@@NathalieR14 It's in the video description! But pizza dough I think pizza dough recipes are not that different, take anyone you like and just follow the instruction of letting it sit over night in the fridge, this is the important part!
Baking the pizza in 2 rounds is also essential for home ovens. The first time you bake only the dough + tomato. After 60% or more of the total cooking time you put in the cheese and other ingredients. This allows the cheese to not get over cooked and prevents the other ingredients from burning. 15 minutes of heat will ruin any topping you put on the pizza (except meat and eggs that you can put before the first oven round)
This is another one of the advantages of using the highest temperature your home oven can reach: the dough finishes baking much faster so you don't have to worry about overcooking your toppings, even if you bake everything in one round.
@@ACSReactions The cheese will most likely split though. Not a chemist like you guys are but the cheese starts bubbling and the fat separates from the milky stuff
@@geri4367 There's merit to your method if the oven tops out at 500°F. It's an unnecessary step if it goes to 550° though, as any non-thick crust will be done done in ten minutes tops (7-8 minutes at 600° at the shop I used to work at). Still though, remember that sfincone (thicker-crusted pan pizza) and Detroit-style are typically done at lower temps (450-500°) for longer, so how to manage cheese "splitting" as you call it? Selection! That's why specialty shops use provola and pecorino (or Motor City blend), as the mixture remains cohesive throughout longer cook times. Still, if you're dead-set on using mozzarella only, get a block of the low-moisture variety without starch added. It'll be more resistant to bubbling. That and using low-lintner diastatic malt (helps speed up browning) might save you an extra step!
@@slofty Hey, thanks for the detailed reply. That really makes a lot of sense Pecorino + Mozzarella is my winner combo. I'll look around for a lower moisture one and experiment with that And do you think there''s any advantage on baking the pizza in 1 go vs doing it in 2 phases? Obviously there's an the time factor, but for people like me that bakes 1 pizza per week the extra couple minutes aren't a problem. Restaurant clearly need to bake in 1 go I feel that baking in 2 phases and knowing that you'll always get the perfect home pizza is a good compromise and the best way to go, at least during the first bakes at home
@@geri4367 Advantage in the sense that it delivers results in a way that's satisfactory to you? Absolutely. Plenty of people parbake crust (with or without sauce) at home, especially when a Neapolitan style is at hand (to get something that approximates wood-fired crispiness). I just recommend playing around with a parameter here and there to see if there's any potential that it fits your preferences with less fuss. A good example is raising or lowering hydration (i.e. water added). When you have a scale and take notes (most important) you'll be well on your way to dinner-party-host envy in no time. May your pizzas be most excellent!
Perfect pizza recipe: A good pizza flour (proteine around 13%) + 65-70% Water, 0,1% yeast, 3% Salt is all you need for a perfect italian pizza. (Biga method)
The one thing I did that made the biggest improvement was to get a thick baking steel (to replace my stone). Home ovens don’t get hot enough normally, but we don’t need our pizza to reach 750 degrees. We just need it to heat up quickly. Steel transfers heat 18 times faster than ceramic. And the part of the surface in contact with the dough doesn’t cool down much on contact because the steel’s mass and high conductivity. I put the steel in my 500 F degree oven as close to the broiler as possible. The pizza cooks in about 4 minutes, with nice brown patches on the bottom. I need to use the broiler element to get the top to cook fast enough.
That's really interesting, my cousin always let the dough sit for hours before putting it in the oven... And I actually liked it way less than my 45-minute pizza, cause I always thought hers tasted like beer. Is it possible to just not _like_ all the fermentation flavors?
Does your cousin let it sit for hours at room temperature, or in the fridge? At room temperature the fermentation will still happen quickly, and leaving it at that temp for a long time could totally overdo it. Putting it in the fridge slows things down so the fermentation doesn't go too far. Pizza dough that "tasted like beer" sounds like maybe it's overly fermented...? Might be a good question for Peter Reinhart, though. His website is in our pinned comment above.
Sounds like shes using way too much yeast. Its ok to do a room temperature rise, thats how traditional neapolitan pizza is made. But the thing is they use between 0.1-3.0g of fresh yeast (use 1/3 the amount of dry yeast) per 1000 ml of water used. Thats orders less than any recipe you'll generally find online, which often call for 0.5-1.0% yeast, translating to 8-18g per 1000 ml of water. WAY higher than the neapolitan standards.
Excellent video .. I've studied chemistry ( a bit) and have made a ton of pizza but have just started looking for more specific Info on the chemistry of it.
Hey there! I'm a High school chemistry teacher who also has a brick over at my house (yes you should invest in one!). Great video!!! I'm going to use it for class and we are going finish up the year with a unit on the Chemistry of Pizza (of course with Brick Oven Pizza).
What about if you use Instant Yeast? I've seen a lot of recipes which use Instant Yeast and only require about 30 minutes to an hour to rest before use.
Thank you for the insightful video. I have heard that many professional pizza makers have the cold ferment (refrigerator) for 48-72 hours. Have you considering looking into that. I got Reinhart's book, and for all the recipes I read in the book, he only recommended 24. What would be the advantage of the longer time? Lawrence ps. I like how you don't back down from naysayers. :)
adding what the temperature would be in celcius would be nice, because I am so tired of learing your enitre english language, I don't want to have to learn another few units just because americans are too lazy to globalize
How to make beer: 1.) Soak your water with limestone for 400 million years. 2.) Call me back when you've done step one, OK? 2.a) If you live at the bottom of the Niagara Escarpment or some such place where the water comes pre-soaked, just add malt and hops. It doesn't matter how much; just be consistent if you want to establish a reputation. 3.) Wait. It doesn't matter how long. If you live in Medieval times, your chance of survival improves if you wait until you get at least small beer. 4.) Bottle it.
No, yeast is NOT responsible for sauerkraut, or anything else that lactofermented for that matter - that's all lacto which is not a yeast but a bacterium / "probiotic"
That's correct. * Fermentation * is responsible for sauerkraut, but not all fermentation is done by yeast. In bread doughs and beer it's yeast, in sauerkraut it's mainly bacteria, and in kombucha it's both yeast and bacteria (hooray for SCOBY).
"Glucose is a super simple sugar molecule that yeast can metabolize producing carbon dioxide and ethanol. This is called fermentation and it's the same process used to make beer, kombucha, sauerkraut, all sorts of things." What in those two sentences made you think she was saying yeast is responsible for sauerkraut? It seemed clear to me that fermentation was the subject of the second sentence.
@@IanGrams her phrase leads you to believe yeast is involved in sauercaut, which it isn't. It's all fermentation, but it's yeast she's talking about, and yeast is not whatsoever involved in making sauercaut. Yeast makes wine/beer/bread. Completely different from sauercaut/yoghurt/kosher pickles, which is fully bacterial, different process with no yeast.
@@daniel1c Is English not your native language? I'm honestly having a hard time understanding how you could think, "This is called fermentation and it's the same process used to make beer, kombucha, sauerkraut, all sorts of things." is still talking about yeast. The first four words make it plainly clear the subject has changed.
You forgot one crucial ingredient. You have to have sugar in the dough so that the yeast has something to eat so it can expand. Without sugar, your dough isn't going to rise much.
Sugar is helpful with some yeasts to get them activated, but not necessary for fermentation. Enzymes in the yeast and flour break complex starches down to simple sugars that yeast can metabolize, so the yeast has plenty to digest without added sugar.
not necessary if you let the dough rise long enough. A good pizza flour (proteine around 13%) + 65-70% Water, 0,1% yeast, 3% Salt is all you need for a perfect italian pizza. (Biga method)
Ok, now I clearly see you people hate metric system :) Made me google the conversion charts ) Please, add SI units for those of us that live beyond US )
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
For the recipe, open the description ☝️And be sure to check out Pizza Quest: www.fornobravo.com/pizzaquest/
I though you are a scientist? Why is the recipe in these wierd unaccurate measures like "cups"? I DEMAND SCIENTIFIC ACCURACY!
Finally some science that I could reproduce:)
Where is the recipe? I looked here and in their site and I couldn't find it..
@@NathalieR14 It's in the video description! But pizza dough I think pizza dough recipes are not that different, take anyone you like and just follow the instruction of letting it sit over night in the fridge, this is the important part!
@@feudiable um no, where is the salt?
Baking the pizza in 2 rounds is also essential for home ovens. The first time you bake only the dough + tomato. After 60% or more of the total cooking time you put in the cheese and other ingredients.
This allows the cheese to not get over cooked and prevents the other ingredients from burning. 15 minutes of heat will ruin any topping you put on the pizza (except meat and eggs that you can put before the first oven round)
This is another one of the advantages of using the highest temperature your home oven can reach: the dough finishes baking much faster so you don't have to worry about overcooking your toppings, even if you bake everything in one round.
@@ACSReactions The cheese will most likely split though. Not a chemist like you guys are but the cheese starts bubbling and the fat separates from the milky stuff
@@geri4367 There's merit to your method if the oven tops out at 500°F. It's an unnecessary step if it goes to 550° though, as any non-thick crust will be done done in ten minutes tops (7-8 minutes at 600° at the shop I used to work at).
Still though, remember that sfincone (thicker-crusted pan pizza) and Detroit-style are typically done at lower temps (450-500°) for longer, so how to manage cheese "splitting" as you call it? Selection! That's why specialty shops use provola and pecorino (or Motor City blend), as the mixture remains cohesive throughout longer cook times.
Still, if you're dead-set on using mozzarella only, get a block of the low-moisture variety without starch added. It'll be more resistant to bubbling. That and using low-lintner diastatic malt (helps speed up browning) might save you an extra step!
@@slofty Hey, thanks for the detailed reply. That really makes a lot of sense
Pecorino + Mozzarella is my winner combo. I'll look around for a lower moisture one and experiment with that
And do you think there''s any advantage on baking the pizza in 1 go vs doing it in 2 phases? Obviously there's an the time factor, but for people like me that bakes 1 pizza per week the extra couple minutes aren't a problem. Restaurant clearly need to bake in 1 go
I feel that baking in 2 phases and knowing that you'll always get the perfect home pizza is a good compromise and the best way to go, at least during the first bakes at home
@@geri4367 Advantage in the sense that it delivers results in a way that's satisfactory to you? Absolutely. Plenty of people parbake crust (with or without sauce) at home, especially when a Neapolitan style is at hand (to get something that approximates wood-fired crispiness).
I just recommend playing around with a parameter here and there to see if there's any potential that it fits your preferences with less fuss. A good example is raising or lowering hydration (i.e. water added). When you have a scale and take notes (most important) you'll be well on your way to dinner-party-host envy in no time. May your pizzas be most excellent!
Perfect pizza recipe: A good pizza flour (proteine around 13%) + 65-70% Water, 0,1% yeast, 3% Salt is all you need for a perfect italian pizza. (Biga method)
Me: an italian chemistry student
UA-cam: yes
The one thing I did that made the biggest improvement was to get a thick baking steel (to replace my stone). Home ovens don’t get hot enough normally, but we don’t need our pizza to reach 750 degrees. We just need it to heat up quickly. Steel transfers heat 18 times faster than ceramic. And the part of the surface in contact with the dough doesn’t cool down much on contact because the steel’s mass and high conductivity. I put the steel in my 500 F degree oven as close to the broiler as possible. The pizza cooks in about 4 minutes, with nice brown patches on the bottom. I need to use the broiler element to get the top to cook fast enough.
I really appreciate this channel! Thanks, ACS.
Now you need to do a video on the perfect pizza sauce too cause a bad sauce will ruin it just as much as the crust.
awesome!!! finally tagging the real questions of science!
That's really interesting, my cousin always let the dough sit for hours before putting it in the oven... And I actually liked it way less than my 45-minute pizza, cause I always thought hers tasted like beer.
Is it possible to just not _like_ all the fermentation flavors?
Does your cousin let it sit for hours at room temperature, or in the fridge? At room temperature the fermentation will still happen quickly, and leaving it at that temp for a long time could totally overdo it. Putting it in the fridge slows things down so the fermentation doesn't go too far. Pizza dough that "tasted like beer" sounds like maybe it's overly fermented...? Might be a good question for Peter Reinhart, though. His website is in our pinned comment above.
Sounds like shes using way too much yeast. Its ok to do a room temperature rise, thats how traditional neapolitan pizza is made. But the thing is they use between 0.1-3.0g of fresh yeast (use 1/3 the amount of dry yeast) per 1000 ml of water used. Thats orders less than any recipe you'll generally find online, which often call for 0.5-1.0% yeast, translating to 8-18g per 1000 ml of water. WAY higher than the neapolitan standards.
Too much yeast cause taste of beer
Excellent video .. I've studied chemistry ( a bit) and have made a ton of pizza but have just started looking for more specific Info on the chemistry of it.
Hey there! I'm a High school chemistry teacher who also has a brick over at my house (yes you should invest in one!). Great video!!! I'm going to use it for class and we are going finish up the year with a unit on the Chemistry of Pizza (of course with Brick Oven Pizza).
And what is 500-600F in common temperature?
F is common
260 to 320° C
X or ÷ by 2 .2 ?
Subtract 32, then multiply by 5/9.
What about if you use Instant Yeast? I've seen a lot of recipes which use Instant Yeast and only require about 30 minutes to an hour to rest before use.
Please add the song link that plays in the beginning of this video.
You wanted to make a better pizza and you contacted an American
People disagree about sugar with yeast blooming. Is sugar needed or not? Need an episode on that!
The best video !!
you could open an abc store with that full bar on top of your cooking area
Thank you for the insightful video. I have heard that many professional pizza makers have the cold ferment (refrigerator) for 48-72 hours. Have you considering looking into that. I got Reinhart's book, and for all the recipes I read in the book, he only recommended 24. What would be the advantage of the longer time?
Lawrence
ps. I like how you don't back down from naysayers. :)
adding what the temperature would be in celcius would be nice, because I am so tired of learing your enitre english language, I don't want to have to learn another few units just because americans are too lazy to globalize
Pizza is all about fermentation. The longer, the slower the better. Folks always ask what the secrets are and I’ll tell you….time and temperature.
Let it go 3 days in the fridge....it'll slap
You make it, then you bake it. GG
I'm gluten intolerant and can't be bothered making my own dough so I normally put pizza toppings on tortilla bread and put that in the oven
How to make beer:
1.) Soak your water with limestone for 400 million years.
2.) Call me back when you've done step one, OK?
2.a) If you live at the bottom of the Niagara Escarpment or some such place where the water comes pre-soaked, just add malt and hops. It doesn't matter how much; just be consistent if you want to establish a reputation.
3.) Wait. It doesn't matter how long. If you live in Medieval times, your chance of survival improves if you wait until you get at least small beer.
4.) Bottle it.
Wow pizza
Hmm... I would have thought a recipe for pizza through Chemistry would have had the flour by weight, not by volume.
"I'm a scientist" ... uses Fahrenheit. 🤣
If you're going to use freedom units, you need to also display the SI units for the rest of us.
Better pizza = more meat more cheese less sauce
No, yeast is NOT responsible for sauerkraut, or anything else that lactofermented for that matter - that's all lacto which is not a yeast but a bacterium / "probiotic"
That's correct. * Fermentation * is responsible for sauerkraut, but not all fermentation is done by yeast. In bread doughs and beer it's yeast, in sauerkraut it's mainly bacteria, and in kombucha it's both yeast and bacteria (hooray for SCOBY).
"Glucose is a super simple sugar molecule that yeast can metabolize producing carbon dioxide and ethanol. This is called fermentation and it's the same process used to make beer, kombucha, sauerkraut, all sorts of things."
What in those two sentences made you think she was saying yeast is responsible for sauerkraut? It seemed clear to me that fermentation was the subject of the second sentence.
@@IanGrams her phrase leads you to believe yeast is involved in sauercaut, which it isn't. It's all fermentation, but it's yeast she's talking about, and yeast is not whatsoever involved in making sauercaut. Yeast makes wine/beer/bread. Completely different from sauercaut/yoghurt/kosher pickles, which is fully bacterial, different process with no yeast.
@@daniel1c Is English not your native language? I'm honestly having a hard time understanding how you could think, "This is called fermentation and it's the same process used to make beer, kombucha, sauerkraut, all sorts of things." is still talking about yeast. The first four words make it plainly clear the subject has changed.
You forgot one crucial ingredient. You have to have sugar in the dough so that the yeast has something to eat so it can expand. Without sugar, your dough isn't going to rise much.
Sugar is helpful with some yeasts to get them activated, but not necessary for fermentation. Enzymes in the yeast and flour break complex starches down to simple sugars that yeast can metabolize, so the yeast has plenty to digest without added sugar.
not necessary if you let the dough rise long enough. A good pizza flour (proteine around 13%) + 65-70% Water, 0,1% yeast, 3% Salt is all you need for a perfect italian pizza. (Biga method)
Steps to better pizza dough for noobs: use your breadmaker to make the dough. End of steps. But I tuned into the science-y stuff :-)
Read a fuckin recipe
Ok, now I clearly see you people hate metric system :) Made me google the conversion charts ) Please, add SI units for those of us that live beyond US )
You need a new haircut
no u
I love pizza