Video: How to Make Easy Homemade Pizza Dough - Allrecipes.com

Video: How to Make Easy Homemade Pizza Dough

Watch Chef John make super-easy no-knead pizza dough.

 
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Thick or thin crust, this is the dough recipe you want! In this video, Chef John returns to make a simple no-knead pizza dough. Instead of kneading, just stir the ingredients together for a few minutes. You’ll see exactly how your dough should look before setting it aside to rise. Then watch Chef John perform his patented “rotate, stretch, and tuck” move. And be sure to stick around as Chef John bakes a beautiful thin-crust pie using the “bottom of the oven” method. Get the recipe for Chef John’s Easy Homemade Pizza Dough.

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Comments

 
 
Trucchi 
Feb. 3, 2015 2:24 pm
I would like to make cazones. Should I use this recipe and how many balls should I make from this recipe. To speed the process can I use more Yeast?
 
juliep 
Jan. 4, 2015 5:22 am
can you make ahead and freeze or not?
 
Jan. 23, 2014 3:27 pm
WOW
 
Himynameisjaime 
Mar. 10, 2013 12:21 pm
I love chef John. Just a question though, If you knead the dough-do you have to refrigerate for 18 hours? Thx!!
 
Sep. 12, 2012 12:47 pm
I made the original recipe using cups to measure, spoon flour in and level off with straight edge, and only let mine rise a few hours and it still turned out one of the best doughs ever! It was full of little bubbles and very elastic and had great flavor. Hubby is still raving over the "garage pizza" as we call it. I placed this dough to sit in the hot garage to rise as I refused to turn on the oven in this summer heat wave. Hey, it works.
 
Jun. 18, 2012 4:04 pm
I'm going to have to try this! You make it look so easy!
 
May 13, 2012 7:20 pm
can you freeze this dough? if so, would you still wait 18 hrs to let it rise?
 
sxorpion 
Apr. 27, 2012 6:11 pm
sounds good but I'd rather knead than wait 18 hours
 
goodcookinva 
Mar. 16, 2012 1:50 pm
gbaygirl, If your dough snaps back, it's because the gluten has been activated due to handling. Just let it lay there for about 5 minutes to relax, then try again. Cover it with a towel or plastic wrap while resting. You can shape it while cold, but let it warm and rise in the pan to let it get a little puffy before topping & baking. I like to roll it out on a piece of parchment paper to make it easy to move to the pan, plus it keeps it from sticking to the counter.
 
Mar. 9, 2012 5:38 pm
The link for the recipe appears at the end of video, at the center of the screen in small, underlined print.
 
 
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