Perfect Pan Pizza at Home | No Knead, 24-Hour Cold Ferment, Crispy Results скачать в хорошем качестве

Perfect Pan Pizza at Home | No Knead, 24-Hour Cold Ferment, Crispy Results

24-hour cold fermented pizza dough with insane texture, flavor, and crispiness. This video shows my process for making a delicious homemade pizza from scratch, perfect for baking at home. Learn how to make this pizza recipe with detailed steps for the dough, shaping, and baking. All mixing, kneading, shaping, and baking steps are shown, proving that great pizza at home is totally achievable. This dough is slow-fermented, easy to handle, and ideal for home ovens or high-temperature pizza ovens. 🧾 INGREDIENTS • 400g 00 flour • 300g water (room temperature) • 3g yeast • 9g salt • 10g olive oil • 5g diastatic malt powder 🥣 Dough Preparation In a large bowl, mix the water and yeast until fully dissolved. Add half of the flour and mix until a smooth batter forms. Add the salt and mix again until incorporated. Add the remaining flour and diastatic malt powder, mixing until the dough starts to come together. Drizzle in the olive oil and continue mixing until a rough but cohesive dough forms. Cover the bowl and let the dough rest for 30 minutes. 🔁 Folding & Fermentation After resting, perform a stretch and fold: pull one side of the dough up and fold it over itself. Rotate the bowl and repeat 3–4 times until the dough tightens. Cover and rest for 30 minutes, then repeat the folding once more. Cover tightly and place the dough in the refrigerator for overnight cold fermentation. ⏱ Next Day – Shaping Remove the dough from the fridge and let it sit at room temperature for 2 hours. Generously dust the work surface with semolina flour. Gently fold the dough onto itself and roll it into a short log shape without degassing too much. Transfer to a container, cover, and let rest for 1.5–2 hours until relaxed and puffy. 🔥 Baking Preheat the oven to 250°C (480°F). Transfer the dough to a semolina-dusted surface and gently press with your fingertips, stretching evenly. Move the dough into an olive-oiled pan. Bake for 10 minutes until the base sets and starts to color. Remove from the oven, take the pizza out of the pan, and place it on a wire rack to prevent sogginess. Add tomato sauce and cheese, return to the pan, and bake for another 10 minutes until fully cooked and bubbly. 🧠 Notes & Tips (THIS IS IMPORTANT) • Diastatic malt improves fermentation, browning, and crumb structure — don’t skip it. • This dough is high hydration, so resist adding extra flour while shaping. • Using semolina prevents sticking without drying the dough. • For high-temperature pizza ovens: Preheat fully then Turn off the flame when the pan goes in or Lower the flame to reach ~250°C • Baking the pizza briefly outside the pan keeps the bottom crispy and light. • This dough works great with simple toppings — don’t overload it. If you enjoyed this pan pizza, don’t forget to subscribe, like the video, and leave a comment with your favorite topping. Thanks for watching!