I used your dough recipe to make garlic knots and they turned out awesome! I made the dough and refrigerated it for 2 days then took it out, stretched it as if to make pizza, then cut slices and tied knots. Seasoned with garlic, olive oil, oregano, and basil. Baked 350 for about 18min and wallah! Just delicious! Thank you!
I made my first Neapolitanish pizza last week! I'm seasoned in balling up the dough from your first book. I did great with the portioned balls, and with the second room-temp rise, but I destroyed them when getting them out of the container after the room-temp rise. Any tips at that point? I assume you don't want to ball it up again a third time?
I came to ask the exact same question! I scoured her insta to see if she showed how she transfers from fridge container to the next container. It comes out such a mess!
Thanks, Ali! I used deli quarter containers for the first rise and that worked great, since I was going to be balling up again anyway. For the room-temp rise I was trying to hack it a bit… I used parchment to create 4 zones in a 9x13” baking dish with a cover. Thats where the wheels came off lol. Trying to transfer from that to the counter for shaping. (I should say, I did still manage to get round pizzas, but I felt like I deflated the bubbles too much getting there.)
OK, got it! Glad the deli containers worked for you, because if they hadn't I would have suggested something with a wider base — I prefer a wider base vessel these days for storing the dough to prevent mangling the dough balls upon removal.
Maybe your parchment paper needed to be floured a bit more? A 9x13-inch pan definitely is tight... I know I suggested this in a recent post, and I do like it as a hack, but it is tight for sure.
These are roughly 240 grams. This is the outdoor variation of the Neapolitanish pizza dough recipe, so slightly less water, so the balls are slightly smaller than the home-oven recipe dough balls, which are more like 245-250 grams.
I’ve been practicing this! I’ve been freezing my dough after it proofs in the fridge for 2-3 days. I’ve been letting it defrost in the fridge then set on the counter for 2-3 hrs before shaping into a pizza round. My dough still doesn’t seem to have the elasticity that yours does. Is there another way of freezing/thawing that you suggest?
Hi! What kind of flour are you using? Before you freeze the dough balls, when you shape them, do they have elasticity then? And after the 2-3 hours at room temp before shaping, does the dough still feel cold to the touch?
Hello! I use King Arthur bread flour. The dough seems perfect when it goes in the fridge and it is room temp when I try to shape it. Perhaps it’s all of the humidity this time of year?
Yes, definitely the humidity could be the culprit! Also, as I am re-reading your comment, you might have better success freezing the dough balls immediately after you shape them as opposed to letting them sit in the fridge for 2-3 days. Then thaw in the fridge for 24 hours or (2-3 days) and then proceed.
I can shape a decent circle but if I don’t get the topped pizza off the peel quickly it sticks in places and causes lots of problems. I can avoid the sticking by using parchment paper but I’m interested in the par-cooking you describe in your book. You don’t mention if there’s a loss of quality in the trade off for a more stable crust. What’s your opinion? Or could I solve all issues by using rice flour?
Hi! I think parbaking is such a great technique, and no, I don't think there is any loss in quality. When I want a super-crisp crust, I parbake the thin-crust dough before topping it (see this video of the Rubirosa pizza at home: https://pizzaeveryfriday.substack.com/p/how-to-make-rubirosas-tie-dye-pizza
But, rice flour or semolina will definitely help. You could try being a little more generous with whatever flour you've been using on the peel. And I think the key is to 1.) work quickly and 2.) shimmy at every phase: so once you get the dough on the peel, give it a shimmy, then as you add toppings, shimmy it here and there. There are times when I do this that I notice part of the dough sticking, and I can lift up the dough and kind of fold it inward which allows me room to throw some more flour underneath; then Ill shimmy it again before topping it to ensure it is not sticking.
It is also possible that you may to lower the hydration of the dough given your environment. Which dough are you making most often and are you cooking your pizzas in your home oven on a steel/stone or in an outdoor oven?
All baking is done in a Breville toaster oven on a stone, either preheated to bake (450° max) or broil (500° max). Someday I hope to justify an actual pizza oven but my little Breville works so well that that day may never come.
My pizza dough is currently your Neapolitanish, hydration to the max (I love it crispy). I’ve got a lot of “Pizza Night” to get through and I figure it’s better sticking to a single dough. And now I see a lot of parbaking in my future. Thanks for your book, Substack, insta, and website. Keep posting!
Oh great to hear! I know a few people who are very dedicated to their Breville toaster ovens. I'm glad it works so well for you, and I think you are smart to stick to one dough. I think parbaking is such an underutilized technique, and I hope you love it! Thank you for your kind words :)
Hi! First you mix the dough and let it rise slowly (6-10 hours) — this is the first rise also known as the "bulk fermentation". Then you divide the dough, and ball it up. At this point, the dough can go in the fridge to cold proof or it can proof at room temperature if you plan on making the pizza within a few hours.
I think you should change the name of your substack to Pizza Angel.
🤣
Thank you for this very helpful video
I used your dough recipe to make garlic knots and they turned out awesome! I made the dough and refrigerated it for 2 days then took it out, stretched it as if to make pizza, then cut slices and tied knots. Seasoned with garlic, olive oil, oregano, and basil. Baked 350 for about 18min and wallah! Just delicious! Thank you!
Fun! This sounds like a great Pizza Every Friday post! Did you use the thin-crust dough or neapolitan-ish dough? I'm going to do this :)
This really really helped! Plus I followed the instructions in your book on shaping my dough. Amazingly better crust! Thank you. ❤️
Great to hear, Patty! Thanks for writing :)
I made my first Neapolitanish pizza last week! I'm seasoned in balling up the dough from your first book. I did great with the portioned balls, and with the second room-temp rise, but I destroyed them when getting them out of the container after the room-temp rise. Any tips at that point? I assume you don't want to ball it up again a third time?
I came to ask the exact same question! I scoured her insta to see if she showed how she transfers from fridge container to the next container. It comes out such a mess!
Hi! I have one video that shows the transfer here: https://pizzaeveryfriday.substack.com/p/pizza-dough-storage-vessels-the-3
Skip ahead to 2:14
What size/shape vessel are you using to store your dough balls?
Thanks, Ali! I used deli quarter containers for the first rise and that worked great, since I was going to be balling up again anyway. For the room-temp rise I was trying to hack it a bit… I used parchment to create 4 zones in a 9x13” baking dish with a cover. Thats where the wheels came off lol. Trying to transfer from that to the counter for shaping. (I should say, I did still manage to get round pizzas, but I felt like I deflated the bubbles too much getting there.)
OK, got it! Glad the deli containers worked for you, because if they hadn't I would have suggested something with a wider base — I prefer a wider base vessel these days for storing the dough to prevent mangling the dough balls upon removal.
Maybe your parchment paper needed to be floured a bit more? A 9x13-inch pan definitely is tight... I know I suggested this in a recent post, and I do like it as a hack, but it is tight for sure.
Thank you! Yes, that's probably what the issue was. I just need to bite the bullet and buy some wider containers :)
Hi! What size/shape vessel are you using to store your dough balls?
My pizzas looked like melting continents from wonka land! UNTIL I watched the video and read through the post! Super helpful! Thank you friend!
Danler you're the best! This makes me so happy. Love you 😘
Wonderful video, great tutorial. Thank you.
Where do you get those green containers that you used in the last section? They look very cool and useful!
oops I found them: https://www.amazon.com/babadoh-pizza-dough-containers-multi/dp/B09V88JYQ4/
Hi! It's this set but the one you found looks great, too: https://kevjes.com/products/kevjes-pizza-dough-proofing-containers-500ml-3-sets-1
Perfect thanks! Those are more affordable anyway : )
Oh gosh. I have made more amoebas in my day than I can count.
I call mine France, Germany, or worst case, Austria. 😅
🤣🤣🤣🤣
How many grams are your dough balls?
These are roughly 240 grams. This is the outdoor variation of the Neapolitanish pizza dough recipe, so slightly less water, so the balls are slightly smaller than the home-oven recipe dough balls, which are more like 245-250 grams.
Thank you. It's good to see this. I haven't been having trouble, but I wasn't sure I was doing it right. LOVED the Sicilian pizza!
Great to hear!
I’ve been practicing this! I’ve been freezing my dough after it proofs in the fridge for 2-3 days. I’ve been letting it defrost in the fridge then set on the counter for 2-3 hrs before shaping into a pizza round. My dough still doesn’t seem to have the elasticity that yours does. Is there another way of freezing/thawing that you suggest?
Hi! What kind of flour are you using? Before you freeze the dough balls, when you shape them, do they have elasticity then? And after the 2-3 hours at room temp before shaping, does the dough still feel cold to the touch?
Hello! I use King Arthur bread flour. The dough seems perfect when it goes in the fridge and it is room temp when I try to shape it. Perhaps it’s all of the humidity this time of year?
Yes, definitely the humidity could be the culprit! Also, as I am re-reading your comment, you might have better success freezing the dough balls immediately after you shape them as opposed to letting them sit in the fridge for 2-3 days. Then thaw in the fridge for 24 hours or (2-3 days) and then proceed.
I’ll try that on my next batch!
I can shape a decent circle but if I don’t get the topped pizza off the peel quickly it sticks in places and causes lots of problems. I can avoid the sticking by using parchment paper but I’m interested in the par-cooking you describe in your book. You don’t mention if there’s a loss of quality in the trade off for a more stable crust. What’s your opinion? Or could I solve all issues by using rice flour?
Hi! I think parbaking is such a great technique, and no, I don't think there is any loss in quality. When I want a super-crisp crust, I parbake the thin-crust dough before topping it (see this video of the Rubirosa pizza at home: https://pizzaeveryfriday.substack.com/p/how-to-make-rubirosas-tie-dye-pizza
But, rice flour or semolina will definitely help. You could try being a little more generous with whatever flour you've been using on the peel. And I think the key is to 1.) work quickly and 2.) shimmy at every phase: so once you get the dough on the peel, give it a shimmy, then as you add toppings, shimmy it here and there. There are times when I do this that I notice part of the dough sticking, and I can lift up the dough and kind of fold it inward which allows me room to throw some more flour underneath; then Ill shimmy it again before topping it to ensure it is not sticking.
It is also possible that you may to lower the hydration of the dough given your environment. Which dough are you making most often and are you cooking your pizzas in your home oven on a steel/stone or in an outdoor oven?
All baking is done in a Breville toaster oven on a stone, either preheated to bake (450° max) or broil (500° max). Someday I hope to justify an actual pizza oven but my little Breville works so well that that day may never come.
My pizza dough is currently your Neapolitanish, hydration to the max (I love it crispy). I’ve got a lot of “Pizza Night” to get through and I figure it’s better sticking to a single dough. And now I see a lot of parbaking in my future. Thanks for your book, Substack, insta, and website. Keep posting!
Oh great to hear! I know a few people who are very dedicated to their Breville toaster ovens. I'm glad it works so well for you, and I think you are smart to stick to one dough. I think parbaking is such an underutilized technique, and I hope you love it! Thank you for your kind words :)
I am confused. Do you make the dough balls before you let the dough proof?
Hi! First you mix the dough and let it rise slowly (6-10 hours) — this is the first rise also known as the "bulk fermentation". Then you divide the dough, and ball it up. At this point, the dough can go in the fridge to cold proof or it can proof at room temperature if you plan on making the pizza within a few hours.