The Ultimate 12-Hour Cold Fermentation Pizza Dough Recipe | MOLINO NALDONI
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- Today we will be following a 12 hour cold fermentation recipe, taking 19 hours in total with a 63% hydration, using Molino NaldonIi flour. This recipe is ideal for warmer weather where temperature control is essential. Molino NaldonIi is specifically designed for cold fermentation up to 12 hours.
I purchased Molino NaldonIi from Amato foods of Manchester amatoproducts....
You can visit the website here for more info on the flours www.molinonald...
Please consider subscribing, leaving a comment or liking the video. It really helps me and Oliver. Thanks for watching the recipe is below
Ingredients
1kg Molino NaldonIi Pizza flour
630g water
25g salt
2g yeast
Semolina flour for shaping and stretching the pizza base
Plus pizza toppings of your choice
Method
Add 630g water to a mixing bowl, add the 2g yeast to the water and mix until all the grains have disappeared.
Gradually add the Molino NaldonIi pizza flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed.
Once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.
Use some flour to scrape out the dough that has stuck to the bowl.
Ensure all the 1kg bag is empty and begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 10 minutes. Add the 25g salt
Once all the salt is mixed in you need to cover the dough and place into the fridge for 12 Hours.
After 12 hours remove from the fridge and slow 3 hours to come to room temperature
Once at room temperature split the dough into 230g dough balls and place in a dough tray or plastic containers.
Let the dough balls rest for 4 hours
After 4 hours you are ready to make pizza.
Remove the pizza dough ball from the container onto some semolina.
Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.
Add the tomato sauce and toppings as required. Remember less is more if you are using a pizza oven.
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Just found your channel and subbed! Lovely pizza, Just got myself a roccbox. Im gonna try your recuoe out. Thank you!
Hello. Firstly thank you so much for subscribing to our channel, we hope that you enjoy our videos, we have lots more to come.
You will absolutely love the Roccbox and our recipes can be used in both the Roccbox and the home oven.
Please let us know how you get on with this one
All the best
Mat and Oliver
Brilliant! I will. Im looking firward to using it. Just waiting on the weather to get better first. 🙏
Fingers crossed for the weather to pick up.
Not sure if you have seen these videos to help you with the Roccbox and our beginners guide to making pizza. But please check them out if you haven’t.
Gozney Roccbox: Has it Held Up After FOUR Years?! My Review
th-cam.com/video/1x5AvNFt2vg/w-d-xo.html
The beginner’s guide to pizza making
th-cam.com/video/SE_awniKHJ0/w-d-xo.htmlsi=yanu5hJ9qXW7xv4m
Thanks once again and good luck with the pizza making
Enjoy it.
Looks great bud 👍
Nice
Thanks. Glad you liked this one. The flour is really good and an alternative to Caputo etc
Excellent video
Thank you very much for your kind words.
We have quite a few flour reviews in our library on the channel playlist.
Thanks once again please consider subscribing to get all those notifications.
Kind regards
Mat
In the end, if biga or poolish or direct method, dough needs time and the result is always good. What do you think? I always use poolish method but your method brings same results
Thanks for your comment and question as always mate.
Yes I agree that no matter what method is used the dough always needs the time to ferment.
In some future videos I’m thinking of doing a comparison to see if you actually see any different results.
Personally I don’t see any difference, although I think some will disagree with my opinion 😂🙂.
Thanks for watching mate
Mat, do you take requests on flours to try? I’d love to see you try Poselli super in the yellow bag. Loving your channel. Thanks
Thanks for your comment and question, always love them on our channel.
Yes we take requests, sometimes getting the flours is more difficult than making the videos sometimes, as I’m sure you can appreciate.
We have a stock of about 5-6 months worth, so we will get this one and it will be probably reviewed in the autumn.
So yes we will get this one and will give you a shout out when it hits the channel later this year.
Hope this sounds good to you.
All the best and thanks once again
Mat and Oliver
Awesome thanks Mat, I look forward to it!
Can you use a mixer with same results?
Hi. Thanks for your comment and question. Yes no problem at all with using a stand mixer with this recipe.
You’ll just need to add the water a little bit at a time and all should be good.
Once smooth just cover and leave to rest just like on the video
dont turn the pizza from the middle, it will rip, top left and spin
Thanks
You let it rest for 3 hrs out of fridge before balling then a further 4 hrs so 7 hrs in total? Seems excessive. Why not just wait 2 hrs then ball then wait 2 more hrs then cook coz u only need 4 hrs to get to room temp
Hi thanks for your constructive comments and questions.
The reason for waiting is environmental all room temperatures are different and all refrigerators are set at different temperatures .
Allowing this amount of time, ensure that when stretching the pizza base that the dough is fully relaxed and unlikely to spring back.
Finally it also makes ensures that we have 12 hours of room and cold fermentation
That’s not to say that your suggestion is wrong, in your house that could work well for you.
Hope that this helps and adds clarity. Also please consider supporting me and Oliver (my Son) by hitting that subscribe button
All the best
Mat and Oliver
@OMSGA my fridge is 4 degrees Celsius and room temp about 18 degrees and only needs 4 hrs out of fridge to get to room temp
@@steveniannelli2756 yep cool. The wait time isn’t solely about getting it to room temperature. It’s also about getting the dough relaxed with a G&T 😉 and some extra time fermentation. 19 hours in total 12 in the fridge and 7 in the room.
Just as some feedback. Do you like this video?
@OMSGA yes good video. What do u find the difference is between 12 hrs and 24hrs in the fridge? In process of experimenting with my method atm
Thanks for the feedback. We need it good and bad to be honest.
In terms of taste and texture not a great deal to be fair.
But what I would say is check out the new video on Sunday where we have a 63 hours in the fridge and 8 hours at RT.
This is one of the best pizzas I’ve made for a long time.
One thing I would say is the choice of flour is very important. The longer the cold fermentation the stronger the flour needs to be.
So for instance.
Caputo red or this stuff is 12%. And it will be ok with 24 hours.
But anything past that you’ll need a 14% protein flour.