Check out the full-length video of World Champion Pizzaiolo Michele D'Amelio making pizza with Caputo Chefs flour. Step-by-step instructions to take you to amazing pizza at home in your lower temp oven!
Just finished making this recipe. I did change it to 60% hydration. After kneading the dough I let it rest for 2 hours. After the 2 hour rise I must say that I have never seen dough so soft and smooth as glass! Next I portioned off to 300g dough balls. Letting them cold ferment for 48 hours. Cant wait to see the final results.
Thanking you for your wonderful video. Very well explained. Can I just make a normal pizza this way too ? Or is too be baked in the baking tin. If so would I spread it with the oil too for a round normal pizza? Thanking you.
Great job Chef, can you please advise about the oven temperature, from up and down, eaither with c or tempreature as I'm using the same oven you used in your Vedio and baring in mind that I'm using the pizza stone in my oven and about the cooking time,, ps also I'm using your ingredients of flour and tomato paste
Thanking you so very much. I made this pizza today. It was wonderful. I would like to know when we have a baked pizza,what is the best way to store it,and reheat it the next day. Also when the extra uncooked dough is placed in the fridge if only using one ball. When taking out the next day is it best to bring it to room temp,or can it be shaped,topped,and baked straight from fridge; Thanking you.
The saying that you can’t make a silk hat from a pigs ear is so true when making pizza dough. The ingredients,method and patience are the 3 most important things to bear in mind. Great video 👌👍
I have a wood-fired pizza oven at home. Do I need to add olive oil to the dough? How long should I let the dough ferment at room temperature prior to baking pizza 350 - 400C Thank you, for this video
you should use warm water and the dry yeast plus put a little sugar in it . Let it rest a few minutes and dissolve yeast you should see some foam on top then you add the flower
@@rleupen ,Hi , I am NOT , the guy in video . but , I am an experienced Pizza maker . the temperature should be about 290-300 degree centigrade OR 500 -550 degree Fahrenheit it depends you make pizza in your oven at home or in your pizza shop. most ovens at homes can not reach 300 C but in pizza shops you can have higher temperature , minimum 300 Degree centigrade . the higher temperature the fastest your pizza baked bake time also depends , how much water you mix with flour , most pizza dough are 58%-60% hydration , it means for every 100 gr flour you should use 58-60 gram water /liquid. if you do not use oil in your dough , you should use 58-60 gr. water for every 100 gr flour , if you use oil , you should deduct it from amount of water that you use / less water . I hope it helps :-)
Hi, I am NOT the guy in video ,,. , but i will share my experience in pizza making with you . if you can not get that flour in your country , flour that has about 11%- 12 % protein are very good for making pizza Dough. just read information on the flour bag that you buy . in Europe you can see on the flour bag how much protein is in 100 gram flour .
1kg of Caputo flour, 500ml of water, 10 grams of yeast, 25 grams of salt, 15 grams of sugar, 50 grams of extra virgin olive oil... I know, it´s late, but just for info :)
That's fresh yeast. Most of us can't get it and have to use dried. You need to convert that measurement for dry yeast. Multiply the fresh yeast number by .04 to get the right amount of dry. So for this recipe it's 4 grams of dry yeast.
So this dough is made on the dry side .... not enough water compared to the bread which requires about 827 ml of water for 1 kg of flour (3.5 cubs of water ) ... that’s why he didn’t add the all the flour at a time then he added the oil at the end to absorb more flour ... yes I’ve noticed that with other Italian pizza recipes .... they add little water and that makes it really hard to knead it by hand ..
i tried this version its way too dry ! I am going to try with 2.5 cups or 625 Ml. water I think will be better ! thats adding a half cup or 125 Ml. extra water from this videos recipe
The Globe 8 quart mixer in this video is producing three pizzas in one hour. This rate of output cannot possibly meet the needs of a restaurant of your size. How do you mix the quantities needed for your operation? david
Yes, this is a different dough made to work better in home ovens that don't get as hot. The sugar creates better browning and the oil helps the home oven cook the crust more efficiently. There are many pro videos that give different recipes based on the type of oven. For a pro oven that gets to 900 degrees plus, you don't need oil or sugar in the dough, but home recipe with regular oven? Put in the sugar and oil.
Your Video for 25 Kilo Flour = 15 Liter Water , 15 (!!) gramm yeast, 750 gramm Salt thats all !! In this Video for 1 Kilo Flour = 500 ml Water , 10 (!!!???) gramm yeast, 25 gramm salt AND 15 gramm Sugar , 50 gramm Oil ????
