72 hour pizza dough, is it worth the wait ? Personally I think not !

[@rbiv5]

Hold on, pizza brother! Don't give up on the 72 hour just yet! Without a doubt, whenever I ferment for 72 hours (just like you did), the dough is the most flavorful and lightest, by far. I have found that using higher protein flours get better results as those can withstand the longer fermentation (Manitoba is also a great option). I like to use Nuvola Super. Try it when you are home with your regular backyard oven.

[@PizzaRamblings]

Yeah, thanks. I feel like I'm missing something somewhere. That Manitoba I used is pretty high protein and has a high w index. It's not the first time I've done 72 hour and it was the same. Good but if you had a 24hr next to it I'd struggle to tell them apart. Thanks for your feedback, perhaps I should have a few more goes. 👍

[@rbiv5]

@@PizzaRamblings I also add .5% diastatic malt to my dough....One other thing I have been starting to do and I love the flavor is going 10%-20% whole wheat. My family absolutely loves the background taste in the dough.

[@PizzaRamblings]

@@rbiv5 oh interesting, I have recently picked up some malt. I have some macinata flour ( I think that's it's name) which from memory is wheat flour. Cheers for the tip.

[@rbiv5]

@@PizzaRamblings The Macinata is a type 1 flour, which has more ground wheat in it than type 0 and 00, but it's not whole wheat. Give it a try, but don't be afraid to buy the Caputo Integrale, which is whole wheat. I am sure some organic store bought would be fine too.

[@rbiv5]

Also, I have been experimenting with spelt (in Italian I believe its called farro), it's a young whole wheat. It really brings some nuttiness to the flavor of the dough but I don't use more than 7% because it really weakens the flour.

[@apuz13]

Why the ice cold water when making the dough? I hope you enjoyed your trip.

[@PizzaRamblings]

Hi, yeah it was a great trip, weather was spot on. The ice is to keep the temperature of the ingredients down while it mixes. The spiral mixer has quite a bit of friction on the dough and that means that it soon heats up the dough. The ice keeps it cool meaning you can mix for longer and not affect the yeast. Cheers 👍

[@muzharudin5657]

Look Nice..long time no see.....Do you know kettel pizza ???

[@PizzaRamblings]

Hi yes been busy, still trying to keep some videos coming. kettel ? no that's not something I know about.

[@muzharudin5657]

👍

[@muzharudin5657]

Thanks.... 🙏

[@kimjeppesen310]

Thank you for making 72 hours, but I mean 72 hours in fredge and 3 in room temp. and please make it in your pizza party oven thank you,🍕 your the best👍 Cheers🍻

[@jameshobbs]

9:18 that transition from the Ooni burners to your eyes is creepy!

[@PizzaRamblings]

Haha oh yeah. Pretty cool lol.

[@jameshobbs]

pikey pizza! :)

[@PizzaRamblings]

Lol it's not everyones cup of tea but I love it.