šµ Our Absolute Best! Neapolitan Style Pizza Dough || Glen & Friends Cooking (VIDEO)
This is a bit of a long one – but many people find the process of making pizza dough at home to be daunting, and it doesnāt need to be. Homemade pizza dough is easy, and tastes greatā¦ you just need a little bit of patience. The biggest struggle of how to make pizza dough at home for most people is waiting for the dough to ferment, but this long slow ferment is what gives the best Neapolitan Pizza doughs their characteristic flavour, colour, and crunch. You can shorten the process to a few hours, but the dough wonāt be as good.
Just give in and make this pizza dough on Wednesday before bedtime; stick in the fridge for a few days and then have the best pizza youāve ever made on Friday or Saturday night.
Ingredients:
500g (100%) high protein flour (ā00ā Pizza Flour, Bread Flour, Strong Flour)
15g (3%) course salt (sea salt, etc)
5g (1%) traditional active dry yeast
300g / 300 mL (60%) water at room temp
Method:
Combine flour, salt, yeast in the bowl of a stand mixer (or regular mixing bowl).
Stir in water just to combine, and a rough dough ball forms.
Stop mixing and let stand for 30 minutes.
Knead for 7-10 minutes on medium speed, or until dough is smooth and elastic.
Remove dough from mixing bowl, and form into a tight ball on your countertop.
Donāt use any flour during this step.
Place dough ball in a container with a tight fitting lid, large enough to allow the dough to double in size.
Place container in fridge for 18 hours – to – 4 days to ferment.
Between an hour to an hour and a half before you want to bake the pizzas, remove dough from fridge and form into 3 equal balls.
Cover loosely on the countertop and allow to rise and warm before shaping.
**Tips:
– You donāt need oil or sugar in this type of pizza dough.
– Sugar will artificially speed up the dough rise, but will deter yeast growth long term.
– If your yeast is fresh there is no need to bloom or proof it before mixing.
– This dough is Ok after 4 or 5 hours, better after 24, great at 48, and incredible at 72 hours of cold slow fermentation.
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Just got to your channel……… Thank you. For my pizza dough I use your method, but I add an organic honey. I love a sweet base.
Best dough ever!
I made a double batch for supper tonight, which made 4 nice sized pizza, and 2 flat breads for later. I substituted 6 tsp of wheat gluten for 6 tsp of AP flour and the dough was really stretchy. Just what was needed. Cooked up on the gas grill on a pizza steel for 10 minutes each. Perfect!
Nice CBC Hat!!!!
I just made my dough and I let the yeast bloom in room temp water for about 10 minutes. After the 30 minutes of sitting I did the 7-8 minutes of kneading in my stand mixer, but my dough is much more dry than yours. Itās about the texture of playdough right now and I donāt know if thatās just cause I let the yeast bloom or if I did something else wrong. Using bread flour fyi and just wanted to make sure the dough is alright before I let it go the 3-4 days. Might make a new batch while itās still the middle of the week. Love the videos!
I have been searching for a long time for a pizza dough recipe that I really love and this one looks super promising. I mixed up a batch a couple days ago and have it proofing in the fridge to try out in the next day or two. I'm super optimistic and looking forward to it.
Out of curiosity, have you tried making this dough with a sour dough starter instead of the packaged yeast? It seems to me that you could give the dough a true autolyse period then mix in the starter and salt quite easily during the kneading phase. I would be curious to see how that turned out and suspect it might impart a lovely flavor to the crust. I'm certainly no expert, I've just started cultivating my very first sourdough starter so I'm a complete novice in that regard but as with anything that interests me I have been reading up a lot on sourdough and starters and it occurred to me that it might work very well as an adjustment to this recipe. Thoughts?
Thanks Glen. I'm on a quest for perfect pizza since a few months. This definitely helps.
Finally a proper pizza dough video! I make mine almost the same way however I like to portion mine before the cold proof.
Very interesting! I've come to make pizza dough almost exactly like this. I use a little bit of olive oil but will now try without, to see the difference (never tried without). Once I used sugar and I didn't like the result either. I've also tried using different kinds of beer instead of water and it worked well. Can't say it's the thing to do though. As you said, the most important is that the dough is in the fridge for a couple of days. For that I actually use very tightly wrapped large plastic freezer bags with the extreme end capped off with a clip. The dough can sort of grow into the bag and it's easy to get out. I won't get that uniform surface ball of dough, however I have a minimum of contact with air that way, which will give the dough a certain alcoholic tinge that you notice when taking it out of the bag.
Hello Glen & Friends,
One of most informative channels on the subject. Thanks.
I am a newbie amateur pizzaiolo wannabe… I got myself a Uuni 3, which according to me is enough for the start. I am watching and reading lots of stuff about dough making for Napoli style pizza and i have a couple of questions to you if you please to answer :
Almost on all video recipes, amateur or pro, after the first knead and rest , pizza makers divide into dough portions and keep them resting at room temp. for around 6-8 hours and then put the doughballs to fridge, so it is like around 9-10 hours before fridge. But you directly put the dough to fridge after like first rest. You call it like cold slow ferment. I am pretty sure you also did the first method that i wrote. Can you please write what are the differences ?(in every aspect…)
And last question is : After you slow ferment for 3 days, while you are taking out the whole dough from container it looks like it is loosing all its air/gas in it and like getting back to its original size. In this case , you will expect the portioned doughs to rise again while they are warming up to room temperature. What is the difference in final product of this method than dividing to portions before refrigerating ? I am asking this because , once again, in almost all other videos, makers divide their doughs before fermentation and try to keep their rised dough after fermentation, only de-gas a bit while making the pizza shape.
Sorry if my english is not enough, I hope you can understand what i am trying to ask.
I will be glad if you can reply,
Once again, thanks…
Best Regards…
āLuckily in the metric system 300g is 300mlā haha love that slight stab at our American friends š
Could you accelerate the fermentation process if you left it at room temperature for a few hours versus in the fridge for a few day?
Hey Glen, Superstore in Canada carries Presidentās Choice Black Label 00 flour for pizza dough
Does it matter if you use a stand mixer or not? I just find I like mixing together with my hands
Hi from south of the border.
I really like your channel.
Thanks for all the hard work and effort, its really appreciated.
I'm originally from the East End, Coxwell and Gerrard.
I've lived in Los Angeles now for the past 30 years and the two things I miss the most are Harvey's cheeseburgers, and Swiss Chalet chicken.
Nothing in LA comes close, and flame broiling seems to be a dead art here.
We all know how fast foods have changed over the years, and not much has remained as it was..
Even Kraft Dinner and Crunchie bars lost their appeal long ago.
So if you ever get around to these two delicacies, please strive to make them taste as they once were.
I know I'd be grateful as heck, and I know I'm not alone here.
Thank you.
Going to try this.. It looks great.
Props on the CBC hat š … Also, great explanation.
I love your cooking channel! I'm glad I found you when the coke video came out. You make great easy to watch, easy to follow content. You go at a pace that makes recipes seem reasonably doable and not like straight sorcery.
Im italian, and that pizza looks legit af! !! Good job for the long ferment! Its essential!
Try using 1/2 gram of yeast and let it ferment for at least 8 hours,