1 1/2 cups warm water
2 tsp dried yeast
pinch of sugar
4 cups plain flour
1 tsp salt
1/4 cup olive oil
extra oil for brushing


~ Nicko

Music from Nicko’s Kitchen is from
Used with permission


  1. Ur an asshole. you're not giving the precise amounts for the recipe.
    why the fuxk ale the video if you're not sharing the recipe . Wtf is this ?
    be specific motherfucker.
    just putting shit in.
    give precise measurements u fucking cocksucker.

  2. this dough that you have made is much to dry. more water means that it is harder to work, but it is much slacker and stretches. the yeast uses the water to process the sugars in the flour and produces carbon dioxide. this means the volume of the dough expands or "rises" as it is properly called. more water also means that in the cooking process, the water evaporates leaving large holes in the pizza dough giving it a beautifully light but chewy texture.

    the dough you have made is also only rested for 30 minutes which is barely any time at all. french bakers who use natural leavns to bake rather than commercial yeast talk about 4 resting periods during the bread making process. the first being a period where the freshly mixed ingredients that are yet to be worked, rest for up to 1 hour to allow the gluten and protein to absorb the water, making the dough easier to work.

    The second rest period is called the bulk fermentation, which takes place after the kneading process. this allows the dough to double in volume and become light and billowy provided that the dough has been worked well during the kneading process. this can take from 1 hour to 3 hours.

    the third resting period comes after a shaping process which draws tension in the dough and gives it structure. this resting period gives the dough the final structure it needs before being divided and shaped into the final product.

    after the dough has been shaped into whatever it may need to be, whether that's small 400gram rolls to stretch out for pizza or loaves of bread, it proofes in this shape to again, give the dough structure so that it forms well in the oven and comes out with the right texture. with a natural leavn, this process can take up to 6 hours, particularly if you retard this final proofing stage by putting it in the fridge over night.

    the one thing all of these periods do as well as giving the dough structure and airating it, is ferment the dough. this gives it flavour, and the more time the dough spends proofing, the more flavour it gets. this is obvious in the way italians talk about resting the pizza dough for 72 hours. it gives the dough a beautiful airy, light yet chewy texture with a crunchy crust, as well as developing the flavour through fermentation.

  3. Hi!
    I loved your recipe, thanks a lot.
    I had a problem today. After I cooked the pizza, we could still smell and taste that unpleasant taste of yeast. I don't know what I'd done wrong.

  4. 2 things. 1, use glass. Metal, even stainless, is poisonous to yeast. 2., What are those dark objects in your dough ball? Ew. The rest was excellent, thanks!

  5. thank you πŸ˜‰ so much this was such a helpful video that helped me and my kids create such a beautiful, marvellous, mouth watering, succulent pizza :*. My toddler loved this pizza so much and he is a picky little monkey, my hubby also loved it ! men are so hard to please ! thank you so much from the bottom of my heart. Love Nita <3

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