How to Make Same Day Pizza Dough

Demonstration on how to make pizza dough that can be used the same day. How to make the dough, how to proof, how to stretch it, how to build a pizza, and how to cook a Neapolitan style Italian pizza in the oven.
For the sauce recipe, pizza recipe, and more please visit www.lineageculinary.com
Ingredients (2 pizzas)
1/2 tsp active dry yeast
1 TBL water (105-110F)
400g 00 flour
250g water (105-110F)
1.5 tsp kosher salt
1 tsp sugar
1/2 TBL EVO
1:28 - mixing ingredients
6:55 - proofing dough
7:30 - stretch and fold
8:15 - pizza steel/ stone
9:50 - rolling and shaping the dough
12:25 - stretching the dough
17:25 - building the pizza
21:50 - cooking the pizza

[@jhugochaps]

Really appreciate all the little pieces of advice. I usually make Kenji Lopez's 2-day recipe, but the ability to make pizza in one day is huge. Thank you!

[@lineageculinary]

We appreciate the feedback, thanks for watching.

[@RacquelTBrooks]

Thank you for breaking down the science of using ( yeast ,sugar and salt)

[@suzyqlasvegas]

Store your yeast in the freezer. I’ve used yeast that expired two years earlier and it worked fine. I learned this from a chef. I’ve never had a yeast fail since doing this.

[@JudithGomolski-w1n]

😊

[@lineageculinary]

Thats a good tip. Thanks for watching!

[@ComputerGuyAndy]

One to two grams gets me baked whenever I'm making pizza too 😂

[@lineageculinary]

😭😭😭

[@luigigrullon8551]

Overall- good recipe with decent hydration, good instructions, and pizza steel recommendation was spot on. The dough stretching part was really tough to watch though.

[@lineageculinary]

Thanks for the feedback. This was an early video for us and we have become better at editing. We may need to make an updated version.

[@knightsofneeech]

Thank you for the very helpful video! For busy days for me!

[@lineageculinary]

Yes the same day use is helpful for me. Sometimes pizza cant wait for tomorrow lol.

[@worldcooking]

Great pizza recipe, delicious! Thanks.

[@lineageculinary]

Thanks for watching. If you make it tag us @lineageculinary

[@mrdilligaf1968]

Beautiful !

[@lineageculinary]

Thanks for the comment

[@TOMTOM-nh3nl]

Cool Tats, thank you for the video

[@workhomework]

Nice

[@lineageculinary]

Thanks so much for watching!

[@DaveEdmonds-wp6ue]

Good job, thank you.

[@lineageculinary]

Thanks for watching!

[@ATLsCocoaDulce]

Great content!! Thank you 🙏🏾 What’s the link to the steel?

[@lineageculinary]

Thanks for watching. This is the steel I use: Primica Pizza Steel for Oven -... www.amazon.com/dp/B095WZ73K1?ref=ppx_pop_mob_ap_share

[@ATLsCocoaDulce]

@@lineageculinary OK. THANKS SO MUCH

[@scottford6868]

Neapolitan pizza dough can proof for a minimum of 8 hours covered at room temp and eaten the same day. Another method is creating a pre-fermentation like a biga or poolish the day before and eating the pizza the next day.

[@lineageculinary]

Great point. We will be discussing preferments in future videos. Thanks for watching

[@czzham]

You're tellin' it like it. Appreciated!!!

[@3riversgirl777]

great instruction!

[@chuck7240]

Great video, thanks. Which Caputo flour did you use?

[@lineageculinary]

I use 00 chefs flour for pizza and egg pasta dough. Great flour!

[@2AChef-n-BBQ]

00 is great for neopolitan, but AllTrumps is better for NY or New Haven style. Even bread flour works great for NY style

[@rozannlezzetbahcesi4459]

Like 99 enfes oldu elinize sağlık afiyet olsun ❤

[@chriscrawford1958]

Late to the party! What’s the difference in “stretching” the dough as compared to rolling it out with a pin?

[@mikeymutual5489]

I contend that low-moisture mozzarella is best for pizzas made at home. It melts *much* more easily than the water-laden fresh mozzarella, and has the chewiness that people want in cheese. If you want to enhance the cheese with adding some bits of fresh mozzarella with it, that is fine, but the main cheese should be low-moisture. I recommend using Galbani's low-moisture cheese, which will be better than the shredded stuff. Also, who doesn't cook their toppings with the pizza? Every one of those toppings (except the basil) would have been better cooked. Home ovens are not hot enough to burn pizza toppings.

[@lineageculinary]

Low moisture mozz is an excellent choice as well. Fresh is just what I prefer w the san marzano tomato sauce. I agree that you can put the toppings in the oven. You can also add them after. I’ts a matter of personal preference. My reason is I like to cut the pizza first then add the pepperoni and mortadella so it doesn’t get smashed by the pizza cutter. Thanks for watching and being a part of the discussion. We will try Galbani’s mozz next time 😀

[@chriskvikstad4980]

A lot of pizzaiolos recommend dicing fresh mozzarella and then place it in a colander that is stacked in a bowl. Let it sit overnight in the fridge to drain off the liquid. A surprising amount of liquid will be in the bowl the next day. The benefit is now you can use fresh mozzarella in your wood fire oven and not have soggy cheese.👍

[@mikeymutual5489]

@@chriskvikstad4980 I guess that's a way to make your own low-moisture mozzarella!

[@healthyfoodbyfarhanausman9949]

Good job dear friend keep it up.where are you from

[@lineageculinary]

Thanks for watching. We are located in Tampa Florida.

[@healthyfoodbyfarhanausman9949]

@@lineageculinary lot's of love 💕 from Pakistan 😊🤗😊

[@lineageculinary]

So cool to reach people across the world ☺️

[@myChefDiary]

Looking to 😊😊😊

[@DKTD23]

A lot of chefs say the high temp water kills a lot of the yeast. Is there any detrimental impact to just let the yeast activate in 55 degree water?

[@lineageculinary]

You want the water to be warm but not hot. Avoid temps over 120F

[@20111111jorg]

I'm confused. I've been making near perfect pizza dough for two years now using cold water and no sugar. I just dump everything right into the mixer and let it go for 7 minutes. Very easy and no messy hands (my preference). With all due respect (as I'm just a novice but well read) why all the extra work? Btw, I've also found bread making far easier than pizza making. There are no peel sticking, launching and 800 degree oven split second cooking problems.

[@lineageculinary]

Warm water helps activate the yeast. I like to add sugar for a bit of flavor but its optional. A mixer will certainly make it a bit easier. Glad your recipe is working for you. Thanks for watching.

[@PeterQ-f7o]

What speed the mixer with dough hook? Would assume pretty slow speed.

[@caramel2wix]

I agree with u..he said bread was harder but it is so easy and so fun to do. During covid I decided to make my own bread and it was so fun I had my kids do it n now they too make bread when we run out. I just started making my own pizza and it's come out really good. I'm only here because I like to see other people's methods.

[@truchuynh3339]

the sugar makes the dough a little bit more crunchy too! I love it

[@ComputerGuyAndy]

You sound really angry about that 😂... If you found your "perfect cold water dough" why are you searching for dough recipes? You armchair quarterbacks kill me 😂

[@taissyjoseph4419]

Great!!!!

[@сергейлиманов-ж5с]

самая любимая еда пицца и кола

[@shays7815]

On a pizza like that, if I wanted meat on it, I'd most likely use prosciutto and if I wanted a little sweetness to it, putting fig on it with whole milk buffalo cheese is really good. Top it with some freshly grated Parmigiano Reggiano... Mmmmm 😋😍

[@lineageculinary]

That would make an awesome pizza!

[@ziggybongwater7915]

Any reason not to use instant yeast?

[@lineageculinary]

No just personal preference for active dry yeast. You can use instant or fresh yeast as well. The amounts may need to be adjusted.

[@JerichoStephen]

I wish you could be faster 🍃🍃🍃🍕🍝

[@lineageculinary]

Yes this is good feedback. We are going to remake the pizza video with better editing, so its not so long. We are still learning. Thanks for watching and we appreciate the feedback! 👨‍🍳

[@PeterQ-f7o]

Why not cook it a bit short, top it then finish the cook? I like pepperoni cups!

[@lineageculinary]

That works too if you want them a bit crispy or curled.

[@Universe3-e7r]

It's not Neapolitan Pizza. For the pizza you made you can use 0 flour.

[@mikeymutual5489]

I disagree with the use of oil both in the dough and on top of it before baking. All that does is make the more crunchy and flaky at the expense of it being soft and pliable. If you leave it out, the final texture will be better.

[@lineageculinary]

Great comment. The olive oil is for color, flavor, and some crispiness as you mentioned. It is certainly optional and can be omitted if you like.

[@PhilPellegrino]

Every thing he did is 100% wrong I’ve been making pizza for 40 years if I made pizza like I would be out of business

[@ComputerGuyAndy]

Have you ever had kids ask, 40 times per day, for you to make pizza when you didn't have any dough prepared? The children don't understand the nuances of bread making, they just want pizza. Also, no need to be rude if it doesn't appeal or apply to you, just keep on scrolling. Not everyone is the Master Baker that we watch on your KZbin channel.

[@Wozzaatwozza]

Thanks for the video”I’ve it! I’m used to 2 day traditional methods but sometimes I want same day pizza. About 95% of the world population is metric, including the countries that primarily make olive oil and OO flour, stainless steel bowls, Want more views? Add metric & imperial measurements. Fact 1lt of water = 1kg 1 pint weighs how much? Ask a person to pour 1lb of water into a container and most imperial people can’t, but an imperial person can pour 1lt. He he.

[@lineageculinary]

Thats a good suggestion. We like metric too its easier to do the math. Thanks!

[@nelsonbrooks]

Start with pasta dough then but, Italian pasta dough contains eggs & will totally stress my KitchenAid Artisan stand mixer & probably cause early failure. But, I came to learn how to make pizza dough so, where do I go from here.

[@lineageculinary]

we have a simple bread recipe that is a great start: kzbin.info/www/bejne/mnrKgJ54q8SkrdE

[@janGranneman]

this not looking good, if i was Italien i shuld cry about you kill the Pizza doug sorry but this is not the way

[@brianboe3774]

Make dough in a day but it’s better if ya take two days !!!! Got it …. Take two days …. Maybe three ???

[@fredericorocha2004]

Canola oil 😮 BAD

[@lineageculinary]

Agree. I recommend extra virgin olive oil for this recipe.

[@thedoad]

less talk more rock. ZZZZZZZZZZZZ this could be 4 minutes.

[@denisprieur7944]

Humm? One strech and fold after the first 30 min, strech, put it back for rest another 30 min, strech....but it make 1 hour in all! Where is the other 30 min?