Just banging out some pizzas

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So for a change, let’s just make some pizza. Today Natasha makes her first stuffed crust pizza, I Chuck out a calzone and a couple of other random pizzas. Enkoy
Scoop 10% off pizza making goodies if your in the uk here piratespizzasha...
#pizza #pizzadough #famag #im5s #pizzaparty #le5
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This is where I get my supplies from : www.adimaria.c...
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Dough ball tubs : www.amazon.co....
Precision scales for weighing yeast : www.amazon.co.... ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Plastic scraper : www.amazon.co....
Steel scraper : www.amazon.co....
My oven is a pizza party bollore : www.pizzaparty...
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Lid www.solentplas...
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Опубликовано:

6 окт 2024

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Комментарии : 49

@rolo8966 3 года назад

Oh my gosh, after your video I am craving pizza! 🍕 Nice job with the pies, the stuffed crust looks awesome. Thanks for posting. Cheers!

@PizzaRamblings 3 года назад

Thanks for the feedback 👍👍👍 stuffed crust was good, I pinched a slice when she wasn't looking 👀

@rbiv5 3 года назад

Great looking pizza! I've had some really nice ones at 65% hydration as well...makes me wonder if It really matters to push to 70%

@PizzaRamblings 3 года назад

Thanks. Yep it's a question I've asked myself a few times. However some of the crusts on the 70+ hydration dough is next level but you really have to put the effort in and it's a not guaranteed result. 👍👍

@XY........ 3 года назад

Congratulations dear friend ... Everything looks very juicy and delicious! Just keep going ... Greetings to your daughter who helped her daddy :-) I also have one at home :-) :-) Cheers !!!

@PizzaRamblings 3 года назад

Thanks very much for your nice feedback 👍👍👍

@amaxlegit 3 года назад

This video was so relaxing and wholesome. It also made me quite hungry 😅 Glad I found your channel tonight!

@PizzaRamblings 3 года назад

Thanks for the feedback 👍👍🙂

@jameshobbs 3 года назад

just bought 25kg of Caputo blue this weekend :) 70% hydration ( 20% levain, no yeast ) is my go to these days

@PizzaRamblings 3 года назад

Yeah, I quite like the stuff too. Interesting no yeast, tell me more 😀

@jameshobbs 3 года назад

I'm using Ken Forkish's overnight levain recipe. Great taste. New video idea...

@PizzaRamblings 3 года назад

Thanks I'll look in to that, I think I've seen it in the past. Cheers

@Looknobook 3 года назад

Nice!

@dronemagic2023 3 года назад

Awesome results. You can see that with practice your pizzas are amazing. I have a wood burning oven , a little harder to control the temperature. But I'm gonna put in the graft to turn out pizzas like yours. Well done to you. Great the way you involve your family. Even the dog gets involved 🤣 Have you ever frozen your dough balls , and if so , at what stage do you freeze them . Maybe you could do a video on that some time . Would be much appreciated. 👍

@PizzaRamblings 3 года назад

Thanks for the feedback. That oven will also burn wood. I tend to do that when the weather is better. Yes I have frozen dough balls. Usually ones that are left over. I freeze them in tubs like these www.amazon.co.uk/dp/B07VF6LYJN/ref=cm_sw_r_cp_apa_fabc_WJD7GWB4CMZGQ72VK4HJ then if I'm keeping them long term I remove them from the tub when frozen and vac pack them. But they are fine for a week or so frozen in the tub. Cheers 👍

@robertmolnar9131 3 года назад

You are a great pizza chef sir. I watched tons of other videos making neopolitan pizzas and yours are spot on with the original Italians in every way, plus more. A question: What is the flour that you use to strech the pizzas? Extra fine semolina? Looks a bit yellowish.

@PizzaRamblings 3 года назад

Thanks for the feedback 👍 Yes it's fine semolina it's called RIMACINATA. www.adimaria.co.uk/caputo-semola-di-grano-duro-rimacinata-1kg Cheers

@robertmolnar9131 3 года назад

@@PizzaRamblings I made a few pizzas on the weekend, and used the extra fine semolina. It is much better than using flour. 😉. Soo much better to make our own pizzas now. 😊.

@PizzaRamblings 3 года назад

That's great news, glad it worked out. 👍👍👍

@muzharudin5657 3 года назад

Your pizza always good❤️❤️

@davidjenkins1877 3 года назад

Makes me feel better knowing even the best can mess up 🤣. Great video again pal loved the stuffed crust 👌👌 might give that a go at the weekend. How often do you order from admaria?

@PizzaRamblings 3 года назад

Haha thanks, it caught me out that one lol. I only order once a month. Usually 50 to 60 quids worth of bits. Toms, cheese and a range of flour usually.

@TAMIM202020 3 года назад

Molino has released a new flour la napoletana 2.0 type 0. I'd like to get one as you know how lite is there product but still not available in my country yet. I think it is worth a shot. Or next video? Thanks and keep making a nice pizza 🍕

@PizzaRamblings 3 года назад

Yes 2.0 I can only get it in a 25kg bag, once it's available in something smaller I will get some. House is loaded with flour all ready 😀😀😎

@mikeprytherch8875 3 года назад

Just found your channel and I'm slowly watching everything, thank you for sharing, I was wondering where you get your proofing bowls, the round black bowls, I've searched and can't find them, no doubt that is my inability to use Google !

@PizzaRamblings 3 года назад

Thanks 😊 here you go www.amazon.co.uk/dp/B07VF6LYJN/ref=cm_sw_r_cp_apa_fabc_2MSFRDARVW6PXYQ1YBJW

@mikeprytherch8875 3 года назад

@@PizzaRamblings Thank you... that's why I couldn't find them... I was looking for dough proofing dishes 😀, looking forward to your next video, my daughter wants a stuff crust tomorrow... I blame you LOL

@PizzaRamblings 3 года назад

Haha kids love them. 👍

@stevehume6087 3 года назад

Great video.. Always enjoy these. So what would be your go to best flour choice and which method or ferment, bigga, poolish or normal yeast .?

@PizzaRamblings 3 года назад

Thanks😀 I think that LE5 superiore is my favourite flour at the moment, goto would be fresh yeast, for something special it would be poolish. Not sure I've done a poolish with that superiore. That might be interesting.

@stevehume6087 3 года назад

Thanks for your recommendation .. I have ordered some so lets give it a go 👌

@jasonhite8237 3 года назад

My question on your mixer. Is the high hydration model necessary or will the regular model be sufficient for 4 or 5 dough balls. High hydration seems to be on back order. Is it worth the wait?

@PizzaRamblings 3 года назад

Hi, I have zero experience with the other models. But I think it's single speed and a non removable bowl. As hard as it is I'd be waiting. I'm sure you will regret not having the better model in the long term. If your a hobbiest and you want to experiment wait, if you want a consistent dough each time that's not.high hydration then go for the non HH version. Experience tells me you will want more.... Good luck.

@jasonhite8237 3 года назад

@@PizzaRamblings ok thank you I appreciate your reply.

@Kaivalaginiviti 3 года назад

Hi, could you explain the gas burner you have? Is it a conversion for a wood fired oven? I'm looking at upgrading to a larger pizza oven from an Ooni Karu and want to know about gas options...I love cooking with wood but having a multi fuel option would be great...maybe a video about your oven?

@PizzaRamblings 3 года назад

Hi, Yes, my oven is dual fuel. However they stopped making the gas version 🤷‍♂️ But I can completely remove the gas burner and use wood only. It's a thirsty thing, it uses a 6kg bottle in roughly 4 cooks.

@Jan-yj5mo 3 года назад

I really like your videos. I’m sharing the same passion, but only with a small uuni oven. What do you think about the spottings of your 24h dough? Seems to be less compared to longer proofing right? Regards from Germany

@PizzaRamblings 3 года назад

Hi, thanks very much 👍 usually the spottings on the dough is a sign of cold dough, it's also comon with sour dough. But I have lately turned the flame down and let the dough cook slower that seems to be giving a nicer even colour.

@Jan-yj5mo 3 года назад

@@PizzaRamblings Does „cold dough“ mean cold fermented dough? Ah makes sense with the lower flame and the even color. I’m really inspired by your videos, I will also try the cheese crust :)

@PizzaRamblings 3 года назад

I mean that the dough isn't at room temperature before it's cooked.

@Jan-yj5mo 3 года назад

@@PizzaRamblings Ok thanks! I’ll give it a try this week. Thanks and keep banging out those pizzas :) Cheers

@richsmith6810 3 года назад

Have you any experience of freezing Fior Di Latte? Ive got a decent amount left over from my last cake so was hoping it would be suitable to freeze it?

@PizzaRamblings 3 года назад

Yeah, all mine is frozen. Ziplock bag and all is good. 👍👍👍

@richsmith6810 3 года назад

@@PizzaRamblings Nice one thank you, Really enjoyable video! Can't wait to get back out In the garden and do some more pizza. I've only for the Ooni koda 12 at the moment but hopefully will upgrade at some point

@PizzaRamblings 3 года назад

@@richsmith6810 thanks for the great feedback. I have an ooni 3 cracking little oven. One last point about the frozen cheese. It takes a good 4 hours to defrost a clump so that it's room temperature and ready to cook. Cold cheers won't melt quick enough. Good luck 👍

@richsmith6810 3 года назад

@@PizzaRamblings brilliant thank you for the help! Really appreciate it! Keep up the great work! 🍕🍕