HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH
Summary
TLDRThis video script is a detailed guide to crafting the ultimate pizza dough. The host begins with making a Polish, a pre-ferment that enhances flavor and texture, using water, honey, and fresh yeast. The main dough is prepared with flour, sea salt, olive oil, and the Polish, followed by a thorough kneading process. The dough undergoes a double fermentation period, first at room temperature and then in the fridge. After shaping into balls and a final proof, the dough is ready for pizza making. The video emphasizes the importance of timing, temperature, and technique to achieve a perfect balance of soft and crunchy textures in the finished pizza.
Takeaways
- 🍕 The video focuses on creating 'next level pizza dough' with a unique recipe and method.
- 💧 The dough recipe starts with a 'polish' made from water, honey, and fresh yeast, which is then rested and refrigerated.
- 🕒 The polish is allowed to ferment for 16 to 24 hours to enhance the dough's flavor and texture.
- 🌡️ The dough is made with a specific hydration level, and the consistency may vary due to the flour's absorption rate of humidity.
- 👨🍳 The video instructs to mix the dough until smooth, then rest it to strengthen the gluten before shaping.
- 🔁 A second fermentation process occurs in the fridge, which is crucial for the dough's final quality.
- 🍴 The dough is shaped into balls and allowed to rest at room temperature to reach the 'point of fermentation'.
- 🍳 The final pizza is made by stretching the dough and adding toppings, then baked to achieve a soft and crunchy texture.
- 📹 The video includes a demonstration of stretching the dough and preparing a margherita pizza with a special focus on the texture.
- 📈 The presenter encourages viewers to like, subscribe, and share the video, aiming for 1 million subscribers.
Q & A
What is the purpose of the video?
-The purpose of the video is to teach viewers how to make next-level pizza dough for home or business use.
What is the first step in making the pizza dough according to the video?
-The first step is to prepare the polish by mixing 300 milligrams of water, 5 milligrams of honey, and 6 grams of fresh yeast.
How long should the polish rest before using it in the dough?
-The polish should rest for one hour at room temperature and then be refrigerated for 16 to 24 hours.
What is the significance of the fermentation process in the dough making?
-The fermentation process helps activate the yeast and develops the gluten, which is essential for the texture and flavor of the pizza dough.
What is the role of olive oil in the pizza dough recipe?
-Olive oil is added to the dough to aid in the cooking process and to strengthen the gluten, contributing to a better texture.
How much flour is used in the recipe for the pizza dough?
-The recipe calls for 700 grams of flour.
What type of flour is recommended for the pizza dough?
-The video recommends using '00' flour, but if it's not available, any type of flour can be used.
How long should the dough be left at room temperature after being taken out of the fridge?
-The dough should be left at room temperature for about 30 minutes to one hour before shaping into balls.
What is the 'point of fermentation' mentioned in the video?
-The 'point of fermentation' refers to the stage when the dough is full of air and has a strong, elastic texture, which is ideal for making pizza.
How long should the pizza dough balls be left at room temperature before use?
-The dough balls should be left at room temperature for about two hours to complete the fermentation process.
What is the final texture of the pizza dough that the video aims to achieve?
-The video aims to achieve a pizza dough with a soft and crunchy texture simultaneously.
Outlines
🍕 Introduction to Next Level Pizza Dough
The paragraph introduces the concept of crafting an exceptional pizza dough, emphasizing the importance of dough preparation and the effect of humidity on its texture. The speaker invites viewers to a 'next level' pizza-making experience, promising a detailed tutorial on creating the best pizza dough for home or business use. The video encourages viewers to subscribe and share, highlighting the accessibility and appeal of the recipe to pizza lovers. The process begins with making a 'polish'—a mixture of water, honey, and yeast—that serves as a starter for the dough. The recipe calls for specific measurements of ingredients, including 300 milligrams of water, 5 milligrams of honey, and 6 grams of fresh yeast, to be mixed with 300 grams of flour. The polish is then left to rest for an hour at room temperature before being refrigerated for 16 to 24 hours to activate the fermentation process.
👨🍳 Making the Pizza Dough
This section delves into the actual dough-making process, starting with the preparation of the polish mixed with water. The recipe scales up to accommodate one kilogram of flour, requiring 400 milligrams of water, 700 grams of flour, 25 grams of sea salt, and 10 grams of olive oil. The salt is incorporated into the mixture before the flour is added. The speaker emphasizes the importance of using a spatula to integrate the ingredients and working the dough until it is smooth, which may take 10 to 15 minutes. The dough's stickiness is attributed to the flour's absorption of different humidity levels. After forming a smooth ball, the dough is rested for 15 to 20 minutes to strengthen the gluten. The paragraph concludes with the instruction to refrigerate the dough to initiate the double fermentation process, which is key to achieving the 'next level' pizza dough.
⏰ Fermentation and Shaping the Dough Balls
The paragraph discusses the next steps in the pizza-making process after the dough has been refrigerated for 16 to 24 hours. The speaker advises waiting for the dough to return to room temperature before shaping it into balls, which is crucial for maintaining the gluten structure created during fermentation. The process of shaping the dough balls is described, with an emphasis on not disturbing the bottom part of the dough to preserve the air bubbles. Each ball is approximately 250 grams, and a light dusting of flour is recommended to prevent sticking. The balls are then left at room temperature for two hours to complete the fermentation process. The speaker also shares a trick for identifying the optimal fermentation point by assessing the dough's strength and airiness. The anticipation builds for the final outcome of the pizza dough, which is promised to be soft and crunchy simultaneously.
🍴 Finalizing the Pizza and Baking
The final paragraph describes the preparation of the pizza for baking, starting with the use of semolina to prevent sticking while stretching the dough. The speaker demonstrates how to handle the dough, which is now full of air and ready for shaping into a pizza. A Margherita pizza is prepared with a combination of tomato sauce, mozzarella cheese, and spicy salami, also known as pepperoni. The pizza is then baked in a preheated oven with a stone at maximum temperature. The speaker expresses excitement about the final texture of the pizza, which is expected to be both soft and crunchy. The video concludes with the speaker presenting the finished pizza, inviting viewers to comment on its quality and encouraging them to like and share the video. The speaker also hints at future content and invites viewers to follow on Instagram for more updates.
Mindmap
Keywords
💡Pizza Dough
💡Polish
💡Hydration
💡Fermentation
💡Semolina
💡Sea Salt
💡Olive Oil
💡Gluten
💡Zero Zero Flour
💡Proofing
💡Margherita
Highlights
The importance of dough preparation for making perfect pizza is emphasized.
Different flours absorb humidity, affecting dough consistency.
A demonstration of making next-level pizza dough is provided.
The recipe for the secret pizza dough is introduced.
Instructions for making the polish, a key component of the dough, are given.
The necessity of letting the polish rest for fermentation is explained.
The process of activating the yeast with water and honey is shown.
The use of zero-zero flour in the dough recipe is mentioned.
The significance of the dough's hydration level for its texture is discussed.
A technique for incorporating olive oil into the dough is demonstrated.
The dough is allowed to rest to strengthen the gluten structure.
The dough is then refrigerated to initiate double fermentation.
The process of shaping the dough into balls for pizza bases is shown.
The dough balls are left at room temperature to rise.
The optimal point of fermentation for using the dough is identified.
A method for stretching the dough to achieve a balanced texture is demonstrated.
The final pizza is presented, showcasing a perfect balance of soft and crunchy textures.
Transcripts
[Music]
in terms of this pizza
is the perfection the dough needs to be
a
balloon every every flower is a little
bit they absorb
different humidity
now is the time for the time take a look
inside
extremely extremely
next level pizza dough let's go ahead
let's dump
our polish inside the bowl
[Music]
the secret pizza dough
that's what i'm talking about come to
the best pizza channel
you deserve to see you deserve to see
come here come here come here
come here come here
take a look are you ready
take a look
guys welcome
to the next level pizza dough this
will change your game learn how to make
this best pizza
dough for your home for your business
now today
follow this video until the end thank
you so much let's go back let's make
this pizza
dough thank you so much wait one second
smash that like subscribe and share this
video with three friends it's free
totally free only for pizza lover thank
you
so let's start everything by making the
polish
this is how you make the polish this
video is going to be really complete
follow the steps because it's very
simple and
follow this recipe because it's very
easy to remake
so for the polish we need 300 milligrams
of water
5 milligrams of
honey 6 grams of fresh yeast
if you don't use a fresh yeast and
you're using dry yeast
simply just put five grams let's melt
the yeast
with the spoon and
we need now 300 grams of
zero zero flour one end you dump the
flour one end
you mix everything voila
mix until everything is all together
now the our polish is ready
take off everything while i pay
attention to this
pay attention to this
cover voila let it rest one hour at room
temperature
and then we are gonna put it in the
fridge for 16 to 24 hours
this hour there is a room temperature
will activate
the lemonade time and
by the hours by after six hours the
fermentation process will start
so let's go ahead and let's wait 16
hours overnight and voila of course
the power of editing the uh we wait
16 hours overnight this is the polish
how we find it like you can see it's a
little bit uh
flat because uh this is all normal so
don't worry about
it's normal there is a is flat like this
so because
uh basically this one was in the fridge
and now uh some somebody of you they're
gonna ask
um we can we can use the polish directly
from the fridge
well yes you can use it directly from
the fridge like in this case i'm not
gonna wait
but the best is to wait about 30 minutes
that the
polish gets back to temperature so let's
go ahead
and now let's make
the dough i'm gonna make it really easy
basically
this is this recipe is for one kilos of
flour so because they sell one kilos of
flour we're gonna make
the dough for one kilos of flour so here
we go so we add
400 milligrams of water
in the polish directly just like that
let's try to melt all the polish
in the uh in the bowl just like that
you can make this dough by hand or you
can make the dough
in the dough machine i'm going to use my
own madia because this is
the best to make the dough the wood
absorbs the humidity
so let's go ahead and now i'm going to
tell you what we need
so let's go back the polish 400
milligrams of water
together with the polish 700 grams
of flour 25 grams
of sea salt and 10 grams of
fresh olive oil or olive oil it's not
fresh
so let's go ahead let's dump our polish
inside
the bowl if you don't have a wood bowl
don't worry about you can use
any any kind of wood so now let's keep
melting the the polish
just like that with the water so first
of all
now it's time to add our salt just like
that we're gonna melt the salt
in the polish and the water
now let's go ahead and let's subscribe
and share this video because the year i
make everything we love
okay now let's set the the flour 700
grams of flour
zero zero flour if you don't have zero
zero flour
or in your local store just use the any
flour guys when you're making the dough
just like that
the dough the pizza will come out
perfect anyway
so now let's put we're gonna
integrate everything together now that
everything is together we can use the
spatula
and start to work the dough
on top of the counter just like that you
see
everything is together
perfect now let's work our dough in the
counter until
is nice and smooth here don't worry
about i'm gonna teach you
how to make it smooth and guys of course
if the dough it's sticky
it might change because the dough it
might change the consistency
uh by the the flour because every every
flower is a little bit
they absorb different humidity
okay perfect now the we work at the door
you see how it is so the goal is to make
a smooth and the dough of course is
too sticky so what we do we have to do
movement
really quick okay now is the right time
to go ahead
and add our olive oil just like that
you see this color of the oil now all in
your hands
to integrate incorporate all the olive
oil
the olive oil will help the cooking
process
that's why we add olive oil and it will
make your gluten a little bit more
strong
always you're gonna close the dough
inside
just like that when you're making dough
by hands and work the dough for about 10
15 minutes so you see
now it's a little bit more sticky this
is 70 percent hydration
so what i'm doing now is uh i'm gonna
put it down like this
and make it like i'm gonna form a ball
if the dough
it will not be smooth
it's a little trick that we can do now
okay perfect done so now
pay attention because these steps as the
most are the more important
so now that we made a little ball let's
go ahead and let's close
the dough for 15 to 20 minutes this
will incorporate this will make the
gluten little bit more strong
so watch and see what is going to happen
see you in 15 minutes
and here you go guys the dough after 15
minutes
it's ready the first process so pay
attention to this
little bit of olive oil in your hands
right here on top of the dough now
simply
let's get the dough from the sides and
then one shot pull it up
just like that one shot don't be worried
now let's get it from here
and until we create the dough
nice and smooth now take a look
how smooth it is just a couple of times
and this time frame that the dough was
resting
we built the gluten and voila
so here you go how we do
how everything starts a little bit of
olive oil
there we go a little bit of olive oil
inside the bowl
let's get the dough and then boom
inside the container
right now first of all pay attention
guys no
air in the door so close it and let's
seal it
now this is very important the dough
right away we're gonna go ahead and put
it in the fridge let's go
let's put it in the fridge
and the double fermentation starts now
that's what makes the dough next level
pizza dough
let's make some space this little fridge
is a small fridge
that's it now let's close it let me
explain it to you
okay so like i say the next level pizza
dough starts now let's put it in the
fridge for
16 to 24 hours so basically
i'm gonna wait overnight tomorrow
morning i'm gonna show you how to
finish how to complete this perfect
pizza dough
so now is the right time to smash the
like and help me
reach 1 million subscribers we're almost
there we are
halfway there so i need your help
go ahead subscribe and i'll see you
tomorrow morning ciao
and here you go good morning and uh
basically this morning
and basically and the uh the dough we're
gonna get the dough
out from the fridge and i explain you
right now what we're gonna do
this is the dough from last night and
here i have some polish that i'm gonna
show you
the next video is gonna be crazy so
let's get the dough
outside i'm gonna show you what to do
next
i explain you the details the secret
form this is the dough after
take a look this has been after 16
hours in the fridge and the dough
is full of air is the time to make the
balls
a little bit of flour on the floor a
little bit not too much
a little bit we don't want to change the
uh our
ratio of hydration so let's go in
take a look now
wow wow you have to see this
look all my share is inside the door
outstanding pay attention now what i do
don't touch the bottom part this is the
bottom part it's very important when you
make the balls
because we want to keep we want to make
a balloon
so this is how to make the boss oh i
forgot to say something very important
you have to keep the dough out from the
fridge for about
30 minutes to one hour just to bring it
the dough at
room temperature but if you don't want
to wait you also can make the boss but
then it's gonna damage the
the the the
outside part of the dough which is the
gluten
that we created so now do you see i flip
it over
and now let's make the ball take a look
how strong
it is and how much air is inside so
we're going to make the dough balls
around 250 grams if you want to see how
to make the balls
check out my channel it's full of
information
full of no secret so see
karen karenkari and then get it like
this and flip it over
because this is the part that we want to
create
the balloon and we want to keep the air
that is inside the dough
inside the dough bowl
and voila we made the balls put a little
bit of flour inside just like that
you don't have to put the flour but i
suggest always to put the flour
and then we give it a little nice again
we give it an easy
uh we close it again the ball just to
make sure they are closed
because i repeat the dough needs to be a
balloon then put it upside down
when you so whatever you close it you
have to put it
down like this inside the door box just
like that
because i see some people that make
mistakes
which is that they put the door upside
down
and the dough comes out flat but make
sure
to close it those are amazing boxes
make sure you close it and then leave it
at room temperature
leave it at room temperature for about
two hours
and then the dough will be ready but if
it's hot it may take
also only one hour because remember
we already give the plenty of hours of
fermentation
so in a little bit we're gonna wait and
i'm gonna show you how this dough will
come out
so smash the like share this video and
if you're new
consider it subscribe much more is
coming
so let's wait well to be honest
two hours at room temperature is best
buy
and then the secret is to use the dough
at the point of fermentation and voila
this is the point of fermentation
take a look how strong it is
outstanding let me show you
take a look how strong is this though
see i can't wait
i can't wait to see the texture of this
dough
okay guys like i say the secret
of making the pizza is using the dough
at the point of fermentation let's go
ahead and let's make the pizza
the time the moment of the truth is
now i'm using semolina to stretch oh my
god take a look
how strong is this pizza though
a little bit of flour in the center
voila
now let's go ahead and feel the air
inside the dough oh my god
i mean guys this is
this is extremely extremely
next level pizza dough
voila oh my god so for this pizza i'm
gonna make
a nice margherita with a little bit of
peperoni
voila i was saying i use a semolina
because it makes the dough when i
stretch it makes it a little bit
more crunchy so we are the
texture of soft and crunchy in the same
time people people
friends family the pizza is about to go
in the oven voila we put a little bit of
salami spicy which in united states
they call it peperoni
pepperoni why you guys call it pepperoni
this is salami spicy
pom that's a little bit of
olive oil and the pizza it's ready to go
in the oven
if you are cooking this pizza home
warm up the oven at the max warm up the
oven at the max temperature
with the stone inside for about one hour
but now
we are talking about voila
pinching and poop peel under let's make
this pizza
12 inches pizza dough no secret
ready to rock and roll oh my god
can't wait to see this pizza let me get
ready the plate
and everything i want to show you to you
the secret
the secret pizza dough
baby that's what i'm talking about
i mean hopefully gordon ramsay will see
this video hopefully
hopefully that's
it that's it guys take a look the pizza
is coming one two
[Music]
i'm done i'm done with this really
really i mean
just tell me tell me if this pizza is
the best
in the comment just right now leave a
comment
and tell me if this pizza is the
perfection
but now now is the time to see
if this pizza is soft and crunchy in the
same time
that's that's
that's what i'm talking about that's
what i want to hear soft
and crunchy in the same time
that's it boom
i'm gonna get my little plant of basil
that i've been curing for
months now for weeks and
one two just a lightly one in the center
latch
guys voila guys i present you
the next level pizza dough
smash the like and share this video
let's get it
let's let's get let's reach 1 million
subscribers
next level pizza dough i'm gonna cut it
taste it and applause
take a look inside
is on the camera now is the time for the
i mean take a look
inside soft crunchy the perfect texture
holds himself take a look now is the
time coming where are you going get this
cheese right there
my mouth is watering
[Music]
the pizza it's perfect
make it home take me on instagram vitoya
kopele i'll show the next one
you
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