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!
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 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!
In these times, if there's one thing I love, it's honesty. This is as honest as it comes. And a combination of precision and flexibility that can only come from thorough understanding. Can't wait to encounter your truck!
😊😅 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.
hello! Thanks for the video! It turns out that I have been using the flour in my food van in Lithuania, for a year not for its intended purpose. I use it for fridge fermentation dough. Thank you very much for the video, I will try room temperature fermentation. After this video, I understood my mistakes and everything became much clearer, thank you very much ❤️
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
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.
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!
Excellent! We make pizza at least once a week, this is great…sometimes I use the dough the same day..still amazing…I make the dough and my wife does the toppings, in the oven at 500, marvelous! Neighbors and family suggest we should go commercial..it’s that good..thank you for your videos and going live! In Connecticut, USA..😍👍👏👏👏 my former work mate is from London..Big Mick Hucknell ( Simply Red) and Beatles fan!🎸🎤
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 👍
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'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.
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
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! 😯
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 🏆
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.
Wow, so many gold knowledge nuggets shared, thanks so much. I've already ordered some Dallagiovanna flour and look forward to recreating the dough and fermenting it without refrigeration.
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!
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?
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…
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 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?
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
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 👍👍
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.
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.
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...
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
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.
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 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.
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 🙂
Hi: Once the pizza dough is ready for sale (after 24 hours of fermentation), how long can it stay at room temperature? Considering a typical 7-8 hour work shift, that would make the dough around 31-32 hours old. How much longer is it safe and acceptable to use the dough for selling? And if there are leftover pizza dough balls, what can be done with them? Thank you very much for your response!🙏
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.
In a warmer climate, where room temperature varies from 25-35 deg c, what adjustments would you make? Would you place the dough in the fridge for part of the time, or simply reduce the fermentation time?
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!
Looking forward to this one, Really hoping for room and dough temps and more importantly, when to stop mixing. I never know if i've over mixed or not. i normally stop when its smooth and popping.
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 love this video! I keep going back to it. Maybe you can cut it up or make a shorter one, with nunbered steps or something? I am trying to troubleshoot my dough to get it just like your, but need like a "most important points" list or something. Just a request. Thanks for all the great content!
Another great video. You really do an excellent explanation of dough preparation. I never thought to take the temperature of the dough. Just brilliant.
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
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.
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!
@@peddlingpizza Thanks for responding Adam! I'm just not able to get the Uniqua flour in the US. Would you happen to know of any decent substitutes of something more readily available?
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).
I was not able to watch the LIVE podcast due to the time difference and enjoyed this with my morning coffee. I have a spare outside fridge that I can set to any "cool" temp using a smart socket and "Home Assistant" I currently have it set to 17C for a 24h ferment using only one dough ball at a time The ambient temp here is 36C. Previously, I was using a laser temp gun to measure the FDT but as you have pointed out, it's only measuring the temp on the outside of the dough so have ordered a thermopen. Further experimenting is required with flour percentages using a mix of local strong bread flour (Protein 13.5 to 14.5%) and local strong AP flour (10.5 to 11.5%) in the hope I can get the same consistency as you. As always, your videos are very open, clear and concise. Thank-you Adam. Any advice appreciated.
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 Adam quick bit of advice if you wouldn't mind. Obviously you aim your dough to be ready for mid day the next day and you rest it for 9h before balling. If my aim is to make my dough for 5/6PM the next day, If I mix my dough in the spiral mixer at 5/6PM is it suitable to let it rest for 3h so 8/9PM then ball up or is that time too short? just the 9/10 hour rest would take me till early AM and I don't fancy waking up to ball up also I get up early for work at 5am and leave the house within 30mins so don't wish to ball up then either. If you could clear this up for me that would be amazing and put my mind to rest.
I really hope you do the technical video you said you might do. Can only imagine how busy you are but your knowledge is next level. I just want to understand the variables as in Australia I really find it hard with our climate and humidity. Makes for very variable dough that sometimes goes to pot and I cannot figure out why.
Sure but I would change the flour and yeast level for a that process. At below 4°c yeast becomes pretty inactive. Fridges also go up and down constantly.
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!
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 😅😂
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!
Watched about 100 dough recipes over the years....this is easily the best. Thanks
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
In these times, if there's one thing I love, it's honesty. This is as honest as it comes. And a combination of precision and flexibility that can only come from thorough understanding. Can't wait to encounter your truck!
Hey. Thank you.
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
Really enjoy your videos and appreciate you sharing your knowledge!
You’re welcome. Thank you.
Not even a 1/4 of the way through but this is the most to the point explanation I’ve watched so far.
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.
These videos are what the internet was made for. Sharing experience with the world so others can enjoy it.
That and cats doing weird stuff.
Subscribed for the transparency and integrity that you have. Excited to watch your business keep developing.
hello! Thanks for the video! It turns out that I have been using the flour in my food van in Lithuania, for a year not for its intended purpose. I use it for fridge fermentation dough. Thank you very much for the video, I will try room temperature fermentation. After this video, I understood my mistakes and everything became much clearer, thank you very much ❤️
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
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.
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!
Excellent! We make pizza at least once a week, this is great…sometimes I use the dough the same day..still amazing…I make the dough and my wife does the toppings, in the oven at 500, marvelous! Neighbors and family suggest we should go commercial..it’s that good..thank you for your videos and going live! In Connecticut, USA..😍👍👏👏👏 my former work mate is from London..Big Mick Hucknell ( Simply Red) and Beatles fan!🎸🎤
Now, that's a "banging" tutorial. Perfect for amateurs as well as professionals. Much love ♥
Thank you so much!
תודה!
Hey. Thank you.
Your channel has always been good, but recently you've been smashing it out of the park! Love the content! Thanks! 👌
I appreciate that!
Wow the best pizza dough tutorial on UA-cam, it answered all the questions i was looking for and more. Amazing!
During lockdown I watched a lot of pizza making videos. This one is the most helpful one I've seen. Thanks
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.
Thanks!
Hey. Thank you very much. I’m glad you like it.
I've learned more from this single video to hours wasted watching probably 25 different vids on UA-cam, Thank you
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.
Finally a real time spiral mixer video. Thanks Adam it’s helped identify a couple of mistakes I was making.
Great to hear!
Thanks
Hey. Thank you.
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.
Great!
Hey. Thank you.
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.
Fantastic tutorial mate it's amazing the way you are so Frank on the information you provide this is what you call a proper dough making tutorial.
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
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! 😯
I didn't realize you were a pizza scientist. I learned a lot.
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!
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 🏆
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.
Thanks 🙏🏻 ❤ that’s really nice of you to share your experience with us!
Wow, so many gold knowledge nuggets shared, thanks so much. I've already ordered some Dallagiovanna flour and look forward to recreating the dough and fermenting it without refrigeration.
Finally the time has come, Been waiting for this for a while 😂
You're a great teacher and your attention to detail is what sets you apart. Thank you so much!
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!
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?
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.
You're the best Adam! You made me go on my own pizza journey. Thanks for all the tips and sharings you've done.
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…
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 🇨🇦
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.
Nice mixer:) Great video Adam. Excellent to work with you. Always a pleasure.
Done a party yesterday followed your instructions to the letter 30 pizzas brilliant results, thanks for the great video
Boom! Good work
Really appreciate this and all your videos Adam! Your transparency is admirable 👏
Thanks
No problem
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.
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
Ok so now I need a mixer too. Great video, best I’ve seen on pizza making and I’ve seen loads cheers
Thanks 👍
Yeah this video is legit - this is the most NO BS pizza dough video on UA-cam - simply brilliant - thanks!
Glad you liked it!
This man's mixer is worth more than my car lol. Great video!
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
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.
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.
this is most therapeutic UA-cam video Ive ever seen.....
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...
In so excited for this video, im not even going to watch it until my kids go to sleep. Lol
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
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.
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.
Thank you Adam..getting very monotonous hearing people bang on about your dough...lol
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!
They are jewellery scales officer, 😂 not coke dealer scales.
First thing my daughter asked is why I have a drug dealer’s scale. 😂
Very detailed and useful tutorial especially for a novice pizza maker just starting out
Thank you very much Adam Atkins
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.
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!
Hi: Once the pizza dough is ready for sale (after 24 hours of fermentation), how long can it stay at room temperature? Considering a typical 7-8 hour work shift, that would make the dough around 31-32 hours old. How much longer is it safe and acceptable to use the dough for selling? And if there are leftover pizza dough balls, what can be done with them?
Thank you very much for your response!🙏
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.
In a warmer climate, where room temperature varies from 25-35 deg c, what adjustments would you make? Would you place the dough in the fridge for part of the time, or simply reduce the fermentation time?
Add ice blocks as you go mate.
Best explanation on youtube , had varried results jumping from room temp to cold fermentation. Thank you for sharing ......... Great channel.😀
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!
Thanks! Just one question. On what step You added yeast? Scrumbled into flour?
Hey thank you. So i usefully just drop it into the cold water. It gets distributed throughout the dough when mixing.
Bekommst auf jeden Fall ein Daumen hoch und ein Abo. Hat mehr Reichweite verdient Bro. Danke und Grüße aus 🇩🇪
Looks great. Is there a written recipe anywhere? Thanks!
Looking forward to this one, Really hoping for room and dough temps and more importantly, when to stop mixing. I never know if i've over mixed or not. i normally stop when its smooth and popping.
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!
It is the best pizza making video I have ever seen. Thank you for sharing with us with your knowledge.
My pleasure 😊
I love this video! I keep going back to it. Maybe you can cut it up or make a shorter one, with nunbered steps or something? I am trying to troubleshoot my dough to get it just like your, but need like a "most important points" list or something. Just a request. Thanks for all the great content!
Another great video. You really do an excellent explanation of dough preparation. I never thought to take the temperature of the dough. Just brilliant.
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
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.
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!
I truly learn so much from your channel and I think you really bring the pizza community so much with your videos.
Hey Adam thanks so much for the recipe man! Do you think King Arthur Bread Flour would work in place of the Uniqua flour?
I’m not familiar with the spec of that flour sorry..
@@peddlingpizza Thanks for responding Adam! I'm just not able to get the Uniqua flour in the US. Would you happen to know of any decent substitutes of something more readily available?
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).
I was not able to watch the LIVE podcast due to the time difference and enjoyed this with my morning coffee. I have a spare outside fridge that I can set to any "cool" temp using a smart socket and "Home Assistant" I currently have it set to 17C for a 24h ferment using only one dough ball at a time The ambient temp here is 36C. Previously, I was using a laser temp gun to measure the FDT but as you have pointed out, it's only measuring the temp on the outside of the dough so have ordered a thermopen. Further experimenting is required with flour percentages using a mix of local strong bread flour (Protein 13.5 to 14.5%) and local strong AP flour (10.5 to 11.5%) in the hope I can get the same consistency as you. As always, your videos are very open, clear and concise. Thank-you Adam. Any advice appreciated.
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 Adam quick bit of advice if you wouldn't mind. Obviously you aim your dough to be ready for mid day the next day and you rest it for 9h before balling. If my aim is to make my dough for 5/6PM the next day, If I mix my dough in the spiral mixer at 5/6PM is it suitable to let it rest for 3h so 8/9PM then ball up or is that time too short? just the 9/10 hour rest would take me till early AM and I don't fancy waking up to ball up also I get up early for work at 5am and leave the house within 30mins so don't wish to ball up then either. If you could clear this up for me that would be amazing and put my mind to rest.
I really hope you do the technical video you said you might do. Can only imagine how busy you are but your knowledge is next level. I just want to understand the variables as in Australia I really find it hard with our climate and humidity. Makes for very variable dough that sometimes goes to pot and I cannot figure out why.
Can I do cold fermentation using this exact same recipe mate? Thanks
Sure but I would change the flour and yeast level for a that process. At below 4°c yeast becomes pretty inactive. Fridges also go up and down constantly.
@ thanks for the reply, what flour would you recommend please ??
@ also I’m using fresh yeast, would I need to double the yeast for cold fermentation?