I Changed My Pizza Dough Recipe! Ooni Koda Real-time Cook
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- เผยแพร่เมื่อ 24 ก.ย. 2024
- Welcome back to the TRW Pizza Channel.
In this video I explain how a specific element of my pizza dough recipe has changed recently, specifically the amount, type and method of yeast use. I love the process of continual improvement in pizza making and this is a classic example of how small changes can make significant changes to your end product.
I also cook a pizza real time in my Ooni Koda 16 and show you the final results.
I hope you enjoy the content, please consider liking and subscribing if you do.
This channel is by a home pizza enthusiast who likes sharing my journey of learning to improve my pizzas, review specific products like Ooni Stack, Ooni Pizza Dough Cutter, Ooni Infra Red Thermometer and much more. I also discuss different ovens like the Ooni Karu and talk about different approaches to dough recipes and cooking.
Cheers!
TRW Pizza
What’s the latest change you have made to your pizza dough recipe or cooking approach? Drop a comment below, I’d be interested to hear. Cheers!
One word. One word that changed the way I do long fermentation pizza dough. Poolish. A real game changer for me. Allowed me to closely manage the rise of my final dough balls. Now I don’t get pizza dough “balloons”.
Love the detail and explanation of your videos. Well done.
Thank you for the video.
Mike
Mike, many thanks for the kind words Sir. You know I need to venture into Poolish and Biga, they are on my list - I know I’m going to have to study it carefully to get it right but really looking forward to it. Interesting that you say you don’t get any ‘balloons’ now, that’s what I’m after. I’m sure I’ll do a video on my Poolish experiments soon. Cheers!
I use 0.025% fresh yeast. Eg 0.25g in 1000g of flour with 48 hour fermentation at 16-18 Celsius. You need good W rating and protein for the flour however. I use Poolish method too which adds even more flavour.
This is good to hear CK, because is gives me confidence I didn’t add too little last night. Because I’ve been used to a larger amount is feels strange adding less than a teaspoon for 1000g flour but is clearly the way to go. Thank you for dropping by :)
Super video.....I said in one of your previous the most real world review of a pizza oven the Ooni Koda 16. One thing you should treat yourself and probably only costs a couple of quid is a pastry brush!!! I started making Detroit style which calls for a lot of oil in a square pan using the silicone pastry brush to spread it around is so much easier and in your case with the Ooni glass bowls youll use less oil as the brush will retain some for the next one.
Keep up the quality work Jay Ireland.
It’s fantastic to receive such kind feedback, thank you. I actually have a silicone pastry brush but hadn’t thought to use it for this... I will now do just that. Great advice thank you good Sir!
How long do you leave the dough out after taking it out of fridge?
At least 1 hour, ideally 2 hours especially if it’s cold outside. Cheers Maryann! 🥂
Sir, are your recipes written down anywhere, so that I can start experimenting? Thank you.
Not yet but I shall look into doing that 🙏
Great video what dictated how much yeast you were previously using and what type were you using and how are you calculating the yeast amount for your new yeast thanks
Thanks for the feedback Sir. So I was using a pizza app that automatically calculates ingredient amounts based on number of dough balls and weight of each one and hydration. Either I was doing something wrong or the app was giving an incorrect reading but it gave have a very high yeast measure. Like 8 grams for 6x 280g balls. Now I go on the amount as directed by an Italian chef friend and it’s much less likely to blow up. Around 1.5g Caputo yeast for the same number of balls and weight as about with approx 65% hydration. Hope that makes sense!
Do you have the recipe please? I may have missed but couldn’t find
Nice job mate.
I use 5g of dry yeast for 1550g of flour and a litre of water (with 40 salt and a little EVOO) to make 10 x 260g balls so yeah I believe you were using too much yeast. I saw in another comment you haven't yet tried a poolish, do it man. Best change I ever made, it just requires 5 minutes the day before, so a little planning. 300g water, 5g yeast and 5g honey, stir it together then add 300g flour to a consistent batter, 1 hour room temp with the lid on then in the fridge for 16-24 hours or so. Use it the next day as the basis of your dough mix and add to the water, salt and extra flour, bugger all kneading required. Biga pretty much requires a mixer, poolish doesn't. Which is why I haven't tried biga yet.
Anyway, making pizzas fast becomes an obsession.
Thanks for the insight man - really useful. You have convinced me to do Poolish next... bring it on. What’s the main advantages of it in terms of the pizza? Taste? Texture? Cheers!
@@trwpizza3021 Yeah well it's both the flavour and the texture, and I've had comments from people saying they don't feel like they've eaten a whole pizza as the dough just seems so light and easily digestible. It's all could be subjective but I'll never go back to making it direct. For mine, the dough needs and deserves that period of fermentation, and using poolish means I don't have to find a way of storing 10 or so dough balls at 18 deg C for 24 hours to get good flavour of and texture.
@@callmehank88 got it, understood. If you can be bothered can you tell me how much more flour, yeast, salt and water you add to the amount of Poolish you described in the first comment when you are ready to make the pizza, and how long you proof that final mix for. Many thanks Sir. Will see if I can find you on IG.
@@trwpizza3021 No worries mate. I'm sure I pulled this recipe from one of Vito's videos but it's what I always use, and minutes before typing this I balled up 7.
The original recipe makes 10 balls at 260g which is :
All the poolish mixed into -
700ml water
40g salt then add
1250g flour and mix with a spoon or spatula until you can turn it out onto the bench and lightly knead with 10g of EVOO so evenly mixed into a ball, (I use Vito's lift/fold method) then cover the ball on the bench for 15 minutes, then lift fold again so you get a nice smooth ball. Put this into a lightly greased mixing bowl (EVOO) with a lid for 30 minutes or smear a little EVOO over the ball and cover with cling wrap for 30 minutes, after which you ball up and proof the balls for ~2 hours then its pizza time baby! I just do some math or you can use the Ooni app, 65% hydration 3% salt 1 % oil 260g balls andignore the yeast as it is in the poolish. Be sure to deduct 300g of water and 300g of flour from the totals as that's in the poolish. I hope that isn't too much info. I don't have an IG but my kids say I should.
Excellent help mate cheers. I’ll follow this to a T next batch . I balled up 6 direct last night so it will be next week. I’ll be sure to let you know how I get on! Yes IG is nice purely because the pizza community is strong there... That’s the only reason I use it. If you do set it up drop me a message. Thanks again Sir
There is a difference between active dry yeast and instant yeast. I am also on a pizza journey and this is one of my latest insights. When I find the reference info, I will share.
Please do share. There re lots of elements to get ones head around, it’s part of the fun and satisfying nature of home pizza making :) Cheers!
Please share you weights for the water / flour / yeast salt you use for the 4 270 gram balls. I am just getting started in the Pizza making party. Well done videos.
Welcome to the great world of pizza making! :) For 4 dough balls at 270g you should add 651g flour, 410g water, 20g salt and about 1/5 teaspoon of active dry yeast. That’s for a 63% hydration, so not too stock but still a nice rise. Add a couple of splashes of olive oil to your hands as you start to mix the dough by hand. I hope that helps!
Thanks for your videos, my goal is to achieve that light, fluffy crust that you are making! I have been making steady progress until I switched to the Caputo Lievito yeast :( The dough would not stretch at all and kept collapsing on itself so much so I added more dough to finally get to a 12" pizza, even though the dough ball was sized for 16"! I'm trying to figure out what important ingredient or process went wrong before I go back to the traditional yeast method of dissolving instant yeast in water using the Fleischmann's packets. Here are the details: I used a combination of the OONI app and their "Cold-Prove Pizza Dough" to make 6 - 330g dough balls at 70% hydration, 2.8% salt, and Active Dry yeast. I realized afterward I should have used Instant Dry, but the small increase in yeast should have yielded a fluffier crust, no? This yielded 1146g flour, 802g water, 32g salt and 2.3g yeast. I added the yeast to the flour and used a stand mixer on low for 10 minutes to blend the ingredients. I let the dough stand for 2 hours and then cut them into 6 balls and cold proofed them for 24 hours. I let the balls stand for 5 hours before starting to stretch them. The balls displayed moderate rising with some air bubbles so I was optimistic and excited that I was on my way to a fluffy, light crust but unfortunately it was a struggle to stretch, collapsing on itself over and over. When I finally did get a decent sized pizza to place in the oven, there was not much rise to the crust. Any thoughts on what went wrong? BTW, the Koda 16 is a great oven! If there is one thing I have mastered is using the oven!
Very interesting, and thank you for the post. The main difference I see is I use active dry yeast and at much smaller amounts, literally about an eighth of a teaspoon if I have about 1,000g flour. I would try again on that basis and see what results you get. Let me know and I can have another think… Good luck 🥂
Hello TRW, so basically the main difference is the type and amount of yeast that you use, correct? You went from using a regular dry yeast to an instant dry yeast?
Really informative video
Thanks Ranjit. I really appreciate the positive feedback.
looks great going to give that go
Let me know how you get on. Cheers!
@@trwpizza3021 definitely
great video, but I think you should not mix yeast and salt directly.
Thanks for the comment. My approach these days is to put salt in the water, put yeast in the dry flour and then mix the two. I have never had any issues with salt effecting the yeast though. Cheers!
Why don’t you weight the dough before shaping it? That would solve your variations in size/weight.
Judith, yes that’s a perfectly legit observation. I often do that pre-weigh also. But ultimately I don’t find it a challenge to re-distribute the dough once it’s balled. So either works for me.
Does mixing the yeast with the salt not kill it off...thought you add sugar to the yeast...and the salt to the flour...
So based on personal experience that has never once happened to me in 100+ pizza dough batches. Plus I have heard real experts saying that’s a myth. You can add some honey to the yeast if you are having issues with it rising but again personally I’ve never had that issue. I used honey when in was making pizza on a pizza stone in the home oven but not required now I have the Ooni Koda. Many thanks for your comment.
Yea, never heard mixing salt and yeast before. Salt always goes in dough after the flour and water and yeast are just about mixed. I do this for pizza and bread.
@@patmacrotch5611 I agree. Salt kills yeast blooming. Add it last preferably after the initial mix. Many recipes make an autolyse dough which lets the dough rest without salt for a number of minutes before adding salt.
U need only 0.5% yeast from yr flour if u use dry yeast. For fresh yeast make it double
Thanks very much for the comment. I haven’t tried fresh yeast yet, it’s on my list!
My percentage also.
Nice video
Many thanks :)
Beautiful pizza, need your dough receipt
Many thanks Martine. I am putting together a video where I explain every part of my recipe. It will be out soon! Cheers
@@trwpizza3021 thank you
Good video, for some strange reason, my dough isn't rising as well as it used to. I use very little yeast as per the pizza app instructions. I think its maybe my stretching technique
Thanks for the comment. Is the ambient temperature lower now it’s Autumn? So your room temp proofing is moving the yeast less active? If so maybe add a touch more yeast and if it’s still not rising maybe a tiny drop of honey. Interested to hear what happens!
@@trwpizza3021 yes good idea, i tried honey but was the same. Will add more yeast next time.
Good luck. Let me know how it goes. See if you can find a warmer envoy for it to proof. Cheers
Do not! mix your tomatoes with an immersion blender. You will crush the seeds and the sauce will get unnecessarily bitter. Just use your hands to squeeze them. Or use a food mill
Thanks for the tip! Really appreciate it and had never heard this. Will test out the approach and report back :)
@@trwpizza3021 hey, great to hear! Really interested in what you think and if it makes a difference for you :)
It makes absolute sense what you say. Any edge I can get to make my pizzas the best they can possibly be I’ll take it :) I’m planning to make a video on pizza sauce too so may well reference this advice! Cheers
@@trwpizza3021 sounds great! I'll look forward to it
Hola ! Pregunta ! No te queda cruda la masa ? La base bien pero el grosor dentro crudo ?
Hola gracias por el mensaje No, se cocina uniformemente en todas partes. La clave es que la llama no sea demasiado alta para que pueda mantenerla un poco más tiempo sin quemar la corteza o el fondo. ¡Salud!
@@trwpizza3021 Gracias por contestar !!
dang it ! nobody cut it open or tasted it...
Haha true... next time Sir!
great video thanks, where do you get your flour from in the UK?
Thanks for the kinds words. I’m actually abroad currently and generally use Monoprix, I assumed the mainstream Uk supermarkets have Caputo but if not I know Amazon is an option as well as Fifostore. I hope that helps. Cheers
@@trwpizza3021 thanks, Fifostore seems to be the best place here, ordered!
@@JR_Taylorgreat to hear it. Enjoy! It’s my go-to flour. Never misses.
that is one sexy Pizza!
Thank you Sir. Yes it was a good one. :)