Home bakers will find loads of tips, how-to's, and many pro tricks here. I always explain WHY I do WHAT, so you won't have to blindly follow a list of instructions.
Although I've built this channel with beginners in mind, I'm confident that even more experienced bakers will find useful advice.
My name is Fabio. I am a professional pizzaiolo and instructor, and I teach people who want to level up their pizza game! I'm also an author: my book, called indeed "Fabioulous Pizza", became an Amazon Best Seller on the day it launched 🏆
Oh, now worries, it's a common mistake! Now you know where the problem was, feel free to share this videos with a fellow pizza lover who might have experienced the same 😊
The part I am still confused on with proofing the dough is this supposed to occur inside the refridgerator or outside?? I generally buy dough balls from the supermarket and keep them in the fridge and then dont really understand the proper technique for proofing
It's totally up to you, you have to be aware that temperature influences the rise: the higher the temperature, the quicker the rise. Basically we use the fridge as a means to slow things down 👌🏻 Hope this helps!
Amazing, if you screw if up, you suggested to turn it back into a ball again and start again. When you mean start again, knead it again or just get into a ball and let it rise again. How long do you need to leave the ball before it will rise enough so you can try again?
Now it is summer in uk (yes even though rain temp is raised) i often end up with overproofed. Reduced my usual fresh yeast amount from 2g to 1.6g/kg flour and used fridge but still overproof over 48-60 hours. Im going to go much lower on yeast. Maybe 1g max per kg
@@jaikisamil4612 I teach Italian pizza, I can't really help 🙏🏻 But my channel has many videos that can give you the basic concept, you can still start from there and then work your way up!
I'm so glad you appreciate my content! Feel free to share it with your pizza lover friends who might need a little help to improve their pizza for their families 😀 Have a lovely day!
Can you talk about how to use overproofed (or left over dough from party) mixed in a new batch of dough? We all know how to ferment a completely new batch of dough using yeast amount, time, and temperature. But when putting old dough in a new mix, what would be the new yeast amount and time would it need? Thanks, your videos are always inspiring.
Well, I think this doesn't happen too often in a home baking scenario, a video on this would only interest a few of the people who watch my channel 😅 Thanks for your words, I'm glad you appreciate my content 🙏🏻
Why is it that you don’t tell us the dough ingredients/ recipe ? All you have to do is tell us , but it’s like you refuse too ? I would not take long to tell us in this video But you choose not too Why ?
Wow. You are so correct when you say there is a lot of misinformation. I've been told, and believed the fine milling definition. Thanks for explaining and showing the graph with the moisture and protein. It would be great now that everything is shared everywhere, if the industry could agree on naming and wording.
Thanks for this video. At last I have found out what 00 is!😅 I have a question: In our parts we have both 00 at 11.5-12% protein and also hard durum wheat flour, which is yellow. The latter has 14% protein but the actual gluten protein is about 11%. Can I use a mixture of the two to make pizza or should I stick with 00 only? I find durum gives a better taste to my bread than normal flour and maybe it will do that to pizza but I don't know if the pizza dough can be worked the same.
Definitely, go for it! Start by swapping ~10% 00 with durum flour and see what happens, both taste wise and in term of "behaviour" of the dough. If no relevant difference, then try ~20% Enjoy experimenting 😀
I'm looking for a young pizza chef moving abroad to golf country middle east to run a trailer five or six pizzas on menu, beach 🏖️ front, look me up if interested or if you know any one interested, I'm the director of company and also self learning and doing courses to gain good basics. I like Roman style pizza. I like this video I put a like.
Thanks for watching the video, I'm glad you like it 🙏🏻 There are various facebook groups where pizza chefs look for job, I'm confident you will find someone. As for the courses, that's where I can definitely help as I do remote teaching. You can book a session from this page: www.fabioulouspizza.com/workshops Feel free to get in touch if you need to ask questions 👍🏻
Hello Don, thanks for your words! I sometimes use poolish, sometimes biga, although they are not my favourite methods. Videos on these topics are on my list...they've been on it for quite a long time, though, so I can't really promise about the delivery 😅
@@FabioulousPizza Which leads me to ask: can you use the same correction techniques on over-proofed sourdough? I don’t use yeast anymore , and am strictly sourdough and was wondering if I could do this when I over proof a sourdough loaf or pizza dough?
