The only pizza dough recipe YOU need | kitchen_by_matt
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- เผยแพร่เมื่อ 22 ส.ค. 2022
- Did you know we can make pizza at home better than what we can buy in most restaurants? A pizza stone is all we need to unlock the potential of the fast food classic.
Pizza is ingrained into my dna.
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Matt Reynecke
Full recipe here
th-cam.com/video/UvJcwBZ5U-A/w-d-xo.html
😮❤
Why couldn't you just put the recipe in this recipe short
Link doesn’t work 😞
Can you edit the video description to please include the recipe.
here’s the recipe:
Recipe;
Makes 12 pizza doughs weighing
270-290g
70% hydration
Poolish; Leave overnight
- 600ml water
- 7g yeast
-20g honey/sugar
- 600g flour
Next day
Dissolve poolish in
- 800ml water
Add wet into dry then knead 15mins
- 1400g flour
- 20g salt
Thank you for not adding the amount, it is so helpful
Literally what’s the point
The problem is you don’t know how TH-cam works. Usually link in comment or description
@Sushilover223 but it isn't. So, her critique was very appropriate.
This is the kind of reply that you get from a girl you’re glad you’re not with…
@@amanismonsterabsolute legend
Using a poolish starter for pizza takes the base to another level!
For all the people asking for a recipe.
300g flour
300ml warm water
1/2 tsp yeast.
Mix in air tight container and leave overnight.
In the morning add
75ml water,
330g flour
kneed for 10mins, Divide into 3 equal balls, kneed those for a few mins each, and put into containers to proof for a few hours (i aim for 10).
❤thnx
Why is the yeast in teaspoons instead of grams like the rest of the recipe.
@@tdkcd80 I used to use honey, but found i like it better without honey or sugar. The Poolish is a pre-ferment, so thats where its activating.
@@kraftpunk6654because a half teaspoon is such a small amount, using grams doesn’t really matter
@@ma_astro yeast is the most important part of the recipe. Also, not everyone has the same teaspoons, they’re all different sizes all over the world. Weight is more precise than volume.
For the best flavour leave the dough for 2-3 days in the fridge . The dough will cold ferment . Enhancing flavour
Depends on the amount of yeast and the w rating of the flour
Ohh i love pizza 🍕 i wonder if i could make one but i am 9 i can't make it by myself my family is so Busy
Perfect pizza Dough👍
Can u plz share the exact quantity of each thng u added for a dough.? Do we should add samolina?
I don't about him but as i have seen most of the chefs doin same i can tell that for 1 kg flour all purpose or Italian 00 doesn't matter 10 gram of activitive dry yeast 20 gram of sugar 15 gram of oil and 10 gram of salt in 600 gram of water is best ❤
As someone who has been consistently baked pizzas for two years now, this recipe is bad. The pre-ferment should ferment for at least 12h (and only use a pinch of yeast, the rest should be added later). There's no reason to have sugar in the pre-ferment either
@@rr_gaming4954bro, they added sugar to reduce your 12h fermentation time 💀
How long has he been doing pizzas from ? Hm...2years isn't that much u know....I know of people working for a lot more and doing bad pizzas 🤮@@rr_gaming4954
I think it goes without saying that there are a bunch of ways to make pizza dough. @@rr_gaming4954
I’m making pizza 🍕tomorrow! Using your dough recipe! Thank you 😊 for sharing this!
I just made the dough, it is rising on the counter for tomorrow.
Love it 😍
Need to try this because I suck at making bread this looks pretty easy
You’ve gotten a new sub, exactly what I was looking for!
Thank you!
Nice one chef
What ratios?
Ah nevermind that, just make it sticky!
Daaaamn....was about to try some other pizza doughs then gave your vid o change and I'm like "Thank God" ....I'm off to start the pizza dough 💞
Great choice, best recipe on the internet
I would always let it ripe for 18 hrs in the fridge and then 6 hours on room temp
Yum! 🍕😍
ugh looks so good i wanna eat it
Great!
Base 🎶🙌🏽🥳
Thanks alot dear
I hate how I have Trypophobia
If you use for a commercial kitchen, would you start dough the night before or the day of? I can imagine it raises overnight quite a bit?
I could listen to this guys voice all day 🫠
Big love to you my friend
Rare video of Kawhi Leonard making a pizza dough
hahaHAAAAhahaah...
Making dough is easier than it looks and by no means has to be perfect. Remember dont pur your hands in till the doughs either flowered enough or your hands are. Sticky dough hand feeling sucks lol.
Mean🔥Chur my Bro
"Depending how big you like it"💀
You pervert.. lol
Thank youuuuuuuuuuuuuuuu, for your reply.
يخلط فلبيدون ياه خليييي😂😭💕
What’s the measurements for the recipe?
No measurements No Like No follows
Just check out Vito Iacopelli, he is the best if it's pizza. 😉
I went to visit him when he haf his restaurant in LA. The food was really delicious and satisfying but him as a person is phenomenal
cool
''Damn Time ''😅
How can i get recepie?
Proofing for another thidy minutes
Your very skilled! But I am sorry for beating bad news but you didn't create a starter in 3 hours. Starters do not have sugar or dry instant yeast added because that's the soul purpose of a starter-just flour and water. But everything else was great. 👍🏼
The real chef🎉
Good way to give yourself stomach cramps.
Why how??
@MaritzaMendoza1018 Not proofed fully, and used to much yeast.
Was expecting a haka, before you tought us the recioe 😂😂😂
When u saying flour- which flour??
What the starter made of?
Ingredients in teaspoon, tablespoon, and cups,Please!😮😮
Thank you 🙏 ❤
Darwizzy
I didn't know the british were known for pizza
I think that is more important wood oven
Can we have the recipe. Man you make it look easy but not 😂😂
What about the dealdough?
How long can you keep the others in the fridge to make some each day
Recipe please
My starter didn’t get gloopy can I add more water?
Looks fine, but you should leave the poolish in the fridge for 16-24 hours
What should i say if someone ask me how the smell was the beer are? 🤣
How many days can I keep it?
The most important part of the great pizza is a good oven,not the dough...
I cook my pizza in a Ninja Foodi on Pizza setting (basically 500F convection). Comes out awesome.
And I don't have to waste time preheating an oven at 550F for an hour to warm up a pizza stone. I've done that in the past.
And on the contrary, ingredients are important, including the dough. Bread flour is key for me. And canned San Marzano tomatoes for the sauce. Fresh Mozzarella is best, too.
What kind of flour
lol the only dough recipe you knead
Can I use atta for it?
I ducked up. I pit the yeast and the flour in the same DAMN BOWL
Why bucket?
The measurements please 🙏 😕
Bro you forgot to list ingredients and ratios etc you egg 😢 🥚
What’s the point of a starter if your total fermentation time with starter included is only 3 hours?
Whole wheat atta flour?
I need this recipe but i don’t have instagram 😭
I don’t need anymore. You just let it sit for about 30 min and all the gluten is formed
Do u sift the flour beforehand?
Do u use dry yeast or instant yeast? I used instant yeast and the fermentation result was nowhere near what ur getting here...proofed it for 16 hours and hardly any bubbles.
Did you proof it in a warm area?
@@helen17lena the fridge actually
It need to be warm@@jeanpantxclusive
@@luzjimenez5721 thanks for that.
@@jeanpantxclusive I suggest watch a more detailed tutorial
It looks amazing! Where do I find the recipe?
All recipes on my instagram
@@mattreyneckeWhat about us older Generation who don't have Instagram or grandchildren? HELP! I NEED PIZZA!
@@mattreynecke pizza dough
Old dogs CAN learn new tricks :)
@@PamalaNEW I just spent 20 minutes finding it.
Makes 6-8 pizzas
Starter
210ml warm water
12g yeast
30g sugar or honey
300g all purpose flour
After starter:
400ml water
850-909g all purpose flour
25g salt
You didn't specify your flour
You don’t need the sugar.
sugar salt?
I think it's much better to ferment to 1-2 days
Agreed
Poolish or Biga is a good way but it takes at least 16 hours for bacteria to produce the right starter
So when i am done, can i put the dough in the fridge for 2 oder 3 days? Or can I put the dough in the Refrigerator freezer and how long?
Fridge 2 max 3 days - Yes
Refridge - indefinitelly. Things to consider while in refridge: lock it tight, use it while it gets to room temp
This doesn’t require 3 days like every other cool recipe?
No S U G A R !
It does not improve your dough.
2 cups all-purpose flour
2 teaspoons instant dry yeast
2 teaspoons honey
1 1/3 cups warm water (out of the 1 1/3 cups water, use 1/2 cup for activating yeast)
2 tablespoons milk
2 tablespoons olive oil or vegetable oil
Activate the yeast by mixing 1/2 cup (120ml) warm water, 0.35 ounces (10g) of yeast, and 0.35 ounces (10g) of honey. Leave it for 10-15 minutes until the yeast becomes active.
Then mix all the ingredients as mentioned and knead for 12 minutes until you get a smooth dough. Grease an airtight container. Shape the dough into a ball and place it inside the container. Refrigerate for a minimum of 6 hours and a maximum of 72 hours.
Just take it out of the fridge 2 hours before making pizza.
for those who live in USA
The perfect looking and dough and no amounts 😢
and it turns out like bread not pizza dough.
How long can you use the dough if kept in refrigerator?
You can keep for a week or week and a half. Some prefer the taste of a long fermentation
Use up in fridge within 3 days
Lol
Can we use this recipe for buns?
Probably add some butter & 1-3 whisked eggs for buns
That should make a decent bun
Sugar ? Pass on this
You have to put sugar when using yeast
@@twicegod9160 I never have used sugar on my pizza
@@randystephenson6553 what yeast do you use? You might use one that doesn’t need sugar
3 hours isn’t too much
What if you dont know the smell of bear 🐻
Not enough fermentation, way too much yeast.
Does Pineapple go on Pizza or Nah?
You lost me when you added the sugar…
Nope, no Instagram for me
Wow, you deserve a standing ovation!
Awesome DOGH ❤
THANK YUO
I think you forgot to cook it!
Why does every recipe assume the I’m making 8 pizzas? Is there something important about making large batches?
Sharing with people you live around (community) & it's overwhelmingly delicious
How to basic is better I know that pineapple belongs on pizza and that you should add add as many eggs a you want
dude you sound like gigguk
Your dough isn’t the best, have a go at my superior recipe which is a 100% biga canotto contemporanea, note that you need a proper dough machine that has a rotating bowl, a hook and a pole in the center as this dough is too hydrated to be made with a kitchenaid style planetary mixer.
Final amount of each ingredient:
1000g of caputo Manitoba type 0 (use any type 0/00 with a w rating of over 380)
800ml of water
30g of salt
5g of fresh yeast, use half of the amount of you use dry yeast
Biga:
Dump all of your flour on a dough box and pour 450ml out of your 800ml of water into a jug and mix it with 4g out of your 5 g of fresh yeast
Then shake the dough box and pour the yeast mixture in gradually, make sure you create blobs of dough without kneading
Make sure all of your flour has been incorporated and ferment at room temperature for 2 hours at 22 degrees Celsius and 36-48 hours in the fridge
when your biga is done fermenting, pull it outside of your vessel and cut into tennis ball sized chunks
Prepare a saline solution with 350ml of water (ice cold) with 30g of salt
Then dump your biga inside your dough mixer and gradually add the saline solution
Add your 1g of yeast towards the end
Your dough should mix for no longer than 20 minutes or mix until your dough reaches 23 degrees Celsius, any hotter than 26 degrees will kill your gluten structure
you can either Bull ferment the dough for another 24 hours or immediately make the balls to be used in anywhere between 2 to 5 hours depending on your temperature
use the neopolitan method to stretch the dough once the gluten has relaxed and the dough looks puffy, use semola flour or rice flour
Top it how you would like and use a perforated pizza peel (iuse gi.metal emozione 16 inch)
launch it in a wood fired oven or an outdoor oven like a gozney or Ooni oven at 425 degrees Celsius for 90-120 seconds or max temperature in your oven with fan force, not broiler, cook until it’s golden brown or 6 minutes
I’m aware that my recipe requires a lot of investments, but this has allowed me to make dough that is better than some of the pizzaiolos I have eaten
There isn't a single recipe in which the balls are ready to bake 5min after making them. So much pizza misinfo out there. So follow the recipe and put the balls in the fridge for a day or two. Let come to room temp 2-4hrs and then bake. And stop ruining pizza.
All that work for no toppings!
Is there a recipe
Check my IG
@@mattreyneckeit’s not on ur ig I’ve looked all over for it
nah, sorry mate but I only make pizza with poolish its so much better
Without amounts this is useless
i mean the video itself lacks a lot of info, but what i want to know the most is like... brah...
why the fk u making ur pizza in the bucket you have left after painting ur livingroom like use a bowl man...
Wayyyyyyyyyyyy too much yeast. Fermentation way too quick. No flavor development