A pizza dough calculator?! Thank you kindly mate, it's so accurate, and I've never tasted better pizzas than mine now with your help - Dutch ppl are always great and friendly; much appreciated everywhere.
Followed this recipe and used the online calculator, can honestly say it is the best dough I’ve made simple to follow and excellent results. Thanks buddy
@@stadlermade is it possible that you also make a video showing how you make the sicilian style? I tried it recently and the dough was very very sticky. I'm not sure if i'm making it right ;)
@@Sputnik002 Well Helmut, Sicilian style should be sticky, since is a very hydrated dough. Put some oil on your hands when you're working with it, it should be better. The tutorial is on my list but after the summer. Cheers!
Hey man, i came back to thank you for this amazing video! I made this dough and was incredible. I followed the instructions and used the calculator and for the first time my dough was perfect. I love your videos, keep it up! Cheers from Brazil.
Thanks God I found you sir..Im working in a pizza here at Saudi Arabia BRNX PIZZA the style Napolitana and NY..after my contract planing to build my pizza business and your my guide of my pizza..thank very much sir for your video..
I would like to take this opportunity to say thank you. Your pizza dough calculator makes the whole process very reliable. I have been following other channels who use different ingredients and processes. For example honey and warm water and I have to say the results were very hit or miss. The minute this dough was ready to stretch I knew it was going to be perfect. I made 4 pizzas this evening and they were the best that I have ever made.
It is bs though. Why didn't he go over sugar or oil? Even on his ingredient list it isn't there. So if you follow this recipe exactly how it is here you're most likely to fuck up your dough.
Baked a couple today (The dough was too much than I calculated) I cold fermented for a day (used dry yeast) and rested the dough for 5 hours out of the fridge . It shaped super easy and stretched amazingly and puffed out nice . Thin but fluffy edges (I used a rectangular tray). Definitely my go to dough from now on .
I used your recipe and it was wonderful. I live near Naples on the island of Procida, and feel like I've mastered the dough and, between your video and others, the cooking technique. Your calculator was a great help.
Great Recipe, I followed the instructions and quantities exactly, and got perfect pizza dough! And it was my first time to make pizza at home!! I only went a bit lite on the salt, still got a great result!! Very nicely made video!
I lOVE this channel Pieter! Real easy to follow and you don't force specific nitpicky details onto people. Super entertaining and educational!!!!! The calculators are fantastic thanx so much for the tools 😊
Bravo! This is THE best instructive tutorial on creating pizza dough! Very inspiring! Thank you for breaking it down scientifically, but also for explaining the myth and standard of yeast and dough prep! I am looking forward to'how to top your pizza! ' Adding the toppings is also a technique! Btw, can this be made with a stand mixer, for the kneading especially?
I am glad that I find this youtube channel. Now, I can use your pizza dough calcular to calculate how much I need for each ingredient. Thank you so much for sharing this tutorial.
Thanks to his dough working video I was able to take a good homemade pizza and make it completely excellent. Perfect even crust all the way through, I can't wait to take my homemade pizza even further with this recipe.
Dude, I really love your presentation skills, your cleanliness, your funny lines, and ability to create! I’m def gunna subscribe as I too love to do these! Maybe we should colab some time!!
nice video...the yeast is high because you are doing only a 12 hour rise. If you do a 24 hour rise, you only need 1gr of fresh yeast for 10 pizzas (1L water, 1500-1600gr flour,, 45 gr salt)
Pieter Städler great video! Can I suggest you to try to invert the money you put the salt with the yeast and the reverse. As you said the salt helps with the gluten and the bacteria. So next time please just try to put first water and yeast. Half of the flour . Mix it up, then add the salt and after the remain dough. (This is just my little advice ) anyway finally a non-Italian that say things correctly . Great job
I have seen 1000+ videos for pizza dough but i must say most outstanding perfect video ever on youtube. What an elaboration , excellent.Man you really impressed me in one first video...😍😍👍🏻
Hey, I would like to see your tutorial on ripening and rising up the dough, like you mention on 5:34 but I can't find it. Does it exist? Keep up the good work! Love it. Cheers,
cannot imagine myself tearing open a 7g sachet of dry yeast and only using 0.6g of it for my recipe. I usually just dump it all in and its fine :( can anyone help me psychologically overcome this? thanks
Wonderful info and easy , clear , simple , understandable , very useful technique . Respect the way of telling the story , one of the best pizza making video .Thank you ,blessings and respectfully .
It's marvelous, and very simplified, it gives a kick or adrenaline to make pizza immediately. Wonderfully explained, you're very likeable as well. Bless you
I love your videos. Your information is very well put together and you are very knowledgable on your subject. I look forward to seeing more of your pizza videos.
Great explanation with short but very clear instructions and geat editing and filmmaking style. And of course excellent well looking pizza. Grazie Mille maestro!
Awesome and easy. Mine was very good and I was amazed by how it streched. I made mine in a regular oven at 280 °C but it didnt seem to be airy at all. I was wondering what i did wrong?
My came out perfect after the second attempt, damn man thank you so much for your videos, only the private restaurants can match up but the corporate fast food pizza joints are utter garbage.
Thanks for the concise and simpe video! Btw: Sea salt isn't really chemically different from rock salt. There aren't any bad additives. Sea salt has more plastic, though.
Could u make a video on how to make the napolitan pizza dough mixing in a kitchen aid or commercial mixer? Any link from any video on RU-vid u would recommend? Thanks for the great joy u bring to people!
I recommend reducing the amount of salt in the dough if your other ingredients for your pizza are salty already such as if you are putting anchovies or capers on top or if you have a salted tomato sauce. (I used 2% salt but I'd even go lower to around 1.8%). I did use bread flour though so I'm not sure if that makes a difference in terms of saltiness
Great video and information, just wanted to be clear, so when you use the Pizza Calculator, when it tells you the YEAST amount, if you are using dry yeast then we should only use half of what the Calculator says correct?
