I made your dough Monday night and what a game changer for me. After machine mixing for 10 min, I let it sit for 2 hours and then did some stretch and folds at 5 min intervals before balling. Placed balls in fridge for 24 hours and let it rest 3 hours before making pizza. The dough was super soft and not one rip while stretching. Words can't describe how delicious the pizza was. Thank you so much for your life changing moment. Michael
We have been so fortunate to try your pizza first hand and it is incredible! Now we can try to make it ourselves; thank you for sharing your recipe. :)
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
I recently bought a bag of OO flour and tried to make pizza. I make bread all the time so I thought I could make pizza. It was a disaster! Now I will try again using your recipe with added white flour. Your pizza looks so delicious and I don't even like pepperoni! Thank you for all the advice!
Your pizza looks just delicious. Thank you for all that great information. I had no idea about the different flours. I thought I made pretty good pizza - but yours really is a game changer. Will try it next time.
Thanks for the feedback and I still have a lot more to share regarding pizza and focaccia, but it will be in the near future :) Hope you give this recipe a try - comes out great all the time :)
🍃🌸🍃 I made pizza’s on our Green Egg BBQ. It was fabulous. This information is fabulous on Flour!! I live in USA and will have to compare the different types of Flour available! You have GREAT information 💕🍃🌸🍃
Definitely going to try your recipe! I’ve been making pizza at home since the pandemic started (in my Brevile Smart Oven Air on the “pizza” setting). I’m very happy with it but I think I can improve it with your recipe and techniques. Thank you! Such a talented couple you and Laura are.
Semi-pro tip: you can use parchment paper when rolling out your dough. You can also put the parchment paper in the oven on your pizza stone/steel. Makes it easy to launch and remove the pizza.
What can I say Ivo…..Nothing short of perfection! Cant wait to try it one day. Thank you for sharing your great recipe and all your valuable tricks in making it.
Used your pizza recipe for dinner tonight. Amazing! It will be my go-to recipe for Friday nights from now on. I will make one recipe the night before and one on the day next time to see if I can tell the difference. Your secret ingredient IS a game-changer. Perfect crust.
I love pizza, and seeing this I wanted some of that so bad! I currently have tonsillitis but if that pizza were in front of me, I think I would try to swallow it! You make it look doable, I will try this in the future!
I. Made a sicilian pizza in a 12x16 Lloyds pan . I doubled your dough recipe which came to around 30 oz. Total proof time was 5 hrs. I'd love to show you my finished Gold Medal Pizza but I don't know how to send it. Thank you Michael
I really appreciate your passion and soft explanations. I cant buy small amounts of skin milk but i was thinking of using 2% milk. Would that be okay Thank you Michael Canadian Pizza Lover
Does your wife have an Amazon page as well that would be nice also if she were to have one? I love cooking with the Coias anyone else? Do you mind if I share the malted powder with others? next pizza stuff crust
My wife has a RU-vid channel for quilting & sewing but she will also appear on this cooking channel as well, periodically :) As for sharing the information, please go ahead and share the info and the video too...its a great recipe and I would be very happy if more people know of it 👍👍😃😃🍕🍕
It really looks so delicious. Do you need a pizza stone? What about using a baking tray and putting it at the bottom of the oven to preheat it? Would that be alright or is a baking tray too thin to keep the heat?
You can use a baking tray, but in this case, you would not need to preheat the tray. The results come out better on a pre-heated stone - more authentic - but tray pizza is also very good :) You can just put your dough on your cold tray and then place tray in your pre-heated oven
Thanks for the tip, this sounds good! We often have your gnochis, they are absolutely delicious, and the next day we fry the leftovers with a little oil, that's great, too . Many greetings from Germany from a little mountain area, the Harz Mountains!
This is one fine teaching moment. I am planning on making the dough. I want to double the receipe to make 2 balls. Before Iplace the dough in the fridge, do I ball the dough after the 5 hours or at what point? Thank you very much Michael
You do not need to wait 5 hours - after 2 hours, the dough is ready to be used, or, in your case, split it in half, shape it, and then you can place it in a sealed container and put it in the fridge for next day use :)
Great video If I wanted to double or triple the receipe to make a pan pizza would I also double or triple the yeast? Thank you Canadian pizza lover Michael
Hi Michael - because it is a quick, same day dough, yes, double or triple the yeast - In the near future, I will be sharing some overnight recipes for larger batches of dough that take less yeast :)
Oh so sorry I was reading the recipe, I paused the video or you could use agave nectar or the freezer for 3 min, oh so sorry for adding things here you could keep some heavy washers in the kitchen when using your baker's chart.
On your full course pizza , I doubled the receipe. Do I divide the dough after the 10 min knead or during the 4 Hr rest? Thank you Michael Canadian Pizza Lover
Serious question. We don't drink milk and rarely have it on hand. I bought some whole milk powder for recipes calling for milk. Do you think that might work here?
You can certainly just use water - in the description below, click on "see more" then scroll down and you will see all the details you need :) Let me know if you have any other questions as I am happy to help
LOL :) :) :) Sit tight Steve, because I have some "prime" pizza and focaccia recipes to come out in the future with my best dough recipe, for overnight dough
Your complicating simple pizza making😳.....honestly. I dont need pizza peels ...measuring the dough.foundant chart 😂. that is ridiculous! Also you can use Mutti Polpi sauce. Your sauce had tomato puree in it! I dont need that malt stuff or combination of flour! Just complicated pizza should be very uncomplicated 😂😂😂 wow I had a headache watching this video! And we come from a looong line of Italian women and nonnas that know a whole lot of pizza making!
Yes, this is one version, and if this version is not for you, then perhaps you may enjoy my other version - check this one out and let me know your thoughts :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1WahghOTASE.htmlsi=Z_tqeaKgdodBgUpo Oh and PS> definitely try the sauce, as it is amazing - just try it once and you will see
