Same Day Pizza Dough Recipe

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Sometimes you just can't wait 48 hours for your pizza dough to proof. So, in this short video I show you my recipe for same day pizza dough (ready in as little as 4 hours). Thanks for watching!
RECIPE:
350 grams Flour
1.5g Yeast
225g Water - room temp
9g Fine Sea Salt
++++PLEASE WATCH VIDEO FOR MIXING DIRECTIONS+++
MY NORMAL DOUGH RECIPE VIDEO - • Best dough for Home Pi...
HOW TO STRETCH PIZZA DOUGH VIDEO - • Stretch Pizza Dough li...
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Опубликовано:

5 июл 2024

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Комментарии : 107

@michaelevegens7425 Год назад

this recipe is absolutely the best , so everybody out there looking wasting time trying to find a good recipe . you can stop now , you found it . thank you so much for posting

@PatioPizza Год назад

That’s awesome to hear! Thank you so much for watching

@the3rls491 25 дней назад

Please help me with US measurements

@jakesteele9597 8 месяцев назад

You have the BEST pizza channel on RU-vid!! Super informative & to the point, love the work man hope you keep it up! Learning tons from you man

@Ecohen52784 Год назад

You definitely have the most informative Pizza channel on RU-vid. I lean so much from your videos. Thank you so much for what you do and your love of pizza. 🙏🙏🙏🥰

@PatioPizza Год назад

Thank you! That just made my day. Please let me know if there is anything in particular you’d like to see more of and thanks for watching! Cheers, jesse

@RezOz9916 19 дней назад

I've been scouring the internet/RU-vid for 6-8 months to find a reliable reproducible pizza dough recipe and I can confidently say I found it here. The dough was perfect, strong, bouncy, held its shape n cooked beautifully. Thank you for this simple n yet perfect recipe. 🍕 🍕 👍

@billnicesun3613 10 месяцев назад

Great recipe! I have tried it at least 3 times and it works perfectly! Thanks!

@raquelquinonez6912 4 месяца назад

Best pizza dough recipe, so easy to follow and dough comes out perfect every time, weather you do 4 or 6 hours, perfect dough 🍕

@Margarita29589 12 дней назад

I have made this recipe 3 times in like 2 weeks it’s literally the best pizza base I have ever made! Also scales up and down brilliantly. Thanks so much 🍕

@JoeGreen-po9mv 6 месяцев назад

New to this pizza game. Following your directions to the T made me the Best dough I made to date. Thank you. Love for you to make a simple recipe that we can keep in refrigerator for few days. Thanks in advance. Ed

@mike_adams 3 месяца назад

Did this recipe/process today. Came out awesome! Start to done pizza in 6 hrs.

@Gorguruga 9 месяцев назад

Fantastic recipe. So simple. And very well produced video which explained everything nice and clear. Cheers!

@PatioPizza 9 месяцев назад

Thank you so much!

@scubadoo5263 5 дней назад

Can’t wait to give this a try !

@jordentahquechi9079 5 месяцев назад

Hey man this recipe absolutely slapped, I think I actually forgot the salt in the dough but I added some on top and it was fantastic. Thanks

@GiopoloMtl 6 месяцев назад

Love this pizza recipe. I just got my pizza oven and will use this recipe to play with it until I get it right, as they say that there is a bit of a learning curve. Love your channel, love your simple recipes and your concise videos. Ever considered making a New Haven pizza video? Greetings from Montreal, Canada.

@cloverellazeda Месяц назад

Tried this recipe, and it turned out great! ❤

@mikeyvisser8740 4 месяца назад

I usually use long fermentation recipes but i needed a same day doigh recipe and stumbled upon this one . I couldnt believe the puff i got off of this. Great recipe

@PatioPizza 4 месяца назад

That’s awesome to hear! Thanks so much for letting me know. Cheers

@jax2482 8 месяцев назад

Thank you for a great dough! 🍕

@michaelb.9548 Год назад

Great recipe! My pizzas became perfect! 😊🍕🔥

@swervsplatt9672 4 месяца назад

Great recipe, buddy. Thanks.

@CraigAlexander26 3 месяца назад

Hey legend, loving this recipe. I've made it twice now and both times its been very sticky. Not sure if different flours can cause this or not. To help fix it, ive just added extra flour during the main kneading step. Is this a good option, or should i alter my mixture during the initial mixing step?

@silvafacundo Год назад

Thank you for the recipe! I will try it out on Saturday. I'm making 8-9 pizzas on the Roccbox for a dinner party.

@mandelafoggie9359 Месяц назад

Hw did it go?

@rbiv5 Год назад

Pizza looked great. 6 hours is the absolute minimum for me as well. I made some last week and it was great.

@zhariasimmons9491 4 месяца назад

This….is possibly the best crust ive ever had..ive tried to make pizza dough COUNTLESS amounts of times…and they all came out flavorless and nasty..but this..this right here is 10/10 perfection THANK YOU

@PatioPizza 4 месяца назад

Thank you!

@dashermike3207 8 месяцев назад

If you’ve done one of these and I missed it on your website, I apologize. If not, would you consider doing a pizza using your same-day pizza dough with a spinach Alfredo sauce filling? My wife loves spinach Alfredo sauce, pizza and I’m having problems getting it right. Thank you and 😮thanks again for all the great videos.

@stephanlord 8 месяцев назад

Thank you!

@Gwalms235 4 месяца назад

Could the yeast be substituted for active sourdough starter?

@maltonfil 11 месяцев назад

What was the temp on roccbox? How long was cook?

@mentaltwitch8094 10 месяцев назад

I've made this recipe 4 weeks in a row as I'm new to making my own dough. I wasn't getting as much puff on the crust as seen in the video, bought new yeast and that didn't seem to be the issue. It could be my ferment timing (6-8 hours room temp) or prep; I use a food processor to bring the dough together which ends up being a bit further along than shaggy. Last time I decide to modify the recipe slightly. I did 5g salt and 4g sugar, just to see if it impacted browning or increased fermentation by feeding the yeast a bit. Could be coincidence, but the sugared version provided a 2-3x more puffed crust overall, even under the toppings. Of course more trials will be needed, but just some general insight for a possible way to modify slightly but have a bit different of an experience.

@Tilith 7 месяцев назад

I use those exact proportions, but with honey instead of sugar. For the puff on the crust, don't forget that the oven is very important too, the hotter, the more growth.

@Sophia-jd7sx 2 месяца назад

how long do i cook for in home oven and what temperature???

@CANADIANPIZZALOVER Год назад

I truly enjoy watching your Videos. I have 2 questions..... 1...If I want to double the receip, do I double the Yeast? 2...Due to Arthritis I cant hand mix dough. How long would I mix dough on Kitchenade, and would that include autolease(misspelled). Thank you Michael Canadian Pizza Lover

@PatioPizza Год назад

Thank you! Yep, just double everything and you should be fine. Mix for 3 minutes, let it rest for 15. Then mix for another 7 and I suspect that will get you where you want to go. Just use the lowest speed on your mixer. Thanks again!

@dyglesias 10 месяцев назад

Hi, thanks for all your knowledge. For option 2, how long can these dough balls stay in the fridge?

@konnyknees 4 месяца назад

says 2-9 hours in the video. any more than that would be fine, but no more than like 48 hours in my opinion. the yeast will eventually run out of food/sugars to eat and the gluten structure will likely collapse. you'll lose out on the texture ya want in the pizza. if you do the fridge method, just make sure you're getting it back to room temp before forming it into a pie. good luck!

@konnyknees 4 месяца назад

trying this today for our valentine's day tradition. cannot wait. will report back soon

@konnyknees 4 месяца назад

ok gave it a try and gotta say, the crust on this was great, was absoluly delicious and better than any store brand stuff or dough I've made in the past. some feedback on the video instructions - I wasn't sure what the texture should have felt like during the phases which we were kneading and folding/rolling into a ball. I felt like my texture was a LOT more sticky than yours and would have loved to have some hints on what the right texture/stickiness/moisture should have been. I found my dough to stick to my wooden cutting board surface after a few minutes of kneading

@amberabbott389 3 месяца назад

@@konnykneesI think that’s pretty normal with most doughs! You usually just have to add a bit of extra flour to your board/surface when it happens

@Ecohen52784 Год назад

Do you ever use slices of mozzarella cheese? My local store in the Orlando area was out of the Polly whole milk cheese so I picked up Boars Head whole milk in their deli department and was very pleased how the New York style pizza came out using your recipe. It was delicious🙏💕🥰

@PatioPizza Год назад

Yes! I love using slices of fresh mozz and low moisture mozz. Never tried the board head brand though, maybe next week. Cheers and thanks for watching!

@butfirstmeditation1438 Год назад

Just tried this and it was amazing after 6 hours at room temp. I was wondering if it would be possible to make this the night before and keep it in the fridge until the following afternoon? Mornings can be a bit hectic in our house!

@PatioPizza Год назад

That should work fine. Glad you enjoyed it!

@chrisbrennan2208 11 месяцев назад

Great recipe. Question, if I wanted to double our triple the recipe, will that work?

@PatioPizza 11 месяцев назад

Yes, absolutely

@BBQ_Beto Год назад

What was the temp in the Rocbox? Time? Im curious since this isn't 00 flour. What if baking in a home oven?

@PatioPizza Год назад

800 in Roccbox. I’d go max oven temp on a pizza steel for 5 minutes and then turn on broil to finish the last 2-3 minutes. Hope that helps and thanks for watching!

@docdrone890 Год назад

for a New York style pizza Iam I better off with a pizza steel in my home oven or a gas ooni style oven? love your amazing videos

@Ecohen52784 Год назад

I was wondering the same question 🙏💕

@PatioPizza Год назад

You can make either work great! I personally prefer the pizza oven, because I think it can get a little closer to a “true” NY style with the higher temps. However, it takes a lot longer to master that technique than a home oven with a steel. Thanks for watching!

@Ecohen52784 Год назад

@@PatioPizza thank you, love your channel 🙏💕

@docdrone890 Год назад

I made 3 pizza's yesterday in my ooni koda 12 and the crust came out very good but more like Neapolitan then NY, I am doing something wrong? I am new at using a propane oven. Thank You Jessie for your wonderful videos.💕💕 Do you thing I would have better results with a Roccbox?

@dawnamendola8690 2 месяца назад

At what point would you freeze this dough ? After the 4-6 hour room temperature ferment ( or if using 9 hr refrigerator method) and when ready to use would you use same method for thawing for this particular recipe?

@simonkenyon-rivard1218 Месяц назад

I would make the dough balls and wait until they double up and then i would freeze them. Thats what im doing

@solo022667 2 месяца назад

If I want to make just one pizza , can I cut everything in half ?

@beckagerhart7819 4 месяца назад

If I don't have a pizza oven how do I bake it in my toaster oven?

@anapaulalopez6682 Год назад

Hi, I am making this for tomorrow. Could I add semolina flour?

@PatioPizza Год назад

I don’t love semolina in my dough, but I know others that do. So I’d say give it a shot if you want. Start low though, maybe 5-10% max of the total flour. Cheers

@GM418 8 дней назад

Yeah, it'd be nice if there was a conversion to cups, seeing as that's the going thing for most us Americans, and most of us just at home cooks don't have scales.

@jennifercostello3229 8 месяцев назад

Can i make this in my home oven?.... p.s i dont have a pizza stone or pizza steel

@PatioPizza 8 месяцев назад

Yes, just use a sheet tray. At the end of the day, it’ll be pizza!

@DeeBeeStudioSabah 9 месяцев назад

What if my room temperature is 29celcius/ 84f. I still wait for 4-6 hours?

@PatioPizza 9 месяцев назад

Keep an eye on it… I’m guessing it’ll be closer to 2 hours. You can back down the yeast a bit too

@user-yt1bz6wo9d Год назад

In the video you say to use 1.5g of "instant" yeast, but it looks like you used 1.5g of Caputo's "active" dry yeast. I used 1.5g of Fleishmann's instant dry yeast and it seemed to be over proofed in 3-4 hours. What yeast should I be using? Thanks for recipe.

@nanchanger 6 месяцев назад

One of several unanswered questions...

@spletrix1869 Год назад

I doubled all the ingredients and after mixing everything together the dough looks and feels way to moist and sticky compared to yours. Kneaded for like 4 minutes by hand, used 32° Celsius water. Any ideas why?

@PatioPizza Год назад

Could be relative humidity or the flour. You can let it rest for 20’minutes and see if it comes together. Or just add enough extra flour to get it where you want it. I’ve had the same complaint from other people when doubling my recipes. I’m not sure why that would change the ratio but something I’ll look in to.

@nanchanger 6 месяцев назад

Anyone have a conversion for the measurements?

@mrdilligaf1968 3 месяца назад

When making pizza dough or and cooking and baking , most and some of the best use grams. It's far more accurate

@putawaywet1 7 месяцев назад

First time trying your recipe, no sugar or honey to feed?

@PatioPizza 7 месяцев назад

Not necessary with instant yeast. If you are using active then yes, toss in some sugar.

@marvincheek2389 10 месяцев назад

Can this dough be frozen?

@PatioPizza 9 месяцев назад

Absolutely, check out my video on freezing dough. Thanks for watching!

@beckagerhart7819 4 месяца назад

Took my dough out an hour ago and it's still small and flat. It hadn't risen at all. What can I do?

@beckagerhart7819 4 месяца назад

Update: I followed the recipe TO A T and it's still not ready after being out of a fridge for over 2 hours. I've given up. Next time I'm just gonna leave it out don't care what happens.

@joshtuk 2 месяца назад

I’m not sure what makes this any different from a regular same day dough.

@lauraiannizzi917 4 месяца назад

I just realized this is for 2 balls at ounce I was trying to figure out for 14 balls And I calculated 10.5 g of yeast but by doing that it blew up very quickly

@PatioPizza 4 месяца назад

Hey there, flour, salt, water and oil all scale proportionally as you increase the dough amount. Unfortunately yeast is not as easy. The more yeast and the greater the amount of dough will generate a lot more heat and speed up fermentation. Check out the pizza app, if you enter the other parameters of this recipe it will give you a better idea of the yeast amount to use. It will also calculate for temperatures and times that you want to use. Cheers

@Auba-Nono 5 месяцев назад

I cannot find one video without measuring in grams. I do not have a scale and only have measuring cups!! Someone help please? Ive tried converting the measurements but its not the same as both are measured different!

@lauraeggert9502 3 месяца назад

The closest grams-to-cups I could find and used was: 2/3c water 1/4teaspoon Yeast 1 1/2c bread flour 1 teaspoon salt I know this comment was posted a couple months ago now, but I still hope that it helps!

@erniecf Месяц назад

Highly recommend getting a scale

@mikecarlo2049 7 месяцев назад

Do you have a video on how to transfer the pizza from the counter to the peel? The video skipped that critical step Thanks

@JJ_991 10 месяцев назад

Why there isn't any oil used to make the dough?

@PatioPizza 10 месяцев назад

I like oil in my dough if it’s going into a home oven. I usually skip it for the pizza oven. You can definitely add it though! About 2% of the total weight of the flour

@JJ_991 10 месяцев назад

@@PatioPizza thanks for the reply, I was just curious as we always used olive oil for the dough in Italy and your pizza looks amazing even without it, I guess is not that essential

@severeestimate9361 8 месяцев назад

Lol would have been a good P.S in the sub notes for us brain fart guys. I'm used to putting a little oil in myself, but I figured I'd follow the recipe. It's all good, tho. Will make these tonight and remember for the next time. Thanks again for the great recipes and tips. I'm going to build a pizza oven one of these days. I have cooked them on my grill, tho. 😋

@robwright3064 7 месяцев назад

@@PatioPizza what step do you put the oil in and how much? I'm baking in a home oven on a pizza steel. Going to try this asap! Looks great!

@adamellistutorials 7 месяцев назад

Can you double, quadruple this?

@PatioPizza 7 месяцев назад

Yep.

@adamellistutorials 7 месяцев назад

What flour is it boss?

@adamellistutorials 7 месяцев назад

Can I use AP? @patio

@ChicagoMike85 8 месяцев назад

Only mistake I made was that I bulk fermented in a greased container. I hope it doesn’t ruin the final results🤞

@PatioPizza 8 месяцев назад

Nah, you’ll be fine

@chrismonson3581 4 дня назад

Why no sugar in this recipe? Did I miss something???

@sights2397 2 дня назад

Are you sure about 1.5g Yeast ? srsly? my dough failed to grow

@Trynagetdown0 3 месяца назад

Can you please put the measurements in cups in the description? I don’t have a scale and I can’t get consistent answers when trying to find how much grams are to cups. It’s very frustrating