No-Knead Pizza Dough Recipe in Minutes - Super Quick & Easy! 

Back to say I made the dough tonight and it was great! Chewy and crunchy together and the method was very easy. I'll be making this dough over and over. How long would it keep in the fridge if I wanted to make ahead and can you freeze it? Thanks for sharing. ❤❤

I'm delighted that you enjoyed it! 😊 Although I haven't frozen this dough myself, why not embark on a delicious adventure? 🥳 Go ahead and give it a try, and if you succeed in this tasty endeavor, I'd be thrilled to hear about your triumphant results! 🎉

My pleasure 😊

@@TheScrumptiousSpoon I'll give it a try and report back on how it goes. :)

Glad it worked out for you. I have another recipe on my channel that doesn't involve kneading: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-58k6gusgW3Q.html.

Your comment is like a poem that caresses my soul ))

h yes, 😎 I'll do even better in one of my next videos!!!! 🔥🎥 ⬆️

Glad you liked the recipe I developed. 😊 I will soon show you some more of my developments and techniques. 🧑‍🍳🔬🎥

Judging by your nickname 🤔 you may be a fan of Guns N' Roses music? 🎸🌹

Wheat flour NORDIC

I'm so sorry. I've made this dough many times and it's always worked. But in this dough as in any other dough there are various nuances that can prevent you from getting results. How did the dough turn out after proofing? Did it rise well? Were there any bubbles in the dough after proofing? 1. Flour quality. In this recipe I use flour suitable for pizza with a high gluten content. So that without a long kneading time the gluten would be enough in the dough. But since everyone's flour is different, keep an eye on the consistency of the dough. 2. The quality of the yeast. If they have been open for too long or if they were produced long ago (look at the date of production), the dough may simply not rise. And after baking it will be hard. 3. Insufficient oven temperature. (This happened to me once by accident, but with a different dough). If the temperature is not high enough, the dough will simply dry out along with the filling.

Today I uploaded a recipe for another pizza dough. This is the pizza dough I use most often. Here's the link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-khUcQVc9gng.html

What in your opinion is the main problem with the voiceover?

@@TheScrumptiousSpoon - I had the same reaction to it. It sounds like you've got the mic too close to your mouth or something. It's like the sound on those videos where folks purposely talk really close to the mic and try to make lots of little popping sounds while the speak softly. The video itself is great and I really liked the information. But if you find a way to tweak your sound input... and provide a link to a written recipe, that would be fantastic.

@@cdpond I would like everyone to like the voice, I can't change it technically at the moment. I can completely change this voice to another one, but as my past experience has shown there are still some who don't like it (((

@@cdpond Water: 160 milliliters To the water I add Sugar: 1 gram Dry yeast: 6 grams Stir. Separately in a bowl Flour: 200 grams Add Salt: 6 grams One tablespoon at a time I add the flour and salt to the water and knead with a fork. When the dough is kneaded into a homogeneous mass I put it in a bowl and rub it with olive oil. Cover the bowl with something. I leave it in a warm place for an hour and a half. Then I stretch it, add sauce and filling, sprinkle with cheese and send it to the oven. )