pizzadough hashtag performance

The 1727 Rule for Pizza Dough! I created this “rule” as a way to help me memorize this pizza dough recipe. It’s a 70% hydration dough the everyone raves about every time I make it! 1000g @kingarthurbaking Bread Flour 700g water 20g salt 7g active dry yeast If you’re making this dough to eat the same day, use water that is between 90-100 degrees F and let it proof at room temp for 4-6 hours. If making it a day in advance make sure you use water at 60F and toss in the fridge overnight. 2 hours before use take it out and let it come to room temp. #pizzadough #pizzarecipe #EasyRecipes #italianfoodlover

#rooshymiraza #foodvideos #desifood #pizza #pizzadough #chicken #food #punjabifood #pasta #parmaseancheese #avacadotoast

Homemade Pizza Dough 🍕 #homemadepizzadough #homemade #pizza #dough #pizzadough #fyp

Recipe from @King Arthur Baking 2 tsp dry yeast or instant yeast 7/8 to 1 1/8 cups (198g to 255g) lukewarm water* 2 tablespoons (25g) olive oil 3 cups (360g) King Arthur Unbleached All-Purpose Flour 1 1/4 teaspoons (8g) table salt #AggressiveTutorials #AggressiveTutorialLady #AggressiveCookingShow #AggressiveCookingTutorials #Aggrecipes #pizzadough #easypizzadough #yeastpizzadough

bbq chicken pizza 🫶🏼✨🍕 For the dough 2 1/4 teaspoons active dry yeast (1 packet) 1 teaspoon sugar 1 1/2 cups warm water (about 110°F/43°C) 3 1/2 to 4 cups all-purpose flour (you can substitute some with bread flour for extra chew) 2 tablespoons olive oil (plus a little extra for coating) 1 1/2 teaspoons salt Instructions Activate the Yeast: In a large bowl or a measuring cup, combine the warm water, sugar, and active dry yeast. Stir lightly and let sit for about 5–10 minutes until the mixture becomes frothy. If it doesn’t froth, the yeast may be inactive and you should start over with fresh yeast. Mix the Dough: Once the yeast is activated, add 2 tablespoons of olive oil and 1 1/2 teaspoons salt to the mixture. Gradually stir in 3 1/2 cups of flour. Mix until a rough dough forms. You can use a wooden spoon or a stand mixer with a dough hook attachment. Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 7–10 minutes, adding additional flour a little at a time if the dough is too sticky. The finished dough should be smooth and elastic. First Rise: Lightly coat a clean bowl with olive oil and place the dough in the bowl, turning it once to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size. Shape the Dough: Once risen, punch down the dough gently to release the air. Divide it into portions (this recipe typically makes two medium-sized pizzas). Roll or stretch the dough on a floured surface to your desired thickness. Place it on a pizza stone, baking sheet, or pizza pan. Add Toppings and Bake: Preheat your oven to 475°F (245°C) for at least 30 minutes (if using a pizza stone). Add your favorite sauce, cheese, and toppings. Bake for about 10–15 minutes, or until the crust is golden and the cheese is bubbly. Enjoy: Remove your pizza from the oven, let it cool slightly, slice, and enjoy! #bbqchicken #makedinner #cookwithme #homecooking #pizzadough #fromscratch

Pizza #pizza #pizzalover #pizzatime #pizzadough #Recipe #FoodLover #foodblogger #foodiesoftiktok #cheftok #cookingtips #pizzatok #yummy #delicious #tasty #cheeselover 355g water 2g instant dry yeast 605g of high gluten flour 15g of fine salt 20g of extra virgin olive oil 12 g sugar 1. Water to 60 degrees 2. Mix water and dry yeast 3. Add flour to water and yeast, and mix for 4 minutes 4. After 4 minutes keep the mixer on low speed and add the table salt 5. Add sugar 6. Add the extra virgin oil and mix for a total of 13 minutes 7. Cover your dough in plastic wrap and let rest for 20 minutes 8. Divide the dough into 3 12oz portions 9. Ball the dough by pulling both sides into one another; most important part is closing the seam 11. Transfer the dough to a barely oiled container 12. Cover tightly and leave in the fridge for 3 days 13. Bring to room temperature covered when you’re ready to use Yeast adjustments for how many days in fridge 3 days at .5% is 3 grams yeast 2 days at .7% is 4.25 grams yeast 1 day at 1.3% is 7.8 grams yeast

Cheesy Stuffed Garlic Rolls #garlicbread #stuffedbread #EasyRecipe #footballsnacks #SuperBowl #gamedayfood #footballtheme #superbowlfood #gamedayappetizers #appetizers #pizzadough #rolls #mozerella #vegetarianappetizers #fypage #footballsunday #garlicrolls #haitiantiktok #cooking #fy

#pizza #pizzadough #chicken breadfillings#food #rooshymiraza #rooshymiraza#food #foodvideos #chicken #desi #punjabifood

#pizza#pizzadough#rooshymiraza #food #foodvideos #pasta #chicken #dinner #punjabifood#desifood

Pizza dough kneading from start to finish with Poolish recipe or sourdough starter recipe. Pizza dough starter. #pizzadough #poolish #homemadepizzadough #diypizzadough #bestpizzqdoughrecipe #pizzadoughfromscatch #pizzarecipes#pizzadoughstarter

Here's an easy easy to improve your pizza. #pizzadough #pizzatiktok #pizzatime #pizza #alshomekitchenpizzeria Dough Recipe (Hydration = 64.3%) Flour = 730 g Water = 470 g Salt = 14 g Flour + Water = 1200 g Divide this number by 3 to make dough with 1/3 poolish 1200/3 = 400 g (This is how much poolish you need) Since poolish is equal parts flour and water, divide by 2 400/2 = 200g (you will use 200 g flour and 200 g water) Mix 200 g flour, 200 g water and ¼ tsp instant dry yeast Let rest at 60-70 degrees F overnight (use less yeast if temp is warmer) Poolish is ready when it has doubled in size and is all bubbly For Main Dough Your dough recipe calls for: Flour = 730 g Water = 470 g But you used 200 g of flour and 200 g of water in the poolish So, you need to subtract that from the original numbers Flour = 730 g – 200 g = 530 g Water = 470 g – 200 g = 270 g Check your math Flour = 530 g added for final mix + 200 g in poolish = 730 g Water = 270 g added for final mix + 200 g in poolish = 470 g 730 g + 470 g = 1200 g

My pizza journey has been an incredible adventure. It all began in 2022 with a small pizza oven in my backyard. Like so many others during that time, I kept myself busy and finally mastered the art of making homemade pizza from scratch. Now, I’m taking things to the next level with a bigger and better pizza oven—one that’s mobile! It’s the perfect way to share my passion for artisanal pizza wherever the journey takes me. #pizzadough #homemadepizzadough #diypizzadough #pizzadoughfromscatch #neapolitanpizza #pizzalover #backyardpizzaoven #pizzaoven #mancooking #backyardpizza #homemadepizza #cookingpizza #pizzapizza #pizzachef

2500 g / 88 oz of Dough (as seen in video) 1500 g / 53 oz Bread Flour 1000 g / 35 oz cool water 6 g / 2 tsp instant dry yeast 30 g / 4 tsp fine sea salt 1250 g / 44 oz of Dough (Half Recipe) 750 g / 27 oz Bread Flour 500 g / 17 oz cool water 3 g / 1 tsp instant dry yeast 15 g / 2 tsp fine sea salt 625 g / 22 oz of Dough (Quarter Recipe) 375 g / 13.5 oz Bread Flour 250 g / 8.5 oz cool water 1.5 g / 1/2 tsp instant dry yeast 7.5 g / 1 tsp fine sea salt #alshomekitchenpizzeria #pizzalover #pizza #pizzadough #pizzatiktok

Dough Recipe (Hydration = 64.3%) Read fully before making this! Flour = 730 g Water = 470 g Salt = 14 g Flour + Water = 1200 g Divide this number by 3 to make dough with 1/3 poolish 1200/3 = 400 g (This is how much poolish you need) Since poolish is equal parts flour and water, divide by 2 400/2 = 200g (you will use 200 g flour and 200 g water) Mix 200 g flour, 200 g water and ¼ tsp instant dry yeast Let rest at 60-70 degrees F overnight (use less yeast if temp is warmer) Poolish is ready when it has doubled in size and is all bubbly For Main Dough Your dough recipe calls for: Flour = 730 g Water = 470 g But you used 200 g of flour and 200 g of water in the poolish So, you need to subtract that from the original numbers Flour = 730 g – 200 g = 530 g Water = 470 g – 200 g = 270 g Check your math Flour = 530 g added for final mix + 200 g in poolish = 730 g Water = 270 g added for final mix + 200 g in poolish = 470 g 730 g + 470 g = 1200 g #alshomekitchenpizzeria #pizzatiktok #pizzatime #pizza #pizzadough #pizzalover #poolish

Trying to make pizza dough in my bread machine! #pizzadough #breadmachinepizzadough #breadmachinerecipes #pizza #homemadepizzadough #baking #bakingrecipes #pizzarecipes #breadmachinereview #breadmakerrecipes #pizzadoughfromscatch

Replying to @OneplusTwoplusOnePlusOne OH MY GOSHH IM SO HAPPY THIS PIZZA IS DONE #pizzadough #pizzadoughbreadmaker #homemadepizzadough #breadmachinepizzadough #breadmachinereview #homemadepizza #burntoven

#alshomekitchenpizzeria #pizzalover #pizzadough #pizza #pizzatime #pizzatiktok #

This dough was in and out of the fridge and freezer but still made a really good pizza! #alshomekitchenpizzeria #pizza #pizzalover #pizzatime #pizzatiktok #pizzadough

#Recuerdos #pizza #freestyle #acrobat #pizzatime #pizzalover #pizzadough #spinningdough

Pizza dough starter! Poolish! Check out my other videos and learn how to make your very own pizza dough starter! #pizzadough #poolish #homemadepizzadough #diypizzadough #bestpizzqdoughrecipe #pizzadoughfromscatch #pizzarecipes#pizzadoughstarter #backyardcooking #neapolitanpizza #pizzalover

Replying to @ApplesauceandADHD_AfterDark False alarm on the pizza maker but let’s make this pizza #pizzadough #pizzadoughbreadmaker #homemadepizza #homemadepizzadough #breadmachinepizzadough #breadmachinereview