We used this flour a month ago and it made the perfect pizza dough. I like mine thin, crispy and slightly chewy. This is what you get with KA OO pizza dough. Today it didn’t quite mix the way it was supposed to for me, so I looked up your video. Using the mixer was a definite PLUS. My dough looks the way it’s supposed to at this step. I’m hoping it continues to goes as planned.
This video would have been much more helpful had you actually used the instructions on the package. I'm in the middle of this process when I looked up your video hoping for some way to resurrect this shaggy mess and yours wasn't it.
Love your videos, I am 65 and have been making prettier good pizza at home but thanks to you I am able to make excellent pizza at home. Thank You So Much🙏🥰
I just discovered this recently in my area and I've started using it and I love it. Obviously I haven't tried any other 00 flower so I can't really compare but so far this is the best flower I have used for pizza.
Make your poolish in the mixer bowl. 1 less bowl to clean. All my dough seems sticky, gets all over my hands, you seem to handle it well 👍. I have a few brick oven pizza restaurants around me that I hit up for flour for anyone that is having trouble finding 00.
Im trying your recipe vs Vito's with the 00 blue Caputo. I have an Alpha hybrid and it gets to1000 degrees and with too much hydration I've noticed I don't get the right amount of crisp on the bottom before the pizza starts to get over charred. I will admit I tend to put too much sauce and Motz which is not correct vs my typical thin crispy WI pan pizzas I make in the 550 degree oven. I just made the poolish and dough tomorrow. I will try putting the oven to medium once I throw the pizza in this time. Subscribed
I tried various pizza flours for a few dozen pizzas, including the Caputo Pizzeria double 00 flour, and I don't recall them being that much better than the regular AP flour I use. There were some subtle differences, but I suspect it's related to the protein content and how finely the flour was ground. There 2 variables that can be tested to see how much it affects the final product. The first is adding a bit of vital wheat gluten to the flour before mixing with the water ; you'd have to do the maths to have the exact values you'd need, but here's an example with my AP flour that has 12% protein and my gluten that is 76% protein. If I want a flour mix that has 14% protein, then solve for x with the following equation, x being the fraction of gluten : 0.76x + (1-x)*0.12 = 0.64x + 0.12 = 0.14 => 0.64x = 0.02 => x = 0.03125. That means for 100 grams of a a flour mix that has a protein content of 14 percent, I need 3.125 grams of gluten and 96.875 grams of my AP flour. Note it's important to properly mix the gluten with the flour before adding the water ; when (near) pure gluten interacts with water, it instantly creates a gluten network, aka seitan, and it's really rubbery and pretty much impossible to mix with the flour afterward. I aim for a 14% protein content in my flour ; you can try higher values like 18-20%, but keep in mind that the more gluten there is, the more like seitan the dough will behave, up to the point that it's a rubber band that snaps back too much. The second variable can be tested by using a food processor to grind your regular AP flour. Pulse several times for a few minutes in total, then make your regular pizza dough. You'll notice the dough is stickier, as if you added a few percent hydration to your recipe. I'm not sure what finely ground flour does exactly besides that. If you want to do this experiment more accurately, you'd need to examine the various flours with a microscope able to see particles of around 10 microns, so you'd be able to tell if flour A has a particle size distribution close to flour B for example. And obviously don't grind so much flour and don't aerosol it so that a fine mist is visible throughout the room, as a spark would mean the AP stands for anti-personnel.
@@WakeRunSleep I just use regular AP flour and add gluten till I have 14-15% of protein. At least with that flour mix, I don't notice a real difference when compared with pricier pizza flours. If I'm not mistaken, my flour is unbleached. Your mileage may vary.
What would be the effect of leaving the dough ball / container in the fridge for 48-72 hours? I need to make a bunch of pizzas for a party and would like to to prep well in advance. Would it be better to transfer to the freezer after the 24 cold fermentation?
Great video! Thanks for sharing. I do have a question, is the flour you used for the poolish the same flour you used afterwards to make the final dough (the 00), or did you use a regular flour for the poolish? Thanks.
This seems a lot better than the recipe on the back of the bag. Considering leaving the bag recipe going and trying yours out to compare the final product. 😅
@@PatioPizzaI definitely humbled myself. 😅 idk where I went wrong. After letting the poolish sit for 24 hours and adding in the second step of ingredients my dough was super wiggly even after letting it sit for the next round of 24hrs. I did mix it up by hand, not sure that would make a difference. 🤔 (first time pizza dough making btw)
I used the recipe on the bag tonight. I am skeptical because it seems so....wet and goopy. I checked that I used the right grams and that my scale was correct. It didn't look as good as your poolish! Will see tomorrow.
@@kendra9894oh wow I had the opposite right now I did the recipe from the bag and it was looking pretty dry not like this videos . We will see how it goes tomorrow.
Not sure if this helps. But for me my dough was way tacky. After trying to work it for 7min. I took a break to clean out the mixing bowl and hands. I put a little olive oil on My hands and went back to the dough. It worked just like in the video. Not sure if the short rest or oiliveoil did the trick. But I got it to look the same.
Hello h r you? What is your room temperature I am from India ... it is very hot here and the temperature is up to 39/ 40. .Can we manage time according to our temperature? Please give some suggestions regarding this.
You're video for better than Vito's has only .5 grams and Vito's has 5 grams of yeast. Is that active dry yeast like in this video where you used 2 grams or is it fresh? What amount of yeast do you find works the best?
Just started using this flour, was shocked to find it at Walmart lol. I have been buying the Caputo blue 00 flour for a couple years now which has just gotten ridiculous in $$ lately. I was a bit skeptical about it at 1st, but it has been perfectly fine, just as good as the Caputo in my opinion. Have used it up to 70% hydration with no issues. Just made a 100% biga dough this past weekend at a 70% hydration. I made bari style pizzas with it in my ooni pro & it came out freaking awesome, new haven style pizza at home 🏡 😎👌 Next, 100% poolish pizza dough. 😁
What do the different percentages of hydration mean? I’m new to it all and just follow the directions on the back of the King Arthur bag. Should I be doing something different?
@@c.mart90 hydration level of a dough is the percentage of water vs flour when using something called the 'baker's percentage' formula. It's sounds a bit complicated, but it's simple math. Using this formula allows you to scale any dough recipe to any size & fine tune it. Your amount of flour will always be your 100% factor, so let's say I'm using 1000gm of flour for simple math purposes. If you want to make a dough that's 65% hydration, multiply 1000 x 0.65= 650. Now you have the amount of water you need, 650ml. Let's say you want use 3% salt, same deal, multiply 1000 x 0.03= 30gm. I like to use this online pizza calculator a lot, it makes it easier to calculate dough by how many balls you want, what size each & what hydration you want them to be. www.stadlermade.com/pizza-calculator/ If you're new to dough making, I would stick with ~60-65% hydration till you get comfortable with it & then move to higher hydration levels. Here's the deal with higher hydration, it becomes very wet/sticky & makes it a bit hard to manage. But the results of the final product is amazing lol. Plus a higher hydration dough will come out better in a home oven that bakes at a max temp of 500F. This is because it takes longer to bake than it does in a coal/wood fired oven that gets up to ~700-900F. Therefore, the lower the temp & the longer cook time, the more moisture you loose in your dough, which can make the dough a bit tough. Higher hydration dough also results in a more open crumb dough, nice large open holes.
Nope. But that’s about how long it usually takes. Maybe a little warmer there or a little too much yeast. Experimenting is key. Toss one in the oven and see what you got!
Oil is not necessary. I always use it when cooking in a home oven, I use it half the time if cooking in a pizza oven. It helps with browning and gives you a softer crust. True neopolitan never uses oil, New York style usually does. Hope that helps! Cheers, Jesse
This is the exact flour that I've been using that gives me the sloppy mess with the poolish🤣 I had to edit my comment here to let you know that I was able to get the dough from your previous "improving Vito's" recipe video to work out. With more slap and fold method, the dough finally became a lot less sticky and workable. Also, I had to use more olive oil. But it still turned out great 👍 👌
Just got to find what works for you. I’ve actually had good luck with this flour, but you can see in the video that it is still a little sticky at 65%. A Caputo pizzeria flour would not have been that sticky. But glad to hear things are looking up for you!
@Patio Pizza yeah, I really want to try the Caputo flour. One of these days....😅 I'm just glad that I finally got something to work for me. I do love the 00 flour more than the bread flour.
Mine does in Utah weird… I’m following your instructions because it didn’t make sense being that dry …hmm ? Mine is not in grams . Too bad I can’t show you a picture of mine
Just seen has 2 cups (232g) next to it. 3/4 cup water(170g) but it’s strange the difference in measurement your dough turned out different then my bag instructions said clumpy dry dough oh maybe Utah elevation change? Well guessing on 2nd batch didn’t look right.
WOW, what a mess. Throw that out. Order of addition was WRONG. 24 hours at RT was WAY WRONG. If you want to go to 80% hydration one should add Manitoba flour. Polish; 1 hour at RT 24 hrs in fridge. Add to mixer after that, add flour and slowly add water to desired hydration level, I work with Caputo 00 Blue bag, it will handle 70% hydration. Time in mixer would approach 30 to 40 minutes. Put on bench, you know the rest. Sorry I was a jerk at the start. Thanks for the video
JUST STARTED FOLLOWING YOU AND I JUST PURCHASED THE GOZNEY DOME IS THIS THE RECIPE YOU THINK I SHOULD FOLLOW FOR THE BEST PIZZA ? SO MANY RECIPES OUT THERE I WOULD APPRECIATE ANY ADVICE THANK YOU !
Has anyone else used this flour to make a Neapolitan Pizza? I'd love to know your thoughts.
We used this flour a month ago and it made the perfect pizza dough. I like mine thin, crispy and slightly chewy. This is what you get with KA OO pizza dough.
Today it didn’t quite mix the way it was supposed to for me, so I looked up your video. Using the mixer was a definite PLUS. My dough looks the way it’s supposed to at this step. I’m hoping it continues to goes as planned.
This video would have been much more helpful had you actually used the instructions on the package. I'm in the middle of this process when I looked up your video hoping for some way to resurrect this shaggy mess and yours wasn't it.
Well the measurements on the back are bullshit
Can you give me this recipe for just 4 pizza balls and 2 pizza balls?
@@MalibuTaz Same here. I followed directions to a T and ended up with a sticky mess
For the flour in the poolish did you use the King Arthur flour or all purpose?
I use this and only pizza flour I use. So easy to make but we follow the package. Perfect dough every time, cannot imagine using anything else.
Love your videos, I am 65 and have been making prettier good pizza at home but thanks to you I am able to make excellent pizza at home. Thank You So Much🙏🥰
Thank you so much! I love to hear that!
I just discovered this recently in my area and I've started using it and I love it. Obviously I haven't tried any other 00 flower so I can't really compare but so far this is the best flower I have used for pizza.
flour
what flour did you use in the poolish ?
Make your poolish in the mixer bowl. 1 less bowl to clean. All my dough seems sticky, gets all over my hands, you seem to handle it well 👍. I have a few brick oven pizza restaurants around me that I hit up for flour for anyone that is having trouble finding 00.
I use their fine semolina for pizza and pasta making love it
Did you say 850 degrees?
i just used it last week it good
Can I use fresh yeast? Also 2g in my situation?
Which flour is better, this one or Caputo?
Im trying your recipe vs Vito's with the 00 blue Caputo. I have an Alpha hybrid and it gets to1000 degrees and with too much hydration I've noticed I don't get the right amount of crisp on the bottom before the pizza starts to get over charred. I will admit I tend to put too much sauce and Motz which is not correct vs my typical thin crispy WI pan pizzas I make in the 550 degree oven. I just made the poolish and dough tomorrow. I will try putting the oven to medium once I throw the pizza in this time. Subscribed
I tried various pizza flours for a few dozen pizzas, including the Caputo Pizzeria double 00 flour, and I don't recall them being that much better than the regular AP flour I use. There were some subtle differences, but I suspect it's related to the protein content and how finely the flour was ground.
There 2 variables that can be tested to see how much it affects the final product. The first is adding a bit of vital wheat gluten to the flour before mixing with the water ; you'd have to do the maths to have the exact values you'd need, but here's an example with my AP flour that has 12% protein and my gluten that is 76% protein. If I want a flour mix that has 14% protein, then solve for x with the following equation, x being the fraction of gluten : 0.76x + (1-x)*0.12 = 0.64x + 0.12 = 0.14 => 0.64x = 0.02 => x = 0.03125. That means for 100 grams of a a flour mix that has a protein content of 14 percent, I need 3.125 grams of gluten and 96.875 grams of my AP flour. Note it's important to properly mix the gluten with the flour before adding the water ; when (near) pure gluten interacts with water, it instantly creates a gluten network, aka seitan, and it's really rubbery and pretty much impossible to mix with the flour afterward. I aim for a 14% protein content in my flour ; you can try higher values like 18-20%, but keep in mind that the more gluten there is, the more like seitan the dough will behave, up to the point that it's a rubber band that snaps back too much.
The second variable can be tested by using a food processor to grind your regular AP flour. Pulse several times for a few minutes in total, then make your regular pizza dough. You'll notice the dough is stickier, as if you added a few percent hydration to your recipe. I'm not sure what finely ground flour does exactly besides that. If you want to do this experiment more accurately, you'd need to examine the various flours with a microscope able to see particles of around 10 microns, so you'd be able to tell if flour A has a particle size distribution close to flour B for example. And obviously don't grind so much flour and don't aerosol it so that a fine mist is visible throughout the room, as a spark would mean the AP stands for anti-personnel.
So what is good?
@@WakeRunSleep I just use regular AP flour and add gluten till I have 14-15% of protein.
At least with that flour mix, I don't notice a real difference when compared with pricier pizza flours. If I'm not mistaken, my flour is unbleached. Your mileage may vary.
What would be the effect of leaving the dough ball / container in the fridge for 48-72 hours? I need to make a bunch of pizzas for a party and would like to to prep well in advance. Would it be better to transfer to the freezer after the 24 cold fermentation?
Much thanks for the video, what ultimately was the weight of your dough balls and size of your pizza out of the oven?
Thanks! I like 8.5oz dough balls for 10-12inch pizzas
Great video! Thanks for sharing. I do have a question, is the flour you used for the poolish the same flour you used afterwards to make the final dough (the 00), or did you use a regular flour for the poolish? Thanks.
Same flour. Thanks for watching!
This seems a lot better than the recipe on the back of the bag. Considering leaving the bag recipe going and trying yours out to compare the final product. 😅
Give it a shot! But you might want to back down the hydration if you’re not used to higher hydration doughs. Thanks for watching!
@@PatioPizzaI definitely humbled myself. 😅 idk where I went wrong. After letting the poolish sit for 24 hours and adding in the second step of ingredients my dough was super wiggly even after letting it sit for the next round of 24hrs. I did mix it up by hand, not sure that would make a difference. 🤔 (first time pizza dough making btw)
I used the recipe on the bag tonight. I am skeptical because it seems so....wet and goopy. I checked that I used the right grams and that my scale was correct. It didn't look as good as your poolish! Will see tomorrow.
@@kendra9894oh wow I had the opposite right now I did the recipe from the bag and it was looking pretty dry not like this videos . We will see how it goes tomorrow.
When making the poolish, did you also use the 00 flour or just all purpose flour?
I typically just use whatever is the main flour. Thanks!
Not sure if this helps. But for me my dough was way tacky. After trying to work it for 7min. I took a break to clean out the mixing bowl and hands. I put a little olive oil on My hands and went back to the dough. It worked just like in the video. Not sure if the short rest or oiliveoil did the trick. But I got it to look the same.
How many pizzas are on thos recipe?please.
Bout to give this stuff a go! Thanks for the video
Not yet but definitely saw them in my local supermarket. Have you tried cooking a pie in the home oven yet?
Yeah, good results. I’m definitely adding diastatic malt in my home oven pizzas these days though. Huge help on the browning front.
Hello h r you?
What is your room temperature I am from India ...
it is very hot here and the temperature is up to 39/ 40.
.Can we manage time according to our temperature? Please give some suggestions regarding this.
What oven was used to cook this pizza?
Gozney Roccbox
Great information, looks delicious.
You're video for better than Vito's has only .5 grams and Vito's has 5 grams of yeast. Is that active dry yeast like in this video where you used 2 grams or is it fresh? What amount of yeast do you find works the best?
IS BREAD FLOUR BETTER TO USE THAN KING ARTHURS ?
Can you explain why you added an additional 350g of water? I’d love to see you make the dough exactly as the instructions on the bag for reference.
Because it is a 65% hydration dough.
Me too! Thats how I made my tonight. Curious to see how it’ll be tomorrow
Costco has it now! 5 lbs $7.99
Just started using this flour, was shocked to find it at Walmart lol. I have been buying the Caputo blue 00 flour for a couple years now which has just gotten ridiculous in $$ lately.
I was a bit skeptical about it at 1st, but it has been perfectly fine, just as good as the Caputo in my opinion. Have used it up to 70% hydration with no issues. Just made a 100% biga dough this past weekend at a 70% hydration. I made bari style pizzas with it in my ooni pro & it came out freaking awesome, new haven style pizza at home 🏡 😎👌
Next, 100% poolish pizza dough. 😁
Nice!! Thanks for the comment and for checking out the video, good luck on the next pizza challenge
What do the different percentages of hydration mean? I’m new to it all and just follow the directions on the back of the King Arthur bag. Should I be doing something different?
@@c.mart90 hydration level of a dough is the percentage of water vs flour when using something called the 'baker's percentage' formula. It's sounds a bit complicated, but it's simple math. Using this formula allows you to scale any dough recipe to any size & fine tune it.
Your amount of flour will always be your 100% factor, so let's say I'm using 1000gm of flour for simple math purposes. If you want to make a dough that's 65% hydration, multiply 1000 x 0.65= 650. Now you have the amount of water you need, 650ml. Let's say you want use 3% salt, same deal, multiply 1000 x 0.03= 30gm.
I like to use this online pizza calculator a lot, it makes it easier to calculate dough by how many balls you want, what size each & what hydration you want them to be.
www.stadlermade.com/pizza-calculator/
If you're new to dough making, I would stick with ~60-65% hydration till you get comfortable with it & then move to higher hydration levels. Here's the deal with higher hydration, it becomes very wet/sticky & makes it a bit hard to manage. But the results of the final product is amazing lol. Plus a higher hydration dough will come out better in a home oven that bakes at a max temp of 500F. This is because it takes longer to bake than it does in a coal/wood fired oven that gets up to ~700-900F. Therefore, the lower the temp & the longer cook time, the more moisture you loose in your dough, which can make the dough a bit tough. Higher hydration dough also results in a more open crumb dough, nice large open holes.
Thank you so much for this info! 😀@@rcbustanut2057
Can I use active dry yeast instead of instant
For sure! Same amount just activate it first
Do I have to let it set for 24 hours if the dough looks really active before that?
Nope. But that’s about how long it usually takes. Maybe a little warmer there or a little too much yeast. Experimenting is key. Toss one in the oven and see what you got!
you started to say active dry yeast but corrected yourself to say instant yeast. which one any why?
No oil this time? Last video, vitos recipe, you used 10 grams of olive oil. Is the oil necessary?
Oil is not necessary. I always use it when cooking in a home oven, I use it half the time if cooking in a pizza oven. It helps with browning and gives you a softer crust. True neopolitan never uses oil, New York style usually does. Hope that helps! Cheers, Jesse
Bro !!! How many grams shoud be the dough for 12 inch pizza?
250-270g dough ball for a 12inch
This is the exact flour that I've been using that gives me the sloppy mess with the poolish🤣
I had to edit my comment here to let you know that I was able to get the dough from your previous "improving Vito's" recipe video to work out. With more slap and fold method, the dough finally became a lot less sticky and workable. Also, I had to use more olive oil. But it still turned out great 👍 👌
Just got to find what works for you. I’ve actually had good luck with this flour, but you can see in the video that it is still a little sticky at 65%. A Caputo pizzeria flour would not have been that sticky. But glad to hear things are looking up for you!
@Patio Pizza yeah, I really want to try the Caputo flour. One of these days....😅
I'm just glad that I finally got something to work for me. I do love the 00 flour more than the bread flour.
What did you adjust to make it less sticky?
Ok so this is my first time working with this flour and making pizza... does anyone know how many pizzas was he able to make in this recipe?
Looks like about 5 8-10” pizzas I’d say just from looking
Measure with grams huh
I will say this is not the recommended way to make dough with this flour the recipe is on the back of the bag
just another recipe using this type of flour. depending on your taste. In this case, dry pizza dough or soft/chewy dough. your preference.
The recipe on the back of the bag is excellent. My husband said it’s gonna be our signature pizza dough from now on lol
Says 2 cups flour 3/4 cup water it’s more dry on recipe on the bag
Definetly doesn’t say that… measurements are by weight not cups
Mine does in Utah weird… I’m following your instructions because it didn’t make sense being that dry …hmm ? Mine is not in grams . Too bad I can’t show you a picture of mine
Just seen has 2 cups (232g) next to it. 3/4 cup water(170g) but it’s strange the difference in measurement your dough turned out different then my bag instructions said clumpy dry dough oh maybe Utah elevation change? Well guessing on 2nd batch didn’t look right.
Sorry, thought you were suggesting my recipe said those measurements. Yeah, that’s no where near enough hydration.
In American please.
heavy
Basically you will eat the pizza 3 days later of preparing 😪
It’s worth it
so much 24hr rest.
👍🏻👍🏻👍🏻🙏❤️🇺🇦
Useless No recipe use cups please this is useless to normal households we use measuring cups.....lol
Maybe fix the text on screen to read:
“the poolish you just made”
instead of
“350 g water
poolish”
350g extra water just made my evening a nightmare
KAB is woke. 👎🏻
WOW, what a mess. Throw that out. Order of addition was WRONG. 24 hours at RT was WAY WRONG. If you want to go to 80% hydration one should add Manitoba flour. Polish; 1 hour at RT 24 hrs in fridge. Add to mixer after that, add flour and slowly add water to desired hydration level, I work with Caputo 00 Blue bag, it will handle 70% hydration. Time in mixer would approach 30 to 40 minutes. Put on bench, you know the rest. Sorry I was a jerk at the start. Thanks for the video
Wouldn’t be much of a flour review if I used a different flour ; )
JUST STARTED FOLLOWING YOU AND I JUST PURCHASED THE GOZNEY DOME IS THIS THE RECIPE YOU THINK I SHOULD FOLLOW FOR THE BEST PIZZA ? SO MANY RECIPES OUT THERE I WOULD APPRECIATE ANY ADVICE THANK YOU !