I think a fridge is only needed if you really go for a long fermentation and how strong the flour is. Less W means you have to ferment it shorter before gluten collapses. For taste, I do like a 24h to 48h fridge fermentation plus the time outside to get to room temp. Only a small amount of yeast is what I use in my dough. For example, under 1g IDY like 0,3 g to 0,5 g for 1 kg of flour.
Hey Massimo. I recently made pizza dough in the morning at room temperature for same day pizza for dinner. I did a biga pre fermentation at 25% for 3 days and mixed it in. Best flavor and puffy soft dough ever! Thanks for your tips! Who says you can't make great pizza with same day dough!
Immagino d'estate i panielli diventano caldi, appiccicosi, con bolle per poi collassare...pensavo che tu esassi dei contenitori con ghiaccio anche per le casse di lievitazione. Comunque si riesce a lavorare bene anche in quegli stati. Ho fatto delle prove in pizzeria d'estate, e facendone 10 alla volta e più se non si era svenlti si appiccicavano e poi si rompevano. Ovviamente facendone una o 2 alla volta come fai tu lo si gestisce bene il discorso... Trovo il tuo lavoro e il contenso molto interessante. senza affitto, dipendenti ma tutto molto più tranquillo che pizzerie da sporto che lavorano a tutta forza in 2 ore di sera.
Massimo when I try to stretch my dough with my two hands on it when i do the same movements as you do on the table my dough gets wrinkles on it its not smooth like your dough, why is that ? 🤔
I tried reballing an over-proofed dough ball, and you're right. It was a nightmare. Couldn't stretch it at all.
I think a fridge is only needed if you really go for a long fermentation and how strong the flour is. Less W means you have to ferment it shorter before gluten collapses. For taste, I do like a 24h to 48h fridge fermentation plus the time outside to get to room temp. Only a small amount of yeast is what I use in my dough. For example, under 1g IDY like 0,3 g to 0,5 g for 1 kg of flour.
Learning so much here, thanks for taking the time to show us.
Thanks for your re-balling tip--I agree--I quit re-balling when over proofed==comes out better.
Hey Massimo. I recently made pizza dough in the morning at room temperature for same day pizza for dinner. I did a biga pre fermentation at 25% for 3 days and mixed it in. Best flavor and puffy soft dough ever! Thanks for your tips! Who says you can't make great pizza with same day dough!
The best thing about room temperature is that you can get much more flavor out of your Pizza dough then you would in room temperature.
Hi Massimo! Do you slightly increase the dough's amount of salt during the summer? I think tomorrow will be pizza day. Thanks.
No salt it’s the same less starter yes
Immagino d'estate i panielli diventano caldi, appiccicosi, con bolle per poi collassare...pensavo che tu esassi dei contenitori con ghiaccio anche per le casse di lievitazione. Comunque si riesce a lavorare bene anche in quegli stati. Ho fatto delle prove in pizzeria d'estate, e facendone 10 alla volta e più se non si era svenlti si appiccicavano e poi si rompevano. Ovviamente facendone una o 2 alla volta come fai tu lo si gestisce bene il discorso... Trovo il tuo lavoro e il contenso molto interessante. senza affitto, dipendenti ma tutto molto più tranquillo che pizzerie da sporto che lavorano a tutta forza in 2 ore di sera.
Hi massimo it’s ok if you put your fresh yeast in water with ice cubes directly?thank you!
Better to put less yeast
How would you recomend working with very hot weather? Where i live everyday is 35-40C
Only with fridge
Keep your dough inside cool box
Massimo when I try to stretch my dough with my two hands on it when i do the same movements as you do on the table my dough gets wrinkles on it its not smooth like your dough, why is that ? 🤔
Probably not correct stretching
Nothing wrong with no refrigeration.... Didn't have it in the past anyways.
Yes correct and I will keep it in that way