Pourable Pizza - How to Make Liquid Pizza Dough - Pourable Pizza Dough Recipe
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Date: 2019-07-25
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Comments and reviews: 9
automaticbulb
I do a similar type of pizza dough, though it's not pour-able. The same exact ingredients except less water so it's still doughy. After letting it rise, I quickly roll it out and then cook it in a pan for the same time you did and you get a pizza dough that's ready to be topped and put in the oven to heat up and melt the cheese. Since it only takes about a minute or two to roll out the small pizzas to the size of my pan, it takes pretty much the same time as carefully pouring the dough into the pan. Oh, as a bonus, after the toppings cook in the oven I like to put it on a small grill type grate and I let the bottom of the pizza cook over the stove fire for about 30 seconds. It gives a delicious char that is very reminiscent of the char you get from legit super hot pizza ovens. And again that just takes another short time so it's super worth it in my opinion.
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I do a similar type of pizza dough, though it's not pour-able. The same exact ingredients except less water so it's still doughy. After letting it rise, I quickly roll it out and then cook it in a pan for the same time you did and you get a pizza dough that's ready to be topped and put in the oven to heat up and melt the cheese. Since it only takes about a minute or two to roll out the small pizzas to the size of my pan, it takes pretty much the same time as carefully pouring the dough into the pan. Oh, as a bonus, after the toppings cook in the oven I like to put it on a small grill type grate and I let the bottom of the pizza cook over the stove fire for about 30 seconds. It gives a delicious char that is very reminiscent of the char you get from legit super hot pizza ovens. And again that just takes another short time so it's super worth it in my opinion.
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Sukurabu
Hmm, I'm not sure but I think this wouldn't go well for public consumption as it requires yeast and you can't keep a fermented bacteria safe for consumption for a very long time. Adding in salt isn't a good idea either since yeast binds less effective when in contact with salt so you'd really end up with a weird looking pancake instead: P Anyways, thats just my assumption though and its still a neat idea to have a pourable pizza. Reckon the creativity with molds, who would have thought that you'd be eating a christmas tree shaped pizza at christmas or giving a pizza heart to your valentine.
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Hmm, I'm not sure but I think this wouldn't go well for public consumption as it requires yeast and you can't keep a fermented bacteria safe for consumption for a very long time. Adding in salt isn't a good idea either since yeast binds less effective when in contact with salt so you'd really end up with a weird looking pancake instead: P Anyways, thats just my assumption though and its still a neat idea to have a pourable pizza. Reckon the creativity with molds, who would have thought that you'd be eating a christmas tree shaped pizza at christmas or giving a pizza heart to your valentine.
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Brian Magazu
Chef John is awesome. Literally love everything about your videos. Please never stop making them. Normal pizza dough is tough, so I'm excited to try this. Also, I'm not ragingly incompetent like Martin Chuzzlewit, so I'm confident it will be great like Chef John's looked. Always helps to keep a positive attitude, be nice to folks, and avoid douchebaggery in the kitchen. Probably in other places too.
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Chef John is awesome. Literally love everything about your videos. Please never stop making them. Normal pizza dough is tough, so I'm excited to try this. Also, I'm not ragingly incompetent like Martin Chuzzlewit, so I'm confident it will be great like Chef John's looked. Always helps to keep a positive attitude, be nice to folks, and avoid douchebaggery in the kitchen. Probably in other places too.
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Val-schaeffer
One reason I like this method is that I l prefer to use oats/wheat in 70-30 ratio, which makes dough difficult to roll in normal pizza making process. However I found it almost impossible to get the crispy crust as shown in the video. As soon as the outer layer gets hard, it prevents from inside moisture coming out, leaving a gooey crepe like interior and hence a soggy pizza.
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One reason I like this method is that I l prefer to use oats/wheat in 70-30 ratio, which makes dough difficult to roll in normal pizza making process. However I found it almost impossible to get the crispy crust as shown in the video. As soon as the outer layer gets hard, it prevents from inside moisture coming out, leaving a gooey crepe like interior and hence a soggy pizza.
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D3adkl0wn
Kind of an interesting idea, would be good for making a few small fast personal pizzas for a group. This was pretty hard to watch though. The pacing of the dialogue was far too weird. almost like someone didn't script it, but also didn't know how to speak and build a natural sounding narration from the bullet points, so they just read those and made it awkward sounding. sorry.
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Kind of an interesting idea, would be good for making a few small fast personal pizzas for a group. This was pretty hard to watch though. The pacing of the dialogue was far too weird. almost like someone didn't script it, but also didn't know how to speak and build a natural sounding narration from the bullet points, so they just read those and made it awkward sounding. sorry.
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Sue Ton
well i don't know your usually quite on the ball with all your recipes but with your liquid pizza base wouldn't buying a soft taco shell be easier? I'm just saying flavour might be slightly different but that would be minuscule compare time and effort to put in and my hunger in all that waiting time for the liquid to rise But I guess you got to try everything once hey.
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well i don't know your usually quite on the ball with all your recipes but with your liquid pizza base wouldn't buying a soft taco shell be easier? I'm just saying flavour might be slightly different but that would be minuscule compare time and effort to put in and my hunger in all that waiting time for the liquid to rise But I guess you got to try everything once hey.
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h7opolo
I make pizza very similarly to this, with brown rice flour in place of wheat flour. The results are the same. The tomato sauce reacts to the crust so use only a little and load it up with cheeses and mushrooms. You can even scrambled some eggs to use as a topping and add ketchup; it's a protein idulgence.
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I make pizza very similarly to this, with brown rice flour in place of wheat flour. The results are the same. The tomato sauce reacts to the crust so use only a little and load it up with cheeses and mushrooms. You can even scrambled some eggs to use as a topping and add ketchup; it's a protein idulgence.
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AC Lang
Don't listen to youtube haters, chef John. I appreciate the video, a thiner dough could be the full proof trick to perfecting thin crust pizza at home. I have never seen this before. I'll definitely be giving this a try, or adapting it to something similar. This is awesome.
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Don't listen to youtube haters, chef John. I appreciate the video, a thiner dough could be the full proof trick to perfecting thin crust pizza at home. I have never seen this before. I'll definitely be giving this a try, or adapting it to something similar. This is awesome.
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Mickey Romeo
hello chef my name is steve i live in and florida and i love watching your show i have made about forty of you meals and i love them and so does my wife. she doesn't even yell at me any more about turning down u-tube as long as i am watching you thanks steve romeo
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hello chef my name is steve i live in and florida and i love watching your show i have made about forty of you meals and i love them and so does my wife. she doesn't even yell at me any more about turning down u-tube as long as i am watching you thanks steve romeo
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