Hey man - Finally a No Bullshit tutorial - I'm a baker so folks, this is a bangin recipe. Remember people, the art of dough is 100% in adjusting to the seasons, that is the skill. nice one Adam.
Yo, I've been making pizza and watching UA-cam pizza videos for 3 years now, this is by far the best pizza video I've ever seen. Thank you soooo much for your shared knowledge. Thanks!
@peddlingpizza thanks for the complete video. Only you and Johnny DeFrancesco have talked about W rating, room temps, and the dough temps. He aims for 60% hydration but he's also using a dough I believe at 280 W rating. I like your infusion of a higher protein dough for a portion of it. I can't find the Tipo 1 dough easily in the states. Is there a comparable high gluten dough you could recommend? I have a Polselli Super 00 dough with a W rating of 360. It might be the closest I can get to the 390 flour.
@@DKTD23 The easiest way is to simply increase the amount of your Polselli Super 00 flour, I guess. But there is another way: The protein content, which roughly translates to the W rating, can also be increased by adding a few grams of vital wheat gluten. That's my preferred method for making pizza (and bread) as it makes me independent of buying a particular flour or blending different flours. And it's cheaper, too. I wouldn't get too hyped up with the W rating. As you mentioned, DeFrancesco uses a flour with a smaller W rating - which he compensates by using less water. I haven't watched the video but his resting time, ambient temperature and the amount of yeast may also differ. Good luck!
@prg.1751 Hey, thanks for the reply! That makes sense that vital wheat gluten provides more flexibility. Yes, Johnny goes for 60% hydration with a 24 hour ferment between 58-62f ambient temp room. I'm also liking this 62% recipe. The extra strength from my Polselli flour added in was quite great for stretching it to a lovely NY style as well for one of my bakes. It's been fun making pizza in my gozney oven! How much of a percentage are you determining the amount of grams needed for the vital wheat gluten?
@@DKTD23 My wheat gluten has a protein content of 80%, so 1g of wheat gluten contains 0.8g of protein. Therefore, to add 1% gluten to 1kg flour I have to add 12.5g wheat gluten. I had a look at the flours mentioned: - Uniqua Blue Type 1: protein content 15%, W 380, absorption: min. 70% - Polselli super Type 00: protein content 15.5%, W 360, absorption: >60% As you can see, the protein content of Uniqua Blue is lower than that of Poselli, but the W rating and water absorption is higher. Therefore, I mentioned in my previous post that the protein content translates "roughly" to the W rating. I wouldn't worry too much, though, as the other variables (proofing time, temperature, amount of yeast, water and salt) are equally important. Besides, you've already achieved a stretchy dough, so why not stick with it? My way of getting consistent results is cold proofing in the fridge which gives great flexibility concerning time management. And I still prefer the Neapolitan style pizza, maybe because I once had an Italian girlfriend... Enjoy your pizza baking!
I made this dough on Friday then made pizza on Saturday. Not only were they the best pizzas I've made, they were the best pizzas I've ever had. Thanks Adam!
😊😅 Ohio I i ok o Pop in the house 🏡 to 45:34 pm for the weekend but 45:39 is p o p pp you know o OP op was p o op o o o o poppooo o popoooopoppoooo ooo😅p😅 ooo poop o o o pppp o o o ooo o o o o o o o o po 47:07 days p o o PO o o o o o o o o o o😅po😅oh no I’m so p 47:47 47:48 OP is the poo pop pop pop pop pop pop p Pop I think 🧐 you
Fantastic Adam. Thank you. I just used it tonight at 5:30pm in my Arc XL. Started a batch for 3 balls last night at 5:00pm. Balled them at 6am today. Fermented until 5:30pm today. I had to alter the flour type because of availability here in the U.S. I used 250g King Arthur AP and 250g King Arthur 00. 62% hydration with 0.2g yeast for around 72 deg room temp. And they came out incredible. Dough control was missing from my ability and this really helped. Very grateful.
@@matthewsladky7193 I think that is 50% hydration. What I have been using for 62% hydration is - 1000G flour, 620g water, 30g Sea Salt, 0.45g of Caputo Yeast. For me this has a room temp ferment at around 71 deg F. of 24 hrs. It makes qty of 6 - 270g balls. You will have to play with the yeast weight for the amount of ferment time you need. That is one of several things that I have learned from this channel. Adam is really generous with his information. I'm in the U.S. and probably going to England, Scotland, Ireland next summer. If I make it, I'm going stop by his truck and enjoy a couple of his pizzas.
As a Scientist I love the way you explain WHY(!) you do certain things (adjusting yeast levels, playing with the strength of flour blends,, etc.).. Keep up the good work, looking forward seeing more of your videos!
For those that are curious what the formula to work out water temperature is: 56 minus flour temp minus room temp minus friction heat transfer (usually approx 5°c. Based on the numbers he gave us, 56-17-17-5 = 39°c combined temperature, so 56 - 39 = 17. He did also mention his water was probably about 15°c so he’s in a good range to get mix his dough consistently for about 12-15 minutes to get 23°c. Which is about how long his mixing time was too. You do actually want to aim for mixing for 12-15 minutes so you can build the gluten properly but the temp is key to the yeast activity. He kind of touched on it when he said he chills his water in summer, but the point is that if your dough is getting to 23°c in only 5 minutes mixing, you won’t have built enough gluten strength. I’m a fellow pizzaiolo and I’d say this recipe is pretty spot on - I’d probably add some small little steps or change a couple things here and there but with this recipe you no doubt will be making a very good dough!
@@robertorusso5807 That comment reminds me of the famous Sydney Harris cartoon with the two scientists looking at a blackboard covered with scientific formulas explaining something complex and in the middle of the blackboard it says, "And then a miracle happens". The scientist examining the formulas says, "I think you should be more explicit here in Step 2." The comment is probably mathematically correct, but it's a case of a lot of data but little information. Seems like he could have left it at "I'm a fellow pizzaiolo and I'd I say this recipe is pretty spot on." The rest of the comment is "jess showin' off"...
I also have been watching lots of dough recipes, but your explanation and practical skills is the best one I have seen ever, now all I've got to do is get cracking, I fix catering equipment for a living and have been asking all the Italians I work in for tips, wish I had seen your video 12 months earlier, now to cook in the oven ive just built, i will give you feedback my friend,Thanks again
You have a wondetrful operation...I will continue to watch and support you from about 7 or 8 time zones away in the upper middle of the States...pizza is a true art form.
Amazing video, thanks for sharing! I’m actually a home bread baker who makes pizza from time to time. I wing it making dough and pizzas, nothing like you professionals do. Great method, so I learned to making the dough, storing, prepping and making the pizza. Rob, NJ, USA
You're a legend. Thank you so much for going through the entire process and talking through it. It would've been easier to put the recipe, or do a bunch of cuts, etc. But instead you dropped this incredibly thorough and insightful video. Sincerely, thank you.
Love myself a pizza, but been really struggling to make a good consistent dough. Thank you for detailly explaining with your process is! Cannot wait to try it out.
Thanks Adam, I followed your recipe this weekend and my wife said its the best I ever made, we’re not blessed with a choice of good flour where we live in Ireland so I made it with 5 Stagioni.
Absolute legend! No else on you tube has given such a thorough process and recipe for their dough. I've learnt alot watching this. Can't wait to try this out next time. Cheers
Thanks so much for the great content and sharing your experience and knowledge. What a great business you have created. The best thing is that you have no worries about staff which seems to be the biggest headache in the hospitality business at the moment. Less staff, less stress. Well done 👍
As Scroobius Pip said: “You can build your time better when you find a passion The Internet and public services give free education So it really ain't a case of rich or poor It's a case of self-motivation and nothing more Like Billy says, whether you have or you have not wealth The system might fail you, but don't fail yourself” This is the definition! Thanks for sharing such detail, true legend
Your description of W factor is better than anything I’ve been able to find. Thx a ton! I’ve been working on my NY style pizza dough recipe for 18 months with hit/miss results. Looking at the dough I have always used it’s got to be the W factor. I mixed flour without taking that into consideration. The temp is something I need to figure out as well. Thx a ton!
This is a great video. I've got a small mobile pizza business and had to learn all this by trial and error. Wish this video was made about three years ago...
Always love hearing “Manitoba flour” great video as always will need to watch a couple times and take notes! Thanks for the tips - love from Winnipeg, Manitoba 🇨🇦
Merci merci merci pour toute ces explications. Ça rend beaucoup moins mystérieux la préparation de la pâte. Continue comme ça, c’est un vrai bonheur de regarder tes vidéos.
Adam, mate. That was just the best and easiest to understand demonstration and explanation of making dough. So easy. Thankyou so much dude. Appreciate it so much from the bottom of my heart. I just gotta practice now. Thanks again mate, enjoyed every moment of it. And also you've explained what to try if not exactly right. Well done. You're a deadset champion 🏆
I’ve unsubscribed to every pizza dough making channel bar yours. Such a great tutorial and easy to follow. The only bone I’ve to pick with you is that my wife is asking for homemade pizza from now on as opposed to take out from our local anymore!! 😂
Hi Adam Just made this recipe with 60 % hydration & 20% sour dough starter for yeast & 3% salt…..ill see how it goes 2mro when make the pizzas 🍕 Another great informative video.. Always learning everyone I watch your channel….thank you for sharing your passion with us….
@@peddlingpizza Made the Pizza 🍕 it tasted good but the doughy wasn’t as good what i normally bake I’ll give it another go & ferment the dough longer then knock it back and rise again my usual process…works really well…
I really enjoyed this and appreciate the knowledge of "Your Process" not overly complicating it just acting and reacting to form the best product. I've always thought about a pizza shop to work for myself and this type of pizza is not around here where i live and seems very good so that would set me apart from All the other pizza shops around here.
I’d love to see another video like this on your sauce prep. I know you said it was really simple but I’d like to see not only your prep but how you get your sauce calculation so dead on.
Of all the YT videos on pizza dough (and it feels like I've watched all of them) this is the cream of the crop. Every detail matters and you were thorough. Although, I was aware dough temperature was important, you really drove home how it should guide you to get consistent results. I'm going to follow this process with the flour available here in the states (Caputo "Chef's" 00, which is a stronger 00) and IDY (at ~0.3% as you mentioned) and dial it in. Thanks so much!
Made this dough over the weekend. Can't believe how a few adjustments has completely changed everything about the end result. I did a 30 hour total. started mixing (to temp and slowly) 12 midday. in the wine cooler (18c) until 10pm when i balled up. back in wine cooler 18c til 6pm next day. when i made probably my best pizza ever, stretching was a dream, perfect thickness on the base, no weak/thin spots on the base. Crust was a bit puffier than yours Adam which i like, i used 50% blue caputo and 50% nuvola which was the only flour i had. Got some dalgiavanni coming this week to see the difference. Thanks for this video. Really hope i can replicate this again and again. I might just pack in the rug cleaning and become a pizziola 😁😁
@@peddlingpizza My mixer gets the dough hotter than yours, i was on 19c when you were still hitting 18c and also when i added the water the pumpkin disappeared for a few mins but all in all was a great success, going to experiment with flours and mixes first before seeing if i want to hit higher hydrations, just ordered your dalgiavanni but couldn,t justify 30 quid for 25kg of uniqua so bought a kilo of caputo manitoba. only need 100 grams. anyway looking forward to your next video and once again thank you for taking my dough to the next level
@@ArcadiaRugSpahow did you get on with Manitoba? Did you go with the 5% Adam suggested? Also planning to use it, but my calculations are saying I should use 37% Manitoba along with Caputo 00 Pizzeria blue to get the equivalent W rating from both. Worried now having seen Adam suggest 5! 😯
Really excellent. Thank you for a detailed yet no-frills explanation. I can hardly wait to try it. I have a lot of experience with pizza dough and haven't hit a consistent product, just as you said was your issue in the beginning. Watching this I can see so many places where I have gone wrong.
Thanks Adam!! Thanks for finally explaining the logic behind the dough! Running off temperature changes everything! I have a quick question, would this work in a KitchenAid stand mixer or would it be best to knead by hand if I don’t have a pizza mixer?
I made your Pizza do thanks for this I had to make 40 pizzas I didn’t have the fresh yeast, it went okay but here was my mistake. Overnight I think my temperatures were slightly out as in slightly too cold so I’m going to work on these temperatures , I can see that your method is really good though and it helped me out loads so cheers mate 👍👍
Very informative vid, been waiting for this one Thankyou . I’m in Oz and it’s fairly warm most of the time , I use the Stagioni Oro, 00, 380w, 24-30hr RT fermentation. Does a type 1 add any difference in flavour do you think?
You are unbelievably inspiring! Been making pizzas casually for 4 years and trying to improve but its hard going. Came across your channel yesterday and i am so enthused by your work. Thank you for the videos, cannot wait for next cook. The dream is to do what you do, even if its only a fraction of your level.
Really looking forward to trying, I made the dough last night at 8.00pm up this morning at 6.00 to ball up now Can’t wait to try at around 6.00 this evening, so far it’s all looking good
Hey Adam just out of curiosity, what’s the benefit of kneading the dough vs stretch/fold? I’ve found stretch/fold a few times every 10-15 minutes results in perfectly good dough and is much less labor intensive.
That’s the good thing about dough. So many ways and no real right or wrong. Just whatever suits you. It’s all time and consistency for me. My spiral mixers smash it out efficiently with consistent results. Pretty much 20 mins and I’m all done.
@@samcheese34-1 It was actually pretty close to 24c when I started my stretch and fold. So maybe it wasn't cold enough to begin with? Either way, my dough turns out great now without too much kneading 🙂
Adam- #1 Terrific Video THANK YOU!. #2 you giving what “room Temperature REALLY is - a GAME CHANGER! (I live in Florida,USA where Room temp varies between 70 and 95F! - so I now ferment in a frig at 65F). 3) Lastly, When I cook a pizza, I have my dome up to temp, ~800F stone temp, and the flame turned ALL THE WAY DOWN, but I still get more char on the upper crust than I want. What can I do?? I even “protect” the crust with the turning peel.
For people with home pizza ovens like a Roccbox, this is immensely helpful. Thank you so much for taking the time to make this video and share - awesome!
Thank you Adam for sharing your craft. I have been making pizzas in my wood over for a couple of years but always struggled to get consistent results. Flours ordered and looking forward to trying your recipe. Absolutely love your no-nonsense content and look forward to visiting you at the market in St Albans one day (thankfully I'm not too far from you).
12:40 the equation for water temp is Final dough temp per example 23C Final D.T- ambient temperature - flour temp - kneading coefficient (9) Ambient temp is 18C per example Flour temp would be 19-20C 23x3=69 So water temp should be 69-18-20-9= 22C
Another great video. You really do an excellent explanation of dough preparation. I never thought to take the temperature of the dough. Just brilliant.
Absolute gold. Thanks mate! Got myself an Ooni yesterday and the first pizza was a great cook but the dough was a bit of failure as I had it rise in a very hot sunny spot. Getting all this knowledge about temps should help to make the next pizza a lot better
thanks for sharing this. I’ve had 3 goes at it now. Definitely getting better with each batch and family and friends love it. 🎉🎉. Learning loads from your videos. Banging😂
This is great. I think you and Johnny Di Francesco are the only people that have really explained the science behind dough. It's important to know how the temperature effects the yeast. I found a chart on a pizza making forum once which I printed out, which shows what percentage ADY/IDY/CY to use over what period of time at different temps. It's very handy. Thanks for the video!
This video went by so fast, usually i cant sit through a longer video in one sitting. Great teacher, and i learned a lot! Just getting into the pizza world, my first dough was a 60 hour cold ferment +6 hour room temp with Caputo blue. Now i know that i should to use a higher W rating. I got myself a Effeuno P134HA, which is 100% overkill. Had to go electric due to living in the middle of a city with no garden, but now i can make banging pizzas in the middle of the winter as well!
Awesome vid and have done successfully....the pizzas were amazing! Would really love an in depth one on how to change the mix/process to adjust times for when the dough is ready or how far you can push the times in different temps etc. Love the content!
Thanks for the reply. Have you done a video on ingredients, where you get your stuff from, quality of cheese, type and what toppings work well with each other. I would be interested in watching an in-depth guide to this. Thanks
I bought my first spiral mixer KYS Pro Baker 5 Easy. I don't need any bigger mixer right now. Max. flour weight with that machine is 2 kilos (65% hydration). I don't need Thermapen ' cause there is a temperature probe(?) in this machine. And it is reliable. It is also almost noiseless. I gave my former Kenwood to Ukrainian refugees. I'm used to wake quite early and my wife said: why you have stary your dough process at 4.30 am😊 Now I can do my doughs every time I want 'cause this machine is so quiet. This is the smallest spiral mixer on a market and price is something like 1000€ with lifetime (motor?) warranty. Today I noticed that you have to use right flour to your dough. I have a little of lack one certain flour and dough was a little sticky. Next time I'll try Adam's dough recipe with my new mixer. And I can tell you: there are mixers and there are spiral mixers. The final product is quite different when you do it with high quality mixer than a planetary mixer.
Thanks for the video!!! took me a couple of goes to get it right - using instant yeast isnt always easy to measure when its so light! second batch was lovely and went down well with everyone! Thanks!
This is a great video with so much information. Thank you for sharing. I’m a home bread baker here in the U.S. I make all the breads and rolls and including pizza. I also bulk ferment at room temp overnight for my breads. I rarely use the fridge for retarding which is getting very popular for breads. Just started learning about a Neapolitan bread made from pizza dough, Panaozzo, for sandwiches.
I’d love to see a video on making dough without a mixer. I appreciate you don’t typically do it, but think you’d know what you’re on about more than most, articulate it well and it would have good appeal.
Ok saving this for later when I want to move from good to great. Working with Vito's Poolish for now then will dig into this chemistry! Thanks man! Looking forward top being a new Subscriber!
As someone who lives in a warmer climate and has struggled with the same inconsistency you mentioned, this is TOO good. Every other recipe is super vague on the fermentation side of things and I'm stoked to try messing around with yeast percentages
Hey man - Finally a No Bullshit tutorial - I'm a baker so folks,
this is a bangin recipe. Remember people, the art of dough is 100%
in adjusting to the seasons, that is the skill. nice one Adam.
Thank you.
👍👍 Air condition dont help?
Oh that is why i had a terrible dow, not that we have a so hot summer, with room temps of 25
Most definitely would
Yo, I've been making pizza and watching UA-cam pizza videos for 3 years now, this is by far the best pizza video I've ever seen. Thank you soooo much for your shared knowledge. Thanks!
Wow, thanks!
@peddlingpizza thanks for the complete video. Only you and Johnny DeFrancesco have talked about W rating, room temps, and the dough temps. He aims for 60% hydration but he's also using a dough I believe at 280 W rating. I like your infusion of a higher protein dough for a portion of it.
I can't find the Tipo 1 dough easily in the states. Is there a comparable high gluten dough you could recommend? I have a Polselli Super 00 dough with a W rating of 360. It might be the closest I can get to the 390 flour.
@@DKTD23 The easiest way is to simply increase the amount of your Polselli Super 00 flour, I guess.
But there is another way: The protein content, which roughly translates to the W rating, can also be increased by adding a few grams of vital wheat gluten. That's my preferred method for making pizza (and bread) as it makes me independent of buying a particular flour or blending different flours. And it's cheaper, too.
I wouldn't get too hyped up with the W rating. As you mentioned, DeFrancesco uses a flour with a smaller W rating - which he compensates by using less water. I haven't watched the video but his resting time, ambient temperature and the amount of yeast may also differ. Good luck!
@prg.1751 Hey, thanks for the reply! That makes sense that vital wheat gluten provides more flexibility. Yes, Johnny goes for 60% hydration with a 24 hour ferment between 58-62f ambient temp room. I'm also liking this 62% recipe. The extra strength from my Polselli flour added in was quite great for stretching it to a lovely NY style as well for one of my bakes. It's been fun making pizza in my gozney oven!
How much of a percentage are you determining the amount of grams needed for the vital wheat gluten?
@@DKTD23 My wheat gluten has a protein content of 80%, so 1g of wheat gluten contains 0.8g of protein. Therefore, to add 1% gluten to 1kg flour I have to add 12.5g wheat gluten.
I had a look at the flours mentioned:
- Uniqua Blue Type 1: protein content 15%, W 380, absorption: min. 70%
- Polselli super Type 00: protein content 15.5%, W 360, absorption: >60%
As you can see, the protein content of Uniqua Blue is lower than that of Poselli, but the W rating and water absorption is higher. Therefore, I mentioned in my previous post that the protein content translates "roughly" to the W rating.
I wouldn't worry too much, though, as the other variables (proofing time, temperature, amount of yeast, water and salt) are equally important. Besides, you've already achieved a stretchy dough, so why not stick with it?
My way of getting consistent results is cold proofing in the fridge which gives great flexibility concerning time management. And I still prefer the Neapolitan style pizza, maybe because I once had an Italian girlfriend...
Enjoy your pizza baking!
Your transparancy in lots of your videos deserves a subscription!
Welcome aboard!
Watched about 100 dough recipes over the years....this is easily the best. Thanks
I made this dough on Friday then made pizza on Saturday. Not only were they the best pizzas I've made, they were the best pizzas I've ever had. Thanks Adam!
@@Nick-fg2fi boom!
Adam, it is extremely generous of you to share your complete process! Cheers!
Just finished a 14 hour shift at hotel, this is the BEST relaxation!!!! 10/10 video, great knowledge and passion, GM Rich
Looking forward to this one.... Thanks for showing all your knowledge with us! Highly appreciated! :)
😊😅 Ohio I i ok o Pop in the house 🏡 to 45:34 pm for the weekend but 45:39 is p o p pp you know o OP op was p o op o o o o poppooo o popoooopoppoooo ooo😅p😅 ooo poop o o o pppp o o o ooo o o o o o o o o po 47:07 days p o o PO o o o o o o o o o o😅po😅oh no I’m so p 47:47 47:48 OP is the poo pop pop pop pop pop pop p Pop I think 🧐 you
Now, that's a "banging" tutorial. Perfect for amateurs as well as professionals. Much love ♥
Thank you so much!
Wow the best pizza dough tutorial on UA-cam, it answered all the questions i was looking for and more. Amazing!
Fantastic Adam. Thank you. I just used it tonight at 5:30pm in my Arc XL. Started a batch for 3 balls last night at 5:00pm. Balled them at 6am today. Fermented until 5:30pm today. I had to alter the flour type because of availability here in the U.S. I used 250g King Arthur AP and 250g King Arthur 00. 62% hydration with 0.2g yeast for around 72 deg room temp. And they came out incredible. Dough control was missing from my ability and this really helped. Very grateful.
I have the arc xl as well as so glad to see someone used this.
I’m new to this just purchased my first wood/gas oven. Is 62% hydration 620grams or 310grams.
@@matthewsladky7193 I think that is 50% hydration. What I have been using for 62% hydration is - 1000G flour, 620g water, 30g Sea Salt, 0.45g of Caputo Yeast. For me this has a room temp ferment at around 71 deg F. of 24 hrs. It makes qty of 6 - 270g balls. You will have to play with the yeast weight for the amount of ferment time you need. That is one of several things that I have learned from this channel. Adam is really generous with his information. I'm in the U.S. and probably going to England, Scotland, Ireland next summer. If I make it, I'm going stop by his truck and enjoy a couple of his pizzas.
One of the most comprehensive dough recipes I've seen. Thanks for explaining why we need to do certain things in such a way. Can't wait to try this!
Really enjoy your videos and appreciate you sharing your knowledge!
You’re welcome. Thank you.
As a Scientist I love the way you explain WHY(!) you do certain things (adjusting yeast levels, playing with the strength of flour blends,, etc.).. Keep up the good work, looking forward seeing more of your videos!
Subscribed for the transparency and integrity that you have. Excited to watch your business keep developing.
For those that are curious what the formula to work out water temperature is: 56 minus flour temp minus room temp minus friction heat transfer (usually approx 5°c. Based on the numbers he gave us, 56-17-17-5 = 39°c combined temperature, so 56 - 39 = 17. He did also mention his water was probably about 15°c so he’s in a good range to get mix his dough consistently for about 12-15 minutes to get 23°c. Which is about how long his mixing time was too.
You do actually want to aim for mixing for 12-15 minutes so you can build the gluten properly but the temp is key to the yeast activity. He kind of touched on it when he said he chills his water in summer, but the point is that if your dough is getting to 23°c in only 5 minutes mixing, you won’t have built enough gluten strength.
I’m a fellow pizzaiolo and I’d say this recipe is pretty spot on - I’d probably add some small little steps or change a couple things here and there but with this recipe you no doubt will be making a very good dough!
Ty
You forgot to say to add a hair of a dog and an eye of a newt.
What are the additional steps you would incorporate? Would you be so helpful to share these?
@@robertorusso5807 That comment reminds me of the famous Sydney Harris cartoon with the two scientists looking at a blackboard covered with scientific formulas explaining something complex and in the middle of the blackboard it says, "And then a miracle happens". The scientist examining the formulas says, "I think you should be more explicit here in Step 2."
The comment is probably mathematically correct, but it's a case of a lot of data but little information. Seems like he could have left it at "I'm a fellow pizzaiolo and I'd I say this recipe is pretty spot on." The rest of the comment is "jess showin' off"...
@@emmgeevideo I feel where you are coming from haha. We all just want a little help to get the best pizza don’t we 😅😂
During lockdown I watched a lot of pizza making videos. This one is the most helpful one I've seen. Thanks
I also have been watching lots of dough recipes, but your explanation and practical skills is the best one I have seen ever, now all I've got to do is get cracking, I fix catering equipment for a living and have been asking all the Italians I work in for tips, wish I had seen your video 12 months earlier, now to cook in the oven ive just built, i will give you feedback my friend,Thanks again
Hey, thank you.
You have a wondetrful operation...I will continue to watch and support you from about 7 or 8 time zones away in the upper middle of the States...pizza is a true art form.
Finally a real time spiral mixer video. Thanks Adam it’s helped identify a couple of mistakes I was making.
Great to hear!
Not even a 1/4 of the way through but this is the most to the point explanation I’ve watched so far.
This Guy is a legend. I always watch his videos. So much information he shares on UA-cam. Really talented. No other person does this.
Hey. Thank you.
I didn't realize you were a pizza scientist. I learned a lot.
Amazing video, thanks for sharing! I’m actually a home bread baker who makes pizza from time to time. I wing it making dough and pizzas, nothing like you professionals do. Great method, so I learned to making the dough, storing, prepping and making the pizza. Rob, NJ, USA
You're a legend. Thank you so much for going through the entire process and talking through it. It would've been easier to put the recipe, or do a bunch of cuts, etc. But instead you dropped this incredibly thorough and insightful video. Sincerely, thank you.
Yeah this video is legit - this is the most NO BS pizza dough video on UA-cam - simply brilliant - thanks!
Glad you liked it!
Your channel has always been good, but recently you've been smashing it out of the park! Love the content! Thanks! 👌
I appreciate that!
Love myself a pizza, but been really struggling to make a good consistent dough. Thank you for detailly explaining with your process is! Cannot wait to try it out.
Thanks Adam, I followed your recipe this weekend and my wife said its the best I ever made, we’re not blessed with a choice of good flour where we live in Ireland so I made it with 5 Stagioni.
Nice. Decent flour that.
Absolute legend! No else on you tube has given such a thorough process and recipe for their dough.
I've learnt alot watching this. Can't wait to try this out next time.
Cheers
Thanks so much for the great content and sharing your experience and knowledge.
What a great business you have created. The best thing is that you have no worries about staff which seems to be the biggest headache in the hospitality business at the moment.
Less staff, less stress.
Well done 👍
Yeah I can’t be dealing with staff issues.
I've learned more from this single video to hours wasted watching probably 25 different vids on UA-cam, Thank you
As Scroobius Pip said:
“You can build your time better when you find a passion
The Internet and public services give free education
So it really ain't a case of rich or poor
It's a case of self-motivation and nothing more
Like Billy says, whether you have or you have not wealth
The system might fail you, but don't fail yourself”
This is the definition! Thanks for sharing such detail, true legend
Your description of W factor is better than anything I’ve been able to find. Thx a ton! I’ve been working on my NY style pizza dough recipe for 18 months with hit/miss results. Looking at the dough I have always used it’s got to be the W factor. I mixed flour without taking that into consideration. The temp is something I need to figure out as well. Thx a ton!
Ok so now I need a mixer too. Great video, best I’ve seen on pizza making and I’ve seen loads cheers
Thanks 👍
This is a great video. I've got a small mobile pizza business and had to learn all this by trial and error. Wish this video was made about three years ago...
Finally the time has come, Been waiting for this for a while 😂
I made the best approximation I could of your dough yesterday and baked today. It turned out excellent. Thank you so much for sharing.
Awesome.
Always love hearing “Manitoba flour” great video as always will need to watch a couple times and take notes! Thanks for the tips - love from Winnipeg, Manitoba 🇨🇦
Very detailed and useful tutorial especially for a novice pizza maker just starting out
Thank you very much Adam Atkins
You're the best Adam! You made me go on my own pizza journey. Thanks for all the tips and sharings you've done.
Merci merci merci pour toute ces explications. Ça rend beaucoup moins mystérieux la préparation de la pâte. Continue comme ça, c’est un vrai bonheur de regarder tes vidéos.
Adam, mate. That was just the best and easiest to understand demonstration and explanation of making dough. So easy. Thankyou so much dude. Appreciate it so much from the bottom of my heart. I just gotta practice now. Thanks again mate, enjoyed every moment of it. And also you've explained what to try if not exactly right. Well done. You're a deadset champion 🏆
I’ve unsubscribed to every pizza dough making channel bar yours. Such a great tutorial and easy to follow. The only bone I’ve to pick with you is that my wife is asking for homemade pizza from now on as opposed to take out from our local anymore!! 😂
This man's mixer is worth more than my car lol. Great video!
Hi Adam Just made this recipe with 60 % hydration & 20% sour dough starter for yeast & 3% salt…..ill see how it goes 2mro when make the pizzas 🍕
Another great informative video..
Always learning everyone I watch your channel….thank you for sharing your passion with us….
Ahh nice. Let me know how you get on
@@peddlingpizza
Made the Pizza 🍕 it tasted good but the doughy wasn’t as good what i normally bake I’ll give it another go & ferment the dough longer then knock it back and rise again my usual process…works really well…
Thanks 🙏🏻 ❤ that’s really nice of you to share your experience with us!
Best video I've seen.. well done 👍
Thank you
You're a great teacher and your attention to detail is what sets you apart. Thank you so much!
I really enjoyed this and appreciate the knowledge of "Your Process" not overly complicating it just acting and reacting to form the best product. I've always thought about a pizza shop to work for myself and this type of pizza is not around here where i live and seems very good so that would set me apart from All the other pizza shops around here.
this is most therapeutic UA-cam video Ive ever seen.....
It is the best pizza making video I have ever seen. Thank you for sharing with us with your knowledge.
My pleasure 😊
I’d love to see another video like this on your sauce prep. I know you said it was really simple but I’d like to see not only your prep but how you get your sauce calculation so dead on.
Sure thing. Coming soon.
Of all the YT videos on pizza dough (and it feels like I've watched all of them) this is the cream of the crop. Every detail matters and you were thorough. Although, I was aware dough temperature was important, you really drove home how it should guide you to get consistent results. I'm going to follow this process with the flour available here in the states (Caputo "Chef's" 00, which is a stronger 00) and IDY (at ~0.3% as you mentioned) and dial it in. Thanks so much!
Glad it was helpful. A few simple things can definitely help with the consistency.
Really appreciate this and all your videos Adam! Your transparency is admirable 👏
Made this dough over the weekend. Can't believe how a few adjustments has completely changed everything about the end result. I did a 30 hour total. started mixing (to temp and slowly) 12 midday. in the wine cooler (18c) until 10pm when i balled up. back in wine cooler 18c til 6pm next day. when i made probably my best pizza ever, stretching was a dream, perfect thickness on the base, no weak/thin spots on the base. Crust was a bit puffier than yours Adam which i like, i used 50% blue caputo and 50% nuvola which was the only flour i had. Got some dalgiavanni coming this week to see the difference. Thanks for this video. Really hope i can replicate this again and again. I might just pack in the rug cleaning and become a pizziola 😁😁
Stick to the temps and it will be the same. If you like the result and want to experiment then start to push the hydration a little.
@@peddlingpizza My mixer gets the dough hotter than yours, i was on 19c when you were still hitting 18c and also when i added the water the pumpkin disappeared for a few mins but all in all was a great success, going to experiment with flours and mixes first before seeing if i want to hit higher hydrations, just ordered your dalgiavanni but couldn,t justify 30 quid for 25kg of uniqua so bought a kilo of caputo manitoba. only need 100 grams. anyway looking forward to your next video and once again thank you for taking my dough to the next level
@@ArcadiaRugSpasounds good. My sister often blends in a little Manitoba. Like 5% or so.
@@ArcadiaRugSpahow did you get on with Manitoba? Did you go with the 5% Adam suggested? Also planning to use it, but my calculations are saying I should use 37% Manitoba along with Caputo 00 Pizzeria blue to get the equivalent W rating from both. Worried now having seen Adam suggest 5! 😯
Nice mixer:) Great video Adam. Excellent to work with you. Always a pleasure.
Really excellent. Thank you for a detailed yet no-frills explanation. I can hardly wait to try it. I have a lot of experience with pizza dough and haven't hit a consistent product, just as you said was your issue in the beginning. Watching this I can see so many places where I have gone wrong.
Thanks Adam!! Thanks for finally explaining the logic behind the dough! Running off temperature changes everything! I have a quick question, would this work in a KitchenAid stand mixer or would it be best to knead by hand if I don’t have a pizza mixer?
I made your Pizza do thanks for this I had to make 40 pizzas I didn’t have the fresh yeast, it went okay but here was my mistake. Overnight I think my temperatures were slightly out as in slightly too cold so I’m going to work on these temperatures , I can see that your method is really good though and it helped me out loads so cheers mate 👍👍
Next time I gunna do exactly the same as you just couldn’t get the right stuff the day before, Really appreciate it thanks
Very informative vid, been waiting for this one Thankyou . I’m in Oz and it’s fairly warm most of the time , I use the Stagioni Oro, 00, 380w, 24-30hr RT fermentation. Does a type 1 add any difference in flavour do you think?
Most definitely adds a little something
For us Aussies the aircon is your best mate. I set mine to 19C when doing my biga and main kneading dough.
You are unbelievably inspiring! Been making pizzas casually for 4 years and trying to improve but its hard going. Came across your channel yesterday and i am so enthused by your work. Thank you for the videos, cannot wait for next cook. The dream is to do what you do, even if its only a fraction of your level.
Ahh thank you.
I'm with you I also blend my stronger flour with the 00 .
I also have do purely do RT temp.
Tbf it's been the best I've ever done.
The best way.
Thanks for tips, tried it tonight with 6 pizzas and was a banger! Learned a lot as it gets hot as F! in Australia. Legend
Amazing!
Thank you Adam..getting very monotonous hearing people bang on about your dough...lol
Really looking forward to trying, I made the dough last night at 8.00pm up this morning at 6.00 to ball up now Can’t wait to try at around 6.00 this evening, so far it’s all looking good
Awesome. Enjoy.
Had it tonight
It was awesome thank you so much
One question can you freeze the dough
They are jewellery scales officer, 😂 not coke dealer scales.
First thing my daughter asked is why I have a drug dealer’s scale. 😂
This has been the most fun channel I've stumbled upon lately! 😊
Hey Adam just out of curiosity, what’s the benefit of kneading the dough vs stretch/fold? I’ve found stretch/fold a few times every 10-15 minutes results in perfectly good dough and is much less labor intensive.
That’s the good thing about dough. So many ways and no real right or wrong. Just whatever suits you. It’s all time and consistency for me. My spiral mixers smash it out efficiently with consistent results. Pretty much 20 mins and I’m all done.
@ Makes sense, especially with a business like yours! You wanna have consistent results. Thanks man, take care!
Does it reach 24c when you stretch and fold?
@@samcheese34-1 It was actually pretty close to 24c when I started my stretch and fold. So maybe it wasn't cold enough to begin with? Either way, my dough turns out great now without too much kneading 🙂
@@mattrittman Thanks mate. Not been having much luck with the kitchen aid so will give that a go!
Adam- #1 Terrific Video THANK YOU!. #2 you giving what “room Temperature REALLY is - a GAME CHANGER! (I live in Florida,USA where Room temp varies between 70 and 95F! - so I now ferment in a frig at 65F). 3) Lastly, When I cook a pizza, I have my dome up to temp, ~800F stone temp, and the flame turned ALL THE WAY DOWN, but I still get more char on the upper crust than I want. What can I do?? I even “protect” the crust with the turning peel.
Best explanation on youtube , had varried results jumping from room temp to cold fermentation. Thank you for sharing ......... Great channel.😀
For people with home pizza ovens like a Roccbox, this is immensely helpful.
Thank you so much for taking the time to make this video and share - awesome!
I’ve learnt so much about flour in this one video, thanks
Thank you Adam for sharing your craft. I have been making pizzas in my wood over for a couple of years but always struggled to get consistent results. Flours ordered and looking forward to trying your recipe. Absolutely love your no-nonsense content and look forward to visiting you at the market in St Albans one day (thankfully I'm not too far from you).
12:40 the equation for water temp is
Final dough temp per example 23C
Final D.T- ambient temperature - flour temp - kneading coefficient (9)
Ambient temp is 18C per example
Flour temp would be 19-20C
23x3=69
So water temp should be 69-18-20-9= 22C
Another great video. You really do an excellent explanation of dough preparation. I never thought to take the temperature of the dough. Just brilliant.
hi, i'm italian so i'm fully authorized saying your pizza looks astonishing! Good job man!
Absolute gold. Thanks mate! Got myself an Ooni yesterday and the first pizza was a great cook but the dough was a bit of failure as I had it rise in a very hot sunny spot. Getting all this knowledge about temps should help to make the next pizza a lot better
thanks for sharing this. I’ve had 3 goes at it now. Definitely getting better with each batch and family and friends love it. 🎉🎉. Learning loads from your videos. Banging😂
Good stuff.
Great information. I never thought making pizza dough can get so technical. But its a good tutorial. Thanks.
This is great. I think you and Johnny Di Francesco are the only people that have really explained the science behind dough. It's important to know how the temperature effects the yeast. I found a chart on a pizza making forum once which I printed out, which shows what percentage ADY/IDY/CY to use over what period of time at different temps. It's very handy.
Thanks for the video!
This video went by so fast, usually i cant sit through a longer video in one sitting. Great teacher, and i learned a lot!
Just getting into the pizza world, my first dough was a 60 hour cold ferment +6 hour room temp with Caputo blue. Now i know that i should to use a higher W rating.
I got myself a Effeuno P134HA, which is 100% overkill. Had to go electric due to living in the middle of a city with no garden, but now i can make banging pizzas in the middle of the winter as well!
Awesome vid and have done successfully....the pizzas were amazing!
Would really love an in depth one on how to change the mix/process to adjust times for when the dough is ready or how far you can push the times in different temps etc.
Love the content!
Great video. Love the emphasis on final dough temp. Wish I knew this as a beginner to help with consistency!
This is exactly how i learned it from an italian pizza master from sorento who won many prizes. All great flashbacks comming now. Thanks
Thanks for the reply. Have you done a video on ingredients, where you get your stuff from, quality of cheese, type and what toppings work well with each other. I would be interested in watching an in-depth guide to this. Thanks
Thanks for the idea!
I bought my first spiral mixer KYS Pro Baker 5 Easy. I don't need any bigger mixer right now. Max. flour weight with that machine is 2 kilos (65% hydration).
I don't need Thermapen ' cause there is a temperature probe(?) in this machine. And it is reliable. It is also almost noiseless. I gave my former Kenwood to Ukrainian refugees. I'm used to wake quite early and my wife said: why you have stary your dough process at 4.30 am😊 Now I can do my doughs every time I want 'cause this machine is so quiet. This is the smallest spiral mixer on a market and price is something like 1000€ with lifetime (motor?) warranty.
Today I noticed that you have to use right flour to your dough. I have a little of lack one certain flour and dough was a little sticky. Next time I'll try Adam's dough recipe with my new mixer. And I can tell you: there are mixers and there are spiral mixers. The final product is quite different when you do it with high quality mixer than a planetary mixer.
I truly learn so much from your channel and I think you really bring the pizza community so much with your videos.
Thanks for the video!!! took me a couple of goes to get it right - using instant yeast isnt always easy to measure when its so light! second batch was lovely and went down well with everyone! Thanks!
Just started following your channel and woke up to the best explanation of a dough recipe, thanks.
Superb - Thanks for taking the time to make the video
Awesome video, mate. Would be wicked to see you do a big batch for work in the big boy mixer 👌🏼 thanks for all your helpful advice. Legend!
Would look exactly the same.
This is a great video with so much information. Thank you for sharing. I’m a home bread baker here in the U.S. I make all the breads and rolls and including pizza. I also bulk ferment at room temp overnight for my breads. I rarely use the fridge for retarding which is getting very popular for breads. Just started learning about a Neapolitan bread made from pizza dough, Panaozzo, for sandwiches.
Excited to see what you do so I can up my game some more! Curious about your sauce too, I need to start making my own. Thanks for sharing so much.
I’d love to see a video on making dough without a mixer. I appreciate you don’t typically do it, but think you’d know what you’re on about more than most, articulate it well and it would have good appeal.
It’s on the list for sure
Yes to this!! The sunmixer makes all the difference here, as somebody dying on a shitty 50$ stand mixer!
Thank you very much for being so detailed. I can see where I have gone slightly wrong and will try your process soon.
So good. Thanks for taking the time to explain everything so well. Cracking stuff.
Ok saving this for later when I want to move from good to great. Working with Vito's Poolish for now then will dig into this chemistry! Thanks man! Looking forward top being a new Subscriber!
Thanks
Hey. Thank you.
As someone who lives in a warmer climate and has struggled with the same inconsistency you mentioned, this is TOO good. Every other recipe is super vague on the fermentation side of things and I'm stoked to try messing around with yeast percentages