Thanks for making this video guys. Really engaging and helpful. I came to the website while looking for recipes, then came here to say thanks.

Thanks for sharing your dough tips! 👍🍕🔥

A note about Wooden Proofing Boxes. These type of boxes can be tricky, left alone hard to find[often custom made], since they're porous and affect the hydration of the dough resulting in a dry top[yes, I know, it can be misted]. Do yourself a favor and get a BPA free plastic proofing box which will make it all much easier. And, if you're averse to any type of plastic coming in contact with your food, you can line the bottom with a baker's canvas couche. I got an Alfa Proofing Box and love it.

Great 👍 I got my Roccbox a few weeks ago and it's great. I make my dough balls a bit smaller and use 500g of OO flour and a teaspoon of salt, 300ml warm water and 3.5g (half a 7g sachet) to yeast. Mix up and knead for 5 mins. Divide into 5 dough balls and leave 6 hours. Nice and easy to stretch and not that sticky. 🍕👌🍕

@seecesar

2 жыл бұрын

Do you use dried yeast?

@nomad9296

2 жыл бұрын

@@seecesar Yes dried 👍

Great video. A little confused. You mentioned Air-tight but I thought you were referring to the wooden proofing box. Is air-tight for the dough for the first 24hrs or for the proofing in the wooden tray. ps. Any links for the wooden tray.

I've heard and read many times that salt kills the yeast and to add the salt with the flour rather than dissolving the yeast in salt water. Does this recipe have any effect on the yeast?

Takes Time and Smiles

Anyone know where to get wooden proofing boxes like the one mike uses here?

So...whete are the baked pizza's from this dough?

Love your style! Jah Bless!

I like one but can’t get one in the uk bluddy tipicall

Can confirm, this dough is legit. I didn't read the comments about the salt till after we made it, and honestly we didn't mind the salt. For the second batch we used half the salt and it was good as well. If you're interested, I used this dough for part of our review.

Did you let it sit overnight in the refrigerator? Or room temp. Also I thought you don't put salt in with the yeast...

67% hydration is going to be fine for some...and an absolute nightmare for others...depending on what flour they are using. TIP: if you're new to your Roccbox and don't want to struggle with sticky dough...cut the water back to 60-63% and you'll find things more manageable.

@darrensager2516

5 жыл бұрын

Spot on advice. We made this recipe and the dough was way too sticky, which cause so many sticking issues. Dropped the water to 60% on the 2nd batch and things got easy.

@_elprincipe_milito6304

5 жыл бұрын

❤🇦🇱❤🇦🇱

He uses 30g not 80g of salt, good dough

Mike...the other day I over-proofed my pizza dough balls. It was 79 degrees in the kitchen and I had each one in a air-tight plastic container for about 5 hours. The dough was horrible to work with; I ended up turning off the Gozney and we had some pasta. BTW...I used a great quality store bought dough. (they make their own pizzas in store and also sell their dough). Was it too hot to proof or did I proof the dough too long?

@gozney

Жыл бұрын

Sorry to hear you didn't have success with your dough! Assuming the amount of yeast was correct, sounds like the dough could have been too warm. If possible, try to keep the dough at a room temp of around 22-23C before it goes in the fridge. Remove the balls around 3-4 hours before you plan to make the pizza and don't let them go much above 20C and you'll be fine. Good luck! The Gozney Team

When you put the dough to stay overnight, do you keep it in refridgerator ?

@suziedepingu

4 жыл бұрын

Day Good yes! Otherwise they will risen too fast and break down

@adriaanvandoorn1263

4 жыл бұрын

The recipe says at room temperature, but I just did that and my dough looks a lot more fermented than his... I hope the pizzas will still be fine tonight!

@iEATiDRINKiPLAY

2 жыл бұрын

@@suziedepingu recipe says room temp

@jelly8594

2 жыл бұрын

@@adriaanvandoorn1263 as we don't know his room temperature and neither yours...

There is an error in the video. I'd recommend only using 30g of salt. Additionally, the dough didn't rise well and the pizza's tasted doughy. I wonder if that was due to mixing the salt and yeast at the start ?

I can't get same quality on elasticity should change something cause I live in panama the humidity here is 75% .. so I always have sticky doughs

@skrotomon

4 жыл бұрын

usa menos agua hijo mio.

Best dough ever, and I’ve used dough from pizzeria Stella and nomad in philadelphia. I backed off salt to 40 gm

@gozney

5 жыл бұрын

David, thats great to hear!! We certainly enjoyed it!

@leif3762

4 жыл бұрын

I found the recipe had way too much salt. Thanks for sharing

4 жыл бұрын

@@leif3762 look a this: eu.gozney.com/blogs/recipes/neapolitan-pizza-dough-by-the-pizza-jew

where do i buy an oven like that

@XavierKatzone

4 жыл бұрын

Amazon has them.

May I ask please ? On receipt it says 30g of salt, Mike says 80g..what is right ? THX

@gozney

2 жыл бұрын

Hey, 30g is perfect! Enjoy! 🍕

You put the salt and the yeast together????

@maddoctor99

21 күн бұрын

Yes! And it worked, right?? It’s a myth that salt kills yeast. If your yeast is dead to begin with then the salt will keep it dead. If it’s alive, the salt won’t affect it. And I use the word “myth” because there are thousands of recipes on KZread and elsewhere that dump the yeast in with the salt; if that wasn’t fine then their recipes wouldn’t work…

What kind of flour are you using ? I couldn’t hear the exact name of it.

@d4vidd

5 жыл бұрын

"double o" aka 00, finely grained with relatively high-gluten (~12%) content

@daygood6659

5 жыл бұрын

@djooker thank you. When he puts the dough to stay overnnight, does he put them in refridgerator ?

@arsulaksono881

3 жыл бұрын

Can i use bread flour ? Im my country there's one with 12% or more gluten

Where did u get that container you mixed dough in and does it come With a lid?

@myroccbox8877

6 жыл бұрын

George...Rubbermaid makes them in many sizes. The one in the video was a 7liter which is basically the same as the 8quart model. Covers are available. I prefer to mix in a stainless steel bowl and then put into the container for fermenting. Amazon has them here: www.amazon.com/gp/product/B00237Y0YK/

@myroccbox8877

6 жыл бұрын

Cambro also makes very similar containers

I've always heard to NOT add yeast to salty water? Better to add 10% of your flour to the salty water before adding the yeast?

@nicknico4121

10 ай бұрын

salt should be added to the flour and mixed. Then you incorporate the water/yeast mixture (with olive oil too).

"A little sheen", is that a Pizza Jew joke? 😉 Thanks - look forward to trying it. Where do you get the pizza boxes?

Where can we get this wooden box in order to let the dough rest overnight ? Thanks !

So... 9g of salt per pizza...

The proof is in the Pudding! Please show the results of the dough when baked...

@monkeydust77

4 жыл бұрын

I think you mean.... The proof of the pudding is in the eating. Sorry to be a di@k.

Too salty.. is this a mistake?

That is a lot of salt? Traditional Neapolitan recipe is 50g salt per litre of water. And I think even that is a little salt-heavy.

does anyone know the metric measurement

@joshuagwynne3090

4 жыл бұрын

He gives it in metric

@lavliina2136

4 жыл бұрын

@@joshuagwynne3090 i meant imperial or whatever america uses

@msieweke

3 жыл бұрын

@lavliina It’s 4.15 cups water, 12.5 cups flour (using spoon and level method), 1/2 t dry yeast, 5 t salt. Do not use “scoop and sweep” method of measuring flour or the dough will be too dry.

Wasn't really "exactly 270g". 274g. But hey. I'm bored.

In video says 80g of salt, but on website states 30g Hmm🤔

80 grams? Surely not

@MMMHOTCHEEZE

3 жыл бұрын

Actually 80 grams does make sense here. I don't know why he listed the other ingredients in different measurements but 1000g of water (1 liter) + 1500g of flour means that the salt content at 80g would be about ~3% which is honestly not enough from what I've read from other recipes.

According to your measurements your hydration is 75%. To. 76%

I tried this recipe, thought it would be salty but tried it nonetheless. The dough was quite sticky, so a bit of extra flour was needed. The texture of the finished pizza (cooked in a wood-fired oven) was good with decent leoparding but unsurprisingly, the taste was way too salty. Recipe would be fine with far less salt.

@bencops

Жыл бұрын

published recipe says 30g salt, must have been a misspeak

it is no-knead dough

Don’t mix yeast and salt guys

Mixing salt and yeast together first and not separately? hmm?!

@ej1635

4 жыл бұрын

Stop beliving in myths. The amount of salt needed to kill yeast is so much that the pizza would be inedible anyways.

@ridethespiral1219

4 жыл бұрын

@@ej1635 Not true, but ok! Have a great day!

@ej1635

4 жыл бұрын

@@ridethespiral1219 I'll leave those there and hopefully you'll get something out of them.

These comments.. haha; Everyone's an expert, huh? ;) Great Job Mike, love your Instagram too!

@_elprincipe_milito6304

5 жыл бұрын

❤🇦🇱❤🇦🇱

wowww super like my friend !!! stay connected :)

How come you mix the salt and yeast with the water at the same time? It goes everything I have learned and been taught about those two ingredients. I thought that was a No No, because salt severely inhibits the effect that yeast would have in the dough mix. I have always added salt later in the mix after the yeast has had a chance to start its job.

@myroccbox8877

6 жыл бұрын

Over time, salt will pull moisture from the yeast which can inhibit its reproduction and can kill some of the yeast. Killing some yeast will also have a small effect on the flavors produced during fermentation...some people like it more. Although he isn't clear in the video...an overnight ferment at room temp...with 4g of fresh yeast...he's got plenty of extra yeast to kill some off. What's crazy is the 80g of salt!! That's like over 5%. But hey, to each his own.

@GlenAndFriendsCooking

6 жыл бұрын

"Salt Kills Yeast" is something that is over-emphasised all he time. It is technically true... but; for salt to 'severely inhibit the yeast', you'd need so much salt that the dough would be inedible anyway. Dough recipes - like this one - are designed to work as stated, internet myths and old wives tales are meant to keep you afraid.

80 grams of salt??? i have a napolitan pizzeria and i work in italy as a pizzaioli many years. i have never heard about almost 5.5% of salt!!! we do 2.25% and at the most 3%. is this a mistake on the video???

@RobertUWL

6 жыл бұрын

i was curious too !!

@pedoncule36

6 жыл бұрын

Same question ??

@toddbaker4712

5 жыл бұрын

Same here. I made dough from this recipe and even cut out half the salt it and it was still too salty when finished and baked.

@pizzaiolo_Bar_Chaim

5 жыл бұрын

I put the salt with the yeast. It's a way in napolitan pizza. Some yeast die but it work. I made in my pizzeria the othentic recipe of napolitan pizza

@unknowndrift4462

5 жыл бұрын

Can you give me your recipe?

Salt and yeast together? Everyone says no no.

Salt with yeast? Risky.

Controversial salt and yeast 😆

@PabloMollAN

4 жыл бұрын

I can't believe what I just watched

@arsulaksono881

3 жыл бұрын

Some secrets were hidden

Excuse me sir there is toppik in my pizza dough

Anyone here in quarantine

It is very salty and take much time but didn’t cooke

Totally over salty. Should be 45gr. Shame he never answers questions on here. Very little mixing too, is the gluten developed enough? Doesn’t show any stretching after.

Adding the yeast directly in to the saltwater is a big no!! You need to create a buffer between the two first otherwise you’ll kill the yeast off.

@NorcalKettlebells

2 жыл бұрын

I’ve never had any issues with this recipe.

I did it today and I threw it

So many people talking about not mixing the salt with the yeast, but the salt and the yeast get mixed together regardless of the order they are introduced to the dough. And yes, the salt does affect the yeast. On purpose.

can you come to my kitchen right now and roll some dough while shirtless please

Not 80 grams, it is 30 grams of salt!! and let it rest a room temperature. Shy is Gozney leaving this clip on,

You lost me at Fresh yeast. I don't make pizza nearly often enough to use fresh yeast. :(

@myroccbox8877

6 жыл бұрын

divide by 3...he gives you the conversion

@rickh1634

5 жыл бұрын

Keep a small block in the freezer and use a peeler to scrape off a few grammes when needed 👍👍👍

Terrible ending to the video lol

80gr of salt? 😂

I stopped watching at water, a lot of salt, fresh yeast.... You should never mix salt and yeast

@MariusArtWork

5 жыл бұрын

Just a legend man, try to put everything in the mixer and mix it... there's just no difference! Salt doesn't kill yeast, and that's not a legend! ;-)

@neilmeadows8641

4 жыл бұрын

You can. This is simply not true.

🇦🇱❤🇦🇱❤🇦🇱

Way too much salt.

Hi, in the video I notice a small mistake, salt is leaven never melted together.

@beduinolounge

6 жыл бұрын

Enzo Coccia and Franco Pepe do.

This is close to 10 grams of salt per dough ball: an ungodly amount of salt.

@stevencasarez8443

3 жыл бұрын

How did you calculate that? This recipe makes 8-10 dough balls. 30g total salt / 10 dough balls = 3 grams.

@philippepremont5809

3 жыл бұрын

@@stevencasarez8443 around 0:40 he calls for 80 grams of salt

Something is wrong. According to the recipe he recommends ~1.3 grams of active dry yeast for 1.5 kg of flour? No way! Every other recipe I've seen recommended 7 to 10 grams if yeast for 500 grams of flour. Why this is so different?

@skrotomon

4 жыл бұрын

because he is proofing the dough overnight, if you put that much yeast dough will rise over the container and make a mess. Italians use a very little yeast and longer fermentation times.

@tonyb83

4 жыл бұрын

@@skrotomon That is very, very interesting, thanks. It is the very first time anyone has explained this basic information, which also explains so many other reasons why recipes differ. THANKYOU SO MUCH

@ismailbouabdillah6755

3 жыл бұрын

I use 0.3g active dry yeast for 2 pizza balls of 250gr each. Better to use percentages. 100%flour 60-70% flour 3% salt 0.2% yeast

@jelly8594

2 жыл бұрын

@@ismailbouabdillah6755 that equates to 160-170% flour with no water 😉🤭😋

Ummm you should never mix yeast and salt together like that...

Some heavy bullshit in this one. Most bread flours will work just fine.

😂😂Salt and yeast in same time ???

@neilmeadows8641

4 жыл бұрын

Yes. Go and watch Foodgeek. His test shows that this really isn't an issue. I no longer bother to add salt later and the sourdough results are very acceptable.

The worst pizza dough everrr