How to Make Perfect Pizza Dough - 72 HOURS FERMENTATION

sure hello guys for my studio Capelli welcome back to my channel okay thank you so much for you in my channel and oh of course thank you for dedicating your time to watch my videos today is going to be a very very interesting video and of course is gonna be Italian in English on each it naturally citizen exactically temple difficult okay Valerie first video vendetta nota the king Salaam video motto interesante so guys today this video is going to be how to make the pizza dough and ferment for 72 hours yes 72 hours and I'm gonna strain you all the set my pasta no commit violent acts top-selling tablet system that we over at the demotion of duty is step by step so this video is going to be will below but it's gonna be very interesting get a note and ready now and let's go into this video by the way and our little video and please of course if you're not a subscriber subscribe now down your below and the comment down below our reply to all of your question my system system is creatively lecture two thumbs up guys thumbs up for all my video and support my channel thank you so much let's go into this video this is going to be in English but I will leave the subtitle in Italian hundred-year for my friend in Italy amici national superb Italy in italiano discrete selector two three step first thing we prepare the East but in this case in this video because we are going to do the 72 hours we prepare the polish account here or here the recipes of the polish how to make the polish because in this video is going to be already long so it's not time to make the video to make the polish the Polish already is about 16 hours fermented so that means this is my East for today of course this is everything at room temperature how we will look in the morning so basically I made it last night now in the morning around 12 o'clock that's how we find my my East my Polish second thing that we need we need one leg off flour right here we need one bag of flour any kind of flower is fine it by this video I'm going to use the zero zero flour moving of young Tony so let's go measure the the salt so we're going to add 55 grams of sea salt every little water okay guys we have exactly a hundred twenty five grams of sea salt so write down this recipe because that's what we are going to use for this the 72 hours fermentation though the East which is the polish about five days one then we need the ten liters of water cold and I'm with 25 grams of sea salt and the bony kilo flour with our first step the Polish toaster we need to mix the dough for two minutes until the water is white whole step at this point it's time to add the ten kilos of flour and mix for about five minutes after this we're going to add the salt step number five at this point we add the salt and mix for about another five minutes or even two minutes is fine it's time to add our last ten kilos of flour and mix for about 20 minutes very important that the dome when you want to do a long fermentation it needs to be a little bit more hard than usual because the more flour I can't stay the longer the fermentation so that's very important so today we are making it a little bit more harder than usual so it's about 65 hydration let's go back in the dog when we finish to put the flower the 20 the total of 20 kilos of flour we wait for about 20 minutes and then we go to the next step after 25 minutes a you can see when it's ready a little tip when the tall machine is nice and clean on the sides that means that the dough is ready or the dough is not stick in your hand that means is really so now we can take it out like you can see the dough is full of air these it's all there that is now inside the dough so we're gonna put a place at all in the countertop and then we're gonna wait for about one hour [Music] done now we deliver X for about one hour so but don't leave it open we have to cover nicely no air the device isn't gonna be is gonna become dry so let's cover up this rock and roll its wait for one hour okay so one hour is being passed by I'm gonna show you how strong cut the gluten and the dough so let's go see now and so we are ready to basically to make the dough box let me see [Music] and we're gonna make the ball is this way but you guess is nice and smooth make the ball nonsense moon and really strong gluten so because we may rest for one hour here so I became really strong the top part of the dome okay so let's make this door boss let's go see now what's next I just finished the box [Music] so the dole he's been after for about eight hours from when we did the dough balls so eight hours ready to put in the fridge and blacken the basically we don't really block it slow little bit down the fermentation so now at this point is ready to go in the fridge so pay attention how it is because it's not really on the floor the right point 100% of the fermentation and so it's about 60% of fermentation so now how it looks like we're gonna take all those and put it in the fridge after about eight hours that has been an outside room temperature so we're going to put it in the fridge now [Music] let's wait two days 48 hours good morning guys so there we go now after two days that the door is been in the fridge 26 Fahrenheit called the fridge 36 so it's been in the fridge for about two days that means is about the 48 hours that we give we blocker in the fridge so we spend 24 a year 48 hours in the fridge place the 16 hours on the Polish because we have to stop the fermentation from the Polish so we are 48 plus 16 it's about it's about sixty four hours of fermentation so now we gotta take it out now because here we go [Music] this is how we find the door after 48 hours so like you can see the dough is nice and compact but it's not ready 100% at the point of the correct fermentation and licky concedes us a little bit of water in between which is normal from the humidity of the fridge the dough was done so we block him we put it in the fridge before that the dough was racing to the point of the fermentation because that's the only way to do the 72 hours of fermentation because we're using on 0-0 flowers is not as strong at this point that we keep the capital dough in the fridge for about two days we cannot take it out we cover we cover the door with one lead and we let her stay for about another six seven hours because the dog needs to reach the temperature and then will grow and get to the point really 100% because now if we're going to make the dog it's gonna be a little bit heavier because it's not it's not fermented 100% we're gonna give the time to do to ferment closer here we go that's how we find the door when it's cold if you see is not that much of air so that means that the dough is not really on the point but see it's a little bit harder to so it's like on it's likely there it looks like they have like only 12 hours of fermentation but it's not really so it's even harder to to make the pizza like you can see but it's very nice structure because we made the dog perfect when we need to do is about get to the point this one here to this way you can check that this is the dog that we made is no tricky no tricky part come on I also make crafts on this I show you in about six hours how open the door okay let's wait tonight around six o'clock seven o'clock I'm going to make the pizza together and show you to you how will look like and then explain to you the fermentation after 72 hours [Music] okay guys here we go we are it's right now it's about it's about eight o'clock and I'm gonna show you how is the dough it's been out for about seven eight hours I just made some pizzas that I needed but I might say to you that this is the same box that we did okay like you can see this is the dough balls that we remain in this one I don't know if you can see here is the the one with the cross see the cross but hopefully I'm convinced you but this is the same box so we're gonna make one dough balls and then finally I'm going to show you to you how at the door is after 72 hours so you know if it's that 72 maybe 70 71 or 74 but this is the dough after two days in the fridge and it's basis that the room temperatures not the cold not the hot so now it's time to make the pizza okay we are ready to make the pizza now you are not to stretch the dough check out my videos here or here or in the description really saw that doesn't need to too much of touch okay [Music] they put some tomato sauce I'm gonna make the classic margherita pizza Nando mozzarella some fresh mozzarella so this pizza of course is a little bit more wet than usual because it's been in the fridge for coop so the humidity of the door it's not wet so we're gonna be careful because it is sticky we just put a little bit of flour in this case where for some flour here so we pinch it and we go under one shot now we make a bigger as the peel so that's 12 inches pizza dough let's go in the oven the pizza one the pizza is ready I want to show you to you how light it is [Music] go ahead some basil a little bit of olive oil fresh from fresh from Puglia my town and the pitch is ready so here this come here come closer so the pizza it's crunchy and soft and same time that means that so the pizza it's before WETA please thumbs up let's reach 50,000 light and then I'm going to make a brand new video that will surprise you like always fifty thousand lights so help me to like and comment below and of course subscribe this is the pizza 72 hours though perfect fermentation well it's a very low very low very slow fermentation because in this way the pizzas boom is going to be a little bit more light and fragrant so you decide which one you like the most so now please guys it's time to subscribe and see you the next video every week two three videos chopped for my studio companion ciao like you can see you so here [Music] [Music] so [Music] of course thank you [Music] we panicky when the cure don't eat right Buffalo young Rossum not eat or not eat or notor 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Id: 9rCgnAN-5uY

Length: 18min 12sec (1092 seconds)

Published: Tue Nov 19 2019