How to cold ferment your pizza dough

[@LappMartin]

Hands down the best pizza dough video ever! Production level is out of this world. And the science side of the dough - superbly explained! Thanks, man!

[@stadlermade]

woohooooo that's so nice thank u very much :D

[@baderhaddad5728]

Totally agreed

[@iliyanivanov7337]

Aaahhhh now the BITING make sense !

[@raddadslab5097]

THANK YOU! My exact feelings. Your video left me smiling

[@steveraman4562]

you said it he is cool

[@filipfret8848]

We can all agree, it's by far the best pizza channel out there

[@vitoiacopelli]

This guy is very good ;0) check my channel

[@boykaunlimitted4514]

vito iacopelli I was about to mention you😂

[@messi10Pao]

Boyka Unlimitted Me too. 😅

[@makaw2006]

@@vitoiacopelli many of us learned from you, graze mile ;)

[@aronchas]

No, first Is Vito secondo this guy

[@vitoiacopelli]

I really really like how you made this video good job my friend ;0) only thing I always personally make the dough reach the point of fermentation before blocking it in the fridge beside this you did an outstanding job specially on the editing

[@adso85]

Seeing Vito comment on this video is like watching two gods have a conversation

[@The_Coffee_Rabbit_Hole]

Wow if Vito comment its a good video !

[@vitoiacopelli]

@@adso85 ❤️i love when people put passion when they do something

[@vitoiacopelli]

@@The_Coffee_Rabbit_Hole lol thank you

[@amaurimendez8567]

It is correct Master Vito, it showed off with editing, it is a great one and we appreciate all the knowledge, advice and tips that both give us, a huge hug! ✌️😎

[@JohnSmith_UK]

Let's just say from one pizza nerd to another - this is absolutely the best easiest informed and practical video on fermented pizza recipe. Lots of nice nuggets of sound advice. Thank YOU!

[@liamjackson5698]

After kneading do you place it straight into the fridge or allow it to rise a little before placing in the fridge?

[@envirosaveenvirosavegreece296]

By the way, you and Vito iacopelli are the best maestros of pizza a guy can ever take advice from. What you did and still do is not only remarkable but also unprecedented. You need to be given medals for bringing this amazing food to the masses in such a way that everybody can enjoy it by using their own two hands. I personally want to thank you for your help. Be always well.

[@daytoday1098]

FINALYYYY a pedagogic video and a true comprehension of the pizza making process YOU RE THE CHOSEN ONE - AMEN

[@kylewolfe_]

This is maybe the most accessible description of the biological processes involved in baking that I've ever seen. Loved the analogies to fast and slow workers!

[@FilipTrax]

Finaly after watching 100+ pizza doug videos over the years ... this is by far the best explaination I have ever seen. Great Job! Thank you! ⭐️⭐️⭐️⭐️⭐️

[@serpentish9690]

I’m glad I ignored the “pizza nerds only” warning at the beginning since I’d consider myself more of a pizza casual trying to make a decent pie. This video was fantastic and explained a lot while keeping it short and sweet.

[@YooooouKnowwwww]

very nice and great fun. My wife and I accidently found out that pizza goes from zero to hero when we left the dough in the fridge for 3 days, and this video really made us understand why. Thank you

[@greatrulo]

Holy crap, the editing/filming/narration on this is beyond any other cooking channel, I hope you keep making videos!

[@oldworldorder9424]

Hmmm ok. Personally, I just watch videos to count pixels.

[@badasspresso]

One of the most underrated videos for a dough recipe and pizza. Absolutely perfect!

[@catland07]

This video has everything I need in a pizza dough video - science, humor, and great pizza dough! Did I say there is science?

[@peabarter_3074]

This is a great instructional video full of informational details that we need. It is also hilarious at times with your sense of humor. Thank you!

[@redderpom]

This video is brilliant. No one else has explained the why’s and hows this clearly. Also funny and cute as hell. Thank you.

[@alexer071]

Not gonna lie, this video is probably the best pizza dough guide ever. It spawned years of pizza and bread making and is the N1 guide I refer anyone I know to. Thank you!

[@theproject4937]

I mean I can't say I woud ever find a video about clod fermentation interesting, but this one is something else. As a proud Italian I commend you for your efforts. Well played my friend, well played! :)

[@Hooch737]

Learned about enzymes today! As a youngster every task with my Dad was a Science lesson. Took me right back instantly with happy tears. Thank you for both the knowledge and re kindled memories 😎

[@acsmits7799]

This dough recipe worked out really well in combination with an oven based pizza stone. This resulted in the best home made pizza's I've ever made. Thanks a lot!

[@Sir_Gonzo]

This video explained to me why my last 9 batches of pizza dough just weren't turning out the way I hoped even when using cold fermentation in my process. That's because I wasn't doing the cold fermentation soon enough. This led to the overproving of my dough. Kinda had a mini epiphany during this video. Subbed.

[@aliceheatley]

Amazing video and pizza recipe! My dough rise wasn’t great the first time I followed the recipe, so I looked at the comments here and a few people said to let the dough sit at room temp for a couple of hours before it goes in the fridge. That worked great for me. Thank you!

[@supamsp]

had the same issue, my dough didn't rise because I simply put it in the fridge right after kneading

[@dougiedd3986]

i allowed it to sit for two hours and STILL NOT good rise

[@roopney]

Also having issues with no rise in the fridge. I personally think as well made is the video is there are loads of gaps in how it works in practice....

[@laffatlife]

This is absolutely one of the most informative videos on Pizza making I have ever viewed..great job!!

[@visakanthiruchelvam5028]

There are heaps of pizza dough tutorials online and I was most impressed by yours. I really love your teaching style and your video production. I have only followed your neapolitan pizza dough video so far and I have to say I am really impressed with the quality of pizza base taste and texture. So the both times I followed that video I got great results. Thanks man. You're a champ. Today I'm following the tutorial in this video to see if I can improve it. I strongly recommend this video to anyone looking for a delicious pizza they can make at home. It's a bit of work and mess, but the end result is better than any store bought pizza.

[@michaelbehner3015]

Thank you so much for this. You have no idea how many videos and articles I’ve consumed to try and understand the science behind pizza making. This was the only video that told me what to do and WHY.

[@Dave_Hrabosky]

Pieter, you have performed a terrific service to the pizza dough making community. This video is outstanding for the science you presented and for the visual aids you put in place that allow it to be easily understood. Thank you! And if you are doing a survey, I sincerely wish you and Vito Iacopelli would do a video collaboration. That would be truly great.

[@lipardfilm]

You can tell new things in a new way after 1 billion pizza videos uploaded to KZbin. I don't even know why those previous videos were made, after watching this one. KZbin can free up a huge amount of server space by deleting them. Super well done! Thanx!

[@adamchurvis1]

This is the single most instructive and understandable video I have ever seen on the subject, and I think I've seen them all. The segment from 1:59 thru 7:15 should be watched by every person who even THINKS of making their own pizza. Subbed, liked, and looking forward to watching ALL your videos!

Pizza and science, what a delightful combination, isn't it? Cheers mate, from Paraguay 🇵🇾

[@DarthHunter5]

Thanks for the scientific explanation, that provides a lot of guidance when experimenting with timing. I gave it a try and I have to say that two days fermentation resulted in a much fluffier pizza for me. Loved it. Only thing I need to buy now is a pizza stone, so it won't stick on the metal plate anymore :)

[@bjarneandreasen4032]

Hi I have just made pizza with fermented sourdough, in 24 hours in my Weber Q3200 grill, best recipie ever. Thanks from Denmark, you are the best.

[@patrickspino5941]

An absolutely incredible presentation that has unlocked the secrets of dough for many novices, like myself. Thank you very much!

[@dsoldado12345]

Best tutorial for beginners, for real. This guy basically goes straight to the point mixed with a great edition and clearly explained information

[@kwms1646]

I have already used your other videos to create out of the world pizza's but THIS one simply looks amazing from the very first second. I have a pizza party tomorrow, too bad I didn't see this earlier else I could've made the best pizza ever. Thanks so much, seems like you put many hours into making this great video. Well done and two thumbs up!

[@borasolutions]

Mannnn!!!!! What did I just watch? This is the most brilliant video I've seen maybe forever. I had to watch it more than once and still watching. Subscribed right away. This is the bomb!!!

[@earlystrings1]

Ok, this is just amazing! Best dough tutorial I've seen and I've seen a boatload.

[@willphelps6715]

I tried this three day fermentation today. I used another channel's 70% dough recipe and left it in the fridge for 3 days. I had it in a large glass bowl with cling wrap. A slight crusting occurred on the dough, so I probably either didn't add enough oil to the top or the bowl was too large, leaving too much air. I removed the dough and formed the balls and let them sit for 4 hours. When it came time to make the pizza, the dough was very soft. Softer than I was used to, so it took a few tries to get the hang of handling such soft dough. The taste was fantastic, though. I will try again in a week or so, but use a smaller container. Thanks for an excellent explanation of the fermentation process.

[@asmodeos666]

I applied what was said in this video to the letter and tried with both fresh yeast and homemade sourdough starter, and it was the best pizzas I've ever made. Even if you said it in this video I want to stress one thing out guys: the flour you choose is really important. For this recipe I decided to go with a strong type 00 "pro" pizza flour I got from an Italian shop and I think this was the deciding factor taking me from my weak pizza game to what it is now. For people going the sourdough way: just like for fresh yeast, you should not put too much starter in your mix. Go for a 1/10 scale here: if the calculator says you need 1g of fresh yeast, go with 10g of starter, and like he says in the description, do a bulk fermentation before putting it in the fridge.

[@ahallock]

This is actually one of the best explanations out there on the process dough goes through. Most people are just bullshitting and have no idea what's happening and are just parroting what they've heard. This actually makes sense to me now.

[@tormodi5925]

Thank you, Städler ! I love a good pizza and have no need to waste any more time in the search for the perfect pizza dough method (this together with your Neapolitan dough video). Awesome stuff!!

[@ChrisRich]

Excellent explanation in regards to the chemical processes. No other video I've seen breaks it down this well.

[@stadlermade]

Thanks man!

[@st4ur0s]

There is so much knowledge on this video! Very easy to understand the science behind a really good pizza! Thank you so much!

[@mthomas4139]

What a phenomenal video. The HOW is important if you just want to follow a recipe and repeat. But the WHY is the answer that separates pros from pretenders. You need to understand why you're doing what you're doing to tinker, experiment, and adjust your cooking on the fly. Well done, man. Well done.

[@samuelhaddad451]

This is EXACTLY the video I was wairing for! And so well realized. Congrats and thank you.

[@pramitnayee9398]

They should teach this in schools! Amazing video! So informative!

[@CanadianBisdak]

I love the cold fermentation pizza dough! I’ve made it once and damn it is the best! That I decided to get a pizza stone! We might not order pizza from the restaurant anymore, we probably once in a blue moon!

[@hfranke07]

This is the best pizza dough in the internet.... I just took my dough out of the fritch and I will once again make some awesome pizza. Thanks.

[@friendd909]

Cheers for this, have been using your channel to make pizzas during lockdown! Quick question, how come only 5 mins of kneading as opposed to 15/20 in your main video?

[@MeAndersen]

As I understand it. When you're kneading, you're helping the gluten development. Which also develops over time. So when you do a long fermentation of your dough, you dont need to knead it as much. Correct me if im wrong :)

[@stadlermade]

@@MeAndersen yessss you got it. time is the magic ingredient :D

[@zanea6820]

finally someone who actually explains why each step is necessary.. awesome job

[@gaabor10]

hey! great video. I tried to re-do everything you said, used the recipie from the pizza dough calculator and then cold fermented the dough in fridge for 3 days. It was taken out and ball-shaped around 4 hours before cooking and it spent the 4 hours in 19-20 celcius room temperature. My problem is that the dough instead of rising in side tends to just flatten out, but an even bigger problem is that when stretching the dough it is way too stringy, so somehow it loses it's flexibility and resilience and it sticks down terribly easy. I have 0 chance to season it and than pull it onto the pizza peel as the part which is still on the surface just sticks down, becames totally elastic. Any idea what I'm doing wrong?

[@oBGroovy]

Same here. Maybe i used a little bit too much water? My Dough was so sticky and didnt rise after putting out of the fridge.

[@thiagoaguiar231]

same happened to me. What I did was take all the dough together and give them another 5min knead and left ir resting 1 hour. The problem seems to be that you (and I) did not knead enough before put in the fridge

[@gauravprajapati6001]

Did you use 00 flour? If not try it with it.. water absorption capacity of flour varies based on the w factor.

[@jaber_rise]

What the heck... I have been watching hell lot of videos about pizza dough and non explained it the entire process as clearly as you... keep up the great work

[@phil2415]

When cold fermenting like this, when do you do all the kneeding? It looks like you've done 5 minutes of kneeding before putting the dough in the fridge, then after removing it from the fridge and giving it a few hours to return to room temperature you say to just go ahead and stretch it. Does this method not require the 15-20 mins of kneeding shown in your pizza dough making video?

[@marvindunze8482]

Also want to know that

[@truepeacenik]

+1

[@mrwizzzard1663]

Same question ☝🏻 in other video’s i watched they kneed it for 15 til 20mins.

[@ieuanhuw2009]

Yes please I need this answer!!!

[@DonMagaroni]

same question

[@abuhasbulla2442]

Dude you make me to open a new business... You not just give a some video about pizza, but you are honest and good man because you get a some different idea to make our the business... Thanks a lot for help me

[@Alexey_Bogachev]

Hi Peter, Please make tutorial how to make best pizza with airy crust in regular oven (max 250c) using baking stone or without it.

[@CanadianBisdak]

I made few weeks ago the same process cold fermentation. I baked it in an iron cast pan for 500F, oh you won’t believe how crispy and thin the crust is plus the big aairy bubbles on the edges!

[@johnadamczyk6213]

Put baking stone near the top of the oven. Preheat it until max temperature and the oven tells you its ready. Then leave it until it for 45-60 minutes more at the max oven temp. Put in your pizza to cook, then halfway through the cooking time, turn on broiler mode and let the top of the pizza brown (most ovens only use the bottom element during bake mode, so the top of your pizza will not brown properly unless you turn on broil at some point)

[@bertb4185]

Hi Alexey - try looking into those top-down gas grills used for beef if possible for you. They are here in germany all aover the place, sold in supermarkets for as low as 100,-€ the can easily reach 500°C and come with a 30cm pizza stone. They are named "Beefmaker" or "Beefer" and are label as 800° high temperature grills ... I gave up making pizza in a regular oven years ago ...

[@akiriisio8558]

I made one two days ago. Using 00 flour, 60% moisture and cold fermentation I made the best pizza ever. I had the baking stone in a normal electric oven (250c) for about 45 mins. I don't have a pizza shovel so when I had the base ready, I needed to carefully move the dough on the hot baking stone and put the tomato sauce and fillings there. This kind of sucks so I definitely will get the shovel. However, the pizza turned out to be the best I've done. But I made the tomato sauce very carefully and that turned out really good as well so I guess the combination of the two is the reason why it was so great. I didn't even use the rolling pin when making the pizza! I also didn't use his recipe for the dough, but very similar

[@maximeeckert1303]

I'm amazed by the quality of this video. The pitch and the script is great, the storytelling is crystal clear! And the edit of the video is elegant and clean. Love it Congratulations!

[@vladlumbab1461]

Hi Chef! I would just like to clarify... When you remove the dough from the fridge you wait for it to go to 71F first and then let sit for 4hours?

[@zx3776]

The room needs to be that temperature, leave the dough there for 4 hours

[@amiraliseyedghasemipour3667]

Simply exquisite… tip my hat to this creativity and storytelling

[@williams.5158]

This guy is gettin’ trippy. Love the vids though.

[@michaelr3814]

This is the first time that I've been so impressed by a youtube video that I actually left a comment!!! WOW. Amazing job, so well done, and so cool for pizza nerds like me. I wish I could "like" it FAR more than once.

[@adelcorona7393]

Something's missing, where's the clip where yeasts are being cooked

[@Eat_Ride_Sleep]

I've paused this video part way through to comment, because I've already learned more about pizza making than I have from volumes of other videos from so called 'experts'. Far and away the best explanation I've ever heard. Kudos. Now back to the video...

[@ramoyome]

By far the best microscopic explanation ever. Thanks for not only explaining the steps, but also clarifying the reasons why.

[@brannonjones3668]

Excellent job, love this video! Especially love the intro that lays it out quickly then breaks it down. On my 4th watch through this week!

[@zylone1]

Dont know how I got here , and already knew the best way to make Pizza ( exactly your way), BUT the way how you present this, getting deeper into the chemical side, is amazing. Seems you are a teacher :).

[@meridacavediver]

I don’t think I have ever learned more or seen a better video. This answers a ton of questions that I didn’t even know I had.

[@JUSTDR3I]

I'm gonna have to show this video to my husband and kids when they ask me if the pizza is ready because I'm tired of explaining. Plus, this clip is entertaining and educational. I love your videos. Thank you.

[@wallybeep]

Absolutely the best explanation of thr pizza dough-making process on the internet or that I have seen or read anywhere. Thanks!

[@brunofagherazzi9903]

I couldn't believe how my scientific explanations, food recipes, good animations and beautiful footage needs were all met in under 8min

[@Masteridea101]

i wonder whether its a funny video or an actual pizza video. So much humor buddy. Excellent teacher you are.

[@amasha88]

You are the BEST chef in KZbin, man you are REALLY GREAT. Your videos gives me a great feeling of peace, your way of teaching, really great. Thank you !!!

[@lynnsimler6551]

Seriously the best most comprehensive pizza dough video I’ve ever seen! Bravo!

[@Brabbo-55]

As Martin previously says below ( ...two years ago ) - BEST PIZZA VIDEO EVER, So well explained without any BS Thankyou very much.

[@joer1757]

thank you for your pizza dough calculator. Your videos are among the best on You Tube. You have a great talent for explaining and teaching . Much appreciated

[@adrianfernandez6594]

Hi, i've have seen so many videos about how to do a perfect pizza and i have to say this video is the only one that really explains how the different elements works on the flour during the fermentation process. That's video has been very educative. I would like to coment tha there is something that surpise me very much: In this video, you recomend to do the double step fermentation differently from other pizzaiolos. You suggest to aply the time&temperature upside down the others videos. All the other videos says that the dought has to rest 2 horus at room temperature, make pizza ball, rest in the fridge for 1 day an then let rest for 3 hours outside before make the pizza. You on the other hand, aply the high time/low temperature at the first fermentation process intead of wait to do the pizza balls. I'm not gonna say wich method seems to be better to me until i have tryed yours, but i have to say that when i see de video this difference has surprised me very much. Thanks for the video and excuse me english.

[@pieterstadler3485]

i have tryed to make the proces a simple as possible but still whit great end result . whit industrial yeast this works whit sourdough you have to use the old method let me know how it works for your cheers pieter

[@johnmorgan9617]

Love the explanation. I learned by trial and error to do the; Poolish / Biga, thing way before KZbin, you just explained the science. Old dogs can still learn new tricks, thanks to people like you.

[@dontlikebigbubblesinmyguinness]

You're the only person who fixes my pizza problems... I don't even bother researching anymore because my answers are in your videos

[@TooleyPeter]

Fantastic tutorial. Easily among the best on KZbin.

[@lavague7648]

Great video. What need to be explained is when rise is expected to take place. If fermented in the fridge for 24hr dont expect rise. By choosing 24 hr cold ferment you should expect to rise in 4 hrs after reaching room temperature. The question is if we need to see the dough rise on the bench or not?

[@feliperibeiro2511]

You are responsible for my pizza dough achieving the highest level about a year ago. Now I came here to ask about combining sourdough with cold fermenting and you already had the answer. Thanks a lot!!!

[@BRASASPATAGONICAS]

Hellow my Master, desde Torres del paine, ultimo rincon de Chile mil gracias por cada uno de sus videos un corfial abrazo

[@goethe2163]

Very good explanation. The pizza dough calculator is fantastic; and the website is also very nice. I love it. 😁

[@reykast9315]

This is exactly the kind of recipe I was looking for! Simple ingredients over a long time. I just know the flavor will be amazing in my new pizza oven!

[@ScottRawdin]

WOW ! I asked Google "how to keep my pizza dough in the refrigerator" and your video popped up. And it is excellent. I am so happy to see your clear and creative illustrations of the whole process - physically, biochemically, comically ;o) Bravo and Thank you. I followed your other videos and have been exploring and wandering too far into the weeds.... I will do this on my next pizza dough day... 1 day and 3 days in the refrigerator to taste the difference. Yummy fluffy airy crusts....

[@erezcohenbox]

I have never laughed and learned (at the same time) as much as I did with this amazing video tutorial ever in my life. Thank you very much for this. Don't afraid to aim high.

[@martinfarias6130]

bro i been watching tons and tons of videos about pizza and this video blow up my mind, it's the first one than really explain what happend with the dough and your videos looks amazing!, very verycrative...THANKS budie, please continue making videos like this, i love them

[@sapphodesigns2377]

Thanks for a fabulous explanation. I have made your pizza dough. Its amazing . I made the pizza dough same day, and then I made the next level as you call it by leaving it in the fridge for 72 hours..and yes, it was amazing👏👏👏

[@geenadavis7365]

This is the best explanation for how yeast and gluten work I’ve ever heard!! So entertaining. You definitely earned my subscription. Thank you!

[@genmanplasmahealinghyperen9033]

You are the BEST! Not only you showed us how to make pizza 🍕 dough, but you also explained in scientifically. Very understandable! You are awesome 🤠 I am happy if you would teach us how to make pizza sauce. Thank you. Yukkie From Kyoto, Japan

[@OneTruth620]

Hello. I enjoy your video If you have 64% hydration dough. How can you move the pizza from the counter to the pizza peel and from the pizza peel to the oven with no additional flour? Thanks.

[@pedroteixeira4062]

ohh man i just used your recipe, following all the instructions in the video, the result was the best pizza i have ever had, thank you so much.

[@silvocertalic1621]

Bravo bravo one of the few videos that explains everything so well

[@SuperAllpeople]

Best explanation for Pizza dough I have ever seen. Now I understand and know what I have to do.

[@RobArnhem74]

Ik bekijk jouw video's regelmatig. Alleen het enthousiasme al en de wijze waarop je de video editing hebt gebruikt maakt mij vrolijk en geeft mij inspiratie om pizza te maken. Dikke thumbs up!

[@corylombard]

Thank you for this. Aaaand this is exactly why MODERN PIZZA, NEW HAVEN, has the best pizza...I ALWAYS wondered why I had no problem digesting...WOW.

[@ElKoubi1975]

I've always thought that I was a Pizza Master - until I've watched your video :) Thank you for a very clear video!! You have a new subscriber!! Grazie!!

[@marioarmas1459]

Dude I love your videos.. it combines my nerdy side with my foodie side. I've learned so much. I've tried Neapolitan and American recipes and my 2yr old loved them.both. Thanks a lot. Greetings from from Central America.

[@karihotakainen5210]

Talk about underrated man! This video deserves more views!

[@mic7able]

I love this, because for those who're half in the know, they can leave early. Others can stay! A very good way of doing videos.

[@adrianadaprile4055]

This recipe works!! I have never made pizza dough before and was so nervous but I followed your instructions to a tee and it turned out so wonderfully. Thanking you so much 😊😊

[@fd6165]

Fantastic videos on the art of pizza dough making, I've made a few faultless batches now so thankyou for all the advice, I'm incredibly grateful!

[@dogeholdr]

Wow what a great video extreamly skilled at teaching this should be tought in schools! Love you work