Go to the Recipe: Life-Changing Pizza Dough With Joe Heffernan of Seattle’s Independent Pizzeria
Just fyi, this dough worked beautifully both on a pizza steel in a conventional oven and also in my wood fired oven. Fantastic leoparding in the wood fired oven. I used 100% King Arthur 00 flour.
I can confirm that this dough recipe is 10/10. Made for a great pizza.
Can you freeze pizza dough ball?
What exact flour does he use in the restaurant? Pretty sure its not King Arthur Bread flour and this makes such a huge difference in the final product. Appreciate the info.
Salt is a yeast inhibiter and will kill yeast with direct contact. You will see many bakers adding salt at later stages in dough mixing to encourage yeast development in the beginning. Almost like giving the yeast a running head start. Yeast is a living microorganism and can act differently with different mediums and concentrations and what food is available for the little beasties to feed upon. Larger concentrations of salt swill slow down fermentation but not halt it. To answer the question about dispersion salt in flour this is also standard practice when mixing dough in small batches and works just fine. Larger scale bakeries will add salt to the end of the mixing, but if they forget that salt the dough will lack color and flavor and cannot be sold. as long as salt is disposed in the flour, the dough will not suffer. Proper mixing, dough temperature, and fermentation temperature are all keys to success, as well as shaping and baking and are also art forms unique to each individual baker.
Hi all. I haven't tried this recipe, but being Italian and quite passionate about pizza I have a few questions. The first one is with step 1. The dough starts in a very similar way that the one of Gennaro Contaldo, and in this video: https://www.youtube.com/watch?v=SGsGYcnpV50 three very famous pizzaioli seems very negative about adding the salt into the flour (cfr 1:36 -> "when the pizza chef wanted to annoy each other, they put the salt in the flour". In many (if not all) recipes I've seen the salt is added at the very end, when the dough already has some consistency (cfr the Malati di Pizza channel, for instance, in their Homemade Neapolitan Pizza video, salt is added at 3:40 . Could you please explain why the salt should be added at the beginning, and if there is any difference? Thanks!
Different batches of flour, different times of year, result in variable absorption of water by the dough. If it is too wet, just decrease the water. This recipe is 65% hydration (270/415 x 100). Try dropping it to 63 or 62%. The higher the hydration, the more skill you need to stretch the dough.
Also let the dough ball warm up to ~60°F (tempering) on counter before trying to stretch it. If you are still having trouble, you may be mixing the dough to long, which will increase the gluten content and toughen the dough. Just mix it long enough to have a smooth surface.
I have made the dough twice now. fabulous flavor. BUT I have had 2 issues. the first is the dough is too sticky so am I proofing it too long? I am proofing at exactly 65 degrees in my wine fridge. Additionally, I cant even get a 12 inch pizza out of of 230 grams of dough. Help!
Used the dough recipe and just did it all in the same day, didn’t use the fridge. Dough came out great. Mixed it with a Nancy Silverton fennel sausage pizza recipe.
Hi there. Either active dry or instant will work. Depending on how far out you want to make the dough you can either get it to the stage before the final proof and freeze it. Or leave it in the bulk ferment stage in the fridge for up to 3 days. Then ball.
Hi, I have two questions.
First about the yeast, the recipe asks for 1g dry yeast, can I use instant yeast or active yeast? if so, should I still mix the water and yeast first ?
Second, If I want to make ahead of time, can I put the dough into the freezer after the first or second fermentation?
Thank you brother 🤘
Add 28g/ 1 oz to the portion
So how should I portion the dough if I want an 18 inch pizza instead of an 15 inch one ?
You should enjoy the caputo one then, it is a little difficult to work with and has a ton of yeast. But once it is cooked it is pretty impressive. Side note, we did cook it in a pizzaola oven and im not quite sure how it will do in less traditional cooking methods. But good luck and let us know what you think.
Thank you! I just ordered some of the caputo gf flour to try. Seems like I can't get the "chew" with gluten free flours.
We haven't tried that version of gluten free flour out for pizza dough yet. My initial thoughts would be no. I would recommend searching their web site to see if they have a recommended formula for it. Side note, we have used the caputo gluten free pizza flour, and it is the closest thing we have had to legit pizza dough. I would recommend trying that out.
Will this work with gluten free King Arthur Measure for Measure flour?
Very much appreciated Kyl, I will give this a try on my next run. I'll be sure to provide an update
Hi Allen, in my experience I would say you might just need to proof for longer on the last step. I personally go for 2-3 hours at room temp after I pull a dough from the fridge. 30 min is the fastest option. I would recommend trying that, your dough should be easier to work with then.
I have prepared this recipe many times and cooked it in my DIY oven brick oven. The taste and chewiness of the dough is just wonderful and so satisfactory. But I can never stretch the dough to size comparable to 14-15 in as suggested in the recipe, 9-10 in is the best that I ever got. I must have watched and rewatched Joe’s video 50 times to pick sometime that I might have missed or doing wrong, of course I did the same with the recipe. But I cannot see it. The only thing that I can observe from the video: Joe’s dough is definitely more malleable and soft than mine. Is this a clue on what I am doing wrong or missing? Regardless any pointer(s) would be greatly appreciated.
double the yeast, leave out at room temp after the mix for 30 min, divide and roll into your portions, let proof for 30 or so more min. You won't have as good of a sour flavor, or as much growing but it its a good dough.
Can I skip the cold fermentation if I want to make a same day pizza?
Over night in the fridge works great
Hallo
What if wii make cold Ferment dough?
Hi Kenix, sorry that it is not turning out for you. Do you by chance have any pictures? Did the dough rise during the proof? If not it could be a yeast issue. If it did, it could come down to technique. When we do pizza we try to leave the edges untouched during the pulling and stretching process, to allow any gasses to remain. Let me know and I can help problem solve for you
Hi there!
Hope everybody's doing alright.
My pizza crust(edges) won't rise and puff up.
What am I doing wrong?
I follow the recipe on the dot.
We're using a commercial UNOX(bakerlux) oven at 260C, max fan with the proprietary Pizza Steel Plate.
Pleasd help!
If you’re using and iOS device press the print button on top then long press the page then press the square sharing button on top, scroll down save to files. Voilà pdf file.
Can I use my bread proof setting in oven during the 5hr fermentation? It's at 95f.
Hi, I use fresh cherry tomatoes with just olive oil, kosher salt & fragrant pepper (tellycherry). mix all in a bowl & place on a tray. Bake in oven for 4h 121 degree Celsius/ 250 degree Fahrenheit. Remove peels if you don’t like them (after 4 h it’s really easy) The tomatoes improve greatly in flavor & sweetness. You may add fried garlic & Greek oregano but don’t need if it doesn’t fit with your pizza. I use a pellet smoker for the baking step wich also adds a bit smoke flavor.
They are pretty much the same thing, no need to change anything.
This recipe calls for the use of bread flour. I'd like to try the recipe with 00 flour (of which I have lots on hand) - will that require a change in the quantity of water I use?
Just copy and paste what you need to a word document.....wala
I have the same problem.
Press the edit and scale —->button then X2—-> I’m done.
To answer your question: normally at pizza joints where large batches of Dough is made, the balls are put in trays which are cross-stacked for a couple of hours to allow them to cool faster. When you seal immediately the dough is still hot and that heat will make the dough overferment before it has a chance to cool down and you’ll get condensation on top of the dough.
I made this recipe like 40 times and it's awesome but everytime, I asked myself why do you place the dough in fridge undercovered for 10-30 minutes. Could you elaborate on this? Is there a scientific explanation?
Thanks !!
Sourdough will take longer to ferment and you have to use an activated starter. Adding 100 grams of sour culture will be enough to naturally leaven the pizza dough. Now that you added the 100 grams sour, simply remove 50 grams from the water and 50 grams from the flour. You may need to adjust with a touch of flour depending on the hydration of your sour culture. Also add the sour culture after the dough has formed gluten.
I"d really like to know this too, did you ever figure it out?
I"d love it if there was a pdf version available on a recipe like this. It prints out kind of funky for me and I like having a paper copy of this at the ready since I make this dough once a week or so. If this isn"t an issue for others, I"ll shut up.
you want to scale into percentages
Google has a great explanation for it but heres a quick rundown
so flour will always =100%
divide the other amounts by the flour weight and itll give you a percentage for each ingredient
then just multiply your flour weight however much
then each ingredient will be scaled properly by the final weight of the flour lol
sorry but in this side of cooking the math is heavy when scaling recipes more when going large volume but its much more consistent
How do I double (or quadruple!) the amount? Double all ingredients? Thank you!
Thank you SO much! I made the most amazing pizza using this recipe and the steps. My young adult grandson has worked at a nation pizza store or 2 years, but the pizzas together for me and L-O-V-E-D this dough. He said that it was the exact pliability that he looks for and the bite was perfect!
Now I can make pizza more often, save money and enjoy it more than any OTC pizza anywhere.
how do you guys cook the tomato sauce.
my way is blanched the tomato, peel the skin and and blend it together and cook it on the stove until the color turn red like blood and let it rest, about 30 minutes or little more cooking time. I feel like my tomato sauce is still wet, if I put little on pizza, it taste mild, not so much tomato flavor. how do you make your tomato sauce?
A thaw in the fridge first would be ideal, just take a day longer. but you can go strait into the Breville smart oven to proof.
Thanks for the quick response!
Would you proof longer coming out of the freezer? I figured I should thaw in the fridge first, but I guess thawing at room temperature makes sense.
I also have the Breville Smart Oven to proof inside if a higher temp would be ideal.
Best time to freeze if you need to is before the final proof. Then you pull from the freezer and go right into your final proof.
At what point do you freeze the dough? Is that after 48 hours or as soon as you are ready to put it in the fridge?
I have achieved some very pretty pizzas with this recipe (2 days on the cold ferment seems optimal, 1 day good too, 3-4 days definitely going downhill).
~5 hr RT (higher than the recommended 65°F, so this may shorten the life in the fridge) + 47 hr CF; temper to 60°F
~700/750°F deck/dome x 100 sec in Breville Pizzaiolo
Anyone with different times on the ferment/rise depending on temp? I'm using a proofing box, usually around 77. I'm wondering if there's a significance to being at 65.
So just to check - 3 days batch proof and then another night in the fridge cold proofing before portioning and cooking? What sort of difference in results do you get to the recipe above? Thank you
Hello all: I’ve been working on and off with my wood burning pizza oven for a few years- this is basically the same dough mix I like to work with but MUCH less yeast; I normally use 14g per kilo of strong flour, water and salt about the same as this recipe. My proving time is in the fridge for 24 hours and out for 5 or 6 hours just before it goes into the oven. Anybody else out there using this much yeast?
This would Cook @ 300-315C for 3-4mins too or a higher temp-shorter time ? As a side question do users get email notifications when posts are replied or I did something wrong so I don’t get notified via email ?
Hi Since 650F this translates to a pizza tonda cook right ? Would be scorched if cooked at a higher “Neapolitan” temp even for a 60-90secs ?
Want a good dough formula, always ask a baker....100% Biga
if you want to play with another recipe that I have worked on when the chef at a Seattle spot called Bar Cotto here you go, it has a longer aging time but develops a great flavor and very crisp crust.
mix flour water yeast on low for 5 min, let rest for 20 min. add salt and mix for 10 min. pull and place in fridge for 2-3 days. 2 days will work. 3 days is best. portion into 8oz balls for the Breville pizza oven size. tray, cover and refrigerate over night. next day proof and stretch.
415 gFlour. caputo pizza flour
10 gSalt kosher
1 gYeast dry
260 gWater
Pizzas #2 and #3 (same dough batch, but 36 or 62 hr cold ferments, respectively; and playing around with various temps 650/500/5, 675/450/5, each with 4 min bakes turning at 3 min). Third one is prosciutto + taleggio.
For my first pizza using the updated electric Breville Pizzaiolo '820 model (can hit 750°F+), I gave this recipe a shot.
"Fresh" mozzarella (cheap grocery store stuff) and bottom (not much charred spotting) didn't look that great, but it was still tasty. Thin, fairly crisp crust, with only slightly drooping tip. Good crust flavor I thought. Pretty pleased with it for a first try, but room for improvement...
100% King Arthur's Unbleached Bread Flour (12.7% protein)
65% water
0.24% IDY
2.17% salt
~kneeded 7.5 min on #3 in KitchenAid Artisan stand mixer (final dough temp 81°F)
~ferment 74°F x 5 hr
~230g balls, coated with EVOO then 15.5 hr cold ferment covered
~Temper uncovered at RT x 1 hr (be sure to cover somehow, or a skin will form)
~Stretched to 11" (pretty easy)
~Modernist Cuisine's pressure cooker pizza sauce (sautéed garlic, la'Carmela DOP San Marzano tomatoes, salt), strained
~4 minute manual bake in Breville Pizzaiolo at 600°F deck/600°F top (center setting of "Top Control"), trying to mimic the temp of Heffernan's 600°F gas brick oven
Next time will up the deck temp and decrease the top temp.
https://modernistcuisine.com/recipes/classic-pizza-sauce-recipe/
works great as long as you have a hot pizza stone
@Nicolas Glanzmann in the main ingredients list, it's right below the salt. In step 2, it's the first ingredient.
This is the recipe I have been looking for. Any thoughts on convection ovens?
Hey,
I tried this recipe and fell in love with it, but now i wanted to try it again but the amount of water isnt in the recipe anymore. Can someone help me? Am i blind? :P Thanks, Nico
This is awesome! Would like to know if it is possible to sub instant yeast for sourdough? If so, what would the proportion be? Thank you!
