The Secret to Making the Perfect Puffy Pizza Dough-Revealed! 

Or sauce or cheese

@@kapitanstark1922or flour or water

Look for a g3 Ferrari delizia pizza oven. For 85€. Up to 400°C .1200watt

Lol

​@@PyroP7he did say flour and water tho 😂

Awesome. Withouth a scale takes some practice and i thought the visuals would help. Glad they did, thank you.

​@@AndrisLagsdinYT I believe it would be much quicker if *the water was warm* 🤔👍

I really liked it too! Very good

eyeballing and baking isn't something i'm used to experiencing, you must be a pro XD

looks incredible

love you , thanks

Awesome. Keep us posted.

Still sounds delicious though :)

Love to hear that...thanks for sharing Ian..

I made the same mistake before that prevented the dough from reaching its full airy loftiness. So I started par baking and then add the toppings towards the end

Just to be clear, you added the toppings during the last few minutes of oven time or once outside?@@bellionaire1040

How long is the baking time? The creator didnt mention.

It makes forca rustic bubbled bread.

here is a better recipe that I want you to try Biga: 200ml water 3g yeast (use half the amount if using dry yeast) 400g of 00 flour Use the “no stress” method by Vito iacopeli and leave it to rise for an hour and then leave to ferment for 24-48 hours in the fridge, don’t use sugar because it ruins the gluten structure and gives you a false sense of color and it shouldn’t smell overpowering or like beer, that means that it over fermented. then dissolve the biga in 500ml of water and add 30g of salt, then gradually mix in 600g of 00 flour The final consistency should be very smooth once you are done, if it isn’t, then leave it to rest for 5-10 minutes and rework the dough then portion out the dough into 6 portions each weighing 280g and please form a very smooth layer on the surface like a balloon this should ferment for ideally about 4-6 hours at room temperature or overnight if you are using a fridge then use the neopolitan stretching method which forms a thick but incredibly airy crust with a thin base Cook it using a pizza stone at the max temperature of your home oven (with broiler) for about 6 minutes or 430-450 degrees Celsius (800-840 degrees Fahrenheit) with a proper home use pizza oven like an ooni karu or gozney and for no longer than 2 minutes

thats a good observation.

thanks man

Thats a great ratio...

thank you.....have you tried making it yet?

awesome. Keep us posted...

thank you. it was really good

Keep us posted...

​@@AndrisLagsdinYT24 hours!?

I raise my dough about 18 hours. Make my dough balls snd proof in fridge another day. This makes peal digestibility from gluten break down. This is why Italian pizza does not make people sick. I also only use Italian stone milled real wheat flour.

My mistake was too much water, some of these videos don’t explain well, so I’m going to try this video and see

That's the recipe. What's the secret? Was it 50% hydration? Was it 24 hour room temperature rise on 0.7% yeast?

Bro shut up. We here just tryin to make something quick and easy

@@gp7110 yeah something quick and easy that’s gonna be either over salted and disgusting or under salted and also disgusting because it’s bland. If you want something quick and easy buy a frozen pizza smooth brain.

@@mannymm7887 wow you’re a peach must be a trained ched here on yt good for you. Get back to your mommy’s kitchen I live in America f your grams spitballing this works wonders without breaking out a scale. He did just fine

Thank you! This is helpful.

Use grams

exactly.

awesome. Keep us posted.

thank you

thank you...

Not quite that drastic, but yes. If you want good pizza, start a few days early.

Why do you think it takes a month to make dough overnight?

​@@Josef_Rhe's joking. But it does take longer than an hour or two unless you add sugar which will rise faster but I think may not be genuine in flavor.

@@meisievannancy And you thought that it was humorous that he says it takes a month to make dough overnight? I'm pretty sure he was going for sarcasm, but even that doesn't work. It's just a stupid comment.

@@Josef_R in English it is called hyperbole or exaggerated absurdism which makes people laugh. In your culture that sense is probably not developed. Sarcasm is not humor as it attempts to use mockery as a tool to produce humor. With sarcasm it attempts to belittle another person which is not cool. But yes, I got his sense of humor and it is fine.

I love hearing that. Thank you. I love that tomato sauce recipe you are using. My best advice is to try a bunch of different brands until you have that "moment " with tomatoes. I love the Bianca DiNapoli brand.

Thanks for your reply. I love that brand as well. However, I live in a smaller town and it is not available. When I have ordered it several times from Amazon, the majority of the cans are so severely dented that I have to throw them away. Generally, out of six cans, I can only use two to three. That has happened more than once. One more question, if I may. I froze half of the dough I made for next week. Is it safe for me to proof it overnight on the counter before baking, or should I put it in the refrigerator overnight? Thanks, again, for the best pizza dough recipe in the world.

Just use passata, seasoning and basil.

Your welcome. GLad it helped...

to make it extraordinary. :)

Can you use bread flour?

you got it.

thank you.

No need to think about the grind.. oh, and hey, let’s add flour at the end too, to knead!! WHO KNOWS WHATS GOING ON!?

thank you

thank you

and a happier experience.

we use room temp water, around 70 F

all yours

yes, so worth the wait.

please report back

thats a nice idea.

Munched garlic?? You chew it up first?

thank you

Yes....what a compliment

it makes a huge difference in flavor /texture.

Yeast is not harmful, it is literally all over your skin, in your body, in the air, it's EVERYWHERE.

love your perspective...

crushed tomatoes and low moisture mozzarella and shredded fontina.

Did you say 24 hours at room temperature ?

​@@Mikeofindy yess

@@Mikeofindy Fermentation is where the flavor comes from.

Was a pizza oven or home oven used? Temp, please?! Looks amayzing!!!

totally. Just be sure to use a flour higher in protein like a bread...

thank you

Batter for?

like magic.

you got it.

i use coarse sea salt

Organic bread flour

nice going....

You used too much water. Don’t do 2 cups only do 1 cup.

I would make 2 separate batches then combine them. Make sure they both feel the same, then combine.

@@AndrisLagsdinYT thanks! 😁

interesting.. I do love salt...

Who has that set up?

thank you

I will do more with shaping. That is a good idea. IF you allow the dough to rest after you ball it up, it's going to stretch very easily. I need to do a better job explaining that....

@@AndrisLagsdinYT did you do the follow up video?

we cooked it on our Baking Steel for about 5 minuts.

try our 72 hour pizza dough. you can find it at bakingsteel.com

yes, bread flour for our pizza dough recipe

We bake it on our Baking Steel Original. Bake time is usually between 4-5 minutes, depends on the style pizza....

Yes, great idea and do that often...

I stretched it to about 10 inches...

This was centralmilling.com

we will show that part in another video. We do like to stretch dough by hand.

Is the new video about rolling and temperature ready?

no egg needed. i love organic bread flour..

@@AndrisLagsdinYT 💯

this was Fleishmans

lol

You can try 24 hours.

@@AndrisLagsdinYT looks good👍 Do we need to keep dough for 24 hrs in fridge or in room temperature?

The secret weapon is my Baking Steel Original. I preheat my oven with my Steel on the top rack for 1 hour at 500F. Let all that heat absorb into the Steel.

it was just a video or two later.