Impressive as always, but better than some of your simpler recipes, I'm unsure. I tend to keep it simple: 100% Bread Flour 70 % Cold Water 3% Kosher or Sea Salt ⅛ tsp Active or Instant Dry Yeast Stir with a fork, slap & fold a few times, refrigerate 24-96 hours ✌️
Dude, what is this channel, I'm really surprised you don't have more subscribers. The quality of the editing and most of all, the fluffiness and crispiness of that dough. Keep up the good work.
Hey Ive watched so many pizza vids, this one is so soothing and above all so well and easily explained without excess zele and blabla!❤ Love from Mauritius!
Is that anchovies what you add it to the tomato sauce to create the Putanesca sauce. Would you describe what other ingredients you use beside the garlic and onion for the sauce
Love your vids and am always learning. Have a new love for making Roman style pizzas since I got myself some blue steel pans 😎 Had a question about this recipe, how long before baking do you take out the dough balls after the final rise?
As this recipe makes enough for 3 pizzas,how long can I keep the dough in the fridge before using it after the 48h cold ferment..Thanks Great looking pizza !
I have tried this recipe 3 times now with Caputo Pizzeria flour. I like the taste but the dough is too liquid and falls apart. I can't even hold the dough in my hands to remove excessive flour when making the pizza. The 2nd time I reduced the water by 5% and the 3rd time I reduced by 10% but still the dough is too liquid and falls apart immediately. I have been careful to follow the exact method. How do I fix this problem???
You’ll never build optimal gluten if not using proper spiral mixer or A1 hand kneading , also be mindful of temperature of the dough. Can’t over proof it either because it will fall flat like pancake
Same problem. Tried mixing for 20 min but that destroyed the gluten structure and became dough soup. I think using poolish (higher water content in the preferment) is just easier
I think I have a clue about the problem. The flour "Caputo Pizzeria" has a too low W-number. I will try with another flour (for longer fermentation) that should hold the water better and see if it makes a difference!
not with biga. It will never be hand-mixed well. Use poolish instead. Flavor change a little bit and pizza better be baked in the range of 5-24hrs and not 5-48hrs but still worth it.
Without talking, you teach us more than the other pizza experts here on YT. One thing, I think is crucial with the Ooni ovens, is that you do not need to bake the pizza at 450°C and what not. I learned it the hard way. What you state here with 370°C is definitely a very important advise. Thanks!
I just found your vid and have just now made the pre-ferment. It's in the fridge doing a cold ferment. However - I suspect that this will be a fail (for me) as I do not have a stand mixer and must add the remaining water and knead the final dough by hand. Every baker and pizzaiolo knows that adding water to a dough is very difficult. It's much easier adding flour after the fact to a wet dough than adding water to a low-hydration dry dough. Assuming that this will be a fail for those of us hand-kneading, I have modified the recipe by increasing pre-ferment hydration to 150% from your 50%. I will add the remainder of the flour when preparing the final dough. This said, I am looking forward to mastering this recipe because attaining a large, puffy, open crumb cornice is challenging and while I have come close, I have never achieved your result. Thank you for this vid.
Well done, cold ferment overnight.. been going down this rabbit hole for years.. and different pizza styles call for different hydrations, proofing, fermenting, oven temps.. a NY style is totally different than Neapolitan than Sicilian.. yes, they all use water, flour, yeast..the same as bread.. but a sourdough is different from a baguette.. Beautifully filmed, great info..some “notes” for first timers or beginners wouldn’t hurt.. Yes, I have subscribed
Outstanding work! This pizza dough and crust looks even better than Vitos (sorry Vito) and all others. Really need to try it! -> Can you please let us know the temp your dough has in your fridge? Considering the position in the fridge and the incredible rise I assume its rather warm. I experienced fridge temp/position can really make the difference between make or brake. Thanks!
7:12 min mark... Nah!!! Hahaha. That's nowhere near perfect. You used 100% Biga and then said 2 to 3 days in the fridge. Unless that was manitoba flour.. you over fermented the dough.
Hey. Im just getting into making pizzas. Got my first pizza oven yesterday. For this recipe, should I use Caputo Pizzeria or Nuvola for example? Thanks!
Just tried the recipe and by the time I was done with the mixer and got it on my table it was too wet and i couldnt even form them into balls. Incredibly demoralizing to say the least, and i followed the measurements as this isnt my first dough. All I can assume is i put too much water on the table for the stretch and fold segment.
Adding a bit of Thai fish sauce also works, it consists anchovies and salt. It sounds very bizarre, but it has lots of umami. Very nice recipe. I always dizzle chili oil on top of the Diavola pizza with Salame ventricina.
Wonderfull ! Quick question, at 5:50 after 24h from the fridge, your dough is directly usable (cold) or need to reste few minutes/hours at room temp before stretching it ? Your edit quality is Amazing ! I can feel a lot of emotions, so thank your for that !
Try omitting that last gram of yeast. If you are fermenting the dough for three days, you will be amazed how much leavening you will get from 1.5 grams of yeast that now has multiplied significantly.
Hey ! Thank you ! Can we replace the yeast by fresh ? And in wish quantity ? Also I already tried to make this type of recipe but biga and when I put the rest of the water it’s dead, It boils and the water doesn't integrate, I use the same type of robot than you, just with the hook. I don’t know why, finally I just make classic recipe 65% hydration Thanks
I love the vibe you have created for your videos. So many pizza RU-vidrs rant on like they are fueled by meth. I will take your music over that any day.😁
This was hands down the most pretentious cooking video I've ever seen. From narcissistic chuckle at the beginning after the taste to the insane sniff of the dough. This was impressive. You've gained a subscriber my friend.
I put the dough in the fridge for 5-48 hours... and after those 5-48 hours in the fridge I immediately throw the dough into the flour and knead the dough?
Awful, awful fake Neopolitan pizza. The dough was made poorly (which is why its so pale and soft), wrong sauce, wrong cheese, wrong toppings, wrong baking temp. This guy makes it up as he goes - no skill, no attention paid to anything but aesthetics. Beautifully shot, poor execution.
First off, I'm getting Chef's Table: Pizza vibes when you show your pizza with the titles! Nicely done! I do have a quick question, how long are you leaving the dough out of the fridge before shaping? I'm starting my dough tomorrow morning for Sunday night! And maybe Monday... And maybe the last one on Tuesday!
I didn't go through the ~300 comments, but I came across a couple, still unanswered, about how long you let the pizza balls sit at RT. I suppose it depends on the actual ambient temp, but can you give us an idea please? And thank you.
I tried this pizza two days ago with AK bread flour, because that all I had. It came out excellent!! I follow step by step and I measure the water in grams. All delicious!! I want to try in the green egg!
WELL this earned a subscribe click from me. Gorgeous presentation, great looking food, great editing/video work. Thank you for making this. I hope your channel grows by leaps and bounds.
Sir, God knows you found peace with this hobby just like me. Hope you keep enjoying those times. Peace starts with the "P" from Pizza. Cheers from Spain.
I just came across this video and absolutely love the vibe!! I am taking notes for my future videos, if you don't mind ☺️ Also, this is the first I've seen a pizza cut with scissors. What's the reason for that?
Hey, looks delicious like always.. I am gonna try in tomorrow. But one think just surprised me, you stretch dough right away from fridge ? On all of your previous recepies there was a tempering time to bring the dought at romm temp, I supposed for better stretching and bigger rise. thx for the answer, gonna share my tomorrow results :)
@@MileZeroKitchen doesn’t look like it was stretched straight from the fridge. The dough ball looks like it had some time to ferment on the counter outside of the fridge based on how high it has risen in your container before you take it out to stretch.
Hello! How are you doing? I've got a question to ask about the dough, in case i don't havea mixer, how long do i have to stretch and fold exectly. What about 15 minutes is enough? Thank you for sharing your expertise.
Beautiful, peaceful video. Dogs, insects, birds, slow motion, nice. Thanks for sharing. PS: Aerate the flour? Seriously? :) This needs to be done only when measuring by cups, so you measure the same amount of flour as the recipe author. And you took that dough for a nice spin in the KitchenAid, as you certainly didn't knead it that way. :D
Muy buenas, primero decirte que he descubierto que el canal ahora y ke resulta una pasada. Gran trabajo. Mi pregunta es la siguiente, el amasado del día siguiente del prefermento, si se puede hacer a mano....
Great video! I have made this recipe and I find the problem about sticky dough because of 75% Hydro. My question is can I make this recipe reaching only 70% Hydro? Thanks again.
Pls help! I did the exact same thing and the dough looked like yours (color, texture) when taking out of the fridge. But when I came to stretch and start making pizza the dough would go back to its original size so it would contract, regardless how much I’d stretch. Post cooking it’s quite raw inside and not puffy. What did I do wrong?
Hello… I bought the Ooni oven after watching your amazing videos. I was wondering if I can ask you a question about how we should season the pizza stone. I am trying to find the perfect answer as some wrote to season with oil whereas some said don’t season with it, the oil will cause damage.I am lost and I still haven’t tried cooking pizza because of that. What did you do on your side? Tx a lot for inspiring us
Hey! I watched the whole video and i all i have to say is THANK YOU!! More than a recipe it was a mini film about how you enjoy makimg pizzas... i have a ooni oven as well, so i sqw myself in the video... Greetings from Chile! 🇨🇱
Stunning video and Pizza's! I believe your in Florida which is hot and humid like here in Thailand. I'm curious to know "IF" you had a "room temp" fridge can the time to ferment the dough be reduced and do you think any flavour would be lost?
