Making Pizza Dough for Wood and Gas-Fired Pizza Ovens 2019
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- čas přidán 18. 06. 2019
- Hello! Welcome to our learning to cook pizza journey! Today I show how I make home-made pizza dough for my portable outdoor pizza ovens. Climate - important note - if you have a very warm room for the proof you may need less yeast e.g just 0.25g. You’ll need to test the yeast levels to suit your normal room temp levels.
500g Blue Caputo 00 Flour
2g dissolved dry yeast
9g dissolved table salt
300g water.
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Thanks for sharing this!
Excited to try it out
Thanks!
I kneaded to make a dough update vid. Hope it’s useful. 🍞🍕 Edit - I didn’t mention climate. If you have a hot room you’ll probably need a lot less yeast - maybe just 0.25g. You’ll need to experiment with the yeast level. My house is always cold - ...so I use 2g. If we get a heatwave then I’ll lower it. The process is: knead the dough with the recipe, then put in a covered tub, proof in a room for 24 hours, then fridge for 24 hrs, or reverse that. Either way is fine. Then ball up and use or freeze.
Got2EatPizza I dough appreciate you making this update! 👍
Hi
Just a tip:
Let the dough Rest for about an Hour After kneading it. Then take it into the fridge for 24 hours.
After this process, take it out of the fridge and make the dough Balls. The Balls should rest for about 3-6 hours (Depending on the temperature in your House).
You will see that it is much easier to stretch the dough out.
Hi - Thanks very much! It's good practice to make time for autolyse. I'll give that a go very soon and see if it helps the stretching! So, dough the balls up when they are cold and not room temp. If I use Red or Blue could it be proofed for up to 24 or 72 hours too at that room proof after cold balling rather than 3-6 hours? How much yeast do you use with Caputo? I think that's why my dough comes out better in the breadmaker because the programme lets the dough rest. 🙏 Thanks!
Got2EatPizza i use 3 g yeast on 1 kg Flour.
Yes, After the 24 hours in the fridge i take the dough out, cut out 250 g of the dough and then i make the dough ball.
And this Ball rest for about 3-6 hours at roomtemperature.
Florian could you post you’re total numbers for 1 kg flour and 3 grams yeast
Thanks for these helpful video 😀🥇 you are number one always 🥇
😀. Thanks!!
Thank you for this upload, very informative. Haven't got a bread maker, but will use my trusty Kenwood chef!
Thanks - yes - dough is a personal process through experimentation and so this is not a definitive way to make dough, just a way that works for me through test, error, fail etc!
Wow - I've never seen a bread maker in action. Nice one - thanks!
Thanks! I can do a 45 min version of it if you enjoyed it ! 😀
Finally have a pizza oven - Ooni Koda and I can’t wait to try it out! I will start with pizza dough from my bread maker as never made it by hand 😜. Thank you so much for your channel, can’t stop watching all your videos!
Hi! Enjoy your new Koda! Loads of pizza making fun ahead of you and thanks so much for watching! I am a huge fan of the breadmaker for the dough - just bought a new machine (that one was 15 yrs old and creaking!) that also makes sourdough starter so I’m looking forward to making sourdough pizza bases in the New Year too.
Same bread maker I have got thanks for the lesson
I lurve my Panasonic breadmaker - I think it's at least 8 years old. If it fails I 'll be out there in no time replacing it with the same! I am going to make an updated dough vid soon.
I made pizza today with dough that I made from poolish ( 1st time ). The crust actually puffed up and was a little bit crunchy on the outside. Before my crusts were pretty flat. I am happy about this. I use the Ooni Koda 12.
I attest to this recipe, came out exactly like yours on my Ooni pro with gas attachment.
Thanks for sharing.
Thanks!! that’s good to know! also how do you find the gas burner on the Pro?
Got2EatPizza I like it better than wood/charcoal combo as it gets very hot.
I’ve developed a nice technique with the gas attachment.
I start with the chimney valve open and use the glass door to heat up the oven.
I found this way the oven will heat up much quickly and distribute the heat evenly especially at the front stones.
I then shut the chimney valve completely, be careful (it gets very hot), switch the doors, and turn the heat slightly whilst cooking.
I’m still experimenting with dough, at the moment I’m using cotswold pizza flour which has impressed me a lot as it will stretch nicely without breaking or patching. On sale now at Aldi’s
I also bought corn flower for its base (also from Aldi’s) though I’ll let you know as you mentioned on one of your videos that you weren’t able to buy it in the U.K.
I’m going to double your recipe today ready for this weekend Pizza party
Wish me luck
Sounds like you’ve nailed it - although be careful with the gas! 💥. Hope you have a great pizza party - the weather is getting hot!! Please let me know how it goes!!
Got2EatPizza hey the two pizza parties were a great hit 🥳 on Saturday I was very nervous about the dough as I ended up tripling your recipe and only proofed for a day or two but it was actually okay. On Sunday however, I was much more confident with the dough and I’ve let the guests make their own pizzas and mess about and ultimately there was no leftovers but the whole garden got covered in flour lol
thanks again for sharing this recipe!!
Next project: I’m gonna add in the yeast, half of the water and half of the flour then gently mix and fridge proof for one day then add salt and the rest of water/flour and fridge proof for another three days and then make dough balls on day 4 and let them proof in a dough box for 8-12 hours.
Will let you know if it makes any substantial difference to the taste/handling etc
finally! thx for the video 😀
Thanks!
Thanks for this :) do you know how much fresh yeast I could use for this recipe pls
Aha! I cannot answer that..I hope someone reading this who uses fresh knows the comparative amount for 2g of dry?
Great vid, just finished my pizza oven to test with. Also how much soot does your Kona oven produce? Or any of the propane burners?
Thanks! Have you built the brick one? It’s soot free on the oven, the stone has some dough/flour/food black sooty ash but it burns off when you heat it up. Just turn the stone over or use a pizza brush.
@@Got2EatPizza It's stainless and tile with a propane rear burner and heated steel floor, I'm making a video on it soon. :)
Thanks for the video. FYI I get the exact same results by just throwing everything into the bread maker (keeping the salt away from the yeast). Use the bread maker pan zeroed on the scale and then zero everything between adding ingredients. Less fuss and less mess. Also 15 minutes kneading is plenty.
Hi. Sounds good!! Yeah the pan on the scale seems easier. Why didn’t I do that...Lol!
thats another great pizza ,love that base ,it looks great ,what size was that pizza and did you use the koda on this one ....keep up the great work
Thanks!! The pizza cook is in this vid..czcams.com/video/3HJlu9UHydk/video.html. made with the Koda and it was a 200g dough ball. Pizza was 9-10 “ 👍
I love your dough. I can't find caputo flour here in Pakistan. I wonder if i can mix regular chapati flour with all purpose flour
If chapati flour is a very fine soft grain then yes. The softer the grain, more protein, more stretch. Otherwise it’ll end up like pasta (and I’ve learnt that from pizza making fails when I realised after 6 months I was using all purpose pizza flour that really should’ve just been used for pasta! It had a harder grain).
I love binge watching your videos! I'll be trying your recipe soon. However it won't be as good as my oven only reaches 250 Celsius.
Great!! Give it a go anyhow see how it comes out. Tbh I’ve never cooked my pizza in an electric oven (only bought ones) so I need to give that a go and see how it comes out. One for a rainy day!
Hi there! It's 2 years later and you've probably found the solution but adjusting the hydration% higher will allow you to get a good result in a lower temp oven. So instead of 300 water, use 350.
hi great vids how long do you prove in fridge and then in larder? once you have neaded dough in mixer :-)
Hi! I change room and proof times - but mostly 24 hours in room. Also do 24 hrs in fridge and then 24 hours room. You can put in fridge for up to 6 to 7 days. I wouldn’t do more than 24 hrs at room temp. You can freeze the dough too. 👍
Try the Caputo Blue Pizzeria flour and fresh yeast. It's not just the blue 00 it especially just for Pizza. I add 10% of the flour in first with the saltwater after the salt has dissolved mix, then add yeast to that mix then gradually add the rest of the flour slowly by hand a bit at a time. I hand-mix all my dough and double fermentation, (TIP) Also take off as much of the flour from the bottom of your pizza as it will burn as soon as it hits the stone. I have all my ingredients sent from Italy Buffalo mozzarella, 00 Blue Pizzeria flour, and San Marzano tomatoes. Keep up the great work.
Thanks!! Yes - I’m using the blue Caputo Pizzeria which is really good. Hats off to you for hand kneading the dough!
Have you tried this with Instant Dry yeast where you doing have to water proof the yeast?? thanks
Hi! I use dry active yeast - not sure what the difference is. I don’t have to do anything other than dissolve it quickly in the bowl. With the other type I haven’t tried it yet but the outcome in the dough should be the same, maybe you just need to use more or less in quantity.
What is the advantage of doing a fridge proof and then a room temp proof? I am not understanding that at all. Does it have an effect on the dough?
Hi - it’s the process time and I find that the dough comes out well too. So what happens if I do a room proof then a fridge proof: I place in room for 24 hrs, then put in fridge for several days, then to use it I need to bring it back to room again. So with that process I am doing x2 room proof’s. Whereas if I place in the fridge first for several days and then room proof for 24 hrs I find the process is quicker and the dough also comes out well.
Thanks for this! What would be the max dough you could put in the breadmaker at once- 1kg? Thanks again!
Thanks! It’s 500g max. 👍
Thanks you!
Any tips for kneading with Kitchen Aid?
If it’s anything like my Kenwood then my only tip would be to keep an eye on it for the full 5-7 minute knead because the dough kept going up the hook and was not being kneaded fully..then it just kneaded the top section and a full inch of the dough was just being smeared along the base of the bowl. It also needed lots of flour to stop it sticking. I stopped using it because my dough never came out well with it. I switched to the breadmaker and that was it!
I have one of these bread makers, and I have just decided I want pizza tonight .. If i try this recipie and method making dough at 3pm could I use it at 7 pm for pizza ?
Sorry if I missed your dough making with my delayed reply - you can...but it may not leopard and may prove difficult to stretch out! 👍
Great video as always! Have you given any instructions or info on the defrosting method (and possibly more proofing?) before cooking pizza dough that had been previously frozen? Thank you!
Thanks! I haven’t in detail before. I will add that to my blog though. I freeze in balls, then defrost overnight at room temp. Then place in my warm cupboard that’s at least 21c for a proper warm up for an hour or 2 before I use it. 👍
@@Got2EatPizza Great. That's very helpful! I like the ability of having the dough made up ahead of time so I can decide to have pizza any evening without the 24 hour proof first. What do you think of your previously frozen dough compared to when it's fresh?
Yes, frozen dough is as good as and also can be better than fresh from my experience. 👍
@@Got2EatPizza One other question about the frozen dough. After the initial bulk 24 hour proof, do you just section them into 200gram portions and go straight to freezer?
How do you like your breadmaker? Mind sharing the make/model?
Hi! I love my breadmaker - it’s a Panasonic SD-255. I’ve had it for years. I couldn’t make dough without it.
I mix my dough in my kitchen aid mixer for about 10 and get the same results. I think you can reduce the 45 minutes of mixing it seems like a long time !
Hi. I used to use a mixer but for me, this machine just did it better. The dough kept riding up the hook on the mixer too!!
Interesting ! Thanks for video. Also meant to ask. I have the Ooni 3 with wood pellets, is there a considerable difference in taste between pellets and the gas powered Koda? The koda seems so much easier!
The pellets give off a sooty type flame but because they are made of beech I think not - but oak or other strong aroma wood - yes - you should get a slight taste then. The Koda is easier!
After you shape into dough balls can they be stored in the fridge for a few days? Thanks
Hi! Yes they can - you also proof in bulk - that's how I do it anyhow - then ball up after the proof.
Thanks for the reply, I done a 24h room proof yesterday and divided into balls today, but was super sticky and hard to form the balls. I still managed to form the ball but had to keep dusting with flour, Any idea what I done wrong? Thanks again
Using the same methods and bread maker, the dough comes out warm in temperature. What advantages are there mixing the dough for a long time?
Hi - my bread maker does a little warm proof and as I live in a cold climate that quickly cools down - however, if I use it straight away, the warm dough is nice to work with. The machine doesn't knead for long - it seems to rest it for most of that time. With a bowl mixer I used to let it knead for only 7 minutes - not to over knead it.
@@Got2EatPizza Thanks. My Hitachi bread maker kneads it for 15 min, 30 rest, and another 15 min kneading. I may have to manually control the bread maker, no way to change the preprogrammed timers. Pizza still came out great though.
Love your videos. However what made you go with dry yeast and table salt? Most recommend fresh yeast and seasalt (no iodine). Have an old breadmaker from early 90:s. Would like to try that, but we are 5 in the family so I don´t think it can handle that large doughs.
Hi! Thanks! I use dry yeast because it works really well and I can’t get hold of fresh yeast. Table salt because I need the salt to be very finely ground so it dissolves in the water during the mix. I can’t grind my sea salt that fine plus with 9g I can’t taste the difference - just tastes of salt. 500g flour recipe makes three 200g dough balls so if you stretch thin then that’s three 10” pizza. A breadmaker takes 500g flour. Plus, you can make dough and freeze it for when you need it so you can make as many pizza as you need in one go.
@@Got2EatPizza Yes, we also have some trouble getting hold of fresh yeast in Sweden, but the Bake-offs in supermarkets have starting to cut pieces of large yeast packages for their most desperate customers. :-) Perhaps dry yeast are good also, but is´t totally sold out so I can´t try it yet. Strange you have problem dissolving the salt. Perhaps the water is too cold? Anyway, I have heard the iodine is bad for the dough and it´s not that hard to find salt without it. I have a tip for a dough calculator that is great: www.stadlermade.com/pizza-dough-calculator/ . I will try 2 * "you dough" in the baking machine. Keep up the good work - love to see more of your videos.
Hi - Thanks so much. I think the chunks of the sea salt have given me dissolve issues! But I'm really happy with table salt for now anyhow - I know it doesn't sound so fancy! I did a lot of research and taste testing with salt in my pizza and came to the conclusion that I could not tell the difference between the sea salt and the table salt It's just a personal thing - go with what you prefer. They add iodide which is a nutrient and is really needed in your body to help with creating the thyroid hormone. So I really want to keep that nutrient in my system. Maybe one day I will go back to sea salt for those 9g but for now - I cannot taste/see any damage to my dough using table salt. Thanks for the calculator - these things are really helpful and some are so complex I can't figure them out!
@@Got2EatPizzaThe kind of salt is probably not a big issue, but I´m not just into pizzas but also making my own sausages and other kinds of home made food. Everyone is constantly telling me, what ever the food, not to use salt with iodine. 90% of all salt sold in a supermarket here is without iodine, so it´s really easy to choose a fine grained salt without it. I´ll guess all Italians on CZcams could be wrong about the dough, just because of traditions perhaps?, but since a normal person gets it´s daily intake of iodine anyway, I prefer to follow the advise of the great chefs. -Hoping they know what they talk about. In the end I also don´t think a couple of grams of salt in the dough, whatever the kind, is going to make it or brake it.
Have you ever tried a dough recipe with fresh yeast? Why do you use dry yeast?
Hi - no I haven’t - I don’t have any fresh yeast to buy in my area unfortunately. ☹️
where do you buy your caputo flour from
Hi - I buy it from a London based supplier that sells online: Melbury and Appleton and they sell to Europe. Also NifeisLife sells it online.
Is it good to hand knead? How long would it be good to knead for by hand? Thank you!!
Hi! I think that’s a personal choice - I am rubbish at it so I use a breadmaker. And the breadmaker really does a good job. Sorry I can’t help here!
@@Got2EatPizza no worries
Thanks!
I tried out your recipe yesterday. Just hand kneaded it, though. Came out great! 👍🏻
However when I leave the dough in the fridge for more than a day, my dough rises to disaster movie proportions 🙀
Would you recommend puncturing the dough in this phase or should I use less yeast to sort of match the fermentation period instead?
Hi! yes, use less yeast as it sounds as though it’s over proofing in the fridge! How much are you using? Is it cold where you are?
@@Got2EatPizza Hi, thanks for the response. I made a portion yesterday and have kept half of it in fridge since. I tried to measure two grams of dry yeast, but my scale has trouble measuring very small amounts - maybe it was more than two grams 🤷🏻♂️
I will try to adjust it down next time. Thanks again - I’m glad I found your channel!
Hi! Thank you! If you can, invest in a scale that can measure small amounts. 0.6g or try to get it down to 1g. That’s about how much yeast I’d recommend you use for your next batch and see how that goes. 2g is a lot!
Help. Do you put the bulk dough for first 24 hours room temp, then another 24 in fridge? Visa versa? Or 12/12 hours. Thanks.
Hi! Yes. And yes can be vice versa. Or just 24 hours room. Not 12/12 hours. 👍
Got2EatPizza I’m sorry. Can you clarify to eliminate any confusion.
Is there no fridge proofing then? Just 24 hours room temp for this specific recipe?
Sorry - My bad! I explain it better in my blog! got2eatpizza.com/5-steps-to-make-pizza-dough/ 👍
Got2EatPizza excellent. I’m going to try the 24 hour room temp proof for dinner tomorrow night. Thank you so much. Big fan of the channel.
Fantastic! Have a lovely Friday Pizza 🍕 feast!
1. Is it ok to leave in a tub for 24 hours in a room at 75 degrees F?
2. When you ball it up doesn't it remove the air bubbles?
Thanks!
Hi! Yes it is and that should be fine. 2. It may - some ball up a few hours before their cook to give the dough time to re-settle. 👍
@@Got2EatPizza Thanks. Do you recommend 2g of dry yeast at 75 degrees F or should I lower it?
You could lower it to 1.5g and see how that comes out. 👍
Have you ever tried the red kind of Caputo 00? If so, did you notice any difference whatsoever with the blue one?
Hi - I’ve not as yet - still going through the blue bag. I’d like to try it out!
The Red one can take a much higher hydration and a much longer fermantation.
The Blue one ist for a Max Hydration of 65% and a fermantation that is Not longer than 30 hours.
That’s helpful - is that longer room fermentation - so more like 48 hrs rather than 24? I’ll get some soon and give it a go. 👍
Got2EatPizza the red one is ready for Even 72 hours of fermantation. Thats no Problem.
Once the dough is in the container do I leave it in the fridge for 24 hours? The Cold/Room temperature bit has confused me a bit..
Yes. Sorry...I placed it in my fridge for 24 hrs then room for 24 hrs in that same container. Just moved it around like that. 👍
Got2EatPizza yay thank you 🤩
I’ve added the process to my pinned comment. I hope that helps. I’ll add it to my Sunday blog too. You can be as flexible as you want once you’ve made the dough. There’s no hard and fast rule so it’s best to experiment with room and fridge proofing and see which proof process you like the most . Freezing dough is great too. 👍
Ok I couldn’t see how we will have to agree to disagree. Still keep making good videos
Thanks! I think the dough process is and always should be a personal thing - experimenting until we find the result we want!!
does the bread maker heat the dough when its kneeding ? also is it ok to freeze the dough after the 24hour in the fridge ?
Hi - it does warm it up a little and can be used straight away. It is ok to freeze the dough after 24 hr in the fridge, you could also freeze it straight away and then warm room proof it when it is defrosted and brought back to room temp. 👍🍕
@@Got2EatPizza brilliant , thanks so much for your reply , I have the exact same bread maker as you use , I didn’t know it had a pizza setting ! so definitely going to try this in the next few days , if the supermarket has some 0/0 flour ! seems to be sold out again as always lol
Yes, that setting is brill. It’s more important to get the soft-grain flour - the 00 is the mill which is finely milled. The flour needs to be soft grain pizza flour rather than pasta flour which can also be 00 milled. I use caputo pizzeria flour which gives you the pizza elasticity. 👍
@@Got2EatPizza ok thanks for that I will try that flour I’ve always used 00
Hi there do put the dough into the fridge for 24 hours or leave it in room temperature ?
Hi! You can do both or just the room.....experiment with the proofs as you may prefer a proof that’s been in the fridge for maybe 3 days is better than just a 1 day fridge proof. You can do for e.g. a 24 hour room then a 2 day fridge proof, or as I’ve done recently, a 5 hour room with a 40 hour fridge proof. Always get the dough back to warm room temp before use and you can also freeze your dough. If you do that just leave it out overnight to come back to warm room temp. 👍
Got2EatPizza thanks so much for reply and for the information 😊 I give it a go and try. Going buy a pizza stone next month and hopefully in the future get the ooni pizza oven
you said "24 hour refrigerator and room temperature proof" - could you be specific? how long in the fridge and out of the fridge to proof?
Yep - 24 hours in the fridge and 24 hours at room temp. You can change this around, you could also do just 24 hours in fridge then bring back to a warm room temperature. You’ll need to experiment in your climate to find which one gives you the best results. I like to do at the moment just a 24 hour room proof (no fridge), then freeze, then when needed, defrost overnight in room, then few hours before use place in warm room i.e. 21c plus.
@@Got2EatPizza So - I am a dentist @wildewooddental pizza enthusiast - and I really appreciate you commenting so quickly!! I don't have a bread maker - I have a KitchenAid... how long would you mix/knead in a KitchenAid? 10 min?
no need to answer - I read a similar comment below
I know I keep recommending but a bread maker with pizza dough option really does get the dough consistency right and so if you are going to make lots of pizza over time then it should be worth considering I think.
Are your grams for the water liquid grams or flour grams? Thank you!
Hi! They are weight grams just like the flour.
@@Got2EatPizza thnx!
For my dough i am using 1L Water, 55g Salt, 3g fresh Yeast, 1,8kg Type 00 Flour and my trusty ankarsrum assistant 🤗
Hi - thanks for sharing - that’s a big batch of dough!
Can you put the hole receipe with instructions into the description of the video?
(will of corse still watch your videos!)
Yes - I’ll update it tomorrow for you. Thanks!
Thanks 😊
@@Got2EatPizza
I transcribed your recipe. What do you think?
1. Dissolve 2 g of dry yeast in 150 g of water (room temperature)
2. Pour the water into the flower
3. Dissolve 9 g of salt in 150 g of water (fully dissolve, very important)
4. Put the water to the flower, gently mix it with a spoon.
5. Knead it for 45 min
6. Put it into a plastic container
7. 24 h fridge proof
8. 24 h room prof
9. Make 4 balls and let them rest for another 2 hours
10. Make pizza :)
I transcribed your recipe. What do you think?
1. Dissolve 2 g of dry yeast in 150 g of water (room temperature)
2. Pour the water into the flower (500 g)
3. Dissolve 9 g of salt in 150 g of water (fully dissolve, very important)
4. Put the water to the flower, gently mix it with a spoon.
5. Knead it for 45 min
6. Put it into a plastic container
7. 24 h fridge proof
8. 24 h room prof
9. Make 4 balls and let them rest for another 2 hours
10. Make pizza :)
Impressed! The 45 min knead is only the breadmaker programme time - for a hand or Kenwood machine knead it’s 5-7 mins only. Point 9. You can use at this point - some like balling up before - I don’t personally - it’s just an option! 👍🍕😀
Doesn't cold kill yeast??
No it's not. The cold (4-5 C°) just slow the fermentation process, this will be the most quality pizza dough.
1. Room temp.(20-24) 12h long fermentation, or
2. Fridge temp. (4-5) 24h
But after the fridge fermentation, make the pizza dough balls and let it rest for 2-3h in room temp.
Thanks 😊
Totally new to this, all the recipes are so confusing 🙈 and everyone seems to have a different approach, I have the same bread maker as you so going to use your recipe
If I want pizza on Friday night do I need to make it Wednesday evening and put in the fridge?
Hi! You will too develop your own recipe from this to suit your ingredients and climate and this is a good start base recipe - to start off make your dough 24 hours before your cook with no fridge proof - just make the dough - place it in an airtight tub and keep it at room temperature for 24 hours- then use it after balling up - leave it to rest for 30 mins in a ball then make your pizza. If it's warm with you then use less yeast - I am using 0.5g and its about 17c inside at the moment.
Thanks for the swift reply, that’s great I will just do the 24hr room temp then. Also if I want to freeze some at what point do ai do this.
Hi - you can freeze any time after it’s had the room proof.
@@Got2EatPizza thank you so much for your advise
So iam a total newbie in the pizza game, so where exactly is the difference between a breadmaker and a normal stand mixer?
Really enjoy your content thx :)
Hi! Welcome to pizza making! For me there is a big difference - as a newbie a few years ago I bought a stand mixer after advice from others - but the dough kept rising up the hook and the dough never came out well. The mixer is gathering dust in the garage right now. The dough never kneaded properly. Then I reverted back to using my trusted old Panasonic breadmaker and it consistently and still does create great pizza dough. Couldn’t make dough without it. 👍
@@Got2EatPizza So work with what ever makes a great dough then huh? :) My standmixer actually does a nice job with pizza dough, maybe you just got unlucky with your standmixer choice? :/ but if the bread maker works stick with it :)
Yes, work with whatever makes great dough for you. It’s a great stand mixer for everything else just not for pizza dough!
well you found your solution :)
After the 24 h fridge proof, how long is the room proof?
It’s 24 hours 👍
@@Got2EatPizza
24 hour fridge , then 24 hour room temp?
The Chef Hi. I do both. They pretty much come out the same as I’ve been experimenting. Whichever is easier. Like today I’ve not had time to cold proof. I’m just doing a room for 24 hours with the blue caputo. It’ll also come out as good dough. The fridge just gives that extra taste bonding time.👍
I made dough last night . It’s been in the fridge 12 hrs . The bottom has bubbles but top is a bit hard, not very soft . Any idea what caused this ?
Hi yes - is your container airtight? Any bit of air will harden your dough. @VitoIacopelli has a video on how to get the dry bit soft again 👍
Got2EatPizza it’s got to clasps on the outside to fix the lid in so I assume it’s air tight . It’s just nowhere near as soft as yours . I might try and make a new batch today
Ok - wrap the top over and over with cling film instead. That’ll make sure it’s air-proof!
Got2EatPizza Thankyou 🙂
Cooked my first pizza today in koda and I can’t Thankyou enough ! Your recipe was both easy and has come out so so well! We just need to play around with the rotation but really easy to follow receipe and you advice was super helpful x
Wow! 45 minutes of kneading? I thought that high protein flour is to only be kneaded to 5-10 minutes max. Is there a reason you go for 45 minutes?
It’s the standard pizza dough option. It does rest it in between. However it does it...I 💖 it!
Wondered the same. As far as I know, kneading dough for too long will break down the gluten networks again. But if it rests in between, maybe it's just like the every 30 minute fold that's done in Tartine Bakery (for example)
Isn't 45 minutes really overkneading it?
Hi. I’ve had a few queries about this. The programme on the breadnaker is 45 mins but it doesn’t knead continuously for that time. There’s a lot of resting in there and I think that’s why it makes me good dough!
Where did you get the proofing box from at 6.51?
Hi, I got it from amazon. I’ve listed most of the things I’ve bought or very similar here: amazon.com/shop/Got2EatPizza. 👍
Got2EatPizza thanks for quick response, is it meant to divert to amazon.com and dollars?
Hi - The shop is based in the US but I thought it might change automatically to pounds if you are based in UK! Sorry about that, - the amazon products on my Got2eatpizza website do change to US, UK, German and Canadian products/currency if you are based in those countries and click on them. 👍
I’m in the UK and 100% stays in dollars and wants to ship from US, may want to check this. 😂 only wanted a proofing box.
Edit, that’s clicking the link, I’ll check website
Hope you found what you were looking for!
Thanks. How do you proof your dough?
After making it you put stright to fridge? Or first letting proof in room and then to fridge?
Give us little details :) Thanks.
Hi- you can do either so you could place your dough in a room for 24 hrs, or place in the fridge for 24hrs, then bring back to room temp. 👍
Where do you get your blue caputo 00 flour from? Thanks
Hi. I get it from Melbury and Appleton - a London based online shop. 👍
Really nice Video! When you ball the dough up directly out of the dough box, doesn’t it loose it’s bubbles as well?
Hi! It does but that’s fine as there’s enough bubble structure in there to create great leoparding. 👍
Got2EatPizza nice that you answer all of the comments. I just tried ur recipe and am looking forward to the result :)
Morning, you mention using the blue caputo, would that be caputo or pizzeria? Thanks
*Classica or pizzeria
Hi! I use the pizzeria - it’s got a drawing of a pizza on the bag. 👍
Can you tell me where you got your flour from please? I’ve tried Tesco, Morrison’s and Waitrose; I just can’t find it.
Hi I order it from a London based on-line shop that delivers to UK and Europe: Melbury & Appleton.co.uk. Really good price too. 25kg bag blue pizzeria flour. 👍
Got2EatPizza I’ve just got some organic pasta 00 flour, going to give that a whirl see how that turns out
The 00 is the mill of the flour - the 01 is not as fine as the 00. You’ll need a soft grain 00 flour. Pasta flour isn’t soft grain - the one you are using just has a fine 00 mill and you will notice the difference with the stretch or lack of. So best to use pizza flour - soft grain pizza flour milled fine at 00.
Got2EatPizza yeah I noticed this morning, think I’m gonna have to order some from the net, thanks for the advice!
I’ve been trying to perfect the dough for about two years now
Yep - It’s all about the flour!! Once you get the soft grain flour you will never look back!
Ever tried a no knead dough recipe?
Yes and it came out bad.😂. It looked like garlic bread, no structure. May bring myself to try again but....maybe for bread I make at home.
@@Got2EatPizza interesting. It worked for me when I was cooking at 70% hydration in my home oven. Almost too bubbly. Have not tried it yet for the Koda. Will do with my next batch.
Did you use pizza flour?
@@Got2EatPizza Yes. 00 Flour. I followed this recipe (but halved the salt) czcams.com/video/RSsBkcknwIs/video.html. Will try it at 60% hydration for the koda. I'll do one for Saturday :).
stet that, just rechecked his recipe, and the salt is a tad too much but about right.
How many pizza come out of 1 receipe of 500 grams flours. I need to make 10 pizzas around the 200 gram mark like yours
So I get about x3 200g balls from 500g flour👍🏻
I've heard not to keep yeast in the fridge, it will spread and make your food spoil much quicker
Ah! I’ve not heard that. I keep it In its pot which is air-tight sealed so that should be ok. 👍
Great looking pizza, although by now I would have though you would know that 45 minute of kneading is way to long for any type of pizza dough
Thanks! The machine doesn’t knead for the full 45 mins. It’s really good at kneading dough. Much better than the 7 minute dough hook I used with the mixer.
wow 45 minutes! I couldn't imagine letting my Kitchenaid stand mixer knead my dough for any more than 12 -14 minutes! A bread maker must be a completely different beast!
Hi! yes, it does more than knead, it does some autolyse ready for the proof! I love that bread maker!
@@Got2EatPizza ah OK, I play with the autolyse method myself from time to time, it definitely results in a more manageable dough!
I think you need to invest in a kenwood chef! Much better!
I will do anything to never use my Kenwood to make dough again.....3 reasons for me: rides up the hook, leaves dough un-kneaded on the base of the bowl, sticks and stays in a blob.....rather do it by hand than use that. I think it works for most but it doesn’t work for me...which is a shame as I spent good money on it for that purpose. ☹️
Am I the ONLY Guy from the USA that has to Google all the Grams into American measurements. LOL
Hi - probably not! But if you do convert pls let me know and I’ll add it to the description! 👍
you dont need it that long
For a 24hr proof that is way too much yeast
Not for the colder climate. When my radiators are on and it’s hot in the house I do reduce it. But I normally note that on my vid recipe for each pizza I make. I’ll add that point to this description too as I didn’t mention climate.
this is a lot to do for a pizza..I'll just buy ready made dough..
😀! I love the bread maker - it makes things a lot simpler!
Jesus...painstaking.
Once you’ve got the process in hand it’s pretty quick to do.