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HOW TO MAKE BREAD FROM PIZZA DOUGH LEFTOVER

how to make the bread from the pizza,dough left from last night so you don't,waste the door you make the prayer and,you save dough and you make a really,nice product very easy and simple let's,go see how to do it from ice we do go,belly and don't forget to thumbs up and,subscribe at the end of the video let's,go so we have some dough left what we do,we make the bread this case yeah one,pizza dough here so I'm not gonna waste,it I'm gonna puree it then we take some,more dough one ball on top of the other,one so one on top of our face to face,face to face wallah so what we gonna do,we flip it over we fold it and then we,try to take out from the from the dough,just like this we so we roll it inside,we roll it inside right inside just like,that and then we close it at the air and,the bottom of the bread so second step,is you need the pizza box dope-ass,we gotta put some flour just like that,then we set the the bread just like this,so let's do one more time the brain is,that baby simple team so now we got a,little rest overnight on top across this,way it gets little bit over here or if,you have a towel you put the towel on,top but I perfect for just another dough,box on top let's wait let's go to sleep,morning let's go to sleep,hello job now I just wake up like you,can see here and the bread is ready but,before I want to show you this my new,line of shirts and you can purchase this,one right here click below on the,description and you can purchase one now,that you can see you're easily dry so,I'm gonna show it to you,did you see so gentle now we just gotta,flip over the important thing is this,part that needs to be the batter,so what we're gonna do now is just three,poorer just one shot so we wait the the,bread detached from the box for about a,couple of seconds wait,okay now the bread is detached and,gentle we're gonna take it out there we,go like you can see the bread is really,so we don't want to touch it at all with,your hands because if you touch it it's,gonna lose all the air inside it's gonna,be it's gonna be too much flat it's no,air inside so now at this point we're,gonna put it in the oven,of course the oven is warmed from last,night now we're gonna set it up and we,check about every 5-10 minutes because,when is about to go to brown color the,bread is fantastic and ready so let's,wait it's very important to not open the,oven often because when you open is,gonna lose the the pressure and your,bread will become too much cloudy so,it's just five minutes away so we're,gonna check right now really quick with,the light,it's almost is already puffing up the,bread I think is gonna be ready,superhot,enjoy the best moment of my video is,just this because we are tasting nemesis,this rare we gonna taste the food that,we just made,you can hear the crunchiness and the,softness of the door,in the mean time that we are enjoy to,spread subscribe and light from a to,Java belly

How to Turn Pizza Dough into Bread with John Gutekanst

How to Turn Pizza Dough into Bread with John Gutekanst

alright this is a dough ball turn it,into about a football shape bring that,down what we're doing is we're creating,a spine on this now this is our direct,method pizza dough which we've aged it,for a little more it's gonna have some,character to it,and so I'm creating a spine you can go,down and double the spine up if you want,also but don't really have to do that,this is a really nice dough it's gonna,it's really a ready to go very fruity,smelling okay now I'm gonna roll it out,like this and pull it stretch it,you can't put a little bit of a flour on,the bag though so I'm gonna be giving a,little bounce back but because this is a,stainless steel table it'll hold this,okay gonna hold it nicely so I'm just,gonna let proof on the table like this,you can use towels or rags or if you've,got a Koosh which is a the linen of,baguette stuff you can use that too but,you really don't need it okay that's how,easy it is to do that and we've let it,sit it's actually let it sit for a long,time it's not in an hour okay this is a,scouring okay that is what a razor blade,okay that we use here I get that from FG,pizza calm it's really good Frank,Giovanni thanks a lot so this is pizza,dough it's been sitting I needed it like,a baguette,now we're gonna score it the reason you,score it to control the oven spring,where the dough is gonna pop out okay,now when I score like this like a,baguette you want them to overlap okay,each of these things should overlap each,other okay the start of that should,overlap that okay sometimes you hit it,sometimes you don't sometimes you feel,like a nut sometimes you don't,okay here we are we've sliced the,baguette okay we have scored it you can,see how the scores are overlapping okay,so that's going to punch the oven spring,then they call it it's going to punch,through that we put a 450 at 15 minutes,I've got steam on my oven too which is,really cool to have steam if you just,have a regular deck oven you can stick a,thing of a pot of water in there until,it gets going and that will do sneak all,right it's ringing now it's all there,you go fifteen,back in style pizza dough now this is,done with the direct method very nice,little fear,look at that beautiful browning this was,done on a tray with parchment okay it's,pretty gorgeous I mean I really like,that a lot,you can hear it crackling it's got a,nice crust a wreck about the pizza dough,I'm gonna sacrilegious I shouldn't be,doing this but I'm going to cut into it,show you,not much of a crumb there a big crumb,it's a tight crumb but it's nice it's a,beautiful sandwich so we do these for,the kids that hits lunches and they love,it

Five things to do with extra pizza dough

Five things to do with extra pizza dough

five things to do with leftover pizza,dough i always make extra dough because,it's basically the same amount of work,to make four portions as it is to make,one,things i'm going to show you could work,with any dough recipe my standard one is,in the description and the only unusual,thing about it is i like to knead it up,portion it into individual oiled,containers and put it straight into the,fridge i let it cold ferment for many,days maybe a week and here's how it,comes out,i usually go around the edge gently,pulling it away from the glass i want to,lift it out while deflating it as little,as possible,and perhaps the most obvious thing to do,with leftover pizza dough is make garlic,knots you take your dough try to get it,into a reasonably even rectangle and,then slice that into strips,there's a million ways to tie these but,you can simply take a strip,cross the ends over send one up the,middle and you've got a garlic knot,i once saw this young lady making these,at a restaurant and she did this rad,move where she'd pick up the strip wrap,it around two fingers twice and then,send the excess through,she did like one every second that way,not sure i did that right,if you're feeling really unconfident you,can totally just do this down on the,board cross two ends over send one end,through,and what to do with the other end well,you could just leave it dangling out it,would cook darker and crispier than the,rest which would be a nice texture,contrast or,if you're not into that you could simply,tuck it under oh we should probably,place these directly onto our baking,sheet as we shape them that's just some,parchment paper i have on there not,necessary,now these are looking pretty big they're,going to double in size make yours as,big as you want but i think i want,little knots i'm going to start cutting,these strips in half before i tie them,if the dough is sticking to you really,bad you could lubricate your hands with,water flour or oil depending on what,kind of finish you want on your little,breadlets,i want a crispy brown crust so i'm going,to work these with oil on my hands,that's what oil will do to the surface,in the oven,i'm going to need two trays so i might,as well put the big ones together and,the little ones together that way the,big ones can bake a little longer,i'll proof those for about a half hour,that is give the yeast time to raise,them one last time in their final form,that'll help them bake up a little area,and i don't think they need to be,covered,that coating of oil should form a water,safe barrier to keep them from drying,out over that time,garlic knots are coated in a heavily,seasoned oil or butter some people brush,that on before they go in the oven,but i think that just gets you a,seasoned dinner roll i'm gonna bake,these dry at 400 fahrenheit 200 c for,probably 20 minutes,that's plenty of time to peel and chop,like half a head of garlic and a big,fistful of fresh parsley,a stick of butter goes into that little,sauce pan i prefer to make this with,olive oil but my wife prefers butter so,we're doing butter,i'll melt that on like medium high heat,scrape in the garlic and then just turn,the heat off it does not have to cook,very much and you certainly don't want,to burn it,in goes a bunch of whatever other,seasonings you want i'll do pepper a,pinch of chili flakes some dried oregano,not yet with the fresh parsley i'll give,that a taste you might think that it,needs salt especially if you used,unsalted butter but i say hold off on,the salt for now,okay some people bake these until,they're just set but still kind of pale,that will get you nice soft garlic knots,i prefer to bake them until they're,getting quite brown like that they might,seem too,hard at this stage and they are but,they're not going to stay that way,in these go to a bowl ideally while,still warm and i'll pour in much of my,seasoned butter i'll hold back a little,just in case they don't need it,then just stir and stir for a minute,give them time to absorb,that stuff i'll grate in some cheese i,do this now so it doesn't get too hot,and go grainy,likewise i'll put in parsley after,things have cooled down a little bit to,keep it green and there you go,between the cheese and the salted butter,i used those are almost salty enough but,i'll hit them with some more,the butter will make the salt stick,garlic knots are classically an,appetizer and if you start with,breadlets that are baked a little too,hard they won't go,mushy as they sit around soaking in the,butter or oil as people,peck on them before dinner you know it's,also great to have before dinner and a,pair of teeth from house the sponsor of,this video,house is this really exciting farm to,glass aperitif maker in california it's,a family business,let's see what flavors i got citrus,flour that was my favorite last time ooh,ginger yuzu aperitifs aren't super,common here in the u.s,it's something you traditionally drink,as you're hanging out with your friends,waiting for dinner to be ser

EASY PIZZA TOAST RECIPE (BREAD PIZZA)

EASY PIZZA TOAST RECIPE (BREAD PIZZA)

ゴルフ,を持って曲がっ,ちゃったもっとちゃんと,Okあー,海だよし行くぞ,うまい,砂だ,任天堂

The Best Homemade Pizza You'll Ever Eat

The Best Homemade Pizza You'll Ever Eat

every city in the country every city in,the world probably has a pizza place,usually pretty good it's usually pretty,cheap but there's something about making,your own at home that just really drives,the point home do you know anyone that,doesn't like pizza i don't want to know,that person,honestly mickey pizza only takes a few,simple ingredients what you're going to,need is a little bit of warm water it's,going to activate a good amount of dried,yeast a bit of sugar that's going to act,as food for the yeast salt for flavor,flour for the base of the dough,extra virgin olive oil that's going to,one make your dough a little bit easier,to work with it's also going to add just,a little hint of flavor,all right so first things first we have,to bloom our yeast so in warm water and,by warm i just mean like when you put,your finger in it shouldn't feel like,anything it's not cold or hot you're,gonna give it a stir make sure,everything's well hydrated and then,you're gonna see that your yeast is,gonna start to produce a little bit of,bubbles and just means that it's kind of,alive,if you don't see any change that means,that your yeast might be a little on the,old side throw that out and start again,with some fresh yeast we're going to add,salt to the flour and not to the yeast,water mixture salt will slow down the,production of yeast so we want to make,sure that we're adding that later on,once the yeast is already activated,we're going to add extra virgin olive,oil again it's going to add a little bit,of flavor we're going to throw in the,water and sugar mixture,it's easiest in a bowl because it won't,like make a huge mess while you bring,the dough together what we're trying to,do is just hydrate as much as a flour as,we can,once we're happy that we're not gonna,have like water or flour all over the,place we can toss it onto our board and,start kneading it,so kneading is one of those things like,people tend to not do enough set a timer,and do it for 10 minutes you want to be,able to look at it and it's like so,pokey and smooth and fun and what you're,trying to do is just roll the dough on,top of itself and then push forward,you're not trying to tear the dough,you're really just trying to like rotate,and make sure that you're getting like,all parts of the dough incorporated at,the end of it we want like a really nice,pretty top you'll know when you're done,kneading the dough when you press the,dough and it springs back right away so,now what we want to do is get like the,really gorgeous top part of the dough,you can just pull the sides of the dough,from the outside in so that it makes a,nice ball on the other side once you,turn it over push your pinkies in and,kind of rotate the dough into like a,really beautiful round ball,all right cool so ready to rise and,we're gonna go into a big bowl uh put a,little bit of oil in there so that the,dough doesn't stick and then you're,gonna cover the dough itself and oil as,well this is gonna rise significantly we,don't want to stick to the cling film so,i like to cover with cling so that it's,much easier to get off like i've done a,lot of doughs where you cover with a,towel and then it gets stuck to the,towel so i prefer cling,so you can let this rise for an hour if,you don't have a ton of time even better,would be to let this rise overnight so,the one on the left is one that's been,risen for 24 hours and the one on the,right has been rising for an hour it's,still going to be a great flavor it's,still going to be a great texture so the,longer you let this process go just like,the more flavor and the more complexity,is gonna be in your dough,and what we're gonna do now is just,bring this dough back to life so a lot,of work has happened with all this yeast,and it's been a little bit uneven in the,way that it's grown and that's just like,a totally normal process so we're gonna,turn it out and we're gonna knead it,again for another minute or two nothing,different about this process again we're,just evening out the bubbles that are,inside the dough we're gonna do that,shaping thing again so use your pinkies,if you will to kind of push make into a,cute ball,and if you're using strawbot pizza dough,you want to do this as well so knead it,for a minute or two and leave it out at,room temperature while you're doing all,of your other pizza prep and then we're,gonna cut it so as you can see now that,we've cut into this you can look at that,cool pro i just love that it's so cool,okay sorry back to the back to what,we're talking about so you can see like,just how much gluten development just,how much fermentation and you know,growth and all the yeastiness sciency,stuff is going on uh how alive our dough,is like that's an awesome process to see,so we're gonna this is a huge amount of,dough it should make about four good,sized pizzas you can give one to each,person at your party each person in your,family you can shape them you can freeze,half of them or freeze three of them so,you have some for

How to make the BREAD from the pizza dough | Come fare il pane dalla pasta della pizza

How to make the BREAD from the pizza dough | Come fare il pane dalla pasta della pizza

hi guys I spoke to your friend today,I'll show you guys how to make the bread,from the pizza the pizza dough homemade,bread okay so I got see how do you,before you finish it fast,planning a la paz development so that's,how we start we get one picture though,pull like this and then we get another,pizza dough but we get you cut an F so,it's 150 grams less F go that's what we,do so we're gonna make sure we closer,and a half the bread we take it off all,the air from the from the dough so make,sure you take off the bread so we go,inside always inside you put the dough,inside these are like this and then we,close and we make sure we close this,like this,we closed Monday so sit so close,the lesson a,okay they got tsunami tomaso analogy i'm,amita see Basha basically came for you,today an electron planet,good boy WK ability to tolerate the,winter parle-g diamo demo cassette,should we get such a few centimeter off,screen okay all right let me tell you,much sensor hopefully a long so we don't,get a cover,we don't get a cover the box we leave it,open all night,we let it rest over for 9:00 tomorrow,morning,we couldn't set you,that's it see you tomorrow morning,guys that's how we find the bread day,after China Garcia control panel John,adobo so that's what we do we just flip,the container like that we wait couple,second there when you analogous cystic,addala the coordinate all right so we're,going to go metal that's that's how we,found the bread,so what we don't fix like this when the,car started so wait to figure it's going,to do it,the oven is still hot from the last,night so don't wait don't put the flame,just for the best clothes okay and then,just close it like this we wait 10-15,minutes and we'll see you guys after,10-15 minutes we go check the bread if,it's ready we're gonna take it out go,bug issue in the community,totally up in pan okay it's okay,ooh trouble pull over there,okay guys,she's the bread,true,it's very hard we can see thank you for,watching and subscribe me bye see you,soon from my smokey to you

Pizza Bread (and the magic of old dough)

Pizza Bread (and the magic of old dough)

let me show you something this is what,pizza dough looks like if you age it in,the refrigerator for a week and this is,the loaf of bread that I just baked with,it my kids call it pizza bread it is,insanely crispy and flavorful,sure people have been making something,similar for centuries using a sourdough,starter or biga or some other kind of,pre ferment but the thing is none of,that is really necessary anymore in the,age of refrigeration the easy way these,days is to mix up some dough throw it in,the fridge and forget about it for a,while just as the easy way to make and,run a website these days is with,Squarespace the sponsor of this video to,get your website fermenting go to,squarespace.com and when you're ready to,take it out of the oven and published it,use my link and code down in the,description you'll save 10% I'm gonna,show you how pizza dough changes as it,ages in the fridge day by day for a week,and how that aging will get you,different baked results got to start,with a giant batch of my standard pizza,dough recipe half a cup of warm water,with two teaspoons of sugar and two,teaspoons of yeast stir it around and,let it bloom for five minutes just to,make sure the yeast is still alive if,you want to live dangerously you can,skip this step all right four cups more,water go in two more tablespoons of,sugar two tablespoons of salt big glug,of olive oil maybe a quarter cup stir it,around that's trippy then I'll start,with ten cups of bread flour,anticipating that I'll probably add more,flour as I knead bring it together as,far as possible with the spatula and,then I'll get in there with my hand,pizza dough has a better flavor and,texture when it's really wet and sticky,so I'm just adding just enough flour to,make kneading possible,yes I'm exploring options for no-knead,pizza dough recipes and just haven't,gotten one to work yet to my,satisfaction not chewy enough you want,to knead this until you can stretch it,thin without it tearing like that that,took me seven minutes all right eight,sample containers glass is best it will,not leach out chemicals during the long,rise a little olive oil and each may be,more than the pros would use but having,a dough that's coated in oil will help,it Brown at home oven temperatures,that's also why the sugar is in there to,enhance browning and this is one of the,rare times that I will use a food scale,zero out the weight of the bowl then,weigh the dough and divide by eight,circa 300 grams of dough is good for one,12 or 13 inch pizza or one pizza bread,which is what we're making this time I,normally don't bother with weighing,things but this is where it really helps,you when you're cooking at an almost,commercial scale our human brain has a,great intuitive sense for small,quantities but when things get big not,so much hard to eyeball I'll use each,ball to oil its container the soiling,itself in the process cover it can be,sealed the east' have enough air in,there and let's label them samples 2,through 8 goes straight in the fridge,sample number 1 let's just let it rise,on the table for two hours and then,let's take it out and bake it straight,away this is the bottom side of the,dough which I've now got facing up on,the plate and note how it looks exactly,the same as the top side very smooth and,here's how you make what my kids call,pizza bread coat the surface with plenty,of olive oil grind on pepper,Shaco ver plenty of garlic powder and,then sprinkle on a good amount of really,big crunchy flaky salt my pizza stone,has been preheating for half an hour at,maximum convection oven temperature my,pizza steel tends to burn this bread and,I just pulled the stone out of it and,drop on the dough bake it until it's,brown 7 or 8 minutes pull it off with,tongs onto a cooling rack and there it,is,bottoms nice I cut it once lengthwise,and then into a bunch of little strips,note how big those bubbles are on the,inside remember that it tastes ok but,the flavor is just kind of bland and the,texture is very soft and pillowy it's,not crispy and it's only a little chewy,this is an inferior product 24 hours,later the dough's in the frig have risen,a lot despite the fact that we threw,them in there straight away some people,say you got a rise them at room,temperature for an hour or so before you,refrigerate but that is manifestly not,necessary don't um Bert ooh comes out,and look at the underside it's a rougher,it's kind of bubbly now that rough,surface holds more oil and goes crisp in,the oven olive oil pepper garlic powder,salt dropped the dough on it's so much,easier to handle when it's cold it's,stiffer bake it at 550 Fahrenheit or,whatever your oven can manage until,Brown and note the bubble structure this,time it's finer a slow cold rise gets,you the same amount of air but it's,divided among a larger number of,all our bubbles and for pizza crust I,prefer that texture flavor is still a,little bit flat but the texture is a bit,less pillowy we're getting a bit of,crunch a little bit of ch

How to Make 1 Dough Perfect for PIZZA / FOCACCIA / BREAD

How to Make 1 Dough Perfect for PIZZA / FOCACCIA / BREAD

well I mean this is the perfect tool,that you can make ever for your pizza,for your focaccia for your bread yes,because you today I'm going to show you,how to make three different with one,dough only are due to blee yes but with,my video Capelli everything is possible,good morning guys welcome back from a,sorry to go belly who just just excited,to go and the most interesting thing is,this hey I have to show you take a look,we got bread,we got focaccia and we got pizza guys,the most important things is I made,everything from one dough and then today,I'm here to show you how to make just,one dough for all these three things the,most important things the pizza the,bread the focaccia yes the focaccia guys,please try to follow whole video because,this is something amazing something,outstanding something that comes out,from the inside of me enjoy this video,of course we start from the respite,let's go ok guys the first thing to,prepare is the Polish always prepare,your East the day before to make the,product more fragrant light and,digestible it's very easy simple steps,and this one will change your game let's,get see let's see what we need to make,the Polish polish is a pre fermented,dough it's very simple to make so we,need to just 400 milligrams of water,room temperature 400 grams of flour so,it's equals then we're gonna use 5 grams,of fresh yeast but if you're using,driest go with F amount so 2 grams and a,half of dry yeast in this case today,we're gonna use 5 grams of fresh yeast I,almost forgot let's put 5 grams,it's gonna be like a liquid Oh pre,fermented door and of course this one,we're gonna seal it really really really,good I know it seems a little bit,complicated but it's actually really,really easy to make if you follow all,the steps okay so now pay attention one,hour at room temperature and overnight,even if you make it in the morning all,day overnight in the fridge the goal is,24 hours but it also is good just,overnight one hour at room temperature,and then overnight and then overnight in,the fridge oh you need there we go this,is the Polish after resting in the,fridge overnight this is how you find a,voila steak off all the air so for this,recipe we're gonna keep a really really,simple you need to add from the Polish,that we had so this one was 400,milligrams of water 400 grams of flour,and then a little bit of 5 grams of,yeast and little bit of honey then we're,gonna add only 180 grams of flour and a,teaspoon of sea salt now we're working,on a link to get this on internet but if,you wanted that before just email me the,image description all the flour is all,together okay now we're gonna cover,we're gonna let it rest the door for one,hour my room temperature,you go how we find the door after,exactly one hour so now we're gonna go,ahead and make the balls we're gonna,make balls of 250 grams each this way,now let's get a box if you don't have a,box like this and use a regular shipment,now let's let it rest for three for,three to four hours at room temperature,heat can change,depends on the your room temperature the,dough needs to just double up so usually,it takes,one we're gonna make some focaccia in,this one we know we need to put the,bread let's get started with these two,things first and then we're gonna make,the pizza so we're gonna start with,these two things because just for just,for a reason because the only thing that,is gonna change here is the timing of,resting between the pizza the bread and,the focaccia but with one dough we are,able to make these three things how,exciting is this amazing oh I almost,forgot,one of the most fundamental thing that,you need to know when you make pizza,warm up the oven before you make the,pizza so let's square let's fire up the,oven at the max temperature so in this,case 500 because that's the Hohmann it,gets only to 500 let's so let's go ahead,and it's now we turn around the oven and,make sure you have the pizza stone,inside the oven or in this case however,bricks I'll show you,yes you can get these bricks in Amazon,just click on the link below on,description and get this bricks because,those bricks are the best,they never crack they all the,temperature really well and they are the,best to make the pizza so now that we,are done with the oven let's get back,with the folk arts upand oh I forgot,that's above guards let's go see let's,make this for culture happen so first of,all let's put quite a bit of olive oil,inside just make sure it gets everywhere,just like that,now you hand little bit of olive oil a,little bit of olive oil on your hand,then let's take the deer bone that we,want to make the focaccia so gently you,can I go ahead and make the ball again,just gently you don't want to take off,all the air just gently you made the,ball again and now let's go ahead and it,said the dough in the pan,just like that simply how easy is that,simply done so now let's cover up with a,plastic wrap so in this case we're gonna,go ahead now and we're gonna cover,gently wi

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