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6Ingredients
6Hours
520Calories
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Description
Chef Daniele celebrates the age-old art of breathing life into pizza dough. It's a labor of love and the most poetic workout you'll ever have! Remember: The magic is in your hands.
Ingredients
US|METRIC
10 SERVINGS
- 2 3/4 cups lukewarm water
- 1 3/4 tsp. active dry yeast
- 1 Tbsp. sugar
- 8 1/3 cups bread flour
- 2 Tbsp. sea salt
- 1/2 cup olive oil
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Directions
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1420mg59% |
| Potassium120mg3% |
| Protein14g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate85g28% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A0% |
| Vitamin C |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(15)
Ginny Court-Wedoski a year ago
I pre measured. Used all the correct ingredients. When I got to the part about adding flour to the yeast water mix the texture it got dry fast. Too dry and having about 2 cups of flour left not sure what to do. Dry, stringy and not sticking back together. Not sure to add more water skip to oil but don't add the whole amount. This is my first attempt at pizza dough. I thought it would be cheaper and better than buying at the store. Bummer.
Nikki Spilek a year ago
Added a touch more flour but probably because i converted it from weight into cups so my measurements were a bit off. I also didn't add as much oil as it said but it turned out perfect regardless! The dough was incredible. Cooked it at 425°f for about 17 minutes (with all the toppings on it) if I were to do it again I'd cook the dough a few minutes first before adding toppings but that'd be the only change I make. Tastes just like restaurant dough!
SETZER a year ago
Mine was amazing elastic and chewy like a pizzeria. I have been making pizza from homemade for years but never with this result. Very well done sir! Also the recipes for white pizza and how to make marinara was the most bestest ever!
Erica McCarter 2 years ago
The tutorial was great and made the process less overwhelming. I will need to practice a little because i just couldn't get my dough to be as elastic as his. But, I did use the dough to make Chicken Cordon Bleu calzones and they were amazing! The dough still ended up being light and the perfect texture! Just like what you get at an Italian restaurant. My husband loved it!
Brad Stunkel 2 years ago
If you aren’t devoted enough to making poolish for the actual best dough possible, this is fantastic dough. Really easy to work with and saves well in fridge. I haven’t frozen it because, well why would you?
Melis Tunçay 3 years ago
seems to turn out really well and stretchy amd doubled in size after 24 hours in fridge but we'll eat them in 3 hours as pizzas :) so we'll see
Margie Sanchez 4 years ago
I need some practice making the pizza dough but for the first time it was okay.