Pizza night just got even better with this easy and delicious homemade dough recipe. Let me know in the comments what toppings you're adding to your pizza! Written recipe: www.biggerbolderbaking.com/easiest-pizza-dough/
I appreciate that you use parchment paper on the pan instead of cornmeal which for me always burns and it's difficult to get the hang of sliding the dough onto a scorching hot stone. 🍕🍅🧀🧅🧄😋❤
I am so grateful for you. Youre a natural teacher. Explanations are clear and concise. The bonus is you are adorable and passionate about your craft. Thank you for your hard work!
I love watching you. You explain everything so well and everything looks so good. I’ve been following you since well before George was born. You need to be on television!!! Thank you for all of your wonderful videos 🌸
Very nice recipie Gemma! They looks amazing! I make the same recipie dought! I see these recipie in the tv in Cyprus before years! I but in my dought dry oregano! I alway makes pizza dougth, dougth and cooking with olive oil. In Cyprus were i live and in Greece we always cokking with olive oil! We have very good olive oil! Have a nice day and good weekend! Have a good week! 👍👏🍕🍕🍕
Love this pizza dough. I make this recipe all the time now. I could never get my outer crust brown until I watched this video. I set my oven to 450 degrees and put rack second from the top of oven. I noticed your rack was high up in oven. My pizza was brown crust!!! I'm so happy.
Oh my! I just found my new cooking channel. You are special! I love pizza, so this was just great. I bake bread with a bread machine and do keep bread flour, but i am happy you explained about the difference since I do keep all purpose flour also.
Your so cool, you have so many yummy recipes for exaple I tried your vanilla mug cake recipe it was AMAZING your so talented keep up the REALLY GOOD WORK
👌👌👌This is a Winner! Simple and delicious ! Great Tutorial,… well explained all! Thank you for sharing your amazing Talent! Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹 Edith, a happy and appreciative Subscriber
Gemma, there’s a RU-vid channel called Vincenzo’s plate. He made Neapolitan Pizza but using No kneed Ciabatta as a base for a quick pizza. The rest of the ingredients were the same, San Marzano Tomatoes, Extra Virgin Olive Oil, Foir De Latte and fresh Basil.
It looks great. I've been testing different pizza doughs in my new bread machine every week and tomorrow is Test 5 so I'll give this one a try. The written recipe divides into 6 pizzas but only 4 in the video? Either way, it's a lot so maybe I'll start with a half batch. THANKS!
@@biggerbolderbaking I went for it! SOOO GOOD! This was my 4th bread maker pizza attempt and easily the best. I let the dough rise an extra 35 minutes after the dough Cycle which only rises for 70 minutes. Also, since I don't have semolina, I reduced the flour a skosh so I could add a bit when rolling out (tried the rolling pin but had better luck with my hands). The crust was crispy but not dry with just a bit of a chew. Baked for 14 minutes as oven only gets to 485° or so. Loved it! I made 1/2 a batch which yielded a 14"-ish pizza so we're looking forward to cold pizza for breakfast! Thank you!
you can use a large baking tray...as heavy duty as possible....it is there to act as conduit for the heat of the oven so you get the leoparding on the bottom of the pizza
Hello again Gemma, can I cut this recipe for pizza dough in half? I'm making it for just one person. So dividing the dough into four equal parts. Is too much pizza though. And yes I know I can freeze it, but I much rather make it fresh I think it will just taste better?
I love pepperoni pizza as well. But I also like Canadian bacon and pineapple, pizza loaded with veggies and if course multi cheese pizza. How does you family feel about alfredo pizzas?
Hello Gemma, can I replace the all-purpose flour, with two and a half cups of whole wheat flour, and one and a half cups all purpose flour? Because I'm a type 2 diabetic and I can't do all of this all-purpose flour. It would be really helpful if you could let me know if this recipe for pizza dough would work out with these substitutions Thank you so much.
Hi. Yes, you can do that in practically most bread recipes, this one included. But you may need to adjust the amount of liquids as flours do not absorb liquids the same way. Gradually add the liquid when combining wet and dry ingredients STOP when the dough comes together and reaches the same consistency as shown in the video. Hence, you can add more if necessary, or use less when applicable. I hope this helps.
Gemma that looks so delicious I love pizza I usually put lots of cheese spinach mushrooms onions & sometimes kielbasa I've made dough in the past but I need to try this one soon thx for another fantastic recipe 💕 George is getting so big I remember when you were pregnant with him 💖
Hello, my question is, of course not related to pizza at all. What is the difference between vanilla extract, vaniila bean, vanilla paste and i think there is another one that i cannot think of? And are they interchangeable! Thank you, I love watching your channel!
Hi Angela. I’m not an expert on the various vanilla products you mentioned, though I have used all. But in this case, google will be your friend. As to the question, yes, in most recipes, you can interchangeably use vanilla extract and paste. I don’t recommend vanilla essence as the flavor is too artificial. Hope this helps.
I have a question Do we bake it with both the top and bottom grills of the oven on at the same time ? Because my oven has different knobs for both the grills so they aren't open together.
Hi Marium. I suggest you preheat a metal pan. If you have a cast iron pan, use that. Then place your pizza on top of it. Use bottom heating only, so the top of the pizza does not burn. Hope this helps.
Absolutely. You can manually knead the dough. It takes a bit of arm strength, but it is entirely possible to do. Get the recipe here, www.biggerbolderbaking.com/easiest-pizza-dough/ Enjoy!
Hi Cora. You can use plain or strong flour in this recipe. You may need to adjust the amount of liquids as flours do not absorb liquids the same way. Gradually add the liquids, and stop when the dough reaches the same consistency as shown in the video. Hope this helps.
You can make this dough in advance: after it has risen, divide the dough into four equal pieces, coat each ball in oil, and place in individual Ziploc bags. Store in the refrigerator for up to 2 days. For long-term storage, freeze the Ziploc bag of dough for up to 6 weeks. To use, thaw in the fridge overnight then roll and assemble as directed in the recipe. It’s best to wrap it tightly in plastic wrap to prevent freezer burn. For best results, follow the recipe here, www.biggerbolderbaking.com/easiest-pizza-dough/
Great pizza dough recipe, Gemma. Tell George to try ham and green olive. LOL. That's my favorite, with pepperoni coming in a close second. BTW, what kind of mixer are you using?
I make pizza a lot and I just don't get why people have a hard time with active dry yeast. All you have to do is put it into 110-115 degree water and let it sit for 10 minutes while you do other things in the kitchen. So easy. Plus, with ADY, you KNOW when it's good or not, as opposed to using instant yeast and preparing the dough only to find it didn't rise because it wasn't good yeast.
It’s just good to have it as an option. I use dry active yeast in some recipes, too. But instant yeast is just much more convenient to use, hence the preference for it in many of my recipes.
You can try making one, but you need a different recipe for it as you don't need yeast for it. My 15-minute pizza dough recipe does not use yeast, you can try a gf all purpose flour blend for the flour. Check the recipe here, www.biggerbolderbaking.com/no-yeast-pizza-dough-recipe/
I have one made of cauliflower. You can use use a gf all purpose flour blend in my 15-minute no yeast pizza recipe, www.biggerbolderbaking.com/no-yeast-pizza-dough-recipe/
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. Here you go! www.biggerbolderbaking.com/easiest-pizza-dough/ 😊
You do not have to keep yeast and salt separate UNLESS you are making bread in a bread. machine, otherwise there is no need to separate them at all. Bread Machine dough needs them to be separate because the ingredients sit there overnight and the machine automatically starts at the programmed time in the morning, which means that if you pile salt on top of the yeast then the salt can dissolve in the water and destroy (kill). the yeast as it sits on top of it for many hours. Normal dough recipes such as this one, don't matter because as soon as you put all the ingredients into the bowl then you start the mixers and they all get mixed essentially instantly, that means that the concentration of salt is normal and it will season your dough without killing the yeast (this is true for dough that you knead by hand as well). Far too many people have repeated that old yeast and salt separation nonsense without realizing that its not true for normal (non-bread-machine) baking, causing beginners to get upset hone they accidentally touch a few grains of salt to their yeast, that distress is absolutely not necessary.
I don’t recommend tweaking it as it is a yeast based pizza dough. You can try a gl all purpose flour blend with my no yeast pizza dough recipe. Check it out here, www.biggerbolderbaking.com/no-yeast-pizza-dough-recipe/
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. Here you go! www.biggerbolderbaking.com/easiest-pizza-dough/ 😊
Gemma always puts a direct link to the full recipe in the description box. That way, if the recipe needs to be updated, you will have access to the most current version.
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. Here you go! www.biggerbolderbaking.com/easiest-pizza-dough/ 😊
I know this is difficult to understand, but people around the world measure in different ways. We have to give cups/metric measurements and imperial measurements. It takes too much out of the flow of the presentation, and really slows it down. We know, we tried it before, and it was just as tricky. We put the link to the recipe right by the video for your convenience. But here you go on this recipe, www.biggerbolderbaking.com/easiest-pizza-dough/ I hope this helps,
