Thanks, Andris! Our family adds the yeast plus 1/4 teaspoon sugar to the warm water first (~105°F). This activates the yeast and confirms it's good. It also spreads the yeast out more evenly. We make New England bar-style pizzas in steel pans, but put the pans on a preheated baking steel. This way, we can load on toppings right to the edge without spillover.
Love it Robert. In our experiments teh yeast is always good, so we skip that step now and haven't had a fail yet. Saves a few minutes in the dough process. :)
Hi. Great video, a well deserved like. I have a question. If I want to make a double batch, I know that I have to double the ingredients, the amount of yeast has to double as well? Thanks.
Thank you...Yes to the yeast. Double that up like every other ingredient. A double batch is usually my goto. Makes about 7 - 250 gram dough balls. Lots of fun :). andris
Love watching your videos. I have one Baking Steel near the top of my oven and a stone placed at the bottom. I just ordered another Baking Steel to replace the bottom stone in hopes that my pizzas will come out even better than they already are. I was thinking about buying a dedicated pizza oven but scrapped that idea because I don't think the results for the price are that much better if at all. Maybe just faster but most of those pizza ovens take a 12-inch pie unless you spring for a few hundred more to get one that takes a 16-inch pizza. Baking Steel is definitely the way to go!
I don't think so, we may be adding % back in, but it's minimal. You could always up the hydration to 71-72 percent hydration to offset that table flour. Make sense? I would not be that concerned..
I prefer not to leave the dough balls in fridge, i would leave the bulk in the fridge. Remove the bulk and make dough balls same day as pizza making. Let them rest covered for 3-4 hours.
All right, I already ordered the pizza steel plus, but I don't need any more emails, I unsubscribe and they're still coming through 🤪 I went in and done my business and now I want out.
