World Champion Pizza Chef Reacts to Most Popular Pizza Dough Recipe
I called my World Champion Pizza Chef friend again to react to this super popular video on how to make pizza dough. Johnny really suffered watching this video, because that's not real pizza and that's an insult for those who have dedicated years to finding the perfect recipe and who today make spectacular pizzas, and they do it for a living. Not everyone can improvise pizza makers without a shred of information, so the suggestion that I feel like giving you, is to not trust anyone just for a beautiful smile, when it comes to cooking, because they could offer you completely wrong and unhealthy recipes.
???? Follow this link to read and print Johnny's Neapolitan Pizza Dough written recipe:
#pizza #reaction #vincenzosplate
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डोमिनोज़ जैसा वेज पिज़्ज़ा कैसे बनाते है | Dominos Style Veg Pizza | Veg Pizza Recipe | Kabitaskitchen
#VegPizzaRecipe #PizzaRecipe #KabitasKitchen
Ingredients :
For dough-
All purpose flour - 2 cups
Dry Active yeast -2 tsp
sugar - 1 tsp
Water
Cooking oil
For toppings:
Pizza Sauce
Olive
Jalapeño
Green pepper
Yellow pepper
Red pepper
Sweet Corn
Capsicum
Onion
Tomatoes
Cheese
Chilli flakes
Oregano
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COOK WITH ME LIVE | FLATBREAD PIZZA ????| RECIPE IN DESCRIPTION!
YOUR COOKBOOKS + MERCH HERE:
LEARN HOW TO MAKE EASY FLATBREAD PIZZA
LAY HO MA!! Join me on April 11th at 2pm Eastern Time for a very special LIVE cook with me episode! I hope you are keeping healthy and keeping well during this crazy time of isolating at home and being in quarantine. Let's make some easy flatbread pizza together, stay engaged, and learn some new kitchen skills!
Note - feel free to improvise on the toppings if you cannot find what is exactly on the list. Pizza will be delicious any way you slice it ;)
SPECIAL TOOLS YOU MAY NEED
Rolling pin
Cooking rack
SERVES: 2
(multiply as needed)
COOK TIME: 30-45min
FLATBREAD
INGREDIENTS:
Generous 1/2 cup AP Flour
1/4 warm water
Generous pinch pink salt
Drizzle of olive oil
MARGHERITA
2 tbsp tomato sauce
1/4 cup shredded cheese*
5-7 leaves fresh basil
Fresh cracked pepper
Drizzle of olive oil
MEDITERRANEAN
2 tbsp za’atar**
3 tbsp olive oil
2 black figs
5-6 thinly sliced fennel
3-4 thinly sliced rings red onion
1 tbsp capers
A few fennel trimmings
Drizzle of balsamic glaze
*feel free to use your
favourite plantbased cheese!
**if you cannont find za’atar,
make your own by grinding
equal parts of dried thyme,
oregano, sumac, and white
sesame seeds with a generous
pinch of sea salt in a pestle
and mortar
1. In a large mixing bowl, combine the flour and pink salt. Then, add the warm water and a drizzle of olive oil. Mix with a spatula until it starts to form a dough
2. Knead the dough for a few minutes with your hand. Then, cover the bowl with a towel and let it sit for 15min
3. Thinly slice some fennel, slice the figs, thinly slice the red onion into rings, and set aside along with a few sprigs of fennel trimmings. Prep the za’atar by mixing the spice mix with the olive oil to form a paste
4. Roll out the dough into a thick log and divide into 2 portions. Shape the dough into a round disc, then roll out with a rolling pin. Try to roll the dough thinly. Repeat with the other portion of dough
5. Heat up a skillet on medium high heat. Be patient and let it warm up for about 4-5min.
6. Place the flatbread onto the skillet and cook for about 1.5min each side (if making multiple portions, open a window or have the fan on. It may get smoky). Transfer the flatbread to a cooling rack when done
7. Assemble the margherita pizza starting with the tomato sauce, and the mediterranean pizza starting with the za’atar paste. Assemble the toppings
8. Place the pizzas on a baking tray and broil in the oven on low for 2-3min
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Wil Yeung is a wedding and commercial photographer and videographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me on my channel for episodes on photography, entrepreneur motivation, and to learn to cook with absolute confidence!
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COOK WITH ME LIVE!
Pizza Master Chef in Sicily - Italy
Saturday night in a pizzeria in Catania - Eastern Sicily
How to Make Pizza Dough at Home | The New York Times
Anthony Falco of Roberta's in Bushwick, Brooklyn, teaches Sam Sifton how to make restaurant-style pizza dough at home.
Subscribe on YouTube:
You ever wonder how to make pizza dough? We show you how with this pizza dough recipe tutorial.
Read the story here:
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How to Make Pizza Dough at Home | The New York Times
Homemade Pizza Dough Recipe | CRISPY, CHEWY, BUBBLY CRUST
This is one of the best pizza dough I’ve ever tried.
This dough can stay fresh in a fridge for 72 hours. You can make this dough in the evening and bake the next day.
Thanks for watching ♥
If you like this video, please subscribe.
???? TOMATO PIZZA SAUCE:
???? PIZZA DOUGH v2.0:
Ingredients:
300g (2 cup + 2 tbsp) – all-purpose flour
1,6g (2/3 tsp) – dry yeast
215g – water
10-13g (3/4 - 1 tbsp) – granulated sugar
5g (1 tsp) – salt
15g (1 tbsp) – vegetable oil
*1 cup is 240ml
I converted the recipe from gram to cup, but recommend always using grams if you can. All cups are different (US, UK, Australian cup etc.) and gram measuring always gives better result.
????About water temperature: 30-35°C (86 - 95°F) is perfect. If you add cold water is not a problem, but maybe your dough needs more time to rise.
????I used a basic gas oven and usually preheat it with a baking sheet inside to 240C at least for 1 hour and bake pizza for 7-9 minutes until golden brown edges.
Music:
Amine Maxwell & Soyb - You Can Have It -
Ariya Hedie - Stay home -
kiNOTES - spring(withoutpollen) -