Hi, there my name is Pieter Städler. I am a maker, and for the last few years, I’ve been combining my skills with my biggest love: FOOOD Here on this channel I will share with your the great joy of cooking with fire and knowing what it is to be a maker!
Just to clarify, after the initial 5 minute kneeding of the dough, you put it straight in the fridge for 24h+? You don't need to kneed again after 2 hours of the dough outside fridge, and then put in fridge to ferment? I'm asking because this step exists in yours other video? Thanks!
I don't have the money or space for a stadler made oven...... wish I did, but the math.... to get to canada $$$$$ its the same cost, self made oven are cheaper...... guess my oven will do.
I've been researching pizza making at home the last couple of weeks and I can confidently say that this is hands down the BEST resource I've come across. You have single-handedly made me a decent pizza baker. Thank you.
Nooooo! Never do this. Never hand under the axe. Lay kindling down on chopping log with axe head resting on top far end of kindling. Hold the handle and near end of kindling together and bring the whole lot up together then down to Strike it on log. Leaver the kindling to split
Second year growing San Marzanos in Southern California and they love the weather, some of the best tasting tomatoes ever. Finally making a pizza myself this year, last season I gave them all away to everyone's enjoyment.
does it or doesnt it need sugar? you said only 4 ingredients but then I saw in the description of the video to mix sugar/olive oil with the yeast? I dont get it
Good video, but I'm skeptical, I've tried following the exact procedure, and I think I might have killed the yeast when mixing the salt, sugar and water together, the dough doesn't seem to have risen much during the one to two hours before the cold fermentation, shouldn't I add the salt and sugar with the flour instead of mixing it with the water and yeast directly ? EDIT: Don't change anything the results are perfect.
Thank you very much for the clear instructions! I want to try you dough this weekend in my Kamado. Which temperature do i need to reach, and for how long do i leave it in there? Thank you again!
Hi, I wanted to let you know that I owe you my happiness. I tried so many different pizza dough recipes, and yours is just so, so good. Simple, to the point, gives me everything I could ever want in a pizza crust. I have made it many times, and every time it comes out consistently good. I'm so, so happy. Thank you so much.
Was this recipe changed? I've made your NY Pizza, referring to the recipe in this video many times but this time the dough handled differently, as if the hydration percentage changed. I've just finished balling it up and will be cold fermenting for 36 hours. Hopefully it will still be as great as previous times.
I've tried a lot of variations of pizza doughs and your Neopolitan is really one of the best! Easy to work with, great hydration, nice texture... very very good. Thanks for sharing!
I just made my first over fired pizza yesterday. The first one rose really nice with great crust. The second two didn’t rise at all. Of course I used the roller on the second two and that killed the air bubbles. Never use the roller, check! Now I need to work on stretching it out and to keep it thicker by the crust.
I’ve made the dough exactly according to the instructions and used the dough recepie calculator each time. I have tried this recepie about 6 times. It has never turned out great, pizza crust does not rise in the oven at all and is hard after taking it out of the oven. I’m on the verge of giving up. Could it be that the oven is not hot enough? My oven can only go up to 250°C
