I completely agree with the 3 day opinion. I did something similar about a year ago. I made my normal pizza dough and made 6 individual dough balls. i made a personal pizza each night for 6 days. It was neat to see the results. for the 1st 3 days, each night the crust got better and better (tasting and texture), then by the 4th day, it was like the dough had 'peaked' in quality and wasnt getting any better. buy the last day, the pizza was meh.
I just love the amount of time and care you put into your videos! These are things that I've always wanted to know, but I think realistically nobody has the time or the commitment to make these experiments. Thank you for this! I've also got a sourdough starter that has been sitting untouched in my fridge for at least half a year lol, I think I'll try to use it and see if it's still alive and how it tastes
I'm surprised you haven't messed with using sourdough starter for your pizzas yet. They greatly benefit from longer fermentation. Would love to see a series about this in the future since I've been messing around with sourdough quite a bit for my pizza.
Berkeley Cheeseboard uses sourdough, and it's absolutely amazing. I'd say its the best pizza I've ever had, and I've eaten pizza all over the US and Italy!
@@dpelpal I used to work for one of their sister bakeries, and their dough is nothing special. It's basically a standard 65% hydration, same day sourdough. Don't get me wrong, it's good, and people absolutely love it, but the dough itself isn't anything particularly unique.
i would love too see this experiment too. yeast goes dormant when cold proofing, but other enzymes in the sourdough do not. eventually the dough enters proteolysis from that enzymatic activity, and cannibalizes the gluten. a few days in the fridge the longest you can ferment before this happens: a 30 day sourdough pizza would probably be like an extremely tangy soup.
When fermenting for longer then 24h you should ad some type of sweetness to the dough. It will give the yeast extra nutrients so it will live longer and ferment more. When using an average protein grade flour yeast will "eat" up most of the suger and starch within 24-36h and then enter hibernation again. Give the yeast more nutrients like starch and suger it will be able to ferment for much longer and thous increase flavour. Like sourdough does. Then when you ferment for long periods you might need to "wake up" the dough again, in other words you need to re knead it, and ad more flour and liquid to recreate the gluten strings. It will give you an much more airer and easier to chew.
For the same day pizza, Brian Lagerstrom usually replaces his water with beer for his same day doughs, to add more of a yeasty flavor that you're losing from the short fermentation.
I find that when I pop them, it just creates a big flat spot in the crust. I much prefer the charred bubbles over flat spots, but what I really meant is that I'm still trying to figure out how to avoid both of those scenarios.
Haha, *puts pizza in oven with an absolutely gigantic air bubble in the crust* "I'm still trying to figure out how to avoid these huge charred bubbles". Loved the video.
I know I could pop the bubble, but that just creates a giant flat spot in the crust. Personally I’d much rather have a charred bubble as opposed to a flat spot. But what I really meant is that I’m trying to figure out how to avoid creating those bubbles in the first place.
@@CharlieAndersonCooking Thanks for the reply. I didn't consider that popping the bubble ahead of time would've been a problem. Love the series. One possible idea if you ever wanted to take this experiment to the next level would be to try to normalize the amount of actual fermentation taking place by measuring the PH of the fermenting dough. It wouldn't be perfect but this kind of experiment is tough to normalize across variables.
I had an issue with scale limitations, and I didn't have time to get a more precise one. Instead, I got a straw, sealed it off on one end, filled it up with an amount I could measure (1 gram...yeah I know it's not perfect), then measured the distance ratio to get me the amount I needed on the straw and cut it (say I needed 100 mg, and the filled up length was 100 mm...I could cut the straw to 100 mg / 1000 mg * 100 mm = 10 mm) It worked for what I needed to do, and I have a more repeatable "straw scooper."
Great! Please make a video on freezing pizza dough (like after 1st proof but before 2nd proof, or a better method). Also a video on making a pizza camping with a $49 oven that fits specifically on top of a coleman stove vs a $149-$600-$2000 version. Also the best effectiveness camping with a betty crocker $49 indoor pizza oven. Also best effectiveness of doughs at elevation vs lower elevation. Thanks so much.
11:28 man this might be the answer to my problem! I always get mixed results, sometimes like a hard tough bite. only variable is the time it spent in the fridge. I usually poolish, bulk ferment 1-2 days, and then make dough balls which some go for another 2-3 days.
Have you tried making a poolish or pre-ferment for any of your doughs? I've been following your pizza videos and have learned a lot, but can't remember if you specifically have done that yet.
I very much appreciate the attention to detail and experimentation. It’s something that I enjoy doing but you take it to a whole ‘nutha levol. Nicely done.
I found out that this recipe that I mistakenly wrote down was excellent for a cast iron “pan” pizza. I accidentally wrote it down to a 74% hydration dough with 8g of yeast (and other ingredients) with a 2 day fermentation made a great pizza. I spread it on the pan with plenty of olive oil and it comes out with this amazing golden brown exterior but with a cake like appearance from the rise despite having a ton of liquid from the toppings. And it holds everything without breaking a sweat. Then one day when I wanted pizza, I knew that I hadn’t made the dough 2 days before as this was an impulse craving. I quickly whipped up the same dough exactly the same at just past 7am and left it out at room temp. Later at 1pm I prepared the toppings and pan and by 2pm the pizza was in the oven. I was expecting a less flavorful bread but to my surprise it had the same taste as a 2 day fermentation if not better! I know prep my dough 6hrs before I want to have pizza. Plenty of time to decide and cook (if necessary) my toppings!
I would be curious to see what the weight difference of the dough was after 30 days to see if there was a lot of evaporation changing the hydration level.
I wonder if the longer fermentations are losing more water than the shorter. I know the container is sealed, but you can still lose water to container sides and dough surface that can evaporate when opening or if there’s not a super tight seal. This might be what’s giving the harder bottoms, the tearing, and chew.
One of the prevailing theories regarding the origin of the micro bubbles is that it comes from malted flour. It has been observed by some that untreated flour, such as Italian “0” or “00”, does not produce a dough that bakes up with those micro bubbles.
the yeast was smothered by carbon dioxide. try using an airlock. you'll have to drill a hole into the lid to allow for the lock and rubber grommet. it'll allow gas to escape while preventing contaminants in, keeping the yeast alive. you can easily find them at home brew shops. probably help to add more sugar for the yeast to feed on as well.
That idea seems pretty dangerous. The yeast is what creates the environment that prevdnts mold and dangerous bacteria from taking over the dough. No yeast and you are basically rolling the dice on food poisoning
In my experience if a pizza becomes chewy it's usually because it either cooked for too long, cooked at a too high temperature (around 930 F) or wasn't folded 2-3 times at 15-20 minute intervals before balling it.
I'd recommend next time just using your normal yeast amount and seeing what happens, even if it's a comical result. If the point is "What if you forgot your dough in the fridge for a month" wouldn't you use your normal dough recipe? Changing the yeast amounts completely changes the point of the experiment, introducing confounding variables
The way I see it, the whole point of the experiment is to match the yeast amount to the fermentation period, to see if fermenting for longer is worth it (by using an amount of yeast so it doesn't over ferment). Seeing what happens if you forget the dough is just a different experiment. Though it seems the amounts of yeast weren't really matched that well for that either.
Exactly, that would be a different experiment. For this one, the point was to try to successfully ferment dough for different periods of time, and you need to vary the amounts of yeast in order to make that work. While I don’t think the amounts of yeast I used were perfect, I think they were pretty good since all of the doughs ended up rising about the same amount. Like I said though, if I were to do it again, I would probably test it with a long bulk fermentation next time rather than a long balled fermentation.
I know that 72 hours is a sweet spot. I made the best pizza of my life, not using 00 flour, but “all-purpose flour “, and I let it ferment for about 60-65 hours, put it into a 525 F oven, on a pre-heated pizza steel, pre-heated for an hour and it swelled up and rose, giving me perfect marbling, while still giving me a soft, airy crust, that was easy to chew and easy to digest. It was the best pizza. Of course, not a lot of yeast that is sold is actually working yeast, the fresh stuff gets sold to the restaurants, like the best cuts of meat, they want their restaurants to make big money with big taxes paid. The government leaders are literally fraudulent scammers, cheating the public. Let Trudeau & Biden use the yeast that doesn’t work, grow your own and keep it for yourself. Cheers, nice video of a pizza scientist.
Exactly! That’s why I left it. I definitely prefer the charred bubble over a flat spot in the crust, although neither is ideal. What I really meant is that I’m still trying to figure out a way to avoid both of those issues. Once I get a bubble like that in the dough, I haven’t come up with a reliable method to get rid of it without creating a flat spot.
@@CharlieAndersonCooking Only thing I can think of to is to be more careful/change your stretching technique. I'd guess bubbles appear when you stretch the most gaseously active parts of the dough to the weakest gluten developed areas. But I still feel like that's hard to predict. That question is definitely above my pay grade. Maybe contact a Tony Gemignani or a John Arena type.
The 30 day dough was definitely not only over fermented but way past that. 30 day dough wouldn't really have any benefits regardless, but it's worth trying to match the yeast to the fermentation period. Also for taste, fermenting in room temperature (which also varies obviously) develops taste differently than in the fridge. It's not just the fermentation itself, other things are happening that cause the dough to develop differently in different temperatures. It's worth trying a long(ish) room temperature dough e.g. about 24 hours. For a random example of 20C and 24 hours you'd need approx 0.03% of yeast. Just a couple of degrees more 22C and it's drastically less yeast (about 0.022%, about a 30% difference, so it's important to really dial in that amount). I used to think fermenting for longer (say up to around 2-3 days) is "better" and I used the fridge, but was surprised by the results of a "faster" room temp dough. For a base comparison you can try a 24 hour dough, one in the fridge, one in room temp (assuming you are not in Antartica and your room temp is around 18C-25C, and adjust yeast % for the specific temp.. which can also vary throughout the day/night anyway so there's always some adjustment to exact fermentation time).
I really don’t think it was over fermented because it didn’t rise much (or at all) when it was in the cooler. There weren’t any signs of fermentation during that time, but then when I removed it for that last 24 hours and re-balled it, it rose pretty significantly. It almost just seemed to halt the fermentation entirely, I guess because of the small quantity of yeast. I’ve played around with room temperature doughs in the past (not in videos, just personally) and haven’t loved the results but it may be worth trying again! One big problem I had with them is that I can’t go as high with the hydration because room temp doughs tend to be a lot stickier and harder to handle.
@@CharlieAndersonCooking It's possible. Much harder to tell from a video than when actually feeling it, but the way it behaved when you were stretching it looked like over fermentation (along with maybe other issues). As far as RT, statistically I've found by far most prefer that flavour. Even after 20 hours it can have as much or more flavour than 2-3 day CF dough. Though it's entirely possible you'd prefer the CF taste. Most use long CF to get more taste and not a specific type of taste.
@@CharlieAndersonCooking You have a great point but to counter that, most of the over fermented doughs i've baked pizzas with exhibit similar symptoms as that one. Also 24 hour poolish based pizza dough goes just as hard as a default 3 day CF dough. The yeast dialing is pretty neat, and probably better than what I do, which is do adjust the poolish percent based on temp / time. Sometimes a 24 hour dough becomes a 18 dough lol
@@CharlieAndersonCookingI havent paid attention to whether the crust is shorter where I pop the bubbles, but after popping try pushing on the hole that was formed to seal it up again
Great video. I'm wondering if the harder bite on older dough is coming from lack of air bubbles due to overfermentation, losing gluten structure and less micro air bubbles. With more micro bubbles, perhaps the crust in contact with the stone is thinner, leaving a thinner crisp bite?
When I was looking for a scale like this for aciduants (citric acid, malic acid...) in hard candy, people kept giving me references I wasn't familiar with until someone came out and said it.
Amazing series and research, unfortunately a lot of NY pizza is hit and miss especially with consistency. Other than some the gold standards and specialty pizzeria.
Hey you can avoid the black bubbles on the side by popping any bubbles you see on the dough before cooking. When I was watching I was surprised you didn’t pop that bubble.
I completely agree with the 3 day opinion. I did something similar about a year ago. I made my normal pizza dough and made 6 individual dough balls. i made a personal pizza each night for 6 days. It was neat to see the results. for the 1st 3 days, each night the crust got better and better (tasting and texture), then by the 4th day, it was like the dough had 'peaked' in quality and wasnt getting any better. buy the last day, the pizza was meh.
That was just the fact that you ate pizza for 6 days in a row
@@DogmanPilkeyhaha order effect is leading to a confound
I just love the amount of time and care you put into your videos! These are things that I've always wanted to know, but I think realistically nobody has the time or the commitment to make these experiments. Thank you for this!
I've also got a sourdough starter that has been sitting untouched in my fridge for at least half a year lol, I think I'll try to use it and see if it's still alive and how it tastes
💯
no way it's the pizza guy
I'm surprised you haven't messed with using sourdough starter for your pizzas yet. They greatly benefit from longer fermentation. Would love to see a series about this in the future since I've been messing around with sourdough quite a bit for my pizza.
Berkeley Cheeseboard uses sourdough, and it's absolutely amazing. I'd say its the best pizza I've ever had, and I've eaten pizza all over the US and Italy!
@@dpelpal I used to work for one of their sister bakeries, and their dough is nothing special. It's basically a standard 65% hydration, same day sourdough. Don't get me wrong, it's good, and people absolutely love it, but the dough itself isn't anything particularly unique.
i would love too see this experiment too. yeast goes dormant when cold proofing, but other enzymes in the sourdough do not. eventually the dough enters proteolysis from that enzymatic activity, and cannibalizes the gluten. a few days in the fridge the longest you can ferment before this happens: a 30 day sourdough pizza would probably be like an extremely tangy soup.
When fermenting for longer then 24h you should ad some type of sweetness to the dough. It will give the yeast extra nutrients so it will live longer and ferment more. When using an average protein grade flour yeast will "eat" up most of the suger and starch within 24-36h and then enter hibernation again. Give the yeast more nutrients like starch and suger it will be able to ferment for much longer and thous increase flavour. Like sourdough does.
Then when you ferment for long periods you might need to "wake up" the dough again, in other words you need to re knead it, and ad more flour and liquid to recreate the gluten strings. It will give you an much more airer and easier to chew.
For the same day pizza, Brian Lagerstrom usually replaces his water with beer for his same day doughs, to add more of a yeasty flavor that you're losing from the short fermentation.
and a bit more yeast. I get nice airy crust, decent flavor, and good chew/crisp ratio with my same day dough.
Just add more yeast lol.
@@archimedes131what’s ur recipe??
If the bubble that burned is the same one that was there before you baked it then why didn't you just pinch/pop it?
I find that when I pop them, it just creates a big flat spot in the crust. I much prefer the charred bubbles over flat spots, but what I really meant is that I'm still trying to figure out how to avoid both of those scenarios.
If you get large bubbles you can pop it then reshape a bit and there shouldn't be any burned or flat spots
Pop the bubble and patch it - no burn
What type of pots are those you ferment the dough in? They look amazing
Haha, *puts pizza in oven with an absolutely gigantic air bubble in the crust*
"I'm still trying to figure out how to avoid these huge charred bubbles".
Loved the video.
I know I could pop the bubble, but that just creates a giant flat spot in the crust. Personally I’d much rather have a charred bubble as opposed to a flat spot. But what I really meant is that I’m trying to figure out how to avoid creating those bubbles in the first place.
@@CharlieAndersonCooking Thanks for the reply. I didn't consider that popping the bubble ahead of time would've been a problem.
Love the series. One possible idea if you ever wanted to take this experiment to the next level would be to try to normalize the amount of actual fermentation taking place by measuring the PH of the fermenting dough. It wouldn't be perfect but this kind of experiment is tough to normalize across variables.
I had an issue with scale limitations, and I didn't have time to get a more precise one.
Instead, I got a straw, sealed it off on one end, filled it up with an amount I could measure (1 gram...yeah I know it's not perfect), then measured the distance ratio to get me the amount I needed on the straw and cut it (say I needed 100 mg, and the filled up length was 100 mm...I could cut the straw to 100 mg / 1000 mg * 100 mm = 10 mm)
It worked for what I needed to do, and I have a more repeatable "straw scooper."
Great! Please make a video on freezing pizza dough (like after 1st proof but before 2nd proof, or a better method). Also a video on making a pizza camping with a $49 oven that fits specifically on top of a coleman stove vs a $149-$600-$2000 version. Also the best effectiveness camping with a betty crocker $49 indoor pizza oven. Also best effectiveness of doughs at elevation vs lower elevation. Thanks so much.
Ha I thought I was subbed and was wondering why I wasn't getting updated... Had to sub, now we're good.
11:28 man this might be the answer to my problem! I always get mixed results, sometimes like a hard tough bite. only variable is the time it spent in the fridge. I usually poolish, bulk ferment 1-2 days, and then make dough balls which some go for another 2-3 days.
Have you tried making a poolish or pre-ferment for any of your doughs? I've been following your pizza videos and have learned a lot, but can't remember if you specifically have done that yet.
I very much appreciate the attention to detail and experimentation. It’s something that I enjoy doing but you take it to a whole ‘nutha levol. Nicely done.
You can get those nice fermentation blisters with younger dough by using leftover old dough as a pre-ferment.
I found out that this recipe that I mistakenly wrote down was excellent for a cast iron “pan” pizza. I accidentally wrote it down to a 74% hydration dough with 8g of yeast (and other ingredients) with a 2 day fermentation made a great pizza. I spread it on the pan with plenty of olive oil and it comes out with this amazing golden brown exterior but with a cake like appearance from the rise despite having a ton of liquid from the toppings. And it holds everything without breaking a sweat. Then one day when I wanted pizza, I knew that I hadn’t made the dough 2 days before as this was an impulse craving. I quickly whipped up the same dough exactly the same at just past 7am and left it out at room temp. Later at 1pm I prepared the toppings and pan and by 2pm the pizza was in the oven. I was expecting a less flavorful bread but to my surprise it had the same taste as a 2 day fermentation if not better! I know prep my dough 6hrs before I want to have pizza. Plenty of time to decide and cook (if necessary) my toppings!
I would be curious to see what the weight difference of the dough was after 30 days to see if there was a lot of evaporation changing the hydration level.
I wonder if the longer fermentations are losing more water than the shorter. I know the container is sealed, but you can still lose water to container sides and dough surface that can evaporate when opening or if there’s not a super tight seal. This might be what’s giving the harder bottoms, the tearing, and chew.
+1 on the .01g scale, always use mine for yeast and it is nice to know just how much 🙂
One of the prevailing theories regarding the origin of the micro bubbles is that it comes from malted flour. It has been observed by some that untreated flour, such as Italian “0” or “00”, does not produce a dough that bakes up with those micro bubbles.
the yeast was smothered by carbon dioxide. try using an airlock. you'll have to drill a hole into the lid to allow for the lock and rubber grommet. it'll allow gas to escape while preventing contaminants in, keeping the yeast alive. you can easily find them at home brew shops. probably help to add more sugar for the yeast to feed on as well.
7 days in the fridge is by far the best pizza. I use 8% starter and a small sprinkle of yeast, it’s never too sour either
Would you be interested in doing a series on Texan Kolaches?
Thank you for the video... Now I'm hungry.
I think I read somewhere that salt has the additional use of strategically delaying fermentation.
Try it without yeast then add the yeast later.
That idea seems pretty dangerous. The yeast is what creates the environment that prevdnts mold and dangerous bacteria from taking over the dough. No yeast and you are basically rolling the dice on food poisoning
In my experience if a pizza becomes chewy it's usually because it either cooked for too long, cooked at a too high temperature (around 930 F) or wasn't folded 2-3 times at 15-20 minute intervals before balling it.
Quick question: if you ferment for several days you dont need yeast?
when you add ice water is it just ice and water= the weight you want. eg. Need 500grams water so 150grams ice with 350grams water?
Id love to see what would happen if you added brewers clarex enzyme that kills gluten
Are you using instant or active yeast ?
That scale reminds me of some good ol' times xD
I'd recommend next time just using your normal yeast amount and seeing what happens, even if it's a comical result. If the point is "What if you forgot your dough in the fridge for a month" wouldn't you use your normal dough recipe?
Changing the yeast amounts completely changes the point of the experiment, introducing confounding variables
The way I see it, the whole point of the experiment is to match the yeast amount to the fermentation period, to see if fermenting for longer is worth it (by using an amount of yeast so it doesn't over ferment). Seeing what happens if you forget the dough is just a different experiment.
Though it seems the amounts of yeast weren't really matched that well for that either.
Exactly, that would be a different experiment. For this one, the point was to try to successfully ferment dough for different periods of time, and you need to vary the amounts of yeast in order to make that work. While I don’t think the amounts of yeast I used were perfect, I think they were pretty good since all of the doughs ended up rising about the same amount. Like I said though, if I were to do it again, I would probably test it with a long bulk fermentation next time rather than a long balled fermentation.
do you have a dough recipe video?
Interesting experiment
I know that 72 hours is a sweet spot. I made the best pizza of my life, not using 00 flour, but “all-purpose flour “, and I let it ferment for about 60-65 hours, put it into a 525 F oven, on a pre-heated pizza steel, pre-heated for an hour and it swelled up and rose, giving me perfect marbling, while still giving me a soft, airy crust, that was easy to chew and easy to digest. It was the best pizza. Of course, not a lot of yeast that is sold is actually working yeast, the fresh stuff gets sold to the restaurants, like the best cuts of meat, they want their restaurants to make big money with big taxes paid. The government leaders are literally fraudulent scammers, cheating the public. Let Trudeau & Biden use the yeast that doesn’t work, grow your own and keep it for yourself. Cheers, nice video of a pizza scientist.
I vote against the comments repeatedly saying pop the bubble. It ends up being a flat part of the cornicione and a charred bubble is better.
Exactly! That’s why I left it. I definitely prefer the charred bubble over a flat spot in the crust, although neither is ideal. What I really meant is that I’m still trying to figure out a way to avoid both of those issues. Once I get a bubble like that in the dough, I haven’t come up with a reliable method to get rid of it without creating a flat spot.
@@CharlieAndersonCooking Only thing I can think of to is to be more careful/change your stretching technique. I'd guess bubbles appear when you stretch the most gaseously active parts of the dough to the weakest gluten developed areas. But I still feel like that's hard to predict.
That question is definitely above my pay grade. Maybe contact a Tony Gemignani or a John Arena type.
@CharlieAndersonCooking reach out to a dough guru like Johhny DiFrancesco
The 30 day dough was definitely not only over fermented but way past that. 30 day dough wouldn't really have any benefits regardless, but it's worth trying to match the yeast to the fermentation period.
Also for taste, fermenting in room temperature (which also varies obviously) develops taste differently than in the fridge. It's not just the fermentation itself, other things are happening that cause the dough to develop differently in different temperatures. It's worth trying a long(ish) room temperature dough e.g. about 24 hours. For a random example of 20C and 24 hours you'd need approx 0.03% of yeast. Just a couple of degrees more 22C and it's drastically less yeast (about 0.022%, about a 30% difference, so it's important to really dial in that amount). I used to think fermenting for longer (say up to around 2-3 days) is "better" and I used the fridge, but was surprised by the results of a "faster" room temp dough. For a base comparison you can try a 24 hour dough, one in the fridge, one in room temp (assuming you are not in Antartica and your room temp is around 18C-25C, and adjust yeast % for the specific temp.. which can also vary throughout the day/night anyway so there's always some adjustment to exact fermentation time).
I really don’t think it was over fermented because it didn’t rise much (or at all) when it was in the cooler. There weren’t any signs of fermentation during that time, but then when I removed it for that last 24 hours and re-balled it, it rose pretty significantly. It almost just seemed to halt the fermentation entirely, I guess because of the small quantity of yeast.
I’ve played around with room temperature doughs in the past (not in videos, just personally) and haven’t loved the results but it may be worth trying again! One big problem I had with them is that I can’t go as high with the hydration because room temp doughs tend to be a lot stickier and harder to handle.
@@CharlieAndersonCooking It's possible. Much harder to tell from a video than when actually feeling it, but the way it behaved when you were stretching it looked like over fermentation (along with maybe other issues).
As far as RT, statistically I've found by far most prefer that flavour. Even after 20 hours it can have as much or more flavour than 2-3 day CF dough. Though it's entirely possible you'd prefer the CF taste. Most use long CF to get more taste and not a specific type of taste.
@@CharlieAndersonCooking You have a great point but to counter that, most of the over fermented doughs i've baked pizzas with exhibit similar symptoms as that one. Also 24 hour poolish based pizza dough goes just as hard as a default 3 day CF dough. The yeast dialing is pretty neat, and probably better than what I do, which is do adjust the poolish percent based on temp / time. Sometimes a 24 hour dough becomes a 18 dough lol
30 day preferment would be interesting to test
What about using sour dough?
To prevent those burned spots you gotta pop the large air bubbles before baking.
I find that when I pop the bubbles, I just end up with a flat spot in the crust. Do you have any tips for preventing that?
@@CharlieAndersonCookingI havent paid attention to whether the crust is shorter where I pop the bubbles, but after popping try pushing on the hole that was formed to seal it up again
@@CharlieAndersonCooking I personally love the taste of the the charred bubbles. I can't believe others don't!
Very interesting
Well this turned out more interesting than expected.
Why not add more sugar/yeast to the 30 day mix & see what happens?
why changing 2 params at the same time? for "siense" you'd take the same amount of yeast. worst case you'll have some vodka, so win.
Why not try using sourdough? Since sourdough breads has the crunch that you may be looking for.
Nice
From the title, I thought you were going to eat the dough.
Great video. I'm wondering if the harder bite on older dough is coming from lack of air bubbles due to overfermentation, losing gluten structure and less micro air bubbles. With more micro bubbles, perhaps the crust in contact with the stone is thinner, leaving a thinner crisp bite?
Imagine a salami restaurant trying to manage 30 different years of salami.
"Special scale" yeah buddy lol
DO NOT LEAVE THAT SCALE IN YOUR CAR...................... :)
When I was looking for a scale like this for aciduants (citric acid, malic acid...) in hard candy, people kept giving me references I wasn't familiar with until someone came out and said it.
😂
Bro ever heard of covering your hands in flour or oil to not get the dough sticky?
Amazing series and research, unfortunately a lot of NY pizza is hit and miss especially with consistency. Other than some the gold standards and specialty pizzeria.
i expected you to explode on the 30 day but you didn't so that's a plus
the ad for Carbon Steel Frying Pan was so nice i didn't notice that is a ad 👌👌🍾🍾
I'm tripping, no more options trading?
I think the long ones are going a bit sourdough-ey.
Fwiw, the links to the stacking dough tins must have an issue, as they lead to a 404 page.
whats wrong witchu...i told u he dead 🍕
Hey you can avoid the black bubbles on the side by popping any bubbles you see on the dough before cooking. When I was watching I was surprised you didn’t pop that bubble.
30 day looks objectively 'old', well past its prime, especially on the backside. cool experiment as always man.
To prevent burnt bubbles just pinch them before sliding the pizza in the oven, especially giant ones as the one you had.
Scale is sus
Frankly. I think you need to graduate to a real baker's pizza oven. Somehow.
✨✨😎✨✨💫🌟
4 minutes in and the multiple jump cuts per sentence are just too uncomfortable for me to continue. I like the concept, though.
you should just give your channel to Adam Regusea at this point
Meh .. The egg thing is soooo worn-out anymore... and arugala belongs in the circular bin along with kale 😅
You heard it here first folks, eggs are out for 2024!
@@ledheavy26 next up!: King's Hawaiian Pizza Crust with a Siracha sauce !!!! 🤘🤪
Officer that’s a pizza scale I swear