Pizza Bread (and the magic of old dough)
ฝัง
- เผยแพร่เมื่อ 16 ต.ค. 2019
- A day-by-day demo of how pizza dough gets more awesome as you age it in the fridge. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
**RECIPE, MAKES FOUR BREADS**
1 teaspoon active dry yeast
1 teaspoon sugar
¼ cup warm water
2 cups water
1 tablespoon sugar
1 tablespoon salt
¼ cup olive oil
5 cups bread flour, plus more as needed
pepper
garlic powder
coarse salt
additional olive oil
Bloom the yeast in a bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients, mix and knead until you can stretch the dough out thin without it tearing. It should be as wet and sticky as you can handle - add additional flour sparingly. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week.
Preheat a pizza stone on the top rack of your oven at 550 F (or maximum temperature) for a half hour (convection setting, if you have it). Take one of your doughs out of the fridge, peel it out of its bowl and lay it on a plate, bottom-side-up. Stretch it into a rough oval and coat the top (which used to be the bottom) well with olive oil, pepper, garlic powder and salt. Drop the bread directly onto the hot pizza stone and bake until brown, 7-8 minutes. - แนวปฏิบัติและการใช้ชีวิต
Q: What happens if I age my dough more than a week?
A: The longest I've ever pushed it is 10 or 11 days, I think. The bread starts to get an unappetizing gray color around that time, but still tastes amazing. I bet you could push your dough even further (farther?), I just never have - because I wanted to eat it.
Q: Can you make actual pizza with dough this old?
A: Yes, but I prefer to make pizza with dough that's maybe five days old. When it gets to be a whole week old, it gets so soft and sticky that it's hard to shape into a very thin pizza, and it's hard to get it to release from the peel. Honestly, the dough tastes good at every stage in its evolution, it just tastes different. So I tend to make four portions of dough on a random night, and then I can make pizza whenever I want over the next week, and each day it will taste a little different, but still good.
Q: Do I really need a pizza stone to make this?
A: You could play around with using any heavy pan as though it were a pizza stone, though the specific pre-heat times will vary enormously depending on the type and thickness of the material. You could also just do this on a baking sheet, though you wouldn't get a crispy bottom. Maybe try pre-heating the baking sheet?
Q: How did your kids feel about eating pizza bread every day for a week?
A: Honestly, even they got sick of it by the end!
Q: Do you really think this is a replacement for traditional sourdough breads?
A: If you're willing to be open to different things, yeah, I kinda do. One of my broader arguments about cooking in post-modernity is that I think it's dumb how we're constantly bending over backwards to recreate foods that evolved for a time and place where we no longer live. I understand nostalgia - I indulge my nostalgia all the time, in and out of the kitchen. But I think we'd live better lives it we put more of that effort into evolving new foods that are specifically suited to our own time and place. When it comes to bread, I'm sure that baking would have evolved very differently if we'd had refrigeration this whole time. Mixing in a pre-ferment, rising it, punching it down, rising it again, punching it down again, etc, etc - these are things you need to do if you don't have a refrigerator. You can achieve an amazing sourdough flavor by simply aging the dough in the fridge for a while. Can you make the exact same loaf shapes, and will they taste exactly the same? Probably not. But those loafs evolved because they were well-suited to the old methods. I want to develop new loafs that are suited to post-modern life, where we all have refrigerators and no time.
Adam Ragusea yes
I love your videos Adam thx for the info
Hey Adam, I use a pizza dough recipe that ferments at room temp for 18-24 hours. How long does that translate to being in the fridge? I want to know how I can maximize the flavor and the crunch to the crust. Amazing video as always.
It is further. Farther refers to literal distance, like a foot
@@charlie_mario6292 Thanks! Maybe you could say a few days in the fridge would equal a day on the counter, but I think that's a false equivalency. The flavors and the textures are just really different. I tend to think dough that's over-proofed at room temperature has an unpleasantly sour "off" taste and doesn't bake as chewy, whereas the flavor you get with a long cold rise is closer to traditional sourdough. But I'd still love to try your bread if you think it works!
"Kids we are going to eat Pizza Bread everyday for a Week"
Leo T underrated comment
"we dont see a problem there dad."
I dont get it
@@saltlord5276 Kids don't usually eat the crust of the pizza
@@saltlord5276 he made the same thing everyday for a week
“This is an inferior product”
Okay Walter White
Walter White Wine
lmao
“Why I throw my pizza on the roof, not in the oven”.
@@samwoodley7625 lol
Sam Woodley i like you
the most accurate measurement in the world is the "glug"
glug, school bus, football field, etc
@@AmarEcd1233 ok
T.G.E Sbg cool. but nobody cares
@@shane9245 why is your personality so shit? I'd be shocked if you had actual friends with the way you speak, the reason no one probably likes being around you is because you're a dickhead, be a good person and change that, will you?
@@aq421 He won't respond bcus he's probably crying
*Makes pizza dough*
*Actually forgets about it*
*3 years later*
"What's this?"
*Bakes it*
Crunchy
*S U P E R I O R P R O D U C T*
*T H E P R I M E C R O N C H*
@@aakashsahani2991 B U M P I T
*R I P E B A N A NA*
@BeBastion wtf
*5 years later*
Remember that pizza dough video I made a couple years ago?
Yeah, about that. I forgot that I made an 8th dough and left it in the fridge for five years. Let’s see how good it is! Also, long live the empire.
Tonto
Cm u
Myroh he said dumb ass in Spanish lol don’t ask me why
カ-ラ I only know what that means from Brooklyn 99 lmao
Oh god
Making this video is just Adam's excuse to treat his boys pizza bread everyday for a whole week lol
Wholesome
Cracking open a crispy one with the bois
@Juan Cortez Muro no fuck off
T Alakiu-Marquis 😂😂😂Absolute genius
Nice profile pic, hot space beatles
When you serve Adam a steak but you seasoned it instead of the cutting board 3:44
Mark Natanawan or not seasoning butter
Good one
T h i s i s a n i n f e r i o r p r o d u c t
😂
Story of my life
Just did this with the 4 day old dough. Didn't have a pizza stone so I used cast iron. Worked great. Delicious. Thanks Adam!
Thank you kind sir!
I do not own a pizza stone and was wondering for the alternate.
Thank you!
@I'm here Adam says that the pizza steal tends burn it.
@@b14elijahmaun37 just in case you heated your oven to the max temp.
This is a great comment to let us know about the alternatives! Thanks for posting this y’all
Did you just preheat the cast iron for 1/2 hour at highest temperature as well?
"Why I ferment my kids and not my pizza dough"
r/cursedcomments
@Adolf Hitler hi adolf
@Adolf Hitler that is so epic can you punch my wife
@Adolf Hitler send her now
@Adolf Hitler happy birthday
I used to be a professional chef and have watched A LOT of cooking/recipe videos on TH-cam. This is far and away the best channel for people who are actually interested in the craft of cookery. I honestly cannot stop watching these videos and it has inspired me to try new recipes/techniques and adapt my existing ones. Thank you Adam, and please keep going!
Not a chef by any means.
Im a prep cook/line cook.
As a college student I’d like to say my cooking is rather good. But man, Adam has surely improved my cooking both in experience and science.
I made garlic knots with this dough, HIGHLY recommend!
Sounds yummy
I need to know how hot the oven is
Hongmei Zhang Like for the pizza? Or well pizza bread. You should put it to the highest tempeture your oven is capable of (mine is like 250 celsius) and let the pizza stone heat in the oven for like an hour. You dont have to pre-heat the pizza stone but it gets you more crispy bottom.
...
@@zhangthehuman
I cook mine at 500F
for a moment there at 4:49 I thought Adam was wearing booty shorts
thiccer than the pizza dough after sitting for a week
I really want it to be him ngl 😳😳
Supa thicc Adam 😳😳
Aninda Nahiyan 3:44
*t h i c c*
5:47 you could say that the pizza bread was Chewie
BANNED
👌👌👌👌👌🤔
@@araguseapizza *_G O N E_*
Gee Tar BANNED
Take my like and leave
“Please don’t sue me Lucasfilm!”
Lucasfilm: “The mouse will decide your fate...”
I AM THE MOUSE
Thunder Thys not. yet.
Disney owns star wars not lucasfilms
@@sheikikan it's treason then (ignites light saber and does 360 spin)
Lil puppy yeah that’s why I said the mouse will decide your fate dude. Now the joke is dead
I did the same experiment but went for two weeks. I portioned the dough and made it into balls and placed in oiled flat plastic containers and took one every two days.
The two week pizza bread is to die for.
Leonard Milcin As just a saving of time, you can put the whole batch in one container (plastic bucket, really large plastic bag, etc.) if you have a spot for it, and squeeze off the amount you need for each bake. Same as “Bread;in 5 Minutes a Day.”
Makes you wonder where the line is ...
I'm sincerely hoping you've forgotten some in your fridge two years later and can let us know how it tastes.
@@Just_Sara 😭
I love watching Joshua’s Weissman and Adam because they are like polar opposites with the way they approach baking/cooking. Josh is very very precise with his stuff while Adam has basically stopped giving a fuck about the precision and realized there is more margin of error than you think there is. They have both helped me become a much better home cook. Thank you to both, love you guys. Actually made some of this pizza dough but I made it into actual pizza and the 1 week mark was my favorite.
Why I rise myself and not the bread
Oddly sounds like something Jordan Peterson would write.
Juan Cortez Muro uh, you’re like 600 away from 1k?
😂😂😭
That’s... that’s deep, man.
HAHAHAHAHAHA DUDE FUNNY LOL
Man, I did this recipe this week, and screwed it up in nearly every way possible (both by missing key instructions, and intentionally diverging from the recipe either because I lacked a key piece of equipment, or...just because), *and it still made the best homemade pizza I've ever had* (I used the dough recipe to make ACTUAL pizza, and not pizza bread). Here are the ways in which I diverged from the recipe:
1) I accidentally left the oil out of the dough (no trippy swirly oil for me).
2) I used 2.25 cups of water (the first 0.25 to bloom the yeast) and 5 cups of flour as instructed, but neglected the "plus more as needed" instruction, so I got a VERY sticky dough.
3) My yeast was not NEARLY as active as Adam's - I got some bubbles after about 9 minutes of letting it sit in ~90 degree F sugar-water, maybe 10% as much as is demonstrated in the video.
4) I added way too much oil to the bowls in which the dough was to rise...they weren't exactly floating in oil, but I bet each bowl contained 3 tbsp of oil.
5) After 2 days of fridge cold proofing, I had very little rising action and I realized just how bad the situation was (with the too-sticky dough that lacked oil inside it), so I took each portion of dough, placed it BACK into my stand mixer (individually), and added another 1/2 cup of flour to each (maybe even a bit more) while mixing. This had the added effect of mixing in most of the oil that the dough had been swimming in, which gives me a dough with oil INSIDE it (fixing mistake #1).
6) Instead of putting it immediately back in the fridge, I left the 2 dough portions on the counter at room temperature for a few hours, only placing them back in the fridge for the night (last night) - I did this because I was worried that my dough wasn't rising and I wanted it to have a chance to do so (and it did start to rise a bit on the counter, though I was still concerned).
7) Today, after 3 days since I made my disastrous dough, I took it out of the fridge, let it rise a bit more on the counter (1 hour) AND proofed it in a warm oven (1 hour) before ROLLING it out (not stretching, even though I think that would've probably worked too), and placing each portion on a separate steel baking pan (not a pizza stone...I don't own a stone or a steel) coated in olive oil and corn meal.
8) These flattened doughs were then proofed again in the warm oven for 30 minutes (causing some final rising action...incidentally, I guess there was enough live yeast in the sample I used to keep replicating and provide leavening...but I still think most of the yeast I added was actually dead from the start).
9) Then I baked them for 5 minutes each at 450 F WITHOUT TOPPINGS (puffing the crust and getting it a head start on browning...I was worried that they wouldn't brown well without a pizza stone), before I layered them with sauce, standard (shredded from a block) mozzarella cheese and toppings (red pepper, white onion, pineapple, pepperoni), and cooked them (still at 450) for about 13-14 minutes.
And holy crap, I was impressed with this pizza - I definitely fluked my way into an amazing end product. The taste of the crust was pretty good (not really sourdough-ish though, but maybe it takes more than 3 days of cold proofing to get those flavours to come through)...but the main difference I noticed from the cold proofing was the TEXTURE. The crust was BEAUTIFULLY crispy (with impressive leopard-spotting on the bottom), strong (even though it ended up being just over 1/4 inch thick in the middle of the pizza), and the edges were delightfully chewy in the middle and crunchy on the outside. The PERFECT crust, in my opinion. And it does strike me that if I followed more of the actual instructions (like getting the right ratio of water to flour, including oil from the start, and using a fresh packet of active dry yeast) I might even be able to improve upon this...but I doubt it. This was just INCREDIBLE. Still, doing it the right way at the start would have saved me a lot of time. I put like, 2.5 hours of work into JUST the dough...following the actual instructions would cut that down to 30 minutes I think (especially with the use of the stand mixer instead of having to actively knead) while keeping the end product's quality just as high. I also made homemade sauce (we like cooked pizza sauces, so I started by sauteeing garlic and onions in olive oil, and then add a roasted tomato sauce made from our garden tomatoes last year, plus oregano, rosemary, basil and some hot pepper flakes, and letting it simmer without a lid for a couple hours at low heat, concentrating the flavours), making the whole prep time something like 5-6 hours of active work (prepping the dough, fixing the dough, making the sauce, cutting and shredding the toppings, and rolling the doughs out). Maybe I can get that down to 3 hours by getting the dough right the first time.
Thanks Adam for inspiring me to experiment with a new pizza recipe...sorry I borked it up. Nothing personal, I'm just...prone to messing up, and doing things my own way. But still...it feels good to have such a high-quality food item to eat at the end of all that work, so it was TOTALLY worth it.
Okay.
Woahhhh cool
The great thing about bread is that it’s SUPER fault tolerant. More than once, I tried making Adams pizza dough recipe with my crappy stand mixer that refuses to bring water and dough together. During these attempts, I straight up dumped unknown amounts of flour straight from the bag without even attempting to measure. Baked up just fine.
Good job. I can hardly wait to read the new testament! JK. ☺
You're suppose to add flour to these recipes? No wonder it leaks water when I pull it out. Oops. It tastes wonderful, though
“Only great bread sound this way. How can you tell how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. Listen 7:07”
Ratatouille?
CoolisticPlayz Official you got it!
@@officialnezquick yay
That's hot.
OHHHH ZE SYMPHONY OF CRACKLEEE
He literally has the smoothest transitions into his sponsors
Linus tech tips wants to know your location
Linus got nothing on adam
just as smooth as making website using squarespace
@@sticktheok "Smoother than my balls after I switched to Manscaped".
At 4:48 I thought Adam was the one wearing booty shorts lmao
Me too and was gonna say he rocked that shorts.
Damn Adam looks hella sexy in those shorts.
He really does tho
Juan Cortez Muro no one cares
@Juan Cortez Muro This is not how you get subs. Make content people care about on a regular basis and promote that, not your sub count.
Instructions unclear: Placed my laptop into the fridge until it gave me a website; didn't work.
@@chrisflynn6036 Instructions unclear: Filled fridge with pizza dough to the brim except a cube of air in the middle.
Every pizza, or bread student should educate themselves with this video. The explanations are clear and the methods are practical. For me personally, you broke the rules. Most pizza instruction will go with a 24 or 48 hour ferment, or if not... most will suggest just a few hours as you've shown. However, having watched your video, and trying longer cold ferments for myself, you've given me a new variable and a new taste. I applaud you -- well done!
My parents owned a pizza place and we did a ton of experimenting with the dough recipe. Honestly I have near zero issues with how you made the dough, especially the amount of water tons of people mess that up, and we found that aging it for 72 hours was the best for our pizza. People always thought I was crazy for eating the dough that was going to be thrown out, it's so good.
How’s the restaurant doing now?
Famous chefs: "A tiny bit of olive oil"
Famous chefs: *Pours half bottle in"
Adam: "plenty of olive oil"
Adam: *pour only a bit*
olive oil loses its taste once you cook it, better use little and add more AFTER its cooked. Or better use normal vegetable oil to cook, use olive oil RAW.
@@DavidWongTianyu it's more for crisping it up than it is for flavor, I think. It has a lower smoke point, so it would crisp up more
*cough cough gordon ramsay cough cough*
mpw
Jack Cheng lmfao he poured a little bit you said lmao
5:20: "guess that crispier dough is due to sugars breaking down in the oven and caramelizing."
Sugars caramelizing in dough makes for a browner, softer crust, at least in the sourdough world. In sourdough, if your dough has a higher proportion of an enzyme called amylase, the crust comes out browner and softer. (Typically amylase is added to commercial flour as malted barley flour, as this has a lot of amylase. Some brands use diastatic malt powder.) The function of amylase is to break down complex carbs (starches) into simple carbs (sugars).
In sourdough, long ferments are prized partly because it gives the yeast a chance to deplete more of the sugar, which has the opposite effect-crispier crust, and to get browning you have to let the crust go under high heat which allows starches to undergo Maillard and develop flavors, flavors that higher sugar crusts can't get without the sugar burning.
(The biggest effect of long ferment with sourdough is unique to wild yeast, giving the lactic acid bacteria and other bacterial components of the culture time to do their thing. Not sure how much that applies to commercial yeast.)
Thank you brother
Great point my friend ;) I just didn't get one thing: if i want a browner, softer crust, what should I do? Long cold fermentation? And then, why is his dough getting crispier the more it cold ferments?
@@vitorpacela665 Softer, browner crust will happen if there are more sugars present that the test didn't have time to eat during fermentation.
Add some barley malt or diastatic malt powder to your dough. This additional amylase will break down more starch into sugar, you'll get a chewier, softer, and browner crust!
@@severoon I live in Brazil and they don't sell that stuff here, the closest I found was pure malt flour, you think it may work?
But anyways, how to get a browner softer crust without adding anything then?
@@vitorpacela665 Brazil definitely has DSM and barley malt. They supply it to a lot of other countries in South America, so if you look around you can find it I'm sure.
Another option is you can go to a home brewer supply and by amylase directly since they sell it to people making beer at home. The problem with using pure amylase is that you have to measure out extremely small amounts, like for 2kg of dough you would want only between 0.1g and ½g or something like that, so small mistakes there can ruin the dough.
I gotta say, Adam, you have easily the least obnoxious ad placements in your videos. It is downright smooth and entertaining the way you pop 'em in there.
"I'll probably add more [flour] as I knead" but also works with need. The levels to this
All two of them...
Santouche Santouche LMFAOOOOOO
"Daddy we don't want any more pizza bread!"
"I don't remember asking you a Goddamn thing!"
"Son, your complaints are manifestly unnecessary"
I had left pizza dough in the refrigerator for 6 days and was wondering if I could eat it and I remembered this video, came back, checked that Adam hadn't done anything different and cooked my pizza dough bread: delicious!
Love this Adam! At our house we call it "Ooops Bread", because I hadn't watched this video yet and accidentally baked our pizza dough instead of rising it (left the oven on)! But we love it!!!
Forgot to mention that we don't add the garlic and other flavors. Which makes it AWESOME when topped with Honey.
@@therevoman OMG THANK YOU I JUST TRIED IT WITH HONEY AND ITS THE BEST THING EVER
I can only imagine how happy your kids were when you told them they would eat pizza bread for a whole week. Love your videos - you've got a fan from Brazil!
2:08 Adam measuring things? Where is the real Ragusea and what have you done with him?
Dalton Goh no wine either
Obviously this is the empire adam in disguise
Long live the Empire.
Juan Cortez Muro No
This is the "Adam in an alternate universe" he always talks about
In Italy we have a similar recipe, it's called "focaccia"
Wanted to say the same 😄
In Germany you would call that a standard wheat bread. Or pizza bread. Or Foccacia 😅
Yes, the point is that he can make the dough and leave it in the fridge for a week.
Focaccia is the best!
Love focaccia and make it the standard way, using it for sandwiches.
this looks closer to pizza bianca
If you don't got a pizza stone, a thick glass casserole dish seems to also work fairly well.
Additionally I added grated Parmesan to my pizza bread to make it taste a tad more like the breadsticks from the pizza places around here.
Dude as a professional chef that always struggled understanding the science behind doughs, this is incredibly helpful.
Definitely a must watch
I've taken this idea and used it for about a month and a half now and wow, it works great! I usually skip the kneading part: I but the ingridients (about 40/60 water/flour together with yeast, salt, sugar and pepper) straight into my container and just shake it up a bit. Time will develop the gluten and I am very lazy. Straight into the fridge and 7-12 days (never had problems with grey bread, just bake it with enough oil and it will become crispy and brown) later, I just get the dought onto the baking sheet (don't try too hard to get the dough out, the leftover stuff will be reused as a sort of starter). Bit of water into the container, shake, add new ingridients (less yeast now) and shake again, straight back into the fridge. Every fourth or so time I wash the container (but saving whatever is still in the container). More water will make for easier shaking but also less air in the bread. Still working on how much I should use.
I wanted to jump in here and say: This video and your channel in general have been a huge inspiration for me to start cooking for myself more. This is my go-to pizza dough because it's just so easy (I know you've given this recipe in several other videos but I find that this one gives the best idea of what the dough should look like at any given time)! one session of work and kneading yields pizza over several days, and it's so delicious!
Even the videos about foods that my kitchen is just ill-equipped to handle are very fun to watch, and for the ones I do make, I really appreciate how you show the whole process of cooking with time-lapses (as much as possible). Please keep up the great work, big fan of this channel!
This is awesome! I made this and had it in the refrigerator for 6 days. I baked one this morning and macked the whole thing!
I LOVE it! Thank you💕
Me: can I get a coke?
Waitress: is a pepsi okay?
Me: 3:44
Underappreciated comment
r/wooooooooooooooooooooooooooooooooooooooooooooooooooooooooosh
@@VCARD_THI3F Why are you so triggered
Gordon Ramsey: *IT TASTES 20 YEARS OLD*
Adam: Thank you chef
Every body is forbidden to like this comment
This is better when you imagine the accent way better experience lol
Damnit who made this post not have 69 likes
Yes.
This is a perfect recipe for pizza dough, tried so many recipe from other youtubers, but this one the most delicious. Thank Adam
i did the same experiment, 5 days ago i made a dough and have been using since day 2. I made 4 pizza, and today was fourth and final. Delicious and crust is just great. Came back to this video to say thank you, Adam!
"Why I season my fridge instead of my pan"
C'mon, you can do better than that. That's way too overused ._.
"Why i keep using an unfunny and overused meme"
"Why do i critic a joke instead of leaving people enjoy what thet like... no reason actualy"
C'mon, you can't deny that the seasoning my cutting board thing was fucking stupid, it deserved all the memes.
“Why I season my tongue, not my food”
I found my favorite pizza doughs from “Water Flour Salt Yeast” and highly recommend the book for learning the art and science of baking.
Do you know why you are my new favorite coocking channel? well, you content is awesome, ofcourse, but also I work a lot, and I like to cook and experimet, I dont have time to make sour dough tho, but having pre made dough for bread for a whole week and getting to taste the difference between normal vs sour dough? it's everything I love!!! Food, Science and practicality!!! Thank you!!!
This video is such a classic.
Thank you Adam.
I love this recipe. The bread is fluffy and the salt+pepper topping give it a nice flavor. Its perfect for breakfast
I live this so much! Made my first dough 3 days ago and baked the first two today. I used a cast iron pan instead of the pizza stone (recommended in a comment) and it turned out perfekt! I have troubles transferring the dough into the pan but the bread is awesome. I really hope everyone tries this
so I just finished bake the bread using the cast iron pan pizza method (lay the dough in the pan, put it on stove for 10 minutes under medium heat and finish it off under broiler) and it turns out to be pretty good.
Love the square space ad too. thanks Adam!
The real question is can we use white wine instead of water for the dough?
You wouldn't want to do that. We want lots of gluten development here.
@@randomdogdog thank you
@@randomdogdog thank you for the advice
@@randomdogdog you must be fun at parties
randomdogdog i’m prettty sure he was trying to act like adam
This guys ad transitions are so smooth, its almost dangerous.
Really good show, beautiful segway into the squarespace segment.
I would experiment putting garlic and pepper on close to the end of the bake or just after it has come out of the oven. This would eliminate burning the garlic as well as preserving the aroma of the pepper.
7:10 I could literally listen to a full ten hour repeat of Adam saying “nice” in a surfer dude voice
7:11
_nice cock_
I used to work at a little MA PA pizza place when I was a teenager. And they had their secret dough recipe. I know it had Budweiser in it and cornmeal but I wish I would have memorized the recipe it's so good even till this day. They leave it in the fridge for a week and then they use it. His walk in cooler is full with hundreds of them.
I’m thinking this is what the “bread in 5 min. a day” is mostly about. Very wet dough, lots of it, no kneading necessary, long stay in fridge. If I remember, up to two weeks (or less, of course). You grab a handful any time you want a loaf of bread, or whatever bread product you’re aiming for. I’ve tried that, and sourdough, and a walnut sized piece of old dough from a previous batch (pre-ferment or pate fermentée) , the whole levain/autolyse thing, and regular yeasted bread. Each has its own charm. Your method appeals to me. I tend to really like yeasted bread (& the Japanese tangzhong when I want *really* tender white bread), even though I admire all the artisan work people are doing now, along with the fancy scoring. Thanks for the info. Obviously, I just like to experiment!
I just finished my first batch of 5 doughs. Ohh my sweet lawdy this bread is amazing. I did this using a thin cast carbon steel pan (preheated from when I turned the oven on) and it worked a treat. I also put it back on the plate I oiled it on after I cut it and soaked up the olive oil.
4:48 thought it was Adam and got confused XD
Why I knead my hands and not the dough
Love these comments 💀
Ha ha love the joke
adam is the only person i don’t skip ads for
Nice to hear your comment about the garlic powder. I'm specific about when I use the powder or fresh but never consciously thought about it. While the flavour is still "garlic" they are very different from each other.
"Just as the easy way to make and run a website these days is with Squarespace, The sponsor of this video" Damn. Should have seen that coming
Shadsy The Hedgehog clean transition tho
@@mapIebun Fair enough
Adam puts so much dedication and work into his videos
Got a batch of this going in the fridge as of a few minutes ago. Excited :)
You have a voice I want to listen to while it's explaining me various things about things. Really subtle sensation.
When you think about it you didn’t really need to label the pots lmao, great video by the way!
wait...
Probably needed to label them for himself so when he edits the videos.
6:23 What your making is "sponge" as the French chef I worked with called it as traditional French breads call for sponge like Brioche. Baking with sponge is called "levain-levure", the sponge is fermented for a period of time, then its added to the final dough's ingredients. Or in your case you baked the sponge directly, and as you correctly pointed out longer the ferment, the greater the taste difference and complexity.
The reasons for baking with sponge is for taste that you would not otherwise have, chemical reactions, such as with the gluten that is softened as you rightly pointed out, and texture, the fine bubbles in the bread. And YES, sponge is a poor man's sourdough.
Directly backing sponge is also the "No knead Ciabatta", featured on many videos as early in the fermentation the bubbles are larger - like ciabatta.
I just thought I'd point out this is not a new invention by no means. ")
Thank you, tihzho, very cool!
I love your comment. Progressivism can't outrun tradition no matter how hard it tries.
@@twonulator What...
tihzho I’ve been thinking the same about the “Bread in 5 Minutes a Day” phenomenon. Lots of credit to them for giving people something that draws us to making bread, but I’ve thought it can’t possibly be a new technique. Much like Jim Lahey. I suspect he didn’t actually create something new, either. Just new to this era maybe. (I have no facts to back me up. But bread is so ancient, it seems unlikely there’s much that’s brand new.)
@@bbydykdyl7779 Don't worry about it.
I really appreciate your videos. Of all the popular food youtubers out there that I watch like BwB, Josh W. , and you. You have gotten very popular but still somehow manage to relate to the home cook. Thank you.
I tried this and dam it's pretty good. Used it to make pizza too and it was absolutely incredible! Thanks Adam
Your son is so cute 😅 I hope he grows up and becomes successful just like you haha! Bless his soul
Adam is so well spoken and presents the info at the perfect pace, guess that comes from lecturing kids about journalism for years and refining. I wish I had his HAIR, who doesn't think it is perfect? One thing, I have a roll of that painter's tape for masking, the green one, not the blue one. I keep it on the fridge with a marker to date various stuff, especially in the freezer.
WHO doesn't wonder what a block of frozen food is and how old it is? Those sticky notes do not cut it. Thank me later.
Why does your receipes are so easy and seems as good or even better than other ones.
Just cooked up my last portion after 9 days in the fridge. Turned out great!! Delicious.
Best trick for a good running dough starter I’ve found is to activate a packet of yeast in about half a cup of water mixed with about a table spoon of honey, add a tablespoon of flour and mix in a solid two tablespoons of good yoghurt. Stir vigorously and let set for ten to fifteen minutes, then make a good batch of dough, let it rise as usual, but before setting up to go into the oven, take a chunk off and keep it put away with some water and some fresh flour. You now have good leaven and can keep it in the fridge or even freeze it for long term storage. Keeping it on the kitchen table and adding some water, occasionally some honey, and some flour every so often will let you develop really nice and complex flavours in your leaven culture that carry into your breads, dumplings, pancakes, etc, etc, etc.
Henry Eccleston You can also tear off just a walnut sized piece of dough, put it in a covered container in fridge, and use it in place of yeast next time. There’s a technique to it - adding flour and water and pre-fermenting before doing the rest of the recipe. I’d look up pate fermentée for an actual explanation. Your way sounds like a winner, though. I have to try that.
One of the most simple and delicious recipes I’ve found on TH-cam. Thank you Adam.
This is my favourite side when I make your pizza recipe!!!
I owned a popular pizzeria for 5 years before I had to close due to family illness. I always used the cold/slow method for my dough, making it 24hrs in advance then let it slow rise in fridge after balling it. Very important to make a tight, smooth ball. My pizza style was NY Style, but no one outside of NY can make TRUE NY pizza, because the secret is the water in NY. The minerals from the bedrock are the secret to that particular crust. But I had a lot of compliments on my dough.
My sandwich buns were a version of the dough recipe with more sugar and flour, that I would raise for 6 hours at kitchen temperature then I would back in my oven. Made an awesome sandwich bun, soft and crunchy with a very nice subtle yeast flavor. But you are right, you have to rise, kneed, rise kneed at least 3 times.
I love how Adam is such a meme
You are an idiot.
@@danijelcerkic273 no u
Normie
Any TH-camr who cooks is a meme at this point.
@@Silverwind87 Highkey. I mean, look how that turned out for Gordon Ramsay
Thanks Adam! Just prepped a batch so my mom could make pizza in a few days. I’ll edit this to tell you how much we like it when it’s baked!
3 months and counting... clearly is a really slow rise
Hey man tried your dough recipe today, bought my pizza game to a new level. Eagerly awaiting day 7
I made this and it's actually soo good!! Thankyou Adam😎
This is very interesting. I have some “sourdough starter” in the fridge that probably wouldn’t qualify as such according to sourdough purists, bc I made it with packaged yeast, but over time it has developed a more sour smell/taste. I don’t take care of it. I pull it out when I make flatbread, use some, then give it some flour and water and back in the fridge it goes until next time.
I just put my dough in the fridge this morning (Wednesday) so on Sunday I’ll bake it. I’m excited!
How was it??
@@Just_Sara it was delicious!
Making this tomorrow. Thanks for the tip!
I used your dough recipe and its amazing and simple, thanks!
Stuck some Trader Joe’s pizza dough in the fridge for 2 weeks and it came out amazing, like a crusty sourdough
Last time I was this early Adam didn’t have cheesy Squarspace transitions
stfu hater
I get it, you know, he's trying to get paid and make youtube work but man... I just can't do it when the ad comes before the video even hooks me
Yeah its sad.. I found it makes me not click on m that much anymore..
@@jeffreyxu6430 chill bruh
realized i left some pizza dough in the fridge for 2 weeks so i just did this with olive oil+zaatar and it was good! ate the whole thing at 2am.. i don’t have a pizza stone so i let a dutch oven heat up and spread the dough on parchment paper to plop it in. its nice to know i can leave dough in the fridge for so long lol, thank you !!!
This video came up on my recommended list. I watched it immediately! I don't regret doing so. Now I'm off to aging my pizza dough! Thanks, Adam!
Old people: Is the bread fresh?
Adam Ragusea: who likes eating fresh bread?
ERPS GAMING my dad has a sourdough starter called Brian and we feed him flour and then we can make bread using the sourdough starter as yeast
@@dangerousboop Good for you I haven't even tasted sourdough yet
It’s really good
@@dangerousboop mmm love me some brian
Been making similar bread for quite a long time and love it! A sourdough fallacy in the video though - you don't have to feed it daily. You can keep it in the fridge and only feed it once a week or less often even - I left it unfed for a month in the fridge and it was fine. It can be dried and reconstituted with water. You can freeze it. So...... there are a lot of different options to explore using traditional sourdough which adds a lot to the flavor of the dough. You can also use other ferments to start the process - even miso which makes a beautifully nutty tasting bread and really breaks it down in the most amazing way. Anyway, loved the video and looking forward to making some pizza bread :)
I have my sourdough starter for 7 years, in the fridge, fed every week or going longer. I also dehydrate my starter, one I’m using from 3 years ago, dried and kept in the freezer.
Benn Star left his unfed for two months. He said it was the best sourdough he's eaten.
I don't have a pizza stone, so I made this using the method in your pan pizza video. Brown the bottom in a pan on a stove, before baking it. Turned out great, crispy crust all around. Just make sure to only brown the bottom to a light brown, because it'll brown further during baking (as opposed to the pan pizza recipe which uses the broiler).
finally tried making this. it was delicious.
Just tried this.
I let the dough sit in the fridge for 7 days.
When I opened the box, I smelled something I didn’t expect. Alcohol, I smelled alcohol. I’ve never thought about it, but water, sugar and yeast produce co2 AND alcohol.
Cooked it on my brand new pizza stone. Tasted good, can’t smell alcohol from it anymore (forgot to season so season wouldn’t overpower the smell of alcohol)
AFAIK the little alcohol that was there evaporated.
Tasted good, can recommend
When I made pizza dough for the first time, it also gave off an alcohol smell, but because the dough was just one day old, the smell immediately vanished after I removed the foil from the container.
you sound like Alton Brown. Takes me back to my childhood watching Good Eats with my dad.
looks so good! i’m fixing to make that this weekend..
This is one of the best pizza dough recipes out there, I too am recreating the one week experiment.