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Pizza Dough MASTERCLASS. Pt.1. Fermentation.

what exactly is a preferment? what you should know about "double"/long fermentation. Should you use active or instant yeast and what's the difference? What does Salt and oil do to pizza dough. Where does amazing tasting pizza get its taste from? and how to make it yourself! Step By Step. Links to all my gear: Pizza steel round :https://amz.run/6IY7 Pizza steel square : https://amz.run/6IY8 Dalstrong pizza cutter : https://amz.run/6IY9 Dough containers : https://amz.run/6IYA Pizza peel : https://amz.run/6IYB Cutting board: https://amz.run/6IYC Wooden peel : https://amz.run/6IYD Mixing bowls : https://amz.run/6IYG Dough 1: Instant Dry yeast: 3.25 g Filtered Water: 710g All purpose flour : 1100g Gluten: 30g Diastatic Malt: 22g Sugar:35g Oil: 17g Salt: 20g Mix all the dry ingredients except for the salt and the oil. Then add the water and mix together for 4 minutes, after that add the salt and oil and knead until the dough passes the window pane test. Rest dough, covered at room temp for 1 hour, then rest in the fridge for 24 hours. Remove the dough after the 24 hours and press your hands through it. Ball up as shown in the video and rest for another 24-48 hours in the fridge. Dough 2, the sponge method. Mix 440g all purpose flour with 710 water, and 1.6g yeast, whisk thoroughly, mix 30g gluten, 22g diastatic malt, 35g sugar and 660g all purpose flour together in a dry bowl, and blanket the top of the sponge. Then sprinkle 1.6g instant yeast over it, cover and rest at room temp for four hours. After that time, mix together for 4 minutes then add 20g salt and 17g oil, and knead until passes windowpane test. Rest, covered at room for 20 mins. After that, ball up and store in the fridge for another 24 to 48 hours. Dough three, poolish method. Make a poolish by mixing 150g cold filtered water, 150 flour and .15g of instant yeast, cover loosely and rest at room temp for up to 18 hours or until it starts to dome. Place it in the fridge for 30 minutes while you measure out the rest of your ingredients. Mix 950g all purtpose flour with 30g Gluten, 22g diastatic malt, 35g sugar, then add your poolish to 560g cold filtered or bottled water, break the poolish up a little, then add to dry mix. Mix together for about 3-4 minutes, then add 20g salt and 17g oil, and knead until passes window pane. Rest at room for 20 minutes, then ball up and use containers or a lightly oiled tray to store in the fridge for 24-48 hours. You can freeze the dough balls after 24 hours if you don’t plan on using them within 48 hours. Just make sure you get any dough ball out of the fridge or freezer for long enough to bring it up to at least 68 degrees. 0:00 intro 1:08 easy pizza dough recipe 1:44 What does salt do to pizza dough 3:15 How to ball pizza dough properly 4:06 fermentation basics 4:37 What Does Degassing Dough Do 5:45 Quick Preferment For Pizza Dough 7:16 Why Bacteria Is Important For Great Tasting Pizza 8:27 What Is A Preferment & What Does It Do? 9:45 How To Make A Poolish For Pizza Dough 13:30 Pizza Dough With Poolish 13:49 What's The Difference Between Instant And Active Yeast? 15:23 What Does Oil And Shortening Do TO Pizza Dough? 16:39 Why Do We Rest Pizza Dough At Room Temperature?