1 DOUGH 3 PIZZAS (The Most Versatile Pizza Dough)

Hello, what's happening today? I'm going to show you how to make what I would consider Swiss Army Knife

pizza

dough

. It's

versatile

, it's super delicious, and it doesn't necessarily require you guys to have a ton of specialized

pizza

equipment. there I'll show you how to turn this

dough

into a Roman style pizza, pink, a large pan style dog pizza and finally a New York and Neapolitan style pizza that will turn out super cool, so to start, I'm going to grab my mixer. foot and if you don't have one of these, don't worry, I'll take you in a second to the bowl of this thing.

I'm going to measure 245 grams of water 20 grams of olive oil 4 grams of instant yeast 7 grams of sugar 375 grams of strong all-purpose flour and 9 grams of salt, the dough hook continues and now I'm going to mix this on low speed for about 3 minutes while mixing if you don't. I have a stand mixer, there are two alternative methods to combine these foods into a dough, the first is a food processor, everything will go into the pool and then I'll spin it on high speed for about 15 seconds until everything comes together. and here we go, this dough is not strong but it is well mixed, we are going to fold it later so that everything is completely fine.

The only downside to this method is that scooping it out of this bowl can be a little sticky but it's quicker than using a stand mixer, the other no-mixer method is the old sturdy spoon into a medium stainless steel bowl. If you've seen some of my videos on bread and pizza then you'll be very familiar with this process if you have. You haven't seen me mix this by hand, the motion here is just toss everything until combined with the spoon, then I'll go back to it by hand. wet to squeeze and swirl everything in the bowl for about a minute until nothing is dry. lumps of flour and that looks good again.

It will need a little folding in the future, just like the food processor version, but the lid will go on and we'll call it blending again in the blender. I prefer this method to make this dough texture. the end turns out better and it's a little easier to shape multiple

pizzas

later, after three minutes on low speed, I'll turn this up to medium-high speed and continue mixing for about four more minutes or until the dough clears the bowl. and it starts to beat a little bit like this and after about seven minutes, as you can see, when I pull this mixed dough, it doesn't break and it doesn't look hairy at all, it's very pretty, now I'm going to take a medium stainless steel one. steel bowl, I'll hit it with a little bit of olive oil and run it over the lid.

I'm going to go ahead and check this dough in 45 minutes, after that 45 minutes we can see a little bit of rise and now. To finish building strength in this dough, I'm going to do the classic, proven strength building, you know, I've got my hand wet and now I'm going to use that hand to grab the dough and stretch it. just until you need some resistance and then I'll fold it again, repeat it four to five times around the bowl and then to finish it off I'll do the tried and true round and fold motion. What I do for all my doughs, all I'm doing here is I'm just folding this dough in half while rounding it to get some tension.

The goal here is to get this dough to turn into a nice, tight ball and make it look good, put the lid on. and now this will go into the refrigerator to ferment for just six hours, but preferably 24 hours. Now let's take a look at the hand mixed version of this dough which is shaggy since we didn't mix this dough with seven to eight minutes of mechanical force at first, it needs some extra support to reach full gluten maturity. Simply put, we will need to stretch and fold this dough twice separately or twice as much as the mixed version. fold it once at 30 minutes and again at 45 minutes and if you blended the dough in a food processor, I'm looking at you too, buddy, and what do you know?

After two folds, the hand-mixed dough looks as taut and tight as before. mixed by a robot and in the refrigerator overnight, it goes the next day or 24 hours after mixing, the dough has grown quite a bit about double, in fact, it seems to float alive and is all full of gas, well, the first and easiest way to turn this into In my opinion a pizza would be Roman style, specifically pink pizza, this will be a variation on the classic street pizza that is ubiquitous in Rome, it is rustic, robust and has no cheese, to start you get five of five ingredients.

I'm going to turn this dough out onto a lightly floured work surface and then, starting from the end closest to me, loosely roll it into a tube shape. If you see bubbles appearing, be sure to give them a little pinch. then get rid of them. I'm going to take a half sheet pan lined with parchment paper and then cover it with a generous layer of flour and the tube will go into that pan. Now I will cover it with another sheet. tray and let this cold dough sit and warm on the counter for 90 minutes. Now it's been 90 minutes and this dough looks prepped and ready to bake, so I'm going to grab my pizza peel and then slide this whole assembly onto that.

Peel the parchment and everything and then I'll cover this with a free amount of olive oil, probably about a quarter cup, don't be shy, once it's all greased with olive oil, I'll now use my fingertips to pierce mass. on a nice dynamic and fizzy looking slab, shout out to my very very close friend Ted Wilson, once again this pink pizza is an homage to his version at Union Loafers, it's a real doozy if you live in St Louis, buy that bread, then comes the pink part of All this means tomato sauce because it's red. I'm going to apply it quite liberally, as you can see here.

The sauce on this pizza is simply very good. Crushed tomatoes. The Bianco Janapoli brand is a modern legend. It is highly recommended if you can get it. top that with seven grams of salt and stir everything to combine and voila, rustic tomato sauce, very sweet and robust. This version of pink pizza has much more tomato than the Roman ones I have tried and for that I make no apologies. Tomatoes are delicious and usually more is more, but clearly I tried a little hard here, there's a little bit of dirt on the side, so I'm going to wipe it off with some paper towel real quick so I don't make a mess.

In the oven, speaking of oven, I'm going to load this pizza into a very hot one. I have preheated it to 550 degrees Fahrenheit or 287°C and I am going to load this pizza directly onto my preheated steel for best results, but with the back side upside down. from a baking sheet or pizza stone will also work quite well, just keep an eye on the bottom, this pizza is quite thick so it will take about 14-18 minutes total to cook depending on your oven, but if you're wondering , hey bry looks pretty burned bro, I understand why you're thinking that, but I disagree.

The tomato product here gets a little dark in spots, but I don't really find it bitter. I always bake my pizza. super dark pink now, to take this to the next level, I'm going to do a classic bad boy move, hit it with some chili oil to make this chili oil, I took a tablespoon or so of Calabrian chilies straight from the jar and auction. with about four tablespoons of olive oil, I stirred everything to combine now the olive oil is going to be completely indoctrinated with that amazing Calabrian fruity flavor and I want to mention that this style of pizza can also be easily made with cheese, just by baking the tomato part for about 10 minutes and then add the cheese and any toppings you like.

It was the staff's favorite Saturday meal at the bakery when I worked there, but just like the tomato and chili oil, my truth is that it makes an amazing snack, appetizer or picnic. food and everything else I like the next pizza okay before this sits in the refrigerator overnight this time I'm going to take a well seasoned 12 inch cast iron skillet and brush it with as much olive oil as it's worth five glugs and then I'm going to spread it edge to edge, top to bottom, now the dough is going to flip over and I want to mention that if you don't have a large cast iron skillet, I made sure that this dough covers half of it. sheet pan also for the process on how to make pizza dough fit in a half sheet pan watch the process here in this embarrassing old video and let me know in the comments how much you think that video sucks.

I do not look. Now to spread this out we need to have oily fingers and once they are well coated we will start pushing and dimpling all the way to the edge of the pan. There is no real art in all this we are trying to do. it's just to push this to the edge and once we're there, we're going to cover it with a lid and let it sit on the counter for 90 minutes, after those 90 minutes, this dough has risen about double and that's it. room temperature now so let's make it into a pizza first is the sauce for that I chose half a batch of my Detroit style cooked pizza sauce which is half a can of a good crushed tomato or about 400 grams and I'm I'm going to set aside a quarter of those tomatoes for now and behind that, 25 grams of tomato paste, three grams of salt, five grams of sugar, a quarter teaspoon of dried oregano and a quarter teaspoon of dried basil.

In an immersion blender, I'm going to puree all of that. until it is smooth and now goes the rest of the crushed tomatoes to give it a little more texture and grip to finish this sauce very quickly in a frying pan over medium heat, two strong splashes of olive oil, approximately 10 grams in total, then a large clove of garlic that I chopped once it bloomed and started to brown, goes all the tomato that we just turned, stir everything to combine, reduce the heat to medium and simmer for about 15 minutes to reduce the final consistency. here it should thicken a little bit like this and when you run a spatula through it you can see it looks like thick pizza sauce all day.

I'm putting about a third cup of sauce if I had to guess a little bit of a pizza can. really handle it, next step is shredded mozzarella, this is the full fat kind from the deli counter at my grocery store and I'm going to make sure to go edge to edge here to get a nice fried cheese exterior for this pizza and then for Of course, finely. classic sliced ​​pepperonis pizza and I like to sneak some fresh mozzarella in there when I have it in the fridge too and oh yeah don't forget the pepperoncine dogs this is the classic b-boy combo pizza right here I got I have to try it and I'll finish it with lots of grated pecorino or parmesan cheese.

If you have it now, I'll load it into a 550 degree oven and bake it for about 18 to 20 minutes. I'm baking. My pizza is right on the steel because a lot more energy will be transferred to the bottom of the pizza, but there is always a chance that the top will cook faster than the bottom, so once you pull it out, if the top It is melted and bubbling. and with cheese and all the good things we want, but the bottom is still like an eight out of ten, we can throw it on the stove on a burner and cook it for two or three more minutes to finish browning and frying the bottom of the pizza and yeah , after a few more minutes, this pizza looks great, I really like pan pizza, it's easy to make, it's super satisfying and it's just as good as when you eat it cold, which is a very important thing to consider, okay, pizza three, back to At first, this dough has been in the refrigerator for about 24 hours and is completely fizzy and ready to dance.

I'm going to flour my board, turn it over and then take my Graham scale to divide it into two smaller pieces total this dough should give. you two 320 gram pieces 3 20 on the first try sick friend once divided let's take a small baby tray, hit it with some all-purpose flour very quickly now to pre-shape them into pizza sized balls, Let's use both hands to take out and fold the two sides of the dough, from there we are going to round and tuck this dough into a nice taut ball with a closed seam at the bottom and once they are shaped into nice round balls and tight, We'll cover this with a kitchen towel and let it sit on the counter for about 90 minutes.

After those 90 minutes, it's time to make our final pizza. For that, I'm going to lightly flour the cutting board, then the dough ball, and now I'm going to use my fingertips to push this into a round shape about 7 to 8 inches with a raised edge of crust around the outside. From there, we'll switch to a proper pizza stretch technique for that. To secure the dough to my board with my right hand, I'm going to take the dough out with my left and I'm going to rotate it over my right wrist and then I'm going to turn it over, turning everything from 45 to 90 degrees.

This move is much less risky and beginner-friendly than simply tossing it in the air old-school pizza shop style. I don't really know anyone who does it that way. There are many ways to shape pizza. This is the way I do it. Once this has been stretched into a roundabout 12 inches with a slightly thicker edge for the crust, I'll grab my peel, hit it with a bunch of semolina flour, and then roll out the dough. The sauce here is the same product as pizza one, that is, crushed tomatoes and salt. I pureed this sauce with an immersion blender so it's smooth and now I'm going to put in three hefty tablespoons and spread it from edge to edge and then it goes down. grated whole milk mozzarella and resist the temptation to overdress a pizza like this.

We're trying to keep the balance between a small, minimalist Neapolitan-style margherita pizza and a New York cheese-style pizza. It's kind of a hybrid thing and to solidify that Neapolitan vibe, we're going to add some fresh basil followed by some fresh, creamy whole milk mozzarella cheese and I'm going to add a little bit of salt to this whole pizza, in this case, the salt malden in large flakes is the best if you can get it. and then, finally, a heavy bath of olive oil to coat the basil and give this party a little more party. This loads into my preheated 550 degree oven directly onto a hot pizza steel or stone or whatever you have after about two minutes.

I always like to go back and check the background real quick to make sure things don't burn or burn. This deal was there for about 40 minutes getting red hot, so it never hurts to be safe and after about seven or eight minutes. In the oven, this crust is starting to get nice and golden and crispy and the cheese has reached its peak melting point. Just look at this thing. The combination of fresh and shredded mozzarella here has melted into a lava of milky cheese that looks so sickly. What I love about this pizza is that it has its own style, sure it's a little bit of New York, a little bit of Naples and maybe even a little bit of California in there too, but who cares what it is, there are no rules when it comes to pizza.

Most importantly, this dough is

versatile

, easy to use, and delicious. Keep it in your back pocket for the next time you're on vacation sitting in that Airbnb and the crew asks you to bring out some pizza or when I don't even know what kind of future pizza they'd like to eat either way, it'll be delicious and fun and I really hope you like it, let's eat this before we leave here if you like this video, but you're not subscribed yet, please consider hitting the subscribe button. It's a big help in helping us get seen by other people on YouTube, as always guys, thank you very much for your time and attention, thank you for staying until the end and I'll see you around.

Next time