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• 
  @NAVYAIRGUY191123 сағат бұрын

  With sugar more food for the yeast = more flavor

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  @sanzoroКүн бұрын

  It's not easy,,

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  @waltzb75482 күн бұрын

  Thanks for this video. Since I started making pizza maybe 8 months ago I've always used all purpose since I've had a ton of it. I do find with all purpose I do have to cut back on the hydration as I think I mentioned in one of the other comments. Guess I'll give bread flour a try and see how it works out. Thanks again.

• 
  @ezal36342 күн бұрын

  100 % agree with you. you can acutally go 2 weeks and still be good :)

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  @PizzaBro2122 күн бұрын

  @@ezal3634 I’ll try that sometime. Thanks

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  @waltzb75483 күн бұрын

  Really enjoying your videos. My gas oven gets to 550 in 30 minutes, and after that my stone gets to around 640 shortly after, maybe 20 minutes? Do you go by surface temp of stone or steel? I see some guys insist you've got to keep heating the stone for a full hour after oven gets to max temp, but seems like a waste of propane/electricity and oven itself won't get any hotter. Thanks in advance. I use the same IR gun you've got.

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  @PizzaBro2123 күн бұрын

  Thanks for watching. I use a cast iron pizza pan and I measure the surface temp of that. Cast iron heats up a lot faster than a stone (but loses heat faster than stones), so I max out usually around the time the oven preheats, or sometimes it takes another 3-5 minutes. My electric oven can be a bit inconsistent, but the pan maxes out between 610° and 640°. I've tried leaving it in longer, and it doesn't change a thing. There have been times where I left it in the oven for 30-40 minutes after pre-heat, and it wasn't any different. Whatever the surface temp of the pan/stone is, that's it. No need to keep it in the oven longer.

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  @waltzb75483 күн бұрын

  Makes sense to me. Thanks for your input. Cheers!

• 
  @bobwest34364 күн бұрын

  Really good video a lot of good info thank you

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  @waltzb75484 күн бұрын

  Great video. I started making NY Pizza, South shore Bar Pizza, and New England Greek pan style pizza September of 2023. After a few months the pizza especially NY was coming out surprisingly good! Then came Summer on the RI/CT coast along with the humidity and even though using the same percentages, my dough started coming out sticky rather than the tacky we're after. Last batch I followed a chef's advice and would sprinkle a little more dough in while mixing to get better consistancy. I've gotten varied oppinions even from professionals on the impact of humidity, but to go from 40% to 85% or more I think would have some effect. Any thoughts on this from your own experience? Would love to hear your thoughts. Cheers!

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  @PizzaBro2124 күн бұрын

  @@waltzb7548 thanks for the comment. I live in Phoenix, a low humidity environment, so I don’t have any direct personal experience with that. But I would assume the high humidity (and probably higher temperatures inside of your place) would make the dough a little more sticky. What hydration percentage you using? I would experiment by dropping it maybe 2% and see if that does the trick.

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  @waltzb75484 күн бұрын

  @@PizzaBro212 Hi! Thanks for getting back to me so quickly. For NY style I use 60% for hydration. Just did a NY mushroom, onion, peperoni a little while ago and it came as close as possible to Benny's pizzeria growing up in Brooklyn. I'll try dropping hydration since it's pretty humid here courtesy of Block Island Sound and the North Atlantic. Might be why we all have arthritis. Ready to try that now, but my wife has asked me to stop making pizza all the time. Once you start to experiment, it becomes the Holy Grail. All the best.

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  @PizzaBro2123 күн бұрын

  @@waltzb7548 yeah I understand that… sounds good, let me know how your experiment goes.

• 
  @toasted71354 күн бұрын

  really glad i found your channel , just curious have you tried par baking

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  @PizzaBro2124 күн бұрын

  @@toasted7135 no, I haven’t. But thanks for the idea, I’ll put it on my list of things to work on in the future.

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  @toasted71354 күн бұрын

  @@PizzaBro212 also think you should try other pizza ideas as well like greek pizza

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  @mikey196084 күн бұрын

  to be honest with you I like the short videos and straight to the point, I also like the comparison ideas/tests that you do.

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  @PizzaBro2124 күн бұрын

  @@mikey19608 thanks for the feedback, I’m totally new to making videos for KZread. Really have no idea what I’m doing, learning along the way. How long do you think an ideal video should be?

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  @sullywinn42255 күн бұрын

  Glad I found your channel. All of these comparison videos are greatly informative. I recently tried to make a same-day dough with AP flour and the flavor just wasn't there (I completely winged it with no recipe.) I would've assumed I 100% needed bread flour, but thanks to your video now I know exactly what to add (olive oil + sugar) and to let it ferment significantly longer for more flavor. If I can get a pie even remotely as good as yours look I'll basically be set for life 😁Thanks!

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  @PizzaBro2124 күн бұрын

  @@sullywinn4225 the brand of flour makes a big difference in taste also. I’d recommend King Arthur bread flour, it’s the best I’ve come across yet.

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  @ahmadghanem24145 күн бұрын

  I like what you are presenting. I also liked the 50/50 mixture from previous post.

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  @Sportscardoasis5 күн бұрын

  Being from NY I fully approve, nice work! Have you tried the original Grimaldi's?

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  @PizzaBro2125 күн бұрын

  @@Sportscardoasis no, Grimaldi’s and John’s of Bleecker Street are on my list. I will hit them up on my next trip for sure . Any other recommendations?

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  @DonavanAja6 күн бұрын

  I have started watching your series on pizza dough and with all the different trials/experiments ,different salts as well as amounts,different flours ,cheeses,,I am at a lost as to what is the best way after all your tests and experiments what would be your best recipe for this pizza dough as of today 7/23/24? I have watched pretty much every video but I do not have a definitive recipe as of this writing.I appreciate all the dozens of ways of making the dough and massive amount of time you have put into this I would like to know in your opinion what is the best recipe?

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  @PizzaBro2126 күн бұрын

  Hey, thanks for following. To answer your question, I'd have to say that the 50-50 mix with Tipo 00 Flour is my favorite as of 7/23/24. However, I'm editing a new video right now that should be uploaded in the next 24 hours that I like even better. I know I've been all over the place, but what I'm doing is testing most every theory and technique out there, in attempt to discover (and show the viewers) what the best is. I have a few more techniques to try for the crust, and after I try all of them, I'll do a video where I compare all of my favorites in a side-by-side experiment. In reality, I think what's going to happen is I'll have a few categories---the best for same-day crust, the best for next-day crust, best for 3-4 day fermentation, best if you have 00 flour, etc. Thanks again.

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  @DonavanAja6 күн бұрын

  Will be looking for your new video in the next day or so definitely appreciate all your time spent on this endeavor, one other question I have a pizza steel which takes tremendous amount time to heat up , am wondering about your cast iron pan how long does it take you to heat it up in your oven approximately?And where did you get that cast iron pan from what I can see most have indentations in them with a lip all the way around and are not flat all the way across like yours .Thanks for your reply back

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  @PizzaBro2126 күн бұрын

  @@DonavanAja I have a Lodge brand cast iron pizza pan. I got it at Walmart for about $40. It heats up real fast--is usually maxed out by the time the oven preheats, or sometimes I have to wait another 5 minutes. The downside with cast iron is that it transfers the heat to the crust really fast, and requires 6-7 minutes to load back up to max temp after I take the pie out of the oven. I tried using the stone in my Ooni oven in my home oven, and it took a lot longer to heat up (like, almost twice as long), but retained heat better. If you're only doing one or two or three pies, the cast iron is a great way to go.

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  @ThewholeTruth-cr2jn6 күн бұрын

  I've tried Italian tomatoes all supermarket brands Italian and American. I'm not sure if you've tried one American brand that blows Italian tomatoes out of the water

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  @PizzaBro2126 күн бұрын

  @@ThewholeTruth-cr2jn no I haven’t. Every American brand I’ve tried recently fell short of even the worst Italian brands. Years ago, Trader Joe’s used to have a good American canned tomato. But they discontinued that probably 10 or 12 years ago. What brand are you thinking of?

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  @ThewholeTruth-cr2jn6 күн бұрын

  @@PizzaBro212 Have you tried Tomato magic?

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  @heni637 күн бұрын

  very interesting, thank you

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  @ahmadghanem24148 күн бұрын

  Great comparison. The perfect pizza mixture drives us nuts. I will try that 50/50 mixtures. From our end, the mixture pizza does look better than the regular flour with more air pockets. Thanks for sharing

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  @PizzaBro2128 күн бұрын

  @@ahmadghanem2414 Let me know how your experiment goes.

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  @johnerdmann27008 күн бұрын

  EXCELLENT JUST WHAT I WAS LOOKINH FOR GRAZIE GIANNI FRON RIDGEWOOD

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  @NANA-qn8on9 күн бұрын

  Very interesting on those flours. I just did the same thing a few days ago. However, I mixed the bread flour with some all purpose. The difference was minimal but noticeable. I'd prefer just the bread flour dough for the NY taste.

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  @NANA-qn8on11 күн бұрын

  Finally. I've been looking and looking and looking for the right combo to NY style and voila, here it is. I did exactly as you did and I'm in heaven. Old guy here from Boston with lotsa time spent in NYC over the years. I noticed you were from AZ, well, so am I. Thank you sir, much appreciated. Stay safe.

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  @hugoarchena12 күн бұрын

  My suport from Spain.... I will try tomorrow. Thanks

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  @dannotary95114 күн бұрын

  Isn’t it the goal to make the best tasting pizza at home no matter the cost ? Because you can’t eat at the great places all the time ?

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  @PizzaBro21213 күн бұрын

  @@dannotary951 it depends on the person I guess. It’s not so much about the money with me, but other things I probably didn’t articulate very well in the video. Bread flour is more authentic to New York style pizza than 00 flour. Also, with the bread flour, I can use it more freely with other things that we make at home, dinner rolls, bread, etc., and it’s just a lot easier to keep bread flour stocked in the pantry instead of 00 flour. If I’m running low on bread flour, I can cruise down the store and be back in a few minutes, whereas I have to order 00 flour online. And, depending on how often I use 00 flour (I don’t use often), I can have a hard time keeping it fresh. I’m going to do an experiment soon using 50% bread flour and 50% 00 flour mix, and see how it compares, as I know some New York pizzerias do this.

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  @AltimaNEO2 күн бұрын

  ​@@PizzaBro212I find type 00 flour at the grocery store now, I think made with American wheat. King Arthur and Bob's Red Mill both make it. But more surprisingly, I found store brand 00 flour at the local Safeway/Albertsons grocery store.

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  @SandalGuy115 күн бұрын

  Excellent, informative video. Thanks for your effort.

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  @Dejah215 күн бұрын

  I see recipes pizza dough using 00 pizza flour and bread flour together

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  @PizzaBro21215 күн бұрын

  @@Dejah2 yeah I’ve heard of some New York pizzerias doing that. I’ll try it sometime and make a video out of it.

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  @Dejah215 күн бұрын

  @@PizzaBro212 please do I need a recipe

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  @PizzaBro21215 күн бұрын

  @@Dejah2 check out this video, I put recipes on there.

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  @Chubbystik19 күн бұрын

  Awesome video, great attention to detail, well explained, very thorough. Subscribed. Now…your my pizza bro….great work.

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  @josha153622 күн бұрын

  Good old W factor vs Gluten content. I spent like a week building a spreadsheet of gluten and w factor for every flour I could find (both American and Italian) I “may” end up using. That’s apart from the different Italian types, 00,0,1,2,3 ugh… sometimes I feel like I need to be a chemist to get the dough formation right. Maybe add some DMP to increase browning or do you already? Great content! Keep it up

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  @PizzaBro21221 күн бұрын

  Thanks for the comment. Yeah, it's crazy how deep one can go experimenting with different flours. I have not yet experimented with DMP, for a couple reasons: First, usually my pizza crust does have more color. They were lighter in this video--sometimes my home oven really does seem to circulate heat weird and this was one of those times. The pan was 20° hotter than normal, yet the crust was light than normal. Not sure what's going on. And second, my pizza making background started with Pizza Napoletana, which uses an incredibly recipe of only four ingredients. I'm trying to keep things as simple as possible with NY style simply for philosophical purposes--when the old Italians immigrated to NYC, they kept their methods as similar to the methods they used in Southern Italy, compensating only as absolutely required. For example, they found American flour didn't bond as well as Tipo 00, so they added lard to get the dough to bond better. My own personal favorite NYC pizzeria, Patsy's, has been doing it the same way for almost 100 years, and I'm really just trying to recreate Patsy's. Sometime soon I'm going to get another outdoor oven that gets hotter than my home oven (I used to have an Ooni Fyra but it was just very annoying to use), and when I do, the crust should brown up just like Patsy's--as they use a coal oven that gets up to 1000°. With that being said, in your experiments, does DMP make the crust more of a golden color, or darker brown? A couple of pizzeria's in NY (Pronto's, Koronet) have really golden crust, and I'm not sure how they do it. Thanks.

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  @jlewicki1623 күн бұрын

  I've fallen down the rabbit hole as well. What I've settled on is a bromated all purpose flour that you'd get from a restaurant store (can't get bromated flour at consumer stores) like Restaurant Depot. High protein bread flour gives a bakery type pie (which is great), but to be honest my tastes have gravitated more towards the New Haven style recently. Proper NY style slices taste great because they are re-crisped when ordered, which is hard to do in one go (bake) and will take longer.

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  @PizzaBro21223 күн бұрын

  Thanks for the comment. A while back I did a video on different types of American flour you may find interesting: kzread.info/dash/bejne/e3Z3rtBtpcS4p8Y.htmlsi=wod106hKS1OdkGR1

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  @PizzaBro21223 күн бұрын

  @@jlewicki16 also, I’m curious why you prefer bromated flour over non-bromated, unleached, etc?

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  @jlewicki1623 күн бұрын

  All trumps is the "preferred" flour to use in New York as it gives the desired finished crust characteristics and the All Trumps flour used there also happens to be bleached and bromated. Does this mean that it HAS to be bleached and bromated? No, you can use just about any flour having 12 to 14.4% protein content to make a decent N.Y. style pizza.

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  @jlewicki1623 күн бұрын

  Pizza making forum has several discussions of interest

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  @PizzaBro21221 күн бұрын

  @@jlewicki16 Thanks, I believe I've seen those same comments on the forum(s). I don't doubt that most of the pizzeria's use bleached or bromated flour, as it is cheaper than unbleached flour, with negligible (or any at all) taste difference. I've been going to NYC about once a year, eating at 3-4 pizzerias each day. Last time I went I paid very close attention to the crust at each pizzeria--the flavor, salt content, density, etc. I know that Joe's (Carmine St., etc.) is probably the most trendy pizzeria in NYC, and I heard they use All Trumps flour, but one day I went to Patsy's, and then Joe's immediately after, and when I did that comparison, Joes crust was absolutely flavorless compared to Patsy's. Joe's crust looked great, great color, crispness, etc., but seriously tasted like cardboard after Patsy's. I wish I knew what type of flour Patsy's uses--I'll ask them next time I go, and hopefully they don't get mad for asking. Scarr's (Orchard St.) also has very flavorful crust, and I read they mill their own flour. With that being said, I don't know if Patsy's and Scarr's crust tastes better because of the flour, or different recipe altogether (more salt, sugar makes a big difference), but I'm going off on a tangent. I guess I'm just thinking out loud in concluding NYC pizzeria's crust varies greatly in taste, and some is better than others. So the question is is All Trumps a big contributing factor in taste, or are the various pizzeria's getting different taste results in their crust despite of using the same All Trumps flour. I have experimented with bleached/bromated flour and unbleached/unbromated flour, as well as different brands of each. And all I can really say is King Arthur bread flour is the most flavorful American flour (that I've found), and the Anna Tipo 00 Italian flour, which is probably very average for Italy, had as good a taste as King Arthur (although it was a slightly different taste). I would love to do a side-by-side experiment with All Trumps and King Arthur flour. If you happen to find a place to buy small amounts of All Trumps, let me know and I'll do an experiment. Thanks.

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  @ccocala72023 күн бұрын

  Why do you use the top rack? Thank you!

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  @joshrush337823 күн бұрын

  It works. I didnt know so now I use 5 minutes on top then 5 minutes on the bottom. My pizza taste great crunchy.

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  @ccocala72023 күн бұрын

  @@joshrush3378 Thank you for the tip!

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  @PizzaBro21223 күн бұрын

  Hi, I did some experiments a couple months ago (it's uploaded to my channel), but basically when I used the bottom rack the bottom of the pizza burned before the top got cooked, and when I used the top rack with broiler the top of the pizza got cooked before the bottom got crisped, etc. The best results I've found is to max out the oven--it says 550° but if you let if pre-heat for about 10 minutes after it says "preheated" my pizza pan gets up to about 620°-640° and bake on the top rack. Doing it this way, I can bake the pizza in about 4:00-4:30 minutes, and the top is baked good and the bottom is crispy but not burned.

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  @ccocala72023 күн бұрын

  @@PizzaBro212 I will have to try this for sure. I use a Saltillo floor tile for my pizza pan, I'll try this. Thank you!

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  @joshrush337825 күн бұрын

  I like to cover the crust in sauce and cheese. Then cook it.

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  @joshrush337825 күн бұрын

  They both looks really good.

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  @TWill290925 күн бұрын

  Really fantastic video: job well done! Thank you

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  @jdxtube6828 күн бұрын

  Very good detailed explanation. Thank you.

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  @myshitonyoutubeАй бұрын

  Thanks, usually use 2.5% salt but I'm gonna try 2.8% up to 3%

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  @joshrush3378Ай бұрын

  Dude.... You just saved my pizza life.

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  @PizzaBro212Ай бұрын

  I’m always looking for ideas for new videos, let me know if you have any questions or want to see any particular experiment. Thanks.

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  @joshrush3378Ай бұрын

  I thought coking it on the bottom was best i guess I was wrong.

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  @rbiv5Ай бұрын

  80% of your pizza cook is your oven. Every oven is different. Maybe the bottom is the best with your oven, maybe not. You have to test it out. I worked at a pizzeria and home cooks have it all wrong when they try to emulate pro results. Professionals have superior equipment, fermentation techniques and product. Be happy if you can come close...that's the win.

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  @joshrush3378Ай бұрын

  @@rbiv5 Well I tried my first pizza recently and the crust didn't come out very good before the cheese melted.

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  @rbiv5Ай бұрын

  ​@@joshrush3378I find in a home oven, the best method is the "upside down" pizza. Cheese first then sauce. Prevents the cheese from browning too soon and allows for a more even bake. I also favor whole milk low moisture or a mix with part skim. The fact that home ovens don't simultaneously cook with top and bottom heat is problematic. Using the broiler to finish the top is an option.

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  @joshrush3378Ай бұрын

  @@rbiv5 Maybe but, My thing is going to be this. Maybe the outsides less doughy. I think home oven will cook a thin crust well.

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  @desimotherhoodАй бұрын

  I’m also experiment pizza dough

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  @MrChristopherMolloy2 ай бұрын

  NYC pizza is a broad topic and im no so sure ine suze fits all. Personally I don't think you can accurately cook a New York City slice joint style pizza without it being at least 16-18", and that's not so easily done in most home ovens without knowing some tricks and having some skill. The style of pizza I generally make is something like what I'll describe as a North Brooklyn Neapolitan, something like they make it Roberta's. I can easily flash bake a 12 to 14 inch pizza in about 2 minutes in my home oven with my pizza stone on the top rack preheated to 550° f and with the broiler turned on during the bake time. My basic dough recipe is 100% bread flour, 70% water, 3% salt, 0.5% active dry yeast, and I use a simple no-knead method and preferably 48 hours of cold fermentation, but you can get away with less ✌️ works great for Neapolitan style pizzas, Sicilian style pizzas, and even bread.

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  @PizzaBro2122 ай бұрын

  Sounds like a great recipe and method. True, New York City pizza is diverse, especially in the past 20 years or so I’ve noticed a lot more diverse options. The crust I’m going for is like a Patsy’s or Scarr’s or Joe’s. I spent quite a bit of time researching and making the true pizza Napolitana, AVPN style. I used to have an Ooni oven that got up to 1000° but sold it because it was too small and annoying to work with. Sometime I’m gonna buy a larger Ooni oven, and get back into making pizza Napolitana. Thanks for letting me know about Roberta’s , I’ll try to make it out there next time I go to New York (even though I’m not a huge fan of Brooklyn). I’m always open to learning new things and trying new outstanding pizzerias.

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  @PizzaBro2122 ай бұрын

  Do you mean that you preheated the oven in oven mode, but then switched over to broiler when you put the pie in?

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  @MrChristopherMolloy2 ай бұрын

  @@PizzaBro212 I've lived in Brooklyn my entire life and I'm not a fan of Brooklyn so I hear what you're saying. Roberta's was probably the first nuvo hipster pizzeria there was. If you Google them you'll find out a lot about them, although they've kind of fallen off the radar the last few years with the increased competition, lockdowns, and skyrocketing crime in Brooklyn.

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  @MrChristopherMolloy2 ай бұрын

  @@PizzaBro212 Yes, usually about the same time I prep the pie, so maybe a minute before I toss it in.

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  @PizzaBro2122 ай бұрын

  @@MrChristopherMolloy i’ve experimented with doing that in the past, honestly don’t remember how it turned out. I’ll have to try it again.

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  @MrChristopherMolloy2 ай бұрын

  I generally use Kosher salt, but I also use Sea Salt, no difference . However, I do find that Pink Himalayan Salt isn't as salty for some reason.

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  @MrChristopherMolloy2 ай бұрын

  Is that pre-shredded mozzarella?

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  @PizzaBro2122 ай бұрын

  No, I’ve tried pre-shredded mozzarella, and it is always more dry, not as moist and fresh tasting. My favorite mozzarella thus far is from Trader Joe’s.

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  @MrChristopherMolloy2 ай бұрын

  @@PizzaBro212 Yes I've used it and it's pretty good.

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  @PizzaBro2122 ай бұрын

  @@MrChristopherMolloy what is your favorite kind of mozzarella?

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  @MrChristopherMolloy2 ай бұрын

  @@PizzaBro212 I live in Brooklyn and unfortunate to have some great cheese makers nearby. Lioni's is one of the better known ones but there's a couple of smaller places that make cheese that's just as good. That being said, most supermarkets in the Northeast I believe carry fresh high-moisture whole milk mozzarella, don't they? I think even Costco stocks it. BelGiosio makes a good one, and they actually have one that's specifically made for pizza if you check their website, I think it's the same one that you can get at the deli counter which is really good, particularly for Sicilian style pies.

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  @MrChristopherMolloy2 ай бұрын

  @@PizzaBro212 As far as low moisture whole milk mozzarella goes I find that most brands are too similar to have a strong opinion about, so I generally buy whatever's on sale. I generally use this type of cheese for Sicilian pizzas.

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  @MrChristopherMolloy2 ай бұрын

  Can you really taste fractional percentages of salt in a dough pizza with salted tomatoes and salted mozzarella? 🤔

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  @PizzaBro2122 ай бұрын

  Yes, absolutely. It makes the whole pizza taste a bit saltier. And of course it makes a big difference when I’m eating just the rim of the crust. Give it a try and let me know what you think.

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  @MrChristopherMolloy2 ай бұрын

  I just discovered & subscribed to your channel. I think we have some similar sensibilities when it comes to making homemade pizza. If a particular flour or a can of tomatoes cost double or triple the amount of a similar but less expensive brand, and can only be differentiated under intense scrutiny if at all, then why spend more? Recently Amazon Fresh had their Bread Flour on sale for like $2.39/5lbs which is even less than Pillsbury or Gold Medal. And while King Arthur Flour seems to be a good company with good practices, it can often be double or triple the price of other brands alongside it on the supermarket shelf; so for a struggling family or someone just trying to save money, it may not be the best option IMO. That being said, I currently use Bob's Red Mill Artisanal Bread Flour from Amazon for four 5lb bags for $24; so that's $6 bag which is a decent deal for a fancy flour, but I really can't notice a difference between it and something like Gold Medal Bread Flour if I'm being honest. The same can be said for using DOP Tomatoes; most good supermarkets will usually have other great-quality canned Italian tomatoes and Passata like Mutti on sale from time to time, and Domestic brands like Sclafani/Jersey Fresh, which don't use Citric Acid or Calcium Cloride, can be really good, and sometimes I still catch them on sale for $1/28oz can, so... As for Mozzarella, real high-quality high-moisture whole milk mozz' is about the same price as the low-moisture brands these days, so I find myself reaching for brands like Galbani and BelGioioso when they're on sale, especially since fresh mozzarella freezes just fine ✌️

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  @rbiv52 ай бұрын

  I would like to see better browning on your pizza crusts. Perhaps using the broiler to brown the top or adding some honey or more browning agents will help.

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  @markgreer65852 ай бұрын

  Thanks for sharing your experiment! Any update on this? You mentioned maybe scaling back the yeast and jump starting the fermentation before refrigerating? Thanks.

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  @PizzaBro2122 ай бұрын

  Hey, yes, the following week I did a video where I went back to my original .5 g instant yeast (per 12" dough ball) and just let it raise a bit longer, and it is perfect. The dough is stretchy and strong. And the crust is light weight and chewy. I don't notice much difference (or any difference) if I let it rise before the fridge or after. For example one day I might let it rise for 1 hour then put it in the fridge, and let it rise 3 hours the next day after taking it out of the fridge. Then the next time, I may put it in the fridge immediately after shaping, and let it rise for 4 hours after taking it out, and I get the same result as the first time (although now that I think about it I should do a side-by-side experiment to see if there is any nominal difference). It's hard to put in a recipe how long the dough should rise for because so many factors influence it, such as freshness of yeast, room temperature, and especially how hot the water is. Using room temperature water may require me to rise the dough for a total of 5 hours at room temp (either before or after fridge, or a combination thereof), whereas using hot water (around 100°) may only require a total of 3 hours rise at room temp. And of course the room temp will greatly affect that also. The main thing I'm looking for is to let the dough ball rise to about 2x in size (a little under if anything), and no large gas bubbles in the dough ball. Make sense?

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  @markgreer65852 ай бұрын

  @@PizzaBro212 Thanks! I'll give your increased salt recommendation a try.

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  @PizzaBro2122 ай бұрын

  @@markgreer6585 awesome, let me know how you like it.

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  @parkerbob992 ай бұрын

  Dude kickass!! You deserve an Oonie pizza oven. Your dough would slay in one of those. I have a pellet Oonie and have made some awesome pizzas in the middle of no where

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  @318android32 ай бұрын

  Interesting… didn’t know why I would get slight bitterness in some my pizzas. I def used a decent amount oregano but would Skip on sugar. I am going to try plain salt next time. Always pass the Muttis because of what I read… shows you never know until you try! I tried quite a few crushed and whole Tomatoes cento, and few Italian whole Marzano and so far the best I found was the crushed RedGold/Redpack tomatoes (region dependent). Next time you’re at supermarket give those a try let me know what you think. It’s nice and bright and right amount of sweetness. I’m in the phase of experimenting doughs and one I used malt and it seems to burn the bottom whereas the ones that I don’t use malt doesn’t burn. Eventually I will find a tried and true recipe and stick to it like you. Haha Keep the videos coming man!

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  @PizzaBro2122 ай бұрын

  Thanks for the comment. The Mutti's taste exactly like the tomatoes on the pizza I ate all over Naples, Italy, as well as a couple pies I ate in Sicily. In fact, many of the pizzerias there were probably using them if Mutti is in fact the most popular canned tomato in Italy. I've never seen Red Gold tomatoes around here in AZ (I just had to look them up to see what the packaging looks like). I'll keep my eyes open. Are you using the top rack or bottom rack for your pizza pan/stone? Thanks again, and best of luck.

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  @318android32 ай бұрын

  @@PizzaBro212 using the middle to top rack. I like NY style more so than the traditional neo… the Mutti matched the NY profile? I’m def going to pick up a can this time.

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  @PizzaBro2122 ай бұрын

  @@318android3 If you haven't already tried, you may want to try the top rack. With my setup, when I put it lower, the bottom gets burned while the top isn't cooked enough. As for NYC style, there is quite a range of tomato sauce that NYC pizzerias use. Some use cheaper tomatoes, some use more expensive tomatoes, some use sugar, others don't, some use herbs, others don't. But my favorite pizzerias in NYC definitely use top tier, imported tomatoes. I can taste the difference. My two favorite pizzerias in NYC are Patsy's and Scarrs. Patsy's uses only crushed tomatoes and salt, and the tomatoes are very high quality--very Italian tasting. Likely Cento. Scarr's uses sugar and herbs in its sauce, but I can tell the tomatoes are still very high quality and most likely imported. Some days I want my pizza to taste more like Patsy's and so I only use tomatoes and salt (like the pizza in this video--tasted very similar to Patsy's), other days I want a more flavorful sauce so I make it like Scarr's. If that makes sense.

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  @318android32 ай бұрын

  @@PizzaBro212 makes perfect sense! Yeah some days I like my sauce to be forefront other times just enough to accent the dough. I have never tried the top nyc pizza shops just one random one when I was there… we have a local joint that was opened by nyc family, actually two of them. But there is one that is absolute perfection to me. Very Crisp bottom but soft top and doesn’t have a lot of chew but very thin and sauce is simple and cheese doesn’t choke you out. It’s been our go to for over 40 years. One day I do want to try Scarrs and Lindustrie I’m Getting close to making it good.. sucks we don’t have Grande cheese here.. so I use Galbani Thanks man!

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  @318android32 ай бұрын

  Looks good! So you only let the dough ferment for 30 min RT then cold ferment for 24 hr and it’s good to bake after?

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  @PizzaBro2122 ай бұрын

  Sorry I wasn’t clear. Ferment for 30 minutes after mixing. Then shape dough ball and put in fridge for 12-24 hours, then rest at room temp for about 3-6 hours (depends on room temperature), until dough ball has nearly doubled in size, then shape and bake. I’ve got a video coming out in a couple days I’ll let you know in the video exactly how long each segment of dough making was.

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  @318android32 ай бұрын

  @@PizzaBro212 perfect thank you!

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  @PizzaBro2123 ай бұрын

  Thanks for the comment, would love to hear how your experiments with salt go!

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  @dylanjames79983 ай бұрын

  Loving the info, dude! I was considering trying out Celtic Salt in my dough recipe but I might have to second guess that now. The Kona Sea Salt sounds intriguing!

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  @Yakena13 ай бұрын

  Pie is around 12 inches or so?

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  @PizzaBro2123 ай бұрын

  Correct. That recipe is for one 255 gram dough ball, which makes a 12” pizza.

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  @BlueHen1233 ай бұрын

  Nice experiment! No oil in the dough?

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  @PizzaBro2123 ай бұрын

  Yes, I put 2 g of olive oil in each dough ball (ingredients are in the description). Thanks.

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  @gingertunstall77393 ай бұрын

  King Arter unbleached all purpose four has 11.7 grams of protein so there is not a big difference.

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  @PizzaBro2123 ай бұрын

  Good to know, thanks. What I'm learning is to really dial in a dough recipe, I have to tweak things just a tiny bit for each type of flour.