Same Day Pizza Dough Recipe

what is up pizza people it's Jesse from patio pizza and today we're doing same day pizza dough [Music] so if you've been watching this channel for any period of time you've probably noticed that my does typically have a longer fermentation time but I know that's not always practical when it comes to making pizza dough sometimes Pizza emergencies come out of nowhere and you need to make dough and you need to make it fast so this recipe has been specifically formulated to be ready in as little as four hours without sacrificing much in the flavor or Texture departments this recipe is going to yield the dough for two 12-inch pizzas and I know time is of the essence so let's get going I'll grab my large mixing bowl and to that I'll add 225 grams of room temperature filtered water then I'm adding a quarter teaspoon of instant yeast that's about 1.5 grams if you're going to weigh it out give it a little stir and then I'm going to add 350 grams of the flour of your choice this is just some King Arthur bread flour I had laying around I'm going to follow that up with one teaspoon or about nine grams of sea salt then I'll mix everything the best I can with a large spoon and when it starts to come together I'll continue to knead the dough in the bowl for a few more minutes once it seems that everything is sufficiently together I'll go ahead and cover it up and let it rest for 10 minutes this first rest is going to let the flour hydrate a little better and it's going to make the rest of the kneading way easier so don't skip this first rest after 10 minutes I'll transfer my dough to a clean surface and continue to knead for another 5 to 10 minutes this is when the gluten is starting to come together it's a lot easier now that the flour is sufficiently hydrated once your dough starts to get nice and tight I'll go ahead and ball it up and I'm going to put it into a grease container cover it up and let that rest for one hour at room temperature this is referred to as the bulk ferment so one hour at room temperature bulk fermented once that hour is up we'll go ahead and Portion our dough up this is going to be two dough balls about 10 ounces each and then we'll ball them up remember the motion for this is a gentle stretch fold it onto itself rotate 45 degrees and repeat until a nice tight ball forms and then that'll go into a grease container with a lid cover it up okay at this point you have some options you can keep your dough out at room temperature and it's going to be ready in as little as four hours and probably will stay fine until maybe six and a half seven hours after that it's probably going to blow itself out and be really hard to use so if you're planning on using it later than six hours so say you're making the dough in the morning and you're going to go to work that day and you want pizza for the night you're talking nine ten hours probably what I would do here is put the dough in the fridge let it stay in there the entire time you're at work as soon as you get home take it out let it rest for an hour or two before you make pizza so to repeat if you're planning on using it within four to six hours just leave it out at room temperature it's going to be great it'll be just fine if it's going to be longer than that put it in the fridge until about an hour or two before you plan on making pizza then take it out let it warm up and it's going to be great that's all there is to it all right this dough has been out for six hours at room temperature as you can see it proofed up real nice I'm gonna go ahead and stretch this out top it we're gonna bake it in the rock box and let's see how it turns out [Music] [Music] okay this is our same day pizza dough I made this about six hours ago it's looking great got a good cook good crumb structure everything looks real nice give it a shot that's not lacking in flavor at all the room temperature for six hours still plenty of flavor definitely broke down a lot of those extra sugars six hours at room temperature there's plenty of flavor it tastes great you would never know this wasn't a 72 hour fermentation so next time you're in a hurry and you need your pizza fix I got the recipe for you I hope you give it a shot I hope you like this video I hope you hit subscribe and I love you lots

Channel: Patio Pizza

Views: 50,950

Keywords: Pizza, pizza at home, making pizza, pizza dough, homemade p, pizza recipe, home pizza oven, pizza steel, pizza stone, pizza sauce, gozney, roccbox, gozney roccbox, poolish, poolish pizza, poolish recipe, stuck pizza, pizza peel, OONI, Koda 16, New York Pizza, NYC pizza, New York style

Id: pEdgh99nEiw

Length: 4min 26sec (266 seconds)

Published: Wed Mar 22 2023