Music is way too loud. When u post the video just turn the volume of the music down in whatever video editor u got. Also can u put the recipe somewhere in the comments or description? I usually use honey in my dough but can u also explain why ice cold water?
Really good video! tho it would be helpful if added ingredients list at start of video. Other than that really easy and well explained ! Some questions: How long can I keep in fridge before use? How long can i keep in freezer? How long do i thaw it out after freezing?
Really good video! tho it would be helpful if added ingredients list at start of video. Other than that really easy and well explained ! Some questions: How long can I keep in fridge before use? How long can i keep in freezer? How long do i thaw it out after freezing?
Hello, quick question, after dough is complete, you place "dough box" in fridge for 24 hours. Can is stay in there longer or will it harm the dough. I want to make it but cant actually make the pizza for a couple of days later? thanks much, Bill
Love the video, thanks for sharing some of the theory behind making pizza dough! FYI, and I know this video is old by now; the music is just a tad too loud to be ADHD friendly (it's hard to focus on your voice with the music almost at the same volume). Thanks again from a new home-pizza-maker!
liked this video except for the background music. I am Italian but that music was a big distraction for me. I hope that is not played in any of your other videos. This is the first of yours viewed by me. If the others have the music it may be the last viewed too
Lol you guys suck. Run the videos audio through NVIDIA broadcast and the Music goes bye bye lmao, no joke. I'm on Google Chrome, so I reroute the Application's sound (Goole Chrome) through Nvidia Broadcast and it comes out with just his voice. Thank you AI.
Thanks for your video. I made extra searches about your flour. This is not really called strong protein flour! It contains only 11% of proteins. Strong bread flour would range between 13-14%! But 11-12% is a general good choice for pizza. For the viewers who had problems i would suggest to try again this recipe but starting at 65% hydration!😂
Thanks a lot for this video!!! :) I tried a lot of different pizza-doughs through the last year. fermented, double-fermented, poolish based and so on... I have to say, this one turned out to be the best to form the pizzas. It made a airy and crunchy crust and the middle was just how it should be, soft and not too hard. I love it that your dough is easy and fast to make. When the dough was ready, i already made the dough-balls before i put them in the fridge. Found it easier this way :)
What oven temperature do you bake this pizza? For how long? Do you use the Conventional or Convection setting? Do you roll out your dough or stretch it by hand?
I believe that the soft 00 flour is low protein. You need to get the hard or high protein 00 👍🏻🇮🇹 Also you should use the dough hook in your mixer, not the "K" one. Watching your vid you can see there's a ball of dough in the middle just spinning and not being mixed and kneaded consistently.. And lastly, there's no need to wet your hand to use the scraper 🤣
100% The comment I was looking for. Needed the Dough Hook on there IMO but he said it's cause of how watery the dough is which might be true. I'll need to check for myself. Most importantly, his dough needed a better Protein content it seems because It looks goopy or soupy or whatever. Type 00 flour is good but it also needs to be strong. He said his flour was Strong at one point but never said what the protein % or W rating was. 280 to 330 is nice and strong. It shouldn't have gotten that soupy. Also, He needed to be much gentler IMO because he seems to have torn some of the Gluten Structure by the looks of it at the end because his dough ball wasn't a smooth-finish and it should be smooth but yeah should've handled it as shown in this much shorter, better constructed video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-o-I-KWEIDvs.html&ab_channel=VitoIacopelli
