How to Make Same Day Pizza Dough

one of my favorite foods like most people is pizza who doesn't like pizza right so today I'd like to show you a pizza dough recipe that I like to use and what I like about this recipe is it's a pretty it's a pretty sturdy recipe and it can be made and used the same day a lot of pizza dough recipes require the dough to ferment onto the second day and look I'll tell you I think pizza dough even this recipe used on the second day is probably a little better because the dough has some time to ferment it's a little more character some flavor development but this dough can be made and used the same day which I think is very useful because I don't usually like to have a two-day process just to make pizza dough so today I'll walk you through that recipe my name is Chef Jeremy with lineage culinary and today we're talking about how to make pizza dough okay so first thing I want to do is talk to you about our ingredients now the first ingredient I want to talk about is yeast now I have said this in previous videos if you're interested in learning how to make dough I would recommend that you start with pasta dough then learn how to make pizza dough and then learn how to make bread dough the reason for that is pasta dough does not have yeast in it and yeast can make things a little bit tricky so once you've mastered pasta dough you get used to kneading dough and working with flour then go to pizza dough pizza dough is a little bit easier than bread and then bread is the trickiest one but bread is a lot of fun and we're going to make some videos about that real soon for pizza dough there are different types of yeast and what yeast essentially is it's a microscopic single celled organism that feeds off of sugars and converts that sugar into carbon dioxide and that's what produces the bubbles in Breads and and baked goods and beers so there are different types of yeast but what I like to use for making pizza dough is active dry yeast when you typically see it in these Amber bottles or you'll see them in these kind of single these little single-use packets um and what act of dry yeast is is it's live yeast that has been dehydrated so active dry live dehydrated and then so this yeast needs to be rehydrated before you can use it and that's why I like to use this kind of yeast because yeast Can it can die off from the manufacturing process it can die off from heat it can die off from just getting old so you never really know if your yeast is is alive or gonna activate properly so I like this activation step because it lets me know my yeast is okay now next we have salt and sugar now these are two very important ingredients in this in this process and you don't want to mix these two ingredients with your yeast at the beginning when you're activating it the sugar is something that yeast feeds off of but if you put too much sugar with your yeast initially it won't it will screw up how it activates now salt inhibits yeast so it's important in Dough because it keeps your yeast in control but you don't want to put a bunch of salt with your yeast right away because it could inhibit the yeast too much and it won't activate so you want your yeast on its own and then you want to activate it with some water that's about 100 to 110 degrees now that temperature is important because temperatures will be key to getting that yeast rehydrated so you want to make sure you temp your water out and add just a little bit about a tablespoon to your yeast now you can probably get your water as hot as you need it just straight out of the tap I guess it depends on how cold it is where you live I live in Florida so we don't really have to worry about cold weather here my water is about 106 so that's perfect like I said I'm just going to take a tablespoon of that add it to my yeast swirl that around and let that sit and what I'm looking for is in about four or five minutes I want to see some cloudy maybe a little bit of Bubbles and see some action in that container that's how I know my yeast has been activated now while that's activating I'm going to measure out my flour and I've already done that here but if you can see I've got a gram scale here and I I recommend if you're gonna do baking work that you invest in a gram scale these are very cheap but you're much more precise when you're working with grams and baking it and it's really helpful in pizza dough but it gets even more helpful when you start working with bread um and I just I just think to me it's so much easier to use and it's like a 10 investment so I would highly recommend that but I've got my my flour here and what I like to use is a double zero pizza flour um you can you really just want a high gluten flour of some type King Arthur makes a great High gluten flour the brand that I'm using today is Caputo double zero and I've talked about Caputo before I just think they make really great flour when it comes to pastas and pizzas so that's the flour I recommend but really you can do it with any any good high gluten flour okay I want to show you what I'm talking about on my yeast here do you see that how that liquid is is cloudy and kind of whitish looking that's what you're looking for if you don't see that just go ahead and stop now because there was a problem with your yeast either the yeast itself or the water wasn't hot enough or something happened so you you want to make sure you see that I hope you can see that well there you go see the color there it's kind of like cloudy looks like a really light coffee with some cream in it that's what you're looking for so now we're going to go ahead and add or sugar and our salt to our flour mix that up a little bit doing this one-handed but uh I would usually to use two hands to do this and then we're going to pour yeast in there and we're gonna go get our another we're gonna get our 110 degree water 250 grams of that I'm going to measure that on a gram scale also okay so now I've got my water I'm going to pour a little bit into this container just so I can get any yeast that that stuck to the sides and wasn't didn't come out of the container and then get my water in there now I'm going to mix that by hand you can also put this in a mixer and mix it with a dough hook okay so now I mentioned you can use a dough hook I like to work with my hands when I'm making dough I just think it's more of an enjoyable process so what I like to do is get in here and really mix that up and I kind of use my hands as a dough hook I just kind of move the dough around until it turns into a Shaggy ball and then I just continue continue mixing it around until it starts to form into a into a clump and this is essentially what a dough hook would do it it just goes around in a circle like this and then I just start kind of folding it over on itself this is a motion we're going to come back to this pull and fold motion uh here later on I'll talk about that here in a bit and then once it's kind of together I do like to do kind of pinch that dough to break it up and put it back together I'm gonna let that sit for a minute I'm gonna get my olive oil you want to go about a tablespoon of olive oil on here this will help your dough from sticking your hands and we'll add a little bit of flavor and color to your dough and I'm going to do that mix that in real well and this is my final my final mix now adding that olive oil helps helps it not stick so much again I'm going to roll around the sides just to make sure I get everything like this was a dough hook enter method one more time one two three four and then pulling up on the sides and back into the center we're going to flip this over and we're gonna let that proof we're going to wrap that in plastic and let that proof at room temperature okay so now I've let we've let our dough rise for about 30 minutes and notice I've got this wrapped and I don't leave the dough here where this is sitting here on the table I've got an air conditioning vent that blows down in here so you want to find somewhere that is not getting hit by air and is relatively warm so I actually put my dough in an oven that's turned off and that helps it stay a little bit warm um and not getting hit by the air conditioner so I'm going to take that take that plastic off and what I'm going to do is I'm going to do that's kind of similar motion to what I did before when we were mixing the dough you want to pull the dough up and fold it over you want to just go around the dough and do that this is called stretch and fold as you start pulling it you notice that first pull I got a lot of stretch on it but then it starts to tighten as I move around which is good I'm going to flip the dough over back into the into the bowl recover that and let that go for another 30 minutes I'm going to do one more stretch and fold I'm going to let this dough rise for a total of about an hour and a half and for me I I'm probably going to do two stretching Folds One at 30 and one in an hour and that should be it for this dough okay so what I have here is a pizza steel this is what I like to use now you can use a pizza steel or a pizza stone for me personally I've had some trouble with pizza stones cracking and they just don't seem to hold the heat as well as what I found from a steel and maybe I just haven't find the right found the right pizza stone I don't know either one of them will work okay but I recommend the steel that's what I like to use but they both work in the same way you want to put these in your oven and turn the oven on high and let them sit in that oven for about 45 minutes to an hour so they get really really hot what we're trying to do here is recreate a really high temp Stone Neapolitan style pizza oven that will give your pizza a real real hot temperature that will give it some some rise cook the bottom of the crust get some Char on there cook everything quickly but still leave the inside of the dough a little bit chewy so you've got a crisp out exterior a nice chewy soft interior and that's that can be hard to do without a stone or a steel so like I said I like a steel I'm going to go into my oven and let this sit in the oven at 500 degrees for about an hour before I put my pizza on there okay so we're back now for our next stretch and fold it's been another 30 minutes I'm just gonna do this again get that nice long Pole stretch that over and then back in my bowl cover that let it rest in a warm area for another 30. okay now my dough has risen I've gotten two folds in it's been an hour and a half and you can see my dough here it's it's risen quite a bit it's you know it's it's puffed up a little bit and I can when I push down on it it does spring back a little bit but it doesn't it leaves a little bit of an indention right so that's how I know I'm looking pretty good I'm going to go ahead and take my dough and put that onto my cutting board what I'm going to do here now is cut it into two pieces this is this recipe makes two pizza doughs so try to get those kind of even and then I'm just gonna push like this like an X formation just to kind of push all that air out and what I'm doing here is I'm working that gluten Network to get the gluten strands to go in the same direction and I'm also pushing out air and getting this kind of into a ball shape so I'm going to keep doing this you know my hands are going like crosswise like an X and then as I start to get I don't feel any more of the air coming out the dough ball is starting to feel pretty tight now I'm going to kind of take my hands and I'm just going to Cup and roll and I'm I'm pressing around the bottom so that I I have this down here right and now I'm going to pull like this there's my dough ball right I'm going to pinch that bottom there that's a nice looking dough ball so I'm going to put one in the refrigerator and use it uh probably later on tonight or tomorrow you want to spray a Ziploc bag a quart bag with some cooking spray just so it doesn't stick you can use olive oil if you want to also but make sure you use at least a quart size bag because it'll give it some some room to spread out a little bit I'm going to put that in the refrigerator and let that I can use this for up to two days this other one I'm going to actually use this pretty pretty soon here I'm going to use this one right away so I'm just going to do the same thing do that X formation back and forth until I feel the I can hear the air bubbles popping I can feel that dough ball starting to tighten up again I'm going to pull like this there we go okay now I'm just going to cover this let this sit out at room 10. I want the glute Network to relax right now that gluten's super tight because I just worked it so I'm going to let that relax for about 20 to 30 minutes and then we're going to build our pizza I've got my my Steel in the oven it's been heating already for about 20 30 minutes so it's going to be ready to go it's gonna be ripping hot by the time this pizza is ready and we're gonna be able to make a make a great napolitan pizza okay now we should be ready to go ahead and stretch our dough so our dough has rested it's still a little bit cold I can feel it but it's relaxed a bit so you want to put some flour on the top not to your board you want to start to stretch this now here's where you want to be careful what you don't want to do is you don't want to get into a situation where you have a really thin piece of dough because you can't really go back and fix that it's it's pretty hard so you want to try to take your time and just spread the dough out see what I'm doing here I'm spreading it what I don't want is like some super paper thin piece that's going to tear because once I put sauce and cheese on that that's going to be ruined and you know you can try to kind of fold the dough over to fix it but it doesn't really work that well and I will tell you that uh if you're making pizza dough and using it like we did today straight from the dough we made we just let it set out it's a little easier to get those those shallow Pockets than if you're using it on day two or even if it's been refrigerated for a little while so I'm going to be really careful with this dough and what I'm doing is I can feel it's getting really thin in the center here but you see the edges this is all really thick so I'm going to start pressing I'm not really touching in here I'm just pressing around the outside and I'm pushing up and over up and over and I'm just trying to get this to be you know stretched out more uniform and now I'll start picking this up and letting the edges of the dough kind of fold it falls down and let the gravity do some work for me there's another thing you don't want to do is you don't want oh you don't want to have like the inside and have the edges super super thick or your pizza is going to be really weird you don't you want it to be kind of uniform you want a little bit thicker on the edges to see a little bit of a crust but you don't want to overdo that so you know I'm don't be afraid to get in here and kind of work those edges let the gravity of the dough the weight of the dough work with you work for you but be careful nothing's worse than spending all morning making pizza dough and then ruining your Dough because you stretched it wrong and trust me I have done that more times than I I more times than I would like to admit to you because I feel like as a professional chef that shouldn't happen it's very frustrating okay so now I feel like I'm in a good spot here I want to flip it over and and uh we're going to start stretching from the other side now again I've still am I doing to move a little bit I'm still I feel good in here but like right here this is way too thick so but I'm I'm afraid to like push it too much out because I don't want this to get too too thin so I'm just going to keep going to kind of go this way um this way works this works pretty good in this circumstance like one thing I'm not worried about is a complete like Perfect Circle Pizza you know that's for Pizza Hut or Domino's or whatever you know my pizzas these are rustic homemade pizzas so if this is like a football or a oval or whatever I'm fine with that I just want to make sure the crust is even and it tastes good and it looks nice nice and awesome and charred foreign thing you can do is kind of pick it up and again just kind of stretch use that use the weight of the dough like I'm pretty close here and take a look I'm a little thick here on this end and again I'm just I'm just working this on the edges letting that dough fall between my fingers you know I'm not not pulling it too hard I'm really just letting the weight of the dough pull itself apart now I think I'm probably good okay now I'm nice I feel like I'm really happy with that there now I'm going to transfer this over to whatever you have to use as a pizza peel I don't have a pizza peel as you can see I have this weird baking thing um that just works nicely because I can slide it on and off of this thing and it has a lip here but this is flat if you've got a peel that's that's even better but you know I have one if you don't have something like this you can use a sheet tray upside down that's really nice but you need something that has no Edge that you can slide it right off onto your piece of steel or your stone in the oven so now I'm going to let this sit give it another probably I'd say about five ten minutes just to let it kind of come together relax let everything even out let the dough soften a little bit and then we're going to top our pizza and put it in the oven okay now it's time to build our pizza now we spend a lot of time making this dough so again you want to be careful here this is where you don't want to you know rip your dough or screw it up and trust me I'm telling you this because I've done it and it's it's really frustrating so I'm going to flour the top of my my pizza dough real lightly I'm not trying to flour it a lot but I just want to make sure it slides and I'm going to flip this over because it's been sitting here for a few minutes and and proofing and I want to make sure this is what you want to make sure you always have is this sliding motion here right because that's going to be very important on getting your pizza off the peel so first thing we're going to do is we're going to take some extra virgin olive oil and we're gonna go all over the pizza with that now good I like a good Spanish olive oil or an Italian extra virgin olive oil grease makes nice olive oil too um but you want a good extra virgin don't don't use um don't use just plain olive oil it needs to be extra virgin for this you know the the beauty of Italian food particular Pizza is you don't overload it with toppings like we kind of do that in America Chicago does a little bit and don't get me wrong I like Chicago Pizza sometimes but really the beauty of the Italian pizza in napolitan style pizza is there's not a lot of ingredients and you can taste every ingredient separately right so we want to taste that dough that we spent all this time making we want to taste that olive oil now we're going to take our pizza sauce and we want to put that sparing down here too we want to taste the tomatoes this is made with nice Tomatoes nice herbs some oregano some basil some sugar some salt some black pepper this is going to be beautiful and it doesn't have to be overpowering in every bite just because there's going to be other ingredients on here too have a recipe for this pizza sauce uh we'll I'll link it in the description but this is using San Marzano tomatoes from Italy which are really nice that's a really simple sauce really fresh again I want to make sure I've still got my pizza able to able to move okay now I've got some fresh grated cheese now this is a Grana panano you could use parmigiana reggiano you could use pecorino Romano but you want to use some nice high quality cheese here I prefer fresh grated versus you know the stuff you get out of those green cans I wouldn't recommend that at all but this is going to add a lot of nice kick and pungency to our to our dish as you're building your PC you do want to kind of keep the edges clean otherwise this will all get into your oven and it's just going to burn make a mess again we still good here yes we are flip it this way now fresh cracked black pepper I'm gonna get that all on the edges especially the edges of the dough remember the edges of the dough don't have the cheese and all the other ingredients so you do want to make sure you season the edges it's very important but also get on the inside that black pepper node is really important we'll do the salt here in a second now I'm going to add the cheese what I have here is fresh milk mozzarella and this is uh this is a real soft easy melting cheese and I'm just kind of ripping this up into pieces you can use whole milk shredded mozzarella that you get like the shredded mozzarella in the bag you can absolutely use that if you want that has more salt you're going to want to add more salt if you use the fresh milk mozzarella and I like fresh milk mozzarella on my pizza it is more traditional than the Palatine Italian style I also just think it melts really nice it has a real nice creamy mouth feel and I like to add my own salt to it but either way whether you want to do this cheese or regular whole months you can do that you can do either one now salt don't forget the salt remember none of that cheese has salt so I want to make sure I get salt all over the cheese and all over that crust because we're going to need that flavor there if it was just a touch more olive oil just some drizzles from off of the brush okay now I'm ready to go and see the oven that oven is screeching hot my pizza Steel's ready all right this isn't going to take really long in there I'm just going to transfer this over I'm going to slide it in make sure I'm not and make sure this kind of I'm going to lean this up let it hit the steel and I'm going to pull back and let this thing flop down and not you know drag it out and turn it into a football and let that thing cook for about three to four minutes and let it set and then we'll start moving it around the oven okay now once your pizza's been in there for a little bit and here is our pizza look at that that's beautiful look at that nice crust look at that beautiful color that is just wonderful so I'm going to go ahead and cut this first you can hear that crunch as I as I cut across it it's great and now we're going to add our basil so this would be a traditional margarita pizza here if we just stuck with the the cheese the tomatoes the basil salt and pepper olive oil that's a margarita now I'm American so I'm gonna add some meat to it because I like meat on my pizza but this would be fine if you just wanted to do a traditional Neapolitan style Margarita Pizza this is where you would stop right here you want to add that basil at the end because if you put the basil in the oven it's just going to turn black it gets too hot so that cheese will help cook the basil and same thing on this meat I'm about to add I've got some thin sliced Mortadella and pepper pepperoni that I'm going to put on here and that doesn't need to go in the oven either because there's enough heat from the cheese and the sauce and the pizza to to heat this and cook it there's our mortadella and then our pepperoni we're just going to lay those on there you know the beauty of Italian pizza is you don't need like tons of ingredients on every single bite you want to be able to taste everything so if there's not a piece of pepperoni on every bite that's fine look at that what a beautiful Pizza and that's how to make pizza dough and Neapolitan style pizza I hope you enjoyed that if you did please like And subscribe look at that beautiful Pizza you've got that nice thick crust uh it's just going to be wonderful please uh please visit lineageculinary.com check out the rest of our recipes and thank you for watching

Channel: Lineage Culinary

Views: 40,383

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Id: 9IOk_34p9jc

Length: 24min 33sec (1473 seconds)

Published: Sun Jun 04 2023