Pizza dough Recipes

@shebakesourdough 𝟛-ℍ𝕠𝕦𝕣 ℕ𝕖𝕒𝕡𝕠𝕝𝕚𝕥𝕒𝕟 ℙ𝕚𝕫𝕫𝕒 🍕 Ok, some of you have lamented that you ain’t got 3 days to make a pizza. Then how about 3 hours?😜 Today, I tested out the infamous 3-hour pizza method using my usual Neapolitan pizza recipe as a great quick option for the ones who absolutely MUST eat 🍕 on the same day! 🙂‍↔️ This recipe strikes a good balance between convenience and quality, giving us a dough that is flavorful and easy to handle. The short proofing time still allows for a nice rise, resulting in a crust that’s soft on the inside and slightly crispy outside 😋 This is perfect when you want homemade pizza in a short time! It’s also unbelievably easy to make, anybody can make this pizza, no prior experience required! Boost the flavor by using good-quality ingredients like olive oil, fresh mozzarella, and a well-seasoned tomato sauce. SHARE & SAVE this recipe with everyone who wants to make a quick and delicious pizza! RECIPE : Main Dough - 300g 00 Flour 200g Water 8g Salt 5g Fresh Yeast (or 3g Instant Yeast) ✅ Process as described in the video ✅ Bake at highest temp setting of your home oven (250-300C) for 5-10 min or 425C in a pizza oven for 90 seconds! Enjoy! 💫 Check out the FULL step-by-step tutorial, sourdough pizza recipe, biga pizza recipe and ALL the pizza resources you need- link in Bio . . . . . #homebaking#homemade#guthealth#bread#bake#lievitomadre#masamadre#artisanbread#explorepage#italianfood#pizza#recipes#homecooking#recipereel#naturalfermentation#asmr#satisfying#focaccia#noknead#bakersofinstagram#levain#shebakesourdough##Sourdough#homebakery#sourdoughstarter#sweetstiffstarter#bakingtipsandtricks#天然酵母#天然酵母パン

Recipe for Pizza Dough Starter Do you know the BEST kept SECRETS for the PERFECT Pizza Dough? The SECRET to a Perfect PIZZA Dough, Poolish! Recipe: 300 g. Filtered Water 3 g. Dry Yeast 3 g. Honey 300 g. “00” Flour Making Pizza Dough starter from scratch. Poolish! It’s very simple. Follow me for more videos on how to make pizza dough from scratch. #recipe #pizzadoughrecipe #pizzadoughstarter #poolish #pizzadoughfromscratch #neapolitanpizza #pizzalover #backyardpizzaoven #pizzaoven #backyardpizza #homemadepizza #italianpizza #italianroots #cookingpizza #pizzapizza #pizzachef

How to make pizza dough at home🍕🤤‼️EASIEST METHOD‼️ #recipesoftiktok #pizzadough #asmr #dough #baker #bakery #virall #fyp #flowers #pizza #satisfying #recipe

My Marinated Tomato + Burrata Pizza video has racked up over 60 million views across my social media platforms and I can’t even begin tell you how many people have asked for a step-by-step tutorial for it 🍅🌿 SOOOO…HERE IT IS! Cheesy garlic bread crust topped with marinated tomatoes and a big ball of creamy burrata cheese. It’s the perfect time to try it while tomatoes are still in season 🍅 If you’d like the full written recipe, it’s linked in my bio. You’ll be taken to @Samsung Food Official which is where I post all my recipes. It’s free to view my recipes, you just need to create a login to do so 😘 #pizzatutorial #viralpizza #tomatoes #burrata #garlicbread #foodporn #pizzarecipe #burratasquad #bruschetta #pizza #pizzadough #asmr #asmrfood

MARGHERITA PIZZA 🔊Sound on 🔊 💨💨💨 So much air in this crust, crunchy + soft 🤌🏻🤌🏻 I have to say this batch of dough was my best to date, the flavour the lightness and the overall feel, it just felt good 9.1/10 Poolish dough: 🌾 30% Caputo Nuvola (The Poolish portion) 🌾 50% Caputo pizzeria 💦 Hydration 68% 🌾 1kg flour 💦 680ml water 🦠 4g dry yeast 🧂 2.8 % 🫒 10g Olive oil 🍯 5g honey ⏱ Poolish 1h RT —> 19 hrs CT ⏱ Bulk 12h CT ⏱ Balled 16h CT 🌡️ Cooked at 440° 🔥 Oven #oonikoda16 @Ooni Pizza Ovens Flour by - @Caputo Flour I hope you enjoy ☺️ . . . . #theoneeighthitalian #perfection #foodporn #oonipizzaoven #foodphotography #good #pizzaart #pizza #pizzaparty #pizzapizzapizza #pizzaria #pizzarecipe #melbourne #melbournefoodie #melbournefood #melbournefoodblogger #italy #italianfood #yummyfood #delish

Our classic dough recipe is quick and SIMPLE. Same-day pizza here we go! ? #ooni #makepizza #pizza #foodtok #oonipizzaoven #fyp #pizzadough #recipe

Dough Time, quick steps to a perfect Pizza dough 🍕🍕 #fyp #foodie #pizza #pizzalover #pizzanapoletana #pizzatiktok

Here's an easy easy to improve your pizza. #pizzadough #pizzatiktok #pizzatime #pizza #alshomekitchenpizzeria Dough Recipe (Hydration = 64.3%) Flour = 730 g Water = 470 g Salt = 14 g Flour + Water = 1200 g Divide this number by 3 to make dough with 1/3 poolish 1200/3 = 400 g (This is how much poolish you need) Since poolish is equal parts flour and water, divide by 2 400/2 = 200g (you will use 200 g flour and 200 g water) Mix 200 g flour, 200 g water and ¼ tsp instant dry yeast Let rest at 60-70 degrees F overnight (use less yeast if temp is warmer) Poolish is ready when it has doubled in size and is all bubbly For Main Dough Your dough recipe calls for: Flour = 730 g Water = 470 g But you used 200 g of flour and 200 g of water in the poolish So, you need to subtract that from the original numbers Flour = 730 g – 200 g = 530 g Water = 470 g – 200 g = 270 g Check your math Flour = 530 g added for final mix + 200 g in poolish = 730 g Water = 270 g added for final mix + 200 g in poolish = 470 g 730 g + 470 g = 1200 g

Flat out with my @Ooni Pizza Ovens I want to get good at making pizza dough so any tips I’m happy to hear them I’ve been using a basic pizza dough recipe off the ooni website and this is definitely my best run I use my mixer just to make sure it’s well kneaded This was my first time cold proofing the dough and I definitely think it was better Recipe: -368g warm water -18g of salt -3.5g instant dried yeast -613g 00 flour/ strong flour Method: -add your yeast to the warm water and leave to activate for 5 mins. It should be foaming and bubbly -add your dough to your mixing bowl and pour in the water. Turn the mixer on low and mix until it becomes a shaggy dough (same if by hand) -once it’s a shaggy dough, add the salt and knead for 10 mins on low or the same by hand -form into a ball, cover with clingfilm and bang in the fridge for 24-72hours. If you’re not cold proofing leave it on the counter covered for 2-3 hours or until doubled in size -remove the fridge and portion it out. I went with two 340ishg balls and 2 170ishg balls. Weigh your dough ball out to be 100% -add them into a floured bowl/ box with a lid and leave to proof at room temperature for 3-4 hours. If you’re not cold proofing just leave for an hour or so -get your pizza oven on and let it get to temp -flour your work surface and hands. Get the dough ball onto it up side down. Press down from the middle to the edge to form a crust then flip it back over and do the same -once you’ve establish a crust pick it up and hold it close to the crust and rotate and pull it at the same time. The weight of the dough will help stretch it too #pizzadough #pizza #ooni #garlicbread #cheesygarlicbread