Pizza Classica Dough for Pizza at Home by Chef Leo Spizzirri
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- เผยแพร่เมื่อ 6 ต.ค. 2021
- Chef Leo shares his recipe for making great pizza dough at home. This can be used for baking in a pan or on a pizza steel or stone. RECIPE IS BELOW IN THE DESCRIPTION.
Also check out how to make the sauce and how to bake the pizza in a pan or on a pizza stone or steel.
Pizza Sauce at Home • Pizza Sauce at Home
Pizza Classica in a pan • Pizza Classica at Home...
Pizza Classica on a stone or steel • Pizza Classica baked o...
Please check out Chef Leo's website and social media.
leospizzirri.com
/ @thepizzagarage
/ askchefleo
/ askchefleo
This recipe will provide enough dough for 4 individual pizzas (9” - 10”) or 2 pan pizzas (9”x13”size).
Ingredients
FLOUR 500g or 4 cups of King Arthur All Purpose
WATER 300g or 1 1/4 cups (Room temperature) - 60% hydration
YEAST 2.7g or 1 tsp of instant dry yeast (0.5%)
EVOO 18g or 4 tsp (3.6%)
SALT 11g or 2 1/4 tsp of fine sea salt (2.2%)
SUGAR 9g or 2 tsp (can also use non-diastatic malt to promote browning in a home oven) (1.8%)
STEPS
1. Add the room temperature water to your mixing bowl.
2. Sprinkle your instant dry yeast on top of the water. You are not “blooming” the yeast as you would do with active dry. You are just giving the yeast a chance to slowly dissolve in the water.
3. Add the granulated sugar into the bowl. Using your hands or a spoon, mix the water, yeast and sugar together until they are fully dissolved. This should happen quickly.
4. Add about 2 cups of flour to the bowl. Using your hands in the shape of a claw, mix the flour into the liquid. You are trying to create a kind of batter to help to separate the yeast from the salt that you will add later.
5. Add the extra virgin olive oil to the bowl. Continue mixing with your hand until you no longer see streaks of oil.
6. Add the fine sea salt to the bowl. Continue mixing with your hand until you no longer see salt on the surface of the dough.
7. Add about 1 cup of flour into the bowl (about half of remaining flour). Continue mixing with your hand and the dough will get thicker. Use your finger or a dough scraper to scrape the side of the bowl and loosen any flour that is sticking.
8. Add the remaining flour and keep mixing until there is no loose flour in the mixing bowl. The entire process up to this point should only be about 7 or 8 minutes.
9. Put the dough on your work surface and knead for about 2 minutes. Use the palms of your hand to push the dough forward and your fingers to pull it back. (Check out the video for the technique.)
10. After kneading, the surface is starting to get smoother, but you are not done yet. The dough needs to rest first. Put your dough back into the mixing bowl, cover with plastic wrap and allow the dough to rest for about 15 minutes.
11. After resting, return the dough to your work surface. Continue kneading for 2 to 3 more minutes.
12. Next, it is time to divide the dough. If you are making 4 individual pizzas, divide the dough in half and then divide again in half.
13. If you are making pan pizzas, divide the dough in half one time to get two larger doughballs.
14. Now you want to form smooth doughballs. If you are making a pan pizza, form the dough into something more oval rather than round. This will make it easier to press the dough into a pan. (Check out the video for the technique.)
15. Get containers that are close to the size and shape of the dough balls. (For doughballs for pan pizza, use a rectangular or oval container instead of round. ) Put the dough in the container and lightly coat with oil. Then put the lid on and sealed tightly. You don’t want air to get in the container.
16. Put your dough in the refrigerator for at least 12-16 hours and preferably 24 hours.
17. When you are ready to use the dough, remove from your refrigerator from 90-120 minutes before you need to start stretching. Remember to always keep the dough covered. You want the dough to be at room temperature before you use it.
18. And one last tip….It is a great idea to keep track of what you did in making this recipe in a notebook, including any steps that did not go as planned. When you make the recipe the next time, you can make small adjustments until you make this recipe your own. It’s a good idea to only change one thing at a time so that you can see the impact of your changes.
Good luck and if you post your pizzas on social media, please tag me #AskChefLeo so I can see your work! Ciao amici!
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Chef Leo, I grew up in a family owned pizza place. I have since moved to a state nearly 2000 miles away from my family's place. I have continually been dissatisfied with what passes for pizza where I reside.
I have taken to using your dough recipe and believe me, it has made all the difference. I make your dough, my family's sauce and fresh toppings to finally have a palatable pizza.
Thank you so very much!!
Great informative video! Thank you!
Loving your videos Chef! Thank you for sharing your craft. See you soon. Ciao!
I'm glad that you also gave the measurments in grams as most people do not know, U.S. volume measurments are different than Imperial measurments.
Thanks Thinker. Using grams is so much more dependable and repeatable. I started a new channel called Pizza Garage. www.youtube.com/@thepizzagarage Most of the videos on this channel are also over there and many new ones. Please check it out and subscribe. Thank you
what an awesome counter top granite!
Chef Leo, I was excited to try your recipe, made the dough balls late last night and had fantastic pizza today!! Thank you so much!!
Fabulous as usual.
I don't usually comment on videos I've watched, but I needed to say how awesome you are at explaining everything. I have been making my own pizza lately and also watched my mother and being Italian also made good pizza. I've been struggling to figure out what yeast works best, since I only used active dry yeast. I will now try using instant yeast thanks to you. I've subscribed and looking forward to seeing more videos! Gracie!
Excellent Tutorial!
Well unexplained!
Thank you for sharing your professional knowledge!
Greetings from Singapore!🌹🌹🇸🇬
Edith a happy Subcriber!
A really nice beginners Video. I liked the 3 part series you had at that conference. I really would like to understand the dependency's of fermentation times and yeast amounts, hydration rates, influence of bigas and so on. I am looking forward to see what you have to teach :)
Thanks for watching! 🙏 I will be covering these in future videos as well as on my Q&A sessions on my social media accounts. Follow me @askchefleo
Great dough, thank you, used honey vs. the sugar and is a great dough to work with.
Honey works will for this, so great idea. I started a new channel called Pizza Garage. www.youtube.com/@thepizzagarage Most of the videos on this channel are also over there and many new ones. Please check it out and subscribe. Thank you
Your "airplane taking off" example worked great for me. I learned a lot from that visual.
Granted, I had a few dough balls hit the far wall, and a few gained some good altitude before hitting........ :)
Hi chef Leo
Is a single dough good for half sheet pan?
Thank you
Michael
Chef,
There used to be a video where you showed making a NYC style pizza dough recipe with a stand mixer. This was my favorite recipe to use for making pizza. I was looking for the recipe and it seems to have disappeared from TH-cam. Do you have a link for that recipe?
Thank you!
Hi Leo, you are the best pizza teacher on the internet. Love your stuff! If I want to cut this recipe in half, how much yeast would I use? Thanks.
half the amount of yeast.
Nice video .I would like to see a video on how to make adjustments to a small sunmix spiral mixer , there is no info anywhere on the chain and belt adjustments , i own a Sunmix 10 plus .
leo you are the best
Hello Sir. Can you please tell me the name of the wight you using? thank you
Hello Chef Léo, Can i use a mixer untead of hands?
What are your thoughts on bread flour over all purpose flour from King Arthur? Can you make video using stand mixer?
Dear Chef Leo, hope you are always well. first of all thank you for sharing this video and recepie. I have question to ask, if I want to make 2kg of flour, should I just time 4 all the ingredient? I'm using 20kg planetary mixer any advice how to get the nest dough? Tx
I love your videos, they are so easy to follow & the recipes are fantastic. I have been using your New York dough recipe for months now, it's my favourite. Question: how much non-diastatic malt would you use for this recipe if your flour doesn't contain malt? thank you
Thanks for watching! You can use up to 0.5% malt based on the total flour weight.
Liz y, can you share Chef Leo’ s New York style pizza dough recipe. Although I made it quite a few times, I never wrote it down. I only need the list and amounts. Thank you ♥️
Chef, can I used diastatic malt instead non diastatic malt? Will it give same result? Tx
Hi Leo...I'm trying to find your video of making the pizza dough with adding oil and sugar in the later stages along with the percentages for pizza dough. I use sugar in my dough as well and was wondering should I cut the percentage down on yeast due to the sugar. I use 1.5%. After mixing and resting should I ball up and refrigerate straight away? Thank you for you help
Ya look great Leo!! Miss the old dough receipe for deep dish with the malt tho.
Thanks JC, I don't have the deep dish recipe online yet, but I do have a stuffed pizza recipe on my new channel called Pizza Garage. www.youtube.com/@thepizzagarage Most of the videos on this channel are also over there and many new ones. Please check it out and subscribe. Thank you
Chef Leo:
You used to have a video where you went through the recipe for NY pizza dough. That recipe made the most amazing pizza. But when I try to look up the video, it says you removed it. Can you please provide me with that recipe? I loved it so much! Thanks in advance!
Sorry to hear about this Mitchell. The videos were on the Pizza Academy’s channel. They deleted all the videos. I parted ways with them a year ago and I’m assuming their decision to delete the videos was to try to get people to come and take courses there. I am currently in the process of creating new videos on each style of pizza to put up on this channel. I have no affiliation with them anymore.
Hi Leo!
I just subbed! Can you please share a recipe for an authentic new york style pizza dough?
Hi Fahad, I am happy to share this recipe for NY style pizza. I will be remaking that video very soon on my new TH-cam channel, "the Pizza Garage with Leo Spizzirri", so I hope you will subscribe over there. Also check out my website, leospizzirri.com for other recipes. Thanks again.
New York Pizza Dough (60% hydration)
Ingredients
Flour "00" - 675g
Flour Semola Rimacinata 75g
Red Star Platinum yeast 7g (1 packet) (or 19g fresh yeast)
Sea Salt 21g
Extra Virgin Olive Oil 12g
Water 450g
Pour all of the water into your stand mixer if you are using Instant yeast.
If using fresh yeast...., Add only 400 g water to the spiral mixer and set 50g aside.
Dissolve the fresh yeast in this water
Add the sea salt to the water and whisk to mix
Add all of the flour to the mixer
Start mixing on the first speed
As it is mixing, add the dry instant yeast
Then drizzle in the EVOO
After the dough starts to come together, turn off the mixer
Put the dough on the counter to finish by hand and knead for 2-3 minutes
(Ideally, working on a stone counter keeps the temperature of the dough cool)
Form the dough into a ball
Lightly coat a bowl with olive oil, put the dough ball into the bowl and cover with plastic wrap
Let rise for 30-60 minutes
After doubled in size, it is ready to be divided into 4 portions
After dividing, form into dough balls
Place the dough balls into a lightly oiled container, cover with plastic wrap.
If making pizza the same day, keep the dough balls out (ambient).
When they have doubled in size, they are ready to be used.
Recommended: Store the dough balls in the refrigerator for 24-48 hours
and make pizza the next day.
When you are ready to make pizza, take the dough balls into ambient temperature for 90 minutes before stretching.
Hi Leo, i love your videos and think they are by far the most informative on thr Tube. That being said, a question, if I want to change this recipe to 1\2 the size, how much yeast do I use? Thanks.
You can literally cut all the measurements in half and the recipe will work out just fine.
I am soory to be dense but do I also cut the yeast in half? Also, are you going to make new videos? Watching your videos is like going to pizza class. You have cleared up so many things for me.
Can you use this recipe in a wood oven?
Awesome video Leo. One question. Would it be beneficial vacuum out all the air when storing the dough?
No need to vacuum seal the containers. It will not benefit the dough in any way.
Can you do a cracker thin crust?
Please how much olive oil do you put in?
The absolute best pizza artist and teacher there is. Been following you for a while on TH-cam, so I was excited to see this channel. Instant sub here!
Is there an easy way to not get a Pequod’s style stuffed pizza rubbed with the butter and cheese to not stick to a coated aluminum deep dish pan? The flavor is so good, but I find it can be really difficult to get out of the pan in parts. Also, how much cheese should there be in a 12” stuffed so it doesn’t break and ooze out when tipping out of the pan? Thanks!
The problems you mention could be due to the age of the pan. A newer pan will stick a bit more until it begins to increase in the amount of patina that builds up over times. Also, the type of grated cheese that you use could also cause the pizza to stick in the pan. It’s typical to see Parmesan (Parmesan with an S, not Parmigiano) stick a little more.
Pequod’s in chicago is a deep dish pizza, not stuffed. When the dough is pressed into the pan, an application of sliced mozzarella is used across the dough and then laid up the side of the pan. The caramelized cheese edge is cause by the mozzarella melting to the pan then turning brown. Everything releases together once the pizza is baked.
I would also tell you to try using margarine in the pan instead of butter. It could be the fat solids in the butter burning to the pan and causing the cheese to stick which would likely be the reason the pizza will not release well. I would also tell you to try shortening too, it’s a very old school method from back in the day inside your pan.
If the cheese seems like it’s going to tip out when you’re pulling the pizza out of the pan, it could also be the it might need to bake more. When I use a conventional home oven on the standard bake setting, not convection, I bake at 480f for about 20-25 minutes. That seems to be the sweet spot, no matter what topping you choose for your pizza. I hope this helps!
Thank you so much for watch and subscribing! You can also check out my new website, www.leospizzirri.com and my social media channels @askchefleo. Thanks again 🤘
@@AskChefLeo Thank you so much for the detailed response. I’m going to try what you suggested and report back. Sorry for the Pequod’s stuffed/deep dish mix up, I’m from NYC so it’s all a bit of a new concept for me lol. So glad to see you’re back and really looking forward to more.
Thanks! Tomorrow I am publishing my video on the pizza sauce and baking in a pan. Next week I will release the video on baking directly on a stone or steel, and I also describe the method of using two stones or steels to get a great even bake.
@@AskChefLeo The shortening did the trick, Leo. The last pizza didn’t stick to the pan at all; thank you again for the tip.
Is there any particular method for getting the stuffed pizza out of the pan quickly and reducing the chance for any breaking? I was able to get a metal spatula under it and pop it out after several attempts, but I was terrified it was going to collapse in the process. Is 2lbs of cheese too much for a 12 inch deep dish?
Chef Leo
My hands are damaged and I cant mix dough by hand.
Can I use a Kitchenaid and if so, how long?
Thank you
Michael
Hey Leo, you mentioned Brooklyn and you went to Di Fara pizzeria did you try L&B spumoni gardens?
L&B is my favorite square pie in NY!
Chef flexing hard with a full block of Cutco knives.
Gotta give the wife her knives so she doesn’t mess with my Damascus blades! 😂
Hi Leo love your vids, did you branch off on your own? because I was hoping to take your 5 day workshop in Lisle Illinois Feb 2023…I’d rather take classes with you if you start up on you’re own…:)
Hi Mario, thank you for your message. Yes, I am now off on my own. Not offering face to face classes just yet but working on a new TH-cam channel. Please subscribe to my website, www.leospizzirri.com for updates on some exciting new videos and recipes. Thanks so much for watching.
How much olive oil. The amount wasn’t listed. Thanks
It's in the description...18g or 4 tsp. All the steps too.
18g or 4 tsp
If using a mixer,yeast incor. in flour for a 2/3 day slow cold ferm. and want to substitute sugar with honey. What is the ratio difference of sugar and honey? At what point do you add it or with??
Chef, you had a video that you made from some chicago school about making a stuffed chicago style, from start to end, I cannot find that video, was it removed?
Hi Eduardo, yes, that video was removed, but I just re-recorded an extended version, including how to make the dough, how to roll the dough out by hand, make the sauce, all the way to the end. It will be on my new channel later this month. Thanks for asking and I hope you check it out.
@@AskChefLeo Thanks for responding. You did a superb job on that video. However, I am stoked to learn about this new extended version and I will definitely check it out. Is the new channel up? or can you please let me know when it is up so that I can subscribe to it? Thank you
What would the percentage of hydration be with this dough? It would seem to be pretty low?
Generally speaking with volume measurement dough, I use a 2 to 1 ratio of AP flour to water, which is roughly 70% hydration and is pretty versatile.
For this recipe, it is 60% hydration (details are in the description). For someone new to making dough, this is a good place to start as the dough is easier to handle. But I agree, 70% makes a great dough and as people get more experienced, they want to tackle higher hydration. Thank you for watching and for your comments.
@@AskChefLeo Thanks Chef Leo.
When making a dough ball, does it matter which portion of the bulk dough remains on top? Thanks.
Nope, it will do it’s thing naturally on its own. However, once you’re ready to use your dough balls, it does matter which side of the dough ball is on top or the bottom. The pizza should always be topped with the part of the dough ball that was on the bottom of the container as the top of the pizza! I hope this helps, thanks for watching!
@@AskChefLeo Thank you, Chef. Do you offer one on one virtual classes or consults?
Dear Chef Leo, I've been looking high and low for your older New York style pizza dough recipe, filmed in the kitchen at the Academy. I never wrote it down and it's my favorite recipe ever. Would you mind sharing that recipe? It's different from the recipe in this video. And it has the most helpful tips and info. I hope you don't mind. Thanks so much from Canada
Me too
Hi Tannimaus, I am sorry that the video was removed from TH-cam. But I do plan to redo that video for my new channel, the Pizza Garage with Leo Spizzirri. But....just so you don't have to wait. I hope this helps.
Ingredients
Flour "00" - 675g
Flour Semola Rimacinata 75g
Red Star Platinum yeast 7g (1 packet) (or 19g fresh yeast)
Sea Salt 21g
Extra Virgin Olive Oil 12g
Water 450g
Pour all of the water into your stand mixer if you are using Instant yeast.
If using fresh yeast...., Add only 400 g water to the spiral mixer and set 50g aside.
Dissolve the fresh yeast in this water
Add the sea salt to the water and whisk to mix
Add all of the flour to the mixer
Start mixing on the first speed
As it is mixing, add the dry instant yeast
Then drizzle in the EVOO
After the dough starts to come together, turn off the mixer
Put the dough on the counter to finish by hand and knead for 2-3 minutes
(Ideally, working on a stone counter keeps the temperature of the dough cool)
Form the dough into a ball
Lightly coat a bowl with olive oil, put the dough ball into the bowl and cover with plastic wrap
Let rise for 30-60 minutes
After doubled in size, it is ready to be divided into 4 portions
After dividing, form into dough balls
Place the dough balls into a lightly oiled container, cover with plastic wrap.
If making pizza the same day, keep the dough balls out (ambient).
When they have doubled in size, they are ready to be used.
Recommended: Store the dough balls in the refrigerator for 24-48 hours
and make pizza the next day.
When you are ready to make pizza, take the dough balls into ambient temperature for 90 minutes before stretching.
Hi Jamie, I just saw your comment about the New York style pizza dough. That video was removed from TH-cam but I plan to remake it soon and add it to my new TH-cam channel "The Pizza Garage with Leo Spizzirri." But just so you don't have to wait, here's the recipe:
Ingredients
Flour "00" - 675g
Flour Semola Rimacinata 75g
Red Star Platinum yeast 7g (1 packet) (or 19g fresh yeast)
Sea Salt 21g
Extra Virgin Olive Oil 12g
Water 450g
Pour all of the water into your stand mixer if you are using Instant yeast.
If using fresh yeast...., Add only 400 g water to the spiral mixer and set 50g aside.
Dissolve the fresh yeast in this water
Add the sea salt to the water and whisk to mix
Add all of the flour to the mixer
Start mixing on the first speed
As it is mixing, add the dry instant yeast
Then drizzle in the EVOO
After the dough starts to come together, turn off the mixer
Put the dough on the counter to finish by hand and knead for 2-3 minutes
(Ideally, working on a stone counter keeps the temperature of the dough cool)
Form the dough into a ball
Lightly coat a bowl with olive oil, put the dough ball into the bowl and cover with plastic wrap
Let rise for 30-60 minutes
After doubled in size, it is ready to be divided into 4 portions
After dividing, form into dough balls
Place the dough balls into a lightly oiled container, cover with plastic wrap.
If making pizza the same day, keep the dough balls out (ambient).
When they have doubled in size, they are ready to be used.
Recommended: Store the dough balls in the refrigerator for 24-48 hours
and make pizza the next day.
When you are ready to make pizza, take the dough balls into ambient temperature for 90 minutes before stretching.
@@AskChefLeo Thanks so very much! I love that recipe!
Hi Leo, By leaving the dough rest for only 20 minutes and then making the balls and then storing them in the fridge with only .5% yeast.
Is the dough suppose to rise double in size when the dough balls are in the fridge? or will that happen when the dough balls rise / proof when they are in room temp for a couple of hours before stretching?
I did this recipe exactly as you showed it but the dough balls barely increased in volume. Is this normal? dough ball final temp was 23C, rested the dough for 20 minutes and then made the balls and put them directly in the fridge. My fridge is 3C. I appreciate any help. thanks!
Hi George! The dough balls will not double in size. By waiting 20 minutes before dividing, you are allowing the gluten in the dough to relax as well as the water to absorb into the flour longer. Once divided and balled, the dough is placed into the refrigerator over night. This step is called retarding the dough. Fermentation still occurs at these lower temperature but at a slower rate. Once you are ready to use the dough (I prefer 24 hours to 36 hours on this recipe), remove the dough from the refrigerator but keep it in its sealed container. Place the dough on the counter and all to rest ambiently for 90 minutes minimum. I personally prefer my dough to sit out for about 3 hours. The dough will gain volume in the container based on the ambient kitchen temperature but the goal isn’t to double in size as much as warm it up and get the yeast working again. Once you stretch the dough, it will be active enough to give you a bubbly result in the oven, even after only 90 minutes. I hope this helps! I’d love to see your pizzas once baked, be sure to tag me on IG or FB. My handle is @askchefleo
@@AskChefLeo Leo you are the best. thank you so much for clarifying this crucial step :) I will defiantly tag you :)
Hello Chef Leo! I am sooooooo hurt. I was using your previous video that used Semolina and 00 flours to make pizza dough. I went to find it for an event that I am having today only to find that it's gone. My event today will unfortunately be a disaster without it. I am originally from New York and your recipe took me back home with the taste of New York. Please, pretty please can you provide the recipe for that pizza dough?
Hi Angela, I am sorry about that video being removed. I plan to redo that video on my new TH-cam channel, "The Pizza Garage with Leo Spizzirri"
But I don't want to ruin another social event, so here is the recipe. I hope that helps. I have quite a few recipes on my website, leospizzirri.com, so you might want to check that out.
New York Pizza Dough (60% hydration)
Ingredients
Flour "00" - 675g
Flour Semola Rimacinata 75g
Red Star Platinum yeast 7g (1 packet) (or 19g fresh yeast)
Sea Salt 21g
Extra Virgin Olive Oil 12g
Water 450g
Pour all of the water into your stand mixer if you are using Instant yeast.
If using fresh yeast...., Add only 400 g water to the spiral mixer and set 50g aside.
Dissolve the fresh yeast in this water
Add the sea salt to the water and whisk to mix
Add all of the flour to the mixer
Start mixing on the first speed
As it is mixing, add the dry instant yeast
Then drizzle in the EVOO
After the dough starts to come together, turn off the mixer
Put the dough on the counter to finish by hand and knead for 2-3 minutes
(Ideally, working on a stone counter keeps the temperature of the dough cool)
Form the dough into a ball
Lightly coat a bowl with olive oil, put the dough ball into the bowl and cover with plastic wrap
Let rise for 30-60 minutes
After doubled in size, it is ready to be divided into 4 portions
After dividing, form into dough balls
Place the dough balls into a lightly oiled container, cover with plastic wrap.
If making pizza the same day, keep the dough balls out (ambient).
When they have doubled in size, they are ready to be used.
Recommended: Store the dough balls in the refrigerator for 24-48 hours
and make pizza the next day.
When you are ready to make pizza, take the dough balls into ambient temperature for 90 minutes before stretching.
@@AskChefLeo WOW!!! You won’t believe this but, today is my birthday and I am having another event today, pizza party!!! Another event and you came through for me. THANK YOU SOOOO MUCH CHEF LEO!!!! This is going to be a great birthday.
@@amlatham21 Happy Birthday!
Made the stuffed crust can’t wait to see how it turns out tonight! Want to make this recipe, need to order some “00” flour. Is that the caputo chefs or pizzaria flour on Amazon? I’ve always made NY style with all trumps, thought higher protein was needed?
@@jasongrubb2279 the stuffed pizza recipe is great, you’re going to love it. Just follow my steps and you’re going to make a killer pizza at home!
In regards to flour for NY pizza, you need to remember that the higher the protein or stronger the gluten that the flour will make, the longer you need to mature the dough. Professionally, a dough made with all trumps which is 14% protein will take 72 hours to achieve its peak and anything less will result in a pizza that’s chewy and heavy. By lightening the flour, you reduce the maturation which will give you a dough that’s ready sooner. In my teachings, I try to demonstrate this lesson using a variety of flours both imported and domestic so that when you do create these doughs on your own, you can use these principles to enhance everything else that you’re doing in the kitchen. Both the caputo flour are available on Amazon and I’ve even seen them on the shelves of specialty markets and well stocked grocery stores across the country.
Leo I love your videos
But this one reminded
Me of mister Rogers neighborhood
LOL
Not sure if that’s a good or bad thing? 😅
Well when I was 13 years old
The guy that was teaching me
Was screaming the shit out of me
He didn't say nothing about a
Airplane
Lol
@@salcamposano4153 😂 this literally made me laugh out loud! You’re the best bro!
Leo if you time look me up face book
I made a ten pound biga mix with 66 percent hydration using altrump flour
What happened to the video of you making dough in the professional kitchen using the planetary mixer?
Hi Gary, many of those videos were removed from TH-cam, but I just started a new TH-cam channel called the "Pizza Garage with Leo Spizzirri" and I will be making new videos to replace them. I just published a video on Chicago Stuffed Pizza which I made with a KitchenAid mixer. I hope I will see you over on the new channel.
What happened to the new york pizza recipe video?
I got rid of all the old videos when I parted ways at the academy. All new videos coming soon. Subscribe to this channel
@@AskChefLeo thanks for the reply!
@@AskChefLeo I was freaking out when I couldn’t find it this morning but I had it memorized! Love your work and look forward to watching your new videos!
@@TH-cam_can_ESAD His New York style pizza dough is the best and I made it often but couldn’t quite remember all of it. I even have the Caputo rimacinata semolina. I did the best to make it but it doesn’t feel quite as stiff. How I wish I wrote it down🤷🏻♀️
@Chef Leo, PLEASE add a new version of the New York pizza dough soon!! :)
Well damn, whyd i buy a mixer?
What happened to your original pizza recipe that used 00 semolina and 00 flour along with the white packaged yeast omsotolerant yeast?
I was really looking forward to making the dough with that recipe and now....gone? Help
Hi John, that video was on another channel and it was removed by the channel admin. I am going to be redoing that video on my new channel "The Pizza Garage with Leo Spizzirri" very soon. th-cam.com/channels/avo4vLDdwfQo6t39X7aDBA.html
But since I don't want you to wait, see below....
New York Pizza Dough (60% hydration) - makes four 12" pizzas
Ingredients
Flour "00" - 675g (If you are making dough and using it the same day, ok to use all purpose flour. If you are going to use the dough in 24-28 hours, try using bread flour or higher protein flour)
Flour Semola Rimacinata 75g (If you don't have this, OK to use all of one type of flour)
Red Star Platinum Yeast 7g (1 packet) (or 19g fresh yeast)
Fine Sea Salt 21g
Extra Virgin Olive Oil 12g
Water 450g
Pour all of the water into your stand mixer if you are using Instant yeast.
If using fresh yeast...., Add only 400 g water to the spiral mixer and set 50g aside.
Dissolve the fresh yeast in this water
Add the sea salt to the water and whisk to mix
Add all of the flour to the mixer
Start mixing on the first speed
As it is mixing, add the dry instant yeast
Then drizzle in the EVOO
After the dough starts to come together, turn off the mixer
Put the dough on the counter to finish by hand and knead for 2-3 minutes
(Ideally, working on a stone counter keeps the temperature of the dough cool)
Form the dough into a ball
Lightly coat a bowl with olive oil, put the dough ball into the bowl and cover with plastic wrap
Let rise for 30-60 minutes
After doubled in size, it is ready to be divided into 4 portions
After dividing, form into dough balls
Place the dough balls into a lightly oiled container, cover with plastic wrap.
If making pizza the same day, keep the dough balls out (ambient)
When they have doubled in size, they are ready to be used.
Recommended: Store the dough balls in the refrigerator for 24-48 hours
and make pizza the next day.
When you are ready to make pizza, take the dough balls into ambient
temperature for 90 minutes before stretching.
recipes can NEVER be used. they are a guideline, but one must feel the dough, variation of ambient humidity can quickly swing a 70% hydration (which can be difficult, but manageable, into a 75% hydration which can be a sticky mess). If one doesn't know the brand of flour used, one has no idea what it's potential is for hydration really is. If the flour only has the capacity to be used at 62% hydration, then 70% hydration will never be attained. if more flour needs to be added, ADD THE FLOUR.
Excuse me chief but you are talking too much. You even talk about Amazon, battery etc.
I love eating raw dough. Keeps me regular.