HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH — Transcript

Full transcript

1. 0:00[Music]
2. 0:06in terms of this pizza
3. 0:08is the perfection the dough needs to be
4. 0:11a
5. 0:12balloon every every flower is a little
6. 0:14bit they absorb
7. 0:15different humidity
8. 0:18now is the time for the time take a look
9. 0:21inside
10. 0:25extremely extremely
11. 0:28next level pizza dough let's go ahead
12. 0:31let's dump
13. 0:32our polish inside the bowl
14. 0:35[Music]
15. 0:40the secret pizza dough
16. 0:45that's what i'm talking about come to
17. 0:47the best pizza channel
18. 0:52you deserve to see you deserve to see
19. 0:54come here come here come here
20. 0:55come here come here
21. 1:01take a look are you ready
22. 1:06take a look
23. 1:09guys welcome
24. 1:12to the next level pizza dough this
25. 1:15will change your game learn how to make
26. 1:17this best pizza
27. 1:18dough for your home for your business
28. 1:21now today
29. 1:22follow this video until the end thank
30. 1:23you so much let's go back let's make
31. 1:25this pizza
32. 1:26dough thank you so much wait one second
33. 1:29smash that like subscribe and share this
34. 1:31video with three friends it's free
35. 1:33totally free only for pizza lover thank
36. 1:36you
37. 1:37so let's start everything by making the
38. 1:40polish
39. 1:40this is how you make the polish this
40. 1:42video is going to be really complete
41. 1:45follow the steps because it's very
42. 1:47simple and
43. 1:48follow this recipe because it's very
44. 1:50easy to remake
45. 1:52so for the polish we need 300 milligrams
46. 1:56of water
47. 1:575 milligrams of
48. 2:00honey 6 grams of fresh yeast
49. 2:04if you don't use a fresh yeast and
50. 2:07you're using dry yeast
51. 2:09simply just put five grams let's melt
52. 2:12the yeast
53. 2:13with the spoon and
54. 2:16we need now 300 grams of
55. 2:20zero zero flour one end you dump the
56. 2:23flour one end
57. 2:24you mix everything voila
58. 2:28mix until everything is all together
59. 2:34now the our polish is ready
60. 2:40take off everything while i pay
61. 2:42attention to this
62. 2:43pay attention to this
63. 2:46cover voila let it rest one hour at room
64. 2:50temperature
65. 2:51and then we are gonna put it in the
66. 2:53fridge for 16 to 24 hours
67. 2:55this hour there is a room temperature
68. 2:58will activate
69. 2:59the lemonade time and
70. 3:02by the hours by after six hours the
71. 3:05fermentation process will start
72. 3:07so let's go ahead and let's wait 16
73. 3:10hours overnight and voila of course
74. 3:14the power of editing the uh we wait
75. 3:1716 hours overnight this is the polish
76. 3:21how we find it like you can see it's a
77. 3:23little bit uh
78. 3:24flat because uh this is all normal so
79. 3:27don't worry about
80. 3:28it's normal there is a is flat like this
81. 3:30so because
82. 3:32uh basically this one was in the fridge
83. 3:35and now uh some somebody of you they're
84. 3:39gonna ask
85. 3:40um we can we can use the polish directly
86. 3:43from the fridge
87. 3:44well yes you can use it directly from
88. 3:46the fridge like in this case i'm not
89. 3:47gonna wait
90. 3:48but the best is to wait about 30 minutes
91. 3:51that the
92. 3:51polish gets back to temperature so let's
93. 3:54go ahead
94. 3:55and now let's make
95. 3:58the dough i'm gonna make it really easy
96. 4:01basically
97. 4:02this is this recipe is for one kilos of
98. 4:04flour so because they sell one kilos of
99. 4:06flour we're gonna make
100. 4:07the dough for one kilos of flour so here
101. 4:09we go so we add
102. 4:11400 milligrams of water
103. 4:15in the polish directly just like that
104. 4:18let's try to melt all the polish
105. 4:20in the uh in the bowl just like that
106. 4:29you can make this dough by hand or you
107. 4:31can make the dough
108. 4:32in the dough machine i'm going to use my
109. 4:35own madia because this is
110. 4:37the best to make the dough the wood
111. 4:40absorbs the humidity
112. 4:41so let's go ahead and now i'm going to
113. 4:44tell you what we need
114. 4:46so let's go back the polish 400
115. 4:49milligrams of water
116. 4:50together with the polish 700 grams
117. 4:55of flour 25 grams
118. 4:58of sea salt and 10 grams of
119. 5:02fresh olive oil or olive oil it's not
120. 5:06fresh
121. 5:07so let's go ahead let's dump our polish
122. 5:10inside
123. 5:10the bowl if you don't have a wood bowl
124. 5:13don't worry about you can use
125. 5:14any any kind of wood so now let's keep
126. 5:17melting the the polish
127. 5:21just like that with the water so first
128. 5:24of all
129. 5:25now it's time to add our salt just like
130. 5:28that we're gonna melt the salt
131. 5:30in the polish and the water
132. 5:33now let's go ahead and let's subscribe
133. 5:36and share this video because the year i
134. 5:38make everything we love
135. 5:40okay now let's set the the flour 700
136. 5:43grams of flour
137. 5:44zero zero flour if you don't have zero
138. 5:48zero flour
139. 5:49or in your local store just use the any
140. 5:52flour guys when you're making the dough
141. 5:53just like that
142. 5:54the dough the pizza will come out
143. 5:56perfect anyway
144. 5:57so now let's put we're gonna
145. 6:01integrate everything together now that
146. 6:04everything is together we can use the
147. 6:05spatula
148. 6:06and start to work the dough
149. 6:09on top of the counter just like that you
150. 6:12see
151. 6:13everything is together
152. 6:18perfect now let's work our dough in the
153. 6:22counter until
154. 6:23is nice and smooth here don't worry
155. 6:25about i'm gonna teach you
156. 6:26how to make it smooth and guys of course
157. 6:30if the dough it's sticky
158. 6:33it might change because the dough it
159. 6:35might change the consistency
160. 6:37uh by the the flour because every every
161. 6:39flower is a little bit
162. 6:40they absorb different humidity
163. 6:45okay perfect now the we work at the door
164. 6:49you see how it is so the goal is to make
165. 6:51a smooth and the dough of course is
166. 6:53too sticky so what we do we have to do
167. 6:56movement
168. 6:57really quick okay now is the right time
169. 7:00to go ahead
170. 7:00and add our olive oil just like that
171. 7:04you see this color of the oil now all in
172. 7:07your hands
173. 7:09to integrate incorporate all the olive
174. 7:12oil
175. 7:13the olive oil will help the cooking
176. 7:16process
177. 7:17that's why we add olive oil and it will
178. 7:20make your gluten a little bit more
179. 7:21strong
180. 7:23always you're gonna close the dough
181. 7:26inside
182. 7:27just like that when you're making dough
183. 7:29by hands and work the dough for about 10
184. 7:3115 minutes so you see
185. 7:34now it's a little bit more sticky this
186. 7:36is 70 percent hydration
187. 7:38so what i'm doing now is uh i'm gonna
188. 7:40put it down like this
189. 7:41and make it like i'm gonna form a ball
190. 7:44if the dough
191. 7:46it will not be smooth
192. 7:49it's a little trick that we can do now
193. 7:54okay perfect done so now
194. 7:57pay attention because these steps as the
195. 7:59most are the more important
196. 8:01so now that we made a little ball let's
197. 8:03go ahead and let's close
198. 8:06the dough for 15 to 20 minutes this
199. 8:10will incorporate this will make the
200. 8:13gluten little bit more strong
201. 8:15so watch and see what is going to happen
202. 8:17see you in 15 minutes
203. 8:22and here you go guys the dough after 15
204. 8:25minutes
205. 8:26it's ready the first process so pay
206. 8:29attention to this
207. 8:30little bit of olive oil in your hands
208. 8:34right here on top of the dough now
209. 8:37simply
210. 8:38let's get the dough from the sides and
211. 8:40then one shot pull it up
212. 8:42just like that one shot don't be worried
213. 8:45now let's get it from here
214. 8:46and until we create the dough
215. 8:50nice and smooth now take a look
216. 8:53how smooth it is just a couple of times
217. 8:56and this time frame that the dough was
218. 9:00resting
219. 9:02we built the gluten and voila
220. 9:06so here you go how we do
221. 9:09how everything starts a little bit of
222. 9:12olive oil
223. 9:14there we go a little bit of olive oil
224. 9:16inside the bowl
225. 9:17let's get the dough and then boom
226. 9:20inside the container
227. 9:24right now first of all pay attention
228. 9:26guys no
229. 9:27air in the door so close it and let's
230. 9:29seal it
231. 9:30now this is very important the dough
232. 9:34right away we're gonna go ahead and put
233. 9:36it in the fridge let's go
234. 9:37let's put it in the fridge
235. 9:42and the double fermentation starts now
236. 9:45that's what makes the dough next level
237. 9:48pizza dough
238. 9:49let's make some space this little fridge
239. 9:52is a small fridge
240. 9:54that's it now let's close it let me
241. 9:56explain it to you
242. 9:58okay so like i say the next level pizza
243. 10:02dough starts now let's put it in the
244. 10:04fridge for
245. 10:0516 to 24 hours so basically
246. 10:08i'm gonna wait overnight tomorrow
247. 10:10morning i'm gonna show you how to
248. 10:12finish how to complete this perfect
249. 10:14pizza dough
250. 10:15so now is the right time to smash the
251. 10:17like and help me
252. 10:19reach 1 million subscribers we're almost
253. 10:21there we are
254. 10:22halfway there so i need your help
255. 10:26go ahead subscribe and i'll see you
256. 10:28tomorrow morning ciao
257. 10:29and here you go good morning and uh
258. 10:32basically this morning
259. 10:33and basically and the uh the dough we're
260. 10:36gonna get the dough
261. 10:37out from the fridge and i explain you
262. 10:40right now what we're gonna do
263. 10:42this is the dough from last night and
264. 10:44here i have some polish that i'm gonna
265. 10:46show you
266. 10:47the next video is gonna be crazy so
267. 10:49let's get the dough
268. 10:52outside i'm gonna show you what to do
269. 10:55next
270. 10:56i explain you the details the secret
271. 11:00form this is the dough after
272. 11:06take a look this has been after 16
273. 11:10hours in the fridge and the dough
274. 11:13is full of air is the time to make the
275. 11:16balls
276. 11:17a little bit of flour on the floor a
277. 11:18little bit not too much
278. 11:20a little bit we don't want to change the
279. 11:22uh our
280. 11:24ratio of hydration so let's go in
281. 11:29take a look now
282. 11:32wow wow you have to see this
283. 11:37look all my share is inside the door
284. 11:40outstanding pay attention now what i do
285. 11:44don't touch the bottom part this is the
286. 11:46bottom part it's very important when you
287. 11:47make the balls
288. 11:49because we want to keep we want to make
289. 11:51a balloon
290. 11:52so this is how to make the boss oh i
291. 11:56forgot to say something very important
292. 11:58you have to keep the dough out from the
293. 12:00fridge for about
294. 12:0130 minutes to one hour just to bring it
295. 12:04the dough at
296. 12:05room temperature but if you don't want
297. 12:07to wait you also can make the boss but
298. 12:09then it's gonna damage the
299. 12:11the the the
300. 12:14outside part of the dough which is the
301. 12:16gluten
302. 12:17that we created so now do you see i flip
303. 12:20it over
304. 12:20and now let's make the ball take a look
305. 12:23how strong
306. 12:24it is and how much air is inside so
307. 12:26we're going to make the dough balls
308. 12:28around 250 grams if you want to see how
309. 12:31to make the balls
310. 12:33check out my channel it's full of
311. 12:35information
312. 12:37full of no secret so see
313. 12:40karen karenkari and then get it like
314. 12:42this and flip it over
315. 12:44because this is the part that we want to
316. 12:46create
317. 12:47the balloon and we want to keep the air
318. 12:49that is inside the dough
319. 12:51inside the dough bowl
320. 12:56and voila we made the balls put a little
321. 12:58bit of flour inside just like that
322. 13:00you don't have to put the flour but i
323. 13:02suggest always to put the flour
324. 13:04and then we give it a little nice again
325. 13:06we give it an easy
326. 13:07uh we close it again the ball just to
327. 13:09make sure they are closed
328. 13:12because i repeat the dough needs to be a
329. 13:15balloon then put it upside down
330. 13:19when you so whatever you close it you
331. 13:21have to put it
332. 13:22down like this inside the door box just
333. 13:25like that
334. 13:26because i see some people that make
335. 13:28mistakes
336. 13:29which is that they put the door upside
337. 13:32down
338. 13:32and the dough comes out flat but make
339. 13:36sure
340. 13:36to close it those are amazing boxes
341. 13:40make sure you close it and then leave it
342. 13:43at room temperature
343. 13:44leave it at room temperature for about
344. 13:46two hours
345. 13:47and then the dough will be ready but if
346. 13:49it's hot it may take
347. 13:50also only one hour because remember
348. 13:54we already give the plenty of hours of
349. 13:56fermentation
350. 13:57so in a little bit we're gonna wait and
351. 13:59i'm gonna show you how this dough will
352. 14:01come out
353. 14:02so smash the like share this video and
354. 14:04if you're new
355. 14:05consider it subscribe much more is
356. 14:08coming
357. 14:08so let's wait well to be honest
358. 14:12two hours at room temperature is best
359. 14:16buy
360. 14:16and then the secret is to use the dough
361. 14:20at the point of fermentation and voila
362. 14:24this is the point of fermentation
363. 14:27take a look how strong it is
364. 14:32outstanding let me show you
365. 14:35take a look how strong is this though
366. 14:38see i can't wait
367. 14:42i can't wait to see the texture of this
368. 14:45dough
369. 14:46okay guys like i say the secret
370. 14:49of making the pizza is using the dough
371. 14:53at the point of fermentation let's go
372. 14:56ahead and let's make the pizza
373. 14:59the time the moment of the truth is
374. 15:02now i'm using semolina to stretch oh my
375. 15:05god take a look
376. 15:06how strong is this pizza though
377. 15:09a little bit of flour in the center
378. 15:12voila
379. 15:13now let's go ahead and feel the air
380. 15:16inside the dough oh my god
381. 15:19i mean guys this is
382. 15:23this is extremely extremely
383. 15:27next level pizza dough
384. 15:32voila oh my god so for this pizza i'm
385. 15:36gonna make
386. 15:37a nice margherita with a little bit of
387. 15:40peperoni
388. 15:41voila i was saying i use a semolina
389. 15:45because it makes the dough when i
390. 15:48stretch it makes it a little bit
391. 15:50more crunchy so we are the
392. 15:53texture of soft and crunchy in the same
393. 15:58time people people
394. 16:01friends family the pizza is about to go
395. 16:05in the oven voila we put a little bit of
396. 16:08salami spicy which in united states
397. 16:12they call it peperoni
398. 16:15pepperoni why you guys call it pepperoni
399. 16:17this is salami spicy
400. 16:20pom that's a little bit of
401. 16:24olive oil and the pizza it's ready to go
402. 16:26in the oven
403. 16:28if you are cooking this pizza home
404. 16:31warm up the oven at the max warm up the
405. 16:34oven at the max temperature
406. 16:36with the stone inside for about one hour
407. 16:39but now
408. 16:40we are talking about voila
409. 16:44pinching and poop peel under let's make
410. 16:47this pizza
411. 16:4812 inches pizza dough no secret
412. 16:52ready to rock and roll oh my god
413. 16:56can't wait to see this pizza let me get
414. 16:58ready the plate
415. 17:00and everything i want to show you to you
416. 17:02the secret
417. 17:04the secret pizza dough
418. 17:08baby that's what i'm talking about
419. 17:19i mean hopefully gordon ramsay will see
420. 17:21this video hopefully
421. 17:23hopefully that's
422. 17:26it that's it guys take a look the pizza
423. 17:29is coming one two
424. 17:35[Music]
425. 17:45i'm done i'm done with this really
426. 17:48really i mean
427. 17:53just tell me tell me if this pizza is
428. 17:56the best
429. 17:57in the comment just right now leave a
430. 17:59comment
431. 18:00and tell me if this pizza is the
432. 18:02perfection
433. 18:04but now now is the time to see
434. 18:07if this pizza is soft and crunchy in the
435. 18:10same time
436. 18:14that's that's
437. 18:18that's what i'm talking about that's
438. 18:20what i want to hear soft
439. 18:23and crunchy in the same time
440. 18:27that's it boom
441. 18:30i'm gonna get my little plant of basil
442. 18:33that i've been curing for
443. 18:35months now for weeks and
444. 18:39one two just a lightly one in the center
445. 18:42latch
446. 18:44guys voila guys i present you
447. 18:48the next level pizza dough
448. 18:51smash the like and share this video
449. 18:53let's get it
450. 18:55let's let's get let's reach 1 million
451. 18:57subscribers
452. 18:58next level pizza dough i'm gonna cut it
453. 19:02taste it and applause
454. 19:05take a look inside
455. 19:10is on the camera now is the time for the
456. 19:12i mean take a look
457. 19:13inside soft crunchy the perfect texture
458. 19:18holds himself take a look now is the
459. 19:20time coming where are you going get this
460. 19:22cheese right there
461. 19:24my mouth is watering
462. 19:29[Music]
463. 19:41the pizza it's perfect
464. 19:44make it home take me on instagram vitoya
465. 19:46kopele i'll show the next one
466. 19:57you