Best Overnight Pizza Dough Made With All-Purpose Flour
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- Äas pĆidĂĄn 9. 07. 2024
- Buy the Ooni Karu 16 - shrsl.com/48stt
Yes! You can bake great Neapolitan "style" pizza with dough made from regular all-purpose flour. 00 Flour is what's traditionally used, but this type of flour isn't always immediately available. When you're in a pinch, reach for what's already in your pantry to make great overnight pizza dough at home!
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BEST OVERNIGHT PIZZA DOUGH WITH ALL-PURPOSE FLOUR
(Makes 4 dough balls about 300g each)
All-Purpose Flour - 727g or 25.67 oz. (100%)
Warm Water 68% - 495g or 17.50 oz. (68%)
Sea Salt - 18g or 1/2 oz. (2.5%)
Instant Dry Yeast - 1/4 tsp. or 0.8g (0.11%)
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â° TIMESTAMPS
Intro - 00:00
Mix Flour and Water - 00:21
Autolyse the Dough - 00:58
Add Yeast to the Dough - 01:20
Add Salt to the Dough - 01:45
Knead the Pizza Dough - 02:08
Dough Fermentation - 02:25
Divided the Dough & Second Rise - 02:58
Shaping the Dough - 04:05
Real-Time Pizza Bake - 08:09
Results and Taste Test - 09:59
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#pizza #kitchenandcraft #ooni
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The *weight* measurement for instant dry yeast is incorrect in the video. It should be 0.8 grams, not 2 grams. Sorry!
How many days can I keep the dough sections in the fridge?
Damn, I saw this too late about the yeast. Let's see how it turns out. Quick question though, my dough remains very sticky through the kneading process and never looks smooth like yours. I was using the King Arthur 00 pizza four instead of all purpose. Any suggestions??
@@acuhealer62 I bet the KA 00 doesnât absorb as much water as KA all-purpose. That and you might need to knead a bit more.
@@acuhealer62 how did it turn out?
I added the 2 grams Will this affect my dough?
Very nice. Unlike with a lot of others on YT, you actually show not only the finished result, but the crumb structure. That earns a lot of respect from me.
I love your videos. Iâve made MANY pizzas using your overnight recipe and always excellent. Thank you so much for showing us how to make pizzas like a pro
Iâm in aww on how fast your pizza oven cooked the pizza looks delicious!
Amazing job!!!!
Thank youuuuuuu!!! I m gonna make it on my days off !!
Very nicely made, thanks for sharing, cheers..
This was really therapeutic. Thanks! I usually use bread flour or 00 and a much shorter batch proofing (1-2h max, sometimes less). Everything else is the same. Maybe tiny bit more hydration. Also I don't have ooni (sigh), just an oven with a thicc steel. I think it turns out as good as a non-fire oven can make it. But ooni man, is another level. I tried it once and as soon as I have a house with a backyard it's the first thing in buying.
This is lovely pizza, well done man
very cool !!!! I'll try to do
I agree that great pizza can be made with inexpensive flour. Almost weekly I make very good pizza using Great Value Unbleached AP and/or Great Value Unbleached Bread flour from Walmart. I also bake a lot of bread, both yeast and sourdough, using the same flours. Great video!
AWESOME !
I will be trying my first pizza out this weekend !
GĂ©nial monsieur ! Quelle pizza đ bg
Beautiful cornicione.
You have learned to not touch the crust. Well done.
This is the Napolitano recipe from before 50 years ago, and you're showing how well it performs. As long as you can keep the dough at Room temp, you won't need a refrigerator, 0.4g dry yeast per kg of flour.
This is a simple and amazing recipe.
Mate, this is top presentation. Thanks!
Great !
Great looking pizza!
ITS perfect đ
Looks good! I've made great pizza with an all purpose flour produced in Montana. It naturally has a high protein content and doesn't contain any leavening agents. Much cheaper than King Arthur and a bunch of other fancier brands, too. I just follow a recipe making a poolish two days ahead, making the dough one day ahead and refrigerating overnight, then shaping and proofing the dough on the day it's made. Works great every time. :-) My second favorite recipe is to make the dough the day ahead and refrigerate overnight. Love the Ooni Karu 16, too. I still haven't used the gas burner, although I have it. It's a lot of fun to work with wood.
What's the name of the AP Flour you're talking about that's produced in Montana?
Love your videos
Thank you!
Pizzas maravilhosas. Grande Mestre da pizza.
Nice dough!
Thanks!
Really love the video and audio production quality of your videos. What camera/mic setup do you use? This is really inspiring me to start making some pizza-cooking videos.
Great to the see the Karu 16 in action thanks. I ordered the gas burner today for mine so I can get some more consistent temperatures and focus more on my pizza making.
Yep, less fussing around with wood/charcoal. I love the gas option.
You're technique is more important than the flour. Great job!
Brother, that was a nice video, please keep bringing more recipes for we appreciate you and God bless you
Appreciated! Had to take a few months off, but I should be back to posting more frequently now.
@@KitchenCraftFood wonderful, I cannot wait to watch them
@@KitchenCraftFood can you let the dough cold ferment in the fridge longer than just overnight or 24 hours?
Fantastic video! I used to always use 00 Caputo blue but now use strong bread flour as get basically the same results but it's a lot cheaper.
And bread flour more widely available. 00 was impossible to find in my town for the last few months. Thatâs what prompted me to work out a dough with AP.
@@KitchenCraftFood yeah same here. Thanks for the great content
You are an awesome, practical teacher. Thank you so much.
You are so welcome!
Wow wonderful video very helpful you have a link to the storage containers ?
Is it possible to substitute Active Dry Yeast for the Instant Dry Yeast? Looks fantastic!!
Fantastic video. Especially with the rising price of 00 flour here in the UK, it's great to us all purpose or bread flour as a lot cheaper and basically get the same results
The finished product is just a tad heavier than dough made with 00. Still wonderful though!
I got 13 kg of wainwright pizza flour at bookers. It requires a card as they're wholesalers but 2 years ago it was 14 pounds. I am still using it. So go blag someone at a bookers nearest and I'm sure they'll let you just add a bag to their trolly
Yeahhh mateâŠthats what I sayâŠall purpose works very well!!!
Love your pizza videosâŠâïžâïžâïžâïž
Thanks for sticking with me even though Iâve been MIA a few months!
@@KitchenCraftFood yes of courseâŠ
Thoroughly I'mpressed with your skill set, I have just started to learn to make great dough and feel I have not achieved it yet. I am going to try your recipe,I have a Ooni16 and want to do it justice thanks for the video!!
Thanks and have some fun with that oven!
That's perfection!!! I bought the hot honey and I'm not crazy about it! I just have to pick up a pizza oven now!!!
Which do you prefer oven with door or without?
Thanks Tim. In our house weâre massive fans of the pizza dough recipe you did with the overnight Biga. We make that nearly every week!
Keen to give this a go too.
Have you got a video out there (or planned) to help the novice get into making sourdough pizza dough? Thanks again for the content!!
Good one âïž đ
Great explanation of how to use AP flour for pizza, Tim. I found a local mill (Janie's Mill, out of Illinois) that has some fantastic flours, all organic and wonderful rich flavor and a lot of nutrition. I actually have pizza dough in cold ferment in the fridge right now, but don't have an OONI oven.
Dear SantaâŠâŠ.
(Youâll want to get one)
Yeah get a ooni itâs 100% worth it
I can't save/bookmark this awesome video.
I'm having trouble getting any colour under my pizza I'm using the ooni pro any tips ?
Daaaamn, those leopard spottings! đ€€
Poppy Jassbino wants a word with you on Cuputo 00 vs the other stuff...LMAO. seriously, good to know in a pinch. Good vid man!!
Thanks! Appreciated.
Hey Tim, looks amazing as always! I'm watching as you cut the pizza and thinking, hurry up and take a bite already! đ€Ł. I'm always experimenting also with different flours and hydration percentages. Using beer sometimes, half water half beer. 25% semolina, 75% 00 flour... even 50/50. That's what makes cooking fun is the experimenting with trial and error. Keep on rolling those videos and keep on experimenting.. Bada Bing!đźđȘ. Grazie
My dough came out like soup
@@LDTronix soup.. All my years making pizza even when I fist started out making bread in my 20's, I never made that consistency dough. Fociccia bread is the closest to being very supple and gooey but not soup. Lol
@@alge3399 not sure what I did, but going to reduce water on next run.. This one I added flour till it looked nicey nice
@@LDTronix the water absorption changes from brand to brand. What kind of flour did you use ?
@@blackmamba9950I tried Caputo double o blue and restaurant Depot pizza flour along with several different AP and bread flour years ago. Next I'm going to try the high strength gold medal at restaurant Depot but nothing will ever compare to Caputo double o blue
That pizza looks amazing! đ€€
King Arthur is my go-to flour. I buy 25 lbs. of all purpose because I do a LOT of baking. For strong bread flour, I add 1 Tbsp. of gluten to every cup of flour. đ
Pizza dough can stay in the fridge for up to 3 days and the flavor improves the longer it ferments. So if you make the dough and something prevents you from using it the next day, don't toss it! I use it on day 3 all the time and it's delish! It can be frozen after the first rise, too. Defrost overnight in the fridge and proceed as usual.
All great tips. Thanks for sharing.
Does the texture of the dough change after itâs been frozen??
@@marcohernandez9674 freezing should affect your dough much at all as long as itâs stored properly.
@@marcohernandez9674 it hasn't for me. Before I had a food saver, I would freeze it in an air- tight container for up to 3 months. After a few hours in the freezer, I would cover the dough with plastic wrap to avoid freezer burn. If you have a food saver, line a container with parchment and freeze it overnight before shrink wrapping it. Just take it out of the shrink wrap and put it in a covered bowl when you're ready to defrost it so it has room to expand. I had a batch that was forgotten in the freezer for almost a year and it was fine, thanks to the food saver!
Can it still stay in the fridge that long if its 00 flour?
Looks amazing, unless I look really hard to find an AP flour that's not malted or enriched, my pizzas would burn to a crisp trying what you did. And it's nearly impossible for me to find a non malted non enriched AP flour. You might have some secret powers though with how you make the dough or something. So I guess I need to try your exact formula
Curious, how many days could this remain in fridge if all of them are not used the following day as intended?
Hey Tim, thanks for all of your thoughtful & inspiring content.
You really have mastered the art of creating great pizzas đ
A quick question, which Ooni oven do you consider to be your favourite, and why?
The Ooni Koda 16, or the Ooni Karu?
I have the Ooni Koda 16, I absolutely love it, it is amazing.
Just wondering if you feel that the newly released Ooni Karu trumps the Ooni Koda 16 and if so what are the key benefits and features that provide that edge?
Does the Karu produce a better result?
Cheers Tim!
Regards
Craig Beech
Perth
Western Australia
Hi Tim, any comments on the question about which Ooni you prefer?
Cheers, Craig
Can this recipe be used with 00 flour too? Looks amazing
Very nice video .is your sauce seasoned?
i would like to give you my tomato base recipe.
One can of peeled plum tomatoes
4 table spoons tomato puree
1 teaspoon ground cumin
1 teaspoon of freshly ground fennel seeds
A pinch of salt and chili
1 heaped teaspoon sugar
Liquidise the can of tomatoes and pour into the ingredients.
Only use one soup spoon per small pizza
I find this'll be the closest recipe that the Italians will not tell you.
I got this from the husband who stole it from the Italian wife.
Wow. I think the more gentler bake from the karu 16 made this happen. Fantastic result. The thing that amazes me is that you were able to cook the dough after only 1 hour out of the fridge. When I take my dough out of the fridge, it is usually cold for hours and needs significant time to get to room temp to stretch. Were you working with cold dough?
Itâs a little cold, but the dough definitely softens up a bit while resting. Pretty sure I said I pulled the dough about an hour and a half before baking, but it could have been closer to two hours since I was shooting a video.
Try places your portioned dough in your oven with the light on. Thatâll speed things up.
Nice! I was a Sous Chef at a nice Ital Restaurant in SF Bay Area... and we added little Red Wine in the Raw Tomato Sauce. Give it a try.
Will do đ. Thanks for the suggestion!
I always add some red wine vinegar, I never thought to add red wine. I will try it with my next pizza sauce.
@@robertoreilly6660 The Red Wine Vinegar is certainly another way to do it, but it adds lot more Acetic acid to flavor, which can be real nice. And honestly, I worked in a few Restaurants and they all made the sauce differently. So, try making the sauce "raw" Don't cook it... until you're actually cooking the Pizza. I think Zachary's, in the SF Bay Area, make the sauce for their amazing Deep Dish Pizzas raw too.
@@leesagrrl I ate at Zachary's in Albany and Berkeley many times back in the 90s -- my first introduction to Chicago Deep Dish. The long waiting times were worth it. The sauce is on top, so it cooks a lot during the 40 minute bake time. I'm still mostly an NY Pizza guy though.
â@@robertoreilly6660 When I was teeny-tiny, there was a little Spaghetti and Pizza Kiosk in the Mall at the Hillsdale Shopping Center... and the old Italian guy that ran the place made my fave pizza of all time... and there are lots on Bay Area Pizza Places that are pretty amazing... but this guy... mmmmmm. Then they refurbbed the Mall and he didn't come back. Prolly the rent was insane. I miss it terribly.
I worked in NY on and off for years. I love a good NY Pie.
Well, welcome back! Big fan of your pizza videos.
Thank you Steve. Needed a little mental break from social media đ€Ł.
Hi. How long to mix in kitchen aid please ?
Water temp should be between 100 and 105 to bloom yeast correct?
First, Great Job! I have the Koda 16" with flame on 3 sides. The way it is it burns a lot easier. THAT design I don't love the door, (I have an after market door) but the flame seems positioned better on the top like 2 little rectangle flames. It ain't gonna burn the sides like Mine. Have you Ever tried the KODA? I mean I can make it fine, but it definitely takes effort to not burn it..
Agreed. Thereâs less margin for error when using the Koda 16. Check out some of my earlier videos. I owned one before switching to the Karu. Yes, the door is a pain, but Iâll compromise for an easier bake.
Question
Why not add the yeast into the whole water rather than doing it separately?
Is there a reason you donât use a Kitchenaid mixer to do everything? Or is it just bc it looks good on CZcams doing it by hand and all that? Just curious if I can be lazy lol
That thing must weigh a ton!! Not a Napolitano but I do love adding Hot mike's cause it's really amazing!
It was a hair denser than when using 00, but still wonderful!
Is there a problem using a kitchenaid mixer?
The best...
Great video! Is it possible to add the yeast to the water before you mix it with flour, so that you do not need to add it later and add water «two» times? Cheers
You could, but then it wouldnât be a true autolyse.
Nice video and looks very tasty. I have a question. Can I keep the remaining dough balls in the fridge or freezer and for how long?
Thanks for watching! You can keep the dough in the fridge for up to 3-4 days, and in the freezer for a few weeks. Hope the helps!
the honey is a great touch ...my fav toppings are Jalapeno, salami and pineapple same unique flavor .hot and sweet..do you prefer the karu over the koda 16 ?
Jalapeño, pineapple and a salty meat is such a great combo đ! Yes, I prefer the Karu 16 over the Koda 16. There a greater margin for error, which I need when Iâm entertaining because Iâm not always 100% focused on watching the pizza!
KA flour not available in Canada! We have Robin Hood and itâs delicious
Would love to try the KA flours but itâs too expensive to ship
Thanks for posting this, looks great. I'm going to try this recipe this weekend. How long can I leave the dough in the refrigerator before it starts to "deteriorate" (by which I mean negatively affect the quality of cooked pizza)?
I left mine in for 72 hours and it came out great
I have left mine in the frig for 7 days, and it is great. At 10 days, it is less great but edible, and at 14 it is kinda funky and seems to break easily. So I rarely go past 7 days, and never past 10.
Nice crust! How much yeast would it be if i use active dry instead?
Just make it easy and use the same amount. Give the yeast a little bit more time to active when blooming it though.
how much protein does your AP flour have?
Our 4th attempt and this was by far the best!! Still cannot get over just 1/8 teaspoon of yeast. Do you think the dough could be made ahead and maybe frozen? Thank you so much for a fabulous recipe!
Glad youâre finding some success! Yes, you can freeze the dough once itâs balled up. I just place the individual containers in the freezer, but you have to use them within a few weeks.
great!How long can I storage dough in fridge to use later ?Two three days?
Yep, two maybe three days.
thats a great looking pizza. im still not there yet. between small tears during stretching and not being able to form the domed crust. but i'll get there
The old adage "practice makes perfect" definitely applies to stretching dough ;) You'll get it. Hang in there!
Iâm going to try out your recipe. Iâll see how it goes in a 500F oven
How was it? I'm trying at this moment in a standard oven kitchen.
Hey. I am totally confused on why you added the salt when you did versus mixing all the dry ingredients together first. Does adding the salt sooner mess up anything?
U don't want the salt to react with the yeast,since it stops the yeast from eating up the sugars properly. Also the salt would affect the development of glutenchains(so strength)but at the end it will strengthen the glutenchains,since they will already be developed.
Dammit!! That pizza looks đ„đ„đ„đ„. U like this oven over the koda 16?? Awesome work as always!
Yes, I prefer the Karu 16. Much less margin for error than when baking in the Koda 16. Thanks for the compliments!
How do you like your oven ?
Love it. My only gripe is the door, but I understand why itâs needed.
What if you donât have a pizza oven?
can i do this on a stand mixer? and will i still follow the steps with stand mixer?
Yep, use a stand mixer and follow the same steps.
What about pizza from spelt flour? Can you make it?
Please check your website it says 18g of yeast
I tried this recipe and weighed everything so I could be accurate but my dough was still very wet and hard to work with even the next day after the overnight refrigeration. It would deflate as soon as I tried to touch it to form my pizza. Idk what I did wrong??
Does the ooni burn the propane fast like the Roccbox⊠NEw York pizza is best
can you add the salt to the flour or water before mixing?
You can, and the results are good. Iâve done that in other pizza videos, but it not a âtrueâ autolyse.
đđŒđđŒ
I like strong bread flour.
I am waiting for my Karu to arrive. I have a great recipe that's almost no work until a couple of hours before prep. It is an overnight night Sourdough. I'll see how it works on my first cook.
I've been making bread dough for over five decades and seen and tried it all. I have always used all purpose flour. Adding butter to the mix improves the outcome . I miss the kneading step as the gluten will do it's the in the refrigerator overnight. I allow the dough to ferment for two two five days.
Do you add the butter before the yeast like in this video, or all the ingredients go in together. Also how much butter and can it substituted with olive oil?
If using a stand mixer should I use cold water instead of room temp? And will this recipe work well with 00 flour too?
Room temp water and 00 flour is good đ
@@KitchenCraftFood awesome! Love your videos! I currently have the koda 12 and looking to upgrade to either the karu 16 or koda 16. Is there one oven you enjoy more than the other?
Iâve owned both and prefer the Karu 16, but that doesnât mean the Koda 16 isnât a solid oven. You really canât go wrong with either one.
@@KitchenCraftFood sorry one last question lol. Is there a general rule of thumb regarding water temperature when activating yeast? Does it depend on type of yeast being used? Fresh, active dry, etc?
Hello i followed this recipe but my dough still sticky. Can i add small amount of ap fluor while kneading? Thank you
You could, but if you keep kneading it will become less sticky.
Crispy?
I'm a struggling novice with that same lovely oven. I have had 3 attempts, using your overnight preferment hand kneading recipe, Vito Iacopelli's poolish kneading with the stand mixer video, Brian Lagerstrom's neopolitan recipe using "strength building folds". All of you are wonderfully clear with your YT videos and make it very attractive to try. I am getting very similar results so far with all of the recipes. The dough is too sticky and stretches too thin too easily. This has led to smaller pizzas that do taste great, but spectacular fails that prevent a good launch and or end in a horrible pizza oven clean ups when ignoring better judgement. I am using Caputo 00 "chefs flour". I suspect I just am not able currently to get the proper gluten formation you all can so easily. It seems identification of this by modifying the recipe or the ability to identify when the proper gluten structure is attained is the key to being good at this. With a good oven, the cooking part has been pretty easy. Can you give some tips to help me?
Possibly use rain water or bottle water. I don't know if if your tap water is hard or whatever
Wet doughs are sticky. Most doughs on CZcams are at 70% hydration (so if you used 1000 grams of flour, you would use 700 grams of water). That wet dough is HARD to work with. It is sticky, and needs a lot of flour or else it sticks to the board, to the peel, and to your hands. Also, the extra water requires more cooking at higher temperatures.
Try the same recipes, but at 60% hydration (less water). I think that you will find the dough more friendly. You will want to bring it up close to room temperature before stretching it. Pizza screens can also help with shaping the dough, removing concerns about the launch.
@@robertoreilly6660 I agree. It has been a month since I posted, and to tell you the truth, I feel the secret is in properly kneading the dough. I feel this gets glossed over in these videos with the edits. Knowing what is involved to properly knead a higher hydration dough, and when it is done should get more attention. The cooks, are a breeze with a good pizza oven. I bought a pro-level stand mixer at Costco and have never looked back.
@@wsurfn yes, my standard knead time is 5-8 minutes.
A nice Napoli pizza on AP flour mate
Thanks!
Hey Tim can I freeze this dough after I ball it ? If so how ?
I ball it up, place it in individual containers and then throw it in the freezer.
Well l tried this tonight and after it rested for the hour it didnât like like yours, but l thought keep plugging away it will work , then tried to knead it and very very sticky, so did slap and fold with a bit of olive oil on my hands , then l noticed there were some lumps of flour , ugh, just kept slapping and folding, wasnât able to let it rise the full five hours so put in fridge covered after two hours , hoping for a miracle tomorrow when l open the lid
Why does my pizza bottom burn like crazy if I go over 650F? Iâm using a big green egg ceramic pizza stone.
why dont you just open a Neapolitan resturant! youre amazing!
I was in the restaurant business for years. Huge respect to everyone making those wheels turn, but I finally had enough and decided to move on.
Thank you for the wonderful comment though!
â@@KitchenCraftFoodI don't think people realize how much work it is.. it's way too much for me that's for sure. I've been told the same for many and my response is I'm happy to cook only for the people I love. Not going to lie.. it's a lot of work.
i thought double 0 means the fineness of the ground, not the gluten level?
3:21 Next time try to keep the top surface on top while shaping for smoother results!!
I can't be the only one that has wondered where you've been hope all is well
Yes, all good over here. Just needed a mental break from social media đ. As always, thank you for the continued support!
In the video you stated 18 grams of salt, the linked recipe calls for 8 g? Which is it?
Thank you ...
18 grams. Typo, sorry! đ
Great bite. But doesnât the puddle of grease on the Calabrian salami bother you? I either very lightly precook my meat toppings whether it be sausage, pepperoni or other and set on a paper towel, or if I donât precook Iâll blot up those grease puddles with a paper towel. Anyway, itâs good to know that you can bake an A.P. flour at 900 degrees without it burning. Thanks.