My full Peddling Pizza Neapolitan dough recipe.
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- Опубликовано: 18 апр 2024
- Yo! So it’s here. My full Peddling Pizza Dough process. Always Keeping it simple and in the low 60% hydration range I make a super consistent dough every time. I’ve been rocking Dallagiovanna flours for years and absolutely love them. I spent 3 days at the Mill so know the process and how to get the best out of it.
Yeast calculations:
24 hour fermentation 10 hour bulk 14 balled:
17c room temp = 1.3g fresh yeast
18c room temp = 1g fresh yeast
19c room temp = 0.9g fresh yeast
20c room temp = 0.7g fresh yeast
21c room temp = 0.6g fresh yeast
22c room temp = 0.5g fresh yeast
23c room temp = 0.4g fresh yeast.
You get the idea..
If you’re want to scale the recipe up then just double everything .
If you want to get an epic Sunmix mixer in the U.K. then smash this affiliate link for 5% off www.pizzasolutions.co.uk/pedd...
Discount applied at checkout.
For flour, all the ingredients you could ever need including my pre made frozen dough balls delivered to your door and the small dough tray in the U.K. then checkout warehousepizza.co.uk/products/
And as always if you want the best ovens for small business then join team @Gozney. tidd.ly/3uaPisS
#gozney #pizza #cookdifferent #foodtruck #neapolitanpizza #streetfood #pizzadough #doughrecipe #peddlingpizza 
Хобби
Hey man - Finally a No Bullshit tutorial - I'm a baker so folks,
this is a bangin recipe. Remember people, the art of dough is 100%
in adjusting to the seasons, that is the skill. nice one Adam.
Thank you.
Not even a 1/4 of the way through but this is the most to the point explanation I’ve watched so far.
Yo, I've been making pizza and watching RUclips pizza videos for 3 years now, this is by far the best pizza video I've ever seen. Thank you soooo much for your shared knowledge. Thanks!
Wow, thanks!
@peddlingpizza thanks for the complete video. Only you and Johnny DeFrancesco have talked about W rating, room temps, and the dough temps. He aims for 60% hydration but he's also using a dough I believe at 280 W rating. I like your infusion of a higher protein dough for a portion of it.
I can't find the Tipo 1 dough easily in the states. Is there a comparable high gluten dough you could recommend? I have a Polselli Super 00 dough with a W rating of 360. It might be the closest I can get to the 390 flour.
@@DKTD23 The easiest way is to simply increase the amount of your Polselli Super 00 flour, I guess.
But there is another way: The protein content, which roughly translates to the W rating, can also be increased by adding a few grams of vital wheat gluten. That's my preferred method for making pizza (and bread) as it makes me independent of buying a particular flour or blending different flours. And it's cheaper, too.
I wouldn't get too hyped up with the W rating. As you mentioned, DeFrancesco uses a flour with a smaller W rating - which he compensates by using less water. I haven't watched the video but his resting time, ambient temperature and the amount of yeast may also differ. Good luck!
@prg.1751 Hey, thanks for the reply! That makes sense that vital wheat gluten provides more flexibility. Yes, Johnny goes for 60% hydration with a 24 hour ferment between 58-62f ambient temp room. I'm also liking this 62% recipe. The extra strength from my Polselli flour added in was quite great for stretching it to a lovely NY style as well for one of my bakes. It's been fun making pizza in my gozney oven!
How much of a percentage are you determining the amount of grams needed for the vital wheat gluten?
@@DKTD23 My wheat gluten has a protein content of 80%, so 1g of wheat gluten contains 0.8g of protein. Therefore, to add 1% gluten to 1kg flour I have to add 12.5g wheat gluten.
I had a look at the flours mentioned:
- Uniqua Blue Type 1: protein content 15%, W 380, absorption: min. 70%
- Polselli super Type 00: protein content 15.5%, W 360, absorption: >60%
As you can see, the protein content of Uniqua Blue is lower than that of Poselli, but the W rating and water absorption is higher. Therefore, I mentioned in my previous post that the protein content translates "roughly" to the W rating.
I wouldn't worry too much, though, as the other variables (proofing time, temperature, amount of yeast, water and salt) are equally important. Besides, you've already achieved a stretchy dough, so why not stick with it?
My way of getting consistent results is cold proofing in the fridge which gives great flexibility concerning time management. And I still prefer the Neapolitan style pizza, maybe because I once had an Italian girlfriend...
Enjoy your pizza baking!
Watched about 100 dough recipes over the years....this is easily the best. Thanks
Your transparancy in lots of your videos deserves a subscription!
Welcome aboard!
Thanks 🙏🏻 ❤ that’s really nice of you to share your experience with us!
You're a great teacher and your attention to detail is what sets you apart. Thank you so much!
Many thanks Adam. As usually extremely generous with information and your entire process.
Thanks for taking the time and sharing your knowledge. Cheers!
Thank you so much for sharing this!!!
Awesome! Really appreciate your work putting this together 😀
I truly learn so much from your channel and I think you really bring the pizza community so much with your videos.
Thanks so much for sharing this! Great learning experience!
Thank you so much. Can't wait to try this.
Adam, it is extremely generous of you to share your complete process! Cheers!
amazing insight. you’re an amazing human thank you
Really appreciate this and all your videos Adam! Your transparency is admirable 👏
Just started following your channel and woke up to the best explanation of a dough recipe, thanks.
Fantastic video Adam. I like the way you explained the process in detail. Thank you.
I made this dough on Friday then made pizza on Saturday. Not only were they the best pizzas I've made, they were the best pizzas I've ever had. Thanks Adam!
Amazing video!!!
Thanks for your knowledge
Thank you for an excellent presentation of your process.
The best tutorial I’ve watched!
Thank you!
Perfect, thanks for the tutorial!
You're the best Adam! You made me go on my own pizza journey. Thanks for all the tips and sharings you've done.
Awesome video man! I bought an Arc XL about a month ago and watching your videos have been really helpful. Keep up the great content :)
Amazing video!
thank you for your service..
Been following you since 2017 and still a huge fan. Love it !
Nice mixer:) Great video Adam. Excellent to work with you. Always a pleasure.
So good. Thanks for taking the time to explain everything so well. Cracking stuff.
thank you so much for the dough recipe! Making myself a pizza manifesto with it! Will keep you posted on the outcome.
Finally the time has come, Been waiting for this for a while 😂
I appreciate the transparency earned a new subscriber.
Thank you very much Adam, great content. Very useful video
You have a wondetrful operation...I will continue to watch and support you from about 7 or 8 time zones away in the upper middle of the States...pizza is a true art form.
Right, this is a 10/10 very good Job!!
Subscribed for the transparency and integrity that you have. Excited to watch your business keep developing.
For people with home pizza ovens like a Roccbox, this is immensely helpful.
Thank you so much for taking the time to make this video and share - awesome!
Brilliant video, thanks for doing. Learnt a lot from it, w rating and strength etc. Can't wait to try the recipe this week, cheers
This video is on point. Thanks mate!!!
Finally the video I have been waiting for, thanks pal
watching the Yeast General
very informative !!
Thank you
Looking forward to this one.... Thanks for showing all your knowledge with us! Highly appreciated! :)
😊😅 Ohio I i ok o Pop in the house 🏡 to 45:34 pm for the weekend but 45:39 is p o p pp you know o OP op was p o op o o o o poppooo o popoooopoppoooo ooo😅p😅 ooo poop o o o pppp o o o ooo o o o o o o o o po 47:07 days p o o PO o o o o o o o o o o😅po😅oh no I’m so p 47:47 47:48 OP is the poo pop pop pop pop pop pop p Pop I think 🧐 you
Great information. I never thought making pizza dough can get so technical. But its a good tutorial. Thanks.
excellent video, Thank you. will try this out over the weekend
Absolute legend! No else on you tube has given such a thorough process and recipe for their dough.
I've learnt alot watching this. Can't wait to try this out next time.
Cheers
Maestro! thanks for sharing!
During lockdown I watched a lot of pizza making videos. This one is the most helpful one I've seen. Thanks
Another great video. You really do an excellent explanation of dough preparation. I never thought to take the temperature of the dough. Just brilliant.
Excited to see what you do so I can up my game some more! Curious about your sauce too, I need to start making my own. Thanks for sharing so much.
Adam, mate. That was just the best and easiest to understand demonstration and explanation of making dough. So easy. Thankyou so much dude. Appreciate it so much from the bottom of my heart. I just gotta practice now. Thanks again mate, enjoyed every moment of it. And also you've explained what to try if not exactly right. Well done. You're a deadset champion 🏆
Love this video buddy . Great looking dough . I’m so interested in this for some reason . I will give this a go for sure thanks for your share . Keep going forever
Thanks for sharing your dough recipe
Magnifico my Brother ! Just found you and subbed, love your ennergy and attitude !
You're a legend. Thank you so much for going through the entire process and talking through it. It would've been easier to put the recipe, or do a bunch of cuts, etc. But instead you dropped this incredibly thorough and insightful video. Sincerely, thank you.
What’s legend for sharing this Adam! Will be giving it a try as I normally use the Biga method.
Thank you for sharing Adam!
Sure thing!
Thanks for the video!!! took me a couple of goes to get it right - using instant yeast isnt always easy to measure when its so light! second batch was lovely and went down well with everyone! Thanks!
really nice and simple video :) keep up the good work
Always love hearing “Manitoba flour” great video as always will need to watch a couple times and take notes! Thanks for the tips - love from Winnipeg, Manitoba 🇨🇦
Merci merci merci pour toute ces explications. Ça rend beaucoup moins mystérieux la préparation de la pâte. Continue comme ça, c’est un vrai bonheur de regarder tes vidéos.
Absolute gold. Thanks mate! Got myself an Ooni yesterday and the first pizza was a great cook but the dough was a bit of failure as I had it rise in a very hot sunny spot. Getting all this knowledge about temps should help to make the next pizza a lot better
Best explanation on youtube , had varried results jumping from room temp to cold fermentation. Thank you for sharing ......... Great channel.😀
So much great information I never heard from others.. super great video
Glad you enjoyed it!
Thank you Adam for sharing your craft. I have been making pizzas in my wood over for a couple of years but always struggled to get consistent results. Flours ordered and looking forward to trying your recipe. Absolutely love your no-nonsense content and look forward to visiting you at the market in St Albans one day (thankfully I'm not too far from you).
Great vid man, I will try, thanks
Amazing video, thanks for sharing! I’m actually a home bread baker who makes pizza from time to time. I wing it making dough and pizzas, nothing like you professionals do. Great method, so I learned to making the dough, storing, prepping and making the pizza. Rob, NJ, USA
Best explanation so for.. Thanks for sharing...❤🎉
Best explanation I have ever watched, thank you!
Glad it was helpful!
Your channel has always been good, but recently you've been smashing it out of the park! Love the content! Thanks! 👌
I appreciate that!
It is the best pizza making video I have ever seen. Thank you for sharing with us with your knowledge.
My pleasure 😊
You are a true pizza master ❤
This guy really want you to understand a pizza dough process. No secrets, real shit, is not an ABC process, there are a lot of variability... the seasons, the temperature... BRAVO!
This is great. I think you and Johnny Di Francesco are the only people that have really explained the science behind dough. It's important to know how the temperature effects the yeast. I found a chart on a pizza making forum once which I printed out, which shows what percentage ADY/IDY/CY to use over what period of time at different temps. It's very handy.
Thanks for the video!
Love your Channel and knowledge, We are working the Gozney duel fuel oven in my pizza trailer in the States. Thank you!!!
Thank you so much, Adam!
Finally a real time spiral mixer video. Thanks Adam it’s helped identify a couple of mistakes I was making.
Great to hear!
Love love love your videos! Thank you so much for sharing. I am in Cozumel Mexico warm and high humidity. Love to find a resource to help me adjust like you mention
Brilliant Adam- Cheers
Looking forward to this one, Really hoping for room and dough temps and more importantly, when to stop mixing. I never know if i've over mixed or not. i normally stop when its smooth and popping.
Great video - really informative
I was not able to watch the LIVE podcast due to the time difference and enjoyed this with my morning coffee. I have a spare outside fridge that I can set to any "cool" temp using a smart socket and "Home Assistant" I currently have it set to 17C for a 24h ferment using only one dough ball at a time The ambient temp here is 36C. Previously, I was using a laser temp gun to measure the FDT but as you have pointed out, it's only measuring the temp on the outside of the dough so have ordered a thermopen. Further experimenting is required with flour percentages using a mix of local strong bread flour (Protein 13.5 to 14.5%) and local strong AP flour (10.5 to 11.5%) in the hope I can get the same consistency as you. As always, your videos are very open, clear and concise. Thank-you Adam. Any advice appreciated.
Thanks for sharing. Damn this pizza making stuff is great fun.
Really enjoy your videos and appreciate you sharing your knowledge!
You’re welcome. Thank you.
Epic!!!
Looking forward to a new video!!! Love it xx
Thanks for sharing your process mate. Very well explained video!
No problem 👍
It’s a small world because I graduated at St. Alban’s Cathedral. I’ll have to pop over for a pizza next time I’m in the UK.
As someone who lives in a warmer climate and has struggled with the same inconsistency you mentioned, this is TOO good. Every other recipe is super vague on the fermentation side of things and I'm stoked to try messing around with yeast percentages
Nice video! Gonna have to give this recipe a shot! Very informative,thank you! Love that mix btw. Would have been cool if they were to put that infrared thermometer on that little pole.
Thanks so much for the great content and sharing your experience and knowledge.
What a great business you have created. The best thing is that you have no worries about staff which seems to be the biggest headache in the hospitality business at the moment.
Less staff, less stress.
Well done 👍
Yeah I can’t be dealing with staff issues.
BRILLIANT !!!
Yeah this video is legit - this is the most NO BS pizza dough video on RUclips - simply brilliant - thanks!
Glad you liked it!
Whoop! There it is! Grazie!!
Nice! I'm impressed.
Thanks for tips, tried it tonight with 6 pizzas and was a banger! Learned a lot as it gets hot as F! in Australia. Legend
Amazing!
Best pizza info 100%❤
Thank you Adam
Really apprecaite this, thank you man. I'll be watching again...and probably many more times the next time I make pizza. Roll on some good weather so I can get my oven out. I'd llve to try fresh yeast, but can't really seem to find it anywhere!
Awesome vid and have done successfully....the pizzas were amazing!
Would really love an in depth one on how to change the mix/process to adjust times for when the dough is ready or how far you can push the times in different temps etc.
Love the content!
This is a great video with so much information. Thank you for sharing. I’m a home bread baker here in the U.S. I make all the breads and rolls and including pizza. I also bulk ferment at room temp overnight for my breads. I rarely use the fridge for retarding which is getting very popular for breads. Just started learning about a Neapolitan bread made from pizza dough, Panaozzo, for sandwiches.