He is talking about the nutrition in the flour that the yeast needs in order to multiply, not about the nutrition in the dough for us humans.

We have self rise flour, but it isn’t very common or popular in the states for baking. Our two most common here are Bread flour and All Purpose. Both are not self rise. The difference between the two is the amount of protein in them. Bread flour has more protein, which makes them better for bread. All purpose is better for cookies and cakes. But, All purpose turns out a decent loaf of bread, you just have to work it more and/or give it more time.

Thanks! It’s our go to shaping method. And the sour cream gave the crust a more “overnight” dough flavor. With it only proofing for about an hour, it needs help with flavor. And for pizza dough we like low sugar options for flavor. It also helped mimic some of the chew you would expect with longer proofing times as well.

@@kneadrisebake9510 ok great. Thank you so much I’ve been making my own pizza dough for maybe a year now and it’s just flat lol now I will use your technique and it’s still not fantastic and flavors so I will try your recipe with the sour cream trick. Thank you so much.

Great, if you give the whole recipe a crack, just note that depending on how warm or cold the enviornment is, once you form the dough into balls, you might need to give them up to 15 minutes to rest for easier shaping. It was a warm spring day 80+ degrees and the windows were open letting all that warmth in. So, we were able to jump right in to our first round after shaping the third round and getting our parchment out etc. If it was colder, we would have waited a few moments until it relaxed more for an easier shape. You can still force it if time is important. But it's much easier with warmer relaxed dough. Hope it turns out! Let us know how it goes! Even if you don't follow our recipe and just do the sour cream. Would love to hear how it turns out.

@@kneadrisebake9510 thank you so much for the in-depth knowledge. It’s great to do you know of a way to print comments. I’d like to print this information. Maybe if I screenshot it and then save it and then print it from there I am on a quest to crack the pizza dough unicorn lol. And I’d really like to do that with whole wheat flour. I’m trying to eat more Whole Foods they have more nutrition in them so I try to use whole flour you have any advice on that? Greatly appreciate the information you have given me so far. Thank you so much. It’s good stuff.

Thanks!

This is a myth, we’ve done several tests and have found that the percentage of salt matters, but salt does not kill yeast.

We showed almost all of the active time. In all it was about 10 min active time. Not being sassy here, but, I’d love to try out the recipe you are referring to that is way less active time. Can you link us to it? We are all about testing out different methods out around here. And we often do dough retarding, our fridge is small, but we make it work. Or we also have the option of using a sparse amount of yeast when the fridge won’t fit the amount of dough, and a long counter development will do. Always options…but neither get pizza in my mouth in a hair over an hour like this did. 😁

To be clear I think your recipe is great at accomplishing what it sets out to. The crumb structure for just an hour of preparation nis really impressive. I probably should have included that in my above comment. But to answer your question I don't have a specific recipe in mind but basically because of the magic of autolyse overnight, you don't really need to knead fridge rested dough. You just incorporate, set and forget. The gluten develops in the fridge. Then you pull it out, shape into a ball and let it rest at room temp for 3 hours. Compare this with setting a timer every 15 minutes to do slap and fold, which commands your attention away from more longform tasks for the whole hour. You could make the argument that it's 6 of one half a dozen of the other but at least for me, the constant context switching of whatever I was doing to -> slap and fold is disruptive to whatever else I'm trying to accomplish in the kitchen or otherwise. @@kneadrisebake9510

@@evanreilly595 Thanks for the reply. I get you. You for sure need to stay close by for the hour. For the method you mentioned, I’m game to give this a shot. I’ve never actually mixed pizza dough and put it directly into the fridge…I use to do this with a sourdough naan we were making every morning for breakfast for a while, but for pizza we always either kneaded it, or did rounds of stretch and folds first. But, we have been doing pizza nights every Saturday for a few months now to test out different methods. I’ll give this a shot next weekend. What hydration do you do for this?

This guys video demonstrates what I'm talking about, the no knead method works really well in the fridge. kzbin.infosSPzY-WMbz4?feature=share. As for the dough I like Kenji's recipe for NY style pizza dough from serious eats, 65% hydration @@kneadrisebake9510

Yes, you are right, the protein that leads to gluten and therefore to the "glue", isn't present in rice flour. That is key, you are right. I was refering to how it is acting as a barrier between the dough and the bowl. Because it is coarse and holds more water than wheat flour, the dough will not absorb the rice flour. It just sits on top of the dough. Once you flip it over you can brush the rice flour off. Which is why we do a blend, because we don't like having a bunch of dry rice flour on top of the dough to brush off, because we can almost never get it all off if we are heavy handed with it.

I've been just leaving it on, haven't noticed any taste difference and I think it looks cool 😎

Unless we use a hefty amount of rice flour, our dough always sticks more to the towel.

I use a vegetable cleaning brush. I wait till I’m sure banneton is completely dry, and gently brush away the excess flour.