How to make Pizza Dough for outdoor event , advice, tips & method( room temperature)
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- čas přidán 21. 05. 2022
- Recipe for room temperature for summer( SOURDOUGH)
10 kg flour Type 0 or 00. W 350
250. SEA SALT
5.3 LITER COLD WATER
1,5. KG SOURDOUGH STARTER
200 ML EVO OIL - Zábava
I'm so impressed with your ability to teach and I find myself learning so much about the art of Pizza. My wife and I have spent hours watching your videos and the pizza's are getting better and better. Thank you master!
Grazie mille! You speak in a easy way! Fantastic job!
Excellent, Excellent commentary!!
I can't wait to watch this, I was going to ask you about outdoor pizza making....you are a mind reader! 🇮🇹👍
excellent tips Maestro! Grazie!!
Knowledge is power Massimo. Thank you👍
You are my great teacher,learn so much from you
Thank you Maestro!
I sincerely thank you sir for your tips❤❤❤
Thanks for making this video. I tried to make pizza for a street party and had a lot of difficulty with the dough(caputo blue). Next time I will try a w 350 dough.
So useful as always. Thank you Massimo
thanks !!!!💪🍕🍕🍕
Compliment as always
🍕🍕🍕🙏🙏🙏
Bravissimo Chef Massimo! Your invaluable advice over the past year has helped me to produce great pizzas which my family enjoy very much. Spero che sei riuscito a rilassarti durante la recente visita a casa tua in Sardegna. Ciao!
👍🍕🍕🍕🙏
Thank you Massimo Great tips form great maestro!
Friend of mine told me put a very little bit of nutmeg in the dough if you don't have a wood pizza oven it suppose to give that particular woody flavour, have you heard about this?? I know sounds crazy LOL!!
Your channel is the best! Thanks for sharing the love 😍 and your recipe!!
Thanks Brother for the comments. I not sure about your friend tips
thanks you cehf 👏👏❤
When i’m making pizza for my business during winter, First i bought 2 plant plate heater and install them on a broken fridge to make it fermentation chamber and put my dough inside so i still can get room temperature even when it’s freezing outside.
I really don’t like winter when it comes for pizza business because my doughs are getting cold really fast and they’re become hard and difficult to stretch if i don’t put them inside the fermentation fridge that i made 😂
By the way , thank you for sharing this ideas chef Massimo
Thanks Patrick. best of Luck for you busyness !!!
Great advice im learning so much from you as a back yard pizza enthusiast my pizza is finally turning out round🤣my wife kids dogs love the 6 hr dough recipe plus the kangaroos and emu couldn't get enough either..I'm very great full for your commitment to your viewers...not sure how to tell if the flour is above 350 still though
thanks for the cooments, to check the W on your flour best way check on line the brand that you are using. that show all the specs
Massimo, amazing video's! I've been looking for years for a clear explanation of the flour strength (W number), you've finally cleared this up for me. Also just watched your video's about how you make your dough and the one about bubbling which is a problem I get all the time! One question though, here you say you make 58% hydration. but your recipe is 5.3l water, 200ml oil in 10kg of flour (55%) plus the sourdough starter which I assume is 100% hydration? But in your dough recipe video you use 600ml of water to 1kg of flour and 20ml of oil which is 62% hydration? and finally, what's the flour in the big bucket that you use to open the dough balls? is that a semolina rimacinata? THANKS!
Another great video Massimo, thank you for the great tips. 👏 👍🏻 What flour do you use ?
San Felice red
Ottimi consigli Massimo, qui dove sono raggiungiamo temperature tra i 40 ei 45 gradi in estate.
Hi Massimo, thank you for sharing all your knowledge! You run my favourite pizza-vlog!
How do you determine the amount of water and sourdough to use for your dough?
I do alw at 58 % hydro
Thank you Chef Massimo for the warm weather tip.
I've noticed in take-away pizza shops they seem to remove the dough from a cooler, roll it out, run a cutter over the dough, top, and bake. My question is for us home pizza makers. After the dough has been fermenting in the fridge for 48 hours... how long should it rest before using? Can you use it right away while cold or should it sit covered on the counter before shaping into a pizza and baking. Thanks in advance for your help - Greg.
Normally after that long period the pizza dough are ready to use
Great Video, but it really would help if we could see you actually making the Dough with your machine and steps you’re doing!
Great tips for dough on a hot day - Quick question - your recipe posted on the video - is this dough about 56% hydration?
I always learn so much from you, thank you! My question to you is what do you do if you just opened a bag of 24.9 kilograms of Caputo Blue 00? How should I proceed with a sourdough Poolish and then a pizza dough?
If you decide use caputo blu flour in warm whatever without refrigerated. Max 12 hours than its over
Hi Massimo, I have a party coming up this weekend where I will be making pizzas for a small group and want to try this recipe. Do you cold ferment the dough before the day of the pizza making event? If so, for how many hours? Thank you for all your great tips!
Thanks for the comments. You can if you facilities for refrigerated dough and special if you are on very hot conditions. I always do room. Temperature. But to be safe reccomend keep refrigerated to avoid extra risk for you party
Fantastic - have you got a mixing method for dough using a spiral mixer + fresh or IDY. 24 hour room temp prove - cheers.
czcams.com/video/TNPtoEcwMuQ/video.html
Do you use a spiral mixer for your dough?
Can you make a video when there is a really cold weather?
Ciao Massimo, thanks for sharing this video. I had to struggle with pizza dough I've made lately. The dough was way too delicate and hard to handle. Like the over proven dough you have showed in the video. So do you think it was too much yeast, too warm, too long rising period or just all together? I used dry yeast, 2g per KG flour. Any idea?
probably too much water. 70% of idration make the dough hard to handle
Good morning I love Neoplitan pizza crust . I'm not sure it's best typ of crust to sell for carnival or outdoor event where pe 4:55 ople buy it by the slice standing around to eat it. They will get in a box with a knife and fork only by request.
Is there a better alternative that can still cook fast ?
You are talking about the temperature of the water ..... so that the dough does not "warm", you need to add ice. But the cake is beautiful. Regards, Uncle Tom
Water always cold for pizza Not necessarily very cold
Another great watch thanks Massimo!
What’s the difference between Poolish starter and Sour Dough? Which one is better for a warmer climate like Australia using a Gozney Dome ?
Poolish is the Polish word for ‘yeasted pre-ferment’, it is made up of a small portion of flour and water that is fermented using commercial baker’s yeast. Once the Poolish has fully ripen, yeast activity is at the highest, the Poolish is then ready to be incorporated into the rest of the dough to leaven it.
The sourdough starter is a ‘natural pre-ferment’, it is made up of a small portion of flour and water that is refreshed on a daily basis to strengthen the natural population of wild yeast and bacteria that ferments the mixture; no commercial baker’s yeast is added to the sourdough starter.
Defenetly high racommend Sourdough
Also pizza tastes lighter and heaps better using semolina
Hi Maxi!
How much starter though do you use per every kilo in winter and summer? Thx!
Summer 125 gr for 1 kilo
Winter 200 gr for 1 kg
Massimo, what brand of flour can we get in the states that works for this, I own a mobile pizza trailer and we have huge issues using blue bag Caputo. We use a BIGA and 70% water 4% salt recipe for the dough, the BIGA is made with dry yeast not fresh. Any help would be greatly appreciated. Keep up the great work, your pizzas look amazing
Thanks for the comments. For outdoor pizzas caputo blu it's no ideal. Red caputo much better for long rising times
Also 70 % hydro for your type of jobs I not reccomend. Try 60% hydro I guess where you live it's hot place.specilly when you work inside the trailer
Thank you!
Hello thank you. For the fast training. Here in california is hot.
So. I need only 1 gm. Of yeast per kilo. And i can let the dough rest. Overnight at a room temp. For an event next day.
Is that correct?
Vy the way. I just subscribed to your channel.
Correct
@@massimonocerino thank you massimo. You are the best. I will try a test today👏
WHat do u think Valoriani pizza oven is a good oven bc i want to buy one but iam not sure Thank u
Valoriani oven it's fantastic pizza oven
If I’m doing an outdoor event, can I cold ferment the dough in the refrigerator , and then take it out just before I stretch the dough? Or do I need the dough to warm up at room temperature first? The climate where I live is really hot, between 35-40 degrees Celsius during the summer.
Defenetly using refrigerated dough it's going to help you a lot.make sure before making pizza are a room temperature for a list 1 hours
Thanks for the video and explanations How do you manage to manage the rise of a large amount of dough balls over a long period of time? Thanks
Thanks for the comments.
Use high gluten flour for long rasing period flour and small amount of starter
@@massimonocerino
Tnx🙏
What is your schedule? What date and time do u start poolish, dough balls, and how much time do u take it out of fridge to proof before you bake pizzas For the start of work week.
For my job I don't use poolish method only sourdough
Ciao Massimo, complimenti per il canale. Ho un evento fra un mese, 400 pizze, ho solo 15 cassette, servizio dalle 7 di sera alle 23 del giorno dopo. Cosa mi consigli? io pensavo di andare già con 15 cassette per il primo giorno e rifare l'impasto alla mattina del giorno dopo, lasciarlo nei cassettoni e impallinarlo man mano. L'evento è il 25 giugno quindi caldo caldo a meno che non piove, ma la vedo difficile. Pensavo un grammo di lievito a chilo, farina 340 w 60% idratazione. Ciao Massimooo, saluti da Urbino!
Ciao Michele si penso che il tuo programa vada benissimo. Allora buon evento
How many dough balls does the recipe make and at what weight per ball? Thank you!
210 gr each balls
I am a fan of pizza , the problem is that I live in the desert which is 45c degree outside stretching the pizza is a nightmare for me , until now i never managed to do a napoli pizza .
I know hot weather with stretching it's no easy task
Hi Massimo
How much dry yeast should I use for 10kg of flour at 62% hydration on a cold day around 17c.
Thank you
For the kg flour 100 gr of dry yest
Dear Master,
do you have any tips on how to handle spelt flour?
I use sourdough starter(20%) but after letting stay the dough at room temperature, 26.5C, the dough is already exploding..
As we eat so many pizza almost everyday I want to make them more healthy and spelt flour is healthy
Hi thanks for the comments. I never used spelt flour so I don't have much clue about
How do you determine the amount of sourdough to use in your dough? Thank you!!
Summer 10% for kilo= 1 kg 100 gr starter winter 20% = 1 kg 200 gr starter
Hi Massimo, I was wondering what percentage pizza dough hydration do you use for your business? I tried out 70% hydration dough recently but it usually streches too thinly, causing the center to have holes when I try to pick up with the peel as the peel hits the center of the dough and gets stuck there because the dough is too thin, soft and wet.
the 2nd method I did is I put it straight onto the peel before putting toppings but some areas of the dough are still too thin and makes a hole when I turn the pizza in the oven.
any idea how do I prevent thinly stretched dough and holes when working with pizza dough with 70% hydration or more?
I do 60% hydro. Also those problems are most likely the stretching technique most improving
@@massimonocerino I see. so I need to improve my stretching technique. Thanks Massimo!
Hi Chef Massimo for sharing your valuable experience...
I want to start doing pizzas for weddings and events, could you advise where to get the bulk ingredients from? Thank you in advance.
Where you live?
@@massimonocerino I’m based in Birmingham 👍🏼
@@plasti-sprayuk9400 try Carnevale in your area
@@massimonocerino Thank you so much! 🙏
Big question: how many pizzas can you make yourself at an event and How long does the event last. Thanks
150 pizzas in 3 hours
Hey pizza matreo .
You say that you make the doug in the evening, but that means the you are jusing the pizzadoug earlier then the 24 hours, correct..🤔
Cheers from the danish baker..🌾
Yes probably and if ia necessary even 12 hours
Thank you very much, yes the temperatur and the quantity of sourdough give it all..
Hello I’m from the USA and I just recently started a mobile pizza business. Temperature here during summers are night 80F to 90F. Any suggestions or tips on how to make my dough? I’m worried it will overproof. Thanks.
I make a video about all that recently. I reccomend usu w 350 flour for long raising time.and very little yest
@@massimonocerino can you give me the link to the video. Thank you 🙏
How long have you been making pizzas?
24 years
@@massimonocerino that's impressive. I just love your passion!
how many grams are your pizza ball ?
200 gr
@@massimonocerino thanks for answering. This amount is enough to make a 10” Neapolitan Pizza?
@@johelcruz8466 yes
Could too much oil also cause the dough to break?
yes depend how much oil you add on your dough
@@massimonocerino i think I added a little bit too much in my current batch and it was a bit fragile. :) Not a disaster though! Is it ok to prepare the dough without the oil or does the oil give some extra texture? (I am usin typ 00 flour)
@@lawzofassumption8526 The oil in the dough is used for:
make the pizza more crunchy, crumbly and flavorful. improve the leavening phase making the final result not only tastier but also more easily digestible. give greater elasticity to the compound. help to keep the pizza better and longer.
@@massimonocerino ah ok cool. :) thanks for clarifying :) I'll try to do better next time!
@@massimonocerino how much oil would you recommend?
I had only the audio but no picture
the video seems ok on my side, try to refresh. the page
It works now, thank you 🙂
1% of yeast in 1000gr of flower equals with 10 grams, not 1 gram…
Sorry but 1 gr over 1kg isn´t 1%. Its 0,1%
You may be right. Yes what I want to say it's 1 gr for kilo. Thanks for letting me know this important details
@@massimonocerino Or 10gr for kilo?