Mike Fitzick makes pizza dough | Gozney
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- Опубліковано 21 чер 2018
- Read Mike's recipe here: www.gozney.com/blogs/recipes/...
Mike Fitzick, a.k.a The Pizza Jew, recently flew over to Gozney HQ to share his tips and tricks for the perfect Roccbox pizzas. Mike lifted the lid on this top secret dough recipe and showed us how he creates beautifully puffy crusts in Roccbox.
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Thanks for making this video guys. Really engaging and helpful. I came to the website while looking for recipes, then came here to say thanks.
Thanks for sharing your dough tips! 👍🍕🔥
A note about Wooden Proofing Boxes.
These type of boxes can be tricky, left alone hard to find[often custom made], since they're porous and affect the hydration of the dough resulting in a dry top[yes, I know, it can be misted].
Do yourself a favor and get a BPA free plastic proofing box which will make it all much easier.
And, if you're averse to any type of plastic coming in contact with your food, you can line the bottom with a baker's canvas couche.
I got an Alfa Proofing Box and love it.
Great video. A little confused. You mentioned Air-tight but I thought you were referring to the wooden proofing box. Is air-tight for the dough for the first 24hrs or for the proofing in the wooden tray. ps. Any links for the wooden tray.
Great 👍
I got my Roccbox a few weeks ago and it's great.
I make my dough balls a bit smaller and use 500g of OO flour and a teaspoon of salt, 300ml warm water and 3.5g (half a 7g sachet) to yeast. Mix up and knead for 5 mins. Divide into 5 dough balls and leave 6 hours.
Nice and easy to stretch and not that sticky. 🍕👌🍕
Do you use dried yeast?
@@seecesar
Yes dried 👍
I've heard and read many times that salt kills the yeast and to add the salt with the flour rather than dissolving the yeast in salt water. Does this recipe have any effect on the yeast?
Takes Time and Smiles
Love your style! Jah Bless!
Anyone know where to get wooden proofing boxes like the one mike uses here?
So...whete are the baked pizza's from this dough?
Did you let it sit overnight in the refrigerator? Or room temp. Also I thought you don't put salt in with the yeast...
You put the salt and the yeast together????
Can confirm, this dough is legit. I didn't read the comments about the salt till after we made it, and honestly we didn't mind the salt. For the second batch we used half the salt and it was good as well. If you're interested, I used this dough for part of our review.
There is an error in the video. I'd recommend only using 30g of salt. Additionally, the dough didn't rise well and the pizza's tasted doughy. I wonder if that was due to mixing the salt and yeast at the start ?
Mike...the other day I over-proofed my pizza dough balls. It was 79 degrees in the kitchen and I had each one in a air-tight plastic container for about 5 hours. The dough was horrible to work with; I ended up turning off the Gozney and we had some pasta. BTW...I used a great quality store bought dough. (they make their own pizzas in store and also sell their dough). Was it too hot to proof or did I proof the dough too long?
Sorry to hear you didn't have success with your dough! Assuming the amount of yeast was correct, sounds like the dough could have been too warm. If possible, try to keep the dough at a room temp of around 22-23C before it goes in the fridge. Remove the balls around 3-4 hours before you plan to make the pizza and don't let them go much above 20C and you'll be fine. Good luck! The Gozney Team
Where did u get that container you mixed dough in and does it come
With a lid?
George...Rubbermaid makes them in many sizes. The one in the video was a 7liter which is basically the same as the 8quart model. Covers are available. I prefer to mix in a stainless steel bowl and then put into the container for fermenting. Amazon has them here: www.amazon.com/gp/product/B00237Y0YK/
Cambro also makes very similar containers
I like one but can’t get one in the uk bluddy tipicall
When you put the dough to stay overnight, do you keep it in refridgerator ?
Day Good yes! Otherwise they will risen too fast and break down
The recipe says at room temperature, but I just did that and my dough looks a lot more fermented than his... I hope the pizzas will still be fine tonight!
@@suziedepingu recipe says room temp
@@adriaanvandoorn1263 as we don't know his room temperature and neither yours...
Where can we get this wooden box in order to let the dough rest overnight ? Thanks !
67% hydration is going to be fine for some...and an absolute nightmare for others...depending on what flour they are using. TIP: if you're new to your Roccbox and don't want to struggle with sticky dough...cut the water back to 60-63% and you'll find things more manageable.
Spot on advice. We made this recipe and the dough was way too sticky, which cause so many sticking issues. Dropped the water to 60% on the 2nd batch and things got easy.
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What kind of flour are you using ? I couldn’t hear the exact name of it.
"double o" aka 00, finely grained with relatively high-gluten (~12%) content
@djooker thank you. When he puts the dough to stay overnnight, does he put them in refridgerator ?
Can i use bread flour ? Im my country there's one with 12% or more gluten
"A little sheen", is that a Pizza Jew joke? 😉 Thanks - look forward to trying it. Where do you get the pizza boxes?
May I ask please ? On receipt it says 30g of salt, Mike says 80g..what is right ? THX
Hey, 30g is perfect! Enjoy! 🍕
where do i buy an oven like that
Amazon has them.
I can't get same quality on elasticity should change something cause I live in panama the humidity here is 75% .. so I always have sticky doughs
usa menos agua hijo mio.
Best dough ever, and I’ve used dough from pizzeria Stella and nomad in philadelphia. I backed off salt to 40 gm
David, thats great to hear!! We certainly enjoyed it!
I found the recipe had way too much salt. Thanks for sharing
@@leif3762 look a this: eu.gozney.com/blogs/recipes/neapolitan-pizza-dough-by-the-pizza-jew
I've always heard to NOT add yeast to salty water? Better to add 10% of your flour to the salty water before adding the yeast?
salt should be added to the flour and mixed. Then you incorporate the water/yeast mixture (with olive oil too).
He uses 30g not 80g of salt, good dough
Too salty.. is this a mistake?
How come you mix the salt and yeast with the water at the same time?
It goes everything I have learned and been taught about those two ingredients.
I thought that was a No No, because salt severely inhibits the effect that yeast would have in the dough mix. I have always added salt later in the mix after the yeast has had a chance to start its job.
Over time, salt will pull moisture from the yeast which can inhibit its reproduction and can kill some of the yeast. Killing some yeast will also have a small effect on the flavors produced during fermentation...some people like it more. Although he isn't clear in the video...an overnight ferment at room temp...with 4g of fresh yeast...he's got plenty of extra yeast to kill some off. What's crazy is the 80g of salt!! That's like over 5%. But hey, to each his own.
"Salt Kills Yeast" is something that is over-emphasised all he time. It is technically true... but; for salt to 'severely inhibit the yeast', you'd need so much salt that the dough would be inedible anyway. Dough recipes - like this one - are designed to work as stated, internet myths and old wives tales are meant to keep you afraid.
These comments.. haha; Everyone's an expert, huh? ;) Great Job Mike, love your Instagram too!
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does anyone know the metric measurement
He gives it in metric
@@joshuagwynne3090 i meant imperial or whatever america uses
@lavliina It’s 4.15 cups water, 12.5 cups flour (using spoon and level method), 1/2 t dry yeast, 5 t salt. Do not use “scoop and sweep” method of measuring flour or the dough will be too dry.
The proof is in the Pudding!
Please show the results of the dough when baked...
I think you mean.... The proof of the pudding is in the eating. Sorry to be a di@k.
In video says 80g of salt, but on website states 30g Hmm🤔
That is a lot of salt? Traditional Neapolitan recipe is 50g salt per litre of water. And I think even that is a little salt-heavy.
According to your measurements your hydration is 75%. To. 76%
I tried this recipe, thought it would be salty but tried it nonetheless. The dough was quite sticky, so a bit of extra flour was needed. The texture of the finished pizza (cooked in a wood-fired oven) was good with decent leoparding but unsurprisingly, the taste was way too salty. Recipe would be fine with far less salt.
published recipe says 30g salt, must have been a misspeak
80 grams? Surely not
Actually 80 grams does make sense here. I don't know why he listed the other ingredients in different measurements but 1000g of water (1 liter) + 1500g of flour means that the salt content at 80g would be about ~3% which is honestly not enough from what I've read from other recipes.
So... 9g of salt per pizza...
wowww super like my friend !!!
stay connected :)
80 grams of salt??? i have a napolitan pizzeria and i work in italy as a pizzaioli many years. i have never heard about almost 5.5% of salt!!! we do 2.25% and at the most 3%. is this a mistake on the video???
i was curious too !!
Same question ??
Same here. I made dough from this recipe and even cut out half the salt it and it was still too salty when finished and baked.
I put the salt with the yeast. It's a way in napolitan pizza. Some yeast die but it work. I made in my pizzeria the othentic recipe of napolitan pizza
Can you give me your recipe?
Don’t mix yeast and salt guys
Wasn't really "exactly 270g". 274g. But hey. I'm bored.
Salt and yeast together? Everyone says no no.
Mixing salt and yeast together first and not separately? hmm?!
Stop beliving in myths. The amount of salt needed to kill yeast is so much that the pizza would be inedible anyways.
@@ej1635 Not true, but ok! Have a great day!
@@ridethespiral1219 I'll leave those there and hopefully you'll get something out of them.
it is no-knead dough
Controversial salt and yeast 😆
I can't believe what I just watched
Some secrets were hidden
Anyone here in quarantine
Adding the yeast directly in to the saltwater is a big no!! You need to create a buffer between the two first otherwise you’ll kill the yeast off.
I’ve never had any issues with this recipe.
can you come to my kitchen right now and roll some dough while shirtless please
Salt with yeast? Risky.
Excuse me sir there is toppik in my pizza dough
I did it today and I threw it
Not 80 grams, it is 30 grams of salt!! and let it rest a room temperature. Shy is Gozney leaving this clip on,
Totally over salty. Should be 45gr. Shame he never answers questions on here. Very little mixing too, is the gluten developed enough? Doesn’t show any stretching after.
So many people talking about not mixing the salt with the yeast, but the salt and the yeast get mixed together regardless of the order they are introduced to the dough. And yes, the salt does affect the yeast. On purpose.
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80gr of salt? 😂
Terrible ending to the video lol
It is very salty and take much time but didn’t cooke
I stopped watching at water, a lot of salt, fresh yeast.... You should never mix salt and yeast
Just a legend man, try to put everything in the mixer and mix it... there's just no difference! Salt doesn't kill yeast, and that's not a legend! ;-)
You can. This is simply not true.
You lost me at Fresh yeast. I don't make pizza nearly often enough to use fresh yeast. :(
divide by 3...he gives you the conversion
Keep a small block in the freezer and use a peeler to scrape off a few grammes when needed 👍👍👍
Way too much salt.
Hi, in the video I notice a small mistake, salt is leaven never melted together.
Enzo Coccia and Franco Pepe do.
This is close to 10 grams of salt per dough ball: an ungodly amount of salt.
How did you calculate that?
This recipe makes 8-10 dough balls. 30g total salt / 10 dough balls = 3 grams.
@@stevencasarez8443 around 0:40 he calls for 80 grams of salt
Something is wrong. According to the recipe he recommends ~1.3 grams of active dry yeast for 1.5 kg of flour? No way! Every other recipe I've seen recommended 7 to 10 grams if yeast for 500 grams of flour. Why this is so different?
because he is proofing the dough overnight, if you put that much yeast dough will rise over the container and make a mess.
Italians use a very little yeast and longer fermentation times.
@@skrotomon That is very, very interesting, thanks. It is the very first time anyone has explained this basic information, which also explains so many other reasons why recipes differ. THANKYOU SO MUCH
I use 0.3g active dry yeast for 2 pizza balls of 250gr each. Better to use percentages. 100%flour 60-70% flour 3% salt 0.2% yeast
@@ismailbouabdillah6755 that equates to 160-170% flour with no water 😉🤭😋
😂😂Salt and yeast in same time ???
Yes. Go and watch Foodgeek. His test shows that this really isn't an issue. I no longer bother to add salt later and the sourdough results are very acceptable.
The worst pizza dough everrr
Some heavy bullshit in this one. Most bread flours will work just fine.
Ummm you should never mix yeast and salt together like that...