This might be hands down the best tutorial for making pizza dough ever! Pieter Städler is a dutch inventor or as he refers to it a “maker” and he turned his fascination into making amazing food. He also creates and sells cooking products such as a outdoor pizza oven (Also check out his pizza dough calculator).
In what is commonly commented as a simple and brilliant video about crafting pizza dough. Peter shares his Neapolitan dough recipe while going against traditional methods in the process.
There aren’t many ingredients needed to make pizza dough in the first place. Flour, water, salt and yeast.
But you can’t just use plain version of these ingredients.
Not at least if you want it to be as good looking as Städler’s.
This is where he breaks from tradition and states to use cold water instead of warm.
“Many dough recipes they will recommend you to use warm water”.
“when your making pizza you want a slow rise” Warm water rises dough more quickly, but he states a slow rise creates a much better crust.
The next ingredient is salt and it plays a vital role in not only taste but in the rising process. As it’s antibacterial properties kills bad bacteria.
Make sure to use sea salt as Pieter Mentions.
“When you buy salt, make sure to get sea salt. It is antibacterial and doesn’t have all the bad additives in it”.
Now were pretty much ready to start mixing these all together to make the best pizza dough of our lives! But you want to add the ingredients in a particular order.
Pieter Städler covers this quickly and simply in the rest of the video.
I am trying to study all the information you provided about the correct way of making a perfect pizza, and I have high hopes for it as I do not like any other recipes I found online, which are basically all the same. However, I am skeptical about the amount of yeast your calculator generated and a bit lost about the water temperature. Specifically, for the amount of two 14-inch New York-style pizza dough, your calculator indicated that it takes 434 g of flour, which is about what I had tried with my other recipes before. But it calculated only 1.09 g of yeast (I assume it’s for the fresh yeast, which makes it 0.82 g of the dry ) for that amount of flour. In contrast, all my other recipes ask for 9 – 12 g of dry yeast. Can the amount of 0.82 g be correct? Also, about the water temperature: your article indicates that my water temperature should be 21°C for machine mixing. However, isn’t it too low for the yeast to activate?
Additionally, I am curious about the step in the video of adding the yeast: Pieter states that salty water needs a bit of flour mixed in before the yeast is added. But then, he immediately adds the rest of the flour to the mix. This seems an unnecessary step to me, unless a small extra detail is missing in the video, which is dissolving the yeast in the salt-flour water. Otherwise, why not just add all the flour to the water, then the yeast?