Pizza Bread (and the magic of old dough)

let me show you something this is what pizza dough looks like if you age it in the refrigerator for a week and this is the loaf of bread that I just baked with it my kids call it pizza bread it is insanely crispy and flavorful sure people have been making something similar for centuries using a sourdough starter or biga or some other kind of pre ferment but the thing is none of that is really necessary anymore in the age of refrigeration the easy way these days is to mix up some dough throw it in the fridge and forget about it for a while just as the easy way to make and run a website these days is with Squarespace the sponsor of this video to get your website fermenting go to squarespace.com and when you're ready to take it out of the oven and published it use my link and code down in the description you'll save 10% I'm gonna show you how pizza dough changes as it ages in the fridge day by day for a week and how that aging will get you different baked results got to start with a giant batch of my standard pizza dough recipe half a cup of warm water with two teaspoons of sugar and two teaspoons of yeast stir it around and let it bloom for five minutes just to make sure the yeast is still alive if you want to live dangerously you can skip this step all right four cups more water go in two more tablespoons of sugar two tablespoons of salt big glug of olive oil maybe a quarter cup stir it around that's trippy then I'll start with ten cups of bread flour anticipating that I'll probably add more flour as I knead bring it together as far as possible with the spatula and then I'll get in there with my hand pizza dough has a better flavor and texture when it's really wet and sticky so I'm just adding just enough flour to make kneading possible yes I'm exploring options for no-knead pizza dough recipes and just haven't gotten one to work yet to my satisfaction not chewy enough you want to knead this until you can stretch it thin without it tearing like that that took me seven minutes all right eight sample containers glass is best it will not leach out chemicals during the long rise a little olive oil and each may be more than the pros would use but having a dough that's coated in oil will help it Brown at home oven temperatures that's also why the sugar is in there to enhance browning and this is one of the rare times that I will use a food scale zero out the weight of the bowl then weigh the dough and divide by eight circa 300 grams of dough is good for one 12 or 13 inch pizza or one pizza bread which is what we're making this time I normally don't bother with weighing things but this is where it really helps you when you're cooking at an almost commercial scale our human brain has a great intuitive sense for small quantities but when things get big not so much hard to eyeball I'll use each ball to oil its container the soiling itself in the process cover it can be sealed the east' have enough air in there and let's label them samples 2 through 8 goes straight in the fridge sample number 1 let's just let it rise on the table for two hours and then let's take it out and bake it straight away this is the bottom side of the dough which I've now got facing up on the plate and note how it looks exactly the same as the top side very smooth and here's how you make what my kids call pizza bread coat the surface with plenty of olive oil grind on pepper Shaco ver plenty of garlic powder and then sprinkle on a good amount of really big crunchy flaky salt my pizza stone has been preheating for half an hour at maximum convection oven temperature my pizza steel tends to burn this bread and I just pulled the stone out of it and drop on the dough bake it until it's brown 7 or 8 minutes pull it off with tongs onto a cooling rack and there it is bottoms nice I cut it once lengthwise and then into a bunch of little strips note how big those bubbles are on the inside remember that it tastes ok but the flavor is just kind of bland and the texture is very soft and pillowy it's not crispy and it's only a little chewy this is an inferior product 24 hours later the dough's in the frig have risen a lot despite the fact that we threw them in there straight away some people say you got a rise them at room temperature for an hour or so before you refrigerate but that is manifestly not necessary don't um Bert ooh comes out and look at the underside it's a rougher it's kind of bubbly now that rough surface holds more oil and goes crisp in the oven olive oil pepper garlic powder salt dropped the dough on it's so much easier to handle when it's cold it's stiffer bake it at 550 Fahrenheit or whatever your oven can manage until Brown and note the bubble structure this time it's finer a slow cold rise gets you the same amount of air but it's divided among a larger number of all our bubbles and for pizza crust I prefer that texture flavor is still a little bit flat but the texture is a bit less pillowy we're getting a bit of crunch a little bit of chew sample number three forty-eight hours of cold rise dough is a little stickier and it's starting to smell a bit like beer stretch it into a little oval top it throw it on the stone you want to be careful about not letting the garlic powder burn which happens really easily and it tastes nasty if I see a few grains turning black out it comes cut it up texture is still a little pillowy in a bad way but the flavor is now improved getting that yeasty fermented flavor sample number four 72 hours of cold rise dough is getting really sticky and look at how uneven that underside is nice bubbly surface that'll hold oil and bake up crisp you gotta bake this dough bottom side up plop I usually drop it on rather than deliver it with a pizza peel because the oil tends to make it stick to the peel out it comes and you can hear the surface is getting much crispier I would guess that this is due to the starches breaking down as it ferments breaking down into simpler sugars that caramelize more readily in the oven but that's just a guess it's starting to get that glassy top though love it it's hump day midpoint of the experiment Doe number five four days of cold rise and this is when I start to notice a delicious smell like ripe banana both when it's raw and when it's cooked oh that looks like the Millennium Falcon don't sue me Lucasfilm sample number six five days cold rise and look how gooey that dough is looking if it wasn't cold it would be all but impossible to handle I undertake that one a little bit but the flavor is still insane it's got that ripe banana note funky complex great stuff the penultimate example six days of coal dries out it comes and that top is getting so crispy it's also notable how much chewy or the interior is with a wet dough given enough time gluten kind of develops itself basically needs your dough for you some more in the fridge and now the finale a full week of cold rise dough is super gooey and sticky it would be impossible to handle if it weren't cold underside is now the top look at how craggy it is oil just soaks in there careful about the pepper you can really taste its spice in this don't use more than you'd like good coating of garlic powder you could use fresh garlic but that'd just be a different flavor the powder gives you more of an umami taste I think and you got to use some big flaky salt the texture is amazing with that at this point the dough is so soft that is hard to handle even cold at stuck on the way down there you go seven or eight minutes later out it comes underside is brown my pizza steel tends to make it black I prefer the stone for this and you want to hear how crispy that top is now let me get the mic nice and the flavor I mean you could say that it's like sourdough but as a matter of semantics it is sourdough right could you get a similar result using the traditional sourdough starter probably but do you want to get a starter going feed it once or twice a day for a week and then have to keep it alive in the corner like a goldfish in perpetuity or do you want to mix up some dough throw it in the fridge and just forget about it for awhile I'm going the easy way and while I could also code a website by hand I have some basic skills in that area that is not a thing that I'm going to do I'm gonna use Squarespace whether you want to start a blog make a portfolio advertise your business or build a whole online store Squarespace has the elegant and functional template that you need if you want to buy a custom domain like atom ragu co.com you can do that through Squarespace and they'll set you up with a beautiful parking page until you're ready to publish your site and when you're ready to do that go to Squarespace calm slash regu sia and enter my offer code Ragusa you'll get 10% off either the domain or the site Squarespace is a one-stop shop anything you need to create and run your site they've got it for you using anything else is just doing it the hard way like making your dough with some kind of pre ferment or something just throw it in the fridge and wait thanks to Squarespace for sponsoring this video now I got to take this out to the kids Thank You Fred

Channel: Adam Ragusea

Views: 2,151,071

Rating: 4.9311061 out of 5

Keywords: pizza dough recipe, pizza dough recipe italian, homemade bread recipe, homemade bread oven, best pizza dough recipe, best pizza dough, pizza dough, homemade bread, how to make, fermentation process, fermentation, aging pizza dough, aging dough, sourdough bread recipe, sourdough starter, sourdough bread, sourdough pizza, biga, poolish

Id: o4ABOKdHEUs

Length: 8min 37sec (517 seconds)

Published: Thu Oct 17 2019

Reddit Comments

[u/VNFR]

Ah yes adam bread