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- เผยแพร่เมื่อ 17 ต.ค. 2024
- In this video, I will show you how to store pizza dough.
Storing the pizza dough is simple, just follow a few directions. In this way, it will be possible to store it like a professional pizzaiolo
What needs to be done to preserve the long growth of the pizza dough?
In case you need to keep the pizza dough for more than 1-2 days, it should be kept in the refrigerator.
#doughstretching #pizzamaking #pizzatips
First of all, the dough must be wrapped well in the film to ensure that the air does not dry the dough and ensure good quality, then it must be divided into various portions to create balls. In this way, it will be much easier to close it in the refrigerator film.
The temperature in the refrigerator must be 5-6 degrees; if the yeast is industrial, however, it is necessary to go down to 3-4. When the time comes to use the dough, it can be taken out 1+ hours earlier at room temperature.
Stretch your pizza dough by hand: • Stretching Pizza Dough
How NOT to stress your pizza dough: • How to Stretch (Open) ...
How to Stretch (open) 12 Pizza Doughs by hand:
• How to Stretch (open) ...
Yeah man, good ideas! Always thx for all these good advises! ;)
Any time!
Another nice video. Thanks for sharing!
Thanks for watching! :)
Do you have to bring the dough to room temperature before you use it?
I love your channel chef! I have a question. If you take dough balls out of the fridge and some of it hasn't been used can you put it back in the fridge or freezing it?
mmm... i'm sorry to say but no! Do not do that. All sugars are being eaten by the yeast and your dough has no more power. I suggest you reuse (if you want) a max of 5% into the new dough that you will be making next time, but use the one that it has been out for some time..... it's a NO. I hope that help you
@@Lo_Sbrano Thanks!
Please make a cliep about timing and i like to know about working with dough wich still cold is
thanks dude.. great method to your madness.... Are the 200 some grams for a 12 inch pizza though? I use ounces.. lol... even though Im Canadian. dso weried that we mix though. Now that I think about it. We just opened a new place this week and need a better method for the dough. turning out dry and it makes it harder to hand stretch.
Where do you buy the perforated plastic to cover dough balls? Thank You again
That’s what I’m searching for
Can you please tell me who is the manufacturer of the perforated plastic wrap for your dough?
Guide us what should be the best proof a dough then proof
Or proof the dough then refrigerate it.thanks in advance
My dough doesn't double in size, I use 15 gr. of dry yeast for 16 lbs of high protein flour for NY pizza, should I be using more yeast for a better rise?
Hi nice tutorial .may I ask what room temp for pizza dough
Hi rosey! It really depends on what type of dough you have and when do you want to use it. Please watch this video I hope I can help you: th-cam.com/video/ybebUqpDuJQ/w-d-xo.html
Do you still let the dough in fridge then knead it when the order coming or let the dough outside (room temperature) when there is an order? Im confused. Because when we let the dough at room temperature thats mean the yeast still active yet then the dough will grow bigger. Thank you, Sir 🙏
Hi Ryan! Please knead your dough into small pizza balls (my quantity 210-250g) as soon as you make your dough! Then let it rest in the fridge during hall time. Take it out just max 1 hour before you have your orders in so it can relax. (don't take it all out in one time if you are afraid that it will grow too big. Take it out based on your orders) Please watch my videos, mabe it will help you... If not, write to me and i will help! th-cam.com/video/ybebUqpDuJQ/w-d-xo.html
The most important thing is to get right the quantity of the yeast and for how long you leve it to mature.
hi again.. which among you pizza dough recipe can be stored this long.. i have a family gathering this weekend and i want to prepare in advance my doughs
The Second Vid I've made with my dough recipe. (Sorry i had to relocate to another country and have lost touch for couple of months
I love your videos! I love making pizzas. I want to start a business but dough handling is freaking me out! This is the scary and causes me doubts.
How do you make pizza dough for your pizzeria? Do you use biga or polis? How long does the dough stand for fermentation and how long can it be stored in the refrigerator? What percentage of hydration do you use?
The channel is great, especially the videos with technical data.
I have many videos with all the info you need. I depends on what kind of dough you prefer to use.
@@Lo_Sbrano Simply, a good dough, which is used in good pizzerias, not at home. A little more technical data about making the dough, fermentation time, method of making, time of storage. There are a lot of videos on the internet and a lot of people who are not professionals and make a lot of confusion 😊
@@dejandejan903 My friend, i'm not a youtuber! I just fineshed work. I'm a Pizza Chef. The people like to say that I'm the best in town.... I think I'm still very young and have a lot to learn! But if you trust me... try this recipe! th-cam.com/video/3uBNwVkVaJI/w-d-xo.html
I hope you like it. I used them in my Pizzeria
Hi, I may not be shaping my pizza dough correctly. I've always been using 376 grams to make a 28cm pizza. But you use 235 grams. What am I doing wrong? I have to figure it out.
I am new to pizza making. It took me a while to figure out what I needed to make one 28cm pizza. Now, I am making two. I double up the ingredients to make two 28cm pizzas. Tonight, my dough came out to 754 grams. I divided it in half to give me 377 grams each.
Do you think 376 grams is too much for a 28cm pizza? Also, I tried a 20-hour fermentation in my refrigerator. I love the taste of the pizza. I will do a 24-hour to 36 hours fermentation. I added olive oil to the top of each dough. I am considering putting them in a tubberware instead of a bowl with wrap. Is that okay?
Anyway, I have the taste of the pizza the way that I love it. I won't order pizza anymore. It tastes better than pizza hut pizza.
That's a lot of dough for an 11 inch pizza! I use 220g to make 10-12 inch pizzas, but it's not easy. At least for me. If you're having issues with stretching, it might be the temp of the dough. You need to make sure the dough is at room temp for a good 2 to 3 hours to be able to stretch. Also, don't mess with the dough before stretching. The dough needs to be left alone for it to relax. Good Luck on your pizza journey!
@@crabjoe it's good. Everyone who tried my pizza said it was the best pizza they ever ate. They wanted me to open a pizza shop. Some even offered to give me money to help me open up a pizza shop. but, I don't want to open a pizza shop. I just like making it in my home. but thank you very much for the comment.
I'm planning on making a 12 inch NY style pie this weekend and was thinking I should try a 300g dough made with bread flour. What type of pizza are you making?
@@crabjoe I don't know the different types. I only make the dough, roll it out and add pepperoni, sausage, onions, and cheese. I make my pizza sauce. I wish I could send pictures of it to you. or let you taste it.
Thanks for this. I also make mine around 235 grams. Difference is that mine rise to the point where they stick together even though I space them out very generously. Your method of wrapping them almost individually looks like it would help avoid that issue. But won’t the plastic you use to wrap them up stick to the dough when you’re ready to use it? If you have any tips or suggestions I’d appreciate it. I’m not sure if I can find the same plastic wrap you use so at the moment I’m stuck with cling film.
Hi Chris! Thanks for watching my video. If you are storing your pizza dough in the fridge like I do (professionally) it would not stick. Keep in mind that my plastic wrap has micro hols in it. But if you keep your dough out the whole time, I suggest you use a normal (supermarket) plastic wrap, that's much thinner and I can say I've tried it in the past and does not stick and also allows your dough to breath...
@@Lo_Sbrano can i stuck my dough all the time out of the fridge?
@@jpflore23 Hi JP! Yes you can, but it depends on what kind of dough you are using... :)
HI , I just bought cuppone small pizza oven for my home , Been using bread flour for dough can you advise how many grams per 14'' pizza
also my fridge is not big enough to accommodate dough balls can i cold store in basin for 3 days then remove make dough balls and bake same day
thanks
Do you know what’s the medium temperature of your ‘basin’ ?
I have the perfect dough recipe for you, but sadly I have to publish it on my channel next month! Not before... Because I have a series of videos with doughs coming up, and I have to take it one video at the time. :(
@@Lo_Sbrano hi, basin is just small plastic bowl to hold appox 2kg dough ,then i place in fridge temperature 3.c for 3 days on day 3 remove dough shape dough balls at room temperature for 4 hours then bake
last attempt i tried 320g bread flour dough for 14'' pizza
pizza oven temp bottom stone 350.c and grill (top) 325.c
iwas thinking to increase dough to 350g also i use pizza screen to bake
@@Lo_Sbrano no problem , i will mess around with dough and will try your pizza sauce ,look forward to your dough recipie
@@nasir_glasgow5274 If you like a thick dough, then ok. But around -300g for the specific dough you use, should be ok. Because otherwise you have the risk of not being well cooked.
What size pizza do you make with 235g dough balls
Plz suggest how to keep dough in home fridge as a beginer
Sure Fatma! Do you know when are you going to use your dough? ( in how many hours) So I can understand what kind of dough you need. As for the storage, please cover it with a cotton material or plastic wrap like I show in one of my videos. Do not live space around your dough and cover it well, otherwise it will make like a crust on surface and will not grow as well as it should. :)
@@Lo_Sbrano thanks for reply actually can u suggest me about yeast in per kilogram n recepi of professional dough I m bit confuse in recepi as well as plz suggest wAt material need to use for stretching the dough for pizza I m glad u replied it’s very rear that any body replied thank you so much sir god bless u
@@satanatfatma5286 OK, try to see if this kind of dough can suit your needs FIRST: th-cam.com/video/3uBNwVkVaJI/w-d-xo.html
SECOND: th-cam.com/video/ybebUqpDuJQ/w-d-xo.html As for the yeast, I use around 5-7gr per LT of water for 24h grow. At a temp of 4°
So basically it depends on how many hours you are keeping your dough and at what temperature. If you watch my videos on how to make the dough you can start from there. As for how to stretch your pizza dough, I have a video on that too: th-cam.com/video/SFIsYfdK-vQ/w-d-xo.html and second: th-cam.com/video/bSm_c0pKV3A/w-d-xo.html And if you need something more just let me know. Take care of your self Fatma and have a nice day! :)
Brother can you please tell me that is it necessary to check the temperature of the flour, water and air by thermometer for making pizza dough /starter?
It's not necessary if you know what it should look like, but all these small things make huge differences.
In the end, it won't come out bad, but it could always be a million times better.
If you want to be consistent and have a good Pizza every time, then yes.(this is why people say that they eat at the same place every time but the product is not the same every time...) There is a very important (secret) formula to that. And only at a high professional level you can understand it. But if it's personal...... do not warry about it
Hello ‘ it’s amazing I learned
I lot from you
Hey nice vid , can u share your dough recipe , that would be appreciated 🙂
Sure 😊 This one of my dough recipe, and i will upload more so please subscribe. th-cam.com/video/ybebUqpDuJQ/w-d-xo.html
after you take the pizza out of the fridge which of the following do you do?
•do you let it go to room temperature then stretch it?
or
•do you let it go to room temperature knead it again, let it rest for like 30 minutes to an hour then stretch it?
Thanks for the observation! Yes, i let it rest at room temp before stretching. I have another kind of dough coming up soon which we will need to knead 2 times, but not this one. If you are interested, please Subscribe and hit the notification bell so you don't miss out. ;) Thaks again
@@Lo_Sbrano done, thank you for replying
Sir pizza dough deepfriger store take pizza ready time at room temperature how many hours
After 'deepfriger', 1/3h
What sort of pizzas are these dough balls for? They look very low hydration.
The ones that you see in my recipes.
Thanks for sharing this video
So nice of you
For how many days we can store this pizza dough?
I store mine for 40+ hours. But i have a dough which i will upload soon, that you can store for 46 - 72 hours. ;)
@@Lo_Sbrano thank you.. waiting for the new video...
Store refrigerator or freezer please answer me
@@Lo_Sbrano waiting for this video 😎
What is gram for
Small
Medium
Large
X large
what is the brand of plastic wrap you are using?
Vaschette-Sacchetti.com. FOGLI HD MICROFORATI 75x100
Dough selflife how many days??
It dipends on what kind of Pizza you want to do. Check out my recipes
How many days we can save tha dough
It dipends on what kind of Pizza you want to do. Check out my recipes
Isn't it better to individually wrap each dough in a plastic bag so you can fit more. We can fit 30 small pizza dough in a tray this way
How long can you keep pizza flour in the fridge after proofreading?
I guess it depends on when you decide to store it into the fridge.
I mean if you let it grow at a room temp and it is ready to use, you can store it into the fridge for 2 to max 6 hours (that's what i do)
BUT if your dough it is not ready yet and you decide to store it half way into the fridge... it can still grow even it is at cold. And it will take longer to mature. So in that case you can keep up to 18-24h. In conclusion it depends on what kind of dough you are preparing and when you decide to store it in the fridge.
I suggest you calculate how much you are aprox going to use and let it grow at room temp and if you have anything left, store it into the fridge as soon as you finished kneding your dough. (so it can have a slower growth and use it the next day) ;)
TIP: make the dough into round shapes before it starts to grow, so this way you can stretch it easier. :)
@@Lo_Sbrano thanks 🙏
@@cookwithammi9758 If you have any other question please wright to me and I'll try to help! ;)
Sir which fridge temperature I storre the douugh?
Is your latte pizza an 18inch
The biggest pizza i make ( and sell by slice) is 20 inches. (with the same pizza dough 720g) Usually i make it in 2 different ingredients, for example i make half Margherita and half Vegetarian then cut it in 8 slices and sell them by pice. ;)
@@Lo_Sbrano What recipe do you use for 20 pizza dough?
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Some non stick gloves wouldn’t hurt you….
Try with a dough rounder Ballmatic 1000 😉