#7 Homemade Pizza Dough Ingredients : Stop Doing It Wrong !

Homemade Pizza Dough requires special ingredients : Flour, Water, Yeast, Salt. Too Simple ? Well maybe not if you wanna bake it indoors...

This is a complete in-depth analysis of those pizza dough ingredients. Bread flour ? Tipo 00 flour ? Cake flour ? tepid water ? cold water ? seasalt ? table salt ? sugar ? oil ? All the answers can be found in this video.

I do respect (almost) the neapolitan pizza guidelines.

This video is part of the series named « THE PIZZA ODYSSEY »  in which we attempt at making the most perfect pizza indoors, with a classic domestic oven. Watch all the episodes right here :

Warning this footage is performed by professionals in fire safe environnement, and for entertainment purposes only. Accordingly, the Frenchie and the producers insist that no one attempt to re create or re enact any action performed in this show.

Great Music by
Artist : ProleteR
Song : Muhammad Ali

Here is the first source I trust and interpret freely :
Associazone Verace Pizza Napoletana website :

And their PDF pizza guidelines & rules document :

Other online sources I trust :

Youtube Subscribe :

Facebook :

Instagram :

Lots of love,
Alexis Gabriel

[mogbaba]

So simple logic that I could not comprehend! I always make my pizzas with high hydration dough at home and was amazed how the Italian recipes use lower hydration and still get perfect results. Thank you Alex.

[donalskehan]

The right flour really does make all the difference! Great tips...Loving this series!

[bincvanlaere]

Good, finally someone who understands how to make dough. Not like many others on youtube who would use all purpose pastry flour in combination with honey and other ridicolous ingredients!

[hen]

Used other recipes in the past, but this dough, using 00 flour, is bulletproof and delicious - my new go to - thanks french dude.

[Ruben]

Baked this pizza recepi on a pizza stone on my BBQ, your recepis are the best!

[jjhibo]

i like your videos, made your pizza souce yesterday that was grandious. thanks and keep it up.

[chefchow]

Alex you're videos are amazing. It must take you forever to edit your videos because they're so awesome. Please keep making videos. You are hilarious and I've learned alot. Salud.

[CorneliusSneedley]

I love all your videos, Alex, but I found this one to be particularly entertaining and informative. Thanks for all your hard work.

[SimonJamesCarter]

Finally, someone with tangible recipes and ideas and ratios that makes total sense.

[mrcapello]

That pizza dough calculator is just genius!

[Nosceteipsum]

Dude, you are amazing and such a nice guy haha. I love watch your videos!

[frickandfraker]

thanks for the insight on the water can not wait to try it....

[morehn]

Interesting point on the water percentage in the ovens

[KGBD]

Ok, your video is a blast and you're brilliant, but I can't help but conclude your math at 3:23 is a bit off.... 3% of 1000kg of flour is not 52g, it's 30g. 52g is 3% of ~1750g. That would put your water at 1000g which is 57% of 1750g, which matches up with the AVPN proportions in Section 2.1.2. I SWEAR I'm not trying to be a jerk! I literally started learning about pizza one week ago. Just trying to make sense of the math so I can make awesome pizza 🥺

[rc-wingman]

ONLY a half million subs? YOU DESERVE 10x

[balinoffvodka]

I love your enthusiasm, I checked out your site for pizza calculator can you please specify diameter in inches between small and big pizzas. Thank you.

[MichaelRpdx]

The right kind of flour is also known as *strong* flour in some circles, especially UK cooking.

[micka]

Speaking of "Stop doing it wrong", here's a couple of things you should consider. 52g of sea salt per 1000g of flour is 5.2%, not 3%. (3:24). Also, using cold water is fine for fresh yeast. BUT, if you want to use cold water with instant or active dry yeast, you should first rehydrate the yeast with a little warm water (~90F +/- 10). This is because dried yeast rehydrated in cold water loses some vitality, and the cells that die release glutathione, which attacks the gluten. Once the yeast has been rehydrated with a little warm water, the rest of the water used can be ice-cold without problems. This isn't my opinion, it comes from credible sources and scientif research.

[dragonbeast]

Ive found that pre proofing (im not sure thats the right word), pre soaking the yeast in a bowl with suger and slighty tepid water for 5 min works wonders for my dough.

[letrongtriet]

Thank you for Calculator :D Very helpful!