Our Absolute BEST! Neapolitan Style PIZZA DOUGH Recipe

hey everyone welcome back today I am going to delve into the murky world of making pizza dough this is something that I've consciously avoided for the 10 years that we've had this channel although we have had a couple of guest chefs on who have made pizza dough I've stayed away from it but I think you know I've got 30 years experience of making pizza dough a couple times a month I might have something to pass along so I'm gonna show you my recipe my method that that I've sort of found works for me at this point so four ingredients only four ingredients and the first ingredient is flour now that is double zero Italian pizza flour and when you say double zero flour it doesn't always mean that it's pizza flour double zero only refers to how finely the flour is ground which double zero means very finely so you could have double zero cake flour which has a very low protein content and is absolutely the worst for making pizza so make sure that you get a high protein double zero flour now if you can't get double zero flour which I always can't get it here where I live in Toronto or when I can't get it it's unbelievably expensive and I'm just not like you know whatever I'm not gonna pay that much money for the flour if what is stopping you is you can't get double zero or you can't afford double zero or you just don't want to give in and use double zero use bread flour as long as it's a high-protein bread flour it's going to give you a pizza dough that is pretty good in the end and if you don't have bread flour and you've got all-purpose flour and the only thing that's stopping you is a bunch of jackasses on the internet telling you that you have to use double zero pizza flour whatever use the flour that you have just don't use cake and pastry flour too low a protein content so you know in the realm of things all-purpose flour is pretty good bread flours better double zero pizza flour absolutely the best and we'll probably do a video now that we've gone down this rabbit hole we'll do a video where we do different flowers and taste test them and just see what the differences actually are so that was 500 grams of flour and that amount gives Julie and I three reasonably good sized pizzas that fit in our oven so 500 grams of flour now the next thing is salt and this is just coarse salt coarse salt of course non-iodized and I just mix that in and the amount of salt is 3% of the weight of the flour so three percent of 500 grams is 15 grams 15 grams of coarse salt works out to about 2 teaspoons of course it's best to weigh if you want consistent results and I just mix that in 3% I landed on because it sort of gives me a nice balance of flavor without being too salty anything under 2% of salt and the dough is really bland it doesn't taste like anything it's you know what am i eating cardboard over 5% and I start to feel that it's too salty I have seen pizza dough recipes and I've eaten them where it's as high as 8% and for me that's way too salty so you know 3% is a good starting point for you if you're just starting up making it and then sort of you can play around from there and see what works for you so I mix that in next up this is just I don't know with traditional baking yeast everyone says in their videos especially the Italian guys that you have to use fresh yeast I run a Test Kitchen I'm in here baking all the time I use a lot of yeast but I cannot go through fresh yeast cakes fast off they don't have a shelf life they don't live very long this stuff you can keep in your cupboard for probably two years so I always use the dry yeast yeah if you want to use fresh yeast go right ahead it'll give you a different flavor profile so this is just traditional dried yeast I'm not exactly put a thing below me here as I'm talking and now you can put it in the water if you're not sure if your yeast is any good I know this is I know that this yeast is good because I use it quite a bit if you don't use it very often mix it into the water and wait for it to bloom ten or fifteen minutes you'll start to see it foaming and bubbling and then put it in I know that this is good I throw it right in with the flour and then I just mix it in and everyone's gonna be screaming no it's mixed in with the salt the salt is gonna kill it the salt salt salt yes salt does slow down the East salt can kill the yeast in this amount the salt will not hurt the east and it's gonna go for very long rise so the fact that the salt might retard the East isn't a problem salt is always in bread yeast is always in bread for thousands of years the two have been working together as long as you don't put too much salt you're not gonna hurt it so I put it in like that now oh and that was that was 1% so the amount of yeast what by weight was 1% of the weight of the flour which again works out to about a teaspoon and a quarter ish so turn this on low and I've got the water here and it I know that everyone says that you're supposed to use water of a certain temperature and it's supposed to be warm but not too warm because it'll kill the yeast and blah blah blah blah blah blah blah room-temperature water room temperature water means that it's not gonna be so warm that it's gonna hurt the yeast and it's not gonna be so cold that it's gonna stop these from activating room temperature works really well and so at this point just running slowly a little bit faster the waters in there and it's gonna start to pull the flour in and form a ragged ball so we've got a ragged ball in there and I set a timer for 30 minutes shut off the mixer and just let it sit for thirty minutes I don't cover it I don't touch it I don't go near it I don't even think about it for about a half an hour what I forgot to tell you was how much water I put him there so this recipe is 60% water so you take the weight of the flour 60% of that weight 500 grams so 60% of 500 grams is 300 grams I use 300 grams of water luckily in the metric system 300 grams of water is 300 milliliters and that gives me a dough that is sort of in between too sticky or too dry gives me nice puffs when I put it in the oven I have done dough's up to about 65% and I find them far too sticky to work with later on reshaping so 60% works for me I don't use any oil I don't like what all does to the crust that's just me you could put in a couple tablespoons of oil if you want or use oil at various points in the process and I don't use any sugar I don't use any sugar you don't need sugar for the yeast to bloom you don't need sugar for the yeast to activate you can make the yeast work faster by adding sugar but because we're gonna let this go for a very long ferment in the refrigerator we don't need it and I find that adding sugar adds a flavor that I don't really like so 30 minutes and then we'll come back and we'll give this a need okay so the 30 minutes is up and the dough has been resting now this is not a true Otto lies rest an Auto lies rest is where you just mix together the flour and the water and then you let it sit for you know between 20 minutes and 2 or 3 hours and during that time the water completely moistens the flour and it also starts to break the starches in the flour into the simple sugars that the yeast is going to need in the fermentation process this leads to a dough that is much easier to knead much easier to work with down the road it has a much better crust and flavor this simple rest at the beginning has consequences all the way down the line now a true Otto lies eat a true Otto lies rest you wouldn't have put the salt or the yeast in yet you would add them now just before you start to mix the dough and knead it I put them in at the beginning I realize that it's not a true Otto lies rest I put them in at the beginning because I just I just find it's easier to mix them in at that point I still find that this 30-minute rest gives me most of what I want out of that rest later on so if you really want to do a true rest you would hold back the salt in the east and add them in now so let's move on to the kneading depending on your machine or whether you do it by hand on the countertop you could need anywhere from 7 to 10 minutes okay so we are fully needed at this point now one of the things that I've learned over 30 years of making pizza dough at home is that there's a whole lot of ways to get to the end result there's a whole lot of different techniques that will give you essentially the same result and you have to pick and choose which ones work for you and how far you're willing to go because sometimes you can go really far on doing something and it's only going to give you a tiny little bit of return at the end so at this point I pull it out and I put it onto the bench and I don't put any flour on the bench and you're gonna see that it's pretty sticky and the reason I don't put any flour on the bench is like there's my timer so as much as I set a timer for kneading the dough just visually I've made this often enough that I looked at it and I said that's what it needs to be and I turned it off so as much as you think that timing is important you're gonna learn visual and touch is much more important so what was I saying out on the bench no flour no flour at this point at all you don't want to work any more flour into this dough so there it is you can let this rise for an hour - in a container at room temperature get the first rise punch it down shape it put it back in the container and then put it in the fridge for the slow ferment this this slow ferment that I do is 2 or 3 days sometimes I've taken it up to four days and it four days it tastes amazing so depending on what my day is structured like I'll either let it rise for an hour or two punch it down and then put it in the fridge or I'll just shape it put it in the container seal it and stick it in the fridge and not let it do a first rise just let it bulk ferment and between the two methods I don't notice much of a difference either in texture or in flavor there's probably people who do notice a difference and you know I would encourage you to do it both ways and figure out what works best for you so at this point we've got all up a dough and you can't just stick that lump of dough in there it needs to sort of be uniform again techniques there's a whole bunch of different techniques I see people turning it over and stretching and stretching it in and stretching it in and stretching it in and stretching it in I don't do that see it's stuck to the counter and I just grab it like this and there you go it's shaped it's shaped and ready to go in there and what you're looking for when you're shaping it is you want a nice smooth texture over the top that's very important you don't want it to be ragged or jagged and when you turn it over you don't want too much of a dimple in the bottom that one's still got a bit of a bit of a dimple so you can turn it over there you go so pick that up put that into a container put a lid on it and I stick that in the fridge for for this dough like I said I usually go two or three days sometimes four days if I really wanted to I could leave this in the fridge overnight or for 18 hours and then eat it for supper tomorrow and it would be fantastic it would still be really good but the the idea is that the longer you let it ferment in cold temperatures in the fridge the better the dough is going to taste the easier it's going to shape you're gonna get a better crust you're gonna get a better texture pretty much everything about it is going to be better that that long ferment that you there's nothing that you can substitute for time although we will be doing it where there are a couple of substitutes for time and we're going to test them back-to-back in future episodes and see what works so into the fridge and then we'll come back and do some portioning and this is what it looks like after three days in the fridge you can see it has doubled in size probably more than doubled in size and now it's time to portion it out I'm just starting up the pizza oven I've got about an hour hour and a half until I'll be ready to bake and that will give this time to come up to room temperature and have that one last rise so the dough is really stiff at this point use a scraper get it out of the container and onto your workbench no flour on your workbench and you want to just break this into this is enough for three pizzas so you can eyeball it if you really want to you can weigh it to get it exact but you don't need to be that exact just take a good good chance let's say that's about right and now you just form it into a ball the same way that we did before we put it into the container and that's why you don't want any flour on your bench at this point get that nice smooth shape around the side that one's good move on to the next one now cover these over with a damp towel or a piece of plastic wrap you don't want to wrap them tightly because they are gonna grow as they warm up they're gonna rise a little bit again and you can put these on a sheet tray so that you can move them around you put them on another cutting board so that you can move them around I'm just gonna leave them here on the bench because I'm gonna use them in about an hour and that's it for making a basic pizza dough come on back in the next videos and we'll show you how to shape the dough and we'll make some pizzas thanks for stopping by so you can soon

Channel: Glen And Friends Cooking

Views: 398,598

Rating: 4.8150034 out of 5

Keywords: The Only Pizza Dough Recipe You Need, pizza dough recipe, how to make pizza dough with yeast, how to make pizza dough at home, how to make pizza from scratch, neapolitan pizza dough, italian pizza dough, wood oven pizza dough, wood oven pizza dough recipe, best pizza dough recipe, 3 day fermented pizza dough, cold fermented pizza dough, long fermented pizza dough, fermented pizza dough, 72 hour fermented pizza dough, 72 hour pizza dough, glen and Friends Cooking

Id: 0mxxGrq7PoI

Length: 17min 13sec (1033 seconds)

Published: Tue Sep 18 2018