How to use Bakers Percentage in Pizza Dough Recipes

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In this Pizza Class lesson you will learn how to use baker's percentage - a method used by bread and pizza bakers to get the most accurate measurements and ingredient ratios. This lesson will be helpful for those who are experimenting with changes to their dough recipes or who need to make various sizes of dough batches.
To get access to the Pizza Class Dough Calculator, sign up to be a Patron at our Patreon site / pizzaclass

Опубликовано:

3 авг 2024

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Комментарии : 44

@williamgarrison3573 2 года назад

I’m sad you don’t have more views and subscribers because you deserve them, this helped me a lot thank you 🙏🏼🙏🏼

@jlithgoe Год назад

I totally agree with William. Why aren't more folks coming to your channel and subscribing? Your content and delivery is excellent. I want to thank you for making the most imortant aspect of pizza making, the CRUST, an easy instruction to follow. My gas oven only reaches 550 deg F with a pizza steel, but there are no pizza delivery folks in my driveway. Cheers to Pizza Class!

@nargiznargiz6881 3 года назад

Me also planning to open pizzeria and your video is helpful for me. I don’t have any experience 🙈, hope will succeed.

@jimmytiddlytoo8160 2 года назад

I’m a chemist by trade and this makes me happy. I personally use ratios instead of percent making flour = 1. I just can’t stand when a recipe is only in imperial volumetric units

@Budfundi 2 года назад

Thank you for bringing back some much sought-after memories. Well done! My old boss, who worked for Pillsbury, ran a bakery in Brockton, Mass at which I was the cake decorator/stand-in baker and he used to walk me through these formulae. But I had forgotten most of it...till now. Thanks to you, I'm getting it all back. Keep up the great work, my friend, and thanks again!

@sa1991mi 3 года назад

thanks a lot for your time and valuable information

@fazeelkudhoos5765 10 месяцев назад

Thank you for your. Sincere explanation on B.P. Great job ❤

@zumbafanification51 3 года назад

Thanks. Now I understand the bakers math

@ChiBluez 3 года назад

Fantastic! Thank you for sharing!!!

@pronavsandhu 3 года назад

have you tried recilator

@chuckciao1 2 года назад

Excellent tutorial!

@39095 2 года назад

Well done man. I appreciate the knowledge and will be referencing this in the future.

@kaysarafbakingjourney1313 3 года назад

Oh thanks to you... I found your video helpful for me. I am planning a pizza a business. I am doing a lot of experiments right now using a large recipe.

@Pizzaclass 3 года назад

That's fantastic! Please let me know how your adventure goes. Happy baking.

@mateenparvez190 2 года назад

Thank you good information u r great👍

@nuthintoprove 2 года назад

excellent!!!

@phibogz6323 2 года назад

Wow! Thank u I found you.

@Mairatxxx 3 года назад

Thank you for this video! an essential information for pizza making often unknown and overlooked by beginner like me. Now does this also apply for bread? Thank you. I hope for your response!

@Pizzaclass 3 года назад

You can certainly use baker's percentage for bread recipes.

@m.f.8752 3 года назад

Thank you. Very well explained. Now, how do we incorporate these calculations if using. Prefer like Poolish or BIGA?

@edstar83 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PyJm1v23wgc.html

@shamssherzad5141 Год назад

You are the best if you can plz more clear it . You explen it we use the

@pronavsandhu 3 года назад

use recilator if you are on android. you will love it bro

@msponer6790 3 года назад

I have a question....if I wanted to add a 20% poolish to Uncle Joey recipe how does one do that?...how do you keep the 63 % hydration rate with a poolish added?......and how do you calculate how much yeast to put in a poolish.?....which is a very small amount..Thanks!

@SonicBoomC98 3 года назад

I think you calculate the polish in the original numbers. If I remember correctly from watching a video on the Bake with Jack channel

@Pizzaclass 3 года назад

Great question! This is pretty simple to do with baker's percentage. First, you'll need the recipe for your poolish. If you use bakers percent for the poolish recipe, it will tell you how many grams of flour and water you need. Once you have that, simply subtract that amount of flour and water from the existing recipe. Said another way, you'll use the same amount of ingredients by weight in the final dough, but you're taking some of the water and flour out ahead of time to us in the preferment. This would make a great follow up video ;)

@Mairatxxx 3 года назад

Oh forgot what’s the difference in fresh and dry Yeast and is it important which is use? And Sourdoughs, can you tell me which fermentation is best ! Thank you!

@Pizzaclass 3 года назад

Active Dry yeast must be activated with warm water before use. Instant Dry yeast does not require activation but rather gets mixed in to the dough directly. Fresh yeast is highly perishable with a shelf life of 2 weeks, but is typically more active. Fresh yeast should also be dissolved in water before mixed in. Both Fresh and Active yeast should be monitored for foaming prior to using in your dough to ensure it is OK. All three can be used in pizza dough depending on your preference and tolerance for extra steps. My best advice would be to experiment with all three and determine which is your favorite!

@Mairatxxx 3 года назад

Thank you Maestro Chef!

@Deneteus 3 года назад

@@Pizzaclass ADY has been reformulated to allow to use either way according to King Arthur. Have you done this test yourself? www.kingarthurbaking.com/blog/2015/09/25/active-dry-yeast

@SonicBoomC98 3 года назад

It's odd the recipe I use starts off with a similar amount of flour, but it says it makes two 12-inch pizzas. So far I have been able to get it to average thickness and 12-inches it says it makes let alone 14

@Pizzaclass 3 года назад

Feel free to post your recipe here with photos of the pizzas and I can take a look for you. Thickness certainly plays a role in the size of the dough ball (and dough ball size can impact thickness). If you're struggling to get a desired thickness there are many factors including the recipe, temperature of the dough and stretching technique.

@abethomas8625 Год назад

What does 151g yeast mean?

@mikesr3011 3 года назад

Like the video but no access to the Dough Calculator :-(

@pronavsandhu 3 года назад

use recilator if you are on android

@r.llynch4124 Год назад

The dough ball calc does not work out for me. If I multiply the grams per ball at 310 by the number of balls, 3 by 100 I get 93000 then divide that by 165 my number is not even close. What am I doing wrong?

@damodaran8 2 года назад

Plz tell me pizza size and dough weight for 1 pizza

@chemseddinefennouche8419 2 года назад

Thank u a lot dear ..but i have questions..in 15 kg flour or dough ..u dont think that yeast it will be much ..very much !!! In dough of 15 kg WE will have 120 g of yeast ..im afraid that my dough will be not edible