To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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Twitter: @Lauraskitchen
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just curious – dont bite my head off youtubers – why cook with your wedding
ring on? is it sanitary?
Laura, I purchased a tabletop pizza maker called Pizza Que which heats to
700-900 degrees F and I’ve got the dough in the oven rising. I’ve used your
recipe and hope these guys turn out good. I used a modified sauce because I
didn’t have the all of the ingredients that was called for. Thanks for the
great video and the neat little trick like blowing under the dough and peel
prior to going into the oven. I’ll let you know if it turned out. Thanks
and Happy New Year!
RINGS…Jewlry and nail polish gotta go!! yuck!!
Hello Laura, please help me ! Your pizza dough recipe is incredible but I
have trouble making the dough rise. I tried to oil it and put it in a warm
(turn off) oven but it always forms a dry skin around … Would it be
better to just leave it on the counter (in the bowl + plastic wrap) ?
Because I can not find a place warm enough that does not dry my beautiful
dough. Thank you !!
You didn’t make that pizza from scratch, you used factory manufactured
tomato sauce, and some of the ingredients you used are pre-made, my
understanding of the term “from scratch” is that it means you made
everything using natural ingredients that was not manufactured inside a
factory. The dough was fine though, and nice recipe all in all.
I see a few commenting on a crust forming on the dough. That happened to me
first time making pizza dough.You have to apply oil liberally on the dough
to prevent it from drying out like that .
Something went horribly wrong when I made this! Okay, so I Iet my dough
rise inside my oven. Hours later I was thinking of baking chicken to go
with the pizza, so I turned ON the oven…..we all know what happened next.
Yup. The plastic melted into my dough, racks, and the bottom of my oven.
The smell of plastic is unbelievable.
My dough didn’t turn out like this AT.ALL. Just got the artisan stand
mixer. I’ve made dough hundreds of times at my old job with stand mixer and
at home a handful of times with a hand mixer that had dough hook (spiral)
attachments. I cannot figure out why this didn’t work. I tried it TWICE. I
seems like it had too much flour because it just wouldn’t come together.
Hope you can help me out
Some little hints directly from Italy 😉
1) pizza dough should be made with bread flour, not AP: it does have more
gluten, which give the dough its nice elasticity
2) too much yeast give a bad taste to finished pizza: better use veeery low
yeast and let the dough rise for a whole day
3) no fats in the dough. Actually, no fats at all should be used for a
pizza (maybe just a liiitle evo oil before serving), unless you’re doing a
pizza “al trancio” (with high, soft dough)
How to basic has a easier way to make a pizza
so nice to use the 50/50 mix of semolina di grano duro and doppio zero
(general purpose unbleached) flour with the corn flour sprinkled on the
bottom to give a little crunch and easy to manuver on the wooden paddle
capability to the dough.
You over mixed. Stop playing with the dough Mix until just incorporated let
rise then pinch down rise again and go. And make your own sauce. I almost
got angry watching this.
Then repeatedly bitchslap the tomato topping.
Great recipe!!!
Thanks Laura!
This is making me hungry :O
how could i alter this recipe for a 14″ deep dish pizza pan? anybody know a
different recipe or something that might help me?
Thank you! I’ve now made these three different times. Every pizza I made
previously was disappointing for some reason, but both I and my guests
loved these. I even got a recipe request (I sent the asker to your
website).