Great video. I already had found 65% hydration better than 70% . Thank you and Vito great work

1000 grams. KMA

I love this dough! I now use OO Italian flour.. have to use 520g total flour because it doesn’t absorb water as good

The last tip is the money shot so you don’t need to throw out a good pizza!

Why no sugar in this recipe? Did I miss something???

We use caputo on our pizzeria in Utah and our clients notice the difference, specially the one that get sick after eating regular pizza. The big difference comes after you eat it. My clients say that they feel better after eating our pizzas. The cuality is not only on the protein or whatever properties of the product, it is also on the production process. We use Caputo only and it is hard to find etc however it is 100% recommended if you want to have a high quality product.

Can’t wait to give this a try !

I tried beer. No difference. Save a beer and drink it with your pizza😊

Congrats on the weight loss bro, I dropped 60 lbs myself over the past year, all while making pizza every week. Hard part is keeping it off.

Ow boy... SOLD! ))) It sounds beautiful and so much room for alterations to please the family!

Yeah, it'd be nice if there was a conversion to cups, seeing as that's the going thing for most us Americans, and most of us just at home cooks don't have scales.

lost me at all purpose flour

Translate grams to cups tablespoon oz

Big question brother ! Please ! I never get an answer, when heating our ovens and then cooking the pizza should i set it on ventilation or static or both?????????????? Also should the steel be on middle self or top? or bottom? Ive seen so many videos im confused each and every one places it wherever

Некоторое достаточно долгое время не интересуюсь только безглютен.

Appreciate your experiment! I may still try it, at least once. Very interesting. Thanks!

Lionfield and Ken Masters will see this

excellent video

IMO semolina flour should be the #1 tip. I had this problem for a long time and semolina was the game changer for me.

I have made this recipe 3 times in like 2 weeks it’s literally the best pizza base I have ever made! Also scales up and down brilliantly. Thanks so much 🍕

Mine never hits above 600

King Arthur all-purpose flour is kind of premium flour in my country. Cheap all-purpose flour can contain 7-10g of protein, so that's when you could probably see difference. Unfortunatelly, you compare 2 premium flour with high protein

Don’t care about your Cripto mining

The best instruction yet. Thank you soooo much!

What's wrong with big bubbles on a pizza?

vito is the grand master 😉

Nice trial …..will drink the beer and use water for the pizza thx for sharing !!!🍺🍺

What about instant yeast

how many pizzas do you get with this amount of ingredients?

Anything above 55% is way too wet to handle

Squeeze was unnecessary

What percentage of hydration is this?

No.

Why there is no sugar added to yeast in this recipe

Clear and concise. Makes the decision easy. (I have had both, and I agree with your findings).

I've been scouring the internet/RU-vid for 6-8 months to find a reliable reproducible pizza dough recipe and I can confidently say I found it here. The dough was perfect, strong, bouncy, held its shape n cooked beautifully. Thank you for this simple n yet perfect recipe. 🍕 🍕 👍

How long do you cover the pizza before pulling it out? And why was that not mentioned and nobody in the comments mentioning it?

I use this and only pizza flour I use. So easy to make but we follow the package. Perfect dough every time, cannot imagine using anything else.

You didn’t follow the instructions to the way the book laid it out

Sorry that pizza looks pale and flacid. Need firmer undercarriage and crunchy bubbles on the edges.

Great video

Wow that's really interesting I do the exact same thing. 70% was just too moist and 65% seemed to work alot better. I do the exact same thing with the poolish but i let my dough bulk ferment for 6-10 hours at room temp and then ball it up for the cold ferment for 1-2 days

The last tip is brilliant.

Thanks! So far, this has been the best recipe I've tried. Very tasty, too.

You're the man!!

Seems to have less “crunch” and is only soft and chewy, that’s not really proper Neapolitan style but yeah it’s a creative take on it

The poolish stays out and not in the fridge?

Just putting this together and wondering what the oil is for? If I'm cooking at 450C should I be adding the oil?

Meh

So we should use different flours for the Poolish and Dough. People do not talk to much about this on these videos.