PIZZA DOUGH • 70% Hydration at 24hrs • Neopolitan Perfection
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- Опубліковано 19 чер 2024
- Learn to make a pizza dough the day before, at max capacity 70% hydration. Crispy, fluffy, light with a great chew.
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Music: Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
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Great video....music's a bit annoying though
Like the video but the music..
I know. It's my most commented thing...
@@fromthefridge8867 It is not horrible, but it is too loud.
Release a version without the music??
Thanks a lot for this video!!! :)
I tried a lot of different pizza-doughs through the last year. fermented, double-fermented, poolish based and so on... I have to say, this one turned out to be the best to form the pizzas. It made a airy and crunchy crust and the middle was just how it should be, soft and not too hard. I love it that your dough is easy and fast to make. When the dough was ready, i already made the dough-balls before i put them in the fridge. Found it easier this way :)
You have explained this really well.
Thx
This vid was dope, I’m really digging the chest cam, different than other food channel, quick tip, don’t be super afraid to use flour, it allows you do make the dough balls super tight and have a lot more control over the dough and it doesn’t change the hydration as much as most think
Thanks for positive feedback
Turned out really good 👍 big thanks from the land down under!
Amazing video. Not sure why the need of any negative comments. Happy you shared this recipe :) thank you!!
Thanks for the feedback Freddy. I'm going to make another one this weekend with different pizza recipe. I've also received samples of a new vegan pepperoni product so will try to make a few additional zaa videos. Stay tuned :)
Comments on music isnt negative.
It’s future reference.
When you place on the baking pan, do you cover them with a towel or clear wrap?
Great video thanks
Hello, quick question, after dough is complete, you place "dough box" in fridge for 24 hours. Can is stay in there longer or will it harm the dough. I want to make it but cant actually make the pizza for a couple of days later? thanks much, Bill
Hey, I’m from Toronto…
Where did you get the flour? I can only find regular dellagiovana
Nice video. Tried Nepolitan for the first time but didn’t come out like the one I had in Italy 😊. I think I will give this a try. Did you say how water you need to add? Maybe I missed it. Thanks!
Try this.
400g of '00' flour in the mixer.
5g of instant dry yeast
Mix in the mixer with paddle (important to use paddle for the amount of water).
Then add 230g of cold water. It will be fairly dry ball. Add 15g kosher salt
Then slowly in parts while mixing add additional 50g water. It will be sloppy but will eventually come together. Then mix on medium high for 10min. Will be pretty sticky. Proof for 4+hrs at room temp (in the fridge if overnight).
Questions -
1) Why does your 3gms dry yeast look equal to my 10gms dry yeast pouch content? I mean I have seen this in many other youtuber videos too. Are your grams something different?
2) When I open the sealed 10gms dry yeast pouch, I have to throw away the rest after using some. Because even if I tightly seal the pouch and store in refrigerator, the rest of it dies, does not work. 🙁 How come the yeast in your open and shut bottles last and stay alive?
Really good video! tho it would be helpful if added ingredients list at start of video. Other than that really easy and well explained !
Some questions:
How long can I keep in fridge before use?
How long can i keep in freezer?
How long do i thaw it out after freezing?
Hello sr, what about using himalaya salt? I can't find kosher salt in mi country . Have a nice day
Thanks for your video. I made extra searches about your flour. This is not really called strong protein flour! It contains only 11% of proteins. Strong bread flour would range between 13-14%! But 11-12% is a general good choice for pizza. For the viewers who had problems i would suggest to try again this recipe but starting at 65% hydration!😂
In the beginning I would like to thank you for your excellent comments you gave us 🎩.
Please make more videos of Pizzas... all types... and if you don’t mind: the music 😅 drop it off mate 💐. Thanks a lot
I think enough people told me to drop the music. I will for the next :)
Nice video mate.
Thanks Don John
Very nice video.
Would this dough work for grandma or sicilian pan pizza?
Thank you
Ontario pizza lover
MICHAEL
Thanks a lot
Love the video, thanks for sharing some of the theory behind making pizza dough! FYI, and I know this video is old by now; the music is just a tad too loud to be ADHD friendly (it's hard to focus on your voice with the music almost at the same volume).
Thanks again from a new home-pizza-maker!
Curious to see the end result. I use 70% hydration myself, but I ferment for two hours at room temperature before making tight dough balls which will ferment in the fridge for 24-48 hours.
I've got a great recipe as well for 5hr same day dough
What oven temperature do you bake this pizza? For how long? Do you use the Conventional or Convection setting? Do you roll out your dough or stretch it by hand?
Pizza oven 900 degrees
Can you upload the next part ? 😀
Loved the music and the extra info.. will try it next week. :)
What size(10/12/14inch) base do you get with a :
1) 180 gram dough ball.
2) 220 gram dough ball.
3) 250 gram dough ball.
Stay safe and keep going.
Your videos are so helpful and informative.
hi ruchir. I have never measured the size, and typically make 220g ...it is equivalent to traditional pizza napoletana, maybe 12"? I think I have an even better dough ready for when its warm enough to cook outside again (it's winter in Canada). Thanks for your support
I've ruined my kitchenaid mixer's gears using the paddle on pizza dough... I always recommend the hook
Thank you for your comment. I as well usually always use a hook, but when it comes to 70%, I find the hook just doesn't do it. I have seen other pizzaiolos use the paddle as well under high-hydration. Whatever works though.
Loved this video just started getting into learning how to truly bake now I’m somewhat of a bodybuilder so if I’m able to make healthier pizza recipes and control what I put on my pizza is amazing compared to just buying a dominos pizza or something 😅😅 plus saving me money haha 🔥 but I do like this fridge rising process just wanna make sure I get this clear. Make the dough knead it if necessary then put in the fridge for 20-24 hours, take it out let it stay in room temperature for 30 mins to n hour just to let it relax so it’s not cold when making the dough balls? After the 30 mins to an hour make the dough balls and then have them rise in room temperature for 2 or so hours? Always get a little confused with the whole rising/ proofing parts sorry
Hi Kyle , thanks for the support. Feel free to message me on IG @from.the.fridge if you want to go back and forth, I've got quicker ways to make the pizza. The whole thing about dough is when you change one of those variable (ex// time or temp) something's gotta give. So the process is in fact more simple. Make dough, proof, ball, rest, make pizza. But dough will develop more flavour the longer it can "ferment" so the only way you can do that is by slowing down the process in the fridge. Yeast quantity goes up slightly if you want faster dough. There's no fridge proofing if you want really fast dough but it will rise like a MF in no time.
@@fromthefridge8867 will do my guy!! Appreciate the fast response can’t wait for you to make more vids! Damn Canada weather be a bitch rn 😂🤣 hopefully temp will go up sooner or later we all want yeh back haha 🔥
@@kylefiorino1968 yeah. I'm in Toronto. I've got a Roccbox that's just waiting for me. Crazy cause it says feels like -14°c today, why does it feel so much colder. It's nasssssty out there
Absolutely love the very clear instructions for your pizza dough BUT had to replay a couple of times because the music overpowered you a couple of times. Also love your backsplash in ur kitchen
Thanks. I love the backsplash too. I will post a new dough video soon and be sure to remove music, it's the biggest comment I get
@@fromthefridge8867 please god please god remove the music
Enjoyed your video but had a question that you can hopefully clarify. In regards to adding salt and yeast at the same time. I was under the impression that salt will kill yeast if it comes in contact too early. I know that there are controversies about this issue and some bakers add it post-kneading. Can you clarify your feelings on this? Thanks
Never mix the yeast and the salt. You can make pizza dough in different ways but never yeast and salt togethet
You can actually mix salt and yeast together. as long as you knead quickly, nothing bad will happen, AT ALL. Worst case scenario, if salt and yeast stay close to each other for long time, some yeast will die, but the rest will be enough to let your dough rise, possibly a bit more slowly than usual.
Didn’t know that, all these years, I was just “developing gluten” on my wife’s face😂
Hello in my contry we don't have 00 flour we have only flour type T45 T55 T150 , what should i take ?
I believe those numbers reference the grind, and the higher number (150) is pretty much a cornmeal grain. I don't have experience with those but your lowest number will likely yield the closest result as tipo00 is very very fine
Is beer yeast used?
Jewelers’ scale 🤙🤙
My gosh, I can't finish the vid - that music! 😅
how much water?
what is the brand name and model of your small digital scale?
Hi Richard. It's just a cheap little one from Amazon, about 10$ USD or $15 CDN. Works amazing
Good video I’m a new arch xl owner
what's the difference in using cold water and warm water ?
Yeast takes longer to begin forming gas if you use cold, allowing a longer slower proof. If you start with warm, gas will form quicker and you'll almost begin a cooking process like ciabatta
What are your thoughts about this method?I sometimes put a small amount of my water into a spray bottle,that may sound confusing but it’s like this.
For instance your ingredients are 200g water and 250g flour 1g yeast.
You mix 150g of water to the flour with the yeast but place the rest of the water in a spray bottle and slowly spray the water into the stand mixer bowl.
Is that good or bad?
Thanks in advance 🙏
There’s an enormous difference between 60% and 70% hydration. You recommended to people that they drop to 60% if you’re going to hand knead the dough from the start. I recommend first of all to drop it to 65%-68%. That should be manageable. 60% dough will be difficult to work by hand for a beginner and will break if stretched, because it’s not elastic enough. As far as the yeast, using instant yeast is only good for making a very short fermentation dough. You could make the same dough before going to work in the morning and by using active dry yeast it will be ready to use (after forming balls) after work if left in a covered container at room temperature. By the way, if you do a longer ferment, you’ll want to use less yeast and you’ll need less than a gram of active dry yeast for that amount of dough.
Very good observation. Since I posted this video, I have actually come up with what I believe to be an even better way to do it....I just haven't been able to go through a video as it's -13°C here in Toronto. Sooooon I will definitely go through a 70% dough with IDY that will be ready to go same day for dindins. Im appreciative to have people like yourself making me better.
How much yeast should I use for a 72 hour cold rise?
Hi Jason. It would be very very low. About 0.5 - 0.75g of IDY. That's a very long proof time with 70%. Keep in mind that's with an hour or two of room temp.
@@fromthefridge8867 so after I kneed the dough I let it rest to rise for an hour or two. Then I can measure and ball them up and set aside and cold rise for 3 days?
@@Jason.rimando there are so many ways you can do it, but my 'room temp proof' is usually done almost like a "temping of the dough". I don't just stretch and too straight from the fridge and into the oven. That's my room temp proof. If you were doing it that long, I would ball them, fridge temp them and then pull, reshape and proof for 2
@@fromthefridge8867 thank you!
Have to trye this 👍🍕
Can you tell me the amount of water used for this pizza thank you 🙏
Hi Ayshia - it's more math than me telling you. It's 70% of the flour. So take your flour in grams x 0.7
A general rule of thumb for me is 400g flour, 280g water (230+50), 15g salt and 5g IDyeast.
The water gets added in 2 parts, otherwise it will never catch at 70% high hydration
@@fromthefridge8867 thank you I will try it today 🌸
Keep in mind, this is Neapolitan dough. Do not expect NY style pizza for this. It's meant for super high heat, very fast.
End result?
Cut the yeast down to 0.5g or less, and you can ferment the dough for 18-24 hours at room temp.
I've watched many Naples pizza pros make Neapolitan dough on YT, plus I have several good books. I'm no expert, but the vast majority use a tiny amount of yeast, whether direct or indirect method.
Amazing! There definitely is no perfect way since there are so many variables. I will be posting a "same day" video soon.
400g flour, 280g water in two stages (230/50), 15g salt and 5g IDY. Room ferment 6hrs and good to go
@@fromthefridge8867 5 grams is still a ton of dry yeast.
What you're doing will work; like you said, there are many ways to end up with a tasty dough that works well for a home pizza maker. I certainly agree.
For your next recipe, just for fun, try using 0.5g dry yeast, or even 0.3g; knead it 10 minutes or so, and then rest it 8-12 hours at room temp. Then make smooth dough balls and rest another 8-12 hours at room temp, then ready. This is more like how they make it in Naples. The dough won't puff up like bread, but it will be soft and relaxed, with good gluten network, and the extra time at room temp develops good flavor. That's the direct method.
The indirect method is to do the second rest period in the fridge, to store the dough balls more than 12 hours.
@@charliedoyle7824 thanks. I'm using a Roccbox and the dough is exactly the same from the VERA cert.pizza napoletana resto I worked at
Thank you for your share which was very informative sorry but music was very hard to concentrate on what you were saying ..
At what speed do u set ur kitchen aid mixer
Med-high (75%). Hope that helps as different models have different speeds.
@@fromthefridge8867 Thanks! I am attempting a 70% hydration tomorrow - but starting with a poolish - any thoughts or suggestions? PS love your video - hits all the right points!!
There's a great app you can try called PizzaApp+. You can put everything in from desired hydration, also leaving style (poolish, IDY, ADy, etc). I aim for 220g balls but that app will be really useful since I'm no pro in poolish use
@@fromthefridge8867 Thanks - downloading it now!!
Why dident the dough get dry on top?
If you mean when it was in the fridge, it's cost a fairly tight lid (even though it's from dollar store). The moisture and gas forming in the box keep the box moisture content pretty high.
love it! but.....music is too loud !
Can you give a link to the small scale ?
www.amazon.ca/dp/B013L9DJRC/ref=cm_sw_r_cp_apa_i_M9KVGDWSQS07MJE14TPX
Its basic, but accurate and works good.
Thank you for the detailed video. Only ask is, please, remove the background music
What is the measurement of your water sir?
It's 70%
Take your flour by weight and x by 0.7
Ex// if you have 500g flour (500 x 0.7= 350g)
@@andreblanchet8306 thank you sir!!
Hi, great Video. You are german right?
French Canadian
Well what this dough look like once cook ?
There is something missing from this video ...
I know - apologies. My guests came early and I was in the weeds! I had to start cooking zaas and never got a much needed video. The rest of my videos have low view count so I was never expecting popularity of this video. As soon as lockdown ends and the 6" of snow disappear, I think I will focus more on pizza. Thanks for your watch though :)
You still got a nice rise, but you ALWAYS put yeast BEFORE you put salt because salt affect yeast interaction with flour and its sugars
100% correct.. I stopped watching after i saw that
Actually is wrong. The order is not important at all. Actually, you can even put them together as long as you knead quickly enough. And by the way, worst case scenario, if salt and yeast stay close to each other for long time, some yeast will die, but the rest will be enough to let your dough rise, possibly a bit more slowly than usual.
@@FabioulousPizza Yup. There we go. *Claps* somebody knows. I literally just watched Johnny, World-Pizza-Champion who dissolves his Salt right into his water and flour (at the consistency of Pancake Batter) and then adds his nub of FRESH bakers yeast and mixes the rest of his flour in with no hitches. Pizza came out perfectly.
@@TheMillionDollarDropout sure, I do something very similar 😀 the problem is that most home bakers keep repeating what someone told them, without even doubting it and without knowing the underlying science. I'm not saying that all pizzaioli must be geeks, but at least they should know some basics!
Have a great time 😀😀
Tried to tough thru your video... but the background music was driving me nuts.
I believe that the soft 00 flour is low protein. You need to get the hard or high protein 00 👍🏻🇮🇹
Also you should use the dough hook in your mixer, not the "K" one. Watching your vid you can see there's a ball of dough in the middle just spinning and not being mixed and kneaded consistently..
And lastly, there's no need to wet your hand to use the scraper 🤣
100% The comment I was looking for.
Needed the Dough Hook on there IMO but he said it's cause of how watery the dough is which might be true. I'll need to check for myself. Most importantly, his dough needed a better Protein content it seems because It looks goopy or soupy or whatever. Type 00 flour is good but it also needs to be strong. He said his flour was Strong at one point but never said what the protein % or W rating was. 280 to 330 is nice and strong. It shouldn't have gotten that soupy. Also, He needed to be much gentler IMO because he seems to have torn some of the Gluten Structure by the looks of it at the end because his dough ball wasn't a smooth-finish and it should be smooth but yeah should've handled it as shown in this much shorter, better constructed video: ua-cam.com/video/o-I-KWEIDvs/v-deo.html&ab_channel=VitoIacopelli
Can u plz make the pizza with that dough to continue this video?
Hi Mohamed. I plan to make more videos (especially on pizza) as I feel I have made an EVEN better dough. My challenge at the moment is I live in snow covered Canada and we are currently -8°c outside. As soon as the weather is above freezing I will do my best. Thanks for your support. I plan to expand on the pizza videos all spring and summer as it was quite popular and I make TONS of different varieties including things like "Concord grape, purple potato and stilton pizza".
Liked the video, but the background music becomes a bit annoying after not too long.
If it's 70% hydration, it is neapolitan style, not neapolitan. True neapolitan is low hydration. 55 to 62%
Sorry but the music is loud and annoying. Couldn’t go past a minute.
I don't know how to remove it now, sorry.
Good instructional video. For me I found the background music distracting, also making it hard to hear you from time to time. I think you could do away with any music.
Dude. 2g of instant yeast for 24h proof is waaaaaay to much and u say its little ammount?
We use only 0.7 of freah yeast in our pizza shop 30h proof
Almost 19 minutes. No sugar to feed the yeast?
No sir. No need for sugar when using IDY. If you are using active dry or fresh cake yeast. I discuss yeast type in the video.
Active dry you activate in warm water with a sugar (honey or sugar). But instant dry you literally add it to the flour, just not with the salt for too long.
@@fromthefridge8867 Sorry I haven't watched the video because I was watching TV. But I will watch it.
is it me or did i miss the water amount?
Your flour in grams x 0.7 (70%)
No way for Caputo 00 flour, 70 too much muddy and sticky. I do not the rest of flour water absorption
Wala!
No clue what that means
liked this video except for the background music. I am Italian but that music was a big distraction for me. I hope that is not played in any of your other videos. This is the first of yours viewed by me. If the others have the music it may be the last viewed too
Why the 'music'?
I don't know how to get rid of it. Thought it was cool when I made it ...now I regret it.
I used this music it was some how really funny 😆
I don’t have 00 flour!
Nice video bout your background music is disturbing. Is loud
looks good but work on shaping those dough balls
I'm practicing ...
Music is so annoying that I put the video on mute and turned the titles on. But thanks anyway ;)
Great video, would be better without the music
Thanks. I actually don't know how to remove the music.
@@fromthefridge8867 oh haha no problem I just found it distracting after a while
!00 words for every 10 that are necessary. This guy loves the sound of his own voice.
Thanks for your thoughts. My videos may not be for everybody. But I do it this way for people who want to learn, maybe not just get a recipe.
You should not use non food safe containers for food...
The flour, is designed for a maximum of 65% water...
Well it works very well at 70%. I produce some amazing quality pizza
okay 🤷🏽♂️
Ahahahahahahahahahahahhahahahahahahahahahahahhahahahahahah
Please TURN OFF THE MUSIC!!!!!!!!!!!!!!!
I had to stop watching because the music was too loud to understand what you were saying. Too bad, it was looking good. Get rid of the accordion
Yeah man. Shut the window next time. You may be lucky to live in a musical town but now I'm sad how quiet my town is 😂
There was music?
Lol you guys suck. Run the videos audio through NVIDIA broadcast and the Music goes bye bye lmao, no joke. I'm on Google Chrome, so I reroute the Application's sound (Goole Chrome) through Nvidia Broadcast and it comes out with just his voice.
Thank you AI.
ditch the music
Trying to figure out how!
With that music in the background can't watch your video. Too loud to listen to your commentary!
Didn't realize it was that loud. Great feedback though. I only just started making videos on UA-cam, and I'm learning the ins and outs of what makes a good video. Be on the look out soon for different pizza dough recipe
give the music a miss
forgot ur sugar
Sorry but the music made this vídeo unwatchable.
Too many errors to count.
That ok mate. There's not one perfect way to do things. Every step gives you different results. This dough has yielded me amazing results with wonderful chew. Thanks for watching
Use some olive oil on your hands in stead of water and you’ll thank me later.
Great tip! Thanks for the watch and comment
Omg... blah blah blah, jump to 4:53
Thanks for the timestamp!
Pizza is very technical when you want it made the best possible way. It also helps watching a video a few times! Very knowledgeable great video!!!
@@terencevasquez I'll be doing another one probably quicker this weekend. It's really a recipe made to be same day full room temp
@@fromthefridge8867 that's awesome! I'll be waiting!!!
The whole point of making a video of how to make something is to show the end result, which u didn't do, epic fail !
Came out like shit, most likely.
no finished product 😑
PLEEEZE, NO MUSIC, SO FRIGGIN ANNOYING AND DISTRACTING!!!
To much talk, to loud music. Recipe is ok.
Glad the recipe worked out. That's what matters
Agreed! I couldn’t take any more of the music and about 60% of his words were totally unnecessary!!! Couldn’t finish the video, it gave me a headache!!!
Holly crap Man! You talk way to much!
That is me...real talker ;)
Variable 5: the flour...
For me, I have found very little difference between different brand '00' flours. From Caputo to cheap, I've found them to work all very similar with my recipe.
What a noisy music. Pointless video.
dude you talk to much.
I’m outta here goodbye
CUT THE GOOFEY MUSIC, DUDE!!!!!