Pizza Dough Recipe – Inside My Kitchen (VIDEO)
We go inside the kitchen at 800 Degrees to learn one of the essentials to its great pizza: the dough. Chef Anthony Carron teaches us a home version of his traditional Neapolitan pizza dough, from raw ingredients to fully formed pizza crust to mouth-watering pizza with classic blistered crust.
ABOUT INSIDE MY KITCHEN: Every week, one fantastic chef takes you Inside their kitchen to teach you all about the tricks, tools, and recipes that makes their restaurant stand out from the crowd. Watch inside my kitchen to learn the delicious secrets of the culinary world.
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Why can't anyone give measurements?
best to quit misleading everyone with fake titles about a recipe. THERE IS NO RECIPE!! Your credibility is GONE! OUT!
Second proofing you put in the fridge?or room temperature?
How come I make better pizza then yours?
Great video! Great how-to and explanation of how things work and come together. I had the goal to make pizza at home that would satisfy us as the way take out joints did. I am happy to say that my family is well satisfied with the pizza and we have yet to order delivery pizza since. I watched your vid to confirm my technics and recipe, pretty darn close.
I want to buy this channel.. my what's app number +923057884080
Need more detail!!! than what is being said here…and nothin on facebook. No help!
I've been practicing this at home for a while, now the only problem is, after I've cooked in the oven(at 500 degrees for 7-to 10 minutes on a pizza stone) the crust is still doughy soft throughout the inside. And the top and bottom surface of the crust as well as the outer edge of the circle is hard and too tough to even bite into. Its far from even coming close to a regular dominos, pizza hut, or even store premade frozen style quality, much less a far cry from "Italian style Neopolitan" any suggestion, thanks
Do you have the recipe with the exact measurements?
rly? why… seen several demonstrations… and it is always luke warm. What is the secret with "cold" water?
very nice video
ice cold for pie. warm for the yeast for pizza dough
Some good info in the video.
Well said and done. looks awesome.
Awesome video. Thanks for posting.
One question chef, when storing the dough for 6 hours is that in the refigerator or at room temperature?
Anthony mentions the ingredients but not the the amount of each of the ingredients?? Where can we find that?
how long do you cook it for?
Hey! just a little tip from baker to baker, id go check out sourdoughs international for some bada** sourdough starter. i got the san francisco and OMG way good, came out great.
Happy baking!
Maybe Psy likes pizza dough….