Very nice video. I appreciate all the detailed info and instructions. And I like how you actually took the time to show a good close up shot of the finished crust. Lots of RU-vidrs just go through the process of making pizza and leave it up to the viewer to imagine how it turned out, which is just irritating. Close ups are mandatory in my book.
@Right On Pizza - have used this recipe three times now and it is absolutely amazing (shout out to Dan!). Yes, it is a bit more involved but then so very worth it. This is definitely my go to pizza recipe for now. Especially since I am using a home oven - that high hydration ratio is the one for sure! And now just standing by for the sauce recipe - looks great too.
Wouldn’t all the flour when you are balling the dough reduce the hydration? What about balling with wet or oiled hands? Highest hydration I use is 65% but I want to go higher. At the moment, after the initial stages, I only use flour from the bench to open the skin and stretch my dough, shaking off as much as I can.
Alex French Guy Cooking has a video that helped me get better at that stretching technique. This is your first video I’ve watched so maybe you have already have it, but I also loved Pizza Camp. It’s got great recipes as well. I’ve been loving the upside down Margherita. Basil first then cheese to protect the basil top with sauce. I find you get more sweetness from the tomatoes coming through. Looking forward to watching more videos
Right on Anthony! 🙌🍕 Thanks for watching! You sound like a pizza enthusiast like myself! I’ll have to try that with the basil 🌿 on the bottom! Sounds good!! Thanks 🙌🙌🙌
I calculate for one 14" pie, rounding a little: his recipe: 1000g flour = 6x250 balls = 1500g divide by 6: 166.67g flour multiply by 49/36 (to get 14" pies): 226.9 g flour rounding: 225g flour per dough ball: 401.75g dough Flour 225 g Water (76%) 171 g Salt (2%) 4.5 g IDY (0.3%) 0.675 g Desired dough temp = 78 (DDT x 3) - (Air temp + Flour temp + Friction factor) Friction factor = 2 Water temp will be about 94
Great video ! I see you are serious about your pizza ! Please try the opposite way and thank me later ! Preheat the oven for an hour . Put one stone or steel plate on top rack and one at the bottom rack . Put the pizza on the top for 2 minutes at High Broil and then transfer to the bottom for 2 to 3 minutes at Bake to 550 degre. I can't take the credit for this because I got it from Andris Lagsdin on RU-vid . He changed my pizza game to another level. Let me know how it went !
Thanks for this. 2 questions 1. Richer's book says 78%, but yours said 76% water. Curious which is it? 2. At what point can the dough be frozen for later baking?
Hi William! Thanks for watching! If you use the dough recipe on page 146 -My Everyday Dough -of Dan’s book (The Joy Of Pizza) The recipe calls for 76% hydration. On page 150 is the Yeasted Whole Wheat. That calls for 78%. As far as freezing the dough, it’s generally not recommended but can be done by freezing after dividing and balling. Can be kept for about a month before going bad. Right On! 🙌🍕🍕🍕✨
Mmmmm looks good. Tastes good Is good But 😵😵 I can't do all that...😖 I just can't 😭 BTW. What is a pic of R.Redford doing in your fridge ...i'm so confused...😱 It did look sooo good.. 😭😭 😞
That looks like alot of work Jon but it also looked very delicious! If my Smell O Vision is working correctly i would give you 9.1 for your first attempt! Lol. Right On Jon! 👍👍🍕🍕🇺🇸Roger
With bread flour it would for sure have a little more chew and stretch to the crust. Both will make a great pizza !! AP flour will give a little more crunch!
I wonder why you don't autolyse for about an hour before adding the yeast and salt? With a hydration that high it seems prudent. I reserved 10g of water and added that with the yeast and salt after an hour and then followed as noted. Made the repeated folding very easy!
Yes you can keep it in the fridge for a few days. The colder the fridge the longer it will keep. The cold slows down the fermentation. When it starts smelling a bit like alcohol then it is past it’s prime. Day 4 and day 5 are probably the best as far as flavor and good carmelization of the crust. 🙌✨🍕
Hello! I am very confused about the bread type ( I am very basic level pizza maker ) why does Dan use 00 type and here we use bread flour? Which one its recommended for best result? Would love so much any tips about it! Thank you!
Dan does not recommend 00 flour in the book. Higher protein flour like bread four is needed to get browning in home oven temps. OO and AP flour will not brown in home ovens unless you add oil or sugar or both.
Looks Amazing! .......Something's gone wrong in the Bread/Dough world since I was a kid, smells different, taste different, not sure if it's the Variety of Wheat, something they're using on the Crops, the Yeast or maybe the Bromate but I see King Arthur is Bromate Free, so that's good. I just learned the local Pizza Shop has "The Reuben" Corned Beef, Swiss Cheese & Sauerkraut.....That's definitely on my Hit List.
What, your not rating YOUR pizza??? Good grief, that pizza must cost $75 for all the work put into it at his pizza place.. I think only you Jon would take the time to go though all those steps for a pizza. It looks great. Now try shrimp on it. And who could forget Taylor Ham pizza.
As an italian, i can say that you miss main point and i am sure dan didnt write about it in his book :) You cannot make a good pizza without ORIGINAL SAN MARZANO tomato sauce. Type of oven, cheese and making of pastry are important as well and those things change taste just slightly but a good san marzano tomato sauce is the heart of pizza. Buon appetito.
I lived just outside of Naples, Italy for 3 years and ate the real McCoy as often as possible. This was 1976-1979, and I absolutely assure everyone that no thermometers or digital scales were used to prepare the dough. Just never happened. Nobody talked about percentage of hydration or friction temperature during the kneed process, not that "dog" whatever stretch and doing it forever. Finally, nobody had room for an industrial fridge to hole dough for 2 days prior to sale. Keep in mind we are talking about something that was born in the Naples region ages and lifetimes ago, not in 1999. This how to should be labeled for entertainment only.
I bet I'd say the same thing about your pizza. How do I know? Well if you really know anything at all about pizza you'd know It's a proven fact arrogant, narcissistic, condescending aholes make the worst pizzas. 🤮
@@Nclght mine aint an opinion and you must be from US right? How about a new car with 5 wheels, one dor and no windshield?.. Why not write a book about how to make one at your own garage... Hahaha
