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#Pizzadough Reel by @noflakeysalt (verified account) - The 1727 Rule for Pizza Dough! I created this "rule" as a way to help me memorize this pizza dough recipe. It's a 70% hydration dough the everyone rav
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@noflakeysalt
The 1727 Rule for Pizza Dough! I created this “rule” as a way to help me memorize this pizza dough recipe. It’s a 70% hydration dough the everyone raves about every time I make it! 1000g @kingarthurbaking Bread Flour 700g water 20g salt 7g active dry yeast If you’re making this dough to eat the same day, use water that is between 90-100 degrees F and let it proof at room temp for 4-6 hours. If making it a day in advance make sure you use water at 60F and toss in the fridge overnight. 2 hours before use take it out and let it come to room temp. #pizza #pizzadough #easyrecipes #italianfood #homemade #baking #foodie #foodiesofinstagram
#Pizzadough Reel by @scratchmadepizza - A strong dough is everything. Fresh yeast is my go-to for pizza, that way I know it's alive and working (Polish shops are the best place to find it in
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@scratchmadepizza
A strong dough is everything. Fresh yeast is my go-to for pizza, that way I know it’s alive and working (Polish shops are the best place to find it in the UK). I only hand knead for a few minutes these days, then ball up and let it rest - stretching briefly again a couple of times after half hour dough naps. Speaking of timing, there’s no substitute for time during fermentation (sugar/honey hacks only get you so far). I always go for 24hrs or more, room temperature, to ensure a well developed gluten network. 65% water hydration works great on a carbon steel for your home oven too ♨️ It’s all about temperature and duration of the bake, plus cycling the grill when you can. You can find the dough recipe on my website blog 🍕 Happy baking! #pizzadough #pizza #bakersofig #breadmaking
#Pizzadough Reel by @cookistwow (verified account) - A pizza dough that's light, bubbly and incredibly flavorful… made with very little yeast, high hydration, and a 24-hour cold rise. The result? A deep-
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@cookistwow
A pizza dough that’s light, bubbly and incredibly flavorful… made with very little yeast, high hydration, and a 24-hour cold rise. The result? A deep-pan pizza that’s crunchy on the outside, soft and airy on the inside. ✨ It’s easy to prepare, everything comes together in one bowl, with just a few folds and a lot of patience. Swipe to follow the step-by-step process and save it for your next pizza night! How to make it: Add the flour and crumbled yeast to a large bowl. Pour in the room-temperature water and start mixing with a fork. Add the olive oil and salt, continuing to mix with the fork. The dough will look soft, sticky and rough — let it rest for 30 minutes. Transfer it to a work surface dusted with semolina and make the first folds, bringing the sides into the center. Repeat the folds 2 more times, resting 20 minutes between each round. Shape into a ball and place it into a lightly oiled bowl. Cover and refrigerate for 24 hours to mature. The next day, let the dough sit at room temperature for about 4 hours. Stretch it gently onto an oiled baking tray, in small steps every 10 minutes. Top as you like, let it rise for 30 more minutes, then bake. 👉 Have you ever tried making high-hydration pizza dough at home? #pizzadough #cookistwow
#Pizzadough Reel by @limpasto.official - The secret? It's all in the fingers 👐🏼 #pizzamaking #pizzadough #pizzatips #howtomakezapizza #pizzatutorial
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@limpasto.official
The secret? It’s all in the fingers 👐🏼 #pizzamaking #pizzadough #pizzatips #howtomakezapizza #pizzatutorial
#Pizzadough Reel by @kumanski_ - How I stretch my pizza dough! The Neapolitan Pizza techniques differ. Let me show you how to do it #pizzagram #pizzalearning #pizzamaking #pizzanap
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@kumanski_
How I stretch my pizza dough! The Neapolitan Pizza techniques differ. Let me show you how to do it #pizzagram #pizzalearning #pizzamaking #pizzanapoletana #pizzadough
#Pizzadough Reel by @christian_pizza_chef - follow me for the full recipe 🙏 Prefermento 🧨 25kg flour 60% hydration - water 2/3* Mix 5/7 min 48h T.C 📍 Leichhardt, @aperitivosyd @littl
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@christian_pizza_chef
follow me for the full recipe 🙏 Prefermento 🧨 25kg flour 60% hydration - water 2/3* Mix 5/7 min 48h T.C 📍 Leichhardt, @aperitivosyd @littleitaly.sydney #pizzadough#pizzaart#impasto#pizzapizza #pizzarecipe
#Pizzadough Reel by @177milkstreet (verified account) - After decades of pizza dough failures, and many, many experiments-Chris (@cpkimball) FINALLY figured out pizza dough. This "Easy-Stretch" recipe solve
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@177milkstreet
After decades of pizza dough failures, and many, many experiments—Chris (@cpkimball) FINALLY figured out pizza dough. This “Easy-Stretch” recipe solves the problem of a hard-to-work with dough, which can lead to an overworked, tough and dense crust. ⁠ ⁠ A couple things are going on here: As he says in the video, he took inspiration from flatbreads, adding yogurt and olive oil for stretchiness, flavor, and chew. ⁠ ⁠ Secondly, this recipe is generously hydrated. Moisture is key to gluten formation. Water not only increases the stretchiness of the gluten network, it escapes as steam during baking, creating big bubbles in the crust. ⁠The result is a chewy, open, airy crumb that made us high-hydration converts. ⁠ ⁠ After making this ourselves with a number of toppings, we can absolutely confirm that he got it right. ⁠Thanks to our Shoppers with @Shipt for getting us the ingredients, including all those toppings.⁠ ⁠ Get the recipe for Easy-Stretch Pizza Dough via the link in our profile → @177milkstreet ⁠ ⁠ #pizzadough #pizzarecipe #milkstreetrecipe #sponsored #shipt
#Pizzadough Reel by @pizzagabriel_official (verified account) - Contemporary Pizza Style 🍕🤌 Recipe 🇬🇧 For 60 pizzas of 280g 🍕 First dough (Biga)👇 -2400ml of fresh water 💦 -30g of fresh yeast -5kg of stron
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@pizzagabriel_official
Contemporary Pizza Style 🍕🤌 Recipe 🇬🇧 For 60 pizzas of 280g 🍕 First dough (Biga)👇 -2400ml of fresh water 💦 -30g of fresh yeast -5kg of strong flour 48h of rest around 3°C (37°F) When it’s fermented add: -5kg of flour 🌾 -3600ml of fresh water Mix around 7 minutes until it’s homogeneous Then turn your mixer to second gear for 7 minutes (or keep mixing for 30min if you only have a one speed machine) 💪 Adding little by little -1000ml of fresh water 💦 -270g of salt -20g of olive oil (optionnal) Shape the dough balls and let it rest 5/6h around 18.C. Or best case scenario 24h to the fridge + 1h at RT before cooking ❄️ My new online Masterclass will be ready on February 23! 😉 Enjoy 🤌 RECETTE 🇫🇷 Pour 60 pizzas de 280 g 🍕 Première pâte (Biga)👇 -2400 ml d’eau fraîche 💦 -30 g de levure fraîche -5 kg de farine forte 48 h de repos à environ 3 °C Une fois fermentée, ajoutez : -5 kg de farine 🌾 -3600 ml d’eau fraîche Mélangez environ 7 minutes jusqu’à obtenir une pâte homogène. Passez ensuite votre mixeur en deuxième vitesse pendant 7 minutes (ou continuez à mélanger pendant 30 minutes si vous ne disposez que d’un pétrin à une seule vitesse) 💪 Ajoutez petit à petit : - 1000 ml d’eau fraîche 💦 - 270 g de sel - 20 g d’huile d’olive (facultatif) Formez les pâtons et laissez reposer 5/6 heures à environ 18 °C. Dans l’idéal, laissez reposer 24 heures au réfrigérateur + 1 heure à température ambiante avant la cuisson ❄️ Recettes d’empâtements détaillées dans ma masterclass en ligne, lien en bio 🍕🔥 . . . #dough #pizzadough #doughrecipe #pizzaiolo #pizza
#Pizzadough Reel by @_cookwithbrooke_ (verified account) - Easy Pizza Dough (No Drama, Big Payoff) Ingredients • 1¼ cups warm water • 1 tsp sugar • 1 tsp active dry yeast • 1½ cups all-purpose flour • 2
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@_cookwithbrooke_
Easy Pizza Dough (No Drama, Big Payoff) Ingredients • 1¼ cups warm water • 1 tsp sugar • 1 tsp active dry yeast • 1½ cups all-purpose flour • 2 cups bread flour • ½ tsp salt • 1 tbsp olive oil Instructions 1. In a bowl (or straight into your stand mixer bowl because efficiency), combine warm water, sugar, and yeast. Let it sit until foamy. If it’s not foamy, she’s dead. Start over. 2. In the stand mixer, add both flours and salt. 3. Once the yeast is living its best life, pour it in. 4. While mixing, add the olive oil. 5. Mix until it comes together into a ball, then knead for about 2 minutes. That’s it. We’re not training for the Olympics. 6. Transfer to a lightly oiled bowl, cover, and let rise for at least 3 hours or until doubled in size (or however long it takes while you forget about it). 7. Use however you want—press it out by hand, roll it, sheet pan it, free-form it like a rebel. How I baked mine • Sheet pan pizza • 500°F • 18 minutes But listen… this dough does not care what shape you give it. She’s flexible. Emotionally stable. Reliable. Enjoy. 🍕#pizza #pizzadough #recipe #friday #cook
#Pizzadough Reel by @laurendaynews (verified account) - The funnest messiest morning with my gal 🍕🧡 RECIPE: Mix ¾ cup warm water, 1½ tsp sugar + 1 packet yeast → let sit until bubbles form (about 5 min).
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@laurendaynews
The funnest messiest morning with my gal 🍕🧡 RECIPE: Mix ¾ cup warm water, 1½ tsp sugar + 1 packet yeast → let sit until bubbles form (about 5 min). Add 2 cups flour, 1 tsp salt + 1 Tosp olive oil. Mix/ knead until smooth. Let rise 1 hr (covered, oiled bowl). Stretch/shape into pizza & add toppings, bake 10-13 min at hottest oven setting (mine was 450°F and I let it preheat extra long). #toddlercooking #toddlermeals #homemadepizza #pizzarecipe #pizzadough #momcooks #momlife #toddlermom #cooking #recipes
#Pizzadough Reel by @aminaelshafei (verified account) - Fired up the brand new Gozney to make some homemade pizzas - and we are obsessed! From supreme pizzas, to gourmet vege ones with baby zucchinis and s
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@aminaelshafei
Fired up the brand new Gozney to make some homemade pizzas - and we are obsessed! From supreme pizzas, to gourmet vege ones with baby zucchinis and sweet ones with figs, we are happily carb loaded. Still working on the dough recipe, but for first timers I think hubby and I did pretty well with this run. Dough is homemade as well as the sugo (using ripe tomatoes). Fab pizza today was the fig, goats and mozzarella cheese and homemade rosemary honey - wowwwww!!! When I get the dough right, I’ll share it with you. Looks like homemade pizza will be a fortnightly meal at our place! . . . #homemadepizza #pizza #pizzaoven #homecooking #pizzadough @gozney
#Pizzadough Reel by @foodsimpyt - Your PIZZA is crying for HELP 😭🍕 🥶 Dough → Room temp, 1 hour minimum 🍄 Toppings → THREE maximum 🪨 Stone → Preheat 1 HOUR 💧 Wet toppings → Pat d
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@foodsimpyt
Your PIZZA is crying for HELP 😭🍕 🥶 Dough → Room temp, 1 hour minimum 🍄 Toppings → THREE maximum 🪨 Stone → Preheat 1 HOUR 💧 Wet toppings → Pat dry first 🔪 Cutting → Wait 2 minutes 🍅 Sauce → Leave 1 inch border 👀 Oven → STOP opening the door 🔥 Stretch → Thin center, puffy edges Which crime are you guilty of? 👇 #pizza #pizzatips #homemadepizza #pizzadough #cooking

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