Learn how to make Perfect Crust Pizza No Mess full instruction tips and tricks Recipe In Description

Try this easy no mess Cold Fermented Pizza Dough recipe with complete instructions Recipe and tips and tricks. This Dough is great for Wood Fired Ovens, Kitchen Ovens and even the simple Patio stone pizza ovens. Watch and enjoy then give it a try.
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Recipe:
1 - kg Flour (1000 grams)
670 grams water
20 grams salt
20 grams Olive oil
1.5 grams Dry Yeast

[@herrprepper2070]

Great video.. thank you. I really admire the layout of your kitchen, as well as the quality of the equipment. Well done! We live about 50 miles, as the Raven flies… due east of Yellowstone Park… no restaurants of course! After mastering sauerkraut fermentation … bacon curing… sourdough starters and bread baking… turkey brining… chicken smoking… and a few other skills, I’m working now on making good pizza. I started with a simple GP flour dough, then moved up to Caputo Red Bag 00 Chef’s flour. My “stone” is a Lodge cast iron 14-inch “Baking Pan” which works quite well for me. I use our regular gas range/oven, calibrated to 500 degrees Fahrenheit. I weigh all ingredients. At 5,700 feet altitude, everything from hydration to baking time changes a little bit.. but not bad. Caputo Chef’s flour is best with long fermentation times of 48 hours or thereabouts. We raise livestock (heritage, slow growth chickens and turkeys), and the extended fermentation provides long windows for pizza making.

[@madeiraoven]

Thank you very much for the compliments. I enjoy making pizza and other things in my oven, but it appears you are much more energetic than I am. We live in a farming community and I am educated on a regular basis how to do things from my neighbours. I am happy you enjoyed the video, I am working on a batch of dough now and I will post additional videos soon. Thanks Enjoy

[@tweeddeluxe69]

Nice job on the video! what is the temperature inside your fridge during the bulk cold ferment?

[@madeiraoven]

Thanks for the compliment. My fridge cycles from 2.4 to 4.6 degrees Celsius.

[@mikepritchard5636]

Great video, going to give you recipe ago tomorrow…

[@madeiraoven]

Hi Mike thanks for the comment and compliment. I will be interested how you make out with this recipe. What flour are you using?

[@tonygibbz]

You need to have a funeral and tribute to the pizzas that didn't make it. They will be remembered.

[@madeiraoven]

LOL ... thx for the comment. They will be missed

[@willie549]

Or just go to the Pizza cafe lol

[@madeiraoven]

Hi Willie thanks for the comment. I have a friend that lives in the building next to the Pizza Cafe in Garajau, I have been a few times to Pizza Cafe. Enjoy.

[@willie549]

@@madeiraoven My favourite pizzas from there are Nostra de Frango and Pizza de Camarao. My wife's sister used to live walking distance from there 👍

[@madeiraoven]

I have made pizza for local friends here in Madeira, they always ask for Tuna and Onion and Camarao with cocktail sauce. Enjoy

[@willie549]

@madeiraoven Sounds delicious. I will def l. Be looking out for more of your Pizza vlogs 😋

[@madeiraoven]

I just loaded a new pizza video today. Enjoy

[@BestInDough]

why are you so afraid of the dough? lol

[@madeiraoven]

Haha, ya. I was waiting for somebody with a dough box to say something. Thanks

[@tonygibbz]

Al the pizza scientist in his laboratory. The product is proven. Undeniably deliciosoooo. The critics are raving. 5⭐⭐⭐⭐⭐ watch out @papajohns @lilcaesars there's a new king in town.

[@madeiraoven]

Thanks for the support! We appreciate it :-)