If you liked this video, also check out my 24 hour regular Neapolitan Pizza dough, creating amazing pizza every time: ruclips.net/video/l0nAMbbYziI/видео.html. Also check out my trip to Naples - where I talked to some of the best pizzaiolos and learned a lot about making pizza: ruclips.net/video/EI4RoemHe5M/видео.html.
Thank you so very much for the easy to follow instructions and thorough process! Failed at making decent pizza so many times until I can across your video. Forever grateful, sir!
Just made this recipe in my normal home oven. I was surprised how tasty it was considering it took only 1 hour from putting the flour into my bowl to final product. Next time I‘m craving midnight pizza I‘ll definitely make this again! I prebaked the dough with the sauce before adding the cheese and basil because my oven can only reach 527°F (275°C). The crust was airy and fluffy. Im stoned af rn but still managed to do it, so you can do it too!
Can’t believe how good my first attempt at this turned out! Thank you! Even my Italian husband loved it! It even had bubbles! I burnt the bottom though but will experiment with the heat on my cast iron pan. My dough took hours to rise but I used your sample method with the elastic band to make sure it was the right height. Can’t wait to perfect this! You’re a genius ❤
If you accept a hint, add your salt halfway into the kneading process and then work it in. It works wonders. Here's why: Salt absorbs water. If you add it up front, it'll absorb water needed to form the gluten threads, making you work more. If you add it after the dough structure started to form, the absorbption of water actually stabilizes your gluten network, making your dough come together like magic, with a lot less work. Additionally, before you work the salt in, it'll cover the surface of your dough, making it stick less.
I’m glad to see your stone is as blackened as mine. Began to have doubts about why it was so blackened. I am still a novice even though I’ve been doing parties with polish 72 hour dough and 20+ pizzas…I’m going to give this recipe a run now for personal consumption, thanks!
I can’t wait to try this, thank you! I felt like the music was too loud compared to your voice and I wish you would’ve shown some crust views after cutting a slice but otherwise great video, thank you!
I was surprised with the leopard spots on the pizzas.. and was wondering you had a proper pizza oven! :) Then saw the ooni! For the common folk with home ovens, needs higher hydration 63-65% water to avoid a dry pizza. I bake pizza on my granite stone and in my oven 63% is fine. The olive oil, I only add it for serving, and add an extra few fresh basil leaves. The mozzarella, on home ovens, I add it only for the last minute or so of baking to melt, otherwise it will go to water. Some suggest, for home ovens, drying the mozzarella very well with kitchen towel, then leaving it in the fridge fro an hour in a container uncovered, and the fridge will help dry it out. But for me, adding it in the last minute or two is perfect.
Moin Pedro. What an excellent idea! Shoot, I have been working on a new pizza video recently and would have loved to see this comment before. I will be comparing 3 different ovens hehe.
Does adding sugar to speed up the process lower the overall taste or quality of the finished product? Seems to be a much easier way to go than the regular 24 hour fermentation process if thee finished product is the same.
Excellent question. Over time the flour is broken down as it is in contact with water. This is something you can't speed up. A long slow fermented dough is better than the fast version. However the fast version will do if you have little time :-).
I did this recipe 2 times , I doubled the ingredients and when I proof it for some reason it doesn’t rise , but honestly it does taste incredible. I don’t have this type of oven so what I did is i placed the Dough on a pre heated skillet for 4 min then took it to a preheated 175° oven on fan mood for 2:30 min . U should add the toppings when it’s on the skillet . It’s amazing
I don't know what i did differently with this instructions but i was able to make a decent dough for the first time, non-stick and easy to work with, and not hard like a rock after backing. I left it few hours since i was not in a rush. Crust was not very fluffy but still good. I used fresh yeast for the first time and didn't weighted it, but it was definitely like 10 times more than 0.65g. Also i don't know the temp of my oven but i doubt it's very high. I'll keep experimenting.
I used a "00" flour and the dough was really loose and sticky, I added an additional 50g flour and while it was still sticky I didn't want to go too far with disturbing the ratio. I'm in Orlando, FL so not sure if it was the flour I was using or the temp/humidity here but my dough ball was not kneading like yours, it was very sticky on both the hands and the metal mixing bowl. After the 10 min of kneading it was stronger but still sticking to the bowl as I kneaded it. I decided to keep pushing on with it as is and it rose nicely then on a lightly floured surface I was able to divide and ball it into the 3 portions without much difficulty and in the end the pizzas came out very good. Did I need to do anything differently to get the dough less sticky when working with it at the beginning?
00 flour is actually perfect for pizzas and making pasta. It's much different type of flour, and requires different proportions and fermentation time. Check out Vito Lacopellichannel, as he usually uses it often, and makes perfect Neapolitan pizzas. And by the way, I'm also from Florida, near Sarasota, and was curious were could I find 00 flour, or I need to order it only online? Thanks
Ohne Witz: das waren die besten Pizzen die ich bisher in meinem Leben gemacht habe (mit Mehl 550 und Trockenhefe), beinahe so gut wie von meiner Lieblingspizzeria. Hat sich also doch gelohnt einen Pizzastein zu kaufen. Tausenddank für das Rezept!! Nur zu empfehlen!
@@the_bread_code haha. We used this recipe and the crust came out good with our stove on 500F/broiler, rack towards the top, a pizza stone heated in it for 1 hour, and the crust placed on it on top of parchment paper. Would love to see a tutorial for the cast iron pan.
Hi, i am confused about the amount of fresh yeast in your recipie and calculator. Shouldn‘t it be like double amount aof dry yeast if you use fresh? on the paper it says just 0,65g fresh... can unhelp please?
@@the_bread_code hi, the descriptoin says 9 grams for a 230 doughball, while the ingredient paper in the video recipe says 8grams in total for 3 doughballs. Which one is correct?
Man seriously, the audio of video is very bad as the music is louder than it should have been and your voice dies out many times......but man the 🍕😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍 its amazing. The texture, the handling the easiness is simply perfect, and thats coming from a Greek. Well done mate, really well done👍
Why does my dough always go from “silky smooth” early on and then get all dimply the more I knead. And no ammount of kneading seems to get me to that “smooth” Or window pane effect dough 🤷🏻♀️
15 minutes, sorry. Denglish haha. Try forming the pizza. If it feels like it has a lot of resistance, wait another 15 minutes. The gluten has to relax a little.
Moin. Excellent question! I made a small tutorial on flour recently and posted it on my blog: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html.
If you do a no-knead pizza dough make sure to also do just a couple of stretch and folds in between. Generally at this low hydration no-knead should work quite well.
@@the_bread_code I'm doing a 65% hydration and it's very sticky (Golden pizzamehl). I start to think that the flour can't handle 65%, after 30 min kneading , slapping the shit out of it, and still sticky ( and yes, I saw your videos on how to correct, but no way). Still does a very good pizza crust. It's just a pain to work ou the dough (well, it's actually the fun part ;)). Vielen dank
@@the_bread_code cool. Looking forward to see. I just found a market where I got Caputo 00 and some San Marzano tomatoes...I think should come out better ;). Btw, last dough I tried to do the Poolish + autolysis to see if would come out last sticky but no way. It seems that the gluten network is not so strong as well. Gee, amazing waht 1% more Gluten can do ;)
@@the_bread_code Maaaan. Unglaublich. just tried the same recipe but with a caputo 00 flour and its incredible what only 1% more gluten did to the dough. i didnt believe that could be that huge diference :). way less sticky and with a great gluten network
I see your cooking pizza at the balcony. Aren't your neighbors upset by the smoke? What about those ovens? Is there much ash coming from the oven in the air while cooking?
hello... i have never posted anything on the net.. i am 70 plus.. but i just learning to do bread and now pizza. i do find your videos interesting and you pushing daringly different styles .. and marketing your skills rather aggressively and well. i am learning. i am about to order a roccpoc pizza as wood is not an option in singapore.. not easy to find wood chips..can u comment on this machine vs the ooni.. believe both machines mfr are great mkters.. but roccpoc which i saw in bath ,uk last year was impressive ...
Moin Zagro. Haha, thank you very much for the comment. Glad you enjoyed the video. Trying to enable people around the world to make great bread and pizza at home. I give my best. I will check out the oven you mentioned. Cheers!
The sugar and all other ingredients are listed as %. That way you can increase the amount of flour and just have to recalculate the other ingredients. This is called bakers math. Quite useful. Hope it helps.
Today I will try making a long pan dip dish pizza with sourdough,,,,, I still wonder how much topping the sourdough can handle before strength wise.... Very few videos around on such a thing,,,,so,,, wish me luck,,,,, any pointers is appriciated,,, 👍
@@the_bread_code I tried your recipe yesterday and kneaded the dough about four minutes in the mixer. Problem I had was the dough was not very elastic. I had a difficult time stretching it. I let it rest an additional 30 minutes with very little change in the difficulty stretching it. Dough turned out to be too chewy. Perhaps kneading should be around 6 or 7 minutes and more rest. I'll keep trying. Also, I'm confused about the amount of sugar.9 grams of sugar seems too much for 142 grams of flour. Additionally, there is a 30 minutes rest period after kneading. After that the dough is worked more and there is a 50 minutes rest period. How can this be a one hour dough?
cups and spoon is measurement by volume (not very accurate). you don’t have a scale? (maybe search on the internet how to convert the amount mentioned in grams to the cup-thing)
@@the_bread_code I would like to find a perfect pizza dough with at least of 24hour fermenting time. I was trying to look into your channel but I couldn't find. Is there a video on this type of fermented douh for pizza? 24-48 hrs?
Uses a thumbnail of a perfect pizza to make people watch your video only to see that terrible brick of a pizza in the end that is only good for using as a frisbee. So not cool dude ...
![BRASIL vs. PERÚ [4-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/tbyOJKXfQnI/mqdefault.jpg)
If you liked this video, also check out my 24 hour regular Neapolitan Pizza dough, creating amazing pizza every time: ruclips.net/video/l0nAMbbYziI/видео.html. Also check out my trip to Naples - where I talked to some of the best pizzaiolos and learned a lot about making pizza: ruclips.net/video/EI4RoemHe5M/видео.html.
Thank you so very much for the easy to follow instructions and thorough process! Failed at making decent pizza so many times until I can across your video. Forever grateful, sir!
Just made this recipe in my normal home oven. I was surprised how tasty it was considering it took only 1 hour from putting the flour into my bowl to final product. Next time I‘m craving midnight pizza I‘ll definitely make this again! I prebaked the dough with the sauce before adding the cheese and basil because my oven can only reach 527°F (275°C). The crust was airy and fluffy.
Im stoned af rn but still managed to do it, so you can do it too!
Dude. Nice. It's my goto munchies food too 😅
Imma give it a try tonight!
Can’t believe how good my first attempt at this turned out! Thank you! Even my Italian husband loved it! It even had bubbles! I burnt the bottom though but will experiment with the heat on my cast iron pan. My dough took hours to rise but I used your sample method with the elastic band to make sure it was the right height. Can’t wait to perfect this! You’re a genius ❤
If you accept a hint, add your salt halfway into the kneading process and then work it in. It works wonders.
Here's why:
Salt absorbs water. If you add it up front, it'll absorb water needed to form the gluten threads, making you work more.
If you add it after the dough structure started to form, the absorbption of water actually stabilizes your gluten network, making your dough come together like magic, with a lot less work.
Additionally, before you work the salt in, it'll cover the surface of your dough, making it stick less.
Thank you. That makes a lot of sense!
This is the best explanation as to why to add salt later. I used to wonder why. Now I know. Thank you!
@@renaling8526 I'm glad you found it useful!
Bence Sarosi.....Thank you for the tip !!
@@ImForgivenToo You're most welcome!
Glad to have found your channel. Thrilled to see another obsessed engineer aiming to conquer the mysteries of bread making.
I’m glad to see your stone is as blackened as mine. Began to have doubts about why it was so blackened. I am still a novice even though I’ve been doing parties with polish 72 hour dough and 20+ pizzas…I’m going to give this recipe a run now for personal consumption, thanks!
I can’t wait to try this, thank you! I felt like the music was too loud compared to your voice and I wish you would’ve shown some crust views after cutting a slice but otherwise great video, thank you!
Best one hour pizza I've ever tried. I wonder if adding 65% water instead of 60 will work
I was surprised with the leopard spots on the pizzas.. and was wondering you had a proper pizza oven! :) Then saw the ooni!
For the common folk with home ovens, needs higher hydration 63-65% water to avoid a dry pizza. I bake pizza on my granite stone and in my oven 63% is fine. The olive oil, I only add it for serving, and add an extra few fresh basil leaves. The mozzarella, on home ovens, I add it only for the last minute or so of baking to melt, otherwise it will go to water. Some suggest, for home ovens, drying the mozzarella very well with kitchen towel, then leaving it in the fridge fro an hour in a container uncovered, and the fridge will help dry it out. But for me, adding it in the last minute or two is perfect.
Moin Pedro. What an excellent idea! Shoot, I have been working on a new pizza video recently and would have loved to see this comment before. I will be comparing 3 different ovens hehe.
Hi @ipedros7. I followed your advise 63% hydration and made pizza on my toaster oven. The result is amazing. Thank you
@@sherylannejunio3115 really glad it gave you a good result.
Just tried it. Great as a starting point!!!! Thanks for sharing.
Does adding sugar to speed up the process lower the overall taste or quality of the finished product? Seems to be a much easier way to go than the regular 24 hour fermentation process if thee finished product is the same.
Excellent question. Over time the flour is broken down as it is in contact with water. This is something you can't speed up. A long slow fermented dough is better than the fast version. However the fast version will do if you have little time :-).
I use honey instead of sugar
I did this recipe 2 times , I doubled the ingredients and when I proof it for some reason it doesn’t rise , but honestly it does taste incredible. I don’t have this type of oven so what I did is i placed the Dough on a pre heated skillet for 4 min then took it to a preheated 175° oven on fan mood for 2:30 min . U should add the toppings when it’s on the skillet . It’s amazing
Looks great!! How was the crust?? Was it close to a dough with poolish? I'm trying this tonight!
Yes. The slow fermentation results in similar results to a poolish. A poolish is definitely great too! Happy baking!
@@the_bread_code thank you! I tried it, And it was great, one thing though, my bottom was a little soft, not firm...
@@keales9564 try using a cast iron the next time you make a pizza. It transfers the heat faster to your pizza :-)
I don't know what i did differently with this instructions but i was able to make a decent dough for the first time, non-stick and easy to work with, and not hard like a rock after backing. I left it few hours since i was not in a rush. Crust was not very fluffy but still good. I used fresh yeast for the first time and didn't weighted it, but it was definitely like 10 times more than 0.65g. Also i don't know the temp of my oven but i doubt it's very high. I'll keep experimenting.
You Pizza Dough Calculator is a work of pure genius!! Thank you for that!!
I used a "00" flour and the dough was really loose and sticky, I added an additional 50g flour and while it was still sticky I didn't want to go too far with disturbing the ratio. I'm in Orlando, FL so not sure if it was the flour I was using or the temp/humidity here but my dough ball was not kneading like yours, it was very sticky on both the hands and the metal mixing bowl. After the 10 min of kneading it was stronger but still sticking to the bowl as I kneaded it. I decided to keep pushing on with it as is and it rose nicely then on a lightly floured surface I was able to divide and ball it into the 3 portions without much difficulty and in the end the pizzas came out very good. Did I need to do anything differently to get the dough less sticky when working with it at the beginning?
00 flour is actually perfect for pizzas and making pasta. It's much different type of flour, and requires different proportions and fermentation time. Check out Vito Lacopellichannel, as he usually uses it often, and makes perfect Neapolitan pizzas. And by the way, I'm also from Florida, near Sarasota, and was curious were could I find 00 flour, or I need to order it only online? Thanks
I added a drop of olive oil. My family loved this dough.
Great result after 1h
Ohne Witz: das waren die besten Pizzen die ich bisher in meinem Leben gemacht habe (mit Mehl 550 und Trockenhefe), beinahe so gut wie von meiner Lieblingspizzeria. Hat sich also doch gelohnt einen Pizzastein zu kaufen. Tausenddank für das Rezept!! Nur zu empfehlen!
Danke! Das freut mich sehr :-)
I don't get 00 or bread flour in my country . I did try with all purpose flour but the crust didn't rise that much. Can anyone help please.
Mail?
I love this recipe!using my normal oven & baking paper underneath with oil + added tofu & lots of veges too ❤
I tried too. I must say perfect home made pizza 🍕 recipe. Thanks a lot for sharing 😊
Can you adjust to use sourdough + dry yeasr?
Hello! I’d like to try but Whats the temp using a normal oven?
Thanks! As hot as possible. Try using the broiler function and fan function. My oven has around 270°C.
Me: Yay I can make this at home.
Video: Now I'm going to pop this in my specialty pizza oven.
Hahaha. Oh noes! For the home version I love using a cast iron, I discovered it after making this video. It does wonders.
@@the_bread_code haha. We used this recipe and the crust came out good with our stove on 500F/broiler, rack towards the top, a pizza stone heated in it for 1 hour, and the crust placed on it on top of parchment paper. Would love to see a tutorial for the cast iron pan.
@@kwiktips Thank you! That's good to hear.
Exactly my reaction. Thumbs down.
@@cdemetriad do you have a cast iron pan? :-). In a video after I showed how to make pizza using that one: ruclips.net/video/HSEdU6_fscs/видео.html
I dont understood one thing ..if WE will use 8 gr of dry yeast it will be 16 gr of fresh yeast itsnt ?
24. 3 times as much 👍
@@the_bread_code dont understand what u mean chef ♥️
Sorry. So 8 grams of dry yeast is the same as 24g of fresh yeast. It's a factor 3.
Can I use room temperature water instead of warm water?
Yes. It will just take a tad longer to rise. 😉
Just tried it. It was the best homemade pizza i've ever had : - )
Hi, i am confused about the amount of fresh yeast in your recipie and calculator. Shouldn‘t it be like double amount aof dry yeast if you use fresh? on the paper it says just 0,65g fresh... can unhelp please?
For fresh yeast use triple the amount of the dry yeast :-)
Just did this... Turned out incredibly well
Moin Vyero, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Hi! Was wondering, the video has sugar in the ingredients but the ingredient list in the description does not include sugar. Which is accurate?
Sorry. My bad, yes sugar is added for the rocket fueled 1 hour fast fermentation.
@@the_bread_code hi, the descriptoin says 9 grams for a 230 doughball, while the ingredient paper in the video recipe says 8grams in total for 3 doughballs. Which one is correct?
@@toxels I noticed this discrepancy too. Interested in @The Bread Code reply, too!
Hi, what brand of tomatoes did you recommend? Thanks!
Hey John. It should be San Marzano tomatoes.
Noted to prepare for weekend menu :) thank you very much
You are welcome. I was surprised how well they turned out.
is it possible to put the part (of dough) you won’t use in the freezer, for later use? any experience with that?
Yep. That works :-)
@@the_bread_code yes!! I actually put a pizza dough from the freezer yesterday and it workes very well, although it was a bit gooey
Man seriously, the audio of video is very bad as the music is louder than it should have been and your voice dies out many times......but man the 🍕😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍 its amazing. The texture, the handling the easiness is simply perfect, and thats coming from a Greek. Well done mate, really well done👍
The best pizza dough !!! Thank you
Will do that tonight :)
Tomorrow with poolish :)
P.S. tried it and my pizzas come out perfect. Too bad I am not able to post a pictures here
Awesome! That means a lot. Thanks for sharing. Please send over a picture on Instagram, or tag me there. Thank you!
Really good! I made awsome pizza, thanks!
Hi Diego. Thank you very much! That means a lot.
Hallo Hendrik,
super Rezept. Ich habe im Backofen eine gusseiserne Pfanne auf 270° erhitzt und die Pizza darin gebacken.
Moin Andreas. Danke! Das freut mich. Ja das funktioniert auch sehr gut.
Fantastic@!!
Why does my dough always go from “silky smooth” early on and then get all dimply the more I knead. And no ammount of kneading seems to get me to that “smooth”
Or window pane effect dough 🤷🏻♀️
do you say that the pizza balls has to rest for 15 or 50 minutes
15 minutes, sorry. Denglish haha. Try forming the pizza. If it feels like it has a lot of resistance, wait another 15 minutes. The gluten has to relax a little.
Cool. No problem. I’m not american or english either.. I’ll try that because my pizzas had a lot of resistance..:)
@@christianaw5854 It can even be an hour. Try making the first pie, then wait, then try again.
excellent recipe. . it actualy works!
Hi! Did you use type 00 flour? Thanks
Yes 😊
Nice video! From other video I heard you use 14% protein flour. Which flour is it? Brand, type, where to buy it? I'm in Germany too. Greetings.
Moin. Excellent question! I made a small tutorial on flour recently and posted it on my blog: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html.
Top! Das ist ja toll!
Thank you and subscribed.
Gluten Tag. have you tried to compare a no knead pizza dough vs a kneaded one? would you recomend a no knead recipe? Danke
If you do a no-knead pizza dough make sure to also do just a couple of stretch and folds in between. Generally at this low hydration no-knead should work quite well.
@@the_bread_code I'm doing a 65% hydration and it's very sticky (Golden pizzamehl). I start to think that the flour can't handle 65%, after 30 min kneading , slapping the shit out of it, and still sticky ( and yes, I saw your videos on how to correct, but no way). Still does a very good pizza crust. It's just a pain to work ou the dough (well, it's actually the fun part ;)). Vielen dank
@@Gledii I'd go to 55% probably. It's not so high in protein content :-). I will have a video out soon to talk a bit more about dough handling.
@@the_bread_code cool. Looking forward to see. I just found a market where I got Caputo 00 and some San Marzano tomatoes...I think should come out better ;). Btw, last dough I tried to do the Poolish + autolysis to see if would come out last sticky but no way. It seems that the gluten network is not so strong as well. Gee, amazing waht 1% more Gluten can do ;)
@@the_bread_code Maaaan. Unglaublich. just tried the same recipe but with a caputo 00 flour and its incredible what only 1% more gluten did to the dough. i didnt believe that could be that huge diference :). way less sticky and with a great gluten network
I see your cooking pizza at the balcony. Aren't your neighbors upset by the smoke? What about those ovens? Is there much ash coming from the oven in the air while cooking?
I think the calculator is wrong. It say that for 309g of flour you give 0,46 of fresh yeast, isn't it to small ?
Ah, for the fast version you need way more! For the default dough this is correct.
hello... i have never posted anything on the net.. i am 70 plus.. but i just learning to do bread and now pizza. i do find your videos interesting and you pushing daringly different styles .. and marketing your skills rather aggressively and well. i am learning. i am about to order a roccpoc pizza as wood is not an option in singapore.. not easy to find wood chips..can u comment on this machine vs the ooni.. believe both machines mfr are great mkters.. but roccpoc which i saw in bath ,uk last year was impressive ...
Moin Zagro. Haha, thank you very much for the comment. Glad you enjoyed the video. Trying to enable people around the world to make great bread and pizza at home. I give my best. I will check out the oven you mentioned. Cheers!
Hello . Thanks . I have ordered ex amazon the roccbox today with peel n cover . Am based in singapore . Looking forward to try the machine .
LOVE this recipe! Cant get better :)
why the fresh yeast is way below dry yeast proportionally? it should be more than dry yeast in fact
nice piano solo
How do you know how much sugar to add if your trying to make 6?
The sugar and all other ingredients are listed as %. That way you can increase the amount of flour and just have to recalculate the other ingredients. This is called bakers math. Quite useful. Hope it helps.
Great video! you've earned a new subscriber sir
Is dry yeast the same as instant yeast?
I think so 😅. At least here in Germany you can only find fresh yeast, or instant yeast.
Thanks
Today I will try making a long pan dip dish pizza with sourdough,,,,, I still wonder how much topping the sourdough can handle before strength wise....
Very few videos around on such a thing,,,,so,,, wish me luck,,,,, any pointers is appriciated,,, 👍
Moin Brumle. Just make sure to not ferment for too long. The acidity will negatively impact your gluten network 😎. Good luck 👍
@@the_bread_code
Thanks👍
Where is the actual recipe listed? Or do we use a screenshot?
You can use the pizza calculator here: pizza-calculator.the-bread-code.io/. Just up the yeast to 2% of the flour.
Your pizza calculator and 24hr recipe say 0.05% dry yeast but this says 2.00% dry yeast and that the only difference is the sugar. Which is right?
Moin AVFCAli. This one is the 1 hour version, that's why I used 2%. But for the 24 hour version, 0.05% dry yeast.
@@the_bread_code And what about the fresh yeast? In this 1-hour version, still 0.05% of fresh yeast?
@@narcefr7892 Divide the instant yeast by 3 and you have the fresh yeast. It's always a 1:3 ratio. Hope this helps. Cheers!
Has anyone tried this recipe using a Kitchen Aid mixer with a dough hook? I'm wondering how long to mix and at what speed.
Definitely works. Mix for 5 minutes on low speed until you see ingredients have been nicely incorporated.
@@the_bread_code I tried your recipe yesterday and kneaded the dough about four minutes in the mixer. Problem I had was the dough was not very elastic. I had a difficult time stretching it. I let it rest an additional 30 minutes with very little change in the difficulty stretching it. Dough turned out to be too chewy. Perhaps kneading should be around 6 or 7 minutes and more rest. I'll keep trying.
Also, I'm confused about the amount of sugar.9 grams of sugar seems too much for 142 grams of flour. Additionally, there is a 30 minutes rest period after kneading. After that the dough is worked more and there is a 50 minutes rest period. How can this be a one hour dough?
Thank your for this recipe. Best pizza I’ve made.
My pleasure 😊
감사합니다
thank you looks so good
Thank you very much. Hope it was helpful. Feel this is definitely a good technique to try when you run out of time.
Hey there, can you post measurement in cups and spoon ?
No sorry. Not for now.
cups and spoon is measurement by volume (not very accurate).
you don’t have a scale? (maybe search on the internet how to convert the amount mentioned in grams to the cup-thing)
Great ! Thank you
Moin kostas crete, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
time to make the dough: 1 hour. time to learn how to stretch the dough like in the video: 2-3 years of practice
For all those using fresh yeast it is NOT 0.64g as on the paper in the video, but 25.56g
Sorry. Yes. The calculator is for the 24 hour version.
Thanks for the recipe. The music is so annoying though. You should remove it in your next videos.
Not sure the point of the background music because it makes it impossible to hear you
Great recipe….too much music volume 😢
Where do we buy this oven?
It's called "Ooni Koda"
music is to loud im trying this now
It would have been helpful if you gave us order of adding ingredients.. newbie
All together at the same time :-)
Choose one:
>Napoletana
>9g of yeast
The music is too loud too hear the instructions.
Guess I'll Keep Looking
The pizza looks great, but please kill the music - it all but completely drowns you out!
I will try your pizza dough today. But I think yo overcooked (burned) the dough, should take more focus and check it more often while in the oven
Hey Rokas. How did it go with the dough? Oh yes - with this fancy oven it can easily happen.
@@the_bread_code Hello, your dough is perfect, thanks! I will master it!!!
@@the_bread_code P.S. I kept it for 24 hours first time and second time for 8hours
@@Sipsinskas Great. What is your preferred method?
@@the_bread_code I would like to find a perfect pizza dough with at least of 24hour fermenting time. I was trying to look into your channel but I couldn't find. Is there a video on this type of fermented douh for pizza? 24-48 hrs?
Where is the recipe
volume too low
Sorry.
music too too loud rather
Cut the music out .
That’s more like 2 hours
Uses a thumbnail of a perfect pizza to make people watch your video only to see that terrible brick of a pizza in the end that is only good for using as a frisbee. So not cool dude ...
Whaaaat theeee fuuuck is this ?
Stupid clickbait video thumbnail! I hate that!
Rubbish audio, really bad
Tried it. Had a hard ball, the size of an Orange. Now i ordering delivery pizza.