Homemade Pizza Dough | Quick and easy recipe vs 72-hour fermented dough recipe

My pizza cravings were strong this weekend so I wanted to see if I could make a good pizza dough in the same time it normally takes me to cook dinner. I also made a 72-hour fermented pizza dough so I could cook them up at the same time and compare. Shout out to @leopardcrust for the killer recipe, you can check them out below and try them out for yourself.

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72-Hour Dough

- 470g type ‘00’ flour
- 14g sea salt
- 1g dry yeast
- 330g water
1. In a jar dissolve the salt and yeast in the water.
2. Then, in a large bowl pour your flour in and create a well in the middle. Pour in the water, yeast and salt mixture and, working from the centre out, start to bring the dough together. Once you have what looks like a shaggy mess, pour this onto a lightly dusted, clean bench and begin to knead until you have a nice smooth consistent dough.
3. Cover your dough and leave somewhere warm to bulk ferment until it has doubled in size. This will take anything from 6 to 10 hours depending on how active your yeast is and how warm the air temperature is.
4. Once it has doubled in size, get it back on the bench and fold in on itself two or three times and make into three even size dough balls. They should all be just over 270g each.
5. Roll each dough ball in on itself, using the back of your hand and the friction of the bench, pull towards yourself so they are nice and tight. Place in an airtight container and in the fridge for 24-72 hours.
6. Remove 1 hour before you need to cook.

1-Hour Dough

- 470g type ‘00’ flour
- 10g sea salt
- 10g dry yeast
- 10g caster sugar
- 330g warm water
1. Turn your oven on the lowest setting it will go.
2. In a jar dissolve the salt, sugar and yeast in the water.
3. Then, in a large bowl pour your flour in and create a well in the middle, pour in the water, yeast and salt mixture and, working from the centre out, start to bring the dough together. Once you have what looks like a shaggy mess, pour this onto a lightly dusted, clean bench and begin to knead until you have a nice smooth, consistent dough.
4. Turn the oven off.
5. Cover the dough and leave it in the oven warm to bulk ferment until it has doubled in size. This will take anything from 30mins to 1 hour depending on how active your yeast is and how warm the oven temperature is.
6. Once it has doubled in size, get it back on the bench and fold in on itself two or three times and make into three even size dough balls. They should all be just over 270g each.
7. Roll each dough ball in on itself, using the back of your hand and the friction of the bench, pull towards yourself so they are nice and tight.
8. Cover in a damp towel and leave to rest for 30mins to 1 hour before you stretch to make your pizza.

[nevergiveupnevergivein]

You're a chef, having a messy kitchen while cooking isn't anything to apologize for. That's your workspace and creativity zone. Thank you, the San Marzano tomatoes, the mozzarella, and the basil is nice & simple, and the leopard edges are perfect. Thanks for your hard work even after 20+years of giving to others to create memorable and enjoyable food. Simply incredible. Cheers Andy & Babe!

[ubrew]

You did a good job, bravo! The traditional tomatoes used for pizza are called San Marzano (San Marino is a small Republic inside Italian Republic 😀)

[danielharkins]

I really like that if something doesn't go to plan (non active yeast) you leave it in there as an example/lesson of what can happen. Its genuine and helpful for the average punter. Love the Chanel Andy

[whatsgood]

It's so refreshing to see someone who was actually a chef (and a very good one) make at home style cooking videos. Your level of knowledge and skill is very impressive and your videos are all informative and entertaining. Please keep up the great work!

[buttqueef]

loving this longer content. your and babe's channel is awesome because you're like real people and don't film everything like some content grinding perfectionist. there's real passion here and it is palpable. great job as ever chef.

[damianomiceli]

Andy nice work!
The first one didn't work because of salt togheter with the yeast.
Allow yeast and sugar to activate togheter and add the salt in to the flour mixture in a later stage.
Also Suggestion (optional) add the flour into the water not viceversa, little by little;
add more or less half of it and mix with a wooden spoon till a consistency like a pancakes mixture and then the rest.
You dont always need the same amount of flour (it depends on the internal humidity of the flour on the environment also) so in this way you can adjust the amount of flour used and last but not least is a 0 mess technique!

A tablespoon of 2 of olive oil into the mix is a must.

San Marzano tomatoes are very meaty plump tomatoes thick skin and very little water,
If you dont find those just use plump tomatoes and drain the excess water add also a bit of sugar.
Work your dough a bit longer at least 15 minutes till a silky exterior (easy using 00 but not easy using plain flour) i like to use both depend of what result I want.
Remember 00 flour it may be good for pizza making, but also 00 flour has none or little nutrients (that's way it's easy to digest) also 00 is less healthy than plain flour due to high sugars intake.

To me when I use plain or strong flour the flavours are resembling more fresh bread rather than a authentic pizza. Sometimes i use a 000 flour that is the easiest to find in the Turkish corner shops here in East London ( a nightmare to work with but sweat and crunchy crust at the end result)

Lately a lot of pizza makers to balance taste nutrients and elasticity of the dogh are using 2 or 3 flours togheter.( 00, Manitoba a Canadian 0 flour and semolina flour mainly for streaching the dough at the end and make the round shape ) semolina is use on the work's station of the pizzaiolo so the pizza is quick and easy to work with avoiding any tendency to stick.

Ofcourse all those are more cheffy tricks not for everyone at home.

P.S. Thanks for your channels and your funny Shorts!
Your videos are very nice very well done and funny and mainly interesting!
Many Thanks
Keep it Up!!

Damiano

[Joni.b.]

Been making pizza at home from time to time for years using a recipe from the Time/Life International Cookbook series - Italy. That recipe calls for a cooked sauce. What a time saver to have a sauce that doesn’t require pre-cooking! Looking forward also to trying your 72 hour dough. So enjoy your video demos.

[danieljoy]

Andy, whilst I stuck to my tried and tested dough recipe. The sauce recipe you provided, which I used was an absolute winner and I got so many positive comments.
Thank you.

[tom.parryjones]

I love how your style has progressed in the last two years!

[rodneyanson]

Your professionalism shines through, thank you for taking the time to educate ass on the pizza art 👍

[royalidk]

You are the most honest chef in this platform. I agree with you on the 1 hour dough… if they serve me that in a pub I definitely wouldn’t be mad. It’s the difference when you go to a pizza place (that claims to make good quality pizza) they can’t serve a doughy pizza. They should at least make an effort on making the dough. But if im rushing at home or drinking some beers with friends in a pub and happens to have a pizza like that, you can’t really ask for more and enjoy the pizza

[wendydawe]

Andy, you are one of the nicest people out there. I love your channel and you have helped me a lot. Many thanks.

[baramor_]

Your wife has the most interesting food requests.. half the stuff she requests I’ve never heard of but it’s a learning experience at the same time.. ✊🏽💯

[danieldrummond]

I came across your channel while conducting research for a recipe, while I study commercial cookery. I have to say, that I personally enjoy listening to you explain most aspects of what you produce, and the little tips and tricks. Keep making videos and I'll keep watching. Ps, I wish YouTube had a food smell function.

[thegingerpowerranger]

You can avoid the stickiness of a high hydration dough by putting a tiny bit of olive oil on your hands. If you are short on time, woolies has fresh dough balls for $2 each which can make a very nice pizza - you still need to form them into balls and let them come up to room temp

[mendelgreene]

Made the long fermented dough for my fiancée and it was amazing. Thanks for the recipe and making look good in the kitchen!

[sepnowrouz]

The great thing about the long fermentation is that your stomach digests it a lot nicer too. I find if I don't have a sourdough or long fermented pizza it can definitely be heavy on the stomach!

[bloodbath]

Most chefs are real pricks. This guy is very talented and seams like a kind person. I appreciate the videos man. Form Colorado with love.

[shughes]

221K views but only 11K likes, what a shame, as Andy works so hard and food looks so great. What I do really love though, is when the food doesn't turn out right, and Andy gives good advice on what to do to correct it . Saves me feeling I'm the only one it went wrong with.

[chrissyknowsitall]

You really are the best Chef and explaining everything so well. You really could teach classes!!