High Hydration Pizza Dough | Proof Bread 

I have been watching your videos for some time and following your story. In May of 2022 my son became diagnosed with a rare form of leukaemia. He has been hospitalized for over a year and half. My husband stays bedside with him at the hospital an hour and half from the myself and 6 other children. As a result I ended up opening a sourdough microbakery. In the spring of this year, My mother inlaw was in Arizona and I requested she drive 2 hours out of her way to go to proof and get me a few items. They sit like trophies of inspiration in my house. She said it was well worth the trip and the food and staff was AMAZING.

Your ability to keep those rooms as immaculate as they are completely defies all logic. It’s beautiful. ❤

You have such a well spoke way of walking us through everything. Makes me sit back and really listen. Great work everyone!

Nothing like the subject of pizza to get the peanut gallery all riled up.

I started making pizza about ten years ago. Now, my go-to is poolish the night before, refrigerator overnight, make the balls around 3 pm, go easy on the toppings, dedicated pizza oven at 700-800 degrees for 2-3 minutes. Foodie friends really like it. Haven't bought a pizza in years. Oh: homemade marinara, pesto, occasionally mozzarella.

Amazing to see that you still work according to the recipe instructions from your employee. Even you know the amount of water to add after autolyse is to high you still try it. I think this gives you the best position to give good feedback to the recipe creator. Great to see you persevered on this

If you need more 22qt containers, have each location have an excess count and they exchange clean buckets for filled buckets. It maintains your count at the batch facility while not overloading one facility with buckets.

The pizza dough recipe I've used pretty much weekly (from Chez Panisse in Berkeley, CA) uses a small bit of Rye Flour and it's been my go-to for probably 20 years.

Wow as a pizza expert watching a bread expert tackle roman pizza is real trip, granted I don't usually make roman pizza, I do New York, Neapolitan and Detroit most of the time, but we have such different approaches towards this product.. normally we don't use a planetary mixer for a roman dough, or make it so stiff, the worry would be that the dough would overheat during the process. The usual method is to make a high hydration dough in a spiral mixer, all in one shot with the water first. Normally it's a heavier flour that drinks a little more than a 00 but I have never seen anyone put rye in. I must admit I wonder how that would interact with some of the more subtle toppings.. In the spiral mixer it can mix for a long time with out overheating and you can turn up the speed towards the end essentially to whip the dough that had a bater like consistency into something more homogenous. Once it's fully formed it is bulk ferments, gets divided, shaped, and has a second rise before being pushed out into oiled carbon steal pans to rise again before being baked with the toppings which usually have a comparable moisture level to the dough so that they are cooking at the same speed, although it is very common in roman pizza to just have a pizza Bianca or Rossa that has 90% of it's toppings applied after the bake. Knowing your work I'm certain what you make tastes great, and like you said this is more of a focaccia with toppings that a traditional pizza so I don't want to sound critical here, it's just so strange to see someone approach a product from such a completely different mindset. Looking at the proses from a fresh angle is the best way to improve.

Set up a basic needle valve controlled dripper on top of the mixer to add your water. Establish the rate of dripping. Set a timer, walk away and do your other stuff.

I’ve been making 100+ hydration dough. You can go on high speed. Just add all the additional water or other liquids in the form of ice cubes. They will incorporate slowly and keep the dough cool.

I’m always waiting on the edge of my seat waiting for a new video

i want to comment this on a more recent video so you can hopefully see it. a couple days ago, i watched your video going through the entire process of making hand-kneaded sourdough from about a year ago i think. i’m new to making bread and have only baked three semi-failed milk bread loaves (they didn’t bake evenly) and some focaccia yesterday. i’m not the hugest fan of sourdough so when i started this bread journey i swore off of trying to make it; it seemed too difficult and i didn’t want to make bread that i didn’t like. but, watching your video was so, so helpful in understanding the basic science behind bread making and i’ve decided that i *will* be making sourdough; i even made a starter last night! your way of explaining things is so detailed while still being concise and easy to understand. i think i get it well enough that i probably won’t even follow a strict recipe for when i do finally make a loaf. i’ve of course been watching other videos about starters among other things, but your video was the thing that pushed me into changing my mind. thank you so much for the great work you do!!

try 90% water in from the start and then just before it leaves the bowl came the last as they do in France it also works for me in Denmark

Have you finalized changes? One of my initial thoughts is start with more of a “no knead” focaccia-like high hydration base then add rice flour / the finely sifted rye to bring the hydration after the yeast has had time to build gluten on its own.

Still far from the right way of making high hidro dough but it s a good effort. I own a 'pizza al taglio' near Rome, if you want to upgrade lil bit use a spiral mixer, use fridge cold water and buy some 'blue steel pan'.. Keep it up man, cheers from Italy!

15:00 hopefully only in the bakery

Dope stuff as usual !

love these teaching videos TY. The dough -at the portioning stage- looked incredible. High hydration but very workable. flour tip so true re flavor enhancement of even a fraction of the mix Regarding the pre bake and on an oiled tray… is that method because of the type of dough? vs dry on a dusting of semolina?

21:45 You can leave it. Once you can settle down the recipe, you can set timer and come back to add water every time. The bread shop in Japan where I worked did this way on bassinage method dough.

How did it turn out!!!!! What was the taste like with the 5% Rye?!?!❤❤❤

I have been trying Einkorn flour with my focaccia, 1/2 C in 3 total (its a home amount) with 1/2 C rye. It is the original wheat before cultivation, ends up being very very soft used by itself. Good flavor though. Just FYI I suppose.

Pizza flour and rye flour 73% two 80% water 10% rye flour this goes together really well :-))

I am interested in the 2nd test of adding more water at the beginning of the process and the comparison of this pizza crumb with the 2nd test

I know Mesa can’t use all those buckets. Make it a rule that when you drop off pick up buckets. Eventually they will end up back there. Buckets are like sheet pans. Once you need them and ship them, the more you need.

Can you please share what app you use on the iPad? Is it to store all recipes? Thanks!

The enzymes in the rye will interact with the wheat flour to enhance flavor without actually tasting like rye so long as it is kept to five percent or less.

the highest hydration i ever did was 82% using caputo flour by hand i cant explain how chalenging it is to make it work took me around 15 tries trial and error untill i made it and manage to replicate the recipe again

Great video. Maybe I missed it but would be helpful to have the math (% flour, water, salt, liquid sourdough). Would like to see the undercarriage too :-) Looking forward to seeing how this last minute water addition could be improved. I notice you don't pay much attention to dough temperature as well. Thanks for sharing!

Thanks for sharing guys. I'm not sure if you wanted to make roman-like pizza (AKA "pizza in teglia alla romana"). In such case, you should not proof on the tray. That completely changes the structure of the product and makes the difference compared to normal focaccia.

Have you tried just adding the salt right away? I did several experiments and waiting to add salt after autolyse yielded the exact same result as when I put the salt in right away. Same with when I added the starter. I encourage you to try it both ways and see for yourself.

pizza purists will tell you that the grains flavor is simply not wanted in the pizza. but i am sure you will make it work, even improve on it :D

21:25 what a wonderfully passive aggressive way to say “I can’t believe I have to waste my time with this piece of shit recipe”

Could you include your proportions of flour and water, etc., for each item you demonstrate?

Send Ian up my way. I'm looking for a pizza dough focused person to start a brewery and pizzeria in Wyoming.

The only time I've ever heard of roman style pizza was in a documentary and there's no similarity. Roman soldiers would make pizza on their Shields

You hardly say this is a pizza not even a focaccia which I think is what you tried to make here. This dough needs around 70%-72% hydration, only doppio zero or a mix of plain and strong white flour, long fermentation times (a full 24h) and very hot oven (250C-260C). If you don't have a very hot oven so to shorten the baking time then surface will end up dry almost like bread (as it looks like in your video). You should try to bake it as fast as possible. The rule is the same as with the classic italian pizza with the thin dough only the temperatures and the ovens are different. You can also try to make a lievito madre and use this for pizza/focaccia dough instead of the high hydration starter which will give you a more authentic taste and aroma and a balanced fermentation.

What app are you using for the recipe on the tablet / ipad?

Ian is on blast lol

You have light coming in from the bottom of the overhead door in your flour storage area. Which means rodents can get in. Easy fix, do it quickly.

It's typical Pizza Dough for somebody that doesn't know how to make a pizza I didn't see any oil going into the pizza dough looks like a lunch lady Greek style pizza

Man oh man, you are doing pizza now. My two cents are about my favorite pizzas. One is the thin crust from Little Ceasars. I love that cracker crust. Pizza Inn has a similar thin crust. The other is also a thin crust, but it is a chewy crust and is very flappy, but all the ingredients stick to it. Some people in my family are huge fans of the thick and fluffy brioche or even the Godfather's thick n chewy from back in the day. I know you guys are storming with ideas over there, but just in case you run out, here you go.

I own a pizza place in northeastern Ohio. Where can I get white senora flour? Every supplier I talk to, even the straight bakery suppliers don’t know what I’m talking about. :p Looking for 25/50lb bags I’ll take the flour but would settle for the berries. Ideas?

“No return” from the other locations? Stupid question: Why aren’t they collected during delivery? Congratulations on your on-going success.

Don’t forget time and temperature

poor Eyan lol

TBH this is not pizza. Pizza is a one stage baked product while what you're making is more like a Pinsa Romana or a Focaccia with toppings. That doesn't mean it's bad just different.

Focaccia di RECCO ????? con Crescenza...

Bro love your work but, pizza dough is simply 00flour, salt, levin

I'd like to see the crumb structure of the pizza next time a video is produced. It seems like it's a very uniform, basically bready, kind of pizza. I'm surprised it doesn't seem more irregular as a high hydration formulation. John has used "Roman" to describe the kind of pizza he's aiming to produce (I'm assuming "pizza in teglia" specifically since there's more than one Roman pizza style.) but so far, the pizzas are far closer to Sicilian sfincione due to the uniform resulting pizza base.

Dough looks Realy good, but the Pizza looks way too American :) , For Focacia with light toppings prolly perfect

Please show the crumb of your products. It's kinda disappointing to almost not see the finished products.

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Pizza Romana should be poked with your fingertips before baking. I lived in Italy for 12 years but if you don't believe me, just watch youtube videos of someone like Roscioli or Bonci.

bad result. saluti dall italia

제가 다니는 식품회사는 상류층 구성원입니다 당신이 천손족타르타르족 상위 프리미엄신선이라서요이향구가 이집트 숫자단위뛰어넘는 악마신을 신선몸에 넣어 죽게 해서요 당신이 그렇게 죽은신선인데요 수행 해서복귀해야 합니다

Where's the conclusion! I just watched for a half hour and I don't get to see how it turned out! Come on man!

A baker wearing all black and not a spec on him. Hmmm... I don't trust him! 🤨 Edit: okay he did get dirty.

thank god for 1.5x playback speed

That dough recipe isn't even close bud. Sorry, thousands of Italian nonas just rolled over in there graves. There's great videos on line about making pizza dough. American Focaccia is what you have there.

How about showing us what that pizza came out like. Portnoy would not be impressed lol

Guys, do me a favour: stay with bread - you are doing an amazing job there. But please, stay off pizza. Whatever you are baking there, it is absolutely not a pizza.

Respectfully, you can do better than that.

Doesn't look like Roman Style at all. Specific Italian styles of pizza have a right and wrong way of creating them. No worries if you want to create your own style and go with it...but this is not Roman style whatsoever. Plenty of resources on line that will put you on the right path if you want to go that route.

terrible