Claire Tries To Make the Perfect Pizza Dough | Making Perfect: Episode 1 | Bon Appétit

We'll come back tomorrow and it will be much simpler. I think it's great to have that practice with shaping and baking, and we'll do the exact same tests again and see if we figure it out. any difference we're back okay I don't know what day it is what day it is today uh Wednesday yes but what day it is in

dough

many days have passed today we're going to try that

dough

with the two days we were living right in the refrigerator, yes, but what do we expect that the longer we should wait? the longer the cold fermentation is for 24 hours, what is that going to do hypothetically?

I think I should know better. It had more of that kind of spiciness. mmm, I hope it's not sour, just a more pronounced flavor, a more developed flavor and I hope it browns better, why would I? enzymes and sugars and I don't know, I don't want to be too much a part of this, I want to be too much of a part of it. scientist, I don't know, of course, I don't know, don't know, just ignore that moving on. here's another thing I want to talk about that I was thinking about I was thinking about the

pizza

we tried at Scars I wasn't there I know you've ever had it although I haven't actually tried it oh it's really good so one One of the things it does is that since it's more New York style, it bakes at a lower temperature for longer, so I want to try it.

I like that. Yes, I want to try it yesterday. It wasn't undercooked, but it was a little moist. the inside is okay so I thought just a lower skosh for a little bit longer so let's try his nose you go for it huh I saw it on Instagram last night I don't think it's oh uh oh I'm on your world. Claire, I'm not going to be able to get the shell off because it's broken, maybe yours is a calzone, I don't think I'll be able to get the shell off of mine, oh this one's going to be good, yeah, the first one, wait, but you.

I think you should cover it before putting it in the shell. What is the difference? Good, because now I think it will stick to the shell. How does it

make

sense? Because you are adding moisture and weight. I think everything's going to be okay, you know, I'm going to stop suggesting, look, I'm moving, as long as we move fast here, yeah, how are you burning up there, yeah, hello, oh yeah, I'm just going to stop That aside for the disk came out

perfect

ly fine when I sautéed it, honestly, it's okay, I'm just saying it's okay, oh Fred, I got it, it's good, you got here a little bit bigger, nice hot pie with crustaceans, We'll try mine first because it's not as spicy, it has more flavor, right, yeah, I agree, Andy, you want snacks, sure, I don't know why, but there's a slight bitterness to this, but not like in a good what. it burns, maybe a little charge, maybe you.

You're burning me a little, try this one. I get more of the flavor from this one. Oh, it's hanging, so yeah, oh, this one is a bit much, but I like it. I know that's how I feel like there's more flavor in this. than yesterday, right, yeah, you think so, although this has a pretty neutral flavor, I like this one better, the one with yeast, I'm leaning toward just for

pizza

, I'm leaning toward this version, yeah, um. Let's do the same, but with the same, each of us

make

the same dough, but bake it, let's make it lower and longer, so lower the oven volume.

I have a question: do you think it contains too much whole wheat? I agree. Okay, I think I can see the bottom. Oh, that bottom looks like the best, but it's the best bottom in the business. It is very even and pleasant, golden. Yes, keep talking well, that's amazing. It just looks good. This one feels a little thinner on all sides. The bottom overall felt like it had a little more crunch to it. Do you notice the big difference in flavor? Maybe it tastes more bitter to me. It's definitely very good. Chris Chris with a paddle like I love sourdough, but shouldn't I be more? so, I mean the crust is really driving the ship, yeah, you really have to add a lot of other assertive flavors to that pizza to make it balance out.

I feel like with every aspect of testing I'm leaning this way, shall we? try baking one totally plain, no topping and just see how we feel, it's so easy now without having to cover it tightly, so it's been three minutes, oh my god, look at how it burns, yeah, you can see it on fire, oh, it is not a big thing. oh yeah I made a flower fire yeah get in there so just blow it up with the fire extinguisher. You can literally see the gluten stretching in yours, that nice little stretchy pull of the gluten.

I like how this dough has. I just tried it alone. I really think it's too spicy, try it, try it, just a simple piece, it's too bitter, yeah I agree, definitely turn it off, take it off the board, so let's do a side by side of the yeasted version because I think we're like working. we call it 24 and 48. Let's see if we see a big difference, okay let's do it right, but I'm using the dough we mixed yesterday so it's been rising for 24 hours and Brad is using the older dough so 48 hour rise , yeah, okay, mine is ready, it looks great, I like that and it has that voluminous fizz that tells me like, oh, that's how it works, yeah, wait for the taste again, I mean, if you didn't have to increase. for 48 hours, I guess I'm thinking from a manufacturing capacity standpoint, but on the other hand, if you had to spend 48 hours, could you do that if you wanted to?

Yeah, you know what I mean, the options you don't have right, if you need flexibility to make pizza or whatever you can, I got the best one, but you think that's it. I mean, it's very difficult, it's very difficult because we're trying to do all this side by side. tests that you like one variable at a time, but the truth is that in some ways the most important variable has been the test, I think this is just a matter of you can't really taste the difference in flavor because the try and This is very different, yes, I love the ratio between a crispy exterior and a super soft and pillowy interior.

It's good, it's very good, yes, very good, okay, then you're fired. Thank you very much, help. Do you want to take some pizza? Not well. Okay, so I think the general consensus and my personal feeling was that adding fresh yeast with the starter led to a really good result, so for us the answer, I think as it stands now, is actually both. I love the balance. that dough had a similar texture and flavor overall, we'll definitely stick with that flour combination, I think the salt level is good, I don't really want to push the oil too much harder, we definitely went for a cold rise because of the fresh Yeast that we're adding, it seems like we're leaning as a group toward a 24 hour minimum so I think you know that's crucial and I think we're in a good place now and it's more important. to really control those other factors like time, temperature and baking, stay tuned, I'm actually quite relieved that I like to back off of this for the time being, it's been a long and intense process, help me, it's all wrong, oh, there we go.

Okay, but I'll see you back for the culmination of everyone's individual component, so thanks for sticking with us at least until now. Okay, now it's up to these guys, yeah, yeah, exactly who Brad tends to talk very loudly when he

tries

to talk. on camera so the big debate right now is whether we're going to use fresh tomatoes or canned tomatoes so let's start dabbling yeah let's figure out if it's fresh or canned can you tell me yes why you want to be? on rads no, it's not so good, okay, let's focus on the sauce, we'll force it around you