EASY MEGA Pizza Dough Recipes 2 x 500 gram Dough Balls

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Hey everybody, welcome back to my Frosty’s Kitchen YouTube channel. In today’s video, we’re going to have lots of fun. We’re going to make a very simple pizza dough. And in today’s video, we are going to be maxing out the Gausny Arxl pizza oven. And the reason why is that I am doing two dough balls at around 500 g each. For my recipe, I have 600 g of pizza flour, 388 g of cold water, 15 g of olive oil, 1 and 1/2 g of instant yeast, and our last ingredient, 12 g of salt. So, those are the ingredients. Let’s get started. For my first step, I’m going to get all of my pizza flour right into our bowl. There we go. That’s good. A little bit more there. Perfect. And if you’re saying to yourself, I don’t have pizza flour. I can’t do this recipe. Yes, you can because you can switch out the pizza flour for allpurpose flour, which is called plain flour in many countries. Then I’m going to take our little bit of instant yeast. And then, as always, I like to just hide that yeast in the flour. just kind of protect it from the salt that we’re going to be adding in. All of my salt, my olive oil. Oh, that is nice. Okay, that’s good. And then our cold water. And that’s just from my tap. Cold water. Perfect. And that is it for the recipe. Just close down the safety cage and we’ll get the mixer going. I’m going to turn it on. This is a new mixer. This is the ProBaker 5 Plus. If you want more information about this, I’ll put it down in the description box and I’ll also put the information for it in the comments section as well. I turn it on, see a nice little light come on, which is really cool. And then I’ll come around here and we’re just going to turn this on and get it going. I usually take it up to about number three out of 10. Listen how quiet that machine is. And this needs dough so much better than any of my other mixers. So, there we are. We’re at number three. If you want to see how slowly we can bring that down or how much how slow we can I can go. There we go. And now you want to see on the other end of the spectrum. I’ll go right to full. And that’s full. And you can hear how quiet that machine is, even on full. So now I’m just going to drop it down. Take it down to my three. And now I’m going to set a timer for 14 minutes. Alexa, set a timer for 14 minutes. Good afternoon, Mark. 14 minutes starting now. So, if you’re wondering about the kneading time, you don’t have to go 14 minutes. You could go as low as about 8 minutes. If you’re doing eight, you might want to just turn your mixer just a slightly bit higher in speed. So, 14 minutes. I’m going to let this go and then I’ll come back. Hey everybody, my 14minute timer just went off. So, I’m just going to lift up the safety cage. Let’s check out our dough. And that looks really nice. I’m just going to give it a little push. Oh yeah, that is nice. So, right now, I’m going to remove it from the mixer. And then I’ll be back. I’m just going to get some water down on my scale. Scales on, set to zero, and then we’ll just get our dough onto the scale. So, I’m aiming for about 500 g each, which is just over a pound. There we go. 1,4 g. So, that’s perfect. So, there we go. So, all I have to do now is just split this into two. So, you can either do it by eye or you can measure it out if you’ve got a scale. There’s 443. So, just cut and add 501. That’s good enough. Remove that one. A little bit more water here. Adding the water just makes it easy so that the dough doesn’t stick. So, let’s check this one out and see what it is. So, you see 502. So, I’ve got 501. 501 on this one. 502. So, we’re good. So, that’s it. That’s how easy it is when you have a scale. While my dough is mixing, I got my bowls ready. So, I’ve sprayed these with olive oil. You just grab your dough ball. Give it a little bit of a push. Bring it in. Oh, this dough is nice. Let’s bring it all together. Flip it over. Now, these are going to make very large pizzas if you don’t spread them out. I am aiming for a little bit of a thicker crust on these pizzas. So, that’s why I decided to go as a little test um this large with these doughs. I normally do not do this. So, I never do this. nothing this, you know, size at 500 grams. So, then right into our bowl. So, it’ll be interesting because I want to see what kind of results I get if I do a dough or a pizza with a lot more dough like this to see how it works out in the Gaussy Arc XL pizza oven. So, there we go. That’s nice. And then just give it a little turn. Look at this. You can already see the yeast happening right there. It’s already activating. So then right into our bowl. Perfect. I’m going to spray both of these with olive oil and then cover them with plastic wrap. I’ll do that and then I’ll be back. So I’ve sprayed both of my doughs. That is just to keep them moist. I don’t want the top of the dough drying out. And when you invert the bowl by spraying it on the bottom, it just ensures that the dough just, you know, nicely comes out of your bowl as well. I’ll just cover this up. So, at this point, I am going to put my timer on for 20 minutes. I don’t want these sitting here more than 20 minutes. And then it’s going into the fridge for 48 hours. So, a very cold, slow ferment. So, I’ll put my timer on and then I’ll see you in the next segment where I’ll show you all of the photos. Hey everybody, as promised, I am back with photos that I took of those two doughs that we made in our video. So, as you can see, really nice results. And for this recipe again, I dropped the temperature down in my Gaussy ArcL pizza oven to 700° F and that is 371° C and total bake time around 3 minutes. So, I think I had really good results and the pizzas were just amazing. So, that’s it for this video. Thanks very much for watching. If you want to have more pizza videos, you can check them out over on my main channel over at Bake Like a Pro. And for exclusive Gausny Arxl pizza content, make sure you check that out over on my pizza channel, which is pizza doughro on YouTube. I’ll put all of that information and links underneath this video in the description box and also in the comment section. So that’s it. Thanks very much for watching and I’ll catch you on the next one.