How to Make Same Day Pizza Dough

Подписаться 779

Просмотров 41 тыс.

50% 1

Demonstration on how to make pizza dough that can be used the same day. How to make the dough, how to proof, how to stretch it, how to build a pizza, and how to cook a Neapolitan style Italian pizza in the oven.
For the sauce recipe, pizza recipe, and more please visit www.lineageculinary.com
Ingredients (2 pizzas)
1/2 tsp active dry yeast
1 TBL water (105-110F)
400g 00 flour
250g water (105-110F)
1.5 tsp kosher salt
1 tsp sugar
1/2 TBL EVO
1:28 - mixing ingredients
6:55 - proofing dough
7:30 - stretch and fold
8:15 - pizza steel/ stone
9:50 - rolling and shaping the dough
12:25 - stretching the dough
17:25 - building the pizza
21:50 - cooking the pizza

Опубликовано:

3 июн 2023

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 55

@jhugochaps Год назад

Really appreciate all the little pieces of advice. I usually make Kenji Lopez's 2-day recipe, but the ability to make pizza in one day is huge. Thank you!

@lineageculinary Год назад

We appreciate the feedback, thanks for watching.

@worldcooking Год назад

Great pizza recipe, delicious! Thanks.

@lineageculinary Год назад

Thanks for watching. If you make it tag us @lineageculinary

@knightsofneeech Год назад

Thank you for the very helpful video! For busy days for me!

@lineageculinary Год назад

Yes the same day use is helpful for me. Sometimes pizza cant wait for tomorrow lol.

@3riversgirl777 6 месяцев назад

great instruction!

@TOMTOM-nh3nl Год назад

Cool Tats, thank you for the video

@RacquelTBrooks 4 месяца назад

Thank you for breaking down the science of using ( yeast ,sugar and salt)

@czzham Год назад

You're tellin' it like it. Appreciated!!!

@taissyjoseph4419 Год назад

Great!!!!

@rozannlezzetbahcesi4459 Год назад

Like 99 enfes oldu elinize sağlık afiyet olsun ❤

@workhomework Год назад

Nice

@lineageculinary Год назад

Thanks so much for watching!

@scottford6868 Год назад

Neapolitan pizza dough can proof for a minimum of 8 hours covered at room temp and eaten the same day. Another method is creating a pre-fermentation like a biga or poolish the day before and eating the pizza the next day.

@lineageculinary Год назад

Great point. We will be discussing preferments in future videos. Thanks for watching

@luigigrullon8551 2 месяца назад

Overall- good recipe with decent hydration, good instructions, and pizza steel recommendation was spot on. The dough stretching part was really tough to watch though.

@lineageculinary Месяц назад

Thanks for the feedback. This was an early video for us and we have become better at editing. We may need to make an updated version.

@chuck7240 Год назад

Great video, thanks. Which Caputo flour did you use?

@lineageculinary Год назад

I use 00 chefs flour for pizza and egg pasta dough. Great flour!

@ATLsCocoaDulce Год назад

Great content!! Thank you 🙏🏾 What’s the link to the steel?

@lineageculinary Год назад

Thanks for watching. This is the steel I use: Primica Pizza Steel for Oven -... www.amazon.com/dp/B095WZ73K1?ref=ppx_pop_mob_ap_share

@ATLsCocoaDulce Год назад

@@lineageculinary OK. THANKS SO MUCH

@myChefDiary Год назад

Looking to 😊😊😊

@shays7815 Год назад

On a pizza like that, if I wanted meat on it, I'd most likely use prosciutto and if I wanted a little sweetness to it, putting fig on it with whole milk buffalo cheese is really good. Top it with some freshly grated Parmigiano Reggiano... Mmmmm 😋😍

@lineageculinary Год назад

That would make an awesome pizza!

@DKTD23 4 месяца назад

A lot of chefs say the high temp water kills a lot of the yeast. Is there any detrimental impact to just let the yeast activate in 55 degree water?

@lineageculinary 4 месяца назад

You want the water to be warm but not hot. Avoid temps over 120F

@mikeymutual5489 Год назад

I contend that low-moisture mozzarella is best for pizzas made at home. It melts *much* more easily than the water-laden fresh mozzarella, and has the chewiness that people want in cheese. If you want to enhance the cheese with adding some bits of fresh mozzarella with it, that is fine, but the main cheese should be low-moisture. I recommend using Galbani's low-moisture cheese, which will be better than the shredded stuff. Also, who doesn't cook their toppings with the pizza? Every one of those toppings (except the basil) would have been better cooked. Home ovens are not hot enough to burn pizza toppings.

@lineageculinary Год назад

Low moisture mozz is an excellent choice as well. Fresh is just what I prefer w the san marzano tomato sauce. I agree that you can put the toppings in the oven. You can also add them after. I’ts a matter of personal preference. My reason is I like to cut the pizza first then add the pepperoni and mortadella so it doesn’t get smashed by the pizza cutter. Thanks for watching and being a part of the discussion. We will try Galbani’s mozz next time 😀

@chriskvikstad4980 Год назад

A lot of pizzaiolos recommend dicing fresh mozzarella and then place it in a colander that is stacked in a bowl. Let it sit overnight in the fridge to drain off the liquid. A surprising amount of liquid will be in the bowl the next day. The benefit is now you can use fresh mozzarella in your wood fire oven and not have soggy cheese.👍

@mikeymutual5489 Год назад

@@chriskvikstad4980 I guess that's a way to make your own low-moisture mozzarella!

@healthyfoodbyfarhanausman9949 Год назад

Good job dear friend keep it up.where are you from

@lineageculinary Год назад

Thanks for watching. We are located in Tampa Florida.

@healthyfoodbyfarhanausman9949 Год назад

@@lineageculinary lot's of love 💕 from Pakistan 😊🤗😊

@lineageculinary Год назад

So cool to reach people across the world ☺️

@ziggybongwater7915 Год назад

Any reason not to use instant yeast?

@lineageculinary Год назад

No just personal preference for active dry yeast. You can use instant or fresh yeast as well. The amounts may need to be adjusted.

@user-ld6vn6kc6h 10 месяцев назад

самая любимая еда пицца и кола

@20111111jorg 5 месяцев назад

I'm confused. I've been making near perfect pizza dough for two years now using cold water and no sugar. I just dump everything right into the mixer and let it go for 7 minutes. Very easy and no messy hands (my preference). With all due respect (as I'm just a novice but well read) why all the extra work? Btw, I've also found bread making far easier than pizza making. There are no peel sticking, launching and 800 degree oven split second cooking problems.

@lineageculinary 5 месяцев назад

Warm water helps activate the yeast. I like to add sugar for a bit of flavor but its optional. A mixer will certainly make it a bit easier. Glad your recipe is working for you. Thanks for watching.

@mikeymutual5489 Год назад

I disagree with the use of oil both in the dough and on top of it before baking. All that does is make the more crunchy and flaky at the expense of it being soft and pliable. If you leave it out, the final texture will be better.

@lineageculinary Год назад

Great comment. The olive oil is for color, flavor, and some crispiness as you mentioned. It is certainly optional and can be omitted if you like.

@BlackLight180 11 месяцев назад

It's not Neapolitan Pizza. For the pizza you made you can use 0 flour.

@nelsonbrooks 5 месяцев назад

Start with pasta dough then but, Italian pasta dough contains eggs & will totally stress my KitchenAid Artisan stand mixer & probably cause early failure. But, I came to learn how to make pizza dough so, where do I go from here.

@lineageculinary 5 месяцев назад

we have a simple bread recipe that is a great start: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dIgOkBv_qwo.html

@Wozzaatwozza Год назад

Thanks for the video”I’ve it! I’m used to 2 day traditional methods but sometimes I want same day pizza. About 95% of the world population is metric, including the countries that primarily make olive oil and OO flour, stainless steel bowls, Want more views? Add metric & imperial measurements. Fact 1lt of water = 1kg 1 pint weighs how much? Ask a person to pour 1lb of water into a container and most imperial people can’t, but an imperial person can pour 1lt. He he.

@lineageculinary Год назад

Thats a good suggestion. We like metric too its easier to do the math. Thanks!

@brianboe3774 11 месяцев назад

Make dough in a day but it’s better if ya take two days !!!! Got it …. Take two days …. Maybe three ???

@fredericorocha2004 Год назад

Canola oil 😮 BAD

@lineageculinary Год назад

Agree. I recommend extra virgin olive oil for this recipe.

@thedoad 11 месяцев назад

less talk more rock. ZZZZZZZZZZZZ this could be 4 minutes.

@denisprieur7944 7 месяцев назад

Humm? One strech and fold after the first 30 min, strech, put it back for rest another 30 min, strech....but it make 1 hour in all! Where is the other 30 min?