG the dough is 👌. Thank you so much, FOOD WISHES.

2023! And this recipe is still amazing! Chef John is my favorite chef by far

10 years old video in my recommendation... And now i want pizza!🍕🙂

Helped me great with my home economics cooking test we were doing pizza

It was awesome during lockdown, added pepperoni, bacon and onion. Thanks Chef John!!

I've made this dough twice. It's fantastic and easy to follow. Thanks!

Making this again tonight for my family. It’s delicious 😋

This dough freezes sooo good!! i made this and freeze the rest and have been using them whenever, just put them down the day before I want to cook them and voilà

@arvi8843

3 жыл бұрын

Nice! What's the longest you've freezed it? 3, 5 days? Or weeks? 🤣

I've tried all recipes of pizza dough but it never came out as perfect as yours chef thank you!

1package dry active yeast, 1tbs honey, 1/4cup really warm water (10min disolve) -> salt pinch /oil/ 3/4cup really warm water105degrees (same) -> gradually mix in 1by1 (3->2,5total ) cups of flour. Kneeing for 5-6min smooth slightly sticky firm dough. 40min to rise sit in a warm place ( warmer the faster it grows) Split + another 20min sit in warm place.

Made this dough day before yesterday but doubled it so there would be extra. I used it for dinner and yesterday's lunch. I have to say..I've tried many different recipes and in my opinion this supersedes all the others. Tender, crispy and tasty! Thanks for posting! This is now my go to pizza crust recipe!

Ingredients from his Website: Ingredients: 1 package dry active yeast 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing toppings of your choice

@lifeinnetherlands7744

5 жыл бұрын

Exact amount of yeast??????

@judithgammalo3822

5 жыл бұрын

Aaron Sask a

@aaronsask6936

5 жыл бұрын

@@lifeinnetherlands7744 1 packet of yeast= 2 1/4 teaspoons.

@gigi9467

5 жыл бұрын

Thanx!

@achmadzackyr

5 жыл бұрын

So it's 60% hydration right?

I’m liking that pizza dough recipe! As Chef Tell used to say with his German accent, “Very simple, very easy!” Thank you!

Dinner tonight. Ty chef John.and ty chef Wolfgang for sharing

This is a great recipe, I use it all the time and it always works perfectly! Crunchy, chewy - so good! Thank you so much! (sometimes I add a teaspoon of my sourdough starter and it adds a little more flavor :D)

Searching for a pizza dough that would please the palate of this displaced New Yorker, I came across this video and thought "California???". Well I gave it a try, used filtered water so as not to give it a chlorine taste, followed the recipe exactly, and..voila! It is quite good- nice texture and fine flavor. I will use this recipe again. Thank you Chef John! (And Wolfgang!) Happiness.

Of course it turned out perfectly as usual whenever I do any recipe from your site.And really, the proving time is really short😁💫Thank you Chef

Loved this recipe, changed flour to whole wheat flour, fine almond flour and coconut flour... Wonderful flavor and texture. Never started cooking on bottom rack and moved to center, worked like a dream. Thanks to both of you !

@oakpal

2 жыл бұрын

Did you mix all three types of flour or just use individual ones when you made different pizzas

Ingredients: 1 package dry active yeast (2 tsp) 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing toppings of your choice

@bonniewilliams9171

Жыл бұрын

Thank you very much!

@shaerudy6517

11 ай бұрын

Thank you, you save my Dupid brain everytime I wanna eat pizza (:

I knead this recipe!!

@nalinir5092

4 жыл бұрын

Heehee

@lia7037

4 жыл бұрын

haha

@luistrolls5810

3 жыл бұрын

No way you said that

@abdullahfazal7865

3 жыл бұрын

@@lia7037 llgfdfhzsks. Sdhjdg flagging pp uff DD FF I'll cc cc QQ f function

@johnsheehan977

3 жыл бұрын

😂🤣

I make lots of chef johns recipes,you cant go wrong with chef john.He s the best.

Made this today. Halved the recipe (just a tbsp extra flour needed when everything was halved), and it turned out pretty well. Will be my go-to recipe. Comes together quickly. Got the second puck in the freezer (after the first rise) to see how it turns out for a mid-week pizza craving. Thanks for the recipe.

If your dough doesn't rise well or at all I recommend using filtered water, tab water in most cities have too much Chlorine which will kill the yeast.

@yearginclarke

6 жыл бұрын

Yes, good tip.

@yearginclarke

6 жыл бұрын

Just let it rise however much or little you want, very simple.

@wadeinn463

6 жыл бұрын

Ahmad Ghosheh I

@urmommawasfun

5 жыл бұрын

Do you mean bottled water? Because filtering it yourself won’t kill the chlorine. It might take it down a bit. Better off to just let it sit on the counter for a day exposed to air. That will kill it off.

@gregoryeverson741

5 жыл бұрын

julien hunt many bottled waters are tap water

It's "you're" gay, not "your" gay ...dumbass

@Mail_

6 жыл бұрын

u wot m8

@whynot5259

6 жыл бұрын

Food Wishes lol

@scruffy281

6 жыл бұрын

Awesome!!!❤️❤️❤️❤️ If only trolls could handle simple grammerl!!😂😂😂

@brandonvistan7444

6 жыл бұрын

No u.

@irwinvasquez9858

6 жыл бұрын

Food Wishes Love your videos. You're great at explains things. You would be an excellent teacher. All the best👍🏼

Thanks a lot! Great recipe. I made it today and whole family just loved it! Of course, we ate everything right away and they told me to make it again very soon 🤗

Never though of using honey in my dough. Great idea! I love watching your videos and listening to you talk! Great voice 👍🏻😋🥰‼️

From the website/blog Ingredients: 1 package dry active yeast 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing toppings of your choice

I use my cast iron pizza pan as a pizza stone. Its 14" round and has two handles. Works like a charm. I also use it for stromboli, grilled sandwiches, pancakes, eggs etc For deep dish pizza a cast iron skillet with high sides is perfect. You can make a panini press with 2 flat skillets. Here's the good news. You only have to buy them once. They will outlive you, your kids and your grand kids. My oldest piece is close to 100 yrs old. :o)

@SuperKathio

6 жыл бұрын

I can’t believe you called someone a dumbass. You have burst my bubble. I thought you better than that. Your true colors have shown and you have let this viewer down. Your witty inflections are truly an act. That comment says who you really are......

@cristrivera

5 жыл бұрын

Tonithenightowl last week I made my first pizza in a CI skillet and its really a game changer for me, the crust was super crispy and the mozarella a little brown and bubbly. And you are right a CI skillet is inmortal.

@Jencifer13

5 жыл бұрын

SuperKathio, are you referring to the video or a comment (that has since been deleted/removed)? Just curious. Thanx!

@ligmasurvivor997

5 жыл бұрын

Thank you for the awesome tip, I figured I could get my cast-iron hotter than my oven. What is the cook time if you don't mind?

@Carmencms

5 жыл бұрын

How do you clean cast irons?? I know ur not supposed to use soap, but how do you get all the grime off?

I made yesterday a pizza from this recipe. And it was perfect. Really great dough. The pizza looked like from the pizza hut and tasted really fresh and good. baked it for 12-13 min in 220 degree heated oven.

Why do I love chef John so much? I don't know, even his recipes from almost 10 years ago work for me. Sometimes he gets fancy and still says "It's easy" or "It's simple"... it never is for novices like me, but I love to hear him say it if I want to make something he makes. In this recipe, the hardest part is waiting for the dough to rise both times. And double the rising times, and do it at room temp, or in an almost cold oven if it's cold in your kitchen in the wintertime...70F is a fine temp for rising dough..over 100F too hot, under 60f too cool but just extend the times by more than an hour on each dough rise if one has to cook in the arctic winters in a cold, very dry kitchen. I don't use as hot water as he does, more like the same temp as my body.. about 98-100F... and I don't add the salt until I add most of the flour... salt retards the growth of yeast which grows better at human body temp with a little sweetener like honey or even refined sugar. Oh yeah, and I don't use just a little tomato sauce; I use a little more, maybe a half cup of chef John's own recipe for sauce per pizza.. and more than that amount of cheese, (3-4 cheeses, including a bit of parmesano, for sure), some veggies and maybe a pre-cooked sausage or pepperoni or something for a little meat, maybe one of the two pizzas just a veggie including some sauteed onions for sure.. cook two pizzas at once on a pan with the corn flower/meal like he does, lower rack first, then top rack about the same time maybe a minute longer since there's more on the pizza..and twice as much of the good pizza. Share it! Refrigerate the extra dough or freeze it for a week or so, in plastic wrap, if frozen dough, defrost it fully, let it rise again a bit, spread it out, the second pizza with the week-old refrigerated then warmed to room temp sauce, (don't bother re-heating the sauce), kept in a glass jar just as tasty or better. Cook the other two pizzas the same way as the first two.. with similar toppings or maybe a bit more salt to bring out the flavors even better. Good food for a lunch at work, each slice heated 30-45 seconds in a microwave if you must do that... nutritious always...so much goodness. Chef John, you are amazing because you changed my life from a buyer of foods from the pizza shop and whatever in the city, to someone who knew he could cook a better, tastier meal on his own for 1/2 or 1/4 the price at home.

Hello chef john! I'm a new subscriber to your channel and I'm so hooked to all of your great recipes and your website. I confess I'm now a fan because I love your voice, puns and especially the delicious food you cook. I'm as well a little disappointed to myself because why in the world I'm now just discovering your videos? Why? I felt wasted at the moment. I can learn a lot of culinary things from you. Thank you for sharing your passion in cooking chef! Keep it up. Don't stop inspiring many young aspiring cooks like me. God bless chef. We love yah and I'm looking forward to video 2000th :)

This is my second time making this recipe. This time I doubled it, and am going to portion out and freeze the extra dough!

@arleendelgado7587

5 жыл бұрын

Hi, did you freeze the extra dough and if so how/what did you do to defrost it and get it ready to make the pizza?

@peterking8085

3 жыл бұрын

@@arleendelgado7587 I buy frozen dough all the time that comes in plastic bags. You can leave it on the counter for about an hour and it's good enough. I like to leave it for even more, sometimes three hours.

I've been making this crust for years and I've never had any complaints.

Love your recipes , always turn out the best as you prensent them 🍕👏👏👏👏👏👏

THIS WAS 10 YEARS AGO WHAT THE HELL

@tuts351

4 жыл бұрын

@Log Splitta not forever, nothing lasts forever. If those servers burn down, where is your forever?

@pepe.sanchez

4 жыл бұрын

@@tuts351 Wayback Machine - archive

@williamwilson6499

4 жыл бұрын

Hacking tutorials Offsite backup.

@kos6779

3 жыл бұрын

@Kiwi Pineapple jesus dont scare me

@lisaray9404

3 жыл бұрын

LOL! Thank you all for a great laugh! It's good to see there are people out there that: 1)love Chef John as much as me 2)love pizza as much as me and 3)love a good laugh as much as me. My suggestion to you all, write the dang recipe down and keep it in a recipe box. :D

this is much more simpler than your pizza dough recipe from 2007

I’ve tried many pizza dough recipes and this is one of the best.

This one I gotta try. Thank you for sharing Wolf's recipe.

the only pizza dough recipe I use

Me at 3 am : I need to go to sleep KZread: Wanna know how to make pizza dough but never actually put those skills to use? Me: ... yeh

Fantastic recipe. Thanks to the both of you!!!

This is a gem of a video. Classic chef John.

I cant visit the website because it says its not secure and I cant find an option to bypass it. Firefox nor Chrome will let me visit the site...:/

@brittanyhinesley1017

6 жыл бұрын

wilsocn I'm having the same issue. I just wanna make some pizza, man! 🍕

@kimoestores6408

6 жыл бұрын

Get rid of the www. in the address. Change it from www.foodwishes.blogspot.com/ to foodwishes.blogspot.com/

Wow! I had no idea your channel has been up for 10+ years! I was shocked when I saw the quality and camera angles. I never see you use a wooden spoon! Put whatever toppings you want. Because of course, you are the Ryan Gosling of your pizza topping :)

Thank you so much for your instructions. For the first time ever, my pizza turned out delicious!!

I made this for my family and it was so delicious, everyone loved it. Thank you for sharing this recipe. Though I am going to make more dough next time as it was so much in demand.

looks great. gonna try this on wednesday. have chemo on tuesday and its 5 hours long :p grats on the signing with bne

@Alaryk111

3 жыл бұрын

Hello, have you survived? Or am I writing to a death person? Either way I did not expect that Inuyasha is into pizza making.

"Ideas are like pizza dough, made to be tossed around." --- Anna Quindlen. 🍕🍕🍕🍕🍕

I love that this is a pizza *dough* recipe! Dough and pizza are not one and the same!

We made this the past 2 days!! OMG SO GOOD and really easy!

I love the comment on the other video about not being on your death bed crying that you never made pizza. I will try to live long enough to make me some nice pizza.