I do not agree with you at all. In Italy pizza "A ROT' DE CARRETT" literally translated "wagon wheel" has a hydration around 63% and cooks in 60-70 seconds at 550 degrees celsius. Today's contemporary pizza also called " A CANOTTO" literally translated "dinghy style" has a hydration that according to the techniques used by the pizza maker SOLUITLY ranges from a range of 70% to 80% hydration, and the latter cook it NO LONGER at less than 70 seconds, but in order for the product to COOK WELL AND DRY IDONEOUSLY to give it the crispy texture in the bite and soft in the chew they extend the cooking time around 90/120 seconds at 380/420 degrees celsius.
I did a similar experiment in my home oven. What I found is that at 550 degrees F., the water struggles to vaporize as the hydration increases. The result is that there is less 'puffing up' and the excess water stays in the dough. The pizzas get flatter, denser and less appealing each time I raised the hydration. I do not have an outdoor oven, but I feel like the water would evaporate quicker and make the dough puffy and nice with higher temps.
Water might evaporate a little quicker, but you can only put your pizza in an outdoor oven for about a minute or two before your cheese and the outside of the crust start burning. I prefer using lower hydration doughs in my outdoor oven, compared to the doughs I make for the home oven
The heat energy transfer is proportional to the temperature difference, so with an 800 degree oven you're transferring heat to the pizza at about twice the rate as the 550 degree oven. Of course hotter temperatures do interesting things to food, chemical reactions. But my sense is that for the evaporation of water, the hotter oven won't overcome the effect you describe. That's also my experience as a cook, I use the dutch oven a lot for stew-roasts and evaporating water takes a long time regardless of temperature.
I have a gozney roccbox and I typically use a %70 hydration dough and cook at 700 F I always get a nice plump crispy cornicione with a nice soft airy interior. Before I got the Roccbox and was stuck making pizza in my home oven with a pizza steel, I would use a %62 hydration dough with %3 oil and %1.5 sugar added into the dough to help promote better browning which I found to give a better texture compared to higher hydration doughs at least in my opinion. Honestly every oven is different so I think its best to experiment and find what you like best for your situation.
@@blairhoughton7918 Wow, Rankine scale :) Note that this law of conduction cooling being proportional to the temperature difference (e.g. Fourier's law) doesn't require the use of an absolute temperature scale, since it's a temperature difference. My calculation was that the food is 200f at most (actually less), so 550f is a 350f difference, 800f is a 600f difference, and then I approximated this to a factor of 2. So Delta T is 350f in one case, and 600f in the other, which is 58% more heat transfer.
Not true, In low temperatures (home oven) the dough will dry out (low temp = incerased cooking time) Your pizza is wet probably from your sauce / mozarella
Quick note if you want to fix the loose head on your mixer, adjust the screw that gets exposed in the hinge when you raise the head. That will stop it from bucking around when it mixes and you won't have to lean in it anymore.
That screw adjusts how deep the hook goes into the bowl. If you tighten the screw the head can tilt more forward. With a hook it's probably okay to crank it all the way in. But if you put the paddle beater on it may hit the bottom of the bowl and that's bad. Calibrate it with the paddle by putting a dime in the bowl, and adjusting the screw until the paddle just ticks the dime each time around.
Also don't run stand mixers this fast with the dough hook, you'll get away with it for a while but it will break something before long. Kitchenaid do not recommend kneading dough at high speed. If you do then be prepared to replace the gear you inevitably break.
When doing the final proof with high hydration doughs(80%+), using a well oiled narrow tall container helps build better bubbles and keep a taller shape when flipped over. Try it out! This is the best way to shape tall roman pizzas. It’s also much easier to track the fermentation this way as you can get a much more accurate measurement with a dough that climbs the side of the container.
Two things. First, Kitchenaid will tell you that they don't offer a spiral hook for your tilt-head mixer. The problem is that there's no thrust bearing on top of the output spindle on these mixers and the spiral hook puts upward pressure on the spindle. You may eventually run into an issue. Second, I guarantee that your manual says to knead dough only on speed 2. Again, you may run into an issue.
I think the observation that you made with the toppings weighing down on the super high hydration dough was understated. That is an extremely important point that I’ve never seen no one else make..
I genuinely love that within a minute of starting this video, I learned how important the dough temp is for correct gluten formation and creating a consistent dough ball. I’ve been using warm water to help bloom my yeast and then the dough sticks to the side of the mixer!! I love to ferment my dough in the fridge for a few days anyway so I’m going to start using ice cold water! Thank you!!
If you aren't already, be sure to use Instant or Rapid-Rise Yeast if you switch to using cold/ice water. If you are using Active Dry Yeast, then it won't quite rise properly if using ice cold water. You probably already knew this, but just thought I'd share.
You really need to ask yourself if you are a little TOO obsessed with making pizza, but I like crazy, crazy works for me. I really enjoy your combination of methodology, logic, observation, creativity and flexibility. Your really combine the science with the art. I love watchiong your vids man, obsession is not a bad thing.
Dude works in a restaurant, it's not really obsessive. He probably makes them every day he works, and I think him having an interest in how he can do things differently from home is the diligence of a great cook. He probably can't try a lot the stuff he's doing at home in the restaurant cause a lot of places are pretty rigid/by the book (consistent product for customers). But at least he can figure out what works best for his own tastes, and what will help the amateur home cooks make a better pizza over just blindly mimicking a recipe elsewhere.
I see the rubber band on your mixer. I’m assuming the head pops up when making dense doughs. There’s a screw in the hinge you can adjust and make the head lock work again, the screw also adjust the height of the mixing attachment if you’re having issues with the attachment not getting to the bottom of the bowl
This is interesting and gave me an idea. Bread bakers use water to get extra crispy bread by spraying the bread and oven with water as it bakes. Basically making the oven as humid as possible while baking. Some breads bake with a water pan in the oven for extra humidity. I wonder if this method could be useful for pizza?
Been following your journey since just a couple thousand. It's so nice to see you start getting the recognition you deserve with views and sponsors like made in. Keep killing it
It also looks like he's going above speed 2, which according to kitchen aid will eventually break the mixer, even on their heavy duty bowl lifts. Which is why people are starting to recommend that Swedish brand these days.
For higher hydration doughs, look up bassinage. It's a French technique where a portion of the water is reserved and is added a little bit at a time later on after some of the gluten has already developed.
you get my like instantly. you said youd include the link in the info box, and you actually did. too many people talk about leaving links to products in the box, but fail to do so.
One of the best things about higher hydration (if you create enough gluten strength and get a nice structure) is that it holds up very well to a reheating as some of the evaporation that occurs during the reheating will bring it to a really nice final texture. I prefer lower hydration if it's being eaten after the first bake... and higher if its going to be reheated.
Man I am a fan of you. Great personality. Great demos, great infos. Great topics. Man you’re good. Keep it up! Looking forward to seeing you shine bro ❤
You should experiment with the Yudane method, set aside 20% of the flour and scald it with an equal amount of boiling water, mix this thoroughly then let it cool to room temp before resting it overnight in the fridge, after 24hrs you can take it out and make the pizza dough with it. Novita Listyani has a video about the science behind it called "The Ultimate Guide to Tangzhong | The Science of Tangzhong or Yudane", she also has a pizza recipe using it, would love to see you try it.
I always do high hydration 80% pizza dough. Make the balls, rest for 30 min then refrigerate overnight. Stretch and bake directly from cold. Easy handling cold dough.
Your pizza making series was a big help to me. I've actually gone in the opposite direction lately and have been experimenting with 50-55% hydration. I personally think I prefer things on the lower end for pizza crust along with proofing in olive oil.
when you described how you thought the 100% hydration crust was gonna turn out, it immediately reminded me of Pinsa, a Roman flatbread that's really similar to pizza, but it has much higher hydration and it's proofed for much longer, resulting in a super fluffy, super light dough that feels like you're eating clouds of bread almost.
Use a paddle on the mixer for very high hydration doughs (or batters really) its easier to develop the gluten or reserve some water, develop the gluten then very slowly add the remaining water until its absorbed
Just bought a spiral hook myself a couple weeks ago and it’s made such a difference compared to the original C shaped hook. Have no idea why these aren’t standard
Tilt-head KitchenAid mixers have a bearing design that can't handle a large vertical load from a spiral hook in stiff dough. You're probably safe mixing high hydration dough in small quantities and short runtimes, but you are probably also shortening your maintenance cycle. The lift mixers have the right bearings and come with a spiral hook because of that.
Always good to see more from you, fortunately I make enough pizza that the price of the dough hook amortizes out pretty quickly 🙂. Ordered it before I watched your entire presentation, but it will probably come in handy for 80% or 85% too. I picked up on a Danish Dough Wisk at your suggestion a while back and it was a BIG improvement over the spatula and hand mixing I was doing, and getting the Kitchen Aid down from the shelf to do just a few crusts with the factory dough hook was a thing of the past, maybe I'll go back t it now. Keep up the good work!!!
Tilt-head KitchenAid mixers have a bearing design that can't handle a large vertical load from a spiral hook in stiff dough. You're probably safe mixing high hydration dough in small quantities and short runtimes, but you are probably also shortening your maintenance cycle. The lift mixers have the right bearings and come with a spiral hook because of that.
@@blairhoughton7918 Thanks for the tip. My tilt head came with a hook which have used a lot, this is just an upgrade which the hook manufacturer specified for a tilt head, so we shall see. I never make more than 800g of dough, so maybe my batches are small enough anyway 🙂
Thanks for teaching this ol’ girl a new word! I’ve never heard of the word “amortize” before! Had to look it up. :) I’m jealous you have a stand mixer, btw. I have nearly everything but that, and I have no more kitchen space to get anything more (although I really want to try to find room to buy an immersion blender)! Lol. I have a bottom of the line Vitamix and a Breville 16 cup food processor (both were wonderful gifts, because I can’t afford such luxuries!), and a “Breadman” brand breadmaker machine that I got at a garage sale for only $10 (it was an excellent shape and I’d never used a breadmaker before), but none of these amazing kitchen tools can really do what a great stand mixer can do, particularly when it comes to all the attachments that high quality stand mixers come with.
Looks great as usual but full strength flour would have made a difference, I think. 380g seems pretty high for 14". I like those tins. I remember seeing them in a few NY videos, particularly Scarr's.
About kneading: for high-hydration doughs, hand-kneading might help, since this process keeps the dough at a lower temperature than machine kneading. However, be ready to knead for a long time (no arms-workout in the day before at the gym hahaha)
Here's a tip for your high hydration doughs that will need a lot of kneading: chill the flour overnight. This will help a lot to keep the dough temp low.
I'm not expert by any means, but have been watching a lot of videos on dough. I've noticed in many of them making high hydration dough, they don't put in all the water (maybe about 75%). They mix it until it gets good gluten, then add a little water, let it incorporate, add a little more until it's all in.
taste is subjective, but i've done this experiment over the years, and i think 63% hydration, which is just what i would do by eye for years, and i finally calculated it to be 63% works out to be the best for my taste and equipment. it browns up and spots nicely, has a nice chewiness to it, and with high heat cooking, very soft and moist as well. cooking times and temp matter a lot. a 100% hydration dough in a regular home oven and on a regular pizza stone, by the time it gets some nice color it's already pretty dry, whereas a 63% hydration cooked in an ooni would be more moist and crispy when cooked at the recommended temp for neapolitan pizza, around 388C, which is i guess around 650-700F
Wow! Those three pizzas look absolutely amazing! Do you have any tips on achieving a crispier bottom on the pizza? I've been honing my pizza-making skills for a while, but I just can't seem to get that perfect crispiness. I'm using a pizza steel and cranking the oven up to its maximum temperature... Any suggestions?
Tilt-head KitchenAid mixers have a bearing design that can't handle a large vertical load from a spiral hook in stiff dough. You're probably safe mixing high hydration dough in small quantities and short runtimes, but you are probably also shortening your maintenance cycle. The lift mixers have the right bearings and come with a spiral hook because of that.
Half inch baking steel always burns my pizza. To solve it, I use a pizza stone *on top* of the baking steel. This gives me a milder thermal conduction, while still ensuring a steady and consistently high temperature.
Thanks for providing the link for the spiral hook! I might consider getting that, but I’ve heard that it’s not recommended for tilt-head mixers (hard on the gears and hinges). Has that not been a concern? Also I notice you push down on the head while it’s mixing - why’s that?
Here my reciepe: A large tortilla, spaghetti sauce, a random cheese and some left over proscuitto. Cause of you i still felt inspired made some sort of pizza on the fly at 1 am half drunk. Thx buddy.
What a coincidence in that I just received my spiral dough hook for my kitchen aid today. I just used it and its a big step up from the stock c hook. I also have to lean on my kitchen aid, need to fix my latch. Have you considered looking for the best budget spiral dough mixer like you did with indoor electric pizza ovens?
I hadn’t considered that yet, but that’s a good idea! Fortunately kitchen aids aren’t too expensive though, so I’m doubtful that it would be worthwhile to try to go cheaper, but it may be worth testing!
@@CharlieAndersonCooking Well, I was more referring to mixers considered "better" than a kitchen aid for dough specifically. Ones I often see mentioned in pizza groups are spiral mixers with breaker bars that spin the bowl rather than using a planetary motion like the kitchen aid. A lot of the ones these groups mention are expensive, like a lot of the electric ovens. I'd say the kitchen aid, especially with an aftermarket spiral hook, is adequate for occasional small batches of dough but even America's Test Kitchen recently picked a new recommendation over kitchen aid for dough purposes. Love the content btw, keep it up!
Tilt-head KitchenAid mixers have a bearing design that can't handle a large vertical load from a spiral hook in stiff dough. You're probably safe mixing high hydration dough in small quantities and short runtimes, but you are probably also shortening your maintenance cycle. The lift mixers have the right bearings and come with a spiral hook because of that.
HI Charlie, what does percent hydration mean in a dough? I often bake more sweets than breads and am unfamiliar with the distinctions. It was interesting to watch the different dough's viscosities.
I noticed you placing your weight on the stand mixer to dampen the way it rocks up and down. If you tilt up the top of your stand mixer, there should be a screw (at the spot where the top meets the lower portion) that will allow you to adjust the height so that it doesn't rock up and down.
i use 65% and i get that soft fluffy but strong and flexi dough :) and it bakes and taste so gooddddddddddd , i always judge my food as if i would pay for it in the restaurant, and yes...no joke :) my food is worth money :D
I've been making/baking thousand pizzas a week for at least 5 years, in Italy. I just want to share with you my thoughts after watching this video. Air pockets comes from temperature while cooking (if the gluten network is solid), you don't need to chase the highest hydration and get mad trying to handle it. I've cooked 56% hydration pizzas at 320 C° and they have much more air in the crust than this 100% shown the video. If you love to cook pizza at home, buy some cheap oven-stuff that allow you to go above 275 C° and go for an easy 60% hydration
My recommendation, if you wanna make 100% hydration dough do it with 100% prefermented biga. That dough is strong as hell because it developed gluten overnight. Plus some strong flower, im using 14% of protein.
Thank you for explaining what "2.5%" means...the green brother threw in "2%" without any explanation and I kept wondering if he meant 2% of the dry ingredients or total predicted weight (I just did per dry), and it turns out neither lol...
Water and flour alone do a thing called autolyse, where the enzymes break apart the remaining biological parts of the flour, and the proteins unfold and connect into a gel. It means when the yeast start creating gas it is in an already formed rubbery matrix and can't escape as easily. Ironically it requires more kneading because now you have to mix more to distribute the yeast thoroughly. Long fermentation times like for pizza dough make it redundant, but it can make a small difference in crumb structure in a quickly fermented bread.
So I'm having an issue with my dough coming out of the fridge on the next day. I'm doing multiple stretch and folds but I'm doing it in a warmer condition and then moving it to the fridge after a couple of hours to ferment. the next day its risen but if i punch it down and make balls I don't get it to rise back up again. I'm using active dry yeast, i wont use all those disposable packages, I prefer a glass jar I can recycle. Due to that my water is warm to proof. Should I not let it rise and stretch and fold in a warm area? Should I start in the fridge right off the bat. Can you steer me in a better direction while still using active dry yeast and is that active dry still 1%?
Nice comparison Charlie! I'm guessing you would only recommend 80+ hydration when using a stand mixer? I can't imagine the dough ever becoming more than a soupy mess working it by hand at that hydration.
What do you think about some milk in the dow, a pizzabaker I now does this and I tried it. I dont really know if it was better but he said the crust would be beter and it would have a somewhat richer flawour in the crust. I cant really confirm this cos I never made a head to head test. Would be a nice video Idea
Higher hydration dough works best in a hotter than 550 oven.
Exactly. For higher hydration doughs I would use my Ooni oven at 900F+.
I do not agree with you at all. In Italy pizza "A ROT' DE CARRETT" literally translated "wagon wheel" has a hydration around 63% and cooks in 60-70 seconds at 550 degrees celsius. Today's contemporary pizza also called " A CANOTTO" literally translated "dinghy style" has a hydration that according to the techniques used by the pizza maker SOLUITLY ranges from a range of 70% to 80% hydration, and the latter cook it NO LONGER at less than 70 seconds, but in order for the product to COOK WELL AND DRY IDONEOUSLY to give it the crispy texture in the bite and soft in the chew they extend the cooking time around 90/120 seconds at 380/420 degrees celsius.
@@CraigMaiman I'm so jealous, that sounds amazing. Please share a video if you make it!
@@roccozecca4886 I am in US. 550F is what my comment is referring to.
@@steve3667 ah, so better 650f 😎😎😎
I did a similar experiment in my home oven. What I found is that at 550 degrees F., the water struggles to vaporize as the hydration increases. The result is that there is less 'puffing up' and the excess water stays in the dough. The pizzas get flatter, denser and less appealing each time I raised the hydration. I do not have an outdoor oven, but I feel like the water would evaporate quicker and make the dough puffy and nice with higher temps.
Water might evaporate a little quicker, but you can only put your pizza in an outdoor oven for about a minute or two before your cheese and the outside of the crust start burning. I prefer using lower hydration doughs in my outdoor oven, compared to the doughs I make for the home oven
The heat energy transfer is proportional to the temperature difference, so with an 800 degree oven you're transferring heat to the pizza at about twice the rate as the 550 degree oven. Of course hotter temperatures do interesting things to food, chemical reactions. But my sense is that for the evaporation of water, the hotter oven won't overcome the effect you describe. That's also my experience as a cook, I use the dutch oven a lot for stew-roasts and evaporating water takes a long time regardless of temperature.
I have a gozney roccbox and I typically use a %70 hydration dough and cook at 700 F I always get a nice plump crispy cornicione with a nice soft airy interior. Before I got the Roccbox and was stuck making pizza in my home oven with a pizza steel, I would use a %62 hydration dough with %3 oil and %1.5 sugar added into the dough to help promote better browning which I found to give a better texture compared to higher hydration doughs at least in my opinion. Honestly every oven is different so I think its best to experiment and find what you like best for your situation.
@@blairhoughton7918 Wow, Rankine scale :) Note that this law of conduction cooling being proportional to the temperature difference (e.g. Fourier's law) doesn't require the use of an absolute temperature scale, since it's a temperature difference. My calculation was that the food is 200f at most (actually less), so 550f is a 350f difference, 800f is a 600f difference, and then I approximated this to a factor of 2. So Delta T is 350f in one case, and 600f in the other, which is 58% more heat transfer.
Not true,
In low temperatures (home oven) the dough will dry out (low temp = incerased cooking time)
Your pizza is wet probably from your sauce / mozarella
Your NY pizza dough recipe plus my new chefman indoor pizza oven equals perfection. Thank you. We appreciate you 🙏🫡
Gotta peep that recipe. Dad spoiled me for christmas and got me the same oven!
Quick note if you want to fix the loose head on your mixer, adjust the screw that gets exposed in the hinge when you raise the head. That will stop it from bucking around when it mixes and you won't have to lean in it anymore.
hey this helped me a lot, thanks!
That screw adjusts how deep the hook goes into the bowl. If you tighten the screw the head can tilt more forward. With a hook it's probably okay to crank it all the way in. But if you put the paddle beater on it may hit the bottom of the bowl and that's bad. Calibrate it with the paddle by putting a dime in the bowl, and adjusting the screw until the paddle just ticks the dime each time around.
Also don't run stand mixers this fast with the dough hook, you'll get away with it for a while but it will break something before long. Kitchenaid do not recommend kneading dough at high speed. If you do then be prepared to replace the gear you inevitably break.
When doing the final proof with high hydration doughs(80%+), using a well oiled narrow tall container helps build better bubbles and keep a taller shape when flipped over. Try it out! This is the best way to shape tall roman pizzas. It’s also much easier to track the fermentation this way as you can get a much more accurate measurement with a dough that climbs the side of the container.
i love you 😂🍙🍙🥞🥞🧀🧀🍷🍷
A stretch and fold/"no knead" vs. Stand mix vs standard hand knead would be a nice video comparison to see!
I just made your NY pizza last night with my wife and it turned out amazing. Got all the gear and ingredients!
I’m glad to hear it!!
Two things. First, Kitchenaid will tell you that they don't offer a spiral hook for your tilt-head mixer. The problem is that there's no thrust bearing on top of the output spindle on these mixers and the spiral hook puts upward pressure on the spindle. You may eventually run into an issue.
Second, I guarantee that your manual says to knead dough only on speed 2. Again, you may run into an issue.
I think the observation that you made with the toppings weighing down on the super high hydration dough was understated. That is an extremely important point that I’ve never seen no one else make..
I genuinely love that within a minute of starting this video, I learned how important the dough temp is for correct gluten formation and creating a consistent dough ball. I’ve been using warm water to help bloom my yeast and then the dough sticks to the side of the mixer!! I love to ferment my dough in the fridge for a few days anyway so I’m going to start using ice cold water! Thank you!!
If you aren't already, be sure to use Instant or Rapid-Rise Yeast if you switch to using cold/ice water. If you are using Active Dry Yeast, then it won't quite rise properly if using ice cold water. You probably already knew this, but just thought I'd share.
I definitely learned that lesson on my first batch 😂. Never rose at all
I've been using ice cold water and active dry for awhile, and never noticed a difference? It rises fully in the fridge within 24 hours.
You could try freezing the mixing bowl also on the 100% dough as well for more time.
You really need to ask yourself if you are a little TOO obsessed with making pizza, but I like crazy, crazy works for me. I really enjoy your combination of methodology, logic, observation, creativity and flexibility. Your really combine the science with the art. I love watchiong your vids man, obsession is not a bad thing.
Dude works in a restaurant, it's not really obsessive. He probably makes them every day he works, and I think him having an interest in how he can do things differently from home is the diligence of a great cook. He probably can't try a lot the stuff he's doing at home in the restaurant cause a lot of places are pretty rigid/by the book (consistent product for customers). But at least he can figure out what works best for his own tastes, and what will help the amateur home cooks make a better pizza over just blindly mimicking a recipe elsewhere.
I see the rubber band on your mixer. I’m assuming the head pops up when making dense doughs. There’s a screw in the hinge you can adjust and make the head lock work again, the screw also adjust the height of the mixing attachment if you’re having issues with the attachment not getting to the bottom of the bowl
Thanks to you I'm making awesome pizza every weekend 😋
This is interesting and gave me an idea. Bread bakers use water to get extra crispy bread by spraying the bread and oven with water as it bakes. Basically making the oven as humid as possible while baking. Some breads bake with a water pan in the oven for extra humidity. I wonder if this method could be useful for pizza?
I'm doing this next time I make pizza, let's see what happens, thank you😂
I think the sauce creates the humidity for pizza. But brushing or spraying might enhance it.
Been following your journey since just a couple thousand. It's so nice to see you start getting the recognition you deserve with views and sponsors like made in. Keep killing it
Your relentless research is amazing! Id love to see you break down New Haven style!
FYI, those spiral hooks will break the tilt heads. They're not built for that kind of vertical stress. Bowl lifts only.
It also looks like he's going above speed 2, which according to kitchen aid will eventually break the mixer, even on their heavy duty bowl lifts. Which is why people are starting to recommend that Swedish brand these days.
Been really enjoying your pizza content.
For higher hydration doughs, look up bassinage. It's a French technique where a portion of the water is reserved and is added a little bit at a time later on after some of the gluten has already developed.
you get my like instantly. you said youd include the link in the info box, and you actually did. too many people talk about leaving links to products in the box, but fail to do so.
One of the best things about higher hydration (if you create enough gluten strength and get a nice structure) is that it holds up very well to a reheating as some of the evaporation that occurs during the reheating will bring it to a really nice final texture. I prefer lower hydration if it's being eaten after the first bake... and higher if its going to be reheated.
Man I am a fan of you. Great personality. Great demos, great infos. Great topics. Man you’re good. Keep it up! Looking forward to seeing you shine bro ❤
I have been waiting since the first time I saw back to the future 2 to say to someone, “You sure can hydrate a pizza.” So thank you for that
The amount of research you put into your pizza making is an inspiration, you’re as much a scientist as a pizziaolo at this point!
You should experiment with the Yudane method, set aside 20% of the flour and scald it with an equal amount of boiling water, mix this thoroughly then let it cool to room temp before resting it overnight in the fridge, after 24hrs you can take it out and make the pizza dough with it.
Novita Listyani has a video about the science behind it called "The Ultimate Guide to Tangzhong | The Science of Tangzhong or Yudane", she also has a pizza recipe using it, would love to see you try it.
ty for inspiring me to make piza
Awesome experiment. I've heard about the effects of varying hydration, but this really helped me to see it. I appreciate your efforts!
I’ve made them all and I really like my 65% pizza dough
it never fails to amaze me how much of a difference even a 20 minute autolyse makes even if the dough isn’t that wet
I always do high hydration 80% pizza dough. Make the balls, rest for 30 min then refrigerate overnight. Stretch and bake directly from cold. Easy handling cold dough.
Your pizza making series was a big help to me. I've actually gone in the opposite direction lately and have been experimenting with 50-55% hydration. I personally think I prefer things on the lower end for pizza crust along with proofing in olive oil.
I really appreciate all of your videos. Super informative. Go Blue!
Go green 😢
when you described how you thought the 100% hydration crust was gonna turn out, it immediately reminded me of Pinsa, a Roman flatbread that's really similar to pizza, but it has much higher hydration and it's proofed for much longer, resulting in a super fluffy, super light dough that feels like you're eating clouds of bread almost.
Great vid 👌 interesting stuff, been looking for that hook for ages
Use a paddle on the mixer for very high hydration doughs (or batters really) its easier to develop the gluten or reserve some water, develop the gluten then very slowly add the remaining water until its absorbed
Just bought a spiral hook myself a couple weeks ago and it’s made such a difference compared to the original C shaped hook. Have no idea why these aren’t standard
Tilt-head KitchenAid mixers have a bearing design that can't handle a large vertical load from a spiral hook in stiff dough. You're probably safe mixing high hydration dough in small quantities and short runtimes, but you are probably also shortening your maintenance cycle. The lift mixers have the right bearings and come with a spiral hook because of that.
Great video! I appreciated the explanations of everything you were doing
Always good to see more from you, fortunately I make enough pizza that the price of the dough hook amortizes out pretty quickly 🙂. Ordered it before I watched your entire presentation, but it will probably come in handy for 80% or 85% too. I picked up on a Danish Dough Wisk at your suggestion a while back and it was a BIG improvement over the spatula and hand mixing I was doing, and getting the Kitchen Aid down from the shelf to do just a few crusts with the factory dough hook was a thing of the past, maybe I'll go back t it now. Keep up the good work!!!
I’m glad to hear it! Yeah I rarely used my stand mixer either with the factory hook, but the spiral hook actually makes it worthwhile to use.
Tilt-head KitchenAid mixers have a bearing design that can't handle a large vertical load from a spiral hook in stiff dough. You're probably safe mixing high hydration dough in small quantities and short runtimes, but you are probably also shortening your maintenance cycle. The lift mixers have the right bearings and come with a spiral hook because of that.
@@blairhoughton7918 Thanks for the tip. My tilt head came with a hook which have used a lot, this is just an upgrade which the hook manufacturer specified for a tilt head, so we shall see. I never make more than 800g of dough, so maybe my batches are small enough anyway 🙂
Thanks for teaching this ol’ girl a new word! I’ve never heard of the word “amortize” before! Had to look it up. :)
I’m jealous you have a stand mixer, btw. I have nearly everything but that, and I have no more kitchen space to get anything more (although I really want to try to find room to buy an immersion blender)! Lol.
I have a bottom of the line Vitamix and a Breville 16 cup food processor (both were wonderful gifts, because I can’t afford such luxuries!), and a “Breadman” brand breadmaker machine that I got at a garage sale for only $10 (it was an excellent shape and I’d never used a breadmaker before), but none of these amazing kitchen tools can really do what a great stand mixer can do, particularly when it comes to all the attachments that high quality stand mixers come with.
Charlie, you should campare pizzas made with different flours and or combinations to see what the results are. Keep It up!
Looks great as usual but full strength flour would have made a difference, I think. 380g seems pretty high for 14". I like those tins. I remember seeing them in a few NY videos, particularly Scarr's.
I got some useful info for those baker's %. Thank you.
For keeping the dough cooler during mixing, could you try chilling the bowl ahead of time?
You've done New York. You've done Detroit. It's time. Is it really pizza? Is it a casserole? Only one way to find out. Chicago road trip!!!!
Love your content, wishing you the best mate!
Thank you!
Doing the Lord's work as always
You could try prebaking the 100% dough before adding the toppings, to prevent the dough from collapsing.
Good comparison and analysis! Kudos!
I gotta try that nyc pizza tutorial last time i tried it with store bought dough didnt work out lol
About kneading: for high-hydration doughs, hand-kneading might help, since this process keeps the dough at a lower temperature than machine kneading. However, be ready to knead for a long time (no arms-workout in the day before at the gym hahaha)
I just love your dedication
Here's a tip for your high hydration doughs that will need a lot of kneading: chill the flour overnight. This will help a lot to keep the dough temp low.
How on earth did you manage to launch those higher hydration doughs off the peel without sticking? I have a hard enough time with 70% doughs
Flour the peel thoroughly and don't let the raw dough sit on it too long. Flour the bench when forming it, too.
A bench rest before dividing, and a bench rest before balling makes it easier to handle.
Maybe you could pre-bake the crust for a minute or two to set the dough? Then it would support the toppings without collapsing?
7:49 - Those aren't doughballs! They're slimes from your favorite JRPG! :D
13:08 - Hey! You agree! :D
I'm not expert by any means, but have been watching a lot of videos on dough. I've noticed in many of them making high hydration dough, they don't put in all the water (maybe about 75%). They mix it until it gets good gluten, then add a little water, let it incorporate, add a little more until it's all in.
Thank you! 🔥
could try adding barley malt flour to your 100% dough for better color.
The clip at 12:00 makes me so happy
I love that this man still truly appreciates good pizza, even after eating so damn much pizza
Nice save, with that first pie.
taste is subjective, but i've done this experiment over the years, and i think 63% hydration, which is just what i would do by eye for years, and i finally calculated it to be 63% works out to be the best for my taste and equipment. it browns up and spots nicely, has a nice chewiness to it, and with high heat cooking, very soft and moist as well. cooking times and temp matter a lot. a 100% hydration dough in a regular home oven and on a regular pizza stone, by the time it gets some nice color it's already pretty dry, whereas a 63% hydration cooked in an ooni would be more moist and crispy when cooked at the recommended temp for neapolitan pizza, around 388C, which is i guess around 650-700F
Less mixing, more fridge time. Gluten also forms over time, not just with mixing.
Wow! Those three pizzas look absolutely amazing! Do you have any tips on achieving a crispier bottom on the pizza? I've been honing my pizza-making skills for a while, but I just can't seem to get that perfect crispiness. I'm using a pizza steel and cranking the oven up to its maximum temperature... Any suggestions?
I purchased a Vevor Spiral mixer because my Kitchen Aid was just too small. It's a game changer. Way stronger dough in less time.
Tilt-head KitchenAid mixers have a bearing design that can't handle a large vertical load from a spiral hook in stiff dough. You're probably safe mixing high hydration dough in small quantities and short runtimes, but you are probably also shortening your maintenance cycle. The lift mixers have the right bearings and come with a spiral hook because of that.
87.237% hydration is def the sweet spot
I use a dough with almost 100% hydration for skillet pizza. The way I make it is basically like a foccaccia
Thank you! Interesting experiment. Also, if I may ask: is this your home kitchen, or do you have a studio?
Instead /in addition to putting the dough in the fridge you can freeze the hook
Half inch baking steel always burns my pizza. To solve it, I use a pizza stone *on top* of the baking steel. This gives me a milder thermal conduction, while still ensuring a steady and consistently high temperature.
Thanks for providing the link for the spiral hook! I might consider getting that, but I’ve heard that it’s not recommended for tilt-head mixers (hard on the gears and hinges). Has that not been a concern? Also I notice you push down on the head while it’s mixing - why’s that?
For small batches of soft dough it'll work for a while, but it's probably shortening the bearing life.
Here my reciepe: A large tortilla, spaghetti sauce, a random cheese and some left over proscuitto. Cause of you i still felt inspired made some sort of pizza on the fly at 1 am half drunk. Thx buddy.
What dish is best for home cooking . Aluminium, stainless steel, ceramic, stone, silicone? With holes ?Other?
Hey Charlie, any reason why you don't add Olive Oil (or fat) to your NY Style Pizza doughs?
What a coincidence in that I just received my spiral dough hook for my kitchen aid today. I just used it and its a big step up from the stock c hook. I also have to lean on my kitchen aid, need to fix my latch. Have you considered looking for the best budget spiral dough mixer like you did with indoor electric pizza ovens?
I hadn’t considered that yet, but that’s a good idea! Fortunately kitchen aids aren’t too expensive though, so I’m doubtful that it would be worthwhile to try to go cheaper, but it may be worth testing!
@@CharlieAndersonCooking Well, I was more referring to mixers considered "better" than a kitchen aid for dough specifically. Ones I often see mentioned in pizza groups are spiral mixers with breaker bars that spin the bowl rather than using a planetary motion like the kitchen aid. A lot of the ones these groups mention are expensive, like a lot of the electric ovens. I'd say the kitchen aid, especially with an aftermarket spiral hook, is adequate for occasional small batches of dough but even America's Test Kitchen recently picked a new recommendation over kitchen aid for dough purposes.
Love the content btw, keep it up!
Tilt-head KitchenAid mixers have a bearing design that can't handle a large vertical load from a spiral hook in stiff dough. You're probably safe mixing high hydration dough in small quantities and short runtimes, but you are probably also shortening your maintenance cycle. The lift mixers have the right bearings and come with a spiral hook because of that.
HI Charlie, what does percent hydration mean in a dough? I often bake more sweets than breads and am unfamiliar with the distinctions. It was interesting to watch the different dough's viscosities.
ratio of flour to water. 100% means equal parts water and flour. 50% would be half as much water as flour, etc.
I noticed you placing your weight on the stand mixer to dampen the way it rocks up and down. If you tilt up the top of your stand mixer, there should be a screw (at the spot where the top meets the lower portion) that will allow you to adjust the height so that it doesn't rock up and down.
Hold a bag of frozen peas against the side of the bowl to keep the temperature down.
0:02 = Japanese Pizza
Thank you for the 550*F + broil info. Blessings!
i use 65% and i get that soft fluffy but strong and flexi dough :) and it bakes and taste so gooddddddddddd , i always judge my food as if i would pay for it in the restaurant, and yes...no joke :) my food is worth money :D
What you need is a proper pizza oven like a Gozney
Pre freeze your mixer bowl and hook
I love pizza science. I’m almost there (perfect).
Have you tried a food processor method like kenji?
I've been making/baking thousand pizzas a week for at least 5 years, in Italy. I just want to share with you my thoughts after watching this video.
Air pockets comes from temperature while cooking (if the gluten network is solid), you don't need to chase the highest hydration and get mad trying to handle it.
I've cooked 56% hydration pizzas at 320 C° and they have much more air in the crust than this 100% shown the video.
If you love to cook pizza at home, buy some cheap oven-stuff that allow you to go above 275 C° and go for an easy 60% hydration
probably a 30/60 minute autolyse before mixing helps any dough
Awesome! Btw I’m interested in the dough tins + lids and pizza tray you use, but unfortunately the links in your bio don’t seem to work.
My recommendation, if you wanna make 100% hydration dough do it with 100% prefermented biga. That dough is strong as hell because it developed gluten overnight. Plus some strong flower, im using 14% of protein.
Thank you for explaining what "2.5%" means...the green brother threw in "2%" without any explanation and I kept wondering if he meant 2% of the dry ingredients or total predicted weight (I just did per dry), and it turns out neither lol...
Our hometown bakers add yeast and salt after the first kneading, yeast and salt inhibits the gluten development and increases the kneading time.
plus, they straight up add ice to flour when it is summertime
Water and flour alone do a thing called autolyse, where the enzymes break apart the remaining biological parts of the flour, and the proteins unfold and connect into a gel. It means when the yeast start creating gas it is in an already formed rubbery matrix and can't escape as easily. Ironically it requires more kneading because now you have to mix more to distribute the yeast thoroughly. Long fermentation times like for pizza dough make it redundant, but it can make a small difference in crumb structure in a quickly fermented bread.
great video!
Very interesting.
100% dough took so long to mix, the water evaporated and it became 80% dough.
So I'm having an issue with my dough coming out of the fridge on the next day. I'm doing multiple stretch and folds but I'm doing it in a warmer condition and then moving it to the fridge after a couple of hours to ferment. the next day its risen but if i punch it down and make balls I don't get it to rise back up again. I'm using active dry yeast, i wont use all those disposable packages, I prefer a glass jar I can recycle. Due to that my water is warm to proof. Should I not let it rise and stretch and fold in a warm area? Should I start in the fridge right off the bat. Can you steer me in a better direction while still using active dry yeast and is that active dry still 1%?
Nice comparison Charlie! I'm guessing you would only recommend 80+ hydration when using a stand mixer? I can't imagine the dough ever becoming more than a soupy mess working it by hand at that hydration.
Do you have any input on New Haven style pizza?
What do you think about some milk in the dow, a pizzabaker I now does this and I tried it. I dont really know if it was better but he said the crust would be beter and it would have a somewhat richer flawour in the crust. I cant really confirm this cos I never made a head to head test. Would be a nice video Idea
Using ice with yeast and in a mixer is not something I ever thought about 🤣
For this sounds like the end result you need a higher temp then