Perfect Brick Oven Pizza Dough Recipe / Cooking In A Brick Oven / Cooking in a Wood Fired Oven
Тәжірибелік нұсқаулар және стиль
This video showcases a very old family recipe on how to make the perfect brick oven pizza dough. In this video I prepare my pizza dough for use on the same day. The result is very good. Ideally, it is best to prepare your pizza dough at least 24 hours in advance. I find that allowing 72 hours for proofing yells, the best pizza though results. The dough has more structure, and as a result is easier to stretch. You will also find that the dough is more crispy and has larger air pockets.
My other channel: Artisan Made
/ @artisanmade
My Outdoor Kitchen Videos:
• Stone and Masonry Proj...
Pizza Dough Recipe:
1.5 kg - 00 Flour (regular flour will work as well)
1.05L - Warm Water (1050ml)
7g - dry active yeast (25g Fresh Yeast)
30g - salt
12g - sugar
40ml- extra virgin olive oil
(will yield 8-9 pizzas weighing approximately 280 grams)
Пікірлер: 16
I will certainly try the recipe when I built my oven ;)
Thank you for using metric, so much easier. For added info, as I am sure you are aware, you can replace ml. with grams to measure liquid.
Looks amazing and your ovens are beautiful … what a great experience it must be cooking a wonderful meal in them… cheers My question is have you successfully frozen your dough … All the best Daryl
@on-the-flame
Ай бұрын
It is easy to freeze, but I have never tried
great vids on both channels. keep it up. thanks
Great job on the new channel! Hoping to build my oven soon, incorporating tips from your other channel. I look forward to your WFO recipes!
I like this
Nice to see your new channel. I dont know how it is in the US, but in EU we have different types of 00-flower. Weak-Strong depending on the W-value. Weak flowers cannot take up to 70% hydration. Also 72 hours in fridge is not possible with weak flowers. You have to have a flower with W value with at least 330 (W330). But dont know if US has also the different W value flowers.
@on-the-flame
10 ай бұрын
Not many options here unfortunately. I use supremo italiano. Is holds well for up to about 5 days. But it could be more elastic. The W rating is not indicated on the packaging, but but I wish I knew.
@fillempie1501
10 ай бұрын
@@on-the-flame In addition: you the protein percentage gives also a good indication for the W value. More then 13,5% will likely be higher W. Less then12.5% then it is probably weak.
No amounts for water and other ingredients??
@on-the-flame
8 ай бұрын
In the description
I find that allowing 72 hours for proofing yells, the best pizza though results. The ... what does this mean?
@on-the-flame
8 ай бұрын
If you slow down the fermentation, the pizza dough is going to taste a lot better. Give it a try and you will see what I mean.
Watched 2 of your videos- Im out... There is nothing more aggrivating then thinking your going to see the outcome- and NOTHING
@on-the-flame
7 ай бұрын
I have no idea you are talking about.