Great video. This recipe was first published in the early 2000s. I must have made it 100 times. My favorite part is the golden sheen you get from the honey. It's faint but distinctive. It's not the same, but still fine, with sugar. If you put it into the refrigerator after initial kneading it will keep for a few days and develop a deeper flavor. I prefer 72 hours. After removing you have to let it come back to room temp naturally which takes at least an hour and sometimes two, depending on the size of the dough ball. After warming back up punch it down, wait 20 minutes and form your dough into crust. If you want to see the difference between rolled vs hand stretched make 2 pizzas in a row. It really does make a difference. I've found that I can hand make a dough better if I make it into a 6" crust, let it rest for several minutes, then finish by stretching out to desired size. Cheers!
Kev Ro what kind of flour? Also will this also make good steakhouse yeast rolls,,, I haven't found a good recipe for good yeast rolls. Thanks in advance.
Thats right! I have been using this recipe since I was 16 and im 37. For the first 3 years after I learned to make this dough I had a post it in my wallet with the recipe.
I made my four dough balls earlier today and put in fridge for dinner, but I did not do the 1 hr warm up, punch down, and 20 min wait after. Maybe that's why I didn't get a nice crust around the edge like in the photo. It was definitely tasty though. Next time I will remember this as well as the 6" crust 1st, then wait business.
1 package dry active yeast 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing
Ingredients from his Website: Ingredients: 1 package dry active yeast 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing toppings of your choice
I like chef John’s recipes and have tried couple successfully. This one i was missing exact measurement. Below is the measurements i used. Pizza turned out really good Water - 1 1/8 cup Olive oil - 1 table spoon Salt - 1/2 table spoon Flour - 2 1/2 cup Honey - 1 teaspoon Yeast - 1 packet
@@Befu Search? Now why would one want to search and search. Then it becomes more of a job on top of a job. Then forget it. Life is hectic as it is. Even behind the scenes, Anthony Bourdain said he spent weeks in his hotel room and yet never did he ever say on camera "yuck."
Thank you chef. I tried this yesterday. I complained to my wife almost from the start, that the dough didnt feel right, and it was going to be a disaster. The dough felt like no other pizza recipe I had made before, and that's because it isnt.. it is outstanding.. no more hard, dry, homemade pizza. This is the most realistic, pizza shop substitute I have ever tasted. I only used 2.5 cups of flour, and it was a massive success. Thanks again.
I’m lost. When stirring he added the three cups of flour making the bather then added 2 1/2 more cups before turning out on the cabinet. So isn’t that 5 cups of flour?
This recipe was delicious I'm 13 and I made it myself I made a few changes instead of honey I used sugar also I sliced whole pieces of mozzarella instead of shredding it was a very easy recipe to follow thank you
When I was 14 years old I already worked independent in a small kitchen, so keep doing what you're doing man! You can be a Masterchef one day if you want. :)
I have always had a problem making pizza from scratch. I actually found out why my dough would never cook in the middle. Thank you for mentioning to put olive oil on first, before putting the sauce on, so it doesn't get soggy before it cooks, and secondly, I never thought to put the pizza on the bottom of the oven either. I was going to try precooking the dough for about 5 minutes, then put the sauce on, but I like your suggestion . I'm gonna try it tonight. Thanks again.
Pretty good. I did this the other night. I made 6 from the same amount as I like it paper thin. used fresh mozz, San Marzano tomatoes, olive oil, salt & pepper and fresh basil: SIMPLE and awesome. It seems they were only in there for less that 5 minutes at 500 and used a pizza stone. If you don't have one, get one. They are worth every penny and a must have. I use it for many things (very surprised you don't have one, chef). Love what you do John! You helped me out a lot.
I just made this recipe and it was really good. The pizza was restaurant quality. I've tried making pizza before years ago and I was really disappointed. I've also worked with yeast before while home brewing wine and even that came out terribly wrong but the active dry yeast for this recipe worked out really well, I just used the hotest water that came out of my faucet. The dough grew to almost twice the size and it all worked out. I also didn't have a pizza stone or big enough cooking tray but being Mexican I have a comal so I used that with the corn meal and it worked great. I wowed my girlfriend with this recipe.
I'd suggest getting a fairly cheap electronic thermometer to make sure your water is around 95-100 degrees. It gives you the best bloom and fermentation results in your dough. Hot tap water at it's hottest will be around 120 which will work, but not as good a results.
Omg I haven’t seen this recipe before. Hands down the best homemade pizza I ever made. Crispy, chewy, flavorful and easy to make. I had a finished pizza on the dinner table in an hour and a half. Happy I found this great pizza dough!! 🍕🍕Thank you John and Wolfgang.
I've been using this recipe for a couple of years now. I cook my pizza in a 500 degree oven with the cast iron pan preheated inside. Olive oil in the hot pan, spread and put dough in. It snaps and sizzles as I put on the topping. For a great crust, sprinkle shredded Monterey Jack cheese around the edge of the crust. Better pizza than any store bought. My Italian wife (who doesn't even like pizza...go figure) now requests it on a weekly basis. Thanks Chef for sharing. Excellent recipe.
I always par cook the pizza with nothing on it for 4-6 minutes in a 550 f oven. This ensures a well cooked pizza, never getting a soggy crust. Especially if you using mushrooms and pineapple. The best is drying the pineapple on / with paper towels to get all the liquid out. Mushrooms I pre cook to get ask the water out. This ensures the pizza doesn't get soggy at all. Once the pizza is par cooked, you can load it up with your toppings. I've found dicing the meats and mushrooms delivers a great pizza that won't have you pulling off the cheese when you eat because of round meat slices. Always cook at 550f on a pizza stone. A loaded pizza takes eight to twelve minutes ( depending on the browning of cheese you like). I like darkened cheese and give it a few minutes on broil.
Do you mean bottled water? Because filtering it yourself won’t kill the chlorine. It might take it down a bit. Better off to just let it sit on the counter for a day exposed to air. That will kill it off.
First time making pizza. This recipe is perfect for me. I didn't mess it up. Usually my mom makes a stovetop pizza with a no yeast recipe, but she's not here at the moment and I wanted home made pizza for dinner. We usually have pepperoni on hand since last year when she started making pizzas during quarantine, but we also like improvising with whatever ingredients we have on hand. Also I ate all the pepperoni. The first pie was topped with chorizo and grilled onions, and sliced, grilled brussell sprouts with garlic and butter. 😙👌 The second pie was topped with fresh basil and oregano from my dad's garden and sliced tomato. Also added crushed pepper. 😙👌 I had two dough balls left so one went into the fridge for tomorrow and the other was cut into smaller pieces and filled with a squash and brown sugar concoction (I ran out of piloncillo) and it was also 😙👌 Can't believe it took me this long to try this recipe out. My girlfriend will appreciate it next week when I make her a Margherita pizza. Thanks chef John! ✌️
Ingredients: 1 package dry active yeast (2 tsp) 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing toppings of your choice
thank you Chef John for my first successful homemade pizza! The crust was just perfect. I put it in the fridge overnight after the initial rise and am going to do that every time.
I have used this recipe multiple times and have absolutely loved it. I cut the dough in 2 instead of 4 to make larger pizzas. I love this channel so much and also love your carnitas! My husband approves as well. ☺️
Made this today. Halved the recipe (just a tbsp extra flour needed when everything was halved), and it turned out pretty well. Will be my go-to recipe. Comes together quickly. Got the second puck in the freezer (after the first rise) to see how it turns out for a mid-week pizza craving. Thanks for the recipe.
I use my cast iron pizza pan as a pizza stone. Its 14" round and has two handles. Works like a charm. I also use it for stromboli, grilled sandwiches, pancakes, eggs etc For deep dish pizza a cast iron skillet with high sides is perfect. You can make a panini press with 2 flat skillets. Here's the good news. You only have to buy them once. They will outlive you, your kids and your grand kids. My oldest piece is close to 100 yrs old. :o)
I can’t believe you called someone a dumbass. You have burst my bubble. I thought you better than that. Your true colors have shown and you have let this viewer down. Your witty inflections are truly an act. That comment says who you really are......
Tonithenightowl last week I made my first pizza in a CI skillet and its really a game changer for me, the crust was super crispy and the mozarella a little brown and bubbly. And you are right a CI skillet is inmortal.
Two extra tips. Use Bread Flour which has a higher protein content (but your going to need a little more water) and when you are forming/stretching the dough into a pizza shape, try to avoid touching the sides (just stretch out the inside where you are going to sauce), it will allow that part of the crust to rise better while cooking and will make for a yummier texture.
mmmm I just made this for lunch. it's the best pizza dough I've ever made, maybe even tasted! I usually fail miserably at pizza dough but you made it so easy to follow and its delicious. Thank you so much :)
This dough freezes sooo good!! i made this and freeze the rest and have been using them whenever, just put them down the day before I want to cook them and voilà
Chef John, you have become my go -to chef to make bread and pizza at home. My son, who lives in NYC, makes pizza dough at home and has encouraged me to do the same. Thanks for the videos. Be safe and healthy.
Loved this recipe, changed flour to whole wheat flour, fine almond flour and coconut flour... Wonderful flavor and texture. Never started cooking on bottom rack and moved to center, worked like a dream. Thanks to both of you !
@@jibelsinger I like King Arthur AP four. I don't think Caputo 00 is worth the money. Put it in the fridge for a day or two to ferment a is even better because the yeast has time to convert even more sugar.
Jibel: in the US, I think King Arthur is superior. Easy to find, higher gluten, co-op owned in New England, and they age the flour better. They also have s good website, and an 800 number to call with baker questions. I've used KAF for four decades, and trust it. Their flours aren't bleached, either. Even Walmart sells it. I get a predictable product with it.
I made yesterday a pizza from this recipe. And it was perfect. Really great dough. The pizza looked like from the pizza hut and tasted really fresh and good. baked it for 12-13 min in 220 degree heated oven.
1package dry active yeast, 1tbs honey, 1/4cup really warm water (10min disolve) -> salt pinch /oil/ 3/4cup really warm water105degrees (same) -> gradually mix in 1by1 (3->2,5total ) cups of flour. Kneeing for 5-6min smooth slightly sticky firm dough. 40min to rise sit in a warm place ( warmer the faster it grows) Split + another 20min sit in warm place.
i made this dough today and oh my god!!! it was so fluffy yet had that crunch when u first bite into it! the bottom gets really crispy. it’s for sure going to be my go to recipe!!
Oh my goodness...best dough recipe! I've looked for what seems forever to find one that was the chewy goodness. Finally my search is over! Thanks Chef John!
Came across this recipe 2 weeks ago and since then, I have eatten the most homemade pizza I have ever had in my life. Very good recipe! Add flour accordingly, but very good dough and baking technique. It's official! 👍 Thank you for sharing.
Made this dough day before yesterday but doubled it so there would be extra. I used it for dinner and yesterday's lunch. I have to say..I've tried many different recipes and in my opinion this supersedes all the others. Tender, crispy and tasty! Thanks for posting! This is now my go to pizza crust recipe!
Searching for a pizza dough that would please the palate of this displaced New Yorker, I came across this video and thought "California???". Well I gave it a try, used filtered water so as not to give it a chlorine taste, followed the recipe exactly, and..voila! It is quite good- nice texture and fine flavor. I will use this recipe again. Thank you Chef John! (And Wolfgang!) Happiness.
Thank you for sharing my autistic grandson and Grandma write that recipe down so I did I'm going to make it for him thank you so very much God bless you all and stay safe
This is a great recipe, I use it all the time and it always works perfectly! Crunchy, chewy - so good! Thank you so much! (sometimes I add a teaspoon of my sourdough starter and it adds a little more flavor :D)
I made pizza with your dough recipe, and sauce recipe, and it came out very good. I also used the dough recipe and made like a spanakopita (Greek spinach pie ) pizza ,my guest raved over it.
From the website/blog Ingredients: 1 package dry active yeast 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing toppings of your choice
@@arleendelgado7587 I buy frozen dough all the time that comes in plastic bags. You can leave it on the counter for about an hour and it's good enough. I like to leave it for even more, sometimes three hours.
LOL! Thank you all for a great laugh! It's good to see there are people out there that: 1)love Chef John as much as me 2)love pizza as much as me and 3)love a good laugh as much as me. My suggestion to you all, write the dang recipe down and keep it in a recipe box. :D
Hello chef john! I'm a new subscriber to your channel and I'm so hooked to all of your great recipes and your website. I confess I'm now a fan because I love your voice, puns and especially the delicious food you cook. I'm as well a little disappointed to myself because why in the world I'm now just discovering your videos? Why? I felt wasted at the moment. I can learn a lot of culinary things from you. Thank you for sharing your passion in cooking chef! Keep it up. Don't stop inspiring many young aspiring cooks like me. God bless chef. We love yah and I'm looking forward to video 2000th :)
Wow! I had no idea your channel has been up for 10+ years! I was shocked when I saw the quality and camera angles. I never see you use a wooden spoon! Put whatever toppings you want. Because of course, you are the Ryan Gosling of your pizza topping :)
I can't believe people are arguing or even asking what measurement he used. First of, Chef John is american and of course uses Fahrenheit. Secondly, everyone that should be allowed into a kitchen knows that water that is 105 degrees centigrade would instantly kill the yeast and render it useless.
Furthermore, you can easily find conversion charts online and do it yourself. And please don't call beginners idiots, the only stupid questions are questions that don't get asked. Remember when you were a beginner? Don't be mean.
What I like best about this ... That the crust is not burned black and everyone raving how perfect that charred black brick of a crust is .. This crust looks perfect !
Why do I love chef John so much? I don't know, even his recipes from almost 10 years ago work for me. Sometimes he gets fancy and still says "It's easy" or "It's simple"... it never is for novices like me, but I love to hear him say it if I want to make something he makes. In this recipe, the hardest part is waiting for the dough to rise both times. And double the rising times, and do it at room temp, or in an almost cold oven if it's cold in your kitchen in the wintertime...70F is a fine temp for rising dough..over 100F too hot, under 60f too cool but just extend the times by more than an hour on each dough rise if one has to cook in the arctic winters in a cold, very dry kitchen. I don't use as hot water as he does, more like the same temp as my body.. about 98-100F... and I don't add the salt until I add most of the flour... salt retards the growth of yeast which grows better at human body temp with a little sweetener like honey or even refined sugar. Oh yeah, and I don't use just a little tomato sauce; I use a little more, maybe a half cup of chef John's own recipe for sauce per pizza.. and more than that amount of cheese, (3-4 cheeses, including a bit of parmesano, for sure), some veggies and maybe a pre-cooked sausage or pepperoni or something for a little meat, maybe one of the two pizzas just a veggie including some sauteed onions for sure.. cook two pizzas at once on a pan with the corn flower/meal like he does, lower rack first, then top rack about the same time maybe a minute longer since there's more on the pizza..and twice as much of the good pizza. Share it! Refrigerate the extra dough or freeze it for a week or so, in plastic wrap, if frozen dough, defrost it fully, let it rise again a bit, spread it out, the second pizza with the week-old refrigerated then warmed to room temp sauce, (don't bother re-heating the sauce), kept in a glass jar just as tasty or better. Cook the other two pizzas the same way as the first two.. with similar toppings or maybe a bit more salt to bring out the flavors even better. Good food for a lunch at work, each slice heated 30-45 seconds in a microwave if you must do that... nutritious always...so much goodness. Chef John, you are amazing because you changed my life from a buyer of foods from the pizza shop and whatever in the city, to someone who knew he could cook a better, tastier meal on his own for 1/2 or 1/4 the price at home.
I love the comment on the other video about not being on your death bed crying that you never made pizza. I will try to live long enough to make me some nice pizza.
