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.
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!
@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!
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!
For those that are curious what the formula to work out water temperature is: 56 minus flour temp minus room temp minus friction heat transfer (usually approx 5°c. Based on the numbers he gave us, 56-17-17-5 = 39°c combined temperature, so 56 - 39 = 17. He did also mention his water was probably about 15°c so he’s in a good range to get mix his dough consistently for about 12-15 minutes to get 23°c. Which is about how long his mixing time was too. You do actually want to aim for mixing for 12-15 minutes so you can build the gluten properly but the temp is key to the yeast activity. He kind of touched on it when he said he chills his water in summer, but the point is that if your dough is getting to 23°c in only 5 minutes mixing, you won’t have built enough gluten strength. I’m a fellow pizzaiolo and I’d say this recipe is pretty spot on - I’d probably add some small little steps or change a couple things here and there but with this recipe you no doubt will be making a very good dough!
@@robertorusso5807 That comment reminds me of the famous Sydney Harris cartoon with the two scientists looking at a blackboard covered with scientific formulas explaining something complex and in the middle of the blackboard it says, "And then a miracle happens". The scientist examining the formulas says, "I think you should be more explicit here in Step 2." The comment is probably mathematically correct, but it's a case of a lot of data but little information. Seems like he could have left it at "I'm a fellow pizzaiolo and I'd I say this recipe is pretty spot on." The rest of the comment is "jess showin' off"...
Love myself a pizza, but been really struggling to make a good consistent dough. Thank you for detailly explaining with your process is! Cannot wait to try it out.
I really hope you do the technical video you said you might do. Can only imagine how busy you are but your knowledge is next level. I just want to understand the variables as in Australia I really find it hard with our climate and humidity. Makes for very variable dough that sometimes goes to pot and I cannot figure out why.
Fantastic Adam. Thank you. I just used it tonight at 5:30pm in my Arc XL. Started a batch for 3 balls last night at 5:00pm. Balled them at 6am today. Fermented until 5:30pm today. I had to alter the flour type because of availability here in the U.S. I used 250g King Arthur AP and 250g King Arthur 00. 62% hydration with 0.2g yeast for around 72 deg room temp. And they came out incredible. Dough control was missing from my ability and this really helped. Very grateful.
@@matthewsladky7193 I think that is 50% hydration. What I have been using for 62% hydration is - 1000G flour, 620g water, 30g Sea Salt, 0.45g of Caputo Yeast. For me this has a room temp ferment at around 71 deg F. of 24 hrs. It makes qty of 6 - 270g balls. You will have to play with the yeast weight for the amount of ferment time you need. That is one of several things that I have learned from this channel. Adam is really generous with his information. I'm in the U.S. and probably going to England, Scotland, Ireland next summer. If I make it, I'm going stop by his truck and enjoy a couple of his pizzas.
I also have been watching lots of dough recipes, but your explanation and practical skills is the best one I have seen ever, now all I've got to do is get cracking, I fix catering equipment for a living and have been asking all the Italians I work in for tips, wish I had seen your video 12 months earlier, now to cook in the oven ive just built, i will give you feedback my friend,Thanks again
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.
You are unbelievably inspiring! Been making pizzas casually for 4 years and trying to improve but its hard going. Came across your channel yesterday and i am so enthused by your work. Thank you for the videos, cannot wait for next cook. The dream is to do what you do, even if its only a fraction of your level.
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.
As a Scientist I love the way you explain WHY(!) you do certain things (adjusting yeast levels, playing with the strength of flour blends,, etc.).. Keep up the good work, looking forward seeing more of your videos!
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 👍
Your description of W factor is better than anything I’ve been able to find. Thx a ton! I’ve been working on my NY style pizza dough recipe for 18 months with hit/miss results. Looking at the dough I have always used it’s got to be the W factor. I mixed flour without taking that into consideration. The temp is something I need to figure out as well. Thx a ton!
I really enjoyed this and appreciate the knowledge of "Your Process" not overly complicating it just acting and reacting to form the best product. I've always thought about a pizza shop to work for myself and this type of pizza is not around here where i live and seems very good so that would set me apart from All the other pizza shops around here.
😊😅 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
Thanks Adam, I followed your recipe this weekend and my wife said its the best I ever made, we’re not blessed with a choice of good flour where we live in Ireland so I made it with 5 Stagioni.
As Scroobius Pip said: “You can build your time better when you find a passion The Internet and public services give free education So it really ain't a case of rich or poor It's a case of self-motivation and nothing more Like Billy says, whether you have or you have not wealth The system might fail you, but don't fail yourself” This is the definition! Thanks for sharing such detail, true legend
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 🏆
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
Hi Adam Just made this recipe with 60 % hydration & 20% sour dough starter for yeast & 3% salt…..ill see how it goes 2mro when make the pizzas 🍕 Another great informative video.. Always learning everyone I watch your channel….thank you for sharing your passion with us….
@@peddlingpizza Made the Pizza 🍕 it tasted good but the doughy wasn’t as good what i normally bake I’ll give it another go & ferment the dough longer then knock it back and rise again my usual process…works really well…
Really looking forward to trying, I made the dough last night at 8.00pm up this morning at 6.00 to ball up now Can’t wait to try at around 6.00 this evening, so far it’s all looking good
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 🇨🇦
Really excellent. Thank you for a detailed yet no-frills explanation. I can hardly wait to try it. I have a lot of experience with pizza dough and haven't hit a consistent product, just as you said was your issue in the beginning. Watching this I can see so many places where I have gone wrong.
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!
Thanks Adam!! Thanks for finally explaining the logic behind the dough! Running off temperature changes everything! I have a quick question, would this work in a KitchenAid stand mixer or would it be best to knead by hand if I don’t have a pizza mixer?
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
Adam- #1 Terrific Video THANK YOU!. #2 you giving what “room Temperature REALLY is - a GAME CHANGER! (I live in Florida,USA where Room temp varies between 70 and 95F! - so I now ferment in a frig at 65F). 3) Lastly, When I cook a pizza, I have my dome up to temp, ~800F stone temp, and the flame turned ALL THE WAY DOWN, but I still get more char on the upper crust than I want. What can I do?? I even “protect” the crust with the turning peel.
This is a great video. I've got a small mobile pizza business and had to learn all this by trial and error. Wish this video was made about three years ago...
Of all the YT videos on pizza dough (and it feels like I've watched all of them) this is the cream of the crop. Every detail matters and you were thorough. Although, I was aware dough temperature was important, you really drove home how it should guide you to get consistent results. I'm going to follow this process with the flour available here in the states (Caputo "Chef's" 00, which is a stronger 00) and IDY (at ~0.3% as you mentioned) and dial it in. Thanks so much!
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).
Ok saving this for later when I want to move from good to great. Working with Vito's Poolish for now then will dig into this chemistry! Thanks man! Looking forward top being a new Subscriber!
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
I made your Pizza do thanks for this I had to make 40 pizzas I didn’t have the fresh yeast, it went okay but here was my mistake. Overnight I think my temperatures were slightly out as in slightly too cold so I’m going to work on these temperatures , I can see that your method is really good though and it helped me out loads so cheers mate 👍👍
I’d love to see another video like this on your sauce prep. I know you said it was really simple but I’d like to see not only your prep but how you get your sauce calculation so dead on.
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!
Very informative vid, been waiting for this one Thankyou . I’m in Oz and it’s fairly warm most of the time , I use the Stagioni Oro, 00, 380w, 24-30hr RT fermentation. Does a type 1 add any difference in flavour do you think?
Made this dough over the weekend. Can't believe how a few adjustments has completely changed everything about the end result. I did a 30 hour total. started mixing (to temp and slowly) 12 midday. in the wine cooler (18c) until 10pm when i balled up. back in wine cooler 18c til 6pm next day. when i made probably my best pizza ever, stretching was a dream, perfect thickness on the base, no weak/thin spots on the base. Crust was a bit puffier than yours Adam which i like, i used 50% blue caputo and 50% nuvola which was the only flour i had. Got some dalgiavanni coming this week to see the difference. Thanks for this video. Really hope i can replicate this again and again. I might just pack in the rug cleaning and become a pizziola 😁😁
@@peddlingpizza My mixer gets the dough hotter than yours, i was on 19c when you were still hitting 18c and also when i added the water the pumpkin disappeared for a few mins but all in all was a great success, going to experiment with flours and mixes first before seeing if i want to hit higher hydrations, just ordered your dalgiavanni but couldn,t justify 30 quid for 25kg of uniqua so bought a kilo of caputo manitoba. only need 100 grams. anyway looking forward to your next video and once again thank you for taking my dough to the next level
@@ArcadiaRugSpahow did you get on with Manitoba? Did you go with the 5% Adam suggested? Also planning to use it, but my calculations are saying I should use 37% Manitoba along with Caputo 00 Pizzeria blue to get the equivalent W rating from both. Worried now having seen Adam suggest 5! 😯
Another great video. You really do an excellent explanation of dough preparation. I never thought to take the temperature of the dough. Just brilliant.
Thanks for the reply. Have you done a video on ingredients, where you get your stuff from, quality of cheese, type and what toppings work well with each other. I would be interested in watching an in-depth guide to this. Thanks
thanks for sharing this. I’ve had 3 goes at it now. Definitely getting better with each batch and family and friends love it. 🎉🎉. Learning loads from your videos. Banging😂
Superb video! Inspired by your work and knowledge, i bought a pizza oven as well. Question, how long can these be kept in the fridge? I have a family of four and we just want to have a pizza night during the week, so 6 doughs will be just over what we would consume in the week. Sorry if I missed it on the video.
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!
Great content!!! I normally use the BIGA method and have been very successful but, your video has encouraged me to give your method a shot. Great video!!
I’d love to see a video on making dough without a mixer. I appreciate you don’t typically do it, but think you’d know what you’re on about more than most, articulate it well and it would have good appeal.
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.
Just looked up Molino Dallagiovanna because I was surprised that they had a facility that was in the city I’ve been living in for the last few years! Just to find out it’s in Piacenza not Vicenza. Either way only a few hour drive, I might make the trip because I just love the chemistry of pizza.
I bought my first spiral mixer KYS Pro Baker 5 Easy. I don't need any bigger mixer right now. Max. flour weight with that machine is 2 kilos (65% hydration). I don't need Thermapen ' cause there is a temperature probe(?) in this machine. And it is reliable. It is also almost noiseless. I gave my former Kenwood to Ukrainian refugees. I'm used to wake quite early and my wife said: why you have stary your dough process at 4.30 am😊 Now I can do my doughs every time I want 'cause this machine is so quiet. This is the smallest spiral mixer on a market and price is something like 1000€ with lifetime (motor?) warranty. Today I noticed that you have to use right flour to your dough. I have a little of lack one certain flour and dough was a little sticky. Next time I'll try Adam's dough recipe with my new mixer. And I can tell you: there are mixers and there are spiral mixers. The final product is quite different when you do it with high quality mixer than a planetary mixer.
This video went by so fast, usually i cant sit through a longer video in one sitting. Great teacher, and i learned a lot! Just getting into the pizza world, my first dough was a 60 hour cold ferment +6 hour room temp with Caputo blue. Now i know that i should to use a higher W rating. I got myself a Effeuno P134HA, which is 100% overkill. Had to go electric due to living in the middle of a city with no garden, but now i can make banging pizzas in the middle of the winter as well!
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!
I’ve unsubscribed to every pizza dough making channel bar yours. Such a great tutorial and easy to follow. The only bone I’ve to pick with you is that my wife is asking for homemade pizza from now on as opposed to take out from our local anymore!! 😂
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
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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.
👍👍 Air condition dont help?
Oh that is why i had a terrible dow, not that we have a so hot summer, with room temps of 25
Most definitely would
Fantastic tutorial mate it's amazing the way you are so Frank on the information you provide this is what you call a proper dough making tutorial.
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!
Your transparancy in lots of your videos deserves a subscription!
Welcome aboard!
Adam, it is extremely generous of you to share your complete process! Cheers!
Bekommst auf jeden Fall ein Daumen hoch und ein Abo. Hat mehr Reichweite verdient Bro. Danke und Grüße aus 🇩🇪
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!
@@Nick-fg2fi boom!
Watched about 100 dough recipes over the years....this is easily the best. Thanks
For those that are curious what the formula to work out water temperature is: 56 minus flour temp minus room temp minus friction heat transfer (usually approx 5°c. Based on the numbers he gave us, 56-17-17-5 = 39°c combined temperature, so 56 - 39 = 17. He did also mention his water was probably about 15°c so he’s in a good range to get mix his dough consistently for about 12-15 minutes to get 23°c. Which is about how long his mixing time was too.
You do actually want to aim for mixing for 12-15 minutes so you can build the gluten properly but the temp is key to the yeast activity. He kind of touched on it when he said he chills his water in summer, but the point is that if your dough is getting to 23°c in only 5 minutes mixing, you won’t have built enough gluten strength.
I’m a fellow pizzaiolo and I’d say this recipe is pretty spot on - I’d probably add some small little steps or change a couple things here and there but with this recipe you no doubt will be making a very good dough!
Ty
You forgot to say to add a hair of a dog and an eye of a newt.
What are the additional steps you would incorporate? Would you be so helpful to share these?
@@robertorusso5807 That comment reminds me of the famous Sydney Harris cartoon with the two scientists looking at a blackboard covered with scientific formulas explaining something complex and in the middle of the blackboard it says, "And then a miracle happens". The scientist examining the formulas says, "I think you should be more explicit here in Step 2."
The comment is probably mathematically correct, but it's a case of a lot of data but little information. Seems like he could have left it at "I'm a fellow pizzaiolo and I'd I say this recipe is pretty spot on." The rest of the comment is "jess showin' off"...
@@emmgeevideo I feel where you are coming from haha. We all just want a little help to get the best pizza don’t we 😅😂
Wow the best pizza dough tutorial on RUclips, it answered all the questions i was looking for and more. Amazing!
Subscribed for the transparency and integrity that you have. Excited to watch your business keep developing.
One of the most comprehensive dough recipes I've seen. Thanks for explaining why we need to do certain things in such a way. Can't wait to try this!
Really enjoy your videos and appreciate you sharing your knowledge!
You’re welcome. Thank you.
Love myself a pizza, but been really struggling to make a good consistent dough. Thank you for detailly explaining with your process is! Cannot wait to try it out.
Just finished a 14 hour shift at hotel, this is the BEST relaxation!!!! 10/10 video, great knowledge and passion, GM Rich
I really hope you do the technical video you said you might do. Can only imagine how busy you are but your knowledge is next level. I just want to understand the variables as in Australia I really find it hard with our climate and humidity. Makes for very variable dough that sometimes goes to pot and I cannot figure out why.
Fantastic Adam. Thank you. I just used it tonight at 5:30pm in my Arc XL. Started a batch for 3 balls last night at 5:00pm. Balled them at 6am today. Fermented until 5:30pm today. I had to alter the flour type because of availability here in the U.S. I used 250g King Arthur AP and 250g King Arthur 00. 62% hydration with 0.2g yeast for around 72 deg room temp. And they came out incredible. Dough control was missing from my ability and this really helped. Very grateful.
I have the arc xl as well as so glad to see someone used this.
I’m new to this just purchased my first wood/gas oven. Is 62% hydration 620grams or 310grams.
@@matthewsladky7193 I think that is 50% hydration. What I have been using for 62% hydration is - 1000G flour, 620g water, 30g Sea Salt, 0.45g of Caputo Yeast. For me this has a room temp ferment at around 71 deg F. of 24 hrs. It makes qty of 6 - 270g balls. You will have to play with the yeast weight for the amount of ferment time you need. That is one of several things that I have learned from this channel. Adam is really generous with his information. I'm in the U.S. and probably going to England, Scotland, Ireland next summer. If I make it, I'm going stop by his truck and enjoy a couple of his pizzas.
I also have been watching lots of dough recipes, but your explanation and practical skills is the best one I have seen ever, now all I've got to do is get cracking, I fix catering equipment for a living and have been asking all the Italians I work in for tips, wish I had seen your video 12 months earlier, now to cook in the oven ive just built, i will give you feedback my friend,Thanks again
Hey, thank you.
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.
This Guy is a legend. I always watch his videos. So much information he shares on RUclips. Really talented. No other person does this.
Hey. Thank you.
Your channel has always been good, but recently you've been smashing it out of the park! Love the content! Thanks! 👌
I appreciate that!
During lockdown I watched a lot of pizza making videos. This one is the most helpful one I've seen. Thanks
You are unbelievably inspiring! Been making pizzas casually for 4 years and trying to improve but its hard going. Came across your channel yesterday and i am so enthused by your work. Thank you for the videos, cannot wait for next cook. The dream is to do what you do, even if its only a fraction of your level.
Ahh thank you.
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.
Thanks
Hey. Thank you.
As a Scientist I love the way you explain WHY(!) you do certain things (adjusting yeast levels, playing with the strength of flour blends,, etc.).. Keep up the good work, looking forward seeing more of your videos!
Great!
Hey. Thank you.
Now, that's a "banging" tutorial. Perfect for amateurs as well as professionals. Much love ♥
Thank you so much!
I made the best approximation I could of your dough yesterday and baked today. It turned out excellent. Thank you so much for sharing.
Awesome.
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.
Your description of W factor is better than anything I’ve been able to find. Thx a ton! I’ve been working on my NY style pizza dough recipe for 18 months with hit/miss results. Looking at the dough I have always used it’s got to be the W factor. I mixed flour without taking that into consideration. The temp is something I need to figure out as well. Thx a ton!
Not even a 1/4 of the way through but this is the most to the point explanation I’ve watched so far.
I really enjoyed this and appreciate the knowledge of "Your Process" not overly complicating it just acting and reacting to form the best product. I've always thought about a pizza shop to work for myself and this type of pizza is not around here where i live and seems very good so that would set me apart from All the other pizza shops around here.
Finally a real time spiral mixer video. Thanks Adam it’s helped identify a couple of mistakes I was making.
Great to hear!
Looking forward to this one.... Thanks for showing all your knowledge with us! Highly appreciated! :)
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Thanks Adam, I followed your recipe this weekend and my wife said its the best I ever made, we’re not blessed with a choice of good flour where we live in Ireland so I made it with 5 Stagioni.
Nice. Decent flour that.
As Scroobius Pip said:
“You can build your time better when you find a passion
The Internet and public services give free education
So it really ain't a case of rich or poor
It's a case of self-motivation and nothing more
Like Billy says, whether you have or you have not wealth
The system might fail you, but don't fail yourself”
This is the definition! Thanks for sharing such detail, true legend
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 🏆
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
Hi Adam Just made this recipe with 60 % hydration & 20% sour dough starter for yeast & 3% salt…..ill see how it goes 2mro when make the pizzas 🍕
Another great informative video..
Always learning everyone I watch your channel….thank you for sharing your passion with us….
Ahh nice. Let me know how you get on
@@peddlingpizza
Made the Pizza 🍕 it tasted good but the doughy wasn’t as good what i normally bake I’ll give it another go & ferment the dough longer then knock it back and rise again my usual process…works really well…
Ok so now I need a mixer too. Great video, best I’ve seen on pizza making and I’ve seen loads cheers
Thanks 👍
Really looking forward to trying, I made the dough last night at 8.00pm up this morning at 6.00 to ball up now Can’t wait to try at around 6.00 this evening, so far it’s all looking good
Awesome. Enjoy.
Had it tonight
It was awesome thank you so much
One question can you freeze the dough
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 🇨🇦
Really excellent. Thank you for a detailed yet no-frills explanation. I can hardly wait to try it. I have a lot of experience with pizza dough and haven't hit a consistent product, just as you said was your issue in the beginning. Watching this I can see so many places where I have gone wrong.
Finally the time has come, Been waiting for this for a while 😂
Very detailed and useful tutorial especially for a novice pizza maker just starting out
Thank you very much Adam Atkins
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 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!
Thanks Adam!! Thanks for finally explaining the logic behind the dough! Running off temperature changes everything! I have a quick question, would this work in a KitchenAid stand mixer or would it be best to knead by hand if I don’t have a pizza mixer?
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
I've learned more from this single video to hours wasted watching probably 25 different vids on RUclips, Thank you
Yeah this video is legit - this is the most NO BS pizza dough video on RUclips - simply brilliant - thanks!
Glad you liked it!
I didn't realize you were a pizza scientist. I learned a lot.
Adam- #1 Terrific Video THANK YOU!. #2 you giving what “room Temperature REALLY is - a GAME CHANGER! (I live in Florida,USA where Room temp varies between 70 and 95F! - so I now ferment in a frig at 65F). 3) Lastly, When I cook a pizza, I have my dome up to temp, ~800F stone temp, and the flame turned ALL THE WAY DOWN, but I still get more char on the upper crust than I want. What can I do?? I even “protect” the crust with the turning peel.
You're a great teacher and your attention to detail is what sets you apart. Thank you so much!
This is a great video. I've got a small mobile pizza business and had to learn all this by trial and error. Wish this video was made about three years ago...
Thanks 🙏🏻 ❤ that’s really nice of you to share your experience with us!
Of all the YT videos on pizza dough (and it feels like I've watched all of them) this is the cream of the crop. Every detail matters and you were thorough. Although, I was aware dough temperature was important, you really drove home how it should guide you to get consistent results. I'm going to follow this process with the flour available here in the states (Caputo "Chef's" 00, which is a stronger 00) and IDY (at ~0.3% as you mentioned) and dial it in. Thanks so much!
Glad it was helpful. A few simple things can definitely help with the consistency.
Really appreciate this and all your videos Adam! Your transparency is admirable 👏
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).
This man's mixer is worth more than my car lol. Great video!
Ok saving this for later when I want to move from good to great. Working with Vito's Poolish for now then will dig into this chemistry! Thanks man! Looking forward top being a new Subscriber!
Nice mixer:) Great video Adam. Excellent to work with you. Always a pleasure.
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
this is most therapeutic RUclips video Ive ever seen.....
I made your Pizza do thanks for this I had to make 40 pizzas I didn’t have the fresh yeast, it went okay but here was my mistake. Overnight I think my temperatures were slightly out as in slightly too cold so I’m going to work on these temperatures , I can see that your method is really good though and it helped me out loads so cheers mate 👍👍
Next time I gunna do exactly the same as you just couldn’t get the right stuff the day before, Really appreciate it thanks
I’d love to see another video like this on your sauce prep. I know you said it was really simple but I’d like to see not only your prep but how you get your sauce calculation so dead on.
Sure thing. Coming soon.
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!
Very informative vid, been waiting for this one Thankyou . I’m in Oz and it’s fairly warm most of the time , I use the Stagioni Oro, 00, 380w, 24-30hr RT fermentation. Does a type 1 add any difference in flavour do you think?
Most definitely adds a little something
For us Aussies the aircon is your best mate. I set mine to 19C when doing my biga and main kneading dough.
Made this dough over the weekend. Can't believe how a few adjustments has completely changed everything about the end result. I did a 30 hour total. started mixing (to temp and slowly) 12 midday. in the wine cooler (18c) until 10pm when i balled up. back in wine cooler 18c til 6pm next day. when i made probably my best pizza ever, stretching was a dream, perfect thickness on the base, no weak/thin spots on the base. Crust was a bit puffier than yours Adam which i like, i used 50% blue caputo and 50% nuvola which was the only flour i had. Got some dalgiavanni coming this week to see the difference. Thanks for this video. Really hope i can replicate this again and again. I might just pack in the rug cleaning and become a pizziola 😁😁
Stick to the temps and it will be the same. If you like the result and want to experiment then start to push the hydration a little.
@@peddlingpizza My mixer gets the dough hotter than yours, i was on 19c when you were still hitting 18c and also when i added the water the pumpkin disappeared for a few mins but all in all was a great success, going to experiment with flours and mixes first before seeing if i want to hit higher hydrations, just ordered your dalgiavanni but couldn,t justify 30 quid for 25kg of uniqua so bought a kilo of caputo manitoba. only need 100 grams. anyway looking forward to your next video and once again thank you for taking my dough to the next level
@@ArcadiaRugSpasounds good. My sister often blends in a little Manitoba. Like 5% or so.
@@ArcadiaRugSpahow did you get on with Manitoba? Did you go with the 5% Adam suggested? Also planning to use it, but my calculations are saying I should use 37% Manitoba along with Caputo 00 Pizzeria blue to get the equivalent W rating from both. Worried now having seen Adam suggest 5! 😯
I'm with you I also blend my stronger flour with the 00 .
I also have do purely do RT temp.
Tbf it's been the best I've ever done.
The best way.
Another great video. You really do an excellent explanation of dough preparation. I never thought to take the temperature of the dough. Just brilliant.
Thank you Adam..getting very monotonous hearing people bang on about your dough...lol
Thanks for the reply. Have you done a video on ingredients, where you get your stuff from, quality of cheese, type and what toppings work well with each other. I would be interested in watching an in-depth guide to this. Thanks
Thanks for the idea!
They are jewellery scales officer, 😂 not coke dealer scales.
First thing my daughter asked is why I have a drug dealer’s scale. 😂
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!
thanks for sharing this. I’ve had 3 goes at it now. Definitely getting better with each batch and family and friends love it. 🎉🎉. Learning loads from your videos. Banging😂
Good stuff.
It is the best pizza making video I have ever seen. Thank you for sharing with us with your knowledge.
My pleasure 😊
Superb video! Inspired by your work and knowledge, i bought a pizza oven as well. Question, how long can these be kept in the fridge? I have a family of four and we just want to have a pizza night during the week, so 6 doughs will be just over what we would consume in the week. Sorry if I missed it on the video.
Thanks
No problem
Great video. Love the emphasis on final dough temp. Wish I knew this as a beginner to help with consistency!
This has been the most fun channel I've stumbled upon lately! 😊
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!
Great content!!! I normally use the BIGA method and have been very successful but, your video has encouraged me to give your method a shot. Great video!!
I’d love to see a video on making dough without a mixer. I appreciate you don’t typically do it, but think you’d know what you’re on about more than most, articulate it well and it would have good appeal.
It’s on the list for sure
Yes to this!! The sunmixer makes all the difference here, as somebody dying on a shitty 50$ stand mixer!
I truly learn so much from your channel and I think you really bring the pizza community so much with your videos.
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.
Just looked up Molino Dallagiovanna because I was surprised that they had a facility that was in the city I’ve been living in for the last few years! Just to find out it’s in Piacenza not Vicenza. Either way only a few hour drive, I might make the trip because I just love the chemistry of pizza.
Best explanation on youtube , had varried results jumping from room temp to cold fermentation. Thank you for sharing ......... Great channel.😀
I bought my first spiral mixer KYS Pro Baker 5 Easy. I don't need any bigger mixer right now. Max. flour weight with that machine is 2 kilos (65% hydration).
I don't need Thermapen ' cause there is a temperature probe(?) in this machine. And it is reliable. It is also almost noiseless. I gave my former Kenwood to Ukrainian refugees. I'm used to wake quite early and my wife said: why you have stary your dough process at 4.30 am😊 Now I can do my doughs every time I want 'cause this machine is so quiet. This is the smallest spiral mixer on a market and price is something like 1000€ with lifetime (motor?) warranty.
Today I noticed that you have to use right flour to your dough. I have a little of lack one certain flour and dough was a little sticky. Next time I'll try Adam's dough recipe with my new mixer. And I can tell you: there are mixers and there are spiral mixers. The final product is quite different when you do it with high quality mixer than a planetary mixer.
Best video I've seen.. well done 👍
Thank you
This video went by so fast, usually i cant sit through a longer video in one sitting. Great teacher, and i learned a lot!
Just getting into the pizza world, my first dough was a 60 hour cold ferment +6 hour room temp with Caputo blue. Now i know that i should to use a higher W rating.
I got myself a Effeuno P134HA, which is 100% overkill. Had to go electric due to living in the middle of a city with no garden, but now i can make banging pizzas in the middle of the winter as well!
I’ve learnt so much about flour in this one video, thanks
Superb - Thanks for taking the time to make the video
hi, i'm italian so i'm fully authorized saying your pizza looks astonishing! Good job man!
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!
This is exactly how i learned it from an italian pizza master from sorento who won many prizes. All great flashbacks comming now. Thanks
I’ve unsubscribed to every pizza dough making channel bar yours. Such a great tutorial and easy to follow. The only bone I’ve to pick with you is that my wife is asking for homemade pizza from now on as opposed to take out from our local anymore!! 😂
Great information. I never thought making pizza dough can get so technical. But its a good tutorial. Thanks.
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