my dough turned out a little too wet and needed more flour, but we got there! and the results were well worth it! A beautiful pizza was enjoyed, so a hearty thank you!!!
@@CookingwiththeCoias followed to the letter. I think you must have drier water than me... then again I find I always have to adjust recipe's. I have to say that your basic tomato sauce is a winner, I have always used cooked sauces on pizza up till now.
Hello from southern Spain! Thank you for another great video! It surprised me to see you use the Diastatic Malt on it as that one is a trick used in some commercial Pizzerias... I had a Trattoria back in the early 2000s and the Diastatic Malt was one of the "secrets" we had for our dough. We did not use Olive Oil in the dough but only added some to the bowl when fermenting it. I am lucky enough of having a brick wood oven at home so most of the year I make them outside the house but I will sure try adding the Olive Oil when making them for baking in the electric oven (We´re fortunate enough to have very good weather for at least ten months a year but Pizza is necessary all year round!) Congratulations on your videos. You really have a gift for teaching!
This video came at just the right time, I am about to make pizza pockets. Some for a salad meal today the others for the freezer. Would be very interested to see how you make them.
Ivo your pizza videos are world class! Watched from start to finish. Since you're a pizza guy like me you should take a trip like i did to New Haven Connecticut and experience "Apizza". I can tell by your style that you will love the New Haven style of pizza. I literally make all my trips centered around 2 things.... fishing and pizza! Jim
Great video Would this dough receipe be good for pan pizza? My family likes a thicker crust, so can you please tell me what step to take? Thank you Michael Canadian Pizza Lover
I was so impressed by your same day dough with skim milk. In your poolish receipe can I half the water mixture with skim milk and for the next day can I do the same? You have a very calming demeanor with passion for the craft. Thank you for giving me more confidence and the tools to create next level piźza. Michael CanadianPizzaLover
Hi Michael - thanks for the kind feedback ...I appreciate it very much and yes, you can use half milk and half water :) So glad you are enjoying the videos and spending some tike in the kitchen :) :) :)
If you used this recipe for an outdoor pizza oven with a temp. Of 750 deg would you change anything in your recipe? Thank you ! I had great results from your recipe!
Man what a long process for the doe. I'm gonna try it. I'll just have to prep early...... LOL. LOL. I have to laugh. Because food is love. I always remarked how I did all that work and it was eaten in about 20 minutes. And every one loves.
can't seem to find diastatic malt powder. I'm in the Windsor Ontario area. I have bought NON- diastatic twice by accident. Can you recommend a source? Thank you!
Hi. I discovered your channel recently and just enjoyed the video. Do you know if adding gluten powder to regular all purpose flour would achieve the same protein content as the flours you mentioned. Is there any other differences in the flours other than protein percentage. Thanks
So glad you enjoyed this episode and protein was the main difference - and yes you can vital wheat gluten to increase protein - here's a video on that with suggested amounts to add ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yBIKM8X4D_o.htmlsi=qpE7RZHjmmun13ct
We bought the Capitol chefs flour 00. How do you find the protein percentage. The label says 4 grams of protein per quarter cup serving. We can’t find any where on the packaging that list protein percentage. It looks just like the flour you are using. We have made the poolish and waiting till tomorrow for the rest of the story. Great teaching video. Jeff and Liz Bend Oregon
That is a good flour - it's 13.3% protein. The package should say the serving size is 30 grams. So 4 divided by 30 = 13.3% You made a good choice of flour and you pizza is going to be amazing!!👍👍
Thank you for the show good sir. can you provide a link to a place where I can get the Manitoba 14% 00 flour you had on your counter. i can not seem to find that anywhere. There are other brands that say manitoba but are 10% protein. Thank you in Advance. I am in California. Best.
I bought mine at a small shop with no link, however, I have an easier solution for you - watch this episode and in the description below it, should be a link to buy ...this will make it so much easier for you ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yBIKM8X4D_o.htmlsi=Xr9wgEEnK9jnuT7H
It will add some color and sweetness, but won't feed the yeast like diastatic malt powder does - so yes, you can add it but not get the full benefits 👍
The air bubbles look great. I cook my pies on parchment paper, I make the pie right on the paper on the peel, cooked on a large round ceramic pizza stone, 500 deg. for 4 min. then filp to broil for 3 min. done. My bubbles look just like yours using jenny can cook, pizza dough recipe. 5 min. to make the dough, cover like you do for 4 to 5 hours, I even use corn meal just to shape the dough. The pizza is best the next day reheated in the air fryer. My pizza sauce 50% prego pizza sauce and 50% apple butter mixed. and add some drips of bbq sauce on top before putting in the oven. Way too good!!!
@@CookingwiththeCoias I’m doing a cold fermentation now. Having one tonight in the home oven and one tomorrow in our outdoor wood oven. I’ll let you know how they came out. Thanks !
You use grams for everything but the diastatic malt powder. "1 tsp"???? I'm in my mid 60s and eat pizza every week. Last December I started making pizza at home, and haven't ordered out in 2024. My son and daughter in law were over last week and I made 4 pizzas. They said it was the best pizza they'd ever eaten. High praise for folks growing up around Chicago. Anyway, all that to say I just bought a pizza oven. Weird how there's this fascination with neapolitan pzza dough. Chicago thin crust is my ideal, but my wife is interested in trying neopolitan. Poolish, biga, pate fermente, yeast, sourdough. GAH. What a rabbit hole.
@@CookingwiththeCoiaswow. No apology necessary. I just thought I'd point it out. Apparently I was making massive updates to my comment when you replied. I guess that makes me high-maintenance. Not intentional. Love your content though.
Mr. Coias, There has been lots of bad info on dishonest olive oil companies mixing bad oil with olive oil or fake oil wih coloring to resemble extra virgin olive oil. Any suggestions on an honest brand of olive oil please. Thank you. 01/15/2024
A few things as opposed to brands..the 1st thing to look for, is a bottle that actually has the name, address and phone number on the back, as opposed to just a generic "imported from" and of course stay away from plastic bottles, glass is best. To much more to comment, but perhaps I will do a video on this subject someday 👍
..it's worth it so hope you give it a try but if your stuck and you need pizza dough in 2 hours, then perhaps this episode would be better for you ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GD-Uvzx0aIE.htmlsi=cQ89JrFOqM_WCdRb
thanks for your opinion and for taking the time to write - I suggest giving it a try and if you have a pizza oven which cooks at high temp, you will be impressed with the results...I cooked it in a home oven as most people do not have pizza ovens :)
