Homemade Pizza Dough | Quick and easy recipe vs 72-hour fermented dough recipe
Вставка
- Опубліковано 1 лип 2022
- My pizza cravings were strong this weekend so I wanted to see if I could make a good pizza dough in the same time it normally takes me to cook dinner. I also made a 72-hour fermented pizza dough so I could cook them up at the same time and compare. Shout out to @leopardcrust for the killer recipe, you can check them out below and try them out for yourself.
FOLLOW ME:
Instagram: @andyhearnden
TikTok: @andy_cooks
Website with all my recipes: It’s coming!
72-Hour Dough
- 470g type ‘00’ flour
- 14g sea salt
- 1g dry yeast
- 330g water
1. In a jar dissolve the salt and yeast in the water.
2. Then, in a large bowl pour your flour in and create a well in the middle. Pour in the water, yeast and salt mixture and, working from the centre out, start to bring the dough together. Once you have what looks like a shaggy mess, pour this onto a lightly dusted, clean bench and begin to knead until you have a nice smooth consistent dough.
3. Cover your dough and leave somewhere warm to bulk ferment until it has doubled in size. This will take anything from 6 to 10 hours depending on how active your yeast is and how warm the air temperature is.
4. Once it has doubled in size, get it back on the bench and fold in on itself two or three times and make into three even size dough balls. They should all be just over 270g each.
5. Roll each dough ball in on itself, using the back of your hand and the friction of the bench, pull towards yourself so they are nice and tight. Place in an airtight container and in the fridge for 24-72 hours.
6. Remove 1 hour before you need to cook.
1-Hour Dough
- 470g type ‘00’ flour
- 10g sea salt
- 10g dry yeast
- 10g caster sugar
- 330g warm water
1. Turn your oven on the lowest setting it will go.
2. In a jar dissolve the salt, sugar and yeast in the water.
3. Then, in a large bowl pour your flour in and create a well in the middle, pour in the water, yeast and salt mixture and, working from the centre out, start to bring the dough together. Once you have what looks like a shaggy mess, pour this onto a lightly dusted, clean bench and begin to knead until you have a nice smooth, consistent dough.
4. Turn the oven off.
5. Cover the dough and leave it in the oven warm to bulk ferment until it has doubled in size. This will take anything from 30mins to 1 hour depending on how active your yeast is and how warm the oven temperature is.
6. Once it has doubled in size, get it back on the bench and fold in on itself two or three times and make into three even size dough balls. They should all be just over 270g each.
7. Roll each dough ball in on itself, using the back of your hand and the friction of the bench, pull towards yourself so they are nice and tight.
8. Cover in a damp towel and leave to rest for 30mins to 1 hour before you stretch to make your pizza. - Навчання та стиль
You did a good job, bravo! The traditional tomatoes used for pizza are called San Marzano (San Marino is a small Republic inside Italian Republic 😀)
San Marino is only a thing so the Italians can have 2 grandprix. 😅
My wife (who is Italian) swears by Mutti brand San Marzano tomatoes. And I'm certainly not complaining, one because she's Calabrese / Sicilian, and two, because her cooking is awesome. 😂😂
I really like that if something doesn't go to plan (non active yeast) you leave it in there as an example/lesson of what can happen. Its genuine and helpful for the average punter. Love the Chanel Andy
he added salt to water and yeast....that totaly kills yeast...rooky mistake....
Please do not misunderstand this critique; I am trying to provide it as constructively as possible. Regarding the dough: Your pizza dough was prepared incorrectly. You need to use a pre-ferment or biga for this. I prefer the pre-ferment, as it adds a better flavor; biga gives a nuttier taste. Regardless of your choice, it needs to rest for at least 24 hours. Then, you create the complete pizza dough with a hydration of 70%, which is perfect for a Neapolitan pizza. Let it rest for at least another 24 hours. Of course, you can extend this to 72 hours with both pre-ferment and main dough, which is optimal for flavor and texture.
Now, on the technical side: Unfortunately, your pizza is burnt on the sides and at the bottom. I use an Ooni; I preheat it for at least 40 minutes on high flame, but I reduce the flame to the lowest setting just before putting the pizza in. Once you take it out, immediately turn the flame back to the highest setting, and while preparing the second pizza, heat it up again. For the second pizza, repeat the process, reducing the flame to the lowest just before putting the pizza in, and so on. Another crucial point: Put the basil under the mozzarella, or it will burn! This requires a bit of practice and experience, but when done correctly, you'll achieve a true Neapolitan pizza with a beautiful leopard pattern, without burning it. Give it a try!
PS: As a tip, watch videos from Vito Iakopelli. No one makes better pizzas than him, and he uses exactly the same preparation method as I do.
@@BigBenGermany1983
I have a Roccbox instead of an Ooni. I’m wondering if I should also be reducing my flame before cooking my pizza in it as well. I’ve only made a couple pizzas so far.
@@jdimc
Did you read the comment after yours? He was saying it was a different problem, and I’m left wondering who was right lol.
It's so refreshing to see someone who was actually a chef (and a very good one) make at home style cooking videos. Your level of knowledge and skill is very impressive and your videos are all informative and entertaining. Please keep up the great work!
You're a chef, having a messy kitchen while cooking isn't anything to apologize for. That's your workspace and creativity zone. Thank you, the San Marzano tomatoes, the mozzarella, and the basil is nice & simple, and the leopard edges are perfect. Thanks for your hard work even after 20+years of giving to others to create memorable and enjoyable food. Simply incredible. Cheers Andy & Babe!
What does being a chef have to do with ANYTHING regarding having a messy kitchen whilst cooking. Good grief. We ALL cook, because we ALL have to eat, and mess comes with cooking, ffs. You’re being just as ridiculous as he was! “Creativity” and his profession has NOTHING to do with creating a mess in the kitchen while cooking! You’re kissing his A**.
loving this longer content. your and babe's channel is awesome because you're like real people and don't film everything like some content grinding perfectionist. there's real passion here and it is palpable. great job as ever chef.
Well said buttqueef, truly genuine content
@@nickpope20 I wonder if "Well said Buttqueef" is a sentence you ever thought you would say..
Andy the best chef❤🎉
Andy, whilst I stuck to my tried and tested dough recipe. The sauce recipe you provided, which I used was an absolute winner and I got so many positive comments.
Thank you.
Been making pizza at home from time to time for years using a recipe from the Time/Life International Cookbook series - Italy. That recipe calls for a cooked sauce. What a time saver to have a sauce that doesn’t require pre-cooking! Looking forward also to trying your 72 hour dough. So enjoy your video demos.
Andy, you are one of the nicest people out there. I love your channel and you have helped me a lot. Many thanks.
Love your vids. It’s always so good to watch. Love the detail, but not too much to make you bored. Such good content
Great video. I work in a busy bakery where we do mainly cakes but I love baking bread. I’ve been doing many different pizza doughs on my own incorporating sourdough and or poolish and it’s fascinating. I follow all your vids and am always impressed with your skills!
I love how real your videos are. Like you bring us into the real life way of home cooking. The real reactions you give are so informative to anyone paying attention. Props to you man, love your vids. So far from "celebrity chef" (I mean that as a compliment in the best way possible). Keep up the great work
Andy nice work!
The first one didn't work because of salt togheter with the yeast.
Allow yeast and sugar to activate togheter and add the salt in to the flour mixture in a later stage.
Also Suggestion (optional) add the flour into the water not viceversa, little by little;
add more or less half of it and mix with a wooden spoon till a consistency like a pancakes mixture and then the rest.
You dont always need the same amount of flour (it depends on the internal humidity of the flour on the environment also) so in this way you can adjust the amount of flour used and last but not least is a 0 mess technique!
A tablespoon of 2 of olive oil into the mix is a must.
San Marzano tomatoes are very meaty plump tomatoes thick skin and very little water,
If you dont find those just use plump tomatoes and drain the excess water add also a bit of sugar.
Work your dough a bit longer at least 15 minutes till a silky exterior (easy using 00 but not easy using plain flour) i like to use both depend of what result I want.
Remember 00 flour it may be good for pizza making, but also 00 flour has none or little nutrients (that's way it's easy to digest) also 00 is less healthy than plain flour due to high sugars intake.
To me when I use plain or strong flour the flavours are resembling more fresh bread rather than a authentic pizza. Sometimes i use a 000 flour that is the easiest to find in the Turkish corner shops here in East London ( a nightmare to work with but sweat and crunchy crust at the end result)
Lately a lot of pizza makers to balance taste nutrients and elasticity of the dogh are using 2 or 3 flours togheter.( 00 , Manitoba a Canadian 0 flour and semolina flour mainly for streaching the dough at the end and make the round shape ) semolina is use on the work's station of the pizzaiolo so the pizza is quick and easy to work with avoiding any tendency to stick.
Ofcourse all those are more cheffy tricks not for everyone at home.
P.S. Thanks for your channels and your funny Shorts!
Your videos are very nice very well done and funny and mainly interesting!
Many Thanks
Keep it Up!!
Damiano
I came across your channel while conducting research for a recipe, while I study commercial cookery. I have to say, that I personally enjoy listening to you explain most aspects of what you produce, and the little tips and tricks. Keep making videos and I'll keep watching. Ps, I wish UA-cam had a food smell function.
WHAT A LEGEND HONESTLY! i love the way you experiment and teach at the same time....Amazing, keep up the good work mate!
You really are the best Chef and explaining everything so well. You really could teach classes!!
i love your videos! i’ve been studying alot from your videos, huge thanks for the knowledge :D
Your professionalism shines through, thank you for taking the time to educate ass on the pizza art 👍
Danke Andy für dieses schöne Video. Du hast wirklich eine enorm tolle Art Dinge zu erklären und das Thema Kochen mit Spaß, Liebe und einer lockeren Art rüber zu bringen. Danke dafür und weiterhin viel Erfolg!😊
That was a great video, Andy! I enjoyed hearing explain the two different dough preps. My late Italian dad always said that the dough is the most important element of making a great pizza. He was absolutely correct. All fresh ingredients is another important factor in regards to your toppings.
Thanks for putting together this video. It took time away from your dinner time with your family. I know it was more work for you to do, but like the better dough, it was worth it. 👍🏼
Thank you for this video, me and my family are really excited for me to cook the 72 hour pizza. Im gonna buy fresh ingredients and start making the dough tomorrow.
Great video. Thanks for taking the time to share the process with us.
You can avoid the stickiness of a high hydration dough by putting a tiny bit of olive oil on your hands. If you are short on time, woolies has fresh dough balls for $2 each which can make a very nice pizza - you still need to form them into balls and let them come up to room temp
Similar to making focaccia! Olive oil everywhere! 👍
Yep! We use those dough balls from WW and they are great .
Imagine paying $2 for something that costs a nickel to make.
@@csabo1725 convenience is important for some!
@@csabo1725 Imagine commenting on other peoples situations without any prior knowledge of them.
Love this I make pizzas with my girls and the quick dough is the method we use and the exact same way you made the sauce too, the whole family love them and they taste fantastic. I'm gonna try the long fermented dough next to compare the 2
I've been waiting for this one since forever. Been busy moving so I've been behind on Andy's videos but YAAAASSS! PIZZA DOUGH.
THANK YOU 😊
The 72hr dough is my go to. It never fails. Use my kitchen aid mixer
Love love LOVE your videos mate!
great Andy! i like so much you use common ingredients easily to find in a supermarket, and definitely you look a real italian pizza master!!
Thanks Andy, love your work. Keep it going your recpies rock
Used the quick recipe yesterday and it was a big success! Always ideal to have a few days to make the REALLY good stuff, but this did very well in a pinch and expanded so much in the oven that I had enough for 4 pies. Thanks!
you don't need a quick recipe, you can always put the dough in the freezer and take it out a few hours before needed. But yes, if you have only 1h then this is the way to go.
As always Andy, perfect and entertaining
Excellent, thank you for teaching me this.!
ive come back to this recipe multiple times because you are thee best
Thank you Chef. I really need this because my son is a picky eater and he loves pizza 🥰
Made the long fermented dough for my fiancée and it was amazing. Thanks for the recipe and making look good in the kitchen!
The sauce recipe I use only takes 5 minutes
Pizza is life. Simple.
I am going to try this. Thanks 🙏 Andy Cooks. Your videos are awesome!!!!👍😎
The great thing about the long fermentation is that your stomach digests it a lot nicer too. I find if I don't have a sourdough or long fermented pizza it can definitely be heavy on the stomach!
Definitely
We're making pizza once a week and I'll never do it without sourdough again
really long fermented pizza is way better than instant?
I love it here. Thank you for creating this space ❤️
You are so welcome!
Most chefs are real pricks. This guy is very talented and seams like a kind person. I appreciate the videos man. Form Colorado with love.
This was awesome Andy.
I’m going to give it a shot. 👊🏻👌🏻
Love your channel Andy, and this is a great example of why. Give me a choice, and understand the pros and cons.
Thanks for showing me the right way to make pizza dough 💜💜💜. My grandkids will love it ❤️
Thanks again Andy
Thank you! Very informative video!!! Much needed and appreciated ❤
Thanks for sharing this!
Those pizza you’ve made looked really good chef. I love those pizza ovens.
Love this one! I'm going to save it so I can make my own awesome pizza 🍕. Thank you for this insightful content 🤙👍please keep them coming 😊
Greetings, I have been making Pizza with the exact same ingredients for 40 years, changed the method to this one and have never had better pizza. Thank you
Love the video❤ thank you for sharing.
So happy to see a proper recipe for pizza- the one with just flour, water, salt and 1gr of yeast.
221K views but only 11K likes, what a shame , as Andy works so hard and food looks so great. What I do really love though, is when the food doesn't turn out right, and Andy gives good advice on what to do to correct it . Saves me feeling I'm the only one it went wrong with.
Thanks big dog. Love the videos, no bs, just information!
I appreciate that
I've been contemplating doing this taste test and now, thanks to you, I don't have to! Great job!
Yes!!! Thank you for this dude!!!
No problem 👍
You are the most honest chef in this platform. I agree with you on the 1 hour dough… if they serve me that in a pub I definitely wouldn’t be mad. It’s the difference when you go to a pizza place (that claims to make good quality pizza) they can’t serve a doughy pizza. They should at least make an effort on making the dough. But if im rushing at home or drinking some beers with friends in a pub and happens to have a pizza like that, you can’t really ask for more and enjoy the pizza
Greetings and Blessings, I just recently discovered this channel and I absolutely 💯 addicted I love how wonderful this Chef is and I look forward to every post... Keep up your awesome talent 👏
Looks yummy!
I use a starter that lives on my counter when making pizza dough - produces fantastic depth of flavor, quickly. I like to throw out my doughs to around 18-20 inches, so look for good, elastic, gluten development without letting the dough get sloppy or loose with a multi day ferment. The starter gives great flavor up front which allows me to have flavorful doughs fabricated, relaxed & ready to go in hours vs days. Your pizzas looked great! Love your pizza oven too. Thank you for making all these awesome vids.
Andy, love your different recipes especially the fish and chips which my Norwegian-American hubby used to love. I am a Filipino-American, but love almost foods, both local and international.
If a recipe is good I try doing it on my own.
Happy cooking and bon Appétit!
Made the one hour dough recipe today but gave it a little longer to ferment. Best dough recipe ive used absolutely fantastic
Thank you for sharing this! I have done pizza dough before but it was more doughy than the 72hr wet dough. I will have to try this next time I want pizza! Keep up the videos for not just me but for those that want to cook at home and not get take away. I live in the USA and love learning different cultures. Thank you for helping me to get back to cooking great meals again. I’m down for the count right now and want to make a lot! But this makes me want pizza from scratch.
Love your work mate! I add a small amount of spelt flour to my dough and it brings the flavour up a bit, also found the PizzaApp and it made calculating ferment times and baking percentages so much easier.
Really cool..can't wait to make it
I love this dude.
Brilliant, thank you.😃👍
Such an informative and fun video - with insights at every level. BTW - no need to apologise for a 'messy kitchen' - we've all been there for our 'art'. Complimenting your skills are all the viewers/supporters who share their relatable and candid experiences. Thank you all. Hello from London : - )
Always value in your videos mate 👍🏼
Just started watching you Andy.
Great channel & you have that great laid back southern Hemisphere personality I like.
As to the lacklustre dough, I usually test the yeast for 10 minutes in 40° temp water before using it.
Cool channel dude.Thanks from London 🇬🇧
Your wife has the most interesting food requests.. half the stuff she requests I’ve never heard of but it’s a learning experience at the same time.. ✊🏽💯
I agree. I have to Google the dish and see their recipes, he goes fast! Great Chef!
New subscriber, love the content & can't wait to watch all your videos & try your recipes👍
The pool thing is something I’m sure so many people can relate to! Omg it Brough back some nostalgia
Thanks Andy
Nice recipe pizza dough
Good on you mate, it's a great video 👍
I like all your videos! Thanks for receipe. 🤗
Bravissimo Chef! TOP
Great video ! Cheers from Morocco !
Thanks Andy
Running a 12 inch ooni wood oven burning hardwood from across the road ( Manuka in nz) approx 400-500dec C
All happens really fast , thanks for the inspiration with the dough fermentation. Will keep experiencing.
thanks Andy
Looks so good
i love Andy .... there Ive said it .... best chef and tutor on the planet
great video chef!
Thanks for this.
Wonderful show! Bravo. Now I must have pizza 🍕 😊
Love the content !
INTERESTNG. I will defenitly tray it.
My coolest chef
Damn I love this dude..the shorts r the best w the knife sharpening intro
Thanks very much for that comparison.
It's very enjoyable hearing you think through the various problems.
Maybe try a Neopolitan type dough some time?
Not quite as highly hydrated, but develops similarly over the three days.
Cheers!
EPIC WORK BRO!!! 😃😃
Pizza looks great !
As a fellow Nzder your pizza is brilliant I could taste it while you ate. Your prep cook eat ingredient content exemplary. 😋
Fantastic, I have a woodfired pizza oven but never tried a 72 hour dough. Will certainly be trying this one.
A normal cooking demo , brilliant Andy , keep it up 🇮🇪🇮🇪Atb Tony
really like your content - your shorts are really cool - videos are good as well but shorts are great for those who think thye are good home cooks but want to get to the next level - cheers bud
Hey man, big fan of your channel! To solve the watery mozz problem during the cook, try and find part skim mozzarella, it's what's used in plenty of pizzerias here in NJ and NY. I haven't worked in a pizzeria for some time but I believe the brand used was Supremo part skim mozz.
Loved it
love this longer-format content & that you're eating what you've cooked! How about a session on lamb shanks?
Making pizza’s from scratch is a bit of work. I really like doing it. Nice job.
Andy you're an amazing cook that was a brilliant and educational video
As an Asian western chef i really loved ur videos even thought i dont have much time to see all your videos but i do make time to see all your shorts haha cheers mate please guide me thru my journey