Learn how to make the perfect pizza dough
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- Опубліковано 22 сер 2024
- Learn how to make the perfect pizza dough. You can find this recipe in my first book, 'World's best Pizza'. Got any additional q's, flick them through.
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Ingredients List:
00 Flour 1kg
Water (room temperature) 600ml
Salt 30g
Active (refrigerated) yeast 3g / dry yeast 1g
Hey Johnny, thanks for making a video. I did your Masterclass about 7 weeks ago and it was just awesome! Totally recommend it to anyone who likes to make pizza. I just have to finish making my wood-fired oven ;-)
The biggest tip Jonny has helped me with making pizza is the small amount of yeast of 1g yeast per 1kg of flour. I tried various other recipes and I keep coming back to 1g per 1kg. Thanks Jonny.
I just tried this dough and it is by far the best one I know. I have tried all kind if receipes and while most of them were good, they all somehow tasted like homemade pizza if you know what I mean ... close but no cigar ;) This one however tastes like the real deal. I have never had a better pizza anywhere ever - period! Thank you Johnny!
I did use 10 gramms of yeast per kilo flour however. 10 gramms of yeast looks to be the same amount as yours unless you are using a very different type of fresh yeast than I do.
He said just one gram of yeast ….
Recipe is perfection. some notes as a pizza chef. I get best results when my ingredients are at a starting temperature of between 16 - 18C. Also fresh yeast/active dried yeast and instant dried yeast are all different, read the packaging, I use 1g instant dried yeast to 1kg 00 high W flour in my kitchen which is 19C. i use a thermometer to check my dough temp and it is ready at 23-26c. Making dough is part science and part art. I let my dough mature for 24hrs in my cool room (2C) for 24hrs and it comes out perfect. I am using more yeast than i need because I work in a low humidity kitchen. and i rest my dough for 2 hours before i use it. Johnny can you add anything to this?
bro hes literally the world champion pizza chef
@@UnknownAI3 Others live in slightly different environment and some adjustment needs to be made for difference in humidity, and temp like in any cooking.
"BRAVO Darling... BRAVO"
I've bought your 00 flour and it's simply the best. Saw you in a pizza masterclass video on Vincenzo's plate. Greetings from the Netherlands!
Thanks, Maestro Johnny! Can you tell me the difference or preference of making pizza dough with this method versus making the dough using "poolish"?
Hi Johnny great video but I usually add my yeast to the warm water first to make sure it’s active because I done it your way before but sometimes I buy a dead yeast and it won’t rise so i have to throw it out.
Please continue making more videos
@johnny di francescoif I make the quantity bigger for example 10 kg of flour I double the quantities in water salt and yeast, thank you
Hello,
I like your videos very much.
I have a few questions for you:
If I am using home oven with pizza stone, should I increase the hydration value?
By how much?
Any other changes I should apply to the recipe in case of home oven?
Many thanks
Motti
Hey Johnny, I’ve been following your dough recipe to the letter, but when I leave my dough balls to rest they spread out and don’t stay in dough balls shapes. Any advice?
Maybe trying to leave them rest in a cool place.
I've had that problem too. Try lowering your hydration till the dough isn't sticky, maybe lowering the yeast amount and choosing a flour with a higher w rating
How much protein does your flour have?
I am not quite sure about the 1g of yeast ... that ball looks more like 10g. 1g would be like a couple of crums.
also, do you let the dough balls rest for 24 at room temperature or do you refrigerate it?
thanks!
Ya, I never understood when people talk about 1 gr or 1/3 of gr of yeast. It's supposed to 1.4% of flour.
@@Kpkp-p9u Very true. I'm trying to divide most recipes' recommendation of active dry yeast by a min of third or less.
Temperature of 16-18°C for the 24h rest
You are right, this ball of yeast is nowhere near 1g. I guess his kitchen scale is not able to measure really small amounts. If I peel of 1g of my fresh yeast on the jewelry scale, it's a tiny spec.
I had very good results with the crust with 1,3g dried yeast, and I will try 4g fresh yeast next.
Can I use dry yeast as can't get fresh easily? How much dry yeast do I use?
follower from algeria, thanks sooo much bro ,salam
You are amazing master, thank you for sharing this very special information with us...
How much dry yeast instead of fresh, anyone know?
i tried 7 grams
2 grams dry yeast, he did this recipe with dry yeast on Another UA-camrs channel and that's the amount of dry yeast that he used
How much water do you use for 1kg
I have 1 confusion: In India, even at 30 to 36'c , yeast company is reommending to use 10gm of IDY per 1000kg and you are using just 1 gm...I followed your recipie and used 1 gm in India but it didnot rise as much....is this due to yeast quality?
Hi johnny, I like buying your pre made pizzas from the West FOOTSCRAY IGA, fantastic, but I don't eat meat, and the only ones they are selling these days are the meat pizza, can make them sell Neapolitan or margarita ? Really appreciate it if you could, thanks. I'm a big fan.
Is the 24 hours ftagmentation is in the friedge or in room temp?
How much dry yeast would I use for this?
I've used half a teaspoon with good results
dry yeast, multiply the fresh quantity by 0.4. Active dry yeast must be hydrated in warm water before being incorporated into a dough.
To convert from fresh yeast to instant dry yeast, multiply the fresh quantity by 0.33. Instant yeast can be incorporated into the dough without first rehydrating it; however, it is sensitive to ice or ice-cold temperatures, and if the water temperature of the dough is cold, it is best to mix the dough for a minute or two before adding the yeast. In order to maintain dough yield, most manufacturers suggest making up the weight difference between dry yeast and fresh with additional water.
You don't need to hydrate active dry yeast in water you can just add it in like fresh or instant (fast action ) it will just take a bit longer to work hope this helps.
Hi, can you please help me to learn how high I have to cook this pizza? We live in rural Arizona & we have a propane pizza oven. Nobody seems to have this type of oven but to store the wood here for a pizza oven was scary to me because of the scorpions and snakes and such. I don’t want to reach in to get a pile of wood and come out with a problem. Anyhow, if you could help me out with that, I would so appreciate it.
Thanks in advance!
It mostly depends on the temperature of your oven. I'd say use it as the manufacturer recommends and just go for it.
Ciao Johnny! Can you help? I am using all the correct ingredients and measure everything perfectly but, after my pizza comes out of the oven it’s not as soft as it should be. It’s not like the pizza I get in Napoli. What I doing wrong? Can you help me?
i had the same problem what is the remedy
@@themainlandtradernzspremie8761 I don't know this guy Johnny never responded..
Probably the temperature in the oven is not nearlly close to the temperature in pizza oven. What you can get in kitchen oven is arround 300-350*C whereas pizza ovens can get 450-500*C which is perfect, cause pizza is done after 80-100 seconds, so it keeps its moist and is very soft
You probably need to go for higher hydration %
@@mauuur418 my hydration is 70% isn’t that high enough?
Is that 1g of yeast fresh or dried?
So how to I make the pizza in a home oven?
Hey Johnny, I have a problem with my dough. After kneading for 30 minutes and completing the first rest, my dough still doesn't have those cavities when I cut it to make the balls. When I cut the dough, it's a slightly rough and damp surface, without any cavities like shown in your video. How do I fix that?
Sugar
@@karlgustavsson2902 what?
@@jelly8594 glöm inte socker
He only kneaded it for 2 minutes!
I don’t know if this is true, but zJonny said on another channel not to kneed too long as it will raid the temp of the dough
Some of us Americans don’t know grams is there like tbsp or tsps or cups?
You can google a converter…
It's impossible to give these crucial measurements whit something as inaccurate as "cups" or "tablespoons". That may work for pancakes, but not for 24h+ doughs.
start learning
Chef Johnny What if i'm using bread flour?
Tnx chef
Help please lol.. When ever I make pizza dough (I'm using 00 flour).. the crust tastes good but its more like bread and cell structure... very small but not like pizza dough cell structure. I've tried different methods of the last year of trying to make this. I pre-heat my gas oven to about 500 degrees and pre-heat pizza stone for about an hour. I also let the dough set for 24 hours and have even tried 48 hours. Appreciate any advice. I'm a pizza junkie. Its important that I get this right lol.
how long you rise dough after you make the balls ?
looking for that answer also
This is me, not the expert! But I leave it to double - which in my kitchen is about 20-25 mins....
ua-cam.com/video/8Q_9h6VKm9c/v-deo.htmlm41s He talks about proofing time here, both the whole dough and dough balls stages.
2 hours
You have to rest the dough for two hours then the balls rest for a day
Why you don't use sugar and olive
⭐⭐⭐⭐⭐
Why no poolish, why no autolyse, why so low hydratation .__. ? I will have to try this out sometimes to see if is it as miserable as it looks.
Hye chef
emore secret di sasabihin palpak ang resting na sinsasbi niya mamatay talaga ng yeast magglat
Too bad nobody else besides where he lives uses fresh yeast. Was really excited to make this recipe, but only have dry yeast. 4 hours of calculations later to convert fresh yeast in grams to active dry yeast in tsp and I'm thoroughly pissed.
What was the conversion? I’m in aus an have never tried to buy fresh yeast!
You really need a better explanation of the ingredients. You add almost a tablespoon sized ball of yeast and say it is one gram, but that seems off. Is this fresh yeast? I don't know anywhere to get something like that in affordable quantities for a home cook. So how much dry yeast would this recipe require? Also, you don't say what the protein content of your flour is. That's a pretty simple thing to state, and is crucial to the end product. One more thing... the salt you use seems to be a special variety that has a specific mineral content. Is this important or can I use any type of salt? For being "the best" pizza dough in the world, I'd expect a more thorough explanation of the FOUR ingredients.
if I may, I can answer you in part: in Neapolitan pizza (as opposed to Roman-style "baked" pizza), there are approximately 2/3 grams of dry yeast, 4/5 if you use fresh yeast (usually traditionally fresh, but in reality it doesn't make much difference) any type of salt is fine, for example I use iodized salt and it's more than fine. For the flour, the important thing is that it has a protein content higher than 11.5/12% since in Neapolitan pizza only 00 flour is used (usually a mix with manitoba-type flour is not used as for Roman pizza or focacce from Bari) if you find some brands of Italian flour in your area, they are usually all 12/12.5 protein content, and therefore they are excellent. Alternatively, buy a 00 that you like, and check the nutritional values to find out if it's right for you (above 12% is fine)
I like you
This dude isn’t Italian, he’s Indian.
Boo. Thumbs down to your comment. He’s from Melbourne, the second largest Italian city in the world. Also second largest Greek city in the world.
😂😂😂😂
@@WozzaatwozzaAll the Italian cities are in Italy and all the Greek cities are in Greece
@@yeahnahsweetas 🤣😂🤣😂🤣. Funny how that is. But you can have French cities in Canada, Irish cities in USA, English cities in New Zealand, and Italian cities in Switzerland.
@@Wozzaatwozza Are you saying that there's more Italians living in Melbourne than any city in Italy bar one, and that makes Melbourne an Italian city? Or is it the majority of Melbourne residents are of Italian descent, and how do you know this? I just wanna know what makes Melbourne an Italian city when it seems to me that it's an Australian city. Melbourne doesn't sound like an Italian name to me