Life-Changing Pizza Dough with Joe Heffernan of Seattle’s Independent Pizzeria
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- čas přidán 19. 06. 2016
- Seattle’s best pizza maker, Independent Pizzeria owner Joe Heffernan, shows you the secrets to incredible homemade dough. Get the full recipe: chfstps.co/28KACe5
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this literally changed my life, I've become sober And Now i have a Job, and a Stable life i've gone back to college i'm making my family Proud i feel So accomplished , Thank you Stranger Pizza Dough
For real?
this is actually true for me. I got sober and started working at the indie last year and have since gone back to college.
Years later and now that this is behind a paywall I'm very glad I made the recipe enough to memorize it! 416g flour, 9g salt, 270g water, 3g yeast. (yeast is the only one I'm not sure about)
Not all heroes wear capes. You're awesome ♥️
Standardized:
65% hydration (pretty dry for pizza)
2% salt (standard)
1% yeast
1% yeast is way to much.
.2% at the most
@@melvinsharples4015 maybe it was 1 gram then?
@@shalimarlake7852 yes it was 1 gram.
Such a thin dough disc. Skilled
Alex!!
Mr. Pizza is in the house. After your epic Pizza Odyssey I'm surprised Chefsteps didn't choose you for this segment! :P
Love your pizza recipe too Alex!
this is the best recipe and method I have found. does anyone know what the metal containers are called that he uses to keep the dough in overnight....thanks
There call Hotel Pans.
this is an eyegasm
Hey jp and julia
JP!!!! Make us a PIZOOKIE from BJ's soon?
Pizza + Cookies--how could that go wrong?! PIZOOKIES are the BEST!!!
that was so well done. beautiful visuals, clean and simple, and the music is almost haunting while its engaging. just another reason i love this channel and website.
finally! i've been waiting for this since i started following you guys, Thanks!
Beautifully shot video! :) For a chef like me - thats all I need... great visuals, close-ups of techniques, and easy music in the background. Thanks for sharing!
Finally!!!!!! I've been waiting so long for the chefsteps pizza since I discovered you
What a dedication!! I'd love to try his pizza someday!
Yum, perfect dough
Amazing to watch someone so good at their craft.
I don't know about the dough, but that pizza oven can be life changing for me, lol
I need it!
Amazing. Thank you for sharing!!
This is simply an art. Now I know where to go when I visit Seattle.
Gentle and loving touch with the dough, yet firm at the same time
Joe thanks so much for these tips!
I have made my pizza using his recipe and techniques. OMG!! I tell you, this was the best pizza I ever had. It was crispy at the edges with perfect air pockets in. This is my go-to pizza recipe from now.
Pizza is soft not crispy faccia Di minchia
Love the direction this video took. The music and film shots were on point.
Thank you for the great recipe! Pizza was awesome!
Awesome teaching video! Thank you💞
Great, as usual ! Thank's :)
Beautiful video!
This is quite close how iv'e been making my pizza dough, by inspiration from a swedish baker and also from SeriousEats. The recipe im using has pretty much the same hydration, fresh yeast instead of dry, 0.17% less salt and I add olive oil to the dough instead of coating it during shaping.
Have never used the stand mixer, and just mixed the dough with the spoon, then fermented at room temperature, about 23C for 8-16h, then shape and into the fridge to rest til it's time to bake. Have never found the gluten development to be insufficient.
I'm going to try this method out. Looking forward to the next video!
Made this dough on the weekend, was pretty awesome. Thin crust that didn't droop, beauty.
Really good dough,worth the wait!
Amazing dough stretching skills! Looks easier than it actually looks.
more like "how to make love to a pizza dough", amazing.
Did I miss the sous-vide step somewhere?
One of the all time greats right here
This is SUCH a good video.
WoW He is good.
Just watching his hands you can tell he knows what he's doing.
Cool Video I'll give this a try.
I need that skill set. You can tell when a person has a passion for the food they prepare. Might have to road trip to eat there.
3 months ago I opened my pizzeria ... and this's my dough recipe, and every one told me it's delicious... thx to ChefSteps
Can you tell me their pizza dough recipe?
What’s the proportions
K H can you tell me the proportions you used ?
@@kyleharvey3824 chfstps.co/28KACe5
@@kyleharvey3824 It'll vary by your altitude and environmental conditions, the flour and yeast you get, your local water, and your oven. But start with 275g flour, 2-1/4t yeast, 3/4t salt, 175ml water. Experiment adding or taking away small amounts until you get it dialed in. Also some tips... AP flour will make a softer crust, bread flour more crispy. You can do a mix of the two and try that out. The water should be warm but not hot, like 110°F, don't kill the yeast.
Love how delicate he is with the dough.
A master.
You have to be. Not tearing it is a difficult trick to master. It requires finesse, speed and delicacy at the same time. Like hand-making pasta, or many bread dough techniques.
I am 100% sold on this recipe.
I really need to give pizza on the grill a shot. This hot summer demands it!
Superb music in this video. Well done music team!
well done. I like how you ferment for 5-6 hours and fridge rest over night. bravo!
Awesome, very similar to the dough that we make at the Italian restaurant where I work.
hats off to Joe!
Might you consider linking the website in your description? That would be very helpful.
Thank you!
I like the way he shapes the dough.
best pizza recipe ever ❤❤
Does anyone else feel like they have had an epiphany on how much DOUGH is important to us?!!
And how beautiful and simple it is???
🥖🍞🥖🍞🥐🥐🥐🧈🧈🍕🍕🍕🥪🥪🥪🍔🍔🌭🌭
Thank you for the zoom.
that music is so chill. :)
say what you want about chefsteps, but their editing is on point
Finally!!!! Chefsteps is the best!
Great music as usual! This one reminds me of Bonobo.
I thought the same
Yeah, totally like something from Black Sands LP
I think the most important thing about this is the long rise times. I noticed a great difference in mine when I let them rise overnight in the fridge. I also put Garlic in my dough.
omg i miss you guys pls dont leave
Wtf this is incredible! 8 h fermentation at room temperature + 24 h in the fridge! I KNEW it was the fermentation time (amongst other) that is decisive to pizza-dough!
Amazing music!
At what temp do you do the fermentation step? Room temperature? Outside where it is 90 degrees?
Yum!
damn well filmed
Damn I finally see someone that has the same last name as me for the first time in my life. Feels good man
this is awesome! I've always liked bread flour over 00 flour for pizza! I'm guessing since i saw the wood fire - this works really well at high temps?
The oven is a gas operated one, as you can see in the beginning of the video! but yes, it looks an high temperature dough, temperature he doesn't properly achieve since he needs to lift the pizza up. that is a trick to show the "black bubbles" otherwise the dough would result too hard due to extended cooking times
+AndreaFromTokyo thanks my friend! i cook high temp pies a couple times a month on the grill. i have had a gas high temp calzone and it was different from the wood fired but equally as good!
Glad i Helped :D try to go around 375c/400c but it really depends on your oven\grill :) try once, improve next! cheers!
+AndreaFromTokyo yeah I'd have to convert it, but i like 600-650f. i burned the crap out of a calzone last week cuz i tried it at 750f...good thing i wasn't making a video for my channel 😂
for a pizza, it should be around 900f
You know you're on to something when many people comment on your video. But...... you know you're on to something quite special when you have attracted other well-known CZcams personalities to your channel, who each commented on your video! (Alex French Guy Cooking and Vito Iacopelli)
wow!
beautiful framing
Life-Changing Pizza Dough
So deep.
Hi Joe I have been making this pizza dough recipe for a while now and have had many favourable comments. Thanks for sharing. I do have a question though. Why does the Doug have to be uncovered in the fridge for 30 mins before covering?
great soundtrack
It’s not about the dough, it’s about the flavour of the sauce, the cheese and the ingredients.
so the type of flour and the kind of yeast doesn't matter? just technique? does Joe buy his product from Safeway like I have to?
Great music -Bonobo-esque
Hi, how long can this stay in the fridge and still work. I normally leave for 24 hours and it's superb, however I've a pizza party postponed for 2 days, so that will be 3 days. Is it likely to perform as normal or should I make another batch tomorrow?
Thanks
You tell as great recipes in your videos, but there are also great music in them. It would be great, if you share this wonderful music in the description)
Can we get more specific? Like what brands of dough/yeast and such?
Have you guys updated your soundcloud in a while? cuz i would hands down like to jam this song when i go on my next vision quest through the icelandic tundra... also i dig this new series
A high Hydration dough in my mind makes the best dough also. Mainly for wood fired pizza ovens
that's art...
that prep time though
That's art....
Fermented for 5-8 hours:) that's the key of building flavors!
Classic.
made with love & care.........
Can I cook it in Sous-vide?
Sous vide is a method of slow cooking for meats, vegetables and fruits, but where as pizza needs authentic wood fire or stone deck oven to bake.
You are right. But I tried make a joke about sous-vide and ChefSteps, because they use it for everything even for cooking some water (again little joke) :) And also I doesn't mean it as insult, I like there videos but sous-vide is everywhere. :)
+MrJimpi joke is very clear. i guess some people are a bit, shall we say, slow!
+computerchi Thank you
Joking aside (for some) I did ferment my dough in the water bath once. Left at 27C for optimal proofing temps....that's all!
Dang.
Pls drop link on this last soundtrack
My life is before and after this video.
Perfetto
Dayumm Joe.
Beautifully
great music again
i just finished my basic training at chefschool in Denmark. I picked pizza as my subject... where was this video then!?
I think they meant proofing, not fermenting. Long time to let the dough sit! Looks like a springy, amazing dough.
Well I think this video is well made but the pizzaiolo i don't know what kind of pizza is doing
Can some one explain what style is this
Ciao from maestrovitoiacopelli
omg vito watches ChefSteps!
Ma infatti. Per carità, fa scena, però la pizza italiana è molto più semplice e verace.
scusa ma cosa c'era di diverso dalla ricetta italiana?! era più complessa da che punto di vista?
its pizza romana i belive
I'd rather say napoletana. not strictly napoletana.
The methods and recipe are very similar to AB's Good Eats pizza and I have tried this before, time consuming but delicious pizza
It WAS life changing....
Before i watched this, i was a single dude watching CZcams in the middle of the night...
Now, I’m a fat guy married to a pizza dough...
What are the ratios please? % hydration? Doesn’t look overly high.
Add this track to the Classics folder.
Those hands. Beautiful.
What type of flour are you using anybody can make dough I use two thirds “00” flour some all purpose and finish bottom with semolina👌
I love the pizza buffet,I ate their withy cousin Amy Bauer and her husband in eau Claire.yum
think my bp dropped a few points just watching that, so relaxing
Yeah he's pretty good at opening dough
A few details missing for the beginners (critical ones, too). How much flour? How much water? What temperature of water? Tap water ok? Cooking temperature is also important. It's not gonna bake as nicely in a home oven on a metal pan at 375'F, but will likely turn out better at 800-1000'F in a stone oven. Just some things to think about
Beauuuutiful
That dough looks mad soft