Homemade Pizza Dough | Quick and easy recipe vs 72-hour fermented dough recipe

[@damianomiceli2825]

Andy nice work! The first one didn't work because of salt togheter with the yeast. Allow yeast and sugar to activate togheter and add the salt in to the flour mixture in a later stage. Also Suggestion (optional) add the flour into the water not viceversa, little by little; add more or less half of it and mix with a wooden spoon till a consistency like a pancakes mixture and then the rest. You dont always need the same amount of flour (it depends on the internal humidity of the flour on the environment also) so in this way you can adjust the amount of flour used and last but not least is a 0 mess technique! A tablespoon of 2 of olive oil into the mix is a must. San Marzano tomatoes are very meaty plump tomatoes thick skin and very little water, If you dont find those just use plump tomatoes and drain the excess water add also a bit of sugar. Work your dough a bit longer at least 15 minutes till a silky exterior (easy using 00 but not easy using plain flour) i like to use both depend of what result I want. Remember 00 flour it may be good for pizza making, but also 00 flour has none or little nutrients (that's way it's easy to digest) also 00 is less healthy than plain flour due to high sugars intake. To me when I use plain or strong flour the flavours are resembling more fresh bread rather than a authentic pizza. Sometimes i use a 000 flour that is the easiest to find in the Turkish corner shops here in East London ( a nightmare to work with but sweat and crunchy crust at the end result) Lately a lot of pizza makers to balance taste nutrients and elasticity of the dogh are using 2 or 3 flours togheter.( 00 , Manitoba a Canadian 0 flour and semolina flour mainly for streaching the dough at the end and make the round shape ) semolina is use on the work's station of the pizzaiolo so the pizza is quick and easy to work with avoiding any tendency to stick. Ofcourse all those are more cheffy tricks not for everyone at home. P.S. Thanks for your channels and your funny Shorts! Your videos are very nice very well done and funny and mainly interesting! Many Thanks Keep it Up!! Damiano

[@danielharkins174]

I really like that if something doesn't go to plan (non active yeast) you leave it in there as an example/lesson of what can happen. Its genuine and helpful for the average punter. Love the Chanel Andy

[@jdimc]

he added salt to water and yeast....that totaly kills yeast...rooky mistake....

[@BigBenGermany1983]

Please do not misunderstand this critique; I am trying to provide it as constructively as possible. Regarding the dough: Your pizza dough was prepared incorrectly. You need to use a pre-ferment or biga for this. I prefer the pre-ferment, as it adds a better flavor; biga gives a nuttier taste. Regardless of your choice, it needs to rest for at least 24 hours. Then, you create the complete pizza dough with a hydration of 70%, which is perfect for a Neapolitan pizza. Let it rest for at least another 24 hours. Of course, you can extend this to 72 hours with both pre-ferment and main dough, which is optimal for flavor and texture. Now, on the technical side: Unfortunately, your pizza is burnt on the sides and at the bottom. I use an Ooni; I preheat it for at least 40 minutes on high flame, but I reduce the flame to the lowest setting just before putting the pizza in. Once you take it out, immediately turn the flame back to the highest setting, and while preparing the second pizza, heat it up again. For the second pizza, repeat the process, reducing the flame to the lowest just before putting the pizza in, and so on. Another crucial point: Put the basil under the mozzarella, or it will burn! This requires a bit of practice and experience, but when done correctly, you'll achieve a true Neapolitan pizza with a beautiful leopard pattern, without burning it. Give it a try! PS: As a tip, watch videos from Vito Iakopelli. No one makes better pizzas than him, and he uses exactly the same preparation method as I do.

[@anti-ethniccleansing465]

@@BigBenGermany1983 I have a Roccbox instead of an Ooni. I’m wondering if I should also be reducing my flame before cooking my pizza in it as well. I’ve only made a couple pizzas so far.

[@anti-ethniccleansing465]

@@jdimc Did you read the comment after yours? He was saying it was a different problem, and I’m left wondering who was right lol.

[@nevergiveupnevergivein1193]

You're a chef, having a messy kitchen while cooking isn't anything to apologize for. That's your workspace and creativity zone. Thank you, the San Marzano tomatoes, the mozzarella, and the basil is nice & simple, and the leopard edges are perfect. Thanks for your hard work even after 20+years of giving to others to create memorable and enjoyable food. Simply incredible. Cheers Andy & Babe!

[@anti-ethniccleansing465]

What does being a chef have to do with ANYTHING regarding having a messy kitchen whilst cooking. Good grief. We ALL cook, because we ALL have to eat, and mess comes with cooking, ffs. You’re being just as ridiculous as he was! “Creativity” and his profession has NOTHING to do with creating a mess in the kitchen while cooking! You’re kissing his A**.

[@ubrew73]

You did a good job, bravo! The traditional tomatoes used for pizza are called San Marzano (San Marino is a small Republic inside Italian Republic 😀)

[@alanwilson4860]

San Marino is only a thing so the Italians can have 2 grandprix. 😅

[@michaels8199]

My wife (who is Italian) swears by Mutti brand San Marzano tomatoes. And I'm certainly not complaining, one because she's Calabrese / Sicilian, and two, because her cooking is awesome. 😂😂

[@RodericSpode]

@@michaels8199 Hopefully when your wife gives you an offer you can't refuse, it's in the form of a homemade pizza made with San Marzano tomatoes.

[@whatsgood465]

It's so refreshing to see someone who was actually a chef (and a very good one) make at home style cooking videos. Your level of knowledge and skill is very impressive and your videos are all informative and entertaining. Please keep up the great work!

[@Noony79]

The 72hr dough is my go to. It never fails. Use my kitchen aid mixer

[@thegingerpowerranger]

You can avoid the stickiness of a high hydration dough by putting a tiny bit of olive oil on your hands. If you are short on time, woolies has fresh dough balls for $2 each which can make a very nice pizza - you still need to form them into balls and let them come up to room temp

[@jonstewartphoto]

Similar to making focaccia! Olive oil everywhere! 👍

[@deanadams7198]

Yep! We use those dough balls from WW and they are great .

[@csabo1725]

Imagine paying $2 for something that costs a nickel to make.

[@jonstewartphoto]

@@csabo1725 convenience is important for some!

[@nathansatie]

@@csabo1725 Imagine commenting on other peoples situations without any prior knowledge of them.

[@royalidk2245]

You are the most honest chef in this platform. I agree with you on the 1 hour dough… if they serve me that in a pub I definitely wouldn’t be mad. It’s the difference when you go to a pizza place (that claims to make good quality pizza) they can’t serve a doughy pizza. They should at least make an effort on making the dough. But if im rushing at home or drinking some beers with friends in a pub and happens to have a pizza like that, you can’t really ask for more and enjoy the pizza

[@123feuerschwein]

Thanks for the video! Great recipe: (70% hydration) High heat Tipps: Semolina in the dough makes it crispier ;) Resting in the fridge goes up to 7 days with incredible boost in flavor 🤩 Flavor can also be improved by using a poolish👍🏻

[@sepnowrouz8870]

The great thing about the long fermentation is that your stomach digests it a lot nicer too. I find if I don't have a sourdough or long fermented pizza it can definitely be heavy on the stomach!

[@pt.is.education5747]

Definitely We're making pizza once a week and I'll never do it without sourdough again

[@wendydawe3874]

Andy, you are one of the nicest people out there. I love your channel and you have helped me a lot. Many thanks.

[@dexy2]

For the sauce, I prefer to pour the tomatoes right into a strainer first and mush the excess water content out. You can do it over a separate container and keep the watery-tomato portions for a soup or base of a pasta sauce later and the sauce will be thicker -- just a personal preference thing!

[@daniquewesterveld]

Pizza is such a fascinating thing, that a lot of people have differing ideas and opinions about. I've preferred making pizza myself for a long time (15+ years). Though over the years my recipe has evolved and changed quite a bit. I use 7 grams of yeast with 500 grams of flour, 1 tablespoon sugar, 1 teaspoon salt and 1 teaspoon dried mixed Italian herbs. To that I add 320 ml. milk and 10 ml. olive oil. The milk gives it more flavour as does the mixed herbs and makes fermenting for several days unnecessary. The oil makes it instantly non stick. I kneed it for at least 5 minutes and leave it to proof for 3 hours. I too place it in the oven, but instead of pre-warming the oven, I leave the dough uncovered and place a bowl of very warm water next to it in the oven. After 3 hours I knock it back and stretch it so it fits on a large rectangle baking sheet (round pizza is so pre-2022 🤣) it then goes back in the steamy oven for another hour before adding the sauce, cheese and all the other toppings and then cooking it for 17 minutes in a hot oven. Soft, chewy, flavourful pizza. Works every time.

[@bloodbath3585]

Most chefs are real pricks. This guy is very talented and seams like a kind person. I appreciate the videos man. Form Colorado with love.

[@danieljoy7504]

Andy, whilst I stuck to my tried and tested dough recipe. The sauce recipe you provided, which I used was an absolute winner and I got so many positive comments. Thank you.

[@Joni.b.]

Been making pizza at home from time to time for years using a recipe from the Time/Life International Cookbook series - Italy. That recipe calls for a cooked sauce. What a time saver to have a sauce that doesn’t require pre-cooking! Looking forward also to trying your 72 hour dough. So enjoy your video demos.

[@Einungbrekke]

You asked what happens if you take it further. I’ve tested that several times. I use the 3 day in the fridge method. Perfect. I live a line, so only use 1/3 of the dough. The rest will be used during the week, but often the dough is in the fridge for over a week. You don’t develop more taste, or a funky taste, but the dough bebomes even more loose, so you can’t lift it around after you have made a disk, it will just create holes. So I just drags it to my spade and create the pizza there.

[@GalacticMinion]

Tried the 72-hour version....absolutely amazing results!

[@kofficial3814]

Hello,i Always follow you, i am italian chef and pizzaiolo,if i can you an advise,let me tell you that Is on the base of professional italian way pizza making, that you never mix yeast and salt togheter,cuz the salt block the fermentation of the yeast. Next time try to mix the yeast alone with water and start to mix with the flour,then you can add salt,when you sure that the flour absorb all the water and the dough start to take a form. Thank you and never stop cooking🤙🤙😉

[@danieldrummond6306]

I came across your channel while conducting research for a recipe, while I study commercial cookery. I have to say, that I personally enjoy listening to you explain most aspects of what you produce, and the little tips and tricks. Keep making videos and I'll keep watching. Ps, I wish KZbin had a food smell function.

[@Zipfei_Kloatscher]

From my experience with 60-65% hydration doughs, even 5-7d (cold fermentation in the fridge) are absolutely OK, the taste gets even deeper and more intensive. You might need a little more flour to handle the dough but it's fine... 🍕🙂👍🏻

[@burrocakes8048]

I use a starter that lives on my counter when making pizza dough - produces fantastic depth of flavor, quickly. I like to throw out my doughs to around 18-20 inches, so look for good, elastic, gluten development without letting the dough get sloppy or loose with a multi day ferment. The starter gives great flavor up front which allows me to have flavorful doughs fabricated, relaxed & ready to go in hours vs days. Your pizzas looked great! Love your pizza oven too. Thank you for making all these awesome vids.

[@Himoutdoors]

Great recipe. Some things I’ve found useful. 1. Keep your fast action yeast in the fridge, it lasts longer 2. For long ferments, you don’t need to knead. Just leave the ingredients in a bowl overnight, then fold the dough in in itself a few times the next day. Time is your friend in developing gluten. A pinch of yeast and 80% hydration is easy to do, especially if you’re not kneading. 3. If you only have a normal oven, cook the pizza dough with just tomato for 6mins, then add the cheese for the last 6.

[@rodneyanson8756]

Your professionalism shines through, thank you for taking the time to educate ass on the pizza art 👍

Greetings, I have been making Pizza with the exact same ingredients for 40 years, changed the method to this one and have never had better pizza. Thank you

[@plosr3834]

I m a professional chef too, and i m italian. I can tell you that the tecnique is good and the result as well,of course a long fermentation is way better not just for a matter of flavour but most important for digestion. Thanks for the contents of your channel man.

[@missVmilne]

Such an informative and fun video - with insights at every level. BTW - no need to apologise for a 'messy kitchen' - we've all been there for our 'art'. Complimenting your skills are all the viewers/supporters who share their relatable and candid experiences. Thank you all. Hello from London : - )

[@shughes6135]

221K views but only 11K likes, what a shame , as Andy works so hard and food looks so great. What I do really love though, is when the food doesn't turn out right, and Andy gives good advice on what to do to correct it . Saves me feeling I'm the only one it went wrong with.

[@milehighed52801]

That was a great video, Andy! I enjoyed hearing explain the two different dough preps. My late Italian dad always said that the dough is the most important element of making a great pizza. He was absolutely correct. All fresh ingredients is another important factor in regards to your toppings. Thanks for putting together this video. It took time away from your dinner time with your family. I know it was more work for you to do, but like the better dough, it was worth it. 👍🏼

[@aintmisbehavin7400]

San Marzano tomatoes...and I used to think it was bull, but using Italian canned San Marzano actually DO taste the best. ❤️ And thank you so much for showing your "mistake" with the yeast. It's really refreshing to see a pro own it and demonstrate resilience.

[@paulgoodall_]

I grew San Marzanos for the first time here (Toowoomba Qld) last Spring/Summer. Sweetest toms I've ever grown. They were so good sliced on pizza. Saved a heap of seeds to grow a lot more to make sauce this year.

[@LesleeWooton]

That would be Kenji here in America, with the wine bottle rolling out dough for a very specific style of Pizza created by George Germon (deceased). George and his wife created and ran the restaurant Al Forno (among others) in Providence Rhode Island. George is credited with creating grilled pizza. He was not Italian, he did not use San Marzano tomatoes, his pizza was a step up. Cheers. Loving the journey.

[@randmayfield5695]

I use a Bouncer High Gluten (13.8% ) flour at a 70% hydration. The rounds are more difficult to form but well worth the effort. I do believe that the longer you let the dough mature the better. My average is 2-3 days although I have used on the same day or overnight proof. I use Cento whole tomatoes and hand crush them plus I do a weep test on a plate to see how watery the tomatoes are. (Put a small bit on a white plate place it at a slight angle and see how much liquid weeps out after a few minutes) If too much moisture is present it can affect the quality of the crust, so I do slightly reduce the tomatoes to give more body to the sauce. I also know that if using dried herbs as I often do, the heat helps the aromatics release. Now of course this is not by any means a traditional Italian rendition but here in the states it's the Neapolitan style which is predominant. I also use a whole milk low moisture mozzarella.

[@Bradonthe333]

What has given me good results for a quick dough is to add a splash of beer. It approximates the flavour of a longer fermentation because what the yeast chemically does is to turn the carbohydrates into alcohol and co2. Also I usually add a spoon of additional wheat gluten for a quick dough because it has less time to make connections.

[@donnalannan2978]

It occurred to me that adding the yeast to the salt water might have inhibited the yeast. Personally, I would have added salt to flour. Mixed well. Added yeast to water with a pinch of sugar, then added yeast water to flour.

[@jonstewartphoto]

The other way of doing it, particularly in a mixer, is to put the yeast and a little suger into a small container to start it, put all the salt with the rest of the water in the mixer, and when dissolved, add , say a quarter cup of flour to bind the salt before adding the yeast mix, and then gradually add the rest of your flour.

[@itamar4117]

It will not have an effect in such a short time

[@MrJACarroll]

The salt concentration isn't anywhere near high enough

[@Insaight87]

@@MrJACarroll Youre absolutely right.

[@matthewanderson6254]

@@itamar4117 you don't need to add the salt until you actually cook it. Yes I'm pretty sure it retards the reaction.. Ots not needed anyway really...

[@eduardovaldes4074]

I'm a professional chef too, so for those who still think making long fermentation pizza dough is very complex, try to think only about the yeast kind and amount. For example, 15-20 grams of dry yeast is good for a quick fermentation process. Add about 3 tbsp (40-50gr) of sugar and you'll see a better result. Now, 3-5gr of fresh bakers yeast is great for slow fermentation. Here I recommend a mixed process. First, high hydration % (70-75 is quite enough), second, do 2 fermentation process. I give my dough a 4 hour room temp phase, then, portion it in 7-9 oz dough balls and place it in the fridge for 24-48hr. Remember, no sugar in your long fermentation dough. And that'll be it, nice baking everybody

[@arlencarroll1964]

A poolish recipe takes 24 hours instead of 72 and yeilds amazing results. 300ml room temp water 5 g yeast 5g of pure honey 250g of 00 flour. Mix and rest for 1 hour at room temp then 24 hrs in the fridge. When ready add half the poolish to 350ml of water at room temp and melt it in. 625 g flour added half at a time.rest at room temp for 2.5 hours and turn them into balls about hand sized. The remaining poolish will keep for 3 days in the fridge and actually gets better. This yeilds really fantastic results.ive been doing it for over 25 years

[@baramor_2684]

Your wife has the most interesting food requests.. half the stuff she requests I’ve never heard of but it’s a learning experience at the same time.. ✊🏽💯

[@bobbyg9662]

I agree. I have to Google the dish and see their recipes, he goes fast! Great Chef!

[@chrissyknowsitall5170]

You really are the best Chef and explaining everything so well. You really could teach classes!!

[@interestedobserver587]

My dough is made 1 teaspoon of sugar, yeast and luke warm water. Salt in the flour not the yeast. The yeast water is left to foam up like a beer. The flour and salt is dry mixed with dried oregano mix. The yeast and flour with olive oil are combined and kneeded before being left covered in a sealed container until it doubles in size. The dough is knocked down and rolled into balls. The balls either used immediately or put in the fridge. Dont tell Andy but I roll my dough out thin and put the sauce, cracked pepper, a sprinkle of spring onion, cheeze and fresh chopped oregano with pepperoni.

[@Shamanator]

Sorry if someone else said this already -- I think the problem with your first yeast was that you directly dissolved it with the salt and water. Salt inhibits yeast growth. Thanks for your videos!

[@slevchinsky]

Used the quick recipe yesterday and it was a big success! Always ideal to have a few days to make the REALLY good stuff, but this did very well in a pinch and expanded so much in the oven that I had enough for 4 pies. Thanks!

[@bojanmerela5892]

you don't need a quick recipe, you can always put the dough in the freezer and take it out a few hours before needed. But yes, if you have only 1h then this is the way to go.

[@cybermanne]

I think the tomato you were talking about are the San Marzano tomato. They supposedly have very few seeds, and instead more flesh, making it less watery. This way you don't need to cook the sauce down as much, so can get that fresh taste and still pretty intese flavour which is kinda what you want with pizzas. There is also something about the volcanic soil where they grow that does something (I don't remember what) to the flavour of the tomato.

[@Uber_Steve_Confessions]

It's the salty, minerally flavour they have because of the volcanic soil also. Plus their lower water content they make amazing sauce for pizza. Hard to find though, even tinned.

[@umiluv]

@@Uber_Steve_Confessions - they’re really not too difficult to grow. Seeds are everywhere in the US. I don’t have the volcanic soil but I think they taste better than the ones in the cans - less acidity since they’re fresh. I grew 4 tomato plants this season and had a bunch of tomatoes for sauce. Paired very well with the Amish Paste which is a wetter tomato but with great flavor for sauce. I’ll never go back to canned tomatoes.

[@Uber_Steve_Confessions]

@@umiluv unfortunately I'm not in the US 😥

[@robertsteiner3814]

It's interesting to hear from you, a career chef that your personal pizza game has risen in just the last few years. I can see that happening following somebody else's instructions your whole life, you realized how much greater you became when you take it into your own hands! I was an auto mechanic for 13 years and and transitioning to food and baking, but only for myself I am not gonna become somebody else's chef! Great video!

[@jakubstupka2922]

So happy to see a proper recipe for pizza- the one with just flour, water, salt and 1gr of yeast.

[@mendelgreene4369]

Made the long fermented dough for my fiancée and it was amazing. Thanks for the recipe and making look good in the kitchen!

[@carlosdanger2586]

The sauce recipe I use only takes 5 minutes

[@drsten29]

Got to be honest with you. I winced when you put the yeast and water in the same container. Pretty good way to kill or seriously hinder your yeast. Probably why nothing happened the first time =) You need to think about not only proofing time, but also fermentation time. That's why the long time pizza is so much better. I found that Vito Iacopelli here on KZbin always made the best doughs and pizzas, and also giving the best explanation to why. Love your video! Keep it up!

[@TIGRWOODS]

Great video. I work in a busy bakery where we do mainly cakes but I love baking bread. I’ve been doing many different pizza doughs on my own incorporating sourdough and or poolish and it’s fascinating. I follow all your vids and am always impressed with your skills!

[@thefunplace4269]

I've done an 8-day cold fermentation and the dough turned out to be the best tasting that I've ever experienced. The crust was deliciously crunchy. Also, I used whole wheat flour.

[@thomasschafer7268]

Very long Think 72h are the maximum

[@MH-wm6df]

@@thomasschafer7268 nope . Not with very cold fermentation . I wouldn’t do 7 days at 40f, but at 33f it’s absolutely fine. More days is more flavor but at lower temps so you don’t overdo the yeast

[@Freshplus3]

Just go pizza shop

[@anti-ethniccleansing465]

@@Freshplus3 🙄

[@Freshplus3]

@@anti-ethniccleansing465 you agree or disagree? It’s just easier

[@nickburke5263]

I have done them as sourdough , cold fermented for 72 hr also. The flavours really go up another notch again, great acidity in the crust.

[@bojanmerela5892]

I agree, the slower you ferment the dough the better the taste is.

[@FelixIsGood]

Andy you live in Australia and "Vincenzo's Plate" lives there too, make a video together! Anyway regarding the pizza ( as someone who does it quite often ): I've the fermented dough as one piece in the fridge and i take it 2-3 hours before i make pizza out of the fridge and doing the balls at this point with semolina to avoid further sticking ( only on the outside ). Dough recipie: 1kg of '00' Flour 25g of sea-salt 600ml of water

[@fchomse210704]

Danke Andy für dieses schöne Video. Du hast wirklich eine enorm tolle Art Dinge zu erklären und das Thema Kochen mit Spaß, Liebe und einer lockeren Art rüber zu bringen. Danke dafür und weiterhin viel Erfolg!😊

[@MMaldini.]

i love your videos! i’ve been studying alot from your videos, huge thanks for the knowledge :D

[@michaelsernst]

Andy, would love for you to come back to this and focus on the 72 hour dough with any adjustments or differences you would incorporate into the 72 our dough.

[@37gippo]

Lovely recipe and great execution as usual. Basil can go before or after but if you don't use a pizza oven the cooking time is significantly longer. So put the Basil at the end as well the Mozzarella and other toppings. Per cook the base with the tomato. The rolling pin is used in Italy for the Pizza Romana (pizza from Rome) which is a lot thinner then the napoletana pizza.

[@jeroenstefan]

Thank you for this video, me and my family are really excited for me to cook the 72 hour pizza. Im gonna buy fresh ingredients and start making the dough tomorrow.

[@The_Angry_Kat]

The pool thing is something I’m sure so many people can relate to! Omg it Brough back some nostalgia

[@jonstewartphoto]

Thanks very much for that comparison. It's very enjoyable hearing you think through the various problems. Maybe try a Neopolitan type dough some time? Not quite as highly hydrated, but develops similarly over the three days. Cheers!

[@colmandonnelly1550]

Hi Andy great vids really enjoy. Best change I found, and I can't remember where I found it, mix yeast, water 1/2 of flour & oil if using, cover 1-2 hours, then rest of flour & salt, cover over night, portion etc. Works great with every dough recipe I've tried.

[@anti-ethniccleansing465]

What is the point of that?

[@Flapjack-c8k]

Awesome pizzas. Thanks for being vulnerable and sharing your in progress work. For the cheese I often use the low moisture mozzarella from the grocery store. Without drying it for days the normal stuff makes a big wet mess. It can be difficult to find low moisture full fat. Surprisingly, mozz snacking cheese sticks can work really well. For my best pizzas, I drain the extra liquid from the canned tomatoes as I find the sauce has a better consistency and I'll save the extra sauxe for a red pasta sauce. Otherwise, I will put a squirt of tomato paste to give a thicker consistency and stronger tomato taste.

[@christophs.6122]

Thanks for the video!! For the mozzarella: Tear it apart and give it 20 seconds into the microwave. Afterwards you can press it with your hands to get rid of the water.

[@ForeverMods]

You need to check the W value of the flour. If unavailable check protein. 10% protein = 60% hydration and short leavening. 13% or more = 65 to 80% hydration. High protein gives you 72 hrs without turning into a soup. Temperature is also key!! Dough temp should not go above 27 Celsius, ideally 24. Thanks for the video.

[@jim8752]

I would recommend adding the salt to the flower and the yeast to the water. If you add both salt and yeast in the water the salt is killing the yeast.

[@speckledjim5402]

A poolish will make your dough, the difference in texture and flavour is immense. Dry your mozzarella, and cut (don't tear) into even sized pieces. Put a dash of olive oil on your basil to stop it burning. You can add some fresh basil, post cooking, for extra flavour.

[@ravehammer]

I love how real your videos are. Like you bring us into the real life way of home cooking. The real reactions you give are so informative to anyone paying attention. Props to you man, love your vids. So far from "celebrity chef" (I mean that as a compliment in the best way possible). Keep up the great work

[@johnvit4682]

Hey man, big fan of your channel! To solve the watery mozz problem during the cook, try and find part skim mozzarella, it's what's used in plenty of pizzerias here in NJ and NY. I haven't worked in a pizzeria for some time but I believe the brand used was Supremo part skim mozz.

[@Furryfriendsvlogg0]

Pizza is life. Simple.

[@nemesisconvoy86]

I worked in a pizza restaurant for years. If you want a fast dough, use a wet yeast with warm water and a little sugar and don't add the salt until after you add the flour. Salty can kill the yeast. Also the fridge will slow the ferment so if you want a fast dough keep it at warm temp

[@michaelsaint8695]

Love this I make pizzas with my girls and the quick dough is the method we use and the exact same way you made the sauce too, the whole family love them and they taste fantastic. I'm gonna try the long fermented dough next to compare the 2

[@CoZmicShReddeR]

I learned the hard way would just assume it was ok. Now when I measure the water I put the water in a measuring cup let it set for a few minutes to test the yeast mix it let it set if no bubbles no use! A good yeast you see a lot of bubbles.

[@Morgan12345ism]

My dad who made bread and was a butcher, used to turn the oven light on to warm the oven enough tomake the dough rise. It worked well for him. Try it if your oven has a light.

[@tom.parryjones]

I love how your style has progressed in the last two years!

[@benjamindevaux4336]

Hey Andy Love your channel and your content. Salt inhibits yeast development, so you typically want to activate your yeast by dissolving it in water with a tiny bit of sugar (honey works really well too), and add the salt to your dry mix (with the flour). Just as a general rule, don't mix yeast and salt before yeast has developed, not a good match.

[@ZeginMakesMusic]

Salt inhibits yeast production. I would add the yeast with a small amount of warm water and honey. Let that sit for 15 minutes. Hydrate the flour and rest of the water into the dough and wait that 15 min. Add in the yeast and mix. For 3-5 min. As the dough pulls away from the bowl, slowly add the salt. Remove from the bowl and proof in a plastic container with a lid for 45 min. Pour out, weigh out 8oz balls, line them up on a baking sheet with oil. Cover with trash bag. Load that baking sheet into the refrigerator. I do this every morning.

[@simonparker9265]

Just done the 1hr dough and it was great, thank you 👍 The optimal use for it, family came round unplanned, and we had great pizza. Could it have been better, yeah, but it was pretty damn good. I use Mutti Polpa tomato’s, just add some salt to draw the moisture out and drain the water off before use - some great flavour.

[@belinabergendahl4665]

Andy, love your different recipes especially the fish and chips which my Norwegian-American hubby used to love. I am a Filipino-American, but love almost foods, both local and international. If a recipe is good I try doing it on my own. Happy cooking and bon Appétit!

[@shallowgoose]

WHAT A LEGEND HONESTLY! i love the way you experiment and teach at the same time....Amazing, keep up the good work mate!

[@JustKamKam]

The best professional chef I know online. Cling wrap is not in a box at home. Proof the cutter that comes on the box it comes in is ALWAYS 💩.

[@jenat82]

Before the electricity got really expensive, I used to make a dough and keep it in the fridge to plop a piece in the oven every morning. For my breakfast. Throw in a cold oven, turn on and go in the shower. I would say the dough was pretty sour after 5+ days in the fridge. It seems about the same type of thing as this pizza dough cos I only used a tiny corner of fresh yeast for a reasonable amount of dough.

[@RobotRangerGuy]

Excellent, thanks. Specially about the yeast, I've had trouble with that at home. I've cooked pizza in a restaurant briefly and we used fresh yeast. Gotta chuck out my current batch of dry or maybe double it.

[@channelqris4824]

As an Asian western chef i really loved ur videos even thought i dont have much time to see all your videos but i do make time to see all your shorts haha cheers mate please guide me thru my journey

[@gearhed78]

The salt added into the yeast creates an environment that will drastically slow down the yeast activity. Or even kill it. I always recommend adding pure water and yeast together then introducing the wet ingredients into the flour then salt before mixing.

[@blueenglishstaffybreeder6956]

Key is salt kills the yeast, pizza stone needs to be at least 700-800 deg to get a crispy bottom and to get rid of the yeasty flour taste, personally I like the yeast taste and I love your vids mate, and that you’re honest enough even as an experienced chef to admit you’re not perfect, none of us are, I love your content and the ideas you have for some great recipes, I’ve learnt a lot from watching chefs like yourself, cheers mate and I love the extended vids

[@anthonyvink7153]

The cooking time or temp will not remove a yeasty flavour, unless you burn it and cover it with char. One of the reasons to do multi day doughs is so you can use less of the beer yeast that has that flavour. You won’t find that flavour in a sourdough pizza because the yeast strains are so different. Salt will not kill yeast in the time frame he was using. It’s a bit of a home myth that gets spread around.

[@leafster1337]

pizza steel or cast iron can make a pizza pretty good. preheat ur oven with the steel or cast iron pan max for 30-60 min for the walls to be hot so when u open and close the oven it quickly heats up again. u can play around boiler at high after preheating. highest rack preferably

[@seanmcerlean]

Just started watching you Andy. Great channel & you have that great laid back southern Hemisphere personality I like. As to the lacklustre dough, I usually test the yeast for 10 minutes in 40° temp water before using it. Cool channel dude.Thanks from London 🇬🇧

[@musicmaneman38]

I make pizza dough with 1 part bread flour to 3 parts a/p flour. I bloom the yeast in warm water with 2 tablespoons table sugar. Only use enough spring water to hydrate the flour.

[@clayaderhold]

ive come back to this recipe multiple times because you are thee best

[@aishahhosni]

Thank you Chef. I really need this because my son is a picky eater and he loves pizza 🥰

[@cindyryall9133]

Fantastic, I have a woodfired pizza oven but never tried a 72 hour dough. Will certainly be trying this one.

[@itfitz]

I think the reason the dough for the quick recipe was so difficult to form into a skin was that you worked it pretty hard right before you formed the balls. The gluten tightened up. If they were allowed to rest for a bit it probably would have been fine. Semolina is also better than flour for dusting the work surface because it doesn't burn as readily as flour when it gets into the pizza oven.

[@michaelgoff4637]

The bulk ferment not only improves flavor but it ALSO increases the bioavailability of the nutrients in the flour! Enzymes out doing a lot of heavy lifting so our GI tract doesn't have to👍

[@marcushillerstrom25]

I think a good compromise is a "over night" dough. I use 3 grams of not dried yeast (not sure what it's called in English (second language)), and I make it the night before. Then it will work for about 20 hours and I think you get really nice flavours.

[@anti-ethniccleansing465]

Don’t bother commenting then if you can’t explain yourself properly in English.

[@Kevkin]

After breaking up the tomatoes drain them in a sieve for 15 minutes. This will prevent a soggy pizza and give you a much thicker sauce.

[@sanyivadaszhynes7769]

Love your vids. It’s always so good to watch. Love the detail, but not too much to make you bored. Such good content

[@manup2008]

Made the one hour dough recipe today but gave it a little longer to ferment. Best dough recipe ive used absolutely fantastic

[@idkwhatimsaying2903]

Love love LOVE your videos mate!

[@hunkhk]

i love Andy .... there Ive said it .... best chef and tutor on the planet

[@iamghesp]

Slice or tear the mozzarella and pop it in a dehydrator to take the initial moisture out. I find that it stops it from making the dough soggy, but still melts great!

[@nysavvy9241]

I make homemade grandma pizza all the time. I do use the oven to speed up the process as well. I've tried the cold slow rise but didn't work for me. I do add sugar to the yeast and warm water but never salt Salt kills yeast. I add salt to the flour. I also use extra yeast for a quick rise and I like a wetter dough as pizza is more tender that way. Your pizzas looked 👍.

[@johnnydonaldcarr1847]

Tip to activate the yeast use lukewarm water only. Yeast and salt don't like each other, so mix the salt into flour. Then add your proofed yeast that you have waited 15 minutes to activate. When activated will look like a head of beer foam.

[@cheriemanrique8044]

I've been waiting for this one since forever. Been busy moving so I've been behind on Andy's videos but YAAAASSS! PIZZA DOUGH. THANK YOU 😊