In this video, we’re making a delicious pizza that you can bake with a regular home oven, or even without one, which still tastes comparable to a pizzeria pizza baked in a pizza oven! Thanks to a pretty special pizza dough with Tangzhong, this pizza retains a soft crumb while maintaining a crispy outer texture. This recipe is an improvement on my previous pizza recipe, based on science and a set of techniques made to improve the dough strength and flavour. Watch the video for more!
#pizza #homemadepizza #tangzhong
Join this channel to get access to perks:
https://www.youtube.com/channel/UCId8WXJ8bYJUOMK9-H69XNw/join
Ingredients W(g) %
Total Flour 300
Hydration 220 73.3%
Tangzhong
Bread Flour 60 20.0%
Boiling Water 120 40.0%
Poolish
Bread Flour 60 20%
Water 60 20%
Instant Yeast 0.6 0.2% ( ~1/8 tsp)
Pizza Dough
All of the Tangzhong
All of the Poolish
Bread Flour 180 60.0%
Salt 6 2.0%
Water 40 13.3%
Total Dough 526.6
Chapters
0:00 Intro
0:39 Opening
1:45 Bread Science
15:21 Recipe
16:00 Poolish
17:02 Tangzhong
17:51 Pizza Dough
25:44 The First Method
27:55 The Second Method
References
1 Matsumoto, Akane, Kanae Nakai, and Kiyoshi Kawai. “Effects of water and gelatinized starch on the viscoelasticity of pizza dough and the texture of pizza crust.” Journal of Applied Glycoscience 69.1 (2022): 1-7.
2 Yamauchi, Hiroaki, et al. “The staling and texture of bread made using the Yudane dough method.” Food Science and Technology Research 20.5 (2014): 1071-1078.
3 湯種添加量與熟成條件對麵包品質之影響 柯玉文
4 Yang, Yuling, et al. “Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough.” Journal of cereal science 89 (2019): 102791.
5 Parenti, Ottavia, et al. “Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties.” LWT 142 (2021): 111017.
6 Falciano, Aniello, Mauro Moresi, and Paolo Masi. “Phenomenology of Neapolitan pizza baking in a traditional wood-fired oven.” Foods 12.4 (2023): 890.
7 Pao, Steven, et al. “Growth of Salmonella enterica and Staphylococcus aureus in no-knead bread dough during prolonged yeast fermentation.” Journal of food protection 74.2 (2011): 285-288.
“The Secret to Homemade Pizza Without a Pizza Oven | Recipe Based on Science” üzerine 27 yorum
Me first. Can't wait to try this out.
You’re a fantastic excellent presenter with your orchestration of body language and interesting science papers and graphics, editing, and baking presentation.💖💯🍿🎯🌠
You are bread genius! I learn so much from you but sometimes I get lost in all the scientific information that I have to re-play sections of your videos over and over until the information sinks in. But that's good. I'm learning a great deal from your videos.
I want to make pizza, but when the time comes, should I buy it? I end up buying pizza from the supermarket. Sorry. Have a good day🍕
I'll attempt your methods. I must say…the key to pizza dough is letting it rise for at least two days in a bowl, in a refrigerator covered with a wet towel then saran wrap on top. -Tony
That crust is GORGEOUS!
I can’t wait to try this. Thank you so much Seraphine .
I lust for the crust.
BTW, when I was a young man brazing aluminum parts with a hand torch, the term for evenly heating a large surface was “chasing the heat”. Granted, it doesn’t make a lot of sense, but that was and still is the phrase used. Logically, it seems your chasing the cold but then you find yourself in a discussion of the nature of heat and what temperature actually is and dinner end up late. 😁
This video was really interesting.
I actually did try all this but not in that combination so it will be a great experiment (especially the blowtorch method that I never tried but I know many use it to get a neapolitan style pizza at home without a pizza oven).
For sure I want to try to add the yudane to my pizza dough, I actually did know an higher hydration was necessary without a pizza oven (the traditional 60% hydration was just too low for the home oven) and I did already pre-bake the base (just with olive oil… The center got more large bubbles but it still good and freezing the par-baked bases is a really good way to always get great pizza in few minutes (the fact that the pizza base still need a little time to bake and the fresh ingredients, especially not frozen mozzarella, make a lot of difference).
What I suggest is to break up the mozzarella before in smaller pieces and let it drain for half a day, so that it will melt without making the pizza base wet.
I also think I will try to combine both methods, I think preheating the cast iron pan in the oven is better since I got induction and it will not get hot in part not in contact with the glass so easily, and the part in contact can be so hot they can burn the pizza dough easily fast… Preheating the cast iron pan in the oven should make it hot in the perfect way, after that the blowtorch and the induction stove at "low" (to avoid a raw bottom) should do the trick. Maybe the first time I will try just with the dough to get an idea of the feel without wasting ingredients.
Thank you for all the informations and the recipe.
I started watching this and cannot stop watching it. Great work as always, can’t wait to try!!
Yummy! Thanks for sharing Novita.
Perfect upload time! Planning on using my sourdough starter to make pizza! My poolish will be nice and bubbly!!!
Thank you so much for sharing!
I was wondering how would things be different if I were to make a pan pizza like a detroit style pizza. I found a recipe that just goes from bulk fermentation straight to portioning without folding, but im just confused why would they skip it, is it because it has oil in the dough?
can someone make a resume of steps and recipe please? i find i hard to track for me even the video is informative
You deserve millions of views. 💕
As someone who has food science degree, your channel is truly underrated. Auto sub.
Keren banget 👏🏼👏🏼👏🏼
Such a delicious pizza
wow, my first time seeing pizza made with tangzhong
The Jeff Nippard of the culinary world. Felt like I was in old material science class.
Excellent video, can I ask would this recipe work for a home outside pizza oven that runs at 450C ? I’m trying to improve my standard pizza dough recipe that I currently use. Thank you for the explanation you put into your content 👏
I appreciate the pros of the scientific principles and techniques involved in creating this pizza dough. The tangzhong method yields a baked structure that is thick, airy, and chewy, similar to a focaccia. I find the idea of utilizing this method to achieve a softer texture and extend the shelf life of cooked dough for reheating purposes to be particularly appealing.
However, considering the cons, this dough appears to lack versatility in accommodating ingredients with high moisture content. This viewpoint is based on the commentary between viewer Lieflayer and yourself, highlighting the need for additional baking time and the importance of draining fresh ingredients like mozzarella to prevent a soggy base. You concurred, stating, "Straining mozzarella cheese to prevent bacon and base wet is also a good tip."
This led me to assume that this pizza dough is better suited for pizzas with minimal toppings, as the base structure may not be robust enough to handle the moisture released from toppings like mushrooms, onions, and meat.
The dough's lack of relaxation and tendency to snap back during stretching is also a concern. While it bakes up like a focaccia with a soft texture and pronounced bubbles, I prefer a more versatile American-style dough recipe that can be stretched without a fussy snapback to shape dough as well as strong enough to accommodate a variety of toppings.
I will stick to my tried and true pizza dough recipe. Thank you for sharing the science and techniques behind your pizza dough, and for providing insight into your research and application.
I can listen to food science and applications for hours on end. Great video!
Tanzhong in pizza dough adds unnecessary complexity withouth adding anything and changing texture of crust in a way i didnt like … i think i will stick to original recepie and long ferment times
i really like that you always share at least one paper to back up your explanations. such a rigorous presentation!
Thanks!
Audacieux. Je me demande si je ne vais pas investir dans un chalumeau plutot que dans un four a pizza à 800€
Try diastatic malt… Diastatic malt is a type of malt made from sprouted grain, typically barley or wheat, and contains diastase enzymes that break down starches into sugars, which are beneficial for yeast fermentation in baking
As always, this is super informative and fun to watch. I liked the video before watching it 🥰
I can't remember how I came across your channel a few days ago but I have to say as a professional parisian baker that I'm impressed with the quality of your videos.
I don't know what your academic/professional background is but your facts and science-based approach really makes the difference.
And I particularly appreciate the references in the description.
Congratulations
Commenting for the algorithm