Ooni Pizza Dough Master Class

dough isn't difficult and is the basis of great pizza we put together a masterclass no matter your skill level from super simple no need classic dough right through to sourdough and bigger finishing off with a few top tips on balling and hand stretching lots of people talk about hydration this is simply the percentage of water to flour so don't feel too fazed by this uni ambassador luis pope of unholy pizza explains all what is hydration and in the simplest terms water and it's the amount of water that's going into your dough recipe it's usually referred to as a percentage if you've got 1,000 grams of flour and 600 grams of water that's considered as 60% of hydration so the lesser amount of water so a lot of hydration although it would be a lot easy to handle and work with could give you a much drier more dense crust whereas the higher amount of water the higher hydration that you put into the dough the end result could give you a much nicer lighter Airy crust 60% is you can see that the dough itself is quite firm and it's not sticky whatsoever so you will find that this will be so much easier to bowl up 65% it'll be so relatively easy to follow it's more tackier than the 60% with high hydration it will require quite a lot like this so you see that it's a lot of stretch here a lot stickier you have to be very quick you'll find as well with high hydration after has been balled up it will tend to a lot and see you more I'm gonna put these in a tray and we'll see that the differences how they've drafted after they've been brushed in over a period we've got 60% 65% 70% 60% less amount of water the dough itself is not sticky at all the 65% a little bit chunky think a person but it's still held it shaped quite well I'm the 70% you can see it's much yeah okay so because the 60% hydration does feel like it needs just a little bit more work so I'm just going to do very simple tomato base with some Grana Padano now we're gonna do the 65% hydration feels a lot lighter just to press that air into the crusts much easier to stretch out okay guys this is the 70% much lighter or the thing with high hydration is you just need to be more gentle just take time [Music] this is the 60% hydration if you just look slimmer more dense this is the goes a bit lighter much softer and we have 70% just really soft very light so if you want to play around with different levels of hydration in your dough first it will be not every flower calm hand or high amounts of water so if you do when I play around with it might it will be is start low and work your way up until you find a consistency that you're confident with [Music] sourdough is simple once you get the hang of it it is also super digestible or the tangy taste an amazing texture artisan Brian shows you how to make your own [Applause] alright guys so although I'm a baker honestly anyone can make sourdough at home it's a super simple process so the goal today is to show you my tried and tested super simple and delicious method for making sourdough pizza so you might be wondering what is sourdough alright guys sourdough is just a way to naturally ferment your dough and it starts by adding some sourdough starter into your dough as opposed to using fresh yeast or instant yeast and when you do this you're gonna allow your dough to ferment for a longer period of time thus giving you a more easily digestible end product and a more delicious pizza so look I love all kinds of different types of pizzas I like Roman style Sicilian style Detroit style but guys today I'm going to show you my Neapolitan style pizza it's the preferred dough that I like to make when I'm using the Unni oven so although Napolitan pizza is traditionally made with white flour or zero-zero flour I typically use a blend of whole grain flour with zero-zero or bread flour and the reason I add whole grain flour into my dough mix is because I always like to include more nutrition into my mixers even if it's croissant dough or baguette dough specifically with pizza dough I love to make sure I'm getting that added easy digestion nutrition and flavor so the reason I love to use zero-zero flowers because it gives you a great structure bite and chew and an awesome product but don't worry if you can't find 0/0 flour you can totally use bread flour to get a fantastic result and a great pizza alright guys so the most important part of making delicious sourdough pizza and something you'll have to get used to is maintaining your sourdough starter by maintaining your sylars starter I mean you need to feed it regularly and feeding is basically just adding equal parts of flour and water along with your mature starter or your mother starter and mixing it together you leave it at room temperature on the kitchen countertop it's perfectly fine covered and you can feed it once or twice a day to make sure that it's nice and active for when you're ready to mix your dough so you have your mature sourdough starter and now you are all set to make delicious sourdough pizza if you're confused don't be because it's very simple to get from this mature sourdough starter into your final mix you're just going to have you your starter you're going to feed it so that you get eleven okay and then you take your eleven and you add it into your bowl for your final mix so now that you're ready to make your dough here's what you're gonna need for the leaven mix you'll need 50 grams of mature sourdough starter 50 grams of zero zero flour or bread flour 50 grams of whole grain flour and 100 grams of warm water for the final dough mix you'll need 425 grams of zero-zero flour or bread flour 75 grams of whole grain flour 310 grams warm water 10 grams of salt and 200 grams of your eleven mix let's get started so now we're ready to make our leaven mix here I've got 50 grams of mature sourdough starter and we're gonna add 50 grams of whole grain flour into the jar okay as well as 50 grams of zero-zero flour or if you're using bread flour you would add 50 grams of bread flour beautiful finish it off we'll add our hundred grams of warm water now we'll use a fork to incorporate all of the ingredients together and just make sure that there's no dry flour left we'll leave this covered and we're gonna want to let this sit for three to four hours I cover it with either the lid for the jar or a kitchen cloth this spine my kitchen is usually 72 to 75 degrees Fahrenheit or 22 to 23 Celsius and it should double in size in about four hours and one of the tips I like to kind of give people a lot of Baker's do this as well is that well you know put a little rubber band here it's a good visual cue for you to kind of see noticeable growth in your leaven build so if you come back in three to four hours and it's kind of just above that rubber band you can let it keep pushing maybe your kitchen is a little bit colder today and if your kitchens really warm you might see in two hours that it's all the way at the top already so that rubber band will kind of help you visually be able to look over in your kitchen and of gauge whether or not it's time to start that final mix alright awesome so we've got our 11 here that's ready to go and we're ready to start our final mix so the first thing I'm going to do is I'm going to dissolve the salt into the water in a large bowl just use my hands here get that incorporated great and the next step is going to be to add our eleven into this bowl and do the same thing to make sure it's dissolved I just use my hands to kind of guide it out dissolve with your fingers and now we're ready to move on and add our flour so I start by adding 425 grams zero zero flour or bread flour if that's what you're using and then we add our 75 grams of whole grain flour now what we'll do is we'll mix using our hands so what I'm trying to do right now by mixing is ensure that there's no dry flour left and all of the water gets incorporated so that we start developing strength in our dough once all of that is incorporated we're gonna let it rest for ten minutes so that we can continue to build some strength specifically because I add whole grain flour I like to give it this rest period so the water fully bonds with the gluten and we have a strong dough before we start kneading so now that our mixture has rested for ten minutes what we're gonna look for is a nice bit of elasticity in the dough to check that we've started to build some strength but just remember that you will see a little bit of tearing since we haven't done the kneading process yet so what we're gonna do is dust our work surface turn the dough out and we're gonna begin kneading by hand I like to knead by hand because I'm a very hands-on Baker and I like to connect with my dough any time I'm making dough you can also use a stand mixer when the turn or doäôt saw like I said we're looking for that nice smooth elasticity and to begin our kneading process I actually like to kind of just get my hands a little bit of flour and I take the top of the dough and I push it into the middle and then with the palm of my hands I'm gonna I'm gonna actually let the dough rip a little bit as I knead let it rip and build back together I also like to turn the dough I rotate it a little bit so I get consistent kneading on all sides of the dough if you think about professional pizzaiolo they mix their dough with spiral mixers and what a spiral mixer does is essentially what I'm doing it kind of rotates the dough while pushing the dough into itself in a gentle way you can kind of speed up as you move along as your dough starts to develop just remember to use your palm to push and your fingers to pull it back into itself don't be afraid to add more flour it starts to get a little bit sticky you can use one or two hands at any time once you're kind of you know you're kind of halfway there when you know you push a little bit and you can see the dough start to just come back into itself you know that your dough is developing strength and it's starting to resist when it's starting to resist and you'll be at the point you're almost at the point where you're gonna want to stop and start your fermentation because it means that your gluten strands are pretty strong and you're actually now doing more harm than good so once you see a little bit of resistance you know you're kind of almost at that point so you can keep kneading and then once you see that smooth surface and a lot of resistance you'll be able to know it's time to stop needing so I'm gonna keep going for a little bit more I think this dough can take a little bit more needing needing mixing dough hook spiral hand stretch and fold any you know when you do these things to do you're just trying to strengthen it yeah so we can see now every time I push we see that nice contraction of the dough we see that nice movement that it's doing by itself and so when I see that consistently and I know that the surface is smooth it's not sticking to the table I know that this dough is done being needed I'll take the smoother surface and I'll make that the top of my dough and I'll kind of use my fingers to tuck the bottom part into itself first of all I like to maintain that there's a smooth surface always a smooth surface I don't like tears or jagged edges in my surface and that I believe helps the fermentation happen evenly so you want to tighten up your dough into a ball is fine it doesn't really matter the shape but I always find that a ball gives you the tightest structure it's all about structure and it's all about creating the perfect environment for fermentation in the dough so nice and tight so that your gluten strands are compact for now and they have a nice even environment to start expanding as it enters the fermentation stage and another thing you can do is you can check the structure of your gluten by performing what's called the windowpane test and what you can do there you will you know just be careful to not tear any of your dough but you kind of just want to open up some of the dough and make sure that you can kind of see through it a little bit without tearing it you don't need to really obsess or go crazy with that you don't want to start you don't want to start butchering your dough if you pull at your dough and you get some instant tearing you can continue to knead your dough and just also remember we don't want to overwork our dough at any time we always want to give it good periods of rest so if I did want to continue kneading this dough at this point I would let this rest another 5-10 minutes to let all of the gluten strands kind of relax and then I would start building them back again so now that we know that we're done with our kneading process we've done our windowpane tests we're confident with our gluten development and we like the way our dough fields we're going to enter our stage of bulk fermentation and so what I like to do for the first fermentation of my dough is I like to take a container I like to add a little bit of oil so that it doesn't stick to the container spread it around the bottom and a little bit on the sides because our dough is going to expand and it will make contact with all sides of your container okay and then we take our dough we keep the same bottom part the seam on the bottom we'll keep that on the bottom in our container and then we will close our container and to enter our bulk fermentation stage we're going to leave this on our countertop for about three hours the reason I prefer bulk fermentation is because it's a good option to kick-start the fermentation process and have a nice strong dough before dividing it into pizza dough balls later on so now that we finished kneading and our dough is entering bulk fermentation we can notice a few things about it that it's still round it hasn't quite expanded obviously it just started it doesn't touch all of the corners meanwhile I've got a dough that is finished its stage of bulk fermentation and you can notice a lot of differences here our dough is expanded quite a bit not just upwards but it's expanded towards all the corners it's touching all of the sides which is why we like to oil the container on the sides as well and we can also notice a difference in the texture of the dough on the sides we can see pockets of air that have been building up and that's obviously part of that fermentation process the gases and air bubbles start to form and it kind of pushes our dough upwards so again this dough's just finished kneading that the gluten development they're nice and strong but now they need a chance to rest for a long time develop those bubbles and develop this smooth surface actually you can see the surface here I can touch it it's a little bit bouncy it's not too sticky so we maintain that smooth surface that we were looking for when we needed it we don't have any tears or any any holes in the top and it's nice and pliable very very nice very very nice though actually viga is a process favored by Italians and is a type of pre ferment Julian guy of Pizza is lovely is a fan of this method and provides a step-by-step tutorial to make the beaker you need 1 kilo of high protein zero or zero zero Pizza flour 540 grams of water and four grams of fresh yeast whisk the yeast into your jug of water and make sure it's fully dissolved next placed the flour in a large mixing bowl and pull the wet ingredients on top with a metal spoon roughly mix the ingredients together then use your hands to firmly squeeze and grip the dough pulling and tearing until all the flour is combined transfer the mix to an airtight container scraping down the sides of the bowl with your hands feel the dough for consistency you should be left with dryish scraggy clumps cover and leave to ferment for 16 hours at room temperature now for the dough weigh out 80 grams of iced water 100 grams of room-temperature water 22 grams of fine sea salt and 22 grams of diastatic malt powder [Music] open your airtight container you'll notice the bigger has developed a complex structure and has become soft and slightly stretchy with the spiral dough hook fitted transfer the vigor to your mixer and start mixing on a low speed although I recommend using a spiral mixer you can use a stand mixer with the dough hook attachment as this is a high hydration dough I wouldn't recommend hand mixing slowly drip the salted water in stopping each time the bottom of the mixer bowl looks wet this will take about five to ten minutes as the flour absorbs the water with the mix are still running slowly sprinkle the diastatic malt into the dough the mop adds a nice additional flavor but more importantly provides east with a new food source resulting in lighter more aerated dough you can skip this step if you're unable to source the mold slowly drip the 80 grams of iced water you'll need to judge how much water to use depending on your flour and the hydration that you want I think 10 grams of the water will give you 65% hydration whereas adding 80 grams will create 72% hydration stop adding water when your dough turns silky and stretchy and continue to mix for a further 5 minutes [Music] fill a bowl with water wet your hands and gently pull and gather the dough from the bowl transfer it to the airtight container and leave it to rest for two hours at room temperature after two hours place the container in the fridge for a further two hours remove from the fridge wait your hands and transfer the dough to the work surface you should find the dough a lot easier to work with them before with your bench scraper divided into roughly 240 grams portions fold and shape each portion to a ball pinching the edges into the center flip and pull the dough inwards using pressure to smooth out the bottom leave the balls to proof for four hours at room temperature or you can leave overnight in the fridge and use it the next day Mike Fay owner of Rose Hill sourdough and Chef Jason demonstrates our go-to dough recipe it's super simple and gives great results every time this dough holds the secrets to a no need technique watch out for bonus tips on balling your dough soon it's the secret to round pizza so warm water want to start with yep so we're gonna do our classic pizza dough this is actually gonna be ready in four hours so some people take take a long time to make up yeah it can I make dough sometimes I let it go for 72 hours right like those cold ferments are long for men exactly right I think people get overwhelmed when people start talking about fermentation and all that stuff yeah you can jump into the science if you water I love that part of it but for some people they just want to be able make dough over they cook with their family and they get overwhelmed by all the math and all the science so we're gonna strip that all the way I'm just gonna make easiest beats you can make writing like three or four hours to be good to go and I think this is the gateway to better pizza dough because I think once you realize like how easy this is now the sudden you're like what's this hydration or what's this or what's that so I love it all I do is add 300 grams of warm water yeah and to that I'm just gonna add a little bit of salt so this is 10 grams of salt just like that cool and on my little handy dandy scale here I'm gonna measure out seven grams of active dry yeast it's a reason active dry yeast in this recipe just because we're gonna make this really quickly yeah but there's all other types of stuff that you can use you can use fresh yeast which is very popular in Naples yeah I prefer sourdough there's all kinda stuff you can do but the easiest most quickest way to make dough is just move back you see it's already coming alive there we go so I'm just gonna give that a little bit of a world just to dissolve that salt max which I use just a little bit and then we're gonna be using some flour so this flour is double O flour and it gets the name because it's really fine the mill really delicate flower um but again you don't need double the flour if you're croushore doesn't have it sure craft some bread flour drop some all-purpose flour yeah that's how I started making pizza dough a little star cool so we're just gonna dump in 500 grams of my double low flour right right off cool and then I'm just gonna mix not without sorry without a mixer nope I'll have to make without the mixer without a mixer scraper but what yeah fit the scraper with a little spatula whatever you want to call it so this is super easy this is something that you can do you know say you want to have tea tonight on Friday night Friday morning whip this up together and just let it sit out I like to do it with just the spatula here without a mixer because I think it's really quick and I like to get my hands on the dough could I double this batch and make extra pizza dough and freeze it so literally I could I could make pizza dough once but use it to cook two or three times yes absolutely I've got I've got a friend who just had twins she makes my pizza recipe all the time that's exactly what she does she whips the dough together she'll make a double or a triple batch she'll make the pizzas she wants to make and then you absolutely she'll chill ball if the pizza dough and then she'll tuck those in little baggies and throw them in the freezer so we've been this is like seriously like two and a half minutes yeah it's not that much time and we mixed it it's mixed yeah it's mix so literally I'm not gonna yeah I'm just gonna cover this with it and it's not gonna look like really go right now it's just kind of oh that's kinda just to make sure that's fine we're in that science and nature do a thing I'm gonna cover that up with the towel I'm just gonna let that sit how long do we let that sit uh anywhere from like 15 minutes to an hour really this is stuff that we mixed up about an hour ago and what you're gonna do is you take it out of the bowl there's gonna kind of give it a good stretch like this yep now a couple things you can do from here because I said remember we're gonna let it sit for like three or four yeah and that's gonna be the the rising part right or the fence proofing or whatever we call a syndrome yeah so bulk that's what we're going to do so I'm just gonna take that I'm just gonna throw that on my bench but it's a countertop or whatever it is if you don't have a lot of space you throw it back in the bowl and we're going to cover that back up yeah and there you go you're gonna let that sit for again three to four hours till it's done state you say you like you want to make the stove and you're actually making it for tomorrow because you found town the day before do this exact same step just throw it into a container and toss in the fridge so now after four hours it's gonna look something like this and it smells incredible it's like you can smell that yeast coming alive like doing exactly what we want it to do and now this is a hard part right super hard because you have to like measure and all that so I'm taking my pizza dough here our recipe from Unicom makes for really good sized pizza dough's okay so I'm basically gonna break this up into four pieces if you've got a bench scraper you can do it with a bench scraper literally you can just do with your hands if you're one of those guys to come on myself a little flour so this is the balling technique here yeah so literally all were just going to do is we're just gonna we've got a smooth side on the top and your seam side on the bottom so we're just gonna keep that the same we're just gonna press the dough from the top smooth it out and press it up into the bottom so keeping that smooth side really smooth and making our seam on the bottom and then we're showing you the edges of our hands so you seal that deal up on the bottom you can use the bench you can do a little rolling technique whatever you want to get around Pizza you got to start with a round dough ball [Music] ham stretching can leave a lot of people scared for this great fun and he gets a beautiful puffy crust Josh - Hannah of true craft BBQ will help you ditch the rolling pin if you follow his technique I'm gonna show you how to stretch dough so that you can toss it easily here we go take your dough ball put it on a nicely floured surface get some flour on top all right we're gonna push down the middle we're gonna start stretching it we want to get all the air from the center all the way to the sides [Music] here it's on the back of my knuckles I'm just sitting here and letting gravity do most of the work while I spend I'm doing this just to continue the stretch you can see how gravity is already starting to pull from going to put it back down now take my two hands ones gonna hold the dough with this hand right here this right hands gonna stretch it spin it stretch it stretch it you do this a few times and then it's time to really let gravity do the work back on the knuckles again a little shake to get it down alright so now you have a really really nicely stretched pizza here's what you want to do use the back of your knuckles hold it like that and when you want to toss your dough you want to push up and then push your fingers up and let the dough fly like this whoops are ahead and one more you can see here a lovely that dough is stretching so there you have it our top tips for perfect pizza dough for more pizza content search for uni HQ on YouTube and don't forget to share your creations with us on Instagram [Music]

Channel: youngandfoodish

Views: 167,818

Rating: 4.8777847 out of 5

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Id: FD1sKDd07gg

Length: 27min 34sec (1654 seconds)

Published: Sat Jul 11 2020