How to Make Perfectly Shaped Pizza Dough
Perfect homemade pizza dough is easier than you think.
Try Our Thin-Crust Pizza Recipe:
For more baking recipes, buy the Cook’s Illustrated Baking Book:
Click here to watch more Kitchen Smarts:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
usesless video, not worth the views. totally skipped the dough creation step, add to that, the video showing a nice pizza and crust that i'm suppose to believe came from that secret dough. first time i'm totally disappointed in this channel's validity. i've been making pizza for years and was curious to see how Dan would make it but turned out to be someone else who showed up for 1/2 a second.
This worked for the dough you used. How do we make that dough. Hydration %?
Good tips, Joe. Those indentations were lovely 🙂 What do you recommend for getting a really thin crust? You method is great for a more medium thick crust, but we like ours thin and 12" diameter (to fit our oven and steel). I usually roll mine then let it proof again for about 20 minutes.
I usually really enjoy the content this channel posts, but you missed some of the most important steps! It is very important to handle only the outside crust when stretching the dough, and never touch the center of the dough when stretching. It also looked like the center of the dough was also getting too thin here, which makes an uneven-cooked and flimsy pizza. Many points I disagree with here.
Who needs advice on making a round pizza. Especially from a Britishman?
I need a better way to shape neapolitan style pizza.
You lost me at "we"ll start a day early"
Would be nice to give a reliable recipe too.
Thanks, good info!
This… changes… everything… I usually make a large yield of dough that proofs over 24 hours, then cut it into 4 parts and bundle them into balls in bowls with a damp cloth over them for 3 hours before I work with them. So it would be best to just make 4 small dough mixes in their own bowls from the start, cling wrap it up and let them sit 24 hours before transferring them? (Also, I work all the air to the ends with my fingers and don't do the gravity knuckles thing, I think I might be a lot more firmer with my fingers than this video does it)
We miss Christopher.
the backing track needed to be louder. also needed more oomph and color. unfortunately your editor wasn't millennium enough to recognize these deficiencies.
recipe???
Excellent. thanks for the tips !!
Sweet Jesus, why did I have to watch this, Where is that takeaway pizza menu!
That was good! Now i just need a recipe for some great toppings! My pizzas never taste as good as our local pizza shop
Skip this video and just watch this: https://www.youtube.com/watch?v=LG2zmPs6nHI
This video is so bush league I can't even begin to criticize it.
I handle my pizza dough the way I handle my women: impatiently and rough.
This guy's voice is so annoying
This was very helpful. Can you freeze the pizza dough ball?
How about you show how to make the pizza dough first ❗🤔🤔🤔
How do you make whole wheat dough?
Excellent help! I now know what I was doing wrong: impatient and rough handling. Thanks.
You're getting ridiculous. Shape of pizza is superfluous! It's the taste and texture which is is primary!!!
Rest for 24 hours does work. I usually make pizza dough in the morning and have pizza for diner. I made some pizza dough and had emergency come up did not get to the pizza until the next day and it was way more easy to work with even taste better. 👍. Your video just confirmed it was not in my head 😉. Thank you.