How to make pizza dough at home 🍕 Making pizza dough from scratch
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- Опубликовано: 10 июн 2024
- Recipe and method to make classic italian pizza dough. In this video you will find guidelines and the 𝐞𝐱𝐚𝐜𝐭 𝐬𝐭𝐞𝐩 𝐛𝐲 𝐬𝐭𝐞𝐩 𝐭𝐢𝐦𝐞𝐥𝐢𝐧𝐞. It's a very easy pizza tutorial 👌
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0:00 Intro
0:50 Dough making, explanation on the go
5:45 Hand kneading
8:30 Please don't do this
10:05 Have I kneaded enough?
12:05 Most important: the timeline
Just flour water salt yeast pizza dough is what I always do!
#howtomakepizzadough #pizzamaking #pizzatips #pizzabaking
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How to make pizza dough at home 🍕 Making pizza dough from scratch
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De qué trata este vídeo:
Cómo hacer la clásica receta y método de masa de pizza italiana. También comparto algunas pautas y el 𝐞𝐱𝐚𝐜𝐭 𝐬𝐭𝐞𝐩 𝐛𝐲 𝐬𝐭𝐞𝐩 𝐭𝐢𝐦𝐞𝐥𝐢𝐧𝐞 que sigo. ¡Esta es la receta exacta que uso para obtener el resultado que ves en mis feeds de Instagram y Facebook! 🍕
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De quoi s'agit-il dans cette vidéo ?
Comment préparer la pâte à pizza italienne classique, recette et méthode. Je partage également quelques lignes directrices et les 𝐞𝐱𝐚𝐜𝐭 𝐬𝐭𝐞𝐩 𝐛𝐲 𝐬𝐭𝐞𝐩 𝐭𝐢𝐦𝐞𝐥𝐢𝐧𝐞 que je suis. C'est la recette exacte que j'utilise pour obtenir le résultat que vous voyez sur mes fils Instagram & Facebook ! 🍕
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Worum es in diesem Video geht:
Wie man einen klassischen italienischen Pizzateig nach Rezept und Methode herstellt. Ich teile auch einige Richtlinien und die 𝐞𝐱𝐚𝐜𝐭 𝐬𝐭𝐞𝐩 𝐛𝐲 𝐬𝐭𝐞𝐩 𝐭𝐢𝐦𝐞𝐥𝐢𝐧𝐞 Ich folge. Dies ist das genaue Rezept, das ich verwende, um das Ergebnis zu erzielen, das Sie auf meinen Instagram- und Facebook-Feeds sehen! 🍕
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عن ماذا يدور هذا الفيديو:
طريقة عمل عجينة البيتزا الإيطالية الكلاسيكية وصفات وطريقة. أشارك أيضًا بعض الإرشادات و 𝐞𝐱𝐚𝐜𝐭 𝐬𝐭𝐞𝐩 𝐛𝐲 𝐬𝐭𝐞𝐩 𝐭𝐢𝐦𝐞𝐥𝐢𝐧𝐞 التي أتبعها. هذه هي الوصفة الدقيقة التي أستخدمها للحصول على النتيجة التي تراها في خلاصات Instagram و Facebook الخاصة بي! 🍕 
Хобби
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Hi Fabio. I don't know if i didn't discover your channel soon enough, but the "free" pizza calculator is not free anymore. Am I just following the link incorrectly? Great tips, though. Thank you, sir.
Hi! My free calculator is free and it will alway be. You find it with the other calculators on the relevant page of my website: www.fabioulouspizza.com/calculators
@@FabioulousPizza thank you!
Anytime! Feel free to ask more questions if you need any help, I always reply.
Have a nice weekend 😀
Thank you Thank you Thank you! - at last I found the error in my pizza making! Your section on "don't do this" is exactly what i WAS doing. Yesterday I made a dough and kneaded it as you suggested, with care, and the result was perfect! Stretchy, super thin and fantastic. No other pizza video or recipe mentions that kneading too hard breaks the structure. I thought the harder I worked and stretched the dough the better it would be - just the opposite.
You know, pizza world is full of misconception, I noticed that there aren't too many videos that demystify them so I wanted to fill that gap 😁
I'm glad you have found the video helpful, feel free to share it with someone who kneads too hard. Have a nice weekend ✌🏻
I've watched many pizza dough videos on RUclips, and only this one has answered my queries best on how to make dough and how to stretch it. I like the step by step instructions and the technicality. Thumbs up.
Thanks for your words, I'm glad you liked the video!
If you're on Instagram, remember to find me there so you can see whay I am up to and we can stay in touch ✌🏻
This is brilliant advice. Has no idea it needed to be left for so long! The dough is so key in making good pizza so cannot wait to give this a go ! I need to look at the types if yeast video too. Thanks Fabio x
Yes, little details make the difference 💪🏻
Thanks for watching the video 🙏🏻
So helpful to learn how to knead! Omg, no heavy pushing of heel of hand?!? I love learning this! Fingers toward me instead. Thank you, kind sir for this fascinating video.
No, no heavy pushing! I don't think that that's a wrong technique, but I don't like it 😅
I feel it's a bit "aggressive", while I'd rather treat my food with LOVE 💕
Alright! I’ve been waiting for this! Cooking temp instructions were amazing in prior videos.
Ah, gracias for watching, I'm glad you enjoyed the video 😎
Great video, do a great job of explaining not just how to do it but why you do things the way you do and it’s very helpful.
I think that the whole point is knowing what you do! I don't want to be a machine that mixes water and flour 😬
Some really great insights on your channel that I haven't seen mentioned by other Pizzaiolo... thank you Fabio.
Thanks so much for your words, I'm glad you noticed the difference, that's where my efforts go 😁
You make everything so easy, thank you.
A bit of experience works wonders 😉
Enjoy your pizza journey!
Love ya man!! FINALLY!! Thanks to you found out what i was doing wrong..Now my pizza and calzones are perfect!!
Could go on and on but I love you man says it all!! Thanks agin!!
Thanks so much for your words, I'm glad you enjoyed the video 😀
This video and recipe are easy to follow and produce the best dough I have ever made! So stretchy! Thank you so much!! 😃 🍕
Thank YOU for watching the video, I'm glad you like it! Feel free to share it with friends and get in touch if you need any info 😀
This is awesome! So well explained! I am anxious to try this out!
Aah, that's awesome, let me know how it worked for you if you want 😀
And thanks for watching the video, feel free to share with people who might like it!
Have a great weekend!
I really learn alot during your videos. Thas why I just oredered your book. Keep up the great work. I am looking forward to more "Fabioulous Pizza" 's :)
Thanks for the support, I'm sure you will like the book! You can always get in touch if you need to ask anything 😀
I sure will! Sharing with everyone I know that wants to make fabulous pizza!
Good job fabio! It feels very relaxing seeing you doing the dough! :)
And think about how you feel when you actually make it 😄
Your marvelous... I'm excited to do your method this weekend. I know it will be a success!!!
Thanks so much Vanessa, I'm sure you'll smash it! You can also try a different pizza style if you want:
ruclips.net/video/Cwu5YkgcAs4/видео.html
And remember, I'm always here to help if you need me 😀
Excellent information. Thanks for sharing your technique and Fabio
Thanks for watching, I'm glad you found it useful 🙏😄
Thank you so much for this wonderful dough recipe! I've tried many recipes from other channels with poor results. Your recipe produced the best results :)
Ah, that's great, I'm glad you found the video helpful 😀
Feel free to share it with someone who might need great results!
Have a nice weekend!
I just begon today. You gave good advices. Thankyou from the Netherlands.
Thanks for watching the video, enjoy your pizza-journey! Remember to check out my "crash course" playlist, there are more good suggestions 😉
Really great video, have used your technique twice now. Still I struggle with shaping the pizzas. But getting better each time
You'll get there, for sure, you only need a little bit more practice 😀
Thanks for watching the video 🙏
Thank you!! You fixed my problem!!!
I'm glad it helped! Feel free to share the video with someone who might benefit from it 😉
My latest video is out now:
The easiest pizza dough you will ever make 😍
ruclips.net/video/Cwu5YkgcAs4/видео.html
After many disappointing tryouts from other pizzaiolos recipes, I've finally managed to make a pizza dough that taste the way it suppose to taste. I know now, thanks to you, Fabio, and your clear explanations and demonstrations, that the secret lies in the long fermentation of the yeast. Impossible to get that subtle taste without it. I will look at all your video and perfect the art because, you really are The Man !!! And, thank you very much for sharing your great knowledge. Ciao !
Thanks for your words, I'm glad you found value in my content! If you're on Instagram, you might want to find me there and see what I'm up to 😀
@@FabioulousPizza Will most certainly do.
Incredible simply fantastic and informative , the best videos on pizza making.
Aw, thanks so much for your words, I'm glad you appreciate my efforts!
If you feel like helping me growing my little channel, maybe you can share this video with someone who might like it 😻
Have a lovely Sunday!
Thank you❤
Thank you for watching the video 🙏😄
Thanks, nice clear vid!
Thank you for watching one more video 🙏
You are doing it the classic way. Your instructions and dough is perfect. Hello my friend and sending hugs to an amazing chef!!!💕💕💕💕🦋🦋🦋🦋👍🏻👍🏻👍🏻👍🏻👍🏻
Thanks so much, hugs flying back at you 😀
@@FabioulousPizza oh thank you 😊😘😘😘😘😘
Very good clearly explains why some of the other techniques are frustrating
Thanks for watching the video , I'm glad you like it!
Just started my journey into making dough. Tried once many years ago and nearly gave up immediately. I made a calzone the other day with store bought refrigerated dough. It was good but I know the crust could have been better. I just made a couple of dough balls and was wondering why mine weren't coming out smooth like that. This video answered a lot of questions I had in regards to kneading and making a dough ball. Thank you! Subbed!
Thanks for watching the video, I'm glad you found it helpful! Enjoy your pizza-journey and if you are on Instagram, remember to find me there so you can also see my journey 😄
instagram.com/fabioulouspizza/
Thank you sir 👊
Thank you for watching the video, I'm glad you like it! Feel free to share it with a fellow pizza lover 😀
Have a great week ahead!
Finally got my dough right, after a couple of failed attempts from other videos. Love the way you explain things, and thanks to you my pizzas are now amazing. grazie mille !!
Dave, grazie mille to you for watching the video and for your kind words 🙏
If you're on Instagram, don't forget to find me there so you can see what I am up to! 😀
@@FabioulousPizza Hi Fabio, I looked under Fabioulous pizza and couldnt find you.
@@leth9320 oh, curious! here's the direct link for your convenience: instagram.com/fabioulouspizza/
It's also in the descriptions of all my videos!
@@FabioulousPizza Now following. Thanks Fabio.
Hey I like your videos 😊 full watched
Thanks for watching the video, I'm glad you liked it 😀
Thank you! I learned some new things on this vid. I guess I was not kneading properly
Thanks for watching! I'm glad you found some value 😀
Very nice Fabio so the long proof times is what makes the dough stretch easy... I like your stretch techniques as I have problem with this...
Yes, long times will definitely help! Not sure if you already watched this video: ruclips.net/video/D-1XPne3WIg/видео.html
You might find it helpful!
Thanks for watching, Ronald 🙏 if you're on Instagram, don't forget to find me there so you can see all the pizzas I make!
@@FabioulousPizzagrazie tante molto gentile
@@ronaldleigh1933 anytime 😀
Thank You!!!! This channel and videos are just what I've been looking for. Someone that knows what they are talking about, someone who has a passion for pizza, AND someone who can communicate teach what they know so well. Again THANK YOU!
Mark, thanks so much for your words, you reakky got the point of my channel 👌
If you're on Instagram, don't forget to find me there so you can see what I am up to!
Holiday greetings 🎄🎅
Thank you Fabio! Appreciate the concise, organized presentation in this and all your videos. I’m wondering if you (or others) have done any experimentation with how low you can get the sodium content in your dough before it negatively impacts the performance of the dough (tasting for salt is of course subjective). Obviously pizza dough and bread in general has a high sodium content, trying to help out my friends and myself with HBP issues. I’ll experiment on my own, just wondering if others already have.
You can go as low as zero salt! Your dough might be stickier than usual though!
Recently, I've become obsessed with salt and I reduced the amount in my recipe a little bit. I'll try to go down a bit further 😀
This was really helpful to learn. I just wish I was able to make it within a short period of time as I am currently hungry. But regardless the technique was so spot on
You might want to try this alternative, quite quicker 😄
ruclips.net/video/3BdHKMDn2IQ/видео.html
First Live commenter here lol but nice informative video.
And the winner iiiiiis...✌🏻
Fantastico! Aspettavo questo video!
Spero che serva 😀
@@FabioulousPizza tantissimo! E sei arrivato a 501 iscritti, come i Levi's ❤
@@lucre73 alé, costo anche di meno 😁
I do that the second time now with whole spelt flour (I used around 70% water, because of that). My first try was already pretty good (thanks to YOU!), with some possibilities to improve. First problem was stretching: I got holes because I exaggerated, it seems ;). Second: I have to bake it a little bit longer. But it was already the best yeast dough I ever produced myself thanks to your great explanations! Thanks a lot!
Aw, thanks for your words, I'm glad I managed to help you 😀
Feel free to share my channel with someone who might find it useful!
Have a great week ahead ✌🏻
Hi, your channels great, I like the explanations, can I ask if it’s essential to let the dough sit in the fridge? Or can I leave my dough out over night and the cut into individual dough balls?
If the room temperature is quite low, let's say 16/17 degrees, than you can leave it out but the risk of overfermenting is still there. You might want to experiment with decreasing amount of yeast!
Thanks for your words, I'm glad you like my content 😀
PERFECT! thanks for this
Thank you for watching the video, I'm so glad you found it helpful 😀
❤❤❤ coll
thanks, glad you like it 😀
Fabio your channel is awesome. I followed your instructions and made great pizza dough. My only problem is that the dough sticks to my bowl after proofing. How can I prevent this? You didn't use any oil.
Thanks a lot for your words 🙏
I don't really mind if the whole batch of dough sticks: I still have to roll the doughballs and only then I will use a bit of oil to make my life easier when I remove them from their bowl!
However, adding a bit of oil before the first proofing is definitely NOT a mistake, so...use it 💪😀
Love your videos, thanks. Is there a reason why you don't use any kind of oil in your recipe?
I think that everything should be used for a reason. I don't use any oil because it's not really needed 😅
@@FabioulousPizza Keep them coming, your videos are very well made and the time lapses are awesome
Hello Fabio, thank you so much for this very helpful video. Very clear and fun to watch. 🙂 I have a little question, how do you put them in the fridge overnight? in a plastic container or in plastic wrap? Or maybe another way?
Hello, great question! I leave the dough in the bowl you see in the video, I spread a bit of olive oil (or any oil you have) so it's easier to come out. Hope it helps, feel free to ask more question and share the video with fellow pizza lovers 🍕
@@FabioulousPizza Thank you very much! 🤗
Great Video
Fabio. These are great videos!
However your dough calculator gives me the exact same amount of flour and water for all purpose or bread flour. Did you not say in your video that the quantities will vary depending on the type of flour used?
Ehy Eric!
Thanks so much for pointing that out, there was actually a typo that caused an issue 🙏🏻 I also know that there are some imperfections due to rounding, but they are not too relevant.
Now the calculator works, but actually I think it's time for a full revision ✌🏻
Please note that the important value is the *ratio* between water and flour, not just the amount of flour. If you try again, have a look at the amount of water as well.
Stay tuned, though, I'll share a video that will shed some light on this topic - after the festivities 😬
@@FabioulousPizza Hello Fabio.
I have been meaning to comment again about how your video changed my pizza making life!
I tried your recipe and method after you fixed your calculator.
It turns out that I had been doing it all wrong for about 35 years. Actually it seems that the only thing I was doing right before was "eating it". So thanks again for sharing this method on this platform. This is genius.
I do have a question or two, "dough" . First the dough came out really nice following your technique and recipe exactly. I made a big batch so I could freeze the left over. That first time I made 6 pizzas (we had guests over) and they were a big success (which is why I had to make 6). I call this my "Fabio Pizza".
I should say that I am baking them on a pizza stone, in a very hot kamado cooker (egg shaped charcoal fired BBQ) . The dough was really nice and easy to stretch but it was a bit weak...It gave me the impression it would break while stretching it. While it did not break that time, the frozen balls that I tried this weak were breaking when stretching them. Maybe I did not let them rest enough after thawing them? They rested a little over 3 hours covered at room temperature.
How do I make the dough a bit more resilient? Also, we like our dough a bit more chewy. How can we tweak your recipe to achieve that? Is it more flour? stronger flour? more fermentation? more resting?
I would like to try again to see if I can succeed in having it more resilient and more chewy. The first time I tried with all purpose flour. I also have a 14% bread flour and another flour that is 16% in case this would work better.
I will be waiting for your expert advice to try again...
Hi fabio, once I have needed the dough. Can I split it into two and form two doughballs let them rest on the work top covered up,,and put them in separate containers for the final fermentation.
Many thanks
Hi Antony!
For sure you can, let it rest for 1 hour, then split it and finally put the doughballs in the fridge 👌🏻
Thanks for your reply. I have learnt so much from your videos. You talks so well through every stage Thanks again
Hello Fabio! Thank you for sharing your expertise!
One question, it seems the best time to separate the dough balls and weigh them is after the kneading process. So after the gluten is good 👍 then we divide the dough into the number of balls required and then let it rest for the hour after making the dough balls in the correct shape and weight in individual containers...so that after 17 hours in the fridge, it's only the proofing at room temperature for the 4 hours before stretching the pizza...what do you think about this approach?
Thank you in advance for your reply...btw the 5 day old dough ball is yummy 😋
That's perfectly doable.
When I worked in the restaurant, I used the procedure you just described, the difference with what I show in the video is subtle. Besides, in a home fridge it's easier to store just one bowl with the whole batch of dough, rather than all the single doughballs in their container 😁
@@FabioulousPizza multo grazie Fabio! 🌴🤗🌴
@@metayou anytime 😀
if i make the dough at 12 than can i bake the pizza at 2 at night or would the fermentation be too short? Anyways really nice video, this is the first time my dough wasnt too sticky so great thanks for the calculator :)
Of course you can, we're still talking of around 14 hours fermentation, so go for it. I encourage you to experiment with slower AND longer fermentation times. In the end you will find what works best for you 💪🏻
Thanks for watching the video, and don't forget to find me on Instagram so you can see all the pizzas I bake 😀
Ciao Fabio! In your calculator I saw that you recommend a total weight of 300 g per dough ball. I was wondering to what diameter you recommend stretching a ball of that weight? Thanks! Great video!!
Hey Daniel!
Actually you can edit the weight of the dough ball and decide what's best for you ✌🏻
My go to numbers would be 250 grams for a 12" pizza, stretched reasonably thin and possible with a fat "cornicione". All the pizzas you see on my "Toppings ideas" playlist are like this!
Edit: oh, thanks for watching the video 🙏🏻
@@FabioulousPizza Thanks Fabio! Will try this out this weekend!
Let me know if you liked the results 😉
👍
🙏😀
❤❤❤🙏🙏🙏
thanks for all the love!
For your dough calculator what would the grams of water and flour be with bread flour?
You can select bread flour, it will do the calculation for you 👍🏻
Fabio, what would happen (if anything) if when my knead is done and the dough is ready I split the two bowls before putting it in the fridge ? Then follow the rest of the process but have my individual dough bowls already in each container ?
Brilliant question 👍🏻
Your doughballs will be weaker and easier to stretch, because the gluten had more time to decay. If you see that they are TOO weak for you and the break or rip during stretching, consider re-balling them 2-3 hours before stretching 😀
Hi Fabio, thanks for the video, this is very good info! But I wonder about the order. You 1) make the dough, 2) rest 1hr, 3) cold ferment, 4) 30min rest, 5) shape balls, 6) proof 4hrs, 7) bake. I'd like to switch it and 1) make the dough, 2) bulk ferment, 3) shape dough balls, 4) cold ferment, 5) rest for a couple of hours, 6) bake. This way I feel I can prepare more ahead. But I wonder how long to bulk ferment, or what signs to look for to evaluate if bulk fermentation is done?
I guess this other video shows what to look for. ruclips.net/video/iy2bI8xqy1I/видео.html I'll try then.
The difference will be subtle, try the different order and see how it works for you!
The video you have found should help, feel free to ask more questions if need be 😀
Do you grease the container that you put the dough in when refrigerated?
I feel it's not necessary, as you will handle again the dough to roll the doughballs, so it doesn't matter if your rip it a bit. However, if you grease the container that will definitely help you later.
Brilliant question, thanks 👍🏻
can you use a kitchen aid mixer speed 2 with the hook to kneat the dough?
Sorry can't help with this, I never used that mixer 🙏
@@FabioulousPizza I just happen to have it, no worries. Already tried your recipe. It came sticky but was able to corrected using your hand technique. Thanks
Can you please make a video of cinnamon rolls dough??
Sorry I can't help you with them 🙏🏻
Hey Fabio! Thanks for the video and it is very helpful! I was reviewing your dough calculator excel sheet. I noticed that as the pizza number goes up from 1-3, the amount of yeast that is listed in the chart stays constant at 1.6g. It only increases to 3.2g once you increase the pizza number to 4. Is this intentional? Thanks!
Hey Dan 😀
Yes, it's intentional! With the small number of pizzas we make at home, there's no need to increase the amount yeast in proportion. Hope it helps 🙌🏻
@@FabioulousPizza Thank you for the reply! It's cool that you pay such close attention to your channel that you would reply to me less than a day!
I've really enjoyed your videos and its helped me to fine-tune my pizza process. Keep up the passion! Cheers.
When I first started, I promised myself to do my best to help people, otherwise having a YT channel iwouldn't make sense 😄
If you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/
@@FabioulousPizza Thanks Fabio!
If I am just making the quantity for one pizza, do I still need to roll and reshape the dough after it has come to room temp on day 2? Or just simply take it out of the fridge, leave it to rise for 3-4 hours, stretch and bake?
Good question 👏🏻
Re-balling is not *really* necessary, do it only if you feel that the dough is too soft/fragile to handle!
Have you ever used a stand mixer to mix the dough? I’m having a hard time trying to knead that long.
No problem, you can use a standing mixer if you have one. You need to figure out the precise timings, though. As a rule of thumb I suggest 15 minutes start to finish, you can adjust accordingly.
Try the windowpane test to check if the dough is ready:
ruclips.net/video/kDlGxcFppXk/видео.html
@@FabioulousPizza that sounds about right. I find I don’t want to over knead the dough but I’m finding it sticky. I guess I have to go longer to work the gluten.
Don't worry about overkneading! Unless you knead for like one hour it's an unlikely occurrence 😉
When you said dough ball would proof in four hours after you had brought it to room temperature out of the refrigerator - what does “proof” mean?
Proof means "rise" 😄
What about adding honey to the yest mixture
Great question! 💪🏻
Honey might help your pizza to achieve a golden/brownish coloration, just like sugar. Other than that, it's not really needed!
Hi Fabio, i just wondered why you didn't include '00' flour in the pizza dough calculator , are the amounts the same as all purpose of bread flour ?
Hi Dave, great question!
The problem with 00 is that there are too many kinds, with different qualities. Lots of 00s are definitely not a good choice to make pizza!
Not sure if you watched this 👇🏻 video? There's some in-depth explanation!
ruclips.net/video/Qa_2hmy8D7A/видео.html
@@FabioulousPizza ahh thanks so much, I wasn’t aware of that I bought ‘ Molino Dallagiovanna la Napoletana wheat flour Farino di Grano Terabo 00 from Amazon advertised for making Pizza, how would that compare on quantity compared to the two on your calculator ? As I mentioned in a comment before on your video, it came out great, if anything the dough was a tiny bit dry with 60% hydration. Thanks for your help and advice 😊
@@applewoody Check the amount of proteins, I reckon it should be above 12%, this means you can set "bread flour" in the calculator. However, feel free to modify the doses to suits your needs & taste 😀
Hi, watched quite a few of your pizza dough videos but, hopefully I have followed reasonably well but, once again I have a problem, why when I let the dough rise short time or long time, I try and stretch the dough to my selected size it "always" springs back to a shape I don't want, what am I doing wrong. Please help!!!!!
Hi Ron, I'm glad you like my content 😄
I think that this video should help: ruclips.net/video/YcfmJmYeMEk/видео.html
And this one too: ruclips.net/video/D-1XPne3WIg/видео.html
Hi Fabio!! Awesome pizza instructions! But i did just how you said, i just let the pizza dough in the fridge for about 13 hours and after that i let the pizza dough in room tempeture for 3 hours and i got an ordinary supermaket pizza dough it did not got like those beautiful puff crunchy ends, what was my mistake? And the dough got like super thin
Oh, cool, I'm glad you liked the video, thanks for your words!
Remember that there are no magic formulas, it takes practice to get exactly what you want. Besides, the "feel" is different for all of us. If two people follow the exact same procedure and recipe, I promise they will get different results.
Keep practising, the beauty of pizza experiments is that you get to eat ALL OF THEM 😬
@@FabioulousPizzaYou are right! everything matters, the weather if it's hot or cold the umidity the fridge the flour, but i get there! Thank you for answering and keep making your awesome pizzas 😁😋
I do not have facebook or Instagram. How much salt and yeast did you add have?
1 gram yeast and 6/8 grams salt for this mini batch! Check the description of the video, there's my dough calculator! Many people use it every day, it's a simple Google sheet 😀
I can’t find your recipe for pizza dough. Please help me find it. Thanks
Sure, same link you find in the description 😀
bit.ly/doughcalculator
Whats the difference between letting it get to room temp (30 min.) and 4 hours proof?
The whole batch of dough is kept at room temp for 30 minutes first.
Then you split it and make the doughballs.
Finally the doughballs will proof, rise, for the last 4 hours 😀
Amazing video but I find my dough verry sticky and I'm unable to work with it. Btw I used your dough calculator and the dough was verry nice.
Any help with the sticky dough
I'm glad you enjoyed the video! See if you find help here:
ruclips.net/video/-qTRSkj8BJQ/видео.html
Let me know how it works for you 👌🏻
@@FabioulousPizza my dough gets much more sticky. It get soo sticky that when I try to knead It it rippes apart or almost compleatly sticks to the table and I can't get it off. Perhaps it from my flour.
@@Vaseto_bratme Oh, I see! Can you tell me the amount of proteins of your flour?
@@FabioulousPizza I think it's like 10 g's of protein but there isn't listed anywhere what kind of protein it is.
@@Vaseto_bratme OK so if you really like that particular flour, then you should decrease the amount of water suggested by my calculator. Do a few tests and let me know how it works for you 👍🏻
Can I make this dough using a stand mixer with a dough hook?
Sure, you can do it 👍🏻
@@FabioulousPizza How long do you suggest kneading the dough in the mixer?
That depends on the mixer and its speed especially. As a rule of thumb, start to finish, 15 to 18 minutes are usually enough.
To help you figure out the right timing, you might want to try the windowpane test to double check if it's ready. Check out my video here:
ruclips.net/video/kDlGxcFppXk/видео.html
If your dough shrinks back and won't stay stretched, does that mean it needs to be kneaded more?
I think you're referring to the stretching right before baking?
If that's the case, you might want to watch this video:
ruclips.net/video/YcfmJmYeMEk/видео.html
Otherwise, please give me more details and I'll do my best to help you 😀
Very helpful video and it worked! You are Fabioulous!
AH! Good news, I'm glad it helped, feel free to share it with someone who might have experienced the same issue! Happy Easter 🐣@@conservatechie
Great video but you dont say what kind of flour you use in your video i have used 00 flour thank you
3:23 😉
I used 670grams of 12% protein flour , 60% hydration. I used 1.34 grams of ADY (.20%).I mixed the way I watched you except I left the dough out for 1 hour then balled to 3 balls. I left one bal out for 1 more hour before fridge. The other 2 directly to fridge. I pulled the ball that stayed out the next day and left it out for 4-5 hours and it did not really rise and although the dough was easy to work with it had very little are in the crust. I am leaving the other balls in fridge and using in a couple days. Do you think it is as simple as not enough yeast or did it need more water%? I like the idea of just having to take out the ready made balls from fridge on cooking day. Any help is greatly appreciated.
0.02% yeast is very little for such a short fermentation time. Either you increase the amount or the room temperature 😀
Thank you for the reply. So based on your process besides making into balls before fridge with this hydration and flour amount what percentage of ADY would you recommend?
@@D.D.T.123 temperatures are more important than amounts here. Use 0.2% and, assuming that the room temp is around 20°C, wait at least one hour before you go into the fridge, then take it out and wait at least a couple of hours before baking. Depending on the result, adjust accordingly next time 👌🏻
You are so kind for all the replies and teaching…I will keep practicing. Thanks again.
@@D.D.T.123 well if I don't reply to the comments, what's the point of having a youtube channel? 😀
Thank you for watching my videos!
Can you use the dough after the first 1 hour rise and make a pizza straight away or do you have to let it sit in the fridge overnight. The last part was a bit confusing.
It won't be ready after one hour only. That's the time needed for the yeast to kick in before you put the dough in the fridge.
If you want to shorten the timings, add twice the amount of yeast and let your dough rise at room temperature. It should be ready in a couple of hours, maybe three - depending on the temperature.
@@FabioulousPizza Thank you buddy. I'll try your process. Your videos are very good and you are a great communicator. Keep up the good work.
thanks for your words, I'll do my best to produce more useful content 🙏🏻
So I let it rest for 1 hour then 17hr in the fridge. Then proof for 4 hours. At room temp ? Is that correct
Yes, correct 👍🏻
Remember that the timings are gudelines and they may vary depending on your temperatures ❄♨
Thanks for watching the video!
@@FabioulousPizza thank you for ur help.
@@his357 anytime 😀
Hello so I will be attempting this and was wondering what the temperature of my fridge has to be or if it even matters
Yes, the temperature of your fridge matters, it has an influence on the timings.
If your fridge temp is around 7-9°C and the room temp around 20°C then the timetable I suggest should work for you.
Lower than that, you have to take the dough to room temperature earlier. Experiment a bit to find your sweet spot!
Feel free to ask questions, I'm always happy to help 😀
@@FabioulousPizza alright cool my temp of my fridge is about 40°F-42°F so would you recommend taking it out about at the 12 hour mark or little less or little more and of course I have to experiment but just didn’t know if you already knew or not but thanks for responding finally found someone I can get help on for making pizza
Yes I would try that and see how things play out. If the dough runs too fast, then next time leave it in the fridge a little longer!
@@FabioulousPizza sorry to keep bugging you but what do you exactly mean when you say if the dough runs to fast sorry again just trying to learn
if it puffs up too much!@@1tsfutur362
I used your dough calculator before and this time its not letting me choose which type of flour. The only option its giving me is strong bread. Will it make a big difference using the amounts for the strong bread when im actually us ap flour?
Hey, thanks for your remark!
It should work now, please have a play with it nad let me know if any problem 😀
Just checked it and Working like it did before! Thank You! Just made some dough with the strong bread using AP. Hopefully it will turn out like my first time I used it using the AP. It was great last time. I and didn't have time to wait on a response so took my chances! Keep up the good work! The last batch was awesome and was able to make a 12 inch pie with no problems. Loved the help! Thank You so much! I have been making Homemade pizza for years and have finally found the RIGHT way to make crust!!!!!
Well done on taking your chances! Here's where the fun is and if you manage to eat your experiments, then they are wins! 😀
Not sure you're on Instagram, but if you do please find me there so you can see what I am up to:|
instagram.com/fabioulouspizza
Sorry I just cannot understand the procedure u told after taking out of fridge next day....I will roll two doubles means?
And also what is proofing?
Can u plz explain a little bit more for me
Yes, split the dough in as many dough balls you need! In my case I was preparing two pizzas so I simply split it in two.
"Proofing" is the rising time you have to wait before the dough is ready!
Thanks for watching the video 🙏🏻
@@FabioulousPizza thank you so much it helped alot
@@anoshakhaliq1470 Anytime 😀
Please, can you tell me how much is the temperature in the fridze where you keep the pizza dough?
It's 7/8 degrees Celsius 😀
@@FabioulousPizza thank you very much. I hope i can ask you another question. How much degrees is water temperature? Do you use cold or warm water? I realise that a water temperature make a such diference to pizza dough. When a make a pizza dough with a room temperature water( about 20-24 degrees) need a lot of more time for dough to rise. But when i make with warm water( about 35 degrees) is another story. I am sorry to be that long, but i have a lot of questions, doubts...
@@vladimirkuzmanov9167 Oh, you can ask as many questions as you wnat 😀
See, the point is exactly the long rising time, you need it to give your dough more taste.
If you use warm water, the dough will rise faster but it will taste more "plain"...You need to chose what you like better 🙌🏻
@@FabioulousPizza thank you very much. You are so kind and helpful. So, is it corect to say that room temperature water is better for the dough rather than warm water? I want to make a dough with cold water also, but my problem is , when a make a dough with cold water and when i keep the dough in the fridze for a day, when i want to make pizza i should put the dough in a room temperature a lot of hours before. Maybe a should keep the dough in not so cold place when a make a dough with room temperature water?
@@vladimirkuzmanov9167 "Better" is what YOU like best 😉
Try both with warm and room temp water, take notes about the time the dough takes to be ready, then eat your experiments and decide waht's good for your taste and what's less good!
I think that there's no right or wrong, but only what we like and what we don't like 😎
For some reason the calculator is not working for me. I like to make at least 8 pizza ball to store in freezer. Is it just a matter of doubling or tripling your recipe? And are rest periods and leavening times the same? Thanks so much Fabio, have a great one
Hey Mario, not sure if you did it already, but if you input "8" in the field "How many pizzas" you will get the exact doses you need, no need to double or triple anything ✌
All the timings stay the same, of course they would change depending on your fridge and room temperature, so you would need to adjust accordingly, maybe with
a bit of trial and error 😀
@@FabioulousPizza , Fabio I'm not able to input anything on the calculator. I tried on my phone using desktop mode and still nothing. Maybe I need to use my PC? Thanks again
@@milvolts1 oh wow, that's weird! One person told me he had the same problem a while ago, but there's nothing wrong in the spreadsheet and I see people who use it every day. I'm sorry I can't really help you with this issue 🙁
@@FabioulousPizza , I guess I will try with PC. Thanks
Had the same problem. I went to the menu and clicked on make a copy which solved the problem.
Fabio, You don’t have a recipe using polish?
I'm not really a pre-mixes lover, but I might think about a video where I tell something about them. Actually, poolish might be helpful for your stretching issues 😉
@@FabioulousPizza yes, I do use poolish for my recipes. Thanks for your reply Fabio and for your videos. Im gonna try your dough recipe.
I can not change values from the redirected RUclips dough ball calculator.
Hello, the spreadsheet is fine, many people use it every day!
But a few friends told me they had issues when using their phone, I don't know if that's the case. Maybe you could try using a different device!
@@FabioulousPizza all good now, thank you for the reply. I will follow your recipe and your technique because I also want to have this nice Napolitan crisp edge. But it's hard.
@@MaoGiannis Keep up the good job, it's just a question of experience! If you're on Instagram, don't forget to find me there, it's easier to stay in touch 😀
For some reason the pizza calculator doesn't change the yeast amount when changing the amount of pizza's. Also tried the method, but my dough stays super sticky even after 15 minutes of needing.
Set the number of pizzas to 4, then 7 and you will see the amount of yeast changing.
Let your dough rest for 10 minutes, then knead again but don't go too hard. I reckon your flour is not strong enough.
By the way, you could also try this:
ruclips.net/video/Cwu5YkgcAs4/видео.html
Hope it helps, have a great time!
Your dough calculator link is not working
I just checked, everything is fine on my side, please try again: bit.ly/doughcalculator
I didn’t understand the exact recipe and measurements written in descriptions in calculator
Do you mean that you have downloaded the calculator and you couldn't figure out how it works?
@@FabioulousPizza yes . Also couldn’t download calculator. Is it for free or should we buy it… it would be easier if u just give the measurements in cups for normal home cooking
The calculator is completely free to download from my website, it's the last item on this page: www.fabioulouspizza.com/calculators
There are also video instructions here:
ruclips.net/video/3oqDZ8k--9Q/видео.html
You said you have downloaded it anyway, but if there's anything not clear, ask away!
Also, I don't use volumetric, I'm not in the US. Besides, I definitely do NOT recommend using them in pizza making, for the sake of precision and ease of replicating the recipe. I suggest invest in a cheap kitchen scale, it will serve you for a lifetime 👌
Please we want to take the measurement of flour in cups
I strongly recommend to get a cheap kitchen scale and use weight if you want to get similar results to mine! If you really don't want to, then just convert the weight, Google has a built in calculator 😊
So, your dough calculator uses all purpose flour. Are you referring to 00 flour?
No, I'm referring to...all purpose flour, often called plain flour. You might want to watch the following video if you want more details:
ruclips.net/video/E-IDXuF7sfw/видео.html
@@FabioulousPizza ok. I will have to make some adjustments then because I just bought a bunch of 00 flour. So that’s my issue. Thanks for the clarification. Do you have a calculator 00 flour by chance?
You don't need it 🤩
Set it to all purpose if your 00 has less than 10.5-11% protein content.
Above this threshold, set it to bread flour 💪🏻
Rule of thumb, of course, a little adjustment might be needed!
@@FabioulousPizza you have been incredibly helpful with all your knowledge. Thank you. I just checked and the protein content is 25%, 12.5 g per 100 grams so I need to use the bread flour recipe.
That's actually 12.5% and it's AWESOME! It's similar to the flour I used back in the pizzeria days 🍕
Let me know how it works for you if you want 😀
Your instagram link is broken. What's the problem?
Instagram suddenly decided to cancel my account, for an alleged violation of their policy. I had to appeal against the decision but I don't know how it will end up. Please cross your fingers for me 😢
This didn't work for me at all -- or at least nothing looked like it does in the video once I made my first doughball. When resting for 1 hour as indicated, my doughball expanded in size dramatically. I put it in the fridge after about 20 minutes instead of waiting the full hour. Checking on it the next day, the doughball had continued to grow overnight, so now it was about three times the size of the original and was hitting the lid of the large bowl I had it in. Why did that happen? And what do I do now?
Hi Mark, the usual suspects here are the amounts of yeast and the temperatures.
Did you use the recipe from my dough calculator?
How much yeast and flour you used?
Did you use room temperature water?
Let me know and I'll try to help!
By the way, to recover your overproofed dough, try this move:
ruclips.net/video/V3H8jhCY9kw/видео.html
@@FabioulousPizza Thanks for the reply. Because my brain works in cups, not grams, I used a pretty standard dough recipe rather than your dough calculator:
3/4 cup water at about 80ºF
2 cups all-purpose flour (256 grams)
1 teaspoon active dry yeast
3/4 teaspoon salt
Your dough calculator is in grams, which I assume means it goes by weight. Should I ignore my measuring cup and weigh the ingredients? One other thing. I confess to doing something that was probably stupid -- I threw in a pinch of sugar. Bad idea, right? I'll try again and follow your dough calculator precisely.
If you want consistent results, weight measures are definitely the way to go!
My video is based on my recipe & measurements, try to follow it as closely as possible and avoid the sugar 😉
Feel free to reach out if you need help and remember I'm also on Instagram, where be in touch is easier! 👌🏻
@@FabioulousPizza Thanks so much! Because my dough didn't stretch easily like yours does, I ended up rolling it out into a thin-crust pizza, Roman-style (or St. Louis style in the U.S.). I made four and cooked them on a pizza stone in my gas BBQ grill at about 600ºF, then sliced the pizzas crosshatch into squares. Not proper Neopolitan pizzas, but not a disaster. I'll do your formula to the letter next time.
Keep up the good job, experimenting is half the fun 🤩
Hi. Why no oil in your recipe and some other recipe ask for
It's not needed. If you scroll down my posts you will find a quick explanation 😀
ruclips.net/channel/UChbw_FXQlsB6BWgQPQTsKpAcommunity
You mention a double, What is that? 2 12 inch pizzas
Not sure what you mean, will you please tell me the time stamp? 🙏
@@FabioulousPizza My mistake you said dough ball. sorry! In the calculator does 1 pizza equal a 12 inch pizza
It's OK no worries, I guess my beautiful accent takes the credit for the misunderstanding 😂
Thanks for watching the video, hope you have found it helpful!
Nope didn’t work for me using dough calculator. Already to dry before even getting half the flour mixed in
The doses of the calculator are fixed, tried and tested thousands of times, many people use that tool regularly. Maybe something went wrong when you measured the right amounts? Please let me know how I can help 👍🏻
I tried to save it last night by adding water like one of your other videos to save a dry dough. It looked somewhat better but I didn’t have much hope for it. Left it in fridge for over 13 hrs pulled out and let sit on counter covered until I was able to attempt to make pizza about 5 hrs later. Tried to make no good wouldn’t stretch just tear. Right in the garbage. Now making crust using two ingredients like have done hand full of times with just flour and plain Greek yogurt. The pizza will turn out fine but I know it won’t taste as good.
@@nafsrekcap If you feel like trying again, do a small batch, for one single doughball: 100 grams of water and 150/160 grams of flour. Use this as a benchmark 👍🏻
Feel free to get back to me and ask anything, if you need!
I did do a single batch. 1/3 cup water to 1 cup of flour. Too dry after dumping in 1/2 a cup. I will try again a few more times but don’t know when. Very disappointed right now. If you don’t here back then it none of them went well but it works I will reply again.
Avoid volumetric measures for the sake of precision! I would invest in a small kitchen scale 👌🏻
Apologies but I don’t understand the difference between 30 min at room temp and 4 hour proof.
No problem!
The first 30 mins are needed to kickstart the fermentation, the last 4 hours to finish it.
Hope it helps 😄
@@FabioulousPizza thanks, so 4 1/2 hours total once its out of the fridge?
Yes, but that's a rule of thumb. The higher the room temperature is, the shorter the time out of the fridge 👍🏻
@@FabioulousPizza thanks I thought so, its very hot and humid here. Will leave it only 40 min before fridge and 1 hour after fridge and will experiment until I get it right. Thanks as usual
Anytime 😉
watch Vito pizza dough he makes it gluten
With all due respect, he's a great RUclipsr, but other than that he's just one colleague pizzaiolo and he's not even the best one I've seen in action 😅
That’s the worst way to roll a tight ball for a dough
You're right, it sucks! Yet I used it more than 300K times and it never failed me, must have been a miracle 🤩