yes
hi selling to the next today in the
never-ending pizza LC yes I guess it's
never-ending
this video is part of a series in which
we attempt at making the most perfect
pizza in love yes with a classic
domestic oven those toppings sauce
baking steel no stone was left unturned
so click here now of at the end of the
video if you want to watch a specific
episode we take a closer look at a point
we covered a while ago which was
kneading the dough so this is what
happened tape so now you get it in order
for the gluten to be able to develop
nicely the dough must be needed for at
least 20 minutes otherwise you won't get
nice Airy bubbles in the crust at the
end it's also mandatory step if you
follow the reference document edited by
the Association the notch a pizza
operator which is the real authority on
Pizza Napoletana
that's what I felt a I can say I'm big
fan of rolls and B I am let's say lazy
lucky for me there has been a recent
breakthrough in the leading world and a
guy called Jim Lahey Joomla hey Jim hey
hey hey hey the owner of the suleiman
bakery in New York City found a way
which calls for patience instead of
efforts hey
this recipe will make about 6 to 7
medium sized pizza dough balls in a
white container add 450 grams of water
1.6 grams of fresh yeast add 200 grams
of tea pot zero-zero flour this will act
as a buffer preventing the salt to kill
the yeast so in goes the salt 20 grams
then the rest of the flour 430 grams if
you want to go 70 percent wet though 70
what 70% wet what even if it's trickier
to work with I always go for a dough for
pizza dough with a high percentage of
water let's say like you can go from 57%
up to 70% of water why well it's simply
because the longer pizza base in the
oven and the drier it becomes that's
usually another problem if you use a
very very hot wood-fired oven in which
the pizza stays let's say about a minute
but in our case when we use classic
domestic oven the pizza stays about five
to six minutes that drying process
becomes a problem and so that's why you
want to do that is more wet mix
everything then cover it tight and let
it rest at room temperature for about 12
to 18 hours that's all the hard work we
are gonna do today except of course from
a bit of a senior clicking action the
dough is ready when the top is dotted
with tiny bubbles instead of scraping it
from the container let it fall
effortlessly on a flour workspace lazy I
told you the feeling is amazing that
though is extremely soft and elastic and
you can already tell this is gonna make
a great pizza divide it into balls and
place it back in the container for at
least two hours of proofing
they are ready to use beautiful doubles
that you can use to make outstanding
pizza
so guys that's it I hope you enjoyed
this brilliant and lazy technique
because I think that it is much needed
needed nearly immediately like this
video if you didn't share that crazy
technique all over the internet or maybe
just on your social medias subscribe to
my channel for many more delicious
recipe is not only pizzas and if you
need episode links resources just you
wait
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