In five min he gave you more of the solid basics than you will find on half the internet! Thank you for sharing good, solid practices for making a quality dough!
Finally some real information. I am so sick of seeing such generalized information without getting into any details. I applaud this person for finally getting into some real information to make it different from every other pizza recipe out there. He talks about the ingredients in detail and the process,etc.. I found this very refreshing compared to the other video on youtube dealing with pizza making.
Soo i make my dough , let it rise in a bowl for about a hour, then make dough balls, put the dough balls in a tray thats in the frige, let them sit in the frige for a few days until i cook them?
Thank you, I have used this several times over the past month, it is perfect. we moved form Long Island several years ago and my family says that I have mastered the NY pizza, now for Bagels and Knots
I'm in a wonderful nice calm meditative state now after watching your video... all tingly..... I am now in full mosifus pizza zen mode, and armed with your fantastic insight, experience, information and explanation, I am ready to make some awesome pizza dough. And, the next time I'm in Las Vegas, I shall visit one of your shops! Thanx!!
From PA lived in Vegas for 11 yrs but moved back to PA. and your places were always my go to for good pizza in Vegas. Always went to the ones on Tropicana ave and the one on Horizon ridge. I miss Metro. O we always ordered the metro too.
Thank you for uploading this, John, I've been using this dough for a few years now and it's both easy and wonderful. I've used it in as early as 2 hours if the kitchen is warm, all the way out to one-week of chilled fermentation. It never fails - great recipe. Finding GM AllTrumps is hit and miss around here, but I've also used King Arthur Bread flour at 12.7% and it works - maybe a little more tricky to stretch when the house is cold, but not a big deal.
Good stuff John. It’s great that you explained your process. I’ve been making Neapolitan dough for two and a half years for our mobile wood fired business but now we’re adding a second trailer with a Peerless deck oven to make NY style pies as well as others. We’ll be sure to visit Metro when we come to Vegas for Pizza Expo.
Great video, I began making pizza at home with Jiffy mix (pathetic). Over the years I graduated making doe, and after many failed batches I finally got some Molina Caputo tipi 00 pizza flour. It has the characteristics that John is talking about, and better flavor after a few days.
I figured out this ratio for someone who is making only two or three pizzas and not like 100 pizzas. I followed his order of steps and let the dough sit refrigerated for about 78 hours, then at room temperature for another hour. All three people who tried my pizza said that the three day refrigerated dough crust was noticeably better than dough made the night before. I also liked it better. 3 cups flour 1 cup water 1/4 tsp dry active yeast 7/8 tsp kosher salt 2 1/2 tsp olive oil
YOU are my new favorite pizza guy! Thanks for cutting through all the crap, giving the essentials, and covering all the bases. Very informative and direct. I have a pizza oven in my mancave that will hit 1300F (I turn it down for NY style) and I make pizza pretty much every day. I had been using King Arthur Bread flour, but just recently bought a 50 lb bag of All-Trumps. I've made three pies so far with it, and all you say about it is true. Wonderful product! Many thanks for your info!
King Arthur is Crap. I started out with Gold medal bread flour. Which is now to expensive if you're selling. The All Trumps is about the same as the Gold Medal. According to a Company Spokesman I talked too.
Great video. So with New York Style the dough doesn't get bulk fermented apart from the slight rest before balling and refrigerated ! Is this normally the way it's done ?
I’m not great at math but I think these are the percentages. I converted everything to oz then divided by the flour. Flour 100% Water 62% Yeast .005% for fresh .0025% for dry active yeast Salt 2% Oil 2%
Outlaw.44 I’m not sure. Like I said I’m not the best at figuring that out as baking is new to me. I will say I have been using my percentages in all grams. So for 500g of flour I use 1.25g of dry yeast. It has been working well. The dough is fluffy but doesn’t rise a lot like a Neapolitan pizza, which I would expect. It is the closest I have found to NY style dough. That being said I could be doing it wrong.
Side note, this recipe also makes a great Auntie M's pretzel bite knock off. Make the dough for pizza. When you're ready to make the pretzel bites, portion the dough into bite size nuggets. Dump some baking soda into a pot of water (enough to saturate the water). Let it boil, drop the nuggets in for about a minute minute. Scoop out the nuggets, let them dry for a couple minutes. Brush with butter, sprinkle with coarse sea salt. Put in a 425F oven for 10-15 minutes, until golden brown. Let cool, and enjoy!
Hi John and thank you for sharing. I just wonder what temperature you got in the dough fridge? And also what is the maximum days you can keep the dough in there? Thank you
John I’ve always used a deck style oven but am now working with a Marra Forni rotating deck which is wood/ gas fired oven. Can’t seem to get the crispy golden bottom. What temperature fo you suggest. We are at 625. Takes 31/2 minutes to bake.
Scaled down, approx: (used digital scales) 350ml water 350 gr 1.41 gr dry yeast (1/2 Tbsp) 1 tbsp olive oil 550-570 gr bread flour (maybe 3.5’ish cups if i had to guess) 11 gr salt Heaping tbsp
This is the best pizza video of I seen he fully explains the type of flour doesn't just say flour, and is breaking down the science of pizza making only thing is you're supposed to add a little sugar to the yeast before adding it to the pizza, but BEST VIDEO YET!!! MPGA FOR PRESIDENT!
the correct percentage, that I calculated. flour: 100% Water: 62% Yeast: 0.5% fresh yeast (0.50% same as 0.5%) or 0.25% dry active yeast Salt: 2% Olive Oil: 2%
Firstly, love the video. I'm currently in need for a pizza dough recipe for a commcercial gas oven max temperature is 572 (F) or 300 celcius. I've made Neapolitan pizza dough AVPN approved recipe. This works in woodfire. Can anyone recommend a pizza dough recipe for gas oven. I'll have to use it in a pizza cafe soon. I like the Neapolitan or NewYork style pizza's.
Great video, John and guys at PMQ. Thank you for sharing your vast knowledge. Just one observation... It would be extremely helpful for us home pizza enthusiasts if you put the baker's percentage for the recipe so that we could scale it for our needs. Keep up your good work. Cheers!
1 cup water, 1 teaspoon active dry yeast, 1 teaspoon salt, 3 1/2 cups flour, 1/8 cup oil. Mix it all together by hand, adjust water. put in an oiled ziplock gallon bag for two day in the fridge. Pull it out and ball it up. Let proof, use. NO mixer.
he should have heated the metal bowl because If it's cold and soon as the warm water touches it, that warm water will get cool very fast thereby screwing up the yeast. It can be warmed up with hot water being poured in and then poured out so the bowls warm.
Is bromated flour safe? Apparently potassium bromate is considered a carcinogen and banned in many countries. What is the difference in using all trumps unbleached/unbromated verses using the bromated?
What is the actual Bakers Percentage for NYC style dough? I had an awesome recipe last winter that I cant remember exactly but it was something like 100% F, 63% hyd, 0.25% ADY, 2% salt and 2% EVOO. Does that sound right?
that's interesting that no sugar is included in the recipe. i'll have to try it. i am scared not adding a buffer to the yeast, but wth, i'll give it a go. thanks for the video.
Using sugar will allow for a crispier crust If you are using a home oven at 550F (typical max temp). For higher temperature ovens, the sugar is not required and is not required for fermentation.
John, I make my dough pretty much like you do except I add some sugar. I like my dough so that's not my problem. I use all Trumps flour also and uncooked sauce. My issue is the cheese. I buy Grande Mozzarella from Wisconsin. I use a small pizza oven at home called a Halo 16 which I like. Saying all that, I am not getting the taste I want so I think I am missing something with the cheese. I have used Mozzarella with provolone, next time with, then with Romano, and last with parmesan, and still haven't been able to obtain the taste I am looking for so I thought I would ask you, what combination of cheeses do pizzeria use.
Unbromated flour just means you have to mix your dough a bit longer. Bromated flour is illegal in Euriope, California and other places because a product in the bromated is tied to cancer.
chuckAWD it depends on the temp of your kitchen. A good rule of thumb start at about 30 minutes. Definitely a good starting point. Get it a little tacky at your touch. Beware of air bubbles though. Once you see them starting to push out your ready. Use that as your gauge for future batches. Trial and error at that point but start with 30 minutes at least. Make sure they are always rising in the same spot for consistency in temp. I.e., close to the oven or in a particular corner. -Brian Hernandez, PMQ Test Chef (sorry for my avatar and username, this is my old TH-cam account. Hehe) Email me at Brian@pmq.com with any other questions. Thanks for watching! Happy Holidays!
Best video for pizza dough I've ever seen. Finally!! Questions: 1. What's the temperature of the cooler? 2. You're using Active Dry Yeast. Will it activate with room temperature water? The manufacture recommends activating it first, so that's interesting. 3. You're adding the salt right on top of the yeast. Won't that kill part of the yeast?
The cooler is probably standard fridge, 32-40 degrees He dissolves the yeast in water in the mixing process. Since he's letting it sit for 2-3 days that is all that is needed He didn't add the salt on top, he first mixed the yeast in water. It dissolves fast
David, sorry for the delay in responding./ If you email me at brian@pmq.com I can send you a Bakers Percent that will allow you to adjust your recipe automatically based on the weight of flour you use.
Divide his original measures by 10 and you’ll probably be somewhat close I’d guess. So 5lbs flour 3.1 lbs water .4 oz fresh yeast/.2 oz active yeast 1.6 oz sea salt 1.6 oz olive oil
Also, if you can’t find All Trumps, “Bread Flour” is typically higher protein content than all purpose flour. The addition of olive oil is what gives the pizza more “crunch”.
Interestingly, my pizza recipe that I created for myself is very close to this one. Guess I was doing something right after all. My %ages are a bit different, but pretty close.
So basically you have to make it non stop, it just seems difficult that it can’t be used next day especially when your very busy my only concern. Is this Italian or Greek style
Good rule of thumb is an ounce an inch. If you want a thicker crust all over you can add some weight. The pizzeria I worked at used 16 oz. for 14" I've even seen people do 18 0z. for 14". Depends on your crust thickness preference. You can email me at brian@pmq.com with any other questions. Thanks Faisal!
Great question! I found this for you "Finally John implores you to throw out your measuring spoons and measuring cups. This is an advanced baking technique. To get accurate consistency in your dough making, you need to do what the professional bakers do: they weigh out all of their ingredients. John states you need to be totally consistent with your dough so that it will turn out the same, each time you create dough" But I am going to refer you to our Think Tank as well where you will get the best response from professional pizzaiolos that you can get quickly: thinktank.pmq.com/forums/the-think-tank.6/
In five min he gave you more of the solid basics than you will find on half the internet! Thank you for sharing good, solid practices for making a quality dough!
Finally some real information. I am so sick of seeing such generalized information without getting into any details. I applaud this person for finally getting into some real information to make it different from every other pizza recipe out there. He talks about the ingredients in detail and the process,etc.. I found this very refreshing compared to the other video on youtube dealing with pizza making.
Marty Lynchian Could not agree more with your statement here, Marty!
Soo i make my dough , let it rise in a bowl for about a hour, then make dough balls, put the dough balls in a tray thats in the frige, let them sit in the frige for a few days until i cook them?
@@mikesmith1502 Yup
th-cam.com/video/EvOBiB3_KR4/w-d-xo.html Best pizza dough ever!
You really believe em ? Wow !!
Thank you for being honest and self less with your teaching.there are,nt many folks like you.respect to you.
Thank you for your honesty and professionalism. Finally real advice we can use. Not click-bait.
Thank you, I have used this several times over the past month, it is perfect. we moved form Long Island several years ago and my family says that I have mastered the NY pizza, now for Bagels and Knots
Thank you for sharing your secrets of Pizza making
Been using this recipe for years thanks for sharing John!
This is the best pizza dough video I've seen by far, and I've probably seen 40 or 50 of them. I'm going to try your method.
thank you so much, my bf used to live in NY and misses the pizza, so i'll cut this down to reasonable at-home measures and try it!
I'm in a wonderful nice calm meditative state now after watching your video... all tingly.....
I am now in full mosifus pizza zen mode, and armed with your fantastic insight, experience, information and explanation, I am ready to make some awesome pizza dough. And, the next time I'm in Las Vegas, I shall visit one of your shops! Thanx!!
Thank you. Great recipe.
Been on the path to create a perfect dough and this video gave me a good feeling
Thank You 👍...I just did my first pizza dough following your instructions... I reduced to amount in half 3 times. 🏆
Best recipe on TH-cam. Very authentic.
From PA lived in Vegas for 11 yrs but moved back to PA. and your places were always my go to for good pizza in Vegas. Always went to the ones on Tropicana ave and the one on Horizon ridge. I miss Metro. O we always ordered the metro too.
Thanks for this insightful video. No instant yeast and no sugar is important info to know! I will get this flour and try this method
Thank you for uploading this, John, I've been using this dough for a few years now and it's both easy and wonderful. I've used it in as early as 2 hours if the kitchen is warm, all the way out to one-week of chilled fermentation. It never fails - great recipe. Finding GM AllTrumps is hit and miss around here, but I've also used King Arthur Bread flour at 12.7% and it works - maybe a little more tricky to stretch when the house is cold, but not a big deal.
We use King Arthur too. Great success with that brand thats employee owned.
Thanks John, great info!
Good stuff John. It’s great that you explained your process. I’ve been making Neapolitan dough for two and a half years for our mobile wood fired business but now we’re adding a second trailer with a Peerless deck oven to make NY style pies as well as others. We’ll be sure to visit Metro when we come to Vegas for Pizza Expo.
Glenn Allen how is that going? I’ve been wanting to do that around my area.
We eat at Metro Pizza all the time. Best pizza in town. This man is a king.
Great video, I began making pizza at home with Jiffy mix (pathetic). Over the years I graduated making doe, and after many failed batches I finally got some Molina Caputo tipi 00 pizza flour. It has the characteristics that John is talking about, and better flavor after a few days.
John, thanks for the presentation. I'm a NYC expat in Maine and I do miss the NY thin crust.
WOW!!! Best tasting dough I have ever made! Thank you!!!!! Of course, I scaled it down to a single pizza.
I'm going to try this recipe tomorrow at my shop. I'm on the west coast so I have the unbromated flour but I hope it comes out good
Thank You for sharing knowledge.
Finally a good recipe with percentages, thanks
Educational!
Excellent information!
Thank you for sharing!
Greetings from Singapore!
Edith
I figured out this ratio for someone who is making only two or three pizzas and not like 100 pizzas. I followed his order of steps and let the dough sit refrigerated for about 78 hours, then at room temperature for another hour. All three people who tried my pizza said that the three day refrigerated dough crust was noticeably better than dough made the night before. I also liked it better.
3 cups flour
1 cup water
1/4 tsp dry active yeast
7/8 tsp kosher salt
2 1/2 tsp olive oil
Esther Sarmiento Calle 2 or 3
Thanks so much
Been struggling to find the right tips on pizza dough, these seem perfect
Very informative great job. Thank you
YOU are my new favorite pizza guy! Thanks for cutting through all the crap, giving the essentials, and covering all the bases. Very informative and direct. I have a pizza oven in my mancave that will hit 1300F (I turn it down for NY style) and I make pizza pretty much every day. I had been using King Arthur Bread flour, but just recently bought a 50 lb bag of All-Trumps. I've made three pies so far with it, and all you say about it is true. Wonderful product! Many thanks for your info!
What differences did you notice between the bread flour and this one?
King Arthur is Crap. I started out with Gold medal bread flour. Which is now to expensive if you're selling. The All Trumps is about the same as the Gold Medal. According to a Company Spokesman I talked too.
Great video. So with New York Style the dough doesn't get bulk fermented apart from the slight rest before balling and refrigerated ! Is this normally the way it's done ?
I’m not great at math but I think these are the percentages. I converted everything to oz then divided by the flour.
Flour 100%
Water 62%
Yeast .005% for fresh .0025% for dry active yeast
Salt 2%
Oil 2%
flour 100%
water 62%
yeast 8%
salt 32%
oil 32%
Inga Amrouche so for 500g of flour that would be 40g of yeast? I don’t think that’s right
Outlaw.44 I’m not sure. Like I said I’m not the best at figuring that out as baking is new to me. I will say I have been using my percentages in all grams. So for 500g of flour I use 1.25g of dry yeast. It has been working well. The dough is fluffy but doesn’t rise a lot like a Neapolitan pizza, which I would expect. It is the closest I have found to NY style dough. That being said I could be doing it wrong.
Outlaw.44 say we take his example of 50lb of flour. That’s 800oz. 2oz/800oz=0.25%
Outlaw.44 if you want fluffy dough look up Ooni’s dough ooni.com/blogs/recipes/classic-pizza-dough-how-to-make-it-perfect
Thank you very much I’m gonna cut the recipe in three I wish you guys were here pizza looks good thank you very much be safe
What temperature is your fridge set to? For the 3 day period.? Thanks
Great video John
Side note, this recipe also makes a great Auntie M's pretzel bite knock off. Make the dough for pizza. When you're ready to make the pretzel bites, portion the dough into bite size nuggets. Dump some baking soda into a pot of water (enough to saturate the water). Let it boil, drop the nuggets in for about a minute minute. Scoop out the nuggets, let them dry for a couple minutes. Brush with butter, sprinkle with coarse sea salt. Put in a 425F oven for 10-15 minutes, until golden brown. Let cool, and enjoy!
What song is playing in the background? I would love to learn it on guitar.
Hi John and thank you for sharing.
I just wonder what temperature you got in the dough fridge?
And also what is the maximum days you can keep the dough in there?
Thank you
Nice 1
This is really helpful
Accurate info, well presented.
Fantastic video thank you
Great video!
So good this video. What more do you need to know.
solid advice
cheers
John I’ve always used a deck style oven but am now working with a Marra Forni rotating deck which is wood/ gas fired oven.
Can’t seem to get the crispy golden bottom.
What temperature fo you suggest. We are at 625. Takes 31/2 minutes to bake.
I saw you on Chopped!!! Randomly clicked on this video.
Pizza Master!
great video, very informative video. Thank you
samy montana Thanks for watching!
BRAVO John
Coming from a 40 year experience
Pizza maker
Thanks John.
What is your baking temperature for NY pies? I have a Blodgett 1048 with stones that will go to 650. Great video! Thanks!
Is this recipe work on stuffed crust or it's just for pan pizza?
What is the temperature of the refrigerator for the dough fermentation?
Scaled down, approx: (used digital scales)
350ml water 350 gr
1.41 gr dry yeast (1/2 Tbsp)
1 tbsp olive oil
550-570 gr bread flour (maybe 3.5’ish cups if i had to guess)
11 gr salt Heaping tbsp
just an FYI...in your video you were putting 50143GM flour, but you recommended the 50111GM. are they interchangable?
This is the best pizza video of I seen he fully explains the type of flour doesn't just say flour, and is breaking down the science of pizza making only thing is you're supposed to add a little sugar to the yeast before adding it to the pizza, but BEST VIDEO YET!!! MPGA FOR PRESIDENT!
Toxichammertoe he addressed this. It hurries the fermentation and he wanted it to take as long as possible. He said that.
the correct percentage, that I calculated.
flour: 100%
Water: 62%
Yeast: 0.5% fresh yeast (0.50% same as 0.5%)
or 0.25% dry active yeast
Salt: 2%
Olive Oil: 2%
About the yeast... do you weigh the yeast? 2 oz is a lot of yeast
Firstly, love the video. I'm currently in need for a pizza dough recipe for a commcercial gas oven max temperature is 572 (F) or 300 celcius. I've made Neapolitan pizza dough AVPN approved recipe. This works in woodfire. Can anyone recommend a pizza dough recipe for gas oven. I'll have to use it in a pizza cafe soon. I like the Neapolitan or NewYork style pizza's.
What is the weight of the dough ball for a large pie
good, great, video.......thanks...
R Marin Thanks so much!
Thank you 👍👍👍
So you don’t add any sugar for the yeast to ferment?
Look amazing recipe
How about the cooler how much degree Celsius should be.
Great video, John and guys at PMQ. Thank you for sharing your vast knowledge. Just one observation... It would be extremely helpful for us home pizza enthusiasts if you put the baker's percentage for the recipe so that we could scale it for our needs. Keep up your good work. Cheers!
It is at 3:18.
Please can you post a video for the home user. This was a very good informative video.
1 cup water, 1 teaspoon active dry yeast, 1 teaspoon salt, 3 1/2 cups flour, 1/8 cup oil. Mix it all together by hand, adjust water. put in an oiled ziplock gallon bag for two day in the fridge. Pull it out and ball it up. Let proof, use. NO mixer.
My question is how long does the dough last once it's ready to be used
how much pounds did he divide the dough into? How big of a pizza would you get from it? And what should the cooler temperature be? Can anyone say pls
4:29 what weight dough balls?
What is weight of each ball
he should have heated the metal bowl because If it's cold and soon as the warm water touches it, that warm water will get cool very fast thereby screwing up the yeast. It can be warmed up with hot water being poured in and then poured out so the bowls warm.
Is bromated flour safe? Apparently potassium bromate is considered a carcinogen and banned in many countries. What is the difference in using all trumps unbleached/unbromated verses using the bromated?
hi ,i,m just wondering about the temperature.. of ur cooler, i love ur pizza oven
michel ahwach Our cooler stays around 35-36 degrees. -Brian Hernandez
Woah! Look at that mixer!
What is the actual Bakers Percentage for NYC style dough? I had an awesome recipe last winter that I cant remember exactly but it was something like 100% F, 63% hyd, 0.25% ADY, 2% salt and 2% EVOO. Does that sound right?
Yes.
that's interesting that no sugar is included in the recipe. i'll have to try it. i am scared not adding a buffer to the yeast, but wth, i'll give it a go.
thanks for the video.
What were your results? I had the same thought bc I use sugar every time that’s the only
Thing really different from the recipe I use already.
Using sugar will allow for a crispier crust If you are using a home oven at 550F (typical max temp). For higher temperature ovens, the sugar is not required and is not required for fermentation.
John, I make my dough pretty much like you do except I add some sugar. I like my dough so that's not my problem. I use all Trumps flour also and uncooked sauce. My issue is the cheese. I buy Grande Mozzarella from Wisconsin. I use a small pizza oven at home called a Halo 16 which I like. Saying all that, I am not getting the taste I want so I think I am missing something with the cheese. I have used Mozzarella with provolone, next time with, then with Romano, and last with parmesan, and still haven't been able to obtain the taste I am looking for so I thought I would ask you, what combination of cheeses do pizzeria use.
When you say Bromated and Unbromated flours are almost interchangeable (1:10-1:30), what would you do differently if using unbromated flour?
Unbromated flour just means you have to mix your dough a bit longer. Bromated flour is illegal in Euriope, California and other places because a product in the bromated is tied to cancer.
Thank you for the recipe.
Great video!!
What weight of the dough ball is the correct for a 14” and 16” pizza.
Thank you!!
With a thickness factor of .1, it’ll be about 20oz for a 16” pie, and 15.4oz for a 14” pie
# Dough Weight for Diameter, d is diameter, TF is thickness factor, DBW is dough ball weight
d=14
TF=.1
DBW = TF*pi * (d/2) * (d/2)
interesting that you show Bromated AT but use UNBROMATED flour in the mixer. Why?
Dough balls basic 1.5 oz balls per inch for pizza?
How many table spoons of yeast?
Thank you
What would be a perfect temperature
For fermentation in the cooler for 2 to 3
Days
Sal Camposano 50-60 degrees
How long should we take the dough out to room temp before use?
chuckAWD it depends on the temp of your kitchen. A good rule of thumb start at about 30 minutes. Definitely a good starting point. Get it a little tacky at your touch. Beware of air bubbles though. Once you see them starting to push out your ready. Use that as your gauge for future batches. Trial and error at that point but start with 30 minutes at least. Make sure they are always rising in the same spot for consistency in temp. I.e., close to the oven or in a particular corner.
-Brian Hernandez, PMQ Test Chef (sorry for my avatar and username, this is my old TH-cam account. Hehe)
Email me at Brian@pmq.com with any other questions. Thanks for watching! Happy Holidays!
What temp? 500-6??
hello there can you tell me how to make pizza Sauce ?
Best video for pizza dough I've ever seen. Finally!!
Questions:
1. What's the temperature of the cooler?
2. You're using Active Dry Yeast. Will it activate with room temperature water? The manufacture recommends activating it first, so that's interesting.
3. You're adding the salt right on top of the yeast. Won't that kill part of the yeast?
The cooler is probably standard fridge, 32-40 degrees
He dissolves the yeast in water in the mixing process. Since he's letting it sit for 2-3 days that is all that is needed
He didn't add the salt on top, he first mixed the yeast in water. It dissolves fast
Information was great It would be nice if we could scale this down to somebody doing it in the home I guess I got to break out my calculator
If I wanted to freeze pizza dough at what point in fermentation would I freeze the dough balls.
At the end. Just let a frozen ball come to room temperature before using.
What would be the proper temperature of the cooler
Your cooler should be around 37-39 degrees. The dough will overproof if it's not cold enough especially if your doing a 48-72 hour ferment
What’s the ratio for home use on a 6 quart mixer
David, sorry for the delay in responding./ If you email me at brian@pmq.com I can send you a Bakers Percent that will allow you to adjust your recipe automatically based on the weight of flour you use.
I have question for home use 5lbs of flour is 100 percent, by other ingredient as yeast salt water oil how make weigh of each. Thanks Mike
Divide his original measures by 10 and you’ll probably be somewhat close I’d guess. So
5lbs flour
3.1 lbs water
.4 oz fresh yeast/.2 oz active yeast
1.6 oz sea salt
1.6 oz olive oil
Also, if you can’t find All Trumps, “Bread Flour” is typically higher protein content than all purpose flour. The addition of olive oil is what gives the pizza more “crunch”.
how many balls does the 50lb bag make? just trying to scale it down so i have the recipe for 2 balls
He tells you the bakers percentage in the video.
what is the best oz for 12"14"and16"
Jamil Alabdi 11oz,14 oz, 18 oz
Interestingly, my pizza recipe that I created for myself is very close to this one. Guess I was doing something right after all. My %ages are a bit different, but pretty close.
I am starting a pizza shop in England, i am struggling with a dough recipe, can you please give me some advice.
Then you shouldn’t open a pizza shop if you can’t make pizza Dough. Do what you know don’t be a dr if you a car mechanic .
So basically you have to make it non stop, it just seems difficult that it can’t be used next day especially when your very busy my only concern. Is this Italian or Greek style
What is the weight of 14 inch pizza dough n 10 inch pizza ... please guide me
Good rule of thumb is an ounce an inch. If you want a thicker crust all over you can add some weight. The pizzeria I worked at used 16 oz. for 14" I've even seen people do 18 0z. for 14". Depends on your crust thickness preference. You can email me at brian@pmq.com with any other questions. Thanks Faisal!
How much does the cutted dough must weight before make the balls?
Enrique Villasanti I would like to know too.
Great question! I found this for you "Finally John implores you to throw out your measuring spoons and measuring cups. This is an advanced baking technique. To get accurate consistency in your dough making, you need to do what the professional bakers do: they weigh out all of their ingredients. John states you need to be totally consistent with your dough so that it will turn out the same, each time you create dough"
But I am going to refer you to our Think Tank as well where you will get the best response from professional pizzaiolos that you can get quickly: thinktank.pmq.com/forums/the-think-tank.6/