Secret Trick for Perfectly Fluffy Pizza Dough Revealed!

foreign steel Studio Chef Craig in the background helping out and super excited today we're making our puppy pizza dough recipe and we're not using any equipment no nothing like no scales we're using cups which is a No-No I know I've always praised using a scale because you've got to dial in that recipe so that's always my recommendation today we're Trailblazer we are going to take a recipe and using a cup only we're going to figure out how to mix the dough this recipe is awesome but it's small we don't want to scale it up or down for the fear that it might um really throw that hydration off so we're gonna make a two cup flour Dome recipe which makes about two pizzas or one really big pizza however you want to look at it but again this is awesome and it's simple and it helps you understand it's a 24 hour dough it's great let's do this okay dough container awesome love the dough container foreign I'm sorry this is a bread flour um Central Milling okay and I'm going to take my cup and I'm going to literally just put my my scoop in the cup and peeping like this you can see right heaping cup into my bowl I'm gonna do two of them make sure I get them all that's a little bit too beeping there we go heaping right right into my bowl put my flower away now I'm going to grab my salt I use um sea salt this is actually of course I prefer a fine I'm gonna put my I shouldn't do this over the bowl in case it slips in so I'm gonna do it onto the side onto the side here so you can see what I'm doing here all right one teaspoon just kind of dump it in and now importantly I'm gonna take my whisk and just whisk this around I'm trying to you know avoid the salt in the east coming in contact too early in this process these bowls are great exactly kind of give them a shake it mixes it a little bit too all right next I'm gonna grab my yeast and that would be fleshmann's active dry yeast I don't want to use about a quarter teaspoon okay I've kind of measured that just like that just about level with the uh dump that in there once again I'm gonna grab my whisk this was still around it's important but I do this for you know 30 seconds 20 seconds all right next I'm going to take water into my same measuring cup okay and this is not a liquid Cup this is a cup this I'm basically using a two for one ratio with this cup so I'm going to use the same exact um cup that I used for the flour the only thing I want to be mindful of I don't want to have an overfilled cup here I want to keep it on the lower end as you can see I'll show you what I'm doing here pour my water in right all the way to the top let's pour that my Bowl here and now it's supposed to be time to mix I love these bench papers here but this first um beginning of the process because it's very messy and this spatula helps with that mess I'm basically Glide reading all the flour now right I do this for you know just and then when it gets to be kind of starting to form that one big Mass this is so easy by the way right super easy now what I can do is get my hands in there and I like I have two hands but I want to use only one of them because I don't want to get them both kind of all messy because this is a very sticky dough so I'm just going to lightly just press it out right just like this boom you can see it's starting up um it's starting to come together I can scrape again using my hands gonna be a little forceful just press it in all right oh it feels good it's starting to feel like dough right and I might I grew up the rest again keep pressing keep pressing scrape off the hands it's sticky but you notice I've got one one dirty hand one clean hand right if I want at this point I can kind of remove it and put it on that cotton kind of scrape up all the flower here 's all of it but if I'd like I can take this out of the container throw some extra on here place it right down in front of me and now I can kind of do a little meeting just kind of pressing it together kind of remove all the dry clumps if you will right that formed like one large mass of dough that's it bye and now what I can do because my now my dose and it's starting to get a little sticky it's not going to really get hydrated right water and a flower at this point I've got my massive dough now I can I can add a little bit of oil into it you'd like to do the oil at the end and I'm just going to kind of give it up I'm not going to measure this you could I guess you could use like a teaspoon put it in here just drizzle it on top and now what I'll do is I'm gonna need that oil right into this mixture into this big mess oil is not necessary but it makes it kind of it makes a nice interesting Dough because the oil is going to slide inside of all the gluten strands and give this thing a nice a nice little chew when you take a bite into but you can see I've got my dough here right that's it put this back into my container I'm going to let this container um show you here I could clean my container out first but I can take it's like this and leave it out overnight tomorrow when I come back I'll divide it in half they'll firm at fermented for 24 hours and then I'll make dough balls which I'll do in a second again once I get this thing mixed cover it up at room temperature and leave it out for 24 hours if you're going to go away for a day or two you know you it's very easy to stick the same container back into the fridge until you come back up to like two or three days but other than that that's it it's that simple and I just grabbed a piece of dough that I had from yesterday's batch okay and I either you can either divide it in half or make one large making bread or something but again I'm just gonna make them in half these about 200 and whatever 225 grams maybe I'll have to measure that later uh let's go back to the camera as I make a dough ball for you this is a a really important step the dough ball okay because what we're doing is we're going to trap all of those gases in the um inside of a ball so when it and the carbon dioxides and the sugar is going to all be inside and now it's going to help create some flavor but as it begins to rise in spinal proof it's going to expand okay super important but how we do this is we flower up both the dough and our hands okay I coat both sides and now I'm I'm gonna I might switch the camera angle but for this one I'm gonna I'm gonna fold it in half I think the other camera angle might be better let's try we'll do both so I'm going to fold this in half like this and then turn my hands and now this smooth side is facing my chest this seam side is facing out and I just kind of pick up each side and press those in again lightly it's not a stress ball we want to rip the glutens and then close again I turn my hands I grab each side press and close and turn press and close and turn and I do the same sequence about 15 to 20 times each time I do it it's becoming a more taut ball right I'm knocking a little bit of the air out I'm keeping this smooth side always facing my chest and the seam side out here always away from me let's change the angle so you can see exactly what I'm doing so here's here's the seam side so I press my fingers in and then close and then turn press close and turn really close up your rest I'm light I could press a lot harder I'm not trying to rip the dough and then turn there's my seam I keep talking about each side press in and turn close right and I'm going to take the smooth side because I've got a lot of turns here already it's nice and taut right place that in my palm and now what I'll do is I'll take this seam and I'll close it like this and like this like almost like a cross right now I've got this beautiful dough ball I'm gonna let this rest for um gosh three or four hours and because we closed it it'll start to expand but everything all the natural gases will stay inside and that's when we'll create all those natural Bubbles and air pockets inside of this and it will be beautiful you will have legendary puppy pizza at home next week we'll stretch the dough out and actually make the pizza um for now let's get to your questions all right [Music]

Channel: Andris Lagsdin

Views: 7,168

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Id: nAKzVqVwjYI

Length: 11min 29sec (689 seconds)

Published: Thu Mar 02 2023