72 hour pizza dough, is it worth the wait ? Personally I think not !

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Today I make some dough for my road trip. This dough is going to ferment in the fridge for 65 hours and then a further 7 hours in balls at room temperature. I’ve used caputo manitoba as the flour as it has a high W index rating which means it’s good for longer fermentation’s. I also drag out my ooni pizza oven to cook the pizzas with, I’ve not used this for a bit and I’m slightly rusty at using it. Enjoy the video.
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My oven is a pizza party bollore : www.pizzaparty...
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Опубликовано:

15 окт 2024

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Комментарии : 18

@rbiv5 3 года назад

Hold on, pizza brother! Don't give up on the 72 hour just yet! Without a doubt, whenever I ferment for 72 hours (just like you did), the dough is the most flavorful and lightest, by far. I have found that using higher protein flours get better results as those can withstand the longer fermentation (Manitoba is also a great option). I like to use Nuvola Super. Try it when you are home with your regular backyard oven.

@PizzaRamblings 3 года назад

Yeah, thanks. I feel like I'm missing something somewhere. That Manitoba I used is pretty high protein and has a high w index. It's not the first time I've done 72 hour and it was the same. Good but if you had a 24hr next to it I'd struggle to tell them apart. Thanks for your feedback, perhaps I should have a few more goes. 👍

@rbiv5 3 года назад

@@PizzaRamblings I also add .5% diastatic malt to my dough....One other thing I have been starting to do and I love the flavor is going 10%-20% whole wheat. My family absolutely loves the background taste in the dough.

@PizzaRamblings 3 года назад

@@rbiv5 oh interesting, I have recently picked up some malt. I have some macinata flour ( I think that's it's name) which from memory is wheat flour. Cheers for the tip.

@rbiv5 3 года назад

@@PizzaRamblings The Macinata is a type 1 flour, which has more ground wheat in it than type 0 and 00, but it's not whole wheat. Give it a try, but don't be afraid to buy the Caputo Integrale, which is whole wheat. I am sure some organic store bought would be fine too.

@rbiv5 3 года назад

Also, I have been experimenting with spelt (in Italian I believe its called farro), it's a young whole wheat. It really brings some nuttiness to the flavor of the dough but I don't use more than 7% because it really weakens the flour.

@kimjeppesen310 3 года назад

Thank you for making 72 hours, but I mean 72 hours in fredge and 3 in room temp. and please make it in your pizza party oven thank you,🍕 your the best👍 Cheers🍻

@apuz13 3 года назад

Why the ice cold water when making the dough? I hope you enjoyed your trip.

@PizzaRamblings 3 года назад

Hi, yeah it was a great trip, weather was spot on. The ice is to keep the temperature of the ingredients down while it mixes. The spiral mixer has quite a bit of friction on the dough and that means that it soon heats up the dough. The ice keeps it cool meaning you can mix for longer and not affect the yeast. Cheers 👍