The Secret to Homemade Pizza Without a Pizza Oven | Recipe Based on Science

In this video, we're making a delicious pizza that you can bake with a regular home oven, or even without one, which still tastes comparable to a pizzeria pizza baked in a pizza oven! Thanks to a pretty special pizza dough with Tangzhong, this pizza retains a soft crumb while maintaining a crispy outer texture. This recipe is an improvement on my previous pizza recipe, based on science and a set of techniques made to improve the dough strength and flavour. Watch the video for more! #pizza #homemadepizza #tangzhong Ingredients W(g) (%) Total Flour 300 Hydration 220 (73.3%) Tangzhong Bread Flour 60 (20.0%) Boiling Water 120 (40.0%) Poolish Bread Flour 60 (20%) Water 60 (20%) Instant Yeast 0.6 (0.2%) ( ~1/8 tsp) Pizza Dough All of the Tangzhong All of the Poolish Bread Flour 180 (60.0%) Salt 6 (2.0%) Water 40 (13.3%) Total Dough 526.6 Chapters 0:00 Opening 0:39 Introduction 1:45 Bread Science 15:21 Recipe 16:00 Poolish 17:02 Tangzhong 17:51 Pizza Dough 25:44 The First Method 27:55 The Second Method References 1 Matsumoto, Akane, Kanae Nakai, and Kiyoshi Kawai. "Effects of water and gelatinized starch on the viscoelasticity of pizza dough and the texture of pizza crust." Journal of Applied Glycoscience 69.1 (2022): 1-7. 2 Yamauchi, Hiroaki, et al. "The staling and texture of bread made using the Yudane dough method." Food Science and Technology Research 20.5 (2014): 1071-1078. 3 湯種添加量與熟成條件對麵包品質之影響 柯玉文 4 Yang, Yuling, et al. "Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough." Journal of cereal science 89 (2019): 102791. 5 Parenti, Ottavia, et al. "Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties." LWT 142 (2021): 111017. 6 Falciano, Aniello, Mauro Moresi, and Paolo Masi. "Phenomenology of Neapolitan pizza baking in a traditional wood-fired oven." Foods 12.4 (2023): 890. 7 Pao, Steven, et al. "Growth of Salmonella enterica and Staphylococcus aureus in no-knead bread dough during prolonged yeast fermentation." Journal of food protection 74.2 (2011): 285-288.