PIZZA DOUGH • 70% Hydration at 24hrs • Neopolitan Perfection 

I know. It's my most commented thing...

@@fromthefridge8867 It is not horrible, but it is too loud.

Release a version without the music??

Thx

Thanks for positive feedback

Thanks for the feedback Freddy. I'm going to make another one this weekend with different pizza recipe. I've also received samples of a new vegan pepperoni product so will try to make a few additional zaa videos. Stay tuned :)

Comments on music isnt negative. It’s future reference.

Thanks Don John

Try this. 400g of '00' flour in the mixer. 5g of instant dry yeast Mix in the mixer with paddle (important to use paddle for the amount of water). Then add 230g of cold water. It will be fairly dry ball. Add 15g kosher salt Then slowly in parts while mixing add additional 50g water. It will be sloppy but will eventually come together. Then mix on medium high for 10min. Will be pretty sticky. Proof for 4+hrs at room temp (in the fridge if overnight).

I've got a great recipe as well for 5hr same day dough

Pizza oven 900 degrees

I believe those numbers reference the grind, and the higher number (150) is pretty much a cornmeal grain. I don't have experience with those but your lowest number will likely yield the closest result as tipo00 is very very fine

I think enough people told me to drop the music. I will for the next :)

Yeast takes longer to begin forming gas if you use cold, allowing a longer slower proof. If you start with warm, gas will form quicker and you'll almost begin a cooking process like ciabatta

Hi Richard. It's just a cheap little one from Amazon, about 10$ USD or $15 CDN. Works amazing

Thanks. I love the backsplash too. I will post a new dough video soon and be sure to remove music, it's the biggest comment I get

@@fromthefridge8867 please god please god remove the music

Thank you for your comment. I as well usually always use a hook, but when it comes to 70%, I find the hook just doesn't do it. I have seen other pizzaiolos use the paddle as well under high-hydration. Whatever works though.

Never mix the yeast and the salt. You can make pizza dough in different ways but never yeast and salt togethet

You can actually mix salt and yeast together. as long as you knead quickly, nothing bad will happen, AT ALL. Worst case scenario, if salt and yeast stay close to each other for long time, some yeast will die, but the rest will be enough to let your dough rise, possibly a bit more slowly than usual.

If you mean when it was in the fridge, it's cost a fairly tight lid (even though it's from dollar store). The moisture and gas forming in the box keep the box moisture content pretty high.

Hi Jason. It would be very very low. About 0.5 - 0.75g of IDY. That's a very long proof time with 70%. Keep in mind that's with an hour or two of room temp.

@@fromthefridge8867 so after I kneed the dough I let it rest to rise for an hour or two. Then I can measure and ball them up and set aside and cold rise for 3 days?

@@Jason.rimando there are so many ways you can do it, but my 'room temp proof' is usually done almost like a "temping of the dough". I don't just stretch and too straight from the fridge and into the oven. That's my room temp proof. If you were doing it that long, I would ball them, fridge temp them and then pull, reshape and proof for 2

@@fromthefridge8867 thank you!

Med-high (75%). Hope that helps as different models have different speeds.

@@fromthefridge8867 Thanks! I am attempting a 70% hydration tomorrow - but starting with a poolish - any thoughts or suggestions? PS love your video - hits all the right points!!

There's a great app you can try called PizzaApp+. You can put everything in from desired hydration, also leaving style (poolish, IDY, ADy, etc). I aim for 220g balls but that app will be really useful since I'm no pro in poolish use

@@fromthefridge8867 Thanks - downloading it now!!

hi ruchir. I have never measured the size, and typically make 220g ...it is equivalent to traditional pizza napoletana, maybe 12"? I think I have an even better dough ready for when its warm enough to cook outside again (it's winter in Canada). Thanks for your support

Hi Kyle , thanks for the support. Feel free to message me on IG @from.the.fridge if you want to go back and forth, I've got quicker ways to make the pizza. The whole thing about dough is when you change one of those variable (ex// time or temp) something's gotta give. So the process is in fact more simple. Make dough, proof, ball, rest, make pizza. But dough will develop more flavour the longer it can "ferment" so the only way you can do that is by slowing down the process in the fridge. Yeast quantity goes up slightly if you want faster dough. There's no fridge proofing if you want really fast dough but it will rise like a MF in no time.

@@fromthefridge8867 will do my guy!! Appreciate the fast response can’t wait for you to make more vids! Damn Canada weather be a bitch rn 😂🤣 hopefully temp will go up sooner or later we all want yeh back haha 🔥

@@kylefiorino1968 yeah. I'm in Toronto. I've got a Roccbox that's just waiting for me. Crazy cause it says feels like -14°c today, why does it feel so much colder. It's nasssssty out there

Hi Ayshia - it's more math than me telling you. It's 70% of the flour. So take your flour in grams x 0.7 A general rule of thumb for me is 400g flour, 280g water (230+50), 15g salt and 5g IDyeast. The water gets added in 2 parts, otherwise it will never catch at 70% high hydration

@@fromthefridge8867 thank you I will try it today 🌸

Keep in mind, this is Neapolitan dough. Do not expect NY style pizza for this. It's meant for super high heat, very fast.

www.amazon.ca/dp/B013L9DJRC/ref=cm_sw_r_cp_apa_i_M9KVGDWSQS07MJE14TPX

Its basic, but accurate and works good.

Very good observation. Since I posted this video, I have actually come up with what I believe to be an even better way to do it....I just haven't been able to go through a video as it's -13°C here in Toronto. Sooooon I will definitely go through a 70% dough with IDY that will be ready to go same day for dindins. Im appreciative to have people like yourself making me better.

It's 70% Take your flour by weight and x by 0.7 Ex// if you have 500g flour (500 x 0.7= 350g)

@@andreblanchet8306 thank you sir!!

Amazing! There definitely is no perfect way since there are so many variables. I will be posting a "same day" video soon. 400g flour, 280g water in two stages (230/50), 15g salt and 5g IDY. Room ferment 6hrs and good to go

@@fromthefridge8867 5 grams is still a ton of dry yeast. What you're doing will work; like you said, there are many ways to end up with a tasty dough that works well for a home pizza maker. I certainly agree. For your next recipe, just for fun, try using 0.5g dry yeast, or even 0.3g; knead it 10 minutes or so, and then rest it 8-12 hours at room temp. Then make smooth dough balls and rest another 8-12 hours at room temp, then ready. This is more like how they make it in Naples. The dough won't puff up like bread, but it will be soft and relaxed, with good gluten network, and the extra time at room temp develops good flavor. That's the direct method. The indirect method is to do the second rest period in the fridge, to store the dough balls more than 12 hours.

@@charliedoyle7824 thanks. I'm using a Roccbox and the dough is exactly the same from the VERA cert.pizza napoletana resto I worked at

I know - apologies. My guests came early and I was in the weeds! I had to start cooking zaas and never got a much needed video. The rest of my videos have low view count so I was never expecting popularity of this video. As soon as lockdown ends and the 6" of snow disappear, I think I will focus more on pizza. Thanks for your watch though :)

Your flour in grams x 0.7 (70%)

100% correct.. I stopped watching after i saw that

Actually is wrong. The order is not important at all. Actually, you can even put them together as long as you knead quickly enough. And by the way, worst case scenario, if salt and yeast stay close to each other for long time, some yeast will die, but the rest will be enough to let your dough rise, possibly a bit more slowly than usual.

​@@FabioulousPizza Yup. There we go. *Claps* somebody knows. I literally just watched Johnny, World-Pizza-Champion who dissolves his Salt right into his water and flour (at the consistency of Pancake Batter) and then adds his nub of FRESH bakers yeast and mixes the rest of his flour in with no hitches. Pizza came out perfectly.

@@TheMillionDollarDropout sure, I do something very similar 😀 the problem is that most home bakers keep repeating what someone told them, without even doubting it and without knowing the underlying science. I'm not saying that all pizzaioli must be geeks, but at least they should know some basics! Have a great time 😀😀

No sir. No need for sugar when using IDY. If you are using active dry or fresh cake yeast. I discuss yeast type in the video. Active dry you activate in warm water with a sugar (honey or sugar). But instant dry you literally add it to the flour, just not with the salt for too long.

@@fromthefridge8867 Sorry I haven't watched the video because I was watching TV. But I will watch it.

I don't know how to get rid of it. Thought it was cool when I made it ...now I regret it.

I used this music it was some how really funny 😆

French Canadian

Hi Mohamed. I plan to make more videos (especially on pizza) as I feel I have made an EVEN better dough. My challenge at the moment is I live in snow covered Canada and we are currently -8°c outside. As soon as the weather is above freezing I will do my best. Thanks for your support. I plan to expand on the pizza videos all spring and summer as it was quite popular and I make TONS of different varieties including things like "Concord grape, purple potato and stilton pizza".

No clue what that means

Well it works very well at 70%. I produce some amazing quality pizza

okay 🤷🏽‍♂️

100% The comment I was looking for. Needed the Dough Hook on there IMO but he said it's cause of how watery the dough is which might be true. I'll need to check for myself. Most importantly, his dough needed a better Protein content it seems because It looks goopy or soupy or whatever. Type 00 flour is good but it also needs to be strong. He said his flour was Strong at one point but never said what the protein % or W rating was. 280 to 330 is nice and strong. It shouldn't have gotten that soupy. Also, He needed to be much gentler IMO because he seems to have torn some of the Gluten Structure by the looks of it at the end because his dough ball wasn't a smooth-finish and it should be smooth but yeah should've handled it as shown in this much shorter, better constructed video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-o-I-KWEIDvs.html&ab_channel=VitoIacopelli

I don't know how to remove it now, sorry.

Thanks. I actually don't know how to remove the music.

@@fromthefridge8867 oh haha no problem I just found it distracting after a while

I'm practicing ...

Trying to figure out how!

Thanks for your thoughts. My videos may not be for everybody. But I do it this way for people who want to learn, maybe not just get a recipe.

Great tip! Thanks for the watch and comment

Yeah man. Shut the window next time. You may be lucky to live in a musical town but now I'm sad how quiet my town is 😂

There was music?

Didn't realize it was that loud. Great feedback though. I only just started making videos on RU-vid, and I'm learning the ins and outs of what makes a good video. Be on the look out soon for different pizza dough recipe

Thanks for the timestamp!

Pizza is very technical when you want it made the best possible way. It also helps watching a video a few times! Very knowledgeable great video!!!

@@terencevasquez I'll be doing another one probably quicker this weekend. It's really a recipe made to be same day full room temp

@@fromthefridge8867 that's awesome! I'll be waiting!!!

That ok mate. There's not one perfect way to do things. Every step gives you different results. This dough has yielded me amazing results with wonderful chew. Thanks for watching

Came out like shit, most likely.

For me, I have found very little difference between different brand '00' flours. From Caputo to cheap, I've found them to work all very similar with my recipe.

Glad the recipe worked out. That's what matters

Agreed! I couldn’t take any more of the music and about 60% of his words were totally unnecessary!!! Couldn’t finish the video, it gave me a headache!!!

That is me...real talker ;)