recipes: - id: "neapolitan_day_dough" name: "Neapolitan Day Dough" description: "A Neapolitan Style pizza prepared in a day with a higher amount of yeast, to compensate for the shorter rise time" difficulty: "Easy" total_time_hours: 8 image_url: "https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pizza.png" variables: - name: "room_temp_rise_hours" display: "Room Temperature Rise (hours)" default: 5 min: 4 max: 6 type: "integer" unit: "hours" ingredients: - name: "Flour" amount: 149 unit: "g" category: "dry" - name: "Water" amount: 92 unit: "ml" category: "liquid" - name: "Salt" amount: 4.5 unit: "g" category: "seasoning" - name: "Active Dry Yeast" amount: 5 unit: "g" category: "leavening" steps: - id: "make_dough" name: "Make the dough" description: "Combine all the ingredients to make the dough and split it into dough balls" duration_formula: "room_temp_rise_hours * 60" timing: "start" notes: "See video: [How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef](https://www.youtube.com/watch?v=8Q_9h6VKm9c)" substeps: - name: "Salt+Water" description: > Combine the salt and the water in a bowl, stir until the salt dissolves. ![saltwater](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_saltwater.png) - name: "+20% flour" description: > Add 20% of the flour to the water/salt mixture and mix everything together. ![flour20](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pre_yeast.png) - name: "Yeast" description: > Add the yeast to the mixture. ![yeast](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_yeast.png) - name: "Flour" description: > Add the rest of the flour to the mixture, knead the dough for 15-20 minutes. You can knead the dough with your hands, use a mixer or a food processor. [Kneading by hand.](https://www.youtube.com/watch?v=l9avZp3xFNU) The result should look something like this: ![dough](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_dough.png) - name: "Rise" description: > Split the dough into doughballs and place the dough in a sealed/covered container at room temperature. [How to make dough balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) - name: "Make the dough balls" description: > We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips on how to make the dough balls: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM) - id: "pizza_time" name: "Pizza Time!" description: "Time to make pizza!" duration_minutes: 0 timing: "after_previous" - id: "neapolitan_cold_rise" name: "Neapolitan Cold Rise" description: "A Neapolitan Style pizza with a multi day cold rise, giving a light and fluffy dough." difficulty: "Medium" total_time_hours: 72 image_url: "https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_cold_pizza.png" variables: - name: "cold_rise_days" display: "Cold Rise (days)" default: 3 min: 1 max: 5 type: "integer" unit: "days" - name: "room_temp_rise_hours" display: "Room Temperature Rise (hours)" default: 4 min: 3 max: 6 type: "integer" unit: "hours" ingredients: - name: "Flour" amount: 149 unit: "g" category: "dry" - name: "Water" amount: 97 unit: "ml" category: "liquid" - name: "Salt" amount: 4.45 unit: "g" category: "seasoning" - name: "Active Dry Yeast" amount: 0.3 unit: "g" category: "leavening" steps: - id: "make_dough" name: "Make the dough" description: "Combine all the ingredients to make the dough, we start with just the water and salt and add the yeast after adding some of the flour to not kill the yeast." duration_formula: "cold_rise_days * 24 * 60" timing: "start" temperature: "Cold (refrigerator)" notes: "See video: [How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef](https://www.youtube.com/watch?v=8Q_9h6VKm9c)" substeps: - name: "Salt+Water" description: > Combine the salt and the water in a bowl, stir until the salt dissolves. ![saltwater](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_saltwater.png) - name: "+20% flour" description: > Add 20% of the flour to the water/salt mixture and mix everything together. ![flour20](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pre_yeast.png) - name: "Yeast" description: > Add the yeast to the mixture. ![yeast](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_yeast.png) - name: "Flour" description: > Add the rest of the flour to the mixture, knead the dough for 15-20 minutes. You can knead the dough with your hands, use a mixer or a food processor. [Kneading by hand.](https://www.youtube.com/watch?v=l9avZp3xFNU) The result should look something like this: ![dough](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_dough.png) - name: "Rise" description: > Split the dough into doughballs and place the dough in a sealed/covered container at room temperature. [How to make dough balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) - id: "room_temp_rise" name: "Room temperature rise" description: "Split the dough into smaller balls and place them into a covered/sealed container(s)" duration_formula: "room_temp_rise_hours * 60" timing: "after_previous" temperature: "Room temperature" substeps: - name: "Make the dough balls" description: > We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips on how to make the dough balls: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM) - id: "pizza_time" name: "Pizza Time!" description: "Time to make pizza!\n\n![pizza](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_cold_pizza2.png)" duration_minutes: 0 timing: "after_previous" - id: "beginner_poolish" name: "Beginner Poolish" description: > A Neapolitan Style pizza with a two cold rises, first as a 'poolish', then again as the complete dough. This version of the poolish recipe has fewer steps and a slightly lower hydration for easier handling. The recipe is based on this excellent video from Vito Lacopelli: [HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH | Vito Iacopelli](https://www.youtube.com/watch?v=n1O3uHPCOLA) difficulty: "Medium" total_time_hours: 48 image_url: "https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_poolish_pizza.png" variables: - name: "poolish_rise_hours" display: "Poolish Cold Rise (hours)" default: 20 min: 16 max: 24 type: "integer" unit: "hours" - name: "dough_cold_rise_hours" display: "Dough Cold Rise (hours)" default: 20 min: 16 max: 24 type: "integer" unit: "hours" - name: "room_temp_rise_hours" display: "Room Temperature Rise (hours)" default: 4 min: 3 max: 6 type: "integer" unit: "hours" ingredients: - name: "Poolish Flour" amount: 43 unit: "g" category: "dry" - name: "Poolish Water" amount: 43 unit: "ml" category: "liquid" - name: "Poolish Honey" amount: 0.72 unit: "g" category: "leavening" - name: "Poolish Yeast" amount: 0.72 unit: "g" category: "leavening" - name: "Flour" amount: 112 unit: "g" category: "dry" - name: "Water" amount: 46 unit: "ml" category: "liquid" - name: "Salt" amount: 3.58 unit: "g" category: "seasoning" - name: "Olive Oil" amount: 1.43 unit: "ml" category: "seasoning" steps: - id: "make_poolish" name: "Make the poolish" description: "Combine the poolish flour, poolish water, honey and yeast to create the poolish." duration_minutes: 15 timing: "start" notes: "See video: [Make to poolish](https://youtu.be/u7Hd6ZzKgBM?t=97)" substeps: - name: "Flour + Yeast" description: "Combine the flour and yeast and mix." - name: "The rest" description: "Add the honey to the water in your mixing bowl, add in the flour/yeast mix and thoroughly combine until it's a homogeneous (ver sticky) dough." - id: "poolish_cold_rise" name: "Poolish cold rise" description: "Let the poolish cold rise for {poolish_rise_hours} hours" duration_formula: "poolish_rise_hours * 60" timing: "after_previous" temperature: "Cold (refrigerator)" - id: "make_dough" name: "Make the dough" description: "Combine the rest of the ingredients to create turn the poolish into a dough." duration_minutes: 30 timing: "after_previous" notes: "See video: [Make to dough](https://youtu.be/u7Hd6ZzKgBM?t=199)" substeps: - name: "Poolish + water" description: "Add the water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water." - name: "Salt+Oil" description: "Add the Salt and oil to the poolish." - name: "Flour and Kneading" description: "Add the flour to the poolish. If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands. This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes." - name: "Prepare for gluten development" description: "Cover the dough or place it in a bowl you can cover to let it rest for a short time." - id: "dough_cold_rise" name: "Dough cold rise" description: "Let the dough cold rise for {dough_cold_rise_hours} hours" duration_formula: "dough_cold_rise_hours * 60" timing: "after_previous" temperature: "Cold (refrigerator)" - id: "room_temp" name: "Room temperature rise" description: "Split the dough into smaller balls and place them into a covered/sealed container(s)" duration_formula: "room_temp_rise_hours * 60" timing: "after_previous" temperature: "Room temperature" substeps: - name: "Make the dough balls" description: > We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips on how to make the dough balls: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM) - id: "pizza_time" name: "Pizza Time!" description: "Time to make your poolish pizza!" duration_minutes: 0 timing: "after_previous" - id: "poolish_double_rise" name: "Poolish Double Rise" description: > A Neapolitan Style pizza with a two cold rises, first as a 'poolish', then again as the complete dough. This dough has many steps, but the end result is definitely worth the extra effort. The recipe is based on this excellent video from Vito Lacopelli: [HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH | Vito Iacopelli](https://www.youtube.com/watch?v=n1O3uHPCOLA) difficulty: "Hard" total_time_hours: 72 image_url: "https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_poolish_pizza.png" variables: - name: "poolish_warm_rise_minutes" display: "Poolish Warm Rise (minutes)" default: 45 min: 30 max: 60 type: "integer" unit: "minutes" - name: "poolish_cold_rise_hours" display: "Poolish Cold Rise (hours)" default: 20 min: 16 max: 24 type: "integer" unit: "hours" - name: "poolish_room_temp_minutes" display: "Poolish Room Temperature (minutes)" default: 45 min: 30 max: 60 type: "integer" unit: "minutes" - name: "gluten_development_minutes" display: "Gluten Development (minutes)" default: 20 min: 15 max: 30 type: "integer" unit: "minutes" - name: "second_cold_rise_hours" display: "Second Cold Rise (hours)" default: 20 min: 16 max: 24 type: "integer" unit: "hours" - name: "final_room_temp_minutes" display: "Final Room Temperature (minutes)" default: 30 min: 15 max: 60 type: "integer" unit: "minutes" - name: "dough_ball_rise_hours" display: "Dough Ball Rise (hours)" default: 2 min: 1 max: 4 type: "integer" unit: "hours" ingredients: - name: "Poolish Flour" amount: 43 unit: "g" category: "dry" - name: "Poolish Water" amount: 43 unit: "ml" category: "liquid" - name: "Poolish Honey" amount: 0.72 unit: "g" category: "leavening" - name: "Poolish Yeast" amount: 0.72 unit: "g" category: "leavening" - name: "Flour" amount: 105 unit: "g" category: "dry" - name: "Water" amount: 52 unit: "ml" category: "liquid" - name: "Salt" amount: 3.58 unit: "g" category: "seasoning" - name: "Olive Oil" amount: 1.43 unit: "ml" category: "seasoning" steps: - id: "make_poolish" name: "Make the Poolish" description: "Combine the poolish flour, poolish water, honey and yeast to create the poolish." duration_formula: "poolish_warm_rise_minutes" timing: "start" notes: "See video: [Make to poolish](https://youtu.be/u7Hd6ZzKgBM?t=97)" substeps: - name: "Water + Honey" description: "Add the honey to the water in a bowl, mix it around a bit" - name: "The rest" description: "Add in the flour/yeast mix and thoroughly combine until it's a homogeneous (very sticky) dough." - name: "Rest" description: "We give the poolish some time to settle before transfering it to the fridge" - id: "poolish_fridge" name: "Poolish Fridge" description: "Transfer the poolish to the fridge for an overnight cold rise" duration_formula: "poolish_cold_rise_hours * 60" timing: "after_previous" temperature: "Cold (refrigerator)" - id: "poolish_room_temp" name: "Poolish room temperature" description: "Take the poolish out of the fridge and let it rest come up to room temperature" duration_formula: "poolish_room_temp_minutes" timing: "after_previous" temperature: "Room temperature" - id: "make_poolish_dough" name: "Make the poolish dough" description: "Combine the rest of the ingredients to turn the poolish into a dough." duration_formula: "gluten_development_minutes" timing: "after_previous" notes: "See video: [Make to dough](https://youtu.be/u7Hd6ZzKgBM?t=199)" substeps: - name: "Poolish + water" description: > Add cold water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water. This should be COLD water, warm water will destroy the gluten! - name: "Salt+Oil" description: "Add the Salt and oil to the poolish." - name: "Flour and Kneading" description: > Add the flour to the poolish. If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands. This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes. - name: "Prepare for gluten development" description: "Cover the dough or place it in a bowl you can cover to let it rest for a short time." - id: "second_cold_rise" name: "Second cold rise" description: "Add a little bit of olive oil to a big bowl, coating all sides, then transfer your kneaded dough then put it in the fridge for the second cold rise" duration_formula: "second_cold_rise_hours * 60" timing: "after_previous" temperature: "Cold (refrigerator)" - id: "final_room_temp" name: "Before making the dough balls" description: "Take the dough out of the fridge to let it come to room temperature before making the dough balls" duration_formula: "final_room_temp_minutes" timing: "after_previous" temperature: "Room temperature" - id: "make_dough_balls" name: "Making the dough balls" description: "Split the dough into smaller dough balls" duration_formula: "dough_ball_rise_hours * 60" timing: "after_previous" substeps: - name: "Make the dough balls" description: > We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips on how to make the dough balls: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM) - id: "pizza_time" name: "Pizza Time!" description: "Time to make your poolish pizza!" duration_minutes: 0 timing: "after_previous" - id: "new_york_dough" name: "New York Dough" description: > A New York style dough, a thin flavourful crust. Pretty much copied from [Joshua Weissman's excellent recipe](https://www.joshuaweissman.com/post/real-new-york-style-pizza-at-home), so check that out for a more in-depth recipe. difficulty: "Medium" total_time_hours: 48 image_url: "https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pizza.png" variables: - name: "cold_rise_days" display: "Cold Rise (days)" default: 2 min: 1 max: 3 type: "integer" unit: "days" - name: "room_temp_rise_hours" display: "Room Temperature Rise (hours)" default: 4 min: 3 max: 6 type: "integer" unit: "hours" - name: "dough_ball_rise_hours" display: "Dough Ball Rise (hours)" default: 2 min: 1 max: 4 type: "integer" unit: "hours" ingredients: - name: "Flour" amount: 146 unit: "g" category: "dry" - name: "Water" amount: 95 unit: "ml" category: "liquid" - name: "Salt" amount: 2.92 unit: "g" category: "seasoning" - name: "Active Dry Yeast" amount: 2.15 unit: "g" category: "leavening" - name: "Olive Oil" amount: 3.85 unit: "ml" category: "seasoning" steps: - id: "make_dough" name: "Make the dough" description: "Combine all the dry ingredients in a bowl, and add the yeast to the (lukewarm) water. Then add the water with the yeast to the dry ingredients and mix by hand" duration_formula: "cold_rise_days * 24 * 60" timing: "start" temperature: "Cold (refrigerator)" notes: "See [Joshua Weissman's excellent recipe](https://www.joshuaweissman.com/post/real-new-york-style-pizza-at-home) for more details" substeps: - name: "Dry" description: "Combine the flour, salt and sugar in a bowl" - name: "Water+yeast" description: "Add the yeast to the (warm) water and let it sit for a while." - name: "Yeast" description: "Add the water (with yeast) to the dry ingredients and mix everything until you have smooth dough." - name: "Fridge" description: "Transfer the dough to a different bowl with some olive oil, and place in the fridge." - id: "room_temp_rise" name: "Warm rise" description: "Take the dough out of the fridge and let it come to room temperature for a final rise before baking" duration_formula: "room_temp_rise_hours * 60" timing: "after_previous" temperature: "Room temperature" substeps: - name: "Split" description: "Split the dough into smaller balls and place them into a covered/sealed container(s)\n\nFor video instructions on how to make Dough balls check out this video: \n\n[How to Make PIZZA DOUGH BALLS like a World Best Pizza Chef](https://www.youtube.com/watch?v=oZxNbL5XB7w)\n\n![kneaded](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_cold_ball.png)" - id: "make_dough_balls" name: "Making the dough balls" description: "Split the dough into smaller balls and place them into a covered/sealed container(s)" duration_formula: "dough_ball_rise_hours * 60" timing: "after_previous" substeps: - name: "Make the dough balls" description: > We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips on how to make the dough balls: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM) - id: "pizza_time" name: "Pizza Time!" description: "Time to make pizza!\n\n![pizza](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_cold_pizza2.png)" duration_minutes: 0 timing: "after_previous" - id: "51_hour_focaccia" name: "51 Hour Focaccia (Weissman)" description: > A 1-2 day focaccia, with a long slow rise in the fridge for flavour Based on: [51 Hour Ultra Airy Focaccia at Home](https://www.youtube.com/watch?v=TveUI2jD_2c) Note: portions is per 23x33cm tray difficulty: "Medium" total_time_hours: 51 image_url: "https://cdn.prod.website-files.com/6744d2d124649f6ecd466f50/68ca2e95369a2f1c623a54c8_V3%20(11)-p-2000.jpg" variables: - name: "fridge_rise_time" display: "Fridge Rise Time (hours)" default: 24 min: 12 max: 48 type: "integer" unit: "hours" - name: "proof_time" display: "Proofing time" default: 180 min: 120 max: 200 type: "integer" unit: "minutes" ingredients: - name: "Flour" amount: 450 unit: "g" category: "dry" - name: "Water" amount: 360 unit: "ml" category: "liquid" - name: "Salt" amount: 8 unit: "g" category: "seasoning" - name: "Active Dry Yeast" amount: 2.5 unit: "g" category: "leavening" steps: - id: "make_dough" name: "Make the dough" description: "Combine all the ingredients to make the dough and split it into dough balls" duration_minutes: 15 timing: "start" notes: "See video: [How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef](https://www.youtube.com/watch?v=8Q_9h6VKm9c)" substeps: - name: "Salt+Yeast+Water" description: > Add the yeast and salt to water that is around 32 degrees celcius [Timestamp](https://youtu.be/TveUI2jD_2c?t=46) - name: "Flour" description: > Add the salt/water/yeast mix to the flour in a big bowl and thoroughly mix, it will be very sticky! [Timestamp](https://youtu.be/TveUI2jD_2c?t=72) - id: "stretch_and_fold_1" name: "Stretch and fold #1" description: > Stretch and fold the dough for the first time duration_minutes: 15 timing: "after_previous" - id: "stretch_and_fold_2" name: "Stretch and fold #2" description: > Stretch and fold the dough for the second time duration_minutes: 30 timing: "after_previous" - id: "stretch_and_fold_3" name: "Stretch and fold #3" description: > Stretch and fold the dough for the third time duration_minutes: 30 timing: "after_previous" - id: "stretch_and_fold_4" name: "Stretch and fold #4" description: > Stretch and fold the dough for the fourth time duration_minutes: 30 timing: "after_previous" - id: "stretch_and_fold_5" name: "Stretch and fold #5" description: > Stretch and fold the dough for the fifth time duration_minutes: 30 timing: "after_previous" - id: "fridge_rise" name: "Fridge Rise" description: > Transfer the dough to the fridge for the long cold rise duration_formula: "fridge_rise_time * 60" timing: "after_previous" - id: "proof" name: "Proof" description: > Add a good amount of olive oil to the baking tray and transfer the dough to the baking tray and let it proof for another 3 hours [Timestamp](https://youtu.be/TveUI2jD_2c?t=362) duration_formula: "proof_time" timing: "after_previous" - id: "baking" name: "Bake the focaccia" description: > Add a generous amount of olive oil and dimple the dough, then sprinkle some salt on the dough. You can of course add many other things to your focaccia at this point :) [Timestamp](https://youtu.be/TveUI2jD_2c?t=441) duration_minutes: 20 timing: "after_previous" - id: "facaccia_time" name: "Focaccia Time!" description: > Take your focaccia out of the oven! Don't get greedy, let it cool for a bit and then... Enjoy! (Could be that 20 minutes isn't enough, leave it in a bit longer then) duration_minutes: 0 timing: "after_previous"