Very well explained! I love the episodes. They are full of information and relaxation. You don't have to be afraid to stretch a pizza, you just have to try it and have a good time!!🎉❤
Hey Daniel, that would be so cool! It would be unreal to make a pizza travel show whenever the opportunity knocks and whenever suits Chris! 😁 Until then, I'm preparing my body and expanding my pizza-eating capabilities
Question for Feng- I Always get sticky or liquidy dough even tho I follow the time frame with 65-70% hydration. Not sure is over proof from my local weather constantly around 35-38C
Hey Danny, your room temp is a lot warmer than most so it sounds like your dough is over proofing. For reference, most recipes are timed based on a room temp between 20-28C. You can try halving the timings or amount of yeast in the recipe you're following and tweaking from there. Hope this helps!
After the 45 minute fermentation. If i choose to put in the refrigerator, how long does it need, before its ready to make pizza ? Also can i freeze after being in the refrigerator ?
That is a true Neapolitian dough recipe. That low of a yeast content is going to take a very protracted time to rise. This in my opinion is NOT a dough for a raw beginner. Maintain the same ratios of all other contents but push the yeast to 3 grams and you can use that dough in 4-5 hours of proofing. After that seperate and let dough balls rest 30 minutes and your good to go. That is a great Neapolitian recipe but the long time scares most newbies to begin with.
I have made some pizzas and they turned okay but I never could solve the issue of the crust being not airy and light. It comes bready like with some air pockets. So I suppose I will have to leave it to proof much longer (even tho I usually give about 4h at least to proof)
Your issue is probably one of the following: 1. Not building enough dough strength, 2. Under bulk proofing, 3. Over bulk proofing or 4. Over proofing once the dough is balled. I reckon #1 is probably your issue - if you're not building enough dough strength, try laminating your dough (example here: th-cam.com/video/WCF4lMdedFs/w-d-xo.htmlsi=ewnbX1qERZy7ii1c ), I generally do 1 set of stretch and folds + 1 lamination for pizza dough. Don't do more than one lamination as it will make the dough too tight. If you're kneading in the mixer, that's probably your issue. To stop the under and over bulk proofing, take a small glass jar and fill it a third to half full with dough (once you've built dough strength), mark the jar at the dough level and then add another mark indicating 50-70% growth (I fill the jar with 2 finger's width of dough, then use just over 1 finger's width as the 2nd mark), when it reaches the 2nd mark, it is time to ball the dough. Just make sure you use enough dough for this test - 80grams or so a small amounts don't work properly. See details here: th-cam.com/video/NMHib1XLQS0/w-d-xo.htmlsi=6fWNoOneLWWVjFvH Room temp, water temp, flour type, amount of salt, amount of yeast, type of yeast, etc etc etc, these all impact how long the dough takes to grow, so using a set time isn't useful in any way as your fermentation will be different every time. You need to understand how much the dough has grown, and this method helps with that while you're learning. For #4, let the balls grow to about 80% of the expected size and then just stick them in the fridge overnight or over two nights. Take them out 1-2 hours before you want to make pizzas and you're good to go. Also, pro tip: use the free Ooni app to get your ingredients correct, as you may be using waaaay to much yeast like most people 😢 (and start with around 70-73% hydration to start with). Hope that helps!
@@Alcookeverybody I'm not sure where you are, but where I am, it's just a penny or two under $2,000. To me, that's too much when there are other pizza ovens that are a fraction of that price.
Hey Vin, freezing sourdough successfully depends on your starter’s particular colony. Some are unaffected by freezing, while others don’t really bounce back after thawing. I’d say it’s worth a shot to try with a couple of dough balls to see how it goes with your own starter. 🙂 To freeze dough: Follow the recipe as normal until portioning the dough. Roll them loosely into dough balls (just for easier handling) and give each a light coating of extra-virgin olive oil. Put each dough ball into its own zip-loc bag or air-tight container before transferring them to the freezer. (If using a zip-loc bag, try to leave as little air in the bag as possible before sealing.) To thaw: The day before you want to make pizza, take the dough balls you need out of their bags/containers and place in a lidded dough box or individual air-tight containers (with a little room for them to grow) in the fridge to gently thaw. When you take the dough out of the fridge for their final proof, you can give them a reball for one last boost. Then, with a bit of starter tenacity, the dough will final proof as normal and develop air. Hope this helps!
@@leopardcrust How about adding a small amount of starter after it thaws out then letting it rise again.? I tried your recipe and I really like, can you make a loaf of bread with it too.? Thanks for responding….
I appreciated the attention to detail, and also the lesson on what over/under proofed dough looks like. I also really appreciate them making the dough by hand AND by mixer.
@@paul_raftery She is the best teacher! Polite, respectful, kind, positive, creative and with good taste. Nicknames are just that, nicknames. They are names that culturally associate you with something from your culture or roots. They are like pseudonyms. Culinary artist in the pizza area😉
Finally a proper guide to creating your own pizza dough with lots of great additional tips and advice! Looking forward to trying this out and fingers crossed finally getting some good pizza dough prepared🍕
Hey! For a 3-day ferment, you want something with enough protein (13%+ protein or W290+) so it can elegantly last the long ferment - I don't have a single favourite flour because I like changing it up and tasting the difference in flavours. :) Getting spots on your crust is about developing enough air in the dough. The blisters are little air pockets that inflate and char in the oven so nailing the ferment is key! You want to ferment the dough to point where there's enough air in it, but not letting it go so long that the gluten becomes weak. Hope this helps!
I appreciate how approachable this series is - pizza should be the ultimate in simple but satisfying "food for the people". And for my American friends, don't be scared of scales and metric, as it really does lead to more consistent results 🙂 Looking forward to more in the series!
What a weird instructional video. Why would you make cold fermented balls that you need to take out of the fridge 8-10 hours before making the pizzas? Who would do that? Let them ferment properly, then put them in the fridge so you only need to take them out an hour or two before making pizzas like a normal person. Why would you unnecessarily complicate a beginner dough recipe by adding salt later? Why are the only two options to strengthen dough kneading by hand or with a mixer, when the easiest way for most people is just to do a few stretch and folds? This isn't a good introduction for beginners. Your other recent videos are great, this one not so much.
Love this episode! You gals did a great job. Great dynamics and very informative. Thank you. I cant wait to get started making my first pizza 😊
This is a great episode for beginners. Good questions very well answered
Very well explained! I love the episodes. They are full of information and relaxation. You don't have to be afraid to stretch a pizza, you just have to try it and have a good time!!🎉❤
I couldn't agree more, Carmen - dough knows if you're afraid. 🤭 Hope your pizzeria is coming along well! 🥰
@@leopardcrust Exacto!!🎉😂. La pizzería we are working on it!🍕🎉🙌
Nice that you guys covered error correction
oh! the sourdough lady is back, she is lit 🔥
Feng Chen is so cute & wonderful
Very cool 😎
Yes bro🔥🔥
Question for Feng’s Q&A. When will you do a pizza travel show and when will this show come to the USA so you can hang out with Chris Bianco?
Hey Daniel, that would be so cool! It would be unreal to make a pizza travel show whenever the opportunity knocks and whenever suits Chris! 😁 Until then, I'm preparing my body and expanding my pizza-eating capabilities
@@leopardcrust We are also waiting for you on the island!!!🎉🍕🍻
What if we can't get the 00 flour? Are there any alternatives?
These videos are great. Some feedback for the editor: please mellow out those transition/chapter summaries! They are quite loud and agressive 🥴
Question for Feng- I Always get sticky or liquidy dough even tho I follow the time frame with 65-70% hydration. Not sure is over proof from my local weather constantly around 35-38C
Hey Danny, your room temp is a lot warmer than most so it sounds like your dough is over proofing. For reference, most recipes are timed based on a room temp between 20-28C. You can try halving the timings or amount of yeast in the recipe you're following and tweaking from there. Hope this helps!
what are dough tails? At 12:39 on video
After the 45 minute fermentation. If i choose to put in the refrigerator, how long does it need, before its ready to make pizza ? Also can i freeze after being in the refrigerator ?
Didn't let the dough relax before stretching first time. Much easier to work after resting.
That is a true Neapolitian dough recipe. That low of a yeast content is going to take a very protracted time to rise. This in my opinion is NOT a dough for a raw beginner. Maintain the same ratios of all other contents but push the yeast to 3 grams and you can use that dough in 4-5 hours of proofing. After that seperate and let dough balls rest 30 minutes and your good to go.
That is a great Neapolitian recipe but the long time scares most newbies to begin with.
I couldn’t watch in normal speed I had to use x1.5 😂
I have made some pizzas and they turned okay but I never could solve the issue of the crust being not airy and light. It comes bready like with some air pockets. So I suppose I will have to leave it to proof much longer (even tho I usually give about 4h at least to proof)
Your issue is probably one of the following: 1. Not building enough dough strength, 2. Under bulk proofing, 3. Over bulk proofing or 4. Over proofing once the dough is balled.
I reckon #1 is probably your issue - if you're not building enough dough strength, try laminating your dough (example here: th-cam.com/video/WCF4lMdedFs/w-d-xo.htmlsi=ewnbX1qERZy7ii1c ), I generally do 1 set of stretch and folds + 1 lamination for pizza dough. Don't do more than one lamination as it will make the dough too tight. If you're kneading in the mixer, that's probably your issue.
To stop the under and over bulk proofing, take a small glass jar and fill it a third to half full with dough (once you've built dough strength), mark the jar at the dough level and then add another mark indicating 50-70% growth (I fill the jar with 2 finger's width of dough, then use just over 1 finger's width as the 2nd mark), when it reaches the 2nd mark, it is time to ball the dough. Just make sure you use enough dough for this test - 80grams or so a small amounts don't work properly. See details here: th-cam.com/video/NMHib1XLQS0/w-d-xo.htmlsi=6fWNoOneLWWVjFvH
Room temp, water temp, flour type, amount of salt, amount of yeast, type of yeast, etc etc etc, these all impact how long the dough takes to grow, so using a set time isn't useful in any way as your fermentation will be different every time. You need to understand how much the dough has grown, and this method helps with that while you're learning.
For #4, let the balls grow to about 80% of the expected size and then just stick them in the fridge overnight or over two nights. Take them out 1-2 hours before you want to make pizzas and you're good to go.
Also, pro tip: use the free Ooni app to get your ingredients correct, as you may be using waaaay to much yeast like most people 😢 (and start with around 70-73% hydration to start with).
Hope that helps!
I just wish those ovens weren't so ridiculously expensive.
They aren’t that expensive. I honestly thought they would be 3-4x more fr fr
@@Alcookeverybody I'm not sure where you are, but where I am, it's just a penny or two under $2,000. To me, that's too much when there are other pizza ovens that are a fraction of that price.
Where can I get the Gozney apron from?
Hey! These aren't for sale unfortunately.
Hi Feng, can you freeze sourdough pizza dough..?
Hey Vin, freezing sourdough successfully depends on your starter’s particular colony. Some are unaffected by freezing, while others don’t really bounce back after thawing. I’d say it’s worth a shot to try with a couple of dough balls to see how it goes with your own starter. 🙂
To freeze dough:
Follow the recipe as normal until portioning the dough. Roll them loosely into dough balls (just for easier handling) and give each a light coating of extra-virgin olive oil. Put each dough ball into its own zip-loc bag or air-tight container before transferring them to the freezer. (If using a zip-loc bag, try to leave as little air in the bag as possible before sealing.)
To thaw:
The day before you want to make pizza, take the dough balls you need out of their bags/containers and place in a lidded dough box or individual air-tight containers (with a little room for them to grow) in the fridge to gently thaw. When you take the dough out of the fridge for their final proof, you can give them a reball for one last boost. Then, with a bit of starter tenacity, the dough will final proof as normal and develop air. Hope this helps!
@@leopardcrust How about adding a small amount of starter after it thaws out then letting it rise again.? I tried your recipe and I really like, can you make a loaf of bread with it too.? Thanks for responding….
You missed a key part of removing the dough ball from the proofing tray and making sure it’s covered in flour.
What no Poolish? Come on.
Just use a volume measurement for the yeast. The weed scale is not necessary
Feedback: this is way too long.
It is designed for beginners and to have a good time.😉
I appreciated the attention to detail, and also the lesson on what over/under proofed dough looks like. I also really appreciate them making the dough by hand AND by mixer.
Feedback nickname “leopard crust” is not funny
@@paul_raftery She is the best teacher! Polite, respectful, kind, positive, creative and with good taste. Nicknames are just that, nicknames. They are names that culturally associate you with something from your culture or roots. They are like pseudonyms. Culinary artist in the pizza area😉
They have shorter videos. One of them is less than 3 mins. Just watch that one instead. What do you want a lesson on how to work TH-cam ?
Finally a proper guide to creating your own pizza dough with lots of great additional tips and advice! Looking forward to trying this out and fingers crossed finally getting some good pizza dough prepared🍕
why is the kitchenaid looking different? looks like a wider bowl...
There are different sized machine and bowl combinations.
@@knight848484 I think its the camera wide angle which makes it look like a real dough mixer
Question for Fengs Q&A. What’s the best flour to use for a 3 day fermentation dough going for a leopard crust? Thanks
Hey! For a 3-day ferment, you want something with enough protein (13%+ protein or W290+) so it can elegantly last the long ferment - I don't have a single favourite flour because I like changing it up and tasting the difference in flavours. :) Getting spots on your crust is about developing enough air in the dough. The blisters are little air pockets that inflate and char in the oven so nailing the ferment is key! You want to ferment the dough to point where there's enough air in it, but not letting it go so long that the gluten becomes weak. Hope this helps!
@@leopardcrust wow! You’re a super star. Thankyou!!
I appreciate how approachable this series is - pizza should be the ultimate in simple but satisfying "food for the people". And for my American friends, don't be scared of scales and metric, as it really does lead to more consistent results 🙂 Looking forward to more in the series!
What a weird instructional video. Why would you make cold fermented balls that you need to take out of the fridge 8-10 hours before making the pizzas? Who would do that? Let them ferment properly, then put them in the fridge so you only need to take them out an hour or two before making pizzas like a normal person. Why would you unnecessarily complicate a beginner dough recipe by adding salt later? Why are the only two options to strengthen dough kneading by hand or with a mixer, when the easiest way for most people is just to do a few stretch and folds? This isn't a good introduction for beginners. Your other recent videos are great, this one not so much.