Great video, it's fun to see full size batches being made. For my pizzas at home in my wood fired oven, I only have a few guests over so no need for such a large batch, although it'd be fun to have a mixer like yours.
Thank you for sharing your recipes. What is the dough weight to pizza size in inches ratio? I know the usual dough is 200g what size does it make? What is the weight for the mini pizza. Thanks
I have been using 200g for my 12" electric stone oven which sometimes burn the crust as it pop up too close to the heater. I guess I used too much dough, will try using less like you suggested. Thanks
Hello my friend. Thank you for sharing your recipe. But what about if you use a convenior pizza oven like you see in many pizza shops, do you have any special recipe for that kind of pizza cooking at about 260 degrees. Thanks again
The recipe it’s the same for small batches 1 kg floor 600 ml water 25 gr salt 100 gr sea salt 30 ml evo oil and for conventional oven add some sugar and raccomend buy a stone baking for your oven
Hello again, I have a question if it is convenient of course. My question is the following, why is the pizza dough rubbery after baking the dough, why does it happen like this and how can we avoid this state of the dough. Thanks in advance to everyone who answered and took an attitude on the question asked .Thanks !
You know, maybe what you should do which would be helpful and I think you would get a lot more views if you came out with your own pizza dough, calculator because you’re making a large amount for like what you do but for people at home they have to break it down and figure it out, so it doesn’t really do any good
This is not his video, he is just showing how he makes it for his business. He has made some videos with recipes for making at home. Just search his full name + recipe
If you want measurements for a home batch just divide everything here by 10. He's using 10kg of flour, 6kg of water, 270g of oil, 250g of sea salt, and 1kg of starter. So at home you'd use 1kg of flour, 600g of water, 27g of oil, 25g, of sea salt, and 100g of starter. Pretty simple.
