Our Absolute BEST! Neapolitan Style PIZZA DOUGH Recipe
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- เผยแพร่เมื่อ 17 ก.ย. 2018
- 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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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.
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 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🙏
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.
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!
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!!
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!
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.
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!
Finally a proper pizza dough video! I make mine almost the same way however I like to portion mine before the cold proof.
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
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!
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.
I used your recipe last night it came out great the dough was really easy to work with thank you for sharing!!
Excellent video thank you. I would love to see a video using and tasting 00 vs bread vs all purpose flours.
After a lot of search I finally found the recipe that I find perfect. This is it!! Tried it and it was amazing
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.
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!! 🙏🏻
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.
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.
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.
Well explained. Thank you! 💛
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 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!
Excellent crust! This recipe is the bomb! Plan on watching your other videos. Thanks for your hard work in discovering this great dough!
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.
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!!
Amazing and you contradict everyone else's advice and make it look so easy. I will have to try your methods. Thank you for the inspiration.
Just made the dough, it feels so different than other recipes I have tried... Can't wait to have pizza in three days!
Hat off, man. You combine knowledge with common sense. I love your style.
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!
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!
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 😊
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.
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.
Awesome video, very well explained. Have to try it out. Thank you for your time to share your knowledge .
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.
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 love the use of percentages! So easy to increase/decrease the size of the recipe.
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.
Thank you for the information about letting it rise slowly in the fridge for 3-4 days, no proofing needed.
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!
what an awesome cap! your videos are so informative, thank you so much!
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!!!
I've done this and I have to say, the taste of the dough is spot on.
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!
Thank you so much for sharing this recipe we made it today outside on our pizza oven it was very delicious.
My husband and I love watching you bake and cook things.
Thanks for the upload. Great advice!
„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
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!
Oh man, thanks! I've been trying to perfect my crust and struggling. :)
Great video, great dough recipe!!!
Thanks Glen. Regards from Santiago, Chile
Thanks Glen. I'm on a quest for perfect pizza since a few months. This definitely helps.
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!
Thank you chef glen , I tried it , it was very successful and a wonderful taste
Thanks for sharing; much appreciated!
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.
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!
Excellent video Glen. I see that you know about food on a scientific level. Thank you for your work.
I always seem to go back to your videos. thank you
So MUCH valuable info in this video. 🙏 Thanks!
Fantastic, best method I ever saw.
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. 🍕 🍕 🍕
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
Thanks for the great recipe 😊😊
Going to try this.. It looks great.
Great job, same baker percents of my Neapolitan recipe!
Thanks for good recipe, very helpful
Great video mush , top drawer, well done from across the pond
This is the ONLY pizza recipe I ever use!!! I have recommended it to many friends!
Really great video . Great explanation . Love the different theories . Will give it ago . Kind regards Paul from england
Thanks for the video! Great success first time tried.
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!
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!
Just discovered your site and I like it very much. Question about the dough, is it possible to keep it in the freezer and if that so at what stage of the preparation. Thank you for this good video
useful video for the people. good job.
autolyse includes yeast when using a sourdough (always) or preferment to properly and thoroughly hydrate the flour
This is a nice start
Great video, Glen & Friends! Double thumbs up!!
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.
Thanks for the video help guide!
Question: Can you knead the dough with the mixer too long and if so, what does that look like?
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.
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 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 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?
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!
Hi, just found your channel. Can't wait to try your dough, it looks amazing! I'm wondering if pizza dough can be frozen, and at which stage would be best? Thx.
Hi Glen, last week I stumbled on your recipe and on your channel and I've done the pizza dough and I have to say one of the best pizza dough I done.
Glen can you advise me if I want to use fresh yeast how much percentage I can add from looking on the internet they are saying double the amount of dry yeast but to be honest it went ballistic there was no everywhere in my fridge
Thank
Brillant video thank you
I've never been so entertained and excited listening to someone talk about pizza dough
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.
Thanks you....amazing dough recipe!!
Great presentation style, really good production quality, And I love your commentary! :)
(Oh and please ignore the jackasses who thumb down this quality of videos!!)
Great video and recipe. Can you divide into individual dough balls sooner and put back in fridge for a day?
Giving this a go this week, looks good, what video follows this in shaping ect, thanks
I really like how straight forward and practical this is. There are so many “rules” that a lot of other pizza dough recipes cry about, but this recipe breaks a few of them and tastes amazing.
Hey Glen! Great video!! One question though: any reason not to divide de dough before putting it in the fridge? Thanks for the video!
Thank you a lot for being honest ، for the checker detail explanation , you are just a good person I wish you a good life and be healthy ، god reward you good and bless you🙏🙏🙏🙏