Placeholder Image

字幕列表 影片播放

  • (upbeat music)

  • (grunts)

  • - Hey, everybody.

  • It's Natasha of NatashasKitchen.com,

  • and with everybody being cooped up at home,

  • it is a great time to master your pizza skills.

  • I'm sharing all of our secrets

  • to our family's favorite pizza dough.

  • It takes just a few simple ingredients

  • to make a restaurant-quality pizza dough

  • that is chewy and crisp.

  • And, I'm hungry, so let's get started.

  • (hands tapping)

  • (bell chimes)

  • To make the pizza dough,

  • you'll need one and a fourth cups of warm water, not hot.

  • Make sure it's between 105 to 110 degrees Fahrenheit.

  • Add half a tablespoon of fine sea salt

  • and one teaspoon of honey,

  • then stir those together to dissolve.

  • Sprinkle the top with half a teaspoon of active dry yeast,

  • and set it aside to proof for about five minutes.

  • Meanwhile, fill a large mixing bowl

  • with three and one-third cups, or 420 grams,

  • of all-purpose flour.

  • Create a well in the center for pouring in the liquids.

  • Give that yeast mixture a quick stir.

  • Then pour it over the flour.

  • (upbeat music)

  • Use a firm spatula to stir

  • until the wet and dry ingredients are combined.

  • Next, knead the dough together by hand

  • for about two minutes,

  • or just until no streaks of flour remain,

  • and the wet and dry ingredients are really well-blended.

  • The dough will feel pretty sticky

  • to the hand that's kneading,

  • but when you touch it with clean and dry fingertips,

  • it should barely stick.

  • Next, cover the dough tightly with plastic wrap

  • to make sure a film doesn't form on the dough,

  • and let it rise at room temperature

  • for about four to five hours

  • or until it has doubled in size.

  • It can rise a little faster in a warmer spot,

  • but make sure it never goes above 110 degrees Fahrenheit

  • while proofing the dough,

  • or you can deactivate and kill the yeast.

  • Once the dough has doubled in size,

  • generously sprinkle your worktop with flour

  • and scrape the dough out onto the floured surface.

  • And I love using this flexible food scraper,

  • because it makes sure I get every bit of dough

  • out of the bowl.

  • And I will link to this and all of our favorite tools

  • for making pizza dough in the notes.

  • Lightly flour and turn the dough

  • so it's not sticking to your hands.

  • Then, divide it equally in half.

  • This recipe makes two 10- to 12-inch pizza crusts,

  • so try to get them as even as you can.

  • Now we're going to fold each piece dough eight times.

  • Wrap your hands around the dough

  • and fold the edges into the center.

  • Turn the dough and repeat

  • until you've folded it eight times.

  • It's a little bit like closing a book.

  • And this is a gentle fold.

  • Make sure you're not squeezing the dough,

  • and keep your hands lightly floured

  • so the dough doesn't stick to your hands.

  • With the last fold, seal the edges at the bottom

  • and form a ball of dough.

  • Place that with the seam side down.

  • This is really easy, feels therapeutic,

  • and I think you'll love it.

  • Also, it's important to make the gluten threads

  • in the dough stronger and to trap the carbon dioxide

  • that's created by the yeast

  • to create those beautiful bubbles

  • that everyone loves in pizza dough.

  • Transfer each piece of dough to a lightly oiled bowl.

  • I'm just using a simple light olive oil here.

  • It doesn't add any flavor.

  • The oil just helps the dough to release easier later.

  • Transfer the dough to the bowl with the seam side down,

  • and you're gonna cover that tightly with plastic wrap

  • and refrigerate for at least 24 hours and up to five days.

  • This is called the cold fomentation stage,

  • and it's really important to create those beautiful bubbles,

  • and it really develops the flavor in the dough.

  • This is how fancy pizza places make their dough.

  • It's so easy and truly a make-ahead recipe.

  • We have some dough here that has been proofing overnight.

  • About an hour before you're ready to use it,

  • pull that out of the refrigerator

  • so it can come to room temperature.

  • And, a few minutes before you start making your pizza,

  • you want to preheat your oven

  • with the pizza stone in the center of the oven

  • to 550 degrees Fahrenheit.

  • You want to make sure the oven is fully preheated

  • before you start forming your pizza.

  • Transfer that room-temperature dough

  • onto a well-floured work surface,

  • lightly dust the top, and start forming your dough.

  • Start by gently pushing in the center of your dough

  • with your fingertips.

  • Now lift the dough and make sure there's enough flour on it

  • so that it's not sticking to your hands.

  • To form the pizza crust, roll the dough over your knuckles.

  • I've created two fists,

  • and I'm just working around in a circle,

  • leaving about a one-inch crust.

  • You want it thicker at the edges.

  • This will make a 10- to 12-inch pizza,

  • and keep in mind, it'll shrink back slightly,

  • so make it a little bit bigger than you think.

  • Place the dough on a floured pizza peel.

  • You'll notice the big bubbles that have formed

  • in the crust.

  • Make sure you don't pop them.

  • You want them there,

  • and they will make your pizza look professional.

  • Give the pizza dough a little shake on the pizza peel

  • to make sure it's not sticking.

  • You don't want it to stick to the peel

  • while you're transferring it into the hot oven.

  • Our pizza crust is formed,

  • and we're ready for some toppings.

  • If you love red pizza sauce,

  • I have a recipe for the best homemade red sauce on my blog,

  • and I will link to it in the notes.

  • I also have a recipe for a creamy white Alfredo pizza sauce.

  • This is our kids' favorite

  • and the one they request the most often.

  • I'll share links to both of these recipes.

  • They are so easy, delicious,

  • and take just five minutes to make.

  • We're just gonna make a cheese pizza

  • because that is the one my kids love the most.

  • So sprinkle on a generous amount

  • of shredded mozzarella cheese.

  • And I would love to hear about your favorite pizza toppings

  • in the comments.

  • Just before the pizza goes into the hot oven,

  • I like to give it a quick shake

  • to make sure it's not sticking.

  • Then, transfer it to the hot pizza stone

  • and bake at 550 degrees Fahrenheit for eight to 10 minutes.

  • When it's done, the edges will be puffed and golden-brown

  • and the cheese will be bubbling.

  • Transfer the pizza to a cutting board

  • and let it cool slightly before serving.

  • If you don't already have one,

  • a pizza making kit makes this process so much easier,

  • and I will link to ours in the notes.

  • Ho ho ho ho ho ho.

  • It is pizza time.

  • Oh, and look at that crust.

  • It is gorgeous.

  • Okay, we're gonna jump right into this,

  • because the cheese is melty, the crust is crisp,

  • and I am so hungry. (laughs)

  • Also, the kids are probably gonna smell this soon,

  • and then taste test is over.

  • So we're gonna jump right into this.

  • Oh, listen to this crunch.

  • (pizza crunches)

  • Of course, the cheese pull.

  • (giggles)

  • Okay, I'm excited.

  • Yum.

  • And this is the perfect crust.

  • It's a thin crust in the center,

  • and then the outside rim just puffs up so beautifully.

  • Look at that texture.

  • I'm telling you guys, it's so good.

  • Okay, here we go.

  • Mm.

  • Mm.

  • That homemade white pizza sauce is everything, too.

  • Make sure you try that recipe.

  • It is super easy.

  • Ah, you can really taste a little bit of garlic

  • and Parmesan in the sauce.

  • Delicious.

  • Now I'm gonna get a bite of this crust,

  • because look at the texture there.

  • Look at that.

  • That is amazing.

  • Mm.

  • This seriously tastes like it just came out

  • of a high-end pizza place.

  • It's so good.

  • It is crisp and chewy, and then baked to perfection.

  • Cooking it on high heat like that

  • crisps up the crust perfectly.

  • And I love that this is a make-ahead recipe,

  • so you can make balls of dough in the fridge.

  • It just gets better with time.

  • It tastes better and better as it rests.

  • All right, the kids smelled the pizza,

  • and they want in on this taste test.

  • I'm gonna cut some big pieces for you.

  • - Gimme, gimme.

  • - Who gets the big one?

  • Okay, ooh, Mary gets the big one.

  • Okay.

  • What do you think?

  • - Good!

  • - Yeah? - The best.

  • - The best.

  • Who makes the best pizza?

  • (laughs)

  • I like it.

  • Oh, and I think Dad wants one too, right, Dad?

  • (laughs)

  • Hold on.

  • Watch your fingers, watch your fingers.

  • - Having two.

  • - Hold on.

  • Move those fingers.

  • There.

  • That's your cheesy part.

  • I'll get the crust.

  • That's my favorite part.

  • - Look at my beard.

  • - It seriously tastes like a baguette, doesn't it?

  • So good.

  • - Look at my beard.

  • - Mm.

  • - Look at my beard.

  • - All right.

  • That's a wrap.

  • I hope you guys love this.

  • I hope it becomes a family favorite for you.

  • We'll see you in our next video.

  • Wave.

  • Wave bye.

  • - Bye bye.

  • - Oh, great.

(upbeat music)

字幕與單字

單字即點即查 點擊單字可以查詢單字解釋

B2 中高級

最好的自制比薩麵糰食譜|如何製作比薩餅皮 (Best Homemade Pizza Dough Recipe | How To Make Pizza Crust)

  • 9 1
    林宜悉 發佈於 2021 年 01 月 14 日
影片單字