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Hi, nice pizza recipe. I will make one at home today, but I'm used to fresh yeast and always buy the fresh yeast. Everytime i see a recipe, doesnt matter if pizza dough or other dough, with dry yeast, a question pops up in my head. How can i transform the recipe i want to try, but with fresh yeast. For your pizza dough example, you use 1% yeast of the flour amount, which was 5 grams. Is it the same 1% for fresh yeast or more/less. I hope for a quick answer, because i wanna try your recipe today. If not, i will do the recipe i know and try yours a soon as i get an answer. Have a nice weekend.
@@lonkbuster5285 I know exactly what you are looking for (I brew) fresh yeast is 150% water. So the number you want is 2.5. 1g dried yeast is 2.5g of fresh yeast, if you're going the other direction (from fresh to dry) it's .4. I've been working with yeast in many forms for decades. If you want to turn your fresh yeast into dried yeast smear it on some parchment paper and leave it in a covered dry place for a few days. I use a desiccant bag to speed the process. Once thoroughly dry you can crumble it into flakes, store in an airtight container. Dry yeast will easily keep a couple years. You can chuck it in a freezer and conservatively get 10 or more years, anecdotally I've heard as many as 30 years. If you want to rehydrate you already have the numbers, 1g dried yeast +1.5g distilled water = fresh yeast. Also not to muddy the water here but there are a plethora (literally hundreds commercially) of yeast strains that I'm sure most anyone can find from their local home brew shop or from any one of thousands online. This recipe calls for 5g of dry yeast so that's about 100 billion cells, which is what you'd find in a LHBS to brew a 5 gallon batch of low to mid gravity beer. They are all a little different so if you're up for experimenting you can get some pretty amazing and unique characteristics by just changing out your yeast strain. I made some belgian waffles with the leftover dregs of yeast starter I made from a belgian ale strain. They were amazeballs, light and fluffy and they had this amazing scent of banana to them because when that strain of yeast gets stressed by too much heat (like in a waffle iron) it produces the same ester that gives bananas their unique smell. You probably don't want that for pizza but that example was just to open you up to the possibilities. Most yeast labs will have data on the specific characteristics from each of the strains they carry so you have a good starting point as to what to expect. Happy baking!
A great way to maximize the salts potential is to divide the water in two portions. a small to prof the yeast and the rest to dissolve the salt. use the salted water to enhance the autolyse significantly for 20 minutes before kneading. Try it and see what you think.
Hi Glen, Pinned your recipe against 2 other similar doughrecipes, took all of them to 5 days (cold rise in the fridge) and this recipe won in a taste test. The fact that your show is loaded with information, useful tips & techniques and you're passionate about what you do makes you one of my favourite TH-cam cooking shows. Thank you for the content. Best Regards, Christoffer
Just made pizza for my family and no one believed me that it was my dough. This recipe worked perfectly. I let it ferment in the frig for 78 hours and it was amazing. I now plan on making an outdoor wood fired oven. Thank you for such a great recipe!
Did you built it in the end? You should check out Breville Pizzaiolo (or Sage SPZ820BSS in Europe), a friend of mine built a wood fire mini pizza oven and it's cool but it's a bit of a hassle getting it to temperature, also it burns a lot of wood for the size.
I have spent dozens and dozens of hours on TH-cam and Google obsessing about various pizza doughs and this recipe and explanation is the best. That’s saying something.
I don't know if it's mentioned, but I've been freezing the dough after a day or two of fermentation, then thawing/leaving to ferment on the counter for either the day or at least couple of hours (it's hot here) before shaping and cooking - makes pizza night extremely easy!
Glen, this is single handedly the most valuable cooking video I've ever come across on TH-cam. It took me 2 years to get a crust I enjoyed this much. Thank you!
3rd time doing this dough - it just gets better each time - definitely learning what it needs to feel like... using a stand mixer was a game changer... did a 3 or 4 day ferment each time - cooked on a preheated pizza stone at 500 degrees - excellent results... thanks!
Amazing dough. Left for over 5 days in fridge. Sooo good! Better than the other two pizza dough recipe I’ve tried from others. I’ve finally found my staple pizza dough!! Great job Glen. Your making me look like a real chef in the kitchen!
After many years looking for the perfect pizza dough recipe I tried this and I have to say that this is just what I was looking for. Thank you and greetings from Spain.
I tried a recipe from a very well known TV chef, and well....I got a pizza. This past week I tried yours with 00 flour and a five day proof, and it was light-years better. Chewy, crispy, flavorful...I can't say enough. Best tasting home pizza dough ever. Just like my favorite pizzeria! Well done Glen!
Just wanted to say that I love the longer videos! It doesn't feel rushed and it's incredibly detailed. I absolutely need to try this recipe. It looks delicious.
Today was the day I first found your channel. I started down the rabbit hole after looking up how to make the best scrambled eggs, in which you made chef Gordon Ramsey’s recipe. I decided to finally comment on how much I love your channel already. I love your commentary, specifically how you include your opinion, and you actually explain why you do what and even the science behind what is going on in the recipes. “Form a ragged ball” People say “this this this” This is why you do this. I think that. Love your style. Love your commentary. Love that you tell people to do what works for them, and how you do it specifically. But you also aren’t scolding people for not maybe being able to use 00 flour. Your white boxed text bubbles are simple and refreshing. Great great work. Subscriber now.
Best dough ever! I made a double batch for supper tonight, which made 4 nice sized pizza, and 2 flat breads for later. I substituted 6 tsp of wheat gluten for 6 tsp of AP flour and the dough was really stretchy. Just what was needed. Cooked up on the gas grill on a pizza steel for 10 minutes each. Perfect!
I prepared the dough on Sunday and placed it in the fridge until tonight, Wednesday. Superb. I learnt such a lot from this and I have to say that the result is the best dough I have made yet. This was the second time I have prepared it and the longer proving, last time was twenty-four hours, was apparent in how well risen it was and the flavour of the finished pies. Our thanks.
Tried Chris Kimball’s dough last week and yours this week. Hands down yours is the best. Thanks so much for this recipe- it was awesome, I’ll be making it every week I think!
If you're using AP flour I suggest a couple teaspoons of gluten powder. Bread flour isn't commercially available where I live so I had rely on gluten powder. It does make a difference.
Hi Glen! Dennis here from quebec, pudding chomeur place!!! lol!! i've just learned that letting ferment the pizza dough like you are doing..for 36 hours and more, is very good since the digestibility is improved considerably, therefore, the margherita style pizza like you are making drops down a lot in calories count! there is this italian chef that eats a 12 inches margharita pizza every day for lunch, and a sensible protein and vegetable dinner, and he lost 101 pounds in 7 months!!! I already lost 60 pounds lately, but i will try the pizza diet experiment to see if i will gain weight, and i will keep you posted!
I tried this recipe in a regular home convection oven and it didn't turn out so well. I feel like this recipe really needs a super hot wood (or coal) fired oven to be effective. That said, I modified it a bit to make it work under my home oven's broiler (and on a stone) and it turned out AMAZING. The change in ingredients is to add two TSP sugar to the flour as well as 3 TBS of extra virgin olive oil to the dough so that it can brown more effectively at a lower temperature. The change to the process was that I took the dough out about three hours before I cooked it to re-shape the balls and let them come up to room temperature slowly. It came out great and I'm super grateful to have this as my base recipe for Neopolitan dough! Thanks, Glen!
Thanks, was looking for this comment. How long did you cook for in your home oven? What temperature? When did you add the oil? Im wondering also if it makes sense to add the oil to the storage bin (ie coat it in oil), or actually mix it into the dough
I made your dough for the first time this week and it will not be the last time I make it. I used to rely on Roberta’s pizza dough recipe (which is also great) but this we definitely easier and better. I only went about 56 hours with the cold fermentation but I will plan better next time and get to at least 72 hours. Thanks for a great recipe. 🍕 🍕 🍕
Except for too much salt, your recipe produced an excellent crust. I used KA Bread Flour. The hydration level made for easy shaping and faster baking at 550°F. I did a bulk rise in the fridge for 3 hours, and allowed another hour on the bench to come up to room temperature before topping and baking. My neighborhood pizzeria would be jealous. Thank you!
After trying a few different recipes from TH-cam and failing miserably at all of them I finally got around to trying this one tonight. The results were amazing and I’m just using a regular oven too. Thank you! I’m so glad I’ve finally found a dough recipe I can rely on.
I revisit this video often. Well done in so many ways. Question - any thought to that AP vs. Bread vs. 00 flour comparison. I'd love to see your take on it.
Very interesting! I've come to make pizza dough almost exactly like this. I use a little bit of olive oil but will now try without, to see the difference (never tried without). Once I used sugar and I didn't like the result either. I've also tried using different kinds of beer instead of water and it worked well. Can't say it's the thing to do though. As you said, the most important is that the dough is in the fridge for a couple of days. For that I actually use very tightly wrapped large plastic freezer bags with the extreme end capped off with a clip. The dough can sort of grow into the bag and it's easy to get out. I won't get that uniform surface ball of dough, however I have a minimum of contact with air that way, which will give the dough a certain alcoholic tinge that you notice when taking it out of the bag.
Hi, I tried this dough recipe, I let it ferment for 72h and I used 3 tablespoons of olive oil ( I added the oil after the 30 minutes rest) with 1 teaspoon of sugar, I followed the instructions with the autolyse rest , the 60% room temperature water and it turned out amazing, I cooked it in a home oven, I don't have a pizza stone or pizza peel yet but when I'll get it the result will be even better I guess, I will use it this recipe now.
Hoorah! Been long waiting for your pizza dough recipe-video!!! I knew you had one (at least one)! Thank you! Your technique is very interesting and I learned some tricks to make better dough - thank you. Your video on your uuni has almost convinced the wife to buy one. Pizza dough and pizza oven are the perfect combination!
Just for fun: The logo on his hat is vintage CBC television. As in "Canadian Broadcasting Corporation". When I worked there, staffers (grunts) would call the logo "The exploding ass-hole". Good times.
Glen, just recently found your channel. I’m an American who moved to BC in 1997, and back to the US in 2006. A couple of things: Canadian all purpose flour is higher gluten and protein than American AP flour, almost exactly the same as American bread flour. While I had to use bread flour in the US (or supplement with vital wheat gluten), in Canada bread flour was basically redundant. At Panagopoulos Pizza in Comox (now Panago), we used filtered water kept in the walk in refrigerator for our pizza dough. If you are doing a refrigerator proof, cold water is fantastic.
Awesome video and help for my dough journey....I made my first cold ferment last week...the pizza was incredible! Thank you so much!! 🍕keep up the good work!! 🙏🏻
Made this dough about a month ago and about once every week since , and it is amazing and worth the 3 or 4 day wait. I made 3 sandwitch breads from 3 left over pizza doughs . All I can say is amazing sandwitches .Thanks very much
I am addicted to your channel and learn so much at age 76! I make a great cast iron pizza....would you consider a video on cast iron for those of us who do not have a wood fire pizza oven? My favorite shows are the Sunday Morning old recipe shows ....the peanut cookies are delicious!
This video is 3 years old & I can still feel the strong combo of mental exhaustion & frustration, Glen. Sharing your preferred pizza dough recipe online shouldn't invoke a feeling of lit torches & sharp pitchforks coming your way.
This is an awesome recipe..... wow. I have not used it yet, but I will. I am right now using the biga dough methode. It takes lots of work, lots of time (thats ok) and lots of difficulty handling the dough, because it is so FXXXX sticky.... I have to try this one. You also take lots of "magic" out of the dough,- tippo 00 vs. bread flavour, the east and more.... I love it. It is all about to find a recipe that fit s you life.... Love it. Thanks.
Hey Hi!! I got an OOni Pizza Oven for the holidays. I have used it several times with not much success. I watched your videos several times this week - used your recipe for the dough (followed every step!) and yours tips on using for the oven. SUCCESS!! I am so glad I found you channel!! Thank you for your help!! My family loved the pizza!!
I use bread flour and have no problems. Dough is crispy on outside and a little chewy inside. Tastes just like pizza I ate for years when I lived in Italy.
Just finished my wood fired oven last week and made a batch of your pizza dough. It was amazing! Going to get a starter going so I can try the sourdough version!!!
Best pizza dough that I’ve ever eaten. I let it sit in the fridge for almost a week before I used it. Scrumptious 😋. I’ll never make another pizza dough. Thank you, Glen!
I just made this dough saved half for 2 days time in fridge. Couldn't wait so I had first half today. Cooked in my oven and came out perfect 👌. Really easy dough. Thanks 😊
Hey Glen. I'm also in Toronto. McEwans has 1kg of '00' for $3.99 and FreshCo sells it in '00 pizza" and "00 cake" for $2.49, it's just not in the regular flour aisles, it's with specialty things like pepperoncini and cherry drop tomatoes and all that jarred stuff.
Thanks for this wonderful video! The key is waiting for the dough to ferment 2 days+ then as you said its easy to stretch it! I used all purpose flour, looking forward to see one of your videos that compare it with the 00 and with the bread flour. Greetings from Greece!
I've heard you can freeze fresh yeast, if you need a longer shelf life. Don't know if it will affect the taste but the instructions on the packet said that you can. 2:28 Uuni means oven in Finnish. Mind blown.
I once prepared my pizza dough, separated it into four balls. Right after that I used the first one, because I craved for that pizza. The second one was due the next day. The last two I left in the fridge for the next 5 days. The taste of those last two was incredible!
Thank you for the great video. I especially appreciate the way you explained the difference between finely milled cake flour and OO flour. I have been searching for that answer for a long time. In addition, the discussion about all of the different ways of doing everything around pizza dough is much appreciated. People who kindly create and present content frequently present the one way of doing things as the only way. ( A certain TV hostess always says that salt cannot be added at the same time as yeast or it will kill the yeast.) It seems like you have logically approached testing the variations and come to the conclusion that many of these "rules" do not matter. Great job Sir.
Thanks for a 'masterful' class in making fine pizza dough. Like you, I have done it for years. I have used Caputo 00 Pizza Flour. I use SAF instant dry yeast. Every tip you offer in the first half of the video I can verify from my own experience. Then things GET BETTER. And your resulting baked pie is what I have been dying to produce. I never had data before that points to multi-day rising having so many benefits. That will be my next step forward.
Just wanted to thank you for this video and recipe. Been using it for a few weeks now and has been a real hit in our household. Really easy to make aswell.
I sometimes get original pizza dough straight from the pizzeria which makes really good pizza. But since I don't have pizza oven and use standard oven, even pizza with that dough comes out pretty much the same as mine. So I would say that the oven is crucial to get Italian style pizza.
When i tried this recipie I noticed a few things and the crust had a salty taste but not too serious the rest of salt was canceled out by my pizza sause. It was a bit chewy but i belive it could be because of too much protein in flour or other reasons but i will try again.
I found here in Sweden that my domestic heavy bread flour had more protein than the italian 00 pizza flour with 1 gram/100grams so I get equally good results using both.
Hi Glen . In the UK we can get extra strong bread flour in some shops. I’m going to try that next. It’s not much more expensive than ordinary bread flour. Definitely cheaper than pizza ‘00’. Not sure if it’s available in other countries.
Thanks for the great recipe and easy to follow instructions. I mixed mine up on Tuesday and we made 3 awesome pizzas with the dough last night. Turned out amazing! By far the best homemade pizza crust I've made. I cooked them in my oven on a pizza stone and the turned out fantastic. I'm now thinking of buying a Ooni Koda for even better results. I've been enjoying a lot of your videos over the last couple weeks now that I have more spare time due to Covid. Currently have a premixed Negroni sitting in the fridge for tonight, lol. Thanks again and stay safe!
Im wondering Im going to make this dough, but I only have a home oven and a pizza steel. Did it turn out OK? The cooking time is much different on home ovens vs the oven he uses. Also, the oven spring of the curst as well as the color is different. Was is soft and chewy or crackery?
Made this pizza dough recently, fermented in the fridge for 3 days. The dough was easy to bring together, and then to just let ferment in the fridge. The pies turned out great. We have an indoor Breville pizza oven, so we are limited to the size of the the pie. The pizza dough was a bit too thick after we cooked the pies. We will divide the dough into smaller balls next time. Thanks.
By trial and error I ended up with the same dough recipe and fermenting technique. The longer the cold fermenting, the better the taste, and you're right, there's no substitute for time, unfortunately. It's a pretty long process, but it's totally worth it.
Very similar to what I do. My family like the pizza hut style crust, so I add about a tbsp or a bit more of sugar into the warm water and yeast (I have bad luck with yeast so it's just a constant step to make sure it's actually going to work). I just use instant yeast, and let it rise for about 4 or so hours. Don't have the patience to wait for days. And about 2tbsp of vegetable oil over it for the rise. Everyone does it differently, I don't get the hate for some different methods. The only real difference is I only use ap flour with about 1/8 or 1/10 the amount being semolina flour mixed in.
Just gave this a try. Fantastic, and that was after only a day and a half. Momma and Jr. agree! You and your lady have a great delivery and have been very helpful. I’ve really been trying to up my pizza game and now I have thanks to you.
You lazy Canadians just want everything handed to you. Base 10 measuring systems, bah. Real men divide by 12 and 4 and 3 and can reduce fractions on the fly. Pounds, ounces, drams, and stones keep a man humble and make him earn his keep.
What exactly does oil do to the dough though? I've heard from others that oil mostly helps in crisping. I don't mix oil straight into the dough mostly because I'm concerned with the shortening effect; I want to develop as much gluten as possible. But I do use oil to lubricate the bowl where I do my slow bulk ferment in the fridge, so a small amount of it will absorb into the dough by the end.
You can buy gluten and add to weaker cake flours to make it more suitable for bread and pizza dough. A small amount of honey really supercharges yeast activity -- they love that stuff.
I love your cooking channel! I'm glad I found you when the coke video came out. You make great easy to watch, easy to follow content. You go at a pace that makes recipes seem reasonably doable and not like straight sorcery.
After many years of wanting, I finally got myself a backyard pizza oven and came back to this recipe while looking for one suitable for high heat. Can’t wait to try it! Just one question I suppose: While scouring the internet for Neapolitan dough recipes, I encountered so many that discuss poolish, biga, starters, etc… all of which entail several extra steps which seem to me a headache in comparison to your simple recipe. The question is, does the poolish method really offer enough of an improvement to make it worth the extra effort? Or is it one of those 100% more effort for a 5% improvement types of things?
That's kind of like asking how long is a piece of string - there are a lot of strong opinions about this. To me it's a lot of extra effort for not much improvement.
@@GlenAndFriendsCooking thanks! Seems like the pizza hobbyist community is always chasing the next “game-changer”, so the number of prep steps in the current trending pizza recipes is getting ridiculous. Of course I’ll try the poolish method eventually just to see for myself, but for now it’s good to hear that I’m probably not missing out on much by skipping these rituals.
Thank you Glen, I’m going into the kitchen now to make a quad batch for a Za party on Saturday. I’ve just been making quick batches of dough using 00 flour until this batch so I’m really looking forward to the 72 hr. Ferment method.
Great Video! well explained and simple. tried it 2 days ago and it was very very good. I did not find your next video about how to stretch the dough and make a nice round pizza, I'm sure you will provide some great tips.
Thanks for the recipe Glen! You took a lot of the mystery/voodoo out of it for someone like me, quite new to yeast cooking apart from your no-knead bread recipe. We just got a brand new Ooni Koda and we wanted to try it out ASAP so I followed your recipe but only did a two hour proof using sous vide. The pizzas turned out fantastic even without using the fridge, can't wait to try the 72 hour version!
I've been making this all week, and it's been awesome! Just been making margarita pizzas so I can taste differences in the crust, but it's been awesome. The simplicity really enhances everything. Thanks!
I use all-purpose flour often but look for over 10 g proteins which some even cheap brands have in my region. I also found good bread flour with 13g which is now my standard flour. After a long "struggle" I did give in into Italian flour and I found one which is fantastic for just about 2.5 Euro. It is indeed a different taste. Salt I go with about 2%; I'd prefer 3% as well but everybody around is "salt sensitive" ;) I sometimes have only salt with iodine but honestly I do not really have a big issue with. I use very little yeast; my dough is at least three days old when used, so I have no issue with less salt at the taste side. With more salt I think the dough is easier to handle when stretching it. It seems to strengthening the dough.
For the best pizza dough. Use malt. It gives the pizza crust a great color and a perfect nutty flavor Look up “Quad Cities Style” pizza. Best pizza there is
Legit pizza video, I wish I would have known about this when I first started out definitely would have helped a lot more. I did learn and going to try you're balling technique because I have always folded it in which is kind of a pain I rather just start rolling from the start like you did
A Sourdough base does shorten the length of the fermentation process and makes a nice crispy crust with tender insides. I agree with you that a sticky dough makes the best crust. Happy eating and I enjoyed your video. :)
for a Canadian your pretty darn good. just kidding. no really your video here is fantastic. everything clearly explained. I have watched a ton of videos and read a lot of books like 'the elements of pizza" and "the essential wood fired pizza cookbook. and you are exactly right there are just so many different ways and methods it's very difficult to pick which way to go. but you explain it perfectly. most recipes all say after the first rise you should cut it into pieces and make separate dough balls, then put them in the fridge. I thought why do this? why not just put the whole dough mass in the fridge, then after the 3 days then separate them into balls. like you did. you confirmed this. the only difference is the recipe I got or sort of hashed together from all of them, is that they said after your first mixing, to only knead the dough for a very short time, like a minute, but you said 6-7 minutes. probably like you said, doesn't in the end make much of a difference. then after the 3 day ferment, this other video I saw said carefully fold it gently into a ball and let it sit for an hour or two like you did. Plus, you are unique in the fact that you don't put flour down on the board. almost all other videos including all the Italian guys, all put tons of flour on the board. I kind of agree with your, why add more flour to the dough? I like your comments on the flour too. about the OO snobs. i did use cavuto italian OO flour and it turned out great but if I used king arthur bread flour I seriously doubt I could tell any difference in the end product. I used the 500 grams of flour. then one recipie said to use 350 grams of water, one said 310 so I cut that in half and used 330. it came out great. so again like you said it would probably be great using any one of these amounts. I only used the cavuto because it was the ONLY flour I could find during the pandemic. all other flours were out at stores, as was yeast so I had to buy the OO and the yeast on amazon and wait a week or so to get it. I actually bought yeast from Itlay but I doubt that makes much of a difference. Great job on your video take off ehh (SCTV the Mckenzie brothers)
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it - subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^
Glen Check Superstore, the President's Choice brand has 00 flour now!
Hi, nice pizza recipe. I will make one at home today, but I'm used to fresh yeast and always buy the fresh yeast. Everytime i see a recipe, doesnt matter if pizza dough or other dough, with dry yeast, a question pops up in my head. How can i transform the recipe i want to try, but with fresh yeast. For your pizza dough example, you use 1% yeast of the flour amount, which was 5 grams. Is it the same 1% for fresh yeast or more/less.
I hope for a quick answer, because i wanna try your recipe today. If not, i will do the recipe i know and try yours a soon as i get an answer.
Have a nice weekend.
@@lonkbuster5285 I know exactly what you are looking for (I brew) fresh yeast is 150% water. So the number you want is 2.5. 1g dried yeast is 2.5g of fresh yeast, if you're going the other direction (from fresh to dry) it's .4. I've been working with yeast in many forms for decades.
If you want to turn your fresh yeast into dried yeast smear it on some parchment paper and leave it in a covered dry place for a few days. I use a desiccant bag to speed the process. Once thoroughly dry you can crumble it into flakes, store in an airtight container. Dry yeast will easily keep a couple years. You can chuck it in a freezer and conservatively get 10 or more years, anecdotally I've heard as many as 30 years. If you want to rehydrate you already have the numbers, 1g dried yeast +1.5g distilled water = fresh yeast.
Also not to muddy the water here but there are a plethora (literally hundreds commercially) of yeast strains that I'm sure most anyone can find from their local home brew shop or from any one of thousands online. This recipe calls for 5g of dry yeast so that's about 100 billion cells, which is what you'd find in a LHBS to brew a 5 gallon batch of low to mid gravity beer.
They are all a little different so if you're up for experimenting you can get some pretty amazing and unique characteristics by just changing out your yeast strain. I made some belgian waffles with the leftover dregs of yeast starter I made from a belgian ale strain. They were amazeballs, light and fluffy and they had this amazing scent of banana to them because when that strain of yeast gets stressed by too much heat (like in a waffle iron) it produces the same ester that gives bananas their unique smell. You probably don't want that for pizza but that example was just to open you up to the possibilities. Most yeast labs will have data on the specific characteristics from each of the strains they carry so you have a good starting point as to what to expect.
Happy baking!
But what If you don't have a pizza oven. I just have a fan oven..😐
What should I do then??????!!!!.. 😐
A great way to maximize the salts potential is to divide the water in two portions. a small to prof the yeast and the rest to dissolve the salt. use the salted water to enhance the autolyse significantly for 20 minutes before kneading. Try it and see what you think.
Hi Glen,
Pinned your recipe against 2 other similar doughrecipes, took all of them to 5 days (cold rise in the fridge) and this recipe won in a taste test. The fact that your show is loaded with information, useful tips & techniques and you're passionate about what you do makes you one of my favourite TH-cam cooking shows. Thank you for the content.
Best Regards, Christoffer
Just made pizza for my family and no one believed me that it was my dough. This recipe worked perfectly. I let it ferment in the frig for 78 hours and it was amazing. I now plan on making an outdoor wood fired oven. Thank you for such a great recipe!
I wanna make a wood fire pizza oven too. Do u have any drawings or styles you can share
@@maltonfil you cant draw a picture of a wood fire?
Did you built it in the end? You should check out Breville Pizzaiolo (or Sage SPZ820BSS in Europe), a friend of mine built a wood fire mini pizza oven and it's cool but it's a bit of a hassle getting it to temperature, also it burns a lot of wood for the size.
I have spent dozens and dozens of hours on TH-cam and Google obsessing about various pizza doughs and this recipe and explanation is the best. That’s saying something.
I don't know if it's mentioned, but I've been freezing the dough after a day or two of fermentation, then thawing/leaving to ferment on the counter for either the day or at least couple of hours (it's hot here) before shaping and cooking - makes pizza night extremely easy!
Thank you🙏
Glen, this is single handedly the most valuable cooking video I've ever come across on TH-cam. It took me 2 years to get a crust I enjoyed this much. Thank you!
3rd time doing this dough - it just gets better each time - definitely learning what it needs to feel like... using a stand mixer was a game changer... did a 3 or 4 day ferment each time - cooked on a preheated pizza stone at 500 degrees - excellent results... thanks!
Amazing dough. Left for over 5 days in fridge. Sooo good! Better than the other two pizza dough recipe I’ve tried from others. I’ve finally found my staple pizza dough!! Great job Glen. Your making me look like a real chef in the kitchen!
After many years looking for the perfect pizza dough recipe I tried this and I have to say that this is just what I was looking for. Thank you and greetings from Spain.
I tried a recipe from a very well known TV chef, and well....I got a pizza. This past week I tried yours with 00 flour and a five day proof, and it was light-years better. Chewy, crispy, flavorful...I can't say enough. Best tasting home pizza dough ever. Just like my favorite pizzeria!
Well done Glen!
So glad you liked it!!
Just wanted to say that I love the longer videos! It doesn't feel rushed and it's incredibly detailed. I absolutely need to try this recipe. It looks delicious.
Today was the day I first found your channel. I started down the rabbit hole after looking up how to make the best scrambled eggs, in which you made chef Gordon Ramsey’s recipe.
I decided to finally comment on how much I love your channel already. I love your commentary, specifically how you include your opinion, and you actually explain why you do what and even the science behind what is going on in the recipes. “Form a ragged ball”
People say “this this this”
This is why you do this.
I think that.
Love your style. Love your commentary. Love that you tell people to do what works for them, and how you do it specifically. But you also aren’t scolding people for not maybe being able to use 00 flour.
Your white boxed text bubbles are simple and refreshing.
Great great work. Subscriber now.
Hello Glen. I am from Brazil and i love your channel. Your recipes are always amazing and your light approach and communication are welcome. TY
Best dough ever!
I made a double batch for supper tonight, which made 4 nice sized pizza, and 2 flat breads for later. I substituted 6 tsp of wheat gluten for 6 tsp of AP flour and the dough was really stretchy. Just what was needed. Cooked up on the gas grill on a pizza steel for 10 minutes each. Perfect!
Did you double the yeast when doubling the recipe ?
I prepared the dough on Sunday and placed it in the fridge until tonight, Wednesday. Superb. I learnt such a lot from this and I have to say that the result is the best dough I have made yet. This was the second time I have prepared it and the longer proving, last time was twenty-four hours, was apparent in how well risen it was and the flavour of the finished pies. Our thanks.
Tried Chris Kimball’s dough last week and yours this week. Hands down yours is the best. Thanks so much for this recipe- it was awesome, I’ll be making it every week I think!
If you're using AP flour I suggest a couple teaspoons of gluten powder. Bread flour isn't commercially available where I live so I had rely on gluten powder. It does make a difference.
Hi Glen! Dennis here from quebec, pudding chomeur place!!! lol!! i've just learned that letting ferment the pizza dough like you are doing..for 36 hours and more, is very good since the digestibility is improved considerably, therefore, the margherita style pizza like you are making drops down a lot in calories count! there is this italian chef that eats a 12 inches margharita pizza every day for lunch, and a sensible protein and vegetable dinner, and he lost 101 pounds in 7 months!!! I already lost 60 pounds lately, but i will try the pizza diet experiment to see if i will gain weight, and i will keep you posted!
I love the use of percentages! So easy to increase/decrease the size of the recipe.
I've done this and I have to say, the taste of the dough is spot on.
I tried this recipe in a regular home convection oven and it didn't turn out so well. I feel like this recipe really needs a super hot wood (or coal) fired oven to be effective. That said, I modified it a bit to make it work under my home oven's broiler (and on a stone) and it turned out AMAZING. The change in ingredients is to add two TSP sugar to the flour as well as 3 TBS of extra virgin olive oil to the dough so that it can brown more effectively at a lower temperature. The change to the process was that I took the dough out about three hours before I cooked it to re-shape the balls and let them come up to room temperature slowly. It came out great and I'm super grateful to have this as my base recipe for Neopolitan dough! Thanks, Glen!
Thanks, was looking for this comment. How long did you cook for in your home oven? What temperature? When did you add the oil?
Im wondering also if it makes sense to add the oil to the storage bin (ie coat it in oil), or actually mix it into the dough
I made your dough for the first time this week and it will not be the last time I make it. I used to rely on Roberta’s pizza dough recipe (which is also great) but this we definitely easier and better. I only went about 56 hours with the cold fermentation but I will plan better next time and get to at least 72 hours. Thanks for a great recipe. 🍕 🍕 🍕
Except for too much salt, your recipe produced an excellent crust. I used KA Bread Flour. The hydration level made for easy shaping and faster baking at 550°F. I did a bulk rise in the fridge for 3 hours, and allowed another hour on the bench to come up to room temperature before topping and baking. My neighborhood pizzeria would be jealous. Thank you!
Finally a proper pizza dough video! I make mine almost the same way however I like to portion mine before the cold proof.
After trying a few different recipes from TH-cam and failing miserably at all of them I finally got around to trying this one tonight. The results were amazing and I’m just using a regular oven too. Thank you! I’m so glad I’ve finally found a dough recipe I can rely on.
Excellent video thank you. I would love to see a video using and tasting 00 vs bread vs all purpose flours.
I revisit this video often. Well done in so many ways. Question - any thought to that AP vs. Bread vs. 00 flour comparison. I'd love to see your take on it.
Very interesting! I've come to make pizza dough almost exactly like this. I use a little bit of olive oil but will now try without, to see the difference (never tried without). Once I used sugar and I didn't like the result either. I've also tried using different kinds of beer instead of water and it worked well. Can't say it's the thing to do though. As you said, the most important is that the dough is in the fridge for a couple of days. For that I actually use very tightly wrapped large plastic freezer bags with the extreme end capped off with a clip. The dough can sort of grow into the bag and it's easy to get out. I won't get that uniform surface ball of dough, however I have a minimum of contact with air that way, which will give the dough a certain alcoholic tinge that you notice when taking it out of the bag.
I've never been so entertained and excited listening to someone talk about pizza dough
Hi, I tried this dough recipe, I let it ferment for 72h and I used 3 tablespoons of olive oil ( I added the oil after the 30 minutes rest) with 1 teaspoon of sugar, I followed the instructions with the autolyse rest , the 60% room temperature water and it turned out amazing, I cooked it in a home oven, I don't have a pizza stone or pizza peel yet but when I'll get it the result will be even better I guess, I will use it this recipe now.
Hoorah! Been long waiting for your pizza dough recipe-video!!! I knew you had one (at least one)! Thank you! Your technique is very interesting and I learned some tricks to make better dough - thank you. Your video on your uuni has almost convinced the wife to buy one. Pizza dough and pizza oven are the perfect combination!
Just for fun: The logo on his hat is vintage CBC television. As in "Canadian Broadcasting Corporation". When I worked there, staffers (grunts) would call the logo "The exploding ass-hole". Good times.
Glen, just recently found your channel. I’m an American who moved to BC in 1997, and back to the US in 2006. A couple of things:
Canadian all purpose flour is higher gluten and protein than American AP flour, almost exactly the same as American bread flour. While I had to use bread flour in the US (or supplement with vital wheat gluten), in Canada bread flour was basically redundant.
At Panagopoulos Pizza in Comox (now Panago), we used filtered water kept in the walk in refrigerator for our pizza dough. If you are doing a refrigerator proof, cold water is fantastic.
Thank you for the information about letting it rise slowly in the fridge for 3-4 days, no proofing needed.
Awesome video and help for my dough journey....I made my first cold ferment last week...the pizza was incredible! Thank you so much!! 🍕keep up the good work!! 🙏🏻
Made this dough about a month ago and about once every week since , and it is amazing and worth the 3 or 4 day wait. I made 3 sandwitch breads from 3 left over pizza doughs . All I can say is amazing sandwitches .Thanks very much
I am addicted to your channel and learn so much at age 76! I make a great cast iron pizza....would you consider a video on cast iron for those of us who do not have a wood fire pizza oven? My favorite shows are the Sunday Morning old recipe shows ....the peanut cookies are delicious!
This video is 3 years old & I can still feel the strong combo of mental exhaustion & frustration, Glen. Sharing your preferred pizza dough recipe online shouldn't invoke a feeling of lit torches & sharp pitchforks coming your way.
This is the ONLY pizza recipe I ever use!!! I have recommended it to many friends!
This is an awesome recipe..... wow. I have not used it yet, but I will. I am right now using the biga dough methode. It takes lots of work, lots of time (thats ok) and lots of difficulty handling the dough, because it is so FXXXX sticky.... I have to try this one. You also take lots of "magic" out of the dough,- tippo 00 vs. bread flavour, the east and more.... I love it. It is all about to find a recipe that fit s you life.... Love it. Thanks.
Hey Hi!! I got an OOni Pizza Oven for the holidays. I have used it several times with not much success. I watched your videos several times this week - used your recipe for the dough (followed every step!) and yours tips on using for the oven. SUCCESS!! I am so glad I found you channel!! Thank you for your help!! My family loved the pizza!!
I use bread flour and have no problems. Dough is crispy on outside and a little chewy inside. Tastes just like pizza I ate for years when I lived in Italy.
Hat off, man. You combine knowledge with common sense. I love your style.
Just finished my wood fired oven last week and made a batch of your pizza dough. It was amazing! Going to get a starter going so I can try the sourdough version!!!
Best pizza dough that I’ve ever eaten. I let it sit in the fridge for almost a week before I used it. Scrumptious 😋. I’ll never make another pizza dough. Thank you, Glen!
After a lot of search I finally found the recipe that I find perfect. This is it!! Tried it and it was amazing
Excellent video Glen. I see that you know about food on a scientific level. Thank you for your work.
I just made this dough saved half for 2 days time in fridge. Couldn't wait so I had first half today.
Cooked in my oven and came out perfect 👌. Really easy dough.
Thanks 😊
Hey Glen. I'm also in Toronto. McEwans has 1kg of '00' for $3.99 and FreshCo sells it in '00 pizza" and "00 cake" for $2.49, it's just not in the regular flour aisles, it's with specialty things like pepperoncini and cherry drop tomatoes and all that jarred stuff.
Thanks for not being so strict on us with the flour. Where I live there's only 2 types of flour lol.
Super walkthrough btw. Thank you!
Thanks for this wonderful video! The key is waiting for the dough to ferment 2 days+ then as you said its easy to stretch it! I used all purpose flour, looking forward to see one of your videos that compare it with the 00 and with the bread flour.
Greetings from Greece!
I've heard you can freeze fresh yeast, if you need a longer shelf life. Don't know if it will affect the taste but the instructions on the packet said that you can.
2:28 Uuni means oven in Finnish. Mind blown.
Yes, and you can freeze pizza dough as well.
🇫🇮🇫🇮🇫🇮
I once prepared my pizza dough, separated it into four balls. Right after that I used the first one, because I craved for that pizza. The second one was due the next day. The last two I left in the fridge for the next 5 days. The taste of those last two was incredible!
Thank you for the great video. I especially appreciate the way you explained the difference between finely milled cake flour and OO flour. I have been searching for that answer for a long time. In addition, the discussion about all of the different ways of doing everything around pizza dough is much appreciated. People who kindly create and present content frequently present the one way of doing things as the only way. ( A certain TV hostess always says that salt cannot be added at the same time as yeast or it will kill the yeast.) It seems like you have logically approached testing the variations and come to the conclusion that many of these "rules" do not matter. Great job Sir.
Thanks for a 'masterful' class in making fine pizza dough. Like you, I have done it for years. I have used Caputo 00 Pizza Flour. I use SAF instant dry yeast. Every tip you offer in the first half of the video I can verify from my own experience. Then things GET BETTER. And your resulting baked pie is what I have been dying to produce. I never had data before that points to multi-day rising having so many benefits. That will be my next step forward.
Do you cut back on the yeast in the recipe since you are using SAF instant dry yeast? If so, how much? Thanks!
Great job, same baker percents of my Neapolitan recipe!
Thanks for the great video! I have been looking for something like this. I've watched soooo many pizza dough videos and will give this one a try.
Great video mush , top drawer, well done from across the pond
Just wanted to thank you for this video and recipe. Been using it for a few weeks now and has been a real hit in our household. Really easy to make aswell.
I sometimes get original pizza dough straight from the pizzeria which makes really good pizza. But since I don't have pizza oven and use standard oven, even pizza with that dough comes out pretty much the same as mine. So I would say that the oven is crucial to get Italian style pizza.
I always seem to go back to your videos. thank you
When i tried this recipie
I noticed a few things and the crust had a salty taste but not too serious the rest of salt was canceled out by my pizza sause.
It was a bit chewy but i belive it could be because of too much protein in flour or other reasons but i will try again.
Just made the dough, it feels so different than other recipes I have tried... Can't wait to have pizza in three days!
Really great video . Great explanation . Love the different theories . Will give it ago . Kind regards Paul from england
I found here in Sweden that my domestic heavy bread flour had more protein than the italian 00 pizza flour with 1 gram/100grams so I get equally good results using both.
Thanks for the great recipe 😊😊
Hi Glen . In the UK we can get extra strong bread flour in some shops. I’m going to try that next. It’s not much more expensive than ordinary bread flour. Definitely cheaper than pizza ‘00’. Not sure if it’s available in other countries.
Thanks for the great recipe and easy to follow instructions. I mixed mine up on Tuesday and we made 3 awesome pizzas with the dough last night. Turned out amazing! By far the best homemade pizza crust I've made. I cooked them in my oven on a pizza stone and the turned out fantastic. I'm now thinking of buying a Ooni Koda for even better results.
I've been enjoying a lot of your videos over the last couple weeks now that I have more spare time due to Covid. Currently have a premixed Negroni sitting in the fridge for tonight, lol.
Thanks again and stay safe!
Im wondering Im going to make this dough, but I only have a home oven and a pizza steel. Did it turn out OK? The cooking time is much different on home ovens vs the oven he uses. Also, the oven spring of the curst as well as the color is different. Was is soft and chewy or crackery?
hi Glen! at which step can i put a couple of doughballs in the freezer??
I was wondering the sam question?
Made this pizza dough recently, fermented in the fridge for 3 days. The dough was easy to bring together, and then to just let ferment in the fridge. The pies turned out great.
We have an indoor Breville pizza oven, so we are limited to the size of the the pie. The pizza dough was a bit too thick after we cooked the pies. We will divide the dough into smaller balls next time.
Thanks.
By trial and error I ended up with the same dough recipe and fermenting technique. The longer the cold fermenting, the better the taste, and you're right, there's no substitute for time, unfortunately. It's a pretty long process, but it's totally worth it.
Very similar to what I do. My family like the pizza hut style crust, so I add about a tbsp or a bit more of sugar into the warm water and yeast (I have bad luck with yeast so it's just a constant step to make sure it's actually going to work). I just use instant yeast, and let it rise for about 4 or so hours. Don't have the patience to wait for days. And about 2tbsp of vegetable oil over it for the rise. Everyone does it differently, I don't get the hate for some different methods. The only real difference is I only use ap flour with about 1/8 or 1/10 the amount being semolina flour mixed in.
Just gave this a try. Fantastic, and that was after only a day and a half. Momma and Jr. agree! You and your lady have a great delivery and have been very helpful. I’ve really been trying to up my pizza game and now I have thanks to you.
„Luckily in the *metric* system 300g is 300ml” haha love that slight stab at our American friends 😂
...and 300 cubic cm, as well! (You're welcome, from your American friends 😉)
You lazy Canadians just want everything handed to you. Base 10 measuring systems, bah. Real men divide by 12 and 4 and 3 and can reduce fractions on the fly. Pounds, ounces, drams, and stones keep a man humble and make him earn his keep.
@@agitmgreen Touche but depends on altitude and temperature
What exactly does oil do to the dough though? I've heard from others that oil mostly helps in crisping. I don't mix oil straight into the dough mostly because I'm concerned with the shortening effect; I want to develop as much gluten as possible. But I do use oil to lubricate the bowl where I do my slow bulk ferment in the fridge, so a small amount of it will absorb into the dough by the end.
Excellent crust! This recipe is the bomb! Plan on watching your other videos. Thanks for your hard work in discovering this great dough!
You can buy gluten and add to weaker cake flours to make it more suitable for bread and pizza dough. A small amount of honey really supercharges yeast activity -- they love that stuff.
I love your cooking channel! I'm glad I found you when the coke video came out. You make great easy to watch, easy to follow content. You go at a pace that makes recipes seem reasonably doable and not like straight sorcery.
After many years of wanting, I finally got myself a backyard pizza oven and came back to this recipe while looking for one suitable for high heat. Can’t wait to try it! Just one question I suppose: While scouring the internet for Neapolitan dough recipes, I encountered so many that discuss poolish, biga, starters, etc… all of which entail several extra steps which seem to me a headache in comparison to your simple recipe. The question is, does the poolish method really offer enough of an improvement to make it worth the extra effort? Or is it one of those 100% more effort for a 5% improvement types of things?
That's kind of like asking how long is a piece of string - there are a lot of strong opinions about this. To me it's a lot of extra effort for not much improvement.
@@GlenAndFriendsCooking thanks! Seems like the pizza hobbyist community is always chasing the next “game-changer”, so the number of prep steps in the current trending pizza recipes is getting ridiculous. Of course I’ll try the poolish method eventually just to see for myself, but for now it’s good to hear that I’m probably not missing out on much by skipping these rituals.
Thank you Glen, I’m going into the kitchen now to make a quad batch for a Za party on Saturday. I’ve just been making quick batches of dough using 00 flour until this batch so I’m really looking forward to the 72 hr. Ferment method.
Great Video! well explained and simple.
tried it 2 days ago and it was very very good.
I did not find your next video about how to stretch the dough and make a nice round pizza, I'm sure you will provide some great tips.
Thank you chef glen , I tried it , it was very successful and a wonderful taste
Thank you for including the bakers percentages and using grams
Whats the definition of high protein flour. How high is high? How many grams protein pr 100 gr. flour? Thanks
My farina typo 00 pizza flour has 12.3g protein / 100g flour
LOOKS LIKE ONE CAN GET A SOUR PIZZA DOUGH STARTER FROM HOLDING BACK
ONE BALL OF DOUGH AND LETTING IT FERMENT LONGER. LOVE YOUR EXPLANATIONS.
That is definitely a way to do it - I know a couple of pizza places that do it that way.
Thinking of substitution of some of the water for a lager,
Thanks for the recipe Glen! You took a lot of the mystery/voodoo out of it for someone like me, quite new to yeast cooking apart from your no-knead bread recipe. We just got a brand new Ooni Koda and we wanted to try it out ASAP so I followed your recipe but only did a two hour proof using sous vide. The pizzas turned out fantastic even without using the fridge, can't wait to try the 72 hour version!
I've been making this all week, and it's been awesome! Just been making margarita pizzas so I can taste differences in the crust, but it's been awesome. The simplicity really enhances everything. Thanks!
Awesome video, very well explained. Have to try it out. Thank you for your time to share your knowledge .
So MUCH valuable info in this video. 🙏 Thanks!
what an awesome cap! your videos are so informative, thank you so much!
I use all-purpose flour often but look for over 10 g proteins which some even cheap brands have in my region. I also found good bread flour with 13g which is now my standard flour. After a long "struggle" I did give in into Italian flour and I found one which is fantastic for just about 2.5 Euro. It is indeed a different taste. Salt I go with about 2%; I'd prefer 3% as well but everybody around is "salt sensitive" ;) I sometimes have only salt with iodine but honestly I do not really have a big issue with. I use very little yeast; my dough is at least three days old when used, so I have no issue with less salt at the taste side. With more salt I think the dough is easier to handle when stretching it. It seems to strengthening the dough.
I used your recipe last night it came out great the dough was really easy to work with thank you for sharing!!
For the best pizza dough. Use malt. It gives the pizza crust a great color and a perfect nutty flavor
Look up “Quad Cities Style” pizza. Best pizza there is
Great video, Glen & Friends! Double thumbs up!!
Legit pizza video, I wish I would have known about this when I first started out definitely would have helped a lot more. I did learn and going to try you're balling technique because I have always folded it in which is kind of a pain I rather just start rolling from the start like you did
Thank You!
Thanks for the video! Great success first time tried.
A Sourdough base does shorten the length of the fermentation process and makes a nice crispy crust with tender insides. I agree with you that a sticky dough makes the best crust. Happy eating and I enjoyed your video. :)
for a Canadian your pretty darn good. just kidding. no really your video here is fantastic. everything clearly explained. I have watched a ton of videos and read a lot of books like 'the elements of pizza" and "the essential wood fired pizza cookbook. and you are exactly right there are just so many different ways and methods it's very difficult to pick which way to go. but you explain it perfectly. most recipes all say after the first rise you should cut it into pieces and make separate dough balls, then put them in the fridge. I thought why do this? why not just put the whole dough mass in the fridge, then after the 3 days then separate them into balls. like you did. you confirmed this. the only difference is the recipe I got or sort of hashed together from all of them, is that they said after your first mixing, to only knead the dough for a very short time, like a minute, but you said 6-7 minutes. probably like you said, doesn't in the end make much of a difference. then after the 3 day ferment, this other video I saw said carefully fold it gently into a ball and let it sit for an hour or two like you did. Plus, you are unique in the fact that you don't put flour down on the board. almost all other videos including all the Italian guys, all put tons of flour on the board. I kind of agree with your, why add more flour to the dough? I like your comments on the flour too. about the OO snobs. i did use cavuto italian OO flour and it turned out great but if I used king arthur bread flour I seriously doubt I could tell any difference in the end product. I used the 500 grams of flour. then one recipie said to use 350 grams of water, one said 310 so I cut that in half and used 330. it came out great. so again like you said it would probably be great using any one of these amounts. I only used the cavuto because it was the ONLY flour I could find during the pandemic. all other flours were out at stores, as was yeast so I had to buy the OO and the yeast on amazon and wait a week or so to get it. I actually bought yeast from Itlay but I doubt that makes much of a difference. Great job on your video take off ehh (SCTV the Mckenzie brothers)
I would like to try this dough recipe but for 2 people it's to much. Is it OK to freeze the dough ? Did you try it ?Thanks.