Good pizza: slow dough and fast baking. Hope we can inspire you!
Check out part 1 of our pizza adventure here!
Last weekend it was back to the pizza baking and dough making. Next to sharing some more pizza baking clips live from the Roccbox pizza oven, we also want to dish out our pizza dough making method.
For the pizza dough we use a high gluten (13%) Italian 00 flour with a W factor of over 300. This W factor indicated dough elasticity and extensibility. Around 300 is a sweet spot for long fermented pizza dough.
As a test we made pizza dough with short, medium and long fermentation times. We found the long, fridge retarded dough was best. If you are in a hurry or forgot to make dough, you can make a basic pizza dough in around 2 hours of course. The difference with the long fermented dough is noticeable in depth of flavor and structure, with a different bite. The short fermented dough is more bread-like and baked at the same time and temperature, this dough can seem more compact and almost a bit raw.
So, we want to share with you the recipe for a 24 hour, fridge retarded pizza dough that you might like to try and hopefully like too.
We also had some fun with toppings and crust. We made pizza with truffle cream and greens from our garden which was delicious! Inspired by a Roccbox video, we also made a ‘racket pizza’. You basically use a corner of the crust and stuff it, so you get a pizza and small calzone in one. What’s not to like!
24 hour pizza dough recipe
| Ingredients for the Pizza Dough | ||||
|---|---|---|---|---|
| makes 4 pizza’s | ||||
| 585 | g | Italian typo 00 pizza flour | ||
| 350 | g | water | ||
| 15 | g | olive oil (optional) | ||
| 13 | g | sea salt | ||
| 2.6 | g | instant yeast | ||
Pizza dough method
- Combine all ingredients in the bowl of your standing mixer and knead for 5 minutes (or knead for 10 minutes by hand).
- Take the dough out of the bowl and onto your work surface. Knead by hand for an extra minute to give it a smooth finish.
- Shape into a ball, place in an oiled container, cover and leave to rest for 10 minutes.
- Now do two full sets of stretch and fold.
- Place the dough back in the container and again leave to rest for 10 minutes.
- Now do one full set of stretch and fold.
- Place the dough back in the container and once again leave to rest for 10 minutes.
- Divide the dough into 4 equal parts of around 240 grams and shape into balls.
- Place them in a container with enough room for each ball to develop and leave to ferment in the fridge* for around 24 hours.
- You can take the dough out of the fridge about 1 hour before use. We find it’s easier to handle when we do this.
*Our fridge temperature is around 6°C. The amount of yeast and hours in the fridge are based on this. But you do have a bit of leeway with this dough if you need it when planning your pizza baking.
Table percentage of instant dry yeast
| Temp | 4h | 6h | 8h | 12h | 18h | 24h | 36h | 48h |
|---|---|---|---|---|---|---|---|---|
| 4°C | 0.960 | 0.640 | 0.384 | 0.256 | ||||
| 5°C | 0.832 | 0.576 | 0.320 | 0.224 | ||||
| 6°C | 0.640 | 0.448 | 0.256 | 0.192 | ||||
| 7°C | 0.832 | 0.521 | 0.320 | 0.192 | 0.128 | |||
| 8°C | 0.704 | 0.384 | 0.256 | 0.160 | 0.096 | |||
| 18°C | 0.512 | 0.320 | 0.192 | 0.128 | 0.064 | 0.048 | 0.024 | 0.016 |
| 19°C | 0.448 | 0.256 | 0.160 | 0.096 | 0.056 | 0.040 | 0.020 | 0.014 |
| 20°C | 0.320 | 0.192 | 0.128 | 0.080 | 0.048 | 0.032 | 0.016 | 0.012 |
| 21°C | 0.256 | 0.160 | 0.096 | 0.056 | 0.032 | 0.024 | 0.012 | 0.010 |
| 22°C | 0.224 | 0.128 | 0.080 | 0.048 | 0.024 | 0.018 | 0.010 | 0.006 |
| 23°C | 0.192 | 0.096 | 0.064 | 0.040 | 0.022 | 0.016 | 0.009 | 0.005 |
| 24°C | 0.160 | 0.080 | 0.056 | 0.032 | 0.020 | 0.013 | 0.007 | 0.004 |
| 25°C | 0.128 | 0.064 | 0.048 | 0.024 | 0.016 | 0.010 | 0.006 | |
| 26°C | 0.096 | 0.056 | 0.040 | 0.022 | ||||
| 27°C | 0.090 | 0.048 | 0.032 | |||||
| 28°C | 0.064 | 0.040 | 0.024 |
How to use the table
For example: Take 585 grams of flour for 24 hours in the fridge at 6°C.
Look in the table at 6°C and 24 hours, there you see the bakers percentage of 0.448
This means you can calculate the ammount of yeast by:
585 grams of flour divided by 100 = 5.85
5.85 times 0.448 = 2.62 grams of yeast.
White pizza with courgette and garlic
Simple pizza with mozzarella, basil and pepperoni
Simple pizza with mozzarella, basil and pepperoni
Racket pizza, the folded handle is filled with mozzarella and pepperoni. Calzone and regular pizza in one!
Our latest baking session we experimented with some new toppings which could quickly become a new favorite. Inspired by recipes on the Roccbox site we first grilled some aubergines in the pizza oven. We then used pieces of aubergine (eggplant), together with mozzarella, fresh Parmesan cheese and a pesto made with jalapeño chili peppers, olive oil, basil and pine nuts as topping. We also made a variation with a tomato sauce base. It was delicious with just the right amount of fiery kick from the peppers.
With leftover dough and pepper pesto and an added hint of garlic we made this naked pizza. Super fun to watch when it bakes. Also great to use this bread as an appetizer, cut into strips.
Hi,
Stumbled across your site, love your pizza info. Where did you get the table for % yeast and proofing time?
Hello Steve,
It is a simplified version of a spreadsheet we found on a pizza forum. We will add the link to the forum too.
Hello!
Thank you for all the information you give us and how to use your formulas. I’m new, but learning.
2 questions.
1. Why would you call for instant yeast over active dry in a long rise?
2. The flours I have on hand are AP, WW, a High gluten flour, Artisan flour, Italian type flour, Semolina flour, and a short ppatent flour. Which can I use in the pizza crust recipie?
A note on the bag of Italian type flour says 00, lower in protein. I’m getting confused here.
TY in advance!
Hello Michelle,
Is the High gluten flour also from KA and what is the protein in the AP flour?
Yes, the HG flour is from KA, and the AP flour protein is 11.7.
Hello again Michelle,
We have looked into it and based on what we read about KA we would first try a pizza with the HG flour and see how that turns out. If the dough is a bit hard to handle or becomes too elastic, we would try a combination of the HG and AP flour.
Enjoy the process of finding the ultimate pizza crust you like best!
Yes, the HG flour is from KA, and the AP flour protein is 11.7.
Ok, I’ll give it a shot, Thank you so much!
Like many others, I have an interest in pizza making and was very pleased to find your site today as you actually go into a lot of detail and I am a person who requires detail.
I have previously made pizza dough that I placed straight into the fridge without allowing it to rise first and more than 24 hours later, it still hadn’t risen at all. I removed it from the fridge six hours before I wanted to make up a pizza and by the time I formed it up, there was still no discernible rise and definitely none in the cooked product.
I note from your recipe that you say “shape into balls and leave to ferment in the fridge for 24 hours.”
So, this is where I am confused as I can’t achieve a rise in the dough whilst it is in the fridge.
I have made up another lot of dough, using exactly the same recipe (not your recipe as I hadn’t found your site at that stage) let it rise, then placed it into the fridge for 30 hours.
At what stage do I remove the dough from the freezer to allow it to be ready to be made into pizzas? Does the dough have to reach a certain temperature or does it just have to be able to be stretched/ pushed/manipulated into forming the pizza? Do I expect the dough to rise again?
I would really appreciate your advice, because this seems to be the only part of the process that I don’t understand.
Hello Jennifer,
When you look at the exact steps of our method, you see that the dough goes through some stages, which takes roughly 30 to 40 minutes in which time the dough gets a ‘head start’ and the yeast gets a chance to develop somewhat before it goes into the fridge for 24 hours. In the fridge there is also development, provided the amount of yeast in the dough and the temperature of your fridge correspond with the numbers you see in the table above. So you need to know if your fridge is not too cold. When you look at the proofed dough, you can see that the balls have grown, but the change is not that impressive to the eye, so the development is best judged by the way the dough feels and handles when shaping the pizza, mainly the easy extensibility (if you also use the right flour of course).
The last bullet of our pizza dough method states that you can take the dough out an hour before use, so it is easier to handle when shaping. This hour period should do the trick, but again if your fridge was to cold, maybe you should get the dough out 2 hours before for instance.
Also check if the yeast you use is still good, or make sure to use a fresh packet.
Good luck with it and enjoy your pizza!
Just stumbled on your site!!!! Love it!!! Love the passion and the expertise sooo freely shared!!!! Am surely going to be a regular visitor here, and am going to try some recipes!! Thanks for this wonderful page!!!!
Thank you so much for your very kind comment. We hope the recipes you try will be a success and a joy to make and let us know if you have any questions.
Happy baking,
Ed & Marieke
WKB
Goedemiddag,
Bij wie halen jullie het meel?
Groet Annette
Hallo Annette,
Ons favoriete meel en bloem in het algemeen komt van molen De Zandhaas te Santpoort. Voor het pizzadeeg gebruiken wij ook pizzabloem van het Italiaanse merk Caputo. Dit is bijvoorbeeld verkrijgbaar via Italieplein.nl
shop.italieplein.nl/produ...aputo-1kg/
Geniet van het bakken!
Ed & Marieke
WKB
Hoi,
Het lukt me niet om de bodem van de pizza goed te krijgen. Ik bak in mn oven op een pizza/broodsteen die ik eerst ruim 2 uur voorverwarm in de oven, die max 250 graden wordt.
De bovenkant van de pizza wordt goed, de onderkant blijft te zacht.
Weten jullie wat hier mis gaat?
Alle broden die ik volgens jullie recepten maak worden wel perfect! Ook op diezelfde steen
Groetjes marion
Hallo Marion,
een mogelijke verklaring die we zo kunnen bedenken is dat de steen dichter bij de warmtestraling van de oven moet komen. Dus wellicht helpt het voor pizza de steen onder in de oven te plaatsen. Daarnaast zou de hetelucht-stand nog uitkomst kunnen brengen. Het kan zijn dat de hitte-verdeling zo is dat de bovenkant van de pizza al kleurt en warmte opneemt voordat er voldoende hitte naar de onderkant gaat. Met deze voor pizza ‘lagere’ temperatuur heeft ze meer tijd nodig om te bruinen, maar tegelijk droogt dat het deeg ook weer uit, waardoor je een biscuit-achtig resultaat kunt krijgen. Korter bakken en dan zelfs eventueel de bodem nog bruinen in een hete koekepan (of onder de grill) zou dan een mooier resultaat opleveren, dan de pizza te lang in de oven laten.
Succes ermee!
Ed & Marieke
WKB
Hi – I am on a mission to perfect home made pizza. Yesterday’s attempt tasted great but the quantity I used was way too much and we had deep pan instead of the thin crust we prefer. I have so little confidence in reducing amounts when I get to 2.62g as in your recipe. My electronic scales only weigh in whole grams and confidence is low on their accuracy. Obviously my need to reduce the quantity will reduce even further the small amount of yeast required. I welcome your advice on this please and also at the moment I can only obtain bread making white flour and that with great difficulty. Will the type of flour used affect the amounts of the remaining ingredients.
Hi Sarah,
Take a look at this posting under ‘ what does 0.1 gram of yeast look like?
www.weekendbakery.com/posts...lish-biga/
This will give you some confidence of how much to use without a scale.
If the quantity is too much, why not divide in smaller balls, make 6 instead of 4. The flour is not a problem when it comes to the other ingredients, the only factor can be the amount of liquid. But we always describe and show pictures of how the dough should look at feel for the recipe.
Just accept that it does not yet have to be perfect, enjoy the process and practice and learn. When making bread and pizza, in general the stuff you make will almost always be at least very edible or usable and there’s always next time. We have learned a lot from our not so perfect bakes!
Greetings,
Ed & Marieke
Hi..I tried this pizza dough recipe for the 2nd time and I was amazed with the results..thanks for your amazing recipes and detailed instructions. One of the challenges I have had was that my pizza base underside would never brown.. I use a pizza stone and have been quite disappointed. This time around I raised the temp of the oven to the max at 550degrees and the bought it down to 500 when I put the pizza in. I also preheated the oven for over an hour.
The end results very very satisfying. Thanks again and stay safe everyone.
Ck
Hi Chinmaya,
Excellent, you really did a good job heating the stone very well at a high temp too. The underside of the pizza and the taste it can get from the hot stone plays an important roll in the texture and taste of the pizza.
Great we could play a small part in your pizza success!
Enjoy more baking and pizza and be happy and healthy,
Greetings,
Ed & Marieke
WKB
Hi there!
Right now I’m living in China and ovens aren’t common here. I’ve got a small, plug in, electric oven. Any tips on using this to make pizza? (or any other breads for that matter). Missing beautiful pizza out here.
Love your website! Looking forward to any advice you have about my oven situation 🙂
Hello Jack,
We do not have much experience with these ovens. All we can say is, when making pizza, try to preheat the oven at the highest possible setting / temperature. If there’s a crisp function you could also use this at the end of the baking process. We hope you will give it a try and you will have enjoy your homemade pizza soon.
Greetings,
Marieke & Ed
WKB
Thankyou! I will never make a different crust. This recipe is amazing. I love the stretch and elasticity of the dough. I could stretch it to transparent thin and keep stretching and it didn’t break. It has strength. A joy to work with. And even more to eat!
Hello Summer,
Your comment makes us smile.
So glad you have such a good result. We love the feel of this dough in our hands too, and although we cannot flip it above our heads like a true Italian pizza master, it still is great how it lets it shape itself and make you feel a little bit like a professional :))
Enjoy your pizza baking and eating and take care of yourself these times!
Hoi mensen,
Als je langer gaat fermenteren, is het dan niet lekkerder om het bij kamertemperatuur te doen en minder gist te gebruiken, zodat je uiteindelijk dezelfde rijs hebt maar met minder gistsmaak en je dus een rustiger smakend deeg hebt? Wat is jullie kijk daarop?
Nogmaals ik geniet van jullie notities!
Maarten
Hallo Maarten,
Wij hebben zelf deze vergelijking niet gemaakt en ervaren ook niet een gist-smaak in het deeg bij fermentatie in de koelkast. Het is ook niet zo dat als je met minder gist begint, er uiteindelijk ook minder gist in zit, want bij kamertemperatuur zullen die zich sneller vermeerderen. Fermetatie / retarding van deeg in de koelkast is uiteindelijk ook nog een praktische keuze waarbij de kans op over-rijzen minder is en je iets meer vrijheid kunt nemen met de tijd waarbinnen je je deeg verder moet verwerken.
Dank voor je aardige woorden en geniet van de pizza & focaccia!
Pizza is my favorite thing to cook with the kids. It is one food that their “help” can actually be help. You can’t really screw up putting toppings on, and they love to customize their own little pizzas.
Hello Rose,
In the right hand corner of your browser you can choose the print option and you will be able to print the recipe without any pictures or other unnecessary information. Unfortunately it is not possible to add it any other way with the program we are using, but we hope you will be able to print the recipes this way.
That is so recognizable and true! This way they have fun making and eating there own without much fuss and everybody can enjoy the whole experience.
Hope our recipe will be to your liking too!
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Hello,
Thank you very much for the recipe, it’s amazing. I have never made such an amazing pizza before !
But I want to tell you that I think you have a little mistake there in the yeast chart.
20°C + 12h = 0.800 which I believe should be 0.080
24°C +18h= 0.200 which I believe should be 0.020
Anyway, thank you again, also the chart made my life much more easy. I love your website and hope to learn more.
Thank you.
With kind regards
Andrea
Hello Andrea,
Thank you so much for taking the time to let us know.
And thank you for spotting the omission of a zero. It is already corrected!
Wishing you many happy pizza baking hours and a wonderful weekend,
Ed & Marieke
Weekend Bakers
The information you provide is really useful, thank you
Great you find it helpful!
I am pretty new to pizza dough but have easily been through 6 recipes that have not resulted in what I wanted. til now. followed your 24 hour dough exactly and dined on the most amazing crust ever tonight. my really fussy 95 year old new York city mother raved about it, too. thank you for sharing it with me.
Thank you Jude, so glad to read your enthusiastic comment. What higher praise than that of your mother who ‘has seen it all’ during her impressive lifespan.
Enjoy your baking and sharing and hope your mother will be able to enjoy many more slices in good health!
Greetings from Holland
Ed & Marieke
Hi Marieke & Ed, I am about to try your pizza dough recipe for the Roccbox. I find it difficult not to over cook / burn the base of pizzas on mine with a floor temperature of 450c. so far I haven’t used olive oil as an ingredient do you think it would help with this problem?
Thanks for a brilliant site, it is my go to resource for all things baking.
Best regards
Pete Summers
Hi Pete,
Thanks for dropping a line and your kind words. Have you also seen our first article on the pizza baking with Roccbox? www.weekendbakery.com/posts...re-begins/
We started baking at 425 and also experimented with 400 as we state there, and we can tell you that after some more baking we tend to stay closer to the 400 mark, turning often, baking the pizza for around 2 minutes. We really like the result, because the base and crust have the right colour (for us).
We always use the small amount of olive oil in our dough and expect it might make a difference, but our main suggestion would be to try the 400C and see how you like it.
Greetings,
Marieke & Ed
Thank you, I will lower the temperature to 400 degrees, cooking for two minutes and see how that works first, then experiment with the olive oil.
best regards Pete
Love to hear how it goes and if it gives the desired improvement!
Absolutely great website and recipes thank you very much for your detailed steps.
The new Pizza one I am a little confused as to after taking the dough out of the Fridge and leaving it for an hour at room temp what temperature and for how long do I bake it with my toppings?
We do NOT have a Roccobox, but a normal good quality oven?
I made the Pizza using the Oven timings as given by the manufacturer but much rather use your timings for this Particular dough, I also added the sourdough starter and the base turned out nice would like to have had them with a more thinner base though but it was a challenge to roll out thin the taste was great though.
Hello Sandip,
First of all, if you want a thinner base and the dough does not cooperate, leave it to relax for a few minutes and then try again to roll it out further.
About your oven: We do not know what type you have and what settings you can use, but in general, try to heat it up as hot as possible. If possible use a pizza stone that you heat up very well the same time you heat up your oven, so it is very hot as you slide on a pizza and heat it up at least 30 minutes in advance. Then it is a question of using your eyes to see how the pizza is baking. If your oven can reach 300 C, then 5 minutes baking time would be a good estimate. Lower than the time for baking the pizza will be longer, maybe 8 to 10 minutes, also depending on how much topping is on your pizza. But you will find the right time with a few tries we are sure!
Enjoy your pizza baking
Hi,
I agree fully with your tinned tomato sauce process, it doesn’t get much better than that and most pizzarias do this….. I like to put the whole can (liquid and all) in the blender and then let the water drip out through a paper coffee filter for a couple of hours.
Cheers for a fantastic site!
Stuart
Fukuoka Japan
Hello Stuart,
Great to get your message all the way form Japan!
And thanks for sharing your tip with the coffee filter. Excellent.
Hope you can find all the ingredients and flour you need for Italian baking in Japan. Can be a challenge sometimes, but also fun to seek and eventually find what you need.
Enjoy your baking and greetings from the low countries,
Marieke & Ed
Ohh thank you so much for your fast reply🤗
I have already tried yesterday your bulking dough recipe,had let for 24h fermentation,I will try today😉..but actualy I don’t exactly understand about between “two” times shaping and “one” time..I did it one time and after 50min another time,rest for 10 min than was making balls..🤔..anyway I will let you know..ohh and btw what hydration you use?I use about 60%..
Thanks again..really appriciate..
Your pizzas look really fantastic!!!
Hi Samy, thank you!
One set of S&F consists of stretching and folding the dough right over left , left over right, bottom over top, top over bottom. So if we indicate 2 sets you do this two times.
If you open the dough calculator under the ingredients list you can always see the eaxct amount of hydration for a recipe. This one for the pizza dough is 62.4%, so that is not so far off from your 60%.
Hope it will be great and enjoy the process,
Ed & Marieke
hello;)
thank you so much for your offer and reciepes you provide..
I would like to ask about percentage between DIY and fresh yeast which I used in our pizzeria?
Thank you Samy,
If you convert from fresh yeast to instant dry yeast you multiply the weight of the fresh yeast by 0.33 or in other words you use about a third instant compared to fresh.
For conversion you can also use our multi converter tool here:
www.weekendbakery.com/cooki...nversions/
Enjoy your pizza baking and all the best for your pizzeria!
This looks amazing. I’m looking forward to a sourdough pizza recipe…
Hello Bridie,
Thank you, we do not (yet) have a lot experience with sourdough pizza baking (in general we like the less sour taste of the yeast based dough better in pizza), but maybe you could modify the above recipe and give it a try. We would start by adding 15 to 20 grams of sourdough culture to the dough with the 24 hour development if we were to try this for a recipe.
Enjoy your pizza baking!
If you added those 15-20 gr of sourdough culture, would you leave out the yeast, or include it as well?
Thank you,
Rita
We would leave it out Rita. Let us know how it goes!
Hello,
Thank you for the great website you provide!
If I don’t have the Italian 00 flour, which flour could I use instead?
Thank you
Rita
We would recommend a strong white bread (wheat) flour of good quality.
Look at the label and check the protein content, making sure it is 12% or higher.
I use Doves farm pasta flour – available in most big supermarkets in the UK.
Hi,
Can you freeze this dough after the 24 hr period?
Thanks, great content on your website.
Hello Marcia,
Thank you 🙂
Yes, you can and we know people do this, but we are not a fan because nothing compares to fresh and freezing means loss of quality, and it really is such a small amount of time to make new fresh dough. But we understand it if you not want to waste anything. We usually bake some pita’s with excess dough that are not made into pizza, and put them in the freezer.
If you do freeze it, make sure to wrap it and place it in an airtight container so it does not dry out. Usually you need to thaw it again overnight, and think in advance to take it out of the freezer at the right time of course.
Enjoy your pizza baking!
Hi Weekend Bakery,
I’m a baker(in the UK), and fan of your site/projects. When I speak to my enthusiastic customers that bake I always reference your site for them to delve into.
I have recently been looking at the Roccbox and couldn’t believe my luck when I saw you folks had been playing with one.
I’ve been on the pizza project for 6 or 7 years now, and have a multiple dough recipes that are excellent. When I try a pizza I find myself analysing 3 elements, The dough, tomato base and the cheese(in terms of a Neapolitan Pizza). What I haven’t got sorted is the tomato base. I find this element so difficult to solve. I’m seriously thinking about buying a poly tunnel and growing my own, as commercially produced tomatoes picked green and ripened in transit are a bland almost tasteless shadow of what a real tomato can be. Anyway, have you thought about working on this element of a pizza? I’ve had pizzas when on holiday in Europe and the tomato base was so sweet and fruity, it made me realise what a disappointment tinned tomatoes or shop bought tomatoes were.
Hello Jared,
First of all thank you very much of course for your courteous comment, much appreciated!
About the tomato base, that is a very interesting subject and you are so right about the average shop bought tomatoes, being bland and not producing a good pizza sauce base. We do however use tinned tomatoes, like many Italian pizzerias. Of course it would be wonderful to grow your own and get a crop of juicy flavorful and ripe tomatoes. You can do that and it will be excellent. But in the meantime you could give the good tinned ones a try. If you can find good quality organic ones or the tinned San Marzano. You know, they actually are tinned more ripe than flavorful than the fresh shop bought, so it can be a good base for a sauce. And years ago we started out with making a sauce with all kinds of herbs and a whole process to make it. Now, after trying and reading and learning, we came to the conclusion that the best sauce as a base for pizza is the simplest one, without other added stuff and without cooking. Take a tin of tomatoes, and with a fork, take out the whole tomatoes. Carefully squeeze a tomato in your hand to get ride of the watery tomato juice (reuse it in something else maybe) and put the tomato flesh you are left with in a blender or use a stick blender. Add a few pinches of salt and, depending on the sweetness of the tomatoes, a hint of sugar. Blend this to a smooth sauce. Ready! Hope you want to give this a try and maybe after you grew your own tomatoes, also use the fresh method and compare the two.
If you do get a Roccbox, let us know how it goes!
Enjoy the pizza baking and sauce making,
Ed & Marieke
Hallo,
Ik was van plan om de bloem/meel van een van de door jullie aanbevolen molenaars te proberen, echter noemen ze de bloem steeds patenbloem of tarwebloem/tarwemeel. Welke is het meest geschikt voor een goede pizza? Italian type 00 meel is moeilijk te vinden o der deze naam in de nederlandse supermarkt:)
Bij voorbaat dank voor de tips!
Irien
Hallo Irien,
Je hebt gelijk, Italiaanse bloem is vooralsnog niet echt te vinden in de supermarkt. Wij gebruiken pizzabloem van het merk Caputo (ook op aanraden van een Italiaanse bakvriend) en dit werkt perfect. Voor die tijd hebben wij altijd ook met een heel redelijk resultaat (biologische) tarwebloem gebruikt van molen de Zandhaas in Santpoort. Ga ervan uit dat je het beste tarwebloem kunt kopen en dan met een redelijk hoog gehalte aan eiwit / gluten, dus het liefste rond de 12%. Ook het soort gluten is belangrijk en daarin is deze Italiaanse pizzabloem juist zo optimaal. Je kunt het deeg heel goed oprekken zonder dat het te elastisch wordt.
Check het proteïne-gehalte op de verpakking. Gemiddeld heeft patentbloem een lager gehalte en deze bloem is meer bedoeld voor gebak en koekjes en cake. Als je zoekt naar bloem in de supermarkt zouden wij de biologische tarwebloem van de Albert Heijn aanraden, die zit rond de 11% maar we weten uit ervaring dat deze wel een goed resultaat geeft. Ook bij de Aldi heeft men als het goed is regelmatig Duitse tarwebloem (Type 550) die ook heel aardig is van kwaliteit en uit mijn hoofd een eiwitgehalte van 11.5%.
Succes ermee!
I think it is a better way to put the dough into the refrigerator before dividing it into equal parts. my refrigerator is not big enough for all that small dough balls.
to simplify the process in your recipe above, you need to do 3 full set of stretch and fold, and 10 minutes between each set. but why the need of stretch and fold? thanks
Hello Andy,
That is a good idea, and will not matter much for the end result. It is actually 2 sets S&F instead of 3, so even less steps 🙂
Stretch & fold together with time help develop the dough. With each s&f, allowing easy and quick handling of the dough, you see the difference in development, the dough getting more smooth after the first one and even silky smooth after the second round.
Hello Ed and Marieke,
I’m so very grateful for the pizza dough recipe!
For the step that requires 2 full sets of folds and turns, does the dough rest for 50 minutes between each set?
Thank you!
I am also confused about this step, it is not very clear!
Hope it is clear now for you too CC. So just 10 minutes rest. We hope the instructions are clear now.
Lots of delicious pizza!
Thank you!
the video link said 50 minutes between each set:)
so it is 10 minutes between each set, thanks and you should update the recipes above.
Could it be that youtube showed you a following video that was not ours?! Our clips are maximum 35 seconds and there is no text in them and no recipe info! That would explain the confusion.
Perhaps the confusion is caused by the text or video in the S&F article (www.weekendbakery.com/posts...ld-method/), which is referenced in this recipe. Just follow the specific times stated in this pizza dough recipe!
Thank you Linda
Hello Terri,
Sorry it is not clear enough. You do the 2 sets S&F and then rest for 10 minutes. Then do 1 set and again rest for 10 minutes. So a very short while. We have simplified the sentence now, so hope it will be clear this way. There was an extra sentence which said that you could do an extra set if needed, but maybe that was confusing.
Enjoy the process and pizza baking!
I’ve had a Roccbox for some time now and have been looking for better dough recipes. I tried this one over the weekend when we had friends round for a pizza party and the pizzas were absolutely superb. I left the dough out of the fridge for maybe 4 hours after the 24 hour bulk prove, then balled it and left the dough balls for 30 minutes or so: it handled very well. Great flavour too! Thank you 🙂
Great to read your comment Jon. So glad you were able to try it and it worked well for you too.
Enjoy the Roccbox, pizza and other good stuff than can come out of it 🙂
Greetings,
Ed & Marieke
Leuk! Hebben jullie al geëxperimenteerd met zuurdesem voor pizza?
He Bjorn!
Wat leuk van je te ‘horen’. Verder dan een halfslachtige poging en zuurdesem pita zijn we nooit gegaan. Heb jij goede ervaringen? Je bakt vast nog steeds van die mooie hout gestookte exemplaren. Wat is je huidige favoriet?
Groetjes
Ed & Marieke
Gebruiken jullie de meegeleverde gasregulator? Ik heb gasflessen met een schroefaansluiting, en vroeg me af waar ik een gasfles kan kopen met een klikaansluiting. Ik kan wel een andere regulator kopen, maar gebruik de oven liever zoals geleverd.
De pizza’s zien er erg goed uit bij jullie, en ik ga het deegrecept zeker proberen.
Groeten,
Edwin
Na wat speurwerk op het internet gevonden welke fles in Nederland leverbaar is. Wij hebben een lichtgewicht fles Calypso van Antargaz gekocht. Daar zit de juiste snelklik sluiting op voor de Roccbox 37mbar drukregelaar. Lekker makkelijk zonder steeksleutel erop en eraf. Veel plezier met het bakken. Tip zoals wij het nu doen, verwarm de oven op tot rond de 370 graden op vol vermogen, draai het gas op de laagste stand en laat dan de temperatuur egaliseren en stabiliseren rond de 400 tot 410. Als je de pizza er in schuift dan gelijk op vol vermogen, als de pizza klaar is weer terug naar laagste stand.
Ik heb de roccbox al geruime tijd. Op Ebay Duitsland kun je gasregulators vinden van 37mbar met schroefaansluiting. Je kunt dan de goedkopere groene gasflessen gebruiken! Het is een fluitje van een cent om de regulator te vervangen dus doen zou ik zeggen.
Succes, Bob
Destijds ook filmpje van gemaakt voor op de facebook pagina:
youtu.be/FpBbE5DWWmc
Bedankt Bob, dat is een fantastische tip. Gaan we achteraan!
Enjoy your Roccbox pizzza
De pizza’s zien er super uit, ga het zeker eens proberen. Vroeg mij af of je het deeg ook langer dan 24u in de koelkast kan bewaren? Hebben jullie hier ervaring mee? Groetjes
Hallo Hannelore,
Ja, dat kan zeker, maar dan verklein je de hoeveelheid gist weer. Als je een tijd in gedachten hebt, kunnen we je de hoeveelheid aangeven. Ook is het bij een langere fermentatie een beter idee om het proces op te splitsen in een 24 uur bulkfermentatie (dus deeg in 1 stuk laten) en een fase van bv 8 of 12 uur ‘opbol’ fermentatie (dus verdeeld in bolletjes).
This pizza dough is amazing and the long fermentation process is the only way to go. Everyone said it was the best pizza they have had. Thank you for another great recipe. Keep them coming!
Hi April,
So wonderful to read your enthusiastic comment. It’s the best to get such great feedback from friends and family!
Happy pizza baking!
Hoi Marieke en Ed,
Ik ben wel benieuwd of de Roccbox inderdaad zo snel opwarmt zoals de beschrijvjng zegt. In 15 minuten 500 graden.
Hebben jullie dit gemeten? Bij voorbaat dank voor een reactie.
Mvg
Marika
Hallo Marika,
Dat klopt dus niet wat ons betreft. Onze ervaring is nu dat je ongeveer 30 minuten moet uittrekken om rond een stabiele temperatuur van 400 tot 410 Celsius te komen met de gasbrander. Op het internet vind je ook opmerkingen over dit onderwerp. Het zinnetje over 15 minuten en 500 graden staat ook zodanig omschreven dat je het een soort van meervoudig kunt uitleggen. Beetje jammer dat soort zinnetjes, maar voor ons is dat halve uurtje ook geen probleem. Het apparaat is tot nu toe verder helemaal naar onze zin en we zijn erg blij met de resultaten en kijken we enthousiast uit naar alles wat we nog meer willen bakken en proberen!
Ed & Marieke
Bedankt voor jullie reactie. Dat half uurtje vind ik ook zeker geen probleem. Zeker niet als je een Rofco oven hebt voor het broodbakken. Ik ben gewend aan 2 uur voorverwarmtijd voor mijn broodbakken…
Goed om te lezen dat Roccbox bevalt!
Wij hebben ook een RoccBox aangeschaft, een heel leuk huwelijkscadeau :-). Inmiddels twee keer pizza in gebakken. Het opwarmen duurt inderdaad wel even iets langer dan die aangegeven 15 minuten. De eerste keer werden de randen van de pizza’s wel heel erg snel donker/zwart, terwijl de bodem (helaas) niet krokant genoeg was. De tweede keer hebben we minstens een uur voorverwarmd om op een stabiele temperatuur van 400-425 graden Celsius te komen. Vervolgens hebben wij het gas/de vlam laag gezet op het moment dat een pizza de oven inging (om die zwarte randen te voorkomen). Met 4 minuten baktijd per pizza, vond ik ze deze poging wel beter gelukt dan de poging in slechts 90 sec. bakken, maar wel met (te) zwarte randen. Ook hebben wij tegelijk pizza’s gebakken in de Rofco oven om het verschil te testen. Ik moet zeggen, uit de Rofco kwamen echt veel krokantere pizza’s. Maar we experimenteren vrolijk verder met de RoccBox. Ik ben benieuwd of jullie al weer nieuwe ervaringen hebben opgedaan met de RoccBox en wat jullie vinden van het verschil tussen “Rofco-pizza’s” en “RoccBox-pizza’s”.
Hallo Marika,
Wij bakken ook rond de 400 C en bakken een kleine 2 minuten (recept deeg zoals omschreven voor een ‘Napolitaanse’ pizza met een wat brood-achtige en fluffy korst ). Het gaat eerlijk gezegd fantastisch en we zijn heel blij met wat we produceren. Het is de bedoeling dat je de pizza regelmatig even uit de oven haalt en een slag draait om een gelijkmatige bruining van de korst te krijgen. Doen jullie dit?
Ja wij hebben de pizza regelmatig gedraaid maar nog niet vaak genoeg, denk ik. We experimenteren verder.😁
Ja Marika, wij zijn zo enthousiast over ons resultaat en denken zeker dat met wat meer gedraai het bij jullie ook perfect gaat!
Hebben jullie ook al eens wat filmpjes bekeken van Roccbox? Ook heel inspirerend voor methodes en recepten.
Hello from Canada!
I picked up my Roccbox around the same time that you received yours and also have been making pizzas and pitas. I absolutely love it! I’ve learned a lot about bread making from your website over the last year or so and am looking forward to reading about your future Roccbox experiments!
Hi Andrea,
Congrats and great to read you love it too! And thank you for your kind words.
And if you want to share your favorites we would love to learn about that too.
Today we added some extra pics to the bottom of the article with some pizza’s we made yesterday. We loved the combination of ingredients and it’s so great to quickly grill your vegs in the roccbox and use them as topping. And the ‘naked’ pizza was also very tasty, due to the oil, the crust almost had a ‘deep fry’ hint about it.
Enjoy!