DIY Detroit-style Pizza

Описание: 1:00 DIY Detroit-style Pizza #pizza
1:00 3:25 grams of water
1:30 Barley Malt
Barley malt can be added to pizza dough to improve its crust by enhancing browning, flavor, and texture. It acts as a food source for yeast, which helps with dough rise, and the sugars it produces help the crust caramelize, resulting in a richer color and flavor. You can use either diastatic or nondiastatic malt, with diastatic malt providing enzymatic action to speed up the rising process and nondiastatic malt focusing on browning and flavor
1:50 Maillard Effect
The Maillard effect, or Maillard reaction, is a complex chemical reaction between amino acids and reducing sugars that creates the browning and rich flavors in cooked foods like seared meat, toasted bread, and coffee. This non-enzymatic browning occurs at high temperatures and produces hundreds of desirable aroma and flavor compounds, including savory, nutty, and meaty notes. The reaction is essential for flavor development but also requires dryness, heat, and time for optimal results.
2:00 Flavor in the Brown
2:10 What is Barley Malt?
Barley malt syrup is a natural sweetener made from sprouted barley, with a dark, thick consistency and a malty, slightly nutty flavor. It is about half as sweet as refined sugar and can be used in baking, brewing, and as a flavoring agent in various foods and beverages. It is also a vegan alternative to honey. 
2:30 Complex carbohydrate into simple sugar
Complex carbohydrates are converted into simple sugars through a process called hydrolysis, which involves adding water to break the chemical bonds. This is primarily accomplished in the body by enzymes like amylase, which is found in saliva and pancreatic juice. In other contexts, like cooking, heat can also break down complex carbs through a process called caramelization.
2:38 1 packet of Fleishman's pizza yeast
3:00 Why do you let yeast bloom?
3:24 15 gr EVOO
3:38 450 grams of Bread Flour
3:40 add half
3:45 what is hydration rate for pizza dough?
4:00 Hydration rate for Detroit-style pizza
4:20 why is hydration rate important for pizza making
5:00 High Hydration rate
5:14 Bread Flour vs AP Flour
5:41 12 gr salt
6:00 what does salt do in pizza?
6:15 add second half of bread flour
6:40 shaggy ball
The "shaggy ball" stage is a critical resting point in many pizza dough recipes. The dough is typically covered and allowed to rest for a period of time, which allows for several key developments:
Hydration: This resting period gives the flour time to fully absorb the liquid, ensuring a more consistent dough.
Gluten development: The flour's gluten begins to form and relax naturally without strenuous kneading.
Flavor: This initial rest, especially during a longer fermentation, is when flavor development really gets started.
After resting, the dough becomes much easier to handle and knead, turning from the rough shaggy ball into a smooth, elastic dough.
7:00 Let dough Hydrate
Pizza dough is hydrated to allow the flour to fully absorb water, which is crucial for developing the gluten structure that provides elasticity and chewiness. This hydration process also provides moisture for the yeast to ferment, creating carbon dioxide that causes the dough to rise and develop air pockets. Hydration also affects the final texture, with higher levels resulting in a lighter, airier crust, and lower levels creating a denser, crispier one.
7:30 Coffee Break
8:00 What does kneading pizza dough do?
Kneading pizza dough develops a strong gluten network, which is essential for giving the dough structure, elasticity, and chewiness. This process involves mixing ingredients, hydrating the flour, and strengthening the gluten strands so they can trap the carbon dioxide produced by the yeast, allowing the dough to rise and creating a lighter, airy crust. Kneading also ensures ingredients like salt and yeast are evenly distributed throughout the dough.
8:00 Knead for 5 minutes
8:15 Window Pane Test
he windowpane test is a technique used to determine if your pizza dough has been kneaded enough. A properly kneaded dough will have a strong, elastic gluten network that is able to stretch very thin without tearing. This structure is what traps the carbon dioxide from the yeast, allowing the dough to rise properly
9:00 what is cold fermentation?
Cold fermentation pizza dough is dough that is left to ferment slowly in a refrigerator, typically for 24 to 96 hours, to enhance flavor and improve texture. This process slows down the yeast, allowing for more complex flavors to develop as enzymes break down carbohydrates and gluten becomes more elastic and strong.
10:23 Grease pan in butter pros and cons
12:00 Let rest in pan 2-3 hrs
13:00 Provolone Cheese
13:12 Wisconsin Brick Cheese
14:00 Prosciutto
14:40 Green Pepper
12:00 Mozzarella Frico
15:15 Buddy's Pizza
17:20 400 F
17:45 Pan Water/1.78 = target dough weight
19:00 red top
19:20 Cloverleaf
20:00 Little Caesars
20:20 Jets Pizza Detroit
22:00 Perfect crust