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
banana pepper, thinly sliced
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.
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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!!
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.
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 .
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
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 😍😎
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.
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.
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! 🐝🐝🐝
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.
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
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
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 :)
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.
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.
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.
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.
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