How To Make Pizza Dough

johndogsan

Creative Heat Sorry to say it, but you are way off base. I worked in Pizza shops and you always use a mixer. You will never knead the dough enough by hand to get the correct smooth consistency by hand. At home I use a kitchenaid. It rocks. And the guy in the video should use instant yeast, it's much quicker....

Nadia66

it's really a very helpful tips thank you.

deroseg

I really liked this video; it reminded me of working in my mom's pizza place. Of course we didnt add as much olive oil and we make batches that included 25 lbs of flour, but on a small scale this video pretty much covers it (I liked his idea of using olive oil over lard for the dough, and the flavor would be alot better; healthier, too!) I am assuming that this would be a 1 lb loaf of dough, or enough for a "large" pizza according to my speculation. I would also not put it in the baggy, but we would cover and dust with flour and leave "open air" in large refrigerated wall units, where it would rest. Later we would let it rise in room temp, and spred out in pan..top , and bake between 400-425 for a home oven, give it about 20 min...If you are using it for bread instead of pizza, a little less heat (375) and a little more time (40-45 min) will do it... Bon Apitit!~Gina

foofa

beautiful.

foofa

good job.thanks.

CreativeHeat

Very good video Albert, too bad there aren't any more available. I made this dough tonight following your instructions (loosely) as a birthday present to my fiancee. Back in the day I used to work at a premier pizzaria, and your methods reminded me of the good old days. Great little tips in there as well, like proofing the yeast, and letting the dough rise and rest for 24 hours. To the person who suggested using a food processor below, this is highly unadvisable! Unless you have a Kitchenaid mixer or something similar, you will burn out your food processor and end up with a dough in which the glutens haven't bound properly. There hasn't been a machine invented that is as advanced or adaptable as the human hand. If you want to avoid the mess, leave the oil out of the mix an use it liberally on your hands instead. To the person who was asking about temperature, most domestic ovens aren't hot enough to cook a pizza like you get at a pizzaria (i.e. 800F/426C) so just whack it up to full blast. There's no hard and fast time to cook, it depends on the thickness of the crust, the toppings, fan or static oven, etc... Just keep an eye on it, and if after 15 minutes, the crust hasn't crisped up, then check every 5 minutes until it does. One last tip, if you want a thinner crust try docking the pizza dough once it's shaped, and before you start topping it. Use a fork or a dough docker http://www.amazon.com/Mario-Batali-0-49108-Dough-Docker/dp/B001PKTSBQ/ref=pd_sbs_k_3 to make loads of little holes, this also keeps the giant bubbles from forming.

TIGERWOODS70

THANK YOU, SIR. WHEN i COOK PIZZA WHAT IS THE TEMPERATURE I SHOULD SET TO FOR THE OVEN

jonaths

hello may i know how to make a preserve pizza dough and crust?

arsenio

SAS

herine

i used food processor to make a pizza dough.....clean me..