Hi guys and welcome back to my channel
In this video, I'm going to talk about pizza dough
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I previously showed how to achieve
medium and high hydration dough but 
I've never tried
a 55% hydration dough
before
What is going to happen? Will the dough be soft
stretchable and, most importantly, will the pizza be
still good and soft? Let's find out together!
My recipe is based on 24 hours fermentation
outside fridge, 23° Celsius
With this recipe, you will be able
to make five pizza balls
with a 260 grams weight each
I've used 815 grams of flour in total. 
244 grams of 13% proteins flour
and the remaining 571 grams of 
12% proteins flour
Basically a medium strong flour
plus a very strong one
for a total of 815g rams
Regarding yeast, I've
used 0,37 grams of fresh/natural
yeast, or 37 grams of sourdough starter
which measures 100 times the fresh yeast
or 0,12 of dry yeast
which measure 1/3 of fresh
yeast. Regarding water, 
I've used some tap water, 
21° Celsius - for a total of 450 grams
Then 14 grams of oil
I personally used some soya oil
but any different oil can work fine 
Finally, 22 grams of salt
Let's start from the stronger flour
by adding 30% on the total
then the remaining 70%
of flour, the one with 12grams of proteins
I pour the water and I check
the temperature: 21° Celsius
Then I add yeast, in my case it's
the sourdough starter which I prefer
It's time to start mixing
by using my usual big
spoon
remember best results are achievable
when the two kinds of flour are
well mixed and then split in two
to have a clear point of reference
during the next steps.
I'm starting by adding only 3
spoons of flour, then I'm 
mixing with the big spoon
it is important mixing by and making sure
the added flour is correctly absorbed
with no flour stones visible
it is important getting rid of the stones NOW
as I 100% guarantee they won't be visible
later, when more flour is added
to the creamy dough
mix as you would have done with some scrambled eggs
to get the best result
and once the flour looks absorbed, 
it is time to add the remaining
flour in the right side of the bowl
whenever possible, try to add
the flour while you mix the dough too
don't forget to add it with the
rainy technique
A couple of spoons left and the first half of the bowl
it is now in the dough. Keep going by
energetically mixing for
few minutes.
Pretend to make your scrambled eggs!
Once the dough looks
very creamy, it is now time to add
some salt.
Then keep going by mixing for
a couple of minutes. Then, you can finally
add the remaining flour.
Please don't mix it as you did before!
In this case, you have to fill in the surface
of the dough with the flour we'll use
to gradually absorb the hydration
Use the spoon to push
the flour from the surface to the inside
of the dough until no more
dry flour is visible on top of it. Once the
the dough looks something in the middle between
 solid and creamy, 
you can now add some oil and mixing again
to ensure
fats are well distributed
inside the dough
Now, you can add more flour
until the surface is fully covered and repeat
what you have done before
Use the spoon to push the
dry flour inside the dough
to reduce the hydration
Please, note I always start from the edges
The dough now looks more consistent
and even harder to manage
This is pretty 
normal
Keep going by pushing the dry flour on top
inside the dough to make
it absorbed and while you do it
ensure to collect the flour
around the edge of the bowl  by using
the dough itself
Now the dough looks consistent but
not well-shaped yet. It's time to use the bench
to improve its quality and keep going
by hand
to incorporate the remaining flour
better stretching and folding
don't forget to collect the flour from the bench
the dough definitely is harder than
the other doughs with different hydrations
I showed in the past videos. But even though
pizza will be spectacular
Comparing the the usual, 
it looks like the flour on the
bench never ends!
Let's pour part of the remaining
flour in the bowl. Not everything because
it looks the dough is almost ready
Let's move on by kneading!
Moving from high to low hydrated dough
it's weird - actually it means moving from 
the sticky dough issue to
the extremely hard
dough!
It's now time to use your hands
to facilitate the "gluten net making."
I experimented a special technique where
I move my hands to mimic a food processor - I smash
the dough with my left punch
then I rotate and distribute the dough
by using my right
palm.
Very robotic but
as effective as a kneading machine
I keep going until the dough 
looks smoother and no more
flour is visible on its surface
Then I smash it on the bench to make it softer
I strongly recommend this step
because of the particularly low hydration
and its natural hardness
Finally I "close" the dough by making
a final ball before the first rest
Let's use wet shred to cover it
to prevent to dry its surface
and I let it rest
for about 20 minutes. This is how
it looks like after 20 minutes. Its surface
doesn't look very smooth yet, but
this is pretty normal
Few minutes of work are needed to improve it
before making it rest for 
extra 10 minutes. Differently from before
I push the dough, I stretch and fold it
to catch the oxygen
in the holes I've just made.
then I smash on the bench to make it
softer
[Musica]
more stretching and folding
then  a bit of punch and palm technique
more folding
and then balling
Let's cover the dough with a wet shred
to make it rest for 10
minutes
The dough now looks smoother
and its reaction to my pinching looks better
I'm going to make the final kneading
before the final 5 minutes rest
I fundamentally proceed with the
fingers to catch the oxygen then 
folding and the last balling
wet shred again and then
last 5 minutes of resting. Totally, the dough
has to rest 20 + 10 + 5 minutes (35 minutes)
And finally the dough
looks smooth, consistent and well-shaped!
[Musica]
It's now time to make the pizza balls
Use a spatula to cut well and measure the dough
260 grams each
[Musica]
five times
and then it's time to make the pizza balls.
The balls are harder than the one from high hydration
dough. Actually harder 
and more difficult to ball it
But this is also a positive aspect as the balls
won't risk flattening
during the 24 hours fermentation
Typical of high hidration
dough, instead. Let's move
the balls in the tray. And by the way,
click the link below in the description
 if you needed a tray like mine.
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[24 hours later] The pizza balls look perfect
and ready to be stretched
and cooked
I collect the pizza ball, making sure not to
smash it, and I move it to a
a bow for a flour bath
Ready for the hand stretching?
Cross your hands to make them look like an arrow and
start pushing from the middle of the dough to the edges
to facilitate the crust making
Make sure not to smash the border and 
ensure the carbon dioxide moves
under your fingers up to
the edges. The dough
is very strong! I keep going with the flattening
technique to make the ball larger
and then the slapping one 
to finalise it.
Let's move it to the paddle
to make things easier.
Then
I'm adding one and a half spoon of tomato
passata to prevent the mozzarella
melts few seconds after the pizza goes inside the oven
better adding more tomato!
I fill in the base with a circular move
then
I add some mozzarella
about 70-80 grams, well distributed
on the base.
Time to add some fresh basil leaves
Then a mix of parmesan and pecorino romano cheese
Now, I'm making the pizza larger
easy enough, as the pizza
is fully topped
I make sure not to smash the crust / cornicione
and pizza is perfectly rounded
finally, I add some oil by drawing
number 6. It's time cook it inside
the Ardore oven
You are going to watch the full cooking, with no
editing. After few seconds, it looks
like the crust is already raising
As you can see, the flame is very high - better lowering it
down to prevent the pizza burns. The oven is enough
hot as the top temperature
is about 500° Celsius
whereas the bottom
the biscotto stone
is about 450° Celsius
[Music]
I'm going to heat the paddle to prevent
the pizza sticks on it while I turn it
Let's turn the pizza
to ensure it gets equally cooked 
all around
Flame and temperature
are enough to ensure a 90 seconds cooking
Better if the stone keeps
460° Celsius
in case of biscotto or
Ardore original stone
This will save the bottom of your
pizzas
[Music]
Here we go - ready in only 81 seconds
It's a shame YouTube can't broadcast
the smell, yet. Beautiful pizza!
and hopefully good as well
It's not charred and well foldable
The pizza definitely looks soft
even though the low hydration
the only difference is in the
crust, as some areas
are crunchy. I'm pretty sure
many of you will appreciate the crunchiness
And now, it's time to have the cutting test!
[Music]
There is a tunnel in the crust!
It's time to contradict who thinks
that with no high hydration no 
big crust would be possible!
Let's check another area
same result! Look at it!
And now... the tasting test. My face speaks
for itself!
This pizza is REALY GOOD!
So, thumbs up if you liked this video,
otherwise [weird sound] leave a comment and let
me know what you think about the dough
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Remember my class on Udemy
"The Art of Pizza Making"
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and on Facebook as Runaway Dough
See you next time!
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[Musica]
