Mixing High Hydration Pizza Dough | MZK Roots

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In the second episode of MZK Roots we take an in-depth look at mixing high hydration pizza dough with a stand mixer. We see the full process including how to calculate the amount of dough needed for your baking tray.
The pizza recipe I used for this dough:
• Authentic High Hydrati...
Similar method without a stand mixer:
• Authentic No Knead Rom...
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#highhydrationdough #mixingdough #pizzadough

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Опубликовано:

14 янв 2021

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Комментарии : 26

@MileZeroKitchen 3 года назад

What is your favourite water percentage for your pizza dough? We're going pizza-nerd here. Let me know in the comments! And if you liked the video, remember to leave a thumbs up and subscribe ! It helps the channel a lot! Thanks so much everyone! goo.gl/WWsYyX 👽

@eugeniacoelho1826 Год назад

That's so easy to calculate the tray volume. Now I know how to do it thanks 😊

@fernandorojaspoa 7 дней назад

Hello, your videos are great, congratulations! Clears up a doubt for me. By beating the dough for 16 min, the dough does not get hot. I always heard that it couldn't go above 24 degrees C.

@tejindersidhu7300 Год назад

We have a pizza shop in HK - always have that soupy dough issue- now I will try your gradual water input technique- THANK YOU!!!!!!

@tejindersidhu7300 Год назад

Great video

@luciayang89 3 года назад

How many folds and stretches will you do? Many clips will do 3 folds by every 45min. If I use poolish, I should keep to use the K beater, shouldn't I?

@MileZeroKitchen 3 года назад

I usually do only one fold after mixing it. I let it rest 10 minutes as soon as it's done mixing, then fold once and start my bulk fermentation. And yes, i use poolish as well and always use the flat beater.

@senpaimioto9995 2 года назад

So this is where I went wrong, I tried 70% hydration and I was so frustrated I wanted to quit baking. I was using the wrong attachment the entire time and my gluten was not built that's why.

@ludigracic 2 года назад

I do 70% at home without machine.

@heksogen4788 2 месяца назад

Non-professional stand mixers which arent specifically made for higher hydration doughs are terrible for high hydration bread dough.

@AuroraClair 3 года назад

I added water too fast, now my dough isn't elastic and tears.. Is there a way to salvage it? Will the structure improve in the fridge overnight?

@MileZeroKitchen 3 года назад

You can try by giving sets of stretch and fold every 30 minutes for as long as it takes for the dough to absorb it. Then leave it overnight. :)

@juliancantarelli 2 года назад

I wish I had see this video last Friday. I attempted to make 70% Hydration pizza with 100% flour biga aaaaaaand i use the hook instead of the batter thing, and I pour most of the water at once. It became a mess and i have to work it like hell. Next time I'm gonna try this method. Thanks.

@ETCstang Год назад

your calculation comes to 600 gr. Is that what your dough should weigh at the end of the process? if so, how do you come up with the ingredient measurements to get it there?

@mohammedmubarak1482 3 года назад

Shall I know why u always use 0.6g of dry yeast and also why you always directly add that into flour instead of making it rise in a warm water and then add with the flour?

@MileZeroKitchen 3 года назад

I use active dry yeast. Doesn't need to be pre-activated. The amount of yeast I use varies from 0.6 to 1.5 gr, depending on the season and weather temp. Good luck! ✌️👽