A note about Wooden Proofing Boxes. These type of boxes can be tricky, left alone hard to find[often custom made], since they're porous and affect the hydration of the dough resulting in a dry top[yes, I know, it can be misted]. Do yourself a favor and get a BPA free plastic proofing box which will make it all much easier. And, if you're averse to any type of plastic coming in contact with your food, you can line the bottom with a baker's canvas couche. I got an Alfa Proofing Box and love it.
Great 👍 I got my Roccbox a few weeks ago and it's great. I make my dough balls a bit smaller and use 500g of OO flour and a teaspoon of salt, 300ml warm water and 3.5g (half a 7g sachet) to yeast. Mix up and knead for 5 mins. Divide into 5 dough balls and leave 6 hours. Nice and easy to stretch and not that sticky. 🍕👌🍕
I've heard and read many times that salt kills the yeast and to add the salt with the flour rather than dissolving the yeast in salt water. Does this recipe have any effect on the yeast?
I am living in a hot climate, where even with AC on the room temperature is 26C. Will I have a disaster if I use a gram of active dry yeast for this length of fermentation time?
overnight, fridge fermentation with 0.3% yeast isn't gonna do shit. Also, the salt water doesn't matter when you proceed right away, get your facts straight.
Great video. A little confused. You mentioned Air-tight but I thought you were referring to the wooden proofing box. Is air-tight for the dough for the first 24hrs or for the proofing in the wooden tray. ps. Any links for the wooden tray.
Yes! And it worked, right?? It’s a myth that salt kills yeast. If your yeast is dead to begin with then the salt will keep it dead. If it’s alive, the salt won’t affect it. And I use the word “myth” because there are thousands of recipes on TH-cam and elsewhere that dump the yeast in with the salt; if that wasn’t fine then their recipes wouldn’t work…
67% hydration is going to be fine for some...and an absolute nightmare for others...depending on what flour they are using. TIP: if you're new to your Roccbox and don't want to struggle with sticky dough...cut the water back to 60-63% and you'll find things more manageable.
Spot on advice. We made this recipe and the dough was way too sticky, which cause so many sticking issues. Dropped the water to 60% on the 2nd batch and things got easy.
Can confirm, this dough is legit. I didn't read the comments about the salt till after we made it, and honestly we didn't mind the salt. For the second batch we used half the salt and it was good as well. If you're interested, I used this dough for part of our review.
The recipe says at room temperature, but I just did that and my dough looks a lot more fermented than his... I hope the pizzas will still be fine tonight!
Mike...the other day I over-proofed my pizza dough balls. It was 79 degrees in the kitchen and I had each one in a air-tight plastic container for about 5 hours. The dough was horrible to work with; I ended up turning off the Gozney and we had some pasta. BTW...I used a great quality store bought dough. (they make their own pizzas in store and also sell their dough). Was it too hot to proof or did I proof the dough too long?
Sorry to hear you didn't have success with your dough! Assuming the amount of yeast was correct, sounds like the dough could have been too warm. If possible, try to keep the dough at a room temp of around 22-23C before it goes in the fridge. Remove the balls around 3-4 hours before you plan to make the pizza and don't let them go much above 20C and you'll be fine. Good luck! The Gozney Team
@@gozney And if your room temp is 27C what do you do. I am in Thailand, and its to costly to cool to that temperature, so we go for 26 to 27C, when its 33, 34C outside.
So many people talking about not mixing the salt with the yeast, but the salt and the yeast get mixed together regardless of the order they are introduced to the dough. And yes, the salt does affect the yeast. On purpose.
There is an error in the video. I'd recommend only using 30g of salt. Additionally, the dough didn't rise well and the pizza's tasted doughy. I wonder if that was due to mixing the salt and yeast at the start ?
80 grams of salt??? i have a napolitan pizzeria and i work in italy as a pizzaioli many years. i have never heard about almost 5.5% of salt!!! we do 2.25% and at the most 3%. is this a mistake on the video???
George...Rubbermaid makes them in many sizes. The one in the video was a 7liter which is basically the same as the 8quart model. Covers are available. I prefer to mix in a stainless steel bowl and then put into the container for fermenting. Amazon has them here: www.amazon.com/gp/product/B00237Y0YK/
How come you mix the salt and yeast with the water at the same time? It goes everything I have learned and been taught about those two ingredients. I thought that was a No No, because salt severely inhibits the effect that yeast would have in the dough mix. I have always added salt later in the mix after the yeast has had a chance to start its job.
Over time, salt will pull moisture from the yeast which can inhibit its reproduction and can kill some of the yeast. Killing some yeast will also have a small effect on the flavors produced during fermentation...some people like it more. Although he isn't clear in the video...an overnight ferment at room temp...with 4g of fresh yeast...he's got plenty of extra yeast to kill some off. What's crazy is the 80g of salt!! That's like over 5%. But hey, to each his own.
"Salt Kills Yeast" is something that is over-emphasised all he time. It is technically true... but; for salt to 'severely inhibit the yeast', you'd need so much salt that the dough would be inedible anyway. Dough recipes - like this one - are designed to work as stated, internet myths and old wives tales are meant to keep you afraid.
@@GlenAndFriendsCookingBut you just said it’s “technically true.”. So, not a myth. And as Gozney has clarified, 80g is not what this recipe calls for. They stated 30g, which is closer to 2% than the crazy 5% stated in the video.
@lavliina It’s 4.15 cups water, 12.5 cups flour (using spoon and level method), 1/2 t dry yeast, 5 t salt. Do not use “scoop and sweep” method of measuring flour or the dough will be too dry.
Totally over salty. Should be 45gr. Shame he never answers questions on here. Very little mixing too, is the gluten developed enough? Doesn’t show any stretching after.
I tried this recipe, thought it would be salty but tried it nonetheless. The dough was quite sticky, so a bit of extra flour was needed. The texture of the finished pizza (cooked in a wood-fired oven) was good with decent leoparding but unsurprisingly, the taste was way too salty. Recipe would be fine with far less salt.
Something is wrong. According to the recipe he recommends ~1.3 grams of active dry yeast for 1.5 kg of flour? No way! Every other recipe I've seen recommended 7 to 10 grams if yeast for 500 grams of flour. Why this is so different?
because he is proofing the dough overnight, if you put that much yeast dough will rise over the container and make a mess. Italians use a very little yeast and longer fermentation times.
@@skrotomon That is very, very interesting, thanks. It is the very first time anyone has explained this basic information, which also explains so many other reasons why recipes differ. THANKYOU SO MUCH
@@conorlydon6531the general consensus is to add the salt when you mix in the flour. Salt can kill the yeast if you mix them in the water together, however you’d need A LOT of salt to do that.
Yes. Go and watch Foodgeek. His test shows that this really isn't an issue. I no longer bother to add salt later and the sourdough results are very acceptable.
A note about Wooden Proofing Boxes.
These type of boxes can be tricky, left alone hard to find[often custom made], since they're porous and affect the hydration of the dough resulting in a dry top[yes, I know, it can be misted].
Do yourself a favor and get a BPA free plastic proofing box which will make it all much easier.
And, if you're averse to any type of plastic coming in contact with your food, you can line the bottom with a baker's canvas couche.
I got an Alfa Proofing Box and love it.
Great 👍
I got my Roccbox a few weeks ago and it's great.
I make my dough balls a bit smaller and use 500g of OO flour and a teaspoon of salt, 300ml warm water and 3.5g (half a 7g sachet) to yeast. Mix up and knead for 5 mins. Divide into 5 dough balls and leave 6 hours.
Nice and easy to stretch and not that sticky. 🍕👌🍕
Do you use dried yeast?
@@seecesar
Yes dried 👍
I've heard and read many times that salt kills the yeast and to add the salt with the flour rather than dissolving the yeast in salt water. Does this recipe have any effect on the yeast?
I am living in a hot climate, where even with AC on the room temperature is 26C. Will I have a disaster if I use a gram of active dry yeast for this length of fermentation time?
Thanks for making this video guys. Really engaging and helpful. I came to the website while looking for recipes, then came here to say thanks.
Did you let it sit overnight in the refrigerator? Or room temp. Also I thought you don't put salt in with the yeast...
overnight, fridge fermentation with 0.3% yeast isn't gonna do shit. Also, the salt water doesn't matter when you proceed right away, get your facts straight.
@@xlsmafia"Get your facts straight" he politely asked a question, no need.
@xlsmafia what if you add a KNOB of butter
Anyone know where to get wooden proofing boxes like the one mike uses here?
Great video. A little confused. You mentioned Air-tight but I thought you were referring to the wooden proofing box. Is air-tight for the dough for the first 24hrs or for the proofing in the wooden tray. ps. Any links for the wooden tray.
I like one but can’t get one in the uk bluddy tipicall
So...whete are the baked pizza's from this dough?
You put the salt and the yeast together????
Yes! And it worked, right?? It’s a myth that salt kills yeast. If your yeast is dead to begin with then the salt will keep it dead. If it’s alive, the salt won’t affect it. And I use the word “myth” because there are thousands of recipes on TH-cam and elsewhere that dump the yeast in with the salt; if that wasn’t fine then their recipes wouldn’t work…
67% hydration is going to be fine for some...and an absolute nightmare for others...depending on what flour they are using. TIP: if you're new to your Roccbox and don't want to struggle with sticky dough...cut the water back to 60-63% and you'll find things more manageable.
Spot on advice. We made this recipe and the dough was way too sticky, which cause so many sticking issues. Dropped the water to 60% on the 2nd batch and things got easy.
❤🇦🇱❤🇦🇱
Can confirm, this dough is legit. I didn't read the comments about the salt till after we made it, and honestly we didn't mind the salt. For the second batch we used half the salt and it was good as well. If you're interested, I used this dough for part of our review.
May I ask please ? On receipt it says 30g of salt, Mike says 80g..what is right ? THX
Hey, 30g is perfect! Enjoy! 🍕
When you put the dough to stay overnight, do you keep it in refridgerator ?
Day Good yes! Otherwise they will risen too fast and break down
The recipe says at room temperature, but I just did that and my dough looks a lot more fermented than his... I hope the pizzas will still be fine tonight!
@@suziedepingu recipe says room temp
@@adriaanvandoorn1263 as we don't know his room temperature and neither yours...
Mike...the other day I over-proofed my pizza dough balls. It was 79 degrees in the kitchen and I had each one in a air-tight plastic container for about 5 hours. The dough was horrible to work with; I ended up turning off the Gozney and we had some pasta. BTW...I used a great quality store bought dough. (they make their own pizzas in store and also sell their dough). Was it too hot to proof or did I proof the dough too long?
Sorry to hear you didn't have success with your dough! Assuming the amount of yeast was correct, sounds like the dough could have been too warm. If possible, try to keep the dough at a room temp of around 22-23C before it goes in the fridge. Remove the balls around 3-4 hours before you plan to make the pizza and don't let them go much above 20C and you'll be fine. Good luck! The Gozney Team
@@gozney And if your room temp is 27C what do you do. I am in Thailand, and its to costly to cool to that temperature, so we go for 26 to 27C, when its 33, 34C outside.
So many people talking about not mixing the salt with the yeast, but the salt and the yeast get mixed together regardless of the order they are introduced to the dough. And yes, the salt does affect the yeast. On purpose.
I've always heard to NOT add yeast to salty water? Better to add 10% of your flour to the salty water before adding the yeast?
salt should be added to the flour and mixed. Then you incorporate the water/yeast mixture (with olive oil too).
There is an error in the video. I'd recommend only using 30g of salt. Additionally, the dough didn't rise well and the pizza's tasted doughy. I wonder if that was due to mixing the salt and yeast at the start ?
80 grams of salt??? i have a napolitan pizzeria and i work in italy as a pizzaioli many years. i have never heard about almost 5.5% of salt!!! we do 2.25% and at the most 3%. is this a mistake on the video???
i was curious too !!
Same question ??
Same here. I made dough from this recipe and even cut out half the salt it and it was still too salty when finished and baked.
I put the salt with the yeast. It's a way in napolitan pizza. Some yeast die but it work. I made in my pizzeria the othentic recipe of napolitan pizza
Can you give me your recipe?
I can't get same quality on elasticity should change something cause I live in panama the humidity here is 75% .. so I always have sticky doughs
usa menos agua hijo mio.
Where did u get that container you mixed dough in and does it come
With a lid?
George...Rubbermaid makes them in many sizes. The one in the video was a 7liter which is basically the same as the 8quart model. Covers are available. I prefer to mix in a stainless steel bowl and then put into the container for fermenting. Amazon has them here: www.amazon.com/gp/product/B00237Y0YK/
Cambro also makes very similar containers
Best dough ever, and I’ve used dough from pizzeria Stella and nomad in philadelphia. I backed off salt to 40 gm
David, thats great to hear!! We certainly enjoyed it!
I found the recipe had way too much salt. Thanks for sharing
@@leif3762 look a this: eu.gozney.com/blogs/recipes/neapolitan-pizza-dough-by-the-pizza-jew
How come you mix the salt and yeast with the water at the same time?
It goes everything I have learned and been taught about those two ingredients.
I thought that was a No No, because salt severely inhibits the effect that yeast would have in the dough mix. I have always added salt later in the mix after the yeast has had a chance to start its job.
Over time, salt will pull moisture from the yeast which can inhibit its reproduction and can kill some of the yeast. Killing some yeast will also have a small effect on the flavors produced during fermentation...some people like it more. Although he isn't clear in the video...an overnight ferment at room temp...with 4g of fresh yeast...he's got plenty of extra yeast to kill some off. What's crazy is the 80g of salt!! That's like over 5%. But hey, to each his own.
"Salt Kills Yeast" is something that is over-emphasised all he time. It is technically true... but; for salt to 'severely inhibit the yeast', you'd need so much salt that the dough would be inedible anyway. Dough recipes - like this one - are designed to work as stated, internet myths and old wives tales are meant to keep you afraid.
@@GlenAndFriendsCookingBut you just said it’s “technically true.”. So, not a myth. And as Gozney has clarified, 80g is not what this recipe calls for. They stated 30g, which is closer to 2% than the crazy 5% stated in the video.
What kind of flour are you using ? I couldn’t hear the exact name of it.
"double o" aka 00, finely grained with relatively high-gluten (~12%) content
@djooker thank you. When he puts the dough to stay overnnight, does he put them in refridgerator ?
Can i use bread flour ? Im my country there's one with 12% or more gluten
In video says 80g of salt, but on website states 30g Hmm🤔
He uses 30g not 80g of salt, good dough
Thanks for sharing your dough tips! 👍🍕🔥
where do i buy an oven like that
Amazon has them.
Mixing salt and yeast together first and not separately? hmm?!
Stop beliving in myths. The amount of salt needed to kill yeast is so much that the pizza would be inedible anyways.
@@ej1635 Not true, but ok! Have a great day!
@@ridethespiral1219 I'll leave those there and hopefully you'll get something out of them.
Takes Time and Smiles
does anyone know the metric measurement
He gives it in metric
@@joshuagwynne3090 i meant imperial or whatever america uses
@lavliina It’s 4.15 cups water, 12.5 cups flour (using spoon and level method), 1/2 t dry yeast, 5 t salt. Do not use “scoop and sweep” method of measuring flour or the dough will be too dry.
Where can we get this wooden box in order to let the dough rest overnight ? Thanks !
The proof is in the Pudding!
Please show the results of the dough when baked...
I think you mean.... The proof of the pudding is in the eating. Sorry to be a di@k.
So... 9g of salt per pizza...
Wasn't really "exactly 270g". 274g. But hey. I'm bored.
Not 80 grams, it is 30 grams of salt!! and let it rest a room temperature. Shy is Gozney leaving this clip on,
That is a lot of salt? Traditional Neapolitan recipe is 50g salt per litre of water. And I think even that is a little salt-heavy.
The recipe say 30g of salt. In the video h said 80g.
Totally over salty. Should be 45gr. Shame he never answers questions on here. Very little mixing too, is the gluten developed enough? Doesn’t show any stretching after.
Don’t mix yeast and salt guys
I tried this recipe, thought it would be salty but tried it nonetheless. The dough was quite sticky, so a bit of extra flour was needed. The texture of the finished pizza (cooked in a wood-fired oven) was good with decent leoparding but unsurprisingly, the taste was way too salty. Recipe would be fine with far less salt.
published recipe says 30g salt, must have been a misspeak
80 grams? Surely not
@@MMMHOTCHEEZEUsually salt should be a percentage of flour only, not flour & water combined.
Love your style! Jah Bless!
Adding the yeast directly in to the saltwater is a big no!! You need to create a buffer between the two first otherwise you’ll kill the yeast off.
I’ve never had any issues with this recipe.
"A little sheen", is that a Pizza Jew joke? 😉 Thanks - look forward to trying it. Where do you get the pizza boxes?
According to your measurements your hydration is 75%. To. 76%
It’s 66.6%
Salt and yeast together? Everyone says no no.
it is no-knead dough
Salt with yeast? Risky.
Controversial salt and yeast 😆
I can't believe what I just watched
Some secrets were hidden
You lost me at Fresh yeast. I don't make pizza nearly often enough to use fresh yeast. :(
divide by 3...he gives you the conversion
Keep a small block in the freezer and use a peeler to scrape off a few grammes when needed 👍👍👍
Anyone here in quarantine
Excuse me sir there is toppik in my pizza dough
I stopped watching at water, a lot of salt, fresh yeast.... You should never mix salt and yeast
Just a legend man, try to put everything in the mixer and mix it... there's just no difference! Salt doesn't kill yeast, and that's not a legend! ;-)
You can. This is simply not true.
Hi, in the video I notice a small mistake, salt is leaven never melted together.
Enzo Coccia and Franco Pepe do.
These comments.. haha; Everyone's an expert, huh? ;) Great Job Mike, love your Instagram too!
❤🇦🇱❤🇦🇱
It is very salty and take much time but didn’t cooke
I did it today and I threw it
Something is wrong. According to the recipe he recommends ~1.3 grams of active dry yeast for 1.5 kg of flour? No way! Every other recipe I've seen recommended 7 to 10 grams if yeast for 500 grams of flour. Why this is so different?
because he is proofing the dough overnight, if you put that much yeast dough will rise over the container and make a mess.
Italians use a very little yeast and longer fermentation times.
@@skrotomon That is very, very interesting, thanks. It is the very first time anyone has explained this basic information, which also explains so many other reasons why recipes differ. THANKYOU SO MUCH
I use 0.3g active dry yeast for 2 pizza balls of 250gr each. Better to use percentages. 100%flour 60-70% flour 3% salt 0.2% yeast
@@ismailbouabdillah6755 that equates to 160-170% flour with no water 😉🤭😋
Ummm you should never mix yeast and salt together like that...
What should you do? Yeast first to dissolve and then salt?
@@conorlydon6531the general consensus is to add the salt when you mix in the flour. Salt can kill the yeast if you mix them in the water together, however you’d need A LOT of salt to do that.
@@AnimatorsatWork thank you, interesting.
can you come to my kitchen right now and roll some dough while shirtless please
This is close to 10 grams of salt per dough ball: an ungodly amount of salt.
How did you calculate that?
This recipe makes 8-10 dough balls. 30g total salt / 10 dough balls = 3 grams.
@@stevencasarez8443 around 0:40 he calls for 80 grams of salt
wowww super like my friend !!!
stay connected :)
Way too much salt.
Terrible ending to the video lol
80gr of salt? 😂
Youre using FIVE PERCENT SALT?!!?? That is unhinged by the standards of any style of pizza making.
🇦🇱❤🇦🇱❤🇦🇱
Some heavy bullshit in this one. Most bread flours will work just fine.
The worst pizza dough everrr
😂😂Salt and yeast in same time ???
Yes. Go and watch Foodgeek. His test shows that this really isn't an issue. I no longer bother to add salt later and the sourdough results are very acceptable.