I'm very happy! Using what I learned from your channel, I just made pizza dough for only the third time, and it is so nice and smooth and round. I can't wait to cook it.
Aah, that's great news, I'm glad I managed to help 💙 Feel free to share this video with a fellow pizza lover who might need a bit of help in their pizza-journey!
Tried this method and it severely improved the pizza i made today from my usual attempts, i think the rest time and plenty of proofing time were the big difference maker, its what i changed and the dough came out easy to shape and very smooth, unlike the fights of shaping i had before!
Ah, greast to hear the good news! 🤩 I'm glad you've found this video helpful and I hope you will want to share it with the next pizza-lover you meet! Have a nice weekend 🍕
Thank you Thank you Thank you! - at last I found the error in my pizza making! Your section on "don't do this" is exactly what i WAS doing. Yesterday I made a dough and kneaded it as you suggested, with care, and the result was perfect! Stretchy, super thin and fantastic. No other pizza video or recipe mentions that kneading too hard breaks the structure. I thought the harder I worked and stretched the dough the better it would be - just the opposite.
You know, pizza world is full of misconception, I noticed that there aren't too many videos that demystify them so I wanted to fill that gap 😁 I'm glad you have found the video helpful, feel free to share it with someone who kneads too hard. Have a nice weekend ✌🏻
Pizza came out PERFECT! The default 250g in the calculator made for a pretty small pizza, but following your directions in this video solved all my problems. Thanks!
So helpful to learn how to knead! Omg, no heavy pushing of heel of hand?!? I love learning this! Fingers toward me instead. Thank you, kind sir for this fascinating video.
No, no heavy pushing! I don't think that that's a wrong technique, but I don't like it 😅 I feel it's a bit "aggressive", while I'd rather treat my food with LOVE 💕
Just wanted to say thanks. My family thinks this is the best one we’ve made so far (I agree). The dough was great to work with and it came out perfect…not too fluffy and not too thin. We cooked it in a wood fired pizza kettle and it came out almost perfect (more errors on my part…don’t slide the pie into the wood 😂😂😂). Looking forward to making more and experimenting! Thanks again!
Love ya man!! FINALLY!! Thanks to you found out what i was doing wrong..Now my pizza and calzones are perfect!! Could go on and on but I love you man says it all!! Thanks agin!!
After many disappointing tryouts from other pizzaiolos recipes, I've finally managed to make a pizza dough that taste the way it suppose to taste. I know now, thanks to you, Fabio, and your clear explanations and demonstrations, that the secret lies in the long fermentation of the yeast. Impossible to get that subtle taste without it. I will look at all your video and perfect the art because, you really are The Man !!! And, thank you very much for sharing your great knowledge. Ciao !
Thank you so much for this wonderful dough recipe! I've tried many recipes from other channels with poor results. Your recipe produced the best results :)
Finally got my dough right, after a couple of failed attempts from other videos. Love the way you explain things, and thanks to you my pizzas are now amazing. grazie mille !!
Dave, grazie mille to you for watching the video and for your kind words 🙏 If you're on Instagram, don't forget to find me there so you can see what I am up to! 😀
@@Reargunner-o7h oh, curious! here's the direct link for your convenience: instagram.com/fabioulouspizza/ It's also in the descriptions of all my videos!
Just started my journey into making dough. Tried once many years ago and nearly gave up immediately. I made a calzone the other day with store bought refrigerated dough. It was good but I know the crust could have been better. I just made a couple of dough balls and was wondering why mine weren't coming out smooth like that. This video answered a lot of questions I had in regards to kneading and making a dough ball. Thank you! Subbed!
Thanks for watching the video, I'm glad you found it helpful! Enjoy your pizza-journey and if you are on Instagram, remember to find me there so you can also see my journey 😄 instagram.com/fabioulouspizza/
I've watched many pizza dough videos on UA-cam, and only this one has answered my queries best on how to make dough and how to stretch it. I like the step by step instructions and the technicality. Thumbs up.
Thanks for your words, I'm glad you liked the video! If you're on Instagram, remember to find me there so you can see whay I am up to and we can stay in touch ✌🏻
Yes, the temperature of your fridge matters, it has an influence on the timings. If your fridge temp is around 7-9°C and the room temp around 20°C then the timetable I suggest should work for you. Lower than that, you have to take the dough to room temperature earlier. Experiment a bit to find your sweet spot! Feel free to ask questions, I'm always happy to help 😀
@@FabioulousPizza alright cool my temp of my fridge is about 40°F-42°F so would you recommend taking it out about at the 12 hour mark or little less or little more and of course I have to experiment but just didn’t know if you already knew or not but thanks for responding finally found someone I can get help on for making pizza
YEAH! Well, thanks so much, I'm honoured 🙏🏻 Feel free to share this video with someone who might need to tone down their kneading efforts! Have a great week ahead 💪🏻
I really learn alot during your videos. Thas why I just oredered your book. Keep up the great work. I am looking forward to more "Fabioulous Pizza" 's :)
Aah, that's awesome, let me know how it worked for you if you want 😀 And thanks for watching the video, feel free to share with people who might like it! Have a great weekend!
Yes, long times will definitely help! Not sure if you already watched this video: ua-cam.com/video/D-1XPne3WIg/v-deo.html You might find it helpful! Thanks for watching, Ronald 🙏 if you're on Instagram, don't forget to find me there so you can see all the pizzas I make!
I do that the second time now with whole spelt flour (I used around 70% water, because of that). My first try was already pretty good (thanks to YOU!), with some possibilities to improve. First problem was stretching: I got holes because I exaggerated, it seems ;). Second: I have to bake it a little bit longer. But it was already the best yeast dough I ever produced myself thanks to your great explanations! Thanks a lot!
Aw, thanks for your words, I'm glad I managed to help you 😀 Feel free to share my channel with someone who might find it useful! Have a great week ahead ✌🏻
Aw, thanks so much for your words, I'm glad you appreciate my efforts! If you feel like helping me growing my little channel, maybe you can share this video with someone who might like it 😻 Have a lovely Sunday!
Thank You!!!! This channel and videos are just what I've been looking for. Someone that knows what they are talking about, someone who has a passion for pizza, AND someone who can communicate teach what they know so well. Again THANK YOU!
Mark, thanks so much for your words, you reakky got the point of my channel 👌 If you're on Instagram, don't forget to find me there so you can see what I am up to! Holiday greetings 🎄🎅
Hi Fabio, thank you so much for the service you provide here for home pizza makers! I am brand new to this arena and have a new wood-fired pizza oven that I am attempting to learn on. My question is if the dough-making recipe and process you use in this video is applicable for pizzas to be made in a wood-fired pizza oven. Are there any tweaks that I should consider? Thank you so much! I am looking forward to trying this weekend.
Thanks for your words, I'm happy you appreciate my efforts 😊 You don't need to tweak the recipe, unless you plan to pump up your oven to extreme temperatures, let's say well above 450°C/842°F. Since you're brand new, I wouldn't go that high, though! Keep your oven within ~400°C/752°F and you're good to go. If you're curious, you can see how this exact dough turns out in a professional oven set at those temperatures here: ua-cam.com/video/whtj2YrKss4/v-deo.html If you have any question...ask away! I'm always happy to help 💪🏻
@@FabioulousPizza Thanks again! I do have 1 additional question. . . Is there any harm if the dough stays in the fridge for longer than the 17 hours? How long is too long in the fridge?
@@jakebmill too long is when the dough is overfermented, it's impossible to tell exactly when but even if that happens, it's not a big deal, the dough will be perfectly edible once you take care of it 😊: ua-cam.com/video/KQQo8E5w-Qo/v-deo.html
@@FabioulousPizza Is there any harm in splitting the dough ball after the 1 hour at room temperature, but prior to putting in the fridge for overnight proofing? I have a set of 4 stackable, silicone proofing containers that I was thinking to use for this. Should I line them in olive oil before putting the dough balls in them? Thank you!
This is brilliant advice. Has no idea it needed to be left for so long! The dough is so key in making good pizza so cannot wait to give this a go ! I need to look at the types if yeast video too. Thanks Fabio x
If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
Thanks so much Vanessa, I'm sure you'll smash it! You can also try a different pizza style if you want: ua-cam.com/video/Cwu5YkgcAs4/v-deo.html And remember, I'm always here to help if you need me 😀
This was really helpful to learn. I just wish I was able to make it within a short period of time as I am currently hungry. But regardless the technique was so spot on
Hi Fabio, great videos. I still haven’t quite nailed lovely stretchy dough but I’ll get there! My question is when do I split my dough into individual balls when am making multiple pizzas. I thought it was before the first proof? Or is it when it comes out of the fridge next morning?
The difference is not too relevant in the small amounts we make at home! I would make it a matter of practicality: it is probably easier to have just one container in the fridge. In this case, please make sure to follow the rough timeline at 12:37 If you prefer, you can split the dough after 30 mins or so and proof the individual balls in the fridge! Hope it helps, feel free to ask more questions 😀
@@FabioulousPizza Sorry that I have so many questions! LOL. These have been really helpful. On your timeline, after you proof for the :30 and split the dough, is that 4 hour proof in the fridge or out? I assume that you are cooking right after that 4 hour proof time...but don't want to assume.
Thank you for your videos. Greatly informative. I am stuck though with the dough being sticky despite following the recipe 😅 I have been patient with the kneading but my dough remains sticky and I can’t do the touch test. Is it because I am using bread flower? I am using 150g bread flower, 98 grams of water. Thank you ☺️
No, bread flour is usually perfect for those doses. You're probably "trying too hard" and using too much strength! Try like this next time : cover the dough and let it rest for 5-10 mins, then start again gently. Not sure if you watched my video with kneading techniques, I'm sure it will help: ua-cam.com/video/Y_BBqa05IxY/v-deo.html Have a great Sunday 😀
Hello Fabio, thank you so much for this very helpful video. Very clear and fun to watch. 🙂 I have a little question, how do you put them in the fridge overnight? in a plastic container or in plastic wrap? Or maybe another way?
Hello, great question! I leave the dough in the bowl you see in the video, I spread a bit of olive oil (or any oil you have) so it's easier to come out. Hope it helps, feel free to ask more question and share the video with fellow pizza lovers 🍕
Hi fabio, once I have needed the dough. Can I split it into two and form two doughballs let them rest on the work top covered up,,and put them in separate containers for the final fermentation. Many thanks
In short, yes! However, if you're curious and you want to dig deeper into those topics, you might want to watch a couple of more recent videos I shared. This is about salt: ua-cam.com/video/t_fdx33QW3o/v-deo.html And here I explain why I never use sugar: ua-cam.com/video/_nw26lE6Neo/v-deo.html Feel free to ask questions if you want me to clarify anything, I am always happy to help! Have a lovely day 😀
Hello Fabio - like everyone else I love your pizza videos. My family bought me an ooni pizza oven so I'm trying to make the best pizza I can. One question - what do you think about kneading with a food mixer and dough hook? Any reason why I should not use this method instead of kneading by hand? Thanks again!
Not at all! I show hand kneading just because my channel is dedicated mostly to beginners who own no tools at all...go for it, and feel free to share the result with me if you need any feedback 😀
@@FabioulousPizza I just happen to have it, no worries. Already tried your recipe. It came sticky but was able to corrected using your hand technique. Thanks
Great question 👌🏻 Fridge slows down the activity of the yeast, so other biological processes in the dough that are not influenced by temperature can catch up. I explain the complete process in my book, if you're curious you might consider buying it! Hope it helps, enjoy the upcoming weekend 😀
Thank you Fabio! Appreciate the concise, organized presentation in this and all your videos. I’m wondering if you (or others) have done any experimentation with how low you can get the sodium content in your dough before it negatively impacts the performance of the dough (tasting for salt is of course subjective). Obviously pizza dough and bread in general has a high sodium content, trying to help out my friends and myself with HBP issues. I’ll experiment on my own, just wondering if others already have.
You can go as low as zero salt! Your dough might be stickier than usual though! Recently, I've become obsessed with salt and I reduced the amount in my recipe a little bit. I'll try to go down a bit further 😀
Hi, your channels great, I like the explanations, can I ask if it’s essential to let the dough sit in the fridge? Or can I leave my dough out over night and the cut into individual dough balls?
If the room temperature is quite low, let's say 16/17 degrees, than you can leave it out but the risk of overfermenting is still there. You might want to experiment with decreasing amount of yeast! Thanks for your words, I'm glad you like my content 😀
If I am just making the quantity for one pizza, do I still need to roll and reshape the dough after it has come to room temp on day 2? Or just simply take it out of the fridge, leave it to rise for 3-4 hours, stretch and bake?
Hello Fabio! Thank you for sharing your expertise! One question, it seems the best time to separate the dough balls and weigh them is after the kneading process. So after the gluten is good 👍 then we divide the dough into the number of balls required and then let it rest for the hour after making the dough balls in the correct shape and weight in individual containers...so that after 17 hours in the fridge, it's only the proofing at room temperature for the 4 hours before stretching the pizza...what do you think about this approach? Thank you in advance for your reply...btw the 5 day old dough ball is yummy 😋
That's perfectly doable. When I worked in the restaurant, I used the procedure you just described, the difference with what I show in the video is subtle. Besides, in a home fridge it's easier to store just one bowl with the whole batch of dough, rather than all the single doughballs in their container 😁
Hi Fabio!! Awesome pizza instructions! But i did just how you said, i just let the pizza dough in the fridge for about 13 hours and after that i let the pizza dough in room tempeture for 3 hours and i got an ordinary supermaket pizza dough it did not got like those beautiful puff crunchy ends, what was my mistake? And the dough got like super thin
Oh, cool, I'm glad you liked the video, thanks for your words! Remember that there are no magic formulas, it takes practice to get exactly what you want. Besides, the "feel" is different for all of us. If two people follow the exact same procedure and recipe, I promise they will get different results. Keep practising, the beauty of pizza experiments is that you get to eat ALL OF THEM 😬
@@FabioulousPizzaYou are right! everything matters, the weather if it's hot or cold the umidity the fridge the flour, but i get there! Thank you for answering and keep making your awesome pizzas 😁😋
Fabio, what would happen (if anything) if when my knead is done and the dough is ready I split the two bowls before putting it in the fridge ? Then follow the rest of the process but have my individual dough bowls already in each container ?
Brilliant question 👍🏻 Your doughballs will be weaker and easier to stretch, because the gluten had more time to decay. If you see that they are TOO weak for you and the break or rip during stretching, consider re-balling them 2-3 hours before stretching 😀
I feel it's not necessary, as you will handle again the dough to roll the doughballs, so it doesn't matter if your rip it a bit. However, if you grease the container that will definitely help you later. Brilliant question, thanks 👍🏻
I think you're referring to the stretching right before baking? If that's the case, you might want to watch this video: ua-cam.com/video/YcfmJmYeMEk/v-deo.html Otherwise, please give me more details and I'll do my best to help you 😀
Fabio your channel is awesome. I followed your instructions and made great pizza dough. My only problem is that the dough sticks to my bowl after proofing. How can I prevent this? You didn't use any oil.
Thanks a lot for your words 🙏 I don't really mind if the whole batch of dough sticks: I still have to roll the doughballs and only then I will use a bit of oil to make my life easier when I remove them from their bowl! However, adding a bit of oil before the first proofing is definitely NOT a mistake, so...use it 💪😀
Ciao Fabio! In your calculator I saw that you recommend a total weight of 300 g per dough ball. I was wondering to what diameter you recommend stretching a ball of that weight? Thanks! Great video!!
Hey Daniel! Actually you can edit the weight of the dough ball and decide what's best for you ✌🏻 My go to numbers would be 250 grams for a 12" pizza, stretched reasonably thin and possible with a fat "cornicione". All the pizzas you see on my "Toppings ideas" playlist are like this! Edit: oh, thanks for watching the video 🙏🏻
Hi Fabio, thanks for the video, this is very good info! But I wonder about the order. You 1) make the dough, 2) rest 1hr, 3) cold ferment, 4) 30min rest, 5) shape balls, 6) proof 4hrs, 7) bake. I'd like to switch it and 1) make the dough, 2) bulk ferment, 3) shape dough balls, 4) cold ferment, 5) rest for a couple of hours, 6) bake. This way I feel I can prepare more ahead. But I wonder how long to bulk ferment, or what signs to look for to evaluate if bulk fermentation is done?
The difference will be subtle, try the different order and see how it works for you! The video you have found should help, feel free to ask more questions if need be 😀
Great Video Fabio. These are great videos! However your dough calculator gives me the exact same amount of flour and water for all purpose or bread flour. Did you not say in your video that the quantities will vary depending on the type of flour used?
Ehy Eric! Thanks so much for pointing that out, there was actually a typo that caused an issue 🙏🏻 I also know that there are some imperfections due to rounding, but they are not too relevant. Now the calculator works, but actually I think it's time for a full revision ✌🏻 Please note that the important value is the *ratio* between water and flour, not just the amount of flour. If you try again, have a look at the amount of water as well. Stay tuned, though, I'll share a video that will shed some light on this topic - after the festivities 😬
@@FabioulousPizza Hello Fabio. I have been meaning to comment again about how your video changed my pizza making life! I tried your recipe and method after you fixed your calculator. It turns out that I had been doing it all wrong for about 35 years. Actually it seems that the only thing I was doing right before was "eating it". So thanks again for sharing this method on this platform. This is genius. I do have a question or two, "dough" . First the dough came out really nice following your technique and recipe exactly. I made a big batch so I could freeze the left over. That first time I made 6 pizzas (we had guests over) and they were a big success (which is why I had to make 6). I call this my "Fabio Pizza". I should say that I am baking them on a pizza stone, in a very hot kamado cooker (egg shaped charcoal fired BBQ) . The dough was really nice and easy to stretch but it was a bit weak...It gave me the impression it would break while stretching it. While it did not break that time, the frozen balls that I tried this weak were breaking when stretching them. Maybe I did not let them rest enough after thawing them? They rested a little over 3 hours covered at room temperature. How do I make the dough a bit more resilient? Also, we like our dough a bit more chewy. How can we tweak your recipe to achieve that? Is it more flour? stronger flour? more fermentation? more resting? I would like to try again to see if I can succeed in having it more resilient and more chewy. The first time I tried with all purpose flour. I also have a 14% bread flour and another flour that is 16% in case this would work better. I will be waiting for your expert advice to try again...
That depends on the mixer and its speed especially. As a rule of thumb, start to finish, 15 to 18 minutes are usually enough. To help you figure out the right timing, you might want to try the windowpane test to double check if it's ready. Check out my video here: ua-cam.com/video/kDlGxcFppXk/v-deo.html
No problem, you can use a standing mixer if you have one. You need to figure out the precise timings, though. As a rule of thumb I suggest 15 minutes start to finish, you can adjust accordingly. Try the windowpane test to check if the dough is ready: ua-cam.com/video/kDlGxcFppXk/v-deo.html
@@FabioulousPizza that sounds about right. I find I don’t want to over knead the dough but I’m finding it sticky. I guess I have to go longer to work the gluten.
Hi, I like to include several grams of diastatic malt powder. What should be a good ratio of this to my flour? 0.2 %, 2% , 4% ??? I have been using King Arthur Bread Flour with good results. Thanks! I have learned a lot from your videos! Sept 2024
Malt is a bit of a time bomb if you don't know some technical details both of malt itself and of the flour. Stay LOW, use 0.5% and you'll be fine 😀 Thanks for your words, much appreciated! I'll do my best to live up to the expectations 👌🏻
@@FabioulousPizza Also… you were the ONLY person who clearly explained why either ACTIVE dry yeast or INSTANT dry yeast can be used for my pizza dough (in case I run out of my Active dry yeast and only have an Instant dry yeast packet at my house). Excellent video on the 3 types of yeast! Thank you! 👍🏻🍕🇮🇹🌵🤠
I used 670grams of 12% protein flour , 60% hydration. I used 1.34 grams of ADY (.20%).I mixed the way I watched you except I left the dough out for 1 hour then balled to 3 balls. I left one bal out for 1 more hour before fridge. The other 2 directly to fridge. I pulled the ball that stayed out the next day and left it out for 4-5 hours and it did not really rise and although the dough was easy to work with it had very little are in the crust. I am leaving the other balls in fridge and using in a couple days. Do you think it is as simple as not enough yeast or did it need more water%? I like the idea of just having to take out the ready made balls from fridge on cooking day. Any help is greatly appreciated.
Thank you for the reply. So based on your process besides making into balls before fridge with this hydration and flour amount what percentage of ADY would you recommend?
@@D.D.T.123 temperatures are more important than amounts here. Use 0.2% and, assuming that the room temp is around 20°C, wait at least one hour before you go into the fridge, then take it out and wait at least a couple of hours before baking. Depending on the result, adjust accordingly next time 👌🏻
Hi Dave, great question! The problem with 00 is that there are too many kinds, with different qualities. Lots of 00s are definitely not a good choice to make pizza! Not sure if you watched this 👇🏻 video? There's some in-depth explanation! ua-cam.com/video/Qa_2hmy8D7A/v-deo.html
@@FabioulousPizza ahh thanks so much, I wasn’t aware of that I bought ‘ Molino Dallagiovanna la Napoletana wheat flour Farino di Grano Terabo 00 from Amazon advertised for making Pizza, how would that compare on quantity compared to the two on your calculator ? As I mentioned in a comment before on your video, it came out great, if anything the dough was a tiny bit dry with 60% hydration. Thanks for your help and advice 😊
@@applewoody Check the amount of proteins, I reckon it should be above 12%, this means you can set "bread flour" in the calculator. However, feel free to modify the doses to suits your needs & taste 😀
The whole batch of dough is kept at room temp for 30 minutes first. Then you split it and make the doughballs. Finally the doughballs will proof, rise, for the last 4 hours 😀
Hi, watched quite a few of your pizza dough videos but, hopefully I have followed reasonably well but, once again I have a problem, why when I let the dough rise short time or long time, I try and stretch the dough to my selected size it "always" springs back to a shape I don't want, what am I doing wrong. Please help!!!!!
Hi Ron, I'm glad you like my content 😄 I think that this video should help: ua-cam.com/video/YcfmJmYeMEk/v-deo.html And this one too: ua-cam.com/video/D-1XPne3WIg/v-deo.html
if i make the dough at 12 than can i bake the pizza at 2 at night or would the fermentation be too short? Anyways really nice video, this is the first time my dough wasnt too sticky so great thanks for the calculator :)
Of course you can, we're still talking of around 14 hours fermentation, so go for it. I encourage you to experiment with slower AND longer fermentation times. In the end you will find what works best for you 💪🏻 Thanks for watching the video, and don't forget to find me on Instagram so you can see all the pizzas I bake 😀
Can you use the dough after the first 1 hour rise and make a pizza straight away or do you have to let it sit in the fridge overnight. The last part was a bit confusing.
It won't be ready after one hour only. That's the time needed for the yeast to kick in before you put the dough in the fridge. If you want to shorten the timings, add twice the amount of yeast and let your dough rise at room temperature. It should be ready in a couple of hours, maybe three - depending on the temperature.
Amazing video but I find my dough verry sticky and I'm unable to work with it. Btw I used your dough calculator and the dough was verry nice. Any help with the sticky dough
@@FabioulousPizza my dough gets much more sticky. It get soo sticky that when I try to knead It it rippes apart or almost compleatly sticks to the table and I can't get it off. Perhaps it from my flour.
@@Vaseto_bratme OK so if you really like that particular flour, then you should decrease the amount of water suggested by my calculator. Do a few tests and let me know how it works for you 👍🏻
I used your dough calculator before and this time its not letting me choose which type of flour. The only option its giving me is strong bread. Will it make a big difference using the amounts for the strong bread when im actually us ap flour?
Just checked it and Working like it did before! Thank You! Just made some dough with the strong bread using AP. Hopefully it will turn out like my first time I used it using the AP. It was great last time. I and didn't have time to wait on a response so took my chances! Keep up the good work! The last batch was awesome and was able to make a 12 inch pie with no problems. Loved the help! Thank You so much! I have been making Homemade pizza for years and have finally found the RIGHT way to make crust!!!!!
Well done on taking your chances! Here's where the fun is and if you manage to eat your experiments, then they are wins! 😀 Not sure you're on Instagram, but if you do please find me there so you can see what I am up to:| instagram.com/fabioulouspizza
Hey Fabio! Thanks for the video and it is very helpful! I was reviewing your dough calculator excel sheet. I noticed that as the pizza number goes up from 1-3, the amount of yeast that is listed in the chart stays constant at 1.6g. It only increases to 3.2g once you increase the pizza number to 4. Is this intentional? Thanks!
Hey Dan 😀 Yes, it's intentional! With the small number of pizzas we make at home, there's no need to increase the amount yeast in proportion. Hope it helps 🙌🏻
@@FabioulousPizza Thank you for the reply! It's cool that you pay such close attention to your channel that you would reply to me less than a day! I've really enjoyed your videos and its helped me to fine-tune my pizza process. Keep up the passion! Cheers.
When I first started, I promised myself to do my best to help people, otherwise having a YT channel iwouldn't make sense 😄 If you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/
Let's say you made the dough on Friday afternoon, but instead of making the pizza the next day, would it be ok to let it ferment in the fridge and make the pizza for Sunday dinner ( ~ 48 hours AFTER making the dough)? Thanks!!!!!!!!!!!!!!!!!🍕
Hello,I enjoyed your good information,My question is I am living in a. Tropical climate is always 30 degrees, Leaving the dough to rise at room temperature,can I use it from the fridge and make pizza without leaving it out on counter for very long.
@@GregoryPearson-u7b Take it out of the fridge, but I have found that it stretches best when it’s less than 60 deg Fahrenheit. It might take 30-40 minutes for it to warm up to about 58 deg F. Then you can stretch the dough and build your pizza. 👍🏻🍕🍕🇮🇹
@@FabioulousPizza thank you very much. I hope i can ask you another question. How much degrees is water temperature? Do you use cold or warm water? I realise that a water temperature make a such diference to pizza dough. When a make a pizza dough with a room temperature water( about 20-24 degrees) need a lot of more time for dough to rise. But when i make with warm water( about 35 degrees) is another story. I am sorry to be that long, but i have a lot of questions, doubts...
@@vladimirkuzmanov9167 Oh, you can ask as many questions as you wnat 😀 See, the point is exactly the long rising time, you need it to give your dough more taste. If you use warm water, the dough will rise faster but it will taste more "plain"...You need to chose what you like better 🙌🏻
@@FabioulousPizza thank you very much. You are so kind and helpful. So, is it corect to say that room temperature water is better for the dough rather than warm water? I want to make a dough with cold water also, but my problem is , when a make a dough with cold water and when i keep the dough in the fridze for a day, when i want to make pizza i should put the dough in a room temperature a lot of hours before. Maybe a should keep the dough in not so cold place when a make a dough with room temperature water?
@@vladimirkuzmanov9167 "Better" is what YOU like best 😉 Try both with warm and room temp water, take notes about the time the dough takes to be ready, then eat your experiments and decide waht's good for your taste and what's less good! I think that there's no right or wrong, but only what we like and what we don't like 😎
For some reason the calculator is not working for me. I like to make at least 8 pizza ball to store in freezer. Is it just a matter of doubling or tripling your recipe? And are rest periods and leavening times the same? Thanks so much Fabio, have a great one
Hey Mario, not sure if you did it already, but if you input "8" in the field "How many pizzas" you will get the exact doses you need, no need to double or triple anything ✌ All the timings stay the same, of course they would change depending on your fridge and room temperature, so you would need to adjust accordingly, maybe with a bit of trial and error 😀
@@FabioulousPizza , Fabio I'm not able to input anything on the calculator. I tried on my phone using desktop mode and still nothing. Maybe I need to use my PC? Thanks again
@@milvolts1 oh wow, that's weird! One person told me he had the same problem a while ago, but there's nothing wrong in the spreadsheet and I see people who use it every day. I'm sorry I can't really help you with this issue 🙁
Sorry I just cannot understand the procedure u told after taking out of fridge next day....I will roll two doubles means? And also what is proofing? Can u plz explain a little bit more for me
Yes, split the dough in as many dough balls you need! In my case I was preparing two pizzas so I simply split it in two. "Proofing" is the rising time you have to wait before the dough is ready! Thanks for watching the video 🙏🏻
For some reason the pizza calculator doesn't change the yeast amount when changing the amount of pizza's. Also tried the method, but my dough stays super sticky even after 15 minutes of needing.
Set the number of pizzas to 4, then 7 and you will see the amount of yeast changing. Let your dough rest for 10 minutes, then knead again but don't go too hard. I reckon your flour is not strong enough. By the way, you could also try this: ua-cam.com/video/Cwu5YkgcAs4/v-deo.html Hope it helps, have a great time!
1 gram yeast and 6/8 grams salt for this mini batch! Check the description of the video, there's my dough calculator! Many people use it every day, it's a simple Google sheet 😀
@@FabioulousPizza yes . Also couldn’t download calculator. Is it for free or should we buy it… it would be easier if u just give the measurements in cups for normal home cooking
The calculator is completely free to download from my website, it's the last item on this page: www.fabioulouspizza.com/calculators There are also video instructions here: ua-cam.com/video/3oqDZ8k--9Q/v-deo.html You said you have downloaded it anyway, but if there's anything not clear, ask away! Also, I don't use volumetric, I'm not in the US. Besides, I definitely do NOT recommend using them in pizza making, for the sake of precision and ease of replicating the recipe. I suggest invest in a cheap kitchen scale, it will serve you for a lifetime 👌
I'm not really a pre-mixes lover, but I might think about a video where I tell something about them. Actually, poolish might be helpful for your stretching issues 😉
No, I'm referring to...all purpose flour, often called plain flour. You might want to watch the following video if you want more details: ua-cam.com/video/E-IDXuF7sfw/v-deo.html
@@FabioulousPizza ok. I will have to make some adjustments then because I just bought a bunch of 00 flour. So that’s my issue. Thanks for the clarification. Do you have a calculator 00 flour by chance?
You don't need it 🤩 Set it to all purpose if your 00 has less than 10.5-11% protein content. Above this threshold, set it to bread flour 💪🏻 Rule of thumb, of course, a little adjustment might be needed!
@@FabioulousPizza you have been incredibly helpful with all your knowledge. Thank you. I just checked and the protein content is 25%, 12.5 g per 100 grams so I need to use the bread flour recipe.
Hello, the spreadsheet is fine, many people use it every day! But a few friends told me they had issues when using their phone, I don't know if that's the case. Maybe you could try using a different device!
@@FabioulousPizza all good now, thank you for the reply. I will follow your recipe and your technique because I also want to have this nice Napolitan crisp edge. But it's hard.
@@MaoGiannis Keep up the good job, it's just a question of experience! If you're on Instagram, don't forget to find me there, it's easier to stay in touch 😀
I'm very happy! Using what I learned from your channel, I just made pizza dough for only the third time, and it is so nice and smooth and round. I can't wait to cook it.
Aah, that's great news, I'm glad I managed to help 💙
Feel free to share this video with a fellow pizza lover who might need a bit of help in their pizza-journey!
Tried this method and it severely improved the pizza i made today from my usual attempts, i think the rest time and plenty of proofing time were the big difference maker, its what i changed and the dough came out easy to shape and very smooth, unlike the fights of shaping i had before!
Ah, greast to hear the good news! 🤩
I'm glad you've found this video helpful and I hope you will want to share it with the next pizza-lover you meet!
Have a nice weekend 🍕
Thank you Thank you Thank you! - at last I found the error in my pizza making! Your section on "don't do this" is exactly what i WAS doing. Yesterday I made a dough and kneaded it as you suggested, with care, and the result was perfect! Stretchy, super thin and fantastic. No other pizza video or recipe mentions that kneading too hard breaks the structure. I thought the harder I worked and stretched the dough the better it would be - just the opposite.
You know, pizza world is full of misconception, I noticed that there aren't too many videos that demystify them so I wanted to fill that gap 😁
I'm glad you have found the video helpful, feel free to share it with someone who kneads too hard. Have a nice weekend ✌🏻
Same as me. I wondered why my dough didn't turn out the way I like and keep kneading harder each time. Now I know
Watching your videos has really showed my why I have had problems with my dough. Thank you so much! Time to go try out what I learned!
Awesome, I'm glad I managed to help you 😄 keep up the good job and feel free to share this video with a fellow pizza lover!
Pizza came out PERFECT! The default 250g in the calculator made for a pretty small pizza, but following your directions in this video solved all my problems. Thanks!
@ Thanks for sharing!
Next time you can change the weight of the doughball so you'll get a bigger pizza.
Have a nice weekend 🤩
So helpful to learn how to knead! Omg, no heavy pushing of heel of hand?!? I love learning this! Fingers toward me instead. Thank you, kind sir for this fascinating video.
No, no heavy pushing! I don't think that that's a wrong technique, but I don't like it 😅
I feel it's a bit "aggressive", while I'd rather treat my food with LOVE 💕
This video and recipe are easy to follow and produce the best dough I have ever made! So stretchy! Thank you so much!! 😃 🍕
Thank YOU for watching the video, I'm glad you like it! Feel free to share it with friends and get in touch if you need any info 😀
Just wanted to say thanks. My family thinks this is the best one we’ve made so far (I agree). The dough was great to work with and it came out perfect…not too fluffy and not too thin. We cooked it in a wood fired pizza kettle and it came out almost perfect (more errors on my part…don’t slide the pie into the wood 😂😂😂). Looking forward to making more and experimenting! Thanks again!
Aah, that's great news, thanks so much for sharing 😀
Enjoy your pizza experiments and keep me posted if you want!
Have a great week ahead 💪🏻
Some really great insights on your channel that I haven't seen mentioned by other Pizzaiolo... thank you Fabio.
Thanks so much for your words, I'm glad you noticed the difference, that's where my efforts go 😁
Love ya man!! FINALLY!! Thanks to you found out what i was doing wrong..Now my pizza and calzones are perfect!!
Could go on and on but I love you man says it all!! Thanks agin!!
Thanks so much for your words, I'm glad you enjoyed the video 😀
After many disappointing tryouts from other pizzaiolos recipes, I've finally managed to make a pizza dough that taste the way it suppose to taste. I know now, thanks to you, Fabio, and your clear explanations and demonstrations, that the secret lies in the long fermentation of the yeast. Impossible to get that subtle taste without it. I will look at all your video and perfect the art because, you really are The Man !!! And, thank you very much for sharing your great knowledge. Ciao !
Thanks for your words, I'm glad you found value in my content! If you're on Instagram, you might want to find me there and see what I'm up to 😀
@@FabioulousPizza Will most certainly do.
Thank you so much for this wonderful dough recipe! I've tried many recipes from other channels with poor results. Your recipe produced the best results :)
Ah, that's great, I'm glad you found the video helpful 😀
Feel free to share it with someone who might need great results!
Have a nice weekend!
Finally got my dough right, after a couple of failed attempts from other videos. Love the way you explain things, and thanks to you my pizzas are now amazing. grazie mille !!
Dave, grazie mille to you for watching the video and for your kind words 🙏
If you're on Instagram, don't forget to find me there so you can see what I am up to! 😀
@@FabioulousPizza Hi Fabio, I looked under Fabioulous pizza and couldnt find you.
@@Reargunner-o7h oh, curious! here's the direct link for your convenience: instagram.com/fabioulouspizza/
It's also in the descriptions of all my videos!
@@FabioulousPizza Now following. Thanks Fabio.
Alright! I’ve been waiting for this! Cooking temp instructions were amazing in prior videos.
Ah, gracias for watching, I'm glad you enjoyed the video 😎
Just started my journey into making dough. Tried once many years ago and nearly gave up immediately. I made a calzone the other day with store bought refrigerated dough. It was good but I know the crust could have been better. I just made a couple of dough balls and was wondering why mine weren't coming out smooth like that. This video answered a lot of questions I had in regards to kneading and making a dough ball. Thank you! Subbed!
Thanks for watching the video, I'm glad you found it helpful! Enjoy your pizza-journey and if you are on Instagram, remember to find me there so you can also see my journey 😄
instagram.com/fabioulouspizza/
Great video, do a great job of explaining not just how to do it but why you do things the way you do and it’s very helpful.
I think that the whole point is knowing what you do! I don't want to be a machine that mixes water and flour 😬
I've watched many pizza dough videos on UA-cam, and only this one has answered my queries best on how to make dough and how to stretch it. I like the step by step instructions and the technicality. Thumbs up.
Thanks for your words, I'm glad you liked the video!
If you're on Instagram, remember to find me there so you can see whay I am up to and we can stay in touch ✌🏻
I just begon today. You gave good advices. Thankyou from the Netherlands.
Thanks for watching the video, enjoy your pizza-journey! Remember to check out my "crash course" playlist, there are more good suggestions 😉
Thank you, thank you so very much you have made my pizza so much better. Thank you!
Aw, thank you! I'm so glad you ejoy my content 🙏🏻
Feel free to share it with someone who might need a little help 😀
Have a great weekend!
Hello so I will be attempting this and was wondering what the temperature of my fridge has to be or if it even matters
Yes, the temperature of your fridge matters, it has an influence on the timings.
If your fridge temp is around 7-9°C and the room temp around 20°C then the timetable I suggest should work for you.
Lower than that, you have to take the dough to room temperature earlier. Experiment a bit to find your sweet spot!
Feel free to ask questions, I'm always happy to help 😀
@@FabioulousPizza alright cool my temp of my fridge is about 40°F-42°F so would you recommend taking it out about at the 12 hour mark or little less or little more and of course I have to experiment but just didn’t know if you already knew or not but thanks for responding finally found someone I can get help on for making pizza
Yes I would try that and see how things play out. If the dough runs too fast, then next time leave it in the fridge a little longer!
@@FabioulousPizza sorry to keep bugging you but what do you exactly mean when you say if the dough runs to fast sorry again just trying to learn
if it puffs up too much!@@1tsfutur362
Nice. Your kneading technique looks so effortlessly easy. I hereby declare that you are my pizza guru. 😁
YEAH! Well, thanks so much, I'm honoured 🙏🏻
Feel free to share this video with someone who might need to tone down their kneading efforts!
Have a great week ahead 💪🏻
I really learn alot during your videos. Thas why I just oredered your book. Keep up the great work. I am looking forward to more "Fabioulous Pizza" 's :)
Thanks for the support, I'm sure you will like the book! You can always get in touch if you need to ask anything 😀
Thank you!! You fixed my problem!!!
I'm glad it helped! Feel free to share the video with someone who might benefit from it 😉
This is awesome! So well explained! I am anxious to try this out!
Aah, that's awesome, let me know how it worked for you if you want 😀
And thanks for watching the video, feel free to share with people who might like it!
Have a great weekend!
Very nice Fabio so the long proof times is what makes the dough stretch easy... I like your stretch techniques as I have problem with this...
Yes, long times will definitely help! Not sure if you already watched this video: ua-cam.com/video/D-1XPne3WIg/v-deo.html
You might find it helpful!
Thanks for watching, Ronald 🙏 if you're on Instagram, don't forget to find me there so you can see all the pizzas I make!
@@FabioulousPizzagrazie tante molto gentile
@@ronaldleigh1933 anytime 😀
I do that the second time now with whole spelt flour (I used around 70% water, because of that). My first try was already pretty good (thanks to YOU!), with some possibilities to improve. First problem was stretching: I got holes because I exaggerated, it seems ;). Second: I have to bake it a little bit longer. But it was already the best yeast dough I ever produced myself thanks to your great explanations! Thanks a lot!
Aw, thanks for your words, I'm glad I managed to help you 😀
Feel free to share my channel with someone who might find it useful!
Have a great week ahead ✌🏻
Thank you❤
Thank you for watching the video 🙏😄
Incredible simply fantastic and informative , the best videos on pizza making.
Aw, thanks so much for your words, I'm glad you appreciate my efforts!
If you feel like helping me growing my little channel, maybe you can share this video with someone who might like it 😻
Have a lovely Sunday!
Very good clearly explains why some of the other techniques are frustrating
Thanks for watching the video , I'm glad you like it!
I cant wait to make this, cant believe I hadnt see it before 💙
This is my usual dough & process, go for it and let me know how it works for you. There's a reason if I don't share that many dough making videos 😊
@FabioulousPizza You absolute legend.
Too kind, my friend, thanks so much 🙏
Thank You!!!! This channel and videos are just what I've been looking for. Someone that knows what they are talking about, someone who has a passion for pizza, AND someone who can communicate teach what they know so well. Again THANK YOU!
Mark, thanks so much for your words, you reakky got the point of my channel 👌
If you're on Instagram, don't forget to find me there so you can see what I am up to!
Holiday greetings 🎄🎅
Hi Fabio, thank you so much for the service you provide here for home pizza makers! I am brand new to this arena and have a new wood-fired pizza oven that I am attempting to learn on. My question is if the dough-making recipe and process you use in this video is applicable for pizzas to be made in a wood-fired pizza oven. Are there any tweaks that I should consider? Thank you so much! I am looking forward to trying this weekend.
Thanks for your words, I'm happy you appreciate my efforts 😊
You don't need to tweak the recipe, unless you plan to pump up your oven to extreme temperatures, let's say well above 450°C/842°F.
Since you're brand new, I wouldn't go that high, though! Keep your oven within ~400°C/752°F and you're good to go.
If you're curious, you can see how this exact dough turns out in a professional oven set at those temperatures here: ua-cam.com/video/whtj2YrKss4/v-deo.html
If you have any question...ask away! I'm always happy to help 💪🏻
@@FabioulousPizza Thanks again! I do have 1 additional question. . . Is there any harm if the dough stays in the fridge for longer than the 17 hours? How long is too long in the fridge?
@@jakebmill too long is when the dough is overfermented, it's impossible to tell exactly when but even if that happens, it's not a big deal, the dough will be perfectly edible once you take care of it 😊: ua-cam.com/video/KQQo8E5w-Qo/v-deo.html
@@FabioulousPizza Is there any harm in splitting the dough ball after the 1 hour at room temperature, but prior to putting in the fridge for overnight proofing? I have a set of 4 stackable, silicone proofing containers that I was thinking to use for this. Should I line them in olive oil before putting the dough balls in them? Thank you!
@FabioulousPizza nvm, I see you answered this exact question already (below). Thanks!
I sure will! Sharing with everyone I know that wants to make fabulous pizza!
This is brilliant advice. Has no idea it needed to be left for so long! The dough is so key in making good pizza so cannot wait to give this a go ! I need to look at the types if yeast video too. Thanks Fabio x
Yes, little details make the difference 💪🏻
Thanks for watching the video 🙏🏻
Good job fabio! It feels very relaxing seeing you doing the dough! :)
And think about how you feel when you actually make it 😄
If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do
It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
Your marvelous... I'm excited to do your method this weekend. I know it will be a success!!!
Thanks so much Vanessa, I'm sure you'll smash it! You can also try a different pizza style if you want:
ua-cam.com/video/Cwu5YkgcAs4/v-deo.html
And remember, I'm always here to help if you need me 😀
This was really helpful to learn. I just wish I was able to make it within a short period of time as I am currently hungry. But regardless the technique was so spot on
You might want to try this alternative, quite quicker 😄
ua-cam.com/video/3BdHKMDn2IQ/v-deo.html
Hi Fabio, great videos. I still haven’t quite nailed lovely stretchy dough but I’ll get there!
My question is when do I split my dough into individual balls when am making multiple pizzas. I thought it was before the first proof? Or is it when it comes out of the fridge next morning?
The difference is not too relevant in the small amounts we make at home!
I would make it a matter of practicality: it is probably easier to have just one container in the fridge. In this case, please make sure to follow the rough timeline at 12:37
If you prefer, you can split the dough after 30 mins or so and proof the individual balls in the fridge!
Hope it helps, feel free to ask more questions 😀
@@FabioulousPizza Sorry that I have so many questions! LOL. These have been really helpful. On your timeline, after you proof for the :30 and split the dough, is that 4 hour proof in the fridge or out? I assume that you are cooking right after that 4 hour proof time...but don't want to assume.
@@daveevans7151 no need to assume, just listen carefully 😉ua-cam.com/video/C0xZULr5CuI/v-deo.html
My latest video: PIZZA DOUGH FOR THE PIZZERIA!
ua-cam.com/video/whtj2YrKss4/v-deo.html
First Live commenter here lol but nice informative video.
And the winner iiiiiis...✌🏻
Thank you for your videos. Greatly informative. I am stuck though with the dough being sticky despite following the recipe 😅 I have been patient with the kneading but my dough remains sticky and I can’t do the touch test. Is it because I am using bread flower? I am using 150g bread flower, 98 grams of water. Thank you ☺️
No, bread flour is usually perfect for those doses.
You're probably "trying too hard" and using too much strength!
Try like this next time : cover the dough and let it rest for 5-10 mins, then start again gently. Not sure if you watched my video with kneading techniques, I'm sure it will help:
ua-cam.com/video/Y_BBqa05IxY/v-deo.html
Have a great Sunday 😀
@ thank you for your speedy reply. I tried again and it worked much better 🙂 🙏
Thanks for sharing, I'm glad it worked!
Enjoy your pizza journey and stay in touch 😀
Really great video, have used your technique twice now. Still I struggle with shaping the pizzas. But getting better each time
You'll get there, for sure, you only need a little bit more practice 😀
Thanks for watching the video 🙏
You make everything so easy, thank you.
A bit of experience works wonders 😉
Enjoy your pizza journey!
Hello Fabio, thank you so much for this very helpful video. Very clear and fun to watch. 🙂 I have a little question, how do you put them in the fridge overnight? in a plastic container or in plastic wrap? Or maybe another way?
Hello, great question! I leave the dough in the bowl you see in the video, I spread a bit of olive oil (or any oil you have) so it's easier to come out. Hope it helps, feel free to ask more question and share the video with fellow pizza lovers 🍕
@@FabioulousPizza Thank you very much! 🤗
Hi fabio, once I have needed the dough. Can I split it into two and form two doughballs let them rest on the work top covered up,,and put them in separate containers for the final fermentation.
Many thanks
Hi Antony!
For sure you can, let it rest for 1 hour, then split it and finally put the doughballs in the fridge 👌🏻
Thanks for your reply. I have learnt so much from your videos. You talks so well through every stage Thanks again
So you can add the sugar with yeast but not salt?
In short, yes!
However, if you're curious and you want to dig deeper into those topics, you might want to watch a couple of more recent videos I shared.
This is about salt: ua-cam.com/video/t_fdx33QW3o/v-deo.html
And here I explain why I never use sugar: ua-cam.com/video/_nw26lE6Neo/v-deo.html
Feel free to ask questions if you want me to clarify anything, I am always happy to help!
Have a lovely day 😀
Blessings 🙏🏿
Hello Fabio - like everyone else I love your pizza videos. My family bought me an ooni pizza oven so I'm trying to make the best pizza I can. One question - what do you think about kneading with a food mixer and dough hook? Any reason why I should not use this method instead of kneading by hand? Thanks again!
Not at all! I show hand kneading just because my channel is dedicated mostly to beginners who own no tools at all...go for it, and feel free to share the result with me if you need any feedback 😀
can you use a kitchen aid mixer speed 2 with the hook to kneat the dough?
Sorry can't help with this, I never used that mixer 🙏
@@FabioulousPizza I just happen to have it, no worries. Already tried your recipe. It came sticky but was able to corrected using your hand technique. Thanks
Thank you! I learned some new things on this vid. I guess I was not kneading properly
Thanks for watching! I'm glad you found some value 😀
Love your videos, thanks. Is there a reason why you don't use any kind of oil in your recipe?
I think that everything should be used for a reason. I don't use any oil because it's not really needed 😅
@@FabioulousPizza Keep them coming, your videos are very well made and the time lapses are awesome
Thank you sir 👊
Thank you for watching the video, I'm glad you like it! Feel free to share it with a fellow pizza lover 😀
Have a great week ahead!
Thank you! Just wondering why you need to refrigerate it for 17 hours. What does the refrigeration do? Thank you
Great question 👌🏻
Fridge slows down the activity of the yeast, so other biological processes in the dough that are not influenced by temperature can catch up. I explain the complete process in my book, if you're curious you might consider buying it!
Hope it helps, enjoy the upcoming weekend 😀
@@FabioulousPizza thank you 😊 I will definitely buy it!
Thank you Fabio! Appreciate the concise, organized presentation in this and all your videos. I’m wondering if you (or others) have done any experimentation with how low you can get the sodium content in your dough before it negatively impacts the performance of the dough (tasting for salt is of course subjective). Obviously pizza dough and bread in general has a high sodium content, trying to help out my friends and myself with HBP issues. I’ll experiment on my own, just wondering if others already have.
You can go as low as zero salt! Your dough might be stickier than usual though!
Recently, I've become obsessed with salt and I reduced the amount in my recipe a little bit. I'll try to go down a bit further 😀
Hi, your channels great, I like the explanations, can I ask if it’s essential to let the dough sit in the fridge? Or can I leave my dough out over night and the cut into individual dough balls?
If the room temperature is quite low, let's say 16/17 degrees, than you can leave it out but the risk of overfermenting is still there. You might want to experiment with decreasing amount of yeast!
Thanks for your words, I'm glad you like my content 😀
You are doing it the classic way. Your instructions and dough is perfect. Hello my friend and sending hugs to an amazing chef!!!💕💕💕💕🦋🦋🦋🦋👍🏻👍🏻👍🏻👍🏻👍🏻
Thanks so much, hugs flying back at you 😀
@@FabioulousPizza oh thank you 😊😘😘😘😘😘
If I am just making the quantity for one pizza, do I still need to roll and reshape the dough after it has come to room temp on day 2? Or just simply take it out of the fridge, leave it to rise for 3-4 hours, stretch and bake?
Good question 👏🏻
Re-balling is not *really* necessary, do it only if you feel that the dough is too soft/fragile to handle!
Excellent information. Thanks for sharing your technique and Fabio
Thanks for watching, I'm glad you found it useful 🙏😄
Fantastico! Aspettavo questo video!
Spero che serva 😀
@@FabioulousPizza tantissimo! E sei arrivato a 501 iscritti, come i Levi's ❤
@@lucre73 alé, costo anche di meno 😁
When you said dough ball would proof in four hours after you had brought it to room temperature out of the refrigerator - what does “proof” mean?
Proof means "rise" 😄
Hello Fabio! Thank you for sharing your expertise!
One question, it seems the best time to separate the dough balls and weigh them is after the kneading process. So after the gluten is good 👍 then we divide the dough into the number of balls required and then let it rest for the hour after making the dough balls in the correct shape and weight in individual containers...so that after 17 hours in the fridge, it's only the proofing at room temperature for the 4 hours before stretching the pizza...what do you think about this approach?
Thank you in advance for your reply...btw the 5 day old dough ball is yummy 😋
That's perfectly doable.
When I worked in the restaurant, I used the procedure you just described, the difference with what I show in the video is subtle. Besides, in a home fridge it's easier to store just one bowl with the whole batch of dough, rather than all the single doughballs in their container 😁
@@FabioulousPizza multo grazie Fabio! 🌴🤗🌴
@@metayou anytime 😀
Hi Fabio!! Awesome pizza instructions! But i did just how you said, i just let the pizza dough in the fridge for about 13 hours and after that i let the pizza dough in room tempeture for 3 hours and i got an ordinary supermaket pizza dough it did not got like those beautiful puff crunchy ends, what was my mistake? And the dough got like super thin
Oh, cool, I'm glad you liked the video, thanks for your words!
Remember that there are no magic formulas, it takes practice to get exactly what you want. Besides, the "feel" is different for all of us. If two people follow the exact same procedure and recipe, I promise they will get different results.
Keep practising, the beauty of pizza experiments is that you get to eat ALL OF THEM 😬
@@FabioulousPizzaYou are right! everything matters, the weather if it's hot or cold the umidity the fridge the flour, but i get there! Thank you for answering and keep making your awesome pizzas 😁😋
Fabio, what would happen (if anything) if when my knead is done and the dough is ready I split the two bowls before putting it in the fridge ? Then follow the rest of the process but have my individual dough bowls already in each container ?
Brilliant question 👍🏻
Your doughballs will be weaker and easier to stretch, because the gluten had more time to decay. If you see that they are TOO weak for you and the break or rip during stretching, consider re-balling them 2-3 hours before stretching 😀
Do you grease the container that you put the dough in when refrigerated?
I feel it's not necessary, as you will handle again the dough to roll the doughballs, so it doesn't matter if your rip it a bit. However, if you grease the container that will definitely help you later.
Brilliant question, thanks 👍🏻
If your dough shrinks back and won't stay stretched, does that mean it needs to be kneaded more?
I think you're referring to the stretching right before baking?
If that's the case, you might want to watch this video:
ua-cam.com/video/YcfmJmYeMEk/v-deo.html
Otherwise, please give me more details and I'll do my best to help you 😀
Very helpful video and it worked! You are Fabioulous!
AH! Good news, I'm glad it helped, feel free to share it with someone who might have experienced the same issue! Happy Easter 🐣@@conservatechie
Fabio your channel is awesome. I followed your instructions and made great pizza dough. My only problem is that the dough sticks to my bowl after proofing. How can I prevent this? You didn't use any oil.
Thanks a lot for your words 🙏
I don't really mind if the whole batch of dough sticks: I still have to roll the doughballs and only then I will use a bit of oil to make my life easier when I remove them from their bowl!
However, adding a bit of oil before the first proofing is definitely NOT a mistake, so...use it 💪😀
Thanks, nice clear vid!
Thank you for watching one more video 🙏
Ciao Fabio! In your calculator I saw that you recommend a total weight of 300 g per dough ball. I was wondering to what diameter you recommend stretching a ball of that weight? Thanks! Great video!!
Hey Daniel!
Actually you can edit the weight of the dough ball and decide what's best for you ✌🏻
My go to numbers would be 250 grams for a 12" pizza, stretched reasonably thin and possible with a fat "cornicione". All the pizzas you see on my "Toppings ideas" playlist are like this!
Edit: oh, thanks for watching the video 🙏🏻
@@FabioulousPizza Thanks Fabio! Will try this out this weekend!
Let me know if you liked the results 😉
Hi Fabio, thanks for the video, this is very good info! But I wonder about the order. You 1) make the dough, 2) rest 1hr, 3) cold ferment, 4) 30min rest, 5) shape balls, 6) proof 4hrs, 7) bake. I'd like to switch it and 1) make the dough, 2) bulk ferment, 3) shape dough balls, 4) cold ferment, 5) rest for a couple of hours, 6) bake. This way I feel I can prepare more ahead. But I wonder how long to bulk ferment, or what signs to look for to evaluate if bulk fermentation is done?
I guess this other video shows what to look for. ua-cam.com/video/iy2bI8xqy1I/v-deo.html I'll try then.
The difference will be subtle, try the different order and see how it works for you!
The video you have found should help, feel free to ask more questions if need be 😀
Great Video
Fabio. These are great videos!
However your dough calculator gives me the exact same amount of flour and water for all purpose or bread flour. Did you not say in your video that the quantities will vary depending on the type of flour used?
Ehy Eric!
Thanks so much for pointing that out, there was actually a typo that caused an issue 🙏🏻 I also know that there are some imperfections due to rounding, but they are not too relevant.
Now the calculator works, but actually I think it's time for a full revision ✌🏻
Please note that the important value is the *ratio* between water and flour, not just the amount of flour. If you try again, have a look at the amount of water as well.
Stay tuned, though, I'll share a video that will shed some light on this topic - after the festivities 😬
@@FabioulousPizza Hello Fabio.
I have been meaning to comment again about how your video changed my pizza making life!
I tried your recipe and method after you fixed your calculator.
It turns out that I had been doing it all wrong for about 35 years. Actually it seems that the only thing I was doing right before was "eating it". So thanks again for sharing this method on this platform. This is genius.
I do have a question or two, "dough" . First the dough came out really nice following your technique and recipe exactly. I made a big batch so I could freeze the left over. That first time I made 6 pizzas (we had guests over) and they were a big success (which is why I had to make 6). I call this my "Fabio Pizza".
I should say that I am baking them on a pizza stone, in a very hot kamado cooker (egg shaped charcoal fired BBQ) . The dough was really nice and easy to stretch but it was a bit weak...It gave me the impression it would break while stretching it. While it did not break that time, the frozen balls that I tried this weak were breaking when stretching them. Maybe I did not let them rest enough after thawing them? They rested a little over 3 hours covered at room temperature.
How do I make the dough a bit more resilient? Also, we like our dough a bit more chewy. How can we tweak your recipe to achieve that? Is it more flour? stronger flour? more fermentation? more resting?
I would like to try again to see if I can succeed in having it more resilient and more chewy. The first time I tried with all purpose flour. I also have a 14% bread flour and another flour that is 16% in case this would work better.
I will be waiting for your expert advice to try again...
Can I make this dough using a stand mixer with a dough hook?
Sure, you can do it 👍🏻
@@FabioulousPizza How long do you suggest kneading the dough in the mixer?
That depends on the mixer and its speed especially. As a rule of thumb, start to finish, 15 to 18 minutes are usually enough.
To help you figure out the right timing, you might want to try the windowpane test to double check if it's ready. Check out my video here:
ua-cam.com/video/kDlGxcFppXk/v-deo.html
Hey I like your videos 😊 full watched
Thanks for watching the video, I'm glad you liked it 😀
Have you ever used a stand mixer to mix the dough? I’m having a hard time trying to knead that long.
No problem, you can use a standing mixer if you have one. You need to figure out the precise timings, though. As a rule of thumb I suggest 15 minutes start to finish, you can adjust accordingly.
Try the windowpane test to check if the dough is ready:
ua-cam.com/video/kDlGxcFppXk/v-deo.html
@@FabioulousPizza that sounds about right. I find I don’t want to over knead the dough but I’m finding it sticky. I guess I have to go longer to work the gluten.
Don't worry about overkneading! Unless you knead for like one hour it's an unlikely occurrence 😉
Hi, I like to include several grams of diastatic malt powder. What should be a good ratio of this to my flour? 0.2 %, 2% , 4% ??? I have been using King Arthur Bread Flour with good results. Thanks! I have learned a lot from your videos! Sept 2024
Malt is a bit of a time bomb if you don't know some technical details both of malt itself and of the flour. Stay LOW, use 0.5% and you'll be fine 😀
Thanks for your words, much appreciated! I'll do my best to live up to the expectations 👌🏻
@@FabioulousPizza Also… you were the ONLY person who clearly explained why either ACTIVE dry yeast or INSTANT dry yeast can be used for my pizza dough (in case I run out of my Active dry yeast and only have an Instant dry yeast packet at my house). Excellent video on the 3 types of yeast! Thank you! 👍🏻🍕🇮🇹🌵🤠
I used 670grams of 12% protein flour , 60% hydration. I used 1.34 grams of ADY (.20%).I mixed the way I watched you except I left the dough out for 1 hour then balled to 3 balls. I left one bal out for 1 more hour before fridge. The other 2 directly to fridge. I pulled the ball that stayed out the next day and left it out for 4-5 hours and it did not really rise and although the dough was easy to work with it had very little are in the crust. I am leaving the other balls in fridge and using in a couple days. Do you think it is as simple as not enough yeast or did it need more water%? I like the idea of just having to take out the ready made balls from fridge on cooking day. Any help is greatly appreciated.
0.02% yeast is very little for such a short fermentation time. Either you increase the amount or the room temperature 😀
Thank you for the reply. So based on your process besides making into balls before fridge with this hydration and flour amount what percentage of ADY would you recommend?
@@D.D.T.123 temperatures are more important than amounts here. Use 0.2% and, assuming that the room temp is around 20°C, wait at least one hour before you go into the fridge, then take it out and wait at least a couple of hours before baking. Depending on the result, adjust accordingly next time 👌🏻
You are so kind for all the replies and teaching…I will keep practicing. Thanks again.
@@D.D.T.123 well if I don't reply to the comments, what's the point of having a youtube channel? 😀
Thank you for watching my videos!
Hi Fabio, i just wondered why you didn't include '00' flour in the pizza dough calculator , are the amounts the same as all purpose of bread flour ?
Hi Dave, great question!
The problem with 00 is that there are too many kinds, with different qualities. Lots of 00s are definitely not a good choice to make pizza!
Not sure if you watched this 👇🏻 video? There's some in-depth explanation!
ua-cam.com/video/Qa_2hmy8D7A/v-deo.html
@@FabioulousPizza ahh thanks so much, I wasn’t aware of that I bought ‘ Molino Dallagiovanna la Napoletana wheat flour Farino di Grano Terabo 00 from Amazon advertised for making Pizza, how would that compare on quantity compared to the two on your calculator ? As I mentioned in a comment before on your video, it came out great, if anything the dough was a tiny bit dry with 60% hydration. Thanks for your help and advice 😊
@@applewoody Check the amount of proteins, I reckon it should be above 12%, this means you can set "bread flour" in the calculator. However, feel free to modify the doses to suits your needs & taste 😀
Whats the difference between letting it get to room temp (30 min.) and 4 hours proof?
The whole batch of dough is kept at room temp for 30 minutes first.
Then you split it and make the doughballs.
Finally the doughballs will proof, rise, for the last 4 hours 😀
Hi, watched quite a few of your pizza dough videos but, hopefully I have followed reasonably well but, once again I have a problem, why when I let the dough rise short time or long time, I try and stretch the dough to my selected size it "always" springs back to a shape I don't want, what am I doing wrong. Please help!!!!!
Hi Ron, I'm glad you like my content 😄
I think that this video should help: ua-cam.com/video/YcfmJmYeMEk/v-deo.html
And this one too: ua-cam.com/video/D-1XPne3WIg/v-deo.html
if i make the dough at 12 than can i bake the pizza at 2 at night or would the fermentation be too short? Anyways really nice video, this is the first time my dough wasnt too sticky so great thanks for the calculator :)
Of course you can, we're still talking of around 14 hours fermentation, so go for it. I encourage you to experiment with slower AND longer fermentation times. In the end you will find what works best for you 💪🏻
Thanks for watching the video, and don't forget to find me on Instagram so you can see all the pizzas I bake 😀
For your dough calculator what would the grams of water and flour be with bread flour?
You can select bread flour, it will do the calculation for you 👍🏻
So I let it rest for 1 hour then 17hr in the fridge. Then proof for 4 hours. At room temp ? Is that correct
Yes, correct 👍🏻
Remember that the timings are gudelines and they may vary depending on your temperatures ❄♨
Thanks for watching the video!
@@FabioulousPizza thank you for ur help.
@@his357 anytime 😀
Can you use the dough after the first 1 hour rise and make a pizza straight away or do you have to let it sit in the fridge overnight. The last part was a bit confusing.
It won't be ready after one hour only. That's the time needed for the yeast to kick in before you put the dough in the fridge.
If you want to shorten the timings, add twice the amount of yeast and let your dough rise at room temperature. It should be ready in a couple of hours, maybe three - depending on the temperature.
@@FabioulousPizza Thank you buddy. I'll try your process. Your videos are very good and you are a great communicator. Keep up the good work.
thanks for your words, I'll do my best to produce more useful content 🙏🏻
Amazing video but I find my dough verry sticky and I'm unable to work with it. Btw I used your dough calculator and the dough was verry nice.
Any help with the sticky dough
I'm glad you enjoyed the video! See if you find help here:
ua-cam.com/video/-qTRSkj8BJQ/v-deo.html
Let me know how it works for you 👌🏻
@@FabioulousPizza my dough gets much more sticky. It get soo sticky that when I try to knead It it rippes apart or almost compleatly sticks to the table and I can't get it off. Perhaps it from my flour.
@@Vaseto_bratme Oh, I see! Can you tell me the amount of proteins of your flour?
@@FabioulousPizza I think it's like 10 g's of protein but there isn't listed anywhere what kind of protein it is.
@@Vaseto_bratme OK so if you really like that particular flour, then you should decrease the amount of water suggested by my calculator. Do a few tests and let me know how it works for you 👍🏻
I can’t find your recipe for pizza dough. Please help me find it. Thanks
Sure, same link you find in the description 😀
bit.ly/doughcalculator
I used your dough calculator before and this time its not letting me choose which type of flour. The only option its giving me is strong bread. Will it make a big difference using the amounts for the strong bread when im actually us ap flour?
Hey, thanks for your remark!
It should work now, please have a play with it nad let me know if any problem 😀
Just checked it and Working like it did before! Thank You! Just made some dough with the strong bread using AP. Hopefully it will turn out like my first time I used it using the AP. It was great last time. I and didn't have time to wait on a response so took my chances! Keep up the good work! The last batch was awesome and was able to make a 12 inch pie with no problems. Loved the help! Thank You so much! I have been making Homemade pizza for years and have finally found the RIGHT way to make crust!!!!!
Well done on taking your chances! Here's where the fun is and if you manage to eat your experiments, then they are wins! 😀
Not sure you're on Instagram, but if you do please find me there so you can see what I am up to:|
instagram.com/fabioulouspizza
Hey Fabio! Thanks for the video and it is very helpful! I was reviewing your dough calculator excel sheet. I noticed that as the pizza number goes up from 1-3, the amount of yeast that is listed in the chart stays constant at 1.6g. It only increases to 3.2g once you increase the pizza number to 4. Is this intentional? Thanks!
Hey Dan 😀
Yes, it's intentional! With the small number of pizzas we make at home, there's no need to increase the amount yeast in proportion. Hope it helps 🙌🏻
@@FabioulousPizza Thank you for the reply! It's cool that you pay such close attention to your channel that you would reply to me less than a day!
I've really enjoyed your videos and its helped me to fine-tune my pizza process. Keep up the passion! Cheers.
When I first started, I promised myself to do my best to help people, otherwise having a YT channel iwouldn't make sense 😄
If you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/
@@FabioulousPizza Thanks Fabio!
What about adding honey to the yest mixture
Great question! 💪🏻
Honey might help your pizza to achieve a golden/brownish coloration, just like sugar. Other than that, it's not really needed!
Let's say you made the dough on Friday afternoon, but instead of making the pizza the next day, would it be ok to let it ferment in the fridge and make the pizza for Sunday dinner ( ~ 48 hours AFTER making the dough)? Thanks!!!!!!!!!!!!!!!!!🍕
Definitely OK 👌🏻
And actually you should get more complex flavours. Go for it! I'll be happy to hear how you liked it 😀
Hello,I enjoyed your good information,My question is I am living in a. Tropical climate is always 30 degrees, Leaving the dough to rise at room temperature,can I use it from the fridge and make pizza without leaving it out on counter for very long.
@@GregoryPearson-u7b Take it out of the fridge, but I have found that it stretches best when it’s less than 60 deg Fahrenheit. It might take 30-40 minutes for it to warm up to about 58 deg F. Then you can stretch the dough and build your pizza. 👍🏻🍕🍕🇮🇹
❤❤❤ coll
thanks, glad you like it 😀
Please, can you tell me how much is the temperature in the fridze where you keep the pizza dough?
It's 7/8 degrees Celsius 😀
@@FabioulousPizza thank you very much. I hope i can ask you another question. How much degrees is water temperature? Do you use cold or warm water? I realise that a water temperature make a such diference to pizza dough. When a make a pizza dough with a room temperature water( about 20-24 degrees) need a lot of more time for dough to rise. But when i make with warm water( about 35 degrees) is another story. I am sorry to be that long, but i have a lot of questions, doubts...
@@vladimirkuzmanov9167 Oh, you can ask as many questions as you wnat 😀
See, the point is exactly the long rising time, you need it to give your dough more taste.
If you use warm water, the dough will rise faster but it will taste more "plain"...You need to chose what you like better 🙌🏻
@@FabioulousPizza thank you very much. You are so kind and helpful. So, is it corect to say that room temperature water is better for the dough rather than warm water? I want to make a dough with cold water also, but my problem is , when a make a dough with cold water and when i keep the dough in the fridze for a day, when i want to make pizza i should put the dough in a room temperature a lot of hours before. Maybe a should keep the dough in not so cold place when a make a dough with room temperature water?
@@vladimirkuzmanov9167 "Better" is what YOU like best 😉
Try both with warm and room temp water, take notes about the time the dough takes to be ready, then eat your experiments and decide waht's good for your taste and what's less good!
I think that there's no right or wrong, but only what we like and what we don't like 😎
For some reason the calculator is not working for me. I like to make at least 8 pizza ball to store in freezer. Is it just a matter of doubling or tripling your recipe? And are rest periods and leavening times the same? Thanks so much Fabio, have a great one
Hey Mario, not sure if you did it already, but if you input "8" in the field "How many pizzas" you will get the exact doses you need, no need to double or triple anything ✌
All the timings stay the same, of course they would change depending on your fridge and room temperature, so you would need to adjust accordingly, maybe with
a bit of trial and error 😀
@@FabioulousPizza , Fabio I'm not able to input anything on the calculator. I tried on my phone using desktop mode and still nothing. Maybe I need to use my PC? Thanks again
@@milvolts1 oh wow, that's weird! One person told me he had the same problem a while ago, but there's nothing wrong in the spreadsheet and I see people who use it every day. I'm sorry I can't really help you with this issue 🙁
@@FabioulousPizza , I guess I will try with PC. Thanks
Had the same problem. I went to the menu and clicked on make a copy which solved the problem.
Sorry I just cannot understand the procedure u told after taking out of fridge next day....I will roll two doubles means?
And also what is proofing?
Can u plz explain a little bit more for me
Yes, split the dough in as many dough balls you need! In my case I was preparing two pizzas so I simply split it in two.
"Proofing" is the rising time you have to wait before the dough is ready!
Thanks for watching the video 🙏🏻
@@FabioulousPizza thank you so much it helped alot
@@anoshakhaliq1470 Anytime 😀
For some reason the pizza calculator doesn't change the yeast amount when changing the amount of pizza's. Also tried the method, but my dough stays super sticky even after 15 minutes of needing.
Set the number of pizzas to 4, then 7 and you will see the amount of yeast changing.
Let your dough rest for 10 minutes, then knead again but don't go too hard. I reckon your flour is not strong enough.
By the way, you could also try this:
ua-cam.com/video/Cwu5YkgcAs4/v-deo.html
Hope it helps, have a great time!
I do not have facebook or Instagram. How much salt and yeast did you add have?
1 gram yeast and 6/8 grams salt for this mini batch! Check the description of the video, there's my dough calculator! Many people use it every day, it's a simple Google sheet 😀
I didn’t understand the exact recipe and measurements written in descriptions in calculator
Do you mean that you have downloaded the calculator and you couldn't figure out how it works?
@@FabioulousPizza yes . Also couldn’t download calculator. Is it for free or should we buy it… it would be easier if u just give the measurements in cups for normal home cooking
The calculator is completely free to download from my website, it's the last item on this page: www.fabioulouspizza.com/calculators
There are also video instructions here:
ua-cam.com/video/3oqDZ8k--9Q/v-deo.html
You said you have downloaded it anyway, but if there's anything not clear, ask away!
Also, I don't use volumetric, I'm not in the US. Besides, I definitely do NOT recommend using them in pizza making, for the sake of precision and ease of replicating the recipe. I suggest invest in a cheap kitchen scale, it will serve you for a lifetime 👌
PERFECT! thanks for this
Thank you for watching the video, I'm so glad you found it helpful 😀
Fabio, You don’t have a recipe using polish?
I'm not really a pre-mixes lover, but I might think about a video where I tell something about them. Actually, poolish might be helpful for your stretching issues 😉
@@FabioulousPizza yes, I do use poolish for my recipes. Thanks for your reply Fabio and for your videos. Im gonna try your dough recipe.
Great video but you dont say what kind of flour you use in your video i have used 00 flour thank you
3:23 😉
Can you please make a video of cinnamon rolls dough??
Sorry I can't help you with them 🙏🏻
So, your dough calculator uses all purpose flour. Are you referring to 00 flour?
No, I'm referring to...all purpose flour, often called plain flour. You might want to watch the following video if you want more details:
ua-cam.com/video/E-IDXuF7sfw/v-deo.html
@@FabioulousPizza ok. I will have to make some adjustments then because I just bought a bunch of 00 flour. So that’s my issue. Thanks for the clarification. Do you have a calculator 00 flour by chance?
You don't need it 🤩
Set it to all purpose if your 00 has less than 10.5-11% protein content.
Above this threshold, set it to bread flour 💪🏻
Rule of thumb, of course, a little adjustment might be needed!
@@FabioulousPizza you have been incredibly helpful with all your knowledge. Thank you. I just checked and the protein content is 25%, 12.5 g per 100 grams so I need to use the bread flour recipe.
That's actually 12.5% and it's AWESOME! It's similar to the flour I used back in the pizzeria days 🍕
Let me know how it works for you if you want 😀
I can not change values from the redirected UA-cam dough ball calculator.
Hello, the spreadsheet is fine, many people use it every day!
But a few friends told me they had issues when using their phone, I don't know if that's the case. Maybe you could try using a different device!
@@FabioulousPizza all good now, thank you for the reply. I will follow your recipe and your technique because I also want to have this nice Napolitan crisp edge. But it's hard.
@@MaoGiannis Keep up the good job, it's just a question of experience! If you're on Instagram, don't forget to find me there, it's easier to stay in touch 😀