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Great video Fabio, I think you´ve helped me to find the issue with my dough, now I think I was over proofing it. I have a circular container like yours and I aways wait it rises to the top, it comes out too soft and I almost don’t need to stretch. Tks!🍕
You know how the say "Devil is in the details" 😀 I'm glad you have found this video helpful, feel free to share it with someone who might have similar issues! Have a great time 🙌🏻
This is very important. I have struggled for months wondering whether my dough was over proofed or under proof and why, my pizzas were very flat. The answer was my yeast was dead, there was no rise. Fabio do you use fresh or dried yeast and why? I was surprised with kneadingwithfranco answers to this.
Ah, I see, devil's in the detaila 😊 I use whatever it's available where I am: dry yeast when I am in London, fresh when I visit my hometown. I get the same result, to be honest! Is there anything in particular you were thinking of?
no, 2-3 weeks in the fridge, but alwasy check what's written on the package. When you freeze it it lasts a few months, can't really say how many, though, I usually run out after 8-10 weeks 😀
Another good one! Can I pull under proofed dough from the fridge after it has been sitting for about 24 hours and knead it some more, or is it best to start over?
I assume you mean a batch of dough that still needs to be split! If that's the case, I wouldn't knead it again, shaping/rolling the doughballs is more than enough 👌🏻
I have been having a problem with over proofing my dough. I think this is due to the humidity and heat in Texas. What is the best way to regulate the proofing time of your dough so it is more consistent? Last night I was doing poolish dough and it said to do a 4-6 hour proof. I started the final proof at 1pm, the day of the cook set them out in the kitchen/room temp, so it would be good to go at 6pm (5 hour proof). Unfortunately, the dough got sticky and flat by that time. Any guidance would be much appreciated on how to better time and proof the dough correctly.
When the weather is hot, it's best to decrease the amount of yeast and proof the dough in the fridge, so it's easier to manage. Not sure if you watched this video with my process to make dough: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-C0xZULr5CuI.html For some general info on the use of yeast I also recommend watching this one: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KQQo8E5w-Qo.html Feel free to ask questions if need be 😀
Hi Nancy, great question! You can definitely use the same proofing for both, the only difference is that focaccia also needs some proofing *after* you stretch it in the pan. Personally, I let it proof again after I dimple it. Not sure if you watched my video about focaccia? It seems like RU-vid didn't like it, but I think it's not too bad after all 😅 Check it out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UNtvjhH7cbc.html
@@FabioulousPizzaWonderful, I am so glad to have a chance watching your video Fabio. I will try my best to make a good focaccia. Thanks again for answering my question so quickly. 😊
