Cold Fermented Pizza - 1, 2, 3 Day Comparison

[Music] hey everybody my name is chance and welcome to the channel on this channel we'll be testing out different recipes head to head looking at the science of food and trying to really dive in deep and try to make your home cooking a little bit better so today we're actually gonna be making a pizza dough and and then eventually be cooking that pizza dough but we're going to go through what's called cold fermentation and cold fermentation is when you make the dough and you let it ferment in the fridge and so you're inactivating the yeast essentially you're slowing it down really so you're slowing the yeast down and what that does is it allows the natural enzymes that are in the flower like protease and amylase to act on the proteins and in terms of the protease it it starts to cleave some of the protein and that actually helps form more gluten and then the amylase starts to break down the carbohydrate structures within the flour uh producing a bit more sugars and that as as you you leave it in there longer there's more sugars that's produced from that amylase and when you bring the dough back out and then you let it warm up for its final proofing before you make the actual pizza all those extra sugars that yeast just eats it right up and then there's some left over and that gives you a little bit of browning on your crust as you're making your pizza so supposedly cold fermentation is supposed to be the best way to make pizza dough what we're going to do is test out how the different lengths of fermentation time in the fridge affect the pizza dough and we'll be making all three different pizza doughs one that we're making today will be the 24 hour and we've already made two others that are already in the fridge so one will be doing cold fermentation for 72 hours one for 48 hours and one for 24 hours so a three day two day and one day cold fermentation and then we'll be comparing the results that we see when we cook them or what we're going to do now i'll show you how to make the pizza dough and this is a direct uh this is a pizza dough recipe i got from kenji lopez it says new york style basic pizza dough recipe it's my personal favorite one that i've tried i've tried quite a few and i've really liked this one i love new york style pizza so let's go ahead and go over what ingredients we got so kenji's original recipe that's linked in the description of this video makes three pizza doughs so it'll make three different pizzas i actually cut this down to make two pizzas so what i'm adding first is the flour 420 grams of flour and then 10 grams of sugar 6.5 grams of salt and 6.5 grams of instant yeast once all the dry ingredients are added to the food processor it's a simple matter of just pulsing it a couple times to incorporate all those ingredients together kenji really suggests using a food processor to make this dough it's a unique method but it works really well dry ingredients in here and now we just need to add our oil and water so add the oil just let it try to get out every bit we can to keep all of our tests as similar as possible again if you you have to measure out all the ingredients when you're doing baking really makes it easier and now the water again 90 to 100 degrees ideally even though we're going to cold ferment it gives a little boost right at the start okay put the lid on now we just let it go for 30 seconds [Music] all right so we got our dough out of the food processor and it's going to be sticky that is completely normal and what we're going to do is just knead it for a little bit until it gets a little bit more structure to it a little bit less stickiness only for about a minute here we'll need and for this dough recipe i will link it in the description for you guys if you're interested in trying it out it is like i said my favorite and it's easy just takes a little bit of fourth forethought to make the dough ahead of time if you're going to do this cold fermentation method which we will see what kind of impacts it has to the flavor and what kind of impact it has to the airiness of the crust there there i have read other articles kenji has an article about this too uh he came to the conclusion of you know you should cold ferment for three to five days and i kind of want to test that out and see how much of a difference there is between one day two day and three day and really just see if we can tell doing a blind test what the difference is that's really it now i'm going to try forming a little ball here if you kind of drag it over and then peel it back with your fingers and kind of let it pull itself on the countertop it kind of sticks and pulls and it kind of it starts to pull this top a little bit tighter when you make the actual dough balls this is the technique you'll do too but i'll just do that for now now we're going to put this in a bag and in the fridge so i have a ziploc bag labeled today's date like i said i've got two other dough balls in the fridge already this is the third one this will be the 24 hour cold ferment so before we put in there we're going to oil the bag so it comes out easier when we're ready to actually make the pizza what i'm using is a misto here it's a 10 kitchen gadget that i highly recommend it's you simply fill it halfway with oil screw the lid on pump air in there to create pressure and then spray it and it comes out like a mist i think i believe i have avocado oil in here right now so just put some oil in the bag take your dough ball place it in the bag you don't have to get all the air out or anything like that just keep a little bit air in there ziplock it and put it in the fridge it's saturday and what that means it's time to make some pizza three hours before you're ready to make the pizza take the dough out of the fridge here you'll see me splitting each batch of dough into two and then making that into dough balls i then take those dough balls and throw them in their respective grease bags and allow them to come up to room temperature over the course of the next three hours [Music] with one hour left to prove your dough place the cast iron skillet inside your oven and preheat it as high as it'll go my oven gets to 550 degrees which resulted in the surface temperature of the pan getting to 600 degrees now it's time to make the pizza a light dusting of flour on the counter top works well this is some high hydration dough so don't be too afraid of of a little flour there you're going to want to put some on top as well but all you really need to do is use your fingers and your knuckles in order to spread this dough out into a somewhat of a circle best you can and as you're working that dough out just make sure to leave a little bit on the ends there to form the crust you don't want to deflate the crust out i'm going to stretch it just a little bit on our hands like this let's see how that looks it needs a little bit more just let it kind of naturally stretch over your and hang and let the gravity do the work just rest it on your knuckles we're actually going to take the pan out and place it on the oven [Music] and then we're going to put our dough right in the pan oh and it kind of stuck on there whoops well that's what we're gonna get the benefit of using a cast iron pan is you can put the dough right in the hot pan it starts cooking the bottom of the pizza this starts to formulate a nice even brown crust and during this time you can dress the pizza and put the cheese and pepperonis whatever you want to put on top and then throw it back in the broiler and just leave it in there for three to five minutes and it'll be done and right when we put it in we're going to switch it to broil it's been about three minutes we're gonna check it oh yeah that looks pretty much done look at that beautiful crust the underbelly looks phenomenal [Applause] it's not what you actually been waiting for the test results from what i discerned from the flavor the texture the 72 hour and the 48 hour cold fermented crust were pretty similar the 24 hour definitely like behind as far as flavor 24 hours had a bit of a doughy flavor to it i think that probably comes from that less time for the amlas to break down those starches in the dough that's my hypothesis anyway as far as texture 72 hours was definitely superior it had better leopard spotting it was airier you know it rose more overall that you know the crust was a lot bigger and it was definitely my favorite but really the difference between a 72 hour and a 48 hour cold fermentation not a lot but the 24 hours to the 48 hours there's definitely a difference there so if you have the opportunity to do so i'd say cold ferment for the 72 hours three days in advance but if you only have a day well the 24 hours is still good don't get me wrong but i prefer the 72 hours that's all we got for today thanks for tuning in [Music] you

Channel: Optimized Home Cook

Views: 46,512

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Id: 3IGvcE5A99s

Length: 12min 42sec (762 seconds)

Published: Sat Apr 17 2021