Advanced Pizza Dough Preparation - Home Pizza Dough Recipe

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In this Pizza Class video I will cover a more advanced method for preparing pizza dough including an autolyse which can result in a better tasting crust. I'll also explain the importance of measuring ingredients and how to use baker's percentage.
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Опубликовано:

30 янв 2020

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Комментарии : 19

@nythrixn6601 4 года назад

The secret of all pizza is AUTOLYSE especially for manitoba flours, I made 10 times pizzas until i realised my problem of torned dough came from a lack of resting time at the beginning, thx for the video.

@HavenUpsurge 2 года назад

Autolyse is just a way of developing gluten, but there are many ways that work.

@Dave_en 2 года назад

Resting time is given so that each flour particle absorbs water properly and gluten develops its network. Later on knead it thoroughly and again rest it after making the dough into balls. These balls can be pressed by hand to shape them into pizza base. Again give some time to rise before baking.

@Primo489 3 года назад

You’re a very good teacher - please continue the vids

@Pizzaclass 3 года назад

Thank you for the kind words!

@scottk7613 Год назад

I seen a recipe with Barley Malt syrup. Have you tried that before? I'm also planning to use king arthur all purpose flour, and king arthur pumpernickel flour. Have anyone tried this, and any thoughts on the combination? I'm looking for the best flavor pizza crust

@scottk7613 Год назад

If I mix with my hands, will it make the pizza more airy? Or lighter ?

@nicolemurphy4543 3 года назад

What difference will I notice in the dough after fermentation for 2 days in the refrigerator? On the day I intend to use the dough, how long does the dough need to sit at room temperature before it can be rolled?

@susugam3004 2 года назад

1-2 hours room temp. i like to leave my dough in the fridge for up to 5-7 days sometimes. a longer rise will affect flavor and texture. best to experiment and find out which you prefer.

@Dave_en 2 года назад

At low temperature the best flavour comes out. If fermented at higher temperature the flavour becomes alcoholic and develops bitter taste. So after 2 hours initial fermentation at room temperature, keep the dough in the fridge for a day or two. Don't keep for longer, not good for health.

@dayadesilva7144 3 года назад

If i want make pizza same day how many hours fermentation? or can't use same day?

@Dave_en 2 года назад

It's better to wait for a day rather than just few hours. Or make the dough early in the morning if you want to have pizza in the late evening.

@DANVIIL 3 года назад

Would have been nice to see the results.

@Pizzaclass 3 года назад

Good point! If you'd like to see examples of the result, check out my other videos. Most of them were baked using this dough recipe. You can also check out Pizzaclass on Instagram for photos of the final pizzas. Just keep in mind that some of my photos are of pizzas baked in a Blackstone Pizza Oven, not a home oven appliance - you can tell by the blackening of the crust from direct flame.

@Dave_en 2 года назад

@@Pizzaclass yeah, at our place we call these brick ovens as tandoors. There is no match to these brick ovens even if you use modern equipments.

@Primo489 3 года назад

Only the truth.

@followme8238 3 года назад

Wait a minute…you’re measuring everything using a scale, you’re doing the math on your percentages….but at 14:40 you ‘lost’ about 10 grams and ended up with smaller dough balls than planned? Sounds like you screwed something up