My name is Antonio Rollon. I grew up in the restaurant business and spent the first part of my professional life as a chef. I aim to spend the last part of my life as an entertainer and content creator here on RU-vid and other places.
Everything I make here will be the first in a series of updates, cooking dishes from different countries across the globe. Every dish will be presented as a work in progress, just as I believe every dish to truly be.
I also aim to grow and evolve myself here, as I am, just like every person on the planet, a work in progress.
Antonio, I have wasted a lot of time watching countless videos about pizza dough making. This video has taught me more than any of the previous ones with so much useful information. Each chapter was an eye-opener. I look forward to all of your videos. Thank you very much from Ottawa, Canada
@@forincognito22 I did not mention it no. I suppose I aimed the video at people who already have a Detroit recipe/method. But I baked it at 500 degrees. About 8 minutes with first round of of cheese, add the rest , and then 8 more. These times might vary for you depending on a few different factors
I think I wasted 2 kg flours this couple weeks trying this recipe and finally I managed to make a good thin crust pizza using bromelian, thanks for the tip. Although I would have wished I knew the amount of bromelain was a bit too much, I still learned a lot. I need to keep experimenting, but love the methode
@@professorm3136 holy moly 2kg? Using this particular recipe? I didn't find the extra bromilean to have any adverse effect. I still wouldn't go over what I used here. I'm glad you got it going in the end!
@@rollonfood yeah I didn’t follow your recipe all the way and maybe did even a bit more bromelain. I noticed it got all mushy and sticky. With the bromelain I notice that I can go really low on hydration and still make a light crispy pizza. So thanks for the tip and this video, hope your channel grow!
Agree on the sauce last, Crisco's no trans-fat shorting works awesome in the pans for me. I am selling my Detroit Style in our shop and highly recommend 75% hydration for a nice open crust. Par-bake your Detroit pies for about 7-8 min at 500 degrees and store for later. You can also freeze the par-bakes and then vac seal.
Yeah I've read that par baking is superior to freezing dough, but I've simply not got the room for pizza bases in my freezer. I'm actually reading up on fats as we speak. My next pizza video will deep dive into some fats
I thought I had the only review and unboxingon Mondernist Pizza on RU-vid! This guy definitely does a better job. For a single book I'd recommend the Joy of Pizza by Dan Richer.
A bit late to this game, but with all the pizza ovens on the market these days I assume there will be many looking for various methods. Here in St. Louis, the much maligned thin crust pizza is a long-time staple (Imo's). I have your recipe balled up and in the fridge ready for cooking at some point this weekend on my Ooni wood fired oven. I'm also going to try and make one as a thicker pizza purely out of curiosity. You never know, it might be great! And might be odd too, but experimenting is a blast! I've rarely found a pizza I didn't like in some way. Thanks for sharing this recipe.
As always, you Sir, are amazing. May I make a suggestion? Well of course, because you can't stop me. I know everyone may not be able to do this, but at least where I live, in my local "Publix" deli cheese section, I can get "Aged Havarti". For pizza? Oh, Hell Yeah!!! Don't get me wrong, I'll take down a block of cheddar for dessert, and that's after a nice Fondue. But that Aged Havarti adds a butteriness and awesome flavor like nobody's business. They say "Fontina" is Mozzarella with flavor. Well, Aged Havarti is Cheddar with more butter. That's all. Awesome recipe, and this was awesome!!
I'm so happy that I stumbled upon this amazing channel in my pizza making journey. I love your sense of humor and more importantly I love that you aren't afraid to go beyond the superficial in your content to explain next level things. (Your fermentation videos, for example.) #$%k the trolls living in their mom's basements. Where is their content? Keep up the great content. I'll keep watching!
@@scotthamann1476 thanks for them words my friend, these comments keep me going. I'll keep making content for sure. Next mission is more regular uploads! Stay tuned
Is King Arthur Bread Flour more expensive that AP Flour where you live? In my grocery store it's the same price. It probably won't get you all the way to the protein content you're looking for, but it'll save you a bit of that wheat gluten
@@AMTunLimited it's the same, but the reason I didn't go that route is because having AP and adding gluten to it means you can have 3 in one. Need bread flour ? Bump it by 1 percent, need a high gluten bump by just over 2 etc. which I thought would be most useful for most people. Saying that however, there's more to it than originally I thought. Not a whole lot more, but usually, the higher protein content is the flour overall, the better it absorbs water, which modifies hydration percentage. The numbers are marginal, but they're numbers so the same.
No lie, this was better than mine. The cinnamon wasn’t playing enough of a role in mine, and I like how your coriander is in the chicken but not the gravy. Anybody who’s going to make this, mise en place was very important. Get it all prepped and roll on with a nice clean counter. Also, I have a bullet blender and used that instead of the stick, even easier. You deserve more subs, sir, this food is legit. 🤜🤛
yesssss as a new baker and pizza obsesseser myself I get so excited when I see one of your videos pop up!! good watch as always don't ever stop! Cheers
Is that a Fibonacci Golden Ratio tatoo on your arm? Did I see that you have one of my all time hero's famous 1:1.618 ratio forever on your arm. If you look to the left of this rambling sentence, you'll see my signature is the Greek symbol for Phi which is often used to represent the golden ratio. Everything in nature is based on that ratio. By the way, your recipes are the best. I've been using your pizza dough recipe now for quite a some time. It's the best. And this is from a NY Italian. Salute!
I noticed yes. The ratio is indeed everywhere, even music! I have a couple pars of golden ratio callipers i use sometimes for food styling, and some custom overlays for photo editing also. Thanks for checking in!
Yeah, that many hours at room temp sounds like it needs very little yeast. I've been thinking about buying a small wine fridge too play around with exact temps
Thanks mate. I think I'm finally finding "my formula" so to speak. Next up is videos at LEAST bi weekly. Was thinking : every two weeks a video, and in the in-between weeks a very reasonably priced members video that's basically a behind the scenes, deleted scenes type video. What you think? That cheeky?
So the 3 camera guys and the editor are awesome AF...the host needs some time with wet jelly beans to master those chopsticks!!!! (STL/IMO's "Provel"...1 part shredded Swiss...1 part shredded Provolone...1 part shredded white cheddar (smoked or not up to you, but all from the block))...so here we sit with anticipation on future improved chopsticks skills...yeah geez!!!! Thanks for not being normal!!!!
Yes! I mentioned it in a pinned comment. I will say that the .3 is/was perfectly fine. Might even do a follow up where I intentionally make it into soup
a wooden peel would prevent all that flour burning the inside of your oven when it spills .. the wood absorbs it but keeps the pizza from sticking. the metal is good to take the pizza out of the oven when its cooked
Hey, trucker that you bro?! 😁 Just replied to your last comment. I've since started using a lot less flour on the peel, unless it's a particularly sticky dough. I can't stand wooden peels for anything other than presentation. (Not gatekeeping 😉)
Gate keeping: it's not pizza sauce unless____ My own preference : I like my pizza sauce_____ . Still, I worded it "we don't need the umami because , cheese blah blah. But it's still a preference. I'm not gatekeeping, gatekeeping either. Just clarifying what I think of pizza sauce. Matter of fact, making this video had made me aware of the fact that sauce is the most gate kept element of pizza. You can use marmite if you want.
@@rollonfood marmite, i need to look that up. but yea from what i read, joes pizza uses msg (from ajinomoto or anchovies), butter, lemon, parm, brown sugar (or honey), lots of oregano, some basil. red chili flakes and some regular olive oil boiled for about 15 min then kept in the fridge for a day or 2.
Great tips. The biggest improvements for my Detroit pies have been diastatic malt powder, the proper pan, placing the pan onto a heated pizza stone, and most of all, drastically reducing or eliminating kneading entirely. If your Detroit pizzas are coming out to substantial and chewy, try a no knead version for comparison and see if you might not actually prefer it that way. I do.
A new Detroit video is planned after I get there next 3 off my hard drives, I will try no knead. Or perhaps I'll just do a deep dive on knead vs not. This is the second comment today regarding it, although yours was entirely more constructive, thank you.
@@rollonfood I’d love to see somebody really explore the consequences of what we do to the dough after mixing it. Side by side autolyse vs no autolyse, no knead vs 2 minutes vs 10 minutes, stretching vs no stretching, 1 day ferment vs 3 day, 1 hour rise after knead vs straight into the fridge, etc. I made two Detroits three days apart last week and the first one at 10 minutes in the KitchenAid, what I use for NY style, was too thick and too chewy, so I used less dough with zero knead and it was great, both very basic 75% hydration dough. But I think there’s a middle ground because the pizza compressed a little more than I wanted, so I’m going to try a 2 minute knead next for slightly stronger bubble structure.
@@haircutdeluxe excellent, I'm on it. I'll try and get some answered in the Detroit video next, but there might be a new master dough video on the cards
turning off replies to my original comment is weak. That being said, my original statement stands, your method is totally over complicated, especially for the home baker. If you want to try to argue your point by saying you don't think i was clear, here you go: 48 hour bulk ferment > better than your method in achieving flavor and texture . Hopefully you understand what I mean now and won't have to argue semantics any longer
Turning off replies is not an option, I can only hide it. I'm not arguing semantics either. If you've been baking for 30 years you'd know that dough is far too complex to arrive at the "exact same result" using vastly different methods. It being superior or not is entirely opinion. I also feel I've gotten all I can from our conversation. Thanks for your input.
my god this is complicated dough prep in comparison to channels like Chain Baker, that achieves the exact same result with about a quarter of the work!
@@rollonfood because i've been baking for 30 years, have used every technique you have used in every combination, and know that everything you demonstrate here can be done with 48 cold bulk fermentation with only a couple of folds. the flavor and texture from cold bulk is superior to poolish, hand kneading, etc
