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  • So I live in Manhattan. I do not have a ton of space. I don't have room for a giant machine

  • so the way I make pizza dough at home is with little boy right here. All you need is a fork.

  • So what I start with is about 3 cups of all purpose flour, I'm going to do what's called

  • the well method. So I'm just going to kind of make this giant well just enough where

  • I can kind of see the board, but I still have this barrier of all the flour alright?

  • It's kind of like go back to your sand castle days that's where you want to be. So I have

  • a little bit of yeast in here, a little warm water and I let it bloom in here for about

  • 10 minutes. 110 degrees is the optimum water temperature when you pour in your yeast so

  • it kind of wakes it up and you know it's there if you can see this kind of foam. That's a

  • good sign that you did the right thing. A little squeeze of honey in there just to give

  • it some sweetness and then I'm going to pour the whole thing into the well.

  • Alright. Now, this is the part where it gets a little bit intense. If you break down one

  • of the walls you've got a little bit of a mess to clean up. So you just kind of start

  • bringing in the flour little by little from the walls, just kind of working it, right?

  • Trying your best not to break a wall because if you do youre kind of doing one of these

  • things trying to scoop it off the ground. Just a little bit in, move it around, it's

  • going to get a little thicker. Awesome.

  • And you just kind of keep working it and you can see the dough is just getting a little

  • bit thicker and now, that it's kind of looking like a heavy creamer pancake batter I take

  • a big pinch of salt. If I do the salt too early, it's going to kill the yeast, so you

  • just want to add it right when the yeast is getting incorporated with the flour. Awesome.

  • Alright, so you can see this kind of all happening.

  • Now I really don't care about the sides it's just kind of like a free for all. Get all

  • that flour in there, do it's thing. I love doing this. This is like after a hard day

  • at work, grab a fork make some dough, nothing better. Alright, beautiful. At this stage,

  • your fork has kind of done it's job. So I like to move to this guy it's called a bench

  • scraper. Really, really helps the process so I kind of get all my flour in there, you

  • can kind of really see the dough taking shape now. This is kind of called a shaggy dough,

  • and you can even kind of, I learned this in Italy, you can chop it up just to kind of

  • get it a little more incorporated. Awesome.

  • And then this will even go so far right? So you have this dough and the only way to do

  • it is to use your beautiful god-given tools. So, you get in there a little bit of flour,

  • and you start kneading it. The way you knead it is you just kind of stretch out, fold and

  • twist. So if it gets sticky, you just grab a little extra bench flour. So it's stretch

  • out, fold, twist. Stretch out, fold, twist. And just keep on going, you can see it's really

  • starting to shape form here.

  • And again, if it starts getting sticky just grab a little bit of that extra flour, get

  • messy that's with pizza dough is all about. So, it's stretch, fold, twist. Awesome. And

  • youre going to do this for about 10 minutes until the dough really looks looking nice,

  • coherent and has a really smooth texture throughout.

  • So, as you can see, it's been about 10 minutes and most of the flour on my board has absorbed

  • into the dough so it's not too sticky but if you need a little more bench, go for it.

  • And I'm just going to kind of tuck the sides right underneath of it, beautiful. And I'm

  • just going to grab a bowl, a little bit of flour on the bottom so it doesn't stick, gentle

  • with our little baby dough.

  • A little bit more on top, cover it up with a towel, forget about it for about 2 hours

  • and let it rise in a warm place and you'll have a perfect dough made by hand.

So I live in Manhattan. I do not have a ton of space. I don't have room for a giant machine

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How to Make Pizza Dough without a Mixer | Homemade Pizza

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    easylife posted on 2014/08/27
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