The Elements of Pizza | Breville (Sage) Pizzaiolo

Hey guys! It’s time for another pizza episode. This time, I’m making 3 types of pizzas from the book The Elements of Pizza. I really enjoyed reading about Ken’s exploration of different types of pizzas and how he came up with the recipes. This book is definitely a keeper and it’ll be a part of my collection forever. Amazon affiliate links: The Elements of Pizza by Ken Forkish https://amzn.to/3Y31x9u Breville Sage Pizzaiolo https://amzn.to/3FI69Lo Oxo Food Scale https://amzn.to/3HlyoRX OXO Silicone Pastry Mat https://amzn.to/3BLdnNn Dough/Bowl Scraper https://amzn.to/3ZjZQqe Pizza Dough Containers https://amzn.to/3iVTzRa Pan Pizza: Original Recipe: 375g Water 11g (~2 tsp) Salt 2g (½ tsp) Instant Yeast 500g White Bread or 00 Flour Olive Oil Recipe (halved) to fit Breville Pizzaiolo: 187g Water 5g (1 tsp) Salt 1/2 tsp Instant Yeast 250g White Bread or 00 Flour Olive Oil Enzo’s Pizza Dough (3 Dough Balls): 350g Water 13g Salt Pinch of Instant Dry Yeast 500g White Flour (00 Flour preferred) 48 - To 72 Hour New York Pizza Dough 320g Water 14g (2 ½ tsp) Salt 1.2g (~¼ tsp) Instant Dried Yeast 500g High Protein Bread Flour Chapters: 0:00 Intro 0:19 Pan Pizza 2:56 Enzo's Pizza 7:08 NY Pizza #pizza #brevillepizzaiolo #theelementsofpizza #homemadepizza #baking #cooking #recipe