HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH

Summary

This 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

00:00

🍕 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.

05:03

👨‍🍳 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.

10:05

⏰ 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.

15:05

🍴 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.

Keywords

💡Pizza Dough

Pizza dough is the primary mixture of ingredients that forms the base of a pizza. In the video, the focus is on creating 'next level' pizza dough, which implies a high-quality, superior version of traditional pizza dough. The script emphasizes the importance of the dough's preparation process, including hydration, fermentation, and the incorporation of ingredients like flour, yeast, and olive oil.

💡Polish

In the context of the video, 'polish' refers to a pre-ferment, a mixture of water, yeast, and flour that is allowed to ferment before being combined with the main dough ingredients. The polish is highlighted as a 'secret' to the pizza dough's success, indicating its role in enhancing the dough's flavor and texture. The script provides a detailed recipe for making the polish, including the necessary ingredients and quantities.

💡Hydration

Hydration in pizza dough refers to the ratio of water to flour, which affects the dough's consistency and the final pizza's texture. The script mentions '70 percent hydration,' indicating a wet dough that is expected to result in a lighter, airier pizza crust. The concept is crucial for achieving the desired dough characteristics and is a key aspect of the video's dough-making process.

💡Fermentation

Fermentation is a process that involves the action of microorganisms, such as yeast, breaking down sugars in the dough and producing carbon dioxide gas, which causes the dough to rise. The video script discusses two stages of fermentation: an initial room temperature fermentation followed by a longer, colder fermentation in the fridge. This process is essential for developing the dough's flavor and texture.

💡Semolina

Semolina is a type of flour made from durum wheat and is often used in Italian cuisine for pasta and bread. In the video, semolina is used to dust the surface when stretching the pizza dough, which helps prevent sticking and adds a slightly crunchy texture to the bottom of the pizza crust. It's mentioned as part of the technique to achieve a 'soft and crunchy' pizza.

💡Sea Salt

Sea salt is a type of salt that comes from evaporated seawater and is used in the dough for flavor enhancement. The script specifies the use of 'sea salt' rather than regular table salt, suggesting a preference for its distinct flavor profile and texture. Sea salt is added to the dough to season it and contribute to the overall taste of the pizza.

💡Olive Oil

Olive oil is a fat obtained from olives and is a key ingredient in many Mediterranean dishes, including pizza. The video script mentions adding both fresh and non-fresh olive oil to the dough, which contributes to the dough's richness, flavor, and helps with the gluten development. The oil also aids in the cooking process, making the crust more palatable.

💡Gluten

Gluten is a protein found in wheat flour that provides elasticity to dough and helps it rise. The video discusses the importance of developing gluten in the pizza dough through kneading and resting, which results in a dough that can 'hold itself' and create a desirable texture in the final pizza. The script emphasizes gluten development as a critical step in the process.

💡Zero Zero Flour

Zero Zero flour, also known as '00' flour, is a finely ground Italian wheat flour with a high gluten content, which is ideal for making pizza dough. The script mentions using 'zero zero flour,' but also notes that any flour can be used if '00' flour is not available. This type of flour is significant for achieving a light and airy texture in the pizza crust.

💡Proofing

Proofing is the final stage of dough fermentation before baking, where the dough is left to rise at room temperature. The video script describes leaving the dough balls at room temperature for two hours to complete the proofing process. This step is crucial for the dough to reach its full potential in terms of flavor and texture before being used to make pizza.

💡Margherita

Margherita is a classic pizza variety originating from Naples, Italy, typically topped with tomato sauce, mozzarella cheese, fresh basil, and olive oil. The video script mentions making a Margherita pizza as an example of using the 'next level' pizza dough. This style of pizza is often used to showcase the quality of the dough and the simplicity of traditional Italian flavors.

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