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8,130 Views ā¢ 6 days ago ā¢ Click to toggle off description
Life-Changing Pizza Dough at Home
Great pizza starts with great dough. With Joe Heffernan from Seattleās Independent Pizzeria, we show you how to make a simple, game-changing dough you can start today and bake tomorrow.
Recipe guidance:
ā¢ 415 g bread flour + 9 g salt
ā¢ 270 g water at 65 Ā°F / 18 Ā°C + 1.5 g cake yeast
1. Mix flour and salt in one bowl, water and yeast in another.
2. Make a well in the flour, pour in liquid, and stir to combine.
3. Knead with a dough hook for about 7.5 minutes.
4. Ferment 5ā8 hours, then divide into 230 g balls.
5. Chill and rest overnight.
6. Stretch, shape, and top for your best pizza yet.
Key tips:
ā¢ Cold resting overnight improves flavor and texture.
ā¢ Always weigh ingredients for consistency.
ā¢ Dough should be smooth and elastic before fermenting.
š Full recipe and technique: www.chefsteps.com/activities/life-changing-pizza-dā¦
Views : 8,130
Genre: Howto & Style
License: Standard YouTube License
Uploaded At 6 days ago ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.469 (39/255 LTDR)
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RYD date created : 2025-10-07T00:57:40.189058Z
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20 Comments
Top Comments of this video!! :3
I've been making this recipe for at least 5 years. Guest have said I make the best pizza. I make the dough the evening before and leave on the counter to ferment overnight, then portion it out in the morning, then refrigerate.
| 0
Not so sure about this cinematography lol
29 | 1
Gordonās cameraman got a job in Seattle
| 0
Yeahā¦ we may need the zoomed out version
| 0
No olive oil?
| 0
His recipe is:
100% bread flour (King Arthur's Unbleached Bread Flour, 12.7% protein)
65% water
0.24% IDY
2.17% salt
Knead with stand mixer 7.5 min on medium, large ball 5-8 hr 65Ā°F ferment, then small balls overnight ferment in fridge, then 20 min to warm at room temp. The bread flour is malted, unlike the 00 flour, and will brown up quicker than the 00 which has no malt. The 00 flours are typically used at higher temps (750F +). The bread flour would be used for more of a NY type pie and 600F would be fine but it will be a pretty quick bake, say 3 to 4 min.
4 | 2
I was waiting for someone to start talkingā¦
1 | 0
416g flour, 9g salt, 270g water, 3g yeast. (yeast is the only one I'm not sure about)
1 | 0
why no weights??
3 | 2
I mix mine in my Kitchenaid but it never passes the windowpane test; rather, it breaks easily even when pulling away from the sides! What am I doing wrong?
| 3
Terrible editing for shorts. C'mon intern/editor. Tell them they need to reshoot the content for shorts. I know you're doing your best considering the source material.
4 | 0
@seaofseeof
4 days ago
Could you zoom in some more? I couldn't quite make out the cell structure of the yeast.
19 | 0