How to Make Dough for your Woodfired Pizzas - Part #1 of our Woodfired Pizza Masterclass

Welcome to part one of our Wood Fired Pizza Masterclass and we're (literally) getting to grips with the dough - what's in it, how to make it and how long to leave it.
Remember we have a downloadable woodfired pizza masterclass which you can get here with all the information you'll need -
mannafromdevon.podia.com/mann...
It's one of the most challenging aspects of making pizzas in your woodfired oven but David will show you exactly how we teach it here at the cooking school so you can create your own amazing pizza dough at home.
Do check it out on our video and there are a few notes on our blog - www.mannafromdevon.com/woodfi...
Join us for Part 2 of our Wood Fired Pizza Masterclass when we'll be shaping and baking our woodfired pizzas
• How to Shape & Bake Yo...
Do let us know if you have any questions and catch up soon.
Happy cooking
David and Holly
Manna from Devon Woodfired Cooking School
Manna from Devon On Social Media - join us!
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[@mannadavid]

Remember we have a downloadable woodfired pizza masterclass which you can get here with all the information you'll need - mannafromdevon.podia.com/manna-from-devon-woodfired-pizza-masterclass

[@agustinloera9026]

Hello David, of course I am interested in buying your masterclass, but what I am really more interested, considering that I am an advance student, is the possibility of making you questions, because I am having trouble at the end of the process. Of course, I am aware, that I will have to follow your steps from the beginning. I learn how to make the dough, with the poolish, I will like to learn your personal technique, using the poolish. Is this possible?

[@mannadavid]

@@agustinloera9026 The online class doesn't include the use of a poolish. Using a poolish or biga as in the dough increases the puffiness in the crust so ideal if you are after a super crust on your pizza. I'm always happy to answer questions from anyone using the classes.

[@kirkolson2283]

I am a simple Texan……. Born cooking briskets and such. I just purchased my first wood fired pizza oven. I have watched 6 videos on making pizza dough- and all this talk about hydration levels - bigas- and things I have zero clue what they mean is very intimidating and while they show off a nice dish they do very little of passing along knowledge……. Then I watched my 7th video (yours) it’s brilliant…….. I actually thought hydration was very complicated but you explained how simple it really is………I live your style of video……and thank you sir…….. now I’m off to watch your next video and what we do with this big blob of dough:)

[@mannadavid]

thanks so much Kirk - so glad you found it useful Happy cooking! Best wishes David

[@bluewaves9298]

Many thanks for this explanation. Great video!! Greetings from Istanbul- Türkiye

[@mannadavid]

many thanks!

[@johnathansawyer8736]

This is the most helpful video on the subject I've ever seen! I just finished building a wood fired pizza oven in my back yard and have been having trouble understanding how much yeast to use. It never occurred to me, to change the amount depending on when I wanted pizza! Thank you so much!

[@karimtebbakh2432]

This is a real school and true explanation sir ...very interesting video and very productive ...I do not know how to tell you how much I am thankful to you sir ? Happy Holliday's... Karim from Algeria....

[@mannadavid]

thanks so much Karim - really glad you find our videos so useful. Happy cooking, David

[@johnworthington9735]

WOW ! Only just found this, absolutely brilliant thank you

[@mannadavid]

thanks John - lots more info on the channel so we hope you find it useful!

[@MarkWoodwardPhotography]

Thank you, David & Holly, this has to be the best tutorial on dough making I have seen. Really comprehensive and simple to understand. Brilliant!!

[@mannadavid]

Wow thanks Mark - we really appreciate it! Hope you can put it to good use!

[@merlin146]

What an incredibly informative video

[@mannadavid]

Thanks Andrew, I'm so glad you found it useful.

[@cherryreyes2466]

wow! I just found this channel. It's chock·a·block full of info! I am new to breads, having learned only during the start of the pandemic. I learned a lot! thank you sirs!

[@mannadavid]

Thanks so much for your lovely comment Cherry - great to have you with us. Do subscribe - we have new info and videos out every Thursday. Lots of other breads on our playlist so do check that out (link below) and if you have any questions, just let us know. Happy cooking, David and Holly kzbin.info/aero/PLc9qlfBQ8Eizxp7PRIUjZhKSx01BBq5vC

[@tonygreco5298]

Great video and explanation one of if not the best well done

[@mannadavid]

Thankyou so much for your comment Tony - really appreciate it and so glad you found our video so useful. Best wishes, David and Holly

[@TJB923]

Just been looking through some of your older videos and came across this one! Hands down the best video on neopolitan pizza dough I've seen anywhere on KZbin. I wish I had found this earlier on in my pizza making quest! You explain everything with such clarity and spend time developing some of the finer details, rather than just rattling off another dough recipe.

[@mannadavid]

Thanks so much for your comment Toby - we're delighted you've found the video and found it useful. Hope it really helps with your dough making. Happy cooking! David and Holly

[@rogermiones1162]

great teaching about pizza making...

[@simonh73]

A great explanation of the science behind things. Beats Paul Hollywood! :D

[@mannadavid]

Thanks so much Simon - really happy you found it useful. Best wishes and hope your dough always works out well. David

[@TheOctapodi]

Great video!

[@mannadavid]

many thanks- so glad it's useful

[@chrismyers7499]

Hi DAVE and Holly thank you for the time you have put into this dough recipe it has given me some more insight into my dough my family prefers / TOLD me the 4 day ferment

[@mannadavid]

That's great Chris - gotta listen to your customers!!

[@gavinclarkson3879]

Fantastic video, very informative. My pizzas came out brilliant by following your advice! I didn't realise how important the salt was in the dough. Please keep the videos coming!!

[@mannadavid]

thanks so much for your comment Gavin - we're delighted you are having success with your pizzas. No stopping you now!! Best wishes and happy cooking. David and Holly

[@MrToast-hj6kp]

Thanks for this. I am on a bit of journey of discovery with bread\pizza well over a year now. I have Ken Forkish and Tony Gemignani books but this has been a great explanation and really helped simplify things. I have knocked up your pizza dough today and used your bread scraper mixing method - very good. Dough seems good so far. Also been building a gym ball pizza oven during Covid times. Have just got the bricks for oven floor so hoping to be up and running end of June if the dome handles the heat so have been also looking at your other recipes - Tuscan Grill and bread. Thanks again.

[@mannadavid]

Hi Tim, thanks for your comment and good luck with both the bread and the oven ... 🍕😀👍Best wishes, David

[@apatterson8128]

Outstanding explanation. Well done. Thank you so much!

[@mannadavid]

thanks so much for your comment and we're delighted you found the video so useful. Hope it helps. Best wishes, David and Holly

[@apatterson8128]

@@mannadavid I subscribed!!

[@mannadavid]

@@apatterson8128 awesome - thanks so much!

[@THEH0FF69]

Great info and presentation. 👍

[@mannadavid]

Thanks so much David. Really appreciate your comment. David and Holly

[@THEH0FF69]

Manna from Devon Wood Fired Cooking School, I’ve made your focaccia recipe twice now, amazing. Only had my Stainless steak oven a few months, and still experimenting with the pizza dough triangle, of time / yeast amount / rest temp. You explain all very well. Hopefully I will come down and see you when the world is back to normal. Cheers 🍻

[@mannadavid]

thanks so much David. we love that foccaccia too - luscious pillowy dough full of air holes, wobbling and slurping with olive oil; it's a big favourite here! New slow fermented dough recipe coming soon so look out for that and we'd love to welcome you here to the school when we can. Happy cooking, David and Holly

[@franktafuri2347]

Great video! You explain everything so clearly. I’ve seen a lot of vids on Neapolitan pizza and this is the best. I always use 24hr poolish and I’m not sure if your method is as tasteful. But I’d like to try it. What do you think? TIA. 👍

[@mannadavid]

Hi Frank, thanks for your comment; we're delighted you're enjoying our videos and finding them of use. I am a fan of longer fermentation for flavour, texture and digestibility and using poolish as part of that process is great. That may be another video at some point! Best wishes, David

[@simontalbot4540]

Hi David, thank you for such an informative lesson in pizza making. I've been using your technique since July when I took delivery of my Gozney Roccbox. My pizzas could be a bit more crispy/crunchy, should I increase or decrease the water percentage to achieve this?

[@mannadavid]

Hi David, a small decrease in water might help but this may also make the pizzas more difficult to stretch out, especially when it's cold. To get a crispy base you need to cook the pizza for longer, to dehydrate it but also to crystalise sugars. A cooler oven, more turns and 3 or so minutes in the oven should result in more crunch. hope that helps - do let us know how you get on. David

[@agustinloera9026]

I love your videos, you have the gift of knowing how to explain things so everybody can easy understand them, congratulations. One question, I live in Cancun, and I been doing a 70% hydrated pizza dough. I managed to do everything, but at the end, I have a lot of trouble on the pizza peel, I have to use a lot of semolina. What percentage of hydration do you recommend me for this kind of weather? The amount of water change the flavor?

[@mannadavid]

Hi Augustin, if the weather is hot and humid, which I imagine could be the case in Cancun, then a lower hydration dough may be easier to handle. Whenever the weather is humid and warm the dough will get soft and sticky more easily. It might be worth trying a dough with a hydration of around 62% and see if that helps. The amount of water shouldn't alter the flavour but it may affect the texture, making it a bit firmer and less bubbly/open. Good shaping and peel technique is also improtant: Use plenty of semolina when shaping the pizza to create a none stick pizza base. Make sure your launching peel is clean and cool. Putting dough on a hot peel will cause it to stick. Use a seperate peel to work the pizza in the oven. Don't weigh the pizza down with too many heavy toppings.

[@gerfly]

Great video, can the dough balls be refrigerated overnight for use next day? Or how long can it be made and refrigerated before use? Thanks in advance, ger

[@mannadavid]

Hi Ger, yes the dough balls can be refrigerated overnight. Probably best to bring them out a couple of hours before using them to take the chill off. This can be especially useful in warm weather when you really need to stop the dough from being overactive. The dough can be made up to 4 days in advance and refrigerated until being made into dough balls. Hope that helps. Do let us know how you get on. Best wishes, David

[@larrybarrett8216]

Found you today after hand surgery, ( nothing else to do, blessing)love your explanation of everything, I watched your Kubota bread recipe just curious, are you bringing the oven to the degree in Celsius or Fahrenheit?

[@mannadavid]

Hi Larry, best wishes for a speedy recovery. Temperatures are all in celsius.

[@raymondgimay4642]

Hi Dave,can I use this dough to cook in an electric oven ? Thanking you for your answer Kind regards Patricia

[@mannadavid]

Hi Patricia. yes you can - try and get your electric oven as hot as it will go to bake your pizza. We've found the best way to do it conventionally is to cook the base of the pizza in a big frying pan (no oil) on the hob for a couple of minutes and then cook the top under the preheated grill. That's as close as we've got to the wood fired pizza but you can of course do it in the oven as well. Hope that helps. Best wishes and thanks for asking. David

[@dawgvet7756]

Just got a woodfired oven for my B-day and I'm trying to learn as much as I can about the process. I always like to learn and study my new hobby before attempting it. Your videos have been absolutely amazing. Good information, spoken at an easy to understand level. My question for you: Out of curiosity, can you use a good quality, bottled mineral water to provide extra bicarbonates and minerals that are needed for better yeast activity/dough flavor. Where I live, the water is considered borderline soft, so water is more acidic/lower levels of minerals,

[@mannadavid]

The quality of water certainly can make a difference but it is usually very marginal. Heavily chlorinated water can certainly impede yeast so might be best avoided. If you think your local tap water is suspect then I would try a side by side test with mineral water and see if the extra cost is worth it.

[@dawgvet7756]

@@mannadavid Thanks for the quick response. Just made my first "Neapolitan" dough using your recipe and using (by weight) 1/2 mineral water and 1/2 "tap" water that sat overnight to dechlorinate it. Resting now for the first rise and then will go in fridge in individual containers for a couple of days. Will let you know how it turns out. I just read that "hard" water which contains more calcium and magnesium strengthens the gluten in the dough and makes the finished product tougher and stronger. While using "soft" water, the dough tends to get soft and sticky. Time to experiment 😂

[@bettysanghi8728]

This is such an informative video . Thanks for this . So I followed it through just as advised . I proved it first for 8 hours and then about 15 hours after making the dough balls . Unfortunately; the dough was still very elastic and wouldn’t stretch on my hands . Plus it kept getting dry as I was stretching it . What can I do you change that . Should I let it rest for longer ? What flour do you use when you leave them to prove in the proving box. I used sting bread flour for that and 00 for the main dough ? Thanks in advance

[@mannadavid]

Sorry for late reply Betty ... busy summer. It surprises me that the dough was still elastic but it may just have been very cold and needed a little time out of the fridge to warm up and soften a little. The dryness may be that it was exposed to the air whilst proving the second time and so formed a crust. Keep it in an airtight container or covered well with oiled clingfilm. The proving box has a little flour and semolina mix but I don;t thik this is improtant, any flour will do.

[@ranjitpatel496]

What's the equivalent flour I can buy from the major supermarket.Thank you for an excellent & informative video.

[@mannadavid]

Hi Ranjit. Many thanks for your message and great to hear from you. We use 00 flour and supermarkets often stock this as Pasta flour so try that section. If they have it, it should have a protein content of 11-13%; it will be marked on the packaging. If you can't find it then a strong white wheat flour for regular breadmaking will be fine. Best wishes and hope that helps. David and Holly

[@ranjitpatel496]

@@mannadavid thank you for your attention as a novices its great to get advice from a professional Baker.

[@mannadavid]

@@ranjitpatel496 Pleasure; happy to help. Much more on our downloadable course if that's of use. More info here - mannafromdevon.podia.com/manna-from-devon-woodfired-pizza-masterclass

[@daveymarshman]

Great! Can I ask where you got those plastic mixing bowls for mixing the dough. I like the two sizes you use for making and proving ..

[@mannadavid]

I think we got them from somewhere like Nisbets online. They are really useful - light and the smaller ones sit in the bigger ones as a lid as clingfilm never sticks to plastic!

[@daveymarshman]

Great stuff! I see them in 1, 2.5, 4.5, 6, 9, & 13 ltr sizes what two are you using ??

[@mannadavid]

@@daveymarshman not sure on the litre capacity but the ones we use most are 25cm and 30cm in diameter

[@daveymarshman]

Brilliant thanks 😊

[@danbradley4516]

Quick question.. If I'm doing the traditional style that would be resting for 2 hours then shape with another rest 4-6 hours. My questions is about the yeast.. Do I increase from 5g to 10g?

[@mannadavid]

8 hours total fermentation is still a good long time. If you are making it all at room temeperature rather than in the fridge I would stick to 5g.

[@davekelly33]

Hi David, I will be trying this recipe for a Gluten intolerent friend in a few days time. I was wondering if any adaptations to the recipe would be needed in order to prepare the dough the day before? So make the dough the night before and store in the fridge? Less yeast perhaps? Thanks a lot! David

[@mannadavid]

Hi David. Apologies for not replying to this sooner, it may be too late for your event now. If planning an overnight ferment I would reduce the yeast by half. The original recipe does have a lot of yeast. Apart from that there should be no issue keep the dough in the fridge for several days. Best wishes, David

[@davekelly33]

@@mannadavid thanks David. Just in the nick of time 😁

[@mannadavid]

@@davekelly33 👍👍

[@nadiamcgaughy8848]

I made my dough 2 days ago and it’s in the fridge. When I make my dough balls, do I take the dough from the fridge and make into balls immediately or should I let the dough come up to room temp before making dough balls? Thx

[@mannadavid]

Hi Nadia, thanks for the question. I'm afraid the answer is not yes or no. The important thing is that the dough is soft and supple when you come to stretch it. If the dough goes into a cold fridge immediately after you shape it into balls then there may be little chance for it to soften. If the balls rest at room temp before the fridge or if the fridge is now so cold, then they may be OK to shape straight from the fridge. If you take a look and prod the dough balls in the fridge you can usually see whether they are good to go or if they would benefit from a little time at room temperature before shaping.

[@tobyhurst9354]

Hi there. How long did you leave the dough before you kneaded it?

[@mannadavid]

Hi Toby, apologies for delay in replying. I usually leave it for just 15 minutes or so. It makes a huge difference.

[@stevennelson9050]

How many pizzas and how big will those pizzas be?

[@mannadavid]

Hi Steven, the recipe on the blog makes just over 1600g of dough. I would use that to make 8 pieces at 200g for 12" pizzas or 10 at 160 for 10" pizzas.

[@mannadavid]

More pizza recipes and techniques and bread recipes on our wood fired bread playlist so do join us there. kzbin.info/aero/PLc9qlfBQ8Eizxp7PRIUjZhKSx01BBq5vC

[@ken.7019]

how is pizza gonna get a job now?

[@mannadavid]

indeed!

[@lalithasingh8728]

Hi I tried your recipe and the dough was very sticky.

[@mannadavid]

There are a couple of reasons why a dough may be stickier than expected. The flour used makes a significant difference. All flours absorb water at a different rate so the same recipes with two different flours may give different results. The temperature and humidity also make a dofference. A dough which is fine on a cool day with low humidity may be soft and sticky on a warmer humid day. I either case reduce the water by 1 or 2% to achieve the dough texture you are trying to achieve.

[@lalithasingh8728]

I used 00 flour