Скачать или смотреть How to mix a Pizza Dough - until it is over-kneaded

In this video I show you the different steps of making a dough with a mixer. At what time is the dough ready and has built a proper gluten structure, and how long it takes to over knead the dough.

Here you can find the recipe of the dough as it would be made if I wouldn't had it over kneaded.

We make a direct dough with a hydration of 65% and a leavening time of 30 hours.

Dough for 6 pizzas with a diameter of 30-33cm:

1.000g Flour Typo 00 (W310, 12% Protein)
650g very cold Water (65% Hydration)
30g fine Sea Salt
4g fresh Yeast


Instructions:
Knead water, flour and yeast for around 5 minutes.
Add the salt and continue kneading until the window test works (around 20 minutes).

Shape a dough ball, wrap it air-tight and let it rest for around 2 hours at room temperature.
Then put it into the fridge for around 15 hours.

Make 6 pizza balls, close them air-tight and put it back into the fridge.

4-6 hours before baking take the dough out of the fridge. The total leavening time for this dough should be around 30 hours.

Baking temperature is 450 degrees C.


My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen