Master Pizza Dough in Minutes: The Ultimate Guide скачать в хорошем качестве

Master Pizza Dough in Minutes: The Ultimate Guide

🍕 Master Pizza Dough in Minutes: The Ultimate Guide 🍕 Thank you for clicking into our kitchen! If you've been on an endless quest to master the art of pizza dough, look no further. This video is your fast track to becoming a pizza maestro, with a crispy, chewy crust that dreams are made of. Whether it's a classic Grandma Pizza or a simple no-knead delight, we've got you covered. Grab your apron, and let's get baking! Before we dive into the flour, a huge shoutout to you, our amazing viewers! Your support means the world to us. If you haven't already, hit that subscribe button for more delicious content. Visit our website for exclusive recipes and tips: https://greenonionsandtomatoes.com for more information on other recipes. Tools You'll Need to Make No-Knead Pizza Dough Mixing Bowl Measuring Cup Measuring Spoon Whisk or Spoon Kitchen Towel Kitchen Scale Spatula Air Tight Container Pizza Screen Parchment Paper Ingredients For No-Knead Pizza Dough 1-3/4 cup (378 grams) of water 1 tablespoon of yeast 1 tablespoon of sugar 4-1/2 cups (540 grams) of bread flour 2 teaspoons of salt How to Make No-Knead Pizza Dough In a large mixing bowl, combine the flour and salt using the whisk. In a measuring cup, mix the yeast with the lukewarm water and the sugar, and stir until it is all well combined. Set aside for 4-6 minutes. Mix the yeast water in the bowl with the flour and salt with a spatula. Continue mixing until all the ingredients are well incorporated and a shaggy dough has formed. Coat the dough and bowl with olive oil to prevent drying. Cover the bowl tightly with plastic wrap or a kitchen towel and let the dough rest at room temperature for 2 hours. After 2 hours, uncover the bowl; wet your hands with water to prevent the dough from sticking, then pull and stretch the dough out and fold it towards the center. Do this a few times around. Coat the inside of the air-tight container with olive oil. Place the dough in the container and place in the fridge for 24 hours. The longer the rest, the more flavor will develop. Alternatively, you can let the dough rest for 6-8 hours, and use it that same day. After the resting period, the dough will be puffy and covered in small bubbles. If you stored it in the fridge, you'll need to let the dough come to room temperature before shaping it into a pizza. Once the dough reaches room temperature, cut the dough into roughly 4 equal pieces and shape them into a ball. Place the dough balls in a container for 30 minutes before shaping them. Place your stone or baking steel in the oven. Preheat your oven to 550°F for at least 1 hour. Coat your pizza screens with butter. Shape the pizza dough balls into a round shape on an oiled surface. Dock the pizza dough to prevent it from bubbling up during the bake. Transfer the dough onto the pizza screen. Do not press down; only stretch and pull. Pressing down on the pizza dough too hard will make it difficult to separate the pizza from the pizza screen to transfer it onto the baking steel/stone. Let the pizza dough rest for 30 minutes. Gently add your toppings to the pizza dough. Bake the pizza in the oven: Place the pizza in the preheated oven for 3-4 minutes. After 3-4 minutes, remove from the oven, separate the pizza from the screen carefully. If the pizza is slightly stuck to the pizza screen, use a spatula and a butter knife to separate them. Use the pizza peel to transfer the pizza back into the oven directly on the steel/stone. Bake the pizza for another 3-5 minutes. Remove from the oven, let it cool slightly, and then indulge in the deliciousness of your homemade no-knead pizza. Serve your pizza and enjoy :) Congratulations! You've successfully mastered the art of making homemade no-knead pizza dough. Now, you can enjoy the flavors of a Neapolitan-style pizza right in the comfort of your home. With this easy-to-follow recipe, you'll be able to create the perfect thin crust every time. So why wait? Grab your ingredients, put on your chef hat, and let's get cooking! I want to acknowledge that this video was made in the traditional territories of the Lekwungen peoples. #howtomakepizzadough #pizzadoughrecipe #pizzadough #pizzadoughtips #nokneadpizzadough