To all concerned we are making American Pizza here not italian pizza because italian pizza is only plain jane at best. make New York pizza or chicago pizza pie ok the American way which is the best eating pizza in the world bar none. Use American pizza dough recipes only. solid pizza dough 1 cup of 110 degree water, 1 whole Tabls. yeast, 3 cups of Flour Bread Fl. or all purpose does not matter 2 Tabls sugar, 1 tsp salt, 2 Tables Parsley, 2 Tabls basil flakes you will have a Great doughMakes one Large pizza. Toppings Bell pepper, Mild sausage sliced thin , Believe this Muenster cheese not shredded diced onion, and sauce I make my own I like Pineapple on my pie. ok Bon appetit .
Just skip past this one. The changes to the recipe tell you everything you need to know. Even after the changes, the hydration is still below 50%. Original hydration was less than 40%, LOL, and that's why they tried to fix it. You should be aiming for 60-65%.
I am from Massa and this is NOT an Italian Recipe. Might be for the "American Italian", we do NOT add Olive Oi to dough. Your dough recipe sounds like it is for six large pizza pies or a very, very large pie with very thick crust. Italian pizza dough needs only flour, water. salt and yeast.
Leaving your dough to rise that much weakens the yeast. It would have no power to rise in the oven, producing a dense crust. Its better to either reduce the yeast amount, or reduce the proofing time. The dough is ready for the oven when it rises little less than doubled in volume, where its at its peak. Letting it rise more than that is wrong, and would produce a flat pie out of the oven.
With 1 kg of flour I believe you could make more than one pizza base, am I right? What's the amount if I want to make only 1 pizza base? Could you post the updated ingredients fr one pizza base?
So what is the right amount of fresh yeast for 1kg of flour and 600ml of water? 12g (in comment below), 25g or 50g like in the film? Thanks for the answer 🙂 p.s. Also from which region comes this pizza dough recipe? Thanks and have a good day
admin
BTW, that dough looks beautiful, only question is I see your recipes saying 8 cups of flour but someone mentioned 10, which one is correct? Thanks
A complete MESS.
How many does it serve??
I came here to know how many grams not oz and cups lol. Not everyone is from usa.
salt kills yeast, add the salt at the last kneading/rising..
temped water
if you just say use Flour …. ?
Dark flour ?
White flour.?
Greek Flour..?
Brazilian Flour
Artic Flour
Space Flour
Buttercup Flowers
A recipe needs to be clear and concise not cloudy and confusing
To all concerned we are making American Pizza here not italian pizza because italian pizza is only plain jane at best. make New York pizza or chicago pizza pie ok the American way which is the best eating pizza in the world bar none. Use American pizza dough recipes only. solid pizza dough 1 cup of 110 degree water, 1 whole Tabls. yeast, 3 cups of Flour Bread Fl. or all purpose does not matter 2 Tabls sugar, 1 tsp salt, 2 Tables Parsley, 2 Tabls basil flakes you will have a Great doughMakes one Large pizza. Toppings Bell pepper, Mild sausage sliced thin , Believe this Muenster cheese not shredded diced onion, and sauce I make my own I like Pineapple on my pie. ok Bon appetit .
I can make it myself. Just got instructions from woodprix website and I'm ready for do it :D
Just skip past this one. The changes to the recipe tell you everything you need to know. Even after the changes, the hydration is still below 50%. Original hydration was less than 40%, LOL, and that's why they tried to fix it. You should be aiming for 60-65%.
good explaination but those who wants to make Doug for one week how much yeist is to be poured into the flouer?
I am from Massa and this is NOT an Italian Recipe. Might be for the "American Italian", we do NOT add Olive Oi to dough. Your dough recipe sounds like it is for six large pizza pies or a very, very large pie with very thick crust.
Italian pizza dough needs only flour, water. salt and yeast.
thank you very much nice n soft pizaa dough
WHAT TYPE OF FLIWER PEOPLE? I CAN'T BELIEVE NO ONE HAS ASKED THAT QUESTION. BREAD OR ALL purpose.?
why have the quantities been changed in the video?!
This is not a good tutorial. Most of the techniques are either skipped or not explained.
Nothing like watching someone cook who has open sores all over her arms!
her voice is exciting me !
This person does not seem to know what she is doing. Yeast needs warm water. And her kneading does not look like real kneading.
8 cups of flour,,,, you feeding an army?
a little too much- ya thiink –
8 cups of flour OMG
I made this today using 8cups of flour and 1 tbsp on instant yeast. enough for about 6 pizzas! Delicious dough!
2 TABLESPOONS of salt?
Even 2 teaspoons sounds like a saltmine!
Good recipe. I prefer fresh yeast, too – its tastier
Leaving your dough to rise that much weakens the yeast. It would have no power to rise in the oven, producing a dense crust. Its better to either reduce the yeast amount, or reduce the proofing time. The dough is ready for the oven when it rises little less than doubled in volume, where its at its peak. Letting it rise more than that is wrong, and would produce a flat pie out of the oven.
excuse me is this 0:40 active dry yeast?
Thanks for sharing …..
*much
How mach of instant yeast should i use?
With 1 kg of flour I believe you could make more than one pizza base, am I right? What's the amount if I want to make only 1 pizza base? Could you post the updated ingredients fr one pizza base?
Grazie Mille per la ricetta :)
So what is the right amount of fresh yeast for 1kg of flour and 600ml of water?
12g (in comment below), 25g or 50g like in the film?
Thanks for the answer 🙂
p.s. Also from which region comes this pizza dough recipe?
Thanks and have a good day
what kind of flour are u using?