Recipe by Chef John
"This pizza dough produces a very nice pizza crust--flavorful, tender, with just the right amount of chewiness."
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whole wheat flour
active dry yeast
1 1/4 teaspoons
1 1/2 cups
warm water (100 degrees F or 38 degrees C)
all-purpose flour, for dusting
okay, I just watched the video of chef john making this but I swear he just used 16oz of flour to make 4 pizzas. This calls for 4 cups or 32 oz of flour and says it makes 4 pizzas so I'm confused. I will make it tomorrow then come back and update my review after I figure out what the hey is going on.
18 hours is over the limit for fermentation. I followed the directions to a T, including the unheard of 18 hour rising time and wound up with a foul smelling, gooey mess the consistency of gum stuck to the bottom of your shoe on a 95 degree day. It couldn't rise up any higher and turned out like a raw foccacia.
This dough is pretty good but it really needs more like 3 1/2 cups flour. If you watch the video Chef John weighs the flour - 16 oz - which equates to closer to 3 1/2 cups rather than 3 cups. I made the dough the night before - let it sit until the next afternoon - I made pizza for the kids when they came home from school. They love pizza and this was no exception.
This recipe reminds me of the artisan bread in five minutes a day recipe I found on the NY Times website. The bread recipe is made in an ice cream bucket and does not have olive oil, otherwise it is a similar recipe and my favorite bread EVER!
I use all the same ingredients, but I make it much less complicated.I just mix the wet and dry ingredients separately, then mix.I roll it out and add a little flour as needed to roll it then bake at 400 for 20 mins.Simple!
I think you pretty much "nailed-it " on this thin crust pizza recipe.I've subsequently tried six other thin crust recipes from this website,and this beats them all. I have two suggestions though.One is that I think the yield should be 3 pizzas,with a little left over.You have to stretch the dough so far in a 9" pan that there is only a 1/2 crust.Secondly I found by increasing the cooking time on the bottom shelf to 6 or 7 minutes really crisps the bottom up.(Without a pizza stone my oven doesnt get hot enough).Otherwise this crust is perfect. Now if I could only find a thick crust pizza recipe that was this good,but that is a whole different animal.
I was a little leery about leaving this out all nite. Whipped up a batch of this dough last nite & made a pizza this morning. Turned out Jawsome.
the only thing I did differently was to poke holes in the dough up to an inch around the edge. Keeps the center from rising
This is a 6 star
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Homemade Pizza Dough
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
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