hey everyone its Dorothy with crazy for crust dot com and welcome to my kitchen
today I'm going to talk to you all about pizza crusts pizzas one of our favorite
meals and I absolutely making my own homemade press so I'm going to show you
all my tips and tricks today with my ultimate pizza dough recipe
okay so I know that a lot of you might be kind of afraid of making your own
pizza dough because that means you need to work with East now raise your hands
if you're scared of working with East I used to be before I started blogging I
was absolutely terrified of working East I was worried that I would kill it or
that it was already dead or that it would activate or that my bread would be
tough but once I started working with it I realized how absolutely easy it is to
make your own bread your own rolls and your own pizza crust there are two kinds
of East that you're gonna see at the grocery store and you can make this
pizza dough recipe with either one of them I'm gonna show you how to do it
with both because both methods are a little bit different depending on what
kind of East you about the first one the one that I've always used up until
recently is active drive east and this is Fleischmann's brand that you have to
drive is in red it's called active drive east original yeast and this is what
I've always used up until just recently when I discovered the other kind of
yeast so we'll talk about that in a minute
but active dry yeast is the one that's most all-purpose you'll find it in every
grocery store when you're using active dry yeast
you have to proof your yeast so before you start making your recipe you need to
wake it up because yeast is kind of these little living things and they need
to wake up and ferment and get all bubbly before you're able to start
making your dough so we're gonna start by doing that with this active dry yeast
I have my cup of water here that I'm gonna start with now I need to heat this
up to between 100 and 110 degrees and you can see on the active dried yeast
packet on the back it says 100 and hundred and ten 100 to 110 degrees so
how do you know it's 100 to 110 degrees well hot water when you touch it it's
gonna be hot to the touch but what I love doing if you're gonna be making
anything with yeast on a regular basis or anything at all that requires a
thermometer I highly recommend you getting one of these
three thermometers you can buy them on Amazon they're not expensive I think
this was $20 and it's an instant-read so I put this thermometer right now into
this water it instantly tells me that the water is 66 degrees so I need to get
it up a little bit so I'm gonna heat it in the microwave for about 30 seconds to
a minute depending on depends on a lot of factors but that's about your
ballpark 45 seconds to a minute and 15 will be about how long you need to heat
your water to the hot water I'm gonna add my yeast just one packet of active
dry yeast try to get all the little buggers out of that envelope about two
and a quarter teaspoons if you're using a jar and then you're gonna add a
teaspoon of sugar the sugar helps activate the yeast I'm gonna stir that
together stir that together and we're gonna let it sit until it's nice and
bubbly then the meantime we're going to get our
dry ingredients and our oil ready for the pruth yeast okay so we're gonna
start with three cups of all-purpose flour I always use three cups in this
recipe so I just add all three cups now I'm using a stand mixer that is fitted
with a dough hook now if you don't have a stand mixer you can do this by hand
just gonna take a little bit more kneading time won't you need it as much
I'm using a stand mixer but again if you're doing this by hand just stir it
until you can't anymore and then get your hands in there I just have a stand
mixer so it's easier for me to use that the recipe is not suitable for using in
a bread machine just FYI totally different okay so we have our
flour I'm gonna add a teaspoon of salt I'm
using kosher salt but you can use regular to the flour and then we're
going to use three tablespoons of olive oil you can use vegetable oil if you
want to but I love the flavor that olive oil adds to my pizza dough so that's one
two three now you can kind of see that the yeast is starting to bubble and give
it a couple more minutes that's when after dry you have to wake
it up before you can use it so while that is bubbling or starting to bubble
I'm going to start mixing up the oil salt and flour okay it's just kind of
incorporated it's gonna incorporate more once we add the liquid you can smell it
it smells very yeasty it's almost there it's nice and starting to bubble that
means the yeast is waiting up and it's ready to make our pizza dough rise this
is nice and bubbly now it's all thick and very easy so we're going to pour it
into our dry ingredients and the oil pour that in and then we're simply going
to turn on the machine and let it run all come together in a big ball
it's almost there it'll kind of clean the sides of the bowl off kneading it
all for you so we don't have to knead this at all and there it is
this is our pizza dough so when you're using active dry yeast you have to let
the dough rise it's gonna be at least an hour worth double in size if you want to
do a little faster if you have you're up and running you can put it near the oven
where the getting off a little bit more heat it'll go a little faster especially
if you are if it's cold in your house so take a large bowl and spray it with
nonstick cooking spray please your ball of dough inside I like to spray it again
with cooking spray so that the plastic doesn't stick and then we're going to
cover this with plastic wrap so it makes a nice seal just like so we're gonna put
this off to the side and let it sit until it rises about an hour and then we
ready for beats arrest okay so now we're gonna talk about the other kind of yeast
that you find at the grocery store and this is my new favorite kind of piece my
new favorite way of making pizza dough or bread or making with yeast it's using
rapid rise yeast and that's a flag that's the Fleischmann's one other yeast
companies have other like fast rising East I'm gonna use rapid rise today and
that means you don't have to wait for it to rise it's rapid rise yeast which is
amazing when you forget to make your pizza crusts like with this one at this
method on Friday night if I forget to make my Easter crust and all of a sudden
it's 5 o'clock and I want pizza this can be done in under 30 minutes something
better the great thing too about using rapid rise yeast is you don't need to
the east but all the dry ingredients together all the wet ingredients
together and then just mix it so we're gonna start by adding flour when you
Street I'm gonna use about three cups of flour but with this method we're gonna
start by just adding one cup of flour into our mixing bowl I'm going to add my
East which is one packet of the rapid rise east or some sort of fast-acting
yeast a teaspoon of sugar and a teaspoon of salt I'm gonna save this flour
because we're gonna have to add more later all right so now I have my water I
have a cup of water again it's hot water and again I have measured it with my
instant-read thermometer and it's between 120 and 130 which is what we
want for rapid rise yeast again this instant-read thermometer is perfect for
working with yeast or even for meat or anything like that it's hot to the touch
it's warm for those to warm to the touch if you don't have a thermometer and so
now I'm going to add the oil to this three tablespoons of oil to the hot
water one two three okay so now I'm going to simply mix the wet ingredients
into the ones that into the dredge I'm going to start the mixer stir
again you can do this by hand with a wooden spoon and then just get in there
and eat it once you're finished either way works I'm gonna add my hot
ingredient water and oil
that up a little bit just let it go until it combines scrape down the side
just to make sure all the wet ingredients get incorporated with the
dry we're going to start it off by stirring it or low low speeds
okay and then I'm going to add another cup of flour sure lots of packed your
flour so now we're two cups of flour go slow so you don't wear it scrape the
sides of the pan a bowl just make sure it all gets incorporated all right now
I'm going to add not quite a full cup probably about 1/2 to 3/4 of a cup of
the flour because we are going to need this a little bit with flour so we don't
want to have too much in there
so it's mostly together but what I'm gonna do is I'm going to lightly flour
this cutting board and I'm going to turn out my pizza crust again this is the
rapid rise east pizza crust now it's not quite together yet so I'm going to need
this one a little bit just until it comes together and is elastic and smooth
make sure that you keep some flour underneath it so it doesn't stick to
your cutting board seething heck's the thought that I would
like think that kneading was like the most boring thing but I actually love it
it's kind of therapeutic just kind of like pounding it moving it back and
forth makes me feel like I'm like a real cook or something ok and once you have
your ball a pizza dough just like so a couple things if you push on it it'll
bounce back and now the beauty with the rapid rise from yeast is we just have to
let it rest for 10 minutes so it's way faster over here we're still waiting for
that to rise haven't noticed any difference yet it's probably going to be
another 45 minutes before we can make that pizza this one we're going to wait
about 10 minutes and then we're going to make the pizza so what we're gonna do
was while its resting I'm going to cover it with a clean kitchen towel let it
rest for 10 minutes and then we'll get to pizza-making I'm
gonna clean up see you in ten welcome back it's been about ten minutes and
we're almost ready to roll out our pizza dough that we made with rapid rise yeast
the one that we made with active dry it's still sitting over here fluffing up
rising if you will so let's talk about pizza permanent first of all this is
just a pizza dough recipe you can make any kind of pizza you want with this you
can make breadsticks make thicker thin crust pizza there are so many different
ways that you can use this dough it's kind of an all-purpose pizza dough if
you want to make this whole week you can definitely make this whole wheat I like
to use half and half whole wheat flour and white flour or you can use 100%
white whole wheat flour don't use 100% whole wheat it changes
the ratios a little bit you can use gluten-free one to one all-purpose flour
it's not going to rise you don't need to wait for it to rise because it can't
rise if it doesn't have that gluten that's in the flour but you can
definitely use that to make a gluten-free crust as well so I have my
pizza dough here it's been 10 minutes it's all my rapid rise pizza dough is
ready to press out into a pizza and make it for dinner you can make this one
large 12-inch pizza dish you can cut it in half and make two thinner crust
pizzas I also love to divide this into about eight pieces and make mini pizzas
I do that a lot over the summer and we grill them and have them for the kids
for when Jordan has a sleepover or something like that just pull them out
throw them at them or if I ever want just a pizza you know I'm home by myself
for dinner or for lunch it's really easy to do that
I like to freeze it also all right so tip for baking pizza now I know a lot of
people that they want that crunchy bottom on a pizza I cooked my pizza at a
really high temperature set your oven for five hundred degrees and then if you
have a pizza pan or a pizza stone or you can use a large cookie sheet put
it in the oven while it's preheating you want to put this pizza on to that
pan while it's hot and that'll sizzle the bottom and make it nice and crunchy
on the bottom while it stays soft while it's baking all right so we're gonna
press this out now because I have my pan already in the oven I need to have
something to roll it out onto and so I use parchment paper I'll usually just
cook it straight on the parchment paper it's way easier I have a find it hard to
transfer the you know ready meat pizza to the hot pizza pan without like it's
falling all over the place so I'm just putting on parchment and leave it on
parchment works just fine what I do is I pull out my parchment paper making about
the size that you want like to crinkle it up that's my secret for parchment
paper when I'm baking with it or anything i crumpled it up because then
it doesn't roll a splash so this is about what I'm aiming for for my pizza
and I'm just gonna start stretching you can use a rolling pin if you want but I
like doing it by hand I'm just gonna stretch it's a little sticky but that's
alright this means it'll be good and I just want to you want to be careful not
to rip it but I wanna make sure you get it nice and thin in the center with a
little ring of crust around the edge or pizzas if you're having you know if you
have kids and you want to do separate pieces for the adult for the kids also
roll this into like a square like a like a flatbread shape or and make appetizers
I have a caramelized onion and pesto flatbread on my site and that's really
really good you can also roll this out make my cheesy ranch
breadsticks with it which are delicious
there we go oh god might keep the crust all golden
dome on a whole new Brussels go I keep the crust all rolled out resting ready
to top it I'm gonna throw it in and make it
then we're going to eat dinner thanks for watching the game guys making your
own pizza is easier than you think they're never gonna want to buy it from
the store again thanks for watching be sure to subscribe to my channel and make
sure to eat something ish today