THE BEST METHOD FOR OVERNIGHT PIZZA DOUGH + Ooni Koda 16 Demo

all right guys today i'm going to bake some pizzas from dough made with a pre-ferment first i'm going to walk you through the steps on how i make this particular type of dough i'll fire up my unicode 16 i'll bake off those pizzas and we'll taste the results so there are two basic methods when mixing dough first the straight dough approach which is the simplest of the two essentially you dissolve your yeast in water mix everything together in one shot and let the final dough bulk ferment for a period of time the second method is using that pre-ferment now this is where you mix a portion of the flour water and yeast in a recipe ahead of time and this is going to allow the yeast to fully activate and ferment before you add the remainder of your ingredients some bakers believe that this method gives you better texture more rise in your dough and an improved flavor but i definitely encourage you to try both approaches and make your own decision on what you prefer now there are four types of pre-ferments made with commercial yeast but today we're going to focus on abiga which is the italian version of a proof ferment and it's going to make up half of the total weight of our final dough all right enough of my gavin let's get down to business all right to make this biga grab yourself a large mixing bowl and add 228 grams of warm water consequently that's one cup now for the yeast i'm using dry active yeast here you really don't need that much you actually only need about an eighth of a teaspoon and you're thinking that is not enough for dough but trust me it's gonna work now just give this yeast a second to dissolve then you're gonna add 352 grams of double zero flour that i start mixing with a fork just until the dough kind of gets shaggy and then i move on to my hands now you don't have to knead this dough all we're doing is combining it so just press it around kind of scrape the dough that's sticking to the sides of the bowl down and just press everything together just until the ingredients become kind of homogenous all right there you go this is what your beak is supposed to look like okay so cover the bowl up and let your biggest sit at room temp for about 12 hours okay so i do this at night right before i go to sleep i mix my biega only takes two seconds cover it let it sit out and the next morning it's ready to go check it out this is a bigger that's ready to go it's super dimply it looks like it wants to collapse the yeast is fully fermented this looks beautiful all right for this final dough i have 340 grams of double zero flour 222 grams of warm water and 18 grams of sea salt got my bigger here in this large bowl and i'm just gonna add everything directly into the bowl with the big up so here's my water okay i'm gonna go with salt next just kind of give it a little stir help dissolve that a little bit and then in with the flour and i'm just going to work diligently to mix this dough and make sure that the bigga is evenly incorporated throughout the entire dough so use the pinch method done this in some some other videos of mine and just press everything together move the dough around try to scrape anything that's sticking to the sides of the bowl and incorporate it into the dough this is going to take some time five minutes or so to make sure that the dough is completely homogeneous all right yeah this looks fantastic this looks perfect this dough is totally homogenous yeah i feel good about this so i'm going to slap a lid back on the bowl we're gonna let the dough rest for about 20 minutes to let the flour hydrate completely and then we'll take the dough out of the bowl and knead it so flour this board and then take the dough out of the out of the bowl just like that all right add a little flour at the top of the dough and then you're just gonna start kneading it and folding it like this it might feel a little wet but the more you work the dough the more the gluten structure begins to develop and the dough will start to get smooth and easier to handle and if you need to add a little bit more flour you can do that no problem you don't want to go overboard though then you're just going to change the hydration percentage of the dough too much so do this for i don't know a couple minutes until the dough starts to get smooth and you know it's ready to go this looks pretty good see how smooth that is so i'm just going to form it into a ball just by tucking the dough underneath of itself tighten up the dough a little bit here and then i'm going to go in and add the dough to a lightly greased bowl use olive oil to grease it yeah sticking to my fingers now okay here we go in the bowl going to cover it up nice and tight i'm going to let this dough rest at room temperature for about two hours until it's doubled in size then we'll portion it off and put it into smaller containers and we'll go from there so two hours room temp all right i've got one two three four containers they are they're lightly oiled and ready to go our dough has doubled in size it's been resting for about two two and a half hours you can see it's still nice and smooth and use a dough scraper here and just carefully take it out of the bowl and onto the cutting board there we go so this dough here this is a 65 hydration dough and it's large enough when you break it up into four pieces it's going to give you uh four 290 gram dough balls perfectly sized for like a pizza oven like this like the unicoda okay what am i doing next oh yeah let's go ahead and just flour the surface of the dough a little bit and then i'm just going to make two cuts here to generate four even pieces of dough you can always break out the scale if you want to get super exact okay here we go there we go all right now i'm just going to want to shape these guys into dough balls and you can do that with your hands like this just by tucking the dough underneath of itself sort of rotating the dough ball on your hand all right eventually it'll get nice and tight you can also uh run it around in a circular motion on the cutting board like so and just get a little dough ball like that then go in the containers notice how i'm not using the refrigerator at all here none of this dough is is being or i'm not cold fermenting any of it it's all at room temp what's really cool about that is it brings out different flavors in the dough as opposed to cold fermentation so cold fermentation you get some good bacteria that create acids that give you that sort of sour flavor with room temp fermentation you're going to get sort of more earthy flavors like weedy flavors it's a high there's a there's more of a yeast fermentation going on as opposed to a yeast and a bacteria fermentation going on in cold fermentation so flavors will be a little different with this dough i'm going to let it sit at room temp for maybe a couple of hours and my timeline for all of this is again i make my biga at night let's say around 11 o'clock or so i wake up the next morning i let the vega go for a little bit longer end up making dough around uh 11 maybe 12 o'clock the dough rests for two two and a half hours so you're looking at maybe two to three o'clock then i separate the dough into uh dough balls like this i'll let those rest for two to three hours and then i'm ready to eat dinner at five or six o'clock so it works out really well if you can follow that timeline uh you'll have dough ready for dinner and uh be awesome all right guys i've got the unicoda 16 fired up and ready to go i let it preheat for about 20 minutes then i check the stone temp with this infrared thermometer it's basically a point-and-shoot kind of thing once it hits 825 degrees fahrenheit or about 440 degrees celsius we're ready to rock and roll all right i've got a little flower on my work surface here and i'm gonna put one of my dough down i'm gonna be kinda there we go they kind of just plop right out there next a little bit of dough on top just so it's not so sticky now everybody's got their own way to stretch dough this is mine okay first i start with a crust and i form that flip it over push from the center out to form that crust and the dough seems kind of sticky what you're going to do is just add a little bit more flour just a little bit just so it doesn't stick so much next i'm going to stretch it with my knuckles a little bit but i'm going to let gravity do most of the work stretch and let gravity pull the dough down and that's pretty much it the dough is stretched very quickly this dough is pretty soft so okay now i'm going to build my pizza we're going to start off with a margarita first that's kind of my control pizza if i can make a good margarita then i know the rest of the night's going to be really good so i'm going to add some san marzano tomato sauce this is just raw crushed san marzano tomatoes there next a little bit of fresh mozzarella i'm going to go probably about three ounces but whatever works for you is good you be you now we're going to do some basil guys if you want to put basil on after the pizza comes out of the oven go for it i just prefer to do it this way again ubu do what you want to do whatever sounds good to you you're the one eating the pizza not me there that's good perfect nice to have basil in the garden you just grab it whenever you need to now i'm going to grab a bit of freshly grated parmigiano and just finish the pizza off with that okay there's my version of a margarita make sure the peel has a little bit of flour on it not too much just a little bit and then you're going to slowly pull the pizza up onto the peel and then kind of correct its shape so it's circular again boom good to go we're going to go in the oven stone temp is 8.25 i launch the pizza at full heat and then i turn it down or else you're just gonna scorch the crap out of your crust there and check it yeah give it a little bit of a turn and then back in the oven she goes you gotta watch really closely here and monitor the pizza it cooks very quickly and again you have to kind of mess with the heat of the oven i haven't found the perfect temp through the entire cook you always got to adjust it but more check the bottom looking pretty good all right this should be the last turn checking the bottom still looks good yeah just a little bit longer all right i'm pulling it what do you guys think about that a little burn here and there just these these air pockets these air bubbles but i'm cool with that man i like a little charm i crust here we go finish this thing off with a little bit of extra virgin olive oil and then we'll cut into it yeah that looks great let's take a look it was pretty nice huh but underneath pretty solid there you go beautiful here we go margarita all right let's fire another one i'll taste both of them together i'm gonna cook a different pizza now this is some heavy cream that i've reduced by half just heated up and reduced by half and seasoned it i don't need much here just a little bit if you reduce the cream too much when you when you when you bring it down on the stove it'll break in the in the oven when you bake the pizza so you only need to go down by half or so beautiful now we're going to add just some sauteed onions a little bit of caramelization here is going to give them some more sweetness nice little um kind of juxta position on flavors with uh the rest of the ingredients because everything else is really savory i'm gonna go in with some aged provolone this is a nice sharp flavor to it you'll see a lot in like new york style pizza cheese blends perfect and then a little bit of aged parmigiano well all parmesan's aged the undisputed king of cheese right here now we're going to add some some sliced cremini mushrooms perfect a little bit of fresh rosemary from the garden so do a little bit of a chop on it just to break it down and then we'll finish with some some garlic infused oil just a little bit here it's a fresh garlic it'll be really nice to finish this off too is a little bit of cracked black pepper but i don't have my mill out here so we're just going to skip that all right in the oven she goes [Music] and i'm going to turn this heat down so i don't burn the crust there all right guys there's that one looks pretty good it's a simpler looking pie it doesn't look like there's much on it but uh trust me it's really delicious all right yeah oh my god this looks fantastic i like this over the margarita oh man look at that crema holy crap yeah man all right what do you guys think of that crust all right i got a little dark underneath not burnt though just a little darker than normal still looks fantastic all right it's time to start taste testing let's uh let's start with the margarita shall we whoa great acidity from the tomatoes creaminess from the fresh mozzarella and then some fresh flavor from that basil the dough is fantastic it's soft it's tender it's got loads of flavor perfect here we go mushroom pizza damn that is super super good i love how creamy it is this this reduced cream fantastic nice earthiness from the mushrooms you get a sort of a savory nice savory herbaceous flavor from the rosemary and a sharpness from that provolone and grana padano or parmesan in this case dough again nice and tender it's got kind of a weedy nutty flavor to it almost it's delicious so good all right guys you've seen what i've done here today if you have any questions hit me in the comment section i'm happy to respond subscribe if you haven't already give me a thumbs up and i'll catch you next time

Channel: Kitchen & Craft

Views: 261,521

Rating: 4.8969197 out of 5

Keywords: overnight pizza dough, overnight pizza dough active dry yeast, overnight pizza dough j kenji, overnight pizza dough recipe, pizza dough recipe, best pizza dough, biga pizza dough, how to make pizza dough, how to make pizza dough at home, neapolitan pizza dough, poolish pizza dough, preferment pizza dough, pizza, pizza napoletana, best pizza, how to make neapolitan pizza, how to make pizza, neapolitan pizza, ooni koda pizza oven, ooni pizza oven, ooni koda 16, vito iacopelli

Id: 9IWsV-8jSmI

Length: 17min 12sec (1032 seconds)

Published: Tue Sep 29 2020