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Pizza and More - English
Germany
เข้าร่วมเมื่อ 17 ก.ค. 2024
On this channel it goes all around Pizza. And also Italian bread will be a topic.
I will tell you all secrets how to make a delicious pizza at home.
I will tell you all secrets how to make a delicious pizza at home.
Pizza with 100% BIGA from Typo1
In this video we make a 100% BIGA pizza dough with a hydration of 70%. We will use a Typo1 flour. Firstly, we prepare the BIGA, then we make the main dough and at the end we bake a pizza.
Link for the Tomato Sauce: th-cam.com/video/AxjEUvKmvRM/w-d-xo.html
Link for Stretching: th-cam.com/video/GXNGIdw28S0/w-d-xo.html
Link for Baking in a normal Kitchen Oven: th-cam.com/video/rCHXzWoAE9o/w-d-xo.html
Link to the NO KNEAD Dough: th-cam.com/video/q2FOrfFlheo/w-d-xo.html
Link to the Real Pizza Napoletana: th-cam.com/video/2uuYPZgv2LU/w-d-xo.html
List of ingredients for 3 pizzas with a diameter of 30-33cm:
BIGA
500g Flour Typo 1 (min. 13% Protein, min. W300)
250g Water
2 g Dry Yeast (6 g Fresh Yeast)
Main Dough:
100g Water (very cold) - 70% Hydration
15g fine Sea Salt
additional if you bake in a normal kitchen oven (for the main dough)
5g Honey
5g Olive Oil
Working Steps:
Put the flour into a box or bowl and mix it with the dry yeast. Add the water to the flour (in case of fresh yeast, dissolve the yeast in the water).
Mix all ingredients with circled movements. You also could use a spatula. Don't knead the dough. If the whole flour is integrated, put the BIGA into a narrow box and let it rest for around 16-24 hours at room temperature.
For the main dough put the BIGA into the mixer and add the salt. Start the machine and add the water in very little steps. Only add the next water when the previous is totally absorbed. If the whole water is in the dough continue kneading until the window test works. This will take around 15 minutes.
If you bake in a normal kitchen oven, add the honey before the water and the olive oil after the water, but also in very little steps.
Make the "Window Test".
Put the dough onto the counter, shape a ball and put it into a box or bowl and close it to protect the dough from air. Let it rest for 1-2 hours at room temperature. Then put the box into the fridge for around 10 hours.
Prepare the Mozzarella, if it is based in salt water. Take the Mozzarella out, cut it into slices, put them into a sieve, cover it and let it drain in the fridge.
After the first 12-14 hours, form 3 pizza balls, 290g each.
Put them into a dough ball box, cover the lid and let it raise for around 8 hours in the fridge. Around 4-5 hours (depending on the temperature, the warmer the shorter) before baking take them out of the fridge and let them raise at room temperature.
Pre-heat the oven.
If you have a Mozzarella which is not in salt water, cut it into slices.
Prepare the tomato sauce:
San Marzano tomatoes into a bowl and tear them by hand. Per can of tomatoes 4-5 g salt. Mix it and it is ready. You could also add 5 g of Olive Oil and a few leaves of fresh Basil which are teared.
Shape the pizza by hand.
Tomatoes - Parmesan - Basil - Mozzarella - Olive Oil - any other toppings
Bake the pizza and enjoy.
In the kitchen oven (max temperature, two-sided heat, in the upper part of the oven) you bake the pizza in the first step only with the tomato sauce. This takes about 3 minutes until the crust gets slightly colored. Then take it out of the oven, top it with Parmesan - Basil - Mozzarella - Olive Oil - other toppings and bake it again until the cheese is melted, and the crust has the color you want. This will take around 4 minutes.
Then add some Basil after baking.
Everything is related to your taste. You can top your pizza with whatever you like.
My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen
Link for the Tomato Sauce: th-cam.com/video/AxjEUvKmvRM/w-d-xo.html
Link for Stretching: th-cam.com/video/GXNGIdw28S0/w-d-xo.html
Link for Baking in a normal Kitchen Oven: th-cam.com/video/rCHXzWoAE9o/w-d-xo.html
Link to the NO KNEAD Dough: th-cam.com/video/q2FOrfFlheo/w-d-xo.html
Link to the Real Pizza Napoletana: th-cam.com/video/2uuYPZgv2LU/w-d-xo.html
List of ingredients for 3 pizzas with a diameter of 30-33cm:
BIGA
500g Flour Typo 1 (min. 13% Protein, min. W300)
250g Water
2 g Dry Yeast (6 g Fresh Yeast)
Main Dough:
100g Water (very cold) - 70% Hydration
15g fine Sea Salt
additional if you bake in a normal kitchen oven (for the main dough)
5g Honey
5g Olive Oil
Working Steps:
Put the flour into a box or bowl and mix it with the dry yeast. Add the water to the flour (in case of fresh yeast, dissolve the yeast in the water).
Mix all ingredients with circled movements. You also could use a spatula. Don't knead the dough. If the whole flour is integrated, put the BIGA into a narrow box and let it rest for around 16-24 hours at room temperature.
For the main dough put the BIGA into the mixer and add the salt. Start the machine and add the water in very little steps. Only add the next water when the previous is totally absorbed. If the whole water is in the dough continue kneading until the window test works. This will take around 15 minutes.
If you bake in a normal kitchen oven, add the honey before the water and the olive oil after the water, but also in very little steps.
Make the "Window Test".
Put the dough onto the counter, shape a ball and put it into a box or bowl and close it to protect the dough from air. Let it rest for 1-2 hours at room temperature. Then put the box into the fridge for around 10 hours.
Prepare the Mozzarella, if it is based in salt water. Take the Mozzarella out, cut it into slices, put them into a sieve, cover it and let it drain in the fridge.
After the first 12-14 hours, form 3 pizza balls, 290g each.
Put them into a dough ball box, cover the lid and let it raise for around 8 hours in the fridge. Around 4-5 hours (depending on the temperature, the warmer the shorter) before baking take them out of the fridge and let them raise at room temperature.
Pre-heat the oven.
If you have a Mozzarella which is not in salt water, cut it into slices.
Prepare the tomato sauce:
San Marzano tomatoes into a bowl and tear them by hand. Per can of tomatoes 4-5 g salt. Mix it and it is ready. You could also add 5 g of Olive Oil and a few leaves of fresh Basil which are teared.
Shape the pizza by hand.
Tomatoes - Parmesan - Basil - Mozzarella - Olive Oil - any other toppings
Bake the pizza and enjoy.
In the kitchen oven (max temperature, two-sided heat, in the upper part of the oven) you bake the pizza in the first step only with the tomato sauce. This takes about 3 minutes until the crust gets slightly colored. Then take it out of the oven, top it with Parmesan - Basil - Mozzarella - Olive Oil - other toppings and bake it again until the cheese is melted, and the crust has the color you want. This will take around 4 minutes.
Then add some Basil after baking.
Everything is related to your taste. You can top your pizza with whatever you like.
My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen
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Once again a very informative video ❤ Thank you!!! If I use a high strength type 0 flour (I use polselli super) do I need to change anything? Or follow the exact same instructions?
Thanks a lot. You can use exactly the same instructions.
Another great video
Interesting video! I was just reading an article called "No Knead Pizza Dough & Biochemical Gluten Development: The Key to Better Pizza" from PizzaBlab. Can google the title. It´s saying that NO kneading and NO stretching is the best result. Just mix it. The article says "I understand that the concept of no-knead pizza dough and biochemical gluten development may be difficult to digest. I have come across statements such as “I don’t believe in biochemical gluten development”, which is similar to believing that the earth is flat; However, I strongly encourage you to adopt this method of gluten development (or at least give it a try once), as it can greatly improve both your pizza and your work process.
Hi, thanks. But I don’t understand what you want to tell me?
@@PizzaandMore-English Sorry, my comment is confusing. I can´t post links so if you google the title of the article I mentioned above. It recommends only mixing the dough and making a ball. Not even using folds. Quite interesting.
An interesting subject very well presented. Your English is very good. Please keep them coming.
Excellent as always 😁
Really enjoying your videos buddy, doughballs still looked very good.
Thank you. Do you think the yeast dies when it is frozen or can it still continue to rise after it is thawed from the freezer?
Freezing does not kill the yeast. I buy large quantities of yeast, and store in the freezer to keep it longer… Dough will continue to rise once thawed.
Hello, there is no problem with freezing yeast. The yeast will continue after thawing.
Wonderful video.
Wonderful video as always Juergen. Thanks for covering this subject which I enquired about 😊
Another great video.
Lovely job
Is that paper on your counter? The white under the pizza on the counter.
Hello, no, this is a white marble tile. And at the left and right there are black marble tiles.
Welcome back 😁 Another great video. I really don’t understand why you don’t have more subscribers already. Regards.
Hello, thanks a lot. Well, I have another channel where I shared the content in German and English. But this lead to some confusion that German people got English content suggested and also the other way around. So I decided to make a new “pure” English channel - this one - and I will delete all English content from the other channel. But I hope, the subscribers will increase. Wish you a nice day
When using a bread maker everything is added at the beginning so the yeast and salt don’t spend much time apart before being mixed together. Could I ask what type of dry yeast are you using. In the UK, and it may be different in Germany, there are two types. One is added to the dry ingredients and the other is added to the water first. Usually the first type is a smaller quantity than the second one. Excellent video as always.
Hello, thanks a lot. I use ITH. It is not required to dissolve it in water but is added directly to the flour. However, when I make BIGA, I also dissolve it in water for a better mix in the BIGA.
Pizza needs to be cooked bit longer. Crust is too pale, not brown.
Please feel free and bake your pizza longer.
You are the first person making pizza on TH-cam I have seen to acknowledge the existence of vegetarians. Thank you 😁
Very interesting. I wonder if you have any experience with freezing the dough after the leavening. Great video as always.
I already have recorded half of the video about freezing the dough. Actually I am in Italy and as soon I am back, unfortunately next week, I will continue the video and publish it in a few weeks.
@@PizzaandMore-English Have a safe trip.
Another excellent video. I would like to see a real deep pan pizza if you are ever stuck for ideas. Probably something close to a Detroit pizza. I don’t want to upset you with this description but something like a Pizza Hut deep dish.
Thanks a lot. This pizza is already on my “to-do” list. Will be there soon 😎
Another great video Juergen 💪
Beautiful pizza. I must try this.
An excellent comparison. My only question was about the oven but you have already answered that. 0:20
I have now watched 2 of your videos and they are excellent 😁 Please keep them coming. All the very best for the future.
Thank you very much. Every Sunday I will upload a new video 👍
Good advice mate, enjoying your videos from 🏴
Thanks a lot. I have several friends in Scotland 👍
@@PizzaandMore-English That is fantastic to hear. 👍 I look forward to trying your recipes.
I am still not getting the rise that I want on my dough, around the crust. Any suggestions? I make a poolish (170 and 170 flour and water), leave it in the fridge, but for the final 340 to 190 (two bases) flour to water and about 1/3gram of yeast, I am still not getting the oven rise
Hi, please tell me the whole process including the times and the temperature. The hydration, the detailed information about the used flour and the oven temperature. Then I can try to give you any advice. Regards Juergen
@@PizzaandMore-English Hi there! The poolish I make uses Type00 flour 170g, the same weight of water and 1/3 gram yeast. It sits an hour or two at room temperature, then into the fridge overnight. The final dough contains another 30g water, 10g himalayan salt, and 170g additional Type00 flour for about 60% hydration. After an hour rising it sits in the fridge (overnight) with a little olive oil to stop the top drying out, is seperated into two (I get two 10-inch pizzas) once at room temperature and goes into my Ariete 909 (which I understand at max is around 400 degrees). Perhaps even then a higher temperature oven is needed to get the big rise?
@@prscrystalized3706 Hello, the oven shouldn’t be the problem. But I think it is too less yeast. You could use for the Poolish 0,02g, let the Poolish raise at room temperature. Then for the refreshing use again 1,2g of yeast. The amounts are for dried yeast. Because your total leavening time is not too long, so more yeast is required.
@@Pizza-And-More Thanks! Will give it a try with the next batch.
I'll have to try this recipe.
your video amazing dear
amazing info - which pizza oven do you use? thanks
Thanks a lot. This is an Effeovens N4
I use dry yeast with some "sleepy" sourdough starter. In my area there is no fresh yeast available.
I use normally also dry yeast.
I'll have to make a calzone not as a way to save an accident some day! 😂
Very good recipe
Another classic and delicious recipe! Im going to try this! Thanks!
Thanks a lot. Calzone is a fantastic choice. I will have one on Sunday. Have a nice weekend
Great idea! I need to try this!
Great video! I have been pizza baking for a while now, I make a poolish first, sometimes with wholemeal organic flour included. It really seems more the flour than any other ingredient. Of course the benefit here is that you don't want the beer to go flat, so you have to finish the remainder.
Looks great
And tastes great 😊
Nice
Very good comparison. I have tried swapping one of the ingredients for a cheaper one-- not all of them at once. The higher quality ingredients definitely make a better pizza experience. In my experience...
Hi Jurgen! I found your channel about a week ago when you had 49 subscribers. I was the 50th suscriber to your channel! I love pizza and think you are a really great guy! Keep up the good work! Love from the UK!
Hi, thank you very much for your kind words. Regards Juergen
As always, great instructions.
Boarische Pizza wie lecker! Es schmeckt gut!
Ja, wirklich sehr lecker.
I must try this.
Those pies look beautiful. Like wood fired!
Love that you made this. I was curious about this topic just yesterday! I have seen when people mix 00 Pizzeria 80-90% with maybe 20-30% Uniqua for longer fermentation. I need to find something equivalent in USA though as this brand is harder to find here. Thanks Juergen! What mixer do you use? I am shopping for one.
Thank you so much. This is the FAMAG Grilletta im5 10v. But I can only partly recommend this. It is hard to remove dough with a hydration above 65%. And cleaning is also no fun. I would recommend this one which has a movable head. Kind regards Juergen
its very cool looks like amazing🎉 thank you for this video. how i can make 12 doughs?
Hi, thanks a lot. The recipe shown recipe is for 3 dough balls (pizzas). If you want to make 12, then multiply the ingredients by 4.
I cook it in a natural gas oven using ready-made pizza. I will try this list. If I do it the same way, it is valid for home but will it be valid for work? for customers?
and last one water is cold or room temp?
@@ulkuyigitgoksu3089 the water for the Poolish should be cold. The water for the main dough should be very cold, stored in the fridge.
@@ulkuyigitgoksu3089 which gas oven? A gas fired pizza oven with 400 degrees C? Then you should make a different recipe. But it is a low temperature oven 250-300 degrees C, then this recipe is good. And yes, also for commercial use.
How would you store the leftover dough balls for storage?
Hi, well, if you want them to cook one or two days later, then airtight in the fridge. Depending how the dough balls look, you could reshape them minimum 8h ours before baking. Or if you want to store them longer, you could freeze them.
Great video
Poolish does make a difference, but it is time consuming.
Hello, well, yes, but it is the same as a 48 hours direkt dough. And the effort is only 5 minutes more. And as there are different ways of making dough, everybody can make the preferred dough.
Thanks for the great video. Very good instructions.
Hope to try this.
Great ideas.
I hope you get more views and subscribers soon. The content is great. Thanks!