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Perfect homemade PIZZA DOUGH - Learn how to make PIZZA DOUGH recipe

13720 ratings | 2984010 views
Deronda demonstrates how to make an easy homemade soft PIZZA DOUGH. Click on "Show more" below to get ingredients and instructions on how to make... HOMEMADE PIZZA DOUGH 1 (1/4 ounce) envelope active dry yeast 2 tablespoons olive oil 1 tablespoon kosher salt 4 cup all-purpose flour 1 1/2 cups warm water (110 degrees F.) Additional flour for hands and surface In a small mixing bowl add yeast. Pour 1/2 cup warm water over yeast. Stir with fork. Let set 10 minutes. Yeast will become creamy and bubbly. Add the remaining warm water to yeast. Add yeast mixture, salt, olive oil and flour in the large bowl of a stand mixer fitted with a dough hook. Mix ingredients at medium speed until smooth and elastic, about 15 minutes. Place dough (dough will be sticky) in a lightly greased bowl. Cover with greased plastic wrap. Let dough rise in a draft-free environment for 2-3 hours. With floured hands gently push down dough, turn out onto a floured surface. Divide dough into your desired portions. Form into round(s) balls and let stand 20 minutes. I divide my dough into 6 equally portions to make 6 thin 10-12 inch pizzas. Stretch dough gently into thin shape(s). Place on baking sheet evenly sprinkled with cornmeal. Top with desired ingredients. Bake in a preheated 450 degrees F oven for 10-15 minutes. Suggested Pizza Toppings: onion, thinly sliced or caramelized bell peppers (all colors), thinly sliced pizza sauce, homemade or store bought cheese, any type chicken, grilled, baked or poached pepperoni ham, diced banana pepper, thinly sliced black olives green olives mushrooms, sliced tomatoes basil, fresh corn just to name a few!! TIPS: Unused pizza dough balls can be refrigerated up to 1 week in lightly greased zip-top plastic bag or airtight containers. Before stretching dough, allow it to come to room temperature. ENJOY!! JOIN ME ON... Instagram: https://instagram.com/Foods101withDeronda Pinterest: https://pinterest.com/ddsdsd Twitter: http://twitter.com/AskDeronda Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, and Tips from start to finish!! An inspirational channel for the CHEF in all of us!! http://www.youtube.com/user/Foods101withDeronda
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Text Comments (646)
Marta Linge (4 days ago)
Wow👍👍👍👍👍👍👍👍
clints8888 (5 days ago)
everyone knows not to add the salt to the yeast
Zahira A (23 days ago)
Hello Deronda, I made this recipe today and the dough is Amazing ... I made my pizza on a grill, turned out so yummy ... thank you so much for sharing ...
Foods101withDeronda (15 days ago)
AWESOME & you're very welcome...Zahira!! Thank you for sharing your pizza results with each of us!! ENJOY your way, always, my friend!! -Deronda :)
tina rmeileh (1 month ago)
Sorry,this is not the perfect pizza dough.The pizza dough must rise in the fridge for at least 2 hours.Usually I let it 5-6-7 hours.Then,right away shape,add the rest of all ingredients and put it in the oven,a very hot oven,in my oven its takes 5 minutes for a extra large pizza. The taste and the texture is just like a pizza made in town in a wood stove,crunchy on the outside and soft and moist inside with large air holes around the rim.
Luis Fe Sigue Vivo (1 month ago)
The hot water kill the yeast ?
Paul Bickley (2 months ago)
You need just a little bit of sugar, sugar helps the yeast... In my opinion.
kiv kiv (3 months ago)
i make the same way but i put dough in bread machine on mix for 5 mins .i also use same dough mix but with garlic puree added to make nan breads . mini ones for kids and also bigger ones too . i cook them in oven but best results for me is to put in frying pan and a squirt of olive oil .
sahid ahmed (3 months ago)
Very helpful thanks for sharing this video😊😊😊😊😊😊😊😊
Evana Abraham (3 months ago)
Yammy.
Des Salazar (3 months ago)
Thanks
Des Salazar (3 months ago)
Wow I try that
Fatima diop (4 months ago)
When I make dough and leave it for even an hour it goes bad...why?
Florence Lamit (4 months ago)
Wowwwww!!!!!!!!!¡!
amina nuru (4 months ago)
I love this
Abdul Gafar Mohammed (4 months ago)
Wow points well explained. You have a new subscriber.Thank You
T4C (4 months ago)
Pizza was great til you started going mad with the toppping...esp the amt of cheese..
Devi Sree (4 months ago)
Tq for recipe
Raheem Unnisa (5 months ago)
No need to bake first?
Trueblue2053 (5 months ago)
U should smooth the dough out into a ball and brush it with a layer of olive oil to prevent the outer layer from oxidation it’s optional to make a lip for the pizza dough... thanks for the tip about the corn meal...I don’t have a pizza stone yet ... thanks for the video over all u did a great job... I can’t wait to make my cooking video with the my children
Jacqueline Douglas (5 months ago)
do you have to pre bake your pizza dough with your ingredients or you put it all in the oven at once because I tried doing it before and my my toppings get good and crispy and the crust was just blah, but that being said good recipe and I certainly will try it 😍😎
Ullimately (5 months ago)
3:42 It has rised???? Where did YOU learn English???? Dumb Americans would probably say "it has rose" Your English is still one level lower. It's "It has RISEN"
Gamerkid (5 months ago)
My dough smell like alcohol
Gamerkid (5 months ago)
How did your dough rise you killed the yeast with salt
Laura DeSimone (5 months ago)
Great for those who enjoy eating this, but finished product doesn't look to me like Italian pizza. Lots of great videos to check out on classic Neapolitan pizza dough making. I won't criticize some of the things here because many Americans enjoy making and eating pizza like this. I've been making pizza dough for over 30 years and enjoy watching and learning from others. Again, check out some of the Neapolitan pizza dough videos on Youtube.
Janeth Farnendo (5 months ago)
Wow! Looks yummy & crunchy too.. I will try this. Thanks for sharing .. God bless you & family! 👍👏❤️❤️❤️😊
Ufi Bavaria (6 months ago)
Ok , understand. GB Chef. Taste is GB style
steve keith (6 months ago)
maybe we can share some recipes
steve keith (6 months ago)
maybe we can share some recipes
hvymettle (6 months ago)
Put the flour and salt into the mixing bowl and mix together. Add the water and yeast mixture next and mix for 2 minutes to allow the flour to hydrate. Then add the oil and mix another 3-5 minutes. I prefer adding 1-2 tsp of sugar to the yeast and water, helps the crust to brown in a conventional oven which typically do not get hotter than 500-550 degrees.
Live Chan Jatt (6 months ago)
Nice job
Ken O'Dell (6 months ago)
sad
Bugs Bunny (6 months ago)
Thanks for this great and delicious recipe ..........love your recipes
Bugs Bunny (6 months ago)
Is it ok to keep the dough rising over night
Foods101withDeronda (6 months ago)
I've never tried rising the dough over night...Evan!! ENJOY, my friend!! -Deronda :)
Yolanda Lee (6 months ago)
I'll try that ...looks good and yummy tnx
Jurylin Faschar (7 months ago)
Ohhhh my am hungry....🤤
nicks lyrics (7 months ago)
You gimmmeeee!!!
mariacorazon macapagal (8 months ago)
may i use instant dry yeast?
Foods101withDeronda (8 months ago)
I've never used instant dry yeast in this PIZZA DOUGH recipe!! If you give it a go...share your results with each of us, if you wish!! -Deronda :)
keith curry (8 months ago)
No Sugar? And that’s best Recipe for pizza? Really?
Sadeeya Salisu (8 months ago)
Wow I like it
Nhung Crosbie (8 months ago)
Yummy pizza!
Jeffrey DeRego (9 months ago)
Ain't no way that's a 10-12 inch pizza unless Deronda has giant, mutant hands.
County Line Gardener (9 months ago)
Finally, After all the failures at pizza dough making, Your video works perfectly for me. It also smells so good , Thank you soooo much.
Foods101withDeronda (9 months ago)
AWESOME & you're very welcome!! ENJOY, my friend!! -Deronda :)
Isheily Ebel (9 months ago)
Would it be the same amount if I use instant yeast?
Javier Garcia (9 months ago)
Really Nice. Authentic as well .
Javier Garcia (9 months ago)
Great recipe. Like adding patm and onions under dsice with Olive oil and basil and sea salt them then sauce then cheese etc. Your Great.
mayank chourase (9 months ago)
Can we make without yeast
Foods101withDeronda (9 months ago)
This PIZZA DOUGH needs yeast to rise...Ishwar!! ENJOY, my friend!! -Deronda :)
Leonardo Pasek (9 months ago)
Thanks for sharing. The pizza looks amazing.
Bart Simpson (9 months ago)
isnt the inside of a plastic covered bowl a 'draft free' place?
Robin D. Phillips (10 months ago)
This video is among my saved information. Thanks for sharing your recipe for pizza dough.
World Peace (10 months ago)
Thank you for the detail recipe and well demonstrated video!
Hamti Damti (10 months ago)
i feel like a dog when she holds the pizza into the camera .. and i am biting into my phone :-)
MEGABOINK65 (10 months ago)
Excellent video!
syllene (10 months ago)
Never add HOT water to the yeast...basic
Atjb Fuentes (10 months ago)
Jm a. Juh qué ppococ o sal gfqr jg g tf rifigugg ggnr
Shaq Deisel (10 months ago)
110 degrees ? WTF ?
alexinioh7 (10 months ago)
to much yest !
xCaptainTJx (10 months ago)
Can I freeze leftover dough ball? And if so how long do they last?
Bart Simpson (9 months ago)
yes. forever (if well wrapped)
Annmarie Paterick Kelly (11 months ago)
just for those people that would like to know how much flour what type
Janette Lavender (11 months ago)
This has become my Saturday night go-to thin crust recipe. I mix the salt with the flour just out of habit and all the water to the yeast (lazy) everything else I do the same. These toppings especially with caramelized onions are the bomb!!!! Thanks Deronda! You are the best. Your scalloped potato recipe is absolutely awesome too! 🐝🐝🐝
Wayne Hawthorne (11 months ago)
Love that presentation. My only concern is the order in which the salt was added. Salt kills the yeast. That is its job. . . but not toooo soon. That is why it is best to mix the dry salt with the dry ingredients so the yeast is not killed prematurely leaving us with a tough crust that did not puff up with yeast bubbles. Timing makes a lot of difference.
s manganello (11 months ago)
Hello Deronda, it was good to see you yesterday in ulta. I didnt know how to send you a message on here except one of these videos. Wow I have enjoyed them! They are awesome and you do an amazing job! I have been looking for a good pizza dough recipe too and so glad I found this on here along with many other recipes I have enjoyed watching! Thanks for all the wonderful advise yesterday and again it was so neat getting to meet you, and so glad to be able to enjoy all your wonderful recipes and absolutely love it!!:) God Bless
nicks lyrics (7 months ago)
@Foods101withDeronda Whats Ulta??
s manganello (11 months ago)
thank you so much and can't wait to see you again as well!! I learned a lot from you too and especially these videos! You are an amazing cook and definitely trying your recipes:)I am feeling much better and I thank you:) Thanks again!!:) Susan
Foods101withDeronda (11 months ago)
DITTO, AWESOME, thanks a million, & you are very welcome...Susan!! I enjoyed my special time spent with you, meeting your special guy, & crew at Ulta!! I learned so much from you & can't wait for my next trip!! Hope that you're very much better, my new friend!! ENJOY your PIZZA!! -Deronda :)
Emi Aemi Sam (11 months ago)
Happy i found and now a true friend..big like big love.
JJ (11 months ago)
Great presentation, easy to follow instructions
Ashley Paraguya (1 year ago)
Oh i like baking
Angela Ruge (1 year ago)
Looks yummy
Linkin Bob (1 year ago)
I AM HUNGRY!!! :)
Foods101withDeronda (1 year ago)
That's my goal!! ENJOY, my friend!! -Deronda :)
Aslan T Vorlon (1 year ago)
i HATE yeast packets, much cheaper to buy in bulk, how many tsp or Tbsp are in a PACKET of yeast? I've never measured one and have always given up on recipes that say to use ONE PACKET... plus I swear I've seen different recipes define a packet as different amounts when they do give a conversion.
Gary Trafford (9 months ago)
Answer. (1) A packet of yeast is typically 7g exactly. So if you're buying yeast by the packet, use one packet. But assuming you will be measuring from bulk yeast, the correct measure by volume would be 2 1/4 tsp instead of 2 1/2 tsp.
Sherri Koers (1 year ago)
Where’s the sugar to feed the yeast and salt will kill your yeast,
thefirst noob (1 year ago)
1 cup self rising flour and 1 cup greek yogurt. Did not believe this recipe but it is delicious.
Landon Posey official (1 year ago)
i make this
Mark H. (1 year ago)
Beautiful - all! I like my crust just a little thinner and more cooked- very difficult in the kitchen oven but not on the bbq... thank you!
Chinmay G (1 year ago)
Thats a 7-8 inch thin crust pizza.. please revise the mesurements..
R DC (1 year ago)
thank you for sharing in your talent
Peorhum (1 year ago)
I liked your dough but the toppings...yuck! To each their own...
Da Vaughn (1 year ago)
110
Poseidon63 (1 year ago)
Salt is a yeast killer so never add salt directly to yeast, also remember for toppings, less is best for a great pizza, great vid.
Kristi (1 year ago)
Do you add any sugar to activate the yeast?
Helen Imhoff (1 year ago)
I truly think you ought to make it possible to print these recipes off so we can have the recipe in front of us to make. I found no way to print this. Can you tell me How? Thank you
Harpreet Singh (1 year ago)
Nice
Julian Child (1 year ago)
I get a little perturbed by these people who start screaming "DON'T ADD SALT! IT KILLS THE YEAST!!!" Quite obviously, some people have stronger yeast than others! LOL! Seriously, I've been making every type of pizza for over four decades and never EVER has my dough doubled and tripled in size and I've always added salt. Everyone makes pizza differently and, yet, everyone seems to think they're the end-all-authority and that's just ludicrous. It's a matter of taste. No one is wrong. Ya' wanna put pineapple on your pizza, slap some on. Ya' wanna layer the toppings as thick as a lasagna and call it deep dish? Belissimo! Buon a petitti! Just prebake your crust or put a layer of cheese on the bottom! Personal taste. It's all good.
Foods101withDeronda (1 year ago)
TIP: Activate the yeast, before adding the salt!! It's all GOOD!! ENJOY your way, always, my friend!! -Deronda :)
Steven Carinci (1 year ago)
Cheese goes nuder the toppings not on top.
Sandra Sealy (1 year ago)
Great recipie😄😄👏👏👏
Christian Tremblay (1 year ago)
This is when someone teach something when he realy don't know how to do it himself! I am a pizzaman myself, so I know she is wrong!
Zabi Zabani (1 year ago)
Too soft dough
Mala Nag (1 year ago)
Comment
Hasnija A (1 year ago)
8bazen
Samaria Campbell (1 year ago)
Yay pppizza.
Red Vynil (1 year ago)
10" to 12"????  What about 20"???
Kaylee Combs (1 year ago)
hey
Jim Cole (1 year ago)
Looks beautifully delish!
Bernalyn Singson (1 year ago)
:)
Fish Babies (1 year ago)
Making DIY videos aren’t easy. I don’t understand why people spend so much time criticizing the people who makes these cooking videos because it didn’t meet their expectations or they didn’t make it the way their mom or grandma did it. If you don’t like it, you don’t have to watch it. If it’s not cooked or made the way you expect it to be then change it. It’s easier to just be kinder and grateful for every lesson learned. If her way of cooking is not useful, then go cook it the way you prefer or much better make your own DIY videos. The world is a better place with less assholes.
xrmarty2005 (1 year ago)
Yeast + Salt = Dead Yeast ( or at least seriously weaken yeast) You can add it to flower, but not directly to yeast. I give you thumbs up for the effort :)
sugarhoney (1 year ago)
Love love love....people will always hate
invidinvasion (6 months ago)
sugarhoney you are my proof! I love you!
sugarhoney (1 year ago)
Love your cups
6ix9ine bt (1 year ago)
I love pizza
Just Trolling (1 year ago)
I think thats about a 6 inch pizza, the recipe is probably good for 3 pizzas in my opinion.
Elizabeth Letsoso (1 year ago)
Looks delicious
Shumaila Sayed (1 year ago)
Vry helpful !
Jason Webster (1 year ago)
you forgot to add sugar with the yeast...

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