What is EAT THE WORLD? Well EAT THE WORLD is me, Chef Aleks Lazic! I'm a Cordon Bleu Paris Cooking School trained chef.
Originally from Canada, My first trip overseas was to Melbourne Australia a haven of amazing food and wine. I moved to London after that and quickly wound up catering events for the Royal Family, Emperor of Japan and others. I spent 20 years in Australia, UK, New Zealand and Fiji, and traveling the world. In New Zealand I ran the show catering at a large high profile venue looking after world class artist. From Elton John to Green Day to Simon and Garfunkel, Sting, Metallica, the Dalai Lama. I spent 6 years running my own restaurants and Brewery. I returned home to Canada in 2018 and I feel like the adventure is just beginning. I threw in the towel to my corporate jobs and decided to go traveling in my RV mini home, my Fleetwood Bounder, discovering beautiful food, exploring North America, and meeting new people. Well that was the plan before Covid!
I made the dough recipe as you had it on this video I scaled it down so I only needed two cups of flour. The dough turned out pretty good looks very similar to what you were doing my only issue is how sticky it was it did not need very well being so sticky what do you think I did wrong
Absolutely the best flour for GF pizza. Bought a very nice outdoor wood burning over and I am GF. Some great recipes out there on RU-vid. Try it you won’t be disappointed.
tryin 2 listen 2 YOU, left b-cause of ^%$#!! music !! wtf is wrong w/u sheeples , u f-n try it dinner , parts store , turn on shite music , ... u c , WTF... SHEEPLES !!!
Aleks, I have looked at a bunch of posts and have yet to see the brand of flour you spoke of in the video video you have shared. Are you able to the brand of flour for the higher temperatures you mentioned? I use the Ooni Karu and have only used wood for fuel, you are the main person I follow and totally respect your suggestions... Also, do you have an opinion or suggestion on dough temperatures after the initial biga is prepared? I have few heroes in the pizza world, you rank the highest my friend!!! Any comment would help greatly, you have my total respect and admiration on any and all input.
I only use olive oil because it makes it much easier to handle when kneading by hand. I do think it adds a very slight crisp to the crust that you don’t get without it too, but it’s marginal
A lot of mistakes. 1- if you use warm water in poolish it speeds up the fermentation time and then it becomes more acidic. Tap cold water is best for 24 hours period otherwise you need to shorten the time. 2- you never use hot water when preparing the pizza dough. There is no single place that does it or recommends it. Cold water freezing cold is the best for the dough. Because the cold helps the gluten structure. It is like pasta. If you put it in hot Water it softens. You never do use hot water not even warm water when preparing pizza dough. 3- high amount of yeast. The yeast amount for each kilo should be 5 gr. If you are gonna use 1 kg flour you should use 5 gr yeast in your pollish and 5 or 10 gr honey. Honey feeds the yeast. 3- never use flour when stretching the pizza dough it sticks to the flour and changes the hydration and causes burnt. Look at the pizza. You will see bunch of white dust still. It will change the taste of the dough. You should use semolina rimacinata. It is very fine version of the semolina. It does not stick to the dough and leaves the dough crunchy too.
3 mistakes here; 1- Never use flour to stretch the dough. The flour sticks to the dough changes the hydration and gets burnt with the fire. Use semolina rimacinata which does not stick to the flour and leaves the dough crunchy. 2- never add the mozaralla or any other cheese from the watery can. Even mozarella should be sit in a separate bowl to drain its water. Otherwise you will have a watery pizza which will cause water in the middle of the pizza and preventing cooking the pizza. I also recommend separating the tomato sauce’s juice. Make it more creamy. 3- I see the oven is for 12inch pizza ooni brand. I have 16 inch. You dont wanna go up to 800F in that small oven. You will burn the pizza and not allowing it to be cooked properly. You ahould cook it at 550F. If you have 16 inch oven, heat it at 600 for 15 mins then put the pizza inside since the ceramic does not heat up so quickly. The pizzas you made were good but the flour with the high temperature oven burnt it and not cooked properly.
Hi Aleks. I just found your channel and I'm so excited to try your recipes. I do not have a pizza oven and I'm wondering if this will work out in a regular oven or on the bbq? Thanks for these beautiful recipes ❤ (Fran)
Bloody brilliant! I, too, grew up in Montreal, and my dad first took me to Schwartz's over 40 years ago. I love that place. If ever you're in the Montreal area, head to l'ile Perrot and go to Smoked Meat Pete's. These may be fighting words, but I have to admit, in my opinion, their smoked meat is cut above Schwartz's. Schwartz's still has better pickles, though. PLEASE, PLEASE start posting videos on RU-vid again. This channel is a gem ✌️ P.S. I made your smoked meat, and it's my all-time favorite. I think because of the actual smoking of the meat. As you no doubt know, the smoking of meat in Montreal was banned a frigging lifetime ago for some reason, I think due to being a fire hazard maybe, but all Montreal smoked meat is not actually smoked. Regardless, your recipe takes the cake. Bloody amazing
Man, ma whife has been pressuring me to use ours (gift from he brother who’s an awesome guy) and as a bbq backyard, didn’t marry until 33 guy who cooks pretty well, this made no sense. Thanks for the lifetime supply of salt idea!
My biga failed miserably!I use a poolish normally and decided to give biga a try. I followed the video and did the 48 hour fermentation. When I mixed it, it stayed super clumpy. I live in South Florida.My kitchen stays 74 degrees Fahrenheit. Could the hard water be a problem? HELP
Just love that view it brings back so many memories, great videos I have learned a lot thanks for being so clear. Could do with the written recipe to follow as well as the video.
Hello hope you’re having a good day or evening depending on where you are wanted to ask you a question if you don’t mind I can’t have yeast. Is there any way of making this without yeast? Many thanks. Toodeloo.. 🇬🇧
You lost me at 15 or 20 min of mixing. Is that a mistake? That is way too much violence for a Neapolitan dough. Be nice to your dough and it will be nice to you.
Dough is ready when it’s ready. Always treat it right. But if it’s not ready…. Don’t go ahead. Every environment, flour composition, etc is different, you absolutely can’t paint every batch with the same brush.
In essence, in the long term it is important to eat healthy. Meat cooked on a salt plate is definitely healthier than meat fried in oil. I think that if you made a sauce with butter, spices and garlic to spread the meat cooked on salt, it would be much tastier. Choose to eat healthy, the results are not visible now but will be seen in time. Good health!
Really great instructions on home version of "almost Peking duck ". Looks super delicious and I'll give it a try when time allows. I hope you can afford to buy a new fry pan as you deserve one . Thanks from your newest subscriber.
I tried this. I did not have a mixer-which made hard balls of dough. I ended up picking the hard balls and continued-very tasty-but way too labor intensive.
So as you added all your yeast to your preferment this is not a poolish recipe . Poolish only uses 0.1% yeast so you should have used 0.65g of yeast. 650g -0.1% = 0.65g yeast. however the preferment u did make looks really good and u did a good job. keep it up
Another question: Why would adding more yeast help it get puffier? After the fermentation - you have more yeast in there than when you started. I'd expect the limiting factor to be the sugars in the flour, not the yeast. Compare to making beer - when you bottle a home brew, you add sugar for carbonation, not more yeast. I have seen recipes that add malt at that stage, and that makes sense, as it gives more "food" for the yeast. Can you help me with this head-scratcher?
