How To Make Dough - How To Make Pizza Dough w/ John Arena

[@ryanclark2017]

In five min he gave you more of the solid basics than you will find on half the internet! Thank you for sharing good, solid practices for making a quality dough!

[@martylynchian8628]

Finally some real information. I am so sick of seeing such generalized information without getting into any details. I applaud this person for finally getting into some real information to make it different from every other pizza recipe out there. He talks about the ingredients in detail and the process,etc.. I found this very refreshing compared to the other video on youtube dealing with pizza making.

[@jackpast]

Marty Lynchian Could not agree more with your statement here, Marty!

[@mikesmith1502]

Soo i make my dough , let it rise in a bowl for about a hour, then make dough balls, put the dough balls in a tray thats in the frige, let them sit in the frige for a few days until i cook them?

[@malltehenner4164]

@@mikesmith1502 Yup

[@marijamatic4175]

kzbin.info/www/bejne/e6eyc5x4aMR-iJY Best pizza dough ever!

[@k91221]

You really believe em ? Wow !!

[@air1986]

From PA lived in Vegas for 11 yrs but moved back to PA. and your places were always my go to for good pizza in Vegas. Always went to the ones on Tropicana ave and the one on Horizon ridge. I miss Metro. O we always ordered the metro too.

[@syedhadi5339]

Thank you for being honest and self less with your teaching.there are,nt many folks like you.respect to you.

[@baijianwei888]

Wow, what an honor and please to see a video where someone really totally knows what he is doing. John Arena, THANK YOU

[@brucehomis3409]

This is easily the best recipe on the internet and is exactly what I was looking for. Thank you so much for sharing.

[@Torenhg]

Thank you, I have used this several times over the past month, it is perfect. we moved form Long Island several years ago and my family says that I have mastered the NY pizza, now for Bagels and Knots

[@irandoosty]

Thank you for sharing your secrets of Pizza making

[@MichaelFox-p9l]

Metro Pizza is in Vegas is great! I first moved to Vegas in 1983 and they had a place across the street from me at Tropicana and Eastern. They moved that store up the street closer to UNLV. They make a square very Brooklyn that is excellent.

[@tapex2]

Been using this recipe for years thanks for sharing John!

[@lepadus7926]

This is a great video! Short, informative and to the point! Thanks!

[@tonymusolino2369]

Thank you for your honesty and professionalism. Finally real advice we can use. Not click-bait.

[@zech127]

I’m not great at math but I think these are the percentages. I converted everything to oz then divided by the flour. Flour 100% Water 62% Yeast .005% for fresh .0025% for dry active yeast Salt 2% Oil 2%

[@ingaamrouche3702]

flour 100% water 62% yeast 8% salt 32% oil 32%

[@zech127]

Inga Amrouche so for 500g of flour that would be 40g of yeast? I don’t think that’s right

[@zech127]

Outlaw.44 I’m not sure. Like I said I’m not the best at figuring that out as baking is new to me. I will say I have been using my percentages in all grams. So for 500g of flour I use 1.25g of dry yeast. It has been working well. The dough is fluffy but doesn’t rise a lot like a Neapolitan pizza, which I would expect. It is the closest I have found to NY style dough. That being said I could be doing it wrong.

[@zech127]

Outlaw.44 say we take his example of 50lb of flour. That’s 800oz. 2oz/800oz=0.25%

[@zech127]

Outlaw.44 if you want fluffy dough look up Ooni’s dough ooni.com/blogs/recipes/classic-pizza-dough-how-to-make-it-perfect

[@robertfrapples2472]

YOU are my new favorite pizza guy! Thanks for cutting through all the crap, giving the essentials, and covering all the bases. Very informative and direct. I have a pizza oven in my mancave that will hit 1300F (I turn it down for NY style) and I make pizza pretty much every day. I had been using King Arthur Bread flour, but just recently bought a 50 lb bag of All-Trumps. I've made three pies so far with it, and all you say about it is true. Wonderful product! Many thanks for your info!

[@lovesgibson]

What differences did you notice between the bread flour and this one?

[@joemartinez9040]

King Arthur is Crap. I started out with Gold medal bread flour. Which is now to expensive if you're selling. The All Trumps is about the same as the Gold Medal. According to a Company Spokesman I talked too.

[@johnnybrix717]

@@joemartinez9040King Arthur is hardly crap. It can handle 100% hydration. Gold medal’s basic flour is dog 💩 compared to King Arthur Sir Gallahad or Sir Lancelot. I’ve made plenty of great pizzas and breads with King Arthur flour…..

[@Ian85percent]

I figured out this ratio for someone who is making only two or three pizzas and not like 100 pizzas. I followed his order of steps and let the dough sit refrigerated for about 78 hours, then at room temperature for another hour. All three people who tried my pizza said that the three day refrigerated dough crust was noticeably better than dough made the night before. I also liked it better. 3 cups flour 1 cup water 1/4 tsp dry active yeast 7/8 tsp kosher salt 2 1/2 tsp olive oil

[@ianbatchelder]

Esther Sarmiento Calle 2 or 3

[@chelseahinkson3294]

Thanks so much

[@johnnybrix717]

No you didn’t. He clearly said weigh your ingredients to be more precise and here you go using volume measurements. And his fought was 62% hydration. Your recipe is about 33% hydration. Waaaaaaay to low. You’re making shit up.

[@godschild5587]

the correct percentage, that I calculated. flour: 100% Water: 62% Yeast: 0.5% fresh yeast (0.50% same as 0.5%) or 0.25% dry active yeast Salt: 2% Olive Oil: 2%

[@airselectricalcontractors842]

for 500grams of flour is that 12 grams of yeast ???

[@kellyfox1116]

thank you so much, my bf used to live in NY and misses the pizza, so i'll cut this down to reasonable at-home measures and try it!

[@claudiowernerwestprepms1818]

We eat at Metro Pizza all the time. Best pizza in town. This man is a king.

[@kayrico8367]

This is the best pizza dough video I've seen by far, and I've probably seen 40 or 50 of them. I'm going to try your method.

[@REVIEWCORPS]

Been struggling to find the right tips on pizza dough, these seem perfect

[@dleifmon]

I'm in a wonderful nice calm meditative state now after watching your video... all tingly..... I am now in full mosifus pizza zen mode, and armed with your fantastic insight, experience, information and explanation, I am ready to make some awesome pizza dough. And, the next time I'm in Las Vegas, I shall visit one of your shops! Thanx!!

[@rlholo]

Thank you for uploading this, John, I've been using this dough for a few years now and it's both easy and wonderful. I've used it in as early as 2 hours if the kitchen is warm, all the way out to one-week of chilled fermentation. It never fails - great recipe. Finding GM AllTrumps is hit and miss around here, but I've also used King Arthur Bread flour at 12.7% and it works - maybe a little more tricky to stretch when the house is cold, but not a big deal.

[@MrTimezone2]

We use King Arthur too. Great success with that brand thats employee owned.

[@nuclearsake3887]

What song is playing in the background? I would love to learn it on guitar.

[@johnmiller9219]

4:29 what weight dough balls?

[@tax9man]

John I’ve always used a deck style oven but am now working with a Marra Forni rotating deck which is wood/ gas fired oven. Can’t seem to get the crispy golden bottom. What temperature fo you suggest. We are at 625. Takes 31/2 minutes to bake.

[@bobpattison1739]

Hi John, that thin crispy re-heat mouth feel… does it come from the stretch or hydration. Would love your input.

[@GK-vj9dz]

that's interesting that no sugar is included in the recipe. i'll have to try it. i am scared not adding a buffer to the yeast, but wth, i'll give it a go. thanks for the video.

[@Alejandrogonzalez29]

What were your results? I had the same thought bc I use sugar every time that’s the only Thing really different from the recipe I use already.

[@chrischeng7674]

Using sugar will allow for a crispier crust If you are using a home oven at 550F (typical max temp). For higher temperature ovens, the sugar is not required and is not required for fermentation.

[@sambrower4237]

Been on the path to create a perfect dough and this video gave me a good feeling

[@johnmiller9219]

Thanks for this insightful video. No instant yeast and no sugar is important info to know! I will get this flour and try this method

[@larsbusk8996]

Hi John and thank you for sharing. I just wonder what temperature you got in the dough fridge? And also what is the maximum days you can keep the dough in there? Thank you

[@A..S.M]

Look amazing recipe How about the cooler how much degree Celsius should be.

[@JohnMcMahan5]

Best recipe on KZbin. Very authentic.

[@AN-ks2ep]

Thank You for sharing knowledge.

[@Do_not_assume]

Please can you post a video for the home user. This was a very good informative video.

[@bayareaartist999]

1 cup water, 1 teaspoon active dry yeast, 1 teaspoon salt, 3 1/2 cups flour, 1/8 cup oil. Mix it all together by hand, adjust water. put in an oiled ziplock gallon bag for two day in the fridge. Pull it out and ball it up. Let proof, use. NO mixer.

[@ok5731]

Great video, I began making pizza at home with Jiffy mix (pathetic). Over the years I graduated making doe, and after many failed batches I finally got some Molina Caputo tipi 00 pizza flour. It has the characteristics that John is talking about, and better flavor after a few days.

[@Jae30001]

What temperature is your fridge set to? For the 3 day period.? Thanks

[@moerateb]

Side note, this recipe also makes a great Auntie M's pretzel bite knock off. Make the dough for pizza. When you're ready to make the pretzel bites, portion the dough into bite size nuggets. Dump some baking soda into a pot of water (enough to saturate the water). Let it boil, drop the nuggets in for about a minute minute. Scoop out the nuggets, let them dry for a couple minutes. Brush with butter, sprinkle with coarse sea salt. Put in a 425F oven for 10-15 minutes, until golden brown. Let cool, and enjoy!

[@rickhodgkins6937]

Hi John! Since I know the 12 steps of yeast dough production, from my days of taking baking classes from the department of fine and applied arts, division of culinary arts and hospitality management at my local community college, I might be making my pizza dough slightly different. Because I will be making my pizza at home, I won't be measuring and scaling such big, huge and monsterous quantities of ingredients. I just recently got my first Anova combie precision oven. One of the things that the new appliance can do, is proof dough for breads, bagels, pizzas and other yeast products. So I will be using it for bulk fermentation and maybe even final the final proofing, before switching it to bake, as it also can bake! Are you aware of Anova Culinary products? Once again, I would be using the 12 steps of yeast dough production, that which are, measuring/scaling ingredients for the dough, that which is step one, step two, is kneading/mixing to form the dough, step three is bulk fermentation, step four is folding and punching down the dough, step five is portioning/scaling of the dough, that which in this case will be easy, as I'm using it for pizza, step six is rounding the dough, that which again it will stay in a round shape for step seven that which is bench resting, that where the skin will rest while under wrap, step eight, is when I place it onto its pan/peel to flatten out even more for further make-up and shaping, step nine the final proof, but before step ten, I spread tomato sauce, cheese and toppings on top then continue with step ten, that which is baking. In the case of other breads, step eleven would be cooling and step twelve would be wrapping up the bread for storage. One of the groups in my baking class got to make pizza, but not my group. So, I don't know if they followed all those twelve steps. Thank you.

[@cusodha1]

Why no suger ?

[@lubodega1638]

Sugar alters the speed at which the dough ferments, and could cause overproofing. Also pizza sauce tends to be quite sweet and you want it to complement the crust, not compete. That's my guess 🙂

[@JohnGraham-tb8zm]

No need for it

[@rodrigovazquez2538]

What is weight of each ball

[@flameandpie795]

When you say Bromated and Unbromated flours are almost interchangeable (1:10-1:30), what would you do differently if using unbromated flour?

[@JunesTarotJourney]

Unbromated flour just means you have to mix your dough a bit longer. Bromated flour is illegal in Euriope, California and other places because a product in the bromated is tied to cancer.

[@salcamposano4153]

BRAVO John Coming from a 40 year experience Pizza maker

[@TheSurvivor444]

I'm going to try this recipe tomorrow at my shop. I'm on the west coast so I have the unbromated flour but I hope it comes out good

[@iainwallington474]

Great video. So with New York Style the dough doesn't get bulk fermented apart from the slight rest before balling and refrigerated ! Is this normally the way it's done ?

[@justsaiyan6653]

how many balls does the 50lb bag make? just trying to scale it down so i have the recipe for 2 balls

[@swervsplatt9672]

He tells you the bakers percentage in the video.

[@michelahwach7201]

hi ,i,m just wondering about the temperature.. of ur cooler, i love ur pizza oven

[@PMQPizza]

michel ahwach Our cooler stays around 35-36 degrees. -Brian Hernandez

[@snivelbevad]

What is your baking temperature for NY pies? I have a Blodgett 1048 with stones that will go to 650. Great video! Thanks!

[@RubenMR69]

Thank You 👍...I just did my first pizza dough following your instructions... I reduced to amount in half 3 times. 🏆

[@ElegantSolutions]

What is the temperature of the refrigerator for the dough fermentation?

[@dimitristergiou8882]

Thank you for the recipe. Great video!! What weight of the dough ball is the correct for a 14” and 16” pizza. Thank you!!

[@AM-cy1xz]

With a thickness factor of .1, it’ll be about 20oz for a 16” pie, and 15.4oz for a 14” pie

[@AM-cy1xz]

# Dough Weight for Diameter, d is diameter, TF is thickness factor, DBW is dough ball weight d=14 TF=.1 DBW = TF*pi * (d/2) * (d/2)

[@edithharmer1326]

Educational! Excellent information! Thank you for sharing! Greetings from Singapore! Edith

[@rontavakoli-JD-MBA]

just an FYI...in your video you were putting 50143GM flour, but you recommended the 50111GM. are they interchangable?

[@Fan3car]

Good stuff John. It’s great that you explained your process. I’ve been making Neapolitan dough for two and a half years for our mobile wood fired business but now we’re adding a second trailer with a Peerless deck oven to make NY style pies as well as others. We’ll be sure to visit Metro when we come to Vegas for Pizza Expo.

[@heathkitchen4315]

Glenn Allen how is that going? I’ve been wanting to do that around my area.

[@JimBob_Joe77]

So you don’t add any sugar for the yeast to ferment?

[@miketiny6088]

I have question for home use 5lbs of flour is 100 percent, by other ingredient as yeast salt water oil how make weigh of each. Thanks Mike

[@ryanclark2017]

Divide his original measures by 10 and you’ll probably be somewhat close I’d guess. So 5lbs flour 3.1 lbs water .4 oz fresh yeast/.2 oz active yeast 1.6 oz sea salt 1.6 oz olive oil

[@ryanclark2017]

Also, if you can’t find All Trumps, “Bread Flour” is typically higher protein content than all purpose flour. The addition of olive oil is what gives the pizza more “crunch”.

[@walterdanver3993]

interesting that you show Bromated AT but use UNBROMATED flour in the mixer. Why?

[@peterelliott2232]

John, thanks for the presentation. I'm a NYC expat in Maine and I do miss the NY thin crust.

[@chefuno13]

Fantastic video thank you

[@smith899]

WOW!!! Best tasting dough I have ever made! Thank you!!!!! Of course, I scaled it down to a single pizza.

[@rolo8966]

Great video, John and guys at PMQ. Thank you for sharing your vast knowledge. Just one observation... It would be extremely helpful for us home pizza enthusiasts if you put the baker's percentage for the recipe so that we could scale it for our needs. Keep up your good work. Cheers!

[@robertbennett6697]

It is at 3:18.

[@YoutubeChannel-in7wo]

Thank you. Great recipe.

[@arthurjock4179]

Dough balls basic 1.5 oz balls per inch for pizza?

[@toxichammertoe8696]

This is the best pizza video of I seen he fully explains the type of flour doesn't just say flour, and is breaking down the science of pizza making only thing is you're supposed to add a little sugar to the yeast before adding it to the pizza, but BEST VIDEO YET!!! MPGA FOR PRESIDENT!

[@heathkitchen4315]

Toxichammertoe he addressed this. It hurries the fermentation and he wanted it to take as long as possible. He said that.

[@espoir61]

What is the weight of 14 inch pizza dough n 10 inch pizza ... please guide me

[@PMQPizza]

Good rule of thumb is an ounce an inch. If you want a thicker crust all over you can add some weight. The pizzeria I worked at used 16 oz. for 14" I've even seen people do 18 0z. for 14". Depends on your crust thickness preference. You can email me at [e-mail] with any other questions. Thanks Faisal!

[@MrEAW56]

Thanks John, great info!

[@chuckAWD]

What is the actual Bakers Percentage for NYC style dough? I had an awesome recipe last winter that I cant remember exactly but it was something like 100% F, 63% hyd, 0.25% ADY, 2% salt and 2% EVOO. Does that sound right?

[@johnhaver1264]

Yes.

[@roberthumphreys1316]

Thanks John.

[@krauz111]

Finally a good recipe with percentages, thanks

[@jay25443]

For anyone wondering, this comes out to 100% flour 62% water 0.3% active dry yeast or 0.5% fresh yeast 2% salt 2% olive oil One 16” pizza at 2.23 grams (.078 oz) of dough per square inch comes out to 275.4 grams of flour. Now use the above percentages against that for everything else.

[@jp-yp2ol]

Thank you very much I’m gonna cut the recipe in three I wish you guys were here pizza looks good thank you very much be safe

[@erinsanidad2218]

I saw you on Chopped!!! Randomly clicked on this video. Pizza Master!

[@tacforcegaming3220]

So what if I want to just make 2 large pizzas what are my measurements I know he told us the calculations but I can't figure it out I'm a little slow

[@jaydogs8326]

500g flour 300g water 15g salt 5g yeast some oil if you desire

[@tacforcegaming3220]

@@jaydogs8326 Thank you Kind Sir!

[@castrodon8742]

3 1/2 cups flour, 2 tbs olive oil, 1&1/3rd cups water, 1 tbs salt , 2 tbs sugar and 1 envelope of yeast...try to use all Trumps flour or all purpose flour...”do not use bread flour”

[@tacforcegaming3220]

@@castrodon8742 Thank you I really appreciate it Sir!

[@JohnWalker-2684]

John, I make my dough pretty much like you do except I add some sugar. I like my dough so that's not my problem. I use all Trumps flour also and uncooked sauce. My issue is the cheese. I buy Grande Mozzarella from Wisconsin. I use a small pizza oven at home called a Halo 16 which I like. Saying all that, I am not getting the taste I want so I think I am missing something with the cheese. I have used Mozzarella with provolone, next time with, then with Romano, and last with parmesan, and still haven't been able to obtain the taste I am looking for so I thought I would ask you, what combination of cheeses do pizzeria use.

[@Silverpinstudios]

Is bromated flour safe? Apparently potassium bromate is considered a carcinogen and banned in many countries. What is the difference in using all trumps unbleached/unbromated verses using the bromated?

[@poppyflorist]

how much pounds did he divide the dough into? How big of a pizza would you get from it? And what should the cooler temperature be? Can anyone say pls

[@chuckAWD]

How long should we take the dough out to room temp before use?

[@BalzMahoney]

chuckAWD it depends on the temp of your kitchen. A good rule of thumb start at about 30 minutes. Definitely a good starting point. Get it a little tacky at your touch. Beware of air bubbles though. Once you see them starting to push out your ready. Use that as your gauge for future batches. Trial and error at that point but start with 30 minutes at least. Make sure they are always rising in the same spot for consistency in temp. I.e., close to the oven or in a particular corner. -Brian Hernandez, PMQ Test Chef (sorry for my avatar and username, this is my old KZbin account. Hehe) Email me at [e-mail] with any other questions. Thanks for watching! Happy Holidays!

[@Horrocks1986]

So good this video. What more do you need to know.

[@Discovergreece2day]

So basically you have to make it non stop, it just seems difficult that it can’t be used next day especially when your very busy my only concern. Is this Italian or Greek style

[@jackkozlowski5201]

he should have heated the metal bowl because If it's cold and soon as the warm water touches it, that warm water will get cool very fast thereby screwing up the yeast. It can be warmed up with hot water being poured in and then poured out so the bowls warm.

[@JohnGraham-tb8zm]

You can use yeast from the freezer and ice cold water and it’s fine. It’s all about getting the dough temp 75-80. Super high hydration you need to add the last 20% of water slowly and its ice cold to not screw up the gluten. Yeast is not the factor here

[@1226CT]

Firstly, love the video. I'm currently in need for a pizza dough recipe for a commcercial gas oven max temperature is 572 (F) or 300 celcius. I've made Neapolitan pizza dough AVPN approved recipe. This works in woodfire. Can anyone recommend a pizza dough recipe for gas oven. I'll have to use it in a pizza cafe soon. I like the Neapolitan or NewYork style pizza's.

[@robertledlow772]

What is the weight of the dough ball for a large pie

[@almohajer012]

great video, very informative video. Thank you

[@PMQPizza]

samy montana Thanks for watching!

[@chha6439]

Very informative great job. Thank you

[@Elitedudesquad]

How many table spoons of yeast?

[@nadiaazeem9012]

I am starting a pizza shop in England, i am struggling with a dough recipe, can you please give me some advice.

[@andi6288]

Then you shouldn’t open a pizza shop if you can’t make pizza Dough. Do what you know don’t be a dr if you a car mechanic .

[@rangerjoespizza]

Great video John

[@Mr_D555]

This is my take on a smaller batch of pizza dough using a bakers percentage calculator 500g Gold Metal All Trumps flour 310g filtered water 1g dry active yeast 10g fine Sea Salt 10g Olive oil Start with room temp (72 deg) water in mixer Hold back some water in bowel to dissolve yeast (not sure on this step) Add water & yeast to mixer Mix with wisk attachment for a couple minutes Add salt and flour Mix for 4 minutes with dough hook Add olive oil and mix for 4 minutes Remove dough to table and let relax for 15 minutes Divide and round into dough balls at 16 oz Place into dough tray (covered) and brush with olive oil Place in refrigerator for 2-3 days Remove 30 minutes before use

[@Horrocks1986]

Nice 1 This is really helpful

[@jamilalabdi382]

what is the best oz for 12"14"and16"

[@andi6288]

Jamil Alabdi 11oz,14 oz, 18 oz

[@enriquevillasanti]

How much does the cutted dough must weight before make the balls?

[@sely5200]

Enrique Villasanti I would like to know too.

[@PMQPizza]

Great question! I found this for you "Finally John implores you to throw out your measuring spoons and measuring cups. This is an advanced baking technique. To get accurate consistency in your dough making, you need to do what the professional bakers do: they weigh out all of their ingredients. John states you need to be totally consistent with your dough so that it will turn out the same, each time you create dough" But I am going to refer you to our Think Tank as well where you will get the best response from professional pizzaiolos that you can get quickly: thinktank.pmq.com/forums/the-think-tank.6/

[@BakewithAmy]

About the yeast... do you weigh the yeast? 2 oz is a lot of yeast

[@salcamposano4153]

What would be a perfect temperature For fermentation in the cooler for 2 to 3 Days

[@Ulsternial]

Sal Camposano 50-60 degrees

[@hsinaddevaj7395]

Is this recipe work on stuffed crust or it's just for pan pizza?

[@franknorth1573]

Information was great It would be nice if we could scale this down to somebody doing it in the home I guess I got to break out my calculator

[@infinitehaul]

good, great, video.......thanks...

[@PMQPizza]

R Marin Thanks so much!

[@davidg.3631]

What’s the ratio for home use on a 6 quart mixer

[@PMQPizza]

David, sorry for the delay in responding./ If you email me at [e-mail] I can send you a Bakers Percent that will allow you to adjust your recipe automatically based on the weight of flour you use.

[@luisbermea531]

Can we have the porcentage of ingredients, please

[@frez777]

62% water, .25% yeast, 2%salt, 100% flour he's using very low yeast, the salt is kinda standard at 2%, 62% "hydration" (water)

[@frez777]

olive oil is same as salt

[@LawandaFinch]

If I wanted to freeze pizza dough at what point in fermentation would I freeze the dough balls.

[@wormhole331]

At the end. Just let a frozen ball come to room temperature before using.

[@donaldwaynegriffis3296]

My question is how long does the dough last once it's ready to be used

[@elizabethhancock4316]

Interestingly, my pizza recipe that I created for myself is very close to this one. Guess I was doing something right after all. My %ages are a bit different, but pretty close.