The Easiest Same-Day Pizza Dough

Let me turn off the oven. Boom, boom. For the thin crust lover, I mean, I made a super thin crust. Crunchy. Insane. What I made. Welcome back from my street to Coppelli. I'm so excited because today I'm going to show you how to make the most simple and easy way to make the pizza at home. Take a look of this crust. Did you see? This is the goal of soft and crunchy. But also, if you're at home and you want to make the best pizza, guys, go ahead and watch this video until the end. Please redo everything. Follow this video because it's no secret. We start from the pizza dough. Actually, we started from the mother yeast, and then we made the pizza dough. And then I'm going to teach you how to make the dough also from my hometown, Bari. Thin crust. So guys, everything is on description for the recipe, but everything else is in English. I write down all the recipes for you that you cannot make mistakes. This recipe is good for the same day dough. So if you make it around noon, in four hours, you're going to have those pizzas at home. Then 300 grams of cold water, 300 grams of any flour, 10 grams of dry yeast, or 10 grams of fresh yeast. In this case, I'm going to use fresh yeast. And then 10 grams of regular oil. So let's go ahead. Let's put the water. 10 grams of fresh yeast. Melt it with a spoon. This is something that you prepare at least two hours before. And then we put a scoop of honey. Mix everything until the yeast is melted. Then we go ahead and we put the flour. Until it's all together. Just mix it a few seconds. That's the main ingredient that's going to make your dough the best taste, the best texture. Now we get the plastic, cover everything. It's like that. Make a couple of those. So now we leave it at room temperature, one hour to two hours. So the time that doubles up at the side, the time that we get some bubbles here. So I'll see you in a little bit. Okay, once you have a container, 500 grams of, half a liter of water. We dump the poolish inside. You grab that. Just put everything inside like that. Make sure everything is in it. It's in it. This is going to give it the perfect flavor. With a spoon, just try to melt the poolish in the bowl with the water until the water is white, basically. Like a meal. Trust me, this, everybody can make it. There we go. And one kilogram of flour. We want to mix everything until we don't see any water anymore. Okay. I don't see any water anymore. I'm going to go ahead and dump this in the counter. Make sure we don't have anything anymore. Save the spatula. Now, like you can see, this dough is really hard. It's not sticky. And this is why, the reason of these videos. I know, everybody says you make, you have 1,000 videos about pizza dough, blah, blah, blah, blah, blah. But guys, every video is different. Every video is for a different person. Some people don't like the sticky dough. Some people like to win easy. And this is the part where you win easy. So, like you can see, everything is all together. Now, it's time to go ahead and put the salt. We need 35 grams of sea salt. So, work the dough until it starts to get sticky. The whole olive oil that we're going to use. 20 grams of extra virgin olive oil. So, now we go ahead and try to incorporate also this oil. See what I'm doing? I'm just flipping over the dough, upside down inside. Inside and press. Here we go. Done. See my hands? They're not super sticky. We're going to go ahead and get a little bit of the olive oil remaining. When you're cooking the pizza in a home oven, you need the olive oil to let it cook more fast. So, it helps the cooking process. So, now we let it rest for about 20 minutes. With the lid on top. Okay, guys. Voila. There's the dough, how it looks like after 20 minutes. Now, what we're going to do, we're going to make the balls. See, it's simple. Cut the dough in stripes. Just like that. One, two, and three. Because we are going to make body style thin crust, we're going to go ahead and do 220 grams of dough. Almost. 230. 210. Actually, let's do 200 and we make it easy. 200 grams. I'm going to try to put somewhere here in the video the size in English. Where you have leftover dough. What do you do? Don't worry about. We just go ahead and we don't waste anything here. We go ahead and put it under. It's okay. You have a little bit extra dough. It's not a big deal. Olive oil. And now we make the balls. So, let's go ahead first with the body style, which is the smaller one. That's how you do it. See, upside down. We go ahead. We put it inside. Put it inside. And then just go ahead and form a ball. Like that. And just close it from the bottom. Voila. That's how you make a ball. And let it rest right there. Let's go ahead. Let's finish up the balls. Okay. Here we go. So, now grab a container. I mean, if you don't have this, get a sheet pan and just wrap it with a plastic wrap. So, now we're going to place the dough balls like that. So, we want to leave about three fingers apart. So, we go one, two and close it. And now, this is the tricky part. Depends on the room temperature that you are. It's going to take about two hours to three hours. It depends. The dough will be ready when it doubles up the size. Okay, guys. Here we go. The dough, it's ready. Everything is ready to set up. Take a look of the dough, how it looks like. It's perfect. It's fermented. And it's ready to rock and roll and make the best pizza you can ever make in your house. Guys, like you can see, everything is attached. And that's how we know that this is the point of fermentation. Of course, the point that you're going to use the dough. What you're going to do is you want to turn on the oven. Come with me. Because we are cooking the pizza in a home oven. I go ahead and put a stone on the bottom or something like that. This is metal. You're going to cook the pizza on top of this surface. If you don't have that, you find this inside the oven. You go ahead and put this upside down. Put it in the oven. You can use this surface if you don't have it. I want to make this video really easy for you. What I did, I put this right on top of the heat on the top. And then I close it. In this case, this oven has the pizza preset. That's it. And then I press heat. And this is going to go at the max temperature. Because you cook pizza at the max temperature of the oven. In this case, this oven goes up to 300 Celsius, even more. So what you want to do is light up the oven about one hour before. This way, the heat from the top heats up the surface. And then you're going to cook the bottom of the pizza. I'm going to use, to stretch the pizza, rice flour. You don't want to put flour everywhere. So we're going to go ahead and put a little bit of flour on this side. Then you grab the container. Grab a spatula, because this is the most important tool. Grab the spatula and then flour on top of the dough. Where you're going to go ahead and take it out. So you go ahead, cut the sides. Every side, guys. Cut all the sides. So we're going to go ahead, pinch, and then bring the dough up. Then upside down on top of the flour. Go ahead, the dough. Go ahead and close it with a lid. In this case, we need to have a little bit of extra flour on this one. Because by this time, it's a little bit more tricky. Press the crust a lot. Press the crust. If it's too hard for you, just use a roller pin. But I like to use my hands. Go ahead and remove the flour. You see how many times I'm using the spatula. So many. And now, we go ahead. Actually, Barry style, it's better to use the roller pin. I want to make it super thin. So let me grab the roller pin. Now, one end, you hold it. One end, you go like that. Then we put it across. Same thing. Some people there are going to say, What are you doing, Vito? You're using a roller pin. Well, guys, it's nothing bad to use a roller pin. You can take off all the air from the roller pin. So, it's not bad to use it. Here we go. That's it. I don't need it anymore. Now, go ahead. Just go ahead and do this. This is nice and uniform. What I'm going to do, this one, I'm going to go ahead and do it in one shot. Because it will cook more faster. So I put a little bit less tomato to cover the pizza. Then I put the olive oil everywhere. Try to put the parmesan cheese everywhere. Be careful, guys. Don't put the fresh mozzarella everywhere, even close to the crust. Don't put too much. Put a pinch of black pepper. It's going to give a nice flavor. That's it. Now, we're going to go ahead and pinch it gently. You can see how thin it is. It's thin, eh? Now, let's go ahead and let's put it in the oven. Come with me. And boom. Let's close it. Now, when the mozzarella starts to bubble, here we go. The body style is ready. I cook it a little bit more longer. Again, twice. A beast. I don't say anything about the oven. A beast. Nice. Crunch. And then, this one, I like to put the chopped basil in this case. Then we put a little bit of olive oil everywhere. I like to put more pepper. And boom. Simone. Get some details on this body style. But before, take a look. This way. What's that? Get some details on this body style. You believe that this pizza was made at home? That's incredible. It is? Oh, yeah. Let's taste it. Let's see what these guys think. I mean, for a pizza on the same day, in the home oven, insane. I believe. That's insane, yeah. What do you guys think? I forgot. You guys taste the body style. But guys, what I think is that pizza, if it's good, it's good. So any style that you make it, besides pineapple, it's going to be good. Thank you guys for watching, and I'll see you in the next one.