Ever since I was a kid I have always loved anchovies, especially on pizza! The flavor is just so unique, nothing quite like it. Thank you very much for sharing this with us! 💜🍕
Toppings sound great, but I have a few tips that might helps with pizza making (I have the Koda 12 for a few years now). 1) Always try to start with a circular dough ball to get a circular shape, 2) semolina on the peel is a great idea, but not too much or you'll end up with a bunch of burnt flour at the bottom (as seen in the video), 3) avoid using a rolling pin so you don't de-gas all the work the yeast put in, 4) 110% is very very high, if you get discouraged, nothing wrong with starting lower like 65% and working your way up.
Absolutely all good info. Much appreciated. I’m diving head first into this with a little cooking fundamentals behind me… definitely going to experiment the crap out of this pie by pie and all input is well received/needed. 🙏
@@ByronTalbott #4 was for the general audience, you didn't have any problems with it. just wanted to give ppl an alternative because from my own experience, working with a really wet dough can really be daunting
Love the wood shelves! I've been meaning to make more pizza at home from scratch. You make this look easier and whipping up a quick homemade sauce makes it even better - thank you!
Anchovies can be a little salty for some folks, but if you rinse them off or soak them in tepid water for 10 to 30 minutes the saltiness should dissipate. Alternatively, you can eliminate or reduce the amount of salt in the recipe. They're so versatile & will enhance the flavor of so many dishes. Try them in a salad or minced up in your homemade or store-bought dressing, pasta sauce, soups, stew, garlic bread, sauteed mushrooms, tuna salad, sandwiches, sauteed vegetables, etc.. The possibilities are endless! If you have a Trader Joe's nearby I would recommend trying their brand. They're tasty & inexpensive & very good for you! 💜
Nice one. I also use a Ooni and love it. one tip: It makes a huge difference if you let the dough rise slowly for at least 24h. It will develop much more complex flavor and you can really tell the difference.
Heyy, a fellow chef here, with an ooni you could try a great 24hr cold fermented pizza dough, the flavour and the crumb on the crust improve drastically and use fresh yeast, makes a difference.
Btw, it's always seemed to me that properly worked out pizza dough is not sticky no matter how soft it is. Perhaps some more olive oil would do a better job than lots of flour.
hey man i watched you valentines day sugar decoration vid from 10 years ago. if your still active could you make another vid on sugar decorations and maybe showcase a bunch like bowls and cages and maybe even blowing the sugar .
It’s an acquired taste. Most anchovy pizzas are not good. However it’s definitely possible for it to be good. You need high quality anchovies. Preferably the dry salt packed ones. You would soak them in water to remove the extra salt. And it should be used within a day or two since the shelf life is short.
I love homemade pizza, I can always put as many pineapple slices on it as I like 😂 Unfortunately, I totally hate anchovies but Byron's pizza looks sooooo good anyway.
Literally nobody makes 100% hydration dough for almost anything. Most pizza doughs are around 65-70% hydration. Even high hydration sourdoughs don't really go much further past 85%. So I'm not quite sure what you're talking about. 🤔
