Is your pizza dough recipe right? (why you are probably using too much yeast)

Warning: Pizza dough recipe included.
I’ll be honest, I never thought I would do a whole video on yeast but as I started preparing I realized I could probably do several. Don’t worry, we’re going to cut to the chase on this one, maybe we’ll do a deeper dive later.
Today we’re going to make some Bari-style and Neapolitan-style pizzas using only 1g of yeast with 1650g of flour!
We’re using the same dough but the Bari-style dough balls are smaller because we roll them out thinner and I need them to still fit on the peel.
Resources and equipment recommendations: ​​bitonto.pizza/guide/recommend...
Recommended Scales
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Guide to making pizza dough with poolish: bitonto.pizza/guide/making-pi...
Articles and recipes: bitonto.pizza/blog/
True Neapolitan Pizza Association: www.pizzanapoletana.org/en/

[@Warwrick69]

I don't know if you wached or eaten some Italian style pizza like neapolitana or margarita. They have the beautiful ring and lots of air, that's why the dough is so good. Here, the pizzas are really flat. Maybe you can try and use 1g of dry yeast on 1kg flour and 600g of water. Your explanation was great but pizza is really flat

[@fjhaydn6532]

Excellent! Thank you!

[@BitontoPizza]

Glad it was helpful!

[@lousekoya1803]

Thank you !

[@BitontoPizza]

You're welcome!

[@asairin1553]

Thanks for this video. It's the first that delves into yeast. I'm always trying to keep all my factors consistent like time and temp while watching the activity.. I think you bring up a few things about W and yeast type that will give me more to consider.

[@BitontoPizza]

Glad it was helpful!

[@giuseppecilumbriello7714]

Hello there, thanks again for all your teachings. Taking that making pizza is labour of art, I very much appreciate all of yours videos. I would like to take the change and ask you what's the best stage to freeze the the balls . Should I rollup the balls after giving the mixture the appropriate time before they go in the fridge, or is it better to refrigerate the whole of the mixture(impasto), and than rollup the balls and freeze them? Thanks a lot again for your time and patience. Kind regards, Zeppe.

[@rbiv5]

The best stage to freeze balls is at the appropriate stage of fermentation, or in other words right when you are about to use them. You don't want to freeze over proofed dough. I still have challenges with freezing and almost never do it, but this strategy works best.

[@BitontoPizza]

Hey, thanks for your reply on this! I agree that freezing is tricky and I don't recommend it. If you are going to do it, you want to do it right when the dough hits the 'stationary' stage. See quizlet.com/134161641/artisan-bread-and-baking-week3-the-dough-development-phase-flash-cards/ - search for 'stationary' on the page and you'll find what I mean.

[@einfussganger]

Good info. Of course, if you plan to let the dough ferment in the refrigerator, you'll want to increase the yeast, correct?

[@BitontoPizza]

No, I would not increase the amount of yeast. You don't want to overuse yeast to regulate the amount of time spent leavening. You are better off fermenting outside the refrigerator than adding more yeast. If you want to cold ferment your dough, you should lengthen the fermentation time. You should let the fermentation process take hold (a couple hours outside of the refrigerator) before putting your dough in the cold. Personally, I've stopped cold-fermenting and my dough is better than ever. You're better off using less yeast and fermenting at room temperature. Your crust will taste better.

[@r.llynch4124]

Would using too much yeast cause my dough balls to form bubbles after I let them come to room temp of 70 degrees before opening up? Thanks

[@Lorenzo69]

Thank you for the pizza lesson but were all those yeast temperature instructions really necessary 🤔

[@mckinlymarleyferraren7695]

What is the proper yeast to use for pizza dough?and what is the exact amout of yeast, salt, and water in a 500grams of flour?

[@BitontoPizza]

I really only have 1 choice for yeast locally, Fleischman's. I would prefer to use the cake yeast they use in Italy, but, alas, just don't have it around here. The 'Disciplinare' tells how much yeast to use, basically 1 g of dry yeast per 1l of water for a 12-hour rise at 21C / 70F. You have to balance leavening time, amount of yeast, temperature, and kneading time.

[@dannycbooker239]

Really liked this video on yeast. Explained why I need to make sure to weigh my ADY instead of just pouring a whole packet in!! Let's talk SALT!! LOVE THE DIAMOND CRYTAL KOSHER AS RECOMMENDED FOR COOKING!! However, when it comes to pizza dough....I am confused with the type of salt. I know that the Diamond Crystal is a great Kosher salt in the kitchen. However, since it has about 1/2 the sodium, I wonder if using the normal 3% of it would have the same results as using almost little or no salt. And to get a good result, wonder if you'd have to use 6%. Or would I just be better off switching over to fine Kosher Sea Salt or regular fine Sea Salt?? I can't find any comparisons anywhere for pizza dough. All I hear is that all pizza chefs us sea salt....period. Thanks!! Slainte!!

[@BitontoPizza]

So, I have to admit that the differences in salt are a bit of a mystery to me. I have read that you want to get salt without iodine because the iodine suppresses yeast growth (given it’s anti-bacterial properties, maybe that makes sense even though yeast is a fungus). Otherwise, I don’t think it really makes a difference. I’ve used a variety of salts (including that with iodine) and haven’t noticed a difference. I should do a video on salt, though. Thanks for the idea!

[@user-qd5sc8ii8p]

Hi. Bit confusing. I just want to make one 12 inch pie. Exact amounts please. Dry yeast oo flour here

[@BitontoPizza]

So the exact amount depends on a lot of factors but for a 24 hour raise process for a single pizza, I would use the following: water: 1 liter dry yeast: 0.1 gram salt: 3 grams tipo 00 flour: 183 grams

[@contactusece7769]

You missed the most important part before the dough ball

[@itsthatwutangguy.9370]

do you know anyone from bitonto bari?

[@BitontoPizza]

Quite a few people, yes. Most notably, my wife!

[@itsthatwutangguy.9370]

@@BitontoPizza i have a big family in bitonto but i dont understand a bloody word they say.

[@Joe124100]

Great information. I will give some of this a try. I notice that my pizza dough maker was adding more yeast to the dough because he felt that the time of year and the temp was making the dough create too many bubbles in the oven during cooking. I am going to try your formula as we make large batches of dough (50 lb bag of flour) at a time. I would like to e-mail you directly if you will send me your e-mail address. JP

[@BitontoPizza]

I prefer to let the dough rise a little longer and let the yeast do its job slowly. This gives you a longer window to use it. You can email me directly at the address in the about section. Look forward to hearing from you.

[@emilyheidt]

but can you make the perfect dough gluten free? (:

[@BitontoPizza]

There is no such thing! Gluten is a requirement for great dough. No gluten chains = heavy, brittle dough

[@spqba747]

you do realise that you only need like 1g of yeast for 1kg of flour? ppl tend to put way too much yeast but you would rather never put too little

[@bartoszdoega3804]

Hopeless! Poor american pizza-like pie. No understanding of fermentation and digestability of the dough. Sorry to say, but please make sure you know what you are doing before you start educating people about pizza

[@BitontoPizza]

I think you would change your mind if you ate my pizza. Sorry you don't like it.

[@jelly8594]

Please do educate us, bartosz pizza guru from eastern europe.

[@jelly8594]

@@BitontoPizza don't mind him - he is obviously riding on a high horse.

[@chrisnewby9771]

Pizza looks crap no rise in the crust and it's got zero colour. No thanks.