How To Make Same Day Pizza Dough

so there is good news here we do have a recipe for same day dough takes it maybe three or four hours let's find out how well it actually works we're in a bind let's make this happen [Music] tomato sauce we're gonna grab our favorite can of tomatoes and some of this sea salt and now we're gonna do is add about the tablespoon I like about 10 grams right inside take your favorite Gir and we mix that's in we're gonna throw our grandmother's recipe away for pizza we're gonna save that for pasta the idea is to get your favorite can of crushed tomatoes we're gonna heat them up on the pizza when it's in the oven and have this beautiful pizza sauce you can add some oregano you can add some crushed red pepper some shaved garlic think of this as your base sauce we're gonna make our same day dough but here's we need some greedy ins and I love to use these kambrose these are awesome I need my digital scale I got a whisk my bench scrapers let's get the flour love these buckets and what I do is I'm gonna measure everything else cut my scale on we use 500 grams of flour so that is let's see it like did that right I didn't did you bite into my scale and zero my scale up that's a must tear it now I can measure so 500 grams I can do it in one scoop one scoop let's go-oh off by 50 grams ah you know what that's all right 50 grams there we go 505 close enough I'm gonna need some salt and I like to use fine sea salt so we stare this out again we're gonna go with 16 grams not a lot all right and now I've got 19 I like salt that's okay I need yeast we have to go to the fridge to get some yeast here we go and the other thing I need my tiny little micro scale these things come in handy uh-huh these are great because they measure to the one one hundredth of a gram which is cool so we're gonna zero this out again change it to grams and because I'm too in same day dough I'm gonna actually up my yeast into a little bit more than usual I'm gonna go with two grams I want to fire this thing up we need to activate this East faster than up along for a mint and so how we do that is by a little bit more and also some hot water so I'm gonna whisk by dry ingredients together just like this once I whisk I've nuked some water and I want this to be about about a hundred 105 degrees I'm gonna actually close this I'm gonna do it like another 30 seconds what that does is it heats it up just a little bit which actually helps that helps to activate that yeast so warm water is a must for same date oh and maybe a tiny bit smidgen more yeast I went from 1 grams to 2 grams my water is now warm clothes which be voice-activated that'd be cool so my water goes into my excite right into my dough mixture I need a spoon or a spatula or something so you see I have something here I do buy gir product placement I love these things they clean really easy and they're great to work with dough so I'm just kind of mixing and now what I'll do is I'll take this dough I'm gonna remove it out of the bowl gir again they scrape these things at great scrapers they help clean the bowl out for this ferment I'm gonna do or prints whatever we call it scrape these things off now what I'll do is I'll take my bench scraper and I literally just press and it can feel it's warm I'm gonna press the flour and the water together kind of combine everything in here and I'm forming one big mass of dough and I it feels great actually feels like a warm blanket at bedtime just last night in the winter so what I'll do is as I press it's starting to get a little sticky I'm just gonna press any dry clumps that might be present in the dough I press them out just like so and I'd do this from maybe if I timed it maybe like two or three minutes you can do a little faster if I work hard like press hard and as I press this thing out I know it's I know it's about done when it gets like really sticky to the touch okay and so what I'll do now is I'll take this dough I'm gonna put it it's warm into my bowl like that okay I need to cover this up because we want it we don't want air touching it and I have a nice little um I'm use a little saran wrap I don't have any more lids I don't know where they are someone stole them uh-huh I make this airtight and you can see I'm gonna take the camera with me here who I'm gonna do is gonna put it into my oven and what's great about the oven is that you can see close it up I'm gonna keep the light on that's gonna activate the light which is gonna give it a little bit of heat right and that heat is gonna help it um stay warm in there and hopefully about two hours at things in a double in size and we'll be on our way to baking feet high so we are about an hour into proof you can see it starting to two eyes it's getting there and give another hour and we make our dough balls stay tuned [Music] it's been about two hours you can see our dough is almost I wouldn't say doubled in size it's ready it's balled up all right so we've got our dough here it could see it's almost doubled in size it's pretty cool smells pretty fresh it's not super fermented obviously there's not a lot of alcohol and carbon dioxide in there yet but we're gonna ball this up and then we're gonna make a pizza before I do that I think now I think about it to think about I wanna let this thing settle for two hours at the same time I'm gonna fire my oven up to 500 on convection and see that just so we can get that steel nice and hot I'm going to make a dough ball how I do that I need a couple of things I need a dough scraper there we go got my dough scraper get a little flour and let's make a dough ball turn my scale up again I'm gonna take one ball out of here so I'm gonna cut this up you see I make about a 200 and call it 200 and let's see let's see what I got here 265 I like that number so we use 265 grams so flour up in my workstation and now what I'll do is I'll pick this up I'm gonna fold it in half I'm going to make a dough ball now I'm gonna be gentle with the glutens of this dough I'm gonna grab each side and just lightly press in almost like a heart and then close it and then turn and then close and turn and I continue the same sequence about 20 or 30 times I'm getting the skin of this ball tighter and tighter each time I do this getting a little bit the air out of it right we're gonna relax those glutens I'm sorry I'm gonna press the glutens together and get all of them stuck inside of this dough ball so all the gasses can naturally try to escape and when that happens the dough starts to rot right because we're trapping him we've got him inside so you can see the side looks like a smooth like a baby's butt and I've got the scene and I'd be careful not to stretch and rip I want to be gentle but firm okay can I follow that sequence put the smooth side into my palm and I'm an AK and now it can be a little aggressive on the pinch I pinch it and I've got this beautiful dough ball ready for a pizza and now what we're gonna do is I'm ready good I'm gonna put right on the plate next to this one here okay I've got them on my plate I'm gonna cover these with a damp rag you might want to flour a little bit just that doesn't stick we're gonna let these glutens relax and chill out and the meantime we're gonna do a little dance do a little dance applause applause and relax them and we'll make pizzas and about two more hours earlier and proofing for about three or four hours it's getting kind of chill I think it's time to bake and now put a master Pizza flower up in front of our workstation here a couple of things we're gonna need a spoon for our thing here and then a pizza peel put that aside for a second the dough goes right into the flop okay and it's been proofing you can see the bubbles beautiful just slightly press now it's not gonna be as relaxed as a three-day dough because it's just not it's um the glutens are still pretty strong but we're gonna stretch it out like Ravi do its thing it's still going to stretch pretty nice you can feel the difference for sure between this and a three-day dough but look at those bubbles it's pretty pretty awesome the pizza peel we're gonna take some semolina flour or actually this flour lightly flour this thing just like that boom boom boom they step over to the oven put it on broil boom boom boom and now the final stretch okay that goes on the peel before I do anything else I'm gonna give it a little shake right it's loose like a hockey puck that's important okay now for the sauce lightly pour our sauce on the center and then bring it the sauce all the way to the edge but don't go over the edge just like life and remember less is more you see that now before I do anything else before I do the cheese I'm gonna give it a little shake boom just like that and it's ready ready for the cheese which is in the freezer cut our cheese nice and frozen it's like it's a little hard which is great it's gonna melt beautifully I might take some oregano just lightly cover the surface here right now for the cheese like a davic really gettin heavy on the side and I Center this is your canvas we paint it and now before we go into the other I'm gonna give it a little jiggle its shake it's still loose like a hockey puck that is important let's go peek in our oven our broiler is on now for the lunch so back up the peel goes to the back of the steel when you shake it off my coffee spoo the silk close the oven up put on a timer for about two minutes and we'll check it out gorgeous not as maybe bubbly as our 72-hour dough but it cooked beautifully underneath that it's gonna be awesome let's slice her up [Music] [Music] enjoy [Music]

Channel: Andris Lagsdin

Views: 33,035

Keywords: pizza dough, pizza, dough recipe, baking steel, pizza stone, how to make pizza dough, how to make pizza, homemade pizza, pizza making, dough, how to make pizza dough at home, easy pizza dough, pizza dough recipe, easy pizza dough recipe, home made pizza dough, pizza recipe, best pizza dough recipe, neapolitan pizza dough

Id: yd0KR9TfQuM

Length: 13min 54sec (834 seconds)

Published: Fri May 01 2020