Learn how to make the best homemade pizza dough from scratch. This delicious pizza dough comes from Nancy Silverton’s recipe in her Mozza Book. It’s tender, chewy, crisp and delicious. This will be your favorite recipe. Make pizza at home in your own oven, or in a wood fired oven like mine.

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ADDITIONAL LINKS
Simple, quick, no-cook pizza sauce:
My Brother making this recipe:
Wood Fired Pizzas:

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Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Nancy Silverton’s Pizza Dough
INGREDIENTS
22 ounces warm tap water
1 teaspoon active dry yeast (.67 teaspoon instant yeast)
26 ounces unbleached bread flour, plus more as needed (I’ve used AP with good results)
1/2 ounce (1 tablespoon) rye flour, dark or medium
1 1/2 teaspoons wheat germ
1 1/2 teaspoons barley malt or mild-flavored honey, such as clover or wildflower
1/2 ounce (1 tablespoon) kosher salt
Olive oil for greasing the bowl

DIRECTIONS
Sponge: combine 15 ounces of the water and the yeast in the bowl of a standing mixer and let it sit for a few minutes to dissolve the yeast. Add 13 ounces of the bread flour, the rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Cover the bowl with a wet towel. Set the dough aside at room temperature (ideally 68 to 70°F) for 1 1/2 hours, if warmer, check after an hour. You want to see small bubbles breaking the surface.

Uncover the bowl and add the remaining 7 ounces of water, the remaining 13 ounces of bread flour, and the barley malt. Fit the mixer with a dough hook and mix the dough on low speed for 2 minutes. Scrape the sides half way through. Add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to pull away from the sides of the bowl. Note that the dough will not pull so much that it completely cleans the bowl, but if the dough is too sticky and is not pulling away from the sides at all, throw a small handful of flour into the bowl to make it less sticky. While the dough is mixing, lightly grease with olive oil a bowl large enough to hold the dough when it doubles in size. Turn the dough out of the mixer into the oiled bowl. Cover the bowl as before. Set the dough aside at room temperature for 30-45 minutes. Dust your work surface lightly with flour and turn the dough out onto the floured surface. Acting as if the round has four sides, fold the edges of the dough toward the center. Turn the dough over and return it, folded side down, to the bowl. Cover the bowl again with a damp towel and set it aside for 30-45 minutes.

The complete recipe is here:

Adapted from The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant and Pizzeria (Knopf 2011).

Unused dough balls make WONDERFUL ‘cuchino’ breads. Bake them for 16-24 minutes or until they are dark brown.

44 COMMENTS

  1. hi I've been watching some of your videos and subscribed to you just one problem I live in Australia I'd love to have something pizza laugh out loud a little bit farther to come I'm going to keep on watching try catch up with all God bless

  2. I don't have any good boob jokes.. I don't see the controversy, people are nuts! You good look good, you could still teach Sunday school in that.

  3. I had to come back and watch again because, for the life of me, I could not remember anything objectionable.

    I was right. Those that criticized are asshats.

    You are a beautiful, attractive woman. Inside AND out.

  4. the dress is just a dress she is more than a dress dam people , grow up . fresh p just be you and what you show or do not show takes away from the meaning if all people see is the typing. love you be well and love much. {james}

  5. I am a fat old man(71) from Las Vegas. found your channel from codys Channel.. Anyway I need to eat better and less hamburgers I am diabetic, high blood pressure could you suggest some ideas for me . Thank you in advance Ron

    my email is bigdog92345@yahoo.com

  6. I must have missed the videos after the pizza oven was built. Pretty neat. Corrin you are too young to remember this but that dough at first looked like "The Blob"

  7. Oh, Sweetie, you had rye grain on hand and you used store bought flour? Tisk tisk tisk.😛
    Tora is amazed you didn't get any flour on your dress, she said she would have been covered and I know I would have been too! Great to see you in the kitchen again, you look fantastic.

  8. Lol how poetic to come on here and see you doing this. Made my first loaf of bread using sour doe I cheated with a bread baker but I used coconut and sesame oil, bit heavy but was impressed. Then I watched this and felt very humble indeed… Dulcet tones great looks and you made it all look so easy.. Truly one of the angels sent down to help and guide, love your easy going dulcet tones as you explain and guide. Thank you for doing this it is truly appreciated. Blessings and care for you and yours, cheers Les 🙈🙉🙊

  9. WOW!! You are looking 125% recovered!! Awesome knowledge you share…gives me ideas 🙂 "Ideas are like pizza dough, made to be tossed around."
    Anna Quindlen ..

  10. Glad to see you back. Was getting concerned that you weren't doing well after the operation.

    I don't have one of those big mixers. So I tend to make the no kneed doughs.

    Thanks for sharing.

    Hope all is well.

  11. My dearest FP — time for total disclosure — as a kid, you loved to play in the mud — didn't you 🙂
    I agree that it is bad to de-gas while cooking, ruins the mood (mostly a guy thing 🙂 )
    I need to work on the Ninja Hands motions you used for the last 4 dough balls. When I do the Ninja motions, I end up looking like a cloud of flour with eyes.

    I had my first go at making an earthen clay oven 2 weeks ago, this would go perfect in one of those. I need to work on patience, I started the fire too hot inside the oven before it cured completely and it cracked.

    Even though it is totally inappropriate, I must say, you looked marvelous in this video. I love it when your eyes are shining with happiness and love.

    How are your hips doing? You seem to have more "sashay" in your walk.
    Love ya — wonderful to see you in the kitchen again.

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