How to Make Same Day Pizza Dough
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- čas přidán 20. 08. 2024
- Demonstration on how to make pizza dough that can be used the same day. How to make the dough, how to proof, how to stretch it, how to build a pizza, and how to cook a Neapolitan style Italian pizza in the oven.
For the sauce recipe, pizza recipe, and more please visit www.lineageculinary.com
Ingredients (2 pizzas)
1/2 tsp active dry yeast
1 TBL water (105-110F)
400g 00 flour
250g water (105-110F)
1.5 tsp kosher salt
1 tsp sugar
1/2 TBL EVO
1:28 - mixing ingredients
6:55 - proofing dough
7:30 - stretch and fold
8:15 - pizza steel/ stone
9:50 - rolling and shaping the dough
12:25 - stretching the dough
17:25 - building the pizza
21:50 - cooking the pizza
Store your yeast in the freezer. I’ve used yeast that expired two years earlier and it worked fine. I learned this from a chef. I’ve never had a yeast fail since doing this.
Really appreciate all the little pieces of advice. I usually make Kenji Lopez's 2-day recipe, but the ability to make pizza in one day is huge. Thank you!
We appreciate the feedback, thanks for watching.
Thank you for breaking down the science of using ( yeast ,sugar and salt)
Overall- good recipe with decent hydration, good instructions, and pizza steel recommendation was spot on. The dough stretching part was really tough to watch though.
Thanks for the feedback. This was an early video for us and we have become better at editing. We may need to make an updated version.
Neapolitan pizza dough can proof for a minimum of 8 hours covered at room temp and eaten the same day. Another method is creating a pre-fermentation like a biga or poolish the day before and eating the pizza the next day.
Great point. We will be discussing preferments in future videos. Thanks for watching
Late to the party! What’s the difference in “stretching” the dough as compared to rolling it out with a pin?
On a pizza like that, if I wanted meat on it, I'd most likely use prosciutto and if I wanted a little sweetness to it, putting fig on it with whole milk buffalo cheese is really good. Top it with some freshly grated Parmigiano Reggiano... Mmmmm 😋😍
That would make an awesome pizza!
Thank you for the very helpful video! For busy days for me!
Yes the same day use is helpful for me. Sometimes pizza cant wait for tomorrow lol.
Nice
Thanks so much for watching!
Great pizza recipe, delicious! Thanks.
Thanks for watching. If you make it tag us @lineageculinary
You're tellin' it like it. Appreciated!!!
great instruction!
I contend that low-moisture mozzarella is best for pizzas made at home. It melts *much* more easily than the water-laden fresh mozzarella, and has the chewiness that people want in cheese. If you want to enhance the cheese with adding some bits of fresh mozzarella with it, that is fine, but the main cheese should be low-moisture. I recommend using Galbani's low-moisture cheese, which will be better than the shredded stuff. Also, who doesn't cook their toppings with the pizza? Every one of those toppings (except the basil) would have been better cooked. Home ovens are not hot enough to burn pizza toppings.
Low moisture mozz is an excellent choice as well. Fresh is just what I prefer w the san marzano tomato sauce.
I agree that you can put the toppings in the oven. You can also add them after. I’ts a matter of personal preference. My reason is I like to cut the pizza first then add the pepperoni and mortadella so it doesn’t get smashed by the pizza cutter.
Thanks for watching and being a part of the discussion. We will try Galbani’s mozz next time 😀
A lot of pizzaiolos recommend dicing fresh mozzarella and then place it in a colander that is stacked in a bowl. Let it sit overnight in the fridge to drain off the liquid. A surprising amount of liquid will be in the bowl the next day. The benefit is now you can use fresh mozzarella in your wood fire oven and not have soggy cheese.👍
@@chriskvikstad4980 I guess that's a way to make your own low-moisture mozzarella!
Cool Tats, thank you for the video
I'm confused. I've been making near perfect pizza dough for two years now using cold water and no sugar. I just dump everything right into the mixer and let it go for 7 minutes. Very easy and no messy hands (my preference). With all due respect (as I'm just a novice but well read) why all the extra work? Btw, I've also found bread making far easier than pizza making. There are no peel sticking, launching and 800 degree oven split second cooking problems.
Warm water helps activate the yeast. I like to add sugar for a bit of flavor but its optional. A mixer will certainly make it a bit easier. Glad your recipe is working for you. Thanks for watching.
Like 99 enfes oldu elinize sağlık afiyet olsun ❤
самая любимая еда пицца и кола
Looking to 😊😊😊
Great content!! Thank you 🙏🏾
What’s the link to the steel?
Thanks for watching. This is the steel I use:
Primica Pizza Steel for Oven -... www.amazon.com/dp/B095WZ73K1?ref=ppx_pop_mob_ap_share
@@lineageculinary OK. THANKS SO MUCH
Great!!!!
Great video, thanks. Which Caputo flour did you use?
I use 00 chefs flour for pizza and egg pasta dough. Great flour!
A lot of chefs say the high temp water kills a lot of the yeast. Is there any detrimental impact to just let the yeast activate in 55 degree water?
You want the water to be warm but not hot. Avoid temps over 120F
Good job dear friend keep it up.where are you from
Thanks for watching. We are located in Tampa Florida.
@@lineageculinary lot's of love 💕 from Pakistan 😊🤗😊
So cool to reach people across the world ☺️
I disagree with the use of oil both in the dough and on top of it before baking. All that does is make the more crunchy and flaky at the expense of it being soft and pliable. If you leave it out, the final texture will be better.
Great comment. The olive oil is for color, flavor, and some crispiness as you mentioned. It is certainly optional and can be omitted if you like.
It's not Neapolitan Pizza. For the pizza you made you can use 0 flour.
Any reason not to use instant yeast?
No just personal preference for active dry yeast. You can use instant or fresh yeast as well. The amounts may need to be adjusted.
Start with pasta dough then but, Italian pasta dough contains eggs & will totally stress my KitchenAid Artisan stand mixer & probably cause early failure.
But, I came to learn how to make pizza dough so, where do I go from here.
we have a simple bread recipe that is a great start:
czcams.com/video/dIgOkBv_qwo/video.html
Thanks for the video”I’ve it! I’m used to 2 day traditional methods but sometimes I want same day pizza.
About 95% of the world population is metric, including the countries that primarily make olive oil and OO flour, stainless steel bowls, Want more views? Add metric & imperial measurements.
Fact 1lt of water = 1kg
1 pint weighs how much?
Ask a person to pour 1lb of water into a container and most imperial people can’t, but an imperial person can pour 1lt. He he.
Thats a good suggestion. We like metric too its easier to do the math. Thanks!
Make dough in a day but it’s better if ya take two days !!!! Got it …. Take two days …. Maybe three ???
this not looking good, if i was Italien i shuld cry about you kill the Pizza doug sorry but this is not the way
less talk more rock. ZZZZZZZZZZZZ this could be 4 minutes.
Canola oil 😮 BAD
Agree. I recommend extra virgin olive oil for this recipe.
Humm? One strech and fold after the first 30 min, strech, put it back for rest another 30 min, strech....but it make 1 hour in all! Where is the other 30 min?