tag:blogger.com,1999:blog-7173052990851751381.post875306875758235262..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: No-Knead Pizza Dough (The Remix)Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger171125tag:blogger.com,1999:blog-7173052990851751381.post-88881907270080806712018-03-21T17:24:51.790-04:002018-03-21T17:24:51.790-04:00This comment has been removed by the author.Stevehttps://www.blogger.com/profile/00894987439094877725noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54718989475455714192017-01-21T19:22:27.871-05:002017-01-21T19:22:27.871-05:00Hello Chef,
I am new to cooking, although I can m...Hello Chef,<br /><br />I am new to cooking, although I can make some pretty good but simple dishes. I bought a stone pizza maker made by Bella. I had problems with the dough sticking to everything! Could it be that I bought bad dough at Safeway? Please help! Thanks Rich. Anonymoushttps://www.blogger.com/profile/04151559836125637851noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62005366520687324052016-06-14T19:12:18.442-04:002016-06-14T19:12:18.442-04:00Oh man. I do alot of baking. I have tried many di...Oh man. I do alot of baking. I have tried many different recipes for pizza dough. I have to say this is absolutely the best I have had in a long time. Thanks so much! BTW I am also a big fan of your no knead ciabatta bread as well! Thanks and condolences.Unknownhttps://www.blogger.com/profile/04396283488913248702noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36929288769451517532016-04-05T11:26:08.400-04:002016-04-05T11:26:08.400-04:00Hi Chef John,
Have tried quiet a few of your reci...Hi Chef John,<br /><br />Have tried quiet a few of your recipes. Enjoy the way you do your videos.<br /><br />Do you think if I put the pizza dough on cast iron grill pan and put in the oven it will be fine?dreamzzzzhttps://www.blogger.com/profile/12256232375290021921noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16181272267201244822015-01-21T13:25:32.251-05:002015-01-21T13:25:32.251-05:00This comment has been removed by the author.Michele Cryanhttps://www.blogger.com/profile/01443750760605712193noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91266403177258095602014-12-16T00:52:03.377-05:002014-12-16T00:52:03.377-05:00Everything should be about the same! Bake until th...Everything should be about the same! Bake until they look done! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12946656990853088852014-12-15T00:18:24.150-05:002014-12-15T00:18:24.150-05:00Hi Chef John,
Thank you so much for this recipe. ...Hi Chef John, <br />Thank you so much for this recipe. I'd like to divide the dough in 3 parts instead of 4 for 12-inch pizzas. At what setting and how long should I bake these in? Thanks.Senythhttps://www.blogger.com/profile/13780182580531629476noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78536849155868072362014-11-26T16:41:34.659-05:002014-11-26T16:41:34.659-05:00My husband hated "homemade" pizza. So th...My husband hated "homemade" pizza. So those family sessions of making pizza were usually done when he wasn't around. But then I started making it with your dough and sauce recipe and, once I got him to try it, he loved it! So, Thank You! P.S. Just a tip for forming the pizza: Pressing and rolling it was just too frustrating for me and tossing is well beyond my skill set. I found that holding up the ball in steering wheel fashion and turning it, letting gravity stretch it, was the most effective method for me.aijikohttps://www.blogger.com/profile/00316119278133874555noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22633213107197749052014-09-18T20:58:04.627-04:002014-09-18T20:58:04.627-04:00I love this recipe. We make this every Friday with...I love this recipe. We make this every Friday with your pizza sauce recipe and the results are always stellar. Thanks for sharing! aunt choodyhttps://www.blogger.com/profile/00454875113560161389noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58814368881744505182014-05-19T09:02:56.874-04:002014-05-19T09:02:56.874-04:00Thanks Chef John for this awesome pizza recipe! I ...Thanks Chef John for this awesome pizza recipe! I tried it out a few days ago and I can say with heart and soul: I will never buy or order pizza ever again. The whole family loves it, my friends say the pizzas look great and they bet they taste just as good. Thank you again, <br /><br />Cheers from Hungary!Anonymoushttps://www.blogger.com/profile/01295278840248682513noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54111272417647847862014-02-07T15:58:39.968-05:002014-02-07T15:58:39.968-05:00No! ;)No! ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30510975817464108362014-02-07T15:57:11.837-05:002014-02-07T15:57:11.837-05:00I'd love to try putting the pan in the bottom ...I'd love to try putting the pan in the bottom of the oven trick for the crust, but my heat source is on top-- not bottom. Any tips for the crust for these types of ovens? Thanks Janiepiehttps://www.blogger.com/profile/04498257193857992407noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90360401750959763622014-02-07T15:56:51.266-05:002014-02-07T15:56:51.266-05:00I'd love to try putting the pan in the bottom ...I'd love to try putting the pan in the bottom of the oven trick for the crust, but my heat source is on top-- not bottom. Any tips for the crust for these types of ovens? Thanks Janiepiehttps://www.blogger.com/profile/04498257193857992407noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19199732699921928072013-11-25T08:46:04.009-05:002013-11-25T08:46:04.009-05:00Gerry try to halve the quantities so you can have ...Gerry try to halve the quantities so you can have a feel of it if it is first time and if it fails, you dont waste as much and you can try again. I did use measuring cups and never bothered to use my kitchen scale as I find it cumbersome. You remind me of myself but I never throw stuff until I finished to the end, which means I will cook it and if it proved to be inedible, then and only then will I throw it - that is if my dogs will not show interest in it first. :-). Hope you give it another try.Unknownhttps://www.blogger.com/profile/14324269679315978081noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71768947642155368502013-11-25T07:29:27.195-05:002013-11-25T07:29:27.195-05:00Thanks for your reply and encouragement Chef John,...Thanks for your reply and encouragement Chef John, and I haven't given up and in fact tried the recipe again. FYI, I've made pizza dough before in a bread machine and just wasn't familiar with the feel of hand made dough. Anyway, converted ounces to cups in your recipe ( 2 oz = .47 cups, 16 oz = 3.63 cups) and made another no-knead batch. In the oven with light on for 18 hours and my results were similar to the last time, but with a little flour all experience the dough came out beautiful. As its 7:30 am I haven't tried making a pizza...that will come later but I'm sure it'll be the best I've ever made. Thanks Chef John!Anonymoushttps://www.blogger.com/profile/07396741016670808170noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35277348053238005832013-11-24T23:25:07.189-05:002013-11-24T23:25:07.189-05:00Why did you give up?! All you have to do is add mo...Why did you give up?! All you have to do is add more flour until you can work with it! Most people that make this recipe don't use a scale either, and it comes out fine, or they simply adjust. You never need to throw away a too wet dough since all it needs is more flour. Even with a scale dough is not an exact science, and you will always need to tweak. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49984818306593647512013-11-24T09:03:44.265-05:002013-11-24T09:03:44.265-05:00I just pulled my batch of no-nead pizza dough from...I just pulled my batch of no-nead pizza dough from my oven where it has been developing for the last 22 hours. I followed the instructions using measure by volume, not weight as I don't own a kitchen scale, and the results I got are now in my kitchen trash can. Wet, sticky mess that I found to be very disappointing as Chef John is someone who I greatly admire for all the tips and help he puts forward. So, my advice to others...don't attempt this recipe unless you own a kitchen scale to measure the ingredients. ;-(Anonymoushttps://www.blogger.com/profile/07396741016670808170noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66334458247301219332013-11-19T09:25:31.016-05:002013-11-19T09:25:31.016-05:00Hello Chef John, from your new fan. I did try your...Hello Chef John, from your new fan. I did try your no knead on our room temperature and it came out fine, after 6 hours (86 degrees F) I am afraid anything longer will make it deflate itself. So I just cooked it and the dough is very soft and fluffy and chewy. Thank you so much. YOu have answered most of my kitchen problems and because of you, my kids enjoy my cooking more! Bless your heart. :-)Unknownhttps://www.blogger.com/profile/14324269679315978081noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50179604095743207042013-11-14T12:51:41.210-05:002013-11-14T12:51:41.210-05:00Sorry, I'm not sure at that temperature! I wou...Sorry, I'm not sure at that temperature! I would have to test. Why not just try it and see?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1666805016527248412013-11-14T02:51:29.803-05:002013-11-14T02:51:29.803-05:00Chef John, I am a new fan of yours. I live in the ...Chef John, I am a new fan of yours. I live in the Philippines and room temperature here is 30°C (or about 86°F). My recipe is successful using your 3cups and not this 4cups(remix). I placed them in the refrigerator where it is cooler 15°C (60°F). My question is would this no knead recipe be possible at our room temperature? What's your take on this? should I try to reduce the time like 9hours? Won't the dough go stale? Thanks! Hope to hear from you. Unknownhttps://www.blogger.com/profile/14324269679315978081noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79864685679259746962013-11-06T18:32:00.235-05:002013-11-06T18:32:00.235-05:00To all those who asked why you would want a no-kne...To all those who asked why you would want a no-knead dough when you have a stand mixer that does the kneading for you: The reason to use this method over a recipe that uses a traditional (i.e. an entire envelope of yeast, 2-3 hours total rise time, etc.) technique is that this method develops a lot more flavor than those recipes. The flavor development (in the form of alcohol) that you get with this method is incomparable to the relatively bland traditional bread recipes. In fact, Chef John mentions leaving the dough in the fridge after the initial 14-20 hours. I suggest you do that for 1-3 days making the total time on this recipe 1-4 days. The slow fermentation in the fridge develops flavor, and I actually feel like the dough becomes easier to work with as well. Just take it out a half hour to an hour before baking. If you have a pizza stone, preheat the oven as high as it will go about an hour before. I have made Chef John's recipe dozens of times along with the pizza sauce (hide the little fish). It is a classic in my home and it is probably the best pizza I have ever eaten.The Heimish Chefhttps://www.blogger.com/profile/05342925550249076350noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28587762500218412062013-10-23T20:25:31.866-04:002013-10-23T20:25:31.866-04:00For those of you who own and use a peel and pizza ...For those of you who own and use a peel and pizza stone here is tip to slide your pie off the peel and onto the stone. Use a pinching action to lift an edge of the pie off the peel then blow a puff or two of air under the pie. Do this just before going to the oven. The pie will then glide off your peel. Works every time!Anonymoushttps://www.blogger.com/profile/07396741016670808170noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25551391895421202452013-10-22T16:34:44.739-04:002013-10-22T16:34:44.739-04:00I don't have an oven light so is there a bette...I don't have an oven light so is there a better way to let it rise. Could u let it rise in the refrigerator?Paulahttps://www.blogger.com/profile/15546475439953818317noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27431697813048324902013-09-19T01:50:52.066-04:002013-09-19T01:50:52.066-04:00Ok, so I did a little math, the cup units for the ...Ok, so I did a little math, the cup units for the all-purpose flour are ~900 mL (888.8mL)<br /><br />As for the Whole Wheat Flour, the cup units for it are ~100 mL. (111.1mL)<br /><br />Ratio: 9:1 <br />All Purpose Flour: Whole Wheat FlourJ6Uhttps://www.blogger.com/profile/09033558711812935196noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12830072348032138452013-09-12T14:58:14.419-04:002013-09-12T14:58:14.419-04:00It is a commercial grade half-sheet pan! Ideally y...It is a commercial grade half-sheet pan! Ideally you need something a little thicker and studier than a cookie pan. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com