Making the BEST Pizza Dough -Featuring Chef Penny

hi i'm chef frank and i'm chef penny and today on protocooks penny's going to teach me how to make pizza dough welcome back to another episode of chef rank learns and today we're going to make pizza dough with my friend chef penny over here one thing you might not know about me is bread doughs are my kryptonite i do not do good with bread or geese does so i brought in the professional to show me how it's done uh you may know chef penny from epicurious uh she teaches me teaches with me at the school and she has her own business tell us about your business chef penny my business is sugar couture i make custom cakes and sugar art for all kinds of events sugar couture is in williamsburg brooklyn but we cater to anywhere that we can reasonably drive and i've had the the privilege of going to her studio and it's totally awesome and um for me it's kind of like a little bit of a dream kitchen because she has space in her studio and she lives really close so it's kind of cool i love it yeah the commute's really nice yeah the commute is awesome um so uh let's talk about what we have as far as ingredients here and then we'll get into like making this pizza dough yes okay so what do we got um we have all-purpose flour water yeast uh we have olive oil salt some more yeast some more water and this is double zero flour and double zero flour is double zero flour is an italian flower at the in italy they rate the flowers differently differently than we do we rate them by protein content they rate them by grind so double zero is the finest grind that they can get it's a misnomer some people tend to think it's lower in gluten but it's actually not it's closer between an all-purpose flour and a bread flour it's up in that range um but it's much more finely ground so it absorbs moisture nicely and from the culinary side i use double zero for pasta i think double zero makes a really nice chewy elastic pasta that has like nice bite to it so yeah so um we have yeast we have flour and water twice why so what we're going to do is we're going to make a pre-ferment to begin the dough process the you might have heard the words bigger starter but starter's not exactly the same thing poolish depends on the country it's coming from it kind of rates by the amount of liquids in it but basically we're going to take some of the flour from our recipe a little bit of the yeast and some of the water and we're going to mix together we're going to let that sit for anywhere i mean four hours at a minimum but up to 24 hours and that's going to give us a lot of flavor so that we're going to be able to move forward with our dough faster we're going to get a really really good flavor out of it okay great and then um we're going to mix that into the dough yep so then where that what that pre-ferments when it's done will become an ingredient in the remainder of our dough and we'll mix together with the rest of our water flour our olive oil our salt and the remaining yeast so this is definitely something i have never done before um or i don't do it as a practice and this you think is a good practice well there's two kinds of doughs yeah okay there's a straight dough where you know you i'm sure if you've done any kind of bread at all you've done that you mix everything together you let it proof hang out and then you use it right away you bake it right away by doing a pre-ferment um we get more flavor out of the dough and we also get longer staying power so if you're the kind of guy who likes pizza the next morning cold from the fridge right it's going to taste much better than i am that type of guy by the way absolutely and not even from the fridge right straight on the counter um but the the process of pre-ferment is great is that you can get into your schedule to do you're just going to get so much flavor out of any dough that you do and you can just simply take a portion of the flour and the water and a little bit of the yeast to get it going so that's a baker's secret yeah okay so let's get into it we'll make our vega and then we'll wait for that and mix our dough okay cool that's excellent before we really start into the beet i want to talk about yeast and i want you to just give me a little lesson on yeast um i have some idea but sometimes a little confusing to me so what kind of yeast do we use right here okay so this is instant yeast this is my preferred yeast and a lot of people who bake a lot are going to tell you that's what they're preferred there's three main types of yeast the active dry which you probably are familiar with already there's the instant yeast and then there's cake yeast or fresh yeast a lot of pizza doughs actually use fresh yeast pizza parlors used for fresh eats it can give it's not that one's going to give you totally better flavor but it gives you a little bit more of that yeasty kind of flavor that you associate the negative thing about fresh yeast is that it goes bad really quickly so if you're not going to use it in a week it's essentially garbage so the um active dry and the instant yeast can last up to a year and usually i keep my yeast in the freezer once i open that packet i transport i transport into some other kind of container like a quart container and then i throw it in the freezer and i keep it there okay so all three of our basic yeasts um can be used in any recipe with small tweaks but you have to treat them differently in the beginning stage so with active dry yeast it has kind of like a coating on it so you have to mix that with some of the liquid in your recipe to basically wash off that coating and wake up that yeast the instant yeast it's instant so you don't have that coating you have to you have to get rid of there's a little bit of it but it's a different kind of thing so the act sorry the instant yeast can be added directly to the flour or to the liquid okay so you don't need to wash off any coating it basically jumps in and starts doing its work yeah it wakes up much faster than the active dry and then the fresh fresh yeast is completely alive right it's not dormant at all and so you basically just break that up and mix it with a liquid and then move on you can swap equal amounts of active dry or instant yeast but with fresh yeast you have to double so be good let's talk yeah what do we do so the first thing we're going to do is add our liquid to the bowl okay and what's the temperature on this water uh the temperature is room temperature like 78 degrees kind of scenario yep all right and then we're going to add our yeast next sprinkle dump sprinkle you do you okay go ahead and just mix those together it obviously is very little of it in our in our pre-ferment we just kind of want to get things going you're good so we don't want to like we don't want to over we don't want to put too much yeast we just kind of want to get the process going go ahead and add our flour and mix and mix together so in this case i used equal parts of flour so that's the all-purpose flour it's 150 grams the water is 150 grams just to make it easy to combine and that's one grammy stop you're done done done okay because i don't beat that's it no i will beat it up no not nothing not the need cover it yeah cover it okay i have a cover right here i'm going to fumble around for it but i have a combo fumble and then we're going to put this put this at room temperature in a draft free area of your kitchen and you're going to leave it i mean the longer that you leave it the more flavor you're gonna get all right so the minimum would be four to six hours but usually i'm gonna just do this the day before and work with it between 18 and 24 hours later cool so let's put that and then uh wait and we'll mix our dough so through the magic of television you brought us a bee of course i did okay excellent uh and uh it's sat for how long so i made this last night probably somewhere around 7 00 p.m okay good so the viega has been sitting for quite some time yep right look it's nice and good and pretty and bubbly can i smell yeah smell yeah smell fermentation yeah boozy yeah it smells like boozy so uh what are we gonna do to do the dough itself so we're gonna mix this in a similar way that we just mixed the bigger before okay so we're going to start with our liquid okay so water we always like to start with the liquid in the bottom of the bowl that stops you from getting any kind of like flower pockets in the bottom that you don't use i always get flower pockets and then and then our oil okay and we're using extra virgin oil yep use whatever this is flavorness right this is this is flavor and it's a little bit of texture it's gonna help us give a little bit of a crispiness okay and now the yeast sprinkle the geese over so before that was about one gram of yeast this is about another three grams of yeast so all together it's about four mix yeah just mix it around just get that yeast in contact with the water so it doesn't really even need to be blended all that great just needs to get a little wet yep okay introduced to the party cool and now we're going to add the actually the starter the starter goes and all of this going on oh it's going in just careful to watch the bottom oh don't get all the bombs yeah get it all but you know i'll just do that there you go see the stringiness yeah that was the gluten oh that it developed and i didn't need it we didn't need it right we just sort of mixed it together that gluten was already starting to develop cool and then now the rest of the flour oh of course i just splash in hey it's not a party until it gets a mess okay and our salt and our salt is going to go on top of our flour it's going to stay away from the yeast because it can negatively impact the yeast it can slow it down and kill it in the wrong percentages everything's in the bowl everything's in the bowl we're going to mix we're using a mixer yep we're using a mixer it's going to do all the work for us i love that okay click it on it's the dough hook we're using for the attack dough hook and then we just turn oh i guess beautiful and turn around yeah uh so before i turn this on yeah about how long you think this is going to be um it's going to take so the first thing that's going to happen it's just going to kind of mix all the ingredients together that's going to take a minute or two and then it's going to take between three and seven minutes depending upon how fast we let the mixer go the mixer's instructions will tell you to keep it at no more than speed two because it puts a lot of wear on the motor because it's very tough um but you can speed it up a little bit just might have to watch it and hold on to it cool so it doesn't jump off the couch exactly so just let it go i like this no work um so at this point we are i kind of that scraggly little mess scraggly dough yep yeah it's one of my favorite words so everything's come together and now we're just gonna let it go so you can actually i can hear the mixture it just like went down a little yeah so what you're gonna start to notice is that the dough is going to start to like connect up the hook and start to spin around then it's going to slap at the sides of the bowl fall down and do that again so that's like your first visual sign that you're getting close cool and then what you're going to look for is the dough to be smooth when it looks like it's sort of smooth then you're going to start doing your windowpane test okay we'll do that when it's time yeah okay might want to turn your mixer up um well i didn't say like to a thousand i turned it up to 11. okay so it's been rolling for a little while yeah it's looking good so oops tough guys all right so what we want to do is the window pane test so you want to take a small piece of that dough okay and you want to try to stretch it out as thinly as you can so that you can see through it and as thin as you can get if it can do that without breaking then we know we're good and that looks pretty good to me yeah you literally can see it's starting to break now but that's all right you've been messing with it so yeah so this is a pretty you know 60 hydration is a little bit of a wet dough right so it's a little hard to work with right now it's another good reason to use a mixer for a dough like this all right and now we're going to set the boat set the dough aside so it can firm it that's going to take about an hour okay do we leave it here um you can if you have like pam or i don't you know any kind of a spray release you could spray the bowl spray the top of the dough cover it with plastic wrap but we have this baby and we're going to use some olive oil some good olive oil it's not going to hurt right no not at all and you want to spread that all the way around the bowl and this is to stop it from sticking to the bowl so we don't lose our structure later and it's also to um stop any kind of a skin from developing on the dough okay so take this out yeah it's going right to that bone there you go stop good perfect we're going to cover this and we're going to let it rise for an hour i got my plastic wrap thank you and where we want to let this rise yeah so we want to leave this in a neutral room temperature so somewhere around 70 to 75 degrees is a good spot if the room is a lot warmer this is going to go a lot faster and if the room's cooler it could take even longer so what you're really looking for is about double inside piece of dough has risen pizza dough's risen okay let's um nail let's unwrap we're just going to take it to it show it his boss show it who's boss let's get that plastic off okay smells nice and doughy put a little bench flower on the table don't over do it because uh yeah keep it in this area flour it up yep turn it off gently turn our dough out you can use the tool look at all that look at all that air all that gluten mmm gluten okay so we're going to boil our dough this is going to make two bowls for us i'm going to cut that in half and we can just eyeball it yeah just eyeball it okay and i'm going to take one and you're going to take one and we're going to do the four corners of the earth front side pull it in and press down okay same thing on the right side left side and top to bottom okay you really want to press it in and you're going to flip it over okay and then we're going to start working it okay there's a couple different ways to do it like you're doing a good way there okay what we're trying to do is gather up that bottom we want to maintain the air we have but we want to gather up the bottom so we don't have any seams so when we go and form this dough later it's nice and uniform we're good to go okay okay and then we have a sheet tray with some oil on it i'm gonna spread that out a little bit and these are gonna grow quite a decent amount and they need a little oil on top of that no just to keep them from developing across because if you develop a crust you're not going to um get beautiful uh shaped dough later and then we're going to wrap it we're going to wrap it uh you want to leave the wrapping a little tiny bit loose because they're going to get larger and you want to give them a little room and then we're going to proof these overnight so they're actually going to go in the fridge and they're going to spend at least 12 hours overnight up to 24 maybe even pushing into 36 okay and they're gonna do all their magic in the cold temperature where they're gonna develop a ton of flavor cool so we'll come back when they're ready yeah excellent the dough is now straight out of the fridge and it's cold and i like to work with the dough when it's nice and cool and i got some beautiful bubbles on there beautiful bubbles i'm gonna pop it right no that's one of my big my big problems is there's a term called punching down right so in a lot of doughs you're doing two ferments at room temperature before you form the dough right we did one for a minute at room temp and the other one's going to be done in the fridge and then in between those there's a term of punching down and people think you're supposed to aggressively punch them down but i just worked so hard to get all that beautiful air in there i don't want to get rid of it all you want to push it all out yeah you roll out your dough all right so we have a little bit of flour on the counter i'm going to put a pretty decent amount of flour on top i don't want it to stick to my hands and i'm going to start by pushing out and start to mentally form my crust and i'm going to leave that middle section a little bit thicker because when i start to spread it out the first thing that wants to spread out is that middle section and then you over spread or you tear okay yeah and so then i kind of like to pick it up okay and i like to do a little bit of this and once it's big enough to fit under my hands i use my knuckles my gentle knuckles and i'm not going to poke my finger through the dough i'm going to work really hard not to tear the dough and i'm going to start to evenly stretch it and maybe i'll want to do a little of this to help gravity help me work yeah or i can do a little bit of this action but this is uh not made with high gluten flour so it's pretty tender so you do want to be careful okay i'll also sometimes put it on the counter and then as long as there's enough it'll move flour under i can do a little of this extra spreading personally i like pretty thin pizza i do too right so that's kind of where i'm going for this is a 10 ounce bowl that we're working with and this is enough for like one and a half hundred people so the other thing that i have um learned over the years or um has been taught to me because i did work in a place that made pizza before was you want to work with cold dough cold dough it's better to work with cold dough and i was told that it was better because it's easier to work with and um you get better bubbles yeah is that true yes absolutely if once the dough becomes room temperature it becomes um pretty tender and pretty soft and yeah it's much harder to manipulate okay right and so there's our dough and we're ready for our time of course of course you're gonna of course so uh we both have a peel we have a peel okay um we also want to talk so the peel is gonna use to transfer our dough to the oven okay all right we have um a steel in the oven a pizza steel and we also have a pizza stove preheat the oven with the stone or the steel in it for about an hour because you really need that heat to completely penetrate through that um that thing right into the stone yeah these are also pizza screens so if you don't have a stone and you don't have a steel and you don't have a peel and you don't want to invest in it for like eight bucks you can buy one of these and you can take your formed pizza dough and place it on top of this you'd bake it in the oven this way and it's great because it lets a lot of airflow through the bottom so you still can get a crispy crust okay um you can get delicious pizza these are great there's restaurant supply stores all over the country you can find these restaurant supply stores just when you put that dough on it you never want to press ever just gently lie it down okay um so you put some cornmeal yeah so be generous okay um if you don't have enough cornmeal on your pizza on your peel you'll never get your pizza off and you will have a calzone and not a pizza i always make sure at this point to give it a little shaky shake and you're gonna make yours and i'm gonna make my guy you go first all right so sauce it's a very thin crust pizza and people think oh i like so much less no you don't no you don't it's proportion right so be careful you put too much sauce on there the pizza can't handle it it breaks it weighs it down and the sauce that i made and we'll put a recipe in the in the description is uncooked i don't cook my tomatoes i like the acidity of uncooked tomatoes it has garlic olive oil salt pepper and tomatoes and i just i just zap them up uh because my family likes things not chunky and smooth so i just do it smooth okay and you want to be careful that you don't get any sauce on the peel because that could restrict its movement and which give you a nice mess in the oven i always put a little pinch of flour on like stay dry that works that's a good answer that's a good beef okay um and then i personally like to do my grated cheese first yep and i have pecorino romano here because i like pecorino romano uh as a famous youtuber says not youtuber she's uh she's on uh tic tac uh because it's her business okay um and then you could i like to put my cheese on next what do you think mom cheese next too yeah okay i understand the theory of putting toppings on and cheese on top but it's not for me not for me when i was growing up my favorite pizza actually was parmesan cheese and mushrooms and no actual other cheese that's good that's good and i i don't overload with cheese no i'm using a low moisture mozzarella for this part skim because uh you can use fresh mozzarella for this but it's going to make your pie wet yeah right you'd use less of it and space it farther apart and i'm going to do pepperoni because i like some pepperoni and with any of this stuff you want to think about moderation right you want to think about balance and the bite and that every bite is sort of i like it when everybody is sort of similar i agree i agree it's uh it's uh like the crust to um pie ratio the crust uh to filling rice yeah okay so uh i don't know in the oven i think what about you i'm giving mine a shake just to make sure it's not stuck to my peel and we're gonna go in the oven right yeah let's go in the oven cool uh pieces are out of the oven they are they look good glory let's cut into them right now no we gotta wait right yeah you want to give it a couple of minutes you want to let the cheese congeal a little bit otherwise if you cut it you're just going to have a pool of cheese yeah so let's talk about uh the oven temperature how long we cooked them though because we didn't talk about that earlier uh so we did say we had the oven on for at least an hour preheating our stones what temperature we say highest your oven goes so uh we had 500 we preheated our stones and our steel uh and then we put them in the oven and how long did we leave them in there well it's going to depend on your oven right so what we actually did because um chef frank has a convection oven so we put it in for the first couple of minutes and just sort of let the dough start to cook and then we flap that fan on and by doing that that helped us get some more browning out of our home oven that we would have gotten easy more easily out of the pizza oven um basically oven as hot as you can go if you get it hot enough a pizza should cook in five between five and ten minutes and the shorter the crust right yeah okay um and this this dough looks great because this is like pizzeria because you see the bubbles yeah look at that the crust has bubbles in it and it's not flat this little craggly kind of dough and then chef penny was pointing out before we turned the camera on the pepperoni got a little a little sear a little curl a little cup so all the oil collected so while i'm are we one thing i like to do yeah is a little fresh basil you want some sure i think fresh basil is one of those things that uh just makes the pizza that much better and i don't put basil on earlier because it turns black yeah and you lose all those tender aromas and if it's italian salt you do it they would never let you go back to it no you would get uh kicked out yeah um and then uh you think you're ready to cut the smell of that basil is incredible yeah you could definitely get a pizza wheel if you have a pizza we'll just use a knife it's a knife um and let's let's let's get close penny has the sound get close you're ready i'm ready oh look at this okay let's let's just look and appreciate the bubbles look at all the bubbles yeah that's nice that is a good thing okay that's gluten by the way yeah that's the strands of gluten oh that's awesome so let's do because we're creative we're just gonna do six slices or just one if you're look at that crispiness that's great okay and then we're gonna get the taste now i'm not gonna be a jerk but like mine was on the steel and his was on the stone and if you want to compare crunchiness yeah hers has a little more clutch down yeah yeah um and pizza steels are a little more expensive they're not they're not cheap nowadays i think that if you want to do a quality pizza unless you have a pizza oven in your backyard which one day if the wife lets me i'm going to build um the steel is probably a better way to go so the great thing about both of those though if you break any bread at home like you bake all the bread you make directly on the steel or on the peel or on the stove all right we're going to taste yeah let's do it okay cheers cheers look at that look at that piece of pizza so we're doing a new york style folding it is there another way no i know that's really good i know that blasio uses a fork and a knife so in italy you use a fork and a knife because that's the way you do it pizza is definitely a little more wet thinner but look at those bubbles look at that oh my god so good [Music] that is delicious good job on top um so look that's our pizza i hope you enjoyed this video i want to thank chef penny for being here and teaching me how to do a really good pizza dough i think we're going to use all these methods to make a better pizza dough remind us again uh your handle and where we can find you yes sure so um sugarcouture is dot sugarcouture.com or sugar dash couture.com on the website on instagram it's sugar underscore couture and there's also penny dot stankowitz i know stanquillas he'll probably put it in the comments so you don't know it's already about the spelling yeah it's a separate one that's anything that's me and food and not cake yeah um and uh i'm just really happy thank you so much for doing are you kidding me this is a blast like i've been looking forward to doing this forever yeah it's fun uh so if you like this video give us a thumbs up like subscribe hit the little bell we try and do a video a week and get the bell to remind you we have merch need salt t-shirts down in the description we also have a patreon account if you guys want to support us thank you to all of our patrons we really appreciate the help it lets us do the videos that we love to do and uh that's it that's pizza thanks for watching i'm chef frank from proto cooks have a good one you

Channel: ProtoCooks with Chef Frank

Views: 39,145

Rating: 4.9629631 out of 5

Keywords: #pizza, #pizzadough, #home made pizza, #yeast, #pizzastone, #chefdaddy, #4levels, #chef frank, #chef frank proto, easy

Id: cpi4Lr04NuM

Length: 25min 58sec (1558 seconds)

Published: Wed Sep 16 2020