We’re making a proper Italian pizza from scratch, and I’m going to show you how to make pizza! This cooking tutorial details the necessary ingredients for the best italian pizza recipe, like pizza flour and cold tap water. Learn the process of preparing the pizza dough, including proofing and shaping, for delicious homemade pizza, concluding with baking it in a specialized pizza oven.
💯 Follow this link to read and print the written recipe:
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INGREDIENTS:
1 kg / 2.2lb pizza flour, 00 flour
700 ml / 23.7 fl oz water
1/2 tsp / 0.05oz dry yeast
5 tsp / 0.9oz salt
Pizza Sauce and Toppings
Crushed San Marzano peeled tomatoes
A fresh bunch of basil
Mozzarella cheese, sliced and drained
METHOD:
1) Add the water to your stand mixer bowl, then add two handfuls of 00 flour along with the salt and dry yeast. Start the mixer and let it run for about 30 seconds to help activate the yeast and combine the ingredients.
2) Gradually add the flour. Start with roughly half of it and continue mixing until the dough begins coming together. Ideally, you want the dough temperature to stay between 23°C-26°C (73°F-79°F).
3) Continue adding the remaining flour a spoonful at a time until all the flour is incorporated and the dough becomes smooth and elastic. The final dough temperature should be around 25°C (77°F).
4) Before forming the dough balls, lightly dust your pizza tray with fine semolina so the dough does not stick. If using individual airtight containers instead, add a small drizzle of extra virgin olive oil and spread it around the inside of each container.
5) Transfer the dough onto a clean work surface. Slap it down firmly a few times, then knead it back and forth using the palm of your hand until smooth.
6) Use a dough scraper to divide the dough into portions. For 7 dough balls, aim for approximately 250g (0.55lb) each. For 6 dough balls, aim for roughly 270g (0.6lb) each.
7) To shape the dough balls, hold one portion in your hand with three fingers curled underneath while your thumb and index finger guide the dough. Fold the edges inward while rotating it until a smooth ball forms. Gently rub the dough against the bench to tighten the surface, then tuck the bottom underneath to fully seal it.
8) Alternatively, place the dough on the clean kitchen counter and roll it in circular motions until round and smooth. Once shaped, transfer the dough balls onto your tray or into containers, leaving enough space between each one for rising.
Keep reading the recipe via:
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Homemade High Hydration Pizza Dough
0:07 Ingredients for Homemade Pizza Dough
1:11 Making High Hydration Pizza Dough from Scratch
3:35 Shaping the Pizza Dough Balls
7:32 Stretching High Hydration Pizza Dough Balls
9:06 Adding Traditional Pizza Toppings
9:50 How to Cook Pizza in an Oven
10:27 Time to Eat Homemade High Hydration Pizza, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
37 Comments
You know I only watch this in the hope Vicenzo goes wild and puts exactly 1 piece of pineapple on top of the pizza to show his comedian side 😊
Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest the Pizza dough looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️❤❤❤
Love the video ❤
No cream in carbonara.
No pineapple on top of a pizza.
But no one said you can't do pineapple in carbonara or cream in the crust of the pizza!
I wonder if someone allready tried to fill the crust of pizza with pineapple.
Gordan makes the best pizza dough. He adds peas
Beautiful pizza. The dough looks amazing! Thanks Vincenzo!😊
Another excellent quality video Vincenzo!! Now you have me torn on which version to make this one or the Roman Pizza that you recently featured. Either case I don't think I could go wrong. I recently made a Northern Italy type of lasagna which I got a lot of influence from watching your channel. Cheers!
Brilliant ! Thanks so much. What could be better than making 70 % hydration crust while listening to Brandenburg Concerto 🎼 Have the neopolitan 00 flour and everything but the thermometer. Can't wait to see those beautiful air pockets. Let's Go ! 🎉
The amount of the yeast looks a "little" bit more than 1/2 teaspoon; or the teaspoons in Austalia are a lot larger than in Europe. But I will try and see as it looks this perfect. At least, I do really appreciate your vids!!!
I can say, I've been making only your pizza dough for several years now, and we LOVE it!!! First learned from the video with the 3 fellows making Neapolitan pizza! Follow the simple directions and the dough comes out perfect every time!!!! Delicious!!!
Came out fantastic 👌
For anyone without a mixer: Don't stress, you don't have to knead much. Use time for passive dough development.
Mix well, let it rest for 5-10 minutes, then knead. It's already feeling great, and you won't be covered in dough. Go 5 minutes, take another 5-10 minute break, then knead some more. By now it should be super smooth. Come back 10-15 minutes later and tighten it up to a smooth ball. Ready for bulk ferment, and it should definitely windowpane easily. Or make pizza balls right away, depending on how you want to proof it.
That's a beautiful pizza, I do admit I am more partial to the Roman style.
Here is the written recipe so you can follow step by step https://www.vincenzosplate.com/high-hydration-pizza-dough/
Ok pizza it is tomorrow then. I’m still getting through the recipes in your book. And, this is from the heart. That is seriously the best cook book I own. I have 40 of them. What you and Suzanne have done there is a genuine masterpiece. The writing is amazing. I love the stories. And the recipes are just out of this world. Hats off to you both. I’ll drop you an email too. Thank you Prosperis!!! ❤
I've been using your recipe for months, it's a real winner. I use my bread machine on dough mode for the mixing and it comes out perfect every time.
My attempt was a failure. Dough was too sticky to knead. it just stuck to everything.
I always enjoy your pizza videos the most! The best part of this one was your showing off technique. 😂🤣
I made pizza last night but you likely wouldn’t approve of my crust. Yes I made it from scratch using whole wheat flour. My crust turns out nice and crispy and thick around the edges. It took me awhile to learn how to stretch it so that it’s round. Then one day I remembered what you said about stretching from the middle only.
Thank you again!
A question. I have seen you and professionally chefs use cold water. All dry yeast in the USA has instructions ro use water at 110 to 115 Fahrenheit for activation. What your video and other pizza makers have not said is to why the use of cold water. I then reasoned its because the mixer generates heat. The heat would eventually reach the temperature of activation. Is my thinking correct?
Time to try it at home!
700mm water???
The key to perfect pizza and bread is a decent pizza/bread oven that heats up to at least 350°C/662°F. Standard kitchen ovens stop at 250-275°C/482-527°F. That's not hot enough for perfect results – keep this in mind before blaming yourself for "failing" despite having done all right. That's also why I stick to my pizzeria for a "real" pizza and treat myself with delicious family-sized thick-crust variants when using my standard oven at home (with 1kg of flour you can make two standard trays – or make one and use half of the dough for 2-4 yummy bread rolls).
That being said, I use fresh yeast diluted in a cup of water and mixed with a teaspoon (or two, if you like it sweeter) of sugar – it adds significant extra flavor to the dough. Plus, I add a generous dash of olive oil to the dough and let it first rest for 4-6 hrs in one piece, then roll the smaller portions and let them rest again for another 30 minutes.
There is no semolina in my country, please tell me with what can I substitute?
Oh boy that looks good
I expect that there are a lot more of your viewers with a fifty dollar bread maker than this professional dough machine. How about a video with a supermarket (e.g. Lidl) bread maker?
That is a gorgeous pizza ❤ I don't have a stand mixer so have to make it by hand, which I actually enjoy.
"1 kilo…." well, as an American, that is a drug measurement! How funny.
this plate of yeast is much more than half a tea spoon
😍🤗🥰👏🏻🌏
That looks amazing, usually i use 600ml but i will try that soon. Will you also do a video about pizza in pala?
😍🥰🤗👏🏻💞
Shouldn't you allow some fermentation to happen before you put it in the refrigerator? My understanding was if it's kept cold fermentation will stop…
My favorite pizza is Margherita pizza, and that looks really good. Cheers, Vincenzo! 👍👍✌️
What is your opinion on Pinsa as a base for pizza?
Grazie, Enzo! ❤ I always do 70% hydration. Zia Maria taught me how to make it nearly 60 years ago, and You have confirmed it. 🍕 ❤
Hey Vinny, i know this has perhaps been mentioned but have you thought about a one time collab with the pasta queen? Perhaps as a reaction to vids or cooking a dish that both you and her struggled before, and share it with us?
Thanks so much for sharing this recipe! It looks amazing and I can't wait to try it.
But why no measurements in grams?