THE BEST METHOD FOR OVERNIGHT PIZZA DOUGH + Ooni Koda 16 Demo

Alright guys, today I'm going to bake some

pizza

s with

dough

made with a preferment. I will first walk you through the steps of how I make this particular type of

dough

. We'll fire up my uni coda 16. bake those

pizza

s and test the results, so there are two basic

method

s when mixing the dough first, the straight dough

method

, which is the simpler of the two, essentially you dissolve the yeast in water, mix all at once and let the final dough form. Ferment in bulk over a period of time. The second method is to use that preference. Now this is where you mix a portion of the flour, water and yeast into a recipe ahead of time and this will allow the yeast to fully activate and ferment sooner.

Add the rest of the ingredients. Some bakers believe this method gives you better texture, more rise in dough, and better flavor, but I definitely recommend trying both approaches and making your own decision about what you prefer. There are now four types of pre-ferments made with commercial yeast, but today we will focus on a bigo which is the Italian version of a proofing yeast and will account for half the total weight of our final dough. Alright, enough of my gavin. Let's get to work, okay to make this Vega, take a large mixing bowl and add 228 grams of warm water, so that's one cup now for the yeast.

I am using active dry yeast. Here you don't really need that much, you really just need. about an eighth of a teaspoon and you're thinking that's not enough for the dough, but trust me, it's going to work now just give this yeast a second to dissolve and then you're going to add 352 grams of double zero flour that I start mixing. with a fork until the dough becomes shaggy and then move on to my hands, now you don't need this dough, all we're doing is combining it, so just press it to scrape up the dough that's sticking. the sides of the bowl down and just press everything together until the ingredients become homogeneous, voila, there you have it, this is what your spout is supposed to look like, so cover the bowl and let the larger one sit at room temperature. environment for about 12 hours well, so I do this at night right before I go to sleep.

I mix mi vega it only takes two seconds, cover it, let it sit and the next morning it will be ready to use. Check it out. This is a vega that is ready to go. It's super. dimpled it looks like it wants to collapse the yeast is fully fermented this looks beautiful okay for this final dough I have 340 grams of double zero flour 222 grams of warm water and 18 grams of sea salt I have my bigga here in this big bowl and I'm going to add everything right into the bowl with the big thing so here's my water okay then I'm going to use salt just stir it in a little bit help dissolve it a little bit and then I add the flour and I.

I'm just going to work diligently to mix this dough and make sure that the larger dough is incorporated evenly throughout the dough, so use the pinch method that I did in some other videos of mine and just press everything together, move the dough and try scraping anything that sticks to the sides of the bowl and incorporate it into the dough, this will take about five minutes or so to make sure the dough is completely homogeneous, yes, this looks fantastic, it looks perfect, this dough is totally homogeneous, yes . I feel good about this, so I'm going to cover the bowl.

We will let the dough rest for about 20 minutes so that the flour is completely hydrated and then we will take the dough out of the bowl and knead it. so flour this board and then take the dough out of the bowl just like that add a little bit of flour on top of the dough and then you're going to start kneading it and folding it like this feels a little bit. moist, but the more you work the dough, the more the gluten structure starts to develop and the dough will start to become soft and easier to handle and if you need to add a little more flour, you can easily do that, you don't want to.

However, to go overboard then you'll just change the hydration percentage of the dough too much, so do this for I don't know, a couple of minutes until the dough starts to soften and you know it's ready, this looks pretty good. Look how soft it is, so I'm going to shape it into a ball by just tucking the dough under itself, squeezing the dough a little bit here, and then I'm going to go in and add the dough to a lightly greased pan. bowl, use olive oil to grease it, yes, it sticks to my fingers, now it's good, here we go in the bowl, we'll cover it nice and tight.

I'm going to let this dough sit at room temperature for about two hours until it doubles in size and then we're going to divide it up and put it into smaller containers and go from there, so two hours at room temperature, okay, I've got one, two, three, four containers, they are lightly greased and ready to use, our dough has doubled in size. It's been sitting for about two two and a half hours, you can see it's still nice and soft. Use a dough scraper here and carefully take it out of the bowl and place it on the cutting board here we go so this dough here is a 65. hydration dough and it's big enough when you divide it into four pieces it will give you four balls of dough 290 grams, perfect size for a pizza oven like this one like the unicoda okay, what am I going to do now?

Oh yeah, let's go ahead and just flour the surface of the dough a little bit and then I'm just going to make two cuts here to generate four even pieces of dough. You can always break the scale if you want to be super exact, okay, here we go, here we all go. Right now I'm just going to want to shape these guys into balls of dough and you can do it with your hands like this by just tucking the dough under itself, like if you roll the dough ball in your hand, eventually it's going to get nice and tight, you can also pass it in a circular motion on the cutting board, so you just get a little ball of dough like that and then you put it in the containers.

Notice I'm not using the refrigerator at all here, none of this dough is being or I'm not cold proofing any of this, it's all at room temperature, what's really nice is that it brings out different flavors in the dough unlike cold fermentation, so with cold fermentation you get some good bacteria that create acids that give you that kind of bitter taste with room temperature fermentation, you'll get more earthy flavors, like grassy flavors, it's a high, there is more yeast fermentation rather than yeast and bacteria fermentation in cold fermentation. so the flavors will be a little different with this dough.

I'm going to let it sit at room temperature for maybe a couple of hours and my timeline for all of this is again. I do my biga at night, say around 11 o'clock. I pretty much wake up the next morning, let the vega stay a little longer and end up making the dough around 11, maybe 12 o'clock, the dough rests for two, two and a half hours, so you're looking at maybe two or three. o'clock, then I separate the dough into dough balls like this, I'll let them rest for two or three hours and then I'm ready for dinner at five or six o'clock, so it works out great if you can. follow that timeline you will have the dough ready for dinner and they will be amazing alright guys I have the Unicoda 16 on and ready to go.

I let it preheat for about 20 minutes and then check the temperature of the stone with this infrared thermometer. It's basically a point and shoot kind of thing, once it reaches 825 degrees Fahrenheit or around 440 degrees Celsius, we're ready to rock and roll. I have a little flower here on my work surface and I'm going to put one of my dough down and I have to be there we go, they just drop it there then a little bit of dough on top so it's not so sticky now everyone has their own own way of rolling out the dough, this is my own, okay, first I start with a crust and form the turn, I push from the center outwards to form that crust and the dough seems a little sticky, what you are going to do is add a little more flour, just a little bit so it doesn't stick as much next, I'm going to stretch it a little bit with my knuckles, but I'm going to let gravity do most of the work and I'm going to let gravity pull the dough down and that That's all, the dough stretches very quickly. the dough is pretty soft, so it's okay, now I'm going to prepare my pizza, we'll start with a margarita first, that's my control pizza, if I can make a good margarita, then I know the rest of the night will be really good, so I'm going to add some san marzano tomato sauce, this is just crushed raw san marzano tomatoes, then some fresh mozzarella, I'll probably use about three ounces, but whatever works for you is good, you are you now .

I'm going to make some basil guys, if you want to put basil on it after the pizza comes out of the oven, do it, I just prefer to do it this way again, ubu, do whatever you want, whatever feels good to you, you guys are the ones. one eating the pizza, not me, that's good, perfect, it's good to have basil in the garden, just take it when you need it. Now I'm going to take some freshly grated parmigiano and finish the pizza with that, okay, there's my version. of a margarita, make sure the peel has a little bit of flour on it, not too much, just a little bit, and then you'll slowly lift the pizza up onto the peel and then correct its shape so it's circular again, boom, okay. to go, we're going to go in the oven, the stone temperature is 8 25.

I throw the pizza on high and then turn it down or else you're just going to burn the crust there and check it out, yeah. Give it a little stir and then return to the oven. You have to watch very closely here and monitor the pizza, it cooks very quickly and again you have to alter the heat of the oven. I have not found it. the perfect temperature throughout cooking you always have to adjust it more check that the bottom looks pretty good, okay, this should be the last turn, check that the background still looks good, yes, just a little more, okay, I'm throwing it away, what are you doing? guys think about that a little burn here and there just these air pockets these air bubbles but I'm fine with that man I like a little char on my crust here let's finish this off with a little extra virgin olive oil and then we'll cut it out, yeah, that looks great, let's take a look, it looks great, eh, but underneath it's pretty solid, there you go beautiful, here we go daisy, okay, let's shoot another one.

I'll try them both together. I'm going to cook a different pizza now, this is some heavy cream that I reduced by half, I just heated it up, reduced it by half and seasoned it. I don't need much here just a little bit if you reduce the cream too much when when you put it on the stove it will break up in the oven when you bake the pizza so you only need to reduce it by half or so. Now we're going to add just some sautéed onions and a little bit of caramelization. Here I'm going to give them a little more sweetness, a kind of juxtaposition of flavors with the rest of the ingredients because everything else is very tasty.

I'm going to use some aged provolone, this is a nice spicy flavor. We'll see a lot of New York style pizzas, perfect blends of cheese and then some aged parmesan. Well, all parmesan is stale. The undisputed king of cheese. Here now we're going to add some sliced ​​cremini mushrooms, perfect, a little bit of fresh. rosemary from the garden, so chop it up a little bit to break it up and then we'll finish it off with a little bit of garlic infused oil, just a little bit here, it's fresh garlic, it's going to be really nice to finish this off.

There's also some ground black pepper, but I don't have my grinder here, so we'll just sauté it in the oven. She goes and I'm going to lower the heat so as not to burn him. crust, okay guys, that one looks pretty good, it's a simpler looking cake, it doesn't look like there's much to it, but trust me, it's really delicious, yeah, oh my gosh, this looks fantastic, I like this on the margarita , oh man. look at that cream, holy shit, yeah man, okay, what do you guys think of that crust? It's okay, I went a little dark underneath, not burnt, although just a little darker than normal, it still looks fantastic.

Okay, time to start tasting, let's get started. with the margarita, come on, what great acidity from the tomatoes, creaminess from the fresh mozzarella and then a little fresh flavor from that basil, the dough is fantastic, it's soft, tender, it has a lot of flavor, perfect, here we go, pizza mushrooms, damn, that's super, super good. I love how creamy this reduced cream is. Fantastic and nice earthy texture of the mushrooms. You get a kind of savory, nice, savory herbaceous flavor from the rosemary and a hint of spiciness from the provolone and grana pidano or parmesan. In this case, the dough is again nice and tender.

It has a grassy and nutty flavor, it's almost delicious, very good, okay guys, you've seen what I've done here today. If you have any questions, contact me in the comments section. I will be happy to answer, subscribe if you have it. You already give me the go-ahead and I'll see you next time.