How long are those 3 bench kneads Steve? In process,going to knead until the ball tightens up.5-6 kneads,about right? As I wait during the rest periods,another question comes to mind. Not a lot of total knead time that we see frequently in other recipes say 10-15 min for gluten development. Anyways, sticking to the recipe.😊
May I suggest for any future slicing close-ups that you place your camera (or yourself) on the other side of the counter from where you (or your camera) were positioned in this video. One should never cross ones hands when slicing, it's dangerous. The same goes for using power tools as well, don't cross your arms when cutting. Also, you might want to revue the Cook's Country (America's Test Kitchen channel) episode on home barbeque brisket as they found it better to bring the brisket to a higher temperature for better tenderness (over 2 years and 500 pounds of test briskets to perfect their recipe). ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-azwKFQKAqxs.html
Great video . I've been doing my pizza in cast iron pan . And I cook the dough on stove top just until the bottom gets golden , then I add toppings and put it in the oven at 500 degrees . I've been doing it this way because when I use my stone , my bottom never browns at all .. any suggestions? And what size pizza does this recipe as is make ?
This will make a 16" pie. For a cast iron, I would cut the recipe in half. It's funny because i have the opposite problem where my bottoms get too burnt before my cheese is properly melted. Make sure you are leaving your stone in there for a long time and at a very hot temp before you launch your pizza and it should be fine. the stone should be slightly hotter than the oven.
Thank you. I will try this, hopefully I can use stoneground flour and vegetarian? Thanks so much for inspiring with that crust, don’t eat that sausage however crust and other toppings look great!
I've used your method the last few and had really good results so thank you for sharing. Could you tell me at what point you put it in the fridge please, I'm going to have to make a few a head of time when people come around. Thanks
Sorry for the late response. you can put it straight into the fridge without effecting the crust. i do it all the time. Then to reheat, i put it into a cold oven and take it out when the oven reaches 400-425 degrees.
Your pizza is the first that seems real and something I would make and serve to others in my kitchen. The only difference I would do is grate the parmesan/romano cheese rather than get it in a green canister. Trust me, it's superb! I saved this video because of the pizza method you used.
😂 That part with spinach plucking with friends and family was priceless. Éducational, to the point, and really enjoy the funny comments while your cooking! New subscriber - keep 'em coming.
i've followed the measurements to the gram and when kneading the dough it got so sticky that i could use that as cement between bricks. no idea how your hands remained so dry.
a lot of it is just practice and moving quickly. Try using a wooden spoon to mix it until you basically have to switch over to your hands, then dump it out and let the counter do a lot of the work.
since I started making this dough 4-5mo ago my wife no longer wants any other type lol everybody loves it! if you want to do a few days of ferment in the fridge would you do it after the stretch and folds? or after the initial mix of all ingredients?
The stickiness should go away through the kneading process. But you could always reduce the water or add more flour and then once you get the hang of it, go back to the original recipe.
So this is what I did ,my oven looks just like yours but mine is probably older and all broken up inside ,so anyways that last pizza i made the other day ,I decided to use a cookie sheet with a piece of parchment paper sprayed lightly with olive oil.then I put my pizza dough on there and flattened it with a rolling pin,then I decided to shape it until it had some good plump crust .then I brushed on some garlic sauce I had from domino's pizza lol after I did that I poked holes in my dough with a fork so it wouldn't become a loaf of bread haha then I sprinkled on some herbs with garlic powder,black pepper then added my own home made sauce that was made almost like yours but I added brown sugar and a splash of honey omg I love sweet pizza sauce.then I set my crappy electric oven to 475 and pre heated it ,after I added my cheese I put pizza in for exactly 15 minutes,let me say ,usually I keep opening my oven to look at it but not this time,I made sure I didn't open it,let me tell you,this was the BEST tasting pizza I ever made.cant wait to try this recipe,again thank you
Every time I tried making pizza dough,and I've tried about 6 other channels and all failed on my part I'm sure.anyways I think I know the secret to a great tasting pizza .usually I let my dough rise and then put in frig,but the other day I made a same day pizza dough,kind of like this one,and omg I ate the whole pizza,it was a small one,😂kinda 🤣🤣so what I'm trying to say is ,if I try out your recipe,and I'm going to as soon as I'm done commenting to you,I will def let you know if it was as good as my last one.thank you for sharing,I'm excited to try this with cold water,can't wait yessss❤
I think you should precise that is a very basic dough and the guys you describe on facebook with their Biga on 48 hours will make a whole different pizza. To be honest, you look to have good skills and you want to make it easier for "Pizza Newbe" But you need to tell people that is not going to be a good Pizza, and a good pizza is not that hard to make, but it require a bit of preparation ( at least 24 hours ) Anyway, entertaining video, thank you
that wasnt anywhere near a teaspoon of black pepper. Grind out what you think that was and measure it. Three or four twists.. maybe getting close to 1/8 teaspoon.
By my count that is one sheet pan to roast the tomatoes, a pot to boil the pasta and then the pan to make your sauce. 3 pans total. Could you have just named this steak pasta and left off the one pan?
yes but i would fridge it for a couple days or let it sit on the counter for a couple hours first. freezing it will kill at least some of the yeast. it will still rise when you cook it but it wont proof and ferment like it did before the freeze so do that part first and then when you're ready, just thaw completely and bake.
It's been a while, glad to see the new uploads! Looks delicious! Do you pre-salt your steaks? I usually salt both sides about 2 hours before cooking to let the salt seep into the meat. It makes a big difference to the taste. Looking forward to the next video!
I do do that sometimes depending on the dish. I even went down an internet rabbit hole about salting steaks but I talked to my best friend who’s a chef and we thought maybe don’t go into it for this video. Thanks for watching!
How come other recipes with half of this amount of flour and half of the amount of water, they ask us to put 5 g of dry active yeast? You only put 1 gram with 1kg of flour and 600 ml of water...so do i have to put only .5 g of dry active yeast? It seems very little!
It all has to do with the amount of fermentation time. if you want to make the dough and then roll it and bake it an hour later, put 5g of yeast. but you are going to get a plain white bread flavor- not a pizza dough flavor. This is why an artisan bread made from 4 ingredients taste better than grocery aisle bread with countless ingredients. its all in the fermentation.
