🍕 Hybrid One-Day Artisan Pizza (Crispy + Puffy, Umami-Boosted)
Yield: 1 medium pizza (10–12”)
Total Time: ~7–8 hrs (all at room temp)
Goal: Crispy outside, airy/puffy inside — with rich umami and aromatic toppings.
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🥖 Dough Ingredients
• Bread flour (12–13% protein): 165 g (~1⅓ cups)
• Water: 101 g (~7 Tbsp) (lukewarm, ~105°F if blooming yeast)
• Worcestershire sauce: 15 g (1 Tbsp)
• Instant yeast: 1 g (~⅓ tsp) (or active dry, bloom first in warm liquid)
• Fine salt: 4 g (~¾ tsp)
• Light brown sugar: 4 g (~1 tsp, packed)
• Olive oil: 3 g (~¾ tsp)
💡 Hydration: ~70% (includes Worcestershire).
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🌿 Infused Olive Oil
• Extra virgin olive oil: 80 g (~⅓ cup)
• Fresh thyme: 3–4 sprigs
• Fresh ginger: 2–3 slices
• Orange: zest of 1 whole
• Garlic: 2 cloves, smashed
• Bay leaves: 2
👉 Add everything to a small pan over low heat. Warm until bubbles just dissipate (3–4 minutes).
👉 Cool, strain, and reserve for brushing.
⸻
🌶 Red Pepper Sauce
• Fire-roasted red peppers: 3 whole, peeled & drained
• Worcestershire sauce: 5 g (1 tsp)
• Honey: 7 g (1 tsp)
• Fine salt: 1 g (~⅛ tsp)
👉 Blend until smooth but slightly textured.
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🧀 Toppings
• Grated Parmesan: to taste (~2 Tbsp)
• Part-skim mozzarella: ~100 g (~⅓ block), grated or shredded
• Marinated artichoke hearts: 2–3 pieces, drained & chopped
• Fresh basil: handful, torn (added after baking)
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📝 Method
1. Activate Yeast
• In a small bowl, combine water (101 g), Worcestershire (15 g), yeast (1 g), and brown sugar (4 g).
• Stir and let foam 5–10 minutes.
2. Mix Dry Ingredients
• Whisk together bread flour (165 g) + fine salt (4 g).
3. Combine & Mix
• Make a well in the flour, pour in the yeast mix, and add olive oil (3 g).
• Mix with a spoon until shaggy, then switch to wet hands.
• Mix/squeeze/slap the dough inside the bowl until it forms a rough, sticky ball.
• Cover and rest 20 minutes.
4. Stretch & Folds
• Wet your hands. Inside the bowl, fold dough from north → center, rotate, repeat (east/south/west). Flip and repeat. Cover.
• Lightly flour counter. Do 3–4 stretch-and-folds. Use a dough scraper to tuck into a smooth ball.
5. Resting & Folding Cycle
• Rest 30 minutes, then repeat stretch-and-fold. Do this 3–4 times total until dough passes the windowpane test.
• Each time, oil the bowl before returning dough.
6. Bulk Fermentation
• Leave covered in an oiled bowl at room temp for 2 hrs until dough doubles.
⸻
7. Shaping
1. When dough reaches maximum size, gently deflate large bubbles with your fist.
2. Tip dough out using a floured scraper.
3. Toss in a bowl of semolina flour. Dust both work surface & pizza peel with semolina.
4. On surface, use fingertips together to press from center outward, pushing air to the crust. Flip and repeat.
5. Stretch dough further by resting on knuckles:
• One hand underneath as support, the other gently stretching edges while rotating.
• Work until 8–12 inches across.
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8. Assembly
1. Transfer dough to the floured peel (Italian method: lift with one finger, slide peel underneath).
2. Brush entire surface with cooled infused oil.
3. Spread a layer of red pepper sauce.
4. Sprinkle with Parmesan and salt
5. Scatter mozzarella over top.
6. Add pieces of cut artichoke hearts evenly.
⸻
9. Bake
• Preheat oven with stone or inverted baking tray to 550°F (290°C).
• Launch pizza smoothly onto stone/tray.
• Bake 8 minutes for crispy crust, or 5–6 minutes for a lighter bake.
• Rest 1–2 minutes.
• Finish with fresh basil.
Email: kylescreations17@gmail.com
Instagram: @cook_with_kyle
Pinterest: https://pin.it/56YgyYI
Goya: https://www.goya.com/en/
Tyson: https://www.tyson.com
Mccormick: https://www.mccormick.com/mccormick
For more information about ingredients & seasonings click below
Red Peppers ▶ https://www.webmd.com/diet/health-benefits-red-pepper
Ginger ▶ https://www.webmd.com/diet/ss/slidesh…
Garlic▶ https://www.webmd.com/vitamins/ai/ing…
Onions ▶ https://www.webmd.com/diet/health-ben…
Extra Virgin Olive Oil ▶ https://www.webmd.com/diet/health-ben…
Most good pizza recipes take days to make, but
this healthy combination of red pepper sauce, grated Parmesan, infused oil, and fresh
basil can be made in just four hours. It is Chef Kyle from Kyle’s Creations here to make
simple and healthy recipes for everyday living. If you are new now and you love healthy, delicious
appetizers and entrees, please like and subscribe. Let us go. So here, take a look. We have some
active dry yeast, extra virgin olive oil, some fine salt, and we are going to add some umami
flavor with some Worcestershire sauce, light brown sugar for some browning, and we are going to
make an infused oil after we make the dough. First thing first, we need the water, so I want the temperature of the water to be
105 degrees, so it is going to drop down. It is 106 right now. Tear that out. 116 grams
of water. Replace one tablespoon of that. We have one tablespoon of Worcestershire sauce.
We are going to add the active dry yeast, along with the light brown sugar, fine salt. Now this
is where the magic happens. Combine that together. Let that activate, and we are going to
go in with the bread flour. Little well in the middle, add the extra virgin
olive oil, just a little bit of that. Using a fork just to mix this together. Some
a wet dough, so that is why I am choosing not to use my hands. I tell you, this is not
going to be pretty once it comes together. Little TLC, tender, love, and care, and we will
have pizza in no time. Since this is a wet dough, I am just combining it, I am not really doing too many folds because it is pretty wet
right now. Extra virgin olive oil. So it does not stick, right? Now I am going to cover this. Let that room
temperature for about 20 minutes. Next, we are going to make an infused oil. We
will be using orange zest, which is actually going to go great with one of our toppings.
So extra virgin olive oil is going in. A few sprigs of fresh thyme, two slices
of ginger, and it take garlic cloves, just crush it to release the oils. A touch
more olive oil so learn like This orange has been washed, because we are just using the zest.
The white part is the pith, which we do not want. It is bitter. We use the happy parts of
this orange, which is the zest. All right? And we are going to go on a medium low heat, and
we are going to warm this up for a few minutes. Once it starts the bottom, I am going to lower
that medium low heat to low, all these fresh ingredients are going to be infused in this
oil right here. Once the bubbles start to go down, I am just going to shut this off, but let
this cool off, it is going to continue to cook. And let this completely cool before
we strain it. Flow my surface, I am just going to ease this out. I am
going to do a series of stretching folds. I am going to use this to bring it back together.
Without adding a lot of flour to it. Che. Hold. Bring it back together. Cover it with a
towel or a plastic wrap for half an hour. After 30 minutes, a little flour
underneath, just to loosen it. Stretch. Olive oil. Past the
windowpane test, not yet. Okay, so basically, the windowpane test lets
me know that the dough will not tear. That means it has developed enough
strength so that you can literally stretch a thin sheet that is see
through. Okay? Going back in here, and we are going to cover that
again for another 30 minutes. Almost passed the window. A little bit of
virgin olive oil again. Last 30 minutes. Last Hold, Last Fold and Stretch. So you can stretch it without it tearing.
So it passed the windowpane test. Since the pizza ball has passed the windowpane
test at this point, I will no longer need and fold the dough, and instead, I will fold it up
into a tight ball and cover this for two hours. I just drain the roasted bell peppers
right in there. We are going to add some Worcestershire sauce in there and a teaspoon
of honey. Little chunky. A little bit more. Perfect. So we are going to use this as
a substitute instead of adding tomatoes, so it is less acidic, but still very flavorful
and I am going to add that. Save this for later. Right? I have part skim mozzarella cheese,
and we are just going to grate it. This will be my cheese container, so it is
essential when you are making pizza dough to have everything ready ahead of
time, so that once you stretch out the pizza dough it becomes easier to quickly add
the toppings and get that into the hot oven. I have some Parmesan Reggiano. You can use any
type of Parmesan cheese you have. Grate that. Set them aside for later, then refrigerate
this. Here is the final dough. Look at that. Beautiful. Put that into the semolina
flour. Now I am going to push out the dough. Now that the pizza dough is black, it is
soft and easy to work with. I am resting it on my knuckles with one hand, while
gently stretching the edges of the other, letting gravity do most of the work without
tearing the dough. Once it is thin enough, I dust the pizza paddle with semolina
flour and slide the dough on. I know I am getting excited and ahead
of myself, but before adding the roasted red pepper sauce, please remember to
evenly rub on the infused oil. Next, sprinkle a touch of salt, adding the Parmesan
cheese. Now, the other part skim mozzarella. Now the artichoke, it was a slight
struggle to get this onto the pizza stone, given the fact that the dimensions of the
pizza stone were the exact dimensions of the pizza. Having a larger pizza stone will
make it easier to slide off. As you could see, there was a little bit of struggle because the
pizza and the pizza stone were both the same size. I bake this pizza at 550 degrees Fahrenheit
and it really comes down to practice. For a crunchy crust, I go about eight
minutes. The bottom is not burned, but if you like it lighter, five to six
minutes works great. Guys, check this out. Beautiful, airy crust. Love the sound
of that. Look at this wonderful pizza. It is so delicious. I am glad. I
hope you guys enjoy this video. Please do not forget to like and subscribe.
Wonderful, wonderful substitute for tomato sauce with this roasted red pepper sauce
and that orange essence flavor goes really well with the marinated artichoke, it has a
hint of acidity to cut through the cheese, which is Parmesan and the part skim mozzarella.
And this also reminds me of another video, but it is more instead of it being a pizza pie, it is a
spinach pie, onions, garlic, and green scallions. Look forward for that crispy
recipe right after this. And please, stay tuned for more recipes,
exclusively at Kyle’s Creations 2.0.
1 Comment
Great job