The Easiest Actually Good Pizza Dough - No Mixer
285.5 هزار بار بازدید -
4 هفته پیش
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As a pro pizza baker
As a pro pizza baker for 4 years, I can say that this is the easiest actually GOOD pizza dough you can make. This recipe uses a simple technique and fermentation process along with a reliable flour to give us a fantastic result with minimal effort. Grab Bob's Red Mill’s Unbleached White All-Purpose Flour & some of my other favorite Bob's products in my Amazon storefront or at your local grocery store. When I bake with Bob’s Red Mill products, I know I’m fueling myself, my family, and my friends with the highest quality of ingredients since their products go through rigorous testing processes to safety. Comment how your baking goes. #bobsredmill
Amazon Storefront Link: https://www.amazon.com/shop/brianlage...
Bob’s Red Mill: https://www.bobsredmill.com/
☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom
📸INSTAGRAM: Instagram: brian_lagerstrom
🔪MY GEAR:
PIZZA STEEL: https://amzn.to/3elVdF9
STURDY SPOON: https://amzn.to/3RCIjqP
BOB'S RED MILL AP FLOUR: https://amzn.to/3VRCb0H
DIGITAL SCALE: https://amzn.to/30bNZO3
SHEET PAN: https://amzn.to/41SQxy1
SHEET PAN COVER: https://amzn.to/3RvJcBF
PIZZA PEEL: https://amzn.to/3VAo66t
12" CAST IRON SKILLET: https://kohls.sjv.io/P0N5ze
FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo
IMMERSION BLENDER: https://amzn.to/422hzTa
*As an Amazon Associate I earn from qualifying purchases*
RECIPE - Makes 4 Pizzas
▪400g (1 2/3c) Warm Water, 86F/30C
▪20g (1 1/2T) Extra virgin olive oil
▪7g (2t) Instant Yeast
▪15g (1T) Salt
▪20g (2T) granulated sugar
▪680g (5 3/4c) All-purpose flour:
Instructions:
1. Mix warm water with olive oil, yeast, salt, and sugar then use a sturdy spook to gradually add 680g (about 5 1/3 cups) of all-purpose flour to the bowl and combine until flour has hydrated and has formed into a clump of dough.
2. At this point, switch to mixing using your soaking wet hand. Grab and squeeze the dough repeatedly until ingredients are fully incorporated and dough is homogenous.
3. Cover the bowl with a lid and let the dough ferment on the counter for 30 minutes.
4. Wet your hand to prevent sticking, and perform a series of strength-building folds. To do this, grab a corner of the dough, stretch it out gently, and fold it back over itself. Repeat this process 4-5 times around different parts of the dough.
5. After folding, flip the dough so the seams are underneath. Shape the dough into a tight ball by rounding it up from one side to the other while tucking under to create tension. Cover and let sit at room temperature for 60 minutes.
6. After the total fermentation time of 90 minutes, turn the dough out onto a lightly floured surface. 7. Divide into four equal pieces, each weighing about 280g.
8. Shape by folding the sides inwards and turn 90 degrees to repeat, then flip over and roll into a ball to strengthen further.
9. Spray a baking tray with olive oil and place the pre-shaped dough balls on it. Cover and let them rest for 15 minutes to relax before pressing the dough out into a pizza and topping.
To make the pizza in a cast iron pan instead, press a dough ball into an oiled cast iron skillet until it's about 8 inches in diameter. Let it rest covered for 10 minutes, then finish pressing out into the pan.
10. Dress the dough with sauce and your preferred toppings.
11. Bake in a preheated oven at 550°F (285°C) for 10-12 minutes for the pan pizza or 9-10 minutes for a hand-tossed version on a pizza stone or steel.
PIZZA SAUCE RECIPE:
(makes enough for 4+ pizzas - I usually freeze half)
▪28oz can crushed tomatoes
▪100g 6Tbsp tomato paste
▪12g or 2 tsp salt
▪20g or 1 2/3Tbsp sugar
▪2g or 2 3/4tsp dried basil
▪2g or 2tsp dried oregano
▪1g or 1/2tsp chili flake
▪2g or 3/4tsp garlic powder
▪2g or 3/4 tsp onion powder
Into a high sided container add crushed tomatoes, tomato paste, salt, sugar, basil, oregano, chili flake, garlic powder, and onion powder. Spin with immersion blender to break down to smooth, but still has texture.
CHAPTERS:
0:00 Mixing the dough
2:00 Shaping and resting the dough
3:03 Quality flour matters
4:12 Separating into pizza dough balls
5:36 Turning the dough into pizza
#pizzadough #pizzadoughrecipe #pizza
🎧MUSIC:
EPIDEMIC SOUND https://www.epidemicsound.com/referra...
Amazon Storefront Link: https://www.amazon.com/shop/brianlage...
Bob’s Red Mill: https://www.bobsredmill.com/
☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom
📸INSTAGRAM: Instagram: brian_lagerstrom
🔪MY GEAR:
PIZZA STEEL: https://amzn.to/3elVdF9
STURDY SPOON: https://amzn.to/3RCIjqP
BOB'S RED MILL AP FLOUR: https://amzn.to/3VRCb0H
DIGITAL SCALE: https://amzn.to/30bNZO3
SHEET PAN: https://amzn.to/41SQxy1
SHEET PAN COVER: https://amzn.to/3RvJcBF
PIZZA PEEL: https://amzn.to/3VAo66t
12" CAST IRON SKILLET: https://kohls.sjv.io/P0N5ze
FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo
IMMERSION BLENDER: https://amzn.to/422hzTa
*As an Amazon Associate I earn from qualifying purchases*
RECIPE - Makes 4 Pizzas
▪400g (1 2/3c) Warm Water, 86F/30C
▪20g (1 1/2T) Extra virgin olive oil
▪7g (2t) Instant Yeast
▪15g (1T) Salt
▪20g (2T) granulated sugar
▪680g (5 3/4c) All-purpose flour:
Instructions:
1. Mix warm water with olive oil, yeast, salt, and sugar then use a sturdy spook to gradually add 680g (about 5 1/3 cups) of all-purpose flour to the bowl and combine until flour has hydrated and has formed into a clump of dough.
2. At this point, switch to mixing using your soaking wet hand. Grab and squeeze the dough repeatedly until ingredients are fully incorporated and dough is homogenous.
3. Cover the bowl with a lid and let the dough ferment on the counter for 30 minutes.
4. Wet your hand to prevent sticking, and perform a series of strength-building folds. To do this, grab a corner of the dough, stretch it out gently, and fold it back over itself. Repeat this process 4-5 times around different parts of the dough.
5. After folding, flip the dough so the seams are underneath. Shape the dough into a tight ball by rounding it up from one side to the other while tucking under to create tension. Cover and let sit at room temperature for 60 minutes.
6. After the total fermentation time of 90 minutes, turn the dough out onto a lightly floured surface. 7. Divide into four equal pieces, each weighing about 280g.
8. Shape by folding the sides inwards and turn 90 degrees to repeat, then flip over and roll into a ball to strengthen further.
9. Spray a baking tray with olive oil and place the pre-shaped dough balls on it. Cover and let them rest for 15 minutes to relax before pressing the dough out into a pizza and topping.
To make the pizza in a cast iron pan instead, press a dough ball into an oiled cast iron skillet until it's about 8 inches in diameter. Let it rest covered for 10 minutes, then finish pressing out into the pan.
10. Dress the dough with sauce and your preferred toppings.
11. Bake in a preheated oven at 550°F (285°C) for 10-12 minutes for the pan pizza or 9-10 minutes for a hand-tossed version on a pizza stone or steel.
PIZZA SAUCE RECIPE:
(makes enough for 4+ pizzas - I usually freeze half)
▪28oz can crushed tomatoes
▪100g 6Tbsp tomato paste
▪12g or 2 tsp salt
▪20g or 1 2/3Tbsp sugar
▪2g or 2 3/4tsp dried basil
▪2g or 2tsp dried oregano
▪1g or 1/2tsp chili flake
▪2g or 3/4tsp garlic powder
▪2g or 3/4 tsp onion powder
Into a high sided container add crushed tomatoes, tomato paste, salt, sugar, basil, oregano, chili flake, garlic powder, and onion powder. Spin with immersion blender to break down to smooth, but still has texture.
CHAPTERS:
0:00 Mixing the dough
2:00 Shaping and resting the dough
3:03 Quality flour matters
4:12 Separating into pizza dough balls
5:36 Turning the dough into pizza
#pizzadough #pizzadoughrecipe #pizza
🎧MUSIC:
EPIDEMIC SOUND https://www.epidemicsound.com/referra...
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