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This is an instructional tutorial on how to make the perfect pizza dough. It has been crafted by years of experimenting by professional chefs. If you have any questions or anything, ask me in the comments! The recipes are posted at the end, as well as here.

Regular Recipe
3-4 Cups Flour
1 Cup hot water
1 Tbsp Sugar
1 Packet Active Dry Yeast
Pinch of salt
2 tsp Olive Oil

My Pizza stone:

44 COMMENTS

  1. Here's a way to speed up pizza making.
    Instead of making dough, flatten a piece of sliced bread with the side of your fist.
    Instead of cooking pizza sauce, just squirt some ketchup on the flattened bread.
    Squirt some Cheese Whiz on that baby, as much or as little as you like.
    Don't cook it, just shove it in yer gob and hork it down.
    I guarantee it tastes every bit as good as the best pizza restaurants in town.

  2. To each his own and I don't know a thing about cooking but I'm in the plumbing industry and its never good practice to use hot water out of the tap.  Most houses in America use a glass lined hot water tank which could sometimes be up to 20 years old and full of scale, a sacrificial metal rod, and mineral deposits so consuming it cannot be good for you.  There a few exceptions but the best way is to abstain completely.  Obviously you could heat the water on the stove or microwave or keep us plumbers busy and have an instant hot water dispenser installed…lol…funny thing is that he has one just to the left of the faucet.

  3. Thank you Andrew. Great video. When I get brave enough, I'll try your recipe and I'm sure it will be fantastic. I'll have to buy a pizza stone first. Tell me…. should the stone be "seasoned" in any way prior to use? I ask because the stone you used looked like it was burnt. Did I hear you correctly: 450 degree oven for 9-12 minutes? It looks so good. Beautiful color crust.

  4. @James Albert Marri Ratio There is no pizza sauce because not every pizza needs pizza sauce! Some people prefer a white sauce, some people prefer a bit healthier garlic and olive oil sauce, and others prefer a traditional tomato sauce! In this demo we made a healthy rustic vegetable, olive oil, garlic pizza with fresh cheese.

  5. @James Albert Marri Ratio There is no pizza sauce because not every pizza needs pizza sauce! Some people prefer a white sauce, some people prefer a bit healthier garlic and olive oil sauce, and others prefer a traditional tomato sauce! In this demo we made a healthy rustic vegetable, olive oil, garlic pizza with fresh cheese.

  6. I would suggest letting the dough rise twice before moving on to rolling out.  This will provide a much better dough if you have the time.  Another option is a no kneed recipe where the ingredients are well mixed and allowed over night to develop.  You have to cut back on the yeast.  This makes a very sticky dough but superior favor like sour dough.  You have not lived until you bake pizza in a charcoal grill with just a few wood chips.  I use a cast iron stone and can no longer eat the chain pizza I thought was good, now garbage.  I suggest Pizza on the Grill by Karmel and Blumer.  Wolfgang Puck also has a very simple recipe in Wolfgang Puck Makes It Easy.  These folks know how to cook.

  7. what we have here is american style pizza, not the best pizza. lack of experience and knowledge. no tomato to top the pizza?? pizza for what is meant to be,is the disc, the toppings and the tomato sauce(not any kind of) making the perfect mix to taste all the three things together. are u sure you doing that with such of preparation? i only see something like a "mountain" topping like, and a flooding of cheese. and the water? absolutely not from the tap. you guys just go find out why.

  8. AH! don't put salt and yeast together… cringe moment for most bakers. also no need to do the whole yeast in water thing. this is the way we do it in my bakery,

    add water (never hot)
    add flour
    add salt on one side
    add yeast on the other
    MIX! 

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