How to Make Pizza Dough | Tips & Techniques with Chef Tom
Chef Tom walks us through the Tips & Techniques needed to make the perfect Pizza Dough. Flour, water, salt and yeast. Simple and delicious!
Full recipe: https://www.atbbq.com/thesauce/how-to-make-pizza-dough/
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Really impressed that you weighed the ingredients. Those will make some nice Neapolitan pies.
Was wondering why no sugar to give the yeast something to work on?
Great, I'll try to make. Thanks.
Saica is a good olive oil. I use it every day.
Very nice . Looking for detail on making good pizza dough. Can't wait to try this . Thanks
Great video. I know it becomes more work, but can you mix this by hand?
TY! This is fantastic! Great video, I’m making this no doubt!
This amount of dough should be enough for 4 12inch pizzas not 2 ;). And I would let it ferment at least 24h in the fridge. There is also video about fermenting 1-7 days (on YT). Taste of the dough changes with time, the longer the better.
Perfect instructions to make a pizza – great Job Chef Tom as always ???
These days my favorites toppings are chorizo + anchovies + calabrese Peperoncini pickled. Trick 1: add a drip of olive oil in the dough. (Yeah… I know it is heresy for all the Napolitan, but I follow Bonci's receipt :p ). Trick 2: be careful with the water you use, chlorine can kill the yeast.
Good video. I believe that "00" refers to how finely the flour is ground, not its protein content. I have the exact bag in the video which states that its protein is only 10%. King Arthur AP, by contrast, is 11.7%.
THANK YOU FOR NOT ADDING SUGAR.
I love chef Tom, I would just like to touch on something that I feel he doesn’t. You don’t need the fancy tools he uses to make this same exact pizza dough. I mean they help and they are nice but in all reality you only need a bowl, measuring cups, and obviously the ingredients. So if you don’t have a stand mixer, instant read thermometer, scale, and a dough cutter don’t be discouraged you can literally make the same exact thing with just a few common kitchen tools and you will not be able to tell the difference in quality, I personally think dough kneed by hand is a lot better, also a lot more labor intensive but worth it in my opinion.
This recipe is great. It’s my “go to” for pizza and pepperoni rolls. You’re a wonderful teacher Chef! Can’t wait for chicken and pesto.
Nice simple and easy just how I like my tips videos with the fact that the pizza dough will be used in a later video. Awesome. You know they actually have competitions involving pizza dough tossing?
Ive been using locally made honey instead of adding any sugar and it seems to bring some magic to the dough. The chew is improved and the taste as well. If you want to go wildass… try using your favorite beer instead of water.
If I wanted this to be more thin crust, what would I do?
Bro! Is that hoodie an XXL? If so I need that! Great vid
Never use a rolling pin on pizza dough!
Hi thanks for posting. Why no oil in the dough mix Tom?
Sorry Chef but I would have started over with that yeast bloom!!
Perhaps this was a situation of where video production took precedent but not a good example nevertheless
The timing on this is perfect. I recently installed a wood fire oven and pizza dough has been my nemesis. Can't wait to give this one a try.
Thanks
Looking forward to the next video and great go to pizza dough!
You must be very lazy. On youtube, there are millions of videos with Italian pizza chefs that teaching pizza from the flour to the plate, even in English.
Hi iam butcher
Can you make a video on the new Masterbuilt Gravity Series? Maybe a long cook, or since it gets up to 700, maybe do a pizza with this dough.
First focaccia now this love it! Kettle pizza here we go…
Going back to the basics will definitely drive up the traffic to this channel. Thanks for this video.
ayy