Pourable Pizza - How to Make Liquid Pizza Dough - Pourable Pizza Dough Recipe

hello this is chef john from food wishes comm with horrible pizza that's right for centuries chefs have been trying to figure out how to do a pizza dough in liquid form and while thousands have tried it's never been successfully done that is until today well actually technically a couple days ago but the point is I think I figured it out so let me go ahead and show you this before I changed my mind and trademark it and keep it to myself which is probably what I should do but I bet that's a lot of paperwork but anyway let's go ahead get started by mixing up this game changing dough and by dough actually mean batter so into a mixing bowl I'm going to add some flour and I'm actually using a special kind of flour called double zero which tends to work very nicely for pizza and of course I'll give you a little more info about that on the blog post but I'm pretty sure this will work almost as well with all-purpose and then to our flour we'll add one package dry active yeast and this time we're not going to start it in warm water like we usually do since this mixture is going to be so wet Plus every once in a while I get an email saying you don't have to start modern yeast and water anymore come on chef John that's so 20th century which I guess is true but I'm a creature habit but anyway for this we can go ahead and dump it right in and then we can continue on with our classic pizza dough ingredients which of course would include some salts as well as a little touch of honey or sugar although I do prefer the honey I like to give the local bees a little business we will also add in a little bit of olive oil and then we'll finish this up by pouring in our warm water ideally I like this to be about 105 degrees so we will dump that in and then of course we're going to have to mix this up so by force of habit I grab my dough hook and I headed over to the stand mixer and I started mixing this up with my dough hook attachment and it didn't really dawn on me until this video was done but this mixture really was way too thin for the dough hook I mean what am I doing here it's not really mixing in so in hindsight obviously the whisk attachment would have worked much better here but anyway with the help of a spatula and a few scrape downs this eventually came together and once it did I let it mix for about five or six minutes at which point it looked like this very very thin so I took my spatula and clean that up a little and then like all pizza dough's pourable or otherwise we're going to need to let this rise so to speak so I covered that with a plate and just left it right down the counter for an hour and a half and if everything's gone according to plan you should be looking at one beautifully bubbly batter so let me go ahead and grab a ladle so you can get a better look at what we got here and as much fun as this stuff is to look at it's even more fun to stir with a ladle so what we'll do is we'll get that a good stir to knock all the bubbles out sort of the same idea as if we were working with traditional pizza dough and then once that set we can go ahead and pre cook our crust which I'm going to do in this cast-iron pan which we need to generously grease first with olive oil and then once our pan has been generously oiled we can go ahead and pour in our batter and I really wanted to use a large squeeze bottle for this but I didn't have one on hand so all I did was put it in a plastic bag and cut off the corner because I'm going for a thin crust here I found this to be the best method for putting in the batter I did a few experiments with ladling it and kind of pushing it around or using a spatula to spread it but it didn't work as well because you're mixing the batter into the oil in the pan which I don't want to happen we want our portable pizza dough on top of the oil so this is the method I'm recommending although as you can see I did trap a little bit of the oil and I was thinking of fixing that with extra batter but then I remembered I was making a thin crust and we don't want extra batter so I grabbed a paring knife and use the old poke and swirl and that is it we've successfully transferred a very thin layer of our portable pizza dough into this generously oil pan and at this point we can head to the stove where we're going to cook this over medium-high heat so we'll set that down and we'll just wait and what we're waiting for is bubbles lots of bubbles which will start to force lovely but before you know it it's going to look like this and when I first tested this I was thinking man this is going to be much more like a pizza crumpet so this does look a little strange but do not be deterred and all we want to do here is wait for those bubbles to form and for this thing to kind of dry out enough for it's safe to flip which for me was right about here so I gave that a flip and I went ahead and I cooked that bubble side for a minute or two before flipping it back over because we really want to concentrate most of this pre cooking on the crust side we need somehow to get a nice crispy crust underneath this otherwise we're going to be eating is nothing more than a pizza pancake and do you want to eat a pizza pancake no of course you don't nobody does so we really do want to push that smooth non bubbly side as far as we can go I mean don't burn it but we do need to get that a little crispy so anyway I kept cooking my crust on medium high flipping it back and forth until it looked like this the bubbly side was kind of dried to the touch and golden in color and the bottom looked like well a pizza crust now please keep in mind this is going to go back in the oven with the toppings for a few minutes so that will actually get a little darker so please keep that in mind and then once your portable pizza crust has been precooked we can go ahead and finish that with our favorite toppings so I went ahead and spread over some pizza sauce and not only do all those little holes look cool they're also pretty awesome holding your sauce so I spread it over my pizza sauce and then top that with some fresh mozzarella which by the way was way too fresh which is why I'm crumbling it on this stuff's more freedom than for pizza but that's what I had so I used it I also decided to add some freshly grated parmigiano-reggiano the real stuff when it lacks in silos it more than makes up for in flavor and then I finished that off with some hipster farm-to-table artisan pepperoni which is exactly the same as a regular pepperoni except cost twice as much and of course as with all pizzas the toppings are up to you you are the boss of this pizza dough that pours like a sauce but no matter what you use don't put on too much that's the fatal flaw with most bad pizzas and then once we're happy with our toppings we can go ahead and finish this in the oven but don't forget this is already cooked except for the toppings so what I like to do is just put this under the broiler for about three or four minutes or if you prefer you can just do it in a 500 degree oven until everything is heated through and your toppings are cooked and this is what mine look like after about four minutes under the broiler check it out man that looks good but looks can be deceiving so let's eat it to make sure so I transferred that to a cutting board to slice it up and unfortunately my pizza wheel is broken so I had to use the old Mezzaluna and please excuse the hairy forearm shot that is never a good look but anyway I cut that up and I don't know about you but to me that looks exactly like a thin crust pepperoni pizza and above and beyond appearances when you bite into this thing I really think you're gonna be impressed I mean of course it's not going to be exactly the same how could it be but the final product was very very good and extremely extremely pizza like and please keep in mind I've only done this once so I'm sure with your help we can continue to advance this technique but anyway that's it horrible pizza dough I think of this stuff would be a huge hit with the kids on the next P tonight or simply the next time you want pizza but you don't want to mess around with a traditional pizza procedure and everything that entails I mean I enjoy stretching and spinning and especially rolling as much as the next guy but I also really love this alternative technique so I really do hope you give this a try soon head over to food wishes comm for all the ingredient amounts and more info as usual and as always enjoy

Channel: Food Wishes

Views: 1,572,841

Rating: 4.8110685 out of 5

Keywords: Pourable Pizza, Pizza, Pourable, Liquid, Dough, Recipe, chef, john, foodwishes, baking, hack, shortcut, easy, kid-friendly

Id: hMvUZ9jkvJ4

Length: 7min 31sec (451 seconds)

Published: Tue Jun 14 2016

Reddit Comments

[u/Simpkin]

Chef John is the bomb.

[u/DeluxePerron]

Great video and definitely gunna try this but the cadence of his voice really grates on me