Pizza Dough

Let it begin! I’m going to be sharing my much requested homemade pizza recipe — from the dough, to the sauce, to a few ways to put it all together into truly glorious pies.

Get ready for an epic pizza adventure! It all starts with homemade dough, thin in the middle and perfectly crisp and chewy around the edges!

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[MrNature]

Hey, Great video!
To make it even better,
Here are some tips:

1. Never use sugar in the dough. (it is not needed, since the yeast already has the flour to eat) It will also break the structure of the dough and the color will be a bit yellow.
2. Use room-temperature water, This is because when you finish kneading the dough the optimal temperature for the dough is: 23-26 degrees (Celsius).
3. Using olive oil "inside" the dough also is not really necessary but you can do it if you prefer.
4. Use less yeast (optimal usage is: 1 gram fresh yeast for 1kg flower or 0.33 grams dry yeast for 1kg flower) This is better because it's much healthier for you and easier to digest. Using to much yeast also can cause getting you very thirsty.
5. You can do it or not, it's up to you. But i recommend to let the dough rest for 2 hours on the bench (covered with a damp cloth). Then divide it into dough portions. Place it into a sealed container and let stay on the bench for up to 3-4 hours or until doubled in size. Then place them in the fridge over night or for 24hours.
6. Also only use a flour with a "W" index from 280 - 330. And with a protein percentage of 12-13. This will get the dough a better texture. I prefer this flour: Le 5 Stagioni Napoletana Pizza Flour.
(this flour also can be used to stretch the pizza.

This is everything i could come up with for now. I hope you learn from it. Great video again!!



❤

[MrNature]

I've got the best recipe here (The official Italian recipe), Maybe you can try it and make a video about it? It would be great to see.

Recipe for about 3-4 pizza's (Depends on the size you make each dough ball)

Ingrediënts:
- 500 grams pizza flour (Le 5 Stagioni Napoletana Pizza Flour) W-index, 280-330
- 300 ml water
- 15 grams salt
- 1 gram fresh yeast OR 0.33 grams dry yeast.

1. Add the water (Room temperature) Into a mixing bowl with the salt. Dissolve the salt in the water.

2. Add about 10%-20% of the flour until it has a pancake batter consistency.

3. Now add the yeast. Dissolve the yeast into the mix.

4. Now add the rest of the flour (a little at a time).


Eventually, knead further on the bench until the dough bounces back or (more precise) The core of the dough is about 23-26 degrees (celsius).

Let the dough rest on the bench for 2 hours. (Covered with a damp cloth).

Make dough balls of about 180 - 250 grams each. (Making dough balls can be done in different ways. But they must all end up with a ball closed on the bottom and under tension.)

Place the dough balls into a sealed container and place it on the bench for about 3-4 hours (depending on the temperature in the room) Or until doubled in size.
Then place it into the fridge for about 18-24 hours or overnight.

STRETCHING AND BAKING THEM:

NEVER user a rolling pin. It will DESTROY all your work.

Place a little bit of flower (the same flower used for the dough) on the dough balls that you want to use. Now press with your fingers into the dough from the bottom to the end WITHOUT touching the edges. Turn the dough upside down and repeat 2-3 times. Now stretch the dough, Place one hand inside the dough just touching the edge. (TOUCHING the edge, not your hand on the edge). With your other hand, do the same but this hand moves away. Repeat until it has a pizza shape.

Now add the toppings you like. But always start with the sauce and then add the cheese (The most used cheese is grated mozzarella).
And then add the rest.

Bake using a pizza stone. Turn your oven to the max temperature it can reach and preheat your pizza stone 1 hour in the oven.

(Always set your oven the the highest temperature)
Estimated baking times for different temperatures: (Temperature is in CELSIUS)
- 300 degrees, 4-6 minutes
- 260 degrees 5-7 minutes
- 240 degrees 6-8 minutes.

Always keep looking while baking and calculate the time it needs to be in YOUR oven.


ENJOY. 🍕🍕

[MyAlbertC]

Wow, I'm sorry, but your video had too much talking. Some information that I already knew. I was more interested in your pizza 🍕 oven that was never mentioned or demonstrated. Thank you for some what sharing. Borgono. 😮