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Rustic Bread Series: Pizza
I have started a new series, Rustic Breads, you will see breads like Ciabatta, Sourdough, etc. This video is about Pizza. I’ll guide you step-by-step from kneading the dough to choosing the freshest toppings, to have a perfect Pizza.
This recipe is easy to follow. t is light, airy, and perfect for any meal. So, if you're looking for a new bread recipe to try, or if you're a beginner in bread making, this video is for you.
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Love this recepi!
If you have any questions or tips of your own, leave them in the comments below. I'd love to hear from you!
Nice. For 1 person only I want to only make 1 ball. So I 1/4 all the ingredients including the yeast, right?
Yes, correct. Or if you want, make the whole batch, then store the pizza dough in the fridge for up to 1 - 2 days.
Thanks. I'm at the experiment stage, where I know my oven, my water, my flour, my room temp, it's all affecting my pizza results. So I decided to make many micro batch trials to learn, not necessarily to make a big pizza dinner every time. You're up against a lot of competition in the baking/pizza yt space. Good luck!
oh- the proofing - 7-8 hours on the counter OR overnight in the fridge? Or did you mean 7-8 hrs fridge or overnight in fridge? if it's all fridge, then as far I can tell you only have 2 hrs non-fridge proofing time. That's really enough?
When I say 7 - 8 hours / overnight, it is in the fridge. 7 - 8 hours is the minimum time and overnight is more than 8 hours. For me, I made the dough in the evening, so I proofed it in the fridge for about 15+ hours. I should probably mention that in the video, so that was my bad.
But in my channel, I try to focus on easier recipes/methods. So, I am trying not to overcomplicate things in my videos. A lot of my viewers are beginner bakers, so I teach them to make good bread without a machine or any fancy equipment. Or long proofing times. I try to simplify the recipe or the process of making the bread.
But usually, my preferred method of making pizza is using pre-ferment. The ferment will be left for 16 - 24 hours. Then, it will be added to the pizza dough. Then, the pizza dough will also be required to prove more.
Also, I apologise for the misunderstanding in the proofing time, I will be clearer in proofing time with my future videos.
Actually, I just realised I didn't properly answer your question. Proofing in room temp for 2 hours is just enough, it avoids a lot of waiting time. Especially if you are new to baking. The fridge proofing will be enough.
Appreciate the comment 🙏🙏