How To Master A 3 Day Pizza Dough Recipe at Home

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The recipe that is taking the internet by storm:
Make this 3 day pizza dough and your pizza at home will be legendary. One day pizza dough is good, two days really flavorful, but by day 3 pizza dough has reached it's peak. A 3 day pizza dough made on a Baking Steel is going to upgrade your status to legendary pizza maker at home.
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TimeStamp
0:00
0:25 The logic of a 3 day dough
0:44 Pizza dough ingredients, flour salt water and yeast.
1:16 whisk yeast and flour together
1:29 dissolve sea salt in water
1:43 Combine salted water into flour mixture
2:06 combine all ingredients and knead for 2-3 minutes
3:04 place dough mixture into covered bowl rest at room temp 8-10 hours
3:35 Place dough in fridge for 2 full days
4:03 Remove dough from fridge and divide into equal portions 240 grams each
4:25 How to make pizza dough balls
5:30 Allow dough balls rest for several hours before stretching
3 Day pizza dough
Ingredients
500 grams organic bread flour
350 grams filtered water
16 grams sea salt
1 gram active dry yeast
1-3 days of fermentation

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Опубликовано:

9 окт 2020

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Комментарии : 292

@amberjames8796 3 года назад

Definitely will try! Love my baking steel!

@AndrisLagsdinYT 3 года назад

Love it Amber. Keep us posted and reach out anytime we can help..

@angelicar2639 3 года назад

This dough is fantastic - thank you!

@lemagreengreen Год назад

I like these long slow fermented doughs not just for the superior flavour but because they can be made quite wet and don't really require much kneading, the ferment time does most of the work and you can even just keep it in the bowl you mixed it, folding it a little with a spatula over the three days.

@AndrisLagsdinYT Год назад

Thank you....totally agree. Nothing better than a 3 or 4 day pizza dough.....

@JimBic72 Год назад

I have practically tried every dough recipe on RU-vid, this hands down is the easiest and the best by far! Thank you Andris for sharing!!! PS..order Andris’ baking steel, makes a world of difference!

@AndrisLagsdinYT Год назад

You rock..Thank you...

@CANADIANPIZZALOVER Год назад

I WOULD LIKE TO THANK-YOU VERY MUCH FOR YOUR 72HR DOUGH. I MADE A 16IN 3 TOPPING PIZZA AND LIKE YOU SAID IT WAS LEGINDARY. NICE GOLDEN CRUST,SOFT INSIDE AND HELD THE TOPPINGS VERY WELL. I TRIED BALLING THE DOUGH 20 TIMES LIKE IN YOUR VIDEO BUT WHEN IT CAME TO SQUEEZING THE SEAM TO CLOSE,IT KEPT ON OPENING. YOU'VE MADE ME A CONVERT AND LOOK FORWARD TO MAKING PAN PIZZA. THANKS SINCERELY MICHAEL

@AndrisLagsdinYT Год назад

You are welcome..Day made, thank you

@panacea407 Год назад

I made this recipe for the first time this week. A full 72-hour ferment. I made one adjustment, however, using 3 grams of active dry yeast. It’s a great recipe, and the pizza was really good, cooked perfectly on the Baking Steel.

@AndrisLagsdinYT Год назад

love it. thanks for sharing.

@martinhaub2602 Год назад

Finally, a pizza dough recipe that is at least the equal of any pizzeria and frankly better than most! I've tried so many different recipes. The ones on the back of well-known yeast packets are dull. But this is amazing. Took time, no doubt, and as the concoction brewed in the fridge I had my doubts, but boy was I wrong. This dough was easy to work with and the results are fabulous. Great texture and taste. The baking steel was vastly better than my old pizza stone. Thank you for this video!

@AndrisLagsdinYT Год назад

awesome. thank you.

@deanbloodworth5957 3 года назад

I've made this dough once and it is awesome. We cut the dough into thirds and froze 2 balls and used them a couple weeks later and were still just as good.

@AndrisLagsdinYT 3 года назад

Amazing. Yes, it does freeze well up to 30 days ish...

@dianesmi 3 года назад

Thanks for producing the Baking Steel-it is a game changer! Thank you also for all the informative classes and videos such as this one. In your cookbook, you suggest a 24 hr ferment on the counter, followed by forming the dough ball which is placed in an oiled container to ferment for 48 hrs. Have you found the dough is better (how can it be better?), when you wait until pizza day to form the dough balls?

@AndrisLagsdinYT 3 года назад

Thank you Diane. So grateful and we could not do this without you. As far as the dough. I just think we can reallly dial in that final proof if we wait until game day to make the dough balls. Balling up a couple of days in advance definitely works, but at times the dough can over proof. Make sense? andris

@lisaheigl7720 3 года назад

Appreciate the video demonstration. I learn something new each time I watch - thank you.

@AndrisLagsdinYT 3 года назад

Awesome. Thank you Lisa.

@familyfundays594 2 года назад

Hi, Andris. Lately, I've seen people demonstrating a stretch and fold technique on dough after the fermenting...folding each of the 4 corners in several times, resting, repeating a few more times. This is the first time I've seen that. Do you do that as well, or do you do this way of folding that your video shows? Is one way any better, or are they just two different ways to do the same thing? Thanks for info. I appreciate it.

@cathiherling9292 3 года назад

Legendary! Great description.

@AndrisLagsdinYT 3 года назад

Yes....We agree..

@ryanemarshallYT 2 года назад

Best dough - thanks!

@carladamczak9894 2 года назад

I make home brewed beers and ales. To get a great start on the wort fermenting, I create a yeast start, where I add dry malt to water, heat it to dissolve the dry malt, then pitch the yeast into the mixture after it cools to give them a head start to start multiplying by the billions. I figure that it should work with dough as well, both are grain products. Have you tried doing a yeast starter in making your dough? BTW, great specialty crafted pizza goes well with a good craft beer. I made a thick crust pizza last night, and my taste tester said go with a thick crust and put the entire garden on it, plenty of onions, peppers, garlic, mushrooms, olives, as well as crushed tomatoes. Fresh oregano and parsley topped the finished product. Net result, nice bread texture, no sogginess, crisp crust, excellent flavor and it paired well with an IPA. Taste tester said it was an A+ combination.

@AndrisLagsdinYT 2 года назад

we typically ferment for 3-4 days anyway. So no need to jump start it.

@jorygwasdoff3840 3 года назад

Andris, I bought the original baking steel a few months ago and really have enjoyed getting into pizza making! I also bought a digital download of your book and have used a few of the recipes (pizzas, pretzels, pita, cornbread). I have noticed some of the recipes slightly differ from recipes in these videos. Should we follow the book or the videos (or either will do)? Also, as a suggestion, I would love to see you make some more of the recipes you have in your book. I have been making your 3 day dough and just making standard pizzas, but am interested in seeing you do different styles (pan pizza, Detroit, Chicago deep dish, etc) which you have in the book. Thanks for making a great product and being so passionate about it!

@AndrisLagsdinYT 3 года назад

awesome and yes, sometimes we tweak a bit when we are doing these videos..But mostly following the recipes from the book. Great idea, we will try and do more directly from book.... And thank you... Andris

@monermccarthy7198 3 года назад

Love this dough recipe, i use it all the time with my pizza steel. Right now my oven is out of commision, until my replacement part comes in. Can't wait for the part to come in, so I can make my pizzas again.

@AndrisLagsdinYT 3 года назад

Oven down is not fun. Are you able to use stovetop? Make some englishmuffins?

@monermccarthy7198 3 года назад

@@AndrisLagsdinYT I'm nervous about that, i have a glass top. If I had a gas range, I would have used this to make Smashburger like you do.

@dragokathy Год назад

@@monermccarthy7198 I use my air fryer to make personal pizzas. I use it in the summer because it's too hot for the oven.

@monermccarthy7198 Год назад

@@dragokathy Interesting. Is the airfryer capable reaching thos high temperatures?

@dragokathy Год назад

@@monermccarthy7198 No. Only reaches 400 but it's a dual blaze so heats from bottom and top. We experimented and found that if we pre-baked dough for 2 1/2 minutes on each side, then topped the pizza and baked another 3ish minutes, it was great. I live in Texas and this summer I bought an air fryer because it's way too hot to turn on the oven and we were tired of fighting the mosquitos at the outside grill. Can't wait to get a steel and bake in the oven when it's not so hot. A 124ish gram ball fit the fryer nicely so with this recipe we had 6 dough balls. Best pizza ever and so glad my son-in-law recommended these recipe and videos.

@mariogar8062 10 месяцев назад

muchas gracias por la receta y de esta forma hay que explicar a los que somos menos expertos😁

@aliciacorelli2908 9 месяцев назад

Like the recipe very much, going to try it

@AndrisLagsdinYT 8 месяцев назад

excellent ..thank you.

@trulymine9470 8 месяцев назад

How do we stretch and bake the final product? Is there a video for that?

@UzmasRestaurantGradeRecipes 3 года назад

Wow awesome recipe thanks for sharing, One of my favorites 👌👌

@AndrisLagsdinYT 3 года назад

Awesome. Super fired up you are enjoying it.

@axlejoyeux6408 2 года назад

Can you do this in a kitchen aid mixer with dough hook?

@Frostyfigment11 3 года назад

This looks great. What size container are you letting the dough proof in?

@tuckerdog991 3 года назад

Thanks as always. Is there any benefit/or lack of benefit to using a Stand Mixer. Thanks

@AndrisLagsdinYT 3 года назад

For small size batches, i think mixing by hand is ideal. It's a real gentle or rough knead.. Larger sizes, i'd make the switch to a mixer.. make sense?

@joshualong5390 2 года назад

I did this but replaced 120 grams of 00 flour with vital wheat gluten, super tasty thank you!

@AndrisLagsdinYT 2 года назад

excellent idea

@rsaraogi 3 года назад

What is the average room temperature for the 8-10 hour counter-top bulk ferment? How long should this stage be for a super warm place with 31-35 degrees Celsius?

@AndrisLagsdinYT 3 года назад

Room temp around 68 - 72 F....Plus or minus a few degrees..Until it almost doubles in size, then into the fridge for a couple of days... Much easier to make the dough balls when the dough is cold. I hope this helps. andris

@mamadasawes1965 3 года назад

وصفة جميلة شكرا جزيلا لك... لكن هل بمقدورنا إضافة ملعقة أو ملعقتين من زيت الزيتون أو الزيت النباتي

@jennaavery5435 3 года назад

Hi there! I'm going to give this a whirl this week. :) I noticed that there is another video for the 72 hour dough recipe... in that video you make the dough balls after the first day (and then ferment them in the fridge with some olive oil) instead of waiting until the day you're making the pizzas. Do you prefer one method to the other?

@AndrisLagsdinYT 3 года назад

Hi Jenna, Great question. The latest video is like version 2.0. It is my preferred method to make the dough balls day of. I can really nail down that final proof. Balling up too early will work, but the dough may over proof prior to baking. Which means they may need to be balled up again. Make sense?

@jennaavery5435 3 года назад

@@AndrisLagsdinYT Awesome, that makes sense. Thanks so much!

@ashen11x22 3 года назад

I will try this dough this week can’t wait. So no need to hydrate the yeast or proof it in warm water ? What brand is it Fleischman ? Nice video and very well instructed thank you !

@AndrisLagsdinYT 3 года назад

Thank you....We do not hydrate first. Don't find that step necessary.... This was an active dry yeast... Thank you! Andris

@email16v Год назад

Just made my dough before going to work!

@AndrisLagsdinYT Год назад

love it, how did it turn out?

@carolynbell9040 2 года назад

Great tutorial...originally found the blog. Mine doubled only after a few hours in South Fl. Refrigerating until Christmas morning, which is 3 days. I’ll be baking it as focaccia. Thank you!

@kramdrofna 2 года назад

So if I start monday evening will it be over fermented by Friday???

@chef4oh1 2 года назад

Is it OK to leave the dough in the frig an extra day?

@trulymine9470 8 месяцев назад

Hi, if its 1 day on the counter, 2 days in fridge, thats already three days. Then, do you start the balls process on the 4th day?

@Amiasmr4 10 месяцев назад

Can I substitute active dry yeast for instant yeast?

@susyforfa 3 года назад

I love making my own dough. Next weeks pizza will be 3 day dough. Thank you

@AndrisLagsdinYT 3 года назад

Boom. That's what we are talking about...

@margaretgreenwood4736 7 месяцев назад

I love your videos❤

@dianesmi 3 года назад

Is 1 g of yeast equivalent to ¼ tsp? My scale reads 1 g at ¼ tsp, and will stay at 1 g when a bit more is added. Should I stop adding yeast immediately when 1 g comes up, or add a bit more?

@AndrisLagsdinYT 3 года назад

Correct, 1 gram is 1/4 tsp... obviously a scale is much more accurate.. :)

@bhb1806 3 года назад

Does the temperature of the water used for cold fermentation matter? Or does it depend on if fresh yeast or active dry yeast or sourdough starter is used?

@AndrisLagsdinYT 2 года назад

Room temp is great...

@bryonygoldthorp9825 3 года назад

I have just cooked my pizzas and they were amazing! I have a pizza steel on order but unfortunately it said it won't be here until May. I'm sure it can only get better when cooked on that vs the pizza stone I currently use

@maritawallace3459 3 года назад

it will get better. I used a stone before. A big difference, once I started using my bankingsteel. I love it! I leave mine in the oven all the time. It is fairly heavy, but everything cooks so much more even now.

@AndrisLagsdinYT 3 года назад

love to hear that :)

@AndrisLagsdinYT 3 года назад

We can't wait to get this in your hands. We are working hard to get this out for you. Thank you....

@akashshah3421 3 года назад

At what stage can I freeze the dough? I'm guessing after you make the dough balls for individual pizzas? Just put the ball in a deli container and freeze and let it rest for 1-2 hours after thawing?

@AndrisLagsdinYT 3 года назад

Good instincts. I would thaw in the fridge overnight.

@jobaloney1334 Год назад

Best and only recipe I use

@AndrisLagsdinYT Год назад

same :)

@bobharrison90 Год назад

Hi mate, love the video! At the end you said to let the balls sit on the counter air tight, what does this mean air tight?

@AndrisLagsdinYT Год назад

THank you. I like to cover the dough balls with a damp rag or plastic wrap. The air will create a "skin" on the dough..

@sugarrcookiie 3 года назад

Do you have the oven on and broiler? My oven turns the heat off when I hit the broil button.

@AndrisLagsdinYT 3 года назад

You need to learn the cycle time of your broiler. All ovens are different. I preheat my oven at 450 F instead of 500 F. I basically trick it . So when i turn the broiler on, it comes on pretty fast. IF the oven is too hot, the broiler will delay a lot before it turns on. Make sense?

@civtrx Год назад

Can’t wait to try this on the weekend!! Can the bread flour be substituted with 00 soft wheat / pizza flour? Same process applies? Would I use less water to 00 flour ratio? Thanks again!!

@AndrisLagsdinYT Год назад

yes, absolutely.

@steffie6577 3 месяца назад

@@AndrisLagsdinYTwill the water amount stay the same?

@lucaterranova1444 4 дня назад

How much what should i use im not an american so is it 1 cup

@454Casull 2 года назад

When you're balling the dough, what happens to the excess flour that gets trapped inside the middle of the ball? Does it get hydrated and disappear into the dough? I'd be really worried about a lot of flour getting stuck in there. Also, how much is the dough ball expected to expand during the final rise on the counter before shaping into pizza?

@jamesorr1200 2 года назад

Trust me, no need to worry about unabsorbed flour. The hyrdration level more than takes care of it. My dough balls expand by about 1/3rd or more on the counter in those final few hours.

@AndrisLagsdinYT 2 года назад

I wouldn't worry about that at all.....It will absorb inside the ball.

@55Danmar 3 года назад

I learned so much!

@AndrisLagsdinYT 3 года назад

So happy to hear that.

@55Danmar 3 года назад

@@AndrisLagsdinYT One note: learned a lesson that might help someone else about reshaping the ball--Don't! I was making the pizza and didn't like my first shape and balled the dough back up to try again and it lost all its elasticity wouldn't behave at all!

@francedrone3367 3 года назад

The only dough recipe you will ever need. It’s fabulous!

@AndrisLagsdinYT 3 года назад

Thanks Fran. We think so too :)

@BCqa 3 года назад

Thoughts on adding olive oil to the dough, like 8 grams, or lightly oiling the dough ball for the refrigerator rise?

@matthewschools9678 3 года назад

I oil the container I store the individual dough balls in.

@AndrisLagsdinYT 3 года назад

Sure you could add some oil toward the end of the mix...It will soften the texture a bit and add a little chew. It's quite nice...

@zack7080 2 месяца назад

Not sure if you comment on this video still but I noticed you have some videos say to ferment on the counter for 8-12 hrs and another for 24 hrs (24hr also on blog recipe). Is one better or just as long as you're getting close to the 72 hr total ferment?

@AndrisLagsdinYT Месяц назад

you can go straight to the fridge. I personally love 24 hours at room temp. In the summer that can change because of the weather. So hotter months i may do a 12 hour ferment at room temp...

@rontoledano5682 8 месяцев назад

Why do you use such high percentage of yeast? Neapolitan pizza is with 3 times less than that. Can I use less?

@joohyungyoo 3 года назад

perfect home fermentation skill ever..... very consistent and reliable...

@AndrisLagsdinYT 3 года назад

Excellent and agreed. :)

@marthamerza2654 2 года назад

Great video! Can I use KA 00 pizza flour in place of the bread flour? If so, 1:1 and all other ingredients the same?

@dragokathy Год назад

I used KA00 and it was wonderful.

@steffie6577 3 месяца назад

@@dragokathydid you change the amount of water? Or kept the same?

@dragokathy 3 месяца назад

@@steffie6577 I kept it the same.

@crisc9280 3 года назад

Thank you for this video. I wanted to know how to do this correctly. I noticed that you didn't add sugar or oil. Those two ingredients aren't necessary?

@bkgdnoize111 2 года назад

Usually sugar is only needed in the faster rise breads. Slow rise ones like this and overnight no-kneads work by the yeast feeding on the natural sugars in the flour i believe.

@NoForGayJesus 2 года назад

I still add both, since i also add tiny bit of pea protein powder and oat flour to mimick bread/whole wheat flour. Oil for flavor, sugar for extra ferment plus i find it makes the crust brown better in a conventional home oven

@katelandowne1896 3 года назад

Another great pizza demo...thank you!!!

@AndrisLagsdinYT 3 года назад

Thank you Kate..

@ShamimAhmed-zo2su 2 года назад

Sugar is not used? How yeast will rise

@nl9044 2 года назад

How much water was that?

@nicolehcastillo Год назад

Hi! At what point would it be best to freeze the dough? Also, how do I use them after freezing? Do I let them defrost on the fridge then rise on the counter? How long for each? Will I need to do the folds again after they defrost? Thank you!

@AndrisLagsdinYT Год назад

Great question. I ferment bulk for 2 days, ball it up and then freeze right away. Up to 30 days. To defrost, place in fridge overnight. In a pinch, remove from freezer and let sit at room temp until defrosted. a few hours..

@nicolehcastillo Год назад

@@AndrisLagsdinYT Thanks for responding! If I do the defrost in fridge, do I need to get it back to room temp for 2hrs like in the recipe? Will I have to ball them up again as well?

@tinahairston6383 2 года назад

Hi, Andris! Just discovered your channel and I love that you suggest an amount of dough to measure out for a good 12" pizza but what about for personal pizza? Also is this dough freezable and for how long?

@AndrisLagsdinYT Год назад

Thanks Tina. Yes you can freeze. Upto 30 days i find the best... i love 250 gram dough balls...

@ShaolinChan5988 3 года назад

How much dough conditioner would you use please? Thanks 👍

@AndrisLagsdinYT 3 года назад

Meaning yeast? We use 1 gram per 500 grams of flour. Is that what you are asking?

@rajultamrakar7001 Год назад

Hey, i need your help, i just made pizza dough, put it in warm for an hour and then transferred it in fridge for cold fermentation. But the problem is it has risen too much already, just in 3-4 hours, m planning to use it on Saturday and today is Thursday. Can you advice me what should I do now to stop it from rising anymore, or stop it from getting tripple in size. 😭

@AndrisLagsdinYT Год назад

you can ball up 4 hours before pizza making. that will help dial in the final proof...

@CANADIANPIZZALOVER Год назад

Great Video First time on your channel and I would like to know if your dough is good for pan pizza I.E...grandma or sicilian.? Thank-you Michael

@AndrisLagsdinYT Год назад

Great question and yes. Great idea. I make this dough and use it for all styles. It's super versatile....

@CANADIANPIZZALOVER Год назад

Thank-you for the info. If Im making a grandma pizza in a 12x17 pan do I still let the bulk ferment on the counter for 9 hrs before going in the fridge? Michael

@amandashugar6955 3 года назад

Do you happen to have a microgram scale you like that is accurate? Been on the hunt. Thanks! Just got my steel- pumped!

@AndrisLagsdinYT 3 года назад

Awesome. I would search amazon and read reviews. Just be sure it can read 1/100th of a gram.

@amandashugar6955 3 года назад

@@AndrisLagsdinYT Got it. Found one- Thanks for the tip! Your recipes are the best.

@stevehoudek7338 2 года назад

How much water ?

@bhb1806 3 года назад

I noticed that this different than prior 72 hour method where you placed in fridge for the entire time! How come? Is the ingredient percentages the same?

@AndrisLagsdinYT 3 года назад

I just love to give the dough a head start at room temperature for a few hours. Then place in fridge. Either way will work, this is just ideal for me.... I'd experiment and see which version you prefer.... andris

@ldlink3935 3 года назад

Just as you dissolved the salt, the experts say the yeast should be dissolved to help ensure more even disbursement throughout the dough....you should give it a try.

@AndrisLagsdinYT 3 года назад

No reason to.

@ldlink3935 3 года назад

@@AndrisLagsdinYT Yeah, well, no reason to dissolve the salt either. I've never wound up with dead yeast from contacting the salt. I've never dissolved my salt. But, I guess that is what makes pizza making special, everybody has their own tips and tricks and way in which they think they make it perfectly....at the end of the day, it is just bread with cheese on it...pretty fool proof, which is why I have mastered it ;)

@arvi8843 3 года назад

Thank you. Have you tried cold fermenting dough using stainless steel airtight container?

@AndrisLagsdinYT 3 года назад

I don't like to use metal. I prefer glass or plastic...Do you have a preference?

@maritawallace2397 3 года назад

@@AndrisLagsdinYT Is there a reason you don't like to use metal? I have these lidded stainless steel bowls, which I use. I personally don't like anything plastic when it comes to baking or cooking. I am sure it is just a personal preference, but curious why you don't like metal for containers. I do like glass.

@arvi8843 3 года назад

@@AndrisLagsdinYT I would like to thank you for all these cold ferment tutorial. It fits right with my schedule. With poolish, if I got busy with work, it would overferment. Yours just works. I've tried it twice with different hydrations, my flour is weak can't do 70% 🤣. I just made another again today with 63%. I'm cold fermenting using stainless steel and it works also. 😊

@ChristopherGuerrero-d3l 28 дней назад

How come my dough balls didn't come out smooth? I followed recipe to a "T" and did a 3 day fermentation. I cant get the dough smooth no matter how much i flour them. Total Newbie here any advice would be appreciated. Thanks!

@AndrisLagsdinYT 27 дней назад

Thats a great question. Make sure your hands are "floured" up pretty good. You want to be sure the dough doesn't stick to your hands. And then remember to be gentle with your dough. Press it lightly. The second it starts to stick, add more flour. I hope this helps.. andris

@rupuze69 10 месяцев назад

Can anyone tell me how much WATER to put in recipe??

@jobaloney1334 Год назад

Can you freeze dough and at what step? I have made pizza and froze cooked pizza. When I freeze dough it has condensation on surface When thawed

@AndrisLagsdinYT Год назад

yes to freezing. We find it best to bulk ferment for 2 days, then ball up and freeze immediately. For up to 30 days.

@KM-cg2bi 3 года назад

Is there a difference in flavor between 8-10 hr room temp bulk ferment before the fridge, vs a 24 hr?

@AndrisLagsdinYT 3 года назад

I don't think so. I like the room temp bulk to fit into my schedule and more than 24 hours could create a "sour" taste. Make sense?

@luke9822 2 года назад

@@AndrisLagsdinYT That makes me want to try this. I'm looking for a sourdough version of a Neapolitan dough.

@paulson2008 3 года назад

You are an amazing teacher 🤗

@AndrisLagsdinYT 3 года назад

You are kind. Thank you.....

@paulson2008 3 года назад

@@AndrisLagsdinYT Please do more videos, it will help novice like us a lot.

@jamies5503 2 года назад

Say I were to get to the dough balling part in the evening but I want to make pizza for lunch the next day, what should I do?

@zack7080 2 месяца назад

Just Keep it in the fridge and ball the next day or ball that evening then put back in the fridge in a container and pull it out a few hrs before lunch. He says he likes it better balling a few hours before baking but you can ball the night before

@JosephTerlingo Год назад

Do you think I can bake this in my pizza oven? (700-900 degrees) with bread flour

@AndrisLagsdinYT Год назад

Not with a Baking Steel. The heat transfer is too fast. You will burn the bottom crust....5-600 is ideal..

@michellewhitten6959 3 года назад

Thank you for sharing !! Would you recommend 00 as opposed to bread flour ? Also- is that a LEFT HANDED SPATULA??!!!! Southpaw here :)

@miklovelka2114 3 года назад

Nope. Not in a home oven on a steel. You won’t get great results using unmalted 00 flour in a home oven. Those flours are best suited for high heat. King Arthur Bread Flour is malted and unbleached and costs less than 6 bucks for 5 pounds.

@michellewhitten6959 3 года назад

@@miklovelka2114 thank you. This is extremely helpful! Ill try my next batch with the bread flour. Even the one I did with 00 turned out better than non 3day dough!!!

@AndrisLagsdinYT 3 года назад

Both flours are awesome. Truly its a personal choice. Also a lefty :)

@strawberryrbicks 3 года назад

I have the same water glass!

@AndrisLagsdinYT 3 года назад

love it. it's great...

@utube2008utube 8 месяцев назад

why not use 00 flour over bread flour? if you use 00, do the percentages change?

@marias4578 3 года назад

can I place the dough in the freezer for 2 days after resting at room temp for 8-10hours? Our fridge is broken so freezer only. Or can I continue fermenting the dough at room temp for the whole duration? Thanks much

@toxels 3 года назад

Freezing the dough will stop the fermentation process. Bulk fermenting the dough at room temp for 3 days will probably overproof it. I'd say proof it at room temp for 3-7 hours and use it immediatly, or get a new fridge.

@AndrisLagsdinYT 3 года назад

I woud bulk no more than 24 hours and hopefully get your fridge fixed...

@MyNigellus 3 года назад

Nice video. Isn't it difficult once you shape the dough balls to stretch them later on? I find when I do it very similarly when making dough balls and leaving them for ~4 hours the gluten (?) is so strong that the pizza is very hard to stretch, it comes back together :/

@AndrisLagsdinYT 3 года назад

I find that making the dough balls helps let that dough relax...You are trappign all the gases inside. Then as it's resting at room temperature the dough tries to expand creating some nice air pockets which helps those glutens stretch.... Especially a 2 or 3 day dough....Makes a big difference.. Have you tried a longer ferment? 1 day is good, but days 3 and 4 just awesome. andris

@MyNigellus 3 года назад

@@AndrisLagsdinYT Of course! I almost never eat a 1 day pizza (only If I have too, haha). Always several days of ferment, been using this very technique, I love how simple you made that video and I watched TONS of them. I always use a pizza calculator and 00 flour (caputo, petra and all that good stuff), have a nice day :)

@bordohockey3774 3 года назад

Where did you get the container?

@AndrisLagsdinYT 3 года назад

These are a brand called "cambro". You can find on their site.

@wongjuan344 3 года назад

How many grams of made dough for 10" pan pizza..roughly?

@AndrisLagsdinYT 3 года назад

Ideally 240 grams...

@CANADIANPIZZALOVER Год назад

I'm a bit confused. You have 2 72 hr pizza dough. 1 has a 24 hr rest on the counter and the second video the dough goes right in the fridge. Does it matter which method I use? Thank-you Michael

@AndrisLagsdinYT Год назад

Our preferred method is to bulk for 12-24 hours at room temp and then move the bulk into fridge for 2-3 days. Ultimately balling up the dough the same day you make pizza. IT helps dial in that final proof. We have basically revised and improved this method through the years.

@CANADIANPIZZALOVER Год назад

Thank you very much. There are so many pizza sites that make my head spin. Your site is very relaxing, simple dough receipe that many of your comments are that of amazing and next level. Thanks again Michael

@loading...9920 3 года назад

Hello! Gonna do this tommorow for my family of 6, I havent watched through the entire video yet, I will tho while I'm making it tommorow, but i was wondering how many servings this receipe is? you might say it in the video and if you do I'm sorry for asking haha, but if you dknt and you see this in time pla answer so that I an do it as good as possible thank you!

@AndrisLagsdinYT 3 года назад

Great question. This recipe will make 3 or 4 pizzas. Perfect batch for a family of 6. Unless of course you have a bunch of hungry teenagers. If that's the case you can double the recipe.. Keep us posted... andris

@loading...9920 3 года назад

@@AndrisLagsdinYT well, actually am one of he hungry teens haha, om Pretty sure i am he hungriest of us, ill make sure to keep you posted! Thank you!

@AndrisLagsdinYT 3 года назад

@@loading...9920 Ha! Then double up that batch. These longers fermented doughs are not quite as filling :)

@loading...9920 3 года назад

@@AndrisLagsdinYT I have now done the first part, so now it's the rest part, so far so good!

@AndrisLagsdinYT 3 года назад

@@loading...9920 keep us posted..

@whosoever 2 года назад

I accidentally did this to my stromboli dough cause we changed dinner plans one night after I had already made the dough. I put it in the fridge for about 24 hours after I'd left it on the counter the previous day for about 6 hours. None of that was intentional. It was a combination of forgetting about it and the change of plans. Result? A better tasting dough and lots of compliments on the flavor. My sister was blown away and had to have the recipe but it was basic ingredients so I couldn't figure out how I got that flavor. It lead me on some research to figure out fermenting times and all that and eventually to your video 😁 I'm glad that things went the way they did cause the flavor you get from waiting on the beautiful dough is a game changer indeed.

@user-xg7ug7ij3y 7 месяцев назад

Andris - 70% hydration? The video doesn't give weight of water used. Thanks!

@retireby40. 3 года назад

Nice update

@AndrisLagsdinYT 3 года назад

Thank you.

@ianmorrison5959 3 года назад

Wish Baking Steel products were available in Europe??

@AndrisLagsdinYT 3 года назад

We can direct ship to europe and we do have an online UK store... Where are you located? Andris

@antoniospasovski8588 9 месяцев назад

Maybe try to use olive oil instead of the flour to shape the balls. In this way you won't change the hydration

@AndrisLagsdinYT 8 месяцев назад

it doesn't change it much.

@jrjohnson9932 2 года назад

Where can I get the pizza steel ?

@dank_jetha-memes 7 месяцев назад

Ive been baking pizza for 10 years (at home) and i never had a pizza steel its too expensive lol. You gan just get any regula steel plate from a utensil/crockery store it should be a bit thick like it should feel like bending but doesnt bend the thicker the better. And it will cost you like 5$

@nige322 Год назад

Morning pizza dough day am trying beer dough not lager English John smiths bitter can’t wait cheers nige

@AndrisLagsdinYT Год назад

awesome. please report back and tell us how it was...

@nige322 Год назад

Just finished next level next week nan bread using your dough cheers nige

@nige322 Год назад

Need big favour any clues on gluten free base a video would be cool cheers nige

@earlystrings1 2 года назад

This is a 70 percent hydration dough, which will make a really good pizza, but is really hard for non-experts to handle. 325g of water would give you 65 percent hydration, still good an moist but somewhat easier to handle.

@AndrisLagsdinYT 2 года назад

good idea