I Proofed Pizza Dough for 30 Days (and ate it)

Рет қаралды 36,370

Ай бұрын

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📃 TABLE OF CONTENTS
0:00 -
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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Пікірлер: 106

@theiaraine Ай бұрын

no way it's the pizza guy

@erikhartwig6366 Ай бұрын

I completely agree with the 3 day opinion. I did something similar about a year ago. I made my normal pizza dough and made 6 individual dough balls. i made a personal pizza each night for 6 days. It was neat to see the results. for the 1st 3 days, each night the crust got better and better (tasting and texture), then by the 4th day, it was like the dough had 'peaked' in quality and wasnt getting any better. buy the last day, the pizza was meh.

@jcorniii Ай бұрын

That was just the fact that you ate pizza for 6 days in a row

@flamemasterelan Ай бұрын

For the same day pizza, Brian Lagerstrom usually replaces his water with beer for his same day doughs, to add more of a yeasty flavor that you're losing from the short fermentation.

@archimedes131 Ай бұрын

and a bit more yeast. I get nice airy crust, decent flavor, and good chew/crisp ratio with my same day dough.

@phalaxis3573 Ай бұрын

Just add more yeast lol.

@schmud143 Ай бұрын

@@archimedes131what’s ur recipe??

@Sleezy.Design Ай бұрын

I just love the amount of time and care you put into your videos! These are things that I've always wanted to know, but I think realistically nobody has the time or the commitment to make these experiments. Thank you for this! I've also got a sourdough starter that has been sitting untouched in my fridge for at least half a year lol, I think I'll try to use it and see if it's still alive and how it tastes

@eyeofbass Ай бұрын

💯

@FireDemon11 Ай бұрын

I'm surprised you haven't messed with using sourdough starter for your pizzas yet. They greatly benefit from longer fermentation. Would love to see a series about this in the future since I've been messing around with sourdough quite a bit for my pizza.

@mattymattffs Ай бұрын

I've tried sourdough pizza a few times to no real success. Too chewy, too bread like. If you create a polish with your starter it's ok, but then still needs a bit of yeast

@dpelpal Ай бұрын

Berkeley Cheeseboard uses sourdough, and it's absolutely amazing. I'd say its the best pizza I've ever had, and I've eaten pizza all over the US and Italy!

@NopeyMcNopeington Ай бұрын

@@dpelpal I used to work for one of their sister bakeries, and their dough is nothing special. It's basically a standard 65% hydration, same day sourdough. Don't get me wrong, it's good, and people absolutely love it, but the dough itself isn't anything particularly unique.

@madelamb Ай бұрын

i would love too see this experiment too. yeast goes dormant when cold proofing, but other enzymes in the sourdough do not. eventually the dough enters proteolysis from that enzymatic activity, and cannibalizes the gluten. a few days in the fridge the longest you can ferment before this happens: a 30 day sourdough pizza would probably be like an extremely tangy soup.

@savvasmir5026 Ай бұрын

What type of pots are those you ferment the dough in? They look amazing

@kamelsr Ай бұрын

If the bubble that burned is the same one that was there before you baked it then why didn't you just pinch/pop it?

@CharlieAndersonCooking Ай бұрын

I find that when I pop them, it just creates a big flat spot in the crust. I much prefer the charred bubbles over flat spots, but what I really meant is that I'm still trying to figure out how to avoid both of those scenarios.

@crystald3655 Ай бұрын

If you get large bubbles you can pop it then reshape a bit and there shouldn't be any burned or flat spots

@perolavhl Ай бұрын

Pop the bubble and patch it - no burn

@itsGdublan Ай бұрын

@@CharlieAndersonCooking how about turning the pizza so it cooks evenly lmao.......

@Whitethock Ай бұрын

I had an issue with scale limitations, and I didn't have time to get a more precise one. Instead, I got a straw, sealed it off on one end, filled it up with an amount I could measure (1 gram...yeah I know it's not perfect), then measured the distance ratio to get me the amount I needed on the straw and cut it (say I needed 100 mg, and the filled up length was 100 mm...I could cut the straw to 100 mg / 1000 mg * 100 mm = 10 mm) It worked for what I needed to do, and I have a more repeatable "straw scooper."

@kdub175 Ай бұрын

11:28 man this might be the answer to my problem! I always get mixed results, sometimes like a hard tough bite. only variable is the time it spent in the fridge. I usually poolish, bulk ferment 1-2 days, and then make dough balls which some go for another 2-3 days.

@eyeofbass Ай бұрын

I very much appreciate the attention to detail and experimentation. It’s something that I enjoy doing but you take it to a whole ‘nutha levol. Nicely done.

@sidmaheshwari8053 Ай бұрын

Great video. I'm wondering if the harder bite on older dough is coming from lack of air bubbles due to overfermentation, losing gluten structure and less micro air bubbles. With more micro bubbles, perhaps the crust in contact with the stone is thinner, leaving a thinner crisp bite?

@curtiscollins3434 Ай бұрын

Would it stand to reason that, when solving for the texture differences, you’d need to use a flour with higher gluten content for longer ferment. Since some gluten is broken down over time, you’re losing that structural element to an extent. If not using a different flour then maybe adding a small amount of pure gluten?

@davidmckean955 Ай бұрын

You can get those nice fermentation blisters with younger dough by using leftover old dough as a pre-ferment.

@copper4eva Ай бұрын

Have you tried making a poolish or pre-ferment for any of your doughs? I've been following your pizza videos and have learned a lot, but can't remember if you specifically have done that yet.

@sandhill9313 Ай бұрын

+1 on the .01g scale, always use mine for yeast and it is nice to know just how much 🙂

@Schill88 25 күн бұрын

When fermenting for longer then 24h you should ad some type of sweetness to the dough. It will give the yeast extra nutrients so it will live longer and ferment more. When using an average protein grade flour yeast will "eat" up most of the suger and starch within 24-36h and then enter hibernation again. Give the yeast more nutrients like starch and suger it will be able to ferment for much longer and thous increase flavour. Like sourdough does. Then when you ferment for long periods you might need to "wake up" the dough again, in other words you need to re knead it, and ad more flour and liquid to recreate the gluten strings. It will give you an much more airer and easier to chew.

@jnprather Ай бұрын

Haha, *puts pizza in oven with an absolutely gigantic air bubble in the crust* "I'm still trying to figure out how to avoid these huge charred bubbles". Loved the video.

@CharlieAndersonCooking Ай бұрын

I know I could pop the bubble, but that just creates a giant flat spot in the crust. Personally I’d much rather have a charred bubble as opposed to a flat spot. But what I really meant is that I’m trying to figure out how to avoid creating those bubbles in the first place.

@jnprather Ай бұрын

@@CharlieAndersonCooking Thanks for the reply. I didn't consider that popping the bubble ahead of time would've been a problem. Love the series. One possible idea if you ever wanted to take this experiment to the next level would be to try to normalize the amount of actual fermentation taking place by measuring the PH of the fermenting dough. It wouldn't be perfect but this kind of experiment is tough to normalize across variables.

@MontiusPontius Ай бұрын

Would you be interested in doing a series on Texan Kolaches?

@Lickitysplits Ай бұрын

Would love an update on your ny pizza I notice u have some different methods/ingredients etc since the original!

@The1stKing Ай бұрын

Thank you for the video... Now I'm hungry.

@KevinGenus Ай бұрын

Regular All-Clad pans will do eggs the same if not better, which is why they're used everywhere. Nice pie. Looks just like the NYC - especially the burned bubble! Bravo to you!

@mattymattffs Ай бұрын

Stainless steel pans are great, but I gotta say I love my carbon steel. I can use less butter than in steel... I just don't because flavour

@ff05t81t 28 күн бұрын

I found out that this recipe that I mistakenly wrote down was excellent for a cast iron “pan” pizza. I accidentally wrote it down to a 74% hydration dough with 8g of yeast (and other ingredients) with a 2 day fermentation made a great pizza. I spread it on the pan with plenty of olive oil and it comes out with this amazing golden brown exterior but with a cake like appearance from the rise despite having a ton of liquid from the toppings. And it holds everything without breaking a sweat. Then one day when I wanted pizza, I knew that I hadn’t made the dough 2 days before as this was an impulse craving. I quickly whipped up the same dough exactly the same at just past 7am and left it out at room temp. Later at 1pm I prepared the toppings and pan and by 2pm the pizza was in the oven. I was expecting a less flavorful bread but to my surprise it had the same taste as a 2 day fermentation if not better! I know prep my dough 6hrs before I want to have pizza. Plenty of time to decide and cook (if necessary) my toppings!

@toxomanrod Ай бұрын

I think I read somewhere that salt has the additional use of strategically delaying fermentation.

@ThatCapnGeech Ай бұрын

Ha I thought I was subbed and was wondering why I wasn't getting updated... Had to sub, now we're good.

@yomi001 Ай бұрын

Interesting experiment

@macsarcule Ай бұрын

I wonder if the longer fermentations are losing more water than the shorter. I know the container is sealed, but you can still lose water to container sides and dough surface that can evaporate when opening or if there’s not a super tight seal. This might be what’s giving the harder bottoms, the tearing, and chew.

@thecalikitchen5970 Ай бұрын

do you have a dough recipe video?

@nolakillabeast Ай бұрын

Quick question: if you ferment for several days you dont need yeast?

@bobrianfo104 Ай бұрын

In my experience if a pizza becomes chewy it's usually because it either cooked for too long, cooked at a too high temperature (around 930 F) or wasn't folded 2-3 times at 15-20 minute intervals before balling it.

@dirkdiggler9482 Ай бұрын

One of the prevailing theories regarding the origin of the micro bubbles is that it comes from malted flour. It has been observed by some that untreated flour, such as Italian “0” or “00”, does not produce a dough that bakes up with those micro bubbles.

@WarChortle Ай бұрын

I would be curious to see what the weight difference of the dough was after 30 days to see if there was a lot of evaporation changing the hydration level.

@dabK3r Ай бұрын

That scale reminds me of some good ol' times xD

@alexschubert Ай бұрын

Try it without yeast then add the yeast later.

@parrot998 Ай бұрын

That idea seems pretty dangerous. The yeast is what creates the environment that prevdnts mold and dangerous bacteria from taking over the dough. No yeast and you are basically rolling the dice on food poisoning

@JeremyPaulStiles Ай бұрын

Id love to see what would happen if you added brewers clarex enzyme that kills gluten

@fiifxu Ай бұрын

Very interesting

@archimedes131 Ай бұрын

To prevent those burned spots you gotta pop the large air bubbles before baking.

@CharlieAndersonCooking Ай бұрын

I find that when I pop the bubbles, I just end up with a flat spot in the crust. Do you have any tips for preventing that?

@kingquesoIV Ай бұрын

@@CharlieAndersonCookingI havent paid attention to whether the crust is shorter where I pop the bubbles, but after popping try pushing on the hole that was formed to seal it up again

@dpelpal Ай бұрын

@@CharlieAndersonCooking I personally love the taste of the the charred bubbles. I can't believe others don't!

@Shroomunati Ай бұрын

7 days in the fridge is by far the best pizza. I use 8% starter and a small sprinkle of yeast, it’s never too sour either

@therukshuka3616 17 күн бұрын

30 day preferment would be interesting to test

@btdtgg Ай бұрын

when you add ice water is it just ice and water= the weight you want. eg. Need 500grams water so 150grams ice with 350grams water?

@mattymattffs Ай бұрын

Yes

@chrissandoval7675 Ай бұрын

the yeast was smothered by carbon dioxide. try using an airlock. you'll have to drill a hole into the lid to allow for the lock and rubber grommet. it'll allow gas to escape while preventing contaminants in, keeping the yeast alive. you can easily find them at home brew shops. probably help to add more sugar for the yeast to feed on as well.

@jerembradshaw5982 Ай бұрын

Nice

@nitailevi8001 Ай бұрын

The 30 day dough was definitely not only over fermented but way past that. 30 day dough wouldn't really have any benefits regardless, but it's worth trying to match the yeast to the fermentation period. Also for taste, fermenting in room temperature (which also varies obviously) develops taste differently than in the fridge. It's not just the fermentation itself, other things are happening that cause the dough to develop differently in different temperatures. It's worth trying a long(ish) room temperature dough e.g. about 24 hours. For a random example of 20C and 24 hours you'd need approx 0.03% of yeast. Just a couple of degrees more 22C and it's drastically less yeast (about 0.022%, about a 30% difference, so it's important to really dial in that amount). I used to think fermenting for longer (say up to around 2-3 days) is "better" and I used the fridge, but was surprised by the results of a "faster" room temp dough. For a base comparison you can try a 24 hour dough, one in the fridge, one in room temp (assuming you are not in Antartica and your room temp is around 18C-25C, and adjust yeast % for the specific temp.. which can also vary throughout the day/night anyway so there's always some adjustment to exact fermentation time).

@mattymattffs Ай бұрын

Thank you. At least someone is saying something. Temp affects the resulting acid production which impacts flavour and texture. That's why with sourdough people often mix room temp and fridge temp or prefer one or the other

@CharlieAndersonCooking Ай бұрын

I really don’t think it was over fermented because it didn’t rise much (or at all) when it was in the cooler. There weren’t any signs of fermentation during that time, but then when I removed it for that last 24 hours and re-balled it, it rose pretty significantly. It almost just seemed to halt the fermentation entirely, I guess because of the small quantity of yeast. I’ve played around with room temperature doughs in the past (not in videos, just personally) and haven’t loved the results but it may be worth trying again! One big problem I had with them is that I can’t go as high with the hydration because room temp doughs tend to be a lot stickier and harder to handle.

@nitailevi8001 Ай бұрын

@@CharlieAndersonCooking It's possible. Much harder to tell from a video than when actually feeling it, but the way it behaved when you were stretching it looked like over fermentation (along with maybe other issues). As far as RT, statistically I've found by far most prefer that flavour. Even after 20 hours it can have as much or more flavour than 2-3 day CF dough. Though it's entirely possible you'd prefer the CF taste. Most use long CF to get more taste and not a specific type of taste.

@mattymattffs Ай бұрын

@@CharlieAndersonCooking when I do long ferments, I ball more frequently because the dough ends up running. Solves some problems

@ThunderGoatz Ай бұрын

@@CharlieAndersonCooking You have a great point but to counter that, most of the over fermented doughs i've baked pizzas with exhibit similar symptoms as that one. Also 24 hour poolish based pizza dough goes just as hard as a default 3 day CF dough. The yeast dialing is pretty neat, and probably better than what I do, which is do adjust the poolish percent based on temp / time. Sometimes a 24 hour dough becomes a 18 dough lol

@snakexpert552 Ай бұрын

I'd recommend next time just using your normal yeast amount and seeing what happens, even if it's a comical result. If the point is "What if you forgot your dough in the fridge for a month" wouldn't you use your normal dough recipe? Changing the yeast amounts completely changes the point of the experiment, introducing confounding variables

@nitailevi8001 Ай бұрын

The way I see it, the whole point of the experiment is to match the yeast amount to the fermentation period, to see if fermenting for longer is worth it (by using an amount of yeast so it doesn't over ferment). Seeing what happens if you forget the dough is just a different experiment. Though it seems the amounts of yeast weren't really matched that well for that either.

@CharlieAndersonCooking Ай бұрын

Exactly, that would be a different experiment. For this one, the point was to try to successfully ferment dough for different periods of time, and you need to vary the amounts of yeast in order to make that work. While I don’t think the amounts of yeast I used were perfect, I think they were pretty good since all of the doughs ended up rising about the same amount. Like I said though, if I were to do it again, I would probably test it with a long bulk fermentation next time rather than a long balled fermentation.

@darthmoomoo Ай бұрын

From the title, I thought you were going to eat the dough.

@MRSketch09 Ай бұрын

Well this turned out more interesting than expected. Why not add more sugar/yeast to the 30 day mix & see what happens?

@adamnoel3936 Ай бұрын

"Special scale" yeah buddy lol

@SteveLaird Ай бұрын

DO NOT LEAVE THAT SCALE IN YOUR CAR...................... :)

@JeffO- Ай бұрын

When I was looking for a scale like this for aciduants (citric acid, malic acid...) in hard candy, people kept giving me references I wasn't familiar with until someone came out and said it.

@SideshowBen206 28 күн бұрын

😂

@fiveminutezen Ай бұрын

Imagine a salami restaurant trying to manage 30 different years of salami.

@cjaquilino Ай бұрын

I vote against the comments repeatedly saying pop the bubble. It ends up being a flat part of the cornicione and a charred bubble is better.

@CharlieAndersonCooking Ай бұрын

Exactly! That’s why I left it. I definitely prefer the charred bubble over a flat spot in the crust, although neither is ideal. What I really meant is that I’m still trying to figure out a way to avoid both of those issues. Once I get a bubble like that in the dough, I haven’t come up with a reliable method to get rid of it without creating a flat spot.

@cjaquilino Ай бұрын

@@CharlieAndersonCooking Only thing I can think of to is to be more careful/change your stretching technique. I'd guess bubbles appear when you stretch the most gaseously active parts of the dough to the weakest gluten developed areas. But I still feel like that's hard to predict. That question is definitely above my pay grade. Maybe contact a Tony Gemignani or a John Arena type.

@DKTD23 Ай бұрын

@CharlieAndersonCooking reach out to a dough guru like Johhny DiFrancesco

@lapaleves Ай бұрын

why changing 2 params at the same time? for "siense" you'd take the same amount of yeast. worst case you'll have some vodka, so win.

@pavelstoikov3780 Ай бұрын

the ad for Carbon Steel Frying Pan was so nice i didn't notice that is a ad 👌👌🍾🍾

@darkplayerltd 29 күн бұрын

Why not try using sourdough? Since sourdough breads has the crunch that you may be looking for.

@RaystormTheWise 25 күн бұрын

Bro ever heard of covering your hands in flour or oil to not get the dough sticky?

@jcman-lp6lg Ай бұрын

i expected you to explode on the 30 day but you didn't so that's a plus

@thegolfcartshop Ай бұрын

whats wrong witchu...i told u he dead 🍕

@Rob07417 Ай бұрын

I'm tripping, no more options trading?

@anthonydelgado731 27 күн бұрын

Amazing series and research, unfortunately a lot of NY pizza is hit and miss especially with consistency. Other than some the gold standards and specialty pizzeria.

@Bozebo Ай бұрын

I think the long ones are going a bit sourdough-ey.

@jakelondon Ай бұрын

Fwiw, the links to the stacking dough tins must have an issue, as they lead to a 404 page.

@thesmuuuuggh Ай бұрын

30 day looks objectively 'old', well past its prime, especially on the backside. cool experiment as always man.

@Kablebeats Ай бұрын

To prevent burnt bubbles just pinch them before sliding the pizza in the oven, especially giant ones as the one you had.

@kingquesoIV Ай бұрын

Hey you can avoid the black bubbles on the side by popping any bubbles you see on the dough before cooking. When I was watching I was surprised you didn’t pop that bubble.