⚠ I would never have thought it would have been necessary to specify it, but THIS VIDEO DOES NOT contain any recipe. Rather it contains some useful info to make the most of my dough calculator. I guess this is only for people who already use the calculator ⚠
I’m a new watcher & love your videos so far! Do you ever use oil & sugar or honey at all in your pizza dough? If not, I’m wondering why? Most recipes seem to call for some of each. Thank you so much!
Brilliant question! In general, you always add ingredients with a purpose in mind, if you can't really explain WHY you add it, then...don't 😀 If you scroll through my community tab (link below) you'll find a short explanation about olive oil, but maybe I should record a video about these ingredients you mention, thanks for the suggestion 🙏🏻 ru-vid.comcommunity
Fabio, I would really love to have someone discuss the difference in salt measurements when converted from weights to dry measurements. You suggest using a teaspoon to measure the salt. That’s ok for small dough balls. But let’s take two 12oz balls for two 14” pizzas. Using your guidelines of percentages or .029g of salt per 135g of high gluten bread flour or 12 grams of salt. That is still too small for most scales but if you use a teaspoon you may ruin the dough depending on the type of salt used. As an example 8 grams of salt could be measured from 1.5 teaspoons to 1 Tablespoon depending on the brand and type of salt. It appears you are using regular table salt in the video. That’s one tablespoon per 8 grams. If someone uses a Kosher or sea salt it would be half of that or 1.5 tablespoons. Anyway, you wanted to hear from us geeks. Not sure why no one mentions this on RU-vid. We always weigh things in a commercial kitchen.
Hey, that's brilliant! You know, I made a choice when I started my channel, I want to keep the approach as easy as possible and never ask anyone to buy any particular item. I appreciate that this approach have some limitations, for example the one you mention. I know that the average watcher of my channel very often makes just a couple of pizzas, maybe three. I feel that using teaspoons is the best solution for them! Also, if I try to make everyone happy, I risk to make everyone unhappy 😬 But my channel is relatively young and I'm still improving, hopefully in future I'll find a better way ✌🏻 That said, I NEVER EVER use volumetric, not even for those small amounts you mentioned, and I've got this 👇🏻 precision scale. I know, I'm a pizza nerd 🤓 amzn.to/3DZAsgu
@@FabioulousPizza How true regarding the complexity. However, if a person wants to use your dough calculator and makes a double batch, and uses two teaspoons rather than one, they can ruin the batch and not know why. I think this happens a lot because no one talks about it. Maybe just mentioning what type of salt to use would be easiest. Table salt, sea salt, kosher, whatever. It all tastes the same. Haha
Yes I see your point, maybe I took for granted that table salt should be used, that's the first time this possible issue arises though. And by the way, whoever bought my book knows that I only ever mentioned table salt 😉 Also, the people who have been following me for a while know that they can reach out and ask me anything, as I reply to each and every question - I think that's the whole point of having a RU-vid channel, otherwise it's just a vanity exercise!
Not sure what you mean, the title of the video if self explaining 🤷🏻♂ If you wanted a complete recipe, you should have looked for...well...a complete recipe, for example this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-C0xZULr5CuI.html or this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3BdHKMDn2IQ.html Feel free to get in touch if you need any help with them.
