#11 No-Knead Homemade Pizza Dough !

Ugh. My pizza dough balls flattened out like pancakes and I only used 50% hydration (1 cup water to 2 cups flour). I only let it set for 6 hours before taking it out and separating out into dough balls. Think that's the problem?

dear dude, love your videos, follewed this to the letter and got a super wet goey mess

Perm makes you look like a lady

spoiler: it ended

What if I’m using instant dry yeast?

If I live in tropical climate, how long I should ferment the dough?

Following the recipe, 450g of water, 200g of flour, 20g of salt and then finally another 430g flour it stayed a gooey liquidy mess and not the consistent dough you got this is BEFORE you put it out to rise. I had to add so much more flour like almost 1000g of flour to get it to your consistency, what is wrong?

Alex in the video there is 450 ml of water while at the below description 430... what is right Bro?

Alex..., love ur accent ❤️ much...r u Italian? 😀

This method didn't work for me at all.
Instead of beautiful dough balls, I got a sticky mess. Tried adding more and more flour in an attempt to save it but the dough just kept eating it up, losing stickiness only for a few seconds when the flour was on the surface.

Genius 👍🙂

My dough turns out either too sticky and sticks to the table or it springs back into its original form, how to fix that?

Can you please list your ingredients in Cups and spoons

very cool. the king arthur brand has a new double zero product that employs this technique right in the instructions. works like a charm and it is so moist and airy. I do the pizza in cast iron and cook it partially on stove and finish under broiler. great results.

You look so much better with glasses haha

This recipe is so amazing 😍 I had many people to feed to I used over a kilo of flour and more than 700 grams of water and the base was 🤌🏼 when it finished baking! Thanks for this Alex!

00 won't brown as well in a home oven as a raging fire pizza oven. Adding some honey to make the yeast extra happy... and some olive oil for stretching (stronger gluten) and crunch... - both the honey and the olive oil will help with the cooking/browning. Using a good quality all-purpose flour also helps with the cook/browning unless you have a super-duper home oven.

Madonna :)

Putain, i cant believe i never saw these! :D

Made pizzas with this dough last night, the recipe is fantastic! Thankyou so much Alex!

What size is that plastic container?

No glutinic mesh will form without kneading, making the dough really unstable and difficult to work, open, cook.
It's a nice trick for a one-off homemade stuff but it doesn't work long term, especially at restaurant level. The quantity of yeast is insane!!! Digeribility is the new graal. :)

Jim Lahey is a drunk bastard

70 % mean the water should be 441 g not 430 is it correct or I’m wrong

Thanks ...good fun :)

X

Italian pizza masters: You trying to say my whole life as a true pizza master was a lie? So you have chosen death?

New to your channel, great stuff; I can’t wait to try this recipe. Just wondering if on your odyssey if you’ve tried different flours just for comparison sake? I ask because I’ve read countless articles and there’s plenty of ‘talk’ about which is the best flour, but I’d like to see real examples. Anyway, maybe worth looking into.

I fallowed the recipe but my dough was still sticky. So my dough wasn’t as smooth as yours. Help.

What is the size of your pizza?

Je suis sûr que si Alex regarde cette video il doit se dire ptain j’ai fait des progrès

Jim Lahey is a drunk trailer park supervisor.

this channel is so shit. sad for so many people

What temperature do you put oven on and how long?

I want to try this recipe but I'm only have instant yeast, can I use it for this recipe?

to heathens using imperial units:
4.63 cup flour (assuming 34g/cup, may vary)
15.16 oz water
3.85 tsp salt
1/8 tsp instant yeast

I love you videos Alex. But this is the most difficult dough I’ve ever handled. I just made baguette at 70% hydration the other day and it went well. But this no knead pizza recipe not really works for me. It constantly breaks and didn’t become elastic. I’ve tried your regular pizza dough before and that is great than this one

Can we keep the dough in the fridge and store it for later use? If yes, how many days do you recommend? Thanks for this vid! I'm a lazy pizza lover too :)

And you’re adorable to boot

What if I just wanted to make boules for lunch? How would they turn out?

just made the dough waiting on the first proofing process rn

I'll be doing this from now. Thanks.

Et le fromage ? :(

Can it go for longer than 18h ?

Hi Alex! Great videos! I attempted to make a dough with 70% hydration. But the dough is to wet to work with. How much flour are you adding when shaping the balls? When i shape them and put them in a container to proof, they don’t hold their shape. They spread out in the container. I only have access to tipo 0 flour, is this maybe what causing the problem ?

Greetings from Norway!

I've used this recipe to make pizza 5 times. It's perfect! Even in a home oven on a normal baking sheet using dried years it comes out great!

I even made bagels once with recipe. They were great but they probably need a slightly different ratio.

Thank you so much!


Maybe you could make some overnight bagels 😀😀😀😀

Énorme ! Ta chaine est juste super cool mec !

have you ever tried to make dough using stock or broth instead of water? have been wondering if adding instant dashi or katsuobushi/kombu infused water would add umami to the dough