The Best Homemade Pizza You'll Ever Eat
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Pizza In A Brick Oven
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It Takes 72 Hours To Make Our Absolute BEST! PIZZA DOUGH Recipe
This is a bit of a long one - but many people find the process of making pizza dough at home to be daunting, and it doesn’t need to be. Homemade pizza dough is easy, and tastes great… you just need a little bit of patience. The biggest struggle of how to make pizza dough at home for most people is waiting for the dough to ferment, but this long slow ferment is what gives the best Neapolitan Pizza doughs their characteristic flavour, colour, and crunch. You can shorten the process to a few hours, but the dough won’t be as good.
Just give in and make this pizza dough on Wednesday before bedtime; stick in the fridge for a few days and then have the best pizza you’ve ever made on Friday or Saturday night.
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Ingredients:
500g (100%) high protein flour (’00’ Pizza Flour, Bread Flour, Strong Flour)
15g (3%) course salt (sea salt, etc)
5g (1%) traditional active dry yeast
300g / 300 mL (60%) water at room temp
Method:
Combine flour, salt, yeast in the bowl of a stand mixer (or regular mixing bowl).
Stir in water just to combine, and a rough dough ball forms.
Stop mixing and let stand for 30 minutes.
Knead for 7-10 minutes on medium speed, or until dough is smooth and elastic.
Remove dough from mixing bowl, and form into a tight ball on your countertop.
Don’t use any flour during this step.
Place dough ball in a container with a tight fitting lid, large enough to allow the dough to double in size.
Place container in fridge for 18 hours - to - 4 days to ferment.
Between an hour to an hour and a half before you want to bake the pizzas, remove dough from fridge and form into 3 equal balls.
Cover loosely on the countertop and allow to rise and warm before shaping.
**Tips:
- You don’t need oil or sugar in this type of pizza dough.
- Sugar will artificially speed up the dough rise, but will deter yeast growth long term.
- If your yeast is fresh there is no need to bloom or proof it before mixing.
- This dough is Ok after 4 or 5 hours, better after 24, great at 48, and incredible at 72 hours of cold slow fermentation.
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Homemade Pizza Dough | Quick and easy recipe vs 72-hour fermented dough recipe
My pizza cravings were strong this weekend so I wanted to see if I could make a good pizza dough in the same time it normally takes me to cook dinner. I also made a 72-hour fermented pizza dough so I could cook them up at the same time and compare. Shout out to @leopardcrust for the killer recipe, you can check them out below and try them out for yourself.
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72-Hour Dough
- 470g type ‘00’ flour
- 14g sea salt
- 1g dry yeast
- 330g water
1. In a jar dissolve the salt and yeast in the water.
2. Then, in a large bowl pour your flour in and create a well in the middle. Pour in the water, yeast and salt mixture and, working from the centre out, start to bring the dough together. Once you have what looks like a shaggy mess, pour this onto a lightly dusted, clean bench and begin to knead until you have a nice smooth consistent dough.
3. Cover your dough and leave somewhere warm to bulk ferment until it has doubled in size. This will take anything from 6 to 10 hours depending on how active your yeast is and how warm the air temperature is.
4. Once it has doubled in size, get it back on the bench and fold in on itself two or three times and make into three even size dough balls. They should all be just over 270g each.
5. Roll each dough ball in on itself, using the back of your hand and the friction of the bench, pull towards yourself so they are nice and tight. Place in an airtight container and in the fridge for 24-72 hours.
6. Remove 1 hour before you need to cook.
1-Hour Dough
- 470g type ‘00’ flour
- 10g sea salt
- 10g dry yeast
- 10g caster sugar
- 330g warm water
1. Turn your oven on the lowest setting it will go.
2. In a jar dissolve the salt, sugar and yeast in the water.
3. Then, in a large bowl pour your flour in and create a well in the middle, pour in the water, yeast and salt mixture and, working from the centre out, start to bring the dough together. Once you have what looks like a shaggy mess, pour this onto a lightly dusted, clean bench and begin to knead until you have a nice smooth, consistent dough.
4. Turn the oven off.
5. Cover the dough and leave it in the oven warm to bulk ferment until it has doubled in size. This will take anything from 30mins to 1 hour depending on how active your yeast is and how warm the oven temperature is.
6. Once it has doubled in size, get it back on the bench and fold in on itself two or three times and make into three even size dough balls. They should all be just over 270g each.
7. Roll each dough ball in on itself, using the back of your hand and the friction of the bench, pull towards yourself so they are nice and tight.
8. Cover in a damp towel and leave to rest for 30mins to 1 hour before you stretch to make your pizza.
Chefie Tip! Active dry Yeast vs. Instant dry Yeast
#shorts #yeast
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The easy way to stretching a pizza
How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef
Neapolitan pizza dough is the most recognized in the world, but many get it wrong, so I’ve enlisted world champion pizza maker, Johnny Di Francesco to teach us his secrets to how to make neapolitan pizza dough. True to Italian tradition, Neapolitan pizza dough is made up of very few ingredients, water, salt, yeast and all-important flour. The taste and crunch make all the difference, so watch as we pair it back and respect the simplicity of this fine dough.
This is the first episode in a series completely dedicated to pizza. If you aren’t already obsessed with perfecting your version of Neapolitan pizza, you will be with these traditional methods that will ensure you get it right each and every time. This is how to make Neapolitan Pizza dough like a World Best Pizza Chef
#neapolitanpizza #howtomakeneapolitanpizzadough #neapolitanpizzadough
????Get the recipe on my website
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PIZZA SHOW MASTERCLASS
- How to Make Neapolitan Pizza like World Best Pizza Chef
- How to Make Whole Wheat Pizza like a Flour Technician
- How to Make Pizza Margherita like a Neapolitan Pizza Chef
- How to Make Focaccia Barese
- How to Make Gluten Free Pizza
- How to Make Montanara Pizza
- How to Make Roman Pizza (Pizza in Pala)
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INGREDIENTS:
600ml water (room temperature)
1kg 5 Stagioni Napoletana Pizza Flour, Tipo 00 (RED)
30g salt
1-2g fresh yeast (or half teaspoon of dry yeast)
UTENSILS:
Large mixing bowl
Table or bench space
Your hands!
OPTIONAL: This pizza can also be made using a stand mixer
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