The first in a two part series on pizza dough, specifically fermentation. This video will serve as my master dough video going forward so i don't have to keep repeating the same content for pizza videos. for your convenience obviously. :)
Antonio, I have wasted a lot of time watching countless videos about pizza dough making. This video has taught me more than any of the previous ones with so much useful information. Each chapter was an eye-opener. I look forward to all of your videos. Thank you very much from Ottawa, Canada
My friend showed me your videos and all I can say is thank you. You've changed my pizza forever. 🍕 Never had tried a poolish before, but I don't think I could ever go back now. Thank you for your professional and well made videos. Keep grinding, you have to blow up soon.
This is music to my ears! Thanks for words of encouragement. 🙂 I do plan on doing some non pizza stuff for a little while but I'll always get back to pizza, it's my favorite food.
Why have I only just found this channel, it makes so much more sense and is accurate! All the detail we need, decent descriptions, none of the pretending to be Italian. Can't wait for the weekend now, and I'm gonna get me some of those dough containers from your link. Cheers
You should go into more detail with the dough triangle. I thought it was an amazing way of explaining how to control the variables; maybe explain what the goal of the triangle is (flavor, texture, etc.). Could you also go in depth on a proper poolish? Like the qualities of it, texture, smell, maybe include a good shot of how it’s supposed to look when you’ve made a really good batch of dough? Just got done watching part 2. Really awesome stuff!!
Yo, Kevin S, I have a "poolish" that's been in my fridge for months. I just use it for pizza dough, feed it, leave out at room for a couple hours and back in the fridge. I'll be talking about it in the follow up video to this.
Amazing vid, extremely entertaining, and at just the right time. Recently I have been going insanely hard in trying to make the best NYC style pizza I can. Thank you. I have questions: Do the malt and gluten added affect the flavor? Is the dough with the poolish sweet? Sourdough-like? A bit of both? What is the difference in flavor with the poolish dough vs. regular non-poolish dough? What flavors does the poolish add? I am trying to achieve a delicious crust in my pizza like my local NYC style pizzeria has. The main thing is that dough, and it just tastes so much crispier, sweeter, and sour-doughy without being sourdough.
Here the diastatic malt provides color more than flavor. It's used to widen what's called an enzymatic bottleneck. Gluten is used for structure. Sweetness comes from both sugar and the sugars that the yeast break the starch down into. Poolish will add more if either a milky taste or slightly sour taste depending on time at room and time in fridge etc.
@@rollonfood there was a slight milky taste to the dough that my local pizza joint makes now that I think of it. It was also a lot sweeter and crispier yet light and chewy at the same time. Is this just more sugar?
@@Adam_Lam make sure you're evaluating the crust in it's own next time, sometimes the sauce is sweeter, I've eaten at pizza places that use an excessive amount of tomato paste in their pizza and this can taste sweet. As far as the crust being sweet, yes, some added sugar can sweeten it, and proper fermentation can achieve it. You want the yeast to break the starches into sugars, and bake it before they have time to eat them all. I cover this very subject in the next video
@@rollonfood oh I’ve ordered from this place many times. Made sure to eat the crust by its own, and it’s definitely a very sweet tasting bread. I’m a bit of a noob when it comes to bread/crust making. I see you are using close to 4% sugar in your doughs, and I’m wondering, is there a latent sweet taste in your dough? It tastes like a fresh bread that came out of the oven, which from what I’ve been reading, a poolish helps get that flavor. There’s a pizza making forum and people discuss crust in a whole lot of detail, and some people have outlined their preferences in fermenting something like 20% of the dough’s water content is for a poolish. To avoid the dough taking on the texture of a baguette, that is the maximum percentage one user said that worked for them. Another user said they hated the yeasty breast taste in a pizza crust, which I was surprised because how could you not like that? I haven’t tried making dough with a poolish yet, and I’m looking forward to following your video as a guide to try it out. As always, love these vids and thank you. They deserve millions of views.
So I just tried my poolish dough that had fermented for just over 24 hours, and I have to say, there is definitely a noticeable difference from the pies I've been making thus far, not only with the flavor but with the browning of the crust too. The crust actually browned a lot more evenly, and it tasted very close to the NYC pizza joint that I am trying to copy, especially the more charred/brown parts of the crust. For my next test, I'm thinking of adding a bit more salt, but no more than 3.2%. I kept it at 2.5% for my most recent test, and I see that you are using 1.8% in your doughs, so the difference may just be another day's time in the fermentation chamber. Gonna see if that's the case tomorrow. Some notes on the day-old fermented dough: the darker parts of the crust had a really amazing flavor, and that poolish definitely added a nice "milkiness" and mild sweetness to the dough that I was looking for, but it was a teeny bit bland. The crust turned out visually just like your giant example slice in your NYC pizza video, and I brushed it with some olive oil halfway through baking. Soon, I'll be comparing this dough's flavor side by side with a non-poolish dough's. When I smelled the two different doughs I had in the fridge, I noticed that my no-poolish dough had an alcohol aroma to it whereas the poolish dough smelled like the poolish itself but much much milder. I'm new to this whole thing, but I didn't expect that big of a difference. What is the maximum number of days you would say a pizza dough should stay in the fridge? Do you notice a difference between 1 and 2 day ferment times?
Your recipe #3 calls for all-purpose flour, diastatic malt, and gluten..... If I use bread flour, do I still need the extra malt and gluten? Having trouble finding "gluten" in the grocery stores... Also the instructions say to use 150 mg of cold filtered water. bit om the video you warm it to about 73 degrees. When starting the poolish, should I use cold or room temp water?
Sorry for late response. Gluten and malt are both available from Amazon. You can get away with bread flour though. You can use either cold or room temp. If I'm remembering correctly that's for the Poolish right. Just know, the colder the water, three longer it'll take and vice versa. So you can use that to your advantage. Let's say you have to go to work and you don't want to worry about them Poolish peaking too quickly use cold. Let me know if you have further questions I'm going to become a lot more active on here again and I'm happy to help.
Hello Antonio! I just want to say I got that Dalstrong Valhalla series Crixus knife and I'm over the moon. Next item on my list, a good scale that gives me grams with decimal points--mine is not sufficient to measure the yeast accurately, and I don't like to guesstimate. Can you please make a recommendation? Thank you!
@rollonfood You add yeast to the final dough in the poolish method but don't mention how much you add. Do you use 0.15g of instant yeast in the poolish and then add the last 3.1grams in with the rest of the flour once the poolish is done?
No problem. All the details are there except for the yeast weight for the final mix. Thanks for these videos, you've cleared up a lot of grey areas in my knowledge of pizza dough. I always did a cold fermented dough, but now I feel more confident playing with different fermentation times and temperatures to suit my needs
I forgot if I asked this already, but does diastatic malt add a noticeable difference in the flavor of the dough? Haven’t tried any other preferment strategy yet, since this one has consistently yielded amazing results, so I’m wondering what malt could do to even further enhance it.
Very informative video! In the last few times that I've been making pizza, I've noticed that the dough is not soft and elastic. I am always using about 75% hydration and add 20 grams of extra virgin olive oil on top. That greatly helps browning the dough if you don't have a pizza steel and or good oven by the way. I am using 706 grams of pizza flour, 530 grams of cold water, 14 grams of sea salt, a teaspoon of dry east and 20 grams of EVOO. I use a stand mixer (or whatever it's called haha) for 10-15 minutes. Where do you guess this lack of elasticity comes from? My gut feeling tells me I am mixing for too long but 10 minutes at mid to high speed is not *that* bad, right?
@@rollonfood The dough does not feel sticky at all or perhaps a little bit. The dough feels very strong and I have the idea that the dough is overworked maybe? As in that when I cut the dough into pizza balls, the pizza balls (after 4 hours) don't feel any less strong and shaping is harder. It's not impossible but the dough is not nice and soft and easy workable so to say. I am adding the salt after all the dry ingredients and water have combined and absorbed.
Sounds overworked for sure. I have a mixer now, I go about 8 minutes on lowest speed. Plus I give it a good 5 ish before that without the salt and oil.
@@rollonfood Solved it. Do you think that overworked dough can still be saved? If not, it wasn't overworked. For some reason the dough doesn't rise and develop within an appropriate time. 3 days ago I finished the dough ball. 2 days ago I made the pizza's and found it as I've described. Today I made pizza with the remaining balls and the dough grew over the past 3 days and became a whole lot softer. It was very easy to work with and it may even developed nicer air pockets. I think a good rule of thumb is to only start using the dough once the dough balls have grown to the extent that the balls start to touch one another. I think the biggest issue that regular Joes are dealing with is their home situation (and this changes throughout the seasons). I feel like following a standard recipe is not going to deliver consistent pizzas all year round. You'd have to really understand the process to figure out where something may have went wrong. Could be your technique, order of adding ingredients, how you mix the dough, what type of flour, whether you actually closed the dough balls and didn't leave a hole which causes a very weak pizza bottom, the oven not being used properly, and I could name a dozen other potential problems. I am learning something new every time I'm making pizzas, even watching every pizza video on RUclips. I'll be tagging along as you keep posting interesting videos. Cheers!
@@appleb305 yeah they relaxing is the only real thing you can do for over worked dough. If you feel like you've over done it, just rest longer in bulk, either in the fridge or before baking. But that extra relaxing is the key. Good to have too watching mate. I've got MANY more pizza and dough videos in the works! 🙂
5:25 are you sure about that? I don't think you have the entire picture here. When alcohol is produced, or when fermentation is going on, we get a by product we know as as ester's. I think the complexity in taste is largely due to the ester's. I don't rule out the acid but I don't think they are the single reason for complexity. Or is the ester to acid like amino acid is to protein? Too long since school.
Esters provide aroma for sure, and they are responsible for that characteristic "bread flavor" which you can get at any stage of pizza/bread baking/fermentation. I was being more specific to complexity of flavor you get when you wait long enough for bacteria to also contribute flavor
The first in a two part series on pizza dough, specifically fermentation. This video will serve as my master dough video going forward so i don't have to keep repeating the same content for pizza videos. for your convenience obviously. :)
You really know how to handle that dough
Its the Pizza professor Pizza University Master class with a genuine pizza whisperer.
I salute you
🙂
Antonio, I have wasted a lot of time watching countless videos about pizza dough making. This video has taught me more than any of the previous ones with so much useful information. Each chapter was an eye-opener. I look forward to all of your videos. Thank you very much from Ottawa, Canada
@@duncanjames914 glad you liked it! Let me know any other subjects you'd like to see me cover
@@rollonfood Thanks kindly. I will review your existing content before asking as you have so much great content to review first! 🙂
My friend showed me your videos and all I can say is thank you. You've changed my pizza forever. 🍕 Never had tried a poolish before, but I don't think I could ever go back now. Thank you for your professional and well made videos. Keep grinding, you have to blow up soon.
This is music to my ears! Thanks for words of encouragement. 🙂 I do plan on doing some non pizza stuff for a little while but I'll always get back to pizza, it's my favorite food.
Why have I only just found this channel, it makes so much more sense and is accurate! All the detail we need, decent descriptions, none of the pretending to be Italian. Can't wait for the weekend now, and I'm gonna get me some of those dough containers from your link. Cheers
Next video dropping Sunday is about Brazilian thin crust pizza, so stay chooned !
This channel is great. This video probably answers 20 different questions people have.
Thanks!! I'm compiling some more answers. Including your recent requests!
you explain all the finer details better and in more completion than I have ever found in any video on the tube. Much appreciated!
Thanks my friend! I'm working on a follow up that I'd like to drop very soon.
Dude I Hope your channel will blow up soon , great presentation as always
🤞
You should go into more detail with the dough triangle. I thought it was an amazing way of explaining how to control the variables; maybe explain what the goal of the triangle is (flavor, texture, etc.). Could you also go in depth on a proper poolish? Like the qualities of it, texture, smell, maybe include a good shot of how it’s supposed to look when you’ve made a really good batch of dough? Just got done watching part 2. Really awesome stuff!!
Thanks mate. These are all great ideas for a part three or perhaps even a few shorts
@@rollonfood absolutely 👍 you are killing it man. This is my new fav cooking channel
@@Retfosho thank you my friend. 🙂
YES!!!!!!! I needed this!!! I have about a month old poolish in the fridge right now.
Yo, Kevin S, I have a "poolish" that's been in my fridge for months. I just use it for pizza dough, feed it, leave out at room for a couple hours and back in the fridge. I'll be talking about it in the follow up video to this.
@@rollonfood Yep! That's exactly what I've been doing. My pizzas aren't quite your quality but I keep trying!
Amazing quality videos as always!!
Thanks!
Amazing quality content.
Thanks Roy
Amazing vid, extremely entertaining, and at just the right time. Recently I have been going insanely hard in trying to make the best NYC style pizza I can. Thank you.
I have questions: Do the malt and gluten added affect the flavor? Is the dough with the poolish sweet? Sourdough-like? A bit of both? What is the difference in flavor with the poolish dough vs. regular non-poolish dough? What flavors does the poolish add? I am trying to achieve a delicious crust in my pizza like my local NYC style pizzeria has. The main thing is that dough, and it just tastes so much crispier, sweeter, and sour-doughy without being sourdough.
Here the diastatic malt provides color more than flavor. It's used to widen what's called an enzymatic bottleneck. Gluten is used for structure. Sweetness comes from both sugar and the sugars that the yeast break the starch down into. Poolish will add more if either a milky taste or slightly sour taste depending on time at room and time in fridge etc.
@@rollonfood there was a slight milky taste to the dough that my local pizza joint makes now that I think of it. It was also a lot sweeter and crispier yet light and chewy at the same time. Is this just more sugar?
@@Adam_Lam make sure you're evaluating the crust in it's own next time, sometimes the sauce is sweeter, I've eaten at pizza places that use an excessive amount of tomato paste in their pizza and this can taste sweet. As far as the crust being sweet, yes, some added sugar can sweeten it, and proper fermentation can achieve it. You want the yeast to break the starches into sugars, and bake it before they have time to eat them all. I cover this very subject in the next video
@@rollonfood oh I’ve ordered from this place many times. Made sure to eat the crust by its own, and it’s definitely a very sweet tasting bread. I’m a bit of a noob when it comes to bread/crust making. I see you are using close to 4% sugar in your doughs, and I’m wondering, is there a latent sweet taste in your dough?
It tastes like a fresh bread that came out of the oven, which from what I’ve been reading, a poolish helps get that flavor. There’s a pizza making forum and people discuss crust in a whole lot of detail, and some people have outlined their preferences in fermenting something like 20% of the dough’s water content is for a poolish. To avoid the dough taking on the texture of a baguette, that is the maximum percentage one user said that worked for them. Another user said they hated the yeasty breast taste in a pizza crust, which I was surprised because how could you not like that? I haven’t tried making dough with a poolish yet, and I’m looking forward to following your video as a guide to try it out.
As always, love these vids and thank you. They deserve millions of views.
So I just tried my poolish dough that had fermented for just over 24 hours, and I have to say, there is definitely a noticeable difference from the pies I've been making thus far, not only with the flavor but with the browning of the crust too. The crust actually browned a lot more evenly, and it tasted very close to the NYC pizza joint that I am trying to copy, especially the more charred/brown parts of the crust. For my next test, I'm thinking of adding a bit more salt, but no more than 3.2%. I kept it at 2.5% for my most recent test, and I see that you are using 1.8% in your doughs, so the difference may just be another day's time in the fermentation chamber. Gonna see if that's the case tomorrow.
Some notes on the day-old fermented dough: the darker parts of the crust had a really amazing flavor, and that poolish definitely added a nice "milkiness" and mild sweetness to the dough that I was looking for, but it was a teeny bit bland. The crust turned out visually just like your giant example slice in your NYC pizza video, and I brushed it with some olive oil halfway through baking. Soon, I'll be comparing this dough's flavor side by side with a non-poolish dough's. When I smelled the two different doughs I had in the fridge, I noticed that my no-poolish dough had an alcohol aroma to it whereas the poolish dough smelled like the poolish itself but much much milder. I'm new to this whole thing, but I didn't expect that big of a difference.
What is the maximum number of days you would say a pizza dough should stay in the fridge? Do you notice a difference between 1 and 2 day ferment times?
Your recipe #3 calls for all-purpose flour, diastatic malt, and gluten..... If I use bread flour, do I still need the extra malt and gluten? Having trouble finding "gluten" in the grocery stores... Also the instructions say to use 150 mg of cold filtered water. bit om the video you warm it to about 73 degrees. When starting the poolish, should I use cold or room temp water?
Sorry for late response. Gluten and malt are both available from Amazon. You can get away with bread flour though. You can use either cold or room temp. If I'm remembering correctly that's for the Poolish right. Just know, the colder the water, three longer it'll take and vice versa. So you can use that to your advantage. Let's say you have to go to work and you don't want to worry about them Poolish peaking too quickly use cold. Let me know if you have further questions I'm going to become a lot more active on here again and I'm happy to help.
Hello Antonio!
I just want to say I got that Dalstrong Valhalla series Crixus knife and I'm over the moon. Next item on my list, a good scale that gives me grams with decimal points--mine is not sufficient to measure the yeast accurately, and I don't like to guesstimate. Can you please make a recommendation? Thank you!
The knife is beautiful isn't it? Feels so good. I think I have a list of links on one of my latest videos. If the scale isn't there I'll update here
@rollonfood You add yeast to the final dough in the poolish method but don't mention how much you add. Do you use 0.15g of instant yeast in the poolish and then add the last 3.1grams in with the rest of the flour once the poolish is done?
Yes, sorry for confusion. I think there's now detailed instructions in the description
No problem. All the details are there except for the yeast weight for the final mix.
Thanks for these videos, you've cleared up a lot of grey areas in my knowledge of pizza dough. I always did a cold fermented dough, but now I feel more confident playing with different fermentation times and temperatures to suit my needs
@@Wallstreetavarice honestly my pleasure. Knowing someone got something valuable out of one of my videos is really motivating!
I forgot if I asked this already, but does diastatic malt add a noticeable difference in the flavor of the dough? Haven’t tried any other preferment strategy yet, since this one has consistently yielded amazing results, so I’m wondering what malt could do to even further enhance it.
This has malt in the recipe. Malt is for color, and helps enzymatic activity.
Very informative video! In the last few times that I've been making pizza, I've noticed that the dough is not soft and elastic. I am always using about 75% hydration and add 20 grams of extra virgin olive oil on top. That greatly helps browning the dough if you don't have a pizza steel and or good oven by the way. I am using 706 grams of pizza flour, 530 grams of cold water, 14 grams of sea salt, a teaspoon of dry east and 20 grams of EVOO. I use a stand mixer (or whatever it's called haha) for 10-15 minutes. Where do you guess this lack of elasticity comes from? My gut feeling tells me I am mixing for too long but 10 minutes at mid to high speed is not *that* bad, right?
I'm not sure what you mean. Are you referring to the dough being too slack? Too sticky? What mixer are you using? Also, when do you add the salt?
@@rollonfood The dough does not feel sticky at all or perhaps a little bit. The dough feels very strong and I have the idea that the dough is overworked maybe? As in that when I cut the dough into pizza balls, the pizza balls (after 4 hours) don't feel any less strong and shaping is harder. It's not impossible but the dough is not nice and soft and easy workable so to say. I am adding the salt after all the dry ingredients and water have combined and absorbed.
Sounds overworked for sure. I have a mixer now, I go about 8 minutes on lowest speed. Plus I give it a good 5 ish before that without the salt and oil.
@@rollonfood Solved it. Do you think that overworked dough can still be saved? If not, it wasn't overworked. For some reason the dough doesn't rise and develop within an appropriate time. 3 days ago I finished the dough ball. 2 days ago I made the pizza's and found it as I've described. Today I made pizza with the remaining balls and the dough grew over the past 3 days and became a whole lot softer. It was very easy to work with and it may even developed nicer air pockets. I think a good rule of thumb is to only start using the dough once the dough balls have grown to the extent that the balls start to touch one another.
I think the biggest issue that regular Joes are dealing with is their home situation (and this changes throughout the seasons). I feel like following a standard recipe is not going to deliver consistent pizzas all year round. You'd have to really understand the process to figure out where something may have went wrong. Could be your technique, order of adding ingredients, how you mix the dough, what type of flour, whether you actually closed the dough balls and didn't leave a hole which causes a very weak pizza bottom, the oven not being used properly, and I could name a dozen other potential problems. I am learning something new every time I'm making pizzas, even watching every pizza video on RUclips.
I'll be tagging along as you keep posting interesting videos. Cheers!
@@appleb305 yeah they relaxing is the only real thing you can do for over worked dough. If you feel like you've over done it, just rest longer in bulk, either in the fridge or before baking. But that extra relaxing is the key. Good to have too watching mate. I've got MANY more pizza and dough videos in the works! 🙂
5:25 are you sure about that? I don't think you have the entire picture here. When alcohol is produced, or when fermentation is going on, we get a by product we know as as ester's. I think the complexity in taste is largely due to the ester's. I don't rule out the acid but I don't think they are the single reason for complexity. Or is the ester to acid like amino acid is to protein? Too long since school.
Esters provide aroma for sure, and they are responsible for that characteristic "bread flavor" which you can get at any stage of pizza/bread baking/fermentation. I was being more specific to complexity of flavor you get when you wait long enough for bacteria to also contribute flavor