The only pizza dough recipe YOU need | kitchen_by_matt

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Did you know we can make pizza at home better than what we can buy in most restaurants? A pizza stone is all we need to unlock the potential of the fast food classic.
Pizza is ingrained into my dna.
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Matt Reynecke

Опубликовано:

22 авг 2022

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Комментарии : 262

@mattreynecke 10 месяцев назад

Full recipe here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UvJcwBZ5U-A.html

@faz-ul-hassan7862 9 месяцев назад

😮❤

@Tunabreath2001 9 месяцев назад

Why couldn't you just put the recipe in this recipe short

@bumblebeeshowtime3633 7 месяцев назад

Link doesn’t work 😞

@kelliedean05 6 месяцев назад

Can you edit the video description to please include the recipe.

@callsignvalkyrie 6 месяцев назад

⁠here’s the recipe: Recipe; Makes 12 pizza doughs weighing 270-290g 70% hydration Poolish; Leave overnight - 600ml water - 7g yeast -20g honey/sugar - 600g flour Next day Dissolve poolish in - 800ml water Add wet into dry then knead 15mins - 1400g flour - 20g salt

@carolinechi6081 11 месяцев назад

Thank you for not adding the amount, it is so helpful

@tomtommings6228 9 месяцев назад

Literally what’s the point

@Sushilover223 7 месяцев назад

The problem is you don’t know how RU-vid works. Usually link in comment or description

@Spartan1853 7 месяцев назад

@Sushilover223 but it isn't. So, her critique was very appropriate.

@Bearingguy 7 месяцев назад

This is the kind of reply that you get from a girl you’re glad you’re not with…

@callsignvalkyrie 6 месяцев назад

@@amanismonsterabsolute legend

@DrKampfpudding 6 месяцев назад

For the best flavour leave the dough for 2-3 days in the fridge . The dough will cold ferment . Enhancing flavour

@you.got.gapped.racing44 Месяц назад

Depends on the amount of yeast and the w rating of the flour

@MrDR1F7R Год назад

Using a poolish starter for pizza takes the base to another level! For all the people asking for a recipe. 300g flour 300ml warm water 1/2 tsp yeast. Mix in air tight container and leave overnight. In the morning add 75ml water, 330g flour kneed for 10mins, Divide into 3 equal balls, kneed those for a few mins each, and put into containers to proof for a few hours (i aim for 10).

@s.a.l948 Год назад

❤thnx

@kraftpunk6654 11 месяцев назад

Why is the yeast in teaspoons instead of grams like the rest of the recipe.

@MrDR1F7R 11 месяцев назад

@@tdkcd80 I used to use honey, but found i like it better without honey or sugar. The Poolish is a pre-ferment, so thats where its activating.

@ma_astro 10 месяцев назад

@@kraftpunk6654because a half teaspoon is such a small amount, using grams doesn’t really matter

@kraftpunk6654 10 месяцев назад

@@ma_astro yeast is the most important part of the recipe. Also, not everyone has the same teaspoons, they’re all different sizes all over the world. Weight is more precise than volume.

@Green_Acer 14 дней назад

Perfect pizza Dough👍

@sanasharif8582 Год назад

Can u plz share the exact quantity of each thng u added for a dough.? Do we should add samolina?

@Allah_is_one_and_only 10 месяцев назад

I don't about him but as i have seen most of the chefs doin same i can tell that for 1 kg flour all purpose or Italian 00 doesn't matter 10 gram of activitive dry yeast 20 gram of sugar 15 gram of oil and 10 gram of salt in 600 gram of water is best ❤

@rr_gaming4954 9 месяцев назад

As someone who has been consistently baked pizzas for two years now, this recipe is bad. The pre-ferment should ferment for at least 12h (and only use a pinch of yeast, the rest should be added later). There's no reason to have sugar in the pre-ferment either

@nishantmudgal4434 7 месяцев назад

@@rr_gaming4954bro, they added sugar to reduce your 12h fermentation time 💀

@andreeaboloca4440 5 месяцев назад

How long has he been doing pizzas from ? Hm...2years isn't that much u know....I know of people working for a lot more and doing bad pizzas 🤮@@rr_gaming4954

@coachmindy 2 месяца назад

I think it goes without saying that there are a bunch of ways to make pizza dough. @@rr_gaming4954

@kaufmanat1 Месяц назад

What ratios? Ah nevermind that, just make it sticky!

@JunkieRemix 4 месяца назад

I hate how I have Trypophobia

@alhoy9146 15 дней назад

Love it 😍

@beprominent7860 11 месяцев назад

You’ve gotten a new sub, exactly what I was looking for!

@mattreynecke 10 месяцев назад

Thank you!

@Im.k.m.aka.kalaashnikov Месяц назад

Need to try this because I suck at making bread this looks pretty easy

@roseyberry4590 3 месяца назад

I’m making pizza 🍕tomorrow! Using your dough recipe! Thank you 😊 for sharing this! I just made the dough, it is rising on the counter for tomorrow.

@andrewgosuico8811 Год назад

Rare video of Kawhi Leonard making a pizza dough

@lordk8296 Год назад

hahaHAAAAhahaah...

@weesepoel89 Месяц назад

I would always let it ripe for 18 hrs in the fridge and then 6 hours on room temp

@kalilinux8682 9 месяцев назад

"Depending how big you like it"💀

@xUzumakix 9 месяцев назад

You pervert.. lol

@sarbar85 5 месяцев назад

If you use for a commercial kitchen, would you start dough the night before or the day of? I can imagine it raises overnight quite a bit?

@nellyravenhood 9 месяцев назад

ugh looks so good i wanna eat it

@LuksFoodOddysey 8 месяцев назад

Yum! 🍕😍

@firdausmukhtar5684 7 месяцев назад

Thanks alot dear

@lj4209 Год назад

I could listen to this guys voice all day 🫠

@mattreynecke Год назад

Big love to you my friend

@DELTAFORCE1981 Год назад

What’s the measurements for the recipe?

@jangoryloth9502 Год назад

No measurements No Like No follows

@fanaticforager6610 Год назад

Base 🎶🙌🏽🥳

@DFSCASH 10 месяцев назад

Nice one chef

@williamcross8242 6 месяцев назад

Great!

@andreeaboloca4440 5 месяцев назад

Daaaamn....was about to try some other pizza doughs then gave your vid o change and I'm like "Thank God" ....I'm off to start the pizza dough 💞

@mattreynecke 4 месяца назад

Great choice, best recipe on the internet

@giselgamer22 10 месяцев назад

How can i get recepie?

@colonelradec5956 6 месяцев назад

Making dough is easier than it looks and by no means has to be perfect. Remember dont pur your hands in till the doughs either flowered enough or your hands are. Sticky dough hand feeling sucks lol.

@lilguilty Год назад

My starter didn’t get gloopy can I add more water?

@truckpilot01 3 месяца назад

Proofing for another thidy minutes

@tanioraaura1274 4 дня назад

is that a bug, bro. Looks like its about ready to eat that glucose.

@BalssamBenaicha 6 месяцев назад

يخلط فلبيدون ياه خليييي😂😭💕

@Ev1LAngeLXIII 10 месяцев назад

Mean🔥Chur my Bro

@carolinechi6081 2 месяца назад

Thank youuuuuuuuuuuuuuuu, for your reply.

@policjantcg8433 11 месяцев назад

What about the dealdough?

@miscynar 5 месяцев назад

Just check out Vito Iacopelli, he is the best if it's pizza. 😉

@arthurgarcia3892 2 месяца назад

I went to visit him when he haf his restaurant in LA. The food was really delicious and satisfying but him as a person is phenomenal

@user-jo5tn5og1h 9 месяцев назад

What the starter made of?

@sarkar3535 10 месяцев назад

When u saying flour- which flour??

@josearce4436 23 дня назад

Ingredients in teaspoon, tablespoon, and cups,Please!😮😮

@moosa9850 Год назад

Was expecting a haka, before you tought us the recioe 😂😂😂

@Just_Emna 3 месяца назад

''Damn Time ''😅

@whyumad77 6 месяцев назад

How many days can I keep it?

@mattMcLovinisbae 6 месяцев назад

cool

@Cryst4l384 Год назад

Thank you 🙏 ❤

@mattreynecke Год назад

Darwizzy

@user-nt4wc7ix7j 3 дня назад

That's enough yeast for 20 pounds of flour. If your stomach hurts after eating this, that will be why.

@NickBEADG 10 месяцев назад

What kind of flour

@mcbnj 4 месяца назад

I didn't know the british were known for pizza

@DaPokePullers-gs2vi 8 месяцев назад

How long can you keep the others in the fridge to make some each day

@Sanrio3874 2 месяца назад

Ohh i love pizza 🍕 i wonder if i could make one but i am 9 i can't make it by myself my family is so Busy

@samuelpearson 8 месяцев назад

Good way to give yourself stomach cramps.

@MaritzaMendoza1018 3 месяца назад

Why how??

@samuelpearson 22 дня назад

@MaritzaMendoza1018 Not proofed fully, and used to much yeast.

@mr.pizzamarlon 8 месяцев назад

Your very skilled! But I am sorry for beating bad news but you didn't create a starter in 3 hours. Starters do not have sugar or dry instant yeast added because that's the soul purpose of a starter-just flour and water. But everything else was great. 👍🏼

@IndianSumaira 6 месяцев назад

Whole wheat atta flour?

@racheljustrachel2732 Год назад

Can we have the recipe. Man you make it look easy but not 😂😂

@pink5629 11 месяцев назад

What should i say if someone ask me how the smell was the beer are? 🤣

@IndianSumaira 6 месяцев назад

Can I use atta for it?

@VarshaNaveenedits Год назад

The real chef🎉

@zoltanhriagyel6683 2 месяца назад

The most important part of the great pizza is a good oven,not the dough...

@chrisb2535 Месяц назад

I cook my pizza in a Ninja Foodi on Pizza setting (basically 500F convection). Comes out awesome. And I don't have to waste time preheating an oven at 550F for an hour to warm up a pizza stone. I've done that in the past. And on the contrary, ingredients are important, including the dough. Bread flour is key for me. And canned San Marzano tomatoes for the sauce. Fresh Mozzarella is best, too.

@robbob91 Год назад

I think that is more important wood oven

@Dyan92 11 месяцев назад

Recipe please

@Kaleb-lq2rs 3 часа назад

Cut the basil.

@alexanderammerl2404 Год назад

Looks fine, but you should leave the poolish in the fridge for 16-24 hours

@gaibrielsimpson651 4 месяца назад

lol the only dough recipe you knead

@joshtuk 3 месяца назад

What’s the point of a starter if your total fermentation time with starter included is only 3 hours?

@hey_james 2 месяца назад

Why bucket?

@klara3625 11 месяцев назад

So when i am done, can i put the dough in the fridge for 2 oder 3 days? Or can I put the dough in the Refrigerator freezer and how long?

@Darayavahvs 10 месяцев назад

Fridge 2 max 3 days - Yes Refridge - indefinitelly. Things to consider while in refridge: lock it tight, use it while it gets to room temp

@laylabarker 8 месяцев назад

Bro you forgot to list ingredients and ratios etc you egg 😢 🥚

@richardsanchez8808 3 месяца назад

You didn't specify your flour

@GavinGoomba Год назад

I ducked up. I pit the yeast and the flour in the same DAMN BOWL

@peaceronatown3236 11 месяцев назад

The measurements please 🙏 😕

@BlindfoldedSight 3 месяца назад

I don’t need anymore. You just let it sit for about 30 min and all the gluten is formed

@BeeRich33 5 месяцев назад

You don’t need the sugar.

@asoroush2807 3 месяца назад

sugar salt?

@gp7110 8 месяцев назад

This doesn’t require 3 days like every other cool recipe?

@jimb2868 Месяц назад

and it turns out like bread not pizza dough.

@jeanpantxclusive 9 месяцев назад

Do u sift the flour beforehand? Do u use dry yeast or instant yeast? I used instant yeast and the fermentation result was nowhere near what ur getting here...proofed it for 16 hours and hardly any bubbles.

@helen17lena 15 дней назад

Did you proof it in a warm area?

@jeanpantxclusive 14 дней назад

@@helen17lena the fridge actually

@luzjimenez5721 8 дней назад

It need to be warm@@jeanpantxclusive

@jeanpantxclusive 8 дней назад

@@luzjimenez5721 thanks for that.

@luzjimenez5721 8 дней назад

@@jeanpantxclusive I suggest watch a more detailed tutorial

@stephanies8010 6 месяцев назад

The perfect looking and dough and no amounts 😢

@simpking01 Год назад

I need this recipe but i don’t have instagram 😭

@jskrbk Год назад

How long can you use the dough if kept in refrigerator?

@cathalmcdonough5247 Год назад

You can keep for a week or week and a half. Some prefer the taste of a long fermentation

@mattreynecke Год назад

Use up in fridge within 3 days

@seankennedy4053 Год назад

Lol

@sugar_and__smiles Год назад

Can we use this recipe for buns?

@miguelito2361 Год назад

Probably add some butter & 1-3 whisked eggs for buns That should make a decent bun

@Fanodan Год назад

It looks amazing! Where do I find the recipe?

@mattreynecke Год назад

All recipes on my instagram

@PamalaNEW Год назад

@@mattreyneckeWhat about us older Generation who don't have Instagram or grandchildren? HELP! I NEED PIZZA!

@pete454 Год назад

@@mattreynecke pizza dough

@mattreynecke Год назад

Old dogs CAN learn new tricks :)

@ellengrace4609 Год назад

@@PamalaNEW I just spent 20 minutes finding it. Makes 6-8 pizzas Starter 210ml warm water 12g yeast 30g sugar or honey 300g all purpose flour After starter: 400ml water 850-909g all purpose flour 25g salt

@BlackLight180 11 месяцев назад

Poolish or Biga is a good way but it takes at least 16 hours for bacteria to produce the right starter

@denuijs 4 месяца назад

No S U G A R ! It does not improve your dough.

@Thebadlamp Год назад

I think it's much better to ferment to 1-2 days

@MayorCdawg Год назад

Agreed

@user-xf1xz4km9q Год назад

Why does every recipe assume the I’m making 8 pizzas? Is there something important about making large batches?

@mattreynecke Год назад

Sharing with people you live around (community) & it's overwhelmingly delicious

@Alix-ln3gy 3 месяца назад

What if you dont know the smell of bear 🐻

@DoesPineappleGoOnPizza 8 месяцев назад

Does Pineapple go on Pizza or Nah?

@djmarcmiller 5 месяцев назад

Not enough fermentation, way too much yeast.

@Maddy93689 2 месяца назад

3 hours isn’t too much

@veevee111 Год назад

Nope, no Instagram for me

@mattreynecke Год назад

Wow, you deserve a standing ovation!

@whazpoppin 4 месяца назад

You lost me when you added the sugar…

@joshuavoss1387 7 месяцев назад

I think you forgot to cook it!

@reggien4165 7 месяцев назад

2 cups all-purpose flour 2 teaspoons instant dry yeast 2 teaspoons honey 1 1/3 cups warm water (out of the 1 1/3 cups water, use 1/2 cup for activating yeast) 2 tablespoons milk 2 tablespoons olive oil or vegetable oil Activate the yeast by mixing 1/2 cup (120ml) warm water, 0.35 ounces (10g) of yeast, and 0.35 ounces (10g) of honey. Leave it for 10-15 minutes until the yeast becomes active. Then mix all the ingredients as mentioned and knead for 12 minutes until you get a smooth dough. Grease an airtight container. Shape the dough into a ball and place it inside the container. Refrigerate for a minimum of 6 hours and a maximum of 72 hours. Just take it out of the fridge 2 hours before making pizza. for those who live in USA

@randystephenson6553 Месяц назад

Sugar ? Pass on this

@twicegod9160 Месяц назад

You have to put sugar when using yeast

@randystephenson6553 Месяц назад

@@twicegod9160 I never have used sugar on my pizza

@twicegod9160 Месяц назад

@@randystephenson6553 what yeast do you use? You might use one that doesn’t need sugar

@mommymommy9509 Год назад

How to basic is better I know that pineapple belongs on pizza and that you should add add as many eggs a you want

@taufeeqbelim3112 Год назад

Awesome DOGH ❤

@mattreynecke Год назад

THANK YUO

@NRK_cs2 9 месяцев назад

nah, sorry mate but I only make pizza with poolish its so much better

@benhopkins6308 Год назад

Is there a recipe

@mattreynecke Год назад

Check my IG

@shamarrj123456789oab Год назад

@@mattreyneckeit’s not on ur ig I’ve looked all over for it

@applesaucd Год назад

dude you sound like gigguk

@richspizzaparty 6 месяцев назад

There isn't a single recipe in which the balls are ready to bake 5min after making them. So much pizza misinfo out there. So follow the recipe and put the balls in the fridge for a day or two. Let come to room temp 2-4hrs and then bake. And stop ruining pizza.

@noctiss_season2 9 месяцев назад

i mean the video itself lacks a lot of info, but what i want to know the most is like... brah... why the fk u making ur pizza in the bucket you have left after painting ur livingroom like use a bowl man...