Ultimate PIZZA DOUGH Recipe - New York Style

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This is my ultimate pizza dough recipe. While it does not fit any one style directly, it is most like a traditional New York Style. However, it is extremely versatile and easy to make and work with. Thanks for watching and subscribing!
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--------All purpose pizza Dough Recipe (makes 7 - 12inch pizzas)----------
Ingredients:
1000 grams strong all-purpose flour (around 12% protein)
20 grams fine sea salt
4 grams active dry yeast
20 grams extra-virgin olive oil
650 grams lukewarm filtered water (620-630 grams if you want an easier to work with dough)
Procedure:
Add the water and yeast to mixing bowl and stir.
Add the flour to mixing bowl.
Add salt to mixing bowl.
Attach dough hook and mix on low for 5-10 minutes or until no dry flour remains in bowl.
Add oil and mix for another 5-10 minutes.
Cover bowl with foil and let it rest at room temperature for one hour.
Remove from bowl and divide into 7 equal portions of about 250 grams.
Ball dough by stretching and folding it back onto itself repeatedly (see video)
Place each balled dough into a greased air tight container.
Let dough ferment in the refrigerator for 24-48 hours before use.
Remove dough from refrigerator 30-60 minutes before use.
Stretch and top as you like and cook on a pizza stone or steel at 550 degrees for 7-10 minutes

Опубликовано:

16 окт 2024

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Комментарии : 170

@ryanclark2017 Год назад

Solid simple dough! If you are new to pizza making or baking 2% salt is pretty standard and .4% yeast isn't a bad starting point either. In bakers percent your flour is always the 100% and you go from there. So he's working at 65 percent hydration. There are also formulas avaliable to find your desired water temp, dough temp, etc. Beware of recipes requiring a whole packet of instant yeast or 90 degree F water! Finally, be sure to let your dough come up to temperature after removing it from a cold ferment so it cooks through! Good luck!

@climber950 10 месяцев назад

There’s a video with Vincenzo and his world champion pizza maker yelling at the guy using an entire packet of yeast for just one pizza. WAAAAYYYY more than needed.

@ibnabbas5957 6 месяцев назад

Why would you not use a whole packet? Im curious whats wrong with a higher yeast %

@ryanclark2017 6 месяцев назад

@ibnabbas5957 it's gonna over gas the dough and it's not going to be good for your health either. Stick to bakers percentages.

@aidanmcdonald3813 3 месяца назад

@@ryanclark2017 Do you use the same percentages if you're using type 00 or another type of flour?

@ryanclark2017 3 месяца назад

@aidanmcdonald3813 the percentage of hydration changes with the style of pizza and cooking enviroment (electric oven, gas oven, wood, etc). Type of flour determines protein content. Protein content correlates to gluten structure and possible fermentation time.

@danemmerich6775 Месяц назад

Great simple recipe. So many great dough recipes out there. “00” is my favorite, then I mix it with other Flours for different styles of Pizza. They are all good!!

@waltzb7548 Год назад

Awesome video! You have an incredible way of logically and simply getting to the heart of the subject matter and taking the mystery out. Wish I had you for a calculus teacher years ago.

@dawnamendola8690 6 месяцев назад

If freezing would you put in freezer after you shape into balls or would you put in freezer after the refrigerator fermentation ... watching all your videos sorry for all the questions but each dough recipe is a little different and knowing when to freeze the dough is what I really want to learn

@raywilkowski4768 Год назад

I used your recipe. Pizza came out delicious.

@DelilaRodriguez Год назад

Dude that’s some gorgeous dough. ❤

@PatioPizza Год назад

Thanks!

@windellmcspindell3652 9 дней назад

Why not use a higher protein content flour like bread flour at 12.7? It seems to work better for me higher gluten formation and shaping/streatching the dough. Also, don't you add sugar or honey to the yeast/water? I'm not trying to put you on the spot. Just curious. The pizza looks great.

@jackilocke2459 2 года назад

Thank you for the recipe!! I can't wait to try it. Will the dough freeze? Good luck with your channel!

@PatioPizza 2 года назад

Thanks jacki! Fun little side project while we work on what’s next... stay tuned. let me know how it turns out

@ajpizzahead 2 года назад

Wow that dough came out great for using AP, I’ll try this ASAP 🍕

@PatioPizza 2 года назад

Let us know how it turns out! Thanks for watching

@ajpizzahead 2 года назад

@@PatioPizza Making it today 😆

@Rasp 7 месяцев назад

I used to work at a papa Murphy’s when I was younger and the dry ingredients came already packed. So I never knew the measurements besides the flour. Can’t make there dough but deft can make yours. Thanks

@brookerollins431 7 месяцев назад

Thanks for this video! I'm a relative beginner when it comes to pizza dough, though I've tied a handful of recipes for bake-at-home pizza. .... For some reason I thought you needed to bloom the active dry yeast in water with some sugar? Does it not need any sugar with such a long rise?

@carolschedler3832 4 месяца назад

Nope. I only do that if the age of the yeast is in question. It's good way to speed things up but totally unnecessary in many dough recipes. I also don't prefer sugar in my pizza crust but others may like it. You could certainly try it both ways. How did your pizza turn out?

@chrisdudman2781 23 дня назад

Bloom the yeast in water and sugar with a quarter of the water. It'll come out mutch more awesome and more crispy

@waltzb7548 Месяц назад

Overcame my fear of flour and dough about a year ago thanks to your channel. I've made many good pizzas since then New York style, Bar pizza, as well as New England Greek pan pizza. My question is about hydration. I've been using AP flour and if I go much past 60% hydration my mixer develops a big puddle on the bottom and the dough is so sticky that I have to use more flour just to get it out and to shape and stretch. Any advice on what I might be doing wrong? If I stay 58 to 60% it comes out quite nicely but at 65 the dough is such a sticky mess, I have to keep adding flour so I've defeated the purpose of a higher hydration. Would appreciate any advice or what I might be doing different or wrong. Thanks very much.

@cc58721 Год назад

This is my first time ever Making pizza dough.. I diddnt have any sea salt and used garlic salt instead lol do you think it's still going to come out okay?? I also added a little bit of sugar to. Thanks for the recipe I've been watching ur videos for the last hour while waiting to cut up the dough balls

@PatioPizza Год назад

Should be just fine (I think…). Glad you’re enjoying the videos, let me know how the dough turns out. Cheers!

@cc58721 Год назад

@Patio Pizza Update: The dough came out fantastic. I wound up making 2 pizzas and 4 calzones. I really enjoyed it. Thank you for the recipe. The only downside is I think I opened pandoras box because I'm probably going to become obsessed with trying to perfect my pizza.. I'm sure you can relate.

@derekschaller9973 5 месяцев назад

I had to stop at the 00 part, comment appreciation, and then continue watching

@Anthony-ur2hy 3 месяца назад

Just tried this recipe in my 5.3 L mixer ("Beautiful"). Apparently this is too much flour. Have you halved the recipe before? Any suggestions? Your pies look amazing!

@ChaiBronz Год назад

I finally made this recipe as-is and gotta say it's my go to from now on (will prob use your poolish recipe again after i get a bit more experienced with dough. but for now this is fantastic). Initially I was a bit worried the lack of sugar wouldn't work for me in a home oven setting (electric conventional that goes to 550f w/ baking steel) but I get all the color I need on a 6 min bake and the dough tastes great! I just had a "day 3" dough now and it was the best yet! Only trouble is I found it a bit sticky to work with when removing from the container to start making the pie, and it stretched almost too easily via the knuckle over knuckle technique. Not sure if my flour can't handle the 65% hydration or if I need to knead, rest, or mix differently (so many variables), but good to know I'll still have great tasting pizza as I work through those challenges as a new pizza maker!

@carolschedler3832 4 месяца назад

Hey! how's the pizza prep going now? I bet you have a great feel for the dough now and it handles much easier. Happy pizza making!

@Chris.E. Год назад

Making today for the Super Bowl on Sunday.

@kalebdeckard4291 2 месяца назад

As someone who really wants pizza right now and made the dough before they finished it, do I need to let it proof over night or can I eat this dough now?

@iLJProductionsx Год назад

Out of this dough and the poolish one you made in November, which one would you say made the best tasting pizza?

@PatioPizza Год назад

Poolish! Thanks!

@CANADIANPIZZALOVER Год назад

When doubling the receipe do I double the yeast. I can't mix the dough by hand and have to use kitchenaid. Please tell me how long to mix the dough and do I let dough rest for 15 min before continuing the mix? Do I also use stretch and fold before bulk fermenting? I want to freeze dough for 48 hrs. Thank you Michael Canadian pizza lover

@theylivetruth 6 месяцев назад

Hey Assshat! Well done! Cheers!

@tomv7929 Год назад

Please keep up good videos..tried it ..great…easy to use..thanks

@sherifelgendi8068 Год назад

this is perfect pizza❤❤

@edithharmer1326 2 года назад

Wow,Wow, Great Tutorial, well explained, easier to follow! Amazing Pizza Dough receipt. “ SIMPLICITY and PATIENCE! A Must , the resting period for a proper fermentation! In addition to that create lovely flavour and healthy digestion! Thank you for sharing your Professional Skills. Greetings from Singapore 🌹🌹🌹 Edith, a happy and appreciative Subscriber.

@lizarobinson7388 2 года назад

Always looking for a new recipe to try. Will mix this up today for this weekend. What do you suggest for weight when forming into balls for a 16” pizza? Thank you for sharing!

@PatioPizza 2 года назад

Thanks for checking it out! I’d go 18oz or about 500 grams for a 16inch pizza.

@johnnys136 6 месяцев назад

How much flour did you use to portion the 7 dough balls??

@gavingogan667 2 года назад

High quality video 🎉

@trippy1v349 9 месяцев назад

Is it normal to use this much yeast for NY style? 4g seems like a lot but I’ve only done Neapolitan and generally use less than a gram

@622c490402 9 месяцев назад

What if my oven only reaches 230°c? What baking time do you recommend?

@MDRedwood 2 года назад

Lovely, thanks! How much water would you use if you have 00 flour?

@PatioPizza 2 года назад

Hi Mike! I would try it with the 650 grams to start. If you are doing everything by weight then the less dense flour should be accounted for. You can always make small adjustments as you go if necessary though. In my experience the 00 also takes a little longer to hydrate. So, maybe try mixing everything except oil for a few minutes and then let it sit for 5 minutes without mixing to let it hydrate a bit before continuing to mix and adding the oil. Let me know how it goes!

@MDRedwood 2 года назад

@@PatioPizza thanks! Luckily 00 flour is easy to get here (UK). Good luck with the channel. I will look out for your videos.

@jplaysplayy9749 2 года назад

Looks perfect! Will try to make it this weekend. 🍕 🤤

@PatioPizza 2 года назад

Awesome! Let me know how it goes!

@LearningToLiveTexasHomestead 2 месяца назад

I'm totally new to pizza making (haven't made one yet), so here's the noob question. 250 gram dough balls? Are you making medium pizzas or large ( large being 12" - 14") pizzas. I ask because 250 grams is only 8.8 oz

@DeliriumElectric 2 месяца назад

I use 330g, and make them about 13". Turns out nice. But I cook in oven, 235 deg C, and cooks in about 9 mins.

@CANADIANPIZZALOVER Год назад

Can you use your ultimate pizza dough for different styles I.E grandma, sicilian, deep dish? Thank you Michael Canadian pizza Lover

@randomizee1 Месяц назад

how long can i keep the rest of the dough for?

@theodorewatson3807 6 месяцев назад

My dough came out super sticky with all ingredients exactly measured. i did cheap out and used the Target brand all purpose flour we had sitting around, not the king arthur stuff. Is that the reason?

@PatioPizza 6 месяцев назад

Could be. Just add a little extra and see what happens. It’ll still be pizza eventually… good luck and thanks for watching!

@CANADIANPIZZALOVER Год назад

Im new to your site and look forward to trying your pizza recipes. Have you thought about a grandma or sicilian style pan pizza? Thank you Michael Canadian pizza lover

@PatioPizza Год назад

Thanks for checking out the channel! Yes, grandma is in the pipeline and coming soon!

@upanddown1132 5 месяцев назад

How do you transfer ready pizza from the table to the oven?

@sassafras724 3 месяца назад

Can you freeze the dough??

@FlyingPaintMonkey Год назад

Can you freeze the unused dough?

@PatioPizza Год назад

For sure! I have a whole video on it, please check it out and thanks for watching!

@chrismuragas3664 2 года назад

You show dry active yeast, shouldn’t we be using warm water around 100f?

@PatioPizza 2 года назад

Nope, as long as you hydrate it and give it something to eat it will ferment just fine. You would use warm water if you were trying to achieve a faster fermentation, like most bread recipes. However, we want a nice slow and not overly active fermentation for pizza dough. Great question and thanks for watching!

@Kaden63x 8 дней назад

Making this almost made me throw the Kitchen Aid into my porch window

@JeffBondurant-r9o 8 месяцев назад

do you really have to mix for 10 minutes in the mixer? Sounds like a long time... i jsut made some and it was smooth after about 3 minutes so i shut it off

@PatioPizza 8 месяцев назад

Sounds like a win! But, yes, on low speed it usually takes about 10. Thanks for watching!

@soundbankbeat Месяц назад

Can this be halved?

@Mattwest1985 Месяц назад

No sugar? The flour must have enough to do the trick huh. Would adding a little be bad?

@PatioPizza Месяц назад

Nah, it’ll be fine. Back down the yeast a hair though. Thanks!

@_dakota_298 Год назад

So pizza stone is what makes the pizza dough look like a pro and bread flour not reg. white flour ? Because I can never make it look crispy .

@PatioPizza Год назад

I think the biggest factors probably are cook surface, temperature, and allowing for a proper fermentation and rise. But like most things, keep at it and improve with every pizza! Cheers and thanks for watching

@jacobmarley8350 5 месяцев назад

Add semolina flour to bottom of crust when baking for extra crispy !

@michaelb.9548 Год назад

Is the olive oil really important? I never use oli in my dough. 🤔

@PatioPizza Год назад

Depends on a few factors. Helps with browning in home ovens it also leads to a slightly “softer” dough. I don’t use it for neopolitan but I do for NY style

@alexlash3017 6 месяцев назад

Can you convert grams into cups or spoons for me? I don’t have a scale

@carolschedler3832 4 месяца назад

You can Google the grams to cups but it really doesn't work for flour because the way you measure really matters. Flour can be packed densely in the bag and when you scoop it out with the cup it will weigh more. Or you can spoon it into the cup and it might weigh less. Or its a different brand of flour. As you make more dough, you'll find that a wetter dough makes the best pizza crust.

@edwardmilano2072 8 месяцев назад

“What? who does this piece of 💩 think he is” lmfao

@HesOneShot88 4 месяца назад

This video should start with the fact that an scale is required for the measurements.Also, you should show the grams alongside the amount of cup measurements as well.Just weigh the grams and count how many cups you scoop into the mix of flour and water.This was far more ardjuous an task as i didnt have an scale capable of weighing more than 20 grams.The last time i made from scratch dough, i just winged it and it came out perfect.I was 15 then and made pizza and calzones.This dough, i roasted some garlic and herbs and mixed it into the olive oil before i added it to the dough how you said.I tasted a small amount and GOLLY i cannot wait to make this serrano pepper, extra cheese, rosted garlic hamburger pizza🤤🤌. I am kind of worried about the from scratch sauce im going to make but im sure i got this.Thank you.

@GS-py9yw 8 месяцев назад

4 grams active dry yeast would mean a 8 grams fresh yeast ?

@greenparadise2 2 года назад

was there any crisp to your pizza?? couldn't tell as you didn't hold or eat the pizza slice =(

@PatioPizza 2 года назад

Hey there, yes, this recipe will produce good crisp. It’ll be much crispier when cooked on a steel in a home oven at 500-550. You get less crisp and more chew when you go high temp 750+. You might like this video as well m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0qmSY9Xi2a4.html Please let me know if there is anything you need help with and thanks for watching the video!

@abudesai3762 8 месяцев назад

Any harm in letting the pizza dough sit longer than 60 mins after removing from fridge?

@MrandMrsGurung 4 месяца назад

Why there is no sugar added to yeast in this recipe

@theodoreford3066 4 дня назад

I would love to use this recipe for dough .....but who measures water in mg?.......and all the other measurements......Wow....but thank you anyway for your time......

@jerryschoenberg757 Год назад

What's with using grams?

@PatioPizza Год назад

What’s wrong with grams?

@julzee111 8 месяцев назад

650 g how many pizza crust does this make?

@DeliriumElectric 2 месяца назад

325g will do a nice 12-13"

@Pilotisadream 2 месяца назад

how many pizza i get with this recipe?

@vinellynemesiscardonagalar6344 2 года назад

So dont let the yeast rise before putting it in the dough?

@PatioPizza 2 года назад

Hi there, With instant dry yeast there is no real need to activate it before adding to your dough. However, you do want to make sure you give it a chance to hydrate a little bit before adding your flour. Hope that helps

@Eastwood1987 2 месяца назад

I accidentally added the salt to the flour before the yeast , am I toast ?

@Eastwood1987 2 месяца назад

I dissolved yeast in flour , salt is in the flour now I need to combine but I feel I messed up had ?

@PatioPizza 2 месяца назад

Nah, you’ll be fine

@12DGJB21 11 месяцев назад

What causes room temperature pizza dough to not be relaxed enough to stretch out? Could this be caused by working the dough too much? Do you have any tips on preventing this?

@PatioPizza 11 месяцев назад

The longer it sits the more relaxed it should become. If you work it too much the gluten will tighten back up. I guess I need a little more info on what process you followed and the issues you’re having?

@richardwaingold8514 2 года назад

Where is the video on stretching the dough?

@PatioPizza 2 года назад

Working on editing it right now, should be out by early next week. Sorry for the delay, thanks for checking out the channel and hope to have you back soon!

@ubroberts5541 5 месяцев назад

Actual best pizza dough- 2 cups 00 pizza flour. 1/3 cup semolina flour. 2 teaspoons of sugar. 1 teaspoon of salt. 1 cup of lukewarm water. Add 1 teaspoon of active dry yeast. Put the water and yeast in your mixer first. Wait five or ten minutes before adding the flour mix. Mix for ten or so. Place the dough in a large bowl. Cover it with plastic wrap and refrigerate for 12 to 24 hours before using it. Use plenty of flour to stretch it out. Semolina flour works good as it is finer than corn meal. Once you stretch the dough out on the flour don’t fold it onto itself. Only so much will stick to the formed dough. Use corn meal or semolina flour to coat the bottom of the pie dough so it won’t stick to a pizza screen, pan or stone. Make sure you fold the edges to make a nice outer crust and keep your ingredients from spilling over onto your pizza stone. 😊 Use a pizza oven that can get to at least 700 degrees. Cook time for a 12 inch pizza is 7 minutes or less. Chefman makes a kitchen pizza oven that gets to 800 degrees! Four and a half minutes to cook a 12 inch New York style pizza to perfection! I have one. No olive oil in the dough!!! Like some New Haven tomato pies, you can add some on top with either ingredients.

@jamesc1935 4 месяца назад

No olive oil?

@tommy2346 2 месяца назад

What are these measurements Jesus

@artc9114 Месяц назад

True NY style pizza dough is not OO Flour.. but Great for Neapolitan

@jppatterson8565 10 месяцев назад

This is prob the easiest dough recipe... i have tried 4 and this one works... i can tell you which ones dont work... believe me

@bloozedaddy Год назад

Hello Mr Patio...I'm a vegan and can't eat dough,cheese, sauce or even breathe oxygen really....do you have a substitute for all of these using soy products...or maybe raw cardboard?

@PatioPizza Год назад

Sorry bud - got nothing

@gershgoat4961 Год назад

Have you tried vegan water? It's best served cold..like frozen cold,,ummm good.

@jpbarrett143 7 месяцев назад

Can anyone answer why some people use sugar and some don’t?

@PatioPizza 7 месяцев назад

It depends on the type of yeast, desired fermentation, pizza style, etc. Sugar can help speed up fermentation by jump starting the yeast. It also aids in browning somewhat. I tend to not use it most of the time, but if I’m in a hurry I I’ll add a little. Although, these days I typically use a little honey instead of table sugar. Hope that helps to clarify a little bit.

@TigerDemonWarrior 2 месяца назад

Not much difference from the Neapolitan style dough,i mean the ingredients.What about sugar for crispiness🤔

@ShadowcasterZero Месяц назад

Why are so many YT chefs against blooming their yeast?

@DebbieAnderson-r3t 3 месяца назад

Translate grams to cups tablespoon oz

@TiernanGMorgan 8 часов назад

yeah 00 is too expensive i can get flour for so cheap in huge bags at Costco

@jaynoneofyourbiz3563 2 месяца назад

Grams? What are freaking Canadian?

@mudiusp6050 Год назад

I dunno, I know it's hip to weigh in grams but I doubt most viewers are chef's with gdamned scales in the frig. We're home cooks. We measure in imperial.

@PatioPizza Год назад

I wouldn’t know anything about being hip I assure you… however, measuring with grams does make for an accurate dough recipe. But the old google should be able to convert everything of you want. Hope you’ll give a try. Cheers and thanks for watching! Jesse

@Chris.E. Год назад

Not a chef here but I have a scale at home. It's 2023 and Amazon exists. Not expensive and if you bake it's well worth it and doesn't take much space in the gdamned cupboard.

@yasirb9172 Год назад

I get a better result using a food processor, not sure the reason.

@JF-em6hr 3 месяца назад

00 Flour is 6.5 times as much more expensive by me.

@KrytonsHead 8 месяцев назад

Where's the crispy crunchy undercarriage? 😢 It looked soggy 😞

@seanogrady2629 10 месяцев назад

I looked for another recipe when I saw it was in grams

@smoke_screen4197 9 дней назад

Vegan as well i seen

@TheWayouy 3 месяца назад

1000 grams. KMA

@jhillestad 2 года назад

all purpose flour ?!? no way... get at least king arthur bread flour for the higher gluten... come on man!

@PatioPizza 2 года назад

Thanks for watching John! I’ve tried it all and have been a pro pizza maker for about a decade now. This is what I find works best for this recipe. You’ll notice the gluten content of the flour I used is 12%. This is perfect for NY style. However, I’m in the process of shooting a video comparing 5 different flours over 3 different dough recipes in two oven styles. Hope you’ll subscribe and Check it out!

@jhillestad 2 года назад

@@PatioPizza The flour that is used by most NY pizza shops is Gold Medal ALL TRUMPS Bleached Bromated Malted Enriched - it is the one true flour to use .. along with Stanislaus tomato products (alta cucina or many others) while they are not at your supermarket they can all be bought online ... why settle for less. This is for NY style pizza not neopolitan that is Caputo 00 flour but that's a whole different pizza...

@PatioPizza 2 года назад

@@jhillestad Thanks John. A lot of the major players in pizza today (Dan Ricter, Tony G, Audri Kelly, etc) have moved away from bleached and bromated because of the health issues associated with that type of flour. The Bleach bromated stuff originally found popularity because they made it quicker and easier to develop dough. However, the same or better results can be achieved with many flours with proper handling and time. But yes, it was a common staple for several decades in many traditional pizza shops. Cheers

@chrisanthony579 10 месяцев назад

These cooks crack me up with their "grams" with these extremely basic receipts. The best cook and baker I ever met hands down was my grandmother who came over on a boat from Europe. The only things she ever used to measure was a coffee mug, guessing about 7 oz and a metal tea spoon. Most everything she baked or cooked was by look and feel. 10 grams of too much water... OH NO! Anyway good video. The dough that sits in the ice box for three days seems to be better than the dough that sat in the fridge for two days. He's one for you, try using lard instead of the olive oil and fresh yeast. Never tried it but that tip comes from an immigrant from Naples Italy.

@morriganrenfield8240 10 месяцев назад

Baking is more scientific than general cooking. If you get a measurement wrong the yeast might not react etc. i hope this is a troll comment.

@bkershaccount 2 месяца назад

It looks soggy and cheese less

@gracefuljim3466 3 месяца назад

Real talk I'm only watching because it's not a 10 minute video of bs

@ticklefritz5406 10 дней назад

That final shot did not look like good pizza.

@verramendrin1756 18 дней назад

Yea this is america talk cups, tablesproons, none of this grams shit.

@bajancharm7601 9 месяцев назад

Why can't people give measurements in American lingo. Please convert grams so I don't have to. Nobody talks in terms of grams here lol

@shawnkay5462 8 месяцев назад

You can just google it lol not thath complicated

@pbgamble 8 месяцев назад

If you're weighing it out anyway, just push the button to change the measurement.

@nbenefiel 8 месяцев назад

Get yourself a cheap scale.

@bigfinger01 6 месяцев назад

Cup per freedom eagle is not a real unit. Get over it and learn the metric system.

@nbenefiel 6 месяцев назад

@@bigfinger01 I just use a scale.

@TheGodfather101 5 месяцев назад

all purpose flour? yeah. dislike...

@hanslanda58 6 месяцев назад

Only rookies use all purpose .,,,,, double 0 only way

@PatioPizza 6 месяцев назад

Not really true, totally depends on style. NY shops aren’t using 00 flour. Typically just neopolitan style actually, almost every other style benefits from other flour types. It’s a rookie misunderstanding; )

@hanslanda58 6 месяцев назад

@@PatioPizza the problem is your telling your followers and subscribers the wrong way to make the dough .

@PatioPizza 6 месяцев назад

@@hanslanda58 it’s NY style. 00 is not the usual flour for that style. Therefore, you are wrong…

@CandyvilleTv Месяц назад

This must be a Swedish pizza, we don't use grams in the US. If that's how you make your recipes not going to subscribe to you.

@lesnjeffsc 16 дней назад

Grams is a more precise measurement than cups and teaspoons.

@mangowizard 3 месяца назад

lost me at all purpose flour

@edmiksis5660 9 месяцев назад

What's this grams. Shit

@alangcrowder123 Год назад

How about measurements that aren’t metric?

@PatioPizza Год назад

What’s wrong with metric?

@CP-qn1mn Год назад

Who the heck knows how to measure a gram.

@PatioPizza Год назад

Just use half a teaspoon. Or get a scale ; )

@zenco1611 Год назад

Shut up cp

@softail1951 Год назад

using terms like grams mils.. is so WOKE We are a people that cooks with cups, teaspoons etc..here in the USA..Are you trying to sound more sophisticated or what? Well, it ain't working..

@PatioPizza Год назад

Busted… you saw right through me. If you need anything else, I’ll be over here combing my mustache and eating avocado toast

@Chris.E. Год назад

I'm in the USA too and I now measure with a scale now because it's more precise than cups. Depending on the type of flour, brand, humidity level or how packed it is in the measuring cup, the amount can vary wildly. If you weigh them the volume will never matter. Just makes for a better end product with just a tad more effort. Not a big deal and not WOKE. It just makes you a better cook. Relax. Using metric measurements like the rest of the world and now many US bakers doesn't make you sound sophisticated. It just makes you somebody talking about cooking or baking.

@zenco1611 Год назад

Such an ignorant thing to say. Baking is a science of precise proportions. Grams are good for science, good for baking.

@DeliriumElectric 2 месяца назад

@@Chris.E. well said