Damn, I saw this too late about the yeast. Let's see how it turns out. Quick question though, my dough remains very sticky through the kneading process and never looks smooth like yours. I was using the King Arthur 00 pizza four instead of all purpose. Any suggestions??
Very nice. Unlike with a lot of others on YT, you actually show not only the finished result, but the crumb structure. That earns a lot of respect from me.
Beautiful cornicione. You have learned to not touch the crust. Well done. This is the Napolitano recipe from before 50 years ago, and you're showing how well it performs. As long as you can keep the dough at Room temp, you won't need a refrigerator, 0.4g dry yeast per kg of flour. This is a simple and amazing recipe.
I agree that great pizza can be made with inexpensive flour. Almost weekly I make very good pizza using Great Value Unbleached AP and/or Great Value Unbleached Bread flour from Walmart. I also bake a lot of bread, both yeast and sourdough, using the same flours. Great video!
This was really therapeutic. Thanks! I usually use bread flour or 00 and a much shorter batch proofing (1-2h max, sometimes less). Everything else is the same. Maybe tiny bit more hydration. Also I don't have ooni (sigh), just an oven with a thicc steel. I think it turns out as good as a non-fire oven can make it. But ooni man, is another level. I tried it once and as soon as I have a house with a backyard it's the first thing in buying.
Looks good! I've made great pizza with an all purpose flour produced in Montana. It naturally has a high protein content and doesn't contain any leavening agents. Much cheaper than King Arthur and a bunch of other fancier brands, too. I just follow a recipe making a poolish two days ahead, making the dough one day ahead and refrigerating overnight, then shaping and proofing the dough on the day it's made. Works great every time. :-) My second favorite recipe is to make the dough the day ahead and refrigerate overnight. Love the Ooni Karu 16, too. I still haven't used the gas burner, although I have it. It's a lot of fun to work with wood.
I love your videos. I’ve made MANY pizzas using your overnight recipe and always excellent. Thank you so much for showing us how to make pizzas like a pro
Thoroughly I'mpressed with your skill set, I have just started to learn to make great dough and feel I have not achieved it yet. I am going to try your recipe,I have a Ooni16 and want to do it justice thanks for the video!!
Fantastic video. Especially with the rising price of 00 flour here in the UK, it's great to us all purpose or bread flour as a lot cheaper and basically get the same results
I got 13 kg of wainwright pizza flour at bookers. It requires a card as they're wholesalers but 2 years ago it was 14 pounds. I am still using it. So go blag someone at a bookers nearest and I'm sure they'll let you just add a bag to their trolly
Hey Tim, looks amazing as always! I'm watching as you cut the pizza and thinking, hurry up and take a bite already! 🤣. I'm always experimenting also with different flours and hydration percentages. Using beer sometimes, half water half beer. 25% semolina, 75% 00 flour... even 50/50. That's what makes cooking fun is the experimenting with trial and error. Keep on rolling those videos and keep on experimenting.. Bada Bing!🇮🇪. Grazie
@@LDTronix soup.. All my years making pizza even when I fist started out making bread in my 20's, I never made that consistency dough. Fociccia bread is the closest to being very supple and gooey but not soup. Lol
@@blackmamba9950I tried Caputo double o blue and restaurant Depot pizza flour along with several different AP and bread flour years ago. Next I'm going to try the high strength gold medal at restaurant Depot but nothing will ever compare to Caputo double o blue
Great to the see the Karu 16 in action thanks. I ordered the gas burner today for mine so I can get some more consistent temperatures and focus more on my pizza making.
And bread flour more widely available. 00 was impossible to find in my town for the last few months. That’s what prompted me to work out a dough with AP.
Thanks Tim. In our house we’re massive fans of the pizza dough recipe you did with the overnight Biga. We make that nearly every week! Keen to give this a go too. Have you got a video out there (or planned) to help the novice get into making sourdough pizza dough? Thanks again for the content!!
Looks amazing, unless I look really hard to find an AP flour that's not malted or enriched, my pizzas would burn to a crisp trying what you did. And it's nearly impossible for me to find a non malted non enriched AP flour. You might have some secret powers though with how you make the dough or something. So I guess I need to try your exact formula
Great explanation of how to use AP flour for pizza, Tim. I found a local mill (Janie's Mill, out of Illinois) that has some fantastic flours, all organic and wonderful rich flavor and a lot of nutrition. I actually have pizza dough in cold ferment in the fridge right now, but don't have an OONI oven.
Buy yourself a jar of good local honey. Pour some in a mason jar. Drop a couple halves of fresh habanero pepper into the jar. Close it up and leave it in the sun for an afternoon or more. (Car dashboard works too.) Nice job on the pizza. I’ll be giving your dough a try. Thanks!
Our 4th attempt and this was by far the best!! Still cannot get over just 1/8 teaspoon of yeast. Do you think the dough could be made ahead and maybe frozen? Thank you so much for a fabulous recipe!
Glad you’re finding some success! Yes, you can freeze the dough once it’s balled up. I just place the individual containers in the freezer, but you have to use them within a few weeks.
i would like to give you my tomato base recipe. One can of peeled plum tomatoes 4 table spoons tomato puree 1 teaspoon ground cumin 1 teaspoon of freshly ground fennel seeds A pinch of salt and chili 1 heaped teaspoon sugar Liquidise the can of tomatoes and pour into the ingredients. Only use one soup spoon per small pizza I find this'll be the closest recipe that the Italians will not tell you. I got this from the husband who stole it from the Italian wife.
I've been making bread dough for over five decades and seen and tried it all. I have always used all purpose flour. Adding butter to the mix improves the outcome . I miss the kneading step as the gluten will do it's the in the refrigerator overnight. I allow the dough to ferment for two two five days.
Do you add the butter before the yeast like in this video, or all the ingredients go in together. Also how much butter and can it substituted with olive oil?
Hey Tim, thanks for all of your thoughtful & inspiring content. You really have mastered the art of creating great pizzas 🍕 A quick question, which Ooni oven do you consider to be your favourite, and why? The Ooni Koda 16, or the Ooni Karu? I have the Ooni Koda 16, I absolutely love it, it is amazing. Just wondering if you feel that the newly released Ooni Karu trumps the Ooni Koda 16 and if so what are the key benefits and features that provide that edge? Does the Karu produce a better result? Cheers Tim! Regards Craig Beech Perth Western Australia
Wow. I think the more gentler bake from the karu 16 made this happen. Fantastic result. The thing that amazes me is that you were able to cook the dough after only 1 hour out of the fridge. When I take my dough out of the fridge, it is usually cold for hours and needs significant time to get to room temp to stretch. Were you working with cold dough?
It’s a little cold, but the dough definitely softens up a bit while resting. Pretty sure I said I pulled the dough about an hour and a half before baking, but it could have been closer to two hours since I was shooting a video. Try places your portioned dough in your oven with the light on. That’ll speed things up.
I am waiting for my Karu to arrive. I have a great recipe that's almost no work until a couple of hours before prep. It is an overnight night Sourdough. I'll see how it works on my first cook.
That pizza looks amazing! 🤤 King Arthur is my go-to flour. I buy 25 lbs. of all purpose because I do a LOT of baking. For strong bread flour, I add 1 Tbsp. of gluten to every cup of flour. 😉 Pizza dough can stay in the fridge for up to 3 days and the flavor improves the longer it ferments. So if you make the dough and something prevents you from using it the next day, don't toss it! I use it on day 3 all the time and it's delish! It can be frozen after the first rise, too. Defrost overnight in the fridge and proceed as usual.
@@marcohernandez9674 it hasn't for me. Before I had a food saver, I would freeze it in an air- tight container for up to 3 months. After a few hours in the freezer, I would cover the dough with plastic wrap to avoid freezer burn. If you have a food saver, line a container with parchment and freeze it overnight before shrink wrapping it. Just take it out of the shrink wrap and put it in a covered bowl when you're ready to defrost it so it has room to expand. I had a batch that was forgotten in the freezer for almost a year and it was fine, thanks to the food saver!
Really love the video and audio production quality of your videos. What camera/mic setup do you use? This is really inspiring me to start making some pizza-cooking videos.
First, Great Job! I have the Koda 16" with flame on 3 sides. The way it is it burns a lot easier. THAT design I don't love the door, (I have an after market door) but the flame seems positioned better on the top like 2 little rectangle flames. It ain't gonna burn the sides like Mine. Have you Ever tried the KODA? I mean I can make it fine, but it definitely takes effort to not burn it..
Agreed. There’s less margin for error when using the Koda 16. Check out some of my earlier videos. I owned one before switching to the Karu. Yes, the door is a pain, but I’ll compromise for an easier bake.
I'm a struggling novice with that same lovely oven. I have had 3 attempts, using your overnight preferment hand kneading recipe, Vito Iacopelli's poolish kneading with the stand mixer video, Brian Lagerstrom's neopolitan recipe using "strength building folds". All of you are wonderfully clear with your YT videos and make it very attractive to try. I am getting very similar results so far with all of the recipes. The dough is too sticky and stretches too thin too easily. This has led to smaller pizzas that do taste great, but spectacular fails that prevent a good launch and or end in a horrible pizza oven clean ups when ignoring better judgement. I am using Caputo 00 "chefs flour". I suspect I just am not able currently to get the proper gluten formation you all can so easily. It seems identification of this by modifying the recipe or the ability to identify when the proper gluten structure is attained is the key to being good at this. With a good oven, the cooking part has been pretty easy. Can you give some tips to help me?
Wet doughs are sticky. Most doughs on RUclips are at 70% hydration (so if you used 1000 grams of flour, you would use 700 grams of water). That wet dough is HARD to work with. It is sticky, and needs a lot of flour or else it sticks to the board, to the peel, and to your hands. Also, the extra water requires more cooking at higher temperatures. Try the same recipes, but at 60% hydration (less water). I think that you will find the dough more friendly. You will want to bring it up close to room temperature before stretching it. Pizza screens can also help with shaping the dough, removing concerns about the launch.
@@robertoreilly6660 I agree. It has been a month since I posted, and to tell you the truth, I feel the secret is in properly kneading the dough. I feel this gets glossed over in these videos with the edits. Knowing what is involved to properly knead a higher hydration dough, and when it is done should get more attention. The cooks, are a breeze with a good pizza oven. I bought a pro-level stand mixer at Costco and have never looked back.
the honey is a great touch ...my fav toppings are Jalapeno, salami and pineapple same unique flavor .hot and sweet..do you prefer the karu over the koda 16 ?
Jalapeño, pineapple and a salty meat is such a great combo 👍! Yes, I prefer the Karu 16 over the Koda 16. There a greater margin for error, which I need when I’m entertaining because I’m not always 100% focused on watching the pizza!
Well l tried this tonight and after it rested for the hour it didn’t like like yours, but l thought keep plugging away it will work , then tried to knead it and very very sticky, so did slap and fold with a bit of olive oil on my hands , then l noticed there were some lumps of flour , ugh, just kept slapping and folding, wasn’t able to let it rise the full five hours so put in fridge covered after two hours , hoping for a miracle tomorrow when l open the lid
Great video! Is it possible to add the yeast to the water before you mix it with flour, so that you do not need to add it later and add water «two» times? Cheers
I was in the restaurant business for years. Huge respect to everyone making those wheels turn, but I finally had enough and decided to move on. Thank you for the wonderful comment though!
@@KitchenCraftFoodI don't think people realize how much work it is.. it's way too much for me that's for sure. I've been told the same for many and my response is I'm happy to cook only for the people I love. Not going to lie.. it's a lot of work.
Great bite. But doesn’t the puddle of grease on the Calabrian salami bother you? I either very lightly precook my meat toppings whether it be sausage, pepperoni or other and set on a paper towel, or if I don’t precook I’ll blot up those grease puddles with a paper towel. Anyway, it’s good to know that you can bake an A.P. flour at 900 degrees without it burning. Thanks.
Is there a reason you don’t use a Kitchenaid mixer to do everything? Or is it just bc it looks good on RUclips doing it by hand and all that? Just curious if I can be lazy lol
I tried this recipe and weighed everything so I could be accurate but my dough was still very wet and hard to work with even the next day after the overnight refrigeration. It would deflate as soon as I tried to touch it to form my pizza. Idk what I did wrong??
Don't let them get to you about putting sweet honey on your pizza. Some people like a bit of sweetness. They are probably the ones who put pineapple on their pizzas. Put whatever you want....it's your pizza. You'd probably pair it with a nice chilled white zinfandel. Thanks
Thanks for posting this, looks great. I'm going to try this recipe this weekend. How long can I leave the dough in the refrigerator before it starts to "deteriorate" (by which I mean negatively affect the quality of cooked pizza)?
I have left mine in the frig for 7 days, and it is great. At 10 days, it is less great but edible, and at 14 it is kinda funky and seems to break easily. So I rarely go past 7 days, and never past 10.
Your recipes tend to be technical and down to specific grams, so aren't liquids usually measured in milliliters, and isn't gelatin "bloomed" and yeast proofed (as in "proof" that it's alive)? ✌️
Hey. I am totally confused on why you added the salt when you did versus mixing all the dry ingredients together first. Does adding the salt sooner mess up anything?
U don't want the salt to react with the yeast,since it stops the yeast from eating up the sugars properly. Also the salt would affect the development of glutenchains(so strength)but at the end it will strengthen the glutenchains,since they will already be developed.
@@robertoreilly6660 The Red Wine Vinegar is certainly another way to do it, but it adds lot more Acetic acid to flavor, which can be real nice. And honestly, I worked in a few Restaurants and they all made the sauce differently. So, try making the sauce "raw" Don't cook it... until you're actually cooking the Pizza. I think Zachary's, in the SF Bay Area, make the sauce for their amazing Deep Dish Pizzas raw too.
@@leesagrrl I ate at Zachary's in Albany and Berkeley many times back in the 90s -- my first introduction to Chicago Deep Dish. The long waiting times were worth it. The sauce is on top, so it cooks a lot during the 40 minute bake time. I'm still mostly an NY Pizza guy though.
@@robertoreilly6660 When I was teeny-tiny, there was a little Spaghetti and Pizza Kiosk in the Mall at the Hillsdale Shopping Center... and the old Italian guy that ran the place made my fave pizza of all time... and there are lots on Bay Area Pizza Places that are pretty amazing... but this guy... mmmmmm. Then they refurbbed the Mall and he didn't come back. Prolly the rent was insane. I miss it terribly. I worked in NY on and off for years. I love a good NY Pie.
The *weight* measurement for instant dry yeast is incorrect in the video. It should be 0.8 grams, not 2 grams. Sorry!
How many days can I keep the dough sections in the fridge?
Damn, I saw this too late about the yeast. Let's see how it turns out. Quick question though, my dough remains very sticky through the kneading process and never looks smooth like yours. I was using the King Arthur 00 pizza four instead of all purpose. Any suggestions??
@@acuhealer62 I bet the KA 00 doesn’t absorb as much water as KA all-purpose. That and you might need to knead a bit more.
@@acuhealer62 how did it turn out?
I added the 2 grams Will this affect my dough?
Very nice. Unlike with a lot of others on YT, you actually show not only the finished result, but the crumb structure. That earns a lot of respect from me.
Beautiful cornicione.
You have learned to not touch the crust. Well done.
This is the Napolitano recipe from before 50 years ago, and you're showing how well it performs. As long as you can keep the dough at Room temp, you won't need a refrigerator, 0.4g dry yeast per kg of flour.
This is a simple and amazing recipe.
I agree that great pizza can be made with inexpensive flour. Almost weekly I make very good pizza using Great Value Unbleached AP and/or Great Value Unbleached Bread flour from Walmart. I also bake a lot of bread, both yeast and sourdough, using the same flours. Great video!
This was really therapeutic. Thanks! I usually use bread flour or 00 and a much shorter batch proofing (1-2h max, sometimes less). Everything else is the same. Maybe tiny bit more hydration. Also I don't have ooni (sigh), just an oven with a thicc steel. I think it turns out as good as a non-fire oven can make it. But ooni man, is another level. I tried it once and as soon as I have a house with a backyard it's the first thing in buying.
Looks good! I've made great pizza with an all purpose flour produced in Montana. It naturally has a high protein content and doesn't contain any leavening agents. Much cheaper than King Arthur and a bunch of other fancier brands, too. I just follow a recipe making a poolish two days ahead, making the dough one day ahead and refrigerating overnight, then shaping and proofing the dough on the day it's made. Works great every time. :-) My second favorite recipe is to make the dough the day ahead and refrigerate overnight. Love the Ooni Karu 16, too. I still haven't used the gas burner, although I have it. It's a lot of fun to work with wood.
What's the name of the AP Flour you're talking about that's produced in Montana?
I’m going to try out your recipe. I’ll see how it goes in a 500F oven
How was it? I'm trying at this moment in a standard oven kitchen.
I love your videos. I’ve made MANY pizzas using your overnight recipe and always excellent. Thank you so much for showing us how to make pizzas like a pro
Brother, that was a nice video, please keep bringing more recipes for we appreciate you and God bless you
Appreciated! Had to take a few months off, but I should be back to posting more frequently now.
@@KitchenCraftFood wonderful, I cannot wait to watch them
@@KitchenCraftFood can you let the dough cold ferment in the fridge longer than just overnight or 24 hours?
Thoroughly I'mpressed with your skill set, I have just started to learn to make great dough and feel I have not achieved it yet. I am going to try your recipe,I have a Ooni16 and want to do it justice thanks for the video!!
Thanks and have some fun with that oven!
You're technique is more important than the flour. Great job!
Fantastic video. Especially with the rising price of 00 flour here in the UK, it's great to us all purpose or bread flour as a lot cheaper and basically get the same results
The finished product is just a tad heavier than dough made with 00. Still wonderful though!
I got 13 kg of wainwright pizza flour at bookers. It requires a card as they're wholesalers but 2 years ago it was 14 pounds. I am still using it. So go blag someone at a bookers nearest and I'm sure they'll let you just add a bag to their trolly
Hey Tim, looks amazing as always! I'm watching as you cut the pizza and thinking, hurry up and take a bite already! 🤣. I'm always experimenting also with different flours and hydration percentages. Using beer sometimes, half water half beer. 25% semolina, 75% 00 flour... even 50/50. That's what makes cooking fun is the experimenting with trial and error. Keep on rolling those videos and keep on experimenting.. Bada Bing!🇮🇪. Grazie
My dough came out like soup
@@LDTronix soup.. All my years making pizza even when I fist started out making bread in my 20's, I never made that consistency dough. Fociccia bread is the closest to being very supple and gooey but not soup. Lol
@@alge3399 not sure what I did, but going to reduce water on next run.. This one I added flour till it looked nicey nice
@@LDTronix the water absorption changes from brand to brand. What kind of flour did you use ?
@@blackmamba9950I tried Caputo double o blue and restaurant Depot pizza flour along with several different AP and bread flour years ago. Next I'm going to try the high strength gold medal at restaurant Depot but nothing will ever compare to Caputo double o blue
Great to the see the Karu 16 in action thanks. I ordered the gas burner today for mine so I can get some more consistent temperatures and focus more on my pizza making.
Yep, less fussing around with wood/charcoal. I love the gas option.
Fantastic video! I used to always use 00 Caputo blue but now use strong bread flour as get basically the same results but it's a lot cheaper.
And bread flour more widely available. 00 was impossible to find in my town for the last few months. That’s what prompted me to work out a dough with AP.
@@KitchenCraftFood yeah same here. Thanks for the great content
Thanks Tim. In our house we’re massive fans of the pizza dough recipe you did with the overnight Biga. We make that nearly every week!
Keen to give this a go too.
Have you got a video out there (or planned) to help the novice get into making sourdough pizza dough? Thanks again for the content!!
Looks amazing, unless I look really hard to find an AP flour that's not malted or enriched, my pizzas would burn to a crisp trying what you did. And it's nearly impossible for me to find a non malted non enriched AP flour. You might have some secret powers though with how you make the dough or something. So I guess I need to try your exact formula
I’m in aww on how fast your pizza oven cooked the pizza looks delicious!
Great explanation of how to use AP flour for pizza, Tim. I found a local mill (Janie's Mill, out of Illinois) that has some fantastic flours, all organic and wonderful rich flavor and a lot of nutrition. I actually have pizza dough in cold ferment in the fridge right now, but don't have an OONI oven.
Dear Santa…….
(You’ll want to get one)
Yeah get a ooni it’s 100% worth it
Buy yourself a jar of good local honey. Pour some in a mason jar. Drop a couple halves of fresh habanero pepper into the jar. Close it up and leave it in the sun for an afternoon or more. (Car dashboard works too.) Nice job on the pizza. I’ll be giving your dough a try. Thanks!
Our 4th attempt and this was by far the best!! Still cannot get over just 1/8 teaspoon of yeast. Do you think the dough could be made ahead and maybe frozen? Thank you so much for a fabulous recipe!
Glad you’re finding some success! Yes, you can freeze the dough once it’s balled up. I just place the individual containers in the freezer, but you have to use them within a few weeks.
i would like to give you my tomato base recipe.
One can of peeled plum tomatoes
4 table spoons tomato puree
1 teaspoon ground cumin
1 teaspoon of freshly ground fennel seeds
A pinch of salt and chili
1 heaped teaspoon sugar
Liquidise the can of tomatoes and pour into the ingredients.
Only use one soup spoon per small pizza
I find this'll be the closest recipe that the Italians will not tell you.
I got this from the husband who stole it from the Italian wife.
Poppy Jassbino wants a word with you on Cuputo 00 vs the other stuff...LMAO. seriously, good to know in a pinch. Good vid man!!
Thanks! Appreciated.
That's perfection!!! I bought the hot honey and I'm not crazy about it! I just have to pick up a pizza oven now!!!
I've been making bread dough for over five decades and seen and tried it all. I have always used all purpose flour. Adding butter to the mix improves the outcome . I miss the kneading step as the gluten will do it's the in the refrigerator overnight. I allow the dough to ferment for two two five days.
Do you add the butter before the yeast like in this video, or all the ingredients go in together. Also how much butter and can it substituted with olive oil?
You are an awesome, practical teacher. Thank you so much.
You are so welcome!
Yeahhh mate…thats what I say…all purpose works very well!!!
Love your pizza videos…✌️✌️✌️✌️
Thanks for sticking with me even though I’ve been MIA a few months!
@@KitchenCraftFood yes of course…
looks fantastic,
Is it possible to substitute Active Dry Yeast for the Instant Dry Yeast? Looks fantastic!!
That thing must weigh a ton!! Not a Napolitano but I do love adding Hot mike's cause it's really amazing!
It was a hair denser than when using 00, but still wonderful!
Hey Tim, thanks for all of your thoughtful & inspiring content.
You really have mastered the art of creating great pizzas 🍕
A quick question, which Ooni oven do you consider to be your favourite, and why?
The Ooni Koda 16, or the Ooni Karu?
I have the Ooni Koda 16, I absolutely love it, it is amazing.
Just wondering if you feel that the newly released Ooni Karu trumps the Ooni Koda 16 and if so what are the key benefits and features that provide that edge?
Does the Karu produce a better result?
Cheers Tim!
Regards
Craig Beech
Perth
Western Australia
Hi Tim, any comments on the question about which Ooni you prefer?
Cheers, Craig
Wow. I think the more gentler bake from the karu 16 made this happen. Fantastic result. The thing that amazes me is that you were able to cook the dough after only 1 hour out of the fridge. When I take my dough out of the fridge, it is usually cold for hours and needs significant time to get to room temp to stretch. Were you working with cold dough?
It’s a little cold, but the dough definitely softens up a bit while resting. Pretty sure I said I pulled the dough about an hour and a half before baking, but it could have been closer to two hours since I was shooting a video.
Try places your portioned dough in your oven with the light on. That’ll speed things up.
I will be trying my first pizza out this weekend !
Very nicely made, thanks for sharing, cheers..
I am waiting for my Karu to arrive. I have a great recipe that's almost no work until a couple of hours before prep. It is an overnight night Sourdough. I'll see how it works on my first cook.
Thank youuuuuuu!!! I m gonna make it on my days off !!
Mate, this is top presentation. Thanks!
Can this recipe be used with 00 flour too? Looks amazing
That pizza looks amazing! 🤤
King Arthur is my go-to flour. I buy 25 lbs. of all purpose because I do a LOT of baking. For strong bread flour, I add 1 Tbsp. of gluten to every cup of flour. 😉
Pizza dough can stay in the fridge for up to 3 days and the flavor improves the longer it ferments. So if you make the dough and something prevents you from using it the next day, don't toss it! I use it on day 3 all the time and it's delish! It can be frozen after the first rise, too. Defrost overnight in the fridge and proceed as usual.
All great tips. Thanks for sharing.
Does the texture of the dough change after it’s been frozen??
@@marcohernandez9674 freezing should affect your dough much at all as long as it’s stored properly.
@@marcohernandez9674 it hasn't for me. Before I had a food saver, I would freeze it in an air- tight container for up to 3 months. After a few hours in the freezer, I would cover the dough with plastic wrap to avoid freezer burn. If you have a food saver, line a container with parchment and freeze it overnight before shrink wrapping it. Just take it out of the shrink wrap and put it in a covered bowl when you're ready to defrost it so it has room to expand. I had a batch that was forgotten in the freezer for almost a year and it was fine, thanks to the food saver!
Can it still stay in the fridge that long if its 00 flour?
Great looking pizza!
Really love the video and audio production quality of your videos. What camera/mic setup do you use? This is really inspiring me to start making some pizza-cooking videos.
First, Great Job! I have the Koda 16" with flame on 3 sides. The way it is it burns a lot easier. THAT design I don't love the door, (I have an after market door) but the flame seems positioned better on the top like 2 little rectangle flames. It ain't gonna burn the sides like Mine. Have you Ever tried the KODA? I mean I can make it fine, but it definitely takes effort to not burn it..
Agreed. There’s less margin for error when using the Koda 16. Check out some of my earlier videos. I owned one before switching to the Karu. Yes, the door is a pain, but I’ll compromise for an easier bake.
I'm a struggling novice with that same lovely oven. I have had 3 attempts, using your overnight preferment hand kneading recipe, Vito Iacopelli's poolish kneading with the stand mixer video, Brian Lagerstrom's neopolitan recipe using "strength building folds". All of you are wonderfully clear with your YT videos and make it very attractive to try. I am getting very similar results so far with all of the recipes. The dough is too sticky and stretches too thin too easily. This has led to smaller pizzas that do taste great, but spectacular fails that prevent a good launch and or end in a horrible pizza oven clean ups when ignoring better judgement. I am using Caputo 00 "chefs flour". I suspect I just am not able currently to get the proper gluten formation you all can so easily. It seems identification of this by modifying the recipe or the ability to identify when the proper gluten structure is attained is the key to being good at this. With a good oven, the cooking part has been pretty easy. Can you give some tips to help me?
Possibly use rain water or bottle water. I don't know if if your tap water is hard or whatever
Wet doughs are sticky. Most doughs on RUclips are at 70% hydration (so if you used 1000 grams of flour, you would use 700 grams of water). That wet dough is HARD to work with. It is sticky, and needs a lot of flour or else it sticks to the board, to the peel, and to your hands. Also, the extra water requires more cooking at higher temperatures.
Try the same recipes, but at 60% hydration (less water). I think that you will find the dough more friendly. You will want to bring it up close to room temperature before stretching it. Pizza screens can also help with shaping the dough, removing concerns about the launch.
@@robertoreilly6660 I agree. It has been a month since I posted, and to tell you the truth, I feel the secret is in properly kneading the dough. I feel this gets glossed over in these videos with the edits. Knowing what is involved to properly knead a higher hydration dough, and when it is done should get more attention. The cooks, are a breeze with a good pizza oven. I bought a pro-level stand mixer at Costco and have never looked back.
@@wsurfn yes, my standard knead time is 5-8 minutes.
I can't save/bookmark this awesome video.
I like strong bread flour.
the honey is a great touch ...my fav toppings are Jalapeno, salami and pineapple same unique flavor .hot and sweet..do you prefer the karu over the koda 16 ?
Jalapeño, pineapple and a salty meat is such a great combo 👍! Yes, I prefer the Karu 16 over the Koda 16. There a greater margin for error, which I need when I’m entertaining because I’m not always 100% focused on watching the pizza!
Well l tried this tonight and after it rested for the hour it didn’t like like yours, but l thought keep plugging away it will work , then tried to knead it and very very sticky, so did slap and fold with a bit of olive oil on my hands , then l noticed there were some lumps of flour , ugh, just kept slapping and folding, wasn’t able to let it rise the full five hours so put in fridge covered after two hours , hoping for a miracle tomorrow when l open the lid
What if you don’t have a pizza oven?
Pizzas maravilhosas. Grande Mestre da pizza.
Génial monsieur ! Quelle pizza 🍕 bg
Great video! Is it possible to add the yeast to the water before you mix it with flour, so that you do not need to add it later and add water «two» times? Cheers
You could, but then it wouldn’t be a true autolyse.
why dont you just open a Neapolitan resturant! youre amazing!
I was in the restaurant business for years. Huge respect to everyone making those wheels turn, but I finally had enough and decided to move on.
Thank you for the wonderful comment though!
@@KitchenCraftFoodI don't think people realize how much work it is.. it's way too much for me that's for sure. I've been told the same for many and my response is I'm happy to cook only for the people I love. Not going to lie.. it's a lot of work.
Daaaamn, those leopard spottings! 🤤
Amazing job!!!!
This is lovely pizza, well done man
very cool !!!! I'll try to do
Water temp should be between 100 and 105 to bloom yeast correct?
I can't be the only one that has wondered where you've been hope all is well
Yes, all good over here. Just needed a mental break from social media 🙂. As always, thank you for the continued support!
Well, welcome back! Big fan of your pizza videos.
Thank you Steve. Needed a little mental break from social media 🤣.
Hi. How long to mix in kitchen aid please ?
Nice video and looks very tasty. I have a question. Can I keep the remaining dough balls in the fridge or freezer and for how long?
Thanks for watching! You can keep the dough in the fridge for up to 3-4 days, and in the freezer for a few weeks. Hope the helps!
A nice Napoli pizza on AP flour mate
Thanks!
3:21 Next time try to keep the top surface on top while shaping for smoother results!!
Wow wonderful video very helpful you have a link to the storage containers ?
King Arthur AP is great flour for pizza.
Great bite. But doesn’t the puddle of grease on the Calabrian salami bother you? I either very lightly precook my meat toppings whether it be sausage, pepperoni or other and set on a paper towel, or if I don’t precook I’ll blot up those grease puddles with a paper towel. Anyway, it’s good to know that you can bake an A.P. flour at 900 degrees without it burning. Thanks.
Love your videos
Thank you!
Great !
Is there a reason you don’t use a Kitchenaid mixer to do everything? Or is it just bc it looks good on RUclips doing it by hand and all that? Just curious if I can be lazy lol
ITS perfect 👍
KA flour not available in Canada! We have Robin Hood and it’s delicious
Would love to try the KA flours but it’s too expensive to ship
I tried this recipe and weighed everything so I could be accurate but my dough was still very wet and hard to work with even the next day after the overnight refrigeration. It would deflate as soon as I tried to touch it to form my pizza. Idk what I did wrong??
Nice dough!
Thanks!
Does the ooni burn the propane fast like the Roccbox… NEw York pizza is best
are you sure 1/4 teaspoon equals 2g for dry yeast? I think it's not even 1g. How did you measure it?
Yikes. Yep, that's a mistake. Thank you for catching it. I pinned a comment with the correct weight.
Why does my pizza bottom burn like crazy if I go over 650F? I’m using a big green egg ceramic pizza stone.
Dammit!! That pizza looks 🔥🔥🔥🔥. U like this oven over the koda 16?? Awesome work as always!
Yes, I prefer the Karu 16. Much less margin for error than when baking in the Koda 16. Thanks for the compliments!
Don't let them get to you about putting sweet honey on your pizza. Some people like a bit of sweetness. They are probably the ones who put pineapple on their pizzas. Put whatever you want....it's your pizza. You'd probably pair it with a nice chilled white zinfandel. Thanks
Curious, how many days could this remain in fridge if all of them are not used the following day as intended?
AWESOME !
great!How long can I storage dough in fridge to use later ?Two three days?
Yep, two maybe three days.
I see no sugar or honey added in the dough making process? Not sure the taste..
Question
Why not add the yeast into the whole water rather than doing it separately?
How does this come out with a 500 degree oven on a steel?
I think it would turn out great, but I’ve never tried. Maybe that would be a good video!
@@KitchenCraftFood Yes, it would be most people don't have a 1000 degree pizza oven, I'll wait to see it.
Thanks again!
I'm having trouble getting any colour under my pizza I'm using the ooni pro any tips ?
i thought double 0 means the fineness of the ground, not the gluten level?
Please check your website it says 18g of yeast
"You don't need fancy flour" *pulls pizza out of 600$ oven*
😂😂😂😂😂
Thanks for posting this, looks great. I'm going to try this recipe this weekend. How long can I leave the dough in the refrigerator before it starts to "deteriorate" (by which I mean negatively affect the quality of cooked pizza)?
I left mine in for 72 hours and it came out great
I have left mine in the frig for 7 days, and it is great. At 10 days, it is less great but edible, and at 14 it is kinda funky and seems to break easily. So I rarely go past 7 days, and never past 10.
Is there a problem using a kitchenaid mixer?
Your recipes tend to be technical and down to specific grams, so aren't liquids usually measured in milliliters, and isn't gelatin "bloomed" and yeast proofed (as in "proof" that it's alive)? ✌️
Which do you prefer oven with door or without?
Good one ☝️ 😋
Unlisted. Nice!
You even beat me to a comment!
@@KitchenCraftFood :)
Hey. I am totally confused on why you added the salt when you did versus mixing all the dry ingredients together first. Does adding the salt sooner mess up anything?
U don't want the salt to react with the yeast,since it stops the yeast from eating up the sugars properly. Also the salt would affect the development of glutenchains(so strength)but at the end it will strengthen the glutenchains,since they will already be developed.
Nice! I was a Sous Chef at a nice Ital Restaurant in SF Bay Area... and we added little Red Wine in the Raw Tomato Sauce. Give it a try.
Will do 😉. Thanks for the suggestion!
I always add some red wine vinegar, I never thought to add red wine. I will try it with my next pizza sauce.
@@robertoreilly6660 The Red Wine Vinegar is certainly another way to do it, but it adds lot more Acetic acid to flavor, which can be real nice. And honestly, I worked in a few Restaurants and they all made the sauce differently. So, try making the sauce "raw" Don't cook it... until you're actually cooking the Pizza. I think Zachary's, in the SF Bay Area, make the sauce for their amazing Deep Dish Pizzas raw too.
@@leesagrrl I ate at Zachary's in Albany and Berkeley many times back in the 90s -- my first introduction to Chicago Deep Dish. The long waiting times were worth it. The sauce is on top, so it cooks a lot during the 40 minute bake time. I'm still mostly an NY Pizza guy though.
@@robertoreilly6660 When I was teeny-tiny, there was a little Spaghetti and Pizza Kiosk in the Mall at the Hillsdale Shopping Center... and the old Italian guy that ran the place made my fave pizza of all time... and there are lots on Bay Area Pizza Places that are pretty amazing... but this guy... mmmmmm. Then they refurbbed the Mall and he didn't come back. Prolly the rent was insane. I miss it terribly.
I worked in NY on and off for years. I love a good NY Pie.
What about pizza from spelt flour? Can you make it?
Great video. I appreciate not having to listen to a bunch of irritating music.
Glad you enjoyed it. Thanks for watching!
The best...
Very nice video .is your sauce seasoned?
Nice crust! How much yeast would it be if i use active dry instead?
Just make it easy and use the same amount. Give the yeast a little bit more time to active when blooming it though.