Nice to see this man working. I also bake bread,so I use some bread baking techniques to my pizza dough making. I dilute salt and water, reserve a little water for the yeast, add yeast at the end (my boss insist I add oil and sugar to the pizza dough, which I wouldn’t do). Then I mix in slow for 8 minutes,stop the mixer cover the bowls and let the dough rest for 10-15 minutes for afterwards turn the mixer back on and mix for about 10 seconds ang my dough is always so smooth and elastic. Then I put it on the bench,scale,shape (like a boule) and store it in the fridge,allowing for a slow and long fermentation.
Hi Chef, I am opening my pizza shop in UK , we don't have the flour that you use in your video , we have BRAVO PIZZA FLOUR, very popular in uk and all pizza shops use this flour and instructions are to use vegetable oil aswell and warm water , do you think this effects the quality of the dough? also is it better to use 00 flour or hard flour ? also do you recommend fridge rest over night or is it better to leave at room temperature? appreciate your reply, thank you regards
Many thanks! A great video for those really interested in making Pizza Napolitana. Interesting that you run the spiral mixer only on low speed. I'll try this - I've been doing 4 minutes on high speed after mixing in the ingredients on low.
I guess Im randomly asking but does anyone know a way to get back into an Instagram account..? I was stupid forgot my login password. I would appreciate any tips you can offer me.
@Judson Layton I really appreciate your reply. I found the site on google and I'm trying it out now. Takes a while so I will get back to you later with my results.
Scusate se il video e' lento, lo scopo di questo video era per essere certificati AVPN. Associazione verace pizza napoletana. L'impasto viene lasciato fuori a temperatura ambiente per almeno 12 ore.
IN QUESTO MODO SI LAVORO CON PRODOTTI MADE IN ITALY E CON CUORE MADE IN ITALIA AL 100% IN THIS WAY YOU WORK WITH PRODUCTS MADE IN ITALY WITH HEART AND MADE IN ITALY TO 100%
thanks of lot ..I will be going to open my pizza hurts. .that's very use full recipe 4me....please can you tell with me...how many kg do add for ur dough. .. (I am from srilanka )
Use a little less water depend on the mixture by the machine or if it is done by hand. You find the ratio of flour and water. If the pizza dough is sticky add a little more flower. If u get dough that is tough like elastic it is ok. Before you portion balls you can leave it to sit out in room temperature and the dough will become softer these are tips that i have used through out my career hope this is of some use for you
@@pasqsorre70 Great video! I was wondering if the 12 hr. room temp rest would cause the dough to over proof? I was hoping to see you make a pie and we could see the results.
filming video tutorials is not as easy as the majority think. Some helpful pointers if this guy ever wants to do another one. We do not need to watch him fill five kilos of flour and we also don't have to watch him roll out 6 balls. This would have cut down on the length of the video. And unfortunately there's no mention of how warm that water was supposed to be for the yeast or the actual name of the yeast and where to purchase it. I'm having trouble finding fresh yeast in my neck of the woods
Only restaurant Pizza makers understand how good the information in this video, the mans intention is to help restaurants, and in no way he would agree to use his recipe to make pizzas at home, the water he is using, is a cold one for sure, because the yeast is fresh, and at restaurants, you don't want your dough to be fermented fast, slow fermentation over days will give much better flavor, and you would never know if you would ever have many costumers or not, at shops the amount of yeast is always very small compared with the flour, his oven is also is very hot, home ovens are not.
HI John Ramsey please can you help me to do pizza 1 killo flower how many grams and all things can you please help me with that all the gramms thank you
@@anwarhashi7699 1 kg flour 600 gr water , 23 gr salt , 0.85 gr fresh yeast , of course if you use dry yeast use less , in this case maybe 0.5 gr. The balls he weighed them 255 gr each. This recipe is good for high temperature oven. For home oven you need to add sugar for color
lets see, he put 6 dough balls in 1 tray, he got 5 trays there, 5x6=30 probably that much... this type of dough in a cool room can last for 4 days so you can always be prepared with at least 3 or more of these pizza dough ready to use.. remember put the dough balls aways from the cool room 2 hours before use, this is important, specially for woodfire ovens
Yes and no. I thought the same thing when I didn't had a WFO, and I was wrong. There are three major types of heat transfer in play in an oven, right? Conduction (the pizza touching the floor), convection (hot air moving around the top of the pizza - the heat enters the pie via conduction and air is a very poor conductor of heat), and radiant (heat transferred via IR). IMO, 450C is not hot enough to properly cook Neapolitan pizza in a WFO. It's plenty hot for the floor - depending on the floor material, it may be too hot. It's just hot hot enough for the walls and ceiling; an electric oven may be different. As important as the heat itself is the balance of heat. In a WFO, the more you rely on the IR from the fire/coals, the harder it is going to be to bake a pie evenly. You need balanced IR from the fire and the walls. This is why the walls need to be well over 450C - closer to 500C+, and the ceiling hotter than that. An electric oven, where you have even IR coming from electric coils or lights may be different. To this extent, heat is heat. I believe you can engineer an electric oven to produce good Neapolitan pizzas. The heat balance can be created in other ways, but what doesn't change is the requirement of balance. Another obvious difference is that heat from an electric oven would be drier. I'm not convinced that is a good thing. I've seen Neapolitan pizzas from electric ovens that look like they came from a WFO, but they are relatively few and far between. It generally also takes a good bit of effort and tinkering to make it work and the results are often inconsistent. I can't speak to the oven you referenced specifically. Maybe someone else can. don't be discouraged, just give it a try, and if it doesn't work try another type of dough ;)
Spiral mixers make terrible pizza dough. You need a hobart planetary mixer. I fixed one manufactured in the 30s recently. If that things still running the five years I'll be impressed.
Bill Gerardi you are clueless, I fixed mixers in New York for 10+ years, despite the lower price, fewer and less costly repairs and higher capacity I only saw one pizza place with a spiral mixer, the mans hobart was not working it needed parts, I asked him why he didn’t just use his spiral mixer. He said he already determined it would not make good dough. He instead had his employees drive across town to another pizza place and used their mixer. A spiral mixer might be ok in Minnesota, but when quality matters so does the type of mixer used. That particular spiral in the video is known for being a POS.
