DavesPizzaOven
@davepizzaoven • 403,600 subscribers
Videos
I’m excited to announce you can now find my (current) favorite dough recipe along with all my others on my @recime.app page linked in my bio! ReciMe makes it easy to save and organize all your favorite recipes in one place so you can actually find them when you need them. Download it for free and give it a try with my recipe below: Ingredients for 3 16 inch pizzas: -Bread Flour - 545g -All Purpose Flour - 295g -Instant Yeast - 0.5g -Salt - 21g -Sugar - 16g -Olive Oil - 16g -Water- 545g Directions: 1. Add the dry ingredients together with the smallest amount of yeast and give it a quick mix 2. Add water at 55°C and olive oil to the dry mixture and mix with a rubber spatula or hand until mostly incorporated, allowing the dough to be sticky 3. Continue mixing for four to five minutes until the dough stops sticking to your hands, ensuring the dough temperature is around 72°C 4. Cover the dough in an oiled container and let it rest for 30 minutes 5. Wet your hands and perform four stretch and folds on the dough 6. Cover the dough for another 30 minutes and check the window pane test; if it tears easily, repeat the stretch‑and‑folds and rest cycles every 30 minutes until it passes the test 7. Let the dough sit on the counter overnight for about 12 hours until it has doubled or tripled in size 8. Store the dough in the refrigerator for one to two days to develop gluten and flavor 9. About five hours before you plan to make pizza, remove the dough from the fridge, shape it, and bake as desired #ReciMePartner #pizza #dough #recipe
DavesPizzaOven1,100,000 次观看 • 23 天前
My new favorite cookie recipe. Recipe for 12 cookies -1 stick of melted salted butter (85-95 degrees) -140g dark brown sugar -70g white sugar -1 egg yolk -15g (1 Tbs) heavy cream -5g (1 tsp) vanilla paste -140g all purpose flour -2g (1/2 tsp) salt -2g (1/2tsp) baking soda -140g bitter sweet chocolate
DavesPizzaOven5,100,000 次观看 • 3 个月前
This is my go to recipe that you may have seen before. It is recommended for 48-72 hours of total fermentation. Recipe for 2-14 inch pizzas: -400g flour - 280 bread flour/120 AP flour -260g water (65%) -1.2g yeast (.3%) -10g salt (2.5%) -8g oil (2%) -8g sugar (2%in home oven or .5% higher heat oven) TIPS: -I Ball the dough the day before pizza. But you can ball 3-5 hours on the day of making pizza as well. -I typically use @kingarthurbaking flours and Fleischmann INSTANT dry yeast. -If you don't like sugar, then don't use it. I just like the coloring it provides. Or you can use honey or non diastatic malt powder. -The goal of cold water is to manage the dough temperature throughout the process. Higher temp doughs during mixing can overproof faster. -If using a mixer, I recommend adding crushed ice. -When mixing, I always "under mix" so we can perform some stretch and folds to build gluten. #pizza #dough #tutorial
DavesPizzaOven9,800,000 次观看 • 1 年前
Okay, this is not pizza , but I’ve Been on a chocolate chip cookie journey lately. I’m very new to making cookies but the science is very similar to pizza dough, and I love it. This current recipe I’m tweaking is delicious, and I had a bunch of ppl on IG ask for it from posting cookies on my stories. I don’t know what my perfect cookie is yet, but I’m going to keep making little tweaks here and there. And I know there’s a bunch of cookie pros out there so feel free to chime in. Recipe for 12 cookies (65g dough balls). Also sorry for using different measuring metrics 🤷🏻♂️: -130g browned butter -40g cubed butter melted in the warm browned butter -160g brown sugar -50g white sugar -1 egg (room temp) -1/4tsp salt -1/2 tsp espresso powder -1 tbs vanilla paste -195g all purpose flour -1/2 tsp baking soda -1/4 tsp baking powder -1/2 cup dark chocolate chips -1/2 cup semi sweet coholate chips Bake for 10-12 minutes at 350° #cookies
DavesPizzaOven1,200,000 次观看 • 11 个月前
Cast Iron Pan Pizza. What a beautiful thing. Very easy to make and hopefully most people already have a cast iron skillet at home. Recipe for one 12-inch pan pizza (~500g): -285g Bread Flour -200g room temp water (70%) -6g salt (2%) -3g sugar (1%) -8g olive oil (2.5%) -0.85g Instant Yeast (0.3%) -Realistically, any dough recipe will work. It’s all about proofing the dough properly in the pan. -proofing instructions: -mix until everything comes together then rest for 30 minutes. -stretch over itself at least 4 times to build tension and cover again 30 minutes -check if passes the window pane test and repeat as needed. -Press into the pan to the edges and cover for 1 hour -dimple evenly into the pan and cover for 3-5 hours. -I prefer 2-3 day cold fermentation to build flavor. On the day of making pizza, I’ll take it out of the fridge an hour before pressing into the pan the first time. -You don’t need a steel in the oven. I just happen to never take mine out. But I think it still crisps the bottom better. #pizza #tutorial
DavesPizzaOven620,300 次观看 • 1 年前
Sicilian Pizza Recipe: 550g doughball for a 12x12 inch square pan -225g Bread Flour -75g All Purpose flour -225g (75%) water -6.6g (2.5%) salt -6g (2%) sugar (optional) -6g (2%) evoo -.9g (.3%) instant yeast **Watch my “Easy Dough Recipe” video for the dough process. Feel free to play around with different hydration levels. #pizza #tutorial
DavesPizzaOven603,200 次观看 • 1 年前
Here’s my recipe and method for making a 72 hour Cold Fermented NY dough for the average at-home pizza maker. The ingredients and mixing method are similar to my 24 hr dough but the process and timing is a little different. The 72 hour dough adds another level of flavor and durability to the dough. Arguably much easier to manage than a 24 hour ambient dough as well. Recipe for 2-14 inch pizzas. -400g flour - 280 bread flour/120 AP flour -260g water (65%) -1.2g yeast (.3%) -10g salt (2.5%) -8g oil (2%) -8g sugar (2%in home oven or .5% higher heat oven) TIPS: -You can make this a 48 hour dough as well. Just pull out of the fridge to ball after one day of bulk proofing. -If you don’t like sugar, then don’t use it. I just like the coloring it provides. Or you can use honey or non diastatic malt powder. -The goal of cold water is to manage the dough temperature throughout the process. Higher temp doughs during mixing can overproof faster. -If using a mixer, I recommend adding crushed ice. -When mixing, I always “under mix” so we can perform some stretch and folds to build gluten. . . . #pizza #dough #tutorial
DavesPizzaOven761,800 次观看 • 2 年前
Part two of how I’m making my hoagie rolls: Shaping and Baking I learned this shaping method from a quick @kingarthurbaking video. It seems to work for me but I know there’s other ways to do it! Also, my @lloydspans 11x14 Detroit pan works well for two loaves. If you need to do an open bake, maybe you can try a water/ice tray on the bottom rack. #bread #hoagie #tutorial
DavesPizzaOven160,400 次观看 • 8 个月前
As many of you know if been trying to dial in my cheesesteaks lately, and recently got to learn some tricks of the trade from the fellas at @gcheesesteaks. Amazing guys and incredible food! Ultimately, the real game changer is @coopercheese. Y’all in the northeast already knew this, but I can’t even tell you how pumped I was to get my hands on some Cooper Sharp. And yes, it is the difference maker. The melt is incredible. I’ll never make another cheesesteak without it. #coopersharp #cheesesteak #sponsored
DavesPizzaOven73,300 次观看 • 6 个月前
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