how to make pizza Dough Recipe |INTERNET FAMOUS Baking Tips |Sauce Talk🍕

[@gdawg4ever119]

Andris , if I make a 72hr cold ferment (24hrs room temp + 48hrs in fridge) , and I make a 1,000g of flour size batch , should I use 2g of active dry yeast since the 500g batch calls for 1g? Or is 1g enough since it’s a long slow ferment ? Thanks I’m advance for all you do and any help on this . Love your channel.

[@bakingsteel]

yes, i use 1 gram of yeast per 500 grams of flour.

[@gdawg4ever119]

@@bakingsteel I assumed that but wasn’t sure how yeast worked. As in if 1 gram was enough for a slow 72hr ferment no matter if I doubled the flour. Thank you again Andris. You are always very helpful. My family thanks you too bc they love the pizza you’ve helped me learn to make :)

[@gdawg4ever119]

I am interested in trying the 24hr pizza. So if I heard you correctly, I can ferment on the counter 24hrs , make balls , let them sit out 3-4hrs and make a pizza ? I am curious to see how much difference there is between that and the 72hr deal bc I have done your 72hr recipe and it was great. Thanks for all your help Andris 🙏

[@bakingsteel]

you are exactly right. Give it a try and report back...

[@gdawg4ever119]

@@bakingsteel I meant to say I have tried your 72 hour process not the 24 sorry. Ok I sure will thanks

[@JimBic72]

Andris you used to mix water with your salt in this recipe, why has this changed? Genuinely curious. Thank you!

[@bakingsteel]

Hi Jim, If i am making large batches of dough i will dissolve the salt first. Large batches are in my mixer and about 3000 grams of flour. When mixing by hand i just whisk it in...

[@JimBic72]

@@bakingsteel Ahhh got you! 👍. Again Andris, I have tried every recipe on KZbin almost, yours is by far the simplest and the best!